My first manual from Owner-Manuals.com but not the last! I am very satisfied with the easy ordering and promt delivery of a manual I did not find anywhere else.
This manual is very helpfull to use the Power Supply. All technical information has been available.
For service use the circuit diagrams are very good.
Thanks .
Very comprehensive document which is a must-have for any Satellit 2100 owner whose set up is somewhat intricate. Due to the bad quality of the pictures that are rather dark and a bit blurred I gave 4-star feedback.
The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
Text excerpt from page 22 (click to view)
THINGS TO NOTE
1. The top oven indicator neon will glow until the oven has reached the desired temperature and then go out. It will turn ON and OFF periodically during cooking showing that the temperature is being maintained. 2. The cooling fan for the controls may operate, after a period of time. 3. Dishes, tins or trays should not be placed directly on the top oven base as it becomes very hot and damage will occur.
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There should always be at least 2.5cm (1�) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones, bread etc., place the tins or baking trays centrally below the element.
TO FIT THE TOP OVEN SHELF
The cranked shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected.
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Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
HINTS AND TIPS
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All cooking should be carried out on shelf positions one and two using a cranked shelf. When more space is required, for example when roasting or casseroling, a straight shelf from the main oven may be placed on the top oven base.
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Stand dishes on a suitably sized baking trays to prevent spillage onto the oven base and to help reduce cleaning. DO NOT place baking trays directly on the oven floor as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position.
3� 2� 1�
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The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. DO NOT use the grill pan or meat tin as a baking tray as this will increase base browning of the food. Because of the smaller cooking space, lower temperatures and shorter cooking times are sometimes required. Be guided by the recommendations on page 25. For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven.
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Arrange the shelves in the required positions before switching the oven ON. Shelves are numbered from the bottom upwards.
