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Actually, I was looking for this information for 3 years!...now thanks to you, the manual is on my hands and of great help, cause I understand now where I was doing wrong connections and wires...excellent, I'll be back to you if in need, thank you.
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This manual covers the main equipment features only. While it also includes the procedure for saving and loading from the now long obsolete memory cards it does not mention the how to operate with the optional floppy drive interface so I am still at a loss about how to use this! Note that there is a separate manual covering the MIDI interface and programming via the keyboard, not included in this download. You will also need to get hold of this if you want to use the MIDI interface properly. Basically there is little difference between this manual and the free to download manual for the similar PR60 model.
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Good list of manuals. I found a very rare one and easily get. Should be promptly to download, as we must to wait hours even after confirmed payment.
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The manual was properly scanned and perfectly readable. The only small problem is that I couldn't use my dear Ctrl + F to find a word I needed.
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Nothing wrong with the manual or the delivery - came to me the same day I ordered it. But afterwards I realized that I ordered the wrong manual. Probably better with the Quick start - version. So maybe it would be better if we could see a list with inhold for each manual before ordering?
10
USING THE OVEN
Broiling is a method of cooking tender meats by direct radiant heat. The cooking time is determined by the distance between the meat and the broil element, the desired degree of doneness and the thickness of the meat.
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BroilingTips
Broiling requires the use of a broiler pan and insert. The broiler insert should be designed to allow fat and liquid to drain to the pan below to prevent spatters, smoke and flare-ups. Improper use may cause grease fires. For easier clean up, line the broiler pan with foil and spray the insert with a non-stick vegetable spray. Do not cover the broiler insert with aluminum foil as this prevents fat from draining into pan below. Trim excess fat and slash remaining fat to help keep meat from curling and to reduce smoking and spattering. Season meat after cooking. Place oven rack in the correct rack position when oven is cool. For darker browning, place meat closer to the broil element. Place meat furtherdownifyouwish meat to be well done or if excessive smoking or flaring occurs, See Care and Cleaning Chart on page 12 for instructions on cleaning the broiler pan and insert. THERMOSTATKNOB
TOSet Oven To Broil:
t. Place the oven rack in the recommended rack positio 2. Turn the Thermostat knob to BROIL. 3. If desired, preheat the broil element for about 3 minut_ before placing the meat in the oven. 4. Broil with the door open to the broil stop position (opera about 4-inches). 5. Followthe suggested times in the chart below. Turn me once about halfway through cooking. 6. Check for doneness by cutting a slit near the center of t_ meat. 7. After broiling, turn the Thermostat knob to OFF ar remove the broiler pan from the oven. NOTE: Broil times may increase if the range is installed ¢ 208 volts.
BACON BEEF STEAKS 1-inchthick CHICKEN Pieces RSH Fillets Steaks,1-inchthick GROUND BEEF PATTIES 3/4-inchthick HAM SUCE, precooked 1/2-inchthick PORK CHOPS 1-inchthick * The top rack positionis position #4.
#3 #3 #3 #2 or I #3 #3 #3 #3 #3
WellDone Medium WellDone WellDone Flaky Flaky WeftDone Warm Well Done
6 to 10 15 to 18 19 to 23 30 to 45 8 to 12 10 to 15 15 to 18 8 to 12 22 to 26
** Broiling times are approximateand may vary depending on the meet.
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