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Perfect. Very good service and very good scanning quality. All sheets are very legible. Thank's
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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.
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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 .
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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.
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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.
OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled. IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and wellventilated room. NOTE: This oven automatically adjusts for 208V operation without affecting cooking performance. Preheat times may be longer. BAKEWARE/ RESULTS Stainless steel
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RECOMMENDATIONS May need to increase baking time.
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Light, golden crusts Uneven browning
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Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish. s Do not cover entire rack with foil because air must be able to move freely for best cooking results.
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Stoneware/Baking stone s Crisp crusts Ovenproof glassware, ceramic glass or ceramic Brown, crisp s crusts
Follow manufacturer�s instructions. May need to reduce baking temperatures 25°F (15°C).
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To catch spills, place foil on rack below dish. Make sure foil is at least ½" (1.3 cm) larger than the dish and that it is turned up at the edges.
Meat Thermometer Bakeware
The bakeware material affects cooking results. Follow manufacturer�s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. BAKEWARE/ RESULTS Light colored aluminum s Light golden crusts
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RECOMMENDATIONS
On models without a temperature probe, use a meat thermometer to determine doneness of meat, poultry and fish. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance. s Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.
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Use temperature and time recommended in recipe.
After reading the thermometer once, push it into the meat ½" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer. Check all meat, poultry and fish in 2 or 3 different places.
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Even browning
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Dark aluminum and other bakeware with dark, dull and/or nonstick finish s Brown, crisp crusts
May need to reduce baking temperatures 25°F (15°C). Use suggested baking time. For pies, breads and casseroles, use temperature recommended in recipe. Place rack in center of oven. Place in the bottom third of oven. May need to increase baking time.
Oven Vent
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Insulated cookie sheets or baking pans s Little or no bottom browning
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A. Oven vent (on some ceramic glass models)
The oven vent should not be blocked or covered because it allows the release of hot air and moisture from the oven. Blocking or covering oven vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.
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