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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?
13
OVEN USE
crispercrust.Use thistype of panfor pies,pie crustsor bread. � If usingoven-proof glassware,ordark panssuchas Baker's Secret reducethe oventemperatureby 25°F exceptwhen bakingpiesorbread.Usethesamebaking time ascalledfor in the recipe. Allow hot air to flow freely through the ovenforoptimum bakingresults.Improper placement f pansin the ovenwill o block air flow and may result in unevenbrowning.For optimum browning and evencooking results: _ Do notcrowd a rack with pans. Never place morethan one cookie sheet, one 13x9x2-inch cake pan or two 9-inch round cake pans on one rack. * Staggerpans when baking on two racks so one pan is notdirectlyoveranotherpan. � Allowoneto twoinchesbetween panand the oven the walls. Check the cooking progress at the minimum time recommended inthe recipe.Ifnecessary, ontinue c checking at intervals untilthefoodisdone.Ifthe ovendoorisopened toofrequently, eatwillescapefromtheoven;thiscanaffect h bakingresultsandwastesenergy. If you add additional ingredients or alter the recipe, expectcooking timesto increase decreaseslightly. or
Use a reliable recipe and accurately measure fresh ingredients. Carefully follow directions for oven temperature and cooking time. Preheat oven if recommended. Use the correct rack position. Baking resultsmay be affectedifthewrongrackpositionis used. � Top browningmay be darker if foodis locatedtoward the top oftheoven. Bottom browningmay be darker if food is located towardthebottomof theoven. When using two racks for baking,allowenoughspace betweenthe racks for proper air circulation. Browning and cooking resultswill beaffectedif airflow isblocked. Cookware material plays an important part in baking results. lwaysusethetype andsize ofpancalledforinthe A recipe.Cooking timesorcooking resultsmay be affectedif thewrongsize is used. Shiny metal pan reflects heat away from the food, produces lighter browning anda softercrust.Useshiny pansfor baking cakesorcookies. oroptimum F baking results,bake cookiesand biscuitson a flat cookie sheet. If the pan has sides, suchas a jelly roll pan, browning may notbe even. � Dark metal pan or a pan with an anodized (dull) bottom absorbsheat,producesdarkerbrowning anda
Roastingisthe methodfor cookinglarge,tendercutsof meat uncovered, without adding moisture. Most meats are roasted at 325°F. It is not necessaryto preheat the oven. Place the roasting pan on either of the two lowest rack positions, -Usetender cuts of meat weighing three pounds or more. Some good choices are: Beef rib, ribeye, top round, high quality tip and rump roast, pork loin roast,leg of lamb,veal shoulder roastand cured or smoked hams. Seasonmeat, ifdesired,eitherbefore orafterroasting.Rub intothe surfaceofthe roastif addedbeforecooking. Placethe meatfat-side-up ona rackin a shallowroasting pan. Placingthe meatona rackholdsitoutof thedrippings, thusallowing betterheatcirculation forevencooking. sthe A
fat on top of the roast melts, the meat is basted naturally, eliminatingthe needfora_dditionalbasting. The cooking time is determined by the weight of the meat and the desired doneness.For more accurate results, use a meatthermometer.Insertit so the tip is in the center of the thickest part of the meat. It should not touch fat or bone. Remove the roast from the oven when the thermometer registersthe desired doneness. NOTE_ For more information about food safety, call] USDAs Meat & PoultryHotlineat 1-800-535-4555. ForI cookinginformation writetothe NationalLiveStockand I Meat Board, 444 North Michigan Avenue, Chicago, Illinois6061t.
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