User Manual
Table Of Contents
- 1 Overview
- 1.1 Introduction
- 1.2 Product Registration
- 1.3 What’s in the box
- 1.4 What’s in your MyPreSonus account
- 1.5 Companion PreSonus Products
- 1.6 Firmware Updates
- 2 Standard Controller Mode
- 2.1 Setup Mode
- 2.2 Pads
- 2.2.1 RGB Colors
- 2.2.2 Triggering Notes
- 2.2.3 Plus and Minus Pads
- 2.3 Touch Strip
- 2.4 A-H Buttons
- 2.5 Knobs 1-8
- 2.6 Navigation Buttons
- 2.7 Transport Buttons
- 2.8 Screen Controls
- 2.8.1 Instrument Mode
- 2.8.2 Song Mode
- 2.8.3 Editor Modes
- 2.8.4 User Mode
- 3 Advanced Studio One Integration
- 3.1 Controls
- 3.1.1 Pad Controllers
- 3.1.2 Touch Strip
- 3.1.3 A-H Buttons
- 3.1.4 Encoders
- 3.1.5 Navigation Buttons
- 3.1.6 Transport Buttons
- 3.1.7 Global Controls
- 3.2 Screen Controls
- 3.2.1 Instrument Mode
- 3.2.2 Song Mode
- 3.2.3 Editor Modes
- 3.2.4 User Mode
- 4 Advanced Ableton Live Integration
- 4.1 Control Functions
- 4.1.1 RGB Colors
- 4.1.2 Triggering Notes or Clips
- 4.1.3 Plus and Minus Pads
- 4.1.4 Touch Strip
- 4.1.5 A-H Buttons
- 4.1.6 Knobs 1-8
- 4.1.7 Navigation Buttons
- 4.1.8 Transport Buttons
- 4.2 Screen Controls
- 4.2.1 Instrument Mode
- 4.2.2 Song Mode
- 4.2.3 Editor Mode
- 4.2.4 User Mode
- 5 Studio One Artist Quick Start
- 5.1 Installation and Authorization
- 5.2 Setting Up Studio One
- 5.2.1 Configuring Audio Devices
- 5.2.2 Configuring MIDI Devices
- 5.3 Creating a New Song
- 5.3.1 Configuring Your Audio I/O
- 5.3.2 Creating Audio and Instrument Tracks
- 5.3.3 Recording an Audio Track
- 5.3.4 Adding Virtual Instruments and Effects
Dinner is Served
Added bonus: PreSonus’ previously Top Secret recipe for…
Redfish Couvillion
Ingredients:
• ¼ C Vegetable oil
• ¼ C flour
• 1 onion diced
• 1 clove garlic minced
• 1 green pepper diced
• 3 celery stalks diced
• 1 14oz can diced tomatoes
• 1 bottle light beer
• 2 bay leaves
• 1 tsp thyme
• 2 lbs Redfish fillets
Cooking Instructions:
1. In a heavy saucepan or large skillet, heat oil on medium high and slowly add flour a tablespoon at a time to create a roux.
Continue cooking the roux until it begins to brown, creating a dark blond roux.
2. Add garlic, onions, green pepper, and celery to roux.
3. Sauté vegetables for 3-5 minutes until they start to soften.
4. Add tomatoes, bay leaves, thyme, and redfish. Cook for several minutes.
5. Slowly add beer and bring to a low boil.
6. Reduce heat and simmer uncovered for 30-45 minutes until redfish and vegetables are completely cooked, stirring occa-
sionally. Break up redfish into bite size chunks and stir in. Add pepper or hot sauce to taste. Do not cover.
7. Serve over rice
Serves 6-8
While not one of Southeast Louisiana’s more famous dishes, Redfish Couvillion is a favorite way to serve our favorite Gulf fish.
Also known as Reds or Red Drum, Redfish is not only fun to catch, it’s also delicious!
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All specifications subject to change without notice... except the recipe, which is a classic.