Disc Makers reflex series, Руководство пользователя

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Reflex Duplicator Manual
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Table of Contents
Welcome
Page 2
Before you start Page 2
Tutorial Guide
I. Make Disc-to-Disc Copies
Page 4
II. Make Hard Drive (HDD) to Disc Copies Page 7
III. Select the Duplication Speed Page 14
IV. Select the Master Reading Source Page 17
V. Load Master Disc onto the Hard Drive Page 20
VI. Rename Existing HDD Partition Name Page 23
VII. Delete HDD Partitions Page 26
VIII. Change SETUP settings Page 39
IX. Audio CD Editing Page 30
X. Account Management Feature Page 40
XI. Duplication Mode Page 45
XII. Using AUTOSTART Feature Page 49
XIII. Using the USB Option Page 51
Menu
Overview Page 52
1. Copy Page 52
2. Print
3. Advanced Copy Options Page
52
4. Image Page 52
5. Audio Page 53
6. SETUP Page 53
7. Utilities Page 55
8. SHUTDOWN Page 57
9. Autocopy
Troubleshooting Page 57
Load Default Settings Page 60
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Reflex Duplicator Manual
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Welcome!
Thank you for buying this Disc Makers duplicator. The Reflex DVD
and CD duplicator will make it easier than ever to duplicate vast
quantities of discs. This manual contains detailed information
about using all the features in your stand-alone Reflex duplicator.
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Before you start:
Before you start using this duplicator, please read the following to
ensure proper operation:
1. DVD Duplication Limitations:
This duplicator, it will not copy any DVD that has Copy
Protection encoded inside. DVDs you purchase or rent from a
store will be Copy Protected.
In addition to the copy protection limitation, the duplicator
will only copy a DVD-5 format (4.7GB) disc to DVD-5 format
(4.7GB) recordable DVD media. If your duplicator has double
layer capability, you can copy a DVD-9 format (8.5GB) disc to
DVD-9 format (8.5GB) recordable DVD media. You cannot
duplicate a DVD5 format disc to a DVD9 format recordable
media or vice versa.
2.
Temperature Warning:
If the duplicator was stored in a location where the
temperature dropped below 32ðF (0ðC) within the past 24
hours, please leave the duplicator in a warm room with
temperatures at least 65ðF (19ðC) for 4 hours prior to