This place is amazing. Got our manual in a few hours. Print quality is excellent. Even the manufacturer didn't have this manual. The price was excellent. How many more stars can I give them? More than satisfied.
I'm so glad I was able to find a site to download my missing manuals. Very reasonable prices and they kept me informed about the process and I had my manual within less than a day. The only thing I wish was an option is a 100% English version with no spanish or anything. But overall great site.
The manual is complete with excellent quality! One suggestion, show number of pages and weather it is multi-lingual. The AD 600 Manuel is about 76 pages and over half is non English. This results in a larger print job than usually needed. Having this information, one could select the desired pages for printing.
I've been looking for a copy of the original user/owner manual. Just what the doctor ordered, thank you.
Text excerpt from page 26 (click to view)
For roasts, use the Fan-assisted or Top/Bottom Heat Â¡ oven features. Ovenware â¢ Any heat-resistant dish is suitable for roasting (please read the manufacturer's instructions). â¢ For oven dishes with artificial handles, make sure that these are heat-resistant (please read the manufacturer's instructions). â¢ Large roasts can be cooked on the general purpose tray or on the grill with the general purpose tray underneath (for example, turkey, goose, 3-4 chickens, 3-4 knuckles of veal). â¢ We recommend cooking all lean meats in a casserole with a lid (for example, pot roasts, braised beef or veal, deep-fried meats). This renders the meat juicier. â¢ If crackling is desired, meat can be cooked in a casserole without a lid (for example, pork, meat loafs, lamb, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, roast beef, fillets, game fowl).
Roasting in an oven dish will be less messy! How to use the Roasting Table The table indicates the most suitable oven feature, temperature settings, and cooking times to apply for various types of meat. The suggested values are for guidance only. â¢ We recommend using the oven to cook fish or meat weighting from 1kg upwards. â¢ In general, the Top/Bottom Heat Â¡ feature is suitable for very lean meats, fish, and wild fowl. For all other types of meat (especially poultry), we recommend using the Fan-assisted feature . â¢ To avoid burning the meat juices or fats, we recommend adding a little liquid to the oven dish. â¢ If necessary, turn the roast over (at 1/2 or 2/3 of the way through cooking time).
Baste large roasts and poultry with the juices several times while roasting. This will give you better results. You can switch off the oven around 10 minutes before roasting time has ended, to make use of the residual heat.