|
|
|
Who's Online
There currently are 5821 guests online. |
|
Support Info
First point of contact:
All trademarks are the property of their respective owners |
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
Great stuff.
;
excellent quality, contains circuits and scan quality, 110 pages
;
It was easy done, and I got exactly what I was looking for.
;
The manuel was exactly what I needed and I received it promptly. Thanks
;
Thanks to Owner-Manuals.com! This manual was exactly what I needed. As Amana was purchased by Maytag and later by Whirlpool, there was no way to receive it from their websites. I was lucky to find this resource.
Roasts
For roasts, use the Fan-assisted ¤ or Top/Bottom Heat ¡ oven features. Ovenware � Any heat-resistant dish is suitable for roasting (please read the manufacturer's instructions). � For oven dishes with artificial handles, make sure that these are heat-resistant (please read the manufacturer's instructions). � 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). � 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. � 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).
3
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. � We recommend using the oven to cook fish or meat weighting from 1kg upwards. � In general, the Top/Bottom Heat ¡ 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 ¤. � To avoid burning the meat juices or fats, we recommend adding a little liquid to the oven dish. � If necessary, turn the roast over (at 1/2 or 2/3 of the way through cooking time).
3 2
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.
21
|
|
|
> |
|
