Manual was delivered in a timely manner and was all in English as advertised. The manuals I received when we moved into our flat were in German, Italian, and French. Having never used a steamer before, and not speaking/reading German very well, I needed an English Manual. this was a huge help.
This GRUNDIG UV5A Owner Manual is not only an instruction manual but a total functional circuit description of the Multimeter and includes circuit diagram at the end pages. It is very helpful for repairing and calibrating the instrument. It is written in two languages English and German for international support. It was very easy to repair my unit with this document. Regards, Regis Pauly, Electrical Engineer.
The owner's manual was evetything I thought it would be. I was able to print it out using both sides of the paper in quick order, saving me a search online for a used one.
Хорошее качество сканирования.
Мануал пришел часов эдак через 12. В целом доволен.
Text excerpt from page 24 (click to view)
Slow cooking
SG 506
Slow cooking
Please note: There is no slow cook on the second oven.
The slow cook setting gives a very low heat in the oven. It is particularly useful when you are cooking soups, stews and casseroles because the long slow cooking will make cheaper, tougher cuts of meat more tender. You need to cook food at gas mark 6 for 30 minutes before you turn the oven down to the slow cook setting. This makes sure that the temperature of the food gets hot enough to start the food cooking.
Mark 6
Turn to S
Some foods such as pastry and biscuits are not suitable for slow cooking because the temperature is too low. Cover all food during cooking to prevent it from drying out. You can uncover food for the last half hour if it is normally served golden brown.
Food preparation - slow cooking
Joints of meat and poultry
l l l l l l l l l l l
Do not cook meat joints over 2.7kg (6lb). Do not cook poultry over 2kg (4lb 8oz). Cook on the middle shelf of the oven or above. Cook stuffing separately. Cook for a minimum of 6 hours. Joints of pork must only be cooked if you can ensure, by using a meat thermometer, that an internal temperature of at least 88oC has
been reached. For good air circulation always stand joints on a rack in a roasting tin or casserole. Thaw all frozen meat and poultry before cooking. Prime cuts of meat do not benefit from slow cooking. Remove excess fat and skin unless browned first. Cook for 30 minutes at gas mark 6, then reduce to the slow cook setting.
