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.
Text excerpt from page 9 (click to view)
Saucepans The heating zones are fitted with thermal limiters, which are a safety device to prevent the ceramic glass overheating, larger pans can be used - up to 230 mm (9") base diameter on a nominal 180 mm (7") heated area providing they do not overlap the hob trims. Only use cookware manufactured for use on ceramic hobs. Look for the relevant symbol (Fig.1). Radiant Ring Gas Solid Plate Fig.1
Cooking pans with aluminium or copper bottoms are unsuitable for use. These materials can cause stains that can not be removed. The following advice should be followed to achieve an optimum energy consumption as well as avoiding overboiling, which can be burned onto the cooking zones. Pan Bases Cooking and frying pans should have a flat, solid and smooth base. A base with rough edges can scratch and leave abrasion marks on the ceramic surface. Pan Sizes Pans should have flat bases and be approximately the same size as the cooking area. Pan Lids A lid prevents heat from escaping and therefore reduces the cooking time. Specialist Pans Pressure cookers, preserving pans, etc. should comply with the recommendations for normal saucepans given above. Traditional round bottomed woks are not suitable for use even with a stand, woks with flat bases are available and do comply with the recommendations. General Notes Â Very thin, badly dented and distorted pans, particularly with uneven bases should NOT be used. Â Never place a utensil with a skirt (e.g. a bucket) on the heated area. Â Pans should not have rough bases and should be lifted on and off the cooking zone. Do not slid them, as this may scratch the surface of the hob. Â Do not use large preserving pans or fish kettle across two cooking zones as damage may occur to the hob. Â Pans must NOT overlap the hob trims. 9