Very comprehensive document which is a must-have for any Satellit 2100 owner whose set up is somewhat intricate. Due to the bad quality of the pictures that are rather dark and a bit blurred I gave 4-star feedback.
The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
Excellent service from this company (including a total refund on an earlier purchase when through no fault of the company the manual was incomplete). I have purchased several manuals which I have been very satisfied with, as I am with this one. Highly recommended.
Text excerpt from page 6 (click to view)
Type of cooking Quantity kg Position of shelf from bottom Fan cooking Trad.cooking Temperature Â°C Fan cooking Trad.cooking Time
Cakes Beaten up dough in a mould Beaten up pastry on a plate Short pastry for cake base Short pastry with moist filling Short pastry with dry filling Naturally leavened dough Small cakes Meat Veal Beef Roast beef Pork Chicken Stew Beef stew Veal stew Fish Cod, hake, sole fillets Mackerel, turbot, salmon Oysters Flans and souffles Pasta souffle Vegetable flan Sweet/salted souffle Pizza and calzone Defrost Ready-made food Meat Meat Meat
1. Cooking times are meant in addition to a pre-heating of about 15 minutes. 2. For cooking of food placed in different positions, the first and third shelves starting from the bottom should be preferred. 3. The above cooking times are intended for cooking in one position: allow a further 5-10 minutes for cooking in several positions. 4. Allow a further 20 minutes for roast beef, veal, pork, turkey with bone or turkey roll.
TRADITIONAL GRILL COOKING
Type of cooking Quantity kg Position of shelves from bottom Temperature Â°C Time