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The product manual I received was exactly what I was looking for, delivered painlessly at a very fair price. I can't ask for any more than that.
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Very well done!!!!! congratulations. It was a bit longer than usual the wiating time even if it was on time (in 24 hours).
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Last week I bought a second hand BAUKNECHT TRK4850 DRYER. It is a professional machine with many programs and switch options. I feared it would be a huge quest to find a manual. I was delighted when I found owner-manuals.com. After payment I received the file to download the next day already. The quality is great. I am very happy. Thanks!
but kindly the distributions of the operating programs not find in the owners manual,can you help me to understand the operating programs instructions thank you
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Very good copy, very readable and easy transaction as always.
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It is perfect, exactly what we needed. It's like the paper version but less clutter.
Using Your Oven (continued)
HOW TO BROIL
Broiling is a method of cooking used for tender steaks, chops,hamburgers,chicken,fish,and somefruits and vegetables. The food is placed directly under the oven burner, The cookingtime is determinedby the distancebetweenthe meat and the burner,the desired degree of doneness, and the thickness of the meat. rare interior,the meat should be close to the burner. Place the panfurther down if you wishthe meatwelldone or if sp_ tering and smoking occurs. The distance from the burner depends on the thickness of the meatand desired degreeof doneness.Thin cuts should be placedon rack #1 (top)or #2 (middle);thicker cuts should be placed on rack #2 or #3 (bottom).Broil untilthe top of the meat is browned. It should be approximatelyhalf cookedby the time the top is browned. Trim excessfatto outer edges of the meatto preventcurling Cut slashes in the preventexcessive spattering or smoking. during cooking. If you plan to season the meat, it is betterto do so afterthe surface has browned. Salt tends to delay browning which can resultin overcooking.Saltingbeforecooking alsodraws the juices out of the meat, causing dryness.
GENERALTIPS
Broilingrequiresthe useofthe broilerpanand insertsupplied with your appliance.It is designedto drainexcess liquidand fat away from the cooking surface to prevent spatters, smoke and flare ups. For easierclean-up, linethe broiler pan (bottom piece)with aluminumfoil and spraythe insertwith a non-stickvegetable coating.Do not coverthe broilerpan insertwith aluminumfoil as this preventsfat from draining into the pan below. The broilercan bepreheatedfor a few minutes.However,do not preheatthe broiler pan and insert. If the foodis placedtooclose to the burner,overbrowning and smoking may occur.Generally for a brown exteriorand
BROILING CHART
Food Bacon Beef Patties Quantity &/or Thickness thick slice 3/4" thick Temp Lo Hi Rack Position* 2 2 2 2 2 2 2 2 2 3 3 2 2 2 4 2 well Doneness well rare medium well rare medium well rare medium well well Approx,Minutes/Side 1st Side 2ndSide 3- 4 2- 3 4- 5 4- 6 3- 4 5- 6 6- 8 6- 7 7- 8 9 - 11 10 - 14 5- 7 3- 5 3- 5 9 - 11 2- 3 1- 2 2- 3 3- 4 4- 5 3- 4 3- 5 5- 7 5- 6 6- 7 9 - 11 8 - 10 4- 6 3- 5 2- 4 6 8
Steaks
1"thick
Hi
1 12"thick
Hi Lo
Chicken Breast Halves Fish Fillets Ham Slices (precooked) Pork Chops Weiners/Sausage (precooked) * The top position is rack #1. 1" thick 12"thick 1/2" thick 1" thick
Lo Lo Hi Lo Hi
1- 2
NOTE:Cookingtimes in the BroilChartare basedon a 2to 3 minutepreheat.Follow the suggestedtimes inthe broilingchart.Meatshould beturned onceabouthalfway through its cookingtime. Check the doneness by cutting a slit in the meat nearthe center to check the color.
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