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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.
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Received my manual within 24 hours. Very clear scan of the manual I needed. Thanks!
USING YOUR COOKTOP
COOKWARE
Cooking performance isgreatlyaffected ware SHOULD HAVE A FLAT BOTTOM. The flat bottom allows good conductivity between the cookware and the element to provide uniform cooking resuits, faster heating and more efficient use of energy. by the type of cookware used. Cook_ the element. This conserves energy. I _ _Fit the size of the cookware to the sizeof OversiZedc00kware or C0okwarethat rests acr0ss:tw0 elements may trap enough heat'tO cause damage to the cookt0p or elements. Do not use woks equipped with round metal rings. The ring, which is designed to support the wok above the element, will trap heat and may damage the element and the cooktop. Acceptable CANNING water-bath or pressure canners should not be oversized and must have a flat bottom. The following _ ,...__ .., _ are not recommended: Canners with (2-inches larger than the surface element) or a very large canner that rests on two surface elements. _ '_r _
ridged bottoms, oversized canners
Cookware with uneven, warped, or grooved bottoms do not make good contact, will reduce heat conductivity and result in slower, less even heating, A pan with a badly curved bottom will not make good contact with the element and may not get enough heat to bring O water to a boil.
When canning, use the HIGH setting just until water comes to a boil or pressure is reached in the pressure canner. Then, reduce to the lowest heat setting that maintains the boil or pressure. Prolonged use of the HIGH setting, or the use of incorrect canning utensils heat can excessive heat. Excessive produce cause permanent damage to the porcelain cooktop, surface element and the drip bowl.
SUGGESTED HEAT SETTINGS
Use the followingchartas a GUIDELINE untilyou becomemorefamiliarwithyourcooktop.Keep in mindthat differenttypesof cookwarematerialsrequiredifferentheatsettingsfor the samecookingoperation.We suggestthat youexperimentto findthe heatsettingthat best suits your particularcookingneeds. Informationin the chartis basedon heavy gauge aluminumcookware. Lower the heat setting if using stainless steel, cast iron utensils or glassware designed for surface cooking. HEAT SETTINGS ' USES HI To bring liquidto a boil,blanch, preheat skillet,or bring pressure up in pressure cooker. (Note: Alwaysfollowinstructionsinpressurecookeruse andcare book.)Always reducetoa lowerheat setting when liquids just begin to boil or food begins to cook.
Medium-High 9 7 8 Medium 6-5 Medium-Low 4 3 2
To brown or sear meat, heat oil for deep fat frying, scald. For slower frying or sauteing operation. To fast saute or fry. Maintain fast boil for large amounts of liquids. To maintain moderate to slow boil for large amounts of liquids.
To continue cooking uncovered foods and for most frying operations. To continue cooking covered foods and to maintain boil pressure in most pressure cookers. Stew, braise or steam operations. To maintain boil for small amounts of liquid, poach, steam or simmer.
LO To keep foods warm before serving. NOTE: Refer to cookware manufacturer's recommendations for suggested heat settings. Some manufacturers do not recommend the use of HIGH or the use of HIGH for extended cooking operations.
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