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It was easy to order and received exactly what I needed. Only complaint would be the 24 hours you have to wait.
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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.
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Great Manual. This manual is available no where else. It was exactly what I was looking for. Only in German.
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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.
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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.
Using YourOven(continued)
HOW TO BROIL Broiling is a method of cooking used for tender steaks, chops,hamburgers, hicken,fish,and somefruitsandvegac tables.The food is placeddirectlyunderthe oven burner, The cookingtimeis determinedbythedistancebetweenthe meat and the burner, the desired degree of doneness, and the thickness of the meat. GENERAL TIPS Broilingrequires the useofthe broiler pan and insert supplied with your appliance. It is designed to drain excess liquid and fat away from the cooking surface to prevent spatters, smoke and flare ups. For easier clean-up, line the broiler pan (bottom piece) with aluminum foil and spray the insert with a non-stick vegetable coating. Do not cover the broiler pan insert with aluminumfoil as this prevents fat from draining into the pan below. The broiler can be preheatedfor a few minutes. However,do not preheat the broiler pan and insert. If the food is placed too close to the burner, overbrowning and smoking may occur. Generally for a brown exterior and rare interior,the meat should be closeto the burner.Place the panfurtherdownifyouwishthe meatwelldoneorifspattaringand smokingoccurs. The distancefrom the burnerdependson the thicknessof the meat and desired degree of doneness. Thin cuts should be placed on rack #1 (top) or #2 (middle); thicker cuts should be placed on rack #2 or #3 (bottom). Broil until the top of the meat is browned. It should be approximately half cooked by the time the top is browned. Trim excess fat to prevent excessive spattering or smoking. Cut slashes in the outer edges of the meat to prevent curling during cooking. If you plan to season the meat, it is better to do so after the surface has browned. Salt tends to delay browning which can result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness.
BROILING
Quantity &/or Thickness thick slice 3/4" thick
CHART
Food Bacon (450°F) Beef Patties
Rack Position* 2 2 2
Doneness well rare medium
TO BROIL: 1. Turn the oven THERMOSTAT knob to Approx. inutes/Side M BROIL. Turn SELECTOR knob to 1st Side 2nd Side BROIL.
3- 4 2- 3 4- 5 1- 2 2- 3 3- 4 It iS possible to broil longer cooking
2
Steaks (450°F) 1" thick 2 2
well
rare medium
4-6
3- 4 5- 6
4-5
3- 4 35
2 112"thick
(450°F)
well
medium rare
6- 8 6- 7 7- 8 9 11
10- 14 5 3-5 7
5- 7 5- 6 6- 7 9- 11
8 4-6 10
foods such as pork chops at a lower temperature to prevent overbrowning. Turn the thermostat knob to 450°F, rather than BROIL, for low temperature broiling. 2. Preheat for 2 to 3 minutes if desired. NOTE: Cooking times in the Broil Chart are based on a 2 to 3 minute preheat. 3. Place the broiler pan on the recommended rack position shown in the broiling chart. 4. Follow the suggested times in the broiling chart. Meat should be turned once about halfway through its cooking time. 5. Check the doneness by cutting a slit in the meat near the center to check the color.
2 2 3
3
well
weir
Chicken Breast
Halves (450°F)
Fish Firlets (450°F) Ham Slices t"thick 2
1/2"thick
1/2"thick 1" thick
2
2 4 2 well
3- 5
3- 5
2-4
(precooked)
Pork Chops (450°F) Weiners/Sausage 9 - 11 2- 3
6- 8
1- 2
(precooked)
* The top position is rack #1.
11
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