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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!
BROIUNC TIPS
1Use the broiler pan and grid for broiling. They are designed to drain excess liquid and grease away from the cooking surface to help prevent spatter, smoke, or fire. 1If you broil small quantities, you may want to use a small broiler pan. You can get them in the housewares section of many department stores. Do not cover the broiler grid with foil. �To make sure the grease drains well, do not use cookie sheets or similar pans for broiling. Place food about 3 inches or more from the broil burner. 0 The broiling rack position determines how the burner cooks your food. The lower the position, the more broiler grid area covered. See �Broiling guide� below for more information. 0 To sear meat, place the broiler pan at one of the higher rack positions so that meat is very near the flame. 0 Thin (%I�) steaks may be broiled in the higher rack positions. 0 To cook thick (1 l/2�) steaks and other thick cuts of meat well done, move them to a lower rack position after searing them. l After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven.
roiling guide
ecommended rack posii tions are numbered from the bottom (1) to the top (5). For best results, turn meat after approximately 2/3 the broiling of time. Turn chicken pieces after approximately half of the broiling time. Very thin cuts, such as fish fillets, may not need to be turned at all. Lobster tails are not turned.
RACK MEAT Steak, 1� thick medium rare medium well done Ground Meat Patties, W� thick, well done POSITION 4
APPROXIMATE TIME (MINUTES) SIDE 1 14-15 15-16 18-19 SIDE 2 7-8 8-9 9-10 6-7 10-l 1 4-5 3-4 8-9 18-20 11-16 4-5 7-9 N/A
4 4 4 4 4 3 4 4
13-14 21-22 8-l 0 6-7 15-17 18-20 12-16 8-10 15-18
Pork Chops, 1 �I thick Ham Slice, W� thick precooked Frankfurters Lamb Chops, 1 �I thick Chicken bone-in pieces boneless breasts Fish fillets XI-%� thick steaks, 3/4-l � thick Lobster Tails, 6-8 OL
3
18-21
Tlimes are guidelines
only and may need to be adjusted for individual tastes.
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