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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!
Oriental Pork Yield: 4 to 6 servings 1 (1 lb.) pork tenderloin 3 tablespoons soy sauce 1 tablespoon cornstarch 1 teaspoon instant chicken flavored bouillon 1 (6 oz.) pkg. frozen pea pods 1 (8 oz.) can bamboo shoots, drained 1 (8 oz.) can water chestnuts, drained and sliced 1/2 cup sliced green pepper 1/2 cup sliced green onion
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Trim fat from pork. Cut pork into bite-size pieces. Combine pork, soy sauce, cornstarch, and bouillon in dish. Cook, covered, on Cook Level 5 for 7 to 9 minutes, or until pork is thoroughly cooked and is no longer pink. Add remaining ingredients. Cook, covered, on full power for 2 to 4 minutes, or until vegetables are cooked as desired. Stir halfway through cooking time. Micro-tip: This dish may be served over rice, if desired.
Poultry Cooking Guidelines
1. 2. 3. 4. Remove metal clamps from poultry and tie legs with a string, if desired, before cooking. Small poultry items can be cooked on a plastic rack in a dish or on a plastic meat tray. Poultry weighing 3 pounds or more will brown by itself "naturally" in the microwave oven. Seasoned coating mixes and paprika will improve the color of poultry. Try making a paste of 1 tablespoon paprika and 2 tablespoons of shortening. Rub this paste over poultry for a reddish-brown color. Do not salt poultry until just before serving, since salt will dehydrate the surface of poultry, making it tough. Salt may be added to a sauce, that covers the poultry, before cooking . Begin cooking chicken pieces skin-side-down. Turn the pieces over halfway through cooking time in most recipes. When cooking whole poultry, begin by cooking breast-side-down. When the poultry is turned over, cooking can be completed breast-side-up for a browner finished appearance. 8. Pierce the skin of poultry before placing it in the microwave oven, to prevent popping. 9. After the poultry has started to brown, the wing tips, narrow part of the legs, and the high point of the breast bone can be covered with small thin strips of foil. This is called "shielding". The small amount of foil will slow the cooking of these areas and prevent them from dehydrating and overcooking. 10. Large poultry items, such as large turkeys, may need to be turned over several times during cooking, for more even cooking. 7.
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Item Whole Chicken, Turkey, Duck, Cornish Hen
Total Cooking Time (170 °F Dark Meat) (180°F White Meat) 3½ to 4½ min./lb.
Cookmatic Power Level Full Power (10)
Method Place in heavy-duty roasting bag, in dish. If desired, use plastic rack in dish. Close the bag loosely, securing with a string. Turn over several times during the cooking time. Allow to stand 10 -15 minutes before carving.
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