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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.
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Хорошее качество сканирования.
Мануал пришел часов эдак через 12. В целом доволен.
USING YOUR RANGE
BAKING/ROASTING
IMPORTANT: Do not try to light the oven burner during a power failure.
1. Place the racks where you need them in the oven.
For more information, see �Positioning racks and pans� earlier in this section.
Front
Rear
2. Choose the bake setting.
The bake indicator light will light up.
PRESS
YOU SEE
ON
BAKE
3. Set the temperature (optional).
Do this step if you want to set a temperature other than 350°F. Press v to raise the temperature or w to lower the temperature in 5°F amounts. You can set a temperature anywhere from 170°F to 500°F. Use these pads until the temperature you want shows on the display.
PRESS
TEMP TIME
YOU SEE
ON
(example for bake at 375°F)
4. When roasting, put your food in the oven. You
do not have to preheat the oven when roasting, unless your recipe recommends it. During baking/roasting, the burner will turn on and off to keep the oven temperature at the setting.
Roasting meats and poultry
� For even cooking, place the meat on a
rack in a shallow pan. This keeps the meat out of the drippings and allows the heat to circulate better. � Use a meat thermometer for the most accurate doneness. Insert it so the tip is in the center of the largest muscle or thickest portion of the meat or poultry. Make sure the thermometer is not touching bone, fat, or the bottom of the pan.
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