Very comprehensive document which is a must-have for any Satellit 2100 owner whose set up is somewhat intricate. Due to the bad quality of the pictures that are rather dark and a bit blurred I gave 4-star feedback.
The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
Irrespectively of this manual exist only germany language, it's useful - although i need some additional task to translate: My english is bad, but usable - but i really dont speak germany. :)
Excellent service from this company (including a total refund on an earlier purchase when through no fault of the company the manual was incomplete). I have purchased several manuals which I have been very satisfied with, as I am with this one. Highly recommended.
Text excerpt from page 15 (click to view)
TIPS ON COOKING WITH THE ELECTRIC OVEN
Traditional cooking Heat is conveyed both from the top and bottom of the oven; thus, it is advisable to put the pot in the central shelves position. When a higher heat is required either from the top or bottom, put the pot in an upper or lower position. Suggestions for traditional baking How to bake cakes Cooking of cakes require a moderate temperature (usually ranging between 150/200°C) and a 10-minute pre-heating of the oven. The door should not be opened during the first 3/4 of the whole baking time. Beaten up dough should be firm enough to avoid a longer baking time. When cakes and canapees are arranged simultaneously on 3 shelves, a runner should be skipped between the 2 lower shelves. How to cook meat and fish Meat should weigh at least 1 kg to avoid excessive drying. Very soft red meats, to be left rare or only welldone on the outside while keeping their juices, require a short but high temperature (200-250°C). White meat, fowl and fish require a low temperature (150170°C). Ingredients for the gravy should be added to the baking pan only in the last half hour, unless cooking time is very short. The baking point of meat can be checked by pressing a spoon against the meat. If it feels firm it is properly cooked, Roastbeef and sirloin require a short cooking time, as thier insides must keep their redness. Meat can either be placed an a suitable baking pan or directly on the grid under which the plate is to be inserted to collect the juices. When baking time is over it is advisable to wait at least 15 minutes before slicing the meat to avoid any spilling of juices. Dishes can be kept warm in the oven at the lowest temperature, before being served. Grilling Heat comes from the top of the oven. It is suitable for thin meat, toast. Tips on grill cooking Almost all kind of meat can be cooked with grill, except for some game lean meat and meat loaves. Meat and fish to be grilled should be lightly brushed with oil and always placed on the grill; meat should be salted upon completion of cooking; whereas fish should be salted on the inside before cooking. The grill should be positioned in the guides nearest or furthest from the grill element according to the thickness of the meat, in order to avoid burning the surface and cooking the inside insufficiently. The formation of smoke caused by drops of juice and fat can be avoided by pouring l or 2 glasses of water into the dripping pan.
