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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.
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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.
13
OVEN USE
crispercrust.Use thistype of panfor pies,pie crustsor bread. � If usingoven-proof glassware,ordark panssuchas Baker's Secret reducethe oventemperatureby 25°F exceptwhen bakingpiesorbread.Usethesamebaking time ascalledfor in the recipe. Allow hot air to flow freely through the ovenforoptimum bakingresults.Improper placement f pansin the ovenwill o block air flow and may result in unevenbrowning.For optimum browning and evencooking results: _ Do notcrowd a rack with pans. Never place morethan one cookie sheet, one 13x9x2-inch cake pan or two 9-inch round cake pans on one rack. * Staggerpans when baking on two racks so one pan is notdirectlyoveranotherpan. � Allowoneto twoinchesbetween panand the oven the walls. Check the cooking progress at the minimum time recommended inthe recipe.Ifnecessary, ontinue c checking at intervals untilthefoodisdone.Ifthe ovendoorisopened toofrequently, eatwillescapefromtheoven;thiscanaffect h bakingresultsandwastesenergy. If you add additional ingredients or alter the recipe, expectcooking timesto increase decreaseslightly. or
Use a reliable recipe and accurately measure fresh ingredients. Carefully follow directions for oven temperature and cooking time. Preheat oven if recommended. Use the correct rack position. Baking resultsmay be affectedifthewrongrackpositionis used. � Top browningmay be darker if foodis locatedtoward the top oftheoven. Bottom browningmay be darker if food is located towardthebottomof theoven. When using two racks for baking,allowenoughspace betweenthe racks for proper air circulation. Browning and cooking resultswill beaffectedif airflow isblocked. Cookware material plays an important part in baking results. lwaysusethetype andsize ofpancalledforinthe A recipe.Cooking timesorcooking resultsmay be affectedif thewrongsize is used. Shiny metal pan reflects heat away from the food, produces lighter browning anda softercrust.Useshiny pansfor baking cakesorcookies. oroptimum F baking results,bake cookiesand biscuitson a flat cookie sheet. If the pan has sides, suchas a jelly roll pan, browning may notbe even. � Dark metal pan or a pan with an anodized (dull) bottom absorbsheat,producesdarkerbrowning anda
Roastingisthe methodfor cookinglarge,tendercutsof meat uncovered, without adding moisture. Most meats are roasted at 325°F. It is not necessaryto preheat the oven. Place the roasting pan on either of the two lowest rack positions, -Usetender cuts of meat weighing three pounds or more. Some good choices are: Beef rib, ribeye, top round, high quality tip and rump roast, pork loin roast,leg of lamb,veal shoulder roastand cured or smoked hams. Seasonmeat, ifdesired,eitherbefore orafterroasting.Rub intothe surfaceofthe roastif addedbeforecooking. Placethe meatfat-side-up ona rackin a shallowroasting pan. Placingthe meatona rackholdsitoutof thedrippings, thusallowing betterheatcirculation forevencooking. sthe A
fat on top of the roast melts, the meat is basted naturally, eliminatingthe needfora_dditionalbasting. The cooking time is determined by the weight of the meat and the desired doneness.For more accurate results, use a meatthermometer.Insertit so the tip is in the center of the thickest part of the meat. It should not touch fat or bone. Remove the roast from the oven when the thermometer registersthe desired doneness. NOTE_ For more information about food safety, call] USDAs Meat & PoultryHotlineat 1-800-535-4555. ForI cookinginformation writetothe NationalLiveStockand I Meat Board, 444 North Michigan Avenue, Chicago, Illinois6061t.
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