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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!
Cooking
Amount
l
tips
Covering food cover hod to:
l l l
The more load you want to prepare, the longer it takes. A rule of thumb is that a double amount of food requires almost double the time. If one potato takes four minutes to cook, you need about seven minutes to cook two potatoes.
of food
Reduce splattering Shorten cooking times Retain food moisture
All coverings that allow microwaves to pass through are suitable.
l
tt you want to cook two meals or contalners of food at the same time, you can do so with the Bi-Level Cooking Shelf. For example, you can cook two frozen dinners or reheat two plates of food by placing one on the shelf and one under the shelf. The DUO SYSTEMTM heating system will heat both servings equally.
Releasing
l
pressure
in foods
Starting
l
temperature
of food
Several foods (for example, baked potatoes, sausages, egg yolks, and some fruits) are tightly covered by a skin or membrane. This can cause the food to burst from steam building up in them during cooking. To relieve the pressure and to prevent bursting, prick these foods with a fork, cocktail pick or toothpick.
The lower the temperature of the food being put into the microwave oven, the longer it takes to cook. Food at room temperature will be reheated more quickly than food at refrigerator temperature.
Using
l
standing
time
Composition
l
of food
l
Food wlth a lot of fat and sugar will be heated faster than food containing a lot of water. Fat and sugar will also reach a higher temperature than water in the cooking process. The more dense the food, the longer it takes to heat. �Very dense� food like meat takes longer to reheat than lighter, more porous food like sponge cakes. Smaller pieces of load will cook faster than larger pieces and same-shaped pieces of food cook more evenly than irregularly shaped foods. Wlth unevenly shaped foods, the thinner parts will cook faster than the thicker areas. Place the thinner parts of chicken wings and legs in the center of the dish.
l
l
Size and shape
l
l
Always allow load to stand for a while after cooking. Standing time after defrosting, cooking, or reheating always improves the result since the temperature will then be evenly distributed throughout the food. When cooking In a mkrowave oven, food continues to cook even when the microwave energy is turned off. Food is no longer cooked by microwaves, but it is still being cooked by the high heat left over from the microwave oven. The length of the standlng time depends on the volume and density of the food. Sometimes it can be as short as the time it takes you to remove the food from the oven and take it to the serving table. However, with larger, denser food, the standing time may be as long as 10 minutes. During standing time, the internal food temperature will rise as much as 46°F as the food finishes cooking.
Stirring,
l
turning
foods
Stlfrlng and tumlng foods distributes heat quickly to the center of the dish and avoids overcooking at the outer edges of the food.
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