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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.
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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.
Kebabs make any meal festive. Lean lamb is the traditionalmeat for shisk kebabs, but chunksof beef, pork, poultry,seafood and pre-cookedmeat are also good. The followingare suggestions creating kebabs: for � To allowcorrectspacingbetween twoprongsonskewer,keepprongsas parallel the as possiblewhen puttingfood on skewers. � Somefoods are easier to inserton skewersif first piercedwith a toothpick. � Preheating the element is not necessary. Turn element on after food has been placed on accessory. � HI is the recommended settingfor cooking most kebabs. Skewer cooking is best when done quickly as long cooking times tend to dry out kebabs. � Cookingtimeswillalsovaryaccordingtothetypesoffoodsbeingcooked. Thetime range will be from 30 to 60 minutes on the HI setting. As an example pre-ceoked polish sausage with canned fruit will cook in 30 minutes, whereas beef and raw vegetables could take 60 minutes. � Voltage differences may make cooking times slightly different at vadous times. � Cut meat into one-inch cubes, � Meat usually should be marinated to provide extra tenderness and flavor. Brush marinade over the kebabs as they cook. � For rare meat, cubes should be placed close together; for well-done, leave a space between cubes. � Avoid overcooking skewered meat; it is usually more tender and tasty when cooked rare or medium. � Raw or firm vegetables may need to be par[ially cooked so that they will be done at the same time as the meat. Onions, potatoes and squash are best if parboiled or partiallymicrowaved. � Partially cooked bacon can be wrapped around vegetables such as squash or mushrooms before placing on skewers to prevent drying out. While cooking, brush kebabs with madnade, peanut or olive oil, herb butter or fruit juice to keep food moist. � Meat, vegetables or fruits can be alternated on the same skewer or skewered separately due to differences in cooking time. � There are numerous food combinations that can be used such as: beef cubes, cherry tomatoes or tomato wedges, and green pepper squares; beef cubes, zucchinislices, and mushrooms;ham and yam cubes and apple slices; polish sausage, peaches, peers, and pineapples. � The spit with skewerswill fit acrossthe sink while food is being added; making preparationeasier.
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