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.
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.
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.
Text excerpt from page 27 (click to view)
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There should always be at least 2.5cm (1") between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones, bread etc., place the tins or baking trays centrally below the element.
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Because of the smaller cooking space, lower temperatures and shorter cooking times are sometimes required. Be guided by the recommendations on page 30. For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven.
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Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
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Stand dishes on suitably sized baking trays to prevent spillage onto the oven base and to help reduce cleaning. The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart, see page 30. The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or nonstick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. DO NOT use the grill pan as a baking tray as this will increase base browning of the food.
