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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!
Using YourOven(continued)
HOW TO BROIL Broiling is a method of cooking used for tender steaks, chops,hamburgers, hicken,fish,and somefruitsandvegac tables.The food is placeddirectlyunderthe oven burner, The cookingtimeis determinedbythedistancebetweenthe meat and the burner, the desired degree of doneness, and the thickness of the meat. GENERAL TIPS Broilingrequires the useofthe broiler pan and insert supplied with your appliance. It is designed to drain excess liquid and fat away from the cooking surface to prevent spatters, smoke and flare ups. For easier clean-up, line the broiler pan (bottom piece) with aluminum foil and spray the insert with a non-stick vegetable coating. Do not cover the broiler pan insert with aluminumfoil as this prevents fat from draining into the pan below. The broiler can be preheatedfor a few minutes. However,do not preheat the broiler pan and insert. If the food is placed too close to the burner, overbrowning and smoking may occur. Generally for a brown exterior and rare interior,the meat should be closeto the burner.Place the panfurtherdownifyouwishthe meatwelldoneorifspattaringand smokingoccurs. The distancefrom the burnerdependson the thicknessof the meat and desired degree of doneness. Thin cuts should be placed on rack #1 (top) or #2 (middle); thicker cuts should be placed on rack #2 or #3 (bottom). Broil until the top of the meat is browned. It should be approximately half cooked by the time the top is browned. Trim excess fat to prevent excessive spattering or smoking. Cut slashes in the outer edges of the meat to prevent curling during cooking. If you plan to season the meat, it is better to do so after the surface has browned. Salt tends to delay browning which can result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness.
BROILING
Quantity &/or Thickness thick slice 3/4" thick
CHART
Food Bacon (450°F) Beef Patties
Rack Position* 2 2 2
Doneness well rare medium
TO BROIL: 1. Turn the oven THERMOSTAT knob to Approx. inutes/Side M BROIL. Turn SELECTOR knob to 1st Side 2nd Side BROIL.
3- 4 2- 3 4- 5 1- 2 2- 3 3- 4 It iS possible to broil longer cooking
2
Steaks (450°F) 1" thick 2 2
well
rare medium
4-6
3- 4 5- 6
4-5
3- 4 35
2 112"thick
(450°F)
well
medium rare
6- 8 6- 7 7- 8 9 11
10- 14 5 3-5 7
5- 7 5- 6 6- 7 9- 11
8 4-6 10
foods such as pork chops at a lower temperature to prevent overbrowning. Turn the thermostat knob to 450°F, rather than BROIL, for low temperature broiling. 2. Preheat for 2 to 3 minutes if desired. NOTE: Cooking times in the Broil Chart are based on a 2 to 3 minute preheat. 3. Place the broiler pan on the recommended rack position shown in the broiling chart. 4. Follow the suggested times in the broiling chart. Meat should be turned once about halfway through its cooking time. 5. Check the doneness by cutting a slit in the meat near the center to check the color.
2 2 3
3
well
weir
Chicken Breast
Halves (450°F)
Fish Firlets (450°F) Ham Slices t"thick 2
1/2"thick
1/2"thick 1" thick
2
2 4 2 well
3- 5
3- 5
2-4
(precooked)
Pork Chops (450°F) Weiners/Sausage 9 - 11 2- 3
6- 8
1- 2
(precooked)
* The top position is rack #1.
11
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