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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.
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Хорошее качество сканирования.
Мануал пришел часов эдак через 12. В целом доволен.
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Fantastic quality and impressive delivery time. Based on this manual, I recommend this service without hesitation! Five Stars for certain.
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Was happy to find the complete owners manual... It's all in there, just like the original...
BREAD MAKING TIPS
Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. We recommend you start with an easy recipe, like Basic White Bread, until you become accustomed to making bread the KitchenAid way. The following tips will help: Tips for Mixing and Kneading � ALWAYS use the dough hook to mix and knead yeast doughs. � NEVER exceed Speed 2 when using the dough hook. � NEVER use recipes calling for more than 8 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 41�2-quart tilt-head mixer. � NEVER use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer. � Most bread recipes give a range for the amount of flour to use. When the dough clings to the hook and cleans the sides of the bowl, enough flour has been added. If the dough is sticky or the humidity is high, slowly add more flour (about 1�2 cup at a time), but NEVER exceed the recommended flour capacity. Knead after each addition until the flour is completely worked into the dough. If too much flour is added, a dry loaf will result. � Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished. � Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible. � Use a candy or other kitchen thermometer to assure that liquids are at the temperature specified in the recipe. Liquids at higher temperature can kill the yeast, while liquids at lower temperatures will retard yeast growth. � Warm all ingredients to room temperature to insure the proper rising of dough. If the yeast is to be dissolved in the bowl, always warm the bowl first by rinsing with warm water to prevent cooling of liquids.
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