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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...
7. Using the Optional
Cooking on the optional most the same as cooking There are three differences about: 1. The cookware you use. 2. What to expect. 3. The care and cleaning.
Smoothtop Module
smoothtop on surface you should IS alunits. know
Cooking...
The glass will take longer to heat up than a regular surface unit. It will also take longer to cool down. Turn off the unit a few minutes before you are finished cooking. l Do not use the smoothtop module for canning. l Bottoms must be perfectly flat, with NO ridges, rims, patterns, dents, roughness or scratches. -Pans with uneven bottoms cause poor cooking results and may damage the smoothtop. - Nicks and scratches on a pan can damage the smoothtop. l Bottoms must be clean. Heating a soiled pan can leave a stain on the smoothtop.
l
Sliding aluminum pans or foil, and copper pans, on the smoothtop can leave marks. Aluminum marks can be removed if they are not heated. See page 15 for cleaning and caring suggestions.
8. Cookware
I
1 Only use pans with flat bottoms. Flat bottoms allow maximum contact between the pans and the elements for fast, even cooking. Pans with uneven bottoms or raised patterns on the bottom are not suitable. Flatness of a pan can be checked by placing an edge of a ruler across it. There should not be space between the ruler edge and the bottom of the pan.
Pans should be the same size or larger than the elements to prevent boil-overs and hot handles.
DO NOT USE trivets,
woks with skirts or canners
with concave
or ridged
bottoms.
10
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