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.
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.
Fantastic quality and impressive delivery time. Based on this manual, I recommend this service without hesitation! Five Stars for certain.
Text excerpt from page 8 (click to view)
INTRODUCTION
When the oven is first installed
Once the oven has been installed, it is important to remove the protective materials which were put on in the factory. Press button D for manual function. Switch the oven control knob to fan ducted cooking and then set the thermostat control knob to MAX and leave it to run, empty, for 30 minutes to remove any unpleasant new smells. During this period, an unpleasant odour may be emitted, it is therefore, advisable to open a window for ventilation. REMEMBER: The timer must be set to MANUAL before the oven can be operated. This must be done whenever the oven is switched off at the wall or when there is a power failure. If the oven indicator neons do not glow when the controls are switched on, it is most likely that the timer is set for automatic cooking.
The trivet
When roasting do use the trivet in the meat tin. Fat and meat juices will drain into the meat tin below and can be used to make gravy. The trivet also prevents splashes of fat from soiling the oven interior. N.B. The meat tin should not be placed on a heated hotplate as this may cause the enamel to crack.
The cooling fan
During cooking the cooling fan will cycle ON and OFF. This is quite normal. It may run on after the oven or grill is switched off to keep the controls cool. Always allow the cooling fan to cool the oven down completely before switching off the main supply to carry out any cleaning or maintenance work. Alternatively open the oven door for a short period of time. NOTE: The action of the cooling fan will depend on how long the oven or grill has been used and at what temperature settings, it may not operate where the grill or oven has only been used for a short time.
Rating Plate
The model number of your oven can be found on the rating plate on the lower front frame of the oven upon opening the door. The cooker must be protected by a suitably rated fuse or circuit breaker. The rating of the oven is given on the rating plate.
Control panel indicator neon
This light indicates whether the oven or grill is switched ON. In the case of the oven, the neon also indicates when the set temperature has been reached. It will cycle on, and off during use to show that the temperature is being maintained. If the neon does not operate as the instructions indicate the controls have been incorrectly set. Return all controls to zero and reset following the instructions for the required setting. When the oven is set for automatic cooking the neon should remain unlit during OFF periods.
About condensation and steam
When food is heated it produces steam in a similar way to a boiling kettle. The oven is vented to allow some of this steam to escape. However, always stand back from the cooker when opening the oven door to allow any build up of steam or heat to release. If the steam comes into contact with a cool surface on the outside of the cooker, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not caused by a fault on the oven. To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.
Cookware
Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or placed on the oven base. Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance. Advice on the effect of different materials and finishes of bakeware is given in 'Hints and Tips' in the appropriate oven section.
