Very satisfied! I was searching for several days, but nope; till I discovered your webside and there it was at a very reasonable price. Keep up the good work!
Paul
Flanders
I purchased the unit from a private party and the original owners manual was not available. Having the ability to download it was extremely helpful and clarified operating the equipment immensely. This is a complicated unit and without the manual I would not have been able to maximize it's potential. Thank you.
Being a user of older radios of many kinds, preferring them over more modern rigs, this manual was invaluable in the programming of my two. I now know for certain what the assorted buttons functions are, and am very grateful to have found this excellent site. Many thanks for your assistance, Tony.
Clear and easy to read. All details as expected. Price acceptable , and quick delivery.
Text excerpt from page 21 (click to view)
Hints and Tips about Using the Lower Oven
The lower oven is the smaller of the two ones. It is heated by two elements in the top and lower of the oven. It is designed for cooking smaller quantities of food. It gives especially good results if used to cook fruit cakes, sweet or savoury flans or quiche. The lower oven is also ideal for use as a warming compartment to warm dishes and keep food hot. Use a temperature setting of 80°-100°C on the lower oven temperature control knob. Things to note 1. The lower oven thermostat control light will glow until the oven has reached the desired temperature and then go out. It will cycle ON and OFF periodically during cooking showing that temperature is being maintained. 2. The control cooling fan will operate after a time. 3. The lower oven works independently of the top oven.
i Hints and Tips
There should always be at least 2.5 cm (1") between the top of the food and the heating element. This gives the best cooking results and allows room for yeast mixtures to rise, Yorkshire puddings, etc. When cooking cakes, pastry, scones, bread etc., place the tins or baking trays centrally below the element. Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation. Stand dishes on suitable sized baking trays to prevent spillage onto the oven base and to help reduce cleaning. The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or non-stick 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 or meat tin as a baking tray as this will increase base browning of the food.
Because of the smaller cooking space, lower temperatures and shorter cooking times are sometimes required. For economy, leave the door open for the shortest possible time, particularly when placing food into a preheated oven.
