Cleaning And Maintenance; Coating Of Cakes And Biscuits - Unold 48667 Instrucciones De Uso

rature for working with the choco-
late coating is approx. 32 °C. This
temperature is reached on level
I in case of regular stirring. You
may use a meat thermometer for
measuring the temperature.
6. Now you can use the melted cho-
colate coating / chocolate for all
kinds of applications.
7. If you do not use up all of the cho-
colate coating / chocolate, just let

Cleaning anD maintenanCe

always unplug the appliance, when
1.
it is not use and let it cool down
before it is cleaned.
2. Do not use any sharp or scouring
agents.
3. Wipe the housing with a damp
cloth and dry it with a soft cloth.
4. Take care to avoid water penetra-
ting into the appliance.

Coating of CaKeS anD BiSCuitS

1. For coating of cakes and biscuits
you may use all types of chocolate
coating and other coatings to be
melted normally in a bain-marie
(e.g. hazelnut, lemon, vanilla coa-
ting).
2. Spread a suffiecientely large piece
of aluminun foil on your working
top. This facilitates cleaning and
allows to recover acess chocolate.
3. Put the cake or the biscuits on a
cake grid gitter and place it on the
aluminum foil.
4. Pour the liquid coating/chocolate
coating uniformly onto the cake.
Smoothen it with the spatula, if
necessary.
5. After hardening you may recover
the excess chocolate from the alu-
minum foil for later use.
6. You may also dip biscuits only
partially into the chocolate coa-
ting eintauchen or you may fill
the chocolate coating into a plas-
tic bag, cut off a very little tip and
decorate the biscuits with thin
it cool down. You can keep the
hardened chocolate for later use.
8. After use, turn switch in 0 posi-
tion and unplug the appliance.
9. Diet chocolate
10. Even diet chocolate can be used
for all applications
below.
5. The lid, the melting pan and the
accessories can be cleaned in
warm soapy water and rinsed with
clear water.
6. All parts of the appliance must be
dry before use.
chocolate stripes. Just follow your
phantasy.
"Knitting needle cake" (orange choco-
late cake)
Ingredients:
3 eggs, 125 g butter, 125 g sugar, 1
bag of vanilla sugar, ½ bag of orange
flavour, 200 g flour, ½ bag of baking
powder, 2 tablespoons of orange li-
queur (or as substitute orange juice)
200 g plain chocolate coating, 200 g
cream, chocolate rolls (see below),
candied organe slices
Preparation:
Whip butter, sugar and vanilla sugar,
then add the eggs, finally add the
sieved flour and the baking powder
as well as the orange fllavour and the
orange liqueur.
Fillt the dough into a buttered mould
with 26 cm Ø and bake at 160 °C ap-
prox. 35 minutes. Then turn out of the
mould onto a cake grid.
In the meantime melt approx 200 g
plain chocolate coating .
desribed
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