Cleaning And Maintenance; Troubleshooting - Team kalorik TKG CHM 100 Manual De Instrucciones

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Preparation
Pour the hot coffee into a saucepan. Add the 4 tablespoons of corn starch (mixed with some
cold coffee beforehand). Then add the cocoa and the sugar. Let it melt. Then blend in the
cream. Once the mixture is well homogenous, pour it into the bowl of the base.
Suggested dipping items:
brioche, pine apple, bananas, amaretti (small, dry almond macaroons)
NOTE: Due to the different consistency of the various substances, the fondue curtain will not
always flow the same way it does with chocolate.

CLEANING AND MAINTENANCE

•
Always turn the switch to the off-position, unplug the appliance and let it cool down
before cleaning.
•
Once the parts are completely cooled, carefully remove the tower and auger from the
base and wipe off any remaining chocolate with paper towels.
•
Thoroughly wash the tower and the auger with warm, soapy water. Rinse and dry
thoroughly.
•
Empty the bowl of the base and remove as much remaining chocolate from the bowl as
possible with paper towels. Use a damp sponge or non-abrasive cloth to wipe out the
remainder of the chocolate and to clean the bowl.
•
DO NOT POUR EXCESS CHOCOLATE DOWN THE TOILET, GARBAGE DISPOSAL, OR SINK
DRAIN. POUR IT INTO A DISPOSABLE CONTAINER AND THEN DISCARD IT INTO GARBAGE.
•
Wipe out the bowl of the base with a slightly damp cloth and then dry the bowl. Make
sure no water penetrates in the motor unit.
•
Never immerse the base into water or any other liquid.
•
Do not put any part of the appliance in the dishwasher.

TROUBLESHOOTING

Problem
No flow of chocolate
whatsoever.
The chocolate congeals /
the flow has stopped.
Chocolate is not flowing
evenly or is dripping.
Chocolate is too thick.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Possible Cause
Absence of the auger.
Chocolate is too liquid.
Chocolate is too thick.
The appliance is placed in a
draught.
Unit is not level.
Not enough oil.
14
Assembly page 14/40
Suggested Solution
Remove the tower and put
the auger in place.
Do not use any
chocolate/preparation that
is too liquid.
Never use any pure
chocolate that congeals at
room temperature.
Never put the appliance in a
room that is too cold or in a
draught.
Make sure the unit is level.
Add vegetable oil to thin the
consistency.
TKG CHM 1000 - 100831