FF Europe JAGO SKLBN02 Manual De Instrucciones página 14

Any type of chocolate can be used – baking or melting chocolate will give the easiest
results, however ordinary slab chocolate (plain, milk or white) can also be used. It may
require the addition of some cooking oil to obtain the correct viscosity. (Use a large spoon to
test consistency – the chocolate should run freely from the spoon). The quickest way to
prepare chocolate for the fountain is by first breaking up the chocolate (preprepared
chocolate chips can also be used) and melting it in a suitable container in a microwave.
Combine 3 cups of broken chocolate with up to ¾ cup of cooking oil.
Stir the chocolate about every 30 seconds and continue until completely liquid. Chocolate needs
to be completely melted and of thin consistency to allow proper flow (add more oil if necessary).
Place the chocolate fountain on a flat, stable surface and connect to the mains, ensuring the
power switch is in the „OFF" position. Before preparing the chocolate turn the heat switch to
"HEAT" so the fountain warms up. Let the unit warms up for at least 3-5 minutes before adding
melted chocolate.
Once the fountain is switched on start preparing the chocolate. When the chocolate is
completely melted, turn the switch clockwise to position "HEAT MOTOR", so the motor
and the heater are running at the same time and the auger is turning. Carefully pour the
melted chocolate into the bowl at the base of the tower. It should be drawn under the
tower and carried up the tower by the auger. Chocolate should then begin to flow from the
top of the tower and filter over the sides evenly to the next tier and so on.
Note:
The chocolate fountain must be level to ensure proper cascading of the chocolate.
(Avoid food pieces dropping into the chocolate in the base as this will impede the flow
of chocolate).
Never add cold liquids or solid chocolate to the melted chocolate in the fountain, as this will
affect the flow.
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preparing chocolate
operation
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