Tristar CF 1602 Manual Del Usuario página 11

•
Make sure the cord never comes into contact with the hot parts of the
appliance. Never touch the hot parts of the appliance, always make use of
the plastic handles. Make sure nothing comes into contact with the heating
element of the appliance.
•
Make sure the appliance never comes into contact with inflammable
materials, such as curtains, cloth, etc. when it is in use, as a fire might occur.
Your "party set" is equipped with little skimmers, make sure not to scratch
their special coating as you might get pieces of this coating in the food. Use
a classical wooden spatula or a heat resistant plastic one
•
Unplug the appliance when not in use.
(*)Competent qualified electrician : after sales department of the producer or
importer or any person who is qualified, approved and competent to perform
this kind of repairs in order to avoid all danger. In any case you should return
the appliance to this electrician.
Use
Our Chocolate Fountains are made of three parts. There's a base unit
containing the heater and motor and a spiral drive.
We recommend using cooking chocolate for your first attempt, as it is easier to
gauge the correct consistency.
Turn the switch on the front of the machine to the HEAT position. It will take
between 3-5 minutes to warm up. Whilst the unit is heating, prepare the
chocolate. For the full cascading chocolate fountain effect, you will need at least
500-600 grams of chocolate and 100 ml of vegetable oil to thin the chocolate
down slightly.
The quickest way to prepare the chocolate is in a microwave. Use a suitable jug
or container and add 500-600 grams of chocolate chips (or broken bars). Pour in
100 ml of vegetable oil and cook on full power for 2 minutes. Remove from the
microwave and stir the mixture, ensuring that all the chocolate has melted. Pour
it slowly into the preheated bowl of the fountain.
The spiral drive or pump draws the warm chocolate up to the top of the tier
system - and then the enticing cascade starts to flow over the tiers with its
irresistible warm chocolate aroma. It pours back into the bowl and then starts its
journey all over again.
As a rough guide, dip a desert spoon into the mixture and allow it to run off the
spoon. If the mixture is slightly translucent this is a good indicator that the
consistency is correct.
Once the chocolate is in full flow, everyone can start to dip the food of their
choice - anything from exotic fruits and profiteroles to marshmallows and