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Verfügbare Sprachen
Verfügbare Sprachen
the melting pan into the base ele-
ment.
3.
For melting chocolate coating we
recommend to use level II, for
melting of chocolate you should
use level I.
4.
Stir the chocolate coating from
time to time during melting to
avoid that the chocolate becomes
lumpy. Only use heat-resisting
plastic tools for stirring to avoid
scratches on the metal parts.
5.
As soon as the chocolate coating
is completely melted, reduce the
heat to level I. The ideal tempe-
rature for working with the choco-
late coating is approx. 32 °C. This
CLEANING AND MAINTENANCE
1.
Do not use any sharp or scouring
agents.
2.
Wipe the housing with a damp
cloth and dry it with a soft cloth.
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.
Always unplug the
appliance, when it
is not use and let it
cool down before it is
cleaned.
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
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.
Diet chocolate
9.
Even diet chocolate can be used
for
all
applications
below.
3.
Take care to avoid water penetra-
ting into the appliance.
4.
The lid, the melting pan and the
accessories can be cleaned in
warm soapy water and rinsed with
clear water.
5.
All parts of the appliance must be
dry before use.
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.
desribed
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