KEY
1. Basic unit
2. Switch
3. Control light
4. Melting pot
5. Moulds
6. Cooling rack
7. Spatula
8. Metal fork
9. Spiral fork
10. Plastic forks
11. Wooden skewer
PRIOR TO FIRST USE
Check that you have removed all
packaging from the chocolate melting pot
both inside and out.
USE
Melting chocolate
•
Plug in and switch the current on.
•
Place the melting pot (4) in the basic
unit (1).
•
Turn the switch (2) to position II
(approx. 60° C) to heat up the
chocolate melting pot. Heating up takes
around 10 minutes. The control light (3)
will come on.
•
Place the chocolate to be melted in the
melting pot. Be careful not to burn your
fingers on the metal parts of the
chocolate melting pot. The chocolate
will melt more quickly if you break it into
smaller pieces.
•
Stir the chocolate occasionally as it is
melting.
•
To keep the chocolate warm once it has
melted (e.g. for chocolate fondue), turn
the switch to position I (approx. 43° C).
•
Turn the switch to position 0 and
remove the plug from the wall socket
after use. The control light will go out.
•
If the melted chocolate is not to be
used immediately, but is to be
processed further, you should transfer it
to another container.
Melting of butter/seasoned or herb
butter
The rectangular and circle shaped moulds
are suitable for butter. It makes the butter
look very attractive when served like this.
Please follow the same instructions as
when melting chocolate. When you have
filled the moulds with melted butter you put
the moulds carefully in the refrigerator
where they remain until the butter has
cooled of completely. The butter melts
faster if you cut it into smal pieces before
you start melting it.
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ELE01210-1_IM_rev 28/12/04 12:33 Side 12
