Elgento E26005, Руководство по безопасности и инструкция

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ASSEMBLING YOUR APPLIANCE
1. Place the chocolate fountain on a firm,
level surface. It is very important that the
surface is level or the chocolate will not
flow properly.
2. Place the auger onto the motor base pin.
The triangular slot will fit tightly over the
motor base pin.
3. Place the tower over the auger and fit into
the guiding pins.
USING YOUR APPLIANCE
1. Connect the chocolate fountain to the
mains supply and use the switch to turn
the heater on. Allow the appliance to
warm for about 5 minutes before adding
melted chocolate.
Chocolate mix:
1. Melt chocolate (approx 600g) in a
pan or microwave. Add 1/2 - 3/4 cup
of vegetable oil to thin the mixture. If
available you can add melted cocoa
butter instead of oil.
2. Carefully pour the chocolate mixture into
the bowl on the base of the chocolate
fountain. Fill the bowl so that it just covers
the guiding pins.
3. Turn the switch to heat/motion. Please
note: it may take 2-3 minutes
for any air bubbles to settle and the
chocolate to flow perfectly.
Tips:
• Un-thinned chocolate is unlikely to flow
properly, if at all. The more oil you add the
more smoothly, the chocolate will flow. A
good test is to use a large spoon to check
the flow of the mixture before adding to
the chocolate fountain. Dip the spoon into
the chocolate mix then pour the chocolate
off the spoon. It should flow smoothly in a
constant stream.
• The type of chocolate you use will
determine how smoothly the chocolate
flows over the tiers. Good quality
chocolate will give better results as it has
a higher percentage of cocoa butter.
• Many foods are suitable for dipping in the
chocolate.
• You can add a small amount of warmed
liqueur to the mix.
• If the fountain is dripping instead of
flowing, this indicates that the mixture
may be too thick. Just add some warmed
vegetable oil.
• If chocolate is not flowing in smooth
sheets, it could mean the unit is not on a
level surface.
• Try not to allow pieces of food to fall into
the mixture as this could interfere with
smooth flow of chocolate.