Salton CM1337, Инструкция пользователя

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WARNING: DO NOT allow water to be splashed on the contact base or the
appliance. If water is splashed on the contact base or the appliance:
- Immediately unplug from the wall outlet
- Dry the power base with a dry kitchen towel
- Dry all surfaces of the appliance
- Allow time for the appliance or power base to dry completely
- Plug back into the wall outlet
If water enters the power base, return the appliance to the nearest authorized
service facility for examination, repair or adjustment.
SERVING
Starting with a pile of fl at crepes, you can use them in a number of ways,
depending on whether you want a simple sauced or a fancy fi lled crepe. They can
be served cold, warm or hot, baked, broiled or crisp-fried in oil. Here are some
ideas on handling crepes. See recipes for the ways to use various shapes.
• Crepes are folded in quarters...
when served plain (or spread with a thin fi lling) and served in sauce, or used
“hot off the baking plate” for dipping in an appetizer dip.
• Or rolled...
when fi lled with a few spoonfuls of an entree or dessert mixture and quickly
baked, broiled or fi lled with cold mouse, ice cream or whipped cream.
• Or folded into an envelope…
for small appetizers, ravioli-like entrees, crisp-fried treats of all kinds.
• Or stacked...
to make a cake (gateau) or in a casserole dish, with appropriate fi llings and
toppings, served hot or cold.
How to Flame Crepes
• Generally, dessert crepes that are served in a sauce, in a chafi ng dish or skillet,
are those you want to fl ame, both for extra fl avour and dramatic effect. Any
high-proof brandy, cognac, rum or liqueur can be used. Most popular are
brandy, fruit-fl avoured liqueurs such as Kirsch, Cointreau or Grand Marnier.
• To fl ame properly, crepes and the liqueur must be warm. When the crepes are
ready, reduce heat to low, spoon on a few tablespoons of liqueur so it will fl oat
on top of the sauce. Do not boil or stir; let heat for a few minutes.
• Then with a long match (stand back) touch fl ame to edge of pan just above
food until it lights. Let fl ame subside before serving. Never add additional
liqueur if any fl ame is burning.
HELPFUL HINTS
• In all crepe batters, the proportions of fl our, eggs and liquid can be varied to
produce a thin, lacy crepe, a sturdier, thicker crepe or an egg-y rich crepe.
Adding butter or margarine adds fl avour and makes removal from the baking
plate easier. Oil may make crepes stick slightly. Sugar adds crispness but may
make crepes break in rolling. Since dessert crepes have a sweetened fi lling
and/or sauce, you can use a basic batter without sugar for crepes you wish to
fold or roll.
• Prepare one of the batter recipes an hour or more ahead of time and allow it to
rest for at least one hour.
CM1337_CrepeMakerBooklet_E.indd 5 CM1337_CrepeMakerBooklet_E.indd 5 13-07-03 4:30 PM 13-07-03 4:30 PM