Sephra CF16E, Руководство пользователя, Страница: 13 / 22

When melting Sephra Fondue Chocolate in
the fountain basin:
Melting chocolate directly in the basin takes
approximately 45–60 minutes, depending on
the fountain model and heat setting. Melt
chocolate chips in the basin one pound at a
time. Use a spatula to scrape chocolate from
the basin and stir every 5-10 minutes while
melting. Melt Dark and Milk chocolate on high
heat (if available on your model) and White
chocolate on medium heat.
WAIT UNTIL CHOCOLATE IS
COMPLETELY MELTED BEFORE
INSERTING THE AUGER OR TURNING
ON THE MOTOR.
Recommended
Chocolate
Temperatures
(Signature and Elite models only)
Chocolate will flow best when fountain is
operated at room temperature; cooler
conditions may require a higher temperature
setting. Be sure to follow proper melting
instructions. Chocolate in basin should be
scraped from the bottom of the basin with a
spatula and stirred periodically while in use to
prevent scorching.
Use the first temperature setting listed
unless the chocolate fondue is running too
thick.
Using Other Chocolate
Thinning directions for chocolate other
than Sephra Fondue Chocolate.
Most other chocolate will require thinning to
be able to flow properly through the fountain.
The most common thinning agent is a flavorless
oil such as vegetable or canola oil. Cocoa
butter may also be used. For every 5 pounds
of chocolate you will need to use
approximately ½-1 cup of oil to obtain the
proper consistency. The amount of oil required
will vary with the type and brand of chocolate.
For best results, begin with a chocolate that is
couverture (made with at least 32% cocoa
butter). Thinning agents will noticeably dilute
the taste and aroma of the chocolate. Never
add water to chocolate as this will cause it to
harden!
Checking the Fondue’s
Viscosity (Consistency)
Sephra Fondue Chocolate, when melted
correctly, will not need to be tested with the
viscosity funnel. A viscosity funnel has been
included with your fountain. Prior to starting
the fountain, check to see that the fondue you
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CHOCOLATE
TEMPERATURE
SETTING
DARK MEDIUM/HIGH
MILK MEDIUM/LOW
WHITE MEDIUM/LOW
Viscosity Funnel