23
GB
5. Turn the temperature control
|
3
to position
MAX
. The control light
|
4
is lit red. The
device is heating up. As soon as the set
temperature is reached, the control light
|
4
changes to green.
NOTE:
during operation, the device keeps the
temperature constant. The device automatically
switches between heating up (control light
|
4
red) and switching off (control light
|
4
green).
6. Leave the device switched on for about
10 - 15 minutes in the
MAX
position.
7. Turn the temperature control
|
3
to posi-
tion
0
.
8. Pull out the mains plug
|
8
and allow the
device to cool.
9. Clean the device again.
NOTE:
for reasons of taste, you should not
eat the first baked crêpes, but instead throw
them away.
6. Tips for good crêpes
Baking delicious crêpes and galettes comes
with the right batter and some practice in
spreading the batter and turning the crêpes.
These tips help you:
•
The batter is easier to handle if it has
had sufficient resting time:
- for crêpes approx. 1 hour,
- for galettes, best overnight in the re-
frigerator.
•
After the resting period, stir the batter
again vigorously and check the consist-
ency of the batter.
- Buckwheat batter for galettes should
preferably have the consistency of
drinking yoghurt.
- Crêpe batter made from wheat flour
should be about as liquid as coffee
cream.
If the batter is too thick, stir in some more
water.
NOTE:
your first attempts at baking crêpes
will be easier if the batter is thicker.
•
The non-stick coating of the baking
plate
|
1
only requires very little greas-
ing. Add some heat-resistant cooking
oil to a piece of kitchen paper or tea
towel. Use it to rub over the baking
plate
|
1
before each new crêpe. This
will also remove residues from the last
crêpe.
•
Baking a crêpe is quick: approx.
45
|
seconds for each side. However, the
baking time varies depending on the
thickness of the batter and the tempera-
ture of the baking plate.
•
The browning of the crêpes is influ-
enced by the temperature setting and
the baking time. The higher the selected
temperature setting and the longer the
baking time, the darker the browning.
- Start baking crêpes and galettes with
the temperature setting
MAX
.
- If the browning is too dark, lower the
temperature and/or shorten the bak-
ing time.
- If the browning is too light, increase
the temperature and/or the baking
time.
•
The batter is easier to spread when the
batter spreader
|
5
is moistened. It is
best to pour warm water into a contain-
er in which you can place the batter
spreader between the individual steps.
•
Figure B:
keep the batter spreader
|
5
as shallow as possible and move it
quickly from the centre to the edge in
circular movements to spread the batter
evenly on the baking plate
|
1
.
•
When the crêpe on the upper side is no
longer liquid, it is time to turn it. Use the
crêpe turner
|
6
to move around shallow-
ly under the edge of the crêpe to re-
lease it from the baking plate
|
1
.
Содержание SCM 1500 D4
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