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and finish the recipe, before involving the static thermostat. When the dynamic
thermostat is in operation, the word
“PULSE” will be displayed, and you can
easily finish the preparation. If, however, an excessive amount of ingredients or
a too thick preparation takes place (which can cause a strain upon the appliance,
with consequent overheating of the motor), the static thermostat comes into
operation, stopping the motor immediately. The display shows “Er: 01”.
Wait a few minutes before the appliance cools down, and when the motor has
reached an acceptable temperature, the machine is automatically ready for use
again. To do this you have a forced air cooling fan that also works when the
machine is off.
SD CARD (10)
Inside the SD card there are:
Folder
“DEFAULT”: it contains programs, recipes and specially stored functions;
Folder
“USER”: it is suited to store personal recipes;
Folder
“CreatorPRO”: it contains the software to be installed on the PC for
storing, modifying and deleting the recipes and instructions to do it;
Folder
“COMBI Recipebook_COLD side” and
“COMBI Recipebook_HOT
side”
with the complete recipe book of stored recipes for cold side and hot side.
ACCESSORIES
LID (2)
• Mount the lid by pressing the two side flaps (4) and exerting a little pressure.
It will be very easy.
The lid has a gasket (5), which must always be mounted correctly to avoid the
risk of leaking fluids.
WARNING: The incorrect position of the gasket (4) could enable the spill
of liquids, or prevent the start of the appliance.
• If the lid is not closed properly, the electromagnetic safety device (3) prevents
the appliance to start working, and the display shows the icon of the bowl with
an opening lid.
• To open the lid, press with two fingers on the side flaps (5) and lift them up.
WARNING: If there are some liquids in the bowl and the speed is high,
wait before opening the lid a few seconds so the liquid will fall to their
ordinary level, to avoid over spilling.
84 - CARAMELIZATION OF SUGAR 106°
85 - CARAMELIZATION OF SUGAR 111°
86 - CARAMELIZATION OF SUGAR 115°
87 - CARAMELIZATION OF SUGAR 120°
88 - CARAMELIZATION OF SUGAR 145°
89 - CARAMELIZATION OF SUGAR 158°
90 - CARAMELIZATION OF SUGAR 165°
91 - FRENCH MERINGUE
92 - SWISS MERINGUE
93 - ITALIAN MERINGUE
94 - PARFAI BASE
95 - FONDANT
96 - PATE A BOMBE
97 - PREPARATION FOR FROSTED FRUIT
