Tefal KD400012, KD400083, KD400084 manual Troubleshooting table, Coffee fondue recipe

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This product has been designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.

If you have any product problems or queries, please contact our Customer Relations Team first for expert help and advice: HELPLINE: 0845 602 1454 – UK, (01) 461 0390 – Ireland

or consult our website - www.tefal.co.uk

Troubleshooting table

Problem	Possible cause	Solution
• No chocolate flow.	• Absence of the feed screw.	• Remove the tower and install
	• The chocolate is too fluid.	the feed screw.
		• Do not use chocolate or a
		preparation that is too fluid
		(see recipes).
• The chocolate thickens / the	• The chocolate is too thick.	• Never	use pure	chocolate
flow stops.	• The appliance is sitting in a	which	hardens	at room

draught.	temperature.
	• Never place the appliance in a
	room that is too cold or in a
	draught.

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• The flow is irregular / jerky.	• Clogging at the base of the	• Switch	the	appliance "OFF"
	tower.	and remove the food stuck at
		the bottom of the tower.
• The chocolate cascade is	• The fountain is not sitting	• Adjust	the	legs of the
not uniform.	level.	appliance to make it level.

Coffee fondue recipe

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For 6 servings

•500 ml strong coffee (such as espresso)

•1 tsp cocoa powder

•200 g caster sugar

•500 ml single cream

•4 tbsps cornflour

Accompaniment:

•250 g brioche

•1 pineapple

•3 bananas

•1/2 lemon

•100 g amaretti (little dry almond biscuits)

•1 small bowl of ground cinnamon

•1 small bowl of dessicated coconut

•1 small bowl of toasted, flaked almonds

•1 small bowl of unsweetened cocoa (optional)

Preparation: 15 minutes • Cooking time: 5 minutes

Cut the brioche into even cubes.

Cut the pineapple into quarters. Remove the skin, then cut the flesh into even cubes.

Peel the bananas. Cut them into thin slices and sprinkle with lemon juice.

Lay out the brioche, amaretti and fruit in serving dishes. Put them on the table with the various spice bowls.

Pour the hot coffee into a saucepan.

Add 4 tablespoons cornflour (mixed into a little cold coffee or water).

Then add the cocoa and sugar. Let them dissolve.

Then add the cream at room temperature.

Once the mixture is homogenous, pour it into the base (stainless steel bowl) of the appliance.

Each person spears a piece of brioche, amaretti or fruit on his/her fork, coats it with coffee fondue under the fountain and then flavours it with cinnamon, coconut, almonds or cocoa, as desired.

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