Nostalgia Electrics CFF-552 manual Instructions, You should now have a nice flowing fountain

ENGLISH 4

INSTRUCTIONS (Continued)

Using the correct chocolate (Continued)

Since these chips are low in cocoa butter, they need oil to make it flow correctly. You can use a variety of oils, such as;

ƒCanola oil, Vegetable oil, coconut oil, etc.

Now that you have your selected chocolate, follow these instructions to begin:

1.Find a stable, level surface near an electrical outlet before starting. Make sure the unit is level in order to create the desired flowing effect.

2.Make sure Base Bowl is properly seated on its base.

3.After plugging in the unit, make sure your unit works by testing the motor function to see that the auger turns. Once this is done, turn motor off. Adjust the heat setting to medium or medium high. (See Illustration on Page 6 for Touch Control Panel.)

Now that you are ready to begin, push the heater button to the ON position to begin warming Base Bowl.

4.	In the meantime, in a microwaveable bowl, fill with 14 – 8 ounce cups of chocolate
	chips and 1 3/4 cups of oil- (UNLESS YOU ARE USING BELGIAN CHOCOLATE).
	Place in the microwave for 5 to 6 minutes on high heat. Then stir until it is a rich

smooth texture with no unmelted chips. If needed, microwave for 1 to 2 minutes more, until smooth.

5.Pour melted chocolate into bowl at the base of the unit. Fill to just below the rim. Then turn the motor to the ON position. Watch the chocolate get pulled up and then come down the fountain tiers.

6.Let the unit flow for 2 minutes. Then turn the motor OFF for 30 seconds, to eliminate any air gap possibly causing the chocolate not to flow well. Then turn the motor back ON. If the flow is not good, add 1/8 of a cup of oil to thin the chocolate slightly. Also, then check to make sure the unit is level and balanced. Adjust the feet as necessary.

7.Turn heat down to medium or low.

You should now have a nice flowing fountain.

NEVER ADD HARD CHIPS TO A FOUNTAIN WHILE THE MOTOR IS RUNNING. ONLY ADD MELTED, SMOOTH CHOCOLATE.

NEVER ADD COLD LIQUID TO CHOCOLATE, AS IT WILL CAUSE THE FLOW TO STOP. ONLY ADD WARMED FLUIDS..

ALWAYS CHECK TO MAKE SURE NO CHUNKS OF FOOD ARE IN THE BASE AS IT MAY CLOG THE FLOW OF CHOCOLATE. REMOVE WITH A SLOTTED SPOON.