| Copies of the I/B. Please reproduce them without any |
| changes except under special instruction from Team |
| International BELGIUM. The pages must be reproduced |
| and folded in order to obtain a booklet A5 (+/- 148.5 mm |
| width x 210 mm height). When folding, make sure you |
| keep the good numbering when you turn the pages of |
| the I/B. Don’t change the page numbering. Keep the |
Fax +32 2 359 95 50 | language integrity. Print only what is inside the frame. |
|
microwave, and heat for 2 minutes. Preferably do not heat at full power, but rather use the 50% power setting. Remove and stir chocolate, if chocolate is not completely melted after stirring, cook for an additional 2 minutes or until chocolate is completely melted. The chocolate needs to be completely melted and must be of a thin consistency before pouring into the fountain. This will allow proper flow of the chocolate. To check the consistency of the chocolate, dip a large spoon into the chocolate. The chocolate should flow smoothly off the back of the spoon. If the chocolate is too thick, add more oil.
CAUTION: chocolate burns very easily; keep an eye on the chocolate when melting.
Never add cold or cool liquids to the melted chocolate in the fountain. This will disrupt and stop the flow of chocolate.
•Once the chocolate is completely melted and is of the proper consistency, pour it into the bowl located at the base of the tower.
•Then turn the motor switch to the ON position. The motor and the heater should now be running at the same time.
•The melted chocolate will be drawn under the tower and pulled up by the auger through the tower tier. The chocolate will then begin to flow to the top of the tower tier and flow evenly over the sides of each tier.
•You can now dip fruit pieces, marshmallows or cookies in the chocolate flow to coat them with melted chocolate.
•IMPORTANT: The unit must be level in order for the chocolate to flow evenly and properly. Check the fountain consistently so as to avoid food pieces falling into the chocolate. Food pieces will stop the flow of chocolate.
•To extend the life of the unit be sure to properly follow all cleaning instructions after every use. Make sure the chocolate is flushed from the tower tier while washing the fountain to avoid chocolate build up. Do not apply cleansing abrasives to the fountain or use an abrasive cloth, sponge, scouring pad, or the like on the fountain.
6 | USK CHM 16314 / CHM 32074 - 110127 |
