Bedienungsanleitung Sogo SS-11970 (Seite 15 von 52) (Deutsch, Englisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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MOUNTING AND PREHEATING OF THE APPLIANCE

• See figures 1 and 2

• Place the Appliance on a heat-resistant and level surface.

• Push the holder 7 onto the cylinder 6.

• Position the conveyor screw 8 onto the retaining pin 9.

• Slide the cylinder with the holder over the conveyor screw 8 and push it against the stop on the guide

pins 5.

• Plug the power cable into a readily accessible outlet.

• Set the ON/OFF switch 2 to position HEAT. The indicator lamp lights up. Preheat the device at least

15-20 Minutes prior to use.

OPERATING YOUR CHOCOLATE FOUNTAIN

•Note: Before using your Chocolate Fountain for the first time, check all packaging has been removed,

then clean the unit following the instructions under CARE AND CLEANING.

• Place the Chocolate Fountain on a flat dry and level surface, so the Chocolate Fountain sits evenly on

the bench or table’s surface.

• The Chocolate Fountain must be level to operate correctly.

1. Ensure the control switch is set to the OFF position

2. Plug the chocolate fountain into a 220-240V AC outlet and switch the power on

3. Turn the control switch to “Heat” position. This will warm the body of the chocolate fountain, ready for

the melted chocolate. The chocolate fountain can only be operated with pre-melted chocolate

4. Melt chocolate, following direction under Melting Chocolate

5. Pour the melted chocolate mixture into the base of the fountain and turn the control switch to Heat /

Motor to start the motor and turn the auger pump, allowing the chocolate to be drawn up the tower and

filter out the top and over the sides of the fountain.

6. Let the chocolate fountain operate for a minimum of 5 minutes, then check the consistency. Add extra

oil if required.

NOTE: If the chocolate Fountain is not operating as expected, check the Troubleshooting section later

in this booklet.

MELTING CHOCOLATE

• Chocolate can vary in quality; therefore, the suggested quantity of all may need to be adjusted to make

the chocolate flow consistently. We recommended the use of good quality chocolate melts, the higher

the cocoa content the better. Dark chocolate works best. The amount of oil used can vary between

125ml to 250ml depending on the type of chocolate used.

•Suggested measurements: Combine 700g of chocolate melts with ¾ cup of canola oil. The quickest

method to melt the chocolate is in the microwave, however you need to ensure the microwave does not

get too hot and burn the chocolate, if your microwave does not have a medium heat setting or

temperature control, we recommended the stove top melting method. Allow for extra chocolate top ups

if preparing the fountain for use by lots of people.

Note: the quantity mentioned above are merely indicative and can be changed according to the quality

of the chocolate. The quantity of oil used can also be varied depending on the type of chocolate

•Microwave melting method: Combine 700g of chocolate melts with ¾ cup of canola oil in microwave

proof bowl. Heat on medium/low power setting for 3 minutes. Remove the mixture from the microwave,

stir, and then heat for a further 1 minute. Repeat this process until the chocolate has completely melted

and is smooth and consistent. Test the consistency using a large spoon to check whether the mixture

drips evenly from the spoon. If the mixture is too thick add extra oil.

•Water bath method: The wáter bath method consists of the indirect heating concept, without the

substance being in direct contact with fire.

Combine 700g of melted chocolate with ¾ cup of canola oil in a heat-resistant container. Place the

container over a saucepan with boiling water. Keep stirring the chocolate mixture until completely

melted, smooth and consistent. Test the consistency with a large spoon to check if the mixture drips

evenly from the spoon. If the mixture is too thick, add extra oil.

Note: It is necessary that the smaller container be in direct contact with the water for heat transfer, at

the same time without touching the bottom of the larger container with the water.

Make sure that the water does not get into the chocolate at the time of the water bath, otherwise, lumps

can form.

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