Lentz Choco King FD 2 Gebrauchsanleitung Seite 7

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LENTZ
GEBRAUCHSANLEITUNG
CHOCO KING FD 2
18
Basisrezepte für 6-10 Personen
Die Vorheizzeit des CHOCO KING ist grundsätzlich zu beachten.
Vollmilch-Schokoladen-Brunnen
• Zutaten:
600 gr. Vollmilch Schokolade
85 ml. Pflanzenöl (geschmacksneutral)
• Zubereitung:
Die Schokolade schmelzen. Sobald die Schokolade komplett
geschmolzen ist, das Öl hinzugeben und unterrühren.
·~
Eine interessante Variante ist die Mischung von 300 gr. Vollmilch
Schokolade mit 300 gr. Zartbitter Schokolade.
Zartbitter-Kuvertüre-Brunnen
• Zutaten:
600 gr. Zartbitter Kuvertüre
75 gr. Kokosfett
• Zubereitung:
Die Kuvertüre schmelzen. Wenn die Kuvertüre geschmolzen ist, das
Kokosfett in die geschmolzene Masse geben und unterrühren bis sich
eine glatte Masse ergibt.
• TIPP:
Weiße Kuvertüre schmeckt traumhaft zu frischen Erdbeeren.
Empfehlungen und Rezepte
INSTRUCTIONS · Cont'd.
Chocolate needs to be completely melted and of thin consistency to
allow proper flow. (Add more oil if necessary. Use large spoon to
test consistency by how the chocolate drips from the spoon - too
thick, add oil. )
Once the chocolate is completely melted, turn the switch to "Heat &
Motor" position, so the motor and the heater are running at the same
time.
CREATING CHOCOLATE FONDUE FOUNTAIN EFFECT:
Pour the melted chocolate (max. 600 gr) in the bowl in the base
of the tower. The melted chocolate should be drawn under the
tower and carried up the tower by the auger. Chocolate should
then begin to flow from the top of the tower and filter over the
sides evenly to the next tier and so on.
NOTE: The CHOCOLATE FONDUE FOUNTAIN must be Ievel to
insure proper sheeting of the chocolate. Avoid food pieces dropping
into chocolate in base to prevent clogging the flow of chocolate.
NOTE: To prolang the life ofyour CHOCOLATE FONDUE
FOUNTAIN be sure to follow the cleaning instructions after every use
and make sure the tower is flushed while washing the unit to prevent
chocolate build up. Never use anything abrasive on the base to
maintain the original finish.
TROUBLESHOOTING
PROBLEM POSSIBLE CAUSE/REMEDY
Chocolate is dripping, not flowing Chocolate is too thick, thin with vegetable
oil. Unit is not LEVEL. Level unit.
Chocolate is flowing unevenly, but not Unit is not LEVEL, Ievei unit so that
Sheeting chocolate is evenly distributed araund the
tower to ensure proper sheeting.
Flow is intermittent, interrupted, not Check for chunks of food in base that
flowing properly may be clogging the chocolate flow to
base of tower, remove anv chunks found.
DO NOT ADD COOL OR COLD LIQUID - THIS WILL STOP THE
FLOW OF THE FOUNT AIN.
P.5