Technical Data; Before The First Use - Cloer 0289ESR Bedienungsanleitung

Technical Data

Type Volt
13 230

Before the first use

Read these operating instructions
carefully before using the appliance
for the first time.
• Remove all packaging elements and stickers, but not
the rating plate and the serial number.
• Place the Crispy cone maker on a dry, flat, nonslip surface.
• Clean the baking surface with a damp cloth.
Due to the production residues some
smoke can appeared during the first
minutes. Therefore, ensure good
ventilation during the first time.
• The two first crispy cones are unfit for human con-
sumption because of hygienical reasons.
CE Label / Safety information
The appliance meets the requirements
of the applicable CE directives.
The appliance is designed for indoor
domestic use only.
• Use wood or heat resistant plastic cutlery, otherwise
the non-stick surface could be damaged.
ATTENTION! Always unplug the
appliance when not in use and before
cleaning.
Starting up / Preheating
• Plug the appliance into the wall socket. Set the con-
troller to 3 to preheat the appliance. Preheating in a
higher level should be avoided in order not to over-
heat the coat. The machine beeps as soon as it is hot.
Then you can begin baking.
ATTENTION!
Appliance becomes hot. Do not touch
any part of the appliance except the
handles or the operating elements.
Baking
• It is possible to set the browning level however you
like after preheating. Choose a lower level for light-
er cones and a higher level for darker cones. The first
cone won't always match the chosen browning level
exactly. Therefore, see how the next cone turns out
before you adjust the controller level.
• Pour the dough into the centre of the lower baking
Hz Watt
50 800
mould. When making cones it is important to de-
termine the exact quantity of dough (around 1 level
tablespoon). Ideally, dough should not flow into the
thumb-wide overflow area on the edge of the machine.
If this does happen to you, especially in your first baking
attempts, the excess dough can be easily broken off
from the cone when it has been rolled and cooled.
• After pouring in the dough, close the device and press
it down with the handle. This will distribute the dough
evenly. In general the following rule applies: If the dough
is runny, it will flow out well and doesn't need to be pres-
sed much. Thicker doughs need to be pressed more.
• The amount of dough and the pressure of the baking
plates have a significant impact on the baking outcome.
• If the pressure is too weak or the dough too thick, a light
spot will form in the front area, because the baking pla-
tes won't have good heat contact with the dough at the
front. The cone will also be somewhat thicker there.
• If the pressure is too strong, the steam bubbles that
form during baking will tear small holes in the cone.
• Shortly after the dough is poured in, the green con-
trol light goes out and the red light comes on. Then,
when the cone is ready, the machine beeps.
• Take the cone out of the device. Use a wooden fork or
a heat-resistant plastic tool to remove the cone.
• The cones must be rolled immediately after remo-
ving them, while they are still hot. Once they have
cooled down they can no longer be rolled.
Suggestion
Use the Cloer wooden fork to remove the cones and
use the Cloer waffle cone roller to roll them. These and
other accessories can be found in our online shop.
Tips
• If a cone ever goes wrong, this can have many diffe-
rent causes. In the following paragraph are a few tips
that can make your cone-making easier.
• All ingredients should have the same temperature.
• Use lukewarm, melted butter.
• To ensure the cones stay crispy, please don't use any
milk. Milk makes the cones soft.
• The dough must not be too thin, but it must still pour
easily from the spoon.
• Cones can be stored for a few weeks without any pro-
blem when kept in a sealed container.
• Fillings for sweet cones: Ice cream, whipped cream,
butter cream, fruit
• Fillings for savoury cones: Salads (meat or vegeta-
ble salad), cream cheese, asparagus, ragout fin.
GB
7