Lagrange La Chocolatiere Modo De Empleo Con Recetas página 9

UK STYLE PLUG WIRING INSTRUCTIONS (IN THE UK ONLY)
This product must only be used from a 13-amp power socket.
If a BS1363 approved 13-amp plug is used, it should be fitted
with a 13-amp fuse. The wires on the power cord are colour
coded:
blue = neutral, brown = live, green or green & yellow = earth.
The blue wire must be connected to the terminal marked N or
coloured in black.
The brown wire must be connected to the terminal marked L or
coloured in red.
The green (& yellow) wire must be connected to the terminal
marked E or coloured in green (& yellow).
USE
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With the chocolate maker you can make your own chocolates in
the shape of chocolate slabs or filled pralines. Moreover it is sui-
table for chocolate fondue or to maker chocolate coating for
cakes, pies and cookies. To make chocolate slabs and filled pra-
lines, you will find a wide range of moulds with several motives.
To switch on the appliance, put the switch in off position (0) and
insert the plug in the power socket. Then put the switch to the
desired position. The pilot light will come on, indicating that the
appliance is in use.
HOW TO PREPARE CHOCOLATE SLABS AND PRALINES
Chocolate slabs
With 250 grams (0.5 lb) you will reach the max. capacity of the
bowl.
Break 150 grams (0.3 lb) of chocolate into pieces and put them
in the bowl. Set the switch to its first position and wait until the
chocolate is completely melted. To improve the melting process,
stir regularly.
Then break the remaining 100 grams (0.2 lb) into small pieces.
Set the switch to its second position and wait a couple of
minutes. Add the chocolate pieces to the melted chocolate. Stir
until everything is melted.
Remove the bowl and pour the melted chocolate in the moulds.
Spread the chocolate with the spatula and move the moulds
gently to eliminate the air bubbles. This way the chocolate can
be spread properly.
Replace the bowl in the appliance.
Put the moulds on a plate and put this plate in the fridge so that
they can cool down.
After they have cooled down, you can take the moulds out of
the fridge and remove the chocolate slabs by pressing gently on
the convex part of the mould.
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