Ambiano 2967 Podręcznik użytkownika - Strona 10

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Chocolate Fountain

TROUBLESHOOTING

Issue

The appliance does

not work.

The fountain does

not take shape.

Chocolate remains

lumpy.

The chocolate does

not flow but drips.

Cause

The appliance is not

plugged in.

The poured chocolate quan-

tity is not enough.

Chocolate is too liquid.

The chocolate is overheated

or burned.

The chocolate came into

contact with water (or with

substances diluted with

water).

Chocolate is too thick.

The appliance is not placed

on a horizontal surface.

Solution

Check the appliance is properly plugged in.

Check the power knob position.

You need 350 g of chocolate to form a foun-

tain. Add the amount of chocolate missing.

Add melted chocolate or starch to thicken the

mixture, in order to get the proper chocolate

consistency.

Add and mix a small quantity of vegetable oil

or cocoa butter in chocolate until you get the

desired consistency.

To avoid burning milk, mix chocolate every 2-3

minutes with a spatula, removing the choco-

late stuck to the bottom of the cup.

Remember that white chocolate and milk

chocolate always tend to overheat.

The chocolate must not come into contact

with water (or substances diluted with water).

If you want to use additives (e.g. flavourings

or colourants), use fat-soluble additives.

Gradually add vegetable oil to dilute, then

wait a few minutes until the mixture is well

blended.

For the fondue use chocolate with a cocoa

content exceeding 60%.

Place the appliance on a horizontal surface.

GB IRE