Silvercrest SSB 90 A1 User Manual download pdf (Page 7)

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• Do not use the device if there is visible

damage to the device or the power ca-

ble.

• If the power cable of this device should

become damaged, it must be replaced

by the manufacturer, the manufacturer's

customer service department or a simi-

larly qualified specialist, in order to

avoid any hazards.

WARNING! Risk of injury

through burning!

• Wait for the bowl of the base station to

cool down before cleaning.

• Do not move the device if it contains liq-

uid chocolate.

WARNING! Risk of material

damage

• Ensure that no solid elements (fruit, hard

chocolate) block the screw conveyor. If

this does occur, immediately switch off

the device, as the motor may be dam-

aged.

• Melted chocolate must not be poured

down a toilet or sink. It immediately

hardens there and leads to blockages.

• Do not use any astringent or abrasive

cleaning agents.

• The device is fitted with non-slip plastic

feet. As furniture is coated with a wide

array of varnishes and synthetics, and is

also treated with different care products,

it cannot be fully ruled out that some of

these materials contain ingredients that

could attack and soften the non-slip plas-

tic feet. If necessary, place a non-slip mat

under the device.

• Use the original accessories only.

• Working with liquid chocolate can easily

cause a mess. Ensure that you work on a

surface which is easy to clean.

4. Items supplied

1 Base station11

1 Cascade element1

1 Screw conveyor3

2Basin halves8,9

10 Forks15

1 Operating Instructions

5. Which chocolate?

• Generally you can use any chocolate

which does not contain solid pieces

(nuts, brittle).

• A higher cocoa butter content in choco-

late leads to better flow properties.

• Chocolate with high cocoa content

(above 60 %) does not flow well.

• If the chocolate is not fluid enough, add

tasteless vegetable oil. Mix the vegeta-

ble oil and chocolate thoroughly.

Chocolate fountain chocolate

This chocolate has such a high cocoa butter

content that its flow properties are ideal. You

can find this chocolate in specialist or online

shops.

Couverture

Couverture is suitable, as it usually contains

significantly more cocoa butter than normal

chocolate. Occasionally couverture has to

be made more fluid with vegetable oil.

Regular chocolate

You can also use normal chocolate. Occa-

sionally normal chocolate has to be made

more fluid with vegetable oil.

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