48126 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions

Frequently Asked Questions - 48126 UNOLD

USER MANUAL 48126 UNOLD

SAfEty infoRMAtion tEChniCAl SPECifiCAtionS Please read the following information and 1. keep it for future reference. This appliance is not intended for use by 2. persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruc- tion concerning use of the appliance by a person responsible for their safety. Children should be supervised in order 3. to ensure that they do not play with the appliance. Keep the appliance out of reach of 4. children. Connect the appliance only to an AC power 5. supply with the voltage indicated on the rating plate. Do not operate this appliance with an 6. external timer or remote control system. Never immerse the appliance or the lead 7. cable in water or other liquids. The appliance should never come into 8. contact with water or other liquids. In case this ever happens, the appliance must be completely dry before operating it again. Do not clean the appliance in a dish-9. washer. Never touch the appliance or lead cable 10. with wet hands. This appliance is intended for domestic and 11. similar use such as: staff kitchen areas in shops, offices and other working environments; agricultural enterprises; by clients in hotels, motels and other accommodation facilities; bed and breakfast accommodations and holiday homes. For safety reasons, never place the 12. appliance on hot surfaces, a metal tray or a wet surface. Do not place the appliance or lead cable 13. near open flames during operation. Always use the appliance on a level, unclut-14. tered and heat-resistant surface. Make sure that the lead cable does not hang 15. over the edge of the worktop or table, since this can cause accidents, for example if small children pull on the cable. Route the lead cable so that it is prevented 16. from being pulled or tripped over. Never wrap the lead cable around the 17. appliance, but around the cable storage on the bottom of the base. Always disconnect the lead cable from the 18. wall socket pulling on the plug, never on the cable. Do not touch the hot baking plate during 19. use – risk of injury! Always use the handle when the appliance is still hot. Keep sufficient distance to inflammable 20. objects or walls. Power: 800 W, 230 V~, 50-60 Hz Plate: Diecast aluminium, with non-adhesive coating, diameter 205 mm Handle: Heat-resisting plastic, isolated Size: Approx. 37,0 x 21,0 x 6,8 cm Weight: Approx. 1.9 kg incl. accessories Features: Control lamp, Cable storage Accesories: Ceramic dish Spatula Instructions for use Subject to technical modifications.13 Only use the appliance according to these 21. present instructions. Do not fill batter on the plate by means of 22. a ladle. Only use the spatula to remove the finished 23. crêpes. Do not use any other tools, e.g. metal tools, which may damage the coating. Use the appliance only indoors.24. Do not move the appliance as long as it is 25. in operation. Do not use the appliance with accessories 26. of other manufacturers or brands, to prevent damage. Disconnect the appliance from the wall 27. socket after use and prior to cleaning. Never leave the appliance unattended when 28. it is connected to the wall socket. Let the appliance cool off before cleaning it.29. Check the appliance, the wall socket and 30. the lead cable regularly for wear or damage. In case the lead cable or other parts appear damaged, please send the appliance or the base to our after sales service for inspection and repair (for address, see warranty terms). Unauthorised repairs can constitute serious risks for the user and void the warranty. Caution! The appliance becomes very hot during use! The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if repairs are carried out by unauthorized third parties. fiRSt uSE Before assembling the appliance remove all 1. packing materials. Check if all parts are complete.2. Before the first use, wipe the plate with a 3. damp cloth and oil it slightly. Due to the coating of the plate further greasing will not be necessary. As soon as the plug is put into a socket, 4. the unit starts to heat and the red control light turns on. When it turns off, the Crêpes maker is ready for use. Prepare a crêpes batter according to the 1. enclosed basic recipe and fill a part thereof into the dish. Immerse the preheated baking plate for a 2. few seconds headlong into the batter. A smooth coat of batter will remain on the surface. Now take the unit vertically, turn it, and place it on the table. If the crêpe, which is only baked from one 3. side, has got the required colour, loosen the crêpe with the spatula from the plate lay it on a dish or roll it. The thickness of the crêpes can be varied by 4. holding the unit a few more seconds longer into the batter. If the appliances remains too long in the batter, the batter will not adhere. Please make sure, that the unit is hot enough 5. before starting to bake, otherwise the batter will not adhere sufficiently. This may also occur, if the batter contains too much butter or too big eggs. In this case just add some flour (50-100 g) and some milk with 1.5 % fat (50-100 ml). If the baking plate becopmes too greasy, 6. just wipe it with a paper cloth. Crêpes are best freshly prepared, but if you 7. want to prepare a large quantity you can keep them warm on o covered dish in the oven at 80 °C. After use, unplug the appliance and let it 8. cool down. PREPARAtion of CRÊPES14 ClEAning AnD MAintEnAnCE Before cleaing unplug the appliance and let it 1. cool down. Do not immerse the appliance in water or 2. any other liquid. Wipe the baking plate and housing with a 3. damp cloth. The ceramic plate can be cleaned in warm 4. soapy water or in the dishwasher. tiPS foR uSing thE CRÊPES MAKER Crêpes are delicious, hot or cold, with sweet 1. or savoury filling. The baked crêpes can be folded, rolled or 2. arranged as long as they are hot. Crêpes rolls with cream cheese and fresh 3. herbs are a delicious salad decoration. Cut crêpes rolls into ½ cm thick slices and distribute them on top of the salad. You may use all types of mayonnaise or 4. pastes to fill the crêpes, e.g. pesto. Bind young chopped spinach with an egg 5. and distribute the spinach on the crêpe. Roll the crêpes quite firmly and cut them into 1 cm thick slices – delicious in a broth. Crêpes cakes are an extraordinary dessert! 6. Layer alternating crêpes, clotted cream, sliced almonds, and slices strawberries, until the cake is approx. 7 cm high. The last layer should be a crêpe. Dust the cake with icing sugar and decorate it with clotted cream and strawberries. Savoury crêpes cakes can be made with 7. cream horseradish and smoked salmon, or with cream cheese, peppers and radish. Crêpes cakes are the ultimate eyecatcher on a cold buffet BASiC RECiPE Crêpes for approx. 20 crêpes 250 g flour 250 ml milk (0.3 or 1.5 % fat) 2½ tablespoons of melted butter 3 eggs (small) sugar or salt depending on your taste and on the filling Prepare a batter of the above ingredients with a mixer or a hand blender and put the batter for 30 minutes into the refrigerator to let the flour soak. Galettes for approx. 20 crêpes 250 g buckwheat 250 ml milk (0,3 of 1,5 %) 2½ EL melted butter 3 eggs (small) 1 pinch of salt Prepare a batter of the above ingredients with a mixer or a hand blender and put the batter for 30 minutes into the refrigerator to let the flour soak. Sprinkle orange liquor on the crêpes, roll them and dust them with icing sugar. Spread jam on the crêpes, roll them and dust them with icing sugar. Spread chocolate-nut cream on the crêpes, roll them and dust them with powder sugar. Form cornets and fill them with them with fruit and whipped cream. Fill cornets with ice cream and hot chocolate sauce. Spread orange marmalade on the crêpes, add tangerines and serve with vanilla sauce. Fill with asparagus and herb mayonnaise. Fill crêpe cornets with ragout fin. Cut crêpes into fine strips and use them as soup garnish. Spread grated cheese on the crêpe while it is still on the crêpes maker (do not turn), and let the cheese melt Serve with ham or salami Fill with mashed tomato seasoned with salt, pepper, and fine herb Simple fillings for crêpes and galettes15 VARiAtionS on thE BASiC RECiPES Crêpes made of wheat flour are traditionally used for sweet crêpes. You can vary the batter as follows: Add lemon or orange zests Add the pulp of a vanilla pod Season with cinnamon or anise Add one tablespoon of finely grated nuts, walnuts or almonds Add 1 tablespoon of fine coconut flakes Add 1 tablespoon of rum or orange liquor Add finely chopped peppermint or thyme leafs Galettes made of buckwheat flour are used for savoury servings. Of course batter made with wheat flour can be used for savoury crêpes as well, just leave out th sugar. Add 1 tablespoon of finely ground dried porcini mushrooms Add 1 tablespoon of finely chopped herbs Replace 1 tablespoon of butter with par- mesan cheese Add spices such as nutmeg, juniper etc. Replace half of the milk with strong coffee with grounds BASiC RECiPE foR PEoPlE SuffERing fRoM DiABEtES AnD glutEn AllERgy Basic recipe for approx. 15 glutenfree crêpes 1 egg (small) 1 tblsp sugar = 30 g 1 tblsp melted butter = 30 g 100 g glutenfree flour mix for pastry 150 ml low-fat milk (1,5%) 1 pinch of salt Tip: Prepare the batter for savoury crêpes without sugar. Prepare a batter of the above ingredients with a mixer or a hand blender. Do not stir too long to avoid holes in the crêpes later on. Put the batter for 15 minutes into the refrigerator to let the flour soak. The batter should be quite liquid (like condensed milk). The thinner the batter the more tender the crêpes. Please note: Some glutenless flour mixtures soak strongly. If the batter becomes too viscous, please add about 50 ml water or lowfat milk. If you are suffering from diabetes or allergies, in particular multiple allergies, you should first consult your doctor with regard to the allowed ingredients for the preparation of crêpes. People suffering from diabetes can use the above basic recipe but should replace the sugar by the respective quantity of dietetic sugar. RECiPES Crêpes Suzette 100 g butter, 100 g sugar, juice of ½ orange, 1 small glass of Curaçao Prepare crêpes according to the basis recipe, reduce the milk and add the orange juice and a dash of Curaçao. Caramelize butter and sugar in a flambing pan and add some orange juice. Fold the crêpes twice, put them into the pan, pour the orange liquor over the crêpes, and flambé it with rum. Crêpes Gourmet 5 chicken livers, 200 g calf sweetbread, 40 g butter, salt and pepper, some white wine For the béchamel sauce: 50 g butter, 50 g flour, 1/2 l milk, salt, pepper, nutmeg Cut the calf sweetbread into thin slices and steam it in the butter. Add the chopped chicken liver. Steam for a few minutes, than season and add the white wine. For the sauce melt the butter, add the flour to the butter. Stir constantly and add the milk. Cook for about 5 min. Season the sauce and add half of it to the filling. Prepare crêpes from a savoury batter. Put the filling on the crêpes and roll them.16 Put the rolls into a buttered dish and spread the remaining sauce over the rolls. Add some butter flakes. Gratinate in the oven at 230 °C until the surface is golden. Crêpes with mushrooms and liver 250 g chanterelles or mushrooms, 150 g calf liver, 40 g butter, 4 slice of ham, 100 ml cream 2 tablespoons parmesan cheese, 1/2 chopped onion, 1 pinch of nutmeg, salt and pepper Roast the onion in butter, add the mushrooms and steam for about 10 min. Add the chopped liver and steam for another 3 min. Prepare crêpes from a savoury batter and put 1/2 slice of ham on each crêpe. Then spread the mushroom/liver preparation on the crêpes and roll them. Put the rolls into a buttered dish, pour cream over the rolls and sprinkle with the parmesan cheese. Gratinate in the oven at 230 °C. Crêpes with ham and cheese 8 slices of cooked ham, 8 slices of toast cheese 40 g butter, mustard Prepare crêpes from a savoury batter. Spread crêpes thinly with mustard and lay one slice of ham and cheese on each crêpes. Roll the crêpes, put them into a buttered dish and pour melted butter on top. Gratinate in the oven at 230 °C for about 10 min.17