Silvercrest SSB 90 A1 - Manual (Page 7)

5 GB
• 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 station11
1 Cascade element1
1 Screw conveyor3
2 Basin halves8,9
10 Forks15
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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