by
PKFNMK14
Electric Chocolate Melting
and Warming Fondue Set
IMPORTANT SAFETY INSTRUCTIONS
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Carefully read this manual before using this appliance.
Ensure that you know how the appliance functions and how to operate it.
Maintain the appliance in accordance with the instructions to ensure that it
functions properly. Keep this manual with the appliance. If the appliance is
to be used by a third party, this instruction manual must be supplied with it.
The safety instructions do not eliminate any danger completely and proper
accident prevention measures must always be applied.
No liability can be accepted for any damage caused by non-compliance
with these instructions or any other improper use or mishandling.
Do not use this appliance if it has been dropped or damaged in any way, or
if the supply cord is damaged.
PACKAGE CONTENTS
• 1 x Basic unit, including melting pot
• 1 x Spatula
• 1 x Draining rack
• 6 x Moulds (heart, bear, square, coee bean, star, Christmas tree)
• 1 x Large heart-shaped mould to be lled with ice-cream, fruit, cream, etc.
• 10 x Plastic skewers for chocolate fondue
• 10 x Plastic forks for fruit
• 1 x Spiral fork for true dipping
• 1 x Flat chocolate-making fork for handling square chocolates
• 1 x Operating instructions
Conrm all parts before disposing of carton. Safely dispose of all plastic
bags and other packaging components. They may be potentially dangerous
to children.
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GENERAL AND ELECTRICAL SAFETY
When using electric appliances, always observe the safety regulations
where applicable to reduce the risk of re, electric shock and personal
injury. Always check that the power supply corresponds to the voltage on
the rating plate.
Supply Cord and Plug
Always unplug from mains supply in case of non-utilisation. Do not abuse or
damage the power cord. If the supply cord is damaged, it must be replaced
by the manufacturer or its service agent or a similarly qualied person in
order to avoid a hazard.
Supervision
This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play with the
appliance.
Water
Do not immerse the appliance in water. Do not immerse any part of this
appliance or supply cord in water. Do not use with wet hands or in damp
surroundings.
Use and Environment
Do not use outdoors. Do not leave the appliance unattended whilst in
operation. This appliance is not intended to be operated by means of an
external timer or separate remote-control system. The appliance is designed
solely for melting chocolate (of all kinds) at a maximum temperature of
158°F. It is absolutely not designed for sterilization or cooking. Do not use
this appliance for anything other than its intended purpose.
Burn Hazard
The temperature of accessible surfaces may be high when the appliance is
operating. Do not touch hot surfaces. Only use the appliance on a stable,
heat-resistant surface.
Damaged or Dropped
Always inspect your appliance before use. Check that parts are correctly
attached. Do not use this appliance if it has been damaged, dropped, left
outdoors or dropped in water. Return it to an authorised service dealer for
examination and repair.
Double Insulation Safety
This appliance is double insulated for your protection. Do not attempt to
repair a double insulated appliance.
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DIAGRAM
MELTING POT
MAX 250g
BASIC UNIT
POSITION 0 OFF
POSITION 1 KEEP WARM
POSITION 2 MELT
CONTROL LIGHT
OPERATION
Your PKFNMK14 is designed to keep chocolate warm (Position 1 approx.
109.4°F) or to melt nely chopped dark, milk or white chocolate / chocolate
couverture (Position 2 approx. 140°F) up to a maximum of 250g. It is not
designed for cooking. If the melted chocolate is to be further processed,
always use another vessel and allow the chocolate to cool down.
The PKFNMK14, the moulds and the chocolate / couverture must be
completely dry and be at room temperature (68°F). Never add water to the
chocolate / couverture. If the mass is too thick, reheat it in the PKFNMK14.
If it is too thin (runny) or too hot, add a little more of the nely chopped
chocolate / couverture. To obtain a nice shine on chocolate icing, add
approx 1/2 tsp cocoa butter or coconut butter to the mass.
Some recipes require the addition of sugar or honey. Use sparingly as the
chocolate is usually sweet enough!
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GENERAL INSTRUCTIONS
a. Place the appliance on an even surface and lower the melting pot into
the recess.
NOTE: Heat up chocolate only in the melting pot, never heat up choco
late directly in the basic unit.
b. Connect the appliance to a suitable 220-240V~ 50Hz power supply.
c. Preheat the appliance (approx. 10 minutes) by turning the switch on the
front of the appliance to Position 2 (approx. 140°F).
d. Position 1 is used to keep the melted chocolate warm (approx. 109.4°F)
e.g. for chocolate fondue.
e. The chocolate or couverture should be nely chopped to shorten the
melting time.
f. Stir occasionally during the melting process.
g. Turn to position 0 after using the unit. Unplug from the power supply.
MAINTENANCE
Regular maintenance of your appliance will keep it safe and in proper
operational condition.
Before Cleaning
When not in use or before cleaning, always disconnect the appliance from
the mains supply.
DO NOT IMMERSE THE BASE OF THE APPLIANCE OR ITS SUPPLY CORD
IN WATER.
Cleaning
Regularly clean the outside of the appliance with a soft damp cloth and dry
with a dry towel.
CAUTION:
To prevent damage to the appliance do not use harsh solvents, abrasive
cleansers or scouring agents of any kind when cleaning the
appliance.
Cleaning the Moulds
Rinse the melting pot and the moulds in warm, soapy water, rinse and dry
all parts.
NOTE: Melting pot and plastic moulds are not dishwasher safe.
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Damage Check
Always check that the appliance is in good working condition and that all
removable parts are secure. Check the power supply cord and plug
regularly for cuts or damage.
Store in a Safe Place
When not in use, store your appliance and all its accessories as well as the
instruction manual in a safe and dry place.
RECIPES
NOUGAT CREAM AS SANDWICH SPREAD
100g cooking chocolate, 20g soft butter, 250g hazelnut, a little honey if
required.
Melt the chopped chocolate in the PKFNMK14, add the hazelnut cream to
the melted chocolate in a separate vessel and mix well with the soft butter
until the mixture takes on the consistency of cream. Add a little honey if
necessary. Pour the mixture into a clean jar and store in the
refrigerator.
CHOCOLATE FONDUE WITH FRUITS
150g cooking chocolate, 1tbs cream, 1tbs soft butter
The following fruits can be used: grapes, strawberries, blueberries, blackberries, raspberries, gooseberries, banana slices, pieces of apple or pear, cape
gooseberries, and dried fruits like dates, gs, apricots, prunes, cranberries,
raisins, and nuts.
Note: The fruits used should be at room temperature.
Melt the chopped chocolate in the PKFNMK14, add the cream and butter,
mix well and keep warm in the melting pot. The fruit must always be ripe,
clean and dry (otherwise this will dilute the fondue).The individual pieces
are speared on skewers and dipped into the chocolate.
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CHOCOLATE COATED FRUIT OR BISCUITS
200g dark (or white) chocolate couverture, fruit, dry biscuits or wafers
The following whole fresh fruits can be used: grapes, strawberries, blue
berries, blackberries, raspberries, gooseberries, apple bananas, fresh gs,
cape gooseberries, kumquats, and dried fruits like dates, gs, dried apricots,
prunes, cranberries, raisins, and nuts.
Note: The fruit should be at room temperature!
Melt the chopped chocolate couverture in the PKFNMK14 and allow it to
cool. Then melt it down again. This process gives the chocolate coating a
beautiful shine. The fruit must always be ripe, clean and absolutely dry;
otherwise the chocolate coating will not hold. The fruit can be dusted with a
light coating of cornmeal to reduce the eects of escaping moisture.
Dip the pieces halfway into the liquid chocolate couverture and allow them
to dry on a draining rack or cool in the refrigerator. Use up quickly!
Chocolate coated fruit is also most suitable for the decoration of cakes.
MOUSSE AU CHOCOLAT
150g cooking chocolate, 3 whole eggs, 0.5 l Cream
Melt the chopped chocolate couverture in the PKFNMK14. Beat the eggs in
a separate vessel in a bain-marie until the mixture is warm and frothy, let it
cool down and whip again when it has cooled. Add to the melted chocolate
and gradually add the stiy whipped cream. Keep cool for several hours.
REAL CHOCOALTE LEAVES AS DECORATION FOR CAKES OR DESSERTS
100g of dark chocolate couverture, green leaves with pronounced veins (e.g.
rose, vine or laurel leaves)
Melt the chopped chocolate couverture in the PKFNMK14 and dip the
upper surface of the washed leaves at into the chocolate, or carefully apply
a coating of chocolate on one side using a brush. The other side of the leaf
must not be coated with chocolate. Wipe o any excess chocolate and hang
the leaves over the handle of a wooden spoon (with the chocolate coated
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side facing upwards). Allow them to dry on the draining rack.
(Room temperature max 68°F) Then gently peel the leaves o the spoon.
MOCHA-RUM TRUFFLES
200g household chocolate, 100g butter, 100g icing sugar, 1 sachet of vanilla
sugar, 2 tbs instant Mocha coee liqueur, cocoa powder, instant mocha
powder
Melt the chopped cooking chocolate in the PKFNMK14. In a separate
vessel, cream the soft butter, icing sugar and vanilla sugar. Add the mocha
powder, the rum and the coee liqueur, and thoroughly mix it with the
melted chocolate. Refrigerate overnight. Form small balls and roll them in a
mixture of cocoa powder and instant mocha powder. Store in a cool place
and use up quickly!
MARZIPAN CONFECTIONERY/CHOCOLATES
250g dark chocolate couverture, 200g raw marzipan, approx. 50g icing
sugar, chopped candied fruits or walnut halves, almonds, etc.
Knead the marzipan well with the icing sugar. Then roll it out with a rolling
pin to a thickness of 1cm and cut it into squares or triangles, etc. Melt the
chopped couverture in the PKFNMK14 and dip the cut pieces into the
chocolate one by one. Put them on the draining rack using the at
chocolates-making fork. Decorate with a piece of candied fruit or a nut.
CHOCOLATE PRALINES
200g cooking chocolate, 80g soft butter, 2 egg yolks, 1/16 whipping cream
(sweet), 500g each cocoa powder and grated nuts
Melt the chopped chocolate in the PKFNMK14. In a separate vessel, mix the
soft butter , the egg yolks and the whipping cream with the melted
chocolate. Allow it to cool down, then form balls and roll them in cocoa
powder and/or in grated nuts.
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PKFNMK14
Electric Chocolate Melting and Warming Fondue Set
Features:
• Perfect for Home-Made Sweet Chocolatey Treats!
• Keep Melted Chocolate Warm in the Melting Pot
• Add Gooey & Delicious Chocolate for Decorating
• Make Cakes, Cookies, Biscuits, Wafers & Cupcakes
• Simple Electronic Plug-in Operation
• High-Powered Heating Element
• Safe, Food-Grade Construction
• Includes Fun Shaped Chocolate Casting Molds
• Perfect for Fondue Parties, Chocolate Lovers and Chocolate Decorators
What’s in the Box:
• Heating Hotplate
• Melting pot
• (6) Fun-Shaped Casting Molds
• Accessory & Dipping Utensils
• Draining rack
Technical Specications:
• Pot Capacity: 0.55 lbs.
• Warming Temperature: 109 °F
• Melting Temperature: 140 °F
• Heating Element: 25 Watts
• Construction Material: Pot (Aluminum) Hotplate (PET)
• Power Supply: 120V
• Sold as: 1
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