Lacor 69617 Conseils D'utilisation Et D'entretien page 33

1.- Plug the cord (7) into a suitable power outlet.
2.- Put the stainless steel pan (2) into the space for the pan (3).
NOTE:
This unit can be used with 1/6 ref. 66610 and 66610Z pans and 66906D and
66906DZ lids from Lacor.
3.- Put the chocolate pearls, pieces of chocolate or chopped chocolate into the pan.
NOTE:
Do not exceed the maximum recommended weight, otherwise the melted chocolate
can overflow.
4.- Turn the unit on with the ON/OFF switch (6) on the back of the unit.
5.- Choose the temperature you want with the temperature control wheel (4), between 0 and
60º C. The indicator light (5) will turn off when the selected temperature is reached.
NOTE:
The temperature should not be set above 50º C, because chocolate can burn
easily.
6.- Periodically stir the mixture to speed up the melting process.
7.- Carefully remove the pan and pour the chocolate into another container, pastry sleeve or
other accessory.
RECOMMENDATION:
and have it be shiny the mixture should first be tempered to 20 degrees.
And then the chocolate should be reheated until it has the right texture to be used as a
topping.
8.- Turn the unit off using the ON/OFF switch.
WARNING:
Never mix water and chocolate, otherwise the chocolate won't become solid
again. Make sure to dry the spoons and spatulas you are going to use with the melted
chocolate.
OPERATION
If you want to use the chocolate as a topping for a recipe
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