User manual CLATRONIC HA 2922 NEW

[. . . ] Do not try to repair the appliance on your own. always contact an authorized technician. To avoid the exposure to danger, always have a faulty cable be replaced only by the manufacturer, by our customer service or by a qualified person and with a cable of the same type. Pay careful attention to the following "Special Safety Instructions". [. . . ] The dough should be added quickly as otherwise the cornets will not brown evenly. Close the lid gently and keep it closed by pressing lightly. Increase the pressure on the upper handle and wait until most of the steam has escaped. The green LED lights up after a few seconds. The desired baking temperature can be set with the selector. If the cornets become too dark please turn the temperature control to a lower level. The baking is now over (This may vary depending on the thickness and consistency of the cornets). Open the lid and remove the finished cornet with a wooden fork or similar object. If you would like to use our recipe suggestion for ice cream cornets the cornet will retain its final shape after cooling down. After each baking process, grease the baking surfaces against lightly as required. The baking surfaces must always be kept closed during pauses in the baking. Please roll the cone into the pastry or select another shape. Tube-shaped cornets are obtained if you quickly turn the pastry while it is still hot around a spoon handle. Cone-shaped cornets are produced by allowing the hot cornet to slide into a goblet-shaped vessel, while dish-shaped ones are obtained by allowing it to slide into a dessert bowl. The cornet will shape itself, become hard and shorten when it has cooled down. Note: The quality, shaping and browning of the ice-cream cones depends on the type of recipe and the way in which it is prepared. Ice Cream Cornets 1/4 cup of butter or margarine, 1/2 cup of icing sugar, 1/4 cup of milk, 7/8 cup of flour, 1/2 teaspoon of vanilla sugar Stir the butter/margarine until it is frothy. East Friesian Cornets 250 g butter or margarine, 500 g sugar, 3 eggs , 500 g flour, 2 packets of vanilla sugar Stir the butter/margarine, sugar and eggs until frothy. Mix the dough approximately two hours before baking. stir all the ingredients to form a smooth dough. [. . . ] Without proof of purchase no free replacement or repair will be carried out. If you wish to make a claim under the guarantee please return the entire machine in the original packaging to your dealer together with the receipt. *) Damage to accessories does not mean automatic free replacement of the whole machine. in such cases please contact our hotline. [. . . ]