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Accessories (according to the model)
mini-spatulas ( ) ladle ( ) spreader ( ) spatula ()
Cooking
After pre-heating, the appliance is ready to be used.
During first use, the appliance may give off a slight odour and smoke: this is normal.
Thermo-Spot
TM
(according to the model): the Thermo-Spot turns sold red when the appliance
is perfectly preheated and ready to cook.
According to the model, use the measuring ladle to obtain the required amount of batter for
the chosen recipe:
• For 6 mini pancakes: fill up to the lower level of the ladle ( ).
• For blinis and pancakes: fill the ladle ( ) completely.
• For crêpes (according to the model): fill the ladle completely twice ( ).
According to the model, spread immediately, without pressing, with the back of the ladle ( ) (for mini-pancakes)
or the spreader ( ) (for large pancake), in a circular movement from the centre. Turn the pancake over half way
through cooking using the spatula supplied for this purpose.
Then fold the pancake as you want: as a roll or in half, in quarters or folded as an envelope or flower shape.
According to the model, to spread the batter easily, we recommend placing the ladle or the spreader in a jug of water.
Garnish the sweet pancakes on your plate after cooking, not whilst it is still on the cooking plate.
According to the model, you can also grill foods.
After use
Do not place the plate onto a fragile surface.
Do not place the hot plate in water.
The heating coil is not to be cleaned. If it is really dirty, wait until it has cooled down and wipe with a dry
cloth.
Clean the plates and body of the appliance using a sponge and washing-up liquid.
Storage (according to the model)
Place the appliance upside down on a clean, flat and stable surface such as a tablecloth, to avoid damaging the
cooking surface.
Store each accessory in its dedicated compartment. Always store the accessories in the right order.
Keep the appliance out of the reach of children.
The Crêpes
40 to 60 mini-pancakes or 20 to 25 large pancakes (according to the chosen plate) • Cooking time: 2 min.
on each side
The classic French batter
• 500 g sifted plain flour • 1 litre of milk • 6 eggs • salt • oil or butter
In a large bowl add 500 g plain flour and gradually beat in 1 litre of milk, until the consistency is of a single cream.
Graduall beat in the 6 beaten eggs, 2 pinches of salt and 2 tablespoons of oil or melted butter. Leave to stand for 1
to 2 hours. If the batter is too thick after making the crêpes, add a small amount of water and mix again. Salty
pancakes can be made by adding more salt to the batter.
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