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 

Cleaning the product before rst use
Health hazard due to contamination! Clean the product thorough-
ly. There may be some production residues stuck to it.
Do not use any corrosive or abrasive cleaning agents to clean the
product. They may damage the non-stick coat of the surfaces.


Use
Attention! Scalding hazard! Do NOT touch the hot surfaces with
your bare hands. Use pot holders.
Before doing so, allow the baked good to cool off completely!
1. 

2. 

3. 
ingredients (e. g. nuts, chocolate beans, crumble, etc.).
4. Place the portioner in the baking mould.
5. 

6. Once the baked good is done, place the baking sheet on a heat-resistant base and let

7. 
8. 


stand. The baking mould is then set under it on the corners of
the stand.
9. 

10. 

04272_DE-GB-FR-NL_V1.2.indd 16 11.03.10 15:54
16


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