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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
16
Assembly page 16/24
Fax +32 2 359 95 50
Fondue de chocolate
Poner el selector de temperatura en la posición 1 y fundir el chocolate. Se puede mejorar el
sabor del chocolate añadiendole nata, vainilla o aroma de ron.
Cortar en daditos frutas como manzanas, peras, plátanos, piñas o mandarinas y bañarlas en el
chocolate utilizando los pinchos para fondue en dotación.
Naturalmente se pueden también utilizar cerezas o gominolas.
Una vez mojadas las frutas, se pueden sacar. Girar el pincho varias veces de manera que el
exceso de chocolate gotee en el recipiente y que el chocolate alrededor de la fruta se
endurezca un poco. También se puede mejorar la « golosina » añadiéndole chocolate
granulado o nueces trituradas.
MANTENIMIENTO
Desenchufar el aparato y dejar que se enfrie antes de limpiarlo.
Limpiar el aparato exclusivamente con un trapo suave y húmedo. Se puede lavar el
recipiente con agua.
Evitar cuidadosamente que cualquier líquido penetre en el aparato.
Nunca limpiar el aparato y sus accesorios con objetos duros o que puedan arañarlo. No
utilizar productos abrasivos.
¡ Nunca sumergir el aparato en agua !
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