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Les langues disponibles
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Igniting
1. Move gas adjustment dial (1) to „+"position
2. Push down the safety switch (3) until it clicks in place
3. Press ignition button (2). The flame will ignite instantly.
For safety reasons, the ignition button will not depress unless safety lock is
locked in place!
Flame Adjustment
• Adjust the flame length during use by gas adjustment dial (1).
• Sliding towards the „+" symbol will make the flame longer, sliding towards the „-"
symbol will make the flame shorter. For best results, keep the flame length at about
⁄
-1 (10-25mm). Do not make the flame too long as it will only waste fuel and make
1
2
the flame unstable.
• At the higher altitudes, torch may not operate on maximum flame length setting (with
slide pushed all the way to „+"). For best results, adjust the slide to the mid-range
between „+" and „-".
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Turning Off
To turn the flame off, simply release ignition button.
Using Continuous Flame Feature
Caution:
use extreme caution when flame is locked on as flame will be continuos and will
not turn off until the continuous flame bottom (5) is manually disengaged!
While holding down the ignition button (6), slide the continuous flame bottom (5)
towards you. Release the ignition button, the flame will remain on. To turn off flame,
slide the continuous flame bottom (5) away from you.
Crème Brûlée
Ingredients for 4 persons: 2 cups Heavy Cream
⁄
cup plus 4 tbs. Sugar
1
4
4 Egg Yolks
1 tsp. Vanilla Extract
Preheat oven to 300°F. Prepare some boiling water. In a saucepan over medium heat,
combine cream and
⁄
cup Sugar; cook, stirring occasionally until small bubbles appear around
1
4
edges of pan, 5-6 minutes. Set aside. In a bowl, beat egg yolks and vanilla until smooth and
light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well
blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 6-7 oz.
ramekins. Arrange ramekins in a baking pan and place on middle shelf of preheated oven.
Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with
aluminium foil. Bake until custard is just set, about 25-30 minutes. Chill 2-3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. With the Crème Brûlée Torch,
move the flame contiguously over the surface of the ramekins, in a circular motion until sugar
melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries
or cut-up fruit or refrigerate for later use.
11
GB
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