Discarding & Environment; Tips For The Tempering Of Chocolate; Description Of The Product - Hendi 274132 Mode D'emploi

For interventions of repair or substitution of parts you have to call an electrician
professional.
1.2 WARRANTY
Any defect affecting the functionality of the ap-
pliance which becomes apparent within one year
after purchase will be repaired by free repair or re-
placement provided the appliance has been used
and maintained in accordance with the instructions
and has not been abused or misused in any way.
Your statutory rights are not affected. If the appli-
ance is claimed under warranty, state where and
1.3 DISCARDING & ENVIRONMENT
At the end of the life of the appliance, please dispose
of the appliance according to the regulations and
guidelines applicable at the time.

2. TIPS FOR THE TEMPERING OF CHOCOLATE

• Set the maximum temperature on the appliance and
melt the 70% of the chocolate, stirring frequently.
• When the chocolate is completely melted and has
reached a temperature of 40-45° C lower at 30° C
the thermostat of the appliance and add the re-
maining 30% of chocolate at room temperature.
• Stir to mix and cool down to the temperature of
"tempering" recommended by the manufacturer
of the chocolate (the temperature of tempering

3. DESCRIPTION OF THE PRODUCT

This device is an electrical device whose function
is to melt solid chocolate and keep it at melted or
liquid form, for use in pastry, ice cream and bakery.
It is available in a single analog version with a ther-
mostat to adjust the temperature.
All manuals and user guides at all-guides.com
when it was purchased and include proof of pur-
chase (e.g. receipt).
In line with our policy of continuous product devel-
opment we reserve the right to change the product,
packaging and documentation specifi cations with-
out notice.
Throw packing materials like plastic and boxes in the
appropriate containers.
is indicatively 31 ° C for dark chocolate, 30° C for
milk chocolate and 29° C
• for white chocolate).
• This technique is called "tempering for insemi-
nation" and it's useful to stabilize the crystals of
cocoa butter.
• For a precise tempering, it is recommend to
measure the temperature with a digital ther-
mometer for chocolate.
The analog version allows a static setting of the
temperature to be reached, so the timing of melt-
ing depends on the amount of chocolate placed in
the basin.
EN
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