KREA Swiss chocMELTER Manual De Instrucciones página 8

• N.B. Before fully sliding the chocolate vat into the chocMELTER,
thread the temperature sensor through the hole in the back rim of the
vat so that the sensor is pointing downwards into the basin. It should
stop just before touching the bottom and not be touching the sides. This
innovative and simple design provides a much more precise reading than
the industry standard approach of inaccurately measuring the air void
below the chocolate. When finished, simply wipe down the sensor with a
soapy cloth and fit into the handy storage clip. IMPORTANT- take special
care to slide the sensor through the hole without it catching or twisting
as this may cause damage and produce "flickering" or inaccurate results.
- Tip: position your right hand next to the sensor corner and, with your
ring finger under the sensor, guide it through the hole.
• Add the chocolate. If it has not been pre-melted, we recommend you
break it up into small pieces or use pellets in order to speed up the
process and then cover the chocolate with the lid. For guidance, some
optional tempering processes are detailed below.
• A target temperature of up to 60°C (140°F) can be set, being the maximum
temperature recommended for melting chocolate before risking that it
burns.
To set the desired temperature simply
1. Press button P for 3 seconds.
2. Use the arrows to set the Target temperature.
3. Press button P to confirm.
The displayed value will then return to the actual temperature. The
temperature control unit runs a self-test when turned on.
Once the target temperature is reached, the heating unit will power off
with a click.
Due to our innovative heating design, if the lid is left in place the temperature
loss is minimal. Upon achieving the desired temperature, it is not uncommon
for the heating feature to be in off mode for the majority of the time.
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