Votos - 2, Puntuación media: 4
(
)
)
|
Resumen del manual
NOTICE: This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way. 2 . 4 . 2 . 4 . INSTRUCTIONS FOR USE 1. Before using your Cuisinart™ Pizzelle Press for the first time, remove all protective paper and wrapping. Remove any dust from shipping by wiping the plates with a damp cloth. 2.Preheat the Pizzelle Press. Close lid and plug cord into a 120V AC wall outlet. The red light will go on to signal power. The green indicator light will go on when the unit is ready to use. Note: The first time you use your Pizzelle Press, it may have a slight odor and may smoke a bit. This is normal, and common to appliances with a nonstick surface. 3.When the green indicator light goes on, scoop ingredients onto bottom plates according to the recipes provided. Close the lid and lock down the latch to hold the plates closely together. 4.The green light will go off and the red light will illuminate again. It may take several seconds for the red light to come on. This is normal. 5.Once the pizzelle are ready to be removed from the unit, the green light will illuminate once again. Baking time is determined by browning level. Choose a setting on the browning control dial. For golden crisp pizzelle, we recommend using setting #3 or #4. 6.Unlatch the plates and lift the top cover. Remove the pizzelle by loosening the edges with a heat-resistant plastic spatula. Never use metal utensils, as they may damage the nonstick coating. 7.Always disconnect the plug from the wall outlet once cooking is completed. SPECIAL FEATURES 3 . 1 . 5 . 1 . B rowning Control Adjustment -Five settings to customize pizzelle from light to deep golden brown. 2 . Indicator Lights - Signal when pizzelle press is ready to bake, and when the pizzelle are ready to eat. 3 . Lockdown Latch - Holds plates closely together, to prevent lifting during cooking. 4 . B rushed Stainless Steel Housing 5 . Pizzelle Plates 6 . Rubber Feet (Not Shown) - Keep unit steady without marking the c o u n t e r t o p . 7 . C o rd Storage (Not Shown) - Cord wraps under base for easy storage. Note: This Pizzelle Press has been treated with a special nonstick coating. Before the first use, we suggest you season the grids with cooking spray or oil. If using oil, apply with a paper towel or pastry brush. You may find it helpful to repeat this process before each use of the pizzelle press. TIPS & HINTS Always allow the Cuisinart™ Pizzelle Press to preheat completely before baking pizzelle. Make certain that the green indicator light is lit before baking subsequent batches of pizzelle. Be certain that the Pizzelle Press is completely clean before preheating. Crumbs and batter baked onto the press will cause sticking. Use a small amount of vegetable oil or melted vegetable shortening applied with a heatproof pastry brush to lightly condition the press. Butter will burn or smoke when heated and many cooking sprays contain lecithin, which can become “gummy” and sticky when heated on a nonstick cooking surface. If you are rolling your pizzelle, roll them immediately upon removing them from the press. Remove one pizzelle at a time, allowing the second to remain on the hot press (allow to remain open) while rolling. Hot pizzelle can be molded around the cylinder provided or a small custard cup or ramekin to create a cup. Shaped pizzelle should be filled just before serving. Lighter pizzelle are easier to roll/mold than darker pizzelle. If pizzelle run over the edges of the mold, trim while warm with a sharp knife or kitchen scissor. Allow pizzelle to cool completely on a wire rack before storing. In a dry climate, store pizzelle in a shallow cookie jar or container with loose fitting lid. Add a layer of paper towel between each cookie to absorb excess moisture. In a humid climate, store pizzelle in a tightly covered container. Pizzelle can be frozen. Stack in small bundles with a sheet of paper towel between each cookie, wrap in plastic wrap, then place in a re-sealable food storage bag and squeeze out excess air. If pizzelle become soft, arrange them in a single layer on a cookie sheet place in a 300°F (150°C) oven for 3 to 5 minutes. Many pizzelle batters may be prepared ahead, covered tightly and stored in the refrigerator for up to 24 hours before baking pizzelle. “Center” the batter just a little behind the direct center of each patterned cookie grid so that when the lid is closed it will push the batter forward to the center making a more evenly rounded pizzelle. When finished baking pizzelle, unplug unit and open to cool completely. Brush any residual crumbs from the press, paying particular note to the pattern indentations, with a soft brush such as a new toothbrush, pastry brush (do not use a brush with any metal wire such as a b...