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Table of Contents
Related Manuals for Salton CM1337
Summary of Contents for Salton CM1337
- Page 1 & tortilla maker Instruction Booklet Model CM1337...
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical hazards, do not immerse cord, plugs or the appliance in water or other liquid. -
Page 3: Before First Use
GROUNDED PLUG To reduce the risk of electric shock this appliance has a grounded plug (2 blades and 1 pin). If the plug does not fi t fully into the electrical outlet contact a qualifi ed electrician. Do not modify the plug in any way or use an adaptor. BEFORE FIRST USE 1. - Page 4 WARNING: DO NOT allow water to be splashed on the contact base or the appliance. If water is splashed on the contact base or the appliance: - Immediately unplug from the wall outlet - Dry the power base with a dry kitchen towel - Dry all surfaces of the appliance - Allow time for the appliance or power base to dry completely - Plug back into the wall outlet...
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Page 5: Care And Cleaning
• Any unused crepes can be stored for several days in the refrigerator or a month in the freezer. Simply stack a batch on a sheet of foil or waxed paper and insert into a large plastic food storage bag and twist and fasten opening, pressing out as much air as possible. -
Page 6: Troubleshooting Guide
TROUBLESHOOTING GUIDE Problem Possible cause Solution Crepe Maker is not Appliance is not plugged into Plug into the wall outlet working or it is not the wall outlet getting hot Press the switch to the ON Power switch at handle is not position switched on Crepes are not round... -
Page 7: Recipes
RECIPES We suggest you start with the batter recipes given here, they all dip, cook and release well on your Crepe Maker. They fold or roll well and keep for weeks in the freezer or days in the refrigerator. IMPORTANT: - Measure fl our and liquid carefully, the batter consistency is important. - Page 8 2 tbsp. (30 ml) butter or margarine, melted 3/4 cup (180 ml) milk Combine cornmeal and water, stir until smooth and let cool slightly. Add eggs, salt, fl our and butter or margarine. Stir until smooth. Add milk. Stir batter occasionally when dipping as cornmeal tends to settle to the bottom. Buckwheat Crepes Makes a fl avourful, ‘wheaty‘...
- Page 9 Swiss-Salami Crepes Sliced Swiss cheese Sliced salami (or boiled ham) Cut cheese and salami into thin 1/4” (6 mm) julienne strips about 3” (7.5 cm) long or less. Arrange 4-5 strips of each down the center (brown side) of each crepe.
- Page 10 tight envelope. Place on a plate seam side down. Heat 1/4” (6 ml) of oil in a skillet over medium heat until hot but not smoking. fry a few blintzes at a time, fi rst seam side down and then turn. Watch carefully as they will brown and crisp quickly.
- Page 11 Preheat oven to 375°F (190°C). Melt butter in a large skillet; add onion and celery and sauté unit just tender-crisp. Stir in fl our and seasonings and cook 5 minutes. Add broth and bring to simmer until thickened. Remove from heat and stir in chicken and cream.
- Page 12 Ham’n Eggs Hollandaise 1 batch basic or buckwheat crepes Sliced boiled ham, circles preferably Hard boiled eggs, sliced (or soft scrambled eggs) Asparagus spears, fresh or frozen cooked (optional) Melted butter or margarine Hollandaise Sauce (about 1/4 cup (60 ml) per crepe) Preheat oven to 350°F (190°C) .
- Page 13 1/8 tsp. (pinch) pepper eggs 1/4 cup (60 ml) grated parmesan cheese 2 tbsp. (30 ml) butter or margarine 1 tsp. (5 ml) oregano (optional) 16 oz. (500 ml) Italian-style tomato sauce Preheat oven to 350°F (190°C). Mix all ingredients except tomato sauce. Place heaping tablespoon of mixture down center of each crepe, brown side down.
- Page 14 1-2 tsp. (5 -10 ml) chili powder 1-3/4 cups (430 ml)cubed sharp Cheddar cheese Sauce 2 cups (500 ml) tomato puree or sauce 6 oz (170 g) can tomato paste onion (small), minced 1 tsp. (5 ml) salt 2 tsp. (10 ml) sugar 1 clove garlic, minced...
- Page 15 ricotta, 1/3 of cheese slices, 1/3 of grated parmesan and 1 cup (250 ml) of sauce. Repeat. Top with remaining crepes, sauce, mozzarella and parmesan. Bake for 30 minutes or until bubbling hot. Let stand 10 minutes before serving; cut in squares. Dessert Crepes Bananas in Wine Sauce crepes...
- Page 16 1/2 cup (125 ml) sugar 1 tsp. (5 ml) lemon rind,grated 1/4 cup (60 ml) light rum egg, beaten Spread mincemeat evenly on crepes, brown side out; fold each in quarters. Melt butter in a chafi ng dish or skillet; add sugar, rind and rum. Stir over medium heat until sugar is dissolved.
- Page 17 Blend fi lling ingredients and beat until light and fl uffy. Spread each crepe, brown side down, almost to the edge with fi lling and roll. Place in a well-buttered chafi ng dish or skillet, seam side down. Make sauce by combining ingredients in a saucepan over medium heat.
- Page 18 For a quick dessert, thin any kind of fruit jam or preserves slightly with water or orange juice (use syrup or topping without thinning). Heat and stir for a minute or two in a saucepan. Place several spoonfuls of yogurt on a crepe (brown side down);...
- Page 20 **The original sales receipt is the only acceptable proof of purchase** Salton Canada warrants that this appliance shall be free from defects in material and workmanship for a period of fi ve (5) years from the date of original purchase.
- Page 21 2-3 weeks) For added protection, we suggest that you use an insured delivery service with tracking information when returning your product. Salton Canada will not be held responsible for in-transit damage or for packages that are not received.