Start-Up And Use; First Use - Lagrange Tradi Manual

START-UP AND USE

FIRST USE

As you unwrap your unit, make sure that you carefully remove all
*
of the packing elements and all of the bags and packaging labels.
Make sure that all of the parts and accessories are present and intact.
*
A new unit can smoke and/or release odors during the first use.
*
To limit this release of smoke and odours, it is recommended that
you let the unit heat up for 10
for about minutes.
30
START-UP AND USE
Fully extend the cable and examine it carefully before using it.
*
Plug in your crepe-maker. Set thermostat to maximum.
*
Pre-heat for 8 minutes.
*
Fill accessory stand with water and set it in place.
*
Lightly grease the cook plate. To do this, use a small, soft-bristled
*
brush or a piece of kitchen paper lightly moistened with oil. Do not
omit to grease the cook plate - it is very important (even with
the non-stick coating).
minutes and then let it cool down
MAKING A LARGE CREPE
Fill the ladle with crepe batter and pour it on the centre of the plate.
*
Take the batter spreader, holding the handle lightly between
*
thumb and first two fingers - do not grip too tightly. Place it on
the batter then spread the batter, using a turning movement (do
not press down). There's a knack to it!
Use the spatula to 'lift' the crepe and prevent it from sticking.
*
Place the bevelled edge of the spatula on the edge of the cook
plate and 'lift' the crepe by running the spatula around the edge
of the crepe with a circular movement. Always start at the outer
edge and gradually work towards the centre.
IMPORTANT: Rinse the batter spreader after each use. Wipe the
spatula carefully in order to remove any batter particles that
may have stuck to it.
To turn the crepe over, take a table napkin and fold it in four.
*
Slide the spatula under the crepe. Go right up to the centre.
Place the napkin over the crepe in such a way that the crepe is
sandwiched between the spatula and the napkin. Then turn the
crepe over and return it to the cook plate.
IMPORTANT: The first side of the crepe MUST be cooked
thoroughly before attempting to 'lift' the crepe.
Then, fold the crepe as you require: in two, into four, into a roll,
*
into a pocket, etc.
40