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Confirm all parts before disposing of carton. Safely dispose of all plastic bags and other packaging components. They may be potentially dangerous to children.
Your PKFNMK14 is designed to keep chocolate warm (Position 1 approx. 109.4°F) or to melt finely chopped dark, milk or white chocolate / chocolate couverture (Position 2 approx. 140°F) up to a maximum of 250g. It is not designed for cooking. If the melted chocolate is to be further processed, always use another vessel and allow the chocolate to cool down.
The PKFNMK14, the moulds and the chocolate / couverture must be completely dry and be at room temperature (68°F). Never add water to the chocolate / couverture. If the mass is too thick, reheat it in the PKFNMK14. If it is too thin (runny) or too hot, add a little more of the finely chopped chocolate / couverture. To obtain a nice shine on chocolate icing, add approx 1/2 tsp cocoa butter or coconut butter to the mass.
Some recipes require the addition of sugar or honey. Use sparingly as the chocolate is usually sweet enough!
Regular maintenance of your appliance will keep it safe and in proper operational condition.
100g cooking chocolate, 20g soft butter, 250g hazelnut, a little honey if required.
Melt the chopped chocolate in the PKFNMK14, add the hazelnut cream to the melted chocolate in a separate vessel and mix well with the soft butter until the mixture takes on the consistency of cream. Add a little honey if necessary. Pour the mixture into a clean jar and store in the refrigerator.
150g cooking chocolate, 1tbs cream, 1tbs soft butter
The following fruits can be used: grapes, strawberries, blueberries, blackberries, raspberries, gooseberries, banana slices, pieces of apple or pear, cape gooseberries, and dried fruits like dates, figs, apricots, prunes, cranberries, raisins, and nuts.
Note: The fruits used should be at room temperature.
Melt the chopped chocolate in the PKFNMK14, add the cream and butter, mix well and keep warm in the melting pot. The fruit must always be ripe, clean and dry (otherwise this will dilute the fondue).The individual pieces are speared on skewers and dipped into the chocolate.
200g dark (or white) chocolate couverture, fruit, dry biscuits or wafers
The following whole fresh fruits can be used: grapes, strawberries, blue berries, blackberries, raspberries, gooseberries, apple bananas, fresh figs, cape gooseberries, kumquats, and dried fruits like dates, figs, dried apricots, prunes, cranberries, raisins, and nuts.
Note: The fruit should be at room temperature!
Melt the chopped chocolate couverture in the PKFNMK14 and allow it to cool. Then melt it down again. This process gives the chocolate coating a beautiful shine. The fruit must always be ripe, clean and absolutely dry; otherwise the chocolate coating will not hold. The fruit can be dusted with a light coating of cornmeal to reduce the effects of escaping moisture.
Dip the pieces halfway into the liquid chocolate couverture and allow them to dry on a draining rack or cool in the refrigerator. Use up quickly! Chocolate coated fruit is also most suitable for the decoration of cakes.
150g cooking chocolate, 3 whole eggs, 0.5 l Cream
Melt the chopped chocolate couverture in the PKFNMK14. Beat the eggs in a separate vessel in a bain-marie until the mixture is warm and frothy, let it cool down and whip again when it has cooled. Add to the melted chocolate and gradually add the stiffly whipped cream. Keep cool for several hours.
100g of dark chocolate couverture, green leaves with pronounced veins (e.g. rose, vine or laurel leaves)
Melt the chopped chocolate couverture in the PKFNMK14 and dip the upper surface of the washed leaves flat into the chocolate, or carefully apply a coating of chocolate on one side using a brush. The other side of the leaf must not be coated with chocolate. Wipe off any excess chocolate and hang the leaves over the handle of a wooden spoon (with the chocolate coated side facing upwards). Allow them to dry on the draining rack. (Room temperature max 68°F) Then gently peel the leaves off the spoon.
200g household chocolate, 100g butter, 100g icing sugar, 1 sachet of vanilla sugar, 2 tbs instant Mocha coffee liqueur, cocoa powder, instant mocha powder
Melt the chopped cooking chocolate in the PKFNMK14. In a separate vessel, cream the soft butter, icing sugar and vanilla sugar. Add the mocha powder, the rum and the coffee liqueur, and thoroughly mix it with the melted chocolate. Refrigerate overnight. Form small balls and roll them in a mixture of cocoa powder and instant mocha powder. Store in a cool place and use up quickly!
250g dark chocolate couverture, 200g raw marzipan, approx. 50g icing sugar, chopped candied fruits or walnut halves, almonds, etc.
Knead the marzipan well with the icing sugar. Then roll it out with a rolling pin to a thickness of 1cm and cut it into squares or triangles, etc. Melt the chopped couverture in the PKFNMK14 and dip the cut pieces into the chocolate one by one. Put them on the draining rack using the flat chocolates-making fork. Decorate with a piece of candied fruit or a nut.
200g cooking chocolate, 80g soft butter, 2 egg yolks, 1/16 whipping cream (sweet), 500g each cocoa powder and grated nuts
Melt the chopped chocolate in the PKFNMK14. In a separate vessel, mix the soft butter, the egg yolks and the whipping cream with the melted chocolate. Allow it to cool down, then form balls and roll them in cocoa powder and/or in grated nuts.
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Carefully read this manual before using this appliance.
Ensure that you know how the appliance functions and how to operate it. Maintain the appliance in accordance with the instructions to ensure that it functions properly. Keep this manual with the appliance. If the appliance is to be used by a third party, this instruction manual must be supplied with it. The safety instructions do not eliminate any danger completely and proper accident prevention measures must always be applied.
No liability can be accepted for any damage caused by non-compliance with these instructions or any other improper use or mishandling.
Do not use this appliance if it has been dropped or damaged in any way, or if the supply cord is damaged.
When using electric appliances, always observe the safety regulations where applicable to reduce the risk of fire, electric shock and personal injury. Always check that the power supply corresponds to the voltage on the rating plate.
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
Download NutriChief Pyle PKFNMK14 - Electric Chocolate Melting Manual
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