Troubleshooting Table - TEFAL KIDS KD400 Manual

F
NL
D

Troubleshooting table

Problem
I
• No chocolate flow.
S
FIN
• The chocolate thickens / the
flow stops.
DK
N
• The flow is irregular / jerky.
GB
• The chocolate cascade is
not uniform.
TR
Coffee fondue recipe
For 6 servings
E
• 500 ml strong coffee (such
as espresso)
• 1 tsp cocoa powder
• 200 g caster sugar
P
• 500 ml single cream
• 4 tbsps cornflour
RUS Accompaniment:
• 250 g brioche
• 1 pineapple
• 3 bananas
UA
• 1/2 lemon
• 100 g amaretti (little dry
almond biscuits)
• 1 small bowl of ground
PL
cinnamon
• 1 small bowl of dessicated
coconut
• 1 small bowl of toasted,
flaked almonds
• 1 small bowl of
unsweetened cocoa
(optional)
38
This product has been designed for domestic use only. Any
commercial use, inappropriate use or failure to comply with the
instructions, the manufacturer accepts no responsibility and the
guarantee will not apply.
If you have any product problems or queries, please contact our
Customer Relations Team first for expert help and advice:
HELPLINE: 0845 602 1454 – UK, (01) 461 0390 – Ireland
or consult our website - www.tefal.co.uk
Possible cause
• Absence of the feed screw.
• The chocolate is too fluid.
• The chocolate is too thick.
• The appliance is sitting in a
draught.
• Clogging at the base of the
tower.
• The fountain is not sitting
level.
Preparation: 15 minutes • Cooking time: 5 minutes
Cut the brioche into even cubes.
Cut the pineapple into quarters. Remove the skin, then cut the flesh
into even cubes.
Peel the bananas. Cut them into thin slices and sprinkle with lemon
juice.
Lay out the brioche, amaretti and fruit in serving dishes.
Put them on the table with the various spice bowls.
Pour the hot coffee into a saucepan.
Add 4 tablespoons cornflour (mixed into a little cold coffee or
water).
Then add the cocoa and sugar.
Let them dissolve.
Then add the cream at room temperature.
Once the mixture is homogenous, pour it into the base (stainless
steel bowl) of the appliance.
Each person spears a piece of brioche, amaretti or fruit on his/her
fork, coats it with coffee fondue under the fountain and then
flavours it with cinnamon, coconut, almonds or cocoa, as desired.
Solution
• Remove the tower and install
the feed screw.
• Do not use chocolate or a
preparation that is too fluid
(see recipes).
• Never use pure chocolate
which hardens at
temperature.
• Never place the appliance in a
room that is too cold or in a
draught.
• Switch the appliance "OFF"
and remove the food stuck at
the bottom of the tower.
• Adjust the legs
appliance to make it level.
room
of the