Cleaning And Maintenance - Babycakes PM-16 Instruction Manual

This appliance requires little maintenance. It contains no user serviceable parts. Do not try
to repair it yourself.
1. Before cleaning, unplug from outlet and allow to cool.
2. Clean the interior and exterior surfaces of the pie pop maker with a damp cloth or sponge.
Wipe dry with a soft cloth. NEVER IMMERSE THE PIE POP MAKER OR CORD IN
WATER OR ANY OTHER LIQUID.
3. To remove batter baked onto the cooking surface, pour a small amount of cooking oil
onto the hardened batter. After 5 minutes, wipe with a paper towel or dry cloth. A clean
kitchen brush or even a toothbrush works well to remove stubborn batter.
4. NEVER USE ABRASIVE CLEANERS OR SCOURING PADS TO CLEAN THE PIE POP
MAKER, AS THOSE MAY DAMAGE THE SURFACES.
To store, be sure all parts are clean and dry. Store appliance in its box or in a clean, dry
place. Never store it while it is hot or wet. Never wrap cord tightly around the appliance; keep
it loosely coiled.
PIE POP MAKER HINTS AND SUGGESTIONS
CRUSTS:
• Use any pie crust recipes or a refrigerated pre-made pie crust. Roll the crust out on a
lightly floured board until it is very thin. Crusts should be rolled thinner than a traditional
pie crust. If using a refrigerated crust, follow the package instructions for preparation,
and allow it to soften at room temperature as directed.
• Cut crusts into circles using the cutter packed with the unit. Do not stretch the dough
before baking as stretching will cause the dough to shrink and become misshapen during
baking. Do not prick the dough.
• Be sure to place each crust circle directly centered in a pie pop baking reservoir. Once
filled, place the top crust directly over the top of the filled pie, centering them carefully
and using caution not to touch hot surfaces. Be sure there are no tears or holes in the
pie crust as it will allow the filling to seep out.
• Have all ingredients (both crusts and fillings) prepared and ready before baking the first
pie pop.
• If you use a typical one-crust, 9-inch pie crust recipe you will be able to make about 28
to 32 two-inch crust circles (14 to 16 pie pops). If you make fewer crust circles and have
left-over dough, wrap the extra dough tightly in plastic and refrigerate. Use in 1 to 3 days
or freeze for up to 2 months. To use, thaw overnight in the refrigerator, then roll out and
bake as desired.
• For a different crust option, use packaged, thawed puff pastry. Roll the puff pastry sheet
very, very thin, then cut and prepare as directed.
• Do not overfill pie pops. Recommended amount of filling is ½ to 1 teaspoon per pie pop.
• The pie pops are very hot when you take them out of the pie pop maker. Use caution and
allow to cool slightly before serving or enjoying them.
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CLEANING AND MAINTENANCE

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