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Фрагмент инструкции
• Do not touch hot surfaces. Use handles or knobs. • To protect against electric shock, do not immerse power base or body of unit in water or other liquid. Only the top cooking surface should be permitted to contact the batter. See instructions for cleaning. • Close supervision is necessary when any appliance is used near children. • This appliance is not for use by children. • Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance. • Do not operate any damaged appliance. Do not operate with a damaged cord or plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Contact Consumer Service for return authorization, examination, repair or adjustment. • To avoid injuries, use attachments only if recommended by the manufacturer. • Do not use outdoors or while standing in a damp area. • Do not let cord hang over edge of table or counter, or touch hot surfaces. • Do not place on or near a hot gas or electric burner, or in a heated oven. • To disconnect, switch to OFF position, then remove plug from wall outlet. • Do not use appliance for other than the intended use. SAVE THESE INSTRUCTIONS CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from local hardware stores and may be used if care is exercised in their use. If an extension cord is required, special care and caution is necessary. Also the cord must be: (1) marked with an electrical rating 2 of 125 V and at least 10 A, 1250 W, and (2) the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally. of 125 V and at least 10 A, 1250 W, and (2) the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally. ELECTRIC POWER: If the electric circuit is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electrical circuit from other appliances. This product is for household use only. Notes on Crepes and Crepe Batters Some say “crepe” (rhymes with pep), others say “crepe” (rhymes with drape). No matter how you pronounce it, it’s a delicious “envelope” for almost any filling you can think of. An easy, imaginative way to stretch expensive ingredients or everyday leftovers . . . a party appetizer, main course or dessert that will make the meal memorable . . . an “instant” late-night snack or Sunday breakfast treat, using crepes from the refrigerator or freezer . . . an entertaining, do-it-yourself hors d’oeuvres for guests - they can “decorate” their own crepes as they please . . . a tender, light alternative to pasta in dishes calling for lasagna, cannelloni, manicotti and even noodles . . . a perfect way to add appeal to children’s meals, dinner for one or two and for those “what-shall-we-have nights” ...for easier to make and serve than your family, guests or even you might believe! Crepes have a long and international history. No one is sure who invented the first true crepe. Probably it evolved over centuries from a simple flour and water mixture, flattened and baked over fire to hold food, long before eating utensils (or sandwiches!) were thought of. Among the flavorful descendants, we can include 3 Mexican Tortillas, Russian Blinis, Jewish Blintzes, Hungarian Palascintas, Chinese Egg Rolls, Italian Manicotti and pancakes of every country. The term ‘crepes’ originates from France where crepes are baked every year during the ‘Chandeleur’, a religion celebration of pagan origin. Brittany, a region of northern France, is famous for its crepes served with various sweet or salty fillings for the delight of tourists and locals. Mexican Tortillas, Russian Blinis, Jewish Blintzes, Hungarian Palascintas, Chinese Egg Rolls, Italian Manicotti and pancakes of every country. The term ‘crepes’ originates from France where crepes are baked every year during the ‘Chandeleur’, a religion celebration of pagan origin. Brittany, a region of northern France, is famous for its crepes served with various sweet or salty fillings for the delight of tourists and locals. In all crepe batters, the proportions of flour, eggs and liquid can be varied to produce a thin, lacy crepe; a sturdier, thicker crepe or any egg-y rich crepe. Adding butter or margarine adds flavor and easier removal from the pan. Oil may make crepes stick slightly. Sugar adds crispness but may make crepes break in rolling. Since dessert crepes have a sweetened filling and/or sauce, you can use a basic batter without sugar for crepes you wish to fold or roll. Note: Product may vary slightly from illustration. 1. 2.3. 4. 5. 6. 7.FIGURE 1 1. Non-Stick Cooking Surface 5. 360° Cordless Base 2. Red Ready Light 6. Cord Wrap Around Base 3. On/Off P...