User manual RIVAL CFF4

CFF406EM1 V.qxd 5/30/06 16:46 Page 1 SERVICE INSTRUCTIONS 1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty. 2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. 3. If you have any questions or comments regarding this unit's operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www.rivalproducts.com. RIVAL c/o JCS/THG, LLC CONSUMER SERVICE DEPARTMENT 303 NELSON AVENUE NEOSHO, MO 64850 ONE (1) YEAR LIMITED WARRANTY SAVE THIS WARRANTY INFORMATION A. This Warranty applies only to the original purchaser of this product. B. This Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this product that, upon inspection by JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit. This Warranty does not apply to installation expenses. C. Operating this unit under conditions other than those recommended or at voltages other than the voltage indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID. D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury, property or any incidental or consequential damage of any kind resulting from malfunctions, defects, misuse, improper installation or alteration of this product. E. All parts of this product are guaranteed for a period of 1 year as follows: 1. Within the first 30 days from date of purchase, the store from which you purchased your product should replace this product if it is defective in material or workmanship (provided the store has in-stock replacement.) * If you intend to assert any claim in connection with the product, please follow the instructions in paragraph F. 2. Within the first twelve months from date of purchase, JCS/THG, LLC will repair or replace the product if it is defective in material or workmanship, subject to the conditions in paragraph G. F. If you have any other problem or claim in connection with this product, please write to our Consumer Service Department. G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit to JCS/THG, LLC: 1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping. 2. Before packing your unit for return, be sure to enclose: a) Your name, full address with zip code and telephone number, b) A dated sales receipt or PROOF OF PURCHASE, c) Your $10.00 (USD) check for return prepaid shipping and handling, and d) The model number of the unit and the problem you are having. (Enclose in an envelope and tape directly to the unit before the box is sealed.) 3. JCS/THG, LLC recommends you ship the package U.P.S ground service for tracking purposes. 4. All shipping charges must be prepaid by you. 5. Mark the outside of your package: RIVAL c/o JCS/THG, LLC 303 NELSON AVENUE NEOSHO, MO 64850 SHIPPING AND HANDLING CHARGES: $10.00 (USD) This Warranty gives you specific legal rights, and you may have other rights which vary by jurisdiction. The provisions of this Warranty are in addition to, and not a modification of, or subtraction from, the statutory warranties and other rights and remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law. ©2006 JCS/THG, LLC RivalTM and the Rival LogoTM are trademarks of JCS/THG, LLC. Printed in China 9100200000441 CFF406EM1 Chocolate Fountain CFF4 Owner's Guide READ AND SAVE THESE INSTRUCTIONS CFF406EM1 V.qxd 5/30/06 16:46 Page 3 IMPORTANT SAFEGUARDS 1. Read all instructions before using the Chocolate Fountain. 2. To protect against fire, risk of electrical shock, and personal injury, do not immerse the Chocolate Fountain Base, its cord or plug, in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children. 4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. Allow to cool before putting on or taking off parts. 5. Avoid contacting moving parts. 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Contact Customer Service (see warranty) to return for examination, repair or electrical or mechanical adjustment. 7. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter or touch hot surfaces. 10. Do not touch hot surfaces. Use handles or knobs. 11. If any item drops into the Chocolate Fountain, turn control dial to "OFF" and remove the power cord from the electrical outlet before attempting to remove the item. 12. Do not place on or near a hot gas or electric burner, or in a heated oven. 13. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 14. To disconnect, turn control dial to "OFF", then remove plug from wall outlet. 15. Do not use appliance for other than intended use. -2- 16. Do not operate unless Chocolate Fountain is fully assembled. Make sure the bowl, auger, tower, and canopies are properly secured before operating appliance. 17. Only use the Chocolate Fountain on a smooth level surface. SAVE THESE INSTRUCTIONS This appliance is for HOUSHOLD USE ONLY. No user-serviceable parts inside. Power unit never needs lubrication. Do not attempt to service this product. POLARIZED PLUG This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. If the plug fits loosely into the AC outlet, or if the AC outlet feels warm, do not use that outlet. AUTO SAFETY SHUT OFF This Chocolate Fountain is equipped with an auto safety shutoff. Should the motor become overheated, it will turn off. In order to restart the Chocolate Fountain, follow the steps below. 1. Turn the control dial to OFF and unplug the Chocolate Fountain. 2. Remove the chocolate mixture from the bowl and place the mixture into a microwave safe container. 3. Wait at least 20 minutes for the motor to cool. 4. Reheat the chocolate mixture in the microwave and add it back into the bowl. 5. Plug in and operate normally. -3- CFF406EM1 V.qxd 5/30/06 16:46 Page 5 KNOW YOUR RIVALTM CHOCOLATE FOUNTAIN Drip Tray Bowl Control Knob Base HEAT ER Tower Cap Small Canopy Large Canopy Guard HEATER MOTOR& BEFORE USING YOUR RIVALTM CHOCOLATE FOUNTAIN (CONT.) 8. Assemble the DRIP TRAY by inserting the tabs into the opposite opening and snap the two halves together. Slide the DRIP TRAY over the TOWER and CANOPIES and rest it on the edge of the BOWL. NOTE: Notches in DRIP TRAY should be facing upwards so skewers can rest easily. NOTE: All parts must be securely in place for the Chocolate Fountain to properly operate. If the unit does not sit level, rotate the adjustable foot on the bottom of the BASE until the unit is stable. OPERATING YOUR RIVALTM CHOCOLATE FOUNTAIN Operation with a Warm Mixture Auger BEFORE USING YOUR RIVALTM CHOCOLATE FOUNTAIN Wash all parts according to the CLEANING YOUR RIVALTM CHOCOLATE FOUNTAIN section in this manual. ASSEMBLY 1. Insert the BOWL into the BASE and turn clockwise to lock into place. 2. Insert the AUGER into the BOWL. 3. Cover the AUGER with the TOWER. 4. Rotate the TOWER until it snaps twice and locks into position in the BOWL. 5. Slide the GUARD down to the bottom of the TOWER. 6. Slide the LARGE CANOPY then the SMALL CANOPY down the TOWER. 7. Place the CAP onto the top of the TOWER and align the tab on the CAP with the groove in the top of the TOWER. 1. Prepare the melted chocolate according to the instructions below. 2. Preheat the RivalTM Chocolate Fountain for 3-5 minutes by plugging the cord into a standard outlet and turning the CONTROL KNOB to the HEATER setting. IMPORTANT: DO NOT turn the CONTROL KNOB to HEATER/MOTOR until the melted chocolate has been added to the BOWL. Operating the Chocolate Fountain dry may cause damage to the unit. 3. Add the melted chocolate to the BOWL and turn the CONTROL KNOB to HEATER/MOTOR. Chocolate will start flowing up through the TOWER and over the canopies to create a waterfall. NOTE: The RivalTM Chocolate Fountain must be on a level surface to flow properly. Operation with a Cool Mixture 1. Prepare the dressing or dip. 2. Add your mixture to the bowl and turn the control dial to MOTOR. Your mixture will start flowing up through the TOWER and over the canopies to create a waterfall. NOTE: The RivalTM Chocolate Fountain must be on a level surface to flow properly. -5- -4- CFF406EM1 V.qxd 5/30/06 16:46 Page 7 PREPARING YOUR CHOCOLATE The Rival Chocolate Fountain is very simple to use and will provide hours of entertainment turning any occasion into an event! You MUST mix oil (vegetable or canola) with the chocolate. The oil allows the chocolate to reach the smooth consistency for an even flow through the Chocolate Fountain. Please follow the table below for chocolate-to-oil ratios. For additional information see the CHOCOLATE HINTS AND TIPS section. TM PREPARING YOUR CHOCOLATE (CONT.) time will vary. Stir mixture frequently (every 15-30 seconds) as chocolate melts to avoid overheating and burning. The approximate melting time is 2 minutes for 8 oz. (1 cup) of chocolate. NOTE: Chocolate should be melted completely, and of a smooth consistency with no lumps before adding to the RivalTM Chocolate Fountain. CLEANING YOUR RIVALTM CHOCOLATE FOUNTAIN The RivalTM Chocolate Fountain is easy to disassemble and clean. All parts, excluding the BASE, are dishwasher-safe. 1. Turn the CONTROL KNOB to OFF and unplug the power cord from the outlet. Remove the DRIP TRAY. 2. Twist the BOWL from the BASE. 3. Remove the TOWER from the BOWL. Slide the CAP, CANOPIES and GUARD off the TOWER. NOTE: You may want to use a paper towel to grip the TOWER while twisting off, as the chocolate mixture will make it difficult to grasp. 4. Pull the AUGER out of the BOWL. 5. Dispose of excess chocolate from the BOWL. 6. Rinse all parts to remove excess chocolate, dip, or dressing. 7. The DRIP TRAY, BOWL, AUGER, TOWER, CANOPIES, GUARD and CAP are all dishwasher-safe. To clean the skewers, wash with warm soapy water and use a non-abrasive cleaner. 8. The BASE should not be exposed to water-electrical shock may occur. To clean the BASE, wipe with a damp cloth. NOTE: Do not store excess chocolate in BOWL. Clean entire unit after each use. NOTE: A slight discoloration of the aluminum bowl may occur after the product has been run through the dishwasher. This is caused by the natural properties of the material, and is in no way harmful. The discoloration can be removed by gently scrubbing the area with a scouring pad and detergent. -7- Milk, Semi-Sweet, or Bittersweet Chocolate 3 12-ounce bags of chips 4 12-ounce bags of chips White or Premium* Chocolate 3 11-ounce bags of chips 4 11-ounce bags of chips Oil (Vegetable or Canola) 10 liquid ounces 14 liquid ounces Serves Approximately 8-12 10-15 12 liquid ounces 16 liquid ounces 8-12 10-15 * Premium chocolate contains 30%-40% cocoa. NOTE: The RivalTM Chocolate Fountain will not run properly without the addition of the oil. The chocolate can be melted with a double boiler or in the microwave. To melt the chocolate in a double boiler, add 2 inches of water to the lower pan. Heat the lower pan on the medium heat setting of your range to simmer. You want the water to simmer, not boil. Place the upper pan of the double boiler over the lower pan and add the chocolate and the vegetable oil. As the chocolate begins to melt, stir the chocolate mixture frequently to avoid overheating and burning. The chocolate should avoid direct contact with the steam and the water as the moisture will cause the chocolate to become unusable. To melt the chocolate in the microwave, place the chocolate and oil in a microwave safe bowl. Heat the mixture on a medium setting. Heating -6- CFF406EM1 V.qxd 5/30/06 16:46 Page 9 · · · · · · · CHOCOLATE HINTS AND TIPS No special chocolate is required; any brand of morsels or chips will work well. This includes semi-sweet, milk, white, or dark chocolate. If you use chunk chocolate, be sure to chop it coarsely before melting to ensure even heat distribution. Chocolate should have a smooth, even, and glossy unblemished appearance. The surface should not be dull or have grayish-white streaks (bloom). Bloom occurs when the cocoa butter has separated causing it to rise to the surface of the chocolate. Bloom occurs when the chocolate is stored in too humid or too warm a temperature-the chocolate can still be used. Chocolate is very temperamental; carefully follow instructions for melting to avoid burning or overheating. Seizing occurs when the chocolate you are melting suddenly becomes grainy and firms up; it looks like a dull thick paste. If the chocolate seizes, you may still be able to rescue the chocolate by mixing in a small amount of vegetable oil. Never add cool or cold liquid, because this will cause the chocolate to seize. Do not add liquor to the chocolate, this will cause it to seize. For best results, use flavored oil that is specifically made for flavoring chocolate. Chocolate should be wrapped tightly and stored in a cool dry place. Storing chocolate in the refrigerator could cause condensation to form on the chocolate and, in turn, the chocolate will seize when melted. TROUBLESHOOTING Chocolate is not flowing Mixture is too thick; add a small amount of oil. Chocolate Fountain is not level, Chocolate is not flowing evenly carefully rotate the adjustable foot on the bottom of the BASE until the unit is level; or chocolate mixture is not thin enough, add a small amount of oil. Chocolate changes to a lighter color This is normal. Full waterfall effect is not achieved Chocolate to oil ratio may be incorrect. Try adding more oil or chocolate. Chocolate Fountain suddenly stops Turn CONTROL KNOB to OFF, unplug unit, check for/remove obstructions, let cool (5 minutes), plug back in, and turn CONTROL KNOB to START setting. -8- -9- CFF406EM1 V.qxd 5/30/06 16:46 Page 11 ENTERTAINING IDEAS FOR YOUR RIVALTM CHOCOLATE FOUNTAIN The RivalTM Chocolate Fountain will provide hours of entertaining and delight guests of all ages. You can dip virtually anything in the chocolate fountain, for best results cakes are not recommended-they may break and crumb easily. Be creative with the items you choose for your guests to dip: · Pretzels · Fruits - strawberries, bananas, pineapples, apples, oranges, raspberries, cherries, grapes, and even dried fruits! · Cookies - peanut butter, sugar, chocolate chip. · Biscotti · Nuts Dipping suggestions for a more youth oriented party: · Animal crackers · Graham crackers · Licorice · Marshmallows · Candy Canes · Fruit NOTE: Close supervision is required when this product is used near children. NOTE: The RivalTM Chocolate Fountain is equipped with a safety guard to prevent dropped food or skewers from getting caught in the auger and jamming the machine. RECIPES CHERRY AND PISTACHIO BISCOTTI Any dried fruits or nuts work well in this recipe. However, the red of a dried cherry or cranberry with the green of the pistachio nut make these cookies a festive holiday cookie - perfect for dipping in the Chocolate Fountain! 1 cup butter, cold 11/2 cups light brown sugar 3 Tablespoon vanilla 3 teaspoon baking powder 2 teaspoon cinnamon 2 cups dried cherries 11/2 cups sugar 4 eggs 6 cups flour 1 /2 teaspoon salt 1 teaspoon nutmeg 3 cups pistachios Preheat oven to 350°F. Prepare 4 cookie sheets by lining with wax paper. Combine butter and sugars in a mixer and beat until creamy and light. Beat in eggs, one at a time; add vanilla and blend well. Add in remaining ingredients until just incorporated. Do not over mix. Remove dough, place on a well floured surface and knead dough until it comes together. Shape dough into four 12-inch loaves, using more flour if necessary. Place each loaf on its own cookie sheet. Bake 2 loaves at a time, rotating cookie sheet /2 turn during baking time. Bake for about 35 minutes. Remove loaves from oven. Bake remaining 2 loaves. Lower oven temperature to 300°F. Slice loaves lengthwise with a serrated knife /4 to /2 inch thick. Bake 10-12 minutes. Then turn biscotti over and bake them for an additional 5 minutes. Repeat with remaining batches. Once they have cooled, the biscotti can be frozen or can be stored in a vacuum sealed bag for about 12 weeks. Makes 6 dozen biscotti. 1 1 1 -10- -11- CFF406EM1 V.qxd 5/30/06 16:46 Page 13 RECIPES FORTUNE COOKIES 10 Tablespoon butter, melted 2 cups superfine sugar 1 /8 teaspoon salt 1 teaspoon vanilla 8 large egg whites 2 cups flour, sifted 6 Tablespoon heavy cream RECIPES egg white with salt and lightly brush dough with mixture. Carefully slice dough to form uniform wedges and prick with a fork. Bake approximately 15 minutes, until dough is a light golden brown. Let cool, remove from pan, and slice. Makes approximately 8 large wedges. Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper. Spray with nonstick cookie spray. Beat eggs and sugar on medium speed in an electric mixer for about 30 seconds. Add remaining ingredients and beat until just incorporated. Pour a spoonful of batter onto left half of prepared cookie sheet. Spread batter with back of a spoon to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet. Bake about 8 minutes, checking to make sure cookies are not cooking too quickly around edges. Adjust oven temperature, if necessary. Carefully lift cookie off with spatula. Shape quickly by folding in half and then, with thumb and index finger, bend open ends together. Repeat with remaining dough. When cookies are cool, thread or fold fortunes made out of study paper inside cookie. Makes 24 cookies. TUILE PIROUETTES This classic cookie can be made into a variety of shapes, such as a cup for ice cream. Just place the pirouette into an egg carton to cool. Or tie a rolled pirouette with a thin ribbon for a graduation party. 10 Tablespoon butter, melted 2 cups superfine sugar 1 /8 teaspoon salt 1 teaspoon vanilla 8 large egg whites 2 cups flour, sifted 6 Tablespoon heavy cream CLASSIC VANILLA SHORTBREAD 13/4 cups all-purpose flour 21/2 Tablespoon vanilla 11/4 cups powdered sugar 1 large egg, separated 1 /2 teaspoon salt 11/4 sticks unsalted butter, room temperature 1 large egg yolk Pinch salt Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper. Spray with nonstick cookie spray. Beat eggs and sugar on medium speed in an electric mixer for about 30 seconds. Add remaining ingredients and beat until just incorporated. Pour a spoonful of batter onto left half of prepared cookie sheet. Spread batter with back of a spoon to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet. Bake about 8 minutes, checking to make sure cookies are not cooking too quickly around edges. Adjust oven temperature, if necessary. Carefully lift cookie off with spatula and shape quickly by rolling over a pencil. Repeat with remaining batter. Makes 24 cookies. Preheat oven to 300°F. Cut parchment paper to fit a square 8x8 or a 9-inch cake pan. Combine flour, salt, vanilla in bowl. In mixer, cream butter, sugar, and egg yolk until light and well incorporated. Add flour mixture and blend. Remove dough and press into pan lined with parchment paper. To smooth dough, roll with jar or can. Beat -12-13- CFF406EM1 V.qxd 5/30/06 16:46 Page 15 RECIPES PEANUT BUTTER COOKIES The classic combination of peanut butter and chocolate are highlighted when dipped into the Chocolate Fountain. Add /2 cup of chopped peanuts or crunchy peanut butter chips for a more intense peanut butter flavor. 1 RECIPES SUGAR COOKIES 1 stick unsalted butter, (or 1/2 stick butter, 1 cup sugar plus additional for coating the cookies 1 /2 cup vegetable shortening), melted and cooled 1 large egg 1 teaspoon vanilla 2 cups all-purpose flour 1 2 teaspoon baking soda /8 teaspoon salt 11/4 cups flour 1 /2 teaspoon kosher salt 1 cup light brown sugar 1 /4 cup crunchy peanut butter 1 /2 teaspoon baking soda 1 stick unsalted butter, room temperature 1 egg Preheat oven to 350°F. Grease 2 cookie sheets. Sift together the flour, baking soda, and salt; set aside. Beat the butter and sugar in an electric mixer until light. Beat egg into butter and sugar. Add in peanut butter (and chips or peanuts). Blend in dry ingredients until just combined. Place in refrigerator for about 30 minutes to firm. Roll teaspoonfuls of dough into balls. Place the balls onto the greased cookie sheets. With fork tines, make a crisscross pattern on each ball. Bake about 12 to 15 minutes. Makes 24 cookies. Preheat the oven to 375°F. Lightly grease 2 cookie sheets. With an electric mixer, beat together the butter and 1 cup of the sugar until light. Add the egg and the vanilla and beat until well combined. Sift together the flour, the baking soda, and the salt. Add the flour mixture into the batter until it forms a dough. Put dough into a zippered bag and place in the refrigerator until firm. Measure tablespoons of dough and roll into balls. Roll the balls in sugar and place 3 inches apart on cookie sheet. Flatten the balls with the bottom of a glass dipped in the sugar (the edges will crack slightly) and bake the cookies for 8 to 12 minutes. Makes about 32 cookies. -14- -15-