What to do if chocolate has gone very hard during melting in Sunbeam Kitchen Appliances?
If the chocolate seizes during melting, it means it has become too hot, resulting in a grainy and firm texture, resembling a dull, thick paste. In this case, the chocolate is burnt and must be discarded, and you should start the process again with new chocolate.
How to fix chocolate not covering tiers completely in Sunbeam Choccy CF4100 Kitchen Appliances?
To ensure the chocolate covers the tiers completely, check these points: 1. Make sure the fountain and tiers are level using the adjustable feet. 2. Verify that you are using 1kg of chocolate and ¾ cup of canola oil. 3. Ensure the chocolate and oil are sufficiently warm, aiming for a chocolate temperature of approximately 60°C. 4. Confirm that enough oil has been added; if the mixture is still thick, add more oil one tablespoon at a time until the chocolate thins out.
Why is chocolate flowing unevenly in my Sunbeam Kitchen Appliances?
Uneven chocolate flow in your Sunbeam kitchen appliance can be due to two main reasons: * The fountain might not be level; ensure it is properly leveled using the adjustable feet. * There may be a draft affecting the chocolate; make sure the fountain is indoors, away from any breeze, and close any nearby windows.
What to do if chocolate has stopped flowing in Sunbeam Choccy CF4100 Kitchen Appliances?
If the chocolate has stopped flowing, turn off and unplug the machine. Pour the excess chocolate into a bowl and check for any food lumps. Separate the parts and remove any obstructions. Reassemble the unit and replace the chocolate.
General| Brand | Sunbeam |
|---|---|
| Model | Choccy CF4100 |
| Category | Kitchen Appliances |
| Language | English |
Chocolate fountain designed for 3 levels of chocolate flow, turn dial to 'heat and rotate'.
The plastic screw rotates inside the tower to distribute chocolate flow from base to top.
The light glows when the dial is switched to heat and heat/rotate functions.
Feet ensure even flow of chocolate, adjustable for every surface.
Turn dial to 'heat' setting to warm base before adding chocolate.
Turn dial to 'heat/rotate' for a 3-level flow of chocolate.
Melt chocolate and oil in microwave on medium/low for 3 minutes, stir, then heat for 1 minute.
Melt chocolate and oil in a heatproof bowl over simmering water.
Remove tower and screw, wash in warm soapy water or dishwasher.
Pour out excess chocolate, wipe base with a warm cloth, avoid abrasive sponges.
Recipe for a 1 litre chocolate fudge sauce using dark chocolate, marshmallows, and cream.
Recipe for 1.25 litres of caramel sauce using butter, brown sugar, and cream.
Recipe for chocolate and orange sauce with liquor.
Recipe for white chocolate blondie nibbles for dipping.
Recipe for chocolate brownies, yields 24.
Recipe for sticky date mini cakes, yields 36, pairs well with caramel sauce.
Recipe for white chocolate mini cakes, yields 32.
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