User manual

TROUBLESHOOTING

1. Fondue does not curtain properly:

a. Fountain is not level: The base of the fountain must be level in order for fondue to

curtain properly. If the fondue is flowing heavily on one side, raise that side of the

fountain using the adjustable leveling feet until the fondue flows evenly.

b. Air bubbles: Air is often trapped inside the cylinder when the fountain is initially

turned on or if the fondue level in the basin becomes too low. This causes gaps in

the fondue curtain. To resolve this, simply turn the fountain off, allow it to sit for 15-

30 seconds, and turn it back on. If when turning the fountain on you see the bottom

of the cylinder, additional fondue needs to be added. Repeat this procedure until the

fountain is flowing at full capacity.

c. Not enough fondue: Refer to the “RECOMMENDED CHOCOLATE (OR FONDUE) AMOUNTS”

table to ensure that you are meeting the minimum capacity requirement.

d. Chocolate is too thick: Chocolate will not flow correctly if it is at the wrong

temperature. Generally, for Dark chocolate, the temperature should be increased.

For White and Milk chocolate, the temperature should be decreased. Please see

“CHOCOLATE OPERATING TEMPERATURES” for appropriate heat settings.

e. Food blocking fondue flow: Turn the motor off and use a spatula to check for food

items that may have become lodged between the bottom of the cylinder sleeve and

the basin.

f. Small food particles in the fondue: Small pieces of food flowing in the fondue may

cause gapping as the pieces flow over the tiers. Turn the motor off and try to

remove the food with a spatula or strainer.

2. Chocolate is thick and clumpy: When chocolate is overheated or scorched, it becomes

thick and clumpy. White and Milk chocolate are especially susceptible to overheating. If

this occurs, stir small amounts of vegetable oil or cocoa butter into the chocolate until it

reaches the appropriate consistency. Chocolate may also be placed in a blender and

mixed with the thinning agent. Consult the “CHOCOLATE OPERATING TEMPERATURES” to

ensure you are using the appropriate heat setting. To avoid scorching, stir the chocolate

often with a spatula, scraping it from the bottom of the basin as you stir. Chocolate will

also become clumpy if it has come into contact with water.

3. The fountain will not heat properly:

a. Electrical problem: Make sure that the fountain is plugged into a working electrical

outlet and that the switch is in the ON or PREHEAT position. If you have another

appliance plugged into the same outlet, the fountain may not be receiving enough

electricity.

b. Damaged thermostat: Move the temperature dial gradually from 1-10. Listen

closely at the base of the fountain to hear a “click” when raising the temperature.

If you hear a click, the thermostat is functional and the problem may be a wiring

issue. If you do not hear a click, please call Customer Service for further

assistance.

c. Loose wiring: Unplug the fountain, turn it over, and remove the base screen.

Check to see that all of the wires and contacts are firmly in place. Important:

Before touching any wires, discharge the electricity from the fountain to

avoid electric shock. Do this by switching the fountain from START to OFF

several times once the fountain is unplugged. If there are any loose contacts for