Use and Care Manual

ManualsBrandsUnbranded ManualsAppliancesChocolate Melting Pot

We thank you for purchasing our Good Cooking Chocolate Melting

Pot. This product is designed to make your chocolate activities fun

and hassle free. To fully enjoy your experience using the Chocolate

Melting Pot, we suggest you carefully read through this User

Manual and keep it on hand for future reference.

Chocolate Melting Pot

User Manual

Important Safety Instructions

1. The Good Cooking Chocolate Melting Pot is an indoor appliance. DO NOT use

OUTDOORS.

2. Do not use the appliance if the plug or cable is damaged.

3. Pull the plug out of the outlet to disconnect. DO NOT pull the cord.

4. Do not use the device near hot surfaces, such as ovens or stoves.

5. Do not touch the plug with wet hands.

6. Always use the correct voltage.

7. The appliance is designed solely for melting chocolate at a maximum

temperature of 140°F/60°C.

8. Avoid contact with any metal parts when the appliance is in use

because they can get too hot to handle or touch.

9. Do not store pots near household chemicals.

10. Avoid contact with any metal parts when the appliance is in use.

They can get too hot to handle.

11. Unplug the appliance when not in use.

12. Do not leave appliance unattended.

13. Heat up contents ONLY in the pots.

14. DO NOT place pots in the microwave to preheat.

15. Do not place any accessories in microwave.

If the power cord is damaged and/or is malfunctioning, please contact

the manufacturer. (See last page for contact details) Do not attempt to repair or

remove covers as it may expose you to danger.

Any questions or concerns may be addressed to:

SCS Direct Inc

9 Trefoil Drive

Trumbull, CT, 06611

Summary of content (4 pages)

PAGE 1
Important Safety Instructions 1. The Good Cooking Chocolate Melting Pot is an indoor appliance. DO NOT use OUTDOORS. 2. Do not use the appliance if the plug or cable is damaged. 3. Pull the plug out of the outlet to disconnect. DO NOT pull the cord. 4. Do not use the device near hot surfaces, such as ovens or stoves. 5. Do not touch the plug with wet hands. 6. Always use the correct voltage. 7. The appliance is designed solely for melting chocolate at a maximum temperature of 140°F/60°C. 8.
PAGE 2
Chocolate Melting Pot and Accessories MOCHA RUM TRUFFLES 7 oz. household chocolate, 3.5 oz. butter, 3.5 oz. icing sugar, 1 sachet of vanilla sugar, 2 tbs. instant mocha powder, 2 tbs. rum, 2 tbs. mocha coffee liqueur, cocoa powder, instant mocha powder Melt the chopped cooking chocolate in the Chocolate Melting Pot. In a bowl mix the soft butter, icing sugar and vanilla sugar. Add the mocha powder, the rum and thecoffee liqueur and thoroughly mix with the melted chocolate. Cool over night.
PAGE 3
Molds Recipes The molds must be dry and at room temperature. Melt the chopped chocolate (max. approx a cup) in the Chocolate Melting Pot and pour the liquid chocolate as precisely as possible into the molds. Smooth with the spatula and remove excess chocolate. Allow to cool in the refrigerator or several hours until the chocolate is really hard. Then gently press the chocolate shapes out of the molds. MARBLED CHOCOLATE DIP 4 oz. white chocolate pieces, 4 oz.
PAGE 4
Operating Instructions CHOCOLATE COATED FRUIT OR BISCUITS 7 oz. dark (or white) chocolate couverture, fruit, dry biscuits or wafers The following whole fresh fruits can be used: grapes, strawberries, blueberries, blackberries, raspberries, gooseberries, apple, bananas, fresh ﬁgs, cape gooseberries, kumquats, and dried fruits like dates, ﬁgs, apricots, prunes, cranberries, raisins, and nuts. Note: The fruit should be at room temperature. Melt the chopped chocolate couverture in the Chocolate Melting Pot.