Salton CM1613 User manual

Instruction Booklet

Model CM1613

plaque à induction -

profil mince

crepe & tortilla

maker

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be

followed including the following:

1. Read all instructions.

2. DO NOT touch hot surfaces. Use handles or knobs.

3. To protect against electrical hazards, DO NOT immerse cord, plugs or the

appliance in water or other liquid.

4. Use the appliance with the provided power base only.

5. Protect the appliance and power base from moisture. DO NOT allow water to

be poured or splashed on the appliance or the power base.

6. Close supervision is necessary when any appliance is used by or near children.

Children should be supervised to ensure that they DO NOT play with the

appliance.

7. This appliance is not intended for use by persons, (including children),

with limited physical, sensory or mental abilities or who lack the necessary

experience and/or skills unless these persons act under the supervision of a

person responsible for their safety or they were instructed by such a person on

how to use the appliance.

8. 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.

9. DO NOT operate any appliance with a damaged cord or plug or after the

appliance malfunctions, or has been damaged in any manner. Return appliance

to the nearest authorized service facility for examination, repair or adjustment.

All servicing, other than cleaning, should be performed by an authorized

service representative. See Warranty.

10. The use of accessories or attachments not recommended by the appliance

re, electric shock or injury to persons.

11. DO NOT use outdoors.

12. DO NOT let cord hang over edge of table or counter, or touch hot surfaces.

13. DO NOT place on or near a hot gas or electric burner, or in a heated oven.

14. rst, then plug cord into the wall outlet. To

disconnect, turn any control to ‘OFF’, then remove plug from wall outlet.

15. DO NOT use appliance for other than intended use.

16. DO NOT leave unit unattended while in use.

17. Extreme caution must be used when moving an appliance containing hot

liquids.

18. Unplug the unit from the wall outlet:

- if it malfunctions

- if it is not being used

- before cleaning

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

GROUNDED PLUG

To reduce the risk of electric shock this appliance has a grounded plug (2 blades

electrician. Do not modify the plug in any way or use an adaptor.

BEFORE FIRST USE

1. Read the instructions.

2. Remove all packing material and stickers. Do not remove the rating label.

3. Clean the baking surface by wiping with a damp cloth.

4. Season the baking surface by wiping with a paper towel moistened in a small

rst time that the crepe

maker is used.

rst crepe.

HOW TO USE

our, eggs and liquid canbe varied to produce

a thin, lacy crepe, a sturdier thicker crepe or an egg-y rich crepe. Adding butter

avour and makes removal from the pan easier. Oil may make

crepes stick slightly. Sugar adds crispness but may make crepes break in rolling.

lling and/or sauce, you can use a basic

batter without sugar for crepes you wish to fold or roll.

rst few you will

master the art of crepe making.

1. Place the power base on a dry level surface.

2. Place the Crepe Maker on the power base and plug into the wall outlet.

3. Warning: Do not touch the baking plate. Appliance is getting hot!

4. After a few minutes, the indicator light will turn off. Now the Crepe Maker is

hot and you can start baking.

5. Pour the crepe batter into the batter dish.

6. Hold the Crepe Maker by the handle. Turn the Crepe Maker so that the baking

surface faces downward.

7. Hold the baking surface of the Crepe Maker into the batter dish for 3 seconds.

NOTE: Do not immerse the appliance too deep in the batter.

8. Move the Crepe Maker back and forth so that the complete baking surface is

covered by batter. NOTE: Do not hold the Crepe Maker in the batter for more

than 3 seconds. If the Crepe Maker is held too long in the tray, the crepe will

not stick to the baking surface.

9. Place the Crepe Maker right-side up on a level surface.

10. The crepe is ready when it crepe has reached the desired browning degree and

steam is no longer visible.

11. Hold and turn the Crepe Maker over a plate so that the crepe falls off onto the

plate. If it sticks, loosen carefully at the edge with a plastic or wooden utensil.

NOTE: It is not required to brown the other side of the crepe.

12. For additional crepes follow the instructions above.

WARNING: DO NOT allow water to be splashed on appliance. If water is splashed

on the appliance:

- Immediately unplug from the wall outlet

SERVING

at crepes, you can use them in a number of ways,

lled crepe. They can

be served cold, warm or hot, baked, broiled or crisp-fried in oil. Here are some

ideas on handling crepes. See recipes for the ways to use various shapes.

• Crepes are folded in quarters...

lling) and served in sauce, or used

“hot off the baking plate” for dipping in an appetizer dip.

• Or rolled...

lled with a few spoonfuls of an entree or dessert mixture and quickly

lled with cold mouse, ice cream or whipped cream.

• Or folded into an envelope…

for small appetizers, ravioli-like entrees, crisp-fried treats of all kinds.

• Or stacked...

llings and

toppings, served hot or cold.

How to Flame Crepes

• ng dish or skillet,

avour and dramatic effect. Any

high-proof brandy, cognac, rum or liqueur can be used. Most popular are

avoured liqueurs such as Kirsch, Cointreau or Grand Marnier.

• ame properly, crepes and the liqueur must be warm. When the crepes are

oat

on top of the sauce. Do not boil or stir; let heat for a few minutes.

• ame to edge of pan just above

ame subside before serving. Never add additional

ame is burning.

HELPFUL HINTS

• our, eggs and liquid can be varied to

produce a thin, lacy crepe, a sturdier, thicker crepe or an egg-y rich crepe.

avour and makes removal from the baking

plate easier. Oil may make crepes stick slightly. Sugar adds crispness but may

lling

and/or sauce, you can use a basic batter without sugar for crepes you wish to

fold or roll.

• Prepare one of the batter recipes an hour or more ahead of time and allow it to

rest for at least one hour.

- Dry all surfaces of the appliance

- Allow time for the appliance or power base to dry completely

- Plug back into the wall outlet

• Any unused crepes can be stored for several days in the refrigerator or a month

in the freezer. Simply stack a batch on a sheet of foil or waxed paper and insert

into a large plastic food storage bag and twist and fasten opening, pressing out

as much air as possible. To use, allow crepes to warm up to room temperature.

They will peel apart with just a gentle pull. If you’re in a hurry, the stack can be

at pan in a low oven.

• Stack crepes as you make them. No waxed paper is needed between them.

You can keep crepes moist as you make them by covering the stack with a

lled and/

or sauced and heated.

• If your crepes are not as dry or crisp as you like them, allow to bake several

seconds longer.

• rst crepe or two may be lacy or have holes, particularly if the batter is

frothy from blender-mixing or whipping.

• If crepes stick to Maker, check recipe - recipes using oil in place of butter or

margarine or recipes including sugar can stick slightly. You may need to wipe

rst

crepe or between each dipping.

CARE AND CLEANING

1. Unplug from the wall outlet and allow the appliance to cool but still remain

warm.

2. Clean by wiping with a damp cloth. NEVER immerse the plug, appliance and

power base or place them under running water.

3. Clean the batter dish in warm soapy water.

4. Do not use any abrasive cleaning agents on any part of the appliance.

5. All servicing, other than cleaning, should be performed by an authorized service

representative. See Warranty.

TROUBLESHOOTING GUIDE

Problem Possible cause Solution

Crepe Maker is not

working or it is not

getting hot

Appliance is not plugged into

the wall outlet

Plug into the wall outlet

Crepes are not round

but serrated or

misshaped

There is not enough batter in

the batter dish and the Crepe

Maker is touching the bottom

of the batter dish

Pour more batter into the

batter dish

After dipping the

batter does not stick

to the baking surface

The Crepe Maker is not held in

the batter long enough.

Batter is too thick

The dipping process should

take about 3 seconds

Add some liquid.

The batter should have the

consistency of whipping

cream

nished crepe

sticks to the baking

surface

our has not

had time to rest

Batter with oil or sugar can

make crepes stick to the

baking surface

Let the batter rest for about

an hour before baking

Use less sugar and use

butter or margarine instead

of oil.

Crepes are fragile Sugar makes crepes fragile Use less sugar in the batter

RECIPES

We suggest you start with the batter recipes given here, they all dip,

cook and release well on your Crepe Maker. They fold or roll well and

keep for weeks in the freezer or days in the refrigerator.

IMPORTANT:

- our and liquid carefully, the batter consistency is important. Batter

should resemble the consistency of thick heavy cream.

- If the crepe is sticking to the baking plate, allow the batter to rest for one hour

before using.

Basic Batter

our

2 eggs

1/2 cup (125 ml) milk

1/2 cup (125 ml) water

1/4 tsp. (1.5 ml) salt

2 tbsp. (30 ml) butter or margarine, melted

our, salt and eggs, add liquid gradually.

Beat until smooth then add other ingredients.

Makes about 16 crepes.

Richer More Egg-y Crepes

our, presifted

3 eggs

3/4 cup (180 ml) milk

3/4 cup (180 ml) water

1/4 tsp. (1.5 ml) salt

2 tbsp. (30 ml) butter or margarine, melted

our, salt and eggs, add liquid gradually.

Beat until smooth then add other ingredients.

Makes about 16 crepes.

Cornmeal Crepes

lling.

1/2 cup (125 ml) yellow cornmeal

1/2 cup (125 ml) boiling water

3 eggs

1/2 tsp. (3 ml) salt

our, presifted

2 tbsp. (30 ml) butter or margarine, melted

3/4 cup (180 ml) milk

Combine cornmeal and water, stir until smooth and let cool slightly.

our and butter or margarine. Stir until smooth. Add milk.

Stir batter occasionally when dipping as cornmeal tends to settle to the bottom.

Buckwheat Crepes

avourful, ‘wheaty‘ crepe for entrees

1 cup (250 ml) buckwheat pancake mix

our plus 1/2 tsp. (3ml) salt]

1 egg

1 cup (250 ml) milk

3 tbsp. (45 ml) butter or margarine, melted

Use a wire whisk or mixer and combine pancake mix and eggs, add liquid

gradually.

Beat until smooth then add butter or margarine ingredients.

Pigs in Blankets

1 batch crepes (about 16)

Pork sausage links (pre-cooked and browned) or frankfurters cut in half

Prepared Mustard

Oil

Fold and roll a crepe (brown side up) around sausage which has been topped

with mustard. Heat 1/4” (6 mm) oil in skillet over medium heat until hot but not

rst seam side down, then turn.

Watch carefully as they will brown and crisp quickly. Serve hot.

Note: For smaller appetizers, cut into 1-1/2” to 2” (3.75 cm x 5 cm) lengths,

secure with toothpicks.

Cream Cheese ‘et cetra’

1 batch crepes (about 16)

1 8 oz (225g) package cream cheese

Seasonings: Use anything that goes well with cream cheese, such as sliced

let or paste, dash of Worcestershire sauce, jam,

horseradish, relish, et cetera.

Oil

Cut chilled cream cheese into approximately 16-1/2 oz (14g) slices; place one in

the center of each crepe, brown side up. Top with one of the seasonings. Fold

crepes into a tight envelope and place seam side down on a plate. Heat 1/4”

(6mm) oil in a skillet over medium heat, until hot but not smoking. Fry crepe

envelopes a few at a time, seam side down, then turn. Watch carefully as they

will brown and crisp quickly. Drain on paper towels and serve hot.

Swiss-Salami

Crepes

Sliced Swiss cheese

Sliced salami (or boiled ham)

Cut cheese and salami into thin 1/4” (6 mm) julienne strips about 3” (7.5 cm)

long or less. Arrange 4-5 strips of each down the center (brown side) of each

lling. Heat 1/4” (6 mm) oil in skillet over medium heat,

rst seam side down, then turn.

Watch carefully as they will brown and crisp quickly. Drain on paper towels and

serve hot.

Tacos

1 batch cornmeal crepes (about 16)

1 lb. (454 g ground beef

1 envelope Taco Seasoning Mix

lling recipe on package for amount)

In a large skillet, brown and cook beef and onions until meat is crumbly and

onions tender. Drain excess fat. Add seasoning mix and water, simmer 15-20

lling across the center

lling and keep warm in a

low oven. Serve topped with a little hot or mild bottled Taco Sauce. Optional

toppings: shredded lettuce, shredded sharp cheese, chopped fresh tomatoes.

Blinis

1 batch buckwheat crepes, warm (about 16)

1 4oz. (112 ml) jar, red caviar

2 cups (500 ml) sour cream

nely

Use freshly made crepes or warm those from the freezer or refrigerator in a low

oven. Combine caviar and sour cream and place in serving bowl. Place eggs

and onion in serving bowls. Let guests spoon a little of each onto a crepe, fold

and enjoy.

Blintzes

1 batch crepes (about 16)

2 cups (500 ml) small-curd cottage cheese

1 egg, well beaten

1 tbsp. (15 ml) sugar

1 tsp. (5 ml) grated lemon rind

Combine cheese, egg, sugar and rind. Place a spoonful of mixture in the center

lling to make a

tight envelope. Place on a plate seam side down. Heat 1/4” (6 ml) of oil in a

skillet over medium heat until hot but not smoking. fry a few blintzes at a time,

rst seam side down and then turn. Watch carefully as they will brown and crisp

quickly. Drain on a paper towel and serve hot. If desired, top with sour cream,

applesauce, fresh fruit or confectioners’ sugar.

Pork or Chicken Egg Rolls

1 batch crepes (about 16)

nely diced cooked pork or chicken

1 can (1 lb./454g) meatless or chicken chow mein

1 tbsp. (15 ml) soy sauce

2 tbsp. (30 ml) oil

Prepared mustard, hot or mild

In a bowl combine pork or chicken, chow mien and soy sauce. Spoon a

heaping tablespoon or two across center of each crepe, brown side up. Fold

lling and place seam side down on a plate. Heat oil in a skillet over

medium heat until hot but not smoking. Fry crepe envelopes a few at a time,

rst seam side down, then turn. Watch carefully as they will brown and crisp

quickly. Drain on a paper towel and serve hot with mustard or Chinese sauce.

Good with hot rice and a salad of shredded cucumbers and carrots.

Chinese Sauce

1 tbsp. (15 ml) cornstarch

1 tbsp. (15 ml) water

1 cup (250 ml) chicken broth

1 tbsp. (15 ml) soy sauce

1 tbsp. (15 ml) dry sherry

1/2 tsp. (5ml) sugar

salt and pepper to taste

In a small saucepan, combine cornstarch and water. Add chichen broth, soy

sauce, dry sherry, sugar and salt and pepper. Simmer until thickened, stirring

constantly.

Curried Chicken Crepes

1 batch crepes (about 16)

4 tbsp. (60 ml) butter or margarine

1 onion, medium

nely diced

our

1/2 tsp. (3 ml) salt

1/4 tsp. (1.5 ml) pepper

2 tsp. (10 ml) curry powder

1 cup (250 ml) chicken broth

3 cups (750 ml) diced cooked chicken

1/2 cup (125 ml) sour or heavy cream

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