SALTER Mechanical Kitchen Scale Instruction Manual

June 9, 2024
SALTER

SALTER Mechanical Kitchen Scale Instruction Manual

SALTER Mechanical Kitchen Scale

Please retain instructions for future reference.

Care and Maintenance
Wipe the exterior of the scale with a soft, damp cloth and allow to dry thoroughly.
Never immerse the scale in water or any other liquid.
Do not use harsh or abrasive cleaning detergents or scourers to clean the scale, as this could cause damage.
Do not microwave the bowl supplied with this scale.
Do not allow the scale or bowl to come into contact with strongly flavoured/coloured  foods or acids, such as citrus fruits, as this can cause damage to the surface.

NOTE: WHERE SUCH INGREDIENTS ARE USED, IT IS RECOMMENDED THAT THE SCALE OR BOWL IS LINED WITH PLASTIC FILM OR GREASEPROOF PAPER BEFORE WEIGHING AND IS WIPED CLEAN IMMEDIATELY AFTER.

Instructions for Use
Using the Mechanical Kitchen Scale
STEP 1: Position the scale on a firm, flat surface.
STEP 2: Place the empty bowl provided onto the scale and check that the pointer is at ‘0’ before weighing.
STEP 3: To adjust the pointer to 10′, slowly turn the rotating knob on the scale, then tap the bowl gently to settle the mechanism. Readjust if necessary.

NOTE: FOR BEST RESULTS WHEN WEIGHING SOLID INGREDIENTS, PLACE THE INGREDIENTS IN THE CENTRE OF THE BOWL PROVIDED.

Specifications
Product code: MECHKITCHEN2
Units: kg/lb:oz

If this product does not reach you in an acceptable condition, please contact our Customer Services Department at salter.com. Please have your delivery note to hand as details from it will be required. If you wish to return this product, please return it to the retailer from where it was purchased with your receipt (subject to their terms and conditions).

To be eligible for the extended guarantee, go to guarantee.upgs.com/salter and register your product within 30 days of purchase.

Manufactured by
UP Global sourcing UK Ltd., UK. Manchester ODD. Germany. 51149 Köln.
MADE IN CHINA.
www.salter.com
© Salter trademark. All rights reserved.
FIG 4 Feature

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