bESTRON APFM700Z Dutch Mini Pancakes Makers Instruction Manual

BESTRON APFM700Z Dutch Mini Pancakes Makers

CONGRATULATIONS!

Congratulations with the purchase of this Bestron product. These instructions tell you how the product works and how to use it. Read the instructions carefully before you start using the appliance. Only use the appliance in the manner described in the instructions. Keep these instructions in a safe place for future reference.
Defects:
If the appliance is defective, do not try to repair it yourself. Always have a qualified mechanic carry out any repairs.
Children:

• This appliance may be used by children over the age of 8 years old and persons with reduced physical, sensory or mental capabilities or lack of experience and know-how, but only if supervised or if they have been instructed on how to use the appliance safely and are aware of its potential dangers.
• Children are not allowed to clean and maintain the appliance, except if they are over the age of 8 years old and supervised.
• Keep the appliance and the cable out of reach of children under the age of 8 years old.
• Keep an eye on children to ensure that they do not play with the appliance.

WHAT YOU SHOULD KNOW ABOUT ELECTRICAL APPLIANCES

• Check that the mains voltage corresponds with that shown on the rating plate of an electrical appliance before you use it.
• Check that the socket to which you connect the electrical appliance is earthed.
• Always install electrical appliances on a stable and level surface where it cannot fall over.
• Certain parts of an electrical appliance may become warm or sometimes hot. Do not touch them as you may burn yourself.
• Make sure your hands are dry when you touch an electrical appliance, a cord or a plug.
• Electrical appliances must be able to lose their heat to avoid fire hazards. Therefore, make sure that the appliance has sufficient clearance around it and that it does not come into contact with flammable materials. Electrical appliances must never be covered.
•  Make sure that electrical appliances, cords or plugs do not come into contact with water.
• Never immerse electrical appliances, cords or plugs in water or any other liquid.
•  Do not touch electrical appliances if they have fallen in the water. Immediately pull the plug out of the socket. Stop using the appliance.
• Make sure that electrical appliances, cords and plugs do not come into contact with heat sources, such as a hot hob or open fire.
• Never let cords hang over the edge of the sink, a worktop or a table.
•  Always remove plug from the socket when you are not using the electrical appliance.
• Remove the plug from the socket by pulling the plug itself and not the cord.
• Regularly check if the cord of the electrical appliance is not damaged. Do not use the electrical appliance if the cord shows signs of damage. If the cord is damaged, it should be replaced by the manufacturer, a technical service provider or a person with an equivalent qualification, to avoid any danger.
•  The appliance may not be switched on with the aid of an external time switch, or by a separate system with remote control.

WHAT YOU SHOULD KNOW ABOUT THIS APPLIANCE

• Never use the appliance outdoors.
• Never use the appliance in damp or wet locations.
• Thoroughly clean the appliance after use (see Cleaning and Maintenance).

THE ENVIRONMENT

• Dispose of packaging material such as plastic and cardboard boxes in the designated containers.
• Do not dispose of this product as normal domestic waste at the end of its life, but hand it in at a collection point for the reuse of electric and electronic equipment. Look for the symbol on the product, the user instructions or the packaging showing the type of waste.
• The materials can be used as indicated. By helping us reuse and process the materials or otherwise recycle the old equipment, you will be making an important contribution towards the protection of the environment.
• Your municipality can tell you where to find the designated waste collection point in your neighbourhood.

CE DECLARATION OF CONFORMITY

This product meets the requirements of European guidelines.

OPERATION – General

The appliance is intended only for domestic use, not for professional use.

1. Housing
2. Baking plate
3. Handle
4. On/Off switch with indicator light (red)
5. Power cord and plug
6. Ready-to-use light (green)

OPERATION – Before first use

1. Grease the baking plate with a little oil or butter.
2. Put the plug into the wall socket.
3. Switch on the appliance by pressing the On/Off switch. The red and green indicator lights will illumi-nate.
4. Wait until the heating plate has heated up sufficiently and the green ready-to-use light has extinguis-hed. The heating element will keep the baking plate at the correct temperature.
5. Pour the Dutch Poffertjes batter into the indentations in the baking plate. Pour quickly; this will be easiest when you use a squeeze-bottle, gravy spoon, or jug.
6.  Carefully turn the Dutch Poffertjes over using a fork or a shish kebab skewer once the top surface becomes dry. The Dutch Poffertjes are ready once both sides turn golden-brown. The baking time will range between about 3 and 5 minutes, depending on the type of batter and your personal preference, etc.
7. Remove the Dutch Poffertjes from the baking plate using a fork or shish kebab skewer and serve on a plate.
8. Once you have finished baking switch off the baking plate with the On/Off switch.
9. Remove the plug from the wall socket, and allow the appliance to cool.

CLEANING AND MAINTENANCE

1. Remove the plug from the wall socket, and allow the appliance to cool down completely.
2. Clean the baking plate after each use. Use a damp cloth to clean the plate, and dry it thoroughly.
3. Clean the housing with a damp cloth, if necessary with an additional couple of drops of washing-up liquid. Remove the washing-up solution from the appliance with a damp cloth, and then dry thoroughly.
4. Wrap the power cord around the lugs on the base of the housing, and store the appliance.

ATTENTION:

• Never use metal implements or scourers to clean the baking plate. Be careful when using metal objects to turn the Dutch Poffertjes or remove them from the baking plate; these could damage the non-stick coating on the baking plate.
• Never immerse the appliance, plug or power cord in water. Never put the appliance in a dishwasher.
• Never use corrosive or scouring cleaning agents or sharp objects (such as knives or hard brushes) to clean the appliance.

WARRANTY CONDITIONS

Bestron offers a 60-month warranty on this equipment against defects resulting from manufacturing and/or material errors, subject to the following conditions.

1.  No labour or material costs will be charged during this warranty period.
2. Any repairs carried out under the warranty will not extend the warranty period.
3.  Faulty parts, or in the event of exchange, the faulty equipment itself, will automatically become the pro-perty of Bestron.
4. The warranty is valid for the first buyer only and is non-transferable.
5. The warranty is not valid for damage caused by:
   • Accidents
   • Improper use
   • Wear and tear
   •  Neglect
   •  Faulty installation
   • Connection to a different mains voltage than indicated on the type plate
   • Unauthorised changes
   • Repairs carried out by unqualified third parties
   • Use in violation with the applicable statutory, technical or safety standards
   • Careless transport without suitable packaging or other protection
6.  Warranty cannot be claimed:
   • For damage during transport
   •  If the serial number of the appliance is removed or changed
7.  Items excluded from warranty are:
   • Cords
   •  Lamps
   •  Glass parts
8. The warranty does not entitle the purchaser to compensation for any damage other than replacement or repair of the faulty parts. Bestron cannot in any event be held liable for any indirect or consequential losses caused by or in relation to the equipment it has provided.
9.  Claims under a warranty may only be submitted to your (online) retailer or directly to the Bestron Ser-vice Department. Never send items without being asked to. We may refuse the parcel and you will be liable for the costs. Contact us first and we tell you how the appliance should be packaged and sent. Each claim under a warranty must be accompanied by the relevant receipt.

SERVICE

If an unexpected problem occurs, please contact the BESTRON service department: www.bestron.com/service

SUGGESTIONS FOR DUTCH POFFERTJES RECIPES

Dutch Poffertjes are baked in a special Dutch Pof-fertjes pan, a pan with indentations of a diameter of about 3 cm. Your Bestron Dutch Poffertjes Maker bakes delicious Dutch Poffertjes – and is ideal for use in every kitchen!
Traditional Dutch Poffertjes
Ingredients

• 125 g flour
• 125 g buckwheat flour (You can also use ordinary flour instead of buckw-heat flour; however, you will then miss a little of the characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)

Preparation
Dissolve the yeast in 3 tablespoons of lukewarm milk. Mix the flour with the buckwheat flour. Prepare a smooth batter from the flour, yeast, milk and water (the batter should not run easily from the spoon, but may not be too thick; adjust the quantity of water as required). Stir the salt, molten butter and beaten egg through the batter. The batter should be lukewarm. Set the batter, covered with a moist tea towel, in a warm place (next to a radiator, in the sun, or in an oven at 50 °C) and allow it to rise for at least 30 minutes.
Baking
Heat the Dutch Poffertjes Maker, and grease the indentations with a little butter. Quickly pour a little batter into each indentation. This will be easiest when you use a squeezebottle with a reasonably-sized opening, a gravy spoon, or a jug. Turn the Dutch Poffertjes over using a fork or a shish kebab skewer once the top surface becomes dry. The Dutch Poffertjes should be baked golden-brown on both sides. Put the Dutch Poffertjes on a plate, and repeat for the other Dutch Poffertjes. Dutch Pof-fertjes are eaten whilst they are hot, with a curl of butter and covered by a thick layer of castor sugar (plus a few drops of liqueur for really mouth-wate-ring Dutch Poffertjes).
Ham/cheese Dutch Poffertjes
Ingredients

• 125 g flour
• 125 g buckwheat flour (You can also use ordinary flour instead of buckw-heat flour; however, you will then miss a little of the characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
•  approx. 250 ml water
•  15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
•  salt (when using butter without salt)
• 100 g ham
•  20 sprigs chives
• 100 g grated cheese

Preparation
Dissolve the yeast in 3 tablespoons of lukewarm milk. Mix the flour with the buckwheat flour. Prepare a smooth batter from the flour, yeast, milk and water (the batter should not run easily from the spoon, but may not be too thick; adjust the quantity of water as required). Stir the salt, molten butter and beaten egg through the batter. The batter should be lukewarm. Set the batter, covered with a moist tea towel, in a warm place (next to a radiator, in the sun, or in an oven at 50 °C) and allow it to rise for at least 30 minutes. Chop the ham very finely. Also chop the chives very finely.
Baking
Pour the batter into a bowl or dish and stir in the ham, chives and half of the cheese. Heat the Dutch Poffertjes Maker, and grease the indentations with a little butter. Pour the batter into the indentations using a gravy spoon. Bake the Dutch Poffertjes until the top surface is almost dry. Turn the Dutch Poffertjes over using a fork or a shish kebab skewer once the top surface becomes dry. The Dutch Pof-fertjes should be baked golden-brown on both sides. Put the Dutch Poffertjes on a plate, and repeat for the other Dutch Poffertjes. Sprinkle the rest of the cheese over them, and top with a pat of butter! Neapolitan Dutch Poffertjes
Ingredients

•  125 g flour
•  125 g buckwheat flour (You can also use ordinary flour instead of buckw-heat flour; however, you will then miss a little of the characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
•  approx. 250 ml water
•  15 g fresh yeast (1 sachet of dry yeast)
•  50 g molten butter
•  salt (when using butter without salt)
•  100 g mortadella
•  2 tablespoons finely-chopped basil
•  1 tablespoons olive oil

Preparation
Dissolve the yeast in 3 tablespoons of lukewarm milk. Mix the flour with the buckwheat flour. Prepare a smooth batter from the flour, yeast, milk and water (the batter should not run easily from the spoon, but may not be too thick; adjust the quantity of water as required). Stir the salt, molten butter and beaten egg through the batter. The batter should be lukewarm. Set the batter, covered with a moist tea towel, in a warm place (next to a radiator, in the sun, or in an oven at 50 °C) and allow it to rise for at least 30 minutes. Prepare the filling by cutting the mortadella very finely, and mix it through the basil. Fry the mort-adella briefly in a little olive oil.
Baking
Heat the Dutch Poffertjes Maker, and grease the indentations with a little butter. Put ½ a tablespoon of filling in each indentation, and cover with a layer of batter. This will be easiest when you use a squeeze-bottle with a reasonably-sized opening, a gravy spoon, or a jug. Turn the Dutch Poffertjes over using a fork or a shish kebab skewer once the top surface becomes dry. The Dutch Poffertjes should be baked goldenbrown on both sides. Put the Dutch Poffertjes on a plate, and repeat for the other Dutch Poffertjes. Eat the Dutch Poffertjes whilst they are hot; serve with a curl of butter. Dutch Poffertjes with ice cream and hot cherries
Ingredients

• 125 g flour
•  125 g buckwheat flour (You can also use ordinary flour instead of buckw-heat flour; however, you will then miss a little of the characteristic flavour of Dutch Poffertjes!)
• 1 egg
•  250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
•  50 g molten butter
• salt (when using butter without salt)
•  1 jar seedless cherries in syrup (350 g)
• 1/2 dl red port
• 1 cinnamon stick
•  2 tablespoons binder
• 4 scoops ice cream

atter into each indentation. This will be easiest when you use a squeezebottle with a reasonably-sized opening, a gravy spoon, or a jug. Turn the Dutch Poffertjes over using a fork or a shish kebab skewer once the top surface becomes dry. The Dutch Poffertjes should be baked golden-brown on both sides. Put the Dutch Poffertjes on a plate, and repeat for the other Dutch Poffertjes. Eat the Dutch Poffertjes whilst they are hot; pour the hot cherry sauce over them, with a scoop of ice cream in the centre. Rum Dutch Poffertjes
Ingredients

• 125 g flour
• 125 g buckwheat flour (You can also use ordinary flour instead of buckw-heat flour; however, you will then miss a little of the characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• 1 teaspoon cinnamon
• 50 g raisins
• 1 tablespoon rum
• 6 ginger corms

Preparation
Dissolve the yeast in 3 tablespoons of lukewarm milk. Mix the flour with the buckwheat flour. Prepare a smooth batter from the flour, yeast, milk and water (the batter should not run easily from the spoon, but may not be too thick; adjust the quantity of water as required). Stir the salt, molten butter, cinnamon and beaten egg through the batter. The batter should be lukewarm. Set the batter, covered with a moist tea towel, in a warm place (next to a radiator, in the sun, or in an oven at 50 °C) and allow it to rise for at least 30 minutes. Allow the raisins to soak in the rum. Chop the ginger corms finely, and mix them through the soaked raisins.
Baking
Heat the Dutch Poffertjes Maker, and grease the indentations with a little butter. Quickly pour a little batter into each indentation (do not fill the inden-tations completely). Add a little of the raisin/ginger mixture, and cover with a thin layer of batter. This will be easiest when you use a squeeze-bottle with a reasonably-sized opening, a gravy spoon, or a jug. Turn the Dutch Poffertjes over using a fork or a shish kebab skewer once the top surface becomes dry. The Dutch Poffertjes should be baked golden-brown on both sides. Put the Dutch Poffertjes on a plate, and repeat for the other Dutch Poffertjes. Dutch Poffertjes are eaten whilst they are hot, with a curl of butter and covered by a thick layer of castor sugar (plus a few drops of rum liqueur for really mouth-watering Dutch Poffertjes).

References

• Service EN

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