nutrichef PCRM12 Electric Crepe Maker User Guide

: June 3, 2024
: nutrichef

Table of Contents

INTENDED USE
SAFETY INSTRUCTIONS
ITEMS SUPPLIED
TECHNICAL DATA
DESCRIPTION OF THE APPLIANCE
BEFORE THE FIRST USE
BAKING CREPES
CLEANING AND CARE
STORAGE
RECIPES
FEATURES
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nutrichef PCRM12 Electric Crepe Maker User Guide

INTENDED USE

This appliance is intended exclusively for the baking of crepes. Use this crepe maker only in domestic households and indoors. This appliance is not designed for commercial or industrial applications

SAFETY INSTRUCTIONS

TO AVOID POTENTIALLY FATAL ELECTRIC SHOCKS:

Ensure that the appliance never comes into contact with water when the plug is inserted into a power socket, especially if it is being used in the kitchen and close to the sink.
Make sure that the power cable never becomes wet or damp during operation. Lay the cable so that it cannot be trapped or otherwise damaged.
Always remove the power plug from the wall socket after use.
To avoid potentially fatal risks, arrange for a defective power plug and/or cable to be replaced at once by qualified technicians or our Customer Service Department.

TO AVOID THE RISKS OF FIRE OR INJURY:

Ensure that the switched-on device is at all times located at a minimum distance of 50cm from walls, furniture and other objects.
Baked foods can burn! Thus, DO NOT place the appliance under inflamable objects especially curtains and drapes.
Never leave the appliance unattended when it is in use.
Do not use an external timing switch or a separate remote control system to operate theappliance.
This appliance is not intended for use by individuals (including children) with restricted physical.
Physiological or intellectual abilities or deficiencies in experience and/or knowledge unless they are supervised by a person responsible for their safety or receive from this person instruction in how appliance is to be used.
Children should be supervised to ensure that they do not play with the appliance.

ITEMS SUPPLIED

Crepe Maker
Pastry Spreader
Crepe Turner
Operating Instructions

TECHNICAL DATA

Voltage: 120V 50Hz
Power Consumption: 1000W

DESCRIPTION OF THE APPLIANCE

Baking plate
Power cable with power plug
Heating elements
Base
Crépe turner
Pastry spreader
Thermostat
Control lamp
Cable winder with connector holder

BEFORE THE FIRST USE

Remove all packaging materials from the appliance
Wipe the baking plate with a moist cloth
Place the base on a heat resistant and level surface
Position the baking plate on the base so that it sits well and is stable
Connect the plug to a mains power socket. The control lamp glows
Adjust the thermostat to MAX and allow the appliance to heat up for approx. 10 minutes.

Note: On the first usage, the generation of light smoke and a slight smell can occur; this is due to production residues.
This is conpletely normal and is not dangerous. Provide for sufficient ventilation, for example: open a window.

Adjust the thermostat back to “0″ and remove the plug from the power socket.
Allow the appliance to cool down and once again wipe the baking plate with a moist cloth.

The appliance is now ready for use.

BAKING CREPES

Insert the power plug into a wall socket. The control lamp glows.
Adjust the thermostat to MAX and wait for approx. 10 minutes for the appliance to heat itself up
Place a scoop full of pastry onto the baking plate.
Note: To determine the correct volume of pastry. Put as much pastry onto the baking plate as is required to cover it to about 2/3 of its area. Make certain that the pastry does not run over the edge of the baking plate surface. As required, reduce or increase the volume of pastry for the next crepe
Evenly spread the pastry over the baking plate using the pastry spreader. The pastry should only be spread thinly over baking plate.
Note: After every use. dip the pastry spreader in water. This allows the pastry to be better spread.
After approx. 45 seconds flip the pastry using the crepe turner.
Note: The given baking times are only guidelines. The baking time of a crepe can, subject to taste vary. Discover the optimal baking time through trial and error.
After a further 45 seconds remove the crepe from the baking plate with the crepe turner and lay it on a plate
You can now garnish the crepe according to taste.

CAUTION! APPLIANCE DAMAGE!

Do not coat or decorate the crépe when it is on the baking plate.
Do not cut the crépe when it is on the baking plate.
Do not use sharp or metallic utensils to turn the crepe or to lift it from the baking plate. This could cause irreparable damage to the baking plate.
Repeat the process for further crepes

CLEANING AND CARE

DANGER!
Before starting to clean the appliance, ALWAYS first remove the power cable from the wall socket to reduce the risk of burns, fire, electrical shock, or injury.

ATTENTION!
After use, wait until the appliance has cooled down to avoid risk of burns.

ATTENTION!
NEVER submerse the base in water when cleaning it! The appliance could become irreparably damaged!

Wipe the baking plate and the base with a moist cloth. For stubborn soiling, use a mild detergent on the cloth.
Clean the pastry spreader and the crépe turner in a mild soapy solution. Rinse them off in clear water and then dry them thoroughly with a tea-towel.

STORAGE

Store the appliance in a cooled down and clean condition. Wind the power cable around the cable winder on the bottom of the appliance. Insert the plug into the designated openings. Store the appliance at a clean and dry location.

RECIPES

Note: The quantities detailed below are sufficient for approx. 12 Crépes / Galettes.

BASIC CREPE RECIPE

6 eggs
1 Qt milk
500g Flour
3 Tbsp Oil (Cooking oil)

Whisk together the eggs and the milk.
Add the flour and oil, and then process everything into a smooth pastry.
Allow the pastry to stand for an hour.

BASIC GALETTE RECIPE

Galettes are the savory variant of a crepe.

2 eggs
1 Qt milk
500g Buckwheat flour
100g Wheat flour
Salt
100g Melted Butter
300 ml Water

Whisk together the eggs, the milk and the water. Blend the two flours together and add a pinch of salt. Mix the flour with the fluids. Add the cooled and melted butter, then process everything into a smooth pastry. Allow the pastry to stand for an hour.

CREPES WITH SUGAR AND LEMON

Basic Crépe Recipe
Crystal Sugar
3 Lemons

Bake the crepe for approx. 1 minute with the setting MAX. Turn the crepe and bake it for approx. 2 minutes.
Take the crepe from the baking plate 1 and lay it on a flat plate. Sprinkle it with sugar and drizzle it with lemon juice.
Fold the crepe together to make a square-shaped “bag”. Serve the crépe.

CREPES NORMANDY STYLE

Basic Crépe Recipe

1 kg Apples
100g Butter
300g Sugar
150 ml Calvados
250g Crème Fraîche
Cinnamon

Peel the apples and then cut them into thin slices. Roast the apples in a pan with butter and the sugar.
Sprinkle with cinnamon. Add the calvados and the crème fraîche and blend everything well. Bake the crepe for approx. 1 minute with the setting MAX. Turn the crépe and bake it for approx. 2 minutes. Take the crepe from the baking plate 1 and lay it on a flat plate. Spread the apple composition over the crepe. Fold the crepe together to make a square- shaped “bag”. Serve the crepe.

HAM AND EGG GALETTE

Basic Galette Recipe

12 Slices of Ham
150 gr Grated Parmesan Cheese
12 eggs
Salt
Pepper

Spread the pastry for a galette onto the baking plate and bake the galette for approx 1 minute with the maximum thermostat setting. Turn the gallette and bake the other side for approx. 2 minutes. Take the galette from the baking plate and lay it on a flat plate. Spread the ham, egg slices and a little Parmesan on the galette and season with salt and pepper. Fold the galette together to make a square-shaped “bag”. Serve the galette.

GALETTES WITH SMOKED SALMON

Basic Galette Recipe
500 gr Smoked Salmon. sliced
250 ml Creme Fraîche
2 Lemons

Spread the pastry for a galette onto the baking plate and bake the galette for approx 1 minute with the maximum thermostat setting.
Turn the galette and bake the other side for approx. 2 minutes.

Take the galette from the baking plate and lay it on a flat plate. Garnish the galette with a slice of smoked salmon a thin slice of lemon and some creme fraîche. Fold the galette together to make a square-shaped “bag”. Serve the galette.