Nostalgia Electrics RFF600 SERIES - Manual (Page 8)

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HOW TO OPERATE
• First, find a stable surface near an electrical outlet before starting. Unit must be level
to operate properly and to create the desired flowing effect. Make sure your cord is
away from any water source. If needed, it is acceptable to use an extension cord.
• Turn the switch to the right ("HEAT") to start the heater on the
'50s-STYLE CHOCOLATE FONDUE FOUNTAIN. Let the unit warm up
for at least 3 to 5 minutes before adding melted chocolate.
• While the machine is warming up, get a microwaveable bowl. Fill bowl
with one bag of chocolate chips (12 ounces) and 4 tablespoons of oil.
If you are using Belgian Chocolate, you do not need to add oil.
• Place in microwave for 2 minutes. When done, stir chocolate. If necessary, continue
to warm chocolate in microwave until completely melted (another 1 to 1½ minutes).
DO NOT heat chocolate over 110 o F as warping of the towers may occur.
• Never add cool or cold liquids to the melted chocolate
in the fountain as this will stop the flow.
• Chocolate needs to be completely melted and of thin consistency to allow
proper flow. Use a large spoon to test the consistency of the chocolate. If the
chocolate drips too thickly from the spoon, add more oil to the mixture.
• Once the chocolate is completely melted and of proper consistency, turn the switch to
the left ("FLOW") position, so the motor and the heater are running at the same time.
• Carefully pour the melted chocolate into the Bowl at the base of the
Tower. The melted chocolate should be drawn under the Tower and
carried up the Tower by the Auger. Chocolate should then begin to flow
from the top of the Tower and cascade evenly down each tier.
• The '50s-STYLE CHOCOLATE FONDUE FOUNTAIN must be level to
ensure proper sheeting of the chocolate. Be careful not to drop pieces
of food into the Bowl; this will clog the flow of chocolate.