Sunbeam Fondue Maker CF4100 User Manual

Choccy  
Chocolate Fountain  
Instruction Booklet  
CF4100  
Please read these  
instructions carefully  
and retain for future  
reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR CHOCCY THE  
CHOCOLATE FOUNTAIN.  
• This appliance is not a toy.  
• Do not leave your chocolate fountain  
unattended.  
• Do not leave children unsupervised with the  
chocolate fountain.  
• Do not turn off for longer than 10 minutes if  
planning to turn on again.  
• Operate the chocolate fountain on a flat and  
stable surface.  
Sunbeam are very safety conscious when  
• Do not use an appliance for any purpose  
other than its intended use.  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
• For safety reasons and to avoid maintenance  
by unskilled persons, some appliances are  
‘sealed’ using tamperproof screws. Such  
appliances should always be returned to the  
nearest Sunbeam Appointed Service Centre  
for adjustment or repair if required.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
dropped or damaged in any manner. If damage  
is suspected, return the appliance to the  
nearest Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Close supervision is necessary when your  
appliance is being used near children or  
infirm persons.  
• Never leave an appliance unattended while  
in use.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of ‘Choccy’ the  
Chocolate Fountain  
3 tier stainless steel chocolate tower  
The chocolate fountain has been specially  
designed for 3 levels of chocolate flow. Turn  
the dial to 'heat and rotate' for a 3 tiered  
chocolate founatin flow.  
Plastic screw  
The plastic screw rotates inside the tower to  
distribute the chocolate flow. Chocolate is  
moved from the base and cycled through the  
screw, then distributed back at the top of the  
fountain.  
Indicator light  
The light will glow on when the dial is  
switched to the heat and the heat/rotate  
function.  
Adjustable feet  
The adjustable feet ensure that there is  
always an even flow of chocolate. Adjustable  
for every surface.  
2
 
Control settings  
Heat  
Turn the 'heat' setting on prior to adding  
the liquid chocolate. This warms the base  
ensuring that warm chocolate does not 'set'  
to the base.  
Heat/rotate  
Turn to 'heat/rotate' to see a decadent,  
delicious flow of chocolate flow over 3 levels.  
3
 
Assembly Instructions  
1.Before using the chocolate fountain for  
the first time, ensure that all packaging  
materials are removed from all parts.  
2.Wipe out the base using a warm cloth, and  
dry well before use. Wash plastic screw and  
tower in warm soapy water; dry well before  
use.  
3.Screw the 3 adjustable feet onto the base  
of the chocolate fountain. These can be  
adjusted for every surface to ensure there  
is always an even flow of chocolate.  
4.Once adjustable feet have been screwed on  
the base, turn base of chocolate fountain  
upright to sit on the bench top. Place the  
chocolate tower into the middle of the base  
of the chocolate fountain – ensuring that it  
aligns with the 3 points on the base.  
4
 
Assembly Instructions (continued)  
5.After the chocolate tower is firmly in  
place, place the plastic screw inside the  
chocolate tower, ensuring that the plastic  
screw sits on the driving shaft firmly.  
5
 
Using your 'Choccy' Chocolate  
Fountain  
1.Turn Choccy to the ‘off’ dial setting.  
5.Pour the melted chocolate mixture into  
the base of the fountain and switch the  
dial to ‘heat and rotate’ to start the  
chocolate fountain flow.  
2.Plug the unit into a 230-240 volt AC  
power outlet and switch the power on.  
Note: Place choccy on a flat level bench.  
Adjust feet if surface is not level.  
Note: To operate the chocolate fountain,  
the chocolate must always be in liquid  
form.  
3.Turn the dial to the ‘warm’ function to  
allow the base to warm up for 5 minutes.  
6.Allow the chocolate fountain to flow for at  
least 5 minutes before adding extra oil or  
adjusting feet.  
4.Melt chocolate according to directions on  
page 7.  
Note: If the mixture is not flowing correctly  
see troubleshooting on page 9.  
Do not leave chocolate in the fountain  
overnight in the 'warm' setting. This setting  
is not a high enough temperature to keep the  
chocolate from hardening.  
6
 
Chocolate Measurements &  
Melting tips  
Recommended quantities for Choccy are as  
follows:  
1 kg chocolate melts and ¾ cup canola oil  
Stove top melting method  
Combine chocolate and oil in a heat proof  
bowl. Place bowl over a saucepan of  
simmering water.  
We recommend using good quality chocolate  
melts. Other chocolates that are high in  
cocoa solids work well also.  
Note: Chocolate varies in quality; the  
recommended oil quantities may need to be  
adjusted to make the chocolate flow correctly.  
Canola oil quantities can vary from 125ml to  
250ml.  
Note: Water should not touch base of bowl.  
Stir chocolate and oil until chocolate mixture  
has completely melted and is smooth and  
warm.  
Microwave melting method  
Note: Please allow for extra chocolate top ups  
if using with lots of people.  
Combine chocolate and oil in a heat proof  
bowl. Heat in microwave on medium/low for 3  
minutes. Stir chocolate mixture and heat for  
a further 1 minute. Repeat, until chocolate  
mixture has completely melted and is smooth  
and warm.  
Note: DO NOT overheat chocolate. This will  
cause the chocolate to seize and harden. If  
this occurs chocolate must be thrown away.  
7
 
Care & Cleaning  
To clean the chocolate tower and screw  
To clean the base  
1.Ensure that Choccy is positioned to the  
OFF position and remove the plug from the  
power point.  
1.Pour the chocolate from the base of the  
chocolate fountain into a disposable  
container.  
2.Remove the screw and chocolate tower  
from the center of Choccy. Drain the excess  
chocolate by holding over the base until  
the parts have stopped dripping.  
Note: Do not throw excess chocolate down  
drains. Package and dispose in rubbish  
bin.  
2.Wipe out the base of the fountain with a  
warm cloth. Do not use abrasive sponges.  
Note: Do not throw excess chocolate down  
drains. Package and dispose in rubbish  
bin.  
Note: For food safety reasons it is not  
recommended to keep any remaining  
chocolate after it has been eaten from.  
3.Place the screw and chocolate tower in  
warm soapy water before the chocolate sets  
on to the parts. Screw and tower are top  
shelf dishwasher safe.  
4.Rinse chocolate tower and screw in hot  
water and dry parts thoroughly.  
8
 
Troubleshooting  
Problem  
Possible cause  
Suggested solution  
The chocolate does  
not cover the tiers  
completely  
The fountain is not  
level  
Ensure that the fountain and tiers are  
level using the adjustable feet  
Not enough chocolate  
Make sure that there is 1kg of  
chocolate and ¾ cup canola oil  
The chocolate is not  
hot enough  
Make sure that chocolate and oil are  
warm enough. Chocolate should be  
approximately 60°c  
Not enough oil  
Make sure that the oil has been added.  
If still thick add another 1 tablespoon  
oil at a time until chocolate has  
thinned  
Chocolate is flowing  
unevenly and is not  
sheeting  
The fountain is not  
level  
Ensure that the fountain and tiers are  
level using the adjustable feet  
There is a draft  
hitting the chocolate  
Fountain must be indoors and away  
from any breeze. Close windows  
Chocolate has stopped  
flowing  
Food stuck in base  
of fountain  
Turn machine off and unplug. Pour  
excess chocolate into a bowl and check  
for lumps of food. Separate parts and  
remove food. Reassemble unit and  
replace chocolate  
Chocolate has gone very Chocolate has  
If chocolate has seized during the  
melting, it has become too hot. The  
chocolate will become grainy and firm  
up. It will look like a dull, thick paste.  
Chocolate must be thrown away and  
start again.  
hard during melting  
burnt/seized.  
There is a white film  
around the base of the  
chocolate  
There is nothing wrong with the  
chocolate, it is just from the churning  
process that happens when the  
chocolate is cycled through the unit.  
9
 
Serving Suggestions  
There are many different foods to serve with  
Choccy. Make sure that all pieces are quite  
large and serve with skewers.  
Here are some suggestions:  
• Strawberries (wash and dry well)  
• Sliced bananas  
• Apple wedges  
• Mini cakes (see recipes)  
• Marshmallows  
• Wafer sticks  
• Biscotti  
• Dry fruits such as dates, figs and pineapple  
• Kiwi fruit  
• Liquorice  
• Mini meringues  
10  
 
Recipes  
Chocolate and Orange sauce  
approximately 1 litre  
1kg dark chocolate, chopped  
Makes  
Chocolate fudge sauce  
400g dark chocolate, chopped  
100g marshmallow, chopped  
600ml cream  
Makes 1 litre  
¾ cup vegetable oil  
¼ cup Conitreau  
1.Place all ingredients in medium saucepan;  
stir over low heat without boiling, until  
combined.  
1.Place chocolate in medium heatproof bowl,  
over medium saucepan of simmering water.  
Cook, stirring, until chocolate has melted,  
stir in oil and liquor.  
2.Assemble Choccy as directed on page 4.  
Pour fudge sauce into preheated base and  
turn unit on.  
2.Assemble Choccy as directed on page 4.  
Pour chocolate sauce into preheated base  
and turn unit on.  
Note: We recommend that this mixture  
does not run in Choccy for longer than 1  
hour.  
Note: Other liqueurs can be substituted.  
Do not exceed the recommended quantities  
as this will cause the chocolate to seize  
(harden).  
Caramel sauce  
Makes 1.25 litres  
400g butter, chopped  
2 cups firmly packed brown sugar  
500ml cream  
Nibbles for dipping  
1.Melt butter in small saucepan, add sugar  
and cream, stirring over low heat, until  
combined. Allow mixture to cool for 20  
minutes.  
White chocolate blondie  
125g butter  
Makes 24  
¾ cup firmly packed brown sugar  
1 cup plain flour  
2.Assemble Choccy as directed on page  
4. Pour 1 litre of the caramel sauce into  
preheated base and turn unit on.  
½ teaspoon baking powder  
2 eggs, beaten lightly  
3.Use remaining caramel sauce to top up  
unit when needed.  
100g white chocolate, chopped coarsely  
1.Preheat oven 180�C fan forced. Grease  
12 hole mini muffin pan.  
2.Combine butter and sugar in small  
saucepan, cook, stirring, until combined.  
Transfer to medium bowl with flour, baking  
powder and eggs, stirring, until combined.  
Stir in chocolate.  
3.Divide mixture among prepared holes.  
Bake, in oven, about 15 minutes or until  
cooked through. Stand in pan 5 minutes,  
turn onto wire rack to cool.  
Note: Use 1 level tablespoon of mixture  
per muffin hole.  
11  
 
Recipes (continued)  
Chocolate brownies  
Makes 24  
3.Meanwhile, beat butter, sugar and egg until  
combined. Fold through flour and date  
mixture.  
60g butter  
200g dark chocolate, chopped  
1 cup firmly packed brown sugar  
2 eggs, beaten lightly  
½ cup plain flour  
4.Place level tablespoons of batter in each of  
the prepared holes. Bake in oven about 15  
minutes or until cooked through. Stand in  
cake pan 5 minutes before turning onto a  
wire rack to cool.  
1.Preheat oven 180�C fan forced. Grease  
12 hole mini muffin pan.  
White chocolate mini cakes  
125g butter  
Makes 32  
2.Combine butter, chocolate and sugar in  
small saucepan, cook, stirring over low  
heat, until combined. Transfer to medium  
bowl with flour and eggs, stirring, until  
combined.  
100g white chocolate, chopped  
¾ cup caster sugar  
1/3 cup milk  
3.Divide mixture among prepared holes.  
Bake, in oven, about 15 minutes or until  
cooked through. Stand in pan 5 minutes,  
turn onto wire rack to cool.  
¾ cup plain flour  
1/4 cup self raising flour  
1 egg, beaten lightly  
1.Preheat oven 180�C fan forced. Lightly  
grease 12 hole mini muffin pan.  
Note: Use 1 level tablespoon of mixture  
per muffin hole.  
2.Combine butter, chocolate, sugar and milk  
in small saucepan stirring over low heat,  
until combined.  
Sticky date mini cakes  
Makes 36  
This recipe is excellent with the caramel  
sauce recipe on the previous page.  
3.Place sifted flours in medium bowl, add  
cooled chocolate mixture and eggs, stirring,  
until combined.  
¾ cup seedless dates, chopped coarsely  
¾ cup hot water  
4.Drop level tablespoons of the batter into  
prepared cake pan, bake, uncovered, in  
oven about 20 minutes or until cooked  
through. Stand cakes in pan 5 minutes,  
before turning onto wire rack to cool.  
½ teaspoon bicarbonate of soda  
60g butter, chopped  
¾ cup firmly packed brown sugar  
2 eggs  
1 cup self raising flour  
1.Preheat oven 180�C fan forced. Grease 12-  
hole mini muffin pan.  
2.Combine dates, water and bicarbonate of  
soda in medium bowl, stand 10 minutes.  
Blend or process date mixture until  
smooth.  
12  
 
12 Month Replacement Guarantee  
We are so confident of the quality of our product, should  
this appliance develop any malfunction within 12 months of  
purchase (3 Months commercial use) due to faulty materials  
or manufacture, we will replace it for you absolutely free.  
Should you experience any difficulties  
with your appliance, please phone our  
free call customer service line for  
advice on 1800 025 059 in Australia,  
or 0800 786 232 in New Zealand.  
Sunbeam Service Centres  
Sunbeam has established a network  
of authorised service centres throughout  
Australia and New Zealand to provide  
quick, convenient service for our  
customers.  
Alternatively, simply return the faulty  
appliance to your place of purchase,  
along with your purchase receipt.  
Should your appliance require repair  
or service, either during or after the  
guarantee period, contact your nearest  
service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling, and excludes  
breakables such as glass or ceramic items,  
and normal wear and tear.  
For a complete list of Sunbeam’s  
authorised service centres:  
Australia  
Similarly, your 12 Month Replacement  
Guarantee does not cover damage to  
household surfaces as a result of water  
or other substances leaking from your  
appliance, nor does it cover freight costs.  
1800 025 059  
New Zealand  
0800 786 232  
In Australia, this guarantee is additional  
to the conditions and guarantees which  
are mandatory as implied under the  
Trade Practices Act 1974 and State  
and Territory legislation.  
 
Consumer Hotline  
In Australia  
Or call 1800 025 059  
In New Zealand  
Or call 0800 786 232  
Is a registered Trademark of Sunbeam.  
‘Choccy’ is a trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2006.  
ABN 45 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
08/06  
 

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