Salton CM1613 User manual

Instruction Booklet
Model CM1613
plaque à induction -
profil mince
crepe & tortilla
maker

2
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions.
2. DO NOT touch hot surfaces. Use handles or knobs.
3. To protect against electrical hazards, DO NOT immerse cord, plugs or the
appliance in water or other liquid.
4. Use the appliance with the provided power base only.
5. Protect the appliance and power base from moisture. DO NOT allow water to
be poured or splashed on the appliance or the power base.
6. Close supervision is necessary when any appliance is used by or near children.
Children should be supervised to ensure that they DO NOT play with the
appliance.
7. This appliance is not intended for use by persons, (including children),
with limited physical, sensory or mental abilities or who lack the necessary
experience and/or skills unless these persons act under the supervision of a
person responsible for their safety or they were instructed by such a person on
how to use the appliance.
8. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts, and before cleaning the appliance.
9. DO NOT operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been damaged in any manner. Return appliance
to the nearest authorized service facility for examination, repair or adjustment.
All servicing, other than cleaning, should be performed by an authorized
service representative. See Warranty.
10. The use of accessories or attachments not recommended by the appliance
re, electric shock or injury to persons.
11. DO NOT use outdoors.
12. DO NOT let cord hang over edge of table or counter, or touch hot surfaces.
13. DO NOT place on or near a hot gas or electric burner, or in a heated oven.
14. rst, then plug cord into the wall outlet. To
disconnect, turn any control to ‘OFF’, then remove plug from wall outlet.
15. DO NOT use appliance for other than intended use.
16. DO NOT leave unit unattended while in use.
17. Extreme caution must be used when moving an appliance containing hot
liquids.
18. Unplug the unit from the wall outlet:
- if it malfunctions
- if it is not being used
- before cleaning
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY

3
GROUNDED PLUG
To reduce the risk of electric shock this appliance has a grounded plug (2 blades
ed
electrician. Do not modify the plug in any way or use an adaptor.
BEFORE FIRST USE
1. Read the instructions.
2. Remove all packing material and stickers. Do not remove the rating label.
3. Clean the baking surface by wiping with a damp cloth.
4. Season the baking surface by wiping with a paper towel moistened in a small
rst time that the crepe
maker is used.
rst crepe.
HOW TO USE
our, eggs and liquid canbe varied to produce
a thin, lacy crepe, a sturdier thicker crepe or an egg-y rich crepe. Adding butter
avour and makes removal from the pan easier. Oil may make
crepes stick slightly. Sugar adds crispness but may make crepes break in rolling.
lling and/or sauce, you can use a basic
batter without sugar for crepes you wish to fold or roll.
rst few you will
master the art of crepe making.
1. Place the power base on a dry level surface.
2. Place the Crepe Maker on the power base and plug into the wall outlet.
3. Warning: Do not touch the baking plate. Appliance is getting hot!
4. After a few minutes, the indicator light will turn off. Now the Crepe Maker is
hot and you can start baking.
5. Pour the crepe batter into the batter dish.
6. Hold the Crepe Maker by the handle. Turn the Crepe Maker so that the baking
surface faces downward.
7. Hold the baking surface of the Crepe Maker into the batter dish for 3 seconds.
NOTE: Do not immerse the appliance too deep in the batter.
8. Move the Crepe Maker back and forth so that the complete baking surface is
covered by batter. NOTE: Do not hold the Crepe Maker in the batter for more
than 3 seconds. If the Crepe Maker is held too long in the tray, the crepe will
not stick to the baking surface.
9. Place the Crepe Maker right-side up on a level surface.
10. The crepe is ready when it crepe has reached the desired browning degree and
steam is no longer visible.
11. Hold and turn the Crepe Maker over a plate so that the crepe falls off onto the
plate. If it sticks, loosen carefully at the edge with a plastic or wooden utensil.
NOTE: It is not required to brown the other side of the crepe.
12. For additional crepes follow the instructions above.

4
WARNING: DO NOT allow water to be splashed on appliance. If water is splashed
on the appliance:
- Immediately unplug from the wall outlet
SERVING
at crepes, you can use them in a number of ways,
lled crepe. They can
be served cold, warm or hot, baked, broiled or crisp-fried in oil. Here are some
ideas on handling crepes. See recipes for the ways to use various shapes.
• Crepes are folded in quarters...
lling) and served in sauce, or used
“hot off the baking plate” for dipping in an appetizer dip.
• Or rolled...
lled with a few spoonfuls of an entree or dessert mixture and quickly
lled with cold mouse, ice cream or whipped cream.
• Or folded into an envelope…
for small appetizers, ravioli-like entrees, crisp-fried treats of all kinds.
• Or stacked...
llings and
toppings, served hot or cold.
How to Flame Crepes
• ng dish or skillet,
avour and dramatic effect. Any
high-proof brandy, cognac, rum or liqueur can be used. Most popular are
avoured liqueurs such as Kirsch, Cointreau or Grand Marnier.
• ame properly, crepes and the liqueur must be warm. When the crepes are
oat
on top of the sauce. Do not boil or stir; let heat for a few minutes.
• ame to edge of pan just above
ame subside before serving. Never add additional
ame is burning.
HELPFUL HINTS
• our, eggs and liquid can be varied to
produce a thin, lacy crepe, a sturdier, thicker crepe or an egg-y rich crepe.
avour and makes removal from the baking
plate easier. Oil may make crepes stick slightly. Sugar adds crispness but may
lling
and/or sauce, you can use a basic batter without sugar for crepes you wish to
fold or roll.
• Prepare one of the batter recipes an hour or more ahead of time and allow it to
rest for at least one hour.
- Dry all surfaces of the appliance
- Allow time for the appliance or power base to dry completely
- Plug back into the wall outlet

5
• Any unused crepes can be stored for several days in the refrigerator or a month
in the freezer. Simply stack a batch on a sheet of foil or waxed paper and insert
into a large plastic food storage bag and twist and fasten opening, pressing out
as much air as possible. To use, allow crepes to warm up to room temperature.
They will peel apart with just a gentle pull. If you’re in a hurry, the stack can be
at pan in a low oven.
• Stack crepes as you make them. No waxed paper is needed between them.
You can keep crepes moist as you make them by covering the stack with a
lled and/
or sauced and heated.
• If your crepes are not as dry or crisp as you like them, allow to bake several
seconds longer.
• rst crepe or two may be lacy or have holes, particularly if the batter is
frothy from blender-mixing or whipping.
• If crepes stick to Maker, check recipe - recipes using oil in place of butter or
margarine or recipes including sugar can stick slightly. You may need to wipe
rst
crepe or between each dipping.
CARE AND CLEANING
1. Unplug from the wall outlet and allow the appliance to cool but still remain
warm.
2. Clean by wiping with a damp cloth. NEVER immerse the plug, appliance and
power base or place them under running water.
3. Clean the batter dish in warm soapy water.
4. Do not use any abrasive cleaning agents on any part of the appliance.
5. All servicing, other than cleaning, should be performed by an authorized service
representative. See Warranty.

6
TROUBLESHOOTING GUIDE
Problem Possible cause Solution
Crepe Maker is not
working or it is not
getting hot
Appliance is not plugged into
the wall outlet
Plug into the wall outlet
Crepes are not round
but serrated or
misshaped
There is not enough batter in
the batter dish and the Crepe
Maker is touching the bottom
of the batter dish
Pour more batter into the
batter dish
After dipping the
batter does not stick
to the baking surface
The Crepe Maker is not held in
the batter long enough.
Batter is too thick
The dipping process should
take about 3 seconds
Add some liquid.
The batter should have the
consistency of whipping
cream
nished crepe
sticks to the baking
surface
our has not
had time to rest
Batter with oil or sugar can
make crepes stick to the
baking surface
Let the batter rest for about
an hour before baking
Use less sugar and use
butter or margarine instead
of oil.
Crepes are fragile Sugar makes crepes fragile Use less sugar in the batter

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RECIPES
We suggest you start with the batter recipes given here, they all dip,
cook and release well on your Crepe Maker. They fold or roll well and
keep for weeks in the freezer or days in the refrigerator.
IMPORTANT:
- our and liquid carefully, the batter consistency is important. Batter
should resemble the consistency of thick heavy cream.
- If the crepe is sticking to the baking plate, allow the batter to rest for one hour
before using.
Basic Batter
our
2 eggs
1/2 cup (125 ml) milk
1/2 cup (125 ml) water
1/4 tsp. (1.5 ml) salt
2 tbsp. (30 ml) butter or margarine, melted
our, salt and eggs, add liquid gradually.
Beat until smooth then add other ingredients.
Makes about 16 crepes.
Richer More Egg-y Crepes
our, presifted
3 eggs
3/4 cup (180 ml) milk
3/4 cup (180 ml) water
1/4 tsp. (1.5 ml) salt
2 tbsp. (30 ml) butter or margarine, melted
our, salt and eggs, add liquid gradually.
Beat until smooth then add other ingredients.
Makes about 16 crepes.
Cornmeal Crepes
lling.
1/2 cup (125 ml) yellow cornmeal
1/2 cup (125 ml) boiling water
3 eggs
1/2 tsp. (3 ml) salt
our, presifted

8
2 tbsp. (30 ml) butter or margarine, melted
3/4 cup (180 ml) milk
Combine cornmeal and water, stir until smooth and let cool slightly.
our and butter or margarine. Stir until smooth. Add milk.
Stir batter occasionally when dipping as cornmeal tends to settle to the bottom.
Buckwheat Crepes
avourful, ‘wheaty‘ crepe for entrees
1 cup (250 ml) buckwheat pancake mix
our plus 1/2 tsp. (3ml) salt]
1 egg
1 cup (250 ml) milk
3 tbsp. (45 ml) butter or margarine, melted
Use a wire whisk or mixer and combine pancake mix and eggs, add liquid
gradually.
Beat until smooth then add butter or margarine ingredients.
Pigs in Blankets
1 batch crepes (about 16)
Pork sausage links (pre-cooked and browned) or frankfurters cut in half
Prepared Mustard
Oil
Fold and roll a crepe (brown side up) around sausage which has been topped
with mustard. Heat 1/4” (6 mm) oil in skillet over medium heat until hot but not
rst seam side down, then turn.
Watch carefully as they will brown and crisp quickly. Serve hot.
Note: For smaller appetizers, cut into 1-1/2” to 2” (3.75 cm x 5 cm) lengths,
secure with toothpicks.
Cream Cheese ‘et cetra’
1 batch crepes (about 16)
1 8 oz (225g) package cream cheese
Seasonings: Use anything that goes well with cream cheese, such as sliced
let or paste, dash of Worcestershire sauce, jam,
horseradish, relish, et cetera.
Oil
Cut chilled cream cheese into approximately 16-1/2 oz (14g) slices; place one in
the center of each crepe, brown side up. Top with one of the seasonings. Fold
crepes into a tight envelope and place seam side down on a plate. Heat 1/4”
(6mm) oil in a skillet over medium heat, until hot but not smoking. Fry crepe
envelopes a few at a time, seam side down, then turn. Watch carefully as they
will brown and crisp quickly. Drain on paper towels and serve hot.

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Swiss-Salami
Crepes
Sliced Swiss cheese
Sliced salami (or boiled ham)
Cut cheese and salami into thin 1/4” (6 mm) julienne strips about 3” (7.5 cm)
long or less. Arrange 4-5 strips of each down the center (brown side) of each
lling. Heat 1/4” (6 mm) oil in skillet over medium heat,
rst seam side down, then turn.
Watch carefully as they will brown and crisp quickly. Drain on paper towels and
serve hot.
Tacos
1 batch cornmeal crepes (about 16)
1 lb. (454 g ground beef
ne
1 envelope Taco Seasoning Mix
lling recipe on package for amount)
In a large skillet, brown and cook beef and onions until meat is crumbly and
onions tender. Drain excess fat. Add seasoning mix and water, simmer 15-20
lling across the center
lling and keep warm in a
low oven. Serve topped with a little hot or mild bottled Taco Sauce. Optional
toppings: shredded lettuce, shredded sharp cheese, chopped fresh tomatoes.
Blinis
1 batch buckwheat crepes, warm (about 16)
1 4oz. (112 ml) jar, red caviar
2 cups (500 ml) sour cream
nely
nely
Use freshly made crepes or warm those from the freezer or refrigerator in a low
oven. Combine caviar and sour cream and place in serving bowl. Place eggs
and onion in serving bowls. Let guests spoon a little of each onto a crepe, fold
and enjoy.
Blintzes
1 batch crepes (about 16)
2 cups (500 ml) small-curd cottage cheese
1 egg, well beaten
1 tbsp. (15 ml) sugar
1 tsp. (5 ml) grated lemon rind
Combine cheese, egg, sugar and rind. Place a spoonful of mixture in the center
lling to make a

tight envelope. Place on a plate seam side down. Heat 1/4” (6 ml) of oil in a
skillet over medium heat until hot but not smoking. fry a few blintzes at a time,
rst seam side down and then turn. Watch carefully as they will brown and crisp
quickly. Drain on a paper towel and serve hot. If desired, top with sour cream,
applesauce, fresh fruit or confectioners’ sugar.
Pork or Chicken Egg Rolls
1 batch crepes (about 16)
nely diced cooked pork or chicken
1 can (1 lb./454g) meatless or chicken chow mein
1 tbsp. (15 ml) soy sauce
2 tbsp. (30 ml) oil
Prepared mustard, hot or mild
In a bowl combine pork or chicken, chow mien and soy sauce. Spoon a
heaping tablespoon or two across center of each crepe, brown side up. Fold
lling and place seam side down on a plate. Heat oil in a skillet over
medium heat until hot but not smoking. Fry crepe envelopes a few at a time,
rst seam side down, then turn. Watch carefully as they will brown and crisp
quickly. Drain on a paper towel and serve hot with mustard or Chinese sauce.
Good with hot rice and a salad of shredded cucumbers and carrots.
Chinese Sauce
1 tbsp. (15 ml) cornstarch
1 tbsp. (15 ml) water
1 cup (250 ml) chicken broth
1 tbsp. (15 ml) soy sauce
1 tbsp. (15 ml) dry sherry
1/2 tsp. (5ml) sugar
salt and pepper to taste
In a small saucepan, combine cornstarch and water. Add chichen broth, soy
sauce, dry sherry, sugar and salt and pepper. Simmer until thickened, stirring
constantly.
Curried Chicken Crepes
1 batch crepes (about 16)
4 tbsp. (60 ml) butter or margarine
1 onion, medium
nely diced
our
1/2 tsp. (3 ml) salt
1/4 tsp. (1.5 ml) pepper
2 tsp. (10 ml) curry powder
1 cup (250 ml) chicken broth
3 cups (750 ml) diced cooked chicken
1/2 cup (125 ml) sour or heavy cream
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