Owner's Manual

5. Attach the cord to the heating base and plug the appliance into a 120-volt, AC

electrical outlet only. The “OFF” light will illuminate as soon as the appliance is

plugged in.

6. Turn the switch to “HIGH”.

7. Follow the directions for cleaning in the “CLEANING YOUR GOURMET TREAT

DIPPER” section of this manual.

Melting Caramels: Use a 14 ounce package of caramels. Unwrap each piece and

place in the melting crock. Add water per directions on the caramel package.

Approximate melting time is 30 minutes or until melted.

Melting Chocolate Bars: Break bars in half and place in the melting crock. Note:

Do not add water to the chocolate. Approximate melting time is 40 minutes or until

melted.

HELPFUL TIPS:

• The melting crock has two pour spouts on the top edge. Use to slowly drizzle

melted candy over the apples or other foods such as cakes, brownies, and

cookies. These pour spouts are also great for emptying the melting crock and

as a support for the apple stick during the candy-coating process.

• A dipping fork(s) is included with the Gourmet Treat Dipper. Use this for dipping

smaller food items and pretzel twists.

• Apple selection is important and will help determine the final taste of the

product. Use a slightly tart, crisp apple. “Fuji” apples make great dipped apples

because of their crispness, sweet, slightly spicy flavor and great holding power.

“Granny Smith” apples are tart, and provide a good contrast of flavors with

sweeter toppings. Try different apple varieties to find your favorite or use a

selection of apple types with different toppings.

• Never allow water or moisture to come in contact with the melting chocolate.

Water can make chocolate “seize up” and become stiff and lumpy. Be sure all

utensils and cooking supplies are dry.

• Never use water or other liquid to “thin” chocolate. Only use vegetable oil or as

directed on the chocolate package or recipe.

• White chocolate or vanilla milk chips are the most difficult to melt. Too much

heat can cause candy to “seize up.” Melt as directed on the package.

• Do not overheat. Chocolate and other candy ingredients can scorch easily.

Check frequently for desired consistency.

• Baking chips and baking chocolate bars may appear formed and not melted

after heating. Stir to create a fluid and smooth consistency.