™
Snack Heroes
Chocolate Fountain
Instruction Booklet
CF4200
Please read these instructions carefully
and retain for future reference.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR THE SNACK
HEROES™
CHOCOLATE FOUNTAIN.
• This appliance is not a toy.
• Do not leave children unsupervised with the
chocolate fountain.
• Operate the chocolate fountain on a flat and
stable surface.
• Do not leave your chocolate fountain
unattended.
• Do not turn off for longer than 10 minutes if
planning to turn on again.
Sunbeam is very safety conscious when
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:
• 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.
• 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.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose
other than its intended use.
• 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.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• 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.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
by means of an external timer or separate
remote control system.
• This appliance is intended to be used in
household and similar applications such
as: staff kitchen areas in shops, offices and
other working environments; farm houses; by
clients in hotels, motels and other residential
type environments; bed and breakfast type
environments.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
™
Features of your Snack Heroes
Chocolate Fountain
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.
3 tier chocolate tower
The chocolate fountain has been specially
designed for 3 levels of chocolate flow. Turn
the dial to 'choc flow' for a 3 tiered chocolate
fountain flow.
Indicator light
The light will glow on when the dial is
switched to the heat and the choc flow
function.
2
Control settings
Warm Up
Turn the 'warm up' setting on prior to adding
the liquid chocolate. This warms the base
ensuring that warm chocolate does not 'set'
to the base.
Choc Flow
Turn to 'choc flow' 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
material are removed.
4. Place the base onto a level bench top and
place the plastic screw firmly onto the
drive shaft. See figure 2.
2. Wipe the metal base with a damp cloth
and wash the plastic screw and tower in
warm soapy water; dry all parts well before
use.
3. Construct the tower by placing the largest
disc onto the tower facing downwards and
align the grooves on the tower with the
spaces on the disc. Place the middle sized
disc onto the tower, also facing downwards,
aligning the grooves with the spaces on the
disc. Finally place the smallest disc, facing
upwards, onto the top of the tower and
twist clockwise to lock into place.
See figure 1.
Figure 2
Figure 1
4
Assembly Instructions (continued)
5. Place the chocolate tower over the plastic
screw and into the middle of the base of
the chocolate fountain – ensuring that it
aligns with the 3 points on the base and is
fitted securely. See figure 3.
Figure 3
5
™
Using your Snack Heroes
Chocolate Fountain
1.Turn the chocolate fountain to the ‘off’ dial
5.Pour the melted chocolate mixture into
setting.
the base of the fountain and switch the
dial to ‘choc flow’ to start the chocolate
fountain flow. See figure 4.
2.Plug the unit into a 230-240 volt AC
power outlet and switch the power on.
Note: To operate the chocolate fountain, the
chocolate must always be in liquid form.
Note: Place the chocolate fountain on a flat
level bench.
6.Allow the chocolate fountain to flow for at
least 5 minutes before adding extra oil.
3.Turn the dial to the ‘warm up’ function to
allow the base to warm up for 5 minutes.
Note: If the mixture is not flowing correctly
see troubleshooting on page 9.
4.Melt chocolate according to directions on
page 7.
Do not leave chocolate in the fountain
overnight in the ‘warm up’ setting. This
setting is not a high enough temperature to
keep the chocolate from hardening.
Figure 4
6
Chocolate Measurements and
Melting Tips
Recommended quantities for the chocolate
fountain are as follows:
750g 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 100ml to
225ml.
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 and Cleaning
To clean the chocolate tower and screw
To clean the base
1.Ensure that the chocolate fountain 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 chocolate tower and screw
from the centre of the chocolate fountain.
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.
Not enough chocolate
Make sure that there is 750g 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 chocolate is not
hot enough
Turn the dial back to ‘warm up’ for 5
minutes then turn back to ‘choc flow’.
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
the chocolate fountain. 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 the chocolate fountain as
directed on page 4. Pour fudge sauce into
preheated base and turn unit on.
2.Assemble the chocolate fountain 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 the chocolate fountain 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
Nibbles for Dipping
500ml cream
White Chocolate Blondie
125g butter
Makes 24
1.Melt butter in small saucepan, add sugar
and cream, stirring over low heat, until
combined. Allow mixture to cool for 20
minutes.
¾ cup firmly packed brown sugar
1 cup plain flour
2.Assemble the chocolate fountain 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
100g white chocolate, chopped coarsely
3.Use remaining caramel sauce to top up
unit when needed.
1.Preheat oven 180ºC 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 180ºC 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⁄ cup milk
³
¾ cup plain flour
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.
¼ cup self raising flour
1 egg, beaten lightly
1.Preheat oven 180ºC 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 180ºC 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
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Snack Heroes’ 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 2012.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
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