Service; Importer; Recipes - Silvercrest SWE 1200 C3 Operating Instructions Manual

Warranty claim procedure
To ensure quick processing of your case, please
observe the following instructions:
▯ Please have the till receipt and the item number
(e.g. IAN 12345) available as proof of purchase.
▯ You will fi nd the item number on the type plate,
an engraving on the front page of the instructions
(bottom left), or as a sticker on the rear or bottom
of the appliance.
▯ If functional or other defects occur, please
contact the service department listed either by
telephone or by e-mail.
▯ You can return a defective product to us free of
charge to the service address that will be provided
to you. Ensure that you enclose the proof of pur-
chase (till receipt) and information about what
the defect is and when it occurred.
You can download these instructions
along with many other manuals,
product videos and software on
www.lidl-service.com.

Service

Service Great Britain
Tel.: 0871 5000 720 (£ 0.10/Min.)
E-Mail: kompernass@lidl.co.uk
IAN 280094

Importer

Please note that the following address is not the
service address. Please use the service address
provided in the operating instructions.
KOMPERNASS HANDELS GMBH
BURGSTRASSE 21
44867 BOCHUM
GERMANY
www.kompernass.com
│
■ 8 GB

Recipes

Basic batter
For approx. 20 waffl es
250 g margarine or butter (soft)
200 g sugar
2 packets of vanilla sugar
5 eggs
500 g fl our
5 g baking powder
400 ml milk
Close and heat up the waffl e iron.
Scramble the eggs and stir in the sugar and the
margarine or butter to form a smooth dough. Add
the vanilla sugar. Now add the fl our and baking
powder, and stir in.
Lastly, add the milk bit by bit and stir in until the
dough has a smooth, soft consistency.
Place about 3 tablespoons of batter into the middle
of each lower baking surface, then close the waffl e
iron. Allow each waffl e to bake for about 3 minutes
until golden brown.
Lay the ready waffl es on a cake grill.
Sour cream waffl es
For approx. 8 waffl es
200 g soft butter
150 g sugar
4 eggs
250 g sour cream or crème fraîche
300 g fl our
100 g corn starch
Close and heat up the waffl e iron.
Beat the butter, sugar and eggs into a foamy batter.
Cut in the sour cream, then stir in the fl our and corn
starch.
SWE 1200 C3