jbr
Neophyte
Posts: 11
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Post by jbr on Jun 5, 2009 19:58:28 GMT -5
Thoughts? If I recall, the instructions say to only use cold water... However, cold on chocolate sure makes it difficult Any tips on cleaning that Champion once you get your cocoa liquor?
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Post by redstar on Jun 6, 2009 9:59:57 GMT -5
Hi JBR, I bought mine second-hand with no instructions so I've been using standard hot water and washing up liquid followed by a good rinse. No problems so far - touch wood! Duffy
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Post by daniel on Jun 13, 2009 13:55:41 GMT -5
I haven't been cleaning it. When I'm ready for a new batch, I just melt it in the oven around 120-150F for a few minutes, and introduce new chocolate.
I think the drum without the cover is safe up to temperatures of 165. Ovens vary widely, so I put the probe in the oven to make sure it's safe. Typically, I'll pre-heat the oven, and when the probe hits 150, I put the conche in with a couple more short bits of heating.
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Post by Arrow on Jul 16, 2009 12:30:21 GMT -5
I wash all the parts to mine in hot, soapy water all the time. Using one of those natural dish soaps (odor free). Works great! Good luck.
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