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22
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
• Damages from improper installation.
• Defects other than manufacturing defects.
• Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
• Damage from service by other than an authorized dealer or
service center.
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
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Kaiserschmarren (cont.)
METHOD
1 Prepare the kaiser base. In the mixer bowl, combine the egg yolks
and 3 ounces of sugar. Mix over medium speed, with the wire whisk,
until pale yellow. Add the crème fraiche and rum. Continue to mix
until smooth. Fold in the flour and raisins. This can be prepared up to
1 day in advance.
2 Preheat the oven to 425 degrees F. Brush a 6-inch sauté pan with
butter and sprinkle with sugar.
3 To make the Kaiserschmarren, in a separate mixing bowl, whisk
the egg whites to soft peaks. Add the remaining 1 1/2 ounces of
sugar and continue to whip until stiff but not dry. Fold the meringue
into the kaiser base. Spoon 1/4 of the souffled mixture into the sauté
pan. Bake for 12 minutes. Repeat three more times, until all the batter
is used.
Strawberry Sauce
1 Combine all the ingredients in a medium saucepan. Bring to a boil.
Cook for 5 minutes. Remove from heat and cover with plastic wrap.
Allow flavor to infuse for 10 minutes.
2 Transfer the mixture to a blender and process until well incorporated.
Strain. This can be prepared up to 3 days ahead.
3 To serve, in a medium saucepan, reheat the Strawberry Sauce. Add
the fresh strawberries and toss until well coated. Spoon sauce over
each serving plate. Divide the Kaiserschmarren with a spatula into
large chunks, and arrange on top of the strawberry sauce so it looks
a little like the Austrian alps.
Recipe courtesy Wolfgang Puck
HSN_ThermalCoffeemaker 5/14/10 10:43 AM Page 21