87128 A953/954 Ice-Cream Multi

87128 A953/954 Ice-Cream Multi
A953/A954
A956/A957
English
3 Fit the cover on top.
4 Lower the mixer head, inserting the
metal pin into the plastic hole . If
the mixer head won’t shut, raise it,
then switch on and off to reposition
the metal pin.
5 Switch the machine onto its
minimum speed.
● THE MACHINE MUST BE
SWITCHED ON BEFORE ADDING
THE ICE CREAM OR SORBET MIX,
TO PREVENT THE MIX FROM
IMMEDIATELY FREEZING ON THE
INSIDE OF THE BOWL.
6 Using the chute, pour the ice cream
or sorbet mix into the Ice Cream
Maker.
7 After about half an hour, the ice
cream should be ready to serve.
Turn off the mixer.
8 If the ice cream or sorbet is not to
be used immediately, spoon the mix
into a suitable container and store in
a freezer until it is required.
cover & chute
paddle
freezing bowl
mixing bowl
before using for the first time
1 Wash the parts: see ‘cleaning’.
2 Twenty-four hours in advance, place
the freezing bowl into a freezer.
Place the paddle and cover into a
refrigerator.
3 Prepare the ice cream or sorbet mix
(see recipe ideas). If necessary, allow
the mix to cool in a refrigerator.
safety
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Unplug the machine before fitting or
removing parts or cleaning.
Always make sure everything is
thoroughly clean before making ice
cream or sorbet.
Never freeze ice cream that has fully
or partially defrosted.
Any ice cream or sorbet containing
raw ingredients should be consumed
within one week. Ice cream tastes
best when fresh, so do not make too
far in advance.
Ice cream or sorbet that contain raw
eggs should not be given to young
children, pregnant women or the
elderly.
To prevent freezer burn, always
ensure that hands are well protected
when handling the Ice Cream Maker,
especially when it is first removed
from the freezer.
If the freezing solution appears to be
leaking from the Ice Cream Maker,
discontinue use. The freezing
solution used is non toxic.
1
2
3
to use your ice-cream
maker
4
5
1 Lock the plastic mixing bowl onto
the machine.
2 Add the freezing bowl direct from the
freezer, then position the paddle.
2
notes
In order for the Ice Cream Maker to
be operated safely and successfully,
the following guidelines should be
followed.
The freezing bowl should be placed
in a freezer that is operating at a
temperature of -18°C or below for
twenty-four hours before use.
Do not switch off the mixer until the
ice cream or sorbet is ready.
If, after forty-five minutes the mix has
not reached the desired consistency,
switch the mixer off and spoon the
ice cream or sorbet into a suitable
container and place in a freezer until
it is frozen to the required
consistency.
Do not use metal utensils to remove
mix from the freezing bowl.
Up to 1 litre (2 pints) of ice cream
can be successfully produced per
session.
variations:chocolate - omit the cream and
replace with 100g/4oz of plain
chocolate that has been melted in a
basin over a pan of boiling water.
nut - add 100g/4oz of chopped
nuts to the ice cream mix just before
serving.
cleaning
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Allow the freezing bowl to reach
room temperature before attempting
to clean. All parts of the Ice Cream
Maker can be cleaned in hot, soapy
water.
Dry thoroughly. Failure to dry the
freezing bowl before placing it in the
freezer could result in a film of ice
forming which will prevent the
paddle from turning.
Do not wash your ice-cream maker
in a dishwasher.
It is recommended that the freezing
bowl be stored in a plastic bag in
your freezer so that it is always ready
for use.
strawberry ice cream
400g/1Ib ripe strawberries
200ml/8fl. oz double cream
75g/3oz castor sugar
juice of 1⁄2 lemon
1 Puree the strawberries.
2 Mix the sugar, cream and lemon
juice into the puree.
3 Place the mix in a refrigerator to
cool.
4 When the mix is cool, pour into the
Ice Cream Maker and mix until firm.
recipe suggestions
Below are a few recipe suggestions
to help you to get to know your Ice
Cream Maker.
vanilla ice cream
500ml / 1pt full fat milk
125ml / 1⁄4pt single cream
5ml / 1tsp vanilla essence
3 egg yolks
150g / 6oz castor sugar
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1 Combine the cream, milk and vanilla
essence in a pan and bring almost
to the boil. Set aside to cool slightly.
2 Meanwhile, in a large bowl, whisk
the egg yolks and the sugar together
until thick and pale in colour.
3 Stirring continuously, pour the
milk/cream mix onto the whisked
egg and sugar. Ensure that the sugar
is completely dissolved.
4 Return the mix to the pan and, over
a very low heat, continue to stir until
the mix coats the back of the spoon.
5 Allow the mix to cool thoroughly.
6 Pour the mix into the Ice Cream
Maker and mix until firm (about 30
mins).
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3
variations:Any soft fruit can be substituted for
the strawberries. The sweetness of
the mix will depend on the fruit used,
so remember to test it for sweetness
before freezing.
please note:- The length of time
that the mix takes to freeze down
depends on:
the quantity and composition of the
mix. Addition of alcohol to the mix
will inhibit freezing.
the original temperature of the mix
room temperature
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