BCICM0040
HSN_DessertMakerManual:HSN_DessertMakerManual
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USE & CARE
LIFE IS ABOUT BALANCE
AND EATING WELL
Automatic Self-Refrigerated Frozen
Ice Cream & Sorbet Maker
I M P O R TA N T N OT I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit, contact Consumer
Relations for service PHONE: 1-800-275-8273 or visit our
website at wphousewares.com
Please read operating instructions before using this
product. Please keep original box and packing materials
in the event that service is required.
Photo may differ slightly from
actual product
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BCICM0040 Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should
always be followed to reduce the risk of fire, electric shock, and/or injury,
including the following:
1
2
READ ALL INSTRUCTIONS BEFORE USING.
To protect against risk of electric shock, do not place cord, plug, or
base of appliance in water or any other liquid.
3 Close supervision is necessary when any appliance is used by or
near children
4 Always unplug from outlet when not in use, before putting on or
taking off parts, and before cleaning
5 Avoid contact with moving parts. Keep hands, hair, clothing, as well
as spatulas and other utensils away during operation to reduce the
risk of injury and/or damage to the appliance
6 Do not use sharp objects or utensils inside the mixing bucket.
Sharp object will damage the bucket. Only use plastic or
nylon utensils.
7 Do not operate any appliance with a damaged cord or plug,
or after the appliance malfunctions, or is dropped or damaged in any
manner. Contact our consumer relations department for
examination, repair, and/or replacement.
8 The use of attachments not recommended by W.P. Appliances may
cause fire, electric shock or injury.
9 NEVER lay the ice cream maker on its side or upside down
10 Do not use outdoors.
11 Do not let cord hang over edge of table or counter, or touch
hot surfaces.
12 Use this appliance only for its intended purpose as described in
this Use & Care Booklet.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
ADDITIONAL SAFETY
INFORMATION
Grounding Instructions
This appliance must be grounded. It is equipped with a 3-wire cord
having a grounded plug. The plug must be plugged into an outlet
which is properly installed and grounded. Warning: Improper use of the
grounded wire can result in the risk of electric shock. Consult a qualified
electrician if necessary. Do not attempt to defeat this safety feature by
modifying plug.
A short power-supply cord is provided to reduce the hazards resulting
from entanglement or tripping over a longer cord. If it is necessary to
use an extension cord, it should be positioned such that it does not
drape over the counter or tabletop where it can be pulled on by children
or tripped over and:
a: Use only 3-wire extension cord with 3-blade grounding plug.
b: The marked rating of the extension cord must be equal to or
greater then the rating of this appliance. The electrical rating is
listed on the bottom of this unit.
Do let this appliance continue to operate if it malfunctions in any way.
Immediately turn the Timer to the off position and unplug the cord from
the outlet.
Do not use the dasher motor continuously for more that 60 minutes
at a time. Most frozen desserts will be done between 20 and 40
minutes. Check back during this time for desired consistency.
Let the motor rest for 60 minutes in-between cycles.
IMPORTANT: This unit contains a compressor for chilling purposes.
During transportation and handling it is possible that the unit was turned
on its side or upside down. The Refrigerant and Oil in the
compressor must separate again before using. Allow the unit to sit
correctly for 12 hours before using. This must be done anytime the unit
has been on its side or upside down.
WARNING: To reduce the risk of personal injury, always unplug Frozen
Dessert Maker’s Dasher Motor before inserting or removing Dasher.
Before Your First Use
Carefully unpack your dessert maker and remove all packaging
materials. Wash the dasher, dasher stem, transparent cover and
removable bucket, in warm soapy water. Do not place any components
in the dishwasher. Do not immerse the compressor housing or dasher
motor in water or any other liquid; simply wipe the housing with a damp
cloth. The fixed bucket can be cleaned with a damp cloth, but ensure
that it is completely dry before using.
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Table of Contents
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs
in America, is credited
with reviving California’s
rich culinary heritage.
His cooking innovations,
a result of blending fresh
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other
trend-setting restaurants like Postrio in San Francisco, Chinois on
Main in Santa Monica, Vert and Trattoria del Lupo, and his latest creation,
Cut, a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs
can also share Mr. Puck’s talents through his cookbooks and, of
course, through his appliances!
3
Important Safeguards
1
Additional Safety Information
2
Before Your First Use
2
About Wolfgang Puck
3
Know Your Frozen Dessert maker
5
Assembling Your Frozen
Dessert Maker
7
Disassembling Your Frozen
Dessert Maker
8
Using Your Frozen Dessert Maker
8
Helpful Hints
9
Using Your Frozen Dessert maker
10
Recipes
11
Limited Warranty
22
Contact Information
Back
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Know Your Frozen
Dessert maker
On/Off Timer Dial
Temperature Display
Housing
Removable 1.5 Quart
Mixing Bowl
Mixing Bowl
Lid with
Ingredient Hatch
Grounded Power Cord
Mixing Paddle
Spatula
Measuring Cup
Control Panel
On/Off Timer Dial
Temperature Display
Photo may differ slightly from actual product
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Assembling Your Frozen
Dessert Maker
1
Important: Always place the Ice Cream Maker on a level flat
surface in order to achieve optimum performance from the built-in
compressor.
2
Before adding or removing parts or during cleaning, please be sure
the power cord is unplugged.
3
Place the paddle over the stem located in the removable 1.5
quart bowl.
4
Place the ingredients to be processed into the 1.5 quart removable
bowl.
5
Place the removable bowl into the housing of the compressor ice
cream maker.
6
Place the lid onto the housing by turning clockwise to the locked
position.
7
Plug the power cord into 120V AC outlet and turn the timer dial to
the desired setting.
Caution: To protect the compressor, avoid turning the timer on and off
frequently in a short time. Wait at least five (5) minutes before turning it
on again.
7
Disassembling Your Frozen
Dessert Maker
1
Remove the transparent lid by turning a quarter turn counterclockwise and lift straight up.
2
Grasp the handle of the removable bowl and lift straight up to
remove from housing.
3
Remove the dasher step from the removable bowl.
Using Your
Frozen Dessert Maker
1
Plug the cord into a 120V AC outlet.
2
Set the timer for 5 minutes longer than the desired setting of your
recipe and utilize this time to allow the removable and fixed bucket
to reach the most efficient temperature before adding ingredients.
3
After the first five minutes add your recipe ingredients to the
removable bowl. Never add warm or hot ingredients to the bowl.
Always start with a chilled recipe.
4
The recipes in this manual have been customized for this appliance. If
you are using recipes other than those found in this manual ensure
that you do no fill the removable bucket greater than half full.
Recipes will expand during the processing time.
5
Your transparent cover contains a opening that allows you to
add flavored syrups and or other ingredients such as nuts,
chocolate chips, raisins, etc. Do not add these ingredients until
halfway through the processing cycle and the ingredients have
begun to thicken. Do not add any ingredients with alcohol until the
end of the processing of ingredients as this will prevent your recipe
from reaching the desired consistency.
6
Most recipes will be completed within 30 – 60 minutes. Your
dessert maker housing has a temperature display that will let you
know the current temperature of your mixture. We have provided
a chart as a general guideline that shows the optimum temperature
for various mixtures. We recommend that you use the temperature
and not time as a guide of when to turn the motor off. If you desire a
different consistency record the temperature display once your
desired consistency has been reached for future reference.
7
Be sure not to exceed 60 minutes of total mixing time.
8
If your dasher motor stops mixing you have reached the optimum
consistency of your recipe. Immediately unplug the appliance from
the outlet to avoid damaging the dasher or motor.
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Helpful Hints
•
Do not store frozen desserts or drinks in the removable bowl.
Desserts and drinks will stick to the side of the removable bowl and
may cause damage. Store only in a plastic airtight container.
•
You can store the desserts frozen for a limited period, in a plastic
airtight container, however keeping it too long will reduce its quality
and flavor. After one or two weeks the structure of ice cream
deteriorates and the fresh taste is lost. Several rules should be
followed to store the desserts in a freezer:
o Maintain a minimum freezer temperature of 0° F.
o Mark the prepared date and type of dessert on the container.
o Do not refreeze and consume the desserts which have totally or
partly defrosted.
•
If adding fruit always do so after the base has begun to thicken,
usually after the first 15 minutes of processing. If the fruit is added
to the base while it is still in its liquid form it will prevent the base
from thickening to the proper consistency. Also, if using fresh fruit
that has not been cooked it will tend to become as hard as an ice
cube after it has been stored in the freezer. Smaller pieces of fruit
that have been precooked to eliminate some of the moisture
content are recommended.
•
If you want creamier ice cream use different types of cream or milk.
The higher the fat content of the base, the creamier your dessert will
be. Most restaurants use a specialty cream that contains 40% fat.
This can usually be found in specialty stores. Fat contents of various
dairy products are as follows:
Helpful Hints
•
The consistency of your ice cream upon completion is that of soft
serve. This is the same in the most expensive ice cream makers used
in restaurants. The difference is that restaurants (and manufacturing
facilities) use a “hardening cabinet” that blast-freezes the ice cream
is a much shorter time frame than a standard home freezer. To
achieve the same hardness simply transfer your finished ice cream to
an airtight container and store in your freezer for 1 hour.
•
You can make delicious slushies with this appliance by simply
pouring your favorite carbonated beverage in the removable bucket.
Do not attempt this with diet beverages as they will tend to freeze to
the side of the removable bucket causing your dasher motor
to become stuck.
o Manufacturing cream – 40% fat (specialty stores)
o Heavy Cream - 36%
o Light Whipping Cream - 30%
o Light Cream 18%
o Half and Half 1 1%
o Whole Milk 8%
•
Always make sure your sugar is completely dissolved, if it's not,
ice will form around the sugar crystal.
•
If the recipe you are preparing needs to be cooked on the stove
prepare it 24 hours in advance. This will allow you to store the base
in the refrigerator and have it properly chilled for processing.
•
Temperature and thickness of the base is the number one factor in
determining processing time. A well chilled base can be completed
in as little as 20 minutes
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Butter Pecan Ice Cream
Serves 6
INGREDIENTS
4 large eggs yolks
1/4 cup brown sugar, firmly packed
3/4 cup granulated sugar
1/2 cup unsalted butter
2 3/4 cups whole milk
1 3/4 cups heavy cream
1 cup pecan halves, toasted
METHOD
Recipes
1
Whisk the egg yolks, brown sugar, and _ cup of the granulated sugar
together in a medium bowl.
2
Cook the butter in a saucepan over medium heat until light brown
in color.
3
Strain the butter and slowly whisk it into the egg yolks.
4
In a saucepan, cook remaining sugar, milk, and cream over medium
heat, stirring occasionally, until almost simmering. Slowly whisk the
cream mixture into the eggs.
5
Return the mixture to the saucepan. Cook over medium heat, stirring
constantly with a heat-resistant spatula, until the custard reaches
175°F and lightly coats the spatula.
6
Strain the custard into a bowl and cool in an ice bath until room
temperature. Refrigerate for at least 4 hours or overnight.
7
Spin in ice cream machine setting timer to 60 minutes.
8
Spin until soft-serve consistency and at a temperature of
approximately 24°F. Remove and freeze for 3 hours to harden,
if desired.
9
Ice cream will keep in the freezer for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
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Cheesecake Ice Cream
Coffee Ice Cream
Serves 6
Serves 6
INGREDIENTS
INGREDIENTS
1 cup granulated sugar
4 ounces cream cheese, at room temperature
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 teaspoons lemon zest
1 1/2 cups heavy cream
3 graham crackers, crumbled
3 1/2 cups heavy cream
3/4 cup granulated sugar
1 cup whole coffee beans
METHOD
1
Heat the cream in a large saucepan until small bubbles appear
around the edge. Do not let the cream boil.
2
Remove from heat and add the sugar. Stir until sugar is dissolved.
Stir in the coffee beans. Cover and cool to room temperature, then
refrigerate overnight.
3
Strain out the coffee beans.
4
Spin in ice cream machine setting timer to 60 minutes.
5
Spin until soft-serve consistency and at a temperature of
approximately 24°F.
6
Remove and freeze for 3 hours to harden, if desired.
7
Ice cream will keep in the freezer for up to 3 weeks.
METHOD
1
2
In a mixing bowl, beat the sugar and cream cheese until smooth
and creamy. Beat in the egg and vanilla and set aside.
In a medium sauce pan, bring the milk to a boil. Slowly beat the hot
milk into the cheese mixture. Pour the entire mixture back into the
sauce pan and cook over low heat. Stir constantly with a whisk until
the custard thickens slightly. Remove from heat and pour mixture
through a strainer into a bowl.
3
Allow the custard to cool slightly, then stir in the lemon zest and
cream. Place mixture in refrigerator to cool for 2 hours.
4
Spin in ice cream machine setting timer to 60 minutes. Spin until
soft-serve consistency and at a temperature of approximately 24°F.
5
Remove and freeze for 3 hours to harden, if desired.
6
Ice cream will keep in the freezer for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
Courtesy Marian Getz, Wolfgang Puck Chef
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Easy Chocolate Truffle
Ice Cream
Easy Peach Ice Cream
Serves 6
INGREDIENTS
Serves 6
INGREDIENTS
2 cups heavy cream
1 1/4 cups good quality semi sweet chocolate pieces
1 teaspoon vanilla ice cream
2 tablespoons coffee liqueur, optional
A pinch of kosher salt
METHOD
1
In a microwave-safe bowl, heat cream until steamy, about 4 minutes.
2
Add chocolate to cream mixture and let stand for 1 minute to soften.
Whisk mixture until all of the chocolate has melted. Whisk in
remaining ingredients. Chill mixture for at least 2 hours (can be
overnight) in refrigerator then pour into metal pail.
3
Insert dasher (paddle) into metal pail, place plastic lid on top of pail
and lock in place.
4
Turn timer to 60 minutes. Check regularly for desired consistency.
Most recipes are at soft serve stage after 25 - 30 minutes and at a
temperature of approximately 24°F. Motor will start to change
sounds when mixture is as firm as possible.
2 1/2 cups fresh peach pulp
2/3 granulated sugar
2 teaspoons fresh lemon juice
1 cup heavy cream
METHOD
1
Combine all ingredients in mixing bowl.
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into metal pail.
3
Insert dasher (paddle) into metal pail, place plastic lid on top of pail
and lock in place.
4
Turn timer to 60 minutes. Check regularly for desired consistency.
Most recipes are at soft serve stage after 25 - 30 minutes and at a
temperature of approximately 24°F. Motor will start to change
sounds when mixture is as firm as possible.
5
Turn timer to OFF and remove lid and dasher.
6
Twist pail gently and pull out by the handle.
7
Scrape mixture into freezeable container and freeze for 3 hours
for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
5
Turn timer to OFF and remove lid and dasher.
6
Twist pail gently and pull out by the handle.
8
7
Scrape mixture into freezeable container and freeze for 3 hours
for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
Times for churning are approximate and vary depending on intial
starting temperature and type of mixture.
9
There are no stabilizers or emulsifiers in these recipes. Some
separation in the finished product is normal after the first day of
storage in the freezer.
8
Times for churning are approximate and vary depending on intial
starting temperature and type of mixture.
9
There are no stabilizers or emulsifiers in these recipes. Some
separation in the finished product is normal after the first day of
storage in the freezer.
Courtesy Marian Getz, Wolfgang Puck Chef
Courtesy Marian Getz, Wolfgang Puck Chef
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Easy Vanilla Ice Cream
Honey Ice Cream
Serves 6
Serves 6
INGREDIENTS
INGREDIENTS
3/4 cup whole milk
2 cups heavy cream
1/3 cup granulated sugar
1 cup milk
2 cups heavy cream
4 egg yolks
1/2 cup honey (1/2 to 3/4 cup)
METHOD
1
In a saucepan, combine the milk, cream and sugar. Cook over
medium heat, stirring occasionally, almost simmering.
2
Transfer to a bowl and cool over an ice bath until room temperature.
Cover and place in refrigerator for 4 hours or overnight.
3
Spin in ice cream machine setting timer to 60 minutes.
4
Spin until soft-serve consistency and at a temperature of
approximately 24°F.
5
Remove and freeze for 3 hours to harden, if desired.
6
Ice cream will keep in the freezer for up to 3 weeks.
METHOD
1
In a large, heavy saucepan, bring the cream and milk to a boil.
2
In a large stainless steel bowl, whisk the egg yolks together. While
whisking the yolks, gradually pour in the heated cream mixture. Pour
the entire mixture back into the saucepan and cook over medium
heat, stirring frequently with a wooden spoon until the mixture has
thickened into a custard thick enough to coat the back of the spoon.
3
Remove the custard from the heat and stir in the honey to taste.
(Different types of honey will have stronger or sweeter flavors
than others.)
4
Transfer the mixture to a clean bowl, cover with plastic wrap and
place in the refrigerator to cool for 2 hours. When the mixture has
cooled, pour it through a fine strainer into the metal bucket.
5
Spin in ice cream machine setting timer to 60 minutes
6
Spin until soft-serve consistency and at a temperature of
approximately 24∞F
7
Remove and freeze for 3 hours to harden, if desired
8
Ice cream will keep in the freezer for up to 3 weeks
9
To serve, scoop the sorbet into attractive dessert bowls.
Garnish with a drizzle of honey, if you like.
Courtesy Marian Getz, Wolfgang Puck Chef
Courtesy Marian Getz, Wolfgang Puck Chef
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Mint Tea Sorbet
Ruby Red Grapefruit Sorbet
Serves 6
Serves 6
INGREDIENTS
INGREDIENTS
2 cups sugar
1 cup water
3 cups strongly brewed mint tea
2 sprigs fresh mint, plus more for garnish (2 - 3 by taste)
Fresh lemon juice
10 Ruby Red grapefruits
2/3 cup granulated sugar
A few drops of red food coloring, optional
METHOD
METHOD
1
Zest 5 of the grapefruits. Juice all of the grapefruits. Strain the juice
to remove seeds.
2
In a bowl, stir together the zest, juice and sugar. Taste carefully and
adjust sweetness if needed. Add coloring if desired. Strain to remove
the zest, if desired. Chill mixture until very cold.
3
Spin in ice cream machine setting timer to 60 minutes.
4
Spin until of soft-serve consistency and at a temperature of approximately 24°F.
1
In a saucepan, combine the sugar and water. Bring to a boil over
high heat, then reduce the heat and simmer just until the sugar has
dissolved completely, stopping before the syrup changes color.
Remove from heat and let cool to room temperature.
2
Put the brewed mint tea in a nonreactive bowl or pitcher. Add the
fresh mint sprigs, crushing them lightly in your hand, and leave them
to steep in the tea for 30 minutes.
3
Remove and discard the mint sprigs. Stir in the cooled sugar syrup,
which will make a mixture that tastes very sweet. Stir in lemon juice
to taste.
5
Remove and freeze for 3 hours to harden, if desired.
6
Sorbet keeps covered and frozen for up to 3 days.
4
Place mixture in fridge for at least 2 hours to cool.
Courtesy Marian Getz, Wolfgang Puck Chef
5
Pour mixture into metal bucket and place bucket in ice cream maker.
6
Spin in ice cream machine setting timer to 60 minutes.
7
Spin until soft-serve consistency and at a temperature of
approximately 24∞F
8
Remove and freeze for 3 hours to harden, if desired.
9
Ice cream will keep in the freezer for up to 3 weeks
10 To serve, scoop the sorbet into attractive dessert bowls. Garnish
with fresh mint sprigs.
Courtesy Marian Getz, Wolfgang Puck Chef
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Tart Lemon Lime Frozen Yogurt
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.
Serves 6
INGREDIENTS
The zest from 1 lime
The zest from 1 lemon
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
1 cup half and half
1 cup plain Greek style yogurt
1/2 teaspoon pure vanilla extract
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.
METHOD
1
Whisk ingredients together in a bowl until smooth. Chill mixture for
4 hours or until very cold.
2
Pour into the metal pail and place in ice cream maker. Insert dasher
(paddle) into pail and add lid.
3
Turn timer to 60 minutes.
4
Check regularly for desired consistency. Most recipes are at
soft-serve stage after 25 - 30 minutes and at a temperature of
approximately 24°F. Motor will start to change sounds when
mixture is as firm as possible.
5
Turn timer OFF and remove lid and dasher.
6
Twist pail gently and pull out by the handle.
7
Scrape mixture into freezable container and freeze for 3 hours
to harden.
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.
Courtesy Marian Getz, Wolfgang Puck Chef
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