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54
ICE CREAM MODE
To make ice cream, select and press the (B) Ice Cream button. The thermoelectric system
will begin to cool the mixture inside the mixing chamber. When the mixture reaches a
temperature of 2°C, the mixing paddle inside will begin to churn the mixture. The
churning will continue for approximately 40 minutes. When the mixture reaches the
proper temperature, the machine will stop, and the buzzer will sound, indicating that your
ice cream is ready. Press the (B) Ice Cream button to end the processing cycle, and the
Ice Cream indicator light will stop flashing. Your ice cream is ready to serve, or it may be
transferred to a freezer safe container and stored in the freezer to enjoy later.
CHECKING DURING CYCLE
If you wish to check the progress of your mixture before the processing is complete, press
the (C) Motor Stop/Start button to stop the motor, and then you may open lid. To continue
processing, replace lid and press the Motor Stop/Start (C) again to resume churning.
TIMING
The duration of the processing cycle can change, depending on several factors:
- temperature of mixture
- ambient temperature where appliance is situated
- frequency that you open lid
- program that you choose (sorbet takes less time than ice cream)
NOTES AND TROUBLESHOOTING
• The function of this unit is handled by a microprocessor that is controlled by the
function buttons on the control panel.
• When the motor is running, the motor indicator light (G) will illuminate a solid light.
• The motor in the lid is equipped with a self-protection override circuit. If the mixing
paddle cannot work because of resistance or another problem, the motor indicator light
(G) will begin to flash.
• When the motor is stopped, the motor indicator light (G) will turn off.
• The power indicator light (D) will illuminate a solid light when the power
supply is correctly connected.
• If there is a problem with the power supply or power to the unit, the power indicator
light (D) will begin to flash, indicating that the machine may require service. Please contact
the Customer Service department for further assistance.
• Lid power contact points (9) must be kept clean in order for the power mixing lid to
operate properly. If mixture comes in contact with this area, wipe away promptly with a
damp cloth. Also ensure that contact points on underside of power lid are kept clean.
• Lid must be firmly closed to ensure the power contact points on the base are aligned
with the contact points on the underside of power lid. Failure to align points will result
in motor not working.
CLEANING AND MAINTENANCE
• Remove cord from base before cleaning.
• Remove mixing paddle from power lid and wash in warm soapy water. Dry thoroughly
with soft cloth.
• Do not immerse power lid or base in water! Use a damp cloth with mild dish detergent
only and gently wipe the lid and mixing chamber until all traces of food product are
removed. Do not use abrasive scouring pads or harsh cleaning products. Do not use
chloride on stainless steel mixing chamber. Dry with soft cloth to prevent scratching of
brushed metal interior and of plastic housing. Clean machine as soon as possible after
processing, to avoid food material from drying.
• Remove cord from base when unit is not in use.
• It is very important to regularly check the fan air intake (7) and fan air output (8) areas
and clean any dust accumulating in these areas. Failure to do so will result in reduced
cooling capability of the thermoelectric system.
• Do not use spray dispensers to apply water or cleaning products onto unit, as mist may
enter system, causing mechanical problems.
SUGGESTED INGREDIENTS
Main Ingredients: heavy whipping cream, sugar
Added Flavors: fruit or fruit juice, cocoa or chocolate paste, peanut butter, coconut,
coffee, different extracts to flavour
BASIC RECIPES
• For best results, always use heavy whipping cream. You may substitute with milk or half
& half cream, but this will result in a thinner mixture increasing the mixing time necessary.
• To prevent overflow, fill the mixing chamber only 2/3 full. If your mixture is very foamy
and creamy only fill to 1/2, when the mixture is watery fill to 2/3 . This gives more air
room for better blending and creamier ice creams.
VANILLA
1-1/2 cups heavy whipping cream, 1/3 cup sugar, 2 tsp. vanilla extract.
Mix all ingredients together in a large bowl together until sugar dissolves.
CHOCOLATE
1-1/3 cups heavy whipping cream, 1/4 cup cocoa, 1/4 cup sugar, 1-1/4 tsp. vanilla extract,
pinch salt.
Mix dry ingredients together in a large bowl. Add cream and stir together until sugar
dissolves.
STRAWBERRY
1 cup heavy whipping cream, 1/2 cup ripe strawberries, 1/4 cup sugar, pinch salt, 1 tsp.
vanilla extract
Remove stem, wash and slice strawberries. Add sugar to berries and let rest 1 or more
hours to help extract juice. Puree berries in blender or food processor. Mix berries and
cream together, stir thoroughly. Add remaining ingredients and mix well.
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