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EN
7
fresh unheated ingredients remember that the colder your
mixture is, the faster the ice cream freezes and the better
the results.
• As the mixture will increase in volume during preparation,
do not exceed total quantity of ingredients - 1 kg for sorbets
and 1 litre for ice cream - and do not exceed maximum level
mark on Fig. 8.
Assembling the ice cream maker
• Make certain the appliance is unplugged and start assembling
the components. When removing the bowl from the freezer,
take care to protect your hands with a towel or oven gloves
to prevent freezer burn.
a) - Place the frozen cooling bowl in the lower ring.
(Fig. 4).
- Holding it by its handles, lift up the ring then turn it
until it gets to the notches: and click, its attached.
- Take the upper ring and whilst still holding the lower
ring by its handles, clip it in place (align the arrows on
the upper ring with the handles on the lower ring).
(Fig. 4).
b) Secure the motor unit to the lid and fit the paddle into
the motor unit (Fig. 5). Make certain the motor unit is
securely attached.
c) Place the lid (with the motor unit positionned at the
back) on the bowl and turn slightly clockwise to lock it
(Fig. 6). Make certain that the 4 notches are properly
engaged.
Churning the ice cream
• Connect the ice cream maker and run it immediately
before pouring in the mixture so the paddle turns, otherwise
the mixture will freeze onto the sides of the cooling container
immediately and the paddle will not turn.
• Once your appliance is running, pour the mixture through
the filling opening. (Fig. 7).
• Other ingredients can be added through the opening in the
lid (chocolate chips, small sweets, dried fruit, chopped nuts)
The paddle will
stir your
mixture
regularly so
that bowl is
uniformly cold
from its walls to
its centre. This
is to make sure
that air gets
into the dessert
(expansion) and
prevents the
formation of
crystals,
allowing you to
produce a
dessert which is
nice and
creamy.
TE_SORBETIERE_NORD_EN_2551162_NORD 23/02/12 09:18 Page7
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