9
ENGLISH
•
Fresh ice cream tastes best. It may become
tasteless after several days of storage.
•
Ice cream consistency depends on the ingre-
dients used, their temperature before ice
cream making and the ambient temperature.
•
Some recipes require premade mixture for ice
cream. In this case make the mixture at least
1 day in advance. This allows the mixture to
cool down completely; if it is not cool enough,
the mixture may not harden.
•
Store the ice cream at the temperature of –
18°С.
•
The shelf life of ice cream containing uncooked
ingredients is no longer than one week.
•
Ice cream containing raw eggs should not
be consumed by children, pregnant women,
eldery and sick people.
•
As the ice cream absorbs foreign smells eas-
ily, always keep it in a sealed container sepa-
rately from other food.
•
Do not disrupt the tightness of the bowl
and do not heat it.
CLEANING AND CARE
–
Switch the unit off and unplug it before clean-
ing.
–
Disassemble the ice cream maker. To do this,
turn the lid (3) counterclockwise, remove the
spatula (6), slide the motor unit (1) off the lid
and remove the axis (4).
–
Do not use abrasives or hard brushes to clean
the unit.
–
Wash the removable parts with warm water and
a neutral detergent, rinse and wipe them dry.
–
Wipe the motor unit (1) with a damp cloth first,
then wipe with a dry soft cloth.
ATTENTION! To avoid electric shock, do not
immerse the motor unit (1), power cord or
power plug into water or other liquids.
RECIPES
Custard ice cream
Ingredients:
Egg yolk – 2 pcs.
Powdered sugar – 60 g
Milk (fat content no less than 2.5%) – 125 ml
Cream 33% – 125 ml
Vanilla extract to taste.
•
Beat up the yolk with sugar in a separate
bowl.
•
Boil the milk and cool it down a little.
•
Add milk to the egg mixture and whisk thor-
oughly.
•
Place this mixture into a casserole and put on
a small fire.
•
Stir until the mixture becomes thick.
•
Cool the mixture down before use.
Yogurt ice cream with raspberry
Ingredients:
Fresh raspberry – 150 g
Powdered sugar – 60 g
Natural yogurt – 200 ml
•
Mash the raspberry with a blender and then
sieve it to remove the stones.
•
Add powdered sugar and yogurt, stir thor-
oughly.
•
Use as intended.
TROUBLESHOOTING
PROBLEM
POSSIBLE CAUSES
Ice cream is too
soft
•
The bowl is not cold enough (cool the bowl down for at least 8 hours at -18°С).
•
The temperature of the freezer is not low enough. The ice cream freezes at the
temperature from – 18°С.
•
Excessive quantity of ingredients. Volume of the ingredients should not exceed
350 ml.
•
The ingredients are not cold enough.
•
Ice cream making was not started within 15 minutes after removing the bowl
from the freezer.
•
The freezer door was opened too often during the ice cream cooling.
The paddle
rotating is
stopped but the
ice cream is not
ready yet.
•
The fillings (chocolate crumbs, nuts) were added too early. Add the fillings
5 minutes after starting the operation or directly before freezing.
•
The fillings are too big. Grind the fillings thoroughly.
•
Excessive quantity of fillings.
MW-1441.indd 9
19.03.2014 11:57:00
