TE_SORBETIERE_NORD_EN_2551162_NORD 23/02/12 09:18 Page7
fresh unheated ingredients remember that the colder your mixture is, the faster the ice cream freezes and the better EN 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.
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.
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)
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