Dépannage, Problème, Cause POSSIBLE/SOLUTION

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Dépannage

PROBLÈME

La crème glacée n’est pas assez ferme ou le barattage se poursuit après 60 minutes.

La sorbetière interrompt le cycle de barattage avant que la crème glacée ne soit prête.

CAUSE POSSIBLE/SOLUTION

•Le bol isotherme n’est pas congelé correctement (une nuit entière est recommandée).

•La température du congélateur est trop élevée. La congélation de la crème glacée s’effectue à une température de -12 ° à -10 °C (10 ° à 14 °F). La formation de la crème glacée ne peut se produire si la température du congélateur n’est pas à -18 °C (0 °F).

•Trop grande quantité de mélange dans le bol isotherme. Remplissage maximal : 1 litre.

•Ingrédients chauds ou à la température de la pièce.

•Lebol isotherme a été exposé à la température de la pièce plus de 5 minutes avant son utilisation.

•Ouvertures et fermetures de porte du congélateur trop fréquentes pendant le processus de congélation.

•Une importante couche de glace recouvre les parois du bol isotherme. Après le nettoyage, assécher complètement avant de remettre au congélateur.

•Les ingrédients comme les pépites de chocolat ou les noix hachées ont été ajoutés prématurément. Attendre 15 minutes après le début du barattage de la crème glacée ou jusqu’à épaississement du mélange et le début de la congélation avant d’ajouter d’autres ingrédients.

•Le coincement de la palette est provoqué par l’ajout d’ingrédients trop gros. Hacher les noix et autres ingrédients avant de les ajouter.

•Ajout d’une trop grande quantité d’ingrédients. Ajouter une tasse ou moins d’ingrédients.

68320 specifications

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