Whynter ICM-15LS instruction manual Troubleshooting, Problem Possible Cause Solution

TROUBLESHOOTING

Many common ice cream maker problems are easily resolved. Try the troubleshooting suggestions below to see if the problems can be resolved before having to contact the service department.

Problem			Possible Cause	Solution
Ice cream maker			Mixture is too hard	Power off the unit and wait for the mixture
churning blade not				to be softer
working
			Room’s ambient temperature is too	Choose a well-ventilated area with
			high	temperatures above 60°F (16°C) and
Ice cream	maker	does		below 90°F (32°C)
			Ice cream mixture temperature is too
not freeze
			warm	Use refrigerated mixture and fill the bowl
			The volume of the mixture is more than	to 3/4 full and run it for 50 - 60 minutes
			required measurement
			Ingredients are warm or at room	Use refrigerated mixture and fill the bowl
			temperature before it was processed	to 3/4 full and run it for 50 - 60 minutes
Ice cream	is not	firm	The ice cream maker lid was opened	Refrain from opening the lid many times
			and closed too many times during the
enough
			freezing process.
			The freezing bowl has a thick coating	After washing, dry completely prior to
			of ice on the walls.	placing back in ice cream maker.
			Too much mix-in ingredients are
Ice cream maker stops			added causing the paddle to jam	Wait until ice cream mixture is thicken or
churning before ice				frozen before adding ingredients
cream is ready			Mix-in ingredients, such as chocolate
			chips or chopped nuts, added too soon
			Low-fat ice cream is being made	Use whole milk or buttermilk instead of
				nonfat milk
Ice cream too icy			Too much water in the mixture	Put the sugar on the fruit and let it melt in
				the fruit's juices instead of using syrup
			Sugar in the mixture is not dissolved	Make sure sugar is well-dissolved

Some user tips for your ice cream maker:

∙Our aluminum freezing bowl is approved for food safety. Since aluminum can react to acidic solutions, the recommendation is to not store acidic foods in the freezing bowl for long periods. We recommend removing any acidic frozen desserts from the freezing bowl and store them in plastic containers.

∙Please note that our ice cream makers are a self-contained, compressor operated unit which no pre-freezing and salt required. All you need to do is to put the refrigerated mixture into the removable bowl and the unit will freeze the mixture.

∙Optional: Freeze newly-made ice cream for about 4 hours before serving. This is also known as "ripening”

9