Deni 5530 manual Hints and Tips, Troubleshooting

TROUBLESHOOTING

■ICE CREAM DID NOT BECOME A SOFT CUSTARD

The canister must be frozen properly. Check the temperature in your freezer. Make sure it is -10°C/+3°F or below. If the freezer is above this temperature and cannot be changed, ingredients should be as cold as possible. Put mixture in the freezer for at least 1-2 hours until the mixture starts to crys- tallize.

■UNIT STARTED THEN STOPPED

The motor of the unit may be overheated. Give the machine 15 minutes to cool down then turn the motor top back on.

Placing the Speedee Freeze canister in a deep freezer may cause the ingredients to become too firm for the motor to work properly. It may be helpful to leave the canister out for 5 minutes before pouring in the ingredients.

Placing ingredients in the canister before turning the unit on, may cause ingredients to freeze to the bottom of the canister and stop the machine. Always turn the machine on before pouring in ingredients.

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Hints and Tips

■Read all the instructions and save for future reference.

■Chill all recipes before pouring in the ice cream maker.

■Flavors should be more pronounced before freezing.

■For better results drain your yogurt.

■We do not recommend adding chopped or chunky ingredients into the soft serve dessert until after dispensed, because it may clog the machine.

■For pre-cooked recipes, make the mixture one day before. This will allow it to cool completely and increase in volume.

■Recipes that do not require cooking are best made with an electric mixer to increase the mixture’s volume.

■Cream, sugar, eggs, and milk are the most common ingredients in ice cream. Substitutions with similar ingredients may be used depending upon your prefer- ence. For example, any type of cream can be used, however, there will be a difference in color, texture and flavor. The richer the cream you use, the richer the results. Heavy cream contains about 36% fat, which is the richest. Whipping cream, coffee (light) cream and half-and-half contain approximately 30%, 18%, and 10% of fat respectively.

■4 oz. of egg substitute is equivalent to two eggs.

■When adding or using eggs in any of our recipes we