4
5
ADDING INGREDIENTS
In general, ingredients such as chips and nuts should be added about 5 minutes before the recipe
is complete. Once the dessert has begun to thicken, add the ingredients through the ingredient
spout.
To add a chocolate swirl to ice cream, gelato or frozen yogurt, drizzle in hot fudge or melted
chocolate. The melted chocolate will harden once it makes contact with the freezing ingredients
so add it in a slow drizzle to ensure that it does not clump.
SAFETY FEATURE
Cuisinart
®
Gelateria™ Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker is equipped with
a safety feature that automatically stops the unit if the system overheats. This may occur if the
dessert is extremely thick, if the unit has been running for an excessively long period of time, or if
added ingredients (nuts, etc.) are in extremely large pieces. Remove ingredients to serve or store,
press the Start/Stop, begin the process again, if making another cycle.
CLEANING, STORAGE AND MAINTENANCE
Cleaning
Clean the freezer bowl, mixing arm and lid in warm soapy water. DO NOT PUT FREEZER BOWL
IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVE CLEANSERS OR IMPLEMENTS. Wipe
motor base clean with damp cloth. Dry all parts thoroughly.
Storage
DO NOT put freezer bowl in freezer if bowl is wet. DO NOT store lid, mixing arm, or base in
freezer.
Maintenance
Any other servicing should be performed by an authorized service representative.
Troubleshooting
•
Problem:
The incorrect function was selected.
•
Solution:
Reset the unit by pressing the Start/Stop button twice.
•
Problem:
The unit is beeping every few minutes.
•
Solution:
Press the Start/Stop button, the process has completed.
•
Problem:
The time will not adjust by pressing the arrows.
•
Solution:
Once the Start/Stop button is selected and the processing
begins, time cannot be adjusted. To reset the unit, press
Start/Stop.
•
Problem:
The unit stopped running.
•
Solution:
Recipe is either complete, or load was too heavy. Press
Start/Stop and let unit cool.
•
Problem:
Finished recipe is too thin.
•
Solution:
Place freezer bowl back in the freezer.
(Re-evaluate ingredients
and/or bowl temperature.)
•
Problem:
Cannot select desired settings.
(e.g. cannot adjust timer while running)
•
Solution:
Unplug the unit, and start over.
RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen desserts.
You may create or use recipes of your own, as long as bases yield 2 quarts (1.89 L)
or less.
RECIPE TIPS
• For optimum consistency, chill all mixtures for a minimum of 2 hours or up to 3
days. Always re-whisk the mixture after chilling to be sure all ingredients are well
combined. While chilling the mixture is not required, resting it in a chilled environ-
ment helps bind the ingredients together, and prevents any ice or fat crystals
from forming during the freezing process.
• Some recipes use precooked ingredients. For best results, the precooked mixture
should be chilled overnight or chilled over an ice bath before using. To make an
ice bath, fill a large container with ice and water. Place saucepan or other con-
tainer into the ice bath. Cool precooked ingredients completely.
• You may substitute lower-fat creams (e.g., half and half) and/or milk (reduced fat
or low fat) for heavy cream and whole milk used in many recipes. However, keep
in mind that the higher the fat content, the richer and creamier the result. Using
lower-fat substitutes may change the taste, consistency and texture of the des-
sert. When substituting, be sure to use the same volume of the substitute as you
would have used of the original item. For example, if the recipe calls for 2 cups
of cream, use a total of 2 cups of the substitute (such as 1 cup cream, plus 1 cup
whole milk).
• You may substitute artificial sweeteners for sugar. Stir the mixture thoroughly to
dissolve the sweetener. See our recipe suggestions on page 14 for a guide.
• If a firmer consistency is desired, after churning transfer to an airtight container
and place in freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
• When making sorbet, be sure to test the ripeness and sweetness of the fruit
before you use it. The freezing process reduces the sweetness of the fruit so that
it will taste less sweet than the recipe mixture before churning. If the fruit tastes
tart, add additional sugar to the recipe. If the fruit is very ripe or sweet, reduce
the amount of sugar in the recipe. Use our sorbet recipes beginning on page 22
as a guide.
• Make sure the mixing arm and lid are in place before turning on machine.
