Helpline No. UK/Northern Ireland 0800 328 6020 Rep. Ireland 00800 4467 5888
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Model Number: GT-EM-02
7
Important hygiene information
Ice cream is an ideal culture medium for salmonella. Therefore particular hygiene is
required for preparing ice cream.
Raw eggs are the main source of salmonella. Fresh, raw eggs frequently contain
salmonella in a very small quantity. However, with longer storage or insuf
fi
cient cooling,
salmonella can multiply rapidly.
Salmonella can also multiply in the prepared ice cream mass or thawing ice cream.
Please ensure you follow these hygiene tips:
•
For people with weak resistance (e.g. small children, older or sick people), you should
prepare recipes without raw egg.
•
For ice cream recipes with raw egg, always use fresh eggs and store these in the
refrigerator.
•
When preparing ice cream, ensure that all working equipment is absolutely clean.
•
Immediately put the prepared ice cream mass into the refrigerator and do not keep it
there for longer than 24 hours.
•
You should consume the
fi
nished ice cream immediately. You can keep ice cream with
fresh ingredients in the freezer at a maximum of -18°C.
•
Thawing or thawed ice cream must never be re-frozen.
•
Clean the Ice Cream Maker and all work equipment thoroughly after preparing ice
cream.
