HOW TO OPERATE
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1. Chill the canister in the freezer for 2–3 hours prior to use.
DO NOT leave
the canister inside the freezer for more than 6 hours.
2. Prepare ingredients per your recipe instructions.
3. Pour the prepared ice cream mixture into the chilled canister.
DO NOT fill
more than ⅔ full.
4. Insert the spatula and make sure the bottom of the spatula is fixed in the
center of the bottom of the canister.
5. Place the lid on the canister and put the canister down into the bucket.
Make sure the canister engages the cone in the center of the bucket.
6. Align the motor housing with the spatula gear and the holes for the
locking tabs on the rim of the bucket.
7. Carefully lower the housing downward so the locking tabs and the spatula
engage.
8. Turn the housing counterclockwise to lock it into place.
9. Fill the bucket with ice all around the canister (each batch should take
about 5–6 lbs. of ice).
10. Add 1–2 cups of rock salt to the top of the ice inside the bucket.
11. Plug the power cord into an electrical outlet. The canister will begin to
churn and the spatula will stay still.
12. As the ice melts down by 2–3 inches, add more ice and more rock salt
into the bucket.
13. Allow the ice cream maker to churn for about 45 minutes.
14. If the motor stops prematurely, unplug the power cord and break up any
blockage in the bucket or in the canister and restart.
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