6
Pour ingredients according to the selected recipe into the bowl. Chilled ingredients work better.
Do not pour warm ingredients into bowl and do not overfill because ice cream will almost
double in size as you mix it.
7
Start the chilling process by pressing the ON/OFF button (11)
. PLEASE NOTE: The
machine is equipped with a refrigeration safety device so the compressor and churner
will start a few minutes after the machine has started
. The chill light (14) will illuminate
when the chilling process starts and the paddle starts churning. You should not need to press
the mix button (12) unless you want to stop churning or restart churning during operation.
8
The display will show the countdown from 50mins which you can adjust (10) depending on
the quantity and recipe. When the ice cream has reached the correct consistency, the paddle
will slow down until it locks up. At this point, stop the blade by pressing the mix button, even
if the countdown has not finished, and remove the paddle to prevent it freezing in the mix.
The dessert will continue to chill while left in the bucket so if you are making soft
desserts like yoghurts or sherbets make sure they do not become too hard.
9
When the set time has elapsed to ‘0’ on the timer display, the buzzer will beep, alerting you
that the dessert is done. Remove the lid/churn motor assembly and check the ice cream. If it
is ready shut off the main power switch and remove the ice cream using plastic or wooden
utensils, never metal, to avoid damaging the bowl.
10
If your mix is not ready just press the timer to extend the mix period.
WARNING: the mixing
time can only be adjusted while the paddle is operating.
The machine will still continue
to chill your dessert after the mixing is finished but cuts off automatically after 70 minutes of
continued use as a safety feature.
11
The chilling phase can be started again by pressing the On/Off button. Chocolate chips,
raisins, sesame seeds, ground almonds and other ingredients may be added via the small
window (L) during the preparation phase. For alcoholic desserts and cocktails a-dd alcohol
or liquers only at the end of the preparation phase otherwise the chilling process is delayed.
12
When ice-cream is ready, it should be consumed within 20 minutes or stored in a freezable
container in the freezer.
You can place the whole aluminium bucket in the freezer
temporarily and make another batch in the cooling cylinder (D) without the bucket. Just
be aware that you will need to clean out the cylinder carefully with a cloth, NOT under
running water. Also, do not store the bucket in the freezer for more than a few days.
13
There will be a variation in the time it takes for a batch to freeze depending on the amount and
on the temperature of ingredients used. If you want quicker results, use less ingredients and/or
refrigerate them before use. Soft ice cream, sorbets and the like will take as little as 25
minutes.
Summary of Contents for Gele
Page 1: ...INSTRUCTION MANUAL for ...
