Sunbeam Gelateria GL8200, Instruction Booklet

Page: 11 / 28

9
• The time taken to make a frozen dessert
will depend on the ambient temperature of
a room, the appliance and the temperature
of the ingredients added to the removable
cylinder. As a general rule, the cooler these
elements, the faster the frozen dessert
making process. The ice-cream making
process generally takes between 25-55
minutes.
• When following recipes that require the
mixture to be pre-cooked, it is best to
prepare the mixture a day in advance. This
will allow the mixture sufficient time to
cool and expand.
• When preparing dessert mixtures that do
not require pre-cooking, always use an
electric mixer for maximum aeration.
• Foods such as cream, sugar, eggs and milk
are often the key ingredients in any ice-
cream mixture. They may be substituted
with similar ingredients to suit your taste
and dietary requirements. For example,
different varieties of cream may be used,
which will produce varying flavours and
textures.
• Due to an increase in volume during
preparation, the maximum amount of
liquid mixture should not exceed 850ml.
However, sorbets do not expand as much
therefore can be up to 900ml. If using your
own recipes, adapt the volume of mixture
to these amounts. This 850ml will create
approximately 1 Litre.
• Alcohol inhibits the freezing process. If
adding alcohol to a recipe, add when the
mixture is almost frozen. The best way to
judge this, is when the mixture reaches the
top of the cylinder.
• The flavour of a sorbet will depend greatly
on the ripeness and sweetness of the fruit
and/ or juice. If a fruit is too tart, add a
little extra sugar in the sugar syrup: if the
fruit is very ripe, decrease the sugar in the
sugar syrup a little. Remember that once
frozen, your recipe will not be quite as
sweet as the original mixture.
• The consistency of the ice-cream/sorbets
will be a spoonable consistency when
finished. We recommend however placing
mixture in the freezer for a further 2 hours
before serving if using ice-cream cones.
• Artificial sweeteners may be used as a
substitute for sugar, but must be added
to cool or room temperature mixtures. If
the recipe calls for sugar to be dissolved
over heat and you wish to use an artificial
sweetener, then you should omit this
process. Simply stir the sweetener into the
cool mixture until dissolved.
• We recommend that you should use
an artificial sweetener that is in equal
proportion to sugar.
• When storing your frozen dessert, ensure
the container is no larger than 1 Litre and
well sealed. This will prevent ice crystals
forming inside the container.
• Frozen desserts may be stored in the
freezer for up to 2 weeks.
• If serving from the freezer, allow the
ice-cream to sit out at room temperature
for 5-10 minutes; this will make serving
easier.
Handy Hints