11
12
Care
&
Cleaning
• Always turn the power off and remove the
plug from the power outlet after use and
before cleaning.
• Wash the freezer canister in warm soapy
water. This can be done if the unit is
still partially frozen; it will not damage or
crack the unit. However, if the unit is still
practially frozen you must dry immediately
as the water will start to freeze inside the
unit. Be sure to rinse and dry thoroughly.
Do not use abrasive scouring pads, powders
or cleaners.
NOTE: Never replace the freezer canister in
the Freezer if it is still wet.
• Pouring Hole Cover, Paddle and Top and
Bottom Canister Latches may be placed
on the top shelf of the dishwasher. Paddle
Extender may be placed in the cutlery tray
of dishwasher.
• The Motor Unit can be cleaned by using a
damp cloth.
NOTE: Never immerse Motor unit in water.
• Do not use sharp objects or utensils
inside the freezer canister. Sharp objects
will scratch and damage the inside of
the freezer canister. A plastic, wooden
or rubber spoon, or spatula, may be
used when the appliance is in the ‘OFF’
position.
Tips
to
making
custard
based
ice
-
cream
A traditional creamy ice-cream is made from
a custard base. Here are some steps to help
you achieve perfect custard every time.
• Make sure the eggs are fresh and are at
room temperature.
• Have your ingredients measured out and
ready so that you are not leaving anything
waiting.
• Using a wire whisk or electric hand mixer,
beat the egg yolks and sugar in a large
deep bowl for about 3-4 minutes or until
light and creamy. The colour will go quite
light.
• Place the milk/cream required for the
recipe in a saucepan.
• Heat the milk mixture on a low/medium
heat until the mixture looks like it is
almost about to boil. A good guide is when
little bubbles start to appear around the
edges of the milk. Be careful not to boil.
Should you boil the milk you will need to
start again.
• Using a wire whisk, whisk the hot milk
mixture gradually into the egg mixture
making sure that the two are well
combined.
• Return the mixture into a clean saucepan
and cook over a low heat, stirring
constantly with a wooden spoon. The
custard mixture is ready when it thickens
and coats the back of a spoon. To test this
place the wooden spoon into the custard
mixture then turn the spoon over. Run your
finger once down the back of the spoon. If
the custard is thick enough it will keep the
finger mark, if it is still runny the mixture
will either not grab onto the back of the
spoon and look very thin or the finger mark
will not stay.
• If the mixture separates or curdles then
heat is too high.
• Do not leave the custard unattended while
cooking.
• The custard will take anywhere from 5-15
minutes to thicken depending on the type/
size of saucepan used. It is best to use a
low heat as different stove types will vary
greatly in heat.
• Once the custard has thickened, transfer
the mixture into a heat proof bowl. Allow
the mixture to cool before placing into
the refrigerator, cover and chill for several
hours before use.
