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dishwashing detergent.
These
parts are not dishwasher-safe.
4. Wipe off the compressor housing
with a damp cloth.
5. Dry all parts thoroughly with a soft
cloth before reassembly.
RECIPES: GENERAL INFORMATION
In the following you find some general
information for the preparation of ice
cream as well as some basic recipes.
You will find a lot of good cooking
books in good bookstores. Please adapt
the quantities always to the maximum
filling quantity of the ice bowl.
The ice cream smells best when it is
fresh. Homemade ice cream does not
contain any conserving agents and is
thus provided for immediate use.
If you want to store the ice cream for
some time, you should add 20 g ice
cream base which avoids the formation
of big ice crystals. In Germany the ice
base (Eisbasis) is available under the
following address in Germany:
Hobbybäcker-Versand - Inge Pinzer
Am Mühlholz 6 – D-89287 Bellenberg
Tel. 0 73 06/92 59 00
Fax 0 73 06/92 59 05
Internet: www.hobbybaecker.de
Only use ripe fruits for fruit ice cream.
Fruit pieces or berries should be added
at the end of the freezing procedure.
Only use very fresh eggs.
You can replace milk by cream or
cream by milk.
The more cream is used, the softer the
ice cream will be.
Sugar can be replaced by honey, syrup
or sweetener (not in case of soft ice
cream).
Milk can be replaced by soy milk.
If you want hard ice cream, put the
mass for about 15-30 minutes into
the freezer before filling it into the
ice cream bowl, or just select a longer
freezing time.
The ingredients must be well cooled
before filling them into the ice cream
bowl. The cooler the ingredients, the
shorter the preparation time (approx
30 minutes).
Ice will loose taste and quality if stored
too long.
To conserve the ice cream for a certain
time, do not leave it in the removable
bowl of the ice machine, but fill it into
an adequate freezing box with lid.
Ice cream can be stored for a short
time in the freezer.
Use the homemade ice cream within
one week.
Melted ice cream should
be used immediately and should not be
frozen again.
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