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7. Sit the socket located on the underside of the support arm onto the hexagonal tip of the
dasher shaft that extends up through the can lid. Grasp both ends of the support arm and
rotate it until the ends drop into the cutouts in the rim of the ice bucket. Press down
lightly on the ends of the support arm and rotate the support arm\ counterclockwise until
it is securely locked into place.
Freezing / Processing
:
You are ready to fill the space between the cream can and the ice bucket with ice, salt and
water, which will lower the temperature of the contents of the cream can.
8. Start by plugging in the Ice Cream Parlor. The cream can and cover should now rotate
counterclockwise while the dasher remains stationary.
9. With the motor running, pour 1 cup of cold water into the ice bucket. Follow with a layer
of ice cubes, one cube deep. The sprinkle 6 level tablespoons of salt evenly over the layer
of ice cubes. Continue layering ice cubes and salt, layer by layer, until the ice bucket is
full. Add any remaining salt, and then slowly pour the remaining cup of water evening over
the top layer.
10. The processing time and volume of the finished product will be influenced by factors
including:
1. Initial temperature of the mix being processed
2. Variations in the composition of mix ingredients
3. Amount of salt, ice and water used
Processing time will normally take between 20 and 50 minutes. As the mixture freezes,
thickens, and expands, the motor will begin the labor and slow down. It will come to a near
or complete stall and that indicates that processing is completed. The Waring Ice Cream
Parlor should
never
be allowed to operate more than 50 minutes before unplugging.
11. When processing is completed, but sure to unplug the Ice Cream Parlor. Remove the ice
bucket from the base assembly. Remove the support arm from the ice bucket by pushing
down gently on both ends, rotating clockwise and lifting off. Wipe any ice or salt from the
can lid, and lift the can out of the ice bucket with lid and dasher in place.
