www.oster.com
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• When pouring mixture into the Freezer Bowl, be
sure to stop at least 1” (2.5 cm) from the top, as
mixture will increase in volume during the freezing
process.
• Alcohol inhibits the freezing process. To add
alcohol to a recipe, add when the mixture is semi-
stiff.
• The flavor of a sorbet will depend greatly on the
ripeness and sweetness of the fruit and/or juice. If
fruit is too tart, add sugar; if the fruit is very ripe,
decrease or omit the sugar. Freezing subdues
sweetness, so the recipe will not be quite as sweet
when frozen.
• Artificial sweeteners can be used as a substitute for
sugar.
NOTE: Heat affects the sweetness of artificial
sweetener. Only add artificial sweeteners to
mixture that are cold or have been completely
cooled. When a recipe calls for heating liquid to
dilute sugar, omit the heating process and simply
stir in the sweetener until it is well dissolved.
The following table shows substitutions for artificial
sweetener used in place of sugar:
1 packet of sweetener = 2 teaspoons (10ml) sugar
6 packets = 1/4 cup (60ml)
8 packets = 1/3 cup (75ml)
12 packets = 1/2 (125ml)
• The ice cream mixture should be liquid when
preparation starts. Do not use stiff mixtures (i.e.
whipped cream, frozen liquids).
• When adapting your own recipes to the maximum
amount 1.5 quart, you should change all
ingredients to the same percentage.
• Do not operate the appliance longer than required.
If after 40 minutes, the mixture is not yet solid, or
has thawed again, do not continue.
Possible reasons for mixture not freezing:
- the Freezer Bowl was not cold enough
- the mixture was too warm
- the proportion of ingredients was incorrect
• Do not store prepared ice cream in the Freezer
Bowl for more than a few days.
• The room temperature may affect the freezing time.
• Time varies depending on recipe.
Waste Disposal
The liquid in the Freezer Bowl contains no toxic
materials. Dispose as normal household waste.
Questions?
Please call 800-334-0759 or visit us at www.oster.com
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