NOTE:
Continually storing the Gel Canister in the freezer allows you
the flexibility to make your favorite frozen dessert at a moment’s notice.
f
reezer
t
emperature
a
pprox
. m
in
. f
reezinG
t
ime
-30°C/-22°F
8–9 hours
-25°C/-13°F
12–13 hours
-18°C/0°F
20–22 hours
-15°C/5°F
24 hours or more
h
ow
t
o
u
se
Y
our
i
ce
c
ream
m
aker
This ice cream maker can make up to ½ Pint of ice cream (selected
models only). Due to an increase in volume during preparation, the
maximum amount must not exceed 100ml of liquid. If using your own
recipes, adapt the volume of mixture to these amounts.
1. Make sure unit switch is in OFF position.
2. Remove Gel Canister from freezer.
3. Insert Paddle into Canister.
4. Place Motor Cover on top of Canister so that all the locking tabs
are aligned and the extender fits into the Paddle. Once you have
made certain everything is properly together, rotate the Motor Cover
clockwise slightly until the 4 tabs “snap” into place. Insert the plug
into outlet, then turn the unit ON immediately. This will prevent the
Paddle from freezing onto the Canister.
5. Pour the prepared ice cream mixture through the Mixing Feeder
Cap located on the Motor Cover.
Note:
It is extremely important that the Canister be used
immediately after it is removed from the freezer, as it begins to
thaw once removed. First, make sure that the ice cream mixture is
ready, then remove the Canister from freezer.
6. Leave the machine on for approximately 10 minutes, or until
the mixture reaches the desired consistency. Do not turn the
appliance off during use, as the mixture may freeze and prevent the
movement of the Paddle. After 10 minutes turn unit OFF.
7. To add ingredients after the freezing process has begun, open
the Mixing Feeder Cap and gently add them through the Mixing
Feeder.
5
RECETAS
HELADO FÁCIL DE CHOCOLATE
1
⁄
3
de taza de leche chocolatada
1 cucharada de leche condensada
1
1
⁄
3
cucharadas de cubierta para postre batida
Combine todos los ingredientes. Vierta dentro del Envase y congele como se indica
en las páginas 18-19.
HELADO DE CHOCOLATE
1
⁄
6
de taza de azúcar
Pizca de sal
3
⁄
8
de taza de leche completa
1
⁄
4
de huevo, batido
1
⁄
2
onza de cuadritos de chocolate semidulce, picados fino
1
⁄
8
de taza de crema de leche
1
1
⁄
3
cucharadas de crema para batir
1
⁄
8
cucharadita de extracto de vainilla
Combine el azúcar, leche y sal en una olla. Cocine a fuego mediano hasta que el
chocolate se derrita y la mezcla casi empiece a hervir, revolviendo constantemente.
Gradualmente añada
1
/
4
de taza de la mezcla caliente a los huevos batidos.
Agregue los huevos a la mezcla caliente que quedaba, revolviendo constantemente.
Cocine y revuelva a fuego lento hasta que espese ligeramente (como 2 minutos).
Añada revolviendo la crema de leche, la crema para batir y la vainilla. Cubra y
refrigere por 2 horas. Vierta dentro del Envase y congele como se indica en las
páginas 18-19.
26
Sun_0.5Pint_Gel_Canister_12ESM1 P.indd 11-12
1/10/12 9:21 AM
