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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
21
TKG ICE 2500 - 170213
Assembly page 21/50
Fax +32 2 359 95 50
become hard). The conservation period can be 1 or 2 weeks. This time depends on
whether the ingredients used are “natural” or “semi-cooked”.
CLEANING AND MAINTENANCE
Before cleaning the appliance, switch it off and remove the plug from the current socket.
It is important for the container and all the components to be well washed immediately after
use, to prevent the formation of bacteria or unpleasant smells.
•
When cleaning the container, spatula, lid and pin, use water with a normal detergent for
dishes, and rub with a soft sponge (do not use metal scouring pads or abrasive products).
Rinse carefully and dry completely. The temperature of the water must not exceed 40°C.
•
Clean the body and motor unit
with a soft, slightly damp cloth; do not use abrasive or
corrosive products.
•
Periodically check that the electrical cord is not damaged. A special tool is needed to
replace it: contact an authorised assistance centre also for any necessary repairs.
•
When you decide to dispose of the appliance, please go to a municipal collecting point.
We recommend that you make the appliance inoperative by cutting the power cord (but
first make sure you have removed the plug from the electrical outlet), and that you do not
break open the refrigerating container.
Ice cream recipes
Vanilla flavour
100g of sugar - 250ml of milk - 250ml of cream - 2 eggs - 1 packet of vanilla sugar
Beat the eggs together with the sugar until the mixture becomes frothy. Add the milk and
cream, mix well and pour the preparation into the refrigerating container.
Malaga flavour
150g of sugar - 270ml of milk - 150ml of cream - 2 eggs - 80g of raisins - a little rum
Wash the raisins and macerate them in the rum (to cover). Beat the eggs with the sugar, add
milk and cream, mix well and pour the preparation into the refrigerating container. When the
ice cream is almost ready, add the dry raisins and part of the rum used.
Hazelnut flavour
180g of sugar - 300g of milk - 2 eggs - 75g of plain chocolate - 35g of shelled and peeled
hazelnuts - a pinch of vanillin
Crumble the chocolate into small flakes and mix it with a little milk and the vanillin in a
container; melt in a bain-marie. Beat the eggs with the sugar, add the remaining milk and
melted chocolate (it must be cooled). Add the finely diced hazelnuts, mix well and pour the
preparation into the refrigerating container.
Lemon flavour
180g of sugar - 200g of milk - 200g of cream - 3 lemons - 1 tablespoon of lemon syrup
Squeeze the lemons and pour the juice onto the sugar and the lemon syrup, mix and then add
the other ingredients. Beat well so that the preparation becomes dense and uniform and
place everything into the refrigerating container.
Banana flavour
150g of sugar - 150ml of milk - 300g (net) of banana pulp - a little lemon juice
Peel the bananas and half them into pieces; add the lemon juice and sugar. Amalgamate,
add the milk, mix well and pour everything into the refrigerating container.
Chocolate flavour
130g of sugar - 270ml of milk - 130ml of cream - 2 eggs - 70g of plain chocolate
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