6
CLEANING
• Before using the ice cream maker, clean it to eliminate
any residues from manufacturing, as directed below.
• Never immerse the motor unit in water. Just clean it with a
damp cloth.
• Clean the cooling bowl, lid, rings and paddle with warm
water.
• NEVER clean parts with abrasive or harsh products. You
could damage them.
• Carefully dry all parts before use.
• Only the lid and paddle can be cleaned in a dishwasher.
Freezing the cooling bowl
• Remove the upper and lower rings from the cooling bowl.
Make certain that the bowl is perfectly dry inside and out
before leaving the empty bowl to freeze for at least 24
hours in a freezer at a temperature of –18°C or colder. The
freezing time may be longer in a combination refrigerator/free-
zer. Make sure the bowl is upright to ensure an even
distribution of the liquid between the walls when it freezes.
• You can check that your freezer is at the right temperature
using the indicator symbol located on the bowl: a snow
flake with green arrows around it will appear about 6 hours
after the container has been placed in the freezer compartment
and it shows that your bowl is in the process of freezing. If
nothing appears after around 10 hours, try lowering the
temperature of your freezer.
• Do not remove the cooling bowl from the freezer until just
before you want to churn the prepared mixture.
Preparing the mixture
• Prepare the ice cream mix (see separate recipe leaflet). The
colder your freezer is, the faster your ice cream maker will
work and the better the results will be. For recipes that
require heating the ingredients, remember to allow time for
your mixture to cool completely before churning! For best
results we recommend chilling the prepared mixture in a
refrigerator set at 4°C for at least 12 hours. For recipes using
EN
You can if you
wish leave your
freezing bowl in
the freezer
permanently so
that you can
make your
desserts as and
when you feel
like it. Keep it
inside a sealed
polythene
freezer bag.
TE_SORBETIERE_NORD_EN_2551162_NORD 23/02/12 09:18 Page6
