User manual MAGIMIX LE GLACIER 1.5

[. . . ] Ice cream or sorbet can be made from almost any edible, flavoured cream or liquid, so do not be afraid of experimenting or of changing to a different flavour in any of the recipes given. If this is so, substitute single cream, yoghurt, fromage blanc or even milk for some or all of the double cream. For those who are unable to tolerate dairy produce, Soya milk or Tofu can be used as a substitute. Soya milk ice cream can be made almost as creamy as conventional ices by the inclusion of 2 tablespoons of oil (such as sunflower oil) to 1/2 pint (300 ml) soya milk. [. . . ] The releasing of the motor/lid switch will unlock the motor/ lid unit. A Place the bowl in a or freezer (-18° C) for a minimum of 8 hours for Le Glacier 1, 1 or 1, 5 L. chrome or preferably overnight and only remove when your mixture is ready. There should be no sound of freezing agent moving inside the bowl. *** **** PREPARING THE ICE CREAM MIXTURE Select your recipe and follow it to prepare the mixture, adjusting the quantity to the size of your machine (see page 6 for quantities). It is important not to overfill the bowl, otherwise the mixture will not freeze properly. Always chill your mixture in the fridge before attempting to freeze-churn. Most recipes take 20-30 minutes of churning to produce a delicious soft ice cream. ASSEMBLING THE ICE CREAM MAKER AND FREEZE-CHURNING If disassembled, assemble the Le Glacier Ice Cream Maker as follows : · Remove the bowl from the freezer · Separate the clear lid/feed tube from the motor by pulling apart until the " keyhole " part of the clear lid/feed tube is over the hole in which the spindle fits. Push the spindle into the hole and slide the clear lid/feed tube back into position, ensuring that the non-keyhole part and the lid fits between the top and bottom collars of the spindle. · Place the complete top unit onto the bowl and turn in a clockwise direction until resistance is met. A this point the clips on the top of the unit should be engaged over the clips on the bowl. Depress the motor/and lid release button to lock the top unit into position. C The paddle should be turning before pouring in the mixture in order to prevent the mixture from freezing to the side of the bowl. · Once the paddle is turning, pour the chilled mixture through the feed tube of the clear lid and freeze churn for between 20-30 minutes. D As the mixture thickens, the paddle may reverse, this is not unusual. This can be transferred to a separate container for storage in the freezer, or if you wish to firm the ice cream further before eating. · Having switched off the motor, the locking mechanism between the motor/lid and the bowl, will be released. IMPORTANT It is not advisable to use metal ustensils to take the ice cream out of the stainless steel bowl, as this could cause scratching. 4 STORING THE ICE CREAM OR SORBET Ice cream (or sorbet) will keep for a long time in the freezer in a well sealed plastic container. Any ice cream (or sorbet) containing raw ingredients (uncooked eggs) should be consumed within one week. CLEANING Hygiene is extremely important. After use unplug the machine from the wall socket and remove the clear lid and spindle from the motor. With the flex pointing away from you, pull the motor unit and clear lid apart. When the " keyhole " part of the lid is reached, the spindle will drop out. The lid, paddle, spindle and bowl should be cleaned thoroughly using hot soapy water. [. . . ] The bowl will still be part chilled, so it will require less time in the freezer - approximately 5-7 hours. The ice cream is not firm enough, this is due to one or a combination of the following reasons: 1. Your bowl was not in the freezer long enough (8 hours minimum, preferably overnight). The bowl has not been kept in an upright position (the frozen liquid is unevenly distributed). [. . . ]