Instruction manual

6. Immediately pour ingredients through ingredient spout.

7. Frozen desserts or drinks will be done in 25-30 minutes. The time will depend on

the recipe and volume of the dessert or drink you are making. When the mixture has

thickened to your liking, it is done. If you desire a rmer consistency, transfer the dessert

or drink to an airtight container and store in the freezer for two or more hours.

Note: Do not store frozen desserts or drinks in the freezer bowl. Desserts and drinks will

stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic

airtight container.

AddiNG iNGREdiENTS

Ingredients such as chocolate chips and nuts should be added about 5 minutes before the

recipes is complete. Once the dessert or drink has begun to thicken, add the ingredients

through the ingredient spout. Nuts and other ingredients should be no larger than

a chocolate chip.

SAFETY FEATuRE

The Frozen Yogurt-Ice Cream & Sorbet Maker is equipped with a safety feature that

automatically stops the unit if the motor overheats. This may occur if the dessert or time, or if

added ingredients (nuts, etc.) are in extremely large pieces. To reset the unit, turn the ON/OFF

switch to the OFF position. Let the unit cool off. After a few minutes, you may turn the unit on

again and continue making the dessert or drink.

HiNTS ANd SuGGESTiONS FOR BEST RESuLTS

• Some recipes require the mixture to be pre-cooked. Make the recipe at least one day

ahead. This will allow the mixture to cool completely and adds volume.

• Uncooked recipes will yield best results when an electric mixer is used to cream the eggs

and sugar. This helps increase volume in the ice cream mixture. Eggs must be cooked

properly, see our egg-based recipes for instructions.

• Most ice cream recipes are a combination of cream, milk, eggs and sugar. You can use

any type of cream you like, however the type of cream you use will affect the avor and

texture. The higher percentage of fat, the richer the ice cream and the softer the texture.

For example: heavy cream has at least 36%fat followed by whipping cream (30%) coffee

or light cream (18%) and half & half (10%). Any combination can be used, but make sure

the liquid measurement remains the same.

• The ice cream mixture will stay fresh in the refrigerator for several days. Be sure to shake

well before adding to the canister.

• When pouring mixture into the canister be sure to stop at least1” (2.5CM) 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 avor 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.

• Articial sweeteners can be used as a substitute for sugar. NOTE:

• Heat affects the sweetness of articial sweetener. Only add articial 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.