COD.5067R02 MAGIMIX OFFERS A GOLD SEAL REPAIR SERVICE FOR THE GELATO CHEF 2200 MAGIMIX UK Ltd., 19 Bridge Street, Godalming Surrey GU7 1HY - Tel.
ICE CREAM & SORBET MAKER INSTRUCTION AND RECIPE BOOK FOR GELATO CHEF 2200 WHITE AND CHROMED MODELS U.K.
E C D B A F Fig.1 Fig.2 Fig.3 Fig.4 Fig.5 Fig.6 Fig.7 Fig.8 Fig.
ELECTRICAL INSTRUCTIONS WARNING: 1) This appliance must be earthed. 2) a plug with bared flexible cord is hazardous if engaged in a live socket. If the fitted plug has been cut from the power supply cord, it should be destroyed and replaced with an appropriate three pin plug in accordance with the following code: BLUE: neutral BROWN: live GREEN YELLOW: earth The wire which is coloured BLUE must be connected to the terminal in the plug which is marked with the letter 'N' or coloured BLUE or BLACK.
8. The use of attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock or injury. 9. Do not use outdoors. 10.Do not let the lead hang over the edge of the table or counter or touch hot surfaces. 11.This appliance is for household use only. An Authorised Service Centre should perform any servicing other than cleaning and user maintenance. SAVE THESE INSTRUCTIONS Materials and articles destined for use in contact with food products conform to the EC Directives 89/109.
DO NOT SWITCH ON THE BUTTON ON THE MAIN BODY OF THE MACHINE UNTIL YOU HAVE READ ALL THESE INSTRUCTIONS. Always use your Ice Cream Machine on a firm, flat surface near a convenient power outlet. Place the machine so that the ventilation slots on either side are unobstructed. Check that the voltage shown on the rating plate corresponds to the voltage of the mains. Connect the plug to an electrical socket. MAKING ICE CREAM IS EASY! 1. Connect the plug to an electrical socket 2.
IMPORTANT: Never turn off the freezing switch (B) when the machine is working. In case you accidentally switch it off or the power fails, wait at least 10 minutes before turning it on again. The compressor is fitted with a safety device to prevent any possible damage to the motor unit. Should you restart the machine immediately after it has been switched off, the compressor will not freeze although the compressor will sound as if it is on.
Important, if you do use the removable bowl please note that the quantities of ice cream mixture should be slightly less ( approximately 600 g ( 1 pint ) mixture ), and the churning time will take a little longer particularly for sorbets. PREPARATION OF THE MIXTURE Select your recipe and follow it to prepare the mixture. Pay attention to the following: • Use peeled fruit and ingredients free of any waste matter. • Always chill the ingredients in the your fridge before pouring into the machine.
APPLIANCE CLEANING AND MAINTENANCE Before starting to clean make sure that the machine is switched off and unplugged. To release the paddle motor from the clear lid, proceed as follows: • push the cover with your thumbs as shown in fig. 8 until the keyhole part of the clear lid is over the hole in which the spindle fits. • Remove the spindle from the motor. Wash the paddle, the spindle, the clear lid and, if necessary, the removable bowl and wash them in warm, soapy water.
ICE CREAM & SORBET MAKER U.K.
Ice cream has for too long been the convenience food that is bought from the supermarket and fed to the children or in the luxury version, bought from the delicatessen and fed to the grown ups. Home made ice cream has sadly been forgotten, for it has a wonderful fresh flavour, is cheap and does not have the addition of any chemicals or additives.
IMPORTANT NOTICE l. The ice cream and sorbets produced in the Gelato Chef are a slightly soft, perfect for eating, consistency. If you require a harder finished product then transfer the mixture to a container and place it covered in a freezer for one to two hours. 2. You can use between 3/4 pint (400 g.) and 1 1/2 pints (800 g.) of unfrozen mixture, depending on the recipe used; mixtures containing cream or egg whites will increase substantially in volume during the freeze/churning process.
VANILLA ICE CREAM WITH YOGHURT 1/2 pint (300 ml) single cream – 1/2 pint (300 ml) plain yoghurt - 4 oz (100 g) Caster sugar (or taste) 2 teaspoons vanilla essence. Place the cream and sugar together in a saucepan and heat it slightly, stirring all the time, until the sugar has dissolved. Leave until cold, whisk in the yoghurt and the vanilla essence.
When the ice cream is half made and starting to thicken, add the almonds and chocolate chips so that they are mixed into the finished ice cream, for a special occasion, this ice cream is delicious with the addition of three or four tablespoons of brandy.
FROZEN MEUSLI AND YOGHURT 8 oz (250 g) meusli (without any dried fruit) - 2 oz (50 g) raisins - 1 tablespoon water - 1/2 pint (300 ml) plain yoghurt - 1/2 pint (300 ml) milk or single cream - 2 oz (50 g) Demerara sugar. Soften the raisins by soaking them for several hours in the water. Mix all the ingredients together.
FRUIT ICE CREAMS RICH STRAWBERRY ICE CREAM This is a basic, simple recipe for a fruit ice cream. Substitute any other soft fruit for the strawberries but remember to taste the mixture for sweetness before freezing. 1 lb (500 g) ripe strawberries - 1/2 pint (300 ml) double cream - 4 oz (100 g) caster sugar - Juice of a lemon. Mash the strawberries or puree them in a liquidiser or processor. Mix the sugar, cream and lemon juice into the puree.
RASPBERRY AND REDCURRANT ICE CREAM WITH SOFT CHEESE 8 oz (250 g) raspberries - 4 oz (100 g) redcurrants - 3 oz (75 g) sugar - 4 oz (100 g) soft cheese - 8 fl oz (250 ml) milk. Gently stew the redcurrants with the sugar and 3 fl oz (75 ml) water. When they are soft puree both the redcurrants and the raspberries and strain the puree to remove the pips. Put the cheese in a bowl and gradually beat in the milk. When it has amalgamated stir in the fruit puree.
SORBETS Sorbets are simply a sugar syrup mixed with fruit juice or pureed fruit. The orange sorbet given below is a basic recipe and can easily be altered to suit whatever flavour you wish to use. You can lighten the mixture with the addition of a little egg white (See the Citrus Sorbet recipe) and, if you are going to store the sorbet, this will help it to keep and not turn into a block of ice.
TROPICAL SORBET 2 large, ripe mangoes - 5 oz (150 g) granulated sugar - 1/2 pint (300 ml) water - Juice of a lime or 1/2 a lemon - 1 egg white. Make a syrup with the sugar and water (as given in the recipe for Orange Sorbet) and when it has cooled, add the pureed mango flesh and the lime or lemon juice. Turn into the ice cream maker and follow the instructions for the Citrus Sorbet for adding the egg white other tropical fruits that make good sorbets are Kiwi Fruit, Paw Paw or fresh or tinned Lychees.
CHILDRENS SECTION QUICK VANILLA ICE CREAM 1 small tin condensed milk – 1/2 pint (300 ml) single cream - 1 1/2 teaspoons vanilla essence. Beat all the ingredients together. (Makes between 3/4 and 1 pint of mixture) CHOCOLATE ICE CREAM 1 large can condensed milk – 1/2 pint (300 ml) milk - 5 tablespoons cocoa. Dissolve the cocoa in a little very hot water then beat it into the condensed milk and the milk.
