Risk Of Injury - Silvercrest SECM 12 A1 Bedienungsanleitung

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• Only connect the power plug to a prop-
erly installed wall socket that is easily
accessible and supplies voltage match-
ing the rating plate. The socket must still
be easily accessible after connection.
• Ensure that the power cord cannot be
damaged by sharp edges or hot sur-
faces.
• The appliance is not completely dis-
connected from the mains even after
being switched off. To do so, unplug.
• When setting up the appliance, make
sure that the power cord is not trapped
or crushed.
• When unplugging the appliance,
always pull on the plug and NOT on the
cable.
• Remove the plug from the socket ...
... if there is a fault
... when you are not using the appli-
ance
... before cleaning the appliance and
... during thunderstorms.
• The appliance is not designed to be
operated with an external timer or a
separate telecontrol system.
DANGER from poor hygiene
• Ice cream is an ideal breeding ground
for salmonella. This is why special
hygiene is required when making ice
cream.
• The main source of salmonella in ice
cream is raw eggs. Fresh raw eggs
often contain traces of salmonella. Lev-
els of salmonella may however
increase dramatically with lengthy stor-
age or insufficient cooling.
• This increase can also occur in the ice
cream once it has been made or has
thawed slightly. Freezing will not kill off
salmonella.
• To make sure you can enjoy your ice
cream without any worries, please
observe the following tips on hygiene
without fail:
4
GB
- Do not cook recipes with raw eggs
for people with a weak immune sys-
tem (e.g. infants, the elderly or sick).
- When using recipes for ice cream
involving raw eggs, make sure that
the eggs are always fresh and have
been kept in the refrigerator.
- When making ice cream, check that
all work equipment is absolutely
clean.
- Once you have made the ice cream,
store in the refrigerator at once and
do not leave there for more than
24 hours.
- Once made, ice cream should be
eaten without delay. Ice made with
fresh ingredients can only be stored
in the freezer at - 18 °C for max.
1 week.
- Ice cream that has thawed out even
slightly must not be refrozen under
any circumstances.
- After making ice cream, the ice-
cream maker and all work equip-
ment should be cleaned thoroughly.

Risk of injury

• To avoid injury and damage to the
appliance, do not reach into the ice-
cream maker when running and also
make sure you keep your hair, clothing
and other items well away from it.
• Never touch the frozen bowl with wet
hands!
WARNING about material damage
• The bowl must be completely dry
before being put into the freezer.
• Do not heat the bowl in excess of 40 °C.
• Hard or sharp objects (e.g. metal
spoons) may damage the inside of the
bowl. Only ever use rubber scrapers or
wooden utensils when taking out the
ice cream you have made.
• Switch the ice-cream maker on first
and only add the mix you have pre-
pared to the machine when running.