Helpful Hints - Nemox gelato CHEF 2200 Gebrauchsanweisung

STORING TIME
Ice cream made of raw ingredients
Sherbets
Ice cream made of cooked
ingredients

HELPFUL HINTS

•Certain recipes involve cooking. Prepare them at least
a day in advance to ensure they are chilled thoroughly
and expand. It is always advisable to chill the basic
mixture.
•In the case of cold mixtures, the best results are
obtained by beating the eggs and sugar with an electric
whisk. This helps increase the volume of the mixture.
•The majority of mixtures consist of cream, milk, eggs
and sugar. You can use whatever cream you wish, but
the flavour and texture will change greatly according to
the quality of cream chosen. The higher the percentage
of fat in the cream, the richer the ice cream will be. For
example, whole cream contains a minimum of 36%
fat, whipped cream 30%, cream for coffee or skimmed
cream 18% and half cream plus half milk 10%. In all
cases, the important thing is to always maintain the
same quantity of liquid. For example, the lightest ice
cream can be made by using more milk than cream, or
by eliminating the cream altogether. You can also use
skimmed milk, but the texture of the ice cream will be
very different.
•The ice cream mixture can be kept in the freezer for a
number of days. Shake it well before pouring it into the
bowl.
•Add the mixture to the bowl ensuring it is no more than
half full. The mixture increases in volume during
preparation.
•Alcoholic ingredients slow down the chilling process.
Liquors should therefore be added during the final
minutes of preparation.
•The flavour of sorbets depends largely on the degree of
ripeness and sweetness of the fruit andjuice used.
Taste the fruit before adding to the recipe. If it is too
acidic, add sugar. If it is very ripe, add less sugar or
leave it out altogether. Remember that the cold reduces
sweetness.
•Sweeteners can be used as an alternative to sugar. In
this case, add the sweetener to the mixture and mix
until completely dissolved.
•Mixtures which require heating must not be poured into
the bowl until they are completely cold.
•If you want to make the mixture sweeter during
preparation, do not add sugar directly into the cylinder
(it does not dissolve). It is recommended you dissolve
the sugar in a little water or skimmed milk and pour the
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English
resulting syrup (cooled) into the bowl.
•The fruit used in the recipes must always be washed
±1 week
and dried before use. Even when not specified, fruit
must always be peeled, shelled, destoned, etc.
1-2 weeks
•To reduce the quantity of ice cream, the quantities
indicated can be broken down or halved.
±2 weeks
•When using raw eggs, make sure they are fresh by
breaking them one at a time into a container and
checking that:
1). They do not have a bad smell.
2). The white is not watery but dense and adhering to
3). The yolk is round and swollen.
WHAT COULD GO WRONG?
Under normal conditions, ice cream preparation does
not require more than 40 minutes.
If the ice cream is still not formed after 40 minutes,
check the following points before contacting an
authorised service agent.
•The ingredients must be poured into the ice cream
maker at room temperature or, preferably, at fridge
temperature. Ice cream cannot be made from hot
ingredients.
•The bowl must not be filled more than half way. If the
quantity of ingredients is excessive, the time required
to form the ice cream increases considerably and the
result may not be satisfactory.
•The compressor is fitted with a safety device. In the
event of power failure, or if the appliance is turned off
then on again for any reason, operation of the chilling
system is interrupted. If this device trips, the appliance
must be left for five minutes before turning on again. If
the five minute pause is not respected, operation will
not commence, even if the chilling button is in the ON
position and the relative indicator light is on.
ATTENTION: Pls keep the packaging boxes. They will
be necessary in case you should return the machine
for repair or you should return it for any other reason.
If the machine will be sent back with a packaging box
not suitable for transportation all repairing charges
will be at charge of the sender, even if the machine is
under warranty. If the machines doesn't need to be
repaired and the package will not be suitable the
machine will be returned to the sender too.
Materials and articles destined for use in contact
with food products are conform to the EC
Regulation 1935/2004. This appliance complies
with the requirements of the Low Voltage
Directive 2014/35/EC, and the Electromagnetic
Compatibility Directive 2014/30/EC.
the yolk.