Wolfgang Puck BICM0015 - Manual (Page 5)

7 8
Assembling Your Frozen
Dessert Maker
Unlike other frozen dessert makers in the marketplace,
the Freezer Bowl of your Wolfgang Puck Dessert
Maker also serves as the housing. This allows the
Motor Housing to sit directly on top of the Freezer
Bowl during the mixing process, making it
compact for storage, yet still providing for up to
1.5 quarts of ingredients.
To Assemble:
1
Do not remove your Freezer Bowl from your
freezer until all of your ingredients have been
prepared and are ready to pour into the Bowl.
2 Remove the cover from the Insulated case
and place the frozen Freezer Bowl in the case.
Place the case with freezer bowl on a stable
level surface.
3 Add your ingredients to the frozen
Freezer Bowl.
4 Place the transparent cover underneath the
motor housing by sliding it forward until all three
lock positions are properly in place (see figures 1
and 2).
5 Place the mixing arm on the stem of the motor
housing and guide it into the Freezer Bowl.
6 You will notice three nubs on the transparent
cover. There are also three indentations on the rim
of the Freezer Bowl. Line up the nubs of the cover
to the indentations on the black rim of the Freezer
Bowl (see figure 3). Press down on the Motor
Housing until all nubs on the transparent cover are
fully recessed into the black rim on the Freezer
Bowl.
7 Plug your motor housing into a 120V AC outlet.
figure 1
figure 2
figure 3
Helpful Hints
1 Do not store frozen desserts or drinks in the freezer bowl in the
freezer for more then 30 minutes. Desserts and drinks will stick to
the side of the Freezer Bowl and may cause damage. Store only in a
plastic airtight container. You can store desserts in the Freezer Bowl
only if the Freezer Bowl is placed in the Insulated Case and kept out
of the freezer. Do not place frozen desserts directly in the Insulated
Case, use the Freezer Bowl or other appropriately-sized
storage container.
2 You can store frozen desserts for a limited period. Storing too long
will reduce quality and flavor. After one or two weeks the structure
of ice cream deteriorates and the fresh taste is lost. Several guide-
lines should be followed when storing desserts in a freezer:
a. Finished frozen desserts can be kept in the Freezer Bowl in a
freezer for no more than 30 minutes at a time. Transfer frozen
desserts to an airtight container for longer storage in the freezer.
b. Maintain a minimum temperature of 0° F.
c. Mark the prepare date and type of desserts on the container
d. Do not refreeze and consume desserts which have totally or
partially defrosted.
3 If adding fruit, always do so after the base has begun to thicken,
usually after the first 15 minutes of processing. If the fruit is added to
the base while it is still in its liquid form it will prevent the base from
thickening to the proper consistency. Also, if using fresh fruit that
has not been cooked it will tend to become as hard as an ice cube
after it has been stored in the freezer. Smaller pieces of fruit that
have been precooked to eliminate some of the moisture
content are recommended.
4 Use different types of cream or milk for creamier ice cream. The
higher the fat content of the base, the creamier your dessert will be.
Most restaurants use a specialty cream that contains 40% fat. This
can usually be found in specialty stores. Fat contents of various dairy
products are as follows:
a. Manufacturing cream – 40% fat (specialty stores)
b. Heavy Cream - 36%
c. Light Whipping Cream - 30%
d. Light Cream - 18%
e. Half and Half - 11%
f. Whole Milk - 8%
5 Always make sure sugar is completely dissolved. If it's not,
ice will form around the sugar crystals.
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