Aroma AIC-244 - Manual (Page 8)

6
6
USING YOUR ICE CREAM MAKER
COMOUSAR SUAP ARATO
To Make Ice Cream:
14. Unplug and remove the motor or hand crank once ice cream has churned for about
40 minutes, or once the motor has stopped (if the motor has stopped prematurely,
turn it off, break up any ice blockages with the plastic stirrer and start again).
15. With one hand on the mixing canister lid to hold it in place (the canister will have a
tendency to float up in the ice/water mixture), remove the motor or hand crank.
Carefully lift the mixing canister from the wooden bucket.
16. Clear the ice and salt away from the top of the mixing canister. Wipe carefully to
remove the salt and water before removing the cover.
17. Take the dasher out and scrape off excess ice cream with a spatula.
18. Transfer to a freezable container and freeze, or serve straight from the mixing
canister.
Parahacer helado
14.Desconecte yretire elmotor unavez queel helado sehaya batidodurante 40
minutosaproximadamente ocuando elmotor sedetenga (siel motorse detiene
prematuramente,apáguelo, rompacualquier obstrucciónde hieloque hayacon el
agitadorde plásticoe iniciede nuevo).
15.Con unamano sobrela tapaderadel bote,retire elmotor ola manivelamanual dela
cubetade madera.T engacuidado— elbote sueleflotar enla mezclade sal,hielo, y
agua.Retire elbote dela cubetade madera.
16.Quite elhiel oy lasal dela partesuperior delbote delhelado. Limpie
cuidadosamentea finde removerla saly elagua antesde levantar lacubierta.
17.Saque laagitadora ycon unaespátula demadera yretírele elexceso dehelado .
18.Pase elhelado aun receipientepara congelary congélelo osírvalo directamentedel
bote(garrafa).
HELPFUL HINTS:
•For each batch of ice cream, expect to use 7-14 lbs. of ice (1-2 medium size
bags).
•Many ice cream recipes call for raw eggs. To eliminate salmonella from the egg
mixture, heat it to a temperature of 160°F, but do not boil it. This will make the ice
cream safe to eat. Pasteurized eggs may also be used in place of raw eggs.
•Be sure to chill the mixture prior to adding it to the canister.
•To avoid ice cream seeping out of the canister, do not lay the canister flat when
storing in a freezer.
•For ice cream recipes that require pre-cooking, it is recommended that you make
the mixture a day ahead. The mixture will then be able to cool completely and
expand. Pre-chilling any ice cream recipe is suggested for achieving the best
results.
•Artificial sweeteners may be substituted for sugar. Use the following proportions
for reference:
•The churning process should take about 40 minutes.
•For more hints and tips regarding common questions, read the “Troubleshooting”
section beginning on page 8.
CONSEJOSÚTILES:
•Para lasrecetas dehelados querequieren algode cocimiento previo,se
recomiendaque lamezcla sehaga conun díade anticipación. Asíla mezcla
podráenfriarse yexpandirse completamente. Sesugiere enfriarpreviamente
todaslas mezclasde lasrecetas dehelad os,con elfin delograr losmejores
resultados.
•El procesode congelamientose debedurar aproximadamente 40minutos.
•Se usaaproximadamente 7-14libras dehielo paracada botedel helado.
•El azúcarse puedesubstituir poredulcor antesartificiales. Utilicelas siguientes
equivalenciascomo referencia:
•Para evitarque elhelado seescurra fueradel bote,no locoloque hozontalmente
cuandolo guardeen uncongelador .
•No tapeel agujerode drenajea unlado dela cubetade madera.Éste espara
drenarel excesode aguasalada ydeber ámantenerse abierto siempre.
•Asegúrese deque hayaenfriado lamezcla antesde vaciarlaen elbote.
•Muchas recetasrequieren huevoscrudos. Paraeliminar labacteria
salmonelosis,caléntelos hastauna temperaturade 160°F,pero nolos pongaa
hervir.Así sehace segurocomer lamezcla. También sepuede usarhuevos
pasterizados.
Number of Sweetener
Packets
Equivalent Amount of Sugar
1 2 Teaspoons
6 1/4 Cup
8 1/3 Cup
12 1/2 Cup
Sobrecitosde edulcorante Deazúcar
1 2cucharas
6 1/4de taza
8 1/3de taza
12 1/2de taza