Aroma AIC-234 User Manual
Page 10

8
TROUBLESHOOTING
GUI
APA
RA
LA
RES
OLU
CIÒ
ND
EPR
OBL
EM
AS
My ice
cream turned
out soft or
runny
.
Home-made ice cream traditionally has the consistency of a
thick milkshake. If you prefer a firmer consistency, you can:
• Remove the dasher and place the lid and lid cap on the
mixing canister. Place upright in the freezer to harden. Another
option is to leave the canister in the wooden bucket, remove
the dasher, add the cap and add more ice to the salt/ice
mixture. Cover with a towel and let sit until the ice cream is
firm.
• For fluffier ice cream, once the electric motor has finished
churning, you may remove it and use the hand crank to churn
the ice cream to the desired consistency.
• The richer the cream you use, the richer the ice cream will be.
Heavy whipping cream is suggested for the creamiest,
smoothest ice cream. Milk can also be substituted for cream
but will alter the texture and taste of the ice cream. You might
also consider using a combination of milk and cream for
healthier ice cream.
• Recipes that call for alcohol may inhibit the freezing process. If
you are using an ice cream recipe that calls for alcohol or
vanilla or peppermint extract (which contain alcohol), it is best
to add it during the last few minutes of the freezing cycle.
• Pay close attention to the amount of rock salt used during the
making of your ice cream. Using too little salt may inhibit the
freezing of your ice cream mixture. Read the instructions in the
section titled “To Make Ice Cream” beginning on page 4 for
more details.
The texture of
my ice
cream is too
hard or
grainy.
A hard or grainy ice cream texture may be due to one of the
following causes:
• Be sure that once you start churning your ice cream, you DO
NOT stop. Stopping for any length of time while churning can
cause large ice crystals to form in the mixture, which will give
your ice cream a grainy texture.
• Pay close attention to the amount of rock salt used during the
making of your ice cream. Adding too much salt can cause
the mixture to freeze too quickly, which may lead to the
formation of ice crystals in your ice cream. Read the
instructions in the section titled “To Make Ice Cream” begining
on page 4 for more details.
The salt
water mixture
leaked out of
the wooden
bucket.
Before using the ice cream maker, it is necessary to soak the
wooden bucket in water for at least an hour and a half. This
allows the wood to expand and prevents leaks. To do so,
simply fill up the bucket (about 2/3 full) and let it sit in the sink or
other water-safe area for an hour and a half. Pour out the water
and the bucket is ready to use!
Elhelado
queda
demasiado
suaveo
derretido.
Elhelado
caserousualmente
tieneuna
consistenciamuy
suave.
Siprefiera
unaconsistencia
másdura:
•Remueve
laagitadora
ycoloque
latapadera
delbote
yel
tapónde
latapadera
delbote.
Póngaloen
unrecipiente
paracongelar
yrefrigérelo
duranteuna
odos
horas.
•Deje
elbote
enla
cubetade
madera.Remueve
laagitadora,
ycoloquela
tapaderadel
botey
eltapón
dela
tapaderadel
botesobre
elbote.
Agregue
máshielo,
cobrey
dejedurante
unao
doshoras.
•También
puedeincorporar
launidad
dela
manivelamanual
y
girarlahasta
queel
heladotenga
lacon
sistenciadeseada.
•Mientras
másespesa
seala
cremaque
usteduse,
elhelado
serámás
cremoso.Se
sugiereusar
doblecrema
batida,a
fin
deobtener
elhelado
mássuave
ycremoso.
Tambiénse
puedeutilizar
lecheen
lugarde
crema,pero
latextura
yel
sabordel
helado
puedencambiar.
Asimismo,
puede
considerarusar
unacombinación
deleche
ycrema
para
obtenerun
heladomás
saludable.
•Tome
notade
queal
usaralcohol
oextracto
devainilla,
es
mejoragregarlo
alfinal.
Elalcohol
quecontiene
elextracto
de
vainillaretardará
laveloci
dadde
endurecimientodel
helado.
Esmejor
agregar
elalcohol
oel
extractode
vainillaa
la
mezclacuando
lamáquina
parahacer
heladohaya
girado
yapor
lomenos
unos20
minutos.
•Tenga
cuidadocon
lasproporc
ionesde
saly
hieloen
la
cubetade
madera.No
agregarbastante
salse
puede
impedirel
congelamiento
delhelado.
Lealas
instruccionesen
lasección
“Para
hacerhelado
”de
laspáginas
4a
la6.
La
consistencia
delhelado
es
muyespesa
ogrumosa
.
•Una
vezque
hayaempezado
batirla
mezcla,no
sedebe
parar.Parar
duranteel
procesode
congelamientose
puede
causarque
formencristales
grandesde
hielodentro
dela
mezcla.
•Tenga
cuidadocon
lasproporciones
desal
yhielo
enla
cubetade
madera.Agregar
demasiadasal
sepuede
ocasionarque
lamezcla
seenfríe
muyrápido
ycristales
de
hielose
puedenformar
enla
mezcla.Lea
lasinstrucciones
enla
sección“
Parahacer
helado”
delas
paginas4
ala
6.
•Las
recetasque
norequieren
cocimientose
hacenmejor
con
unabatidora
olicuadora
eléctricas,que
suavizan
lamezcla
y
aumentansu
volumen.
Aguase
escapóde
la
cubetade
madera.
Antesde
usarel
congeladorpara
helado,agregue
agua
dentrode
lacubeta
demadera
(allenarla
hasta2/3
aproximadamente)y
déjeladurante
unahora
ymedia.
Esto
darátiempo
paraque
lamadera
sehinche,
demanera
que
duranteel
procesode
congelamiento
nohaya
fugasde
la
mezclade
saly
hielo.
8