Aroma AIC-234 - Manual (Page 8)

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6
USING YOUR ICE CREAM MAKER
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.
COMOUSAR ELAPARATO
Par ah ace rh ela do
14.Desconecte yretire elmotor unavez queel heladose hayabatido durante
40minutos aproximadamenteo cuandoel motorse detenga (siel motorse
detieneprematuramente, apáguelo,rompa cualquierobstrucción dehielo
quehaya conel agitadorde plásticoe iniciede nuevo).
15.Con unamano sobrela tapaderadel bote,retire elmoto ro lamanivela
manual dela cubetade madera.Tenga cuidado—el botesuele flotaren
lamezcla desal, hielo,y agua.Retire elbote dela cubetade madera.
16.Quite elhielo yla salde laparte superiordel botedel helado.Limpie
cuidadosamentea finde removerla saly elagua antesde levantarla
cubierta.
17.Saque laagitadora ycon unaespátula demadera yretírele elexceso de
helado.
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.
CO NSE JO SÚ TILE S:
•Para lasrecetas dehelados querequieren algode cocimientoprevio, se
recomiendaque lamezcla sehaga conun díade anticipación.Así la
mezclapodrá enfriarsey expandirsecompletamente. Sesugiere enfriar
previamentetodas lasmezclas delas recetasde helados,con elfin de
lograrlos mejoresresultados.
•El procesode congelamientose debedurar aproximadamente40
minutos.
•Se usaaproximadamente 7-14libras dehielo paracada botedel
helado.
•El azúcarse puedesubstituir poredulcorantes artificiales.Utilice las
siguientesequivalencias comoreferencia:
•Para evitarque elhelado seescurra fueradel bote,no locoloque
hozontalmentecuando loguarde enun congelador.
•No tapeel agujerode drenajea unlado dela cubetade madera.Éste
espara drenarel excesode aguasalada ydeberá mantenerseabierto
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. Tambiénse puede
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