Silvercrest SECM 12 A1 - Manual (Page 43)

41 GB
~ The appliance is not completely discon-
nected from the mains even after being
switched off. To do so, unplug.
~ When setting up the appliance, make
sure that the power cord is not trapped
or crushed.
~ When unplugging the appliance, al-
ways pull on the plug and NOT on the
cable.
~ Remove the plug from the socket ...
… if there is a fault,
… when you are not using the appli-
ance,
… before cleaning the appliance and
… during thunderstorms.
~ The appliance is not designed to be op-
erated with an external timer or a sepa-
rate telecontrol system.
DANGER! Risk from poor
hygiene
~ Ice cream is an ideal breeding ground
for salmonella. This is why special hy-
giene is required when making ice
cream.
~ The main source of salmonella in ice
cream is raw eggs. Fresh raw eggs of-
ten contain traces of salmonella. Levels
of salmonella may however increase
dramatically with lengthy storage or in-
sufficient cooling.
~ This increase can also occur in the ice
cream once it has been made or has
thawed slightly. Freezing will not kill off
salmonella.
~ To make sure you can enjoy your ice
cream without any worries, please ob-
serve the following tips on hygiene with-
out fail:
- Do not cook recipes with raw eggs for
people with a weak immune system
(e.g. infants, the elderly or sick).
- When using recipes for ice cream in-
volving raw eggs, make sure that the
eggs are always fresh and have been
kept in the refrigerator.
- When making ice cream, check that all
work equipment is absolutely clean.
- Once you have made the ice cream,
store in the refrigerator at once and do
not leave there for more than 24hours.
- Once made, ice cream should be eat-
en without delay. Ice made with fresh
ingredients can only be stored in the
freezer at –18 °C for max. 1week.
- Ice cream that has thawed out even
slightly must not be refrozen under any
circumstances.
- After making ice cream, the ice-cream
maker and all work equipment should
be cleaned thoroughly.
DANGER! Risk of injury
~ To avoid injury and damage to the ap-
pliance, do not reach into the ice-cream
maker when running and also make
sure you keep your hair, clothing and
other items well away from it.
~ Never touch the frozen bowl with wet
hands!
WARNING! Risk of material
damage
~ The bowl must be completely dry before
being put into the freezer.
~ Do not heat the bowl in excess of
40°C.
~ Hard or sharp objects (e.g. metal
spoons) may damage the inside of the
bowl. Only ever use rubber scrapers or
wooden utensils when taking out the ice
cream you have made.
~ Switch the ice-cream maker on first and
only add the mix you have prepared to
the machine when running.
~ While making ice cream do not switch
the ice-cream maker off and then back
on. The ice cream mix would otherwise
freeze to the bowl and block the mixing
blade.
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