INSTRUCTION AND RECIPE BOOK
Contents
1. using the removable bowl 1 Pour one measuring cup M 25ml full of brandy or other liquor into the fixed bowl Alternatively you can use a mixture of salt and water 20ml water and 5g salt THE WALL OF THE REMOVABLE BOWL MUST BE COMPLETELY WET this operation is most important to allow the good cold transmission from fixed to removable bowl 2 Insert the removable bowl D securely ensure there is a good contact between the fixed and the removable bowl 3 Follow the procedure described in the paragraph USING THE FIXED BOWL from point 2 to point 10 4 Remove the bowl D If you wish you may leave the ice cream in the bowl and use it to store the productin the freezer 12 C 5 Unplugthe unit when finished USEFUL HINTS Mix and blend ice cream ingredients in a separate bowl Use pre cooled ingredients DO NOT FILL THE BOWL ANY MORE THAN HALF WAY This will allow the volume to increase during churning to maximum bowl capacity To avoid the forming of ice or frost do not leave the ice cream in the bowl for too long with the refrigeration on Turn off the unit as soon as the ice cream has reached the desired consistency HOW TO MAKE AN EXCELLENT ICE CREAM Making good healthy natural ice cream with the right consistency depends on the following factors appliance is in good working order leave enough space on the sides of the unit so as to allow air to circulate freely This2. a e INSTRUCTION AND RECIPE tn QQI tn BOOK GELATO CHEF 2200 A Main body including fixed bowl B Freezing switch C Mixing paddle D Removable bowl E Switch for paddle motor F Locking ring G Motor unit H Transparent lid I Cord for paddle motor L Spatula M Measuring cup 25ml VERY IMPORTANT READ THIS FIRST BEFORE USE The cord for the paddle motor must only be plugged into the outlet located on the lower side ofthe main unit fig 2 Do not connect the paddle motor unit directly into the home power supply outlet this will damage it uM Fig 2 LULA m AMAN X Materials and articles destined for use in contact with food products are to conform to the EC Regulation 1935 2004 This appliance complies with the requirements of the Low Voltage Directive 2006 95 EC and the Electromagnetic Compatibility Directive 2004 108 EC AM 46 IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE PRODUCT IN ACCORDANCE WITH EC DIRECTIVE 2002 96 EC Atthe end of its working life the product must not be disposed of as urban waste It must be taken to a special local authority differentiated waste collection centre or to a dealer providing this service Disposing of a household appliance separately avoids possible negative consequences for the environment and health deriving from inappropriate disposal and enables the consti
3. well sealed bowl suitable for freezing e Storage temperature must be at least 14 C Attach a label to the bowl with the date when itwas made and what kind of ice cream itis WARNING elce cream is sensitive to bacteria Consequently it is very important that the ice cream maker and the utensils used are well Cleaned and dried TAKE CARE NEVER TO REFREEZE THE ICE CREAM ONCE IT HAS MELT Remove the ice cream from the freezer half an hour before to serve it Eventually you could leave it for 10 15 minutes at the room temperature to let it reach the adequate serving temperature STORING TIME Ice cream made of raw ingredients 1 week Sherbets 1 2 weeks Ice cream made of cooked HELPFUL HINTS Certain recipes involve cooking Prepare them at least a day in advance to ensure they are chilled thoroughly and expand It is always advisable to chill the basic mixture eIn the case of cold mixtures the best results are obtained by beating the eggs and sugar with an electric whisk This helps increase the volume of the mixture The majority of mixtures consist of cream milk eggs and sugar You can use whatever cream you wish but the flavour and texture will change greatly according to the quality of cream chosen The higher the percentage of fat in the cream the richer the ice cream will be For example whole cream contains a minimum of 36 fat whipped cream 30 cream for coffee or skimmed cream
4. before use 6 Press E switch to start the mixing paddle Warning ensure the paddle motor is fully locked to the ring F otherwise it will not be possible to switch the motor on 7 Pour the mixture into the bowl For best results itis recommended that you pre mix the ingredients in a separate bowl to obtain a smooth lump free mixture Always use ingredients at fridge temperature to reduce temperature differences and cut down preparation time 8 When ice cream has reached a good consistency the paddle will change direction This in no way damages the motor or the paddle but it is nonetheless a good idea to turn the motor off as soon as it occurs Preparation time varies according to quantity temperature of the mix type of ice cream cream style or sherbet and room temperature If a firmer consistency of ice cream is desired leave the freezing switch on for a further 5 10 minutes 9 Turn offthe switch forthe paddle motor and remove the motor unit by turning it in an anti clockwise direction Unplug the machine 10 To remove the ice cream for serving or storing use the spatula L provided Do not use metal tools 11 Allow the motor to cool down approximately 10 minutes it is then possible to make a new batch of ice cream by repeating allthe above operations 12 Unplugthe unit when finished USING REMOVABLE BOWL Using the removable bowl makes it easier to make consecutive batches of ice cream When
5. 18 and half cream plus half milk 10 In all cases the important thing is to always maintain the same quantity of liquid For example the lightest ice cream can be made by using more milk than cream or by eliminating the cream altogether You can also use skimmed milk but the texture of the ice cream will be very different eThe ice cream mixture can be kept in the freezer for a number of days Shake it well before pouring itinto the bowl Add the mixture to the bowl ensuring it is no more than half full The mixture increases in volume during preparation Alcoholic ingredients slow down the chilling process Liquors should therefore be added during the final minutes of preparation e The flavour of sorbets depends largely on the degree of ripeness and sweetness of the fruit andjuice used Taste the fruit before adding to the recipe If it is too acidic add sugar If it is very ripe add less sugar or leave it out altogether Remember that the cold reduces sweetness e Sweeteners can be used as an alternative to sugar In this case add the sweetener to the mixture and mix until completely dissolved Mixtures which require heating must not be poured into the bowl until they are completely cold lf you want to make the mixture sweeter during preparation do not add sugar directly into the bowl it does not dissolve Itis recommended you dissolve the sugar in a little water or skimmed milk and pour the resulting syr
6. NT This Ice Cream Machine contains its own refrigerant which must be allowed to settle after transport Leave the Ice Cream Machine on a horizontal surface for at least 12 hours after purchase or after any move which might have stored the machine the wrong way up Leave at least 20 cm on each side of the machine to allow free air circulation Make sure the vent slots are free and unobstructed HOW TO CONNECT THE CORD TO A U K PLUG IMPORTANT The wires in the mains lead are coloured in accordance with the following code Green and yellow Earth Blue Neutral e Brown Live Please read the instructions given below before connecting the cord to a plug If in doubt please consult a qualified electrician As the colours of the wires in the mains lead of this appliance may not correspond with the coloured markings identifyng the terminals in your plug proceed as follows the wire that is coloured Green and Yellow must be connected to the terminal in the plug which is marked with the letter E or the Earth symbol or coloured Green or Green and Yellow The wire that is coloured Brown must be connected to the terminal which is marked with the letter L or coloured Red The wire that is coloured Blue must be connected to the terminal which is marked with the letter N or coloured Black SAFETY POINTS FOR REWIRABLE OR MOULDED PLUG The mains lead of this appliance may be already fitted with a BS1363 13A plug e f your socket outlet is not suitabl
7. air is necessary to cool compressor Good fresh ingredients e A good recipe a perfect blend of ingredients and perfect processing CLEANING THE MACHINE sure the machine is switched off and unplugged before cleaning Remove the paddle from the motor unit by pulling it the transparent lid can be separated from the motor unit by pushing it as indicated in Fig 1 Wash the paddle C the clear lid H and the removable bowl D in warm soapy water Use a damp cloth to clean the body of the machine A and the paddle motor unit G NEVER IMMERSE THE MAIN BODY OF THE ICE CREAM MAKER OR THE PADDLE MOTOR UNIT IN WATER When the removable aluminium bowl is used it is essential to eliminate every trace of salt water solution from the parts that come in contact with it in order to prevent corrosion STORING ICE CREAM nthe ice cream maker When the ice cream is ready you can keep it covered in the ice cream maker for approximately 10 20 minutes Before serving start the motor and allow to churn for a few minutes to regain the right consistency and smoothness e In the freezer The ice cream can also be stored in the freezer for up to 1 2 weeks depending on the ingredients used Do not store it for too long in any case never more than two weeks as it will lose flavour and quality Should you wish to store the ice cream in the freezer pay attention tothefollowing e Store the ice cream in a clean
8. e cooled rice and mix the ingredients together Pour into the ice cream maker and let run for approx 30 minutes CHESTNUT GELATO INGREDIENTS 250 g chestnut pur e 250 ml milk e100 ml cream 1 egg 2 tbsp honey e A pinch of salt To make the pur e peel the chestnuts and blanch them in boiling water for a few minutes to aid the removal of the skin If using dried chestnuts soak them overnight in cold water Pourthe milk and cream into a saucepan and bring to the boil Add the chestnuts lightly salt and leave to cook slowly for about an hour When the chestnuts are cooked reduce to a cream using a potato masher or pur e maker Add the honey and blend Transfer to the refrigerator When the mixture is cool pour into the ice cream maker and let run for approx 30 minutes NOUGAT GELATO INGREDIENTS 30 g lime peel 40 g sweet pumpkin 30 g sweet almonds 20 g pistachios 250 g sugar e1 L milk 4 egg yolks 1 sachet vanilla sugar Prepare the cream by combining the milk castor sugar vanilla sugar and egg yolks When the mixture has a frothy consistency add the pistachios almonds and pieces of candied lime and pumpkin Mix well and pour into the ice cream maker and let run for 30 40 minutes Sherbets PEACH SHERBET APPLE SHERBET INGREDIENTS INGREDIENTS 150 g sugar 100 g sugar 1 lemon e1 lemon e 400 g peaches 350 ml apple juice Cut
9. e for the plug then the plug must be removed cut off if it is a moulded on plug theflexible cord insulation should be stripped back as appropriate and a suitable 3 pin plug fitted WARNING Dispose of a plug that has been cut from the power supply cord as such a plug is hazardous if inserted a live 13A socket outlet elsewhere in the house e Should the fuse need to be replaced an ASTA marked fuse approved to BS 1362 of the same rating must be used e Always replace the fuse cover after fitting a fuse The plug must NOT be used if the cover is omitted or lost until a replacementis obtained Make certain that only the correct fuse cover is used and fitted For plugs with detachable fuse cover the replacement must be the same as the colour insert in the base of the GREEN amp YELLOW plug or as directed by the embossed wording on the base ofthe plug e Ifthe detachable fuse cover is lost a replacement may be purchased from a Service Centre e Information for supply may also be obtained from the plug manufacturer GELATO CHEF 2200 GELATO CHEF 2200 is sold complete with all the accessories for use with fixed or removable bowl In the original packaging the removable bowlis stored inside the fixed bowl IMPORTANT ABOUT THE USE Hygiene is the most important aspect of ice cream making Make sure that all the parts in particular those coming in direct contact with the ice crea
10. ected operation will not commence even if the chilling button is in the ON position and the relative indicator light is on ATTENTION Please keep all original packaging Should you need to return the machine for repair or for any other reason it will need to be sent in sufficient packaging If the machine is sent back in packaging not suitable for transportation all repair costs will be charged to the customer even if the machine is under guarantee If the machine doesn t need to be repaired it will be returned to the sender RECIPES Classic gelato VANILLA GELATO INGREDIENTS 150 g sugar 250 ml milk 150 ml cream 4 egg yolks Whisk the egg yolks and sugar together till they are light and frothy Add the milk and cream mix well and pour the mixture into the ice cream maker MALAGA raisin GELATO INGREDIENTS e 125 g sugar 250 ml milk 150 ml cream 1 egg 75 graisin dash of rum Washthe raisins and soakthem in enough rum to cover them Whisk the eggs and sugar together add the cream and milk and mix well Pour the mixture into the ice cream maker When the ice cream is ready add the dried raisins and some of the rum used to soak them mix again GIANDUIA hazelnut chocolate GELATO INGREDIENTS 175 g sugar 300 ml milk 75 g dark bitter chocolate 1 egg e A pinch vanilla e 30 g crushed hazelnuts Break the chocolate into a bo
11. end together with the lemon juice To prepare the syrup add the sugarto the water and bring to the boil Add some of the melon juice stir and leave to cool Mix all the ingredients together taking care to make sure there is still plenty of air in the mixture Pour into the ice cream maker and let run until the desired consistency is reached MANDARIN SORBET INGREDIENTS 4 mandarins e 1 orange 150 250 ml water 200 ml single cream Prepare the syrup by adding the sugar to the water Bring to the boil and simmer for approx 10 minutes While the mixture is still hot add the grated orange peel and leave to cool In the meantime juice the mandarins and half the orange and add the juice to the cooled syrup mixing thoroughly Fold in the whipped cream and pour the mixture into the ice cream maker RASPBERRY SORBET INGREDIENTS 500 gripe raspberries e 100 g sugar 150 ml water e 1 egg white Lemon juice Wash the raspberries lightly under a tap of running water Remove the stems and cover with the lemon juice Sweetened with a little sugar Prepare the syrup by adding the sugar to the water Bring to the boil and simmer for approx 10 minutes Leave to cool then blend all the ingredients before pouring the mixture into the ice cream maker The use of alcohol in these recipes requires an extra 10 15 minutes preparation time These recipes tend to melt rapidly It is advisab
12. for 5 minutes Remove from the heat and leave to cool Once the mixture is chilled blend in the cream mixing well and pour the mixture into the ice cream maker DATE GELATO INGREDIENTS 200 g dates 200 ml milk 150mlsingle cream 1tbsp malt whiskey Stone the dates and remove any skin Chop them into small pieces and add them to the malt whiskey Add the milk and cream and mix well Pour into the ice cream maker and let run for approx 30 minutes This procedure can also be used to make apricot or prune ice cream TEA GELATO INGREDIENTS 4tbsptea Juice of 3 oranges e 500ml single cream e2 eggs e Sugar Boil some water in a kettle and pour over the tea bags Allow to stand for 3 minutes then remove the tea bags and place in the refrigerator Mix the cooled tea single cream orange juice and egg yolk in a food processor When the mixture is well blended pour into the ice cream maker and let run for approx 30 minutes RICE AND RAISIN GELATO INGREDIENTS 150 g parboiled rice e50 graisins 500 ml milk e 2 tbsp honey e 1 vanilla pod e 1 pinch of salt 1 lemon e 1 orange Add the rice and milkto saucepan with a little salt the raisins and vanilla pod Bring to the boil and cook over a low heat until most of the milk has been absorbed Remove the vanilla pod and leave to cool Grate the lemon and orange to remove the rind then juice the lemon Add the juices and honey to th
13. heck it for damage If in doubt do not use the appliance and contact an authorised service agent Plastic bags polystyrene nails etc must not be left within reach of children as they are potentially dangerous The appliance s manufacturer and vendor reject any responsibility for failure to comply with the instructions provided in this user manual Checkthatthe voltage shown onthe rating plate corresponds to the voltage ofthe mains Do not use sharp utensils inside the bowl Sharp objects will scratch and damage the inside of the bowl A rubber spatula or metal spoon may be used when the appliance is inthe OFF or 0 position Never clean with scouring powders or hard implements Do not place or use the appliance on hot surfaces such as stoves hotplates or near open gas flames e Do not put any part in the dishwasher Do not unplug the unit by pulling on the cord The appliance must be connected to an electrical system and power supply socket with a minimum capacity of 10A equipped with an efficient earth contact The manufacturer is not responsible for damages to things or people in the event that the prescribed safety norms have not been respected Before carrying out any maintenance or cleaning make sure that the appliance has been disconnected from the electrical mains by removing the plug from the power supply socket Never wash the appliance using water jets or place it in water IMPORTA
14. into small pieces sprinkle with lemon juice and whisk together with sugar Add the milk and stir well Pour the mixture into the ice cream maker 10 STRAWBERRY GELATO INGREDIENTS 150 g sugar 150 ml milk 100 ml cream 200 g strawberries 1 egg Beat the eggs together with the sugar Cut the strawberries into small pieces and add to the rest of the ingredients Combine with the eggs and sugar mixture then stir Pourthe mixture into the ice cream maker HAZELNUT GELATO INGREDIENTS 150 g sugar 200 ml milk 150 ml cream 1 egg A pinch vanilla 75 g hazelnuts Finely crush the hazelnuts and add the sugar Add the eggs and whisk until the mixture becomes thick Add the remaining ingredients stir and pour the mixture into the ice cream maker NUT GELATO INGREDIENTS 125 g sugar 200 ml milk 150 ml cream 1 egg 75gnuts e 2 tbsp liquor Frangelico Amaretto Finely crush the nuts together with the sugar Add the eggs cream milk and liquor and whisk until the mixture has a thick consistency Stir and pour the mixture into the ice cream maker CARROT GELATO INGREDIENTS 250 g sugar e 1 3 kg carrots 1 lemon 400 ml whipping cream Peel and wash the carrots Using a juice extractor extract the juice Place the carrot juice in a saucepan and dilute with 100ml of water Add the sugar and lemon and simmer on a low heat
15. le to take them out of the bowl only at the time of serving them Cod 5067R03
16. m are scrupulously clean Neverturn off the freezing switch B when the machine is working In case you accidentally switch it off or the power fails wait at least 10 minutes before turning it on again The compressor is fitted with a safety device to prevent any possible damage to the motor unit Should you restart the machine immediately after it has been switched off the compressor will not freeze eVariations in speed and noise during ice cream making are also to be expected and in no way affect the unit s normal functioning Keep the appliance far enough from walls and furniture which might restrict air circulation necessary for cooling the unit It is normal for warm or hot air to flow from the lateral air vents The refrigeration process requires this PREPARING ICE CREAM 1 Carefully clean all parts that come into direct contact with the ingredients Warning make sure that the unit is unplugged before starting cleaning 2 Fit the mixing paddle C to the motor unit H G 3 Lock the motor unit into position in line with the locking ring F The raised area on the bottom of the paddle will need to be in line with the cleft on the bottom of the fixed bowl 4 Connect the cord for the paddle motor I to the socket on the machine body Warning do not connect the cord into the mains supply as you may damage the machine 5 Press B to switch the freezer on Allow to run forfor 5 minutes
17. s stir and pour the mixture into the ice cream maker STRAWBERRY ICE CREAM INGREDIENTS 150 1 lemon 400 g strawberries 2 tbsp pomegranate syrup Cut the strawberries into small pieces and sprinkle with lemon juice Add the other ingredients stir and pour the mixture into the ice cream maker CHAMPAGNE SHERBET INGREDIENTS e 100 g sugar 1 2 bottle champagne or dry Italian sparkling wine Combine the sugar with the champagne or sparkling wine and pourthe mixture into the ice cream maker LIME JUICE SHERBET INGREDIENTS e 100 g sugar 300 ml water 1 lemon 200 g lime juice Add the lemon juice to the other ingredients stir and pourthe mixture into the ice cream maker BRANDY SHERBET INGREDIENTS 100 g sugar 300 ml water 3lemons e 125 ml brandy Juice the lemons and add the juice to the other ingredients Stir and pour the mixture into the ice cream maker FIG SORBET INGREDIENTS 500 gripe figs 50 cane sugar 100 ml milk Juice of 1 2 lemon Peel the figs Blend the figs together with the sugar milk and lemon juice Pour into the ice cream maker and let run until the desired consistency is reached WATER MELON SORBET INGREDIENTS 500 g water melon e 100 g sugar 100 ml water 100 ml single cream Lemon juice Cutthe water melon into pieces removing all the seeds and retaining as much juice as possible Bl
18. the peaches into pieces and sprinkle with lemon 100 g sweet white wine juice and sugar Stir well and pour the mixture into the ice cream maker BANANA SHERBET INGREDIENTS 150 1 lemon 450 g bananas e A pinch vanilla Peel the bananas and cut into small pieces Add the banana to the remaining ingredients and mix together Pour the mixture into the ice cream maker APRICOT SHERBET INGREDIENTS 150 g sugar 1lemon 400 g apricots 2 tbsp apricot brandy Cut the apricots into small pieces Add the sugar lemon juice and liquor Stir thoroughly and pour the mixture into the ice cream maker e A pinch powdered cinnamon Add all the ingredients together stir and pour the mixture into the ice cream maker MELON SHERBET INGREDIENTS e 150 g sugar e1 lemon 400 g melon e A small glass brandy Cut the Melon into small pieces and add to the remaining ingredients Stir and pour the mixture into the ice cream maker KIWI SORBET INGREDIENTS e500 g kiwis 50 g sugar e Lemon juice Peel the kiwi fruit and cut into slices Blend the kiwis together with the sugar and lemon juice for several minutes Pour into the ice cream maker and let the machine run until the desired consistency is reached 11 12 GRAPEFRUIT SHERBET INGREDIENTS 175 g sugar 150 ml water 2105 gin 300 ml grapefruit juice Combine all the ingredient
19. tuent materials to be recovered to obtain significant savings in energy and resources As a reminder of the need to dispose of household appliances separately the product is marked with a crossed out wheeled dustbin E IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be observed including the following Read all instructions carefully To protect against risk of electric shock do not put the main body of appliance in water or any other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use before putting on or taking off parts and before cleaning Avoid contact with moving parts Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Return the appliance to an authorised Service Agent for examination repair or electrical or mechanical adjustment The use of attachments not recommended sold by the appliance manufacturer may result in fire electric shock or injury Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces SAVE THESE INSTRUCTIONS CAUTION An authorized service representative should perform any servicing other than cleaning and user maintenance Authorised service personnel only should do repair e After removing the appliance from the packaging c
20. up cooled into the bowl e The fruit used in the recipes must always be washed and dried before use Even when not specified fruit must always be peeled shelled destoned etc eTo reduce the quantity of ice cream the quantities indicated can be broken down or halved When using raw eggs make sure they fresh by breaking them one at a time into a container and checking that 1 They not have a bad smell 2 The white is not watery but dense and adhering to the yolk 3 The yolk is round and swollen WHAT COULD GO WRONG Under normal conditions ice cream preparation does not require more than 40 minutes If the ice cream is still not formed after 40 minutes check the following points before contacting an authorised service agent ingredients must be poured into the ice cream maker at room temperature or preferably at fridge temperature Ice cream cannot be made from hot ingredients The bowl must not be filled more than half way Ifthe quantity of ingredients is excessive the time required to form the ice cream increases considerably and the result may not be satisfactory The compressor is fitted with a safety device In the event of power failure or if the appliance is turned off then on again for any reason operation of the chilling system is interrupted If this device trips the appliance must be left for five minutes before turning on again If the five minute pause is not resp
21. wl and add the milk and vanilla Place the bowl over a pan of simmering water and melt Whisk the eggs and sugar together Add the remaining milk to the melted chocolate and allow to cool Once cooled add the crushed hazelnuts and pour the mixture into the ice cream maker CHOCOLATE GELATO INGREDIENTS 150 g sugar 200 ml milk 200 ml cream 75 g dark bitter chocolate 1 egg e A pinch vanilla Break the chocolate into a bowl and add the milk and vanilla Place the bowl over a pan of simmering water and melt Whisk the eggs and sugar together Add the remaining milk and cream to the melted chocolate and allow to cool Pour the mixture into the ice cream maker BLUEBERRY GELATO INGREDIENTI 150 g sugar 150 ml cream 1 2 lemon 300 gfrozen blueberries Defrost the blueberries at room temperature reserving the syrup Juice the lemon and add to the mixture with the sugar and cream Blend the ingredients together and addtothe ice cream maker LEMON GELATO INGREDIENTS 150 200 ml milk 200 ml cream 3lemons 1 tbsp lemon syrup Squeeze the lemons and add the juice to the sugar and lemon syrup Add the milk and cream to the mixture and whisk until thick Once the mixture is at the right consistency add to the ice cream maker BANANA GELATO INGREDIENTS e 150 g sugar 150 ml milk 1 lemon 300 g banana pulp Peel the bananas and cut
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