Nemox Gelato Chef 2200
Contents
1. Turn the motor and clear lid in order to fit the tabs on the locking ring F into the holes on the motor Fig 6 Connect the cord of the paddle motor C to the socket on the machine body and switch on to start operating the paddle Warning ensure the paddle motor is fully locked otherwise it will not be possible to switch it on Connect the cord of the paddle motor C to the socket on the machine body and switch on to start operating the paddle fig 7 Next pour in the previously prepared chilled mixture Depending on the guantity of ingredients and recipe used you will have a delicious fresh ice cream in 20 40 minutes 4 IMPORTANT Never turn 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 although the compressor will sound as if it is on When the ice cream has reached a good consistency before you switch off the paddle motor the paddle may change its direction of movement This in no way damages the motor or the paddle but it is nonetheless a good idea to immediately turn the motor off as soon as this occurs If a firmer consistency of ice cream is desired leave the freezing switch B on for a further 5 12. Connect the plug to an electrical socket MAKING ICE CREAM IS EASY 1 Connect the plug to an electrical socket 2 Turn the freezing switch on B for at least 5 minutes before pouring the ingredients in 3 Place the paddle into the bowl 4 Lower the lid and motor unit D onto the bowl 5 Switch the paddle motor on E 6 Pour the mixture in In 20 40 minutes you will taste the best ice cream frozen yoghurt or sorbet OPERATING WITH THE FIXED BOWL Press the button B situated on the body of the machine fig 1 this will switch on the compressor The yellow indictor light will come on Allow the compressor to run for ot least 5 minutes to start cooling the bowl before pouring in the mixture Place the paddle into the fixed bowl make sure you use the correct paddle the larger with a bump on the bottom is to be used in the fixed bowl Fig 2 The flat based paddle is used for the removable bowl Fit the motor lid assembly as follows e Allow the clear lid to slide until the Keyhole part of the clear lid is over the hole in which the spindle fits fig 3 e Push the spindle into the hole fig 4 e Slide the clear lid back into position until a click is heard this means that it is properly slotted in Ensure that the non keyhole part of the lid fits between the top and bottom collars of the spindle fig 5 Lower the lid and motor unit onto the bowl whilst inserting the spindle into the top of the paddle
3. or until you have a light syrup Lightly whisk the egg whites and whisking all the time pour in the still hot syrup Leave until cold stir in the cream Makes approximately 1 pint PEACH AND SOUR CREAM ICE CREAM 2 large ripe peaches 3 egg yolks 4 oz 100g caster sugar 1 4 pint 150 ml milk 1 4 pint 150 ml sour cream Zest and Juice of 1 2 an orange 2 tablespoons Grand Marnier or Orange Brandy optional Using the egg yolks sugar and milk make a custard as given for the Vanilla Ice Cream and leave it until it is cold Peel the peaches and mash them or puree them in a liguidiser or food processor Stir the orange juice and zest and if you are using it the ligueur into the peach puree Beat the soured cream until smooth and stir both it and the custard into the fruit Makes approximately 1 1 2 pints 15 SORBETS Sorbets are simply a sugar syrup mixed with fruit juice or pureed fruit The orange sorbet given below is a basic recipe and can easily be altered to suit whatever flavour you wish to use You can lighten the mixture with the addition of a little egg white See the Citrus Sorbet recipe and if you are going to store the sorbet this will help it to keep and not turn into a block of ice You can also add a little gelatine as given in the Strawberry Sorbet which will mean that when it is taken from the machine or freezer it will hold its shape better and not run away so quickly ORANGE SORBET 8 0z 250 g
4. 0 minutes Warning remember to switch the freezing switch B motor off otherwise your ice cream will harden too much Ensure you have switched the paddle motor E off then remove the paddle motor and transparent lid turning anti clockwise and unplug the appliance Spoon out the ice cream using the enclosed plastic spoon or use a wooden spoon so as not to damage the sides and bottom of the bowl Then remove the paddle scrape it and spoon the remaining ice cream out from the bowl After removing the ice cream wait a few minutes until the bowl is no longer too cold to touch then use a damp cloth or paper towel to remove any residues of ice cream before washing it thoroughly OPERATING WITH THE REMOVABLE BOWL The removable bowl allows you to prepare different flavours in a short time To use the removable bowl proceed as follows Pour 25 ml of alcohol or any liguor into the fixed bowl As an alternative to alcohol you can use a solution of salt and water 20 ml of Water 5 g of salt However should you use salt and water it is important to thoroughly clean both bowls after use to remove any particles of salt particularly on the removable bowl to avoid corrosion Simply fit the removable bowl inside the fixed bowl fig 9 This ensures optimum transmission of the low temperature between the fixed and the removable bowl ensuring perfect ice cream Important there are two slots where the handle of the removable bowl should be
5. 5 g sugar 4 egg yolks 3 4 pint 450 ml double cream 2 tablespoons instant coffee Pour the sugar and 4 tablespoons water in a small saucepan Place it on the heat and stir constantly until the sugar has dissolved Bring to the boil and boil until you have a light syrup about 4 5 minutes 230 F 110 C In a mixing bowl whisk the egg yolks and whisking continuously pour on the slightly cooled syrup Whisk until it has amalgamated then leave until it is cold Dissolve the coffee in a tablespoon of water stir it and the cream into the egg mixture Mixture approximately 1 1 4 pints 10 VANILLA ICE CREAM WITH YOGHURT 1 2 pint 300 ml single cream 1 2 pint 300 ml plain yoghurt 4 oz 100 g Caster sugar or taste 2 teaspoons vanilla essence Place the cream and sugar together in a saucepan and heat it slightly stirring all the time until the sugar has dissolved Leave until cold whisk in the yoghurt and the vanilla essence Mixture approximately 1 pint LOW FAT VANILLA ICE CREAM 1 pint 600 ml skimmed milk 5 tablespoons dried milk powder 4 oz 100 g caster sugar 1 2 teaspoons vanilla essence Put the milk in a saucepan over a gentle heat Add the sugar and sprinkle the milk powder over the top Stir until both the sugar and the milk powder are dissolved being careful not to let the mixture boil Remove the saucepan from the heat and when cold stir in the vanilla essence RICH CHOCOLATE ICE CREAM 2 egg
6. MAGIMIX OFFERS A GOLD SEAL REPAIR SERVICE FOR THE GELATO CHEF 2200 MAGIMIX UK Ltd 19 Bridge Street Godalming Surrey GU7 1HY Tel 01483 427411 COD 5067R02 GELAIO 2200 ICE CREAM amp SORBET MAKER INSTRUCTION AND RECIPE BOOK FOR GELATO CHEF 2200 WHITE AND CHROMED MODELS magimix ELECTRICAL INSTRUCTIONS WARNING 1 This appliance must be earthed 2 a plug with bared flexible cord is hazardous if engaged in a live socket If the fitted plug has been cut from the power supply cord it should be destroyed and replaced with an appropriate three pin plug in accordance with the following code BLUE neutral BROWN live GREEN YELLOW earth The wire which is coloured BLUE must be connected to the terminal in the plug which is marked with the letter N or coloured BLUE or BLACK The wire which is coloured BROWN must be connected to the terminal in the plug which is marked with the letter L or coloured BROWN or RED The wire which is coloured GREEN or GREEN YELLOW must be connected to the terminal marked with the letter E or by the symbol or coloured GREEN or GREEN YELLOW If the supply cord is damaged it must be replaced by a Service Dealer Always replace the fuse cover of the fitted plug never use the plug with the fuse cover omitted If a replacement fuse cover is reguired ensure it is the same as the one visible on the pin face of the plug i e RED or ORANGE Fuse covers are available f
7. andy and omitting the coffee follow the directions for the Sultana and Coffee Ice Cream BROWN BRFAD ICE CREAM 6 oz 175 g brown breadcrumbs 1 pint 600 ml single cream 4 oz 100 g caster sugar 2 large eggs separated 1 2 teaspoon vanilla essence 2 tablespoons sweet sherry optional Spread the breadcrumbs out in a roasting tin and bake them in a medium hot oven turning them freguently until they are browned this will take 10 15 minutes Use 1 2 pint 300 ml cream the sugar and the egg yolks to make a custard See Vanilla Ice Cream and leave it until cold Stir the breadcrumbs the remaining cream the vanilla essence and the sherry if used into the cold custard and pour it into the ice cream maker Whisk the egg whites until they form soft peaks and add it to the ice cream when it is starting to freeze Makes approximately 1 1 4 pints mixture 12 FROZEN MEUSLI AND YOGHURT 8 oz 250 g meusli without any dried fruit 2 oz 50 g raisins 1 tablespoon water 1 2 pint 300 ml plain yoghurt 1 2 pint 300 ml milk or single cream 2 oz 50 g Demerara sugar Soften the raisins by soaking them for several hours in the water Mix all the ingredients together Makes up to 1 1 2 pints mixture TOASTED OAT APPLE AND FROMAGE FRAIS ICE CREAM 4 oz 100g porridge Oats 2 eating apples 2 oz 50 g hazelnuts chopped 1 2 pint 300 ml Fromage Frais or soured cream 1 2 pint 300 ml single cream 4 tablespoons
8. ants until they are soft Puree them this is easiest in a liguidiser or food processor then sieve out the pips and leave until cold Stir in the cream and if you are using it creme de cassis Makes up to 1 1 2 pints of mixture 14 RASPBERRY AND REDCURRANT ICE CREAM WITH SOFT CHEESE 8 oz 250 g raspberries 4 oz 100 g redcurrants 3 oz 75 g sugar 4 oz 100 g soft cheese 8 fl oz 250 ml milk Gently stew the redcurrants with the sugar and 3 fl oz 75 ml water When they are soft puree both the redcurrants and the raspberries and strain the puree to remove the pips Put the cheese in a bowl and gradually beat in the milk When it has amalgamated stir in the fruit puree Makes up to 1 pint mixture PINEAPPLE ICE CREAM 1 x 8 oz 250 g tin pineapple pieces 1 2 pint 300 ml double or single cream 1 teaspoon vanilla essence Puree the contents of the tin in a liguidiser or food processor If you like very smooth ice creams you can then sieve the puree Stir the puree into the cream add the vanilla essence and check to see that sugar is not needed Makes approximately 1 pint of mixture LIGHT LEMON ICE CREAM Grated zest and juice of 3 large lemons 6 oz 175 g caster sugar 2 egg whites 1 2 pint 300 ml double cream Put the lemon zest and juice the sugar and 1 4 pint 150 ml water into a saucepan and heat gently stirring constantly until the sugar has dissolved Bring to the boil and simmer for five minutes
9. ated sugar 1 2 pint 300 ml water Juice of a lime or 1 2 a lemon 1 egg white Make a syrup with the sugar and water as given in the recipe for Orange Sorbet and when it has cooled add the pureed mango flesh and the lime or lemon juice Turn into the ice cream maker and follow the instructions for the Citrus Sorbet for adding the egg white other tropical fruits that make good sorbets are Kiwi Fruit Paw Paw or fresh or tinned Lychees Makes up to 1 pint of mixture STRAWBERRY SORBET 1 Ib 500 g fresh or un sugared frozen strawberries defrosted 4 oz 100 g granulated sugar 1 2 pint 300 ml water Juice of 1 2 a lemon 1 2 a packet of powdered gelatine 1 egg white optional Make a syrup as for the Orange Sorbet with the sugar and water While the syrup is cooling mash the strawberries or puree them in a liguidiser or food processor and strain or sieve them to eliminate the pips Stir the strawberry puree into the sugar syrup together with the lemon juice and the gelatine which has been melted in a small bowl in two tablespoons of water over a pan of boiling water If you want a larger guantity of light sorbet follow the instructions for Citrus Sorbet before adding the egg white Makes approximately 1 pint of mixture WHITE WINE SORBET 8 oz granulated sugar 6 fl oz 175 ml water Zest and juice of a lemon 1 2 pint 300 ml sweet white wine 2 small or 1 large egg white packet gelatine optional Follow t
10. ccasion this ice cream is delicious with the addition of three or four tablespoons of brandy Makes up to 1 1 2 pints mixture MINT CHOCOLATE CHIP ICE CREAM 1 2 pint 300 ml milk 1 2 pint 300 ml double cream 3 oz 75 g caster sugar 5 oz 150 g plain chocolate 1 teaspoon peppermint essence A few drops green food colouring optional 4 5 tablespoons creme de menthe optional Dissolve the sugar by putting it and the milk in a saucepan and heating it slightly Leave the milk until cold Grate the chocolate and keep it on one side Stir the cream peppermint essence and if you are using them the food colouring and creme de menthe into the cooled milk Pour it all into the ice cream maker Just as the ice cream starts to thicken add the grated chocolate and then continue freezing the mixture Makes approximately 1 1 4 pints COFFEE AND SULTANA ICE CREAM 3 oz 75 g sultanas 3 tablespoons brandy 1 pint 600 ml single cream 4 egg yolks 4 oz 100 g caster sugar 1 level tablespoon instant coffee Put the sultanas to soak in the brandy and leave overnight or for several hours Use the cream egg yolks and sugar to make a custard base following the directions for Vanilla Ice Cream and leave until cold Dissolve the coffee in a tablespoon of hot water and add it and the sultanas and brandy to the custard base Makes up to 1 1 2 pints mixture RUM AND RAISIN ICE CREAM Substitute the raisins and rum for the sultanas and br
11. d if the mixture is chilled before use and the button on the body of the machine switched on for at least of 5 minutes to start cooling the bowl before putting in the mixture RECIPES VANILLA ICE CREAM Custard Based Custard made with egg yolk and cream is the traditional base of many ice creams Below is the classic Vanilla Ice Cream but if you omit the vanilla you can use the custard base with many different flavourings and there are several examples in this booklet 4 egg yolks 4 oz 100 g caster sugar 1 2 pint 300 ml milk 1 2 pint 300 ml double cream 2 teaspoons vanilla essence or to taste Pour the milk in a saucepan and slowly heat it to boiling point In a bowl beat the egg yolks and sugar together and then still beating pour over the milk Return the mixture to the pan and stirring constantly heat it until the mixture forms a film over the back of a wooden spoon Do not let it boil or it will separate Remove the pan from the heat leave it until cold then stir in the cream and vanilla essence Mixture approximately 1 1 2 pints COFFEE PARFAIT A parfait is another classic type of ice cream which is made by pouring a hot sugar syrup over egg yolks The mixture is then cooled before cream and any flavouring is stirred in These instructions are for a coffee parfait but it is equally good flavoured with freshly squeezed lemon juice or with pureed cherries either fresh or tinned and a dash of cherry brandy 3 oz 7
12. de with fresh raw ingredients up to one week Sorbet or yoghurt based ice cream from one to two weeks at the most Ice cream made with cooked ingredients up to two weeks BATCHES If you wish to make a second batch we advise you clean the bowls and paddles thoroughly as detailed earlier APPLIANCE CLEANING AND MAINTENANCE Before starting to clean make sure that the machine is switched off and unplugged To release the paddle motor from the clear lid proceed as follows e push the cover with your thumbs as shown in fig 8 until the keyhole part of the clear lid is over the hole in which the spindle fits e Remove the spindle from the motor Wash the paddle the spindle the clear lid and if necessary the removable bowl and wash them in warm soapy water Wash out the fixed bowl with a sponge and dry it with a cloth Use a damp cloth to clean the paddle motor NEVER IMMERSE THE MOTOR AND THE MAIN BODY OF THE ICE CREAM MAKER IN WATER Important when the removable bowl is used it is essential to eliminate every trace of the salt water solution from the outside of the bowl This will prevent corrosion SERVICING Points to check before calling Service Number 1 Has the machine been stored delivered the wrong way up 2 Has the machine been left to rest 12 hours after transit 3 If the machine is not freezing has the freezing switch inadvertently been turned on and off in guick succession 4 If the paddle motor is
13. e their sweetness when heated above a certain temperature As long as you have the flavouring and sweetness that you like you can more or less do as you wish Ice cream can be stored in a covered container in the freezer but if you do this remember to put it in the main part of the fridge for about half an hour to soften up before you eat it Ice cream should be eaten when it is soft for not only does the texture taste better but the flavours come through properly It is recommended that sorbets are eaten very guickly and yoghurt ice cream within a day or so Rich cream based ice creams will keep but after a week or two will start to lose the taste of the more delicate flavours Ice cream is always popular seems to be liked by everybody and now with the Gelato Chef 2200 Ice Cream Maker is both easy and guick to make at home with wonderful tasting and impressive results Enjoy it and have fun IMPORTANT NOTICE 1 The ice cream and sorbets produced in the Gelato Chef are a slightly soft perfect for eating consistency If you reguire a harder finished product then transfer the mixture to a container and place it covered in a freezer for one to two hours 2 You can use between 3 4 pint 400 g and 1 1 2 pints 800 g of unfrozen mixture depending on the recipe used mixtures containing cream or egg whites will increase substantially in volume during the freeze churning process FOR BEST RESULTS A firmer consistency will be achieve
14. e with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Return appliance to the Authorised Service Centre for examination repair or electrical or mechanical adjustment 2 8 The use of attachments not recommended or sold by the appliance manufacturer may cause fire electric shock or injury 9 Do not use outdoors 10 Do not let the lead hang over the edge of the table or counter or touch hot surfaces 11 This appliance is for household use only An Authorised Service Centre should perform any servicing other than cleaning and user maintenance SAVE THESE INSTRUCTIONS Materials and articles destined for use in contact with food products conform to the EC Directives 89 109 In addition this appliance complies with the requirements of the Low Voltage Directive 72 23 and subsequent amendment 93 68 and the Electromagnetic Compatibility Directive 59 336 IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE PRODUCT IN ACCORDANCE WITH EC DIRECTIVE 2002 96 EC At the 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 R 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 constituent materials to be recovered to obta
15. gar 3 4 pint 450 ml milk or cream or a mixture Mash the bananas until they are smooth Beat in the sugar and milk or cream Makes approximately 1 1 4 pints of mixture FROZEN FRUIT YOGHURTS 4 tubs flavoured fruit yoghurt Turn the yoghurt directly into the ice cream maker TOFFEE SAUCE 2 oz 50 g butter 2 oz 50 g brown sugar 2 tablespoons golden syrup 1 4 pint 150 ml single cream or milk Put the butter sugar and golden syrup into a saucepan and heat gently stirring until the butter and sugar have melted Bring to the boil and boil hard for 3 5 minutes Let it cool slightly stir in the cream or milk and while still hot pour it over the ice cream 18
16. granulated sugar 3 4 pint 450 ml water 1 2 pint 300 ml fresh orange juice Zest of two oranges Juice of a lemon Combine the sugar water and orange zest in a saucepan Set it over a gentle heat and stir freguently until the sugar has melted Bring to the boil and boil for 5 8 minutes or until you have a light syrup 230 F 110 C then remove from the heat and leave until it is cold Stir in the orange and lemon juices and turn it into the ice cream maker Makes approximately 1 pint LEMON SORBET Follow the same recipe using the zest of one lemon instead of two oranges As lemon juice is very sour you may need less than 1 2 a pint 300ml so taste it carefully before freezing Makes approximately 1 1 4 pints CITRUS SORBET Grated zest and juice of 1 grapefruit preferably a pink one Grated zest and juice of 1 lemon Grated zest of 1 orange Juice of 2 oranges 6 oz granulated sugar 3 4 pint 450 ml water 2 small or 1 large egg white Follow the instructions for the Orange Sorbet and make a syrup with the sugar and water with the addition of the zest of the fruits When the syrup has cooled add the juices and pour it into the ice cream maker When the sorbet starts to freeze and thicken add the egg whites so that they are incorporated and whisked into the syrup for the last 10 minutes of freezing time Makes approximately 1 1 4 pints of mixture 16 TROPICAL SORBET 2 large ripe mangoes 5 oz 150 g granul
17. he recipe for the Orange Sorbet to make a syrup with the sugar water and lemon zest If you like a very smooth sorbet strain out the lemon zest when the syrup has cooled Add the lemon juice the wine and the melted gelatine if you are using it see instructions for Strawberry Sorbet above to the cold syrup and pour it all into the ice cream maker As it starts to freeze add the egg white see the recipe for the Citrus Sorbet Makes 3 4 1 pint of mixture TOMATO SORBET 1 pint 600 ml tomato juice Juice of 2 lemons 1 dessertspoonful Worcester sauce Few drops Tabasco sauce optional 1 dessertspoonful sugar Salt and pepper 4 fl oz 125 ml Vodka optional 2 egg whites Mix together all the ingredients tasting carefully to achieve the seasoning that you like The finished sorbet will be light and fluffy and is good served in scoops on a bed of lettuce leaves decorated with a few prawns Makes 1 1 4 pints of mixture 17 CHILDRENS SECTION QUICK VANILLA ICE CREAM 1 small tin condensed milk 1 2 pint 300 ml single cream 1 1 2 teaspoons vanilla essence Beat all the ingredients together Makes between 3 4 and 1 pint of mixture CHOCOLATE ICE CREAM 1 large can condensed milk 1 2 pint 300 ml milk 5 tablespoons cocoa Dissolve the cocoa in a little very hot water then beat it into the condensed milk and the milk Makes over 1 pint of mixture BANANA ICE CREAM 3 very ripe bananas 4 oz 100 g su
18. hich gives perfect ice cream and a uniform smooth and light mixture This booklet gives the basic recipes for a custard based ice cream a parfait and for a sorbet with various suggestions for flavouring them It also gives recipes for extra guick no cook ice creams low fat ice creams ice cream sauces and has a section for children which includes the ever favourite Chocolate Ice Cream with a condensed milk base All these ice creams are easy to make and some of them will take no more than five minutes in the kitchen whilst giving an end result that is fresh creamy and delicious Ice cream or sorbet can be made from almost any edible flavoured cream or liguid so do not be afraid of experimenting or of changing to a different flavour in any of the recipes given You may find that some of the recipes are too rich for every day use If this is so substitute single cream yoghurt fromage blanc or even milk for some or all of the double cream For those who are unable to tolerate dairy produce Soya milk or Tofu can be used as a substitute Soya milk ice cream can be made almost as creamy as conventional ices by the inclusion of 2 tablespoons of oil such as sunflower oil to 1 2 pint 300 ml soya milk Artificial sweeteners can be used in place of sugar but can only be used in recipes that do not reguire sugar syrup When making a custard base ice cream add the sweetener to the custard after it has cooled This is because artificial sweeteners loos
19. in 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 DESCRIPTION A Main body of the machine with compressor and stainless steel 1 5 litre capacity fixed bowl B Freezing switch C Cord for paddle motor D Paddle motor E Switch for paddle motor F Locking ring AEE e Spindle for paddles Paddle for fixed bowl Removable bowl Paddle for removable bowl Plastic ice cream spoon IMPORTANT This Ice Cream Machine contains its own refrigerant which must be allowed to settle after transit 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 USING THE MACHINE FOR THE FIRST TIME Hygiene is extremely important when making ice cream Before starting to use your ice cream machine wash thoroughly all parts which come in contact with ice cream fixed bowl removable bowl paddle spindle transparent lid and plastic spoon 3 DO NOT SWITCH ON THE BUTTON ON THE MAIN BODY OF THE MACHINE UNTIL YOU HAVE READ ALL THESE INSTRUCTIONS Always use your Ice Cream Machine on a firm flat surface near a convenient power outlet Place the machine so that the ventilation slots on either side are unobstructed Check that the voltage shown on the rating plate corresponds to the voltage of the mains
20. located If the removable bowl is not in the correct position the paddle motor can not be fitted Switch on the freezing switch B insert the paddle for the removable bowl and lower the lid and motor unit onto the bowl inserting the spindle into the top of the paddle Connect the cord of the paddle motor C to the socket on the machine body and switch on to start operating the paddle Pour the chilled mixture in When the ice cream is ready remember to switch the freezing switch off otherwise your ice cream will harden too much Ensure you have switched the paddle motor off Then remove the paddle motor and transparent lid turning anti clockwise and unplug the appliance Once you have removed the ice cream thoroughly clean the removable bowl and importantly the fixed bowl of water and salt or alcohol If the removable bowl turns round in the fixed bowl either the wrong paddle has been used or too much liguid alcohol or salt and water solution has been used between the two bowls 5 Important if you do use the removable bowl please note that the quantities of ice cream mixture should be slightly less approximately 600 g 1 pint mixture and the churning time will take a little longer particularly for sorbets PREPARATION OF THE MIXTURE Select your recipe and follow it to prepare the mixture Pay attention to the following e Use peeled fruit and ingredients free of any waste matter e Always chill the ingredients in the you
21. not working check it has been fully locked into position and the switch E is fully depressed 5 If the paddle motor does not fit properly ensure the removable bowl is fitted correctly and not causing an obstruction 6 If the machine body becomes hot check if warm air is coming out of the vents If not the machine is faulty 7 Providing the machine has been correctly operated it should not take more than 40 minutes to make a batch of ice cream After checking these points please ring Magimix on 01483 427411 or if you have any queries on the functioning of the machine If your machine is faulty it will be dealt with by our Service Department Please retain your packaging should it be necessary to return it for repair ICE CREAM amp SORBET MAKER mix U K LTD magi Ice cream has for too long been the convenience food that is bought from the supermarket and fed to the children or in the luxury version bought from the delicatessen and fed to the grown ups Home made ice cream has sadly been forgotten for it has a wonderful fresh flavour is cheap and does not have the addition of any chemicals or additives However just putting the mixture in the freezer results in an ice cream which is both crystallized and granular and even stirring and beating it at regular and frequent intervals does not always work The Gelato Chef 2200 Ice Cream Maker in the simplest way mixes and churns whilst the mixture is freezing w
22. r fridge before pouring into the machine This will reduce the time reguired to make the ice cream e Donot prepare more than 700 800 g 1 1 2 pints mixture This will allow the volume to increase during churning to maximum bowl capacity e Never attempt to make less than 400 g 3 4 pint of mixture STORING ICE CREAM In the ice cream maker When the ice cream is ready you can keep it covered in the ice cream maker for approximately 10 20 minutes Make sure that the paddle has been removed and the freezing switch B switched off otherwise the ice cream will harden too much 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 never more than two weeks as it will lose flavour quality and freshless Should you wish to store the ice cream in the freezer pay attention to the following Store the ice cream in a clean well sealed container suitable for freezing Storage temperature must be at least 149C Attach a label to the container with the date when it is made and what kind of ice cream it is Defrosted or semi defrosted ice cream must never be put back into the freezer Before serving we suggest you either remove the ice cream from the freezer about 30 minutes beforehand and place it in the refrigerator or leave it for 10 15 minutes at room temperature Maximum storage time Never exceed the recommended storage time Ice cream ma
23. rom BBS Limited Unit G Grovebell Industrial Estate Wrecclesham Road Farnham Surrey GU10 4PL Phone 01252 727755 Use a 13 amp fuse approved by ASTA to BS 1362 marked thus IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 Read this instruction booklet carefully before installing and using the machine 2 To protect against risk of electric shock do not immerse the electric motor assembly in water or any other liguid or allow any liguid to spill onto any part of the machine 3 Close supervision is necessary when any appliance is used near children The appliance must be installed out of the reach of children and is not intended for their use 4 As with any electrical eguipment it is advisable to be within the vicinity of the machine whilst in operation If left unattended whilst in operation Magimix cannot be held responsible for any subseguent conseguence 5 Always remove the plug from the mains when not in use before putting on or taking off parts and before cleaning 6 Avoid contact with moving parts Keep hands and utensils out of cylinder bowl while in use to reduce the risk of injury to persons or to the appliance itself Do not use sharp objects or utensils inside the cylinder bowl Sharp objects will scratch and damage the bowl A plastic or wooden spoon may be used when the appliance is in the off position 7 Do not operate any applianc
24. runny honey or to taste Mix the oats and nuts together and put them under the grill for a few minutes to brown Watch them carefully and turn them carefully Peel and core the apples and grate the fruit finely Stir together the Fromage Frais and cream and add all the other ingredients checking to see if it is sweet enough Makes approximately 1 1 4 pints SAUCES HOT CHOCOLATE SAUCE 5 oz 150 g plain chocolate 1 oz 25 g caster sugar 1 oz 25 g unsalted butter Put the broken up chocolate the sugar and 4 tablespoons water in a small saucepan Melt the chocolate over a gentle heat then slowly increase the heat and boil for 2 minutes Beat in the butter and serve hot This is good over many ice creams including Banana Coffee or Vanilla MELBA SAUCE 8 oz 250 g raspberries 3 oz 75 g icing sugar Juice of 1 2 a lemon Mash or puree the raspberries and if you wish strain out the pips by sieving the puree Stir in the icing sugar and the lemon juice This sauce can be served hot or gently heated It is especially good with the Peach and Sour Cream Ice Cream the Brown Bread Ice Cream or the Rich Strawberry Ice Cream 13 FRUIT ICE CREAMS RICH STRAWBERRY ICE CREAM This is a basic simple recipe for a fruit ice cream Substitute any other soft fruit for the strawberries but remember to taste the mixture for sweetness before freezing 1 Ib 500 g ripe strawberries 1 2 pint 300 ml double cream 4 oz 100 g cas
25. ter sugar Juice of a lemon Mash the strawberries or puree them in a liguidiser or processor Mix the sugar cream and lemon juice into the puree Makes approximately 1 1 4 pints mixture STORE CUPBOARD STRAWBERRY ICE CREAM 1 Ib 500 g strawberries fresh frozen or tinned 1 x 14 oz 400 g can evaporated milk 4 oz 100 g icing sugar Juice of a lemon Chill the can of evaporated milk overnight or for several hours If frozen defrost the strawberries then add the lemon juice and mash them or puree them in a liguidiser or food processor Beat the chilled milk until thick stir in the sugar and strawberry puree Note this ice cream can be made with other fruits try mangoes or raspberries or lightly stewed damsons Makes approximately 1 1 2 pints mixture RASPBERRY AND YOGHURT ICE CREAM 8 oz 250 g raspberries 4 oz 100 g caster sugar 1 2 pint 300 ml yoghurt You can use frozen raspberries but defrost them Mash the raspberries or puree them in a liguidiser or food processor and if you like a smooth ice cream sieve out the pips Mix the sugar and yoghurt into the puree Makes 3 4 to one pint mixture BLACKCURRANT ICE CREAM 11b 500 g blackcurrants 5 oz 150 g sugar 1 pint 600 ml whipping or double cream 4 tablespoons Cr me de Cassis optional Put the picked over and washed fruit in a saucepan with the sugar and three or four tablespoons of water Set the pan over a low heat and gently stew the blackcurr
26. yolks 2 oz 50 g caster sugar 8 fl oz 250 ml milk 1 4 pint 150 ml double cream 4 oz 100 g plain chocolate Using the egg yolks sugar and milk make a custard following the instructions for Vanilla Ice Cream While it is still hot break the chocolate into it and stir until it has melted and the mixture is smooth Leave until cold Mixture approximately 1 pint ICE CHOCOLATE MILK 1 pint 600 ml milk 2 3 heaped tablespoons cocoa 2 oz 50 g caster sugar In a saucepan heat the milk and sugar together stirring to dissolve the sugar Put the cocoa into a small bowl and pour a little hot milk over it stirring to dissolve the cocoa powder then slowly add the remaining milk Leave until cold Mixture approximately 1 pint ALMOND AND CHOCOLATE CHIP ICE CREAM Ice Cream 4 egg yolks 4 oz 100 g caster sugar 1 2 pint 300 ml milk 1 2 pint 300 ml single Cream 1 packet chocolate chips 2 oz 150 g blanched split almonds Follow the instructions for the Vanilla Ice Cream using the egg yolks sugar and milk to make a custard base While it is cooling toast the almonds under the grill Watch them very carefully to stop them burning and turn them often to brown them on all sides Stir the cream into the cold custard base and pour it into the ice cream maker 11 When the ice cream is half made and starting to thicken add the almonds and chocolate chips so that they are mixed into the finished ice cream for a special o
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