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Como Usar Su Aparato
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Helpful Tips
Para las recetas de helados que requieren algo de cocimiento previo, se
recomienda que la mezcla se haga con un día de anticipación. Así la mezcla
podrá enfriarse y expandirse completamente. Se sugiere enfriar previamente
todas las mezclas de las recetas de helados, con el fin de lograr los mejores
resultados.
El proceso de congelamiento se debe durar aproximadamente 40 minutos.
Se usa aproximadamente 20 libras de hielo para cada bote del helado.
El azúcar se puede substituir por edulcorantes artificiales. Utilice las siguientes
equivalencias como referencia:
1 sobrecito de edulcorante = 2 cucharas de azúcar
6 sobrecitos = 14 de taza
8 sobrecitos = 1/3 de taza
12 sobrecitos = 1/2 de taza
Para evitar que el helado se escurra fuera del bote, no lo coloque
horizontalmente cuando lo guarde en un congelador.
No tape el agujero de drenaje a un lado de la cubeta de madera. Éste es para
drenar el exceso de agua salada y deberá mantenerse abierto siempre.
Asegúrese de que haya enfriado la mezcla antes de vaciarla en el bote.
Muchas recetas requieren huevos crudos. Para eliminar la bacteria salmonelosis,
caléntelos hasta una temperatura de 160°F pero no los ponga a hervir. Así se hace
seguro comer la mezcla. También se puede usar huevos pasterizados.
For each batch of ice cream, expect to use approx. 20 lbs. of ice (1 large size
bag).
Many ice cream recipes call for raw eggs. To eliminate salmonella from your
egg mixture, heat it to a temperature of 160°F, but do not boil it. This will
make the ice cream safe to eat. You may also use pasteurized eggs in place of
raw eggs.
Be sure to chill mixture prior to adding to 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
measurements as a reference:
1 packet of sweetener = 2 tsp. sugar
6 packets = 1/4 cup
8 packets = 1/3 cup
12 packets = 1/2 cup
The churning process should take about 40-60 minutes.
16. Unplug and remove motor or hand crank once ice cream has churned 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).
17. With one hand pushing down on the canister lid, remove the motor or hand
crank from the wooden bucket. Be careful, as the canister will have a
tendency to float upward in the ice-water mixture.
18. Clear the ice and salt away from the top of the ice cream canister. Wipe
carefully to remove the salt and water before removing the cover.
19. Remove the lid. Take the dasher out and scrape off excess ice cream with a
spatula.
20. Transfer to a freezable container and freeze, or serve straight from the
canister.
How To Use
16. Desconecte y retire el motor una vez que el helado se haya batido durante 40 minutos
aproximadamente o cuando el motor se detenga (si el motor se detiene
prematuramente, apáguelo, rompa cualquier obstrucción de hielo con el agitador de
plástico e inicie de nuevo).
17. Con una mano sobre la tapadera del bote, retire el motor o la manivela manual de la
cubeta de madera. Tenga cuidado - el bote suele flotar en la mezcla de sal, hielo, y
agua.
18. Quite el hielo y la sal de la parte superior del bote del helado. Limpie
cuidadosamente a fin de remover la sal y el agua antes de levantar la cubierta.
19. Saque la agitadora y con una espátula de madera retírele el exceso de helado.
20. Pase el helado a un receipiente para congelar y congélelo o sírvalo directamente del
bote (garrafa).
Consejos Útiles
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