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Aroma AIC-224M Manual

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8
Troubleshooting
8
Gu a para la Resoluci n d
My ice cream
turned out soft
or runny.
Home-made ice cream traditionally has the consistency of
a thick milkshake. If you prefer a firmer consistency, you
can:
• Remove the dasher and place the lid and lid cap on the
mixing canister. Place in the freezer to harden.
Another option is to leave the canister in the wooden
bucket, remove dasher, add cap and add more ice to the
salt-ice mixture. Cover with a towel and let it sit until
the ice cream is firm.
• For fluffier ice cream, once the electric motor has
finished churning, you may remove it and use the hand
crank to churn the ice cream to the desired consistency.
• The richer the cream you use, the richer the ice cream
will be. Heavy whipping cream is suggested for the
creamiest, smoothest ice cream. Milk can also be
substituted for cream but will alter the texture and
taste of the ice cream. You might also consider using a
combination of milk and cream for healthier ice cream.
• Recipes that call for alcohol may inhibit the freezing
process. If you are using an ice cream recipe that calls
for alcohol, vanilla or peppermint extract (which
contain alcohol), it is best to add it during the last few
minutes of the freezing cycle.
• Pay close attention to the amount of rock salt used
during the making of your ice cream. Using too little
salt may inhibit the freezing of your ice cream
mixture. Read the instructions in the section titled
“How to Use” for more details
.
The texture of
my ice cream is
too hard or
grainy.
A hard or grainy ice cream texture may be due to one of
the following causes:
• Be sure that once you start churning your ice cream,
you DO NOT stop. Stopping for any length of time
while churning can cause large ice crystals to form in
the mixture, which will give your ice cream a grainy
texture.
• Pay close attention to the amount of rock salt used
during the making of your ice cream. Adding too much
salt can cause the mixture to freeze too quickly, which
may lead to the formation of ice crystals in your ice
cream. Read the instructions in the section titled “How
to Use” for more details.
The salt-water
mixture leaked
out of the
wooden bucket.
Before using the ice cream maker, it is necessary to soak the
wooden bucket in water for at least an hour and a half. This
allows the wood to expand and prevents leaks. To do so, simply
fill up the bucket (about 2/3 full) and let it sit in the sink or
other water-safe area for an hour and a half. Pour out the water
and the bucket is ready to use!
El helado
queda
demasiado
suave o
derretido.
El helado casero usualmente tiene una consistencia muy suave.
Si prefiera una consistencia más dura:
• Remueve la agitadora y coloque la tapadera del bote y el tapón
de la tapadera del bote. Póngalo en un recipiente para congelar
y refrigérelo durante una o dos horas.
• Deje el bote en la cubeta de madera. Remueve la agitadora, y
coloquela tapadera del bote y el tapón de la tapadera del bote
sobre el bote. Agregue más hielo, cobre, y deje durante una o
dos horas.
• También puede incorporar la unidad de la manivela manual y
girarla hasta que el helado tenga la consistencia deseada.
• Mientras más espesa sea la crema que usted use, el helado será
más cremoso. Se sugiere usar doble crema batida, a fin de
obtener el helado más suave y cremoso. También se puede
utilizar leche en lugar de crema, pero la textura y el sabor del
helado pueden cambiar. Asi mismo, puede considerar usar una
combinación de leche y crema para obtener un helado más
saludable.
• Tome nota de que al usar alcohol o extracto de vainilla, es mejor
agregarlo al final. El alcohol que contiene el extracto de
vainilla retardará la velocidad de endurecimiento del helado. Es
mejor agregar el alcohol o el extracto de vainilla a la mezcla
cuando la máquina para hacer helado haya girado ya por lo
menos unos 20 minutos.
• Tenga cuidado con las proporciones de sal y hielo en la cubeta de
madera. No agregar bastante sal se puede impedir el
congelamiento del helado. Lea las instrucciones en la sección
“Como Usar Su Aparato”.
La consistencia
del helado es
muy espesa o
grumosa.
• Una vez que haya empezado batir la mezcla, no se debe
parar. Parar durante el proceso de congelamiento se puede
causar que formen cristales grandes de hielo dentro de la
mezcla.
• Tenga cuidado con las proporciones de sal y hielo en
la cubeta de madera. Agregar demasiada sal se puede
ocasionar que la mezcla se enfríe muy rápido y cristales de
hielo se pueden formar en la mezcla. Lea las instrucciones
en la sección “Como Usar Su Aparato.”
• Las recetas que no requieren cocimiento se hacen mejor con
una batidora o licuadora eléctricas, que suavizan la mezcla
y aumentan su volumen.
Agua se escapó
de la cubeta de
madera.
Antes de usar el congelador para helado, agregue agua
dentro de la cubeta de madera (a llenarla hasta 2/3
aproximadamente) y déjela durante una hora y media.
Esto dará tiempo para que la madera se hinche, de
manera que durante el proceso de congelamiento no haya
fugas de la mezcla de sal y hielo.
… 9 …


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