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Aroma AIC-234 Manual

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8
TROUBLESHOOTING
GUIA PARA LA RESOLUCIÒN DE PROBLEMAS
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 upright in the freezer to harden. Another
option is to leave the canister in the wooden bucket, remove
the dasher, add the cap and add more ice to the salt/ice
mixture. Cover with a towel and let 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 or
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 “To Make Ice Cream” beginning on page 4 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 “To Make Ice Cream” begining
on page 4 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 con sistencia 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 hela do 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 veloci dad de endurecimiento del helado.
Es mejor agre gar el alcohol o el extracto de vainilla a la
mezcla cuando la máquina para hacer helado haya gira do
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 “Para hacer helado” de las páginas 4 a la 6.
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 “Para hacer helado” de las paginas 4 a la 6.
• 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.
8
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