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Rival FRRVGL015 Manual

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• Some recipes require the mixture to be pre-cooked. Make
the recipe at least one day ahead. This will allow the
mixture to cool completely and adds volume.
• Uncooked recipes will yield best results when an electric
mixer is used to cream the eggs and sugar. This helps
increase volume in the ice cream mixture. Eggs must be
cooked properly. See our eggbased recipes for instructions.
• Most ice cream recipes are a combination of cream, milk,
eggs and sugar. You can use any type of cream you like, but
the type of cream you use will affect the flavor and texture.
The higher percentage of fat, the richer the ice cream and
the softer the texture. For example, heavy cream has at
least 36% fat, followed by: whipping cream (30%), coffee or
light cream (18%) and half & half (10%). Any combination
can be used, but make sure the liquid measurement
remains the same. For example, lighter ice creams can be
made by using more milk than cream, or by eliminating
cream altogether. Skim milk may be used, but there will be
a noticeable difference in texture and taste.
• The ice cream mixture will stay fresh in the refrigerator
for several days. Be sure to shake well before adding to the
Canister.
• When pouring mixture into the Canister, be sure to stop
at least 1” (2.5 cm) from the top, as mixture will increase in
volume during the freezing process.
• Alcohol inhibits the freezing process. To add alcohol to a
recipe, add when the mixture is semi-stiff.
• The avor of a sorbet will depend greatly on the ripeness
and sweetness of the fruit and/or juice. If fruit is too tart,
add sugar; if the fruit is very ripe, decrease or omit the
sugar. Freezing subdues sweetness, so the recipe will not
be quite as sweet when frozen.
HELPFUL HINTS HELPFUL HINTS
• Articial sweeteners can be used as a substitute for sugar.
NOTE: Heat affects the sweetness of artificial sweetener.
Only add artificial sweeteners to mixture that are cold
or have been completely cooled. When a recipe calls for
heating liquid to dilute sugar, omit the heating process
and simply stir in the sweetener until it is well dissolved.
1 packet of sweetener = 2 teaspoons (10ml) sugar
6 packets = 1/4 cup (60ml)
8 packets = 1/3 cup (75ml)
12 packets = 1/2 (125ml)
• The ice cream mixture should be liquid when preparation
starts. Do not use stiff mixtures (i.e. whipped cream, frozen
liquids).
• When adapting your own recipes to the maximum amount
of 1 or 1.5 quart (selected models only), you should change
all ingredients to the same percentage.
• Do not operate the appliance longer than required. If after
40 minutes, the mixture is not yet solid, or has thawed
again, do not continue.
Possible reasons for mixture not freezing:
- the Gel Canister was not cold enough
- the mixture was too warm
- the proportion of ingredients was incorrect
• Do not store prepared ice cream in the Gel Canister for
more than a few days.
WASTE DISPOSAL
The liquid in the Gel Canister contains no toxic materials.
Dispose as normal household waste.
Questions? Please contact us at
www.rivalproducts.com or at 1.800.557.4825.
… 5 …


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