Manual Silvercrest SECM 12 A1 - IAN 103445 (page 43 of 50) (English, German, Dutch, French)

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~ The appliance is not completely discon-

nected from the mains even after being

switched off. To do so, unplug.

~ When setting up the appliance, make

sure that the power cord is not trapped

or crushed.

~ When unplugging the appliance, al-

ways pull on the plug and NOT on the

cable.

~ Remove the plug from the socket ...

… if there is a fault,

… when you are not using the appli-

ance,

… before cleaning the appliance and

… during thunderstorms.

~ The appliance is not designed to be op-

erated with an external timer or a sepa-

rate telecontrol system.

DANGER! Risk from poor

hygiene

~ Ice cream is an ideal breeding ground

for salmonella. This is why special hy-

giene is required when making ice

cream.

~ The main source of salmonella in ice

cream is raw eggs. Fresh raw eggs of-

ten contain traces of salmonella. Levels

of salmonella may however increase

dramatically with lengthy storage or in-

sufficient cooling.

~ This increase can also occur in the ice

cream once it has been made or has

thawed slightly. Freezing will not kill off

salmonella.

~ To make sure you can enjoy your ice

cream without any worries, please ob-

serve the following tips on hygiene with-

out fail:

- Do not cook recipes with raw eggs for

people with a weak immune system

(e.g. infants, the elderly or sick).

- When using recipes for ice cream in-

volving raw eggs, make sure that the

eggs are always fresh and have been

kept in the refrigerator.

- When making ice cream, check that all

work equipment is absolutely clean.

- Once you have made the ice cream,

store in the refrigerator at once and do

not leave there for more than 24hours.

- Once made, ice cream should be eat-

en without delay. Ice made with fresh

ingredients can only be stored in the

freezer at –18 °C for max. 1week.

- Ice cream that has thawed out even

slightly must not be refrozen under any

circumstances.

- After making ice cream, the ice-cream

maker and all work equipment should

be cleaned thoroughly.

DANGER! Risk of injury

~ To avoid injury and damage to the ap-

pliance, do not reach into the ice-cream

maker when running and also make

sure you keep your hair, clothing and

other items well away from it.

~ Never touch the frozen bowl with wet

hands!

WARNING! Risk of material

damage

~ The bowl must be completely dry before

being put into the freezer.

~ Do not heat the bowl in excess of

40°C.

~ Hard or sharp objects (e.g. metal

spoons) may damage the inside of the

bowl. Only ever use rubber scrapers or

wooden utensils when taking out the ice

cream you have made.

~ Switch the ice-cream maker on first and

only add the mix you have prepared to

the machine when running.

~ While making ice cream do not switch

the ice-cream maker off and then back

on. The ice cream mix would otherwise

freeze to the bowl and block the mixing

blade.

__RP103445_B2.book Seite 41 Montag, 13. Oktober 2014 1:53 13

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Silvercrest SECM 12 A1 - IAN 103445 Manual

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