Manual Silvercrest SECM 12 A1 - IAN 61715 (page 30 of 46) (English, Italian, Portuguese, Spanish)

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• Only connect the power plug to a prop-

erly installed wall socket that is easily

accessible and supplies voltage match-

ing the rating plate. The socket must still

be easily accessible after connection.

• Ensure that the power cord cannot be

damaged by sharp edges or hot sur-

faces.

• The appliance is not completely dis-

connected 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,

always 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

operated with an external timer or a

separate telecontrol system.

DANGER from poor hygiene

• Ice cream is an ideal breeding ground

for salmonella. This is why special

hygiene is required when making ice

cream.

• The main source of salmonella in ice

cream is raw eggs. Fresh raw eggs

often contain traces of salmonella. Lev-

els of salmonella may however

increase dramatically with lengthy stor-

age or insufficient 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

observe the following tips on hygiene

without fail:

- Do not cook recipes with raw eggs

for people with a weak immune sys-

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

- When using recipes for ice cream

involving 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

eaten 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 equip-

ment should be cleaned thoroughly.

Risk of injury

• To avoid injury and damage to the

appliance, 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 about 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 pre-

pared to the machine when running.

__RP61751_B5.book Seite 28 Freitag, 21. Januar 2011 7:56 07

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Silvercrest SECM 12 A1 - IAN 61715 Manual

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