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Springlane 942746 - Emma Manual

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1. Mixing display
2. Freezing display
3. Temperature
4. Preparation time
5. On/Off
6. Increase time
7. Decrease time
8. Start/stop
MAKING ICE CREAM
1. Prepare the ingredients for the ice
cream according to the recipe. Any
mixtures that require prior cooking
should be prepared a day in advance,
leaving enough time for the mixture
to cool.
2. Cool the prepared mixture and ingre-
dients to approximately 6-8 °C (fridge
temperature).
3. Only puree fruit just prior to prepa-
ration and add any fruit pieces only
towards the end of the cycle.
4. Alcohol lengthens the freezing time.
Use ingredients containing alcohol
sparingly and add these only at the end
of the freezing time.
5. Place the removable ice cream bowl in
the chamber of the power unit.
6. Connect the mixing paddle to the
shaft at the base of the ice cream
bowl.
7. Pour the cooled mixture into the ice
cream bowl. Ensure that it does not
exceed the maximum liquid recom-
mendation. Ensure the bowl is no
more than 2/3 full, as the mixture will
expand as it freezes.
8. Place the lid on the appliance and turn
counterclockwise until it locks in place
and is firmly closed.
9. Insert the plug to a power socket and
turn on via the POWER button. The
display will read 60:00.
10. The device is set to a general 60-mi-
nute preparation cycle. Press the
TIME [+] or TIME [-] buttons to set
another preparation time. This can be
set in 1 minute increments from 60 to
1 minute.
11. Now press the START/STOP button.
The appliance will begin the freezing
and mixing process.
12. If the ice cream is not yet solid after
the cycle, it can be left to freeze for up
to 60 minutes. If the mixture freezes
before the cycle ends, the appliance
will stop and the ice cream can be
removed.
13. During use, the duration of the cycle
can be increased by pressing the TIME
[+] button to increase the duration by
1 minute increments between 60 and 1
minutes. Pressing the TIME [-] button
will reduce length of the cycle.
14. The remaining time will be displayed
on the appliance.
… 19 …


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