Manual Springlane 943630 - Elisa (page 31 of 82) (English, German, French, Italian, Spanish)

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The 2nd batch of ice cream freezes

unevenly and the motor protection

function activates itself, the agitator no

longer rotates.

Let your machine rest for at least 30

minutes before filling it with the next

batch of ice cream.

The ice cream is too hard when it

comes out of the freezer.

If your ice cream has been stored in

the freezer for a longer period, you

should first defrost it in the fridge or at

room temperature for approx. 10–30

minutes.

The ice cream is too runny.

You should generally freeze fruit ice

cream or sorbet a little bit longer. To do

so, fill the ice cream into a suitable and

airtight container and allow it to freeze

in the freezer for at least an additional

30 minutes.

Make sure that your ice cream mass

is no warmer than room temperature

when filling and never fill the

machine with hot ice cream mass.

Optimal results are obtained at a

temperature of approx. 6–8°C.

The yogurt is too runny.

Extend the mixing time. Please note:

The longer yoghurt stirs, the more sour

and bitter it can become. You shouldn't

leave yoghurt in the machine for more

than 14 hours.

The milk became too hot during

preparation and the bacteria died.

Start again.

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Springlane 943630 - Elisa Manual

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