Manual Steba IC 110 (page 9 of 52) (English, German, Dutch, Danish, French)

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Tipps

∙ Bereiten Sie die Eismasse, die vorher gekocht sein muss, am Vortag zu und kühlen

Sie die Masse im Kühlschrank ab bevor Sie diese weiterverarbeiten.

∙ Kleine Mengen an Alkohol (Achtung! Kinder) erst am Schluss zugeben.

∙ Niemals die Finger oder Gegenstände in die Öffnung stecken.

∙ Je höher der Fettgehalt der Zutaten, desto cremiger wird das Eis.

∙ Bei den Rezepten berücksichtigen: kalte Eiscreme schmeckt weniger süß als die

warme Grundmasse!!!

∙ Füllen Sie den Behälter nur bis zur Hälfte, da sich das Volumen der Masse vergrö-

ßert, wenn es gefriert, so dass die Eismasse überlaufen würde.

∙ Selbstgemachte Eiscremes werden nicht so fest wie Industrieeis.

Zubereitung von Joghurt

∙ Verwenden Sie dafür nur den weißen Joghurtbehälter!

∙ Die Zutaten für Joghurt in den Behälter geben,

den Joghurt-Deckel auflegen und in den

Thermobehälter stellen.

Den Deckel auflegen und

einrasten, sowie das Motorteil im

Deckel einrasten. Bei der

Joghurtherstellung wird der

Rührarm nicht verwendet.

∙ Die Netzleitung anschließen. Im Display leuchtet - - - - und die Symbole blinken.

∙ Die Wärmen-Taste drücken.

blinkt und 42°C leuchten im Display.

∙ Die Start/Stop Taste drücken, das Standard-Joghurtprogramm 42 °C / 8 Stunden

läuft ab.

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Steba IC 110 Manual

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