Manual Steba IC20 (page 17 of 44) (English, German, Dutch, Danish, French, Swedish)

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Tuyau

∙ Préparer la mixtion de glace, qui doit être préalablement cuit la veille et réfrigérer à

la masse dans le réfrigérateur.

∙ Ajouter de petite quantités d’alcool (attention : enfants !) seulement à la fin.

∙ Ne jamais introduire les doigts ou des objets dans l’ouverture.

∙ De plus la teneur en matières grasses des ingrédients, de plus crémeux la glace.

∙ Attention avec les recettes : crème glacée goût moins sucré que la composition de

base chaud!

∙ Remplir le récipient seulement jusqu’à la moitié, comme étant le volume de la mas-

se augmentée quand il gèle.

∙ Glace fait maison n’est pas ainsi dur comme glace industrie.

∙ Il est recommandé que vous congèle un second récipient isolant pour préparer une

autre variété da glace. Vous pouvez obtenue ce récipient auprès de STEBA service

ou magasins spécialisés. (No.art. 99.40.00, récipient isolant, EAN : 4011833400772)

Nettoyage

∙ Tirer la fiche

∙ Ne plongez jamais les parties électriques dans l’eau.

∙ Arrachez l’agitateur de l’axe d’entraînement et décrochez le moteur du couvercle.

∙ Sauf le moteur, toutes les pièces peuvent être nettoyées avec de l‘eau chaude et de

détergent. Ne pas utiliser de produits abrasifs! Puis sécher bien.

∙ Nettoyez le moteur avec un chiffon humide.

Hygiène:

S‘il vous plaît soyez prudent lorsque la confiserie glacée propreté absolue de tous les

travaux dispositifs. Utiliser toujours des œufs frais. La mixtion préparée

entrer immédiatement dans le réfrigérateur mais non plus de 24 heures. Ne congelez

plus la glace encore décongèle. (Risque de Salmonella)

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Steba IC20 Manual

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