Gelateria Automatic Ice-Cream Maker Instruction Booklet GL8200 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Gelateria 2 Before using your Gelateria 5 Using your Gelateria 6 Handy Hints 9 Tips to making custard based ice-cream 10 Care and Cleaning 11 Recipes 12 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM GELATERIA, AUTOMATIC ICE-CREAM MAKER. • Do not immerse the paddle motor in water or any other liquid. • • • • • • • • Sunbeam are very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance.
Features of your Gelateria Transparent lid with pouring hole Enables easy pouring of ingredients during the mixing process and its transparency allows observation of the ice-cream making process. Removable cylinder This 1 Litre metal cylinder with carry handle is easily removed from the appliance for the serving of frozen desserts and a quick clean up. Paddle The specially designed paddle guarantees perfect aeration throughout the ice-cream mixture, ensuring a deliciously creamy result every time.
Paddle motor On/Off Will start the churning of mixture inside the cylinder, when used in conjunction with the LED timer. Chiller On/Off The appliance is pre-chilled for 5 minutes to ensure freezing temperatures as low as -30°C are reached during the churning process. This is possible due to an internal compressor which creates the perfect freezing environment to make frozen desserts at a moments notice, eliminating the need to prefreeze canisters overnight.
Features of your Gelateria (continued) LED timer display Set time - The preselected time for churning a mixture is displayed on the left side of the panel in red and remains constant throughout the churning process. This set time can be increased with increments of 5 minutes until a maximum of 60 minutes is reached. In the event that additional time is required above 60 minutes, the appliance will reset to 5 minutes. Set time will flash to indicate that the timer has not yet started.
Heading Before using your Gelateria Important: Place the Gelateria upright on a flat surface for at least 12 hours before using it for the first time, to allow the oil contained in the compressor to settle. The same procedure should be followed in the event that the ice-cream maker has been accidentally placed in a non-upright position. 2. When your Ice-Cream Maker is first used, you may experience an odour and possibly a slight wisp of smoke from the appliance.
Using Heading your Gelateria 1. Position the Ice-Cream Maker on a dry, level surface, ensuring that the ventilation slots on either side of the appliance are not obstructed. 2. Ensure your Ice-Cream Maker is unplugged from the power outlet before fitting the connecting parts. 3. Pour a solution of salt and water into the fixed stainless steel cylinder, using 1 tablespoon (20ml) water and a teaspoon (5g) salt.
Using your Gelateria (continued) Heading Connection plug Socket Figure 4 8. Plug the power cord into a 230-240 volt power outlet and turn the power on. 9. Turn the chill switch on. The indicator light shows that the chilling system is operating. Wait 5 minutes to allow the appliance to chill. NOTE: The LED timer can be used to time 5 minutes. Ensure the paddle motor button is not depressed. IMPORTANT: Do not turn off the chill switch until after the ice-cream is ready.
Using your Gelateria (continued) 16. Turn the paddle motor off. 17. Turn the chill switch off. NOTE: If you require slightly denser icecream, leave the chill switch on for a further 5 to 10 minutes. After 10 minutes, the chill switch should be turned off and the icecream transferred to an airtight container and placed into the freezer. Leaving the ice-cream in the cylinder for longer than 10 minutes will make it difficult to remove. 18.
Handy Hints • The time taken to make a frozen dessert will depend on the ambient temperature of a room, the appliance and the temperature of the ingredients added to the removable cylinder. As a general rule, the cooler these elements, the faster the frozen dessert making process. The ice-cream making process generally takes between 25-55 minutes. • When following recipes that require the mixture to be pre-cooked, it is best to prepare the mixture a day in advance.
Tips to making custard based ice-cream A traditional creamy ice-cream is made from a custard base. Here are some steps to help you achieve perfect custard every time. • Make sure the eggs are fresh and are at room temperature. • Have your ingredients measured out and ready so that you are not leaving anything waiting. • Using a wire whisk or electric hand mixer, beat the egg yolks and sugar in a large deep bowl for about 3-4 minutes or until light and creamy. The colour will go quite light.
Care and Cleaning • Always turn the power off and remove the plug from the power outlet after use and before cleaning. • Transparent lid with pouring hole and paddle may be placed on the top shelf of the dishwasher. Plastic screw may be placed in the cutlery tray of the dishwasher. • The removable aluminium cylinder should be washed in warm soapy water, rinsed well and dried thoroughly.
Recipes Heading Basic Vanilla Ice-cream 1 Makes 1 litre Variations to this recipe: 1 cup (250ml) milk Chocolate Ice-cream 2 cups (500ml) thickened cream 1 quantity basic vanilla ice-cream 1 1 vanilla bean, seeds scraped* 150g chopped dark chocolate 5 egg yolks ½ cup (110g) caster sugar 1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. Scrape out the seeds; add the pod and the seeds to the saucepan. Bring the mixture to simmering point over low heat. Makes approx.
Recipes (continued) Heading Variations to basic vanilla ice-cream 1 continued: Basic Vanilla Ice-cream 2 Makes approx.800ml White Chocolate Ice-cream 1 cup (250ml) thickened cream Makes approx. 1 litre 1 cup (250ml) milk 1 Vanilla Bean* 1 quantity basic vanilla ice-cream 1 4 egg yolks 150g chopped white chocolate ½ cup (110g) caster sugar 50g finely chopped white chocolate, extra 1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthways.
Heading Recipes (continued) Variations to basic vanilla ice-cream 2: Choc Hazelnut Ice-cream Makes approx. 900ml Coffee Ice-cream 1 quantity basic vanilla ice-cream 2 Makes 850ml 1 quantity basic vanilla ice-cream 2 60ml strong fresh espresso 1. Follow steps 1-7 for basic vanilla icecream 2, on page 13. Heating the coffee with the cream and milk. 2. Omit vanilla bean. Mango Ice-cream ¼ cup chocolate hazelnut spread 4 Ferrero Rocher Chocolates 1.
Recipes (continued) Heading Variations to quick mix vanilla ice-cream: Choc-Nut Praline Ice-cream Makes approx. 1.25 litres 1 quantity quick mix vanilla ice-cream 1 cup (220g) caster sugar ½ cup (125ml) water ½ cup (100g) dark chocolate, chopped finely ¼ cup (35gm) toasted flaked almonds 1. Follow steps 1-4 for quick mix vanilla ice-cream on page 14. 2. Meanwhile, combine sugar and water in a small heavy-based saucepan; stir over low heat until sugar dissolves.
Recipes (continued) Low Fat Vanilla Ice-cream Makes approx. 750ml (630g) Variations to low fat vanilla ice-cream: 1½ teaspoons gelatine Low Fat Chocolate Ice-cream 2 tablespoons boiling water 1 quantity low fat vanilla ice-cream 400ml skim milk ¼ cup (30g) cocoa powder 100ml thickened light cream 18% milk fat ¼ cup (55g) caster sugar ¼ cup (55g) caster sugar 1. Follow steps 1-6 for low fat vanilla icecream, gently whisking the cocoa powder and sugar into the hot milk until dissolved.
Recipes (continued) Reduced Fat Basic Vanilla Ice-cream Makes approx 1 litre (1000g) This recipe is 40% less fat than our original Basic Vanilla Ice-cream 1 recipe on page 12. 1 cup (250ml) skim milk 2 cups (500ml) thickened light cream 18% milk fat 1 vanilla bean, seeds scraped* 5 egg yolks ½ cup (110g) caster sugar 1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. Scrape out the seeds; add the pod and the seeds to the saucepan.
Recipes (continued) Vegan Ice-cream Makes approx 1 litre 300g firm silken tofu 2 cups (500 ml) Soya milk or Rice milk 1 /3 cup maple syrup or brown rice syrup 2 teaspoons vanilla essence 1. Combine all ingredients in a food processor or blender. Process until thoroughly combined and smooth. 2. Refrigerate mixture until completely chilled. 3. Position the Automatic Ice-Cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 4.
Recipes (continued) Green Tea Gelato Makes approx 700ml 4. Position the Automatic Ice-cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 5. Mixture will be ready once the paddle starts to rotate in the other direction or has thickened, this will take about 35 minutes. 1 quantity sugar syrup 2 teaspoons green tea powder 1 cup (250ml) thickened cream 1. Follow steps 1-2 for sugar syrup, on page 18. Remove from heat and whisk through green tea powder. 2.
Recipes (continued) Custard Based Gelato Gelato Custard base Gelato variations Makes approx. 950ml Chocolate Nougat Gelato makes approx 1 litre 2 cups (500ml) milk 1 quantity gelato custard base ½ cup (125ml) light cream 80g Toblorone chocolate, chopped 5 egg yolks 50g chopped Toblorone chocolate, extra ½ cup (110g) caster sugar 1. Follow steps 1-7 for gelato custard base. Heating the 80g chocolate with the cream and milk. 2.
Recipes (continued) Sorbet Watermelon Sorbet A delicious dairy and fat free dessert which is a perfect way to finish off a meal or enjoy as a treat on a hot day! Sorbets have a sugar syrup base. You will need 1.2kg watermelon for this recipe Sugar Syrup makes 1 ½ cups 1 cup (250ml) water 1 cup (220g) caster sugar 1. Place the water and sugar in a small saucepan. 2. Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes.
Recipes (continued) Frozen Yogurt Vanilla Frozen Yogurt Makes approx 1 litre 550g vanilla yogurt 260ml milk 135g caster sugar ½ teaspoon vanilla extract Makes approx 1 litre 400g mango flesh, fresh or frozen 375g low fat vanilla yogurt 175ml low fat milk 90g caster sugar 1. Blend or process mango flesh until smooth. Reserve 150g of the flesh to be swirled through the frozen yogurt at the end. Position the Automatic Ice-cream Maker as directed on pages 6-8.
‘Sunbeam’, is a registered trademark of Sunbeam Corporation. ‘Gelateria’, is a trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. Backed by Sunbeam's 12 Month Repair Guarantee and National Service Network. © Copyright. SUNBEAM CORPORATION LIMITED 2004. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd.
Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2004.
