Operation Manual

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Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International
BELGIUM. The page must reproduced and folded in order to
obtain a mini booklet B5 (+/- 150 mm width x 210 mm height).
The page must be folded in order to keep the good numbering
when you turn the page of the I/B . Don’t change the page
numbering. Keep the languages integrity.
10
Assembly page 10/21
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
 For hard ice cream, spoon ice cream from the mixer bowl into an airlight container, using a rubber
spatula or wooden spoon. Place back into the freezer for several hours, or until ice cream becomes
hard. You may leave the ice cream in the mixer bowl, to harden in the freezer for a short period of
time (no more than 30 minutes) in the mixer bowl, but long term freezing should be done in
airlight container.
 To serve the preparation immediately (without any additional freezing), turn unit off, scoop off
excess dessert using rubber, plastic or wooden utensils. Only then remove cover and scoop
remaining dessert from mixer bowl.
Note: it is extremely important that the freezer cylinder be used immediately after it is removed from
the freezer, as it begins to thaw once removed. Make sure that the recipe mixture is ready first.
CLEANING
 Wash the cover, paddle, mixer bowl and freezer cylinder in warm soapy water.
 DO NOT CLEAN WITH ABRASIVE CLEANERS OR HARD IMPLEMENTS.
 Rinse and dry all parts thoroughly.
 DO NOT immerse the motor base in water. Wipe motor base with damp sponge or cloth.
 DO NOT freeze freezer cylinder if still wet.
 Any other servicing should be performed by an authorized service representative.
RECIPES
All of the recipes make about 1 quart. Quantities may vary according to anyone’s tastes.
Preparations will be ready to be put directly in the appliance.
BASIC VANILLA
½ sugar 2 eggs
1 ¼ cups milk 2 lsp. vanilla
1 ½ cups cream
Beat eggs and sugar with an electric mixer until thick and cream-colored. Add milk, cream and
vanilla. Mix well.
FRENCH CHOCOLATE
½ cup sugar 3 egg yolks
1 ¼ cups milk 1 lsp.vanilla
1 ¼ cups cream ¼ cup cocoa
Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, stirring constantly, until
thick enough to coat the spoon. Remove from heat and gently add soft cocoa into the mixture, then
beat well until blended. Cool. Add cream and vanilla. Mix well and refrigerate overnight.
BANANA ICE CREAM
¾ cup whipping cream 3 very ripe bananas
¾ cup milk 2 eggs
¼ cup sugar, optional 2 teaspoons vanilla extract
In a blender or processor, pour bananas and cream. Stir in remaining ingredients.