Aroma AIC-244 사용자 설명서
My ice cream
turned out
soft or runny
.
Home-made ice cream traditionally has the consistency of a thick
milkshake. If you prefer a firmer consistency, you can:
• Remove the dasher and place the lid and lid cap on the mixing
canister. Place upright in the freezer to harden. Another option is to
leave the canister in the wooden bucket, remove the dasher, add the
cap and add more ice to the salt/ice mixture. Cover with a towel and
let sit until the ice cream is firm.
• For fluffier ice cream, once the electric motor has finished churning,
you may remove it and use the hand crank to churn the ice cream to
the desired consistency.
• The richer the cream you use, the richer the ice cream will be. Heavy
whipping cream is suggested for the creamiest, smoothest ice cream.
Milk can also be substituted for cream but will alter the texture and
taste of the ice cream. You might also consider using a combination of
milk and cream for healthier ice cream.
• Recipes that call for alcohol may inhibit the freezing process. If you
are using an ice cream recipe that calls for alcohol or vanilla or
peppermint extract (which contain alcohol), it is best to add it during
the last few minutes of the freezing cycle.
• Pay close attention to the amount of rock salt used during the making
of your ice cream. Using too little salt may inhibit the freezing of your
ice cream mixture. Read the instructions in the section titled “To Make
Ice Cream” beginning on
page 4 for more details.
The texture of
my ice cream
is too hard or
grainy.
A hard or grainy ice cream texture may be due to one of the following
causes:
• Be sure that once you start churning your ice cream, you
DO NOT
stop. Stopping for any length of time while churning can cause large
ice crystals to form in the mixture, which will give your ice cream a
grainy texture.
• Pay close attention to the amount of rock salt used during the making
of your ice cream. Adding too much salt can cause the mixture to
freeze too quickly, which may lead to the formation of ice crystals in
your ice cream. Read the instructions in the section titled “To Make
Ice Cream” begining on
page 4 for more details.
The salt
water mixture
leaked out of
the wooden
bucket.
Before using the ice cream maker, it is necessary to soak the wooden
bucket in water for at least an hour and a half. This allows the wood to
expand and prevents leaks. To do so, simply fill up the bucket (about
2/3 full) and let it sit in the sink or other water-safe area for an hour and
a half. Pour out the water and the bucket is ready to use!
Elhelado
queda
demasiado
suaveo
derretido.
Elhelado
caserousualmente
tieneuna
consistencia
muysuave.
Si
prefierauna
consistenciamás
dura:
•Remueve
laagitadora
ycoloque
latapadera
delbote
yel
tapón
dela
tapaderadel
bote.Póngalo
enun
recipientepara
congelary
refrigérelodurante
unao
doshoras.
•Deje
elbote
enla
cubetade
madera.Remueve
laagitadora,
y
coloquela
tapaderadel
botey
eltapón
dela
tapaderadel
bote
sobreel
bote.Agregue
máshielo,
cobrey
dejedurante
unao
dos
horas.
•T
ambiénpuede
incorporarla
unidadde
lamanivela
manualy
girarlahasta
queel
heladotenga
lacon
sistenciadeseada.
•Mientras
másespesa
seala
cremaque
usteduse,
elhelado
será
máscremoso.
Sesugiere
usardoble
cremabatida,
afin
de
obtenerel
heladomás
suavey
cremoso.T
ambiénse
puede
utilizarleche
enlugar
decrema,
perola
texturay
elsabor
del
helado
puedencambiar
.Asi
mismo,pued
econside
rarusar
una
combinación
deleche
ycrema
paraobtener
unhelado
más
saludable.
•T
omenota
deque
alusar
alcoholo
extractode
vainilla,es
mejor
agregarloal
final.El
alcoholque
contieneel
extractode
vainilla
retardarála
velocidad
deendurecimiento
delhelad
o.Es
mejor
agregar
elalcohol
oel
extractode
vainillaa
lamezcla
cuandola
máquinapara
hacerhelado
hayagira
doya
porlo
menosunos
20minutos.
•T
engacuidado
conlas
proporcionesde
saly
hieloen
lacubeta
demadera.
Noagregar
bastantesal
sepuede
impedirel
congelamiento
delhelado.
Lealas
instruccionesen
lasección
“Para
hacerhelado
”de
las
páginas4
ala
6.
La
consistencia
delhelado
es
muyespesa
o
grumosa.
•Una
vezque
hayaempezado
batirla
mezcla,no
sedebe
parar.
Parardurante
elproceso
decongelamiento
sepuede
causarque
formencristales
grandesde
hielodentro
dela
mezcla.
•T
engacuidado
conlas
proporcionesde
saly
hieloen
lacubeta
de
madera.Agregar
demasiadasal
sepuede
ocasionarque
lamezcla
seenfríe
muyrápido
ycristales
dehielo
sepueden
formaren
la
mezcla.Lea
lasinstrucciones
enla
sección“Para
hacerhelado
”de
las
paginas4
ala
6.
•Las
recetasque
norequier
encocimiento
sehacen
mejorcon
una
batidorao
licuadoraeléctricas,
quesuavizan
lamezcla
yaumentan
suvolumen.
Aguase
escapóde
la
cubetade
madera.
Antesde
usarel
congeladorpara
helado,agregue
aguadentro
dela
cubetade
madera(a
llenarla
hasta2/3
aproximadamente)y
déjela
duranteuna
horay
media.Esto
darátiempo
paraque
lamadera
se
hinche,de
maneraque
duranteel
procesode
congelamientono
haya
fugasde
lamezcla
desal
yhielo.
COMOLIMPIAR
8
8
TROUBLESHOOTING