Sunbeam SNOWY GL5400 - Manual (Page 5)

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NOTE: It is extremely important that the
freezer canister be used immediately after
it is removed from the freezer as it begins
to thaw once removed. Ensure the frozen
dessert mixture is ready and well chilled,
then remove the freezer canister from the
freezer.
9. The dessert making process will take
anywhere from 12-40 minutes. Do not turn
appliance off during use as the mixture
may freeze and prevent the movement of
the paddle.
NOTE: If after 40 minutes the mixture is
not yet solid or has thawed again, do not
continue. Possible reasons for the mixture
not freezing include: the freezer canister
was not cold enough, the mixture was too
warm, room temperature is quite warm or the
proportion of ingredients were incorrect.
10. To add ingredients after the mixing
process has begun, gently add them
through the Pouring Hole.
11. To avoid overheating the motor, the
direction of the paddle rotation will
change if the mixture becomes too
thick. If the direction of paddle rotation
continues to change, the mixture is
completely prepared and the frozen
dessert maker should be turned off
immediately.
12. Remove the paddle from the mixture.
13. Allow the mixture to sit in the freezer
canister for 5 minutes before serving.
Only use plastic, rubber or wooden
utensils to serve from the Canister bowl.
Metal spoons may damage the bowl.
NOTE: At this stage your frozen dessert will be
a spoonable consistency.
14. To further harden the mixture, transfer
your frozen dessert into an airtight
container and place in the freezer.
Using your frozen dessert maker continued Handy hints when using Snowy
• The time taken to make a frozen dessert
will depend on the ambient temperature
of a room, how long the frozen dessert
maker has been freezing, the temperature
of the freezer and the temperature of the
ingredients added to the frozen dessert
maker. As a general rule, the cooler these
elements, the faster the dessert making
process. The churning process of Snowy
will take anywhere from 12 minutes to 40
minutes based on this.
• When following recipes that require the
mixture to be pre-cooked, it is best to
prepare the mixture a day in advance to
allow maximum chilling time.
• When preparing dessert mixtures that do
not require pre-cooking, we recommend
using an electric mixer for maximum
aeration, then making sure mixture is very
cold before churning.
• The consistency of the ice cream/sorbets
should be a spoonable consistency
when finished. We recommend however,
transferring your ice cream to a container
and placing in the freezer for a further 1-2
hours for a firm ice cream.
• Foods such as cream, sugar, eggs and milk
are often the key ingredients in an ice
cream mixture. They may be substituted
with similar ingredients to suit your taste
and dietary requirements. For example,
different varieties of cream may be used,
which will produce varying flavours and
textures.
• Due to an increase in volume during
preparation, the maximum amount of
liquid mixture should not exceed 850ml. If
using your own recipes, adapt the volume
of mixture to these amounts. 850ml of
mixture will create approximately 1 litre of
ice cream; however sorbets do not expand
as much therefore making a smaller
quantity.
• Alcohol inhibits the freezing process. If
adding alcohol to a recipe, add when the
mixture is almost frozen. The best way to
judge this is when the mixture reaches the
top of the paddle.
• Be aware that flavours of fruit based
sorbets and ice creams may vary depending
on the ripeness and sweetness of fruit or
juice used.
• You can replace sugar with an artificial
sweetener. We recommend using one that
is in equal proportion (spoon to spoon) to
sugar, such as Equal or sweeteners that
suggest using half the amount of sugar
such as CSR Smart sugar.
• When storing your frozen dessert, ensure
the container is no larger than 1 litre and
well sealed. Placing a piece of baking
paper over the ice cream will prevent ice
crystals from forming on the ice cream.
• Frozen desserts are best consumed within
1 month after making them.
• When serving ice cream straight from the
freezer, allow the ice cream to sit out at
room temperature for 5-10 minutes; this
will make serving easier.