Aroma AIC-234 - Manual (Page 10)

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TROUBLESHOOTING
GUI APA RA LA RES OLU CIÒ ND EPR OBL EM AS
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 consistenciamuy suave.
Siprefiera unaconsistencia másdura:
•Remueve laagitadora ycoloque latapadera delbote yel
tapónde latapadera delbote. Póngaloen unrecipiente
paracongelar yrefrigérelo duranteuna odos horas.
•Deje elbote enla cubetade madera.Remueve laagitadora,
ycoloquela tapaderadel botey eltapón dela tapaderadel
botesobre elbote. Agregue máshielo, cobrey dejedurante
unao doshoras.
•También puedeincorporar launidad dela manivelamanual y
girarlahasta queel heladotenga lacon sistenciadeseada.
•Mientras másespesa seala cremaque usteduse, elhelado
serámás cremoso.Se sugiereusar doblecrema batida,a fin
deobtener elhelado mássuave ycremoso. Tambiénse
puedeutilizar lecheen lugarde crema,pero latextura yel
sabordel helado puedencambiar. Asimismo, puede
considerarusar unacombinación deleche ycrema para
obtenerun heladomás saludable.
•Tome notade queal usaralcohol oextracto devainilla, es
mejoragregarlo alfinal. Elalcohol quecontiene elextracto de
vainillaretardará laveloci dadde endurecimientodel helado.
Esmejor agregar elalcohol oel extractode vainillaa la
mezclacuando lamáquina parahacer heladohaya girado
yapor lomenos unos20 minutos.
•Tenga cuidadocon lasproporc ionesde saly hieloen la
cubetade madera.No agregarbastante salse puede
impedirel congelamiento delhelado. Lealas instruccionesen
lasección “Para hacerhelado ”de laspáginas 4a la6.
La
consistencia
delhelado es
muyespesa
ogrumosa .
•Una vezque hayaempezado batirla mezcla,no sedebe
parar.Parar duranteel procesode congelamientose puede
causarque formencristales grandesde hielodentro dela
mezcla.
•Tenga cuidadocon lasproporciones desal yhielo enla
cubetade madera.Agregar demasiadasal sepuede
ocasionarque lamezcla seenfríe muyrápido ycristales de
hielose puedenformar enla mezcla.Lea lasinstrucciones
enla sección“ Parahacer helado” delas paginas4 ala 6.
•Las recetasque norequieren cocimientose hacenmejor con
unabatidora olicuadora eléctricas,que suavizan lamezcla y
aumentansu volumen.
Aguase
escapóde la
cubetade
madera.
Antesde usarel congeladorpara helado,agregue agua
dentrode lacubeta demadera (allenarla hasta2/3
aproximadamente)y déjeladurante unahora ymedia. Esto
darátiempo paraque lamadera sehinche, demanera que
duranteel procesode congelamiento nohaya fugasde la
mezclade saly hielo.
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