Deni 5210 User Manual

Page 6

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5

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HINTS AND TIPS

Read all the instructions and save for future reference.

Cool all cooked recipes in the refrigerator before using.

Flavors will be stronger before freezing.

For better results, drain your yogurt.

For best results, chill nuts, fruits, alcohol, and garnishes

before adding to the frozen treat. Generally these

products are added at the end of the freeze cycle.

For pre-cooked recipes, make the mixture one day

before. This will allow it to cool completely and

increase in volume. Chilling recipes will produce

better results.

Recipes that do not require cooking are best made

with an electric mixer to increase the mixture’s volume.

Cream, sugar, eggs, and milk are the most common

ingredients in ice cream. Substitutions with similar

ingredients may be used depending upon your

preference. For example, any type of cream can be

used, however, there will be a difference in color,

texture and flavor. The richer the cream you use, the

richer the results. Heavy cream contains about 36% fat,

which is the richest. Whipping cream, coffee (light)

cream and half-and-half contain approximately 30%,

18%, and 10% fat respectively.

4 oz. of egg substitute is equivalent to two eggs.

When using or adding eggs or egg substitute in any of

our recipes, we recommend heating/cooking the recipe

mixture.

Artificial sweeteners can be used in place of sugar;

however, they should be added when the mixture is

cool, at most, room temperature. If sugar is dissolved

by heat in a recipe, omit this process when using a

sugar substitute. Instead, add sweetener into the

mixture until it is thoroughly dissolved.

Adding one small egg white will volumize most mixes.

If a recipe calls for alcohol, add it last, about one to

three minutes before the end of the freezing process.

Otherwise, the alcohol may stop the freezing process.

The taste of sorbets is largely affected by the ripeness

and sweetness of fruit or juice. For tart fruit, add sugar

or omit sugar if fruit is very ripe. Once frozen, the

sorbet or other frozen desserts will taste less sweet than

the mixture.

Long -term storage of homemade ice cream in the

freezer should be done in airtight freezer-safe

containers.

Ice cream and other frozen dessert mixtures stay fresh

in the refrigerator for several days. However, they

should be mixed well minutes before being added to

the canister.

Mixture will increase in volume during the freezing

process; therefore, pour no more than 4 cups mixture

into the canister.

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