Sunbeam Gelateria GL8200 Instruction Booklet

Sunbeam Gelateria GL8200 Instruction Booklet

Automatic ice-cream maker

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Gelateria
Automatic Ice-Cream Maker
Instruction Booklet
GL8200
Please read these instructions carefully
and retain for future reference.
®

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Table of Contents
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Summary of Contents for Sunbeam Gelateria GL8200

  • Page 1 Gelateria ® Automatic Ice-Cream Maker Instruction Booklet GL8200 Please read these instructions carefully and retain for future reference.
  • Page 2: Table Of Contents

    Contents Sunbeam’s Safety Precautions Features of your Gelateria Before using your Gelateria Using your Gelateria Handy Hints Tips to making custard based ice-cream Care and Cleaning Recipes Important instructions – retain for future use.
  • Page 3: Sunbeam's Safety Precautions

    ICE-CREAM MAKER. position. • Do not immerse the paddle motor in water or • Ensure that the ventilation slots on either side any other liquid. of the appliance are not obstructed. Sunbeam is very safety conscious when • Do not use an appliance for any purpose designing and manufacturing consumer products, other than its intended use. but it is essential that the product user also • Do not place an appliance on or near a hot gas exercise care when using an electrical appliance.
  • Page 4: Features Of Your Gelateria

    Features of your Gelateria Transparent lid with pouring hole Enables easy pouring of ingredients during the mixing process and its transparency allows observation of the ice-cream making process. Removable cylinder This 1 Litre metal cylinder with carry handle is easily removed from the appliance for the serving of frozen desserts and a quick clean Paddle The specially designed paddle guarantees perfect aeration throughout the ice-cream mixture, ensuring a deliciously creamy result every time.
  • Page 5 Paddle motor On/Off Will start the churning of mixture inside the cylinder, when used in conjunction with the LED timer. Chiller On/Off The appliance is pre-chilled for 5 minutes to ensure freezing temperatures as low as -30°C are reached during the churning process. This is possible due to an internal compressor which creates the perfect freezing environment to make frozen desserts at a moments notice, eliminating the need to pre- freeze canisters overnight. The indicator light shows that the chilling system is operating. LED timer display Release button Pressing the Release button enables the paddle motor with transparent lid to be removed from the appliance.
  • Page 6 Features of your Gelateria (continued) LED timer display Start/Stop - Pressing the Start button will commence the timer and rotation of the Set time - The preselected time for churning paddle. Alternatively, whilst the appliance is a mixture is displayed on the left side of the operating, pressing the Stop button will stop panel in red and remains constant throughout the timer as well as the paddle. Additionally, the churning process. This set time can be pressing the Stop button will cancel the increased with increments of 5 minutes until beeping notice of the timer, if desired. a maximum of 60 minutes is reached. In the event that additional time is required above Timer Select - Allows you to select the time 60 minutes, the appliance will reset to 5 necessary to make a particular frozen dessert, minutes. Set time will flash to indicate that with 5 minute increments up to 60 minutes. the timer has not yet started. When this time is reached, the paddle motor will switch off automatically and beep for 18 Remaining time - the remaining time for counts. churning a mixture is displayed on the right side of the panel in green and will decline by 1 minute. When minutes is reached, the timer will flash and beep for 5 counts, indicating that the churning will finish in 2 minutes. When the timer has reached the set churning time, the remaining time will...
  • Page 7: Before Using Your Gelateria

    Heading Before using your Gelateria Important: Place the Gelateria upright on 2. W hen your Ice-Cream Maker is first used, a flat surface for at least 12 hours before you may experience an odour and possibly using it for the first time, to allow the oil a slight wisp of smoke from the appliance. contained in the compressor to settle. The This is released by the insulation material same procedure should be followed in the of the motor when the appliance is heated, event that the ice-cream maker has been which protects the motor and is a normal accidentally placed in a non-upright position. occurrence. After the first few uses, this will no longer occur. 1. B efore use, thoroughly wash all parts that will come into contact with the ice- cream. The fixed stainless steel cylinder should be cleaned using a damp cloth and dried thoroughly. The removable cylinder, transparent lid with pouring hole and paddle should be washed in warm soapy water, rinsed and dried thoroughly.
  • Page 8: Using Your Gelateria

    Heading Using your Gelateria 1. P osition the Ice-Cream Maker on a dry, 5. A ttach the transparent lid with pouring level surface, ensuring that the ventilation hole to the base of the paddle motor, using slots on either side of the appliance are not the round cutout in the centre of both obstructed. parts to align correctly. Connect these two parts together by rotating the plastic screw 2. E nsure your Ice-Cream Maker is unplugged in an anti-clockwise direction until firm. from the power outlet before fitting the See figure 2. connecting parts. 3. P our a solution of salt and water into the fixed stainless steel cylinder, using 1 tablespoon (20ml) water and a teaspoon (5g) salt. NOTE: The salt solution is recommended in order to facilitate the transfer of freezing temperatures from the fixed cylinder to the removable cylinder and guarantee the success of the frozen dessert. Figure 2 4. I nsert the removable cylinder inside the fixed stainless steel cylinder. Be sure to position the handle of the removable cylinder in between the locking tab to...
  • Page 9 Heading Using your Gelateria (continued) Connection plug 11. Turn the paddle motor on. 12. Press Start on the LED control panel. Socket 13. Pour the prepared frozen dessert mixture through the pouring hole, into the cylinder. Figure 4 NOTE: Do not place hot liquids into the cylinder. All ingredients should be at refrigerator temperatures. 14. T o add ingredients such as chocolate 8. P lug the power cord into a 230-240 volt chips and raisins, after the mixing power outlet and turn the power on. process has begun, gently add them 9. T urn the chill switch on. The indicator light through the pouring hole on the shows that the chilling system is operating. transparent lid. Wait 5 minutes to allow the appliance to NOTE: Alcohol inhibits the freezing process. chill. If adding alcohol to a recipe, add when the NOTE: The LED timer can be used to time 5 mixture is almost frozen. The LED timer is minutes. Ensure the paddle motor button is programmed to beep 5 times, 2 minutes not depressed.
  • Page 10 Using your Gelateria (continued) 16. Turn the paddle motor off. 17. Turn the chill switch off. NOTE: If you require slightly denser ice- cream, leave the chill switch on for a further 5 to 10 minutes. After 10 minutes, the chill switch should be turned off and the ice- cream transferred to an airtight container and placed into the freezer. Leaving the ice-cream Figure 5 in the cylinder for longer than 10 minutes 19. Remove the paddle from the mixture. will make it difficult to remove. 20. R emove the removable cylinder from 18. L ightly press the release button and the appliance. Only use plastic, wooden then remove the paddle motor with or rubber utensils to serve from the transparent lid by rotating anti-clockwise. removable cylinder. Metal or sharp See figure 5. utensils may damage the removable cylinder.
  • Page 11: Handy Hints

    Handy Hints • The flavour of a sorbet will depend greatly • The time taken to make a frozen dessert will depend on the ambient temperature of on the ripeness and sweetness of the fruit a room, the appliance and the temperature and/ or juice. If a fruit is too tart, add a of the ingredients added to the removable little extra sugar in the sugar syrup: if the cylinder. As a general rule, the cooler these fruit is very ripe, decrease the sugar in the elements, the faster the frozen dessert sugar syrup a little. Remember that once making process. The ice-cream making frozen, your recipe will not be quite as process generally takes between 25-55 sweet as the original mixture. minutes. • The consistency of the ice-cream/sorbets • When following recipes that require the will be a spoonable consistency when mixture to be pre-cooked, it is best to finished. We recommend however placing prepare the mixture a day in advance. This mixture in the freezer for a further 2 hours will allow the mixture sufficient time to before serving if using ice-cream cones. cool and expand. • Artificial sweeteners may be used as a substitute for sugar, but must be added • When preparing dessert mixtures that do not require pre-cooking, always use an to cool or room temperature mixtures. If electric mixer for maximum aeration. the recipe calls for sugar to be dissolved over heat and you wish to use an artificial • Foods such as cream, sugar, eggs and milk sweetener, then you should omit this are often the key ingredients in any ice- process. Simply stir the sweetener into the cream mixture. They may be substituted...
  • Page 12: Tips To Making Custard Based Ice-Cream

    Tips to making custard based ice-cream A traditional creamy ice-cream is made from • Return the mixture into a clean saucepan a custard base. Here are some steps to help and cook over a low heat, stirring you achieve perfect custard every time. constantly with a wooden spoon. The custard mixture is ready when it thickens and coats the back of a spoon. To test this • Make sure the eggs are fresh and are at place the wooden spoon into the custard room temperature. mixture then turn the spoon over. Run your • Have your ingredients measured out and finger once down the back of the spoon. If ready so that you are not leaving anything the custard is thick enough it will keep the waiting. finger mark, if it is still runny the mixture • Using a wire whisk or electric hand mixer, will either not grab onto the back of the beat the egg yolks and sugar in a large spoon and look very thin or the finger mark deep bowl for about 3-4 minutes or until will not stay. light and creamy. The colour will go quite • If the mixture separates or curdles then light. heat is too high. • Place the milk/cream required for the • Do not leave the custard unattended while recipe in a saucepan.
  • Page 13: Care And Cleaning

    Care and Cleaning • Always turn the power off and remove the • The paddle motor and surface of the plug from the power outlet after use and appliance can be cleaned by using a damp before cleaning. cloth. • Transparent lid with pouring hole and • Do not use sharp objects or metal utensils paddle may be placed on the top shelf inside the removable cylinder. Sharp of the dishwasher. Plastic screw may objects will scratch and damage the inside of the removable cylinder. A plastic, be placed in the cutlery tray of the dishwasher. wooden or rubber spoon, or spatula, may be used when the appliance is in the ‘OFF’ • The removable aluminium cylinder should position. be washed in warm soapy water, rinsed well and dried thoroughly. • Never immerse the appliance, including the paddle motor, in water. • The fixed stainless steel cylinder should be cleaned using a damp cloth to remove the salt water solution and then dried thoroughly.
  • Page 14: Recipes

    Heading Recipes Basic Vanilla Ice-cream 1 Makes 1 litre Variations to this recipe: 1 cup (250ml) milk Chocolate Ice-cream Makes approx. 1 litre 2 cups (500ml) thickened cream 1 quantity basic vanilla ice-cream 1 1 vanilla bean, seeds scraped* 150g chopped dark chocolate 5 egg yolks 1. Follow steps 1-7 for basic vanilla ice- ½ cup (110g) caster sugar cream 1, heating the dark chocolate with the cream and milk. 1. Combine milk and cream in a saucepan. 2. Omit vanilla bean. Split vanilla bean in half lengthways. Scrape out the seeds; add the pod Rum & Raisin Ice-cream Makes approx.
  • Page 15 Heading Recipes (continued) Variations to basic vanilla ice-cream 1 Basic Vanilla Ice-cream 2 Makes approx.800ml continued: 1 cup (250ml) milk 1 cup (250ml) thickened cream White Chocolate Ice-cream Makes approx. 1 litre 1 Vanilla Bean* 1 quantity basic vanilla ice-cream 1 4 egg yolks 150g chopped white chocolate ½ cup (110g) caster sugar 50g finely chopped white chocolate, extra 1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. 1. Follow steps 1-7 for basic vanilla ice- Scrape out the seeds and add the pod cream 1, on page 12. Heat the white and the seeds to the saucepan. Bring chocolate with the cream and milk. Omit the mixture to simmering point over low vanilla bean.
  • Page 16 Heading Recipes (continued) Variations to basic vanilla ice-cream 2: Choc Hazelnut Ice-cream Makes approx. 900ml 1 quantity basic vanilla ice-cream 2 Coffee Ice-cream Makes 850ml ¼ cup chocolate hazelnut spread 1 quantity basic vanilla ice-cream 2 4 Ferrero Rocher Chocolates 60ml strong fresh espresso 1. Follow steps 1-7 for basic vanilla ice- 1. Follow steps 1-7 for basic vanilla ice- cream 2, on page 13. Heat the hazelnut cream 2, on page 13. Heating the coffee spread with the cream and milk. Omit with the cream and milk. vanilla bean. 2. Omit vanilla bean. 2. Place chocolates into a small clean plastic bag and crush with a mallet or Mango Ice-cream Makes approx. 1 litre rolling pin. Add to the custard mixture 1 quantity basic vanilla ice-cream 2 through the pouring hole when churning.
  • Page 17 Heading Recipes (continued) Variations to quick mix vanilla ice-cream: Rocky Road Ice-cream Makes approx. 1.2 litres Choc-Nut Praline 1 quantity quick mix vanilla ice-cream Ice-cream Makes approx. 1.25 litres 1 cup (50g) mini marshmallows 1 quantity quick mix vanilla ice-cream 100g dark chocolate, chopped coarsely 1 cup (220g) caster sugar ¼ cup (20g) shredded coconut, toasted ½ cup (125ml) water 1. Follow steps 1-4 for quick mix vanilla ½ cup (100g) dark chocolate, chopped finely ice-cream on page 14. ¼ cup (35gm) toasted flaked almonds 2. Combine marshmallow, chocolate, 1. Follow steps 1-4 for quick mix vanilla coconut in a large bowl. ice-cream on page 14.
  • Page 18 Recipes (continued) Low Fat Makes approx. Variations to low fat vanilla ice-cream: Vanilla Ice-cream 750ml (630g) Low Fat Makes approx. Chocolate Ice-cream 750ml (680g) 1½ teaspoons gelatine 1 quantity low fat vanilla ice-cream 2 tablespoons boiling water ¼ cup (30g) cocoa powder 400ml skim milk ¼ cup (55g) caster sugar 100ml thickened light cream 18% milk fat ¼ cup (55g) caster sugar 1. F ollow steps 1-6 for low fat vanilla ice- cream, gently whisking the cocoa powder 2 teaspoons vanilla essence and sugar into the hot milk until dissolved. 1. Mix gelatine with boiling water and sir Nutritional information per 100g until dissolved.
  • Page 19 Recipes (continued) Reduced Fat Basic Vanilla Makes approx Dairy & Egg Free Makes approx Ice-cream 1 litre (1000g) Vanilla Ice-cream 1 litre (810g) This recipe is 40% less fat than our original This recipe is also low in fat Basic Vanilla Ice-cream 1 recipe on page 12. 2 teaspoons gelatine 1 cup (250ml) skim milk ¼ cup (60ml) apple juice...
  • Page 20 Recipes (continued) Vegan Ice-cream Makes approx 1 litre Gelato There are many different styles of gelato; 300g firm silken tofu we have chosen two styles, sugar syrup and 2 cups (500 ml) Soya milk or Rice milk custard based. Sugar syrup gelato has a light cup maple syrup or brown rice syrup refreshing taste with a hint of creaminess to them while a custard base gelato has 2 teaspoons vanilla essence creamier texture but is lighter than ice-cream.
  • Page 21 Recipes (continued) Green Tea Gelato Makes approx 700ml 4. Position the Automatic Ice-cream Maker as directed on pages 6-8. Turn unit on; 1 quantity sugar syrup add mixture through the pouring hole. 2 teaspoons green tea powder 5. Mixture will be ready once the paddle 1 cup (250ml) thickened cream starts to rotate in the other direction or has thickened, this will take about 35 1. Follow steps 1-2 for sugar syrup, on minutes. page 18. Remove from heat and whisk through green tea powder. Ruby red 2. Strain mixture through a fine sieve. grapefruit gelato Makes approx. 750ml Refrigerate for several hours or overnight. 1 quantity sugar syrup 3. Whisk together the green tea syrup and 1 tablespoon grated ruby red grapefruit zest cream in a jug. cup (160ml) freshly squeezed ruby red 4. Position the Automatic Ice-cream Maker grapefruit juice as directed on pages 6-8. Turn unit on;...
  • Page 22 Recipes (continued) Custard Based Gelato Gelato variations Chocolate Nougat Gelato makes approx 1 litre Gelato Custard base Makes approx. 950ml 1 quantity gelato custard base 2 cups (500ml) milk 80g Toblorone chocolate, chopped ½ cup (125ml) light cream 50g chopped Toblorone chocolate, extra 5 egg yolks ½ cup (110g) caster sugar 1. Follow steps 1-7 for gelato custard base. Heating the 80g chocolate with the 1. Combine milk and cream in a saucepan. cream and milk. Bring the mixture to simmering point 2. Add finely chopped chocolate to the over low heat. gelato mixture through the pouring hole 2. Whisk egg yolks and sugar together for when churning.
  • Page 23 Recipes (continued) Sorbet Watermelon Sorbet Makes approx 950ml A delicious dairy and fat free dessert which You will need 1.2kg watermelon for this is a perfect way to finish off a meal or enjoy recipe as a treat on a hot day! Sorbets have a sugar 1 quantity sugar syrup syrup base.
  • Page 24 Recipes (continued) Frozen Yogurt Mango Swirl Frozen Yogurt Makes approx 1 litre Vanilla Frozen Yogurt Makes approx 1 litre 400g mango flesh, fresh or frozen 550g vanilla yogurt 375g low fat vanilla yogurt 260ml milk 175ml low fat milk 135g caster sugar 90g caster sugar ½ teaspoon vanilla extract 1. Blend or process mango flesh until 1. Whisk ingredients together in a large jug. smooth. Reserve 150g of the flesh to be swirled through the frozen yogurt at the 2. Refrigerate for 1 hour or until well end. chilled. 2. Using an electric mixer, mix the 3. Position the Automatic Ice-cream Maker remaining mango with the yogurt, milk as directed on pages 6-8. Turn unit on;...
  • Page 25 Notes...
  • Page 26 Notes...
  • Page 27 12 months of purchase due to faulty materials or manufacture, we will REPAIR it for you free of charge. Should you experience any difficulties with The benefits given to you by this guarantee are your appliance, please contact our customer in addition to your other rights and remedies service line for advice on 1300 881 861 in under any laws which relate to the appliance. Australia, or 0800 786 232 in New Zealand. Our goods come with guarantees that cannot Alternatively, you can send a written claim to be excluded under the Australian Consumer Sunbeam at the address listed below. Upon Law and under the New Zealand Consumer receipt of your claim, Sunbeam will seek to Guarantees Act. resolve your difficulties or, if the appliance is defective, advise you on how to arrange for it In Australia you are entitled to a replacement to be repaired. or refund for a major failure and for compensation for any other reasonably Your Sunbeam 12 Month REPAIR Guarantee foreseeable loss or damage. You are also...
  • Page 28 Sunbeam Corporation Limited 2011. ABN 45 000 006 771 Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Unit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd. 7/11...

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