Springlane Elisa Instruction Manual page 31

The 2nd batch of ice cream freezes
unevenly and the motor protection
function activates itself, the agitator no
longer rotates.
The ice cream is too hard when it
comes out of the freezer.
The ice cream is too runny.
The yogurt is too runny.
Let your machine rest for at least 30
minutes before filling it with the next
batch of ice cream.
If your ice cream has been stored in
the freezer for a longer period, you
should first defrost it in the fridge or at
room temperature for approx. 10–30
minutes.
You should generally freeze fruit ice
cream or sorbet a little bit longer. To do
so, fill the ice cream into a suitable and
airtight container and allow it to freeze
in the freezer for at least an additional
30 minutes.
Make sure that your ice cream mass
is no warmer than room temperature
when filling and never fill the
machine with hot ice cream mass.
Optimal results are obtained at a
temperature of approx. 6–8°C.
Extend the mixing time. Please note:
The longer yoghurt stirs, the more sour
and bitter it can become. You shouldn't
leave yoghurt in the machine for more
than 14 hours.
The milk became too hot during
preparation and the bacteria died.
Start again.
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