Springlane Elisa Instruction Manual page 33

I paused and restarted the
ice cream programme.
The compressor suddenly
stopped working.
The ice cream is too runny.
The yogurt is too runny.
The yogurt is too sour.
The yogurt is too grainy.
If you have any other issues with your Elisa, please contact our customer service. Do not
try to repair the machine yourself.
To protect the compressor from being switched on
and off too frequently, the compressor will take a few
minutes to turn back on if there is an interruption.
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.
The fat content of the milk was too low. Yoghurt
from whole milk tastes less sour than yoghurt from
semi-skimmed milk.
The yoghurt was stirred or stored too long. Yoghurt
continues to ferment, even when it's stored in the
fridge. Consume your yoghurt when its still fresh if
possible
If you made yoghurt using powder, the powder was not
stirred evenly enough into the milk. Try to stir through
your yoghurt with a hand mixer and let it stir for
another 2–3 hours.
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