Springlane Elisa Mode D'emploi page 29

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.
You should generally freeze fruit ice cream or sorbet a
little bit longer. To do so, fill the ice cream into a suita-
ble 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 yo-
ghurt 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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