Making Ice Cream - Steba IC 150 Mode D'emploi

Hygiene
Pay attention to an absolute cleanliness of all equipment. Always use fresh eggs.
Place the prepared raw mixture in the refrigerator immediately and do not store
longer than 24 hours. If the ice begun to thaw, don not freeze again in any case!
(Salmonella risk)

Making Ice Cream

∙ Prepare ice cream raw mixture with the basic recipe.
∙ If the liquid should be heated according to the recipe, it should cool in the refrig-
erator.
∙ Place the cooled ice mixture in the removable ice container.
∙ Never freeze the ice container in the machine. By adding the ice mixture, an ice film
is formed on the container wall and can block the rabble arm.
∙ Place the ice container and the rabble arm in the appliance and close the lid.
∙
Never put the mixture into the appliance!
∙ As the ice cream increases its volume during the freezing process, the ice container
must only be filled to ¾ so that the ice does not overflow.
∙ Plug in the device and press the on / off switch.
∙ Do not press the on / off switch several times in succession to avoid damages on the
compressor.
∙ Set the timer (maximum 60 minutes).
∙ The consistency of the ice is determined by the set time (10, 20, 30, 40, 50, 60 min).
Alcohol in the ice mixture extends the freezing time.
∙ The display shows the temperature in the ice container.
∙ Depending on the desired consistency, the timer can be turned off prematurely or
set again after the 60 minutes.
∙ Further ingredients, such as raisins, can be added through the refill opening in the
lid during operation.
∙ If the ice cream becomes too hard, the rabble arm blocks. Turn off the device.
∙ Remove the ice cream with a wooden or plastic spatula in order to avoid any
scratches on the removable ice container.
∙ If the ice cream will not be eaten immediately, place it in the refrigerator.
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