SEVERIN EZ 7409 Mode D'emploi page 13

Cooling liquids
∙ Proceed as described under 'Preparing the unit'.
∙ Turn the rotary control until the symbol
∙ Confirm the selection by briefly pressing the control.
∙ Use the control to set the desired time.
∙ Start the programme by briefly pressing the control
again.
∙ The cooling process starts.
∙ Once the pre-set time has elapsed, beep signals are
heard, the display shows 0000 and the unit switches to
stand-by mode.
Stirring liquids
∙ Proceed as described under 'Preparing the unit' and fit
the stirring insert.
∙ Turn the rotary control until the symbol
∙ Confirm the selection by briefly pressing the control.
∙ Use the control to set the desired time.
∙ Start the programme by briefly pressing the control
again.
∙ The stirring process starts.
∙ Once the pre-set time has elapsed, beep signals are
heard, the display shows 0000 and the unit switches to
stand-by mode.
Making ice-cream
∙ Proceed as described under 'Preparing the unit' and fit
the stirring insert.
∙ There is no need to cool the ingredients down first.
∙ Turn the rotary control until the symbol
∙ Confirm the selection by briefly pressing the control.
∙ Use the control to set the desired time.
∙ Start the programme by briefly pressing the control
again.
∙ The process starts.
∙ Once the pre-set time has elapsed, beep signals are
heard.
∙ During processing, the consistency of the ice-cream
should be monitored. If it is too firm, switch the appliance
off. Should the mass become too hard, the motor will in
any case stop to prevent damage to the unit.
∙ If the ice-cream is not taken out immediately after
processing, the unit automatically starts an additional
cooling phase after around 10 minutes. The display
shows COOL and the ice-cream is cooled for another
10 minutes, when beep signals are heard and the unit
switches to standby-mode.
Hints
∙ If you prefer a firmer consistency, you can extend the
appears. processing time, or transfer the ice-cream into an air-
tight container and place it in a freezer until the desired
consistency is reached.
∙ Do not place the ice-cream bowl into a freezer.
∙ Food aromas are generally stronger before chilling;
likewise, sweetness is reduced when the food is frozen.
∙ Sugar may be replaced by artificial sweeteners.
∙ When using yoghurt, any excess water should be
drained off first.
∙ Nuts, fruits and other ingredients should be chilled
before use, and only added to the ice-cream 1 - 3
minutes before the preparation is finished.
∙ All ingredients that do not require prior cooking or
appears. heating are best prepared in an electric blender to
increase the volume of the mixture.
∙ When using eggs in a recipe, it is advisable to heat up
the mixture in order to eliminate any bacteria.
∙ The taste of sorbets (fruit ice-cream) largely depends on
the ripeness and sweetness of the fruit used.
∙ For longer-term storage of the ice-cream in a freezer, it
should be put in a suitable air-tight container.
Making yoghurt
Ingredients
∙ To make yoghurt you will need the specified amount of
milk and, to start the fermentation process, natural fresh
appears. yoghurt (without, fruit or fruit juice).
∙ Yoghurt with a thicker consistency is achieved by using
milk and yoghurt with a similar (preferably high) fat
content.
∙ The addition of milk powder (ca. 1.5 tbsp. for 600 ml of
milk) also thickens the yoghurt.
∙ Dry culture can be used instead of fresh yoghurt. Simply
follow the instructions on the packet. Dry culture yoghurt
is available in eg health food stores.
∙ Generally, any sort of milk can be used. Sterilised or U.
H. T. milk will give the best results. Any other sort of milk
should be heated up to 90°C for a short time before use.
Allow the milk to cool down to approx. 40°C afterwards.
∙ During processing, any kind of shock or vibrations
should be avoided.
Preparing the ingredients
∙ Add 30 g of natural yoghurt (without adding sugar, fruits
or fruit juice) into a separate container.
∙ Dry culture can be used instead of fresh yoghurt:
∙ Put the yoghurt powder into the separate container,
following the manufacturer's instructions.
∙ Briefly heat up 600 ml of milk to 90°C in a pot, and then
allow it to cool to approx. 40°C.
∙ Mix the milk and yoghurt/yoghurt powder together and
stir gently but thoroughly.
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