SilverCrest 273394 Mode D'emploi page 19

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~ The housing, the power cord and the
power plug must not be immersed in
water or other liquids.
~ If the appliance has fallen into water,
unplug immediately, and only then re-
move the appliance. In this case, do not
use the appliance any more and have it
checked by a specialist.
~ Never touch the appliance with wet
hands.
~ Only connect the power plug to a prop-
erly installed wall socket that is easily
accessible and supplies voltage match-
ing the rating plate. The socket must still
be easily accessible after connection.
~ Ensure that the power cord cannot be
damaged by sharp edges or hot surfac-
es.
~ The appliance is not completely discon-
nected from the mains even after being
switched off. To do so, unplug.
~ When setting up the appliance, make
sure that the power cord is not trapped
or crushed.
~ When unplugging the appliance, al-
ways pull on the plug and NOT on the
cable.
~ Remove the plug from the socket ...
... if there is a fault,
... when you are not using the appli-
ance,
... before cleaning the appliance and
... during thunderstorms.
~ The appliance is not designed to be op-
erated with an external timer or a sepa-
rate telecontrol system.
DANGER! Risk from poor
hygiene
~ Ice cream is an ideal breeding ground
for salmonella. This is why special hy-
giene is required when making ice
cream.
~ The main source of salmonella in ice
cream is raw eggs. Fresh raw eggs of-
ten contain traces of salmonella. Levels
of salmonella may however increase
dramatically with lengthy storage or in-
sufficient cooling.
~ This increase can also occur in the ice
cream once it has been made or has
thawed slightly. Freezing will not kill off
salmonella.
~ To make sure you can enjoy your ice
cream without any worries, please ob-
serve the following tips on hygiene with-
out fail:
- Do not cook recipes with raw eggs for
people with a weak immune system
(e.g. infants, the elderly or sick).
- When using recipes for ice cream in-
volving raw eggs, make sure that the
eggs are always fresh and have been
kept in the refrigerator.
- When making ice cream, check that all
work equipment is absolutely clean.
- Once you have made the ice cream,
store in the refrigerator at once and do
not leave there for more than 24|hours.
- Once made, ice cream should be eat-
en without delay. Ice made with fresh
ingredients can only be stored in the
freezer at –18 °C for max. 1|week.
- Ice cream that has thawed out even
slightly must not be refrozen under any
circumstances.
- After making ice cream, the ice-cream
maker and all work equipment should
be cleaned thoroughly.
DANGER! Risk of injury
~ To avoid injury and damage to the ap-
pliance, do not reach into the ice-cream
maker when running and also make
sure you keep your hair, clothing and
other items well away from it.
~ Never touch the frozen bowl with wet
hands!
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GB