emerio ICM-107862.1 Ice Cream Maker Instruction Manual

ICM-107862.1 Ice cream maker

IMPORTANT SAFEGUARDS

1. WARNING: Potential risk of injuries from misuse.
2. Always disconnect the appliance from the supply if it is left unattended and before assembling, disassembling or cleaning.
3. This appliance can be used by children aged 8 years and above if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved.
4. Cleaning and user maintenance shall not be made by children unless they are aged 8 years and above and supervised.
5. Keep the appliance and its cord out of reach of children aged less than 8 years.
6. Appliances can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning the use of the appliance in a safe way and if they understand the hazards involved.
7. Children shall not play with the appliance.
8. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent, or similarly qualified persons in order to avoid a hazard.
9. This appliance is intended to be used in households and similar applications such as: staff kitchen areas in shops, offices, and other working environment; farmhouses; by clients in hotels, motels, and other residential-type environments; bed and breakfast-type environments.
10. Switch off the appliance and disconnect from the supply before changing accessories or approaching parts that move in use.
11. Read all instructions carefully.
12. Do not immerse in water.
13. Adult supervision is necessary when operating any appliance near children.
14. Do not operate the appliance if the cord has been damaged, or if the appliance malfunctions or is damaged in any way. Return appliance to the nearest authorized service facility for examination, repair or adjustment.
15. Any use of accessory attachments not recommended by the manufacturer may cause hazards.
16. Do not use outdoors.
17. Do not let the cord dangle or hang over the edge of the table or countertops, or allow it to touch hot surfaces.
18. Do not place appliances on or near gas or electric burners, on a stovetop, or in an oven.
19. Do not use this appliance for any other purpose but for its intended use.
20. The machine should not be operated by means of an external timer switch or by means of a separate system with remote control.
21. Use the appliance on a flat, dry, and heat-resistant surface.
22. Never leave the appliance unattended during use.
23. Regarding the instructions for cleaning and operation times, please refer to the below paragraphs.

PARTS DESCRIPTION

1. Motor
2. ON/OFF button
3. Feed mouth
4. Cover lock
5. Cover
6. Rotation shaft
7. Rotation paddle
8. Locking tab
9. Cooling container

BEFORE USE
Remove all packing materials first. Clean the appliance according to “CLEANING AND MAINTENANCE”. Be sure to dry all parts thoroughly. DO NOT IMMERSE THE MOTOR UNIT IN WATER.

FREEZING THE COLLING CONTAINER
The most important step in making frozen desserts is to make sure the cooling container is properly frozen. Your ice cream Maker features a double insulated bowl and requires thoroughly frozen. For best results, the container should be wrapped in a plastic bag and placed upright in the back of your freezer, where the temperature is the coldest. Wrapping your container in a plastic bag will guard against frost.
Before use, the cooling container must be kept in a freezer at a temperature of under – 18 ℃ for more than 8 hours.

HOW TO USE YOUR ICE CREAM MAKER

1. Prepare the mixture for the ice cream according to your flavor.

2. Take out the cooling container from the freezer and place it on a stable and horizontal surface.

3.  Install the motor, rotation shaft, and rotation paddle to the cover.
   Lock the cover onto the cooling container. (see fig.1)

4. Plug in and then press the ON/OFF button, and the appliance will run normally.

5. Pour the prepared mixture into the cooling container slowly from the feed mouth. Note: it is extremely important that the cooling container be used immediately after it is removed from the freezer, as it begins to thaw once removed. First, make sure that the mixture is ready, and then remove the cooling container from the freezer.

6. Leave the machine on for approximately 20-40 minutes, or until the mixture reaches the desired consistency. Press the ON/OFF button again to turn off the appliance. The direction of the rotation will change if the mixture becomes too thick. If it happens, that the ice cream is completely finished, turn off the appliance immediately. Note: Do not turn the appliance off during use, as the mixture may freeze and prevent the movement of the rotation paddle.

7. Unplug the appliance, then remove the cover and rotation paddle. Only use rubber, plastic, or wooden utensils to dig out the ice cream. Metal spoons may damage the bowl.

8. To further harden the ice cream, you may put the cooling container directly into the freezer for a short period of time (no more than 30 minutes). Long-term freezing, however, should be done in an airtight container.

Tips:

1. When pouring the mixture into the container, be sure not to exceed the MAX mark, as the mixture will increase in volume during the freezing process.
2.  For better results, the mixture shall be cooled in the freezer for about 15 – 20 minutes before making the ice cream.
3. The temperature of the surrounding should be under 30℃ during the making, or you may not be able to make ice cream successfully.
4. Take care not to frostbite your hands when taking the cooling container out of the freezer.

CLEANING AND MAINTENANCE

The cooling container, cover, rotation shaft, and rotation paddle should be cleaned in warm water and mild detergent, and then dried thoroughly.
Never put the cooling container in the freezer if it is still wet.
Do not use sharp utensils, scouring pads, or abrasive detergents.
The motor unit can be cleaned with a slightly damp cloth. Never immerse the motor unit in water.
Do not wash any part in a dishwasher!

HELPFUL HINTS
Some recipes require the mixture to be pre-cooked. Make the recipe at least one day ahead. This will allow the mixture to cool completely and adds volume.
Most ice cream recipes are a combination of cream, milk eggs, and sugar. You can use any type of cream you like, but the type of cream you use will affect the flavor and texture.  The higher percentage of fat, the richer the ice cream and the softer the texture will be.
The ice cream mixture should be liquid when preparation starts. Do not use stiff mixtures (i.e. whipped cream, frozen liquids)
Do not operate the appliance longer than required. If after 40 minutes, the mixture is not yet solid or has thawed again, do not continue.
Possible reasons for mixture not freezing:
-the cooling container was not cold enough.
-the mixture was too warm.
-the proportion of ingredients was incorrect.

WASTE DISPOSAL
Please note if the cooling container is broken and the coolant liquid flows out, change it timely.
The liquid in the cooling container contains no toxic materials. Dispose of as normal household waste.

HINT FOR LOWER-FAT RECIPES
For lower fat content, substitute 1% milk for whole milk, whole milk for half and half, and evaporated skim milk for whipping cream. Higher fat dairy products such as whipping cream create a smooth, rich, and creamy dessert.
Lower fat dairy products create a lighter dessert with a slightly different texture.

RECIPES
EASY VANILLA ICE CREAM
1 1/2 cup of whole milk
3/4 cup of sugar
Dash salt
1 cup of half and half
1/2 cup of whipping cream
1 teaspoon vanilla extract
Combine milk, sugar, and salt. Stir them with a wire whisk until sugar is dissolved.
Stir the mixture in half and half, whipping cream, and vanilla.
Take out the cooling container from the freezer and make the ice cream.

OLD-FASHIONED VANILLA ICE CREAM
3/4 cup of sugar
1/8 teaspoon of salt
1 3/4 cups of whole milk
2 beaten eggs
1 1/2 cups of whipping cream
1 teaspoon of pure vanilla extract
Combine sugar, salt, and milk in a saucepan. Cook the mixture over medium heat, stirring occasionally until the mixture almost boils. Reduce the heat to low.
Gradually stir about 1/2 cup of the hot milk into the beaten eggs. Add eggs to the remaining hot mixture. Cook over low heat, stirring until slightly thickened, about 2-3 minutes.  Remove it from heat and chill the mixture, stirring them with a wire whisk.
Take out the cooling container from the freezer and make the ice cream.
Variations: add a variety of ingredients to the ice cream during the last 5 minutes of freezing. Use 1/2 cup of any of the following: chocolate chips, crumbles chocolate. Sandwich cookies, m&m’s, crushed peppermint candies, chocolate-covered peanuts, etc. Fruit: add 1 cup of pureed fruit such as strawberries, bananas, peaches, blueberries, etc.

PRALINE ALMOND FUDGE ICE CREAM

3/4 cup of light brown sugar
1/5 teaspoon of salt
2 1/4 cups of whole milk
2 beaten eggs
1 cup of whipping cream
1 tablespoon of pure vanilla extract
3/4 cup of slivered almonds
2 tablespoons of butter
1/2 cup of chocolate fudge topping
Combine brown sugar, salt, and milk in a saucepan. Cook over medium heat until the mixture starts to bubble around the edges. Gradually stir about 1 cup of the hot milk into the beaten eggs. Add the mixture to the remaining hot milk, stirring constantly. Continue cooking for 1 minute. Remove it from heat. Refrigerate it for about 2 hours. Combine whipping cream and vanilla in a large bowl; add chilled mixture, stirring with a wire whisk to combine.
Saute almonds in butter over low heat for about 5 minutes. Stir them into ice cream mixture.
Take out the cooling container from the freezer and make the ice cream. During the last 5 minutes of freezing, pour chocolate fudge combined into the ice cream.

STRAWBERRY SORBET
4 cups of fresh or frozen (thawed)
Strawberries, pureed
1/2 cup of sugar
1 cup of water
1 tablespoon of lemon juice
Combine sugar and water in a small saucepan. Heat the mixture to boiling. Reduce the heat and simmer until sugar dissolves. Remove it from heat and cool completely (1-2  hours). Combine it with pureed strawberries and lemon juice. Take out the cooling container from the freezer and make the ice cream.

CHOCOLATE ICE CREAM
2 1/4 cup of whole milk
1 cup of sugar
Dash salt
2 ounces semisweet chocolate squares, finely chopped
2 beaten eggs
3/4 cup of half and half
1/2 cup of whipping cream
1 teaspoon vanilla extract
Combine milk, sugar, salt, and chocolate in a saucepan. Cook the mixture over medium heat, stirring constantly until chocolate is melted and the mixture almost boils. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add the eggs to the remaining hot mixture. Cook and stir over low heat until slightly thickened (2 minutes). Stir them in half and half, whipping cream and vanilla. Cover and refrigerate the mixture for 2 hours. Take out the cooling container from the freezer and make the ice cream.

CINNAMON WALNUT ICE CREAM
1 1/2 cups of whole milk
1 cup of half and half
1/2 cup of whipping cream
3/4 cup of sugar
1 cup of chopped walnuts
1 1/4 teaspoon of vanilla extract
1/3 teaspoon of cinnamon
Dash salt
Thoroughly combine all ingredients. Take out the cooling container from the freezer and make the ice cream.

DOUBLE ALMOND CHOCOLATE ICE CREAM
1 1/2 cups of whole milk
3/4 cup of sugar
Dash salt
2 ounces semisweet chocolate squares, finely chopped
2 beaten eggs
1 1/2 cup of whipping cream
1 teaspoon of vanilla extract
2 teaspoons of almond extract
1 cup of chopped almonds
Combine milk, sugar salt, and chocolate in a saucepan. Cook over medium heat, stirring constantly until chocolate is melted and the mixture almost boils. Gradually stir 1 cup of the hot mixture into the beaten egg. Pour eggs into the remaining hot mixture and continue cooking over low heat until slightly thickened (2-3 minutes). Remove it from heat.
Stir in whipping cream, vanilla, almond extract, and chopped almonds.
Cover the mixture and cool for 2 hours.
Take out the cooling container from the freezer and make the ice cream.

TECHNICAL DATA

Operating voltage: 220-240V ~ 50/60Hz
Power consumption: 5-8W

GUARANTEE AND CUSTOMER SERVICE
Before delivery, our devices are subjected to rigorous quality control. If, despite all care, the damage has occurred during production or transportation, please return the device to your dealer. In addition to statutory legal rights, the purchaser has an option to claim under the terms of the following guarantee: For the purchased device we provide 2 years guarantee, commencing from the day of sale. If you have a defective product, you can directly go back to the point of purchase. Defects that arise due to improper handling of the device and malfunctions due to interventions and repairs by third parties or the fitting of non-original parts are not covered by this guarantee. Always keep your receipt, without the receipt you can’t claim any form of warranty. Damage caused by not following the instruction manual will lead to a void of warranty, if this results in consequential damages then we will not be liable. Neither can we hold responsible for material damage or personal injury caused by improper use if the instruction manual is not properly executed? Damage to accessories does not mean free replacement of the whole appliance. In such case please contact our service department. Broken glass or the breakage of plastic parts is always subject to a charge. Defects to consumables or parts subjected to wearing, as well as cleaning, maintenance or the replacement of said parts are not covered by the warranty and are to be paid.

ENVIRONMENT-FRIENDLY DISPOSAL
Recycling – European Directive 2012/19/EU This marking indicates that this product should not be disposed of with other household wastes. To prevent possible harm to the environment or human health from uncontrolled waste disposal, recycle it responsibly to promote the sustainable reuse of material resources. To return your used device, please use the return and collection systems or contact the retailer where the product was purchased. They can take this product for environmentally safe recycling.

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