Cook s Essentials 530 1.5 Pint Thermo Electric Ice Cream Maker Instruction Manual

Cook s Essentials 530 1.5 Pint Thermo Electric Ice Cream Maker

Model # 530, 531, 532, 536, 537, 538

IMPORTANT!
Please keep these instructions and your original box packaging.

IMPORTANT SAFEGUARDS

When using this electrical appliance, safety precautions must always be observed, including the following:

• READ ALL OF THE INSTRUCTIONS BEFORE USE.

• The cord should be plugged into a 120-AC electric outlet only.

• Close adult supervision must be provided when this appliance is used by or near children. Do not allow the unit to be used as a toy.

• Do not leave the appliance when plugged in.

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety.

• Children should be supervised to ensure that they do not play with the appliance.

• The unit has a polarized AC (Alternating Current) plug (one blade is wider than the other). This plug will fit in a polarized outlet with only one way, as a safety feature. Reverse the plug if the plug does not fit fully in the outlet. Contact a qualified electrician if it still does not fit. Do not attempt to defeat this safety feature.

• It is not recommended to use this maker with an extension cord or power board. Please ensure that the appliance is plugged directly into the electrical outlet. The appliance is only to be used with the power supply unit provided with the appliance.

• Do not operate with a damaged cord or plug. If the appliance is not working as it should, has been dropped or damaged, left outdoors or dropped into water, do not use it and return it to the manufacturer for proper service, repair, or replacement.

• Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.

• To clean the maker use only mild detergents or glass cleaning products. Never use harsh detergents or solvents.

• Do not place near a hot gas or electric burner, or in a heated oven.

• When positioned or if moving the appliance ensure that it is not set horizontally or declined less than 45°or turned upside down.

• Do not cover the appliance or have it near flammable material including curtains, draperies, walls, and the like when in operation.

• Never yank the cord to disconnect the unit from the outlet. Instead, grasp the plug and pull to disconnect.

• Using attachments not recommended or sold by the manufacturer may cause hazards.

• Always unplug when not in use and before removing parts and cleaning.

• Avoid any contact with moving parts. Fingers, hair, clothing, etc. should be kept away during operation.

• Do not handle the plug with wet hands, while standing on a wet surface or while standing in water.

• To protect against electrical shock, do not immerse the plug, cord, or housing in water or any other liquid.

• Do not clean with metal scouring pads as small particles may break off and create the risk of electric shock. Metal scouring pads may also scratch the surface.

• Keep utensils out of the bowl while in use to reduce the risk of harm to persons or to the ice cream maker.

• SHARP OR METAL UTENSILS OR OBJECTS SHOULD NOT BE USED ON
  THE INSIDE OF THE BOWL. They can scratch or damage it. Rubber or wooden utensils may be used.

• Do not place hot food or drink into the maker before it cools down to room temperature.

• Close the lid immediately after putting in any items so the inside temperature will not rise dramatically.

• Keep appliances away from any heat source or direct sunlight.

• To fix stably, the appliance must be placed on a flat and solid sur

• Always unplug when not in use. Do not plug into the power socket before the setup is complete.

• For indoor use only. Do not use it outdoors or in wet conditions.

• This unit is for household use only. The unit should not be used for other than the intended use.

• Do not store explosive substances such as aerosol cans with a flammable propellant in this appliance.

• This AC adapter only can be used for this Ice cream maker, never use it for other appliances.

• This appliance uses flammable insulation blowing gases, it must be deposited in the designated place when disposing of the appliance.

Save These instructions

features

1. Mixing Motor
2. Clear Cover
3. nut
4. Stir paddle
5. Inner bowl (this is noT removable)
6. housing
7. back Cover
8. Control panel
9. AC adapter

Control panel

how to use your ice cream maker

before first use

1. Remove all packing materials and literature.

2. Disassemble the Top Cover.
   Pull out the stir paddle (fig 1).
   Turn the nut counter-clockwise, and lift up to remove. (Fig 2)
   Lift the clear cover from the mixing motor (fig3).

3. Wash the inside bowl (avoid water near the vents), nut, and clear lid (NOT mixing motor), and stir the paddle with warm soapy water. Rinse and dry all parts thoroughly. NEVER immerse housing with a bowl in water or any other liquid. NEVER clean any parts in a dishwasher. Never immerse the unit in water or any other liquid.
   Warning : Never use metal scouring pads, or harsh or abrasive cleaners on any parts of the ice cream maker.

assemble

1. Position the ice cream maker in the center of the counter, close to a power outlet.
2. Place the clear lid back on the mixing motor, (fig 3).
3. Place the nut on the center shaft and screw on clockwise. (fig 4). Place the paddle onto the drive shaft and push until it clicks in place.(Fig 1)
   3. Connect the cord to the back of the housing by lifting up the white silicone cover. Insert the cord (FIG 5). Insert the power plug into a 120V wall outlet.

using the Ice cream maker Prepare your ingredients per recipe.

1. Follow the recipes in our instruction booklet. Almost any frozen dessert recipe can be used providing it does not make more than 2 1/2 cups of liquid. 11/2 cups will volumize to make 11/2 pints of ice cream.

2. Prepare the ingredients (see recipes on pages 11-22).

3. Assemble the unit (per page 6).

4. Pour the ice cream mixture into the bowl. Do not exceed the max line in the canister.

5. Place the assembled cover onto the base (the two metal prongs under the cover (fig 6) must make contact with the two metal magnetic circles on the base (fig 7). Once you place the lid on the cover as in Fig 8, turn it clockwise until it stops (fig 9).
   NOTE : The machine will not start if the metal prongs are not lined up with the magnets.

6. Press the HARD or SOFT button to begin.
   HARD – thicker ice cream
   SOFT -soft serve consistency

7. It is at this time that you leave the machine on for about 45–120 minutes (time varies, depending on the coldness, quantity, and type of the ingredients), or until the mixture becomes the desired thickness. If making ice cream, your result should be a soft, custard-like ice cream.
   NOTE : Continually check the ice cream mixture while the unit is on.
   Note : Do not turn the unit off unless the ice cream is ready as the mixture will freeze to the bowl and the paddle will not be able to turn.
   Note : If the paddle does not stir anymore, press STOP. Remove the cover and paddle immediately to prevent the paddle from getting stuck.

8. When the frozen dessert is ready, press STOP. Unplug from the outlet. Unplug from the unit. Remove the assembled cover with a paddle by turning it counterclockwise and lifting up. Scrap off any ice cream on the paddle.

9. Remove the frozen mixture from the bowl with a plastic spoon or scoop. Do not use metal utensils or metal objects in the bowl. Place the ice cream in a freezer-safe container or in a bowl if you are ready to serve.
   Note : Ice cream will be a custard-like ice cream. If you prefer hard ice cream, place ice cream in an air-tight container, then place in the freezer and allow it to set until it reaches your desired hardness. It is recommended to remove the frozen dessert from the canister and place in an airtight, freezer safe container. If the frozen dessert is left in the canister, it should only be for a short period (less than 30 minutes) or the frozen dessert will freeze to the canister and pos-sibly damage the canister.

Troubleshooting

Ice Cream Maker does not work
Check to be sure the unit is plugged into the unit and the wall outlet. Press the power button. Also, check if there is power in your outlet by plugging in another appliance.

Ice Cream Maker does not finish the ice cream
Check to be sure there is sufficient ventilation around the unit. The lid was opened too frequently. Do not open the lid frequently.

WARNING : To avoid electric shock, unplug from the electrical outlet before cleaning, assembling or disassembling the unit. Always clean after each use.
NOTE : Do not use scouring pads, harsh detergents, solvents, polish, abrasive, or aerosol cleaners as they may damage the surfaces of the appliance.

1. After the machine has cooled down to room temperature, you can clean the unit. Disassemble per page 6 under Before First Use.
2. Use a soft cloth with warm soapy water. Wash the inside bowl (avoid water near the vents), nut, and clear lid (NOT mixing motor), and stir the paddle with warm soapy water. Rinse and dry all parts thoroughly. NEVER immerse housing with a bowl in water or any other liquid. NEVER clean any parts in a dishwasher. NEVER immerse the unit in water or any other liquid.
3. Wipe the outside housing and mixing motor with a clean damp cloth.

WARNING : Never store the unit while it is cold or still plugged in.
WARNING : Do not place any parts in the dishwasher.

HINTS AND TIPS

• Read all the instructions and save them for future reference.
• Cool all cooked recipes in the refrigerator before using.
• Flavors will be stronger before freezing.
• For best results, chill nuts, fruits, alcohol, and garnishes before adding to the frozen treat. Generally, these products are added at the end of the freeze cycle.
• For pre-cooked recipes, make the mixture one day before. This will allow it to cool completely and increase in volume. Chilling recipes will produce better results.
• Recipes that do not require cooking are best made with an electric mixer to increase the mixtureʼs volume.
• Cream, sugar, eggs, and milk are the most common ingredients in ice cream. Substitutions with similar ingredients may be used depending on your preference. For example, any type of cream can be used, however, there will be a difference in color, texture, and flavor. The richer the cream you use, the richer the results. Heavy cream contains about 36% fat, which is the richest. Whipping cream, coffee (light) cream, and half-and-half contain approximately 30%, 18%, and 10% fat respectively.
• 2 oz. of egg substitute is equivalent to one egg.
• When using or adding eggs or egg substitutes in any of our recipes, we recommend heating/cooking the recipe mixture.
• The mixture will increase in volume during the freezing process; therefore, pour no more than 11/2 cups of the mixture into a canister.
• Artificial sweeteners can be used in place of sugar; however, they should be added when the mixture is cool, at most, at room temperature. If sugar is dissolved by heat in a recipe, omit this process when using a sugar substitute. Instead, add sweetener to the mixture until it is thoroughly dissolved.
• Adding one small egg white will volumize most mixes.
• For better results, drain your yogurt.
• If a recipe calls for alcohol, add it last, about one to three minutes before the end of the freezing process. Otherwise, the alcohol may stop the freezing process.
• The taste of is largely affected by the ripeness and sweetness of fruit or juice. For tart fruit, add sugar or omit sugar if the fruit is very ripe. Once frozen, the sorbet or other frozen desserts will taste less sweet than the mixture.
• Long-term storage of homemade ice cream in the freezer should be done in airtight freezer-safe containers.
• Ice cream and other frozen dessert mixtures stay fresh in the refrigerator for several days. However, they should be mixed well minutes before being added to the canister.

RECIPES

The following recipes are for 11/2 pints of ice cream.
TIP : Use the “Basic Vanilla Ice Cream” recipe as a base for creating your favorite ice cream flavors. As an example, to make a fruit ice cream, decrease the cream or milk by 1/2 cup and add 1/2 cup of pureed fruit to the basic vanilla ice cream recipe.
NOTE : The ice creamʼs texture and taste may change depending on
how rich of a cream you use.
NOTE : Recipes may have varied volumes depending on your ingredients, mixing time, and speed. Only fill the canister to the fill line.

Basic Vanilla Ice Cream

Ingredients

• 2 oz. egg substitute
• 1/2 cup of sugar
• 1 tsp. vanilla
• 1/2 cup half and half (or milk)
• 1 cup heavy cream

Method

1. Combine eggs, sugar, and vanilla in a mixing bowl, processor, or blender.
2. Add cream and half and half (or milk).
3. Mix well and chill thoroughly.
4. Follow standard instructions on pages 6-8.

Banana Orange Frozen Yogurt
Ingredients:

• 1/2 cup mashed banana
• 2 tbsp milk
• 1 cup vanilla yogurt
• 1/2 cup orange juice
• 2 tbsp light corn syrup

Method:

1. In a mixing bowl, combine all ingredients and mix well.
2. Follow standard instructions on pages 6-8.

Blackberry Sorbet
Ingredients

• 11/2 cup fresh blackberries
• 1/4 cup water
• 1/3 cup sugar
• 1/4 cup orange juice
• 1 egg white

Method

1. Over medium heat, in a saucepan, combine blackberries with water and sugar.
2. Stir until sugar is dissolved.
3. Puree, then chill thoroughly.
4. Beat egg whites until soft peaks form.
5. Add orange juice to the blackberries.
6. Whisk in egg whites.
7. Follow standard instructions on pages 6-8.

Chocolate Chip Frozen Yogurt
Ingredients:

• 1 cup plain or vanilla-flavored yogurt
• 2 tbs light corn syrup
• 1/2 tsp vanilla
• 1/2 cup sour cream
• 1/4 cup sugar
• 1/2 cup mini chocolate chips

Method:

1. Combine the first five ingredients in a mixing bowl and beat well.
2. Chill thoroughly.
3. Follow standard instructions on pages 6-8.
4. Add in chocolate chips at the end of the freezing process.

Chocolate Frozen Yogurt
Ingredients

• 1 cup plain or vanilla-flavored yogurt
• 2 tbs light corn syrup
• 1/4 cup baking cocoa (to taste)
• 1/2 cup sour cream
• 1/4 cup sugar

Method

1. Combine all ingredients in a mixing bowl and beat well.
2. Chill thoroughly.
3. Follow standard instructions on pages 6-8.

Chocolate Ice Cream
Ingredients:

• 1 cup of heavy cream
• 1/2 cup half-and-half or milk
• 1/2 cup sugar
• 1/4- cup baking cocoa (for taste)

Me thod:

1. Combine all ingredients in a mixing bowl.
2. Beat well.
3. Chill thoroughly.
4. Follow standard instructions on pages 6-8.

Egg substitutes can be added to a mix without cooking, for those who are concerned about eggs. You may also eliminate the eggs. If any recipes in this book are to be used by diabetics or persons with other dietary concerns, please consult your doctor before using them.

Chocolate Peanut Butter Ice Cream
Ingredients

• 1/2 cup of heavy cream
• 1/2 cup half-and-half or milk
• 1/2 cup sugar
• 1/4 cup baking cocoa (for taste)
• 2 oz. egg substitute
• 1 tsp vanilla
• 1/2 cup peanut butter

Method

1. Combine cocoa and sugar in a mixing bowl, processor, or blender and mix.
2. Blend in peanut butter and eggs.
3. Add cream, half and half, and vanilla.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pages 6-8.

Espresso Ice
Ingredients:

• 11/2 tbsp. instant espresso or 2 tbsp. regular instant coffee powder
• 11/2 cups boiling water
• 1/2 tbsp. vanilla extract
• 1/2 cup sugar

Method:

1. Dissolve coffee in boiling water.
2. Stir sugar into coffee until dissolved.
3. Stir in vanilla extract.
4. Chill thoroughly.
5. Follow standard instructions on pages 6-8.
6. Serve with a dollop of whipped cream and a sprinkle of cocoa.

Fat Free Peach Ice Cream
Ingredients

• 3/4 cup evaporated skim milk
• 3/4 tsp. plain gelatin
• 1/2 cup pureed ripe peaches
• 2 oz. egg substitute
• 3 oz. fat-free cream cheese
• 1/2 tsp. vanilla
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/4 tsp. grated nutmeg

Method

1. To soften the gelatin, place 1/2 of the milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture to completely dissolve.
2. Combine the remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing.
3. Chill thoroughly, and follow standard instructions on pages 6-8.

Fat-Free Chocolate Ice Cream
Ingredients:

• 11/2 cups evaporated skim milk
• 1/2 tsp vanilla extract
• 3/4 tsp plain gelatin
• 1/2 cup sugar
• 2 oz. egg substitute
• 1/2 cup baking cocoa (to taste)

Note : Combine cocoa and sugar before adding to recipe to facilitate easy mixing of the cocoa.

Method:

1. To soften the gelatin, place 1/2 of the milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture to completely dissolve.
2. Combine the remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing. Chill thoroughly.
3. Follow standard instructions on pages 6-8

Fat Free Pineapple Frozen Yogurt
Ingredients

• 1/4 cup evaporated skim milk
• 11/2 tbsp pineapple juice
• 1/2 tsp plain gelatin
• 2 oz. egg substitute
• 1 cup vanilla fat-free yogurt
• 1/2 tbsp orange zest
• 1/2 cup sugar
• dash salt

Method

1. To dissolve gelatin, place milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture completely to dissolve.
2. Combine the remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pages 6-8.

French Chocolate Mint Ice Cream
Ingredients:

• 1 egg yolk 1/2 cup sugar
• 21/2 tbs cocoa
• 1/2 cup milk
• 1 cup cream
• 1/2 tsp vanilla
• 3/4 tbsp mint extract

Method:

1. Beat milk and egg yolk together. Blend in sugar.
2. In a saucepan, cook over medium heat, stirring constantly, until thick enough to coat the spoon.
3. Remove from heat and gently sift the cocoa and add mint into the mixture.
4. Beat well until blended.
5. Cool, then add cream and vanilla.
6. Mix well and refrigerate overnight.
7. Follow standard instructions on pages 6-8.

French Vanilla Ice Cream
Ingredients

• 1 egg
• 1/2 cup of sugar
• 1/2 cup milk
• 1 cup cream
• 1 tsp. vanilla

Method

1. Beat eggs and milk together in a large saucepan.
2. Add sugar and cook over low heat, stirring constantly until thickened (approx. 10 minutes).
3. The mixture should coat the spoon.
4. Cool, then add cream and vanilla.
5. Mix well and refrigerate overnight.
6. Follow standard instructions on pages 6-8.

Frozen Margaritas
Ingredients:

• 1 cup water
• 3/8 cup triple sec
• 1/4 cup lime juice
• 1/4 cup tequila

Method:

1. Combine the first two ingredients.
2. Follow standard instructions on pages 6-8.
3. When complete, add triple sec and tequila and serve.

Frozen Pina Colada
Ingredients:

• 4 oz can cream of coconut
• 11/4 cups sweetened pineapple juice
• 1/4 cup dark rum

Method:

1. Combine first two ingredients.
2. Follow standard instructions on pages 6-8.
3. When complete, add rum and serve.

Fruit Sorbet
Ingredients

• 1 cup fruit (such as strawberries, raspberries or blueberries)
• 2 tbs sugar
• 1/3 cup water

M ethod

1. Combine ingredients in a processor to puree the fruit.
2. Follow standard instructions on pages 6-8.

Lemon Ice
Ingredients:

• 1/2 cup frozen lemonade concentrate
• 1 cup of water
• 1/2 cup of sugar

Method:

1. Combine water and sugar in a small saucepan. Simmer to dissolve sugar, cool.
2. Mix ingredients in a mixing bowl, processor, or blender.
3. Follow standard instructions on pages 6-8.

Lemon Sherbet
Ingredients:

• 1/2 cup frozen lemonade concentrate
• 1/4 cup sugar
• 1 tbsp grated lemon rind
• 1 cup milk
• 1 egg white

Method:

1. Combine all ingredients an a small saucepan. Stir until sugar dissolves & mixture appears curdled.
2. Follow standard instructions on pages 6-8.

Ice Cream Sandwiches
Ingredients

• Pre-baked cookies — 2 per sandwich, select large 21/2 to 3” diameter, soft-texture cookies that work best. Freeze cookies before filling.
• Filling — Prepare ice cream of choice. Firm up in the freezer before assembling sandwiches. You should be able to spread it.

Assembling
Spread about 1/2 ” thick layer of ice cream on one cookie. Top with a second cookie. If desired, roll the sandwiches in toasted coconut or sprinkles.

Storage
Individually wrap frozen cookies and freeze them.

Low Fat Non-Dairy Mango Freeze
Ingredients:

• 1 cup non-dairy creamer
• 1/2 cup very ripe mango puree
• 2 oz. egg substitute
• 3/4 tsp plain gelatin
• 1/4 cup sugar
• 1/2 tsp. vanilla

Method:

1. In a small saucepan, sprinkle the gelatin over the non-dairy creamer. Warm the mixture (do not allow to boil) to dissolve the gelatin, stirring if necessary.
2. Add remaining ingredients and mix well in a blender or food processor.
3. Chill thoroughly.
4. Follow standard instructions on pages 6-8.

Low Fat Non-Dairy Strawberry Freeze
Ingredients

• 1 cup non-dairy creamer
• 2 oz. egg substitute
• 3/4 tsp. plain gelatin
• 1/2 cup pureed strawberries
• 1/4 cup sugar
• 1/2 tsp. vanilla

Method

1. In a small saucepan, sprinkle the gelatin over the nondairy creamer. Warm the mixture (do not allow to boil) to dissolve the gelatin, stirring if necessary.
2. Add remaining ingredients and mix well in a blender or food processor.
3. Chill thoroughly.
4. Follow standard instructions on pages 6-8.

Pina Colada Sherbet
Ingredients:

• 1/2 cup milk
• 1/3 cup crushed pineapple
• 1 tbsp. non-fat dry milk
• 1/2 cup coconut milk dash salt
• 1 tbsp. dark rum
• 1/2 can (5 oz.) pin˜ a colada mix, partially defrosted

Method:

1. In a blender or food processor, combine ingredients until milk is dissolved.
2. Cover and chill thoroughly.
3. Follow standard instructions on pages 6-8.

Pineapple Ice
Ingredients

• 1/2 cup frozen pineapple concentrate
• 1 cup water
• 1/3 cup of sugar

Method

1. Combine sugar and water in a small saucepan. Simmer to dissolve the sugar. Cool.
2. Mix all ingredients in a mixing bowl, blender or food processor.
3. Follow standard instructions on pages 6-8.

Pistachio Ice Cream
Ingredients:

• 1/3 cup unsalted, shelled pistachios
• 2 oz egg substitute
• 1/2 cup milk
• 1/3 cup sugar
• 1 cup whipping cream
• 1/4 tsp. almond extract
• 1/2 tsp. vanilla extract

Method:

1. In a blender or processor, combine nuts, egg, and milk.
2. Blend until nuts are finely chopped.
3. Mix in the remaining ingredients.
4. Follow standard instructions on pages 6-8.

Variation:

1. Substitute pecans or walnuts for pistachios.
2. Substitute 1/3 cup maple syrup for sugar.

Raspberry Ice Cream
Ingredients

• 3/4 cup heavy cream
• 1/4 cup half-and-half or milk
• 1/3 cup sugar
• 2 oz. egg substitute
• 1/2 tsp. vanilla
• 1/4 cup raspberry pureeʼ

Method

1. Combine eggs, sugar, and vanilla in a mixing bowl and beat well.
2. Beat in raspberry pureeʼ.
3. Add cream and half and half (or milk).
4. Beat well and chill thoroughly.
5. Follow standard instructions on pages 6-8.

NOTE : Strawberries, blueberries or black berries can substitute for raspberries.

Strawberry Cheesecake Ice Cream
Ingredients:

• 1/4 cup half & half (or milk)
• 4 oz. cream cheese
• 3/4 cup heavy cream
• 1 tsp. vanilla
• 2 oz. egg substitute
• 1/2 cup pureed strawberries
• 1/2 cup sugar

Method:

1. Beat eggs and sugar in a mixer, blender or processor until thick and cream-colored.
2. Add milk, cream, vanilla and cream cheese. Mix thoroughly.
3. Add strawberries and mix well.
4. Follow standard instructions on pages 6-8.

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