HR 2303 Instructions for use &recipes Brugsanvisning & opskrifter Bruksanvisning & oppskrifter
Brugsanvisning & recept Käyttöohje & jäätelöohjeet
ai
English |
Page 4 |
•Keep page 3 open when reading these operating instructions.
Dansk |
Side 11 |
•Hold side 3 opslået mens De læser brugsanvisningen.
Norsk |
Side 17 |
• Slå opp på side 3 før De leser videre. |
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Svenska |
Sid 24 |
• Ha sidan 3 utvikt när ni läser bruksanvisningen.
Suomi |
Sivu 31 |
• Pidä sivu 3 |
auki samalla kun luet käyttöohjetta. |
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English
Important
•Read the instructions for use in conjunction with the illustrations (page 3) before using the appliance.
•When making ice-cream, hygiene is of utmost importance. Make sure that all parts of the Ice-Cream Maker are thoroughly clean: especially the parts that come into contact with the mixture.
•Prevent the ingredients to freeze on to the cooling container so that the stirrer cannot rotate anymore.
-Only put ingredients into the container while the stirrer is rotating.
-Do not switch off until the ice-cream is ready.
•Never exceed the quantities indicated by the recipes.
General description (fig. 1)
A Motor unit
B On/off switch
CRelease knob for removing the motor unit from the cover
D Release knob to detach the cover with motor unit from the bowl
E Mains cord
F Cover (4822 441 80844)*
G Aperture for filling
H Stirrer (4822 690 40257)*
I Cooling container (HR 2996)*
J Bowl (4822 418 40897)*
* For replacement: please apply to your dealer and refer to these numbers.
Tip: An extra cooling container (HR 2996) will enable you to prepare larger quantities or two different tastes.
How does the Ice-Cream Maker work?
The frozen cooling container is located inside the bowl. This container quickly cools down the mixture of ingredients, whilst the stirrer continues to operate. The freezing mixture is stirred until it has changed into ice-cream. The time this takes depends greatly on the type of ice-cream mixture
(25-45 minutes).
Note: The cooling container is filled with a nontoxic saline solution.
Dismantling
-Move the slide in the direction of the arrow and turn the top of the Ice-Cream Maker in the direction of the arrow (fig. 2).
-Pull the stirrer from the motor unit (fig. 3).
-Press the release knob and remove the motor unit from the cover (fig. 4).
-Remove the cooling container from the bowl (fig. 5).
Cleaning
•Ensure that the plug has been removed from the mains socket, before starting to clean the Ice-Cream Maker.
•Dismantle the Ice-Cream Maker completely after use.
•Wash the cover (not the motor unit!), the stirrer and the bowl in warm soapy water. Wash the cooling container in lukewarm soapy water (max. 40° C/100° F). (Do not wash these items in a dishwasher.)
•The motor unit may be wiped clean with a damp cloth. Never immerse the motor unit into water or rinse.
Freezing the cooling container
Make sure that the cooling container is ready for use.
•The cooling container can be brought to operating temperature in a (deep)freezer or in the freezer compartment of yyy or yyyy fridge. (Note: the cooling container must be at -18° C / 0° F or colder.)
•On average it takes 18 hours to freeze the cooling container down to the operating temperature.
•Ensure that the cooling container is clean and dry prior to being frozen. Keep the cooling container with the bottom downwards in a wellclosed plastic bag inside the deepfreezer: The container will then always be ready for use.
•Do not place other objects on top of or against the container whilst it is being frozen.
•Do not remove the cooling container from the deepfreezer until the ingredients for ice-cream have been prepared.
Assembling
-Place the deep-frozen cooling container inside the bowl (fig. 6).
-Insert the front edge of the motor unit into the aperture (fig. 7).
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-Move the motor unit downwards to the lid until it locks ("Click!") (fig. 8).
-Insert the stirrer into the hole of the motor unit. You will now hear a soft "Click" (fig. 9).
-Place the top of the Ice-Cream Maker on the bowl. Please note the correct position.
-Turn the top in the direction of the arrow until it locks ("Click") (fig. 10). The Ice-Cream Maker is now ready for use.
Making Ice-Cream
•Prepare the mixture of ingredients for icecream.
-Do not exceed the quantities stipulated in the recipes. The ice-cream may become less compact if you do.
-Preferably use ingredients at fridge temperature.
•Remove the cooling container from the deepfreezer.
-Remove the plastic bag from the cooling container.
-Ensure that the container is free of ice. Do not rinse the frozen cooling container: otherwise a thick film of ice will immediately cover its surface! A thin film of white frost may be removed using a spatula. To avoid damage, do not use metal cutlery.
-If properly frozen the contents of the cooling container will have turned hard. (Does not splash when shaken.)
•Place the frozen cooling container inside the bowl of the Ice-Cream Maker.
•Assemble the Ice-Cream Maker.
•Switch on the motor using on/off switch (B) ...
. . . before pouring the mixture of ingredients into the bowl via the aperture in the lid.
The stirrer should actually be functioning when the bowl is being filled: otherwise the ingredients will freeze on to the cooling container immediately.
•Operate the Ice-Cream Maker (25-45 minutes).
-At first, the ice-cream may look a little gritty. Later on it will become smooth.
Do not switch off until the ice-cream is ready! If the appliance is switched off too soon the ingredients may freeze on to the cooling container so that the stirrer cannot rotate anymore.
If this has happened yet:
-Switch the Ice-Cream Maker off.
-Move the slide in the direction of the arrow and turn the top of the Ice-Cream Maker in the direction of the arrow (fig. 2).
-Immediately turn the top in the opposite direction until it locks ("Click") (fig. 10).
-Switch the Ice-Cream Maker on again rightaway.
•Switch off as soon as the ice-cream is ready. Remove the mains plug from the wall socket and take the cover with the motor unit off the appliance.
-Do not let the Ice-Cream Maker work too long: switch off as soon as you can see ice-cream melting at the surface or sides.
-In some cases the ice-cream will become so solid, that the stirrer will eventually come to a standstill. If this happens, switch the motor off: your ice-cream is ready
•With a ladle or spoon the ice-cream may be removed from the bowl. The remainder may be removed using a plastic spoon or spatula to avoid damage to the cooling container.
The Ice-Cream Maker is equipped with a safety shut-off. If overloading occurs the motor is switched off automatically.
In such a case switch off the machine. After the motor has cooled down sufficiently you may switch the Ice-Cream Maker on again.
Preparation time
•The recipes indicate the average time required for their preparation. However, you may deviate from this as you see fit.
•The preparation time depends on:
-the original temperature of the ice-cream mixture;
-room temperature;
-the quantities and the composition of the mixture.
The higher the temperature of the ingredients and room temperature the longer it will take to prepare the ice-cream.
The best results are obtained by cooling the icecream mixture beforehand.
Ice-cream which increases greatly in volume during preparation (e.g. the light strawberry and
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cherry ice-cream, ice-cream containing a large proportion of cream) will need a longer preparation time than fruit ice-cream and sorbet ice-cream, for example.
Storing ice-cream
•In the Ice-Cream Maker
When the ice-cream is ready you can store it covered in the Ice-Cream Maker for approximately ten minutes.
•In the freezer
Ice-cream can be stored for a limited period. A lengthy period in the deep freeze compartment is not beneficial for either the taste or quality of the ice-cream. After one or two weeks the texture starts to deteriorate and the fresh taste is lost.
Ice-cream tastes best when fresh, so do not make it too far ahead of time.
If you wish to store the ice-cream in the freezer, keep in mind the following:
-Store the ice-cream in a clean, tightly sealed container that is suitable for freezing. (Do not store in the cooling container.)
-Storage temperature must be at least -18 °C / 0 °F.
-Attach a label to the container with the date of preparation and the type of ice-cream.
-Never refreeze defrosted or semi-defrosted icecream into the deep freezer.
Take the ice-cream out of the freezer about thirty minutes before serving and place it in the refrigerator. Alternatively, at room temperature it will be ready for consumption in ten to fifteen minutes .
Please note: Sorbet ice defrosts quicker than icecream.
Storage time
•Ice-cream made of uncooked ingredients
±1 week
•Sorbets
1 to 2 weeks
•Ice-cream made of semi-cooked ingredients
±2 weeks
Ingredients
Eggs
•The recipes are based on standard eggs weighing 55-60 grams (class 4).
•The addition of egg yolks to the ice-cream mixture improves the structure and makes it taste richer and smoother.
•When very cold, egg-white does not become really stiff when beaten. For that reason, take the eggs out of the refrigerator several hours before use.
•Various recipes only use the egg yolks. The remaining egg white can be used for Omelette Sibérienne and Meringues. Recipes can be found in most cookery books.
Milk
•You can use both pasteurised and sterilised milk. The choice of full cream milk or low fat milk is a question of personal taste. The icecream will taste creamier if you use milk with a higher fat content.
•Some recipes require you to add the ingredients to milk which is just below boiling point. Ice-cream keeps longer if made from cooked ingredients.
However, the mixture may start to curdle while being prepared.
You can make the mixture smooth and suitable for processing again by mixing in a blender or food processor for one minute.
Alternatively, you can add 3 Z|x fl. oz. (100 cc) of very cold cream and let the mixture cool down quickly, while beating constantly.
Cream
•Always use chilled cream.
•If the recipe calls for "whipped cream", stop beating the cream before it becomes completely stiff. This makes it easier to mix the cream with the other ingredients.
•In summer it is advisable to put the beaters and the bowl in which the cream will be whipped in the refrigerator.
•The fat content of the cream affects the icecream: a higher fat content will make the cream richer and creamier.
Sugar
•Use castor sugar because this dissolves more readily. You can also use icing sugar, brown sugar or honey.
It is best to grind coarse granulated sugar in a blender or food processor.
•If the sugar content is too low, it will have an adverse effect on the structure and stiffness of the ice-cream.
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Fruit
•Fresh fruit makes the tastiest ice-cream which is very nutritious too. However, fruit from a jar or tin is also suitable. Make sure the fruit is well drained before puréeing.
•Summer fruits (e.g. strawberries, raspberries, peaches) are simple to freeze so that you can use fresh fruit all year round. Frozen fruit can be stored for 8 or 9 months in a deep freeze or in the freezer compartment of a yyy or yyyy refrigerator.
•Uncooked fruits easily discolour when they are puréed. To prevent discolouring, sprinkle some lemon juice on the pieces of fruit (apple, banana, pear, plum) before puréeing.
•If you wish to add pieces of fruit to the ice-cream, sprinkle them with some sugar to prevent hard ice crystals from forming inside the pieces of fruit during the freezing process.
Alcohol
•Ice-cream mixtures containing alcohol must be processed somewhat longer. The ice-cream will not become as stiff as ice-cream without alcohol.
Syrup
•If you make sorbet ice-cream frequently, you can prepare the syrup in advance and keep it in a tightly sealed bottle in the refrigerator.
To make syrup you need:
-a (stainless steel) pan;
-a stirring spoon;
-for 300 cc (103⁄4 fl. oz) syrup: 200 cc (7 fl. oz.) water and 200 g (7 oz.) fine sugar;
-for 450 cc (16 fl. oz.) syrup: 275 cc (10 fl. oz) water and 275 g (10 oz.) fine sugar;
-Put the sugar and the water into the pan and stir well.
-Put the pan on low heat while stirring constantly to dissolve the sugar. Skim off any froth that forms on the surface.
-Boil the sugar mixture for approx. 1 minute.
-Take the pan off the heat and allow the syrup to cool.
Decorating and serving
•The quantities serve 4-5 persons, depending on the presentation and the type of ice-cream.
•You can serve ice-cream in metal or glass coupes, on metal, glass or crystal bowl or on dessert plates. Depending on the type of icecream, you could also use fruit cut in halves and hollowed out, such as melon, pineapple, orange, lemon or grapefruit.
•It is advisable to chill the coupes, bowls or hollowed-out fruit in the freezer just prior to serving, so that the ice-cream will melt less rapidly when served.
•Some types of ice-cream (e.g. coffee, mocha and chocolate ice-cream) are less dense than other types. It is best to take these types of icecream out of the Ice-Cream Maker and chill them in the freezer half an hour before serving.
•You can make ice-cream balls using an icecream scoop. The scoop must be perfectly clean. Dip the scoop in water before scooping out the ice-cream and the balls of ice-cream will be nice and smooth. If you wish to present the ice-cream in a coupe, it is best to put the balls of ice-cream in the freezer for half an hour. This will prevent the ice-cream from melting during the decorating process.
•Ice-cream lends itself well to combinations with pastry, such as profiteroles, cake, meringues and crèpes.
•Decorate the ice-cream with e.g. whipped cream, beaten egg white, sauces or custard.
•Mix the whipped cream with some finely chopped nuts before decorating.
•Take more fruit than indicated by the recipe and use this to decorate the ice-cream. You can also use candied fruit, cocktail cherries or soaked raisins. The taste of the fruit is improved if soaked in a liqueur.
The ice-cream can also be combined with a suitable liqueur.
•Ice-cream can be decorated with chocolate leaves, grated chocolate, nougat, bonbons, shredded coconut or chopped nuts (walnuts, hazelnuts, slivered almonds, pistachio nuts).
•The ice-cream will look even more festive if you decorate it with one or more wafers, biscuits, macaroons or rolled wafers.
Sauces
•Sauces and syrup add a nice touch to the icecream. There are many different possibilities: sweet sauces, fruit sauces, fruit syrup.
•There are many types of ready-to-use sauces on the market. But, as is true for ice-cream: home-made sauces are tastier.
•Sauces can easily be prepared a few days in advance and stored in the refrigerator or freezer.
Hot sauces
•If you wish to serve a hot sauce, heat it up slowly. It is best to chill the ice-cream thoroughly in the freezer before pouring the hot sauce over the top. The sauces described below can also be served cold.
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•Serve the hot sauce either separately as an accompaniment to the ice-cream, or pour it over the ice-cream just before serving.
Cherry sauce
-Put the juice of one tin of cherries (stoned) in a pan, together with the grated peel of one orange and one lemon.
-Allow the mixture to simmer over a low heat for 10 minutes.
-Strain the mixture.
-Pour half a tablespoon of lemon juice and one teaspoon of orange juice through a sieve into a bowl and mix one teaspoon of cornflour or potato flour with the juice.
-Pour this mixture into the hot cherry juice, stirring constantly.
-Allow the mixture to boil for 1 minute.
-Add sugar to taste and a tablespoon of kirsch, if desired.
-Add the cherries to the sauce just before serving.
Chocolate sauce
-Break 100 grams (3Z|x oz.) of dark chocolate into pieces.
-Heat 125 cc (4Z|x fl. oz.) of water together with the chocolate until the mixture boils, stirring until the chocolate is fully melted.
-Add one and a half teaspoons of vanilla sugar.
-Allow the sauce to simmer gently for another minute.
-After the mixture has cooled, add 50 cc (13⁄4 fl. oz.) of whipped cream. Stir well.
Cold (fruit) sauces
Fresh fruit can be used for these fruit sauces but frozen or tinned fruits can be substituted if desired.
-If fresh fruit is used, add the sugar in the ratio of 50-75 grams (13⁄4 - 22⁄3 oz.) of sugar to 200 grams (7 oz.) of fruit (depending on the type of fruit used).
-Press the fruit through a nylon sieve to remove the pips. Cool the fruit sauces before serving.
•Do not refreeze fruit sauces made from frozen fruits.
•You can, however, freeze fruit sauces made from fresh fruit.
Children's Party
Use bright, cheerful colours to decorate children's ice-cream. Choose flavours that children love.
For decoration, use whipped cream or ready to serve vanilla custard, chocolate custard or fruit yoghurt.
Decorate the ice-cream with chocolate sprinkles, hundreds-and-thousands, sugar flowers, wafers or small chocolates.
The children can make their own flags, drawings and little parasols beforehand.
Let the children decorate their own ice-cream with chocolate sprinkles, wafers etc.
Some tasty serving suggestions:
•Banana/vanilla ice-cream/chocolate custard
•Chocolate milk/chocolate ice-cream/ chopped nuts.
•Marshmallows/strawberry ice-cream/yoghurt.
•Slice of cake/vanilla ice-cream/fruit sauce.
•Crèpe/yoghurt/fruit ice-cream/icing sugar.
If the mains cord of this appliance is damaged, it must be replaced by the original type only. Please apply to your Philips dealer or to the Philips organisation in your country for replacement.
For telephone numbers of the Philips Helpdesk, see the worldwide guarantee leaflet.
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Recipes
■■■ Lemon sorbet juice of Z|x an orange
175 cc (6 1⁄4 fl. oz.) fresh lemon juice
300 cc (10 3⁄4 fl. oz) syrup (see page 7) Z|x egg white
Stir the lemon and orange juice through the syrup, mixing thoroughly. Beat the egg white until almost stiff and stir in the mixture. Make sure that all the ingredients are thoroughly mixed. Preparation time: 25 - 35 minutes.
■■■ Kiwi sorbet
250 g (9 oz.) fresh peeled kiwifruit
2 tablespoons lemon juice
150 cc (5 1⁄3 fl. oz.) syrup (see page 7)
Purée the kiwifruit together with the lemon juice and the syrup. Make sure that all the ingredients are thoroughly mixed.
Preparation time: 25 - 35 minutes.
■■■Banana ice-cream
200 g (7 oz.) ripe bananas juice of Z|x lemon
75 g (2 2⁄3 oz.) castor sugar
150 cc (5 1⁄3 fl. oz.) milk
50 cc (1 3⁄4 fl. oz.) cream
Purée the bananas together with the sugar and lemon juice. Mix the banana purée thoroughly with the cream and the milk.
Preparation time: 30 - 35 minutes.
■■■Basic ice-cream
2 egg yolks
250 cc (9 fl. oz.) full cream milk
150 cc (5 1⁄3 fl. oz.) cream
75 g (2 2⁄3 oz.) castor sugar
5 g (1⁄6 oz.) vanilla sugar
Beat the egg yolks, sugar and vanilla sugar until the mixture is light and frothy. Add the milk, stirring constantly. Whip the cream until it is almost stiff. Combine the whipped cream with the other ingredients, making sure that all the ingredients are thoroughly mixed.
Preparation time: 40 - 50 minutes.
Tip: You can combine the basic ice-cream mixture with e.g.
•30 g (1 oz.) chopped walnuts, hazelnuts, peanuts
•40 g (1Z|x oz.) chopped candied fruit
•30 g (1 oz.) coarsely chopped dark chocolate or
8 g (1⁄4 oz.) cinnamon.
Selected ingredients should be added to the mixture halfway through the preparation time, except for cinnamon, which can be mixed with the egg yolks.
■■■Vanilla ice-cream
4 egg yolks
65 g (21⁄3 oz.) castor sugar
5 g (1⁄6 oz.) vanilla sugar
200 cc (7 fl. oz.) full cream milk
125 cc (4Z|x oz.) cream
Put the egg yolks, sugar and vanilla sugar into a bowl. Beat with the mixer until the egg yolks are almost white. Gently heat the milk. Beat the cream through the egg yolk mixture and then add it gradually to the hot milk. When the ingredients are thoroughly mixed, pour the cream into a pan. Heat the mixture at a moderate temperature for about 2 minutes, stirring constantly. Make sure the mixture does not boil. Allow the mixture to cool to refrigerator temperature.
Preparation time: 40 - 45 minutes.
■■■Chocolate ice-cream
1 egg yolk
70 g (2Z|x oz.) castor sugar
15 g (Z|x oz.) cocoa
200 cc (7 fl. oz.) full cream milk
125 cc (4Z|x fl. oz.) cream
Beat the egg yolks with the sugar, cocoa and 50 cc of the milk until the cocoa has dissolved, then add the rest of the milk and stir thoroughly. Beat the cream until almost stiff. Add the cocoa mixture to the whipped cream. Make sure that all the ingredients are thoroughly mixed.
Preparation time: 40 - 45 minutes.
Tip: You can add to the chocolate ice-cream mixture e.g. 30 g (1 oz.) coarsely chopped roasted hazelnuts or almonds. Add the selected ingredient to the bowl halfway through the preparation.
■■■ Mocha ice-cream
1 egg yolk
6 g (1⁄5 oz.) instant coffee
70 g (2Z|x oz.) castor sugar
200 cc (7 fl. oz.) full cream milk
150 cc (51⁄3 fl. oz.) cream
5 g (1⁄6 oz.) vanilla sugar
Dissolve the coffee in 1 tablespoon of warm water and allow it to cool. Beat the egg yolks with the sugar, the dissolved coffee and the milk. Whip the cream until it is almost stiff. Combine the coffee mixture with the whipped cream. Make sure that all the ingredients are thoroughly mixed. Preparation time: 40 - 50 minutes.
Tip: You can add to the mocha ice-cream e.g. 40 g chopped white chocolate, butterscotch chocolate or dark chocolate.
Add the selected ingredient to the bowl halfway through the preparation.
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■■■ Fruit yoghurt ice-cream
175 g (6 1⁄4 oz.) fruit, e.g.: bilberries, raspberries or strawberries
80 g (3 oz.) castor sugar
50 cc (1 3⁄4 fl. oz.) cream
250 cc (9 fl. oz.) yoghurt
2 tablespoons lemon juice
Wash the fruit. Purée the fruit with the sugar and lemon juice. Add the fruit mixture to the yoghurt and cream. Make sure that all ingredients are thoroughly mixed.
Preparation time: 30 - 40 minutes.
■■■Airy strawberry ice-cream/strawberry mousse
300 g (10 3⁄4 oz) strawberries
180 cc (6Z|x fl. oz) syrup (See page 7) juice of Z|x lemon
2 egg whites (of small eggs)
30 cc (1 fl. oz.) cream
Wash the strawberries. Purée them together with the lemon juice and the syrup. Beat the egg whites until almost stiff. Stir the strawberry mixture into the beaten egg whites and then pour in the cream. Make sure that all ingredients are thoroughly mixed.
Preparation time: 40 - 50 minutes.
■■■ Strawberry ice-cream
200 g (7 oz.) fresh strawberries
70 g (2Z|x oz.) castor sugar
1 tablespoon lemon juice
1 egg yolk
175 cc (6 1⁄4 fl. oz.) full cream milk 50 cc (1 3⁄4 fl. oz.) cream
Wash the strawberries. Purée them together with the lemon juice and the milk. Beat the egg yolks with sugar. Whip the cream until almost stiff.
Combine the strawberry mixture, the whipped cream and the egg yolks. Make sure that all ingredients are thoroughly mixed. Preparation time: approx. 30 - 40 minutes.
Tip: Instead of strawberries you may use puréed blueberries, bilberries, raspberries or blackberries.
■■■ Pineapple ice-cream pudding
175 g (6 1⁄4 oz.) fresh pineapple
100 g (3Z|x oz.) icing sugar or castor sugar 250 cc (9 fl. oz.) cream
Z|x tablespoon lemon juice
Peel the pineapple and remove the hard centre and the eyes. Purée the pineapple together with the sugar and the lemon juice. Partially whip the cream. Stir the pineapple mixture into the whipped cream. Make sure that all ingredients are thoroughly mixed.
Preparation time: approx. 45 - 55 minutes.
■■■Tip: Ice-cream cake “Caprice”
(serves approx. 6 persons) pineapple ice-cream pudding
1 loose-based cake tin, 20-22 cm in diameter greaseproof paper
1 sponge cake
4 pineapple slices
1Z|x tin of mandarins mint leaves if desired
First, line the tin with greaseproof paper. Line the bottom of the tin with a round piece of paper and the sides with one long strip of paper. Put the lined tin in the freezer for about half an hour before filling it, so that the ice will not melt when it comes into contact with the tin.
To fill the tin: Slice the sponge cake into 2 layers and place one layer on the bottom of the tin. Sprinkle the bottom layer with liqueur if desired. Cover the cake with a layer of ice-cream and then place the second layer of cake on top. Cover the tin with paper. Put the cake in the freezer for about 1 hour (depending on how hard the ice cream is).
Before serving, place the serving plate in the refrigerator for a while.
You can decorate the cake as desired, with fruits and/or whipped cream.
■■■Sugar-free ice-cream
Makes 4 portions (± 400 ml)
150 cc (5 1⁄3 fl. oz.) full cream milk 30 cc (1 fl. oz.) cream
30 g (1 oz.) Sionon artificial sweetener (powdery)
1 egg
10 drops vanilla essence
Beat the egg with the milk, the artificial sweetener and the vanilla essence until frothy. Whip the cream until almost stiff. Mix the whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly mixed. Preparation time: approx. 30 - 40 minutes.
In this sugar-free recipe the amount of carbohydrates (= sugar and starch) per portion is so little that one portion hardly affects the blood sugar level. One portion can therefore be eaten without having to cut out anything from the diabetic diet. If Sionon is not available you may replace it by a comparable powdered sweetening agent. For a proper consistency of the ice-cream you need a powder sweetener which has a volume comparable to that of ordinary sugar. For this reason compact sweeteners (e.g. Aspartame) cannot be used for ice-cream making. Ask your chemist, pharmacist or diecition for advise. Nowadays diabetics can also eat food that has been sweetened with ordinary sugar. However, some guidelines do apply in that case. For further information, we recommend that you consult your
G.P. or dietician.
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Dansk
Vigtigt
•Læs brugsanvisningen og studer illustrationerne, før ismaskinen tages i brug.
•Ved fremstilling af flødeis er hygiejnen yderst vigtig. Sørg for at alle dele af ismaskinen er fuldstændigt rene, specielt de dele, som kommer i berøring med isblandingen.
•Sørg for at ingredienserne ikke fryser fast til fryseskålen, så rørevingen ikke kan rotere.
-Ingredienserne må kun hældes i, mens rørevingen roterer.
-Afbryd ikke ismaskinen før isen er færdig.
•Mængderne, der er angivet i opskrifterne, må aldrig overskrides.
Generel beskrivelse (fig. 1)
A Motorenhed
B Tænd/sluk omskifter
CUdløserknap for aftagning af motorenhed fra låget
D Udløserknap for aftagning af låg og motorenheden fra skålen
E Ledning
F Låg (4822 441 80844)*
G Fyldningsåbning
H Rørevinge (4822 690 40257)*
I Fryseskål (HR 2996)*
J Udvendig beholder (4822 418 40897)*
* Ved udskiftning oplyses disse (type) numre til Deres forhandler.
Tips: med en ekstra frysebeholder (HR 2996) kan man tilberede en større mængde eller to forskellige smagsvarianter.
Sådan fungerer ismaskinen
Den dybfrosne fryseskål, som er anbragt indvendig i den udvendige beholder, fryser hurtigt de forskellige ingredienser, mens rørevingen roterer. Blandingen røres, indtil den er blevet til is. Hvor lang tid det varer, afhænger af opskriften (25-45 minutter).
Bemærk: Fryseskålen er fyldt med en giftfri saltopløsning.
Sådan adskilles ismaskinen
-Skyderen bevæges i pilens retning, hvorefter ismaskinens top drejes i pilens retning (fig. 2).
-Rørevingen trækkes af motorenheden (fig. 3).
-Tryk ned på udløserknappen og fjern motorenheden fra låget (fig. 4).
-Fryseskålen tages op af den udvendige beholder (fig. 5).
Rengøring
•Tag altid stikket ud af stikkontakten før ismaskinen rengøres.
•Adskil ismaskinen helt efter brug.
•Låget (ikke motorenheden!), rørevingen og den udvendige beholder vaskes i varmt sæbevand. Fryseskålen vaskes i lunkent sæbevand
(højst 40° C). (Delene må ikke vaskes i opvaske-maskine.)
•Motorenheden tørres af med en fugtig klud. Nedsænk aldrig motorenheden i vand.
Nedfrysning af fryseskålen
Sørg for at fryseskålen altid er klar til brug.
•Fryseskålen kan nedfryses til den nødvendige temperatur i en dybfryser eller i frostrummet i et yyy eller yyyy køleskab.
(Bemærk: fryseelementets temperatur skal være -18° C eller koldere.)
•I gennemsnit tager det 18 timer at nedfryse fryseskålen til den nødvendige temperatur.
•Sørg for at fryseskålen er ren og tør før den nedfryses. Fryseskålen opbevares med bunden nedad i en godt tillukket plastpose i fryseren. Så er fryseskålen altid klar til brug.
•Der må ikke anbringes fødevarer oven på eller op imod fryseskålen under nedfrysningen.
•Tag først fryseskålen ud af dybfryseren, når alle ingredienser til isen er blandet.
Sådan samles ismaskinen
-Den frosne fryseskål placeres i yderbeholderen (fig. 6).
-Motorenhedens forreste kant sættes ned i åbningen (fig. 7).
-Motorenheden trykkes nedad mod låget, til det låser ("Klik!") (fig. 8).
-Rørevingen sættes i hullet i motorenheden. Et svagt "Klik" høres (fig. 9).
-Ismaskinens top sættes på yderbeholderen. Se efter at den sidder rigtigt på plads.
-Toppen drejes i pilens retning til den er låst fast
("Klik") (fig. 10). Nu er ismaskinen klar til brug.
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Sådan fremstiller man is
•De forskellige ingredienser til isen tilberedes.
-Mængderne, som er anført i opskriften, må ikke overskrides, da isen så kan blive mindre kompakt.
-Ingredienserne skal helst have køleskabstemperatur.
•Fryseskålen tages ud af fryseren.
-Fjern posen.
-Fryseskålen skal være fri for is. Den frosne fryseskål må ikke skylles, da der så omgående vil danne sig et tykt lag is på overfladen. Et tyndt lag rim kan fjernes med en skraber. Undlad at bruge køkkenredskaber af metal, som kan beskadige skålen.
-Når fryseskålen er frosset rigtigt ned, er indholdet blevet hårdt. (Væsken er ikke flydende, når elementet rystes.)
•Den nedkølede fryseskål anbringes i ismaskinens yderbeholder.
•Ismaskinen samles.
•Motoren tændes med tænd/sluk omskifteren
(B)...
... før isblandingen hældes i skålen gennem fyldningshullet i låget.
Rørevingen skal rotere, inden skålen fyldes. Ellers fryser ingredienserne øjeblikkeligt fast til fryseskålen.
•Lad ismaskinen arbejde (25-45 minutter).
-I begyndelsen kan isblandingen se mere eller mindre grynet ud, men efterhånden bliver den mere jævn.
Afbryd ikke ismaskinen før isen er færdig. Hvis der afbrydes for tidligt, kan ingredienserne fryse fast til fryseskålen, så rørevingen ikke kan rotere. Hvis dette er sket:
-Afbryd for ismaskinen.
-Skub skydeknappen i pilens retning og drej ismaskinens top i pilens retning (fig. 2).
-Drej straks herefter toppen i den modsatte retning, indtil den låses (klik) (fig. 10).
-Start maskinen med det samme igen.
•Afbryd for ismaskinen så snart isen er færdig.
Tag stikket ud af stikkontakten og tag låg/motorenheden af apparatet.
-Lad ikke ismaskinen arbejde for længe. Afbryd så snart isen begynder at smelte på overfladen eller siderne.
-I nogle tilfælde kan isen blive så stiv, at rørevingen ikke mere kan dreje rundt. Hvis dette sker afbrydes for motoren. Isen er færdig.
•Fjern isen fra skålen med en ske. Resten kan fjernes med en ske eller spatel af plastic for at undgå beskadigelse af fryseskålen.
Ismaskinen er forsynet med en sikkerhedsafbryder. Ved overbelastning afbrydes motoren automatisk. Hvis dette sker, slukkes for ismaskinen. Når motoren er afkølet tilstrækkeligt, kan ismaskinen tændes igen.
Tilberedningstid
•Opskrifterne angiver gennemsnitstiden for tilberedningen. Tilberedningstiden kan dog afvige noget.
•Tilberedningstiden er afhængig af:
-Isblandingens temperatur.
-Rumtemperaturen.
-Kvantiteten og sammensætningen af isen. Jo højere ingrediensernes udgangstemperatur og rumtemperaturen er, jo længere tid tager tilberedningen. Det bedste resultat opnås, hvis isblandingen på forhånd er afkølet.
Is, der udvider sig meget under tilberedningen, som f.eks. jordbær eller kirsebærismousse, eller is der indeholder en stor portion fløde, kræver længere tilberedningstid end f.eks. frugtis og sorbet.
•Hvis man ønsker at lave is hurtigt, halveres mængderne, som er angivet i opskriften, da det nedsætter tilberedningstiden.
Opbevaring af is
• I ismaskinen
Når isen er færdiglavet, kan den opbevares tildækket i maskinen i ca. 10 minutter.
• I fryseren
Is er ganske vist langtidsholdbar, men det kommer hverken smag eller kvalitet til gode, hvis man opbevarer den for længe i fryseren. Efter en til to uger begynder isens struktur at forandre sig, og den friske smag forsvinder. Frisklavet is smager bedst. Undlad derfor at lave isen, længe før den skal bruges.
Ønsker De alligevel at opbevare isen i fryseren, hold Dem da til følgende regler:
-Opbevar isen i en ren, tætsluttende beholder, som er velegnet til nedfrysning. (Den må ikke opbevares i fryseskålen.)
-Opbevaringstemperaturen skal være mindst -18°C.
-Skriv tilberedelsesdato og indhold på beholderen.
-Nedfrys aldrig is, der har været optøet eller halvoptøet.
Tag isen ud af fryseren ca.1⁄2 time før servering og stil den i køleskabet. Man kan også lade den stå ved stuetemperatur i 10-15 minutter.
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Bemærk: Sorbet tør hurtigere op end is.
Opbevaring
•Is lavet af friske ingredienser - ca.1 uge
•Sorbet - ca. 1 til 2 uger
•Is lavet af halvkogte ingredienser - ca. 2 uger
Ingredienser
Æg
•Opskrifterne er baserede på æg, der vejer ca. 55-60 g (str. 4).
•Tilsætning af æggeblommer forbedrer strukturen og gøre isen fyldigere og mere glat.
•Det er svært at piske æggehvider, som er kolde. Tag derfor æggene ud af køleskabet nogle timer, før de skal bruges.
•I flere opskrifter anvendes kun æggeblommer. De hvider, der bliver tilovers, kan f.eks. bruges i omeletter og til marengs. Opskrifter hertil findes i de fleste kogebøger.
Mælk
•Man kan bruge både pasteuriseret og steriliseret mælk. Det er ligegyldigt, om man bruger sødmælk eller letmælk. Isen bliver dog mere flødeagtig, hvis De bruger mælk med et højt fedtindhold.
•I visse opskrifter skal ingredienserne tilsættes (næsten) kogende mælk. Is, der er lavet af kogte ingredienser, har længere holdbarhed. Det er muligt, at ingredienserne skiller under tilberedningen. Blandingen kan jævnes igen i blender eller foodprocessor i 1 minut, eller man kan tilsætte 1 dl meget kold fløde og piske konstant i blandingen, til den er blevet afkølet.
Fløde
•Brug altid kold fløde.
•Hvis der i opskriften står, at man skal bruge flødeskum, skal den ikke piskes helt stiv. På denne måde bliver det nemmere at blande flødeskummet med de andre ingredienser.
•Om sommeren tilrådes det, at stille skål og piskeris i køleskab før fløden piskes.
•Fedtindholdet i fløden har betydning for isens konsistens. Højt fedtindhold gør isen fyldigere og mere flødeagtig.
Sukker
•Brug stødt melis, da det nemmere opløses. Man kan også bruge flormelis, farin eller honning.
Groft kornet sukker skal males i blender eller foodprocessor inden tilsætning.
•Hvis sukkerindholdet er for lavt, bliver isens struktur og konsistens dårligere.
Frugt
•Frisk frugt giver den lækreste is og er samtidig mere nærende. Man kan også bruge dåsefrugt. Saften fra frugten skal være siet godt fra, før frugten pureres.
•Sommerfrugter er nemme at fryse ned
(f.eks. jordbær, hindbær, ferskner), så man kan lave is af friske frugter året rundt. Dybfrossen frugt kan opbevares i fryser eller i køleskab
med yyy eller yyyy stjernet frostboks i ca. 8-9 måneder.
•Frisk frugt, som er pureret, misfarves nemt. Derfor er det en god idé at dryppe lidt citronsaft på æbler, bananer, pærer og blommer, før de pureres.
•Skal der frugtstykker i isen, drysses de med lidt sukker, så der ikke dannes iskrystaller i frugtstykkerne, når isen fryses.
Spiritus
•Is, som er tilsat spiritus, er længere tid om at fryse end is uden spiritus. Isen bliver ikke så stiv som is uden spiritus.
Sirup
•Hvis man ofte laver sorbet, kan man tilberede sirup i forvejen og opbevare den i en flaske med tætsluttende låg i køleskabet.
Ingredienser til sirup:
-1 rustfri stålgryde
-1 grydeske
-til 3 dl sirup: 2 dl vand og 200 g stødt melis
-til 41⁄2 dl sirup: 23⁄4 dl vand og 275 g stødt melis
-Hæld vand og sukker i gryden og rør rundt.
-Opløs sukkeret ved svag varme under omrøring. Fjern skum fra overfladen.
-Sukkerblandingen koges i ca. 1 minut.
-Sluk for gryden og lad siruppen afkøle.
Anretning
•Opskrifterne er beregnet til 4-5 personer, afhængigt af anretning og istype.
•Isen kan serveres i metalbægre eller glas, på metal-, glaseller krystalassietter eller på desserttallerkner. Man kan også servere isen i halve, udhulede frugter som f.eks. melon, ananas, appelsin, citron eller grapefrugt.
•Det anbefales at afkøle bægre, assietter eller de udhulede frugter i køleskabet før servering. Isen vil da smelte langsommere efter servering.
•Visse typer is (f.eks. moccais og chokoladeis) er mindre faste end andre. Disse istyper skal helst tages ud af ismaskinen og køles i fryseren en times tid før servering.
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•Iskugler formes med en isske. Den skal være helt ren og afkølet i koldt vand, før isen formes. Det vil gøre iskuglerne pæne og glatte. Skal isen serveres i et bæger, stilles iskuglerne i fryseren en halv time før anretningen. Det forhindrer iskuglerne i at smelte under anretningen.
•Is smager dejligt sammen med vandbakkelser, sandkage, marengs eller tynde pandekager.
•Pynt isen med f.eks. flødeskum, piskede æggehvider, vanillecreme eller saucer.
•Bland flødeskum med fint hakkede nødder før servering.
•Køb lidt ekstra frugt til at garnere isen med, eller brug syltede frugter, cocktailbær eller udblødte rosiner. Det smager endnu bedre, hvis frugten udblødes i likør. Isen kan også nydes sammen med en passende likør.
•Isen kan pyntes med f.eks. chokoladeblade, revet chokolade, nougat, fyldte chokolader, kokosmel eller hakkede nødder (valnødder, hasselnødder, snittede mandler, pistacie nødder).
•Isen ser ekstra festlig ud, hvis den pyntes med isvafler, kransekage, marengs, makroner eller lignende.
Saucer
•Saucer og saft er velsmagende sammen med is. Der er mange muligheder: Sød sauce, frugtsauce, frugtsaft (sirup).
•Man kan købe mange forskellige slags færdiglavede saucer. Men ligesom det er tilfældet med is, smager hjemmelavet sauce bedst.
•Sauce kan tilberedes flere dage i forvejen og opbevares i køleskab eller fryser.
Varm sauce
•Hvis De ønsker at servere varm sauce, skal saucen opvarmes meget langsomt. Isen skal være meget kold og opbevares i fryseren, før den varme sauce hældes over. Nedennævnte saucer kan også serveres kolde.
•Den varme sauce serveres i en skål for sig eller hældes over isen umiddelbart før servering.
Kirsebærsauce
-Hæld saften fra en dåse kirsebær (uden sten) i en gryde sammen med den revne skal af en appelsin og en citron.
-Lad blandingen småsimre i ca. 10 minutter.
-Blandingen sies.
-Hæld 1⁄2 tsk citronsaft og 1 tsk appelsinsaft gennem sien ned i en skål, og bland saften med 1 tsk maizenamel eller kartoffelmel.
-Hæld blandingen i den varme kirsebærsaft under konstant omrøring.
-Lad saucen koge i et minut.
-Smages til med sukker og evt. 1 spsk Kirsch.
-Kirsebærrene blandes i saucen umiddelbart før servering.
Chokoladesauce
-100 g mørk chokolade deles i mindre stykker.
-Hæld 1 1⁄4 dl vand i en gryde sammen med chokoladen og varm op under omrøring til blandingen koger og chokoladen er helt smeltet.
-Tilsæt 1 1⁄2 tsk vanillesukker.
-Lad det småsimre i ca. 1 minut.
-Når blandingen er afkølet, tilsættes 1⁄2 dl fløde-skum. Det røres godt.
Kold frugtsauce
Det er bedst at anvende frisk frugt til frugtsauce - men dybfrossen frugt eller dåsefrugt kan også anvendes.
-Bruges frisk frugt, tilsættes sukker i forholdet 50-75 g sukker til 200 g frugt (afhængigt af, hvilken frugt der anvendes).
-Si frugten gennem en nylonsi for at fjerne kernerne. Afkøl frugtsaucen før servering.
•Dybfrys aldrig frugtsauce lavet af frossen frugt.
•Frugtsauce lavet af frisk frugt kan dybfryses.
Børnefester
Brug glade, friske farver til at pynte isen med, hvis den er til børn.
Vælg den is og sauce, som børn kan lide. Pynt med flødeskum, vanillesauce, chokoladesauce eller frugtyoghurt.
Pynt isen med chokoladekrymmel, kulørt krymmel, sukkerblomster, vafler eller små chokolade-knapper.
Børnene kan i forvejen lave flag, tegninger og små parasoller.
Lad børnene selv pynte deres is med chokoladekrymmel, vafler o.s.v.
Her er nogle velsmagende kombinationer:
•Banan/vanilleis/chokoladesauce.
•Chokolademælk/chokoladeis/hakkede nødder.
•Marshmallows/jordbæris/yoghurt.
•Et stykke kage/vanilleis/frugtsauce.
•Pandekager/flormelis/frugtis/yoghurt.
Hvis netledningen til dette apparat er beskadiget må den kun udskiftes til den samme specielle ledning. Henvend Dem til Deres Philips forhandler eller direkte til Philips.
Telefonnumre til Philips' kundecentre findes i den lille verdensomspændende garantifolder.
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Opskrifter
■■■ Citronsorbet
Saft af 1⁄2 appelsin 13⁄4 dl frisk citronsaft
3 dl sirup (se side 20)
1⁄2 æggehvide
Rør citronsaft og appelsinsaft grundigt op i siruppen. Æggehviden piskes næsten stiv og røres i blandingen. Sørg for at alle ingredienser er blandet godt sammen.
Tilberedningstid: 25 - 35 minutter.
■■■ Kiwisorbet
250 g frisk skrællet kiwifrugt
2 spsk citronsaft
11⁄2 dl sirup (se side 20)
Kiwifrugten pureres med citronsaft og sirup. Det skal blandes godt sammen.
Tilberedningstid: 25 - 35 minutter.
■■■ Bananis
200 g modne bananer saften af 1⁄2 citron
75 g stødt melis
11⁄2 dl mælk
1⁄2 dl piskefløde
Bananerne pureres med sukker og citronsaft. Bananpureen blandes godt med fløde og mælk. Tilberedningstid: 30 - 35 minutter.
■■■ Flødeis
2 æggeblommer
21⁄2 dl sødmælk
11⁄2 dl piskefløde
75 g stødt melis
5 g vanillesukker
Æggeblommer, sukker og vanillesukker piskes, til blandingen er let og skummende. Mælken tilsættes under konstant omrøring. Fløden piskes næsten stiv. Flødeskummet blandes med de øvrige ingredienser.
Tilberedningstid: Ca. 40 - 50 minutter.
Tips
Flødeisen kan kombineres med f.eks.:
•30 g hakkede valnødder, hasselnødder eller jordnødder.
•40 g hakkede kandiserede frugter.
•30 g groft hakket chokolade eller 8 g kanel. Den valgte ingrediens tilsættes blandingen, når den halve tilberedningstid er gået. Kanel kan blandes med æggeblommerne.
■■■Vanilleis
4 æggeblommer
65 g stødt melis
5 g vanillesukker
2 dl sødmælk
11⁄4 dl piskefløde
Æggeblommer, sukker og vanillesukker hældes i en skål og piskes sammen, til æggeblommerne er næsten hvide. Mælken varmes forsigtigt op. Fløden piskes i æggeblandingen, hvorefter den varme mælk tilsættes, lidt ad gangen. Når alle ingredienser er blandet godt sammen, hældes blandingen i en gryde.
Den varmes for lavt blus i ca. 2 minutter under konstant omrøring. Blandingen må ikke koge. Afkøles herefter til køleskabstemperatur. Tilberedningstid: Ca. 40 - 45 minutter.
■■■Chokoladeis
1æggeblomme
70g stødt melis
15g kakao
2dl sødmælk 11⁄4 dl piskefløde
Æggeblommerne piskes sammen med sukker, kakao og 1⁄2 dl af mælken, til kakaoen er opløst. Resten af mælken tilsættes under grundig omrøring. Fløden piskes næsten stiv og blandes godt sammen med kakaoblandingen. Tilberedningstid: Ca. 40 - 45 minutter.
Tips
Følgende kan tilsættes chokoladeisen: 30 g groft hakkede, ristede hasselnødder eller mandler. Tilsættes når den halve tilberedningstid er gået.
■■■ Moccais
1æggeblomme
6g pulverkaffe
70g stødt melis
2dl sødmælk 11⁄2 dl piskefløde
5g vanillesukker
Opløs kaffen i 1 tsk varmt vand og afkøl den. Pisk æggeblommen sammen med sukker, vanillesukker, den opløste kaffe og mælk. Fløden piskes næsten stiv. Kaffeblanding og flødeskum blandes godt sammen.
Tilberedningstid: Ca. 40 - 50 minutter.
Tips
Følgende kan tilsættes moccaisen: 40 g hakket hvid smørkaramel, hvid eller mørk chokolade. Tilsættes når den halve tilberedningstid er gået.
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