Sunbeam FRSBBK04-BLU User Manual

User Manual

4-Quart & 6-Quart Electric Ice Cream Maker

For product questions:

Sunbeam Consumer Service

USA : 1.800.458.8407

Canada: 1.800.667.8623

www.sunbeam.com

business as Jarden Consumer Solutions, Boca Raton, Florida 33431.

Para preguntas sobre los productos llame:

Sunbeam Consumer Service

EE.UU.: 1.800.458.8407 Canadá: 1.800.667.8623

www.sunbeam.com

Sunbeam Products, Inc. operando bajo el nombre de Jarden Consumer

Solutions, Boca Raton, Florida 33431.

Printed in China Impreso en China GCDS-SUN27525-AB FRSBBK04_FRSBBK06_12ESM1

Manual de Instrucciones

www.sunbeam.com

Fabricador Eléctrico de Helado de 4-6 Cuartos de Galón

P.N. 151994 Rev. 1

9100200001337

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions before using.

2. To protect against electrical shock, do not immerse cord, plug, or motor in water or other liquid.

3. Close supervision is necessary when any appliance is used by or near children.

4. To disconnect, remove plug from outlet. Unplug when not in use, before putting on or taking off parts, and before cleaning.

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been dropped or damaged in any manner. See warranty to return for examination, repair, or electrical or mechanical adjustment.

7. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch heated surfaces, including the stove.

10. Do not use appliance for other than intended use.

11. Do not operate your Ice Cream Maker while empty. Always have ice cream mixture in the ICE CREAM CANISTER when you plug in your appliance.

12. Do not use extension cord.

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts inside. Power Unit never needs lubrication. Do not attempt to service this product.

POLARIZED PLUG

This appliance has a polarized plug (one

blade is wider than the other). To reduce

the risk of electric shock, this plug is

intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.

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Know Your Ice cream maKer

How To use Your Ice cream maKer

 • SCOOP MOTOR

Top mounted. Engages

Scoop Motor

PADDLE and locks to bucket.

 • COVER

Tab in COVER fits over

Cover

Paddle

notch in ice cream can.

 • PADDLE

Stem on top fits

Ice Cream Canister

through hole in center of COVER, and engages SCOOP MOTOR.

Bucket Slots Drain Hole

 • ICE CREAM

CANISTER

Bucket

holds ice cream mixture.

 • DRAIN HOLE

Allows salt water to flow freely out of BUCKET.

 • BUCKET

SCOOP MOTOR tabs secure to BUCKET SLOTS.

Holds rock salt and ice.

NOTE: Before using for the first time, wash all parts except SCOOP MOTOR (see “HOW TO CLEAN YOUR ICE CREAM MAKER”).

1. Begin with ICE CREAM CANISTER outside of BUCKET. Pour pre-mixed ice cream recipe or mixture into ICE CREAM CANISTER. Do not fill ICE CREAM CANISTER more than 3/4 full, as mixture will expand during freezing.

2. Insert PADDLE, making sure it is centered inside the CANISTER.

3. Place COVER on ICE CREAM CANISTER, making sure to fit the upper stem of the PADDLE into the hole on the COVER.

4 5

4. Place covered ICE CREAM CANISTER in BUCKET.

5. Place SCOOP MOTOR over ICE CREAM CANISTER, making sure stem of PADDLE inserts into the hole underneath the SCOOP MOTOR. Slightly rotate SCOOP MOTOR if necessary, until the tabs underneath the SCOOP MOTOR have all been fully inserted into the BUCKET SLOTS. Once all of the tabs are inserted, fully rotate the SCOOP MOTOR counterclockwise to secure to bucket.

6. Plug in power cord to outlet. Motor will automatically start, and ICE CREAM CANISTER will begin to spin.

NOTE: The PADDLE will not turn; only the ICE CREAM

CANISTER will rotate.

7. While ice cream maker is running, layer 2 inches of ice around bottom of BUCKET. Next sprinkle approximately 1/4 cup ROCK SALT uniformly over layer of ice. (See "Important Points" on next page)

MUST USE ROCK SALT. FOR BEST RESULTS

USE SUNBEAM™ ROCK SALT.

Total amount of ROCK SALT needed Total amount of CRUSHED ICE needed

Approximate churning time until ice cream is ready

8. Continue adding layers of ice and ROCK SALT, until ice level reaches top of rotating ICE CREAM CANISTER.

9. Ice cream should churn approximately 30-40 minutes or until desired consistency is reached. Note: Motor will not stop automatically when ice cream is ready. To check consistency, unplug motor, and remove MOTOR SCOOP and COVER. Replace MOTOR SCOOP and COVER and plug in motor to continue churning.

NOTE: Should ice cream maker stop before churning is

complete (approximately 30-40 minutes), check to see if large ice cubes are jammed against the rotating ice cream can. (See “Important Points”)

10. When desired ice cream consistency is reached, unplug unit and remove MOTOR SCOOP. Carefully clear away ice and salt before removing COVER. Lift out PADDLE and scrape clean with a rubber spatula. Ice cream can be eaten immediately as soft ice cream, or it can be further Hardened & Ripened according to the instructions on the next page.

BUCKET SIZE

4 Quart 6 Quart

3 Cups

5-10 lbs.

30 mins

4 Cups

10-15 lbs.

40 mins

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How To Harden and rIpen Ice cream ImporTanT poInTs

recIpes

How To clean Your Ice cream maKer

BUCKET FREEZING METHOD

1. Pack freshly mixed ice cream down into ICE CREAM CANISTER and replace COVER. Place plastic wrap over COVER and secure with a rubber band.

2. Replace covered ICE CREAM CANISTER into empty BUCKET.

3. Repack BUCKET with fresh ice and ROCK SALT layers (see “How To Use Your Ice Cream Maker”, previous section) covering entire ICE CREAM CANISTER including COVER.

4. Cover the BUCKET with a folded towel or a few newspapers for insulation and allow to harden for two to three hours. Hardening time varies with type of ice cream mixture used.

HOME FREEZER METHOD Ice Cream CANISTER:

1. Pack freshly mixed down into ICE CREAM CANISTER and replace COVER. Place plastic wrap over COVER and secure with a rubber band.

2. Place covered CANISTER only (no BUCKET) in home freezer for several hours.

Plastic Containers:

1. Spoon freshly mixed ice cream into plastic container; allow

/2 inch for expansion. Cover with a tight-fitting lid.

2. Place in home freezer for several hours.

TO ACHIEVE A SMOOTH TEXTURED ICE CREAM: Carefully follow the ice and ROCK SALT amounts indicated. As the ice melts and the ice level decreases, add small amounts of ice and ROCK SALT to maintain the original level. TO LOOSEN JAMMED ICE: Unplug the power cord and manually twist ice cream canister several times. Plug in cord to restart churning process. If jamming continues, add 2 cups of water to BUCKET. ICE CREAM should churn approximately 30-40 minutes or until desired consistency is reached. Motor will not stop automatically when ice cream is ready. If motor stops running, please follow steps mentioned above to "LOOSEN JAMMED ICE." DRAIN HOLE: Check frequently to make sure excess salt water flows freely through the DRAIN HOLE. A plugged drain hole may allow salt water to seep into the ICE CREAM CANISTER and ruin the ice cream. AUTO SAFETY SHUT OFF: This ice cream maker is supplied with an AUTO SAFETY SHUT OFF. Should the motor become overheated it will turn off. In order to restart the ice cream maker, the following steps must be followed:

1. Unplug the ice cream maker.

2. Wait at least 20 minutes for motor to cool.

3. Plug in and operate normally.

Questions? Please contact us at www.sunbeam.com or at

1-800-458-8407

SCOOP MOTOR: Unplug. Never submerse SCOOP MOTOR

in water. Wipe with a slightly damp cloth. ICE CREAM CANISTER, COVER, AND PADDLE: Wash in

hot, soapy water. Rinse and dry thoroughly. IMPORTANT: ICE CREAM CANISTER should be towel dried; if left to “air dry,” water spots may appear. Do not replace COVER until ice cream canister is dry. Do not put any parts in dishwasher.

ICE CREAM BUCKET: After every use, clean thoroughly to remove salt water residue.

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DELICIOUS HOMEMADE ICE CREAM

For great tasting homemade ice cream, use Sunbeam™ Quick and Easy Ice Cream Mixes to create your favorite recipes. It's fast, easy and tastes great!

Sunbeam™ ice cream mixes are packed in convenient 8 oz. packets. Each packet makes up to 2 quarts of delicious ice cream. Available at many retail stores.

For more information please visit www.sunbeam.com.

THe recIpes

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.

NOTE: Use the ingredients that correspond with the Quart size of your unit.

OLD FASHIONED VANILLA ICE CREAM

4 Quart

21⁄4 cups sugar

⁄4 cup plus 2 tablespoons flour

⁄2 teaspoon salt 5 cups milk 4 eggs, beaten 4 cups whipping cream 2 tablespoons vanilla extract

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed.

Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for 4 quart, or 40 cookies for 6 quart) into mixture before freezing.

Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt. Continue as

directed.

6 Quart

31⁄2 cups sugar

⁄2 cup flour

⁄4 teaspoon salt 7 cups milk 6 eggs, beaten 6 cups whipping cream 3 tablespoons vanilla extract

CINNAMON BLACK WALNUT ICE CREAM

4 Quart

4 cups whipping cream 4 cups half and half 2 cups sugar 21⁄2 cups chopped black walnuts 1 tablespoons vanilla extract 1 teaspoon cinnamon

⁄2 teaspoon salt

Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.

6 Quart

6 cups whipping cream 6 cups half and half 3 cups sugar 33⁄4 cups chopped black walnuts 11⁄2 tablespoons vanilla

extract

11⁄2 teaspoons cinnamon

⁄4 teaspoon salt

CHOCOLATE ICE CREAM

4 Quart

22⁄3 cups sugar 2 tablespoons cornstarch

⁄2 teaspoon salt 6 cups milk 4 eggs, beaten 6 squares semisweet

chocolate, melted 11⁄3 cup half and half 2 cups whipping cream 2 teaspoons vanilla extract

Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat until mixture comes to a simmer, stirring

constantly. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.

6 Quart

4 cups sugar 3 tablespoons cornstarch

⁄4 teaspoon salt 9 cups milk 6 eggs, beaten 9 squares semisweet

chocolate, melted 2 cups half and half 3 cups whipping cream 1 tablespoon vanilla extract

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CHOCOLATE CHIP ICE CREAM

4 Quart

21⁄2 cups milk 23⁄4 cups sugar 1 teaspoon salt 21⁄2 cups half and half 11⁄2 teaspoons vanilla extract 6 cups whipping cream 12 oz. (2 cups) grated

semisweet chocolate or chocolate chips

After removing PADDLE, immediately stir in chocolate. Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4 quart, or

1 tablespoon for 6 quart) and green food coloring ( or 3⁄4 teaspoon for 6 quart) to mixture before refrigerating. Proceed as directed.

6 Quart

4 cup milk 33⁄4 cups sugar 11⁄4 teaspoon salt 4 cups half and half 2 teaspoons vanilla extract 91⁄2 cups whipping cream 18 oz. (3 cups) grated

semisweet chocolate or chocolate chips

⁄2 teaspoon for 4 quart,

VANILLA ICE CREAM

4 Quart

2 cups milk 13⁄4 cups sugar

⁄2 teaspoon salt 2 cups half and half 1 tablespoon vanilla extract 4 cups whipping cream

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add pureed strawberries (4 cups for 4 quart, or 6 cups for 6 quart) to chilled mixture before freezing.

Banana: Add mashed bananas (3 cups for 4 quart, or 4 cups for 6 quart) to chilled mixture before freezing.

Peach: Add pureed peaches (4 cups for 4 quart, or 6 cups for 6 quart) to chilled mixture before freezing.

6 Quart

3 cups milk 23⁄4 cups sugar

⁄4 teaspoon salt 3 cups half and half 2 tablespoon vanilla extract 6 cups whipping cream

ROCKY ROAD ICE CREAM

4 Quart

2 cups milk 6 squares (1 oz. each)

semisweet chocolate

13⁄4 cups sugar

⁄2 teaspoon salt 2 cups half and half 1 tablespoon vanilla extract 4 cups whipping cream 2 cups mini marshmallows 11⁄2 cups chocolate chips 1 cup chopped pecans

Combine milk and semisweet chocolate in saucepan. Stirring constantly, cook over medium heat until chocolate is melted. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes. Freeze as directed.

6 Quart

3 cups milk 9 squares (1 oz. each)

semisweet chocolate

23⁄4 cup sugar

⁄4 teaspoon salt 3 cups half and half 2 tablespoons vanilla extract 6 cups whipping cream 3 cups mini marshmallows 21⁄4 cups chocolate chips 11⁄2 cups chopped pecans

PEPPERMINT ICE CREAM

4 Quart

21⁄2 cups milk 2 cups sugar 1 teaspoon salt 21⁄2 cups half and half 11⁄2 teaspoons vanilla extract 6 cups whipping cream 2 cups peppermint candy

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Place peppermint candy in a plastic bag. Break into large pieces (about 1⁄4-inch) with a mallet or rolling pin. Stir into chilled mixture. Freeze as directed.

6 Quart

4 cups milk 3 cups sugar 11⁄4 teaspoon salt 4 cups half and half 2 teaspoons vanilla extract 9 cups whipping cream 3 cups peppermint candy

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