User manual MAGIMIX 11673 LE GLACIER

[. . . ] Glacier SOMMAIRE - INHOUDSOPGAVE - CONTENTS - INHALT FR Mode d’emploi Descriptif 1 Consignes de sécurité 2 Utilisation 3 Recettes 7 NL Gebruiksaanwijzing Beschrijving 1 Veiligheidsvoorschriften 12 Gebruik 13 Recepten 17 Instructions For Use UK Description  1 Safety instructions 22 Using your machine 23 Recipes 27 Bedienungsanleitung DE Beschreibung 1 Sicherheitshinweise 32 Betrieb 33 Rezepte  37 DESCRIPTIF - BESCHRIJVING - DESCRIPTION - BESCHREIBUNG Bloc moteur Motorblok Motor unit Motorblock Couvercle Deksel Lid Deckel Bouton Schakelaar Motor switch Schalter Pale Schoep Paddle Rührarm Axe As Spindle Antriebswelle Cuve Kuip Bowl Behälter 1 CONSIGNES DE SÉCURITÉ 01.  ppliances can be used by persons with reduced physical, sensory or mental capabilities or lack A of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved. This appliance can be used by children aged from 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. Cleaning and user maintenance shall not be made by children unless they are aged from 8 years and above and supervised. [. . . ] The ingredients in the recipe must be carefully balanced if your ice cream is to have the desired consistency. €  ule 2: The role of the ingredients R Milk Use whole milk for a creamier end result. Adding powdered milk increases the proportion of dry matter, making your ice cream even creamier. Purchase full-fat cream with at least 30% fat content. The type of cream you use will determine the richness of the taste and the creaminess of the consistency. The higher the fat content, the silkier and more flavoursome your ice cream will be. The more milk you have in your ice cream, the creamier it will be. The more water you have in your ice cream, the crunchier it will be. Sugar Sugar provides taste and consistency. The more you add, the softer the ice cream will be. Choose fully ripened seasonal fruit for a deeper flavour. When you are making sorbets, the amount of sugar you need will depend on the ripeness of your fruit, so taste it first. A preparation with a high sugar, fat or alcohol content will take longer to freeze.  eat the egg yolks and sugar together in a bowl.  our the hot milk over the egg and sugar mixture while continuing to beat.  eturn to the saucepan and simmer, stirring continuously, until the mixture thickens R and coats the back of your spoon.  reak the chocolate into pieces, place in a large bowl and pour the hot mixture over.  tir until the chocolate has melted and the mixture is completely smooth.  nce the mixture is thoroughly chilled, switch your ice cream maker on. Pour the O mixture in through the opening. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency. Serve your ice cream straightaway, or store in your freezer in a suitable container. [. . . ] Lemon sorbet Preparation: 15 min ≈ 15 scoops Resting time: 2‑3 hours in the fridge 450ml (¾ pint) water 250g (9 oz.  our the sugar, water and lemon zest into a saucepan and boil for 2 minutes to make P a syrup. If you are in a hurry, you can replace this syrup with 300ml (½ pint) cane syrup.  nce the mixture is thoroughly chilled, switch your ice cream maker on. [. . . ]