User manual PHILIPS HR2300

[. . . ] Keep page 3 open when reading these operating instructions. Read the instructions for use in conjunction with the illustrations (page 3) before using the appliance. Make sure that all parts of the Ice-Cream Maker are thoroughly clean: especially the parts that come into contact with the mixture. - Only put ingredients into the container while the stirrer is rotating. [. . . ] (100 cc) of very cold cream and let the mixture cool down quickly, while beating constantly. 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. 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. 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. 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. ) 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. [. . . ] 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. [. . . ]