Ice Cream And Yogurt Production - Springlane Elisa Manual De Instrucciones

time for this programme is 5 minutes; the maximum time is 60 minutes.

ICE CREAM AND YOGURT PRODUCTION

Please note the advice for yogurt production in the basic yogurt recipe in this
manual.
1. Prepare the ingredients accor-
ding to the recipe. The ice cream
should have a temperature of 25 °C
(room temperature ±5 °C). For the
production of yogurt, the ingre-
dients should have a temperature of
38-40 °C. Note: you do not need
to cool or freeze the ice cream bowl.
The freezing is done by the built-in
compressor.
2. Fill the prepared ingredients into
the removable ice cream bowl and
mix it thoroughly. The bowl must
not be filled more than up to 60%,
because the ingredients will expand
during freezing.
3. Place the ice cream bowl into the
respective body of the compressor
case until it sits tight.
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4. For the ICE CREAM and the
MIXING ONLY programme insert
the agitator into the ice cream bowl.
Use the container without the
agitator for the YOGURT and
COOLING ONLY programme. Put
the transparent lid onto the bowl
and turn it clock-wise until it is
locked.
5. Put in the power plug and switch
on the device via the power button.
The display shows "60:00" in the
ice cream programme. The yogurt
programme starts as soon as the
display flashes alternately.
6. Push the Menu button and choose
one of the 4 programmes.