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MAGIMIX GELATO CHEF 2200 Manual

Summary of GELATO CHEF 2200

  • Page 1

    Cod.5067r02 magimix offers a gold seal repair service for the gelato chef 2200 magimix uk ltd., 19 bridge street, godalming surrey gu7 1hy - tel. 01483-427411.

  • Page 2

    Instruction and recipe book for gelato chef 2200 white and chromed models u.K. Ltd ice cream & sorbet maker.

  • Page 3: Fig.1

    D e f c b a fig.1 fig.2 fig.3 fig.4 fig.5 fig.6 fig.7 fig.8 fig.9 1.

  • Page 4: Electrical Instructions

    Electrical instructions warning: 1) this appliance must be earthed. 2) a plug with bared flexible cord is hazardous if engaged in a live socket. If the fitted plug has been cut from the power supply cord, it should be destroyed and replaced with an appropriate three pin plug in accordance with the f...

  • Page 5: Save These Instructions

    8. The use of attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock or injury. 9. Do not use outdoors. 10.Do not let the lead hang over the edge of the table or counter or touch hot surfaces. 11.This appliance is for household use only. An authorised servic...

  • Page 6: Making Ice Cream Is Easy!

    Do not switch on the button on the main body of the machine until you have read all these instructions. Always use your ice cream machine on a firm, flat surface near a convenient power outlet. Place the machine so that the ventilation slots on either side are unobstructed. Check that the voltage sh...

  • Page 7

    Important: never turn off the freezing switch (b) when the machine is working. In case you accidentally switch it off or the power fails, wait at least 10 minutes before turning it on again. The compressor is fitted with a safety device to prevent any possible damage to the motor unit. Should you re...

  • Page 8: Preparation of The Mixture

    Important, if you do use the removable bowl please note that the quantities of ice cream mixture should be slightly less ( approximately 600 g ( 1 pint ) mixture ), and the churning time will take a little longer particularly for sorbets. Preparation of the mixture select your recipe and follow it t...

  • Page 9

    Appliance cleaning and maintenance before starting to clean make sure that the machine is switched off and unplugged. To release the paddle motor from the clear lid, proceed as follows: • push the cover with your thumbs as shown in fig. 8 until the keyhole part of the clear lid is over the hole in w...

  • Page 10

    Ice cream & sorbet maker u.K. Ltd.

  • Page 11

    9 ice cream has for too long been the convenience food that is bought from the supermarket and fed to the children or in the luxury version, bought from the delicatessen and fed to the grown ups. Home made ice cream has sadly been forgotten, for it has a wonderful fresh flavour, is cheap and does no...

  • Page 12: Important Notice

    10 important notice l. The ice cream and sorbets produced in the gelato chef are a slightly soft, perfect for eating, consistency. If you require a harder finished product then transfer the mixture to a container and place it covered in a freezer for one to two hours. 2. You can use between 3/4 pint...

  • Page 13

    11 vanilla ice cream with yoghurt 1/2 pint (300 ml) single cream – 1/2 pint (300 ml) plain yoghurt - 4 oz (100 g) caster sugar (or taste) 2 teaspoons vanilla essence. Place the cream and sugar together in a saucepan and heat it slightly, stirring all the time, until the sugar has dissolved. Leave un...

  • Page 14

    12 when the ice cream is half made and starting to thicken, add the almonds and chocolate chips so that they are mixed into the finished ice cream, for a special occasion, this ice cream is delicious with the addition of three or four tablespoons of brandy. (makes up to 1 1/2 pints mixture) mint cho...

  • Page 15: Sauces

    13 frozen meusli and yoghurt 8 oz (250 g) meusli (without any dried fruit) - 2 oz (50 g) raisins - 1 tablespoon water - 1/2 pint (300 ml) plain yoghurt - 1/2 pint (300 ml) milk or single cream - 2 oz (50 g) demerara sugar. Soften the raisins by soaking them for several hours in the water. Mix all th...

  • Page 16: Fruit Ice Creams

    14 fruit ice creams rich strawberry ice cream this is a basic, simple recipe for a fruit ice cream. Substitute any other soft fruit for the strawberries but remember to taste the mixture for sweetness before freezing. 1 lb (500 g) ripe strawberries - 1/2 pint (300 ml) double cream - 4 oz (100 g) cas...

  • Page 17

    15 raspberry and redcurrant ice cream with soft cheese 8 oz (250 g) raspberries - 4 oz (100 g) redcurrants - 3 oz (75 g) sugar - 4 oz (100 g) soft cheese - 8 fl oz (250 ml) milk. Gently stew the redcurrants with the sugar and 3 fl oz (75 ml) water. When they are soft puree both the redcurrants and t...

  • Page 18: Sorbets

    16 sorbets sorbets are simply a sugar syrup mixed with fruit juice or pureed fruit. The orange sorbet given below is a basic recipe and can easily be altered to suit whatever flavour you wish to use. You can lighten the mixture with the addition of a little egg white (see the citrus sorbet recipe) a...

  • Page 19

    17 tropical sorbet 2 large, ripe mangoes - 5 oz (150 g) granulated sugar - 1/2 pint (300 ml) water - juice of a lime or 1/2 a lemon - 1 egg white. Make a syrup with the sugar and water (as given in the recipe for orange sorbet) and when it has cooled, add the pureed mango flesh and the lime or lemon...

  • Page 20: Childrens Section

    18 childrens section quick vanilla ice cream 1 small tin condensed milk – 1/2 pint (300 ml) single cream - 1 1/2 teaspoons vanilla essence. Beat all the ingredients together. (makes between 3/4 and 1 pint of mixture) chocolate ice cream 1 large can condensed milk – 1/2 pint (300 ml) milk - 5 tablesp...