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®
Gelateria
Automatic Ice-Cream Maker
Instruction Booklet
GL8200
Please read these instructions carefully
and retain for future reference.
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Contents Sunbeam’s Safety Precautions 1 Features of your Gelateria 2 Before using your Gelateria 5 Using your Gelateria 6 Handy Hints 9 Tips to making custard based ice-cream 10 Care and Cleaning 11 Recipes 12 Important instructions – retain for future use.
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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR • Always operate on a flat surface. SUNBEAM GELATERIA, AUTOMATIC • Always store the Ice-Cream Maker in an upright ICE-CREAM MAKER. position. • Do not immerse the paddle motor in water or • Ensure that the ventilation slots on either side any other liquid. of the appliance are not obstructed. Sunbeam is very safety conscious when • Do not use an appliance for any purpose designing and manufacturing consumer products, other
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Features of your Gelateria Transparent lid with pouring hole Enables easy pouring of ingredients during the mixing process and its transparency allows observation of the ice-cream making process. Removable cylinder This 1 Litre metal cylinder with carry handle is easily removed from the appliance for the serving of frozen desserts and a quick clean up. Paddle The specially designed paddle guarantees perfect aeration throughout the ice-cream mixture, ensuring a deliciously creamy result
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Paddle motor On/Off Will start the churning of mixture inside the cylinder, when used in conjunction with the LED timer. Chiller On/Off The appliance is pre-chilled for 5 minutes to ensure freezing temperatures as low as -30°C are reached during the churning process. This is possible due to an internal compressor which creates the perfect freezing environment to make frozen desserts at a moments notice, eliminating the need to pre- freeze canisters overnight. The indicator light shows t
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Features of your Gelateria (continued) LED timer display Start/Stop - Pressing the Start button will commence the timer and rotation of the Set time - The preselected time for churning paddle. Alternatively, whilst the appliance is a mixture is displayed on the left side of the operating, pressing the Stop button will stop panel in red and remains constant throughout the timer as well as the paddle. Additionally, the churning process. This set time can be pressing the Stop button will c
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B He efa od re in g using your Gelateria Important: Place the Gelateria upright on 2. When your Ice-Cream Maker is first used, a flat surface for at least 12 hours before you may experience an odour and possibly using it for the first time, to allow the oil a slight wisp of smoke from the appliance. contained in the compressor to settle. The This is released by the insulation material same procedure should be followed in the of the motor when the appliance is heated, event that the ice
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H Ue sia nd gi n yg our Gelateria 1. Position the Ice-Cream Maker on a dry, 5. Attach the transparent lid with pouring level surface, ensuring that the ventilation hole to the base of the paddle motor, using slots on either side of the appliance are not the round cutout in the centre of both obstructed. parts to align correctly. Connect these two parts together by rotating the plastic screw 2. Ensure your Ice-Cream Maker is unplugged in an anti-clockwise direction until firm. from the
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Using your Gelateria (continued) Heading Connection plug 11. Turn the paddle motor on. 12. Press Start on the LED control panel. Socket 13. Pour the prepared frozen dessert mixture through the pouring hole, into the cylinder. Figure 4 NOTE: Do not place hot liquids into the cylinder. All ingredients should be at refrigerator temperatures. 14. To add ingredients such as chocolate 8. Plug the power cord into a 230-240 volt chips and raisins, after the mixing power outlet and turn the powe
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Using your Gelateria (continued) 16. Turn the paddle motor off. 17. Turn the chill switch off. NOTE: If you require slightly denser ice- cream, leave the chill switch on for a further 5 to 10 minutes. After 10 minutes, the chill switch should be turned off and the ice- cream transferred to an airtight container and placed into the freezer. Leaving the ice-cream Figure 5 in the cylinder for longer than 10 minutes 19. Remove the paddle from the mixture. will make it difficult to remove. 20.
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Handy Hints • The time taken to make a frozen dessert • The flavour of a sorbet will depend greatly will depend on the ambient temperature of on the ripeness and sweetness of the fruit a room, the appliance and the temperature and/ or juice. If a fruit is too tart, add a of the ingredients added to the removable little extra sugar in the sugar syrup: if the cylinder. As a general rule, the cooler these fruit is very ripe, decrease the sugar in the elements, the faster the frozen desse
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Tips to making custard based ice-cream A traditional creamy ice-cream is made from • Return the mixture into a clean saucepan a custard base. Here are some steps to help and cook over a low heat, stirring you achieve perfect custard every time. constantly with a wooden spoon. The custard mixture is ready when it thickens and coats the back of a spoon. To test this • Make sure the eggs are fresh and are at place the wooden spoon into the custard room temperature. mixture then turn
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Care and Cleaning • Always turn the power off and remove the • The paddle motor and surface of the plug from the power outlet after use and appliance can be cleaned by using a damp before cleaning. cloth. • Transparent lid with pouring hole and • Do not use sharp objects or metal utensils paddle may be placed on the top shelf inside the removable cylinder. Sharp of the dishwasher. Plastic screw may objects will scratch and damage the inside be placed in the cutlery tray of the of the
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H Re ec aid pie ns g Basic Vanilla Ice-cream 1 Makes 1 litre Variations to this recipe: 1 cup (250ml) milk Chocolate Ice-cream Makes approx. 1 litre 2 cups (500ml) thickened cream 1 quantity basic vanilla ice-cream 1 1 vanilla bean, seeds scraped* 150g chopped dark chocolate 5 egg yolks 1. Follow steps 1-7 for basic vanilla ice- ½ cup (110g) caster sugar cream 1, heating the dark chocolate with the cream and milk. 1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthway
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Recipes (continued) Heading Variations to basic vanilla ice-cream 1 Basic Vanilla Ice-cream 2 Makes approx.800ml continued: 1 cup (250ml) milk 1 cup (250ml) thickened cream White Chocolate Ice-cream Makes approx. 1 litre 1 Vanilla Bean* 1 quantity basic vanilla ice-cream 1 4 egg yolks 150g chopped white chocolate ½ cup (110g) caster sugar 50g finely chopped white chocolate, extra 1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. 1. Follow steps 1-7 for basic v
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Recipes (continued) Heading Variations to basic vanilla ice-cream 2: Choc Hazelnut Ice-cream Makes approx. 900ml 1 quantity basic vanilla ice-cream 2 Coffee Ice-cream Makes 850ml ¼ cup chocolate hazelnut spread 1 quantity basic vanilla ice-cream 2 4 Ferrero Rocher Chocolates 60ml strong fresh espresso 1. Follow steps 1-7 for basic vanilla ice- 1. Follow steps 1-7 for basic vanilla ice- cream 2, on page 13. Heat the hazelnut cream 2, on page 13. Heating the coffee spread with the cream and mi
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Recipes (continued) Heading Variations to quick mix vanilla ice-cream: Rocky Road Ice-cream Makes approx. 1.2 litres Choc-Nut Praline 1 quantity quick mix vanilla ice-cream Ice-cream Makes approx. 1.25 litres 1 cup (50g) mini marshmallows 1 quantity quick mix vanilla ice-cream 100g dark chocolate, chopped coarsely 1 cup (220g) caster sugar ¼ cup (20g) shredded coconut, toasted ½ cup (125ml) water 1. Follow steps 1-4 for quick mix vanilla ½ cup (100g) dark chocolate, chopped finely ice-cre
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Recipes (continued) Low Fat Makes approx. Variations to low fat vanilla ice-cream: Vanilla Ice-cream 750ml (630g) Low Fat Makes approx. Chocolate Ice-cream 750ml (680g) 1½ teaspoons gelatine 1 quantity low fat vanilla ice-cream 2 tablespoons boiling water ¼ cup (30g) cocoa powder 400ml skim milk ¼ cup (55g) caster sugar 100ml thickened light cream 18% milk fat ¼ cup (55g) caster sugar 1. Follow steps 1-6 for low fat vanilla ice- cream, gently whisking the cocoa powder 2 teaspoons vanilla e
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Recipes (continued) Reduced Fat Basic Vanilla Makes approx Dairy & Egg Free Makes approx Ice-cream 1 litre (1000g) Vanilla Ice-cream 1 litre (810g) This recipe is 40% less fat than our original This recipe is also low in fat Basic Vanilla Ice-cream 1 recipe on page 12. 2 teaspoons gelatine 1 cup (250ml) skim milk ¼ cup (60ml) apple juice 2 cups (500ml) thickened light cream 18% ¼ cup (90g) honey milk fat 2½ cups (625ml) Vanilla Soy milk 1 vanilla bean, seeds scraped* or Rice milk 5 egg
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Recipes (continued) Vegan Ice-cream Makes approx 1 litre Gelato There are many different styles of gelato; 300g firm silken tofu we have chosen two styles, sugar syrup and 2 cups (500 ml) Soya milk or Rice milk custard based. Sugar syrup gelato has a light 1 /3 cup maple syrup or brown rice syrup refreshing taste with a hint of creaminess to them while a custard base gelato has 2 teaspoons vanilla essence creamier texture but is lighter than ice-cream. 1. Combine all ingredients in a food
