Black & Decker Glacier User manual

Hello! I have reviewed the user manual for the Black & Decker Glacier Ice Cream Maker. This document explains how to use and maintain your ice cream maker, provides instructions for making different types of ice cream, sorbets and water ice and gives some recipes. I am ready to answer any questions you may have about the device or the document.
How long does it take for the ice cream container to freeze?

What is the maximum quantity of ice-cream mixture that can be used?

What should I do if the motor overheats?

Can I use metal utensils to remove ice cream from the container?

Can I wash the icecream maker in a dishwasher?

Hi

GETTING

TO

KNOW

YOUR 'GLACIER' ICE-CREAM MAKER

Since

there

is

no

limit

to the

imagination

of the

icecream

enthusiast,

this

booklet

will

only

detail

the

first

steps

to

be

taken

in

order

to get

used

to the

'Glacier1

icecream

maker:

After

a

few

attempts

your

imagination

will

take

flight,

enabling

you to

create

original

recipes

which

reveal

your

good

taste

and

personality.

The

general

idea

to

keep

in

mind

is

that

apart

from

the

classic

natural,

vanilla

and

chocolate

icecreams,

there

is

an

infinite

range

of

fresh

fruit

ic&creams,

not to

mention

the

presently

popular

healthy

concoctions

based

on

vegetable

juices,

where

preselected

vegetable

puree

replaces

the

fruit

in

equal

amounts.

Should

you

prefer

fruit

to

vegetable

flavours,

remember

that

preserved

fruit

and jam can be

used

as

a

substitute

for

fresh

fruit

if you

reduce

the

amount

of

sugar

in the

basic

recipe

to

offset

the

sugar

contained

in the

preserves.

Your

'Glacier"

is

designed

to

operate

from

a

230/240

volt

AC.

Domestic

power

outlet

in

Australia,

New

Zealand

and

certain

other

Pacific

area

countries.

This

icecream

maker

is

not

intended

for

industrial

or

commercial

use.

These

instructions

have

been

prepared

to

assist

you

with

the

operation

of the

'Glacier'

icecream

maker.

Please

read

them

and

understand

them,

even

if you

feel

you are

familiar

with

this

type

of

product.

Your

attention

is

drawn

particularly

to the

section

dealing

with

special

information

for

"Your

Safety."

HOW TO USE

YOUR

'GLACIER'

ICE-CREAM

MAKER

Before

first

use

disassemble

the

removable

parts

from

the

motor

unit

and

wash

in

warm

sudsy

water.

Rinse

well

and dry. DO NOT

IMMERSE

THE

MOTOR

UNIT

IN

WATER

OR

ANY

OTHER

UQUID.

Clean

it

with

a

soft

damp

cloth

and

wipe

dry.

After removing

the lid,

blade

and

icecream

container,

the

upper

housing

can be

separated

from

the

motor

unit

by

turning

it

anticlockwise

and

lifting

it off.

To

re-assemble

the

upper

housing

to

the

motor

unit,

position

the

black

spot

(located

on the

side

of the

housing

near

the

lower

edge)

above

the

on/off

light,

adjust

until

it

sits

in

place

and

then

lock

it

firmly

with

a

clockwise

turn.

(FIG.

1.1

1.

Motor

Unit

2.

Upper

Housing

3.

Icecream

container

4.

Blade

5.

Lid

6.

Sliding

Cap

7.

Timer/Control

8.

Power

light

9.

Drive

Gear

TO MAKE ICE-CREAM

Place

the

clean

icecream

container

in

your

freezer

and

leave

until

the

liquid

within

the

container

is

completely

frozen.

This

could

take

from

8-12

hours

depending

on the

characteristics

of

your

freezer.

Prepare

the

icecream

mixture

as

directed

by the

recipe.

The

total

quantity

permix

must

not

exceed

1 kg.

Check

that

the

upper

housing

is

fully

locked

in

place.

Connect

plug

to

a

220/240

volt

A.C.

Domestic

power

outlet

and

switch

on. The

Power

light

will

come

on.

Remove

the

fully

frozen

icecream

container

from

the

freezer

and

lower

it

into

the

upper

housing

turning

it

either

way

until

it

couples

with

the

drive

gear.

(FIG.

2.) Now fit the

blade

into

the

icecream

container

so

that

the

rounded

peg

sits

into

the

dimple

in the

base

of the

container.

(RG.

3.)

Position

the lid so

that

the 1<ey

hole'

slot

sits

onto

the

tongue

at the top of the

blade,

then

rotate

the lid and

lock

it

into

position

with

the

fill

opening

uppermost.

(FIG.

4 & 6.)

Start

the

machine

by

turning

the

timer

knob

to the

required

time

setting.

(FIG.

5.)

Pour

the

prepared

ice-cream

mixture

into

the

container

through

the

fill

opening

whilst

the

machine

is

operating.

(FIG.

6.)

Fig.

4 Fig.

5

Fig. 6

Machine

will

automatically

switch

off

when

the

preset

time

of

churning

is

complete.

If

further

churning

time

is

required,

reset

the

timer

as

required.

If the

churning

is

completed

before

the end

of the

time

cycle

selected,

simply

turn

the

timer

knob

back

to the off

position.

When

the

churning

is

finished

remove

the lid and

blade.

Lift

the

icecream

container

from

the

housing

and

serve

or

store

the

icecream

as

required.

Switch

power

off,

unplug

and

clean

the

machine.

STORING

AND

SERVING

THE

ICE-CREAM

Once

prepared,

the

icecream

may

be

served

immediately.

However,

a

firmer

consistency

will

develop

if the

icecream

is

left

in the

container

for

3040

mins

before

serving.

No

harm

will

be

done

if the

icecream

is

left

in the

container

and

stored

in the

refrigerator

or

freezer

as

required.

SPECIAL

HINTS

-The

icecream

container

has

been

designed

to

produce

up to

1

kg

of

icecream

per

operation.

Having

completed

one

operation

it

is

necessary

to

wash

and

refreeze

the

container

before

processing

more

icecream.

-The

icecream

container

must

be

completely

frozen

to

work

correctly.

Use

a

deep

freeze

unit

if one

is

available,

or set the

freezer

unit

of

your

refrigerator

to its

lowest

setting.

Shake

the

container

to

ensure

the

liquid

inside

is

completely

frozen.

-Always

remove

icecream

from

the

container

with

a

non-metal

spoon

or

scraper.

Metal

utensils

should

not be

used

in

case

they

damage

the

surface

of the

container.

-This

machine

has

an

inbuilt

thermal

cut-out

switch

which

will

operate

to

stop

the

motor

if it

becomes

overheated.

Always

ensure

that

the

motor

has

time

to

cool

down

before

starting

another

full

churning

cycle.

-Avoid

putting

icecream

mixture

into

the

frozen

icecream

container

when

it

is

not

rotating.

It may

freeze

to the

blade

and

stop

the

churning

action.

HOW TO CARE FOR

YOUR

'GLACIER'

ICE-CREAM

MAKER

Switch

power

off and

unplug

from

power

outlet.

Separate

lid,

icecream

container

and

upper

housing

from

motor

unit.

Wipe

motor

unit

with

a

soft

damp

cloth

and dry

thoroughly.

Do not use

harsh

cleaners

that

may

damage

the

surface.

DO

NOT

IMMERSE

MOTOR

UNIT

IN

WATER

OR

OTHER

LIQUID.

Wash

lid,

icecream

container

and

upper

housing

by

hand

(dishwasher

cleaning

is

not

recommended)

in

warm

sudsy

water

and

using

liquid

cleaners

to

remove

stubborn

spots.

Rinse

and dry.

FOR

"YOUR

SAFETY"

When

using

electrical

appliances,

basic

safety

precautions

should

always

be

followed,

including

the

following:

-Read

all

instructions

carefully,

even

if you

feel

you are

familiar

with

this

type

of

product.

-Close

supervision

is

necessary

when

electrical

appliances

are

used

by or

near

children.

-Switch

off and

unplug

from

power

outlet

when

not in use,

before

assembling

or

disassembling

parts

and

before

cleaning.

-Do not

operate

this

appliance

with

a

damaged

cord

or

plug,

or

after

the

appliance

malfunctions,

or

is

dropped

or

damaged

in any

manner.

Please

follow

the

advice

in the

section

headed

"SERVICE'

-Do not let the

cord

hang

over

the

edge

of the

table

or

bench

top or

touch

hot

surfaces.

-Do not use

this

appliance

for

other

than

its

intended

use.

-The

motor

unit

and/or

cord

must

never

be

immersed

in any

liquid.

-Do not

place

any

part

of

this

appliance

on or

near

hot

surfaces

such

as

a

gas or

electric

burner

or

oven.

NOTE:

Australian

standards

require

that

certain

appliances

should

be

'sealed'

with

a

tamperproof

means

to

prevent

unauthorised

replacement

of the

flexible

supply

cord.

Should

repair

or

cord

replacement

be

required,

please

follow

the

advice

in the

section

headed

"SERVICE

"SERVICE"

Enclosed

in the

package

with

your

'Glacier'

ice-cream

maker

are

your:

*

WARRANTY

LEAFLET-with

listing

of

Service

Locations

•WARRANTY

REGISTRATION

CARD

Be

sure

to

register

your

Warranty

by

promptly

mailing

the

Warranty

Registration

Card

as

indicated.

Retain

your

Warranty

Leaflet

for

future

reference.

Should

you

have

any

questions

regarding

these

instructions

or

have

any

reason

to

doubt

the

performance

of the

product

due to

dropping,

accidental

immersion,

damaged

cord

etc.,

telephone

for

advice,

or

return

the

complete

appliance

to

your

most

convenient

Black

&

Decker

Service

Facility

for

checking,

adjustment

or

repair.

You

will

find

the

Service

Locations

listed

in the

Supplementary

Warranty

Leaflet

enclosed

with

this'Glacier'icecream

maker.

METHOD

OF MEASUREMENT

All

measurements

used

in the

following

recipes

are to the

Australian

Metric

Standard.

1

cup

=

250ml

1

tablespoon = 20ml

Vi cup

=

125ml

1

teaspoon = 5ml

Vi cup

= 83ml

Vi

teaspoon

= 2.5ml

[A cup =

62.3ml

VA

teaspoon

=

1.25ml

For all cup and

spoon

measurements

the

ingredients

are

level.

RECIPES

ICE-CREAM

Natural

icecream

cold

method

Natural

icecream

hot

method

Vanilla

icecream

Chocolate

icecream

Natural

strawberry

icecream

Mocka

icecream

Banana

icecream

Citrus

icecream

Preserved

ginger

icecream

Macaroon

flavoured

ice-cream

Fruit

flavoured

icecream

Wild

fruit

icecream

SORBET

Lemon

sorbet

Fruit

sorbet

WATER ICE

Fruit

water

ice

Lemon

water

ice

Coffee

water

ice

ICE-CREAM

MAKING HINTS

-Use

fresh

and/or

canned

fruits.

Reduce

sugar

if

using

canned

fruits.

-For

a

sweet

flavour

change

use

Brown

Sugar

or

Honey.

-Icecream

toppings

and

milk

flavourings

make

quick

convenient

additives-Caramel,

Vanilla,

Strawberry

etc.

-Add

chopped

nuts-Hazel,

Brazil,

Almond

etc-to

completed

natural

icecream.

Alternatively,

fold

in

chopped

dried

fruits

&

spices.

-Add 2-3

tablespoons

of

your

favourite

liqueur

or

brandy.

-Fold

'Choc

Bits'

or

crushed

peppermint

crisp

into

completed

icecream.

-Add

food

colourings

and

food

flavouring

essence.

-Omit

water

in

the

sorbet

and use

Champagne

or

Lemonade

instead.

NATURAL

ICE-CREAM-COLD METHOD

3

Egg

Yolks

3/4 cup

Sugar

200ml

Cream

350ml

Milk

Pinch

Salt

Beat

the egg

yolks

and

sugar

together

thoroughly

using

an

electric

mixer

or

food

processor

if

possible.

Add the

cream

and

milk,

and

again

blend

thoroughly.

Add

a

pinch

of

salt,

pour

into

ice-cream

maker

and

churn

for

30

minutes.

NATURAL

ICE-CREAM-HOT METHOD

3

Egg

Yolks

%

cup

Sugar

200ml

Cream

400ml

Milk

Beat

the egg

yolks

together

with

the

sugar

until

foamy,

add the

cream

and

milk

gradually,

mixing

all the

time.

Pour

the

mixture

into

a

saucepan

and

place

on

a

moderate

heat.

Cook

slowly

without

bringing

to the

boil.

Gradually

you

will

see

the

foamy

part

increase

and the

yellow

liquid

of the

cream

come

to the

surface.

Remove

from

the

heat

and

leave

to

cool,

then

pour

into

the

icecream

maker

and

churn

for

30

minutes.

VANILLA ICE-CREAM

1

Stick

of

Vanilla

or

1

teaspoon

Vanilla

Essence

350ml

Milk

200ml

Cream

3

Egg

Yolks

3/4

cup

Sugar

Wash

vanilla

stick

and

divide

it

lengthwise

to

assist

the

release

of the

flavour.

Combine

the

milk

and

cream

thoroughly

and

then

add the

vanilla

sticks.

Pour

the

mixture

into

a

small

pan and

bring

to the

boil,

then

remove

from

the

heat

and let it

cool

slightly.

Meanwhile

beat

the egg

yolks

together

with

the

sugar

until

foamy.

Remove

the

vanilla

sticks.

Add the

lukewarm

milk

to the

beaten

eggs

a

little

at

a

time

and

blend

in.

Return

the

mixture

to the

saucepan

and

place

on

a

moderate

heat,

stirring

continuously

and

without

bringing

it to the

boil.

When

the

mixture

starts

to

cling

to the

spoon,

remove

from

heat,

leave

to

cool,

then

stir

in the

vanilla

essence

if

using

instead

of

vanilla

stick.

Pour

into

icecream

maker

and

churn

for 30

minutes.

CHOCOLATE

ICE CREAM

100gm

Cooking

or

Dark

Chocolate

3/4 cup

Sugar

300ml

Milk

200ml

Cream

3

Egg

Yolks

Vi

teaspoon

Vanilla

Essence

Melt

the

chocolate

and

sugar

in

half

the

milk.

Combine

the

remaining

milk,

cream

& egg

yolks

thoroughly

and

then

add to the

melted

chocolate

mixture

and

gently

bring

to the

boil

stirring

constantly.

Remove

from

the

heat,

blend

in the

vanilla

essence

and

allow

to

cool.

Pour

into

ice-

cream

maker

and

churn

for 30

minutes.

NATURAL STRAWBERRY ICE-CREAM

250gm

Fresh

Strawberries

(1

punnet)

3A

cup

Sugar

3

Egg

Yolks

300ml

Cream

250ml

Milk

Wash

and

remove

hulls

from

strawberries.

Cut

into

pieces

and

blend

together

with

all

other

ingredients.

Pour

mixture

into

icecream

maker

and

churn

for 30

minutes.

For

a

smoother

mixture,

puree

the

strawberries

and

sugar

before

blending

with

the

other

ingredients.

MOCKA

ICE-CREAM

Vi cup

Boiling

Water

2

teaspoons

Cocoa

Powder

2

teaspoons

instant

Coffee

2

tablespoons

Irish

Cream

or

similar

coffee

liqueur

2

Egg

Yolks

3A

cup

Sugar

200ml

Cream

300ml

Milk

Combine

the

boiling

water,

cocoa

and

coffee.

Set

aside

to

cool

and

then

add

coffee

liqueur.

Beat

the egg

yolks

and

sugar

together

thoroughly

then

add the

cream,

milk

and

mocka

mixture,

blend

together

and

pour

into

icecream

maker

and

churn

for 20

minutes.

BANANA

ICE-CREAM

1

Egg

White

Vi cup

Sugar

150ml

Milk

150ml

Cream

4

medium

size

ripe

Bananas-mashed

Squeeze

of

Lemon

Juice

Whisk

the egg

white

until

fluffy.

Combine

sugar,

milk,

cream

and

Bananas.

Fold

in the egg

white

and add

lemon

juice.

Pour

into

ice-cream

maker

and

churn

for 20

minutes.

CITRUS ICE-CREAM

1

Vi

cups

fresh

juice-made

from

Oranges

&

Lemons

%

cup

Sugar

300ml

Cream

100ml

Milk

Strain

juice

and

blend

with

sugar.

Add the

cream

and

milk,

blend

together

thoroughly

and

pour

into

icecream

maker.

Churn

for 20

minutes.

PRESERVED

GINGER

ICE-CREAM

2

Egg

Yolks

Vi cup

Brown

Sugar

300ml

Milk

200ml

Cream

62.5gm

preserved

or

glace

Ginger

chopped

finely

[Vi

x

125gm

pack)

Beat

the egg

yolks

and

sugar

together

thoroughly

and

then

gradually

add the

milk

and

cream

beating

all the

time.

Blend

in the

chopped

ginger.

Pour

into

a

saucepan

and

bring

to the

boil

slowly

over

a

moderate

heat.

Remove

from

the

heat,

allow

to

cool

and

pour

into

the

ice-cream

maker.

Churn

for

20

minutes.

MACAROON

FLAVOURED ICE-CREAM

150gm

Macaroons

(coconut

flavoured

biscuits)

2

Egg

Yolks

Vi cup

Sugar

200ml

Cream

250ml

Milk

10gm

sachet

Oetker

Vanilla

flavouring

or

1

teaspoon

Vanilla

Essence

Beat

the egg

yolks

and

sugar

together,

add the

cream

and

milk,

blending

the

mixture

thoroughly.

Finely

chop

the

macaroons

and

blend

into

the

mixture,

add

vanilla.

Pour

into

the

icecream

maker

and

churn

for

20

minutes.

Chocolate

Chip

or

Chocolate

Ripple

may be

used

in

place

of

macaroons.

FRUIT

FLAVOURED ICE-CREAM

400gm

Fresh

Fruit-Melon,

Watermelon,

Apricots,

Cherries

Vi cup

Sugar

100ml

Cream

100ml

Milk

1

Egg

White-partly

whisked

Few

drops

of

Lemon

Juice

Thoroughly

blend

the

fruit,

sugar

and

cream.

Add the

milk,

the

whisked

egg

white

and

drops

of

lemon

juice

and

blend

together.

Pour

into

the

icecream

maker

and

churn

for 20

minutes.

A

425gm

can of

undrained

fruit

such

as

Apricots,

Pears,

Peaches

etc., may be

used

instead

of

fresh

fruit,

but it

will

be

necessary

to

reduce

the

sugar

to

about

2

tablespoons

depending

on

the

fruit

used.

WILD

FRUIT

ICE-CREAM

300gm

Fresh

Fruit-Blackberries,

Bilberries,

Raspberries,

Strawberries,

Red

Currants,

etc.

%

cup

Sugar

1 Egg

White

100ml

Milk

150ml

Cream

Whisk

the egg

white

until

stiff.

Blend

the

fruit

with

a

little

of the

Sugar,

add the egg

white,

cream,

milk

and

remaining

sugar.

Mix

thoroughly,

strain

if

necessary

and

then

pour

into

the

ice-

cream

maker.

Churn

for 20

minutes.

LEMON

SORBET

1

Lemon-use

method

below

to

make

200ml

Juice

300ml

Hot

Water

1 cup

Sugar

1 Egg

White-partly

whisked

Remove

rind

from

lemon

with

a

vegetable

peeler.

Remove

and

discard

any

white

pith

from

the

rind.

Infuse

the

rind

in hot

water

for 30

minutes

and

strain.

Stir

in the

sugar

and egg

white

then

pour

into

the

icecream

maker.

Churn

for 20

minutes.

FRUIT

SORBET

400-500gm

Fresh

Fruit

100ml

Water

V3-V2

cup

Sugar-To

Taste

Blend

fruit

in

a

blender

or

food

processor

until

smooth.

Add

water

and

sugar,

blend

until

well

mixed

and

strain

if

necessary.

Pour

into

icecream

maker

and

churn

for 20

minutes.

Alternatively

use

canned,

drained

fruit

and

reduce

the

amount

of

sugar.

FRUIT

WATER ICE

300ml

Concentrated

Fruit

Drink

350ml

Water

1/3-1/2

cup

Sugar-To

Taste

Combine

all

ingredients

well

and

pour

into

the

icecream

maker.

Churn

for 15

minutes.

LEMON

WATER

ICE

300ml

Lemon

Juice

300ml

Water

Vi cup

Sugar-To

Taste

Combine

all

ingredients

well

and

pour

into

the

icecream

maker.

Churn

for 20

minutes.

Alternatively,

use

orange

juice

and

reduce

the

amount

of

sugar.

COFFEE

WATER

ICE

300ml

Strong

Percolated

Black

Coffee

or

300ml

Hot

Water

with

34

heaped

teaspoons

of

Instant

Coffee

300ml

Water

1

cup

Brown

or

White

Sugar

Add

sugar

and

water

to the

coffee,

allow

to

cool

and

then

pour

into

icecream

maker.

Churn

for

20

minutes.

/

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