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Summary of Contents for MAGIMIX GELATO CHEF 2200
- Page 1 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 ICE CREAM & SORBET MAKER INSTRUCTION AND RECIPE BOOK FOR GELATO CHEF 2200 WHITE AND CHROMED MODELS U.K. LTD...
- Page 3 Fig.1 Fig.2 Fig.3 Fig.4 Fig.5 Fig.6 Fig.7 Fig.8 Fig.9...
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Page 4: Electrical Instructions
4. As with any electrical equipment it is advisable to be within the vicinity of the machine whilst in operation. If left unattended whilst in operation, Magimix cannot be held responsible for any subsequent consequence. -
Page 5: Using The Machine For The First Time
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. - Page 6 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 shown on the rating plate corresponds to the voltage of the mains.
- 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.
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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 to prepare the mixture. - Page 9 7. Providing the machine has been correctly operated, it should not take more than 40 minutes to make a batch of ice cream. After checking these points please ring Magimix on 01483-427411 or if you have any queries on the functioning of the machine.
- Page 10 ICE CREAM & SORBET MAKER U.K. LTD...
- Page 11 The Gelato Chef 2200 Ice Cream Maker, in the simplest way, mixes and churns whilst the mixture is freezing, which gives perfect ice cream and a uniform smooth and light mixture.
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Page 12: Important Notice
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. -
Page 13: Vanilla Ice Cream With Yoghurt
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. -
Page 14: Mint Chocolate Chip Ice Cream
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 CHOCOLATE CHIP ICE CREAM 1/2 pint (300 ml) milk - 1/2 pint (300 ml) double cream - 3 oz (75 g) caster sugar - 5 oz... -
Page 15: Hot Chocolate Sauce
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. - Page 16 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) caster sugar - Juice of a lemon.
- Page 17 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 the raspberries and strain the puree to remove the pips.
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Page 18: Orange Sorbet
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) and, if you are going to store the sorbet, this will help it to keep and not turn into a block of ice. - Page 19 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 juice.
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Page 20: Frozen Fruit Yoghurts
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 –...
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