Magimix LE Glacier 1 5
Magimix LE Glacier 1.5, size: 309 KB
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User reviews and opinions
|lukeedw||1:22pm on Wednesday, August 18th, 2010|
|With the weather being so hot a few weeks ago, what could be nicer than home made ice cream? I have made ice cream in the past.|
Comments posted on www.ps2netdrivers.net are solely the views and opinions of the people posting them and do not necessarily reflect the views or opinions of us.
Le Glacier Ice Cream Maker
Features and assembly.. Electrical Instructions... Instruction Recipes
page 1 page 3 page 4 page 7
1 - MOTOR / LID RELEASE SWITCH 2 - MOTOR UNIT 3 - LID CLIPS
4 - SPINDLE 5 - LID 6 - PADDLE 7 - STAINLESS STEEL BOWL
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 not have the addition of any chemicals or additives. However, just putting the mixture in the freezer results in an ice cream which is both crystallized and granular, and even stirring and beating it at regular and fequent intervals does not always work. The Le Glacier 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. This book gives the basic recipes for a custard based ice cream, a parfait and for a sorbet, with various suggestions for flavouring them. It also gives recipes for extra quick no cook ice creams, low fat ice creams, ice cream sauces and has a section for children which includes the ever favourite Chocolate Ice Cream with a condensed milk base. All these ice creams are easy to make and some of them will take no more than five minutes in the kitchen whilst giving an end result that is fresh, creamy and delicious. And remember, that for the smaller machines in particular, extra bowls are available to allow you to make larger quantities. Ice cream or sorbet can be made from almost any edible, flavoured cream or liquid, so do not be afraid of experimenting or of changing to a different flavour in any of the recipes given. You may find that some of the recipes are too rich for every day use. If this is so, substitute single cream, yoghurt, fromage blanc or even milk for some or all of the double cream. For those who are unable to tolerate dairy produce, Soya milk or Tofu can be used as a substitute. Soya milk ice cream can be made almost as creamy as conventional ices by the inclusion of 2 tablespoons of oil (such as sunflower oil) to 1/2 pint (300 ml) soya milk. Artificial sweeteners can be used in place of sugar but can only be used in recipes that do not require sugar syrup. When making a custard base ice cream, add the sweetener to the custard after it has cooled. This is because artificial sweeteners loose their sweetness when heated above a certain temperature. As long as you have the flavouring and sweetness that you like, you can more or less do as you wish. Ice cream can be stored in a covered container in the freezer, but if you do this remember to put it in the main part of the fridge for about half an hour to soften up before you eat it. Ice cream should be eaten when it is soft, for not only does the texture taste better, but the flavours come through properly. It is recommended that sorbets are eaten very quickly and yoghurt ice cream within a day or so. Rich cream based ice creams will keep, but after a week or two will start to lose the taste of the more delicate flavours. Ice cream is always popular, seems to be liked by everybody, and now, with the Le Glacier Ice Cream Maker is both easy and quick to make at home with wonderful tasting and impressive results. Enjoy it and have fun.
Electrical Instructions WARNING:
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 following code: BLUE : neutral BROWN: live GREEN/YELLOW: earth The wire which is coloured BLUE must be connected to the terminal in the plug which is marked with the letter N or coloured BLUE or BLACK. The wire which is coloured BROWN must be connected to the terminal in the plug which is marked with the letter L or coloured BROWN or RED. The wire which is coloured YELLOW should be connected to the terminal marked with the letter E, or by the earth symbol or coloured GREEN or GREEN/YELLOW. Always replace the fuse cover of the fitted plug, never use the plug with the fuse cover omitted. If a replacement fuse cover is required, ensure it is the same as the one visible on the pin face of the plug. (i.d. RED or ORANGE). Fuse covers are available from B-R ELECTRICAL pk POWERBREAKER DIVISION TEMPLEFIELDS HARLOW ESSEX Cm 20 2BG
METHOD OF OPERATION
Before using ensure that the voltage indicated under the motor unit corresponds with the main voltage in your home.
FREEZING THE BOWL
Remove the motor/lid unit and paddle by releasing the motor/lid release switch (1) and turning the motor/lid unit in an anti-clockwise direction. The releasing of the motor/lid switch will unlock the motor/ lid unit. A Place the bowl in a or freezer (-18 C) for a minimum of 8 hours for Le Glacier 1,1 or 1,5 L. white, 12 hours for Le Glacier 1,5 L. chrome or preferably overnight and only remove when your mixture is ready. As a final check, shake the bowl. There should be no sound of freezing agent moving inside the bowl.
PREPARING THE ICE CREAM MIXTURE
Select your recipe and follow it to prepare the mixture, adjusting the quantity to the size of your machine (see page 6 for quantities). It is important not to overfill the bowl, otherwise the mixture will not freeze properly. Always chill your mixture in the fridge before attempting to freeze-churn. Most recipes take 20-30 minutes of churning to produce a delicious soft ice cream.
ASSEMBLING THE ICE CREAM MAKER AND FREEZE-CHURNING
If disassembled, assemble the Le Glacier Ice Cream Maker as follows : Remove the bowl from the freezer Separate the clear lid/feed tube from the motor by pulling apart until the keyhole part of the clear lid/feed tube is over the hole in which the spindle fits. Push the spindle into the hole and slide the clear lid/feed tube back into position, ensuring that the non-keyhole part and the lid fits between the top and bottom collars of the spindle. B Fit the plastic paddle onto the spindle. The lid/motor unit is now ready to lock onto the bowl. Place the complete top unit onto the bowl and turn in a clockwise direction until resistance is met. A this point the clips on the top of the unit should be engaged over the clips on the bowl. Depress the motor/and lid release button to lock the top unit into position. Connect the plug to the electrical socket and switch on. C The paddle should be turning before pouring in the mixture in order to prevent the mixture from freezing to the side of the bowl. Once the paddle is turning, pour the chilled mixture through the feed tube of the clear lid and freeze churn for between 20-30 minutes. D As the mixture thickens, the paddle may reverse, this is not unusual. When the desired consistency is reached, switch off the motor (1). The finished result is a soft spoonable Italian ice cream. This can be transferred to a separate container for storage in the freezer, or if you wish to firm the ice cream further before eating. Having switched off the motor, the locking mechanism between the motor/lid and the bowl, will be released. Turn the motor/lid unit in an anti-clockwise direction and lift off. IMPORTANT It is not advisable to use metal ustensils to take the ice cream out of the stainless steel bowl, as this could cause scratching.
STORING THE ICE CREAM OR SORBET
Ice cream (or sorbet) will keep for a long time in the freezer in a well sealed plastic container. Never refreeze ice cream that has partly or fully defrosted. Any ice cream (or sorbet) containing raw ingredients (uncooked eggs) should be consumed within one week.
Hygiene is extremely important. After use unplug the machine from the wall socket and remove the clear lid and spindle from the motor. Turn the unit so that the spindle/paddle is upwards. Pull the paddle off the spindle. With the flex pointing away from you, pull the motor unit and clear lid apart. When the keyhole part of the lid is reached, the spindle will drop out. WARNING: Take care the spindle is small and easily lost. The lid, paddle, spindle and bowl should be cleaned thoroughly using hot soapy water. After having unplugged the machine, the motor unit may be cleaned by wiping with a damp cloth. NEVER IMMERSE THE MOTOR UNIT IN WATER OR POUR WATER ON THE MOTOR UNIT DO NOT PLACE UNDER A TAP (THIS IS DANGEROUS)
Always use your Le Glacier Ice cream Maker on a firm, flat surface near a convenient power outlet. - We recommend that you always keep your ice cream bowl in your freezer so that you can make ice cream, chill wine or serve ice cubes at any time. - Always dry the freezing chamber completely before returning it to the freezer. - Do not puncture or heat the freezing chamber. - For best results the ice cream bowl must be frozen thoroughly. Set your freezer at the coldest setting (freezer temperature should be - 18 C). - Freezing time may need to be increased if freezing in a combination refrigerator/freezer. - Use only plastic or wooden ustensils when removing ingredients from the bowl to avoid possible damage. - Firmness of ice cream depends upon variable factors such as the recipe used, room temperature and temperature of ingredients before churn-freezing. - For best results always refrigerate the ice cream mixture before churn-freezing. - Any ingredients (such as chocolate, nuts, etc.) which are to be added to the ice cream mixture need to be pureed or chopped finely to pour through the lid aperture. - Do not attempt to make up more than the maximum amount for your machine. - Do not remove ice cream bowl from freezer until ready to use. 5
- When preparing a cooked ice cream recipe with milk and eggs, cook on low to medium heat, stirring constantly. Gradually stir half of the hot mixture into the beaten eggs, then slowly pour the eggs into the remaining hot mixture, stirring constantly. - If you wish to make a second batch of ice cream, wash the bowl as quickly as possible in warm water and dry thoroughly. Return to the freezer. The bowl will still be part chilled, so it will require less time in the freezer - approximately 5-7 hours. IF. The ice cream is not firm enough, this is due to one or a combination of the following reasons: 1. Your bowl was not in the freezer long enough (8 hours minimum, preferably overnight). 2. Your freezer is not cold enough (ice cream sets at -10 /-12 C. If the freezer is not at -18 C the ice cream will not set). 3. Too much mixture has been put in the bowl. 4. The ingredients are warm or at room temperature. 5. The bowl has not been kept in an upright position (the frozen liquid is unevenly distributed). 6. If mixture freezes to the side of the bowl on impact, your bowl is too cold. This may be corrected by resting your frozen bowl between 3/5 minutes and/or by not chilling your mixture before churning-freezing. DO NOT ATTEMPT TO Make up more than: 1 pint 2 fl oz of mixture in Le Glacier 1.1 11/2 pint of mixture in Le Glacier 1.5 This will allow for the volume to increase during churning to maximum capacity. Adjust recipe amounts according to which size machine you have.
Spare bowls and replacement parts are available from your local retailer. Should you have difficulty in obtaining these, a mail order service is available by telephoning
UNITED KINGDOM AND IRELAND
19 Bridge Street Godalming, Surrey GU7 1HY Telephone: - Fax: 01483 427414
We reserve the right to alter at any time without notice the technical specifications of this appliance. All rights reserved for all countries by Magimix.
Magimix Ice Cream Makers. Homemade ice cream now made even tastier.
The Le Glacier 1.5 and Gelato Chef 2200.
From just 20 minutes, you can produce heavenly tasting ice cream and sorbets, at the touch of a button. Easy to use and clean, youll also appreciate knowing what goes into your mouth-watering desserts. Elegantly designed and functional, the large feed tube makes it Ice cream simple to add your flavoursome ingredients and the non-stick in just 20 bowl is easy to clean, but more minutes importantly it means you dont waste any of your delicious tasting ice creams and sorbets. And because youre adding the ingredients yourself, you can either choose to create your favourite flavours or be more inventive. After all, its all about taste.
Special features for special tasting ice cream.
Le Glacier 1.5.
Stainless Steel Bowl. For easy cleaning.
Large Feed Tube. For ease of pouring in ingredients.
1 Year Guarantee.
Gelato Chef 2200.
Removable Inner Bowl. Allows for a second batch to be made.
Built better to last longer
Removable Paddle. For easy cleaning.
1 Year Guarantee. with Gold Seal Home Collection Service.
A range of sizes and finishes to suit your kitchen.
Le Glacier 1.5 litre.
Chrome and White. Le Glacier can make up to two pints (1.2litres) of ice cream and incorporates a range of features that makes making ice cream easy. Large feed tube for ease of adding ingredients, simple one touch button and a removable paddle and stainless steel bowl for easy cleaning.
Discover what you can do with your Ice Cream Maker.
Vanilla Mascarpone Ice Cream.
Ingredients 75g caster sugar. 250g mascarpone. 500ml double cream. 1 vanilla pod. Preparation: 1. emove the seeds from the vanilla pod and blend all R ingredients together until smooth. 2. witch on ice cream maker and pour in ingredients. S Allow to churn until desired consistency is reached. 3. Serve and Enjoy.
How to claim your tasty offer.
Between 21st May 2011 and 31st August 2011, when you purchase a Magimix Le Glacier 1.5 in White or Chrome, you can receive a free copy of the Simply Ices recipe book. If you purchase a Gelato Chef 2200 ice cream maker in white or satin, you will receive the Ice Cream Machine Book. Simply complete this voucher and send it to Magimix UK Ltd. Terms and conditions This application must be accompanied by a copy of your proof of purchase, as the original is to be retained for guarantee purposes. Incomplete entries are void. Send to: Consumer Promotions, Magimix UK Ltd, 19 Bridge Street, Godalming, Surrey, GU7 1HY (08445 738655). Your free recipe book will be sent to you within approximately 28 days.* This offer is from 21st May 2011 and closes on 31st August 2011. Claims must be received by 30th September 2011. This promotional offer cannot be used in conjunction with other Magimix offers. This offer is only applicable to: a) Bonafide domestic consumer purchases. b) Purchases made at retail outlets displaying this offer. c) Residents of UK and Republic of Ireland. d) Purchases made between 21st May and 31st August 2011. e) ill receipts and order confirmation emails are accepted as a proof of T purchase. Magimix at its absolute discretion reserves the right to determine genuine claims. Magimix regret that they cannot accept responsibility for applications lost or delayed in the post. We recommend you use recorded delivery because proof of posting is not proof of receipt.
* Subject to stock availability.
Green Tea Ice Cream.
Ingredients: 30ml boiling water. 1tbsp dry green tea*. 1/2 vanilla pod. 300ml milk. 2 egg yolks. 300ml double cream. 55g caster sugar.
*This can be substituted for green tea tea bags, but allow to brew for 15 minutes.
This offer does not apply to Le Glacier 1.1.
Satin and White. The ultimate ice cream and sorbet maker takes from as little as 20 minutes and unlike most ice cream makers, the Gelato 2200 doesnt need pre-freezing due to its built-in freezer. Plus, it also comes with the Magimix Gold Seal Home Collection Service if it goes wrong, which is unlikely.
Preparation: 1. ake the dry green tea and soak in boiling water with T 15g of the caster sugar for minutes. 2. nto a saucepan, put the vanilla pod and milk and gently I bring to the boil, then pour over the green tea. Leave to stand for minutes. 3. eat the egg yolks with the remaining caster sugar in a B separate bowl and then strain the milk mixture into it. 4. ransfer to a saucepan and gently heat, stirring all the T time, until the mixture is thick. Leave to cool. 5. hip the cream and fold into the cooled tea mixture. W Transfer the complete mixture into an ice cream maker and allow to churn until desired consistency is reached. 6. Serve and Enjoy.
To be completed by the customer (please print in block capitals). Name:.... Address:.... Postcode:. Tel:.. Email:.... Please tick this box to receive information and news from Magimix. I certify that today I purchased a Magimix Le Glacier 1.5 or Gelato Chef 2200 from: Store/Town:... I enclose a copy of my proof of purchase (please tick). Date:.. Signed:... Please tick: Le Glacier 1.5 Gelato Chef 2200 Product reference no...
All data collected as part of this promotion and for subscription purposes will be held by Magimix in accordance with Data Protection regulations. Send to Consumer Promotions, Magimix UK Ltd, 19 Bridge Street, Godalming, Surrey GU7 1HY.
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