HR 2300

English Page 4 Keep page 3 open when reading these operating instructions. Franais Page 11 Pour le mode d'emploi: dpliez la page 3. Deutsch Schlagen Sie beim Lesen der Gebrauchsanweisung Seite 3 auf. Seite 18
Nederlands Pagina 25 Sla bij het lezen van de gebruiksaanwijzing pagina 3 op. Italiano Pagina 32 Prima di usare l'apparecchio, aprite la pagina 3 e leggete attentamente le istruzioni per l'uso. Espaol Pgina 39 Desplegar la pgina 3 al leer las instrucciones de manejo. Portugus Pgina 46 Durante a leitura do modo de emprgo, desdobre e verifique a pg. 3.

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English
Important Read the instructions for use in conjunction with the illustrations (page 3) before using the appliance. When making ice-cream, hygiene is of utmost importance. Make sure that all parts of the Ice-Cream Maker are thoroughly clean: especially the parts that come into contact with the mixture. Prevent the ingredients to freeze on to the cooling container so that the stirrer cannot rotate anymore. - Only put ingredients into the container while the stirrer is rotating. - Do not switch off until the ice-cream is ready. Never exceed the quantities indicated by the recipes. General description (fig. 1) A Motor unit B On/off switch C Release knob for removing the motor unit from the cover D Release knob to detach the cover with motor unit from the bowl E Mains cord F Cover (80844)* G Aperture for filling H Stirrer (40257)* I Cooling container (HR 2996)* J Bowl (40897)* * For replacement: please apply to your dealer and refer to these numbers. Tip: An extra cooling container (HR 2996) will enable you to prepare larger quantities or two different tastes. How does the Ice-Cream Maker work? The frozen cooling container is located inside the bowl. This container quickly cools down the mixture of ingredients, whilst the stirrer continues to operate. The freezing mixture is stirred until it has changed into ice-cream. The time this takes depends greatly on the type of ice-cream mixture (25-45 minutes). Note: The cooling container is filled with a nontoxic saline solution. 4
Dismantling - Move the slide in the direction of the arrow and turn the top of the Ice-Cream Maker in the direction of the arrow (fig. 2). - Pull the stirrer from the motor unit (fig. 3). - Press the release knob and remove the motor unit from the cover (fig. 4). - Remove the cooling container from the bowl (fig. 5). Cleaning Ensure that the plug has been removed from the mains socket, before starting to clean the Ice-Cream Maker. Dismantle the Ice-Cream Maker completely after use. Wash the cover (not the motor unit!), the stirrer and the bowl in warm soapy water. Wash the cooling container in lukewarm soapy water (max. 40 C/100 F). (Do not wash these items in a dishwasher.) The motor unit may be wiped clean with a damp cloth. Never immerse the motor unit into water or rinse. Freezing the cooling container Make sure that the cooling container is ready for use. The cooling container can be brought to operating temperature in a (deep)freezer or in the freezer compartment of yyy or yyyy fridge. (Note: the cooling container must be at -18 C / 0 F or colder.) On average it takes 18 hours to freeze the cooling container down to the operating temperature. Ensure that the cooling container is clean and dry prior to being frozen. Keep the cooling container with the bottom downwards in a wellclosed plastic bag inside the deepfreezer: The container will then always be ready for use. Do not place other objects on top of or against the container whilst it is being frozen. Do not remove the cooling container from the deepfreezer until the ingredients for ice-cream have been prepared. Assembling - Place the deep-frozen cooling container inside the bowl (fig. 6). - Insert the front edge of the motor unit into the aperture (fig. 7).
- Move the motor unit downwards to the lid until it locks ("Click!") (fig. 8). - Insert the stirrer into the hole of the motor unit. You will now hear a soft "Click" (fig. 9). - Place the top of the Ice-Cream Maker on the bowl. Please note the correct position. - Turn the top in the direction of the arrow until it locks ("Click") (fig. 10). The Ice-Cream Maker is now ready for use. Making Ice-Cream Prepare the mixture of ingredients for icecream. - Do not exceed the quantities stipulated in the recipes. The ice-cream may become less compact if you do. - Preferably use ingredients at fridge temperature. Remove the cooling container from the deepfreezer. - Remove the plastic bag from the cooling container. - Ensure that the container is free of ice. Do not rinse the frozen cooling container: otherwise a thick film of ice will immediately cover its surface! A thin film of white frost may be removed using a spatula. To avoid damage, do not use metal cutlery. - If properly frozen the contents of the cooling container will have turned hard. (Does not splash when shaken.) Place the frozen cooling container inside the bowl of the Ice-Cream Maker. Assemble the Ice-Cream Maker. Switch on the motor using on/off switch (B). before pouring the mixture of ingredients into the bowl via the aperture in the lid. The stirrer should actually be functioning when the bowl is being filled: otherwise the ingredients will freeze on to the cooling container immediately. Operate the Ice-Cream Maker (25-45 minutes). - At first, the ice-cream may look a little gritty. Later on it will become smooth.

Do not switch off until the ice-cream is ready! If the appliance is switched off too soon the ingredients may freeze on to the cooling container so that the stirrer cannot rotate anymore. If this has happened yet: - Switch the Ice-Cream Maker off. - Move the slide in the direction of the arrow and turn the top of the Ice-Cream Maker in the direction of the arrow (fig. 2). - Immediately turn the top in the opposite direction until it locks ("Click") (fig. 10). - Switch the Ice-Cream Maker on again rightaway. Switch off as soon as the ice-cream is ready. Remove the mains plug from the wall socket and take the cover with the motor unit off the appliance. - Do not let the Ice-Cream Maker work too long: switch off as soon as you can see ice-cream melting at the surface or sides. - In some cases the ice-cream will become so solid, that the stirrer will eventually come to a standstill. If this happens, switch the motor off: your ice-cream is ready With a ladle or spoon the ice-cream may be removed from the bowl. The remainder may be removed using a plastic spoon or spatula to avoid damage to the cooling container. The Ice-Cream Maker is equipped with a safety shut-off. If overloading occurs the motor is switched off automatically. In such a case switch off the machine. After the motor has cooled down sufficiently you may switch the Ice-Cream Maker on again. Preparation time The recipes indicate the average time required for their preparation. However, you may deviate from this as you see fit. The preparation time depends on: - the original temperature of the ice-cream mixture; - room temperature; - the quantities and the composition of the mixture. The higher the temperature of the ingredients and room temperature the longer it will take to prepare the ice-cream. The best results are obtained by cooling the icecream mixture beforehand. Ice-cream which increases greatly in volume during preparation (e.g. the light strawberry and 5
cherry ice-cream, ice-cream containing a large proportion of cream) will need a longer preparation time than fruit ice-cream and sorbet ice-cream, for example. Storing ice-cream In the Ice-Cream Maker When the ice-cream is ready you can store it covered in the Ice-Cream Maker for approximately ten minutes. In the freezer Ice-cream can be stored for a limited period. A lengthy period in the deep freeze compartment is not beneficial for either the taste or quality of the ice-cream. After one or two weeks the texture starts to deteriorate and the fresh taste is lost. Ice-cream tastes best when fresh, so do not make it too far ahead of time. If you wish to store the ice-cream in the freezer, keep in mind the following: - Store the ice-cream in a clean, tightly sealed container that is suitable for freezing. (Do not store in the cooling container.) - Storage temperature must be at least -18 C / 0 F. - Attach a label to the container with the date of preparation and the type of ice-cream. - Never refreeze defrosted or semi-defrosted icecream into the deep freezer. Take the ice-cream out of the freezer about thirty minutes before serving and place it in the refrigerator. Alternatively, at room temperature it will be ready for consumption in ten to fifteen minutes. Please note: Sorbet ice defrosts quicker than icecream. Storage time Ice-cream made of uncooked ingredients 1 week Sorbets 1 to 2 weeks Ice-cream made of semi-cooked ingredients 2 weeks

Ingredients Eggs The recipes are based on standard eggs weighing 55-60 grams (class 4). The addition of egg yolks to the ice-cream mixture improves the structure and makes it taste richer and smoother. When very cold, egg-white does not become really stiff when beaten. For that reason, take the eggs out of the refrigerator several hours before use. Various recipes only use the egg yolks. The remaining egg white can be used for Omelette Sibrienne and Meringues. Recipes can be found in most cookery books. Milk You can use both pasteurised and sterilised milk. The choice of full cream milk or low fat milk is a question of personal taste. The icecream will taste creamier if you use milk with a higher fat content. Some recipes require you to add the ingredients to milk which is just below boiling point. Ice-cream keeps longer if made from cooked ingredients. However, the mixture may start to curdle while being prepared. You can make the mixture smooth and suitable for processing again by mixing in a blender or food processor for one minute. Alternatively, you can add 3 fl. oz. (100 cc) of very cold cream and let the mixture cool down quickly, while beating constantly. Cream Always use chilled cream. If the recipe calls for "whipped cream", stop beating the cream before it becomes completely stiff. This makes it easier to mix the cream with the other ingredients. In summer it is advisable to put the beaters and the bowl in which the cream will be whipped in the refrigerator. The fat content of the cream affects the icecream: a higher fat content will make the cream richer and creamier. Sugar Use castor sugar because this dissolves more readily. You can also use icing sugar, brown sugar or honey. It is best to grind coarse granulated sugar in a blender or food processor. If the sugar content is too low, it will have an adverse effect on the structure and stiffness of the ice-cream. 6
Fruit Fresh fruit makes the tastiest ice-cream which is very nutritious too. However, fruit from a jar or tin is also suitable. Make sure the fruit is well drained before pureing. Summer fruits (e.g. strawberries, raspberries, peaches) are simple to freeze so that you can use fresh fruit all year round. Frozen fruit can be stored for 8 or 9 months in a deep freeze or in the freezer compartment of a yyy or yyyy refrigerator. Uncooked fruits easily discolour when they are pured. To prevent discolouring, sprinkle some lemon juice on the pieces of fruit (apple, banana, pear, plum) before pureing. If you wish to add pieces of fruit to the ice-cream, sprinkle them with some sugar to prevent hard ice crystals from forming inside the pieces of fruit during the freezing process. Alcohol Ice-cream mixtures containing alcohol must be processed somewhat longer. The ice-cream will not become as stiff as ice-cream without alcohol. Syrup If you make sorbet ice-cream frequently, you can prepare the syrup in advance and keep it in a tightly sealed bottle in the refrigerator. To make syrup you need: - a (stainless steel) pan; - a stirring spoon; - for 300 cc (1034 fl. oz) syrup: 200 cc (7 fl. oz.) water and 200 g (7 oz.) fine sugar; - for 450 cc (16 fl. oz.) syrup: 275 cc (10 fl. oz) water and 275 g (10 oz.) fine sugar; - Put the sugar and the water into the pan and stir well. - Put the pan on low heat while stirring constantly to dissolve the sugar. Skim off any froth that forms on the surface. - Boil the sugar mixture for approx. 1 minute. - Take the pan off the heat and allow the syrup to cool. Decorating and serving The quantities serve 4-5 persons, depending on the presentation and the type of ice-cream. You can serve ice-cream in metal or glass coupes, on metal, glass or crystal bowl or on dessert plates. Depending on the type of icecream, you could also use fruit cut in halves and hollowed out, such as melon, pineapple, orange, lemon or grapefruit. 7

It is advisable to chill the coupes, bowls or hollowed-out fruit in the freezer just prior to serving, so that the ice-cream will melt less rapidly when served. Some types of ice-cream (e.g. coffee, mocha and chocolate ice-cream) are less dense than other types. It is best to take these types of icecream out of the Ice-Cream Maker and chill them in the freezer half an hour before serving. You can make ice-cream balls using an icecream scoop. The scoop must be perfectly clean. Dip the scoop in water before scooping out the ice-cream and the balls of ice-cream will be nice and smooth. If you wish to present the ice-cream in a coupe, it is best to put the balls of ice-cream in the freezer for half an hour. This will prevent the ice-cream from melting during the decorating process. Ice-cream lends itself well to combinations with pastry, such as profiteroles, cake, meringues and crpes. Decorate the ice-cream with e.g. whipped cream, beaten egg white, sauces or custard. Mix the whipped cream with some finely chopped nuts before decorating. Take more fruit than indicated by the recipe and use this to decorate the ice-cream. You can also use candied fruit, cocktail cherries or soaked raisins. The taste of the fruit is improved if soaked in a liqueur. The ice-cream can also be combined with a suitable liqueur. Ice-cream can be decorated with chocolate leaves, grated chocolate, nougat, bonbons, shredded coconut or chopped nuts (walnuts, hazelnuts, slivered almonds, pistachio nuts). The ice-cream will look even more festive if you decorate it with one or more wafers, biscuits, macaroons or rolled wafers. Sauces Sauces and syrup add a nice touch to the icecream. There are many different possibilities: sweet sauces, fruit sauces, fruit syrup. There are many types of ready-to-use sauces on the market. But, as is true for ice-cream: home-made sauces are tastier. Sauces can easily be prepared a few days in advance and stored in the refrigerator or freezer.
Hot sauces If you wish to serve a hot sauce, heat it up slowly. It is best to chill the ice-cream thoroughly in the freezer before pouring the hot sauce over the top. The sauces described below can also be served cold. Serve the hot sauce either separately as an accompaniment to the ice-cream, or pour it over the ice-cream just before serving. Cherry sauce - Put the juice of one tin of cherries (stoned) in a pan, together with the grated peel of one orange and one lemon. - Allow the mixture to simmer over a low heat for 10 minutes. - Strain the mixture. - Pour half a tablespoon of lemon juice and one teaspoon of orange juice through a sieve into a bowl and mix one teaspoon of cornflour or potato flour with the juice. - Pour this mixture into the hot cherry juice, stirring constantly. - Allow the mixture to boil for 1 minute. - Add sugar to taste and a tablespoon of kirsch, if desired. - Add the cherries to the sauce just before serving. Chocolate sauce - Break 100 grams (3 oz.) of dark chocolate into pieces. - Heat 125 cc (4 fl. oz.) of water together with the chocolate until the mixture boils, stirring until the chocolate is fully melted. - Add one and a half teaspoons of vanilla sugar. - Allow the sauce to simmer gently for another minute. - After the mixture has cooled, add 50 cc (134 fl. oz.) of whipped cream. Stir well. Cold (fruit) sauces Fresh fruit can be used for these fruit sauces but frozen or tinned fruits can be substituted if desired. - If fresh fruit is used, add the sugar in the ratio of 50-75 grams (134 - 223 oz.) of sugar to 200 grams (7 oz.) of fruit (depending on the type of fruit used). - Press the fruit through a nylon sieve to remove the pips. Cool the fruit sauces before serving. Do not refreeze fruit sauces made from frozen fruits. You can, however, freeze fruit sauces made from fresh fruit.

Children's Party Use bright, cheerful colours to decorate children's ice-cream. Choose flavours that children love. For decoration, use whipped cream or ready to serve vanilla custard, chocolate custard or fruit yoghurt. Decorate the ice-cream with chocolate sprinkles, hundreds-and-thousands, sugar flowers, wafers or small chocolates. The children can make their own flags, drawings and little parasols beforehand. Let the children decorate their own ice-cream with chocolate sprinkles, wafers etc. Some tasty serving suggestions: Banana/vanilla ice-cream/chocolate custard Chocolate milk/chocolate ice-cream/ chopped nuts. Marshmallows/strawberry ice-cream/yoghurt. Slice of cake/vanilla ice-cream/fruit sauce. Crpe/yoghurt/fruit ice-cream/icing sugar. For U.K. only: Fitting a different plug This appliance is fitted with a BS Amp. plug. Should you need to replace the plug, connect the wires as follows: Brown wire to the Live (L) terminal of the new plug. Blue wire to the Neutral (N) terminal of the new plug. Always fit the same value of fuse as that originally supplied with your appliance. Only use BS 1362 approved fuses. As a guide only: Appliances under 700 W can have a 3 Amp. fuse (red) and all others should have a 13 Amp. fuse (brown). When disposing of an old plug (particularly the moulded type which has been cut from the mains cord) always remove the fuse as the plug could be dangerous if ever inserted in a live socket.

Recipes

sss Lemon sorbet juice of an orange 175 cc (fl. oz.) fresh lemon juice 300 cc (fl. oz) syrup (see page 7) egg white Stir the lemon and orange juice through the syrup, mixing thoroughly. Beat the egg white until almost stiff and stir in the mixture. Make sure that all the ingredients are thoroughly mixed. Preparation time: 25 - 35 minutes. sss Kiwi sorbet 250 g (9 oz.) fresh peeled kiwifruit 2 tablespoons lemon juice 150 cc (fl. oz.) syrup (see page 7) Pure the kiwifruit together with the lemon juice and the syrup. Make sure that all the ingredients are thoroughly mixed. Preparation time: 25 - 35 minutes. sss Banana ice-cream 200 g (7 oz.) ripe bananas juice of lemon 75 g (oz.) castor sugar 150 cc (fl. oz.) milk 50 cc (fl. oz.) cream Pure the bananas together with the sugar and lemon juice. Mix the banana pure thoroughly with the cream and the milk. Preparation time: 30 - 35 minutes.
sss Vanilla ice-cream 4 egg yolks 65 g (213 oz.) castor sugar 5 g (16 oz.) vanilla sugar 200 cc (7 fl. oz.) full cream milk 125 cc (4 oz.) cream Put the egg yolks, sugar and vanilla sugar into a bowl. Beat with the mixer until the egg yolks are almost white. Gently heat the milk. Beat the cream through the egg yolk mixture and then add it gradually to the hot milk. When the ingredients are thoroughly mixed, pour the cream into a pan. Heat the mixture at a moderate temperature for about 2 minutes, stirring constantly. Make sure the mixture does not boil. Allow the mixture to cool to refrigerator temperature. Preparation time: 40 - 45 minutes. sss Chocolate ice-cream 1 egg yolk 70 g (2 oz.) castor sugar 15 g ( oz.) cocoa 200 cc (7 fl. oz.) full cream milk 125 cc (4 fl. oz.) cream Beat the egg yolks with the sugar, cocoa and 50 cc of the milk until the cocoa has dissolved, then add the rest of the milk and stir thoroughly. Beat the cream until almost stiff. Add the cocoa mixture to the whipped cream. Make sure that all the ingredients are thoroughly mixed. Preparation time: 40 - 45 minutes.

Basic ice-cream 2 egg yolks 250 cc (9 fl. oz.) full cream milk 150 cc (fl. oz.) cream 75 g (oz.) castor sugar 5 g (16 oz.) vanilla sugar Beat the egg yolks, sugar and vanilla sugar until the mixture is light and frothy. Add the milk, stirring constantly. Whip the cream until it is almost stiff. Combine the whipped cream with the other ingredients, making sure that all the ingredients are thoroughly mixed. Preparation time: 40 - 50 minutes.
Tip: You can add to the chocolate ice-cream mixture e.g. 30 g (1 oz.) coarsely chopped roasted hazelnuts or almonds. Add the selected ingredient to the bowl halfway through the preparation.
sss Mocha ice-cream 1 egg yolk 6 g (15 oz.) instant coffee 70 g (2 oz.) castor sugar 200 cc (7 fl. oz.) full cream milk 150 cc (513 fl. oz.) cream 5 g (16 oz.) vanilla sugar Dissolve the coffee in 1 tablespoon of warm water and allow it to cool. Beat the egg yolks with the sugar, the dissolved coffee and the milk. Whip the cream until it is almost stiff. Combine the coffee mixture with the whipped cream. Make sure that all the ingredients are thoroughly mixed. Preparation time: 40 - 50 minutes.
Tip: You can combine the basic ice-cream mixture with e.g. 30 g (1 oz.) chopped walnuts, hazelnuts, peanuts 40 g (1 oz.) chopped candied fruit 30 g (1 oz.) coarsely chopped dark chocolate or 8 g (14 oz.) cinnamon. Selected ingredients should be added to the mixture halfway through the preparation time, except for cinnamon, which can be mixed with the egg yolks. 9
Tip: You can add to the mocha ice-cream e.g. 40 g chopped white chocolate, butterscotch chocolate or dark chocolate. Add the selected ingredient to the bowl halfway through the preparation.
sss Fruit yoghurt ice-cream 175 g (oz.) fruit, e.g.: bilberries, raspberries or strawberries 80 g (3 oz.) castor sugar 50 cc (fl. oz.) cream 250 cc (9 fl. oz.) yoghurt 2 tablespoons lemon juice Wash the fruit. Pure the fruit with the sugar and lemon juice. Add the fruit mixture to the yoghurt and cream. Make sure that all ingredients are thoroughly mixed. Preparation time: 30 - 40 minutes.
Airy strawberry ice-cream/strawberry mousse 300 g (oz) strawberries 180 cc (6 fl. oz) syrup (See page 7) juice of lemon 2 egg whites (of small eggs) 30 cc (1 fl. oz.) cream Wash the strawberries. Pure them together with the lemon juice and the syrup. Beat the egg whites until almost stiff. Stir the strawberry mixture into the beaten egg whites and then pour in the cream. Make sure that all ingredients are thoroughly mixed. Preparation time: 40 - 50 minutes.

sss sss Strawberry ice-cream 200 g (7 oz.) fresh strawberries 70 g (2 oz.) castor sugar 1 tablespoon lemon juice 1 egg yolk 175 cc (fl. oz.) full cream milk 50 cc (fl. oz.) cream Wash the strawberries. Pure them together with the lemon juice and the milk. Beat the egg yolks with sugar. Whip the cream until almost stiff. Combine the strawberry mixture, the whipped cream and the egg yolks. Make sure that all ingredients are thoroughly mixed. Preparation time: approx. 30 - 40 minutes.
sss Tip: Ice-cream cake Caprice (serves approx. 6 persons) pineapple ice-cream pudding 1 loose-based cake tin, 20-22 cm in diameter greaseproof paper 1 sponge cake 4 pineapple slices 1 tin of mandarins mint leaves if desired First, line the tin with greaseproof paper. Line the bottom of the tin with a round piece of paper and the sides with one long strip of paper. Put the lined tin in the freezer for about half an hour before filling it, so that the ice will not melt when it comes into contact with the tin. To fill the tin: Slice the sponge cake into 2 layers and place one layer on the bottom of the tin. Sprinkle the bottom layer with liqueur if desired. Cover the cake with a layer of ice-cream and then place the second layer of cake on top. Cover the tin with paper. Put the cake in the freezer for about 1 hour (depending on how hard the ice cream is). Before serving, place the serving plate in the refrigerator for a while. You can decorate the cake as desired, with fruits and/or whipped cream. sss Sugar-free ice-cream Makes 4 portions ( 400 ml) 150 cc (fl. oz.) full cream milk 30 cc (1 fl. oz.) cream 30 g (1 oz.) Sionon artificial sweetener (powdery) 1 egg 10 drops vanilla essence Beat the egg with the milk, the artificial sweetener and the vanilla essence until frothy. Whip the cream until almost stiff. Mix the whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly mixed. Preparation time: approx. 30 - 40 minutes. In this sugar-free recipe the amount of carbohydrates (= sugar and starch) per portion is so little that one portion hardly affects the blood sugar level. One portion can therefore be eaten without having to cut out anything from the diabetic diet. If Sionon is not available you may replace it by a comparable powdered sweetening agent. For a proper consistency of the ice-cream you need a powder sweetener which has a volume comparable to that of ordinary sugar. For this reason compact sweeteners (e.g. Aspartame) cannot be used for ice-cream making. Ask your chemist, pharmacist or diecition for advise. Nowadays diabetics can also eat food that has been sweetened with ordinary sugar. However, some guidelines do apply in that case. For further information, we recommend that you consult your G.P. or dietician.
Tip: Instead of strawberries you may use pured blueberries, bilberries, raspberries or blackberries.

Philips Advantage T8 Lamps featuring ALTO II Technology
Ideal for applications requiring maximum light output T8 COLLECTION
ALTO II means 50% less mercury than the original ALTO T8 lamps
Original 2', 3' and 4' T8 lamps featuring ALTO Lamp Technology had 3.5mg of mercury. New 2', 3' and 4' T8 lamps featuring ALTO II Technology have 1.7mg of mercury.
High performance, extra low mercury
Philips Advantage T8 lamps offer high lumen output in an environmentally responsible lamp.
Ultimate system solution High lumens enable multiple system options to maximize energy savings and reduce lighting costs Fully dimmable without burn-in Better for the environment Only 1.7mg of mercury with ALTO II Technology Reduced impact on the environment without sacrificing performance Warranty period: 36 months
Philips Advantage T8 Lamps featuring ALTO II Technology Ordering, Electrical and Technical Data
Product Number Ordering Code F17T8/ADV830/ALTO F17T8/ADV835/ALTO F17T8/ADV841/ALTO F17T8/ADV850/ALTO F25T8/ADV830/ALTO F25T8/ADV835/ALTO F25T8/ADV841/ALTO F25T8/ADV850/ALTO F32T8/ADV830/ALTO F32T8/ADV835/ALTO F32T8/ADV841/ALTO F32T8/ADV850/ALTO Pack. Qty. Color Temp. (Kelvin) Nom. Length (In.) Rated Average Life (hrs)1 12-hr on 12-hr on Ins. Start Prog. Start 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 30,000 36,000 36,000 36,000 36,000 36,000 36,000 36,000 36,000 36,000 36,000 36,000 36,000 Approx. Initial Lumens3100 Design Lumens3000 Lumen Maint. 97% 97% 97% 97% 97% 97% 97% 97% 97% 97% 97% 97%

Watts 32 32

CRI 85 82

* * * * * * * *

E E E E
20483-4 20484-2 20485-9 20487-5 20488-3 20490-9 20495-8 20498-2 13987-3 13988-1 13989-9 13990-7
1) Average life under engineering data with lamps turned off and restarted once every 12 operating hours. 2) Approximate initial lumens.The lamp lumen output is based upon lamp performance after 100 hours of operating life, when the output is measured during operation on a reference ballast under standard laboratory conditions. For expected lamp lumen output, commercial ballast manufacturers can advise the appropriate ballast factor for each of their ballasts when they are informed of the designated lamp.The ballast factor is a multiplier applied to the designated lamp lumen output. 3) Design lumens are the approximate lamp lumen output at 40% of the lamps rated average life.This output is based upon measurements obtained during lamp operation on a reference ballast under standard laboratory conditions. * Its anticipated that lamp will be available Quarter 1, 2008. E Lamp meets US Federal Minimum Efciency Standards. This lamp is better for the environment because of its reduced mercury content. All Philips ALTO II lamps give you end-of-life options which can simplify and reduce your lamp disposal costs depending on your state and local regulations.
Philips Advantage T8 32W Systems vs. Standard T8 32W Systems
Energy Savings: 2 Lamp vs. 2 Lamp System
Electronic Ballast Standard T8 Reduced Light Output T8 Ballast Factor 0.87 0.75 No. of Stan.T8 Adv.T8 System System Lamps Lumens Lumens Watts Lumens Savings* 2800 4725 $2.80/yr
Energy Savings: 2 Lamp vs. 3 Lamp System
Electronic Ballast Standard T8 High Light Output T8 Ballast Factor 0.87 1.20 No. of Stan.T8 Adv.T8 System System Lamps Lumens Lumens Watts Lumens Savings** 2800 7440 $4.00/yr
When you combine Advantage T8 lamps with reduced light output electronic ballasts, you get these results: Produce comparable light output Save 7 system watts vs. standard T8 system Save $2.80 per fixture per year
* Energy savings based on difference between system watts (7) x hours (4000) x kWh rate ($.10)
When you combine Advantage T8 lamps with increased light output Ballasts, a 2 lamp Advantage T8 system vs. a 3 lamp standard T8 system will: Produce comparable light output Save 10 system watts Save $4.00 per fixture per year Save lighting installation costs (lamps, ballasts, fixtures and labor)
** Energy savings based on difference between system watts (10) x hours (4000) x kWh rate ($.10)

97% Lumen Maintenance

Philips Advantage T8 Lamps

Rated Average Life

Instant Start Ballast Programmed Start Ballast
BASED ON 3 HOURS PER START 4

24,000 30,000

Light Output (%)
BASED ON 12 HOURS PER START 1

30,000 36,000

90% 0 5,000 10,000 15,000 20,000 25,000 30,000 35,000 40,10,000 20,000 30,000 40,000 50,000

Lamp Operating Hours

Rated Average Life in Hours
4) Average life under specied test conditions with lamps turned off and restarted no more frequently than once every 3 operating hours. Lamp life is appreciably longer if lamps are started less frequently.

Specifications are subject to change without notice. 2007 Philips Lighting Company. All rights reserved. Printed in USA 06/07 P-5369-I www. philips.com
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A Division of Philips Electronics North America Corporation
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A Division of Philips Electronics Ltd.
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