Sunbeam GL8200の取扱説明書

デバイスSunbeam GL8200の取扱説明書

デバイス: Sunbeam GL8200
カテゴリ: 自家製アイスクリーム
メーカー: Sunbeam
サイズ: 0.95 MB
追加した日付: 9/26/2014
ページ数: 28
説明書を印刷

ダウンロード

使い方は?

私たちの目的は、皆様方にデバイスSunbeam GL8200の取扱説明書に含まれたコンテンツを可能な限り早く提供することです。オンラインプレビューを使用すると、Sunbeam GL8200に関してあなたが抱えている問題に対する解決策の内容が素早く表示されます。

便宜上

説明書Sunbeam GL8200をこちらのサイトで閲覧するのに不都合がある場合は、2つの解決策があります:

  • フルスクリーン表示 – 説明書を(お使いのコンピュータにダウンロードすることなく)便利に表示させるには、フルスクリーン表示モードをご使用ください。説明書Sunbeam GL8200のフルスクリーン表示を起動するには、全画面表示ボタンを押してください。
  • コンピュータにダウンロード - Sunbeam GL8200の説明書をお使いのコンピュータにダウンロードし、ご自身のコレクションに加えることもできます。デバイス上のスペースを無駄にしたくない場合は、いつでもManualsBaseサイトでダウンロードすることもできます。
Sunbeam GL8200 取扱説明書 - Online PDF
Advertisement
« Page 1 of 28 »
Advertisement
印刷版

多くの人々は画面表示ではなく印刷された説明書を読むほうを好みます。説明書を印刷するオプションも提供されており、上記のリンクをクリックすることによりそれを利用できます - 説明書を印刷。説明書Sunbeam GL8200を全部印刷する必要はなく、選択したページだけを印刷できます。紙を節約しましょう。

要旨

次のページにある説明書Sunbeam GL8200の内容のプレビューは、以下にあります。次のページにある説明書の内容をすぐに表示したい場合は、こちらをご利用ください。

内容要旨
ページ1に含まれる内容の要旨

®
Gelateria
Automatic Ice-Cream Maker
Instruction Booklet
GL8200
Please read these instructions carefully
and retain for future reference.

ページ2に含まれる内容の要旨

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.

ページ3に含まれる内容の要旨

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

ページ4に含まれる内容の要旨

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

ページ5に含まれる内容の要旨

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

ページ6に含まれる内容の要旨

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

ページ7に含まれる内容の要旨

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

ページ8に含まれる内容の要旨

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

ページ9に含まれる内容の要旨

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

ページ10に含まれる内容の要旨

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.

ページ11に含まれる内容の要旨

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

ページ12に含まれる内容の要旨

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

ページ13に含まれる内容の要旨

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

ページ14に含まれる内容の要旨

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

ページ15に含まれる内容の要旨

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

ページ16に含まれる内容の要旨

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

ページ17に含まれる内容の要旨

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

ページ18に含まれる内容の要旨

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

ページ19に含まれる内容の要旨

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

ページ20に含まれる内容の要旨

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


類似の説明書
# 取扱説明書 カテゴリ ダウンロード
1 Sunbeam 4742 取扱説明書 自家製アイスクリーム 5
2 Sunbeam 4743 取扱説明書 自家製アイスクリーム 2
3 Sunbeam GL5500 取扱説明書 自家製アイスクリーム 3
4 Sunbeam GL8200 取扱説明書 自家製アイスクリーム 2
5 Sunbeam 4744 取扱説明書 自家製アイスクリーム 3
6 Sony BRAVIA KDL-40SL130 取扱説明書 自家製アイスクリーム 3
7 Sony BRAVIA KDL-32SL130 取扱説明書 自家製アイスクリーム 4
8 Sony BRAVIA KDL-46S3000 取扱説明書 自家製アイスクリーム 16
9 Sony RM-AX4000A 取扱説明書 自家製アイスクリーム 0
10 Sony BRAVIA KDL-40S3000 取扱説明書 自家製アイスクリーム 18
11 Sony RM-AX4000 取扱説明書 自家製アイスクリーム 9
12 Sony BRAVIA KDL-32S3000 取扱説明書 自家製アイスクリーム 2
13 ADIC 2.6 取扱説明書 自家製アイスクリーム 0
14 ADIC 4.3 取扱説明書 自家製アイスクリーム 0
15 ADIC 601354 取扱説明書 自家製アイスクリーム 0