Sunbeam Gelateria GL8200 Instruction Booklet

Text of Sunbeam Gelateria GL8200 User Guide:

• Sunbeam Gelateria GL8200, 16 Low Fat Makes approx. Vanilla Ice-cream 750ml (630g) 1½ teaspoons gelatine 2 tablespoons boiling water 400ml skim milk 100ml thickened light cream 18% milk fat ¼ cup (55g) caster sugar 2 teaspoons vanilla essence 1. Mix gelatine with boiling water and sir until dissolved. 2. Combine milk, cream, sugar and vanilla in a saucepan. Bring the mixture to simmering point over low heat; stirring occasionally until sugar dissolves. 3. Remove from heat and add the gelatine mixture; mix well. 4. Refrigerate un

• Sunbeam Gelateria GL8200, 14 Heading Recipes (continued) Variations to basic vanilla ice-cream 2: Coffee Ice-cream Makes 850ml 1 quantity basic vanilla ice-cream 2 60ml strong fresh espresso 1. Follow steps 1-7 for basic vanilla ice- cream 2, on page 13. Heating the coffee with the cream and milk. 2. Omit vanilla bean. Mango Ice-cream Makes approx. 1 litre 1 quantity basic vanilla ice-cream 2 300g fresh or frozen mango flesh, pureed 1. Follow steps 1-7 for basic vanilla ice- cream 2, on page 13. Omit vanilla bean. 2. Once custard is cold, stir through mango puree and chill until ready to churn. Strawberry Ice-cream Makes approx. 1 litre 1 quantity basic vanilla ice-cream 2 500g straw

• Sunbeam Gelateria GL8200, 11 Care and Cleaning • Always turn the power off and remove the plug from the power outlet after use and before cleaning. • Transparent lid with pouring hole and paddle may be placed on the top shelf of the dishwasher. Plastic screw may be placed in the cutlery tray of the dishwasher. • The removable aluminium cylinder should be washed in warm soapy water, rinsed well and dried thoroughly. • The fixed stainless steel cylinder should be cleaned using a damp cloth to remove the salt water solution and then dried thoroughly

• 18 Vegan Ice-cream Makes approx 1 litre 300g firm silken tofu 2 cups (500 ml) Soya milk or Rice milk 1 /3 cup maple syrup or brown rice syrup 2 teaspoons vanilla essence 1. Combine all ingredients in a food processor or blender. Process until thoroughly combined and smooth. 2. Refrigerate mixture until completely chilled. 3. Position the Automatic Ice-Cream Maker

• Sunbeam Gelateria GL8200, Should you experience any difficulties with your appliance, please contact our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below. Upon receipt of your claim, Sunbeam will seek to resolve your difficulties or, if the appliance is defective, advise you on how to arrange for it to be repaired. Your Sunbeam 12 Month REPAIR Guarantee naturally does not cover misuse or improper handling, and normal wear and tear. Similarly, your 12 Month REPAIR Guarantee does not cover freight or any other costs incurred in making a claim. It will be

• Sunbeam Gelateria GL8200, 21 Sorbet A delicious dairy and fat free dessert which is a perfect way to finish off a meal or enjoy as a treat on a hot day! Sorbets have a sugar syrup base. Sugar Syrup makes 1 ½ cups 1 cup (250ml) water 1 cup (220g) caster sugar 1. Place the water and sugar in a small saucepan. 2. Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes. Remove from heat and allow to cool at room temperature before refrigerating for a few hours or until cold. Mixed Berry Sorbet Makes approx. 750ml 500g frozen mixed berries, thawed 1½ tablespoons lime juice 1 quantity sugar syrup 1. Place thawed berries and their juices in a food processor

• Sunbeam Gelateria GL8200, 9 • The time taken to make a frozen dessert will depend on the ambient temperature of a room, the appliance and the temperature of the ingredients added to the removable cylinder. As a general rule, the cooler these elements, the faster the frozen dessert making process. The ice-cream making process generally takes between 25-55 minutes. • When following recipes that require the mixture to be pre-cooked, it is best to prepare the mixture a day in advance. This will allow the mixture sufficient time to cool and expand. • When preparing dessert mixtures that do not require pr

• Sunbeam Gelateria GL8200, 22 Frozen Yogurt Vanilla Frozen Yogurt Makes approx 1 litre 550g vanilla yogurt 260ml milk 135g caster sugar ½ teaspoon vanilla extract 1. Whisk ingredients together in a large jug. 2. Refrigerate for 1 hour or until well chilled. 3. Position the Automatic Ice-cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 4. Mixture will be ready once the paddle starts to rotate in the other direction or has thickened, this will take about 35 minutes. Mango Swirl Frozen Yogurt Makes approx 1 litre 400g mango flesh, fresh or frozen 375g low fat vanilla yogurt 175ml low fat milk 90g caster sugar 1.

• Sunbeam Gelateria GL8200, 5 HeadingBefore using your Gelateria Important: Place the Gelateria upright on a flat surface for at least 12 hours before using it for the first time, to allow the oil contained in the compressor to settle. The same procedure should be followed in the event that the ice-cream maker has been accidentally placed in a non-upright position. 1. Before use, thoroughly wash all parts that will come into contact with the ice- cream. The fixed stainless steel cylinder should be cleaned using a damp cloth and dried thoroughly. The removable cylinder, transparent lid with pou

• Sunbeam Gelateria GL8200, 20 Recipes (continued) Custard Based Gelato Gelato Custard base Makes approx. 950ml 2 cups (500ml) milk ½ cup (125ml) light cream 5 egg yolks ½ cup (110g) caster sugar 1. Combine milk and cream in a saucepan. Bring the mixture to simmering point over low heat. 2. Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy. 3. Gradually whisk in hot milk mixture into yolk mixture until well combined. 4. Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spo

• Contents Important instructions – retain for future use. 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

• Sunbeam Gelateria GL8200, 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 that the chilling system is operating. LED timer

• 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

• Sunbeam Gelateria GL8200, 17 Reduced Fat Basic Vanilla Makes approx Ice-cream 1 litre (1000g) This recipe is 40% less fat than our original Basic Vanilla Ice-cream 1 recipe on page 12. 1 cup (250ml) skim milk 2 cups (500ml) thickened light cream 18% milk fat 1 vanilla bean, seeds scraped* 5 egg yolks ½ cup (110g) caster sugar 1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. Scrape out the seeds; add the pod and the seeds to the saucepan. Bring the mixture to simmering point over low heat. 2. Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy. 3. Gradually whisk in hot milk mixture into yolk mixture until

• Sunbeam Gelateria GL8200, 12 HeadingRecipes Basic Vanilla Ice-cream 1 Makes 1 litre 1 cup (250ml) milk 2 cups (500ml) thickened cream 1 vanilla bean, seeds scraped* 5 egg yolks ½ cup (110g) caster sugar 1. Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. Scrape out the seeds; add the pod and the seeds to the saucepan. Bring the mixture to simmering point over low heat. 2. Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy. 3. Gradually whisk in hot milk mixture into yolk mixture until well combined. 4. Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back

• Sunbeam Gelateria GL8200, HeadingUsing your Gelateria 1. Position the Ice-Cream Maker on a dry, level surface, ensuring that the ventilation slots on either side of the appliance are not obstructed. 2. Ensure your Ice-Cream Maker is unplugged from the power outlet before fitting the connecting parts. 3. Pour a solution of salt and water into the fixed stainless steel cylinder, using 1 tablespoon (20ml) water and a teaspoon (5g) salt. NOTE: The salt solution is recommended in order to facilitate the transfer of freezing t

• Sunbeam Gelateria GL8200, SAFETY PRECAUTIONS FOR YOUR SUNBEAM GELATERIA, AUTOMATIC ICE-CREAM MAKER. • Do not immerse the paddle motor in water or any other liquid. • Always operate on a flat surface. • Always store the Ice-Cream Maker in an upright position. • Ensure that the ventilation slots on either side of the appliance are not obstructed. 1 Sunbeam’s Safety Precautions If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Servic

• Sunbeam Gelateria GL8200, 7 Heading 8. Plug the power cord into a 230-240 volt power outlet and turn the power on. 9. Turn the chill switch on. The indicator light shows that the chilling system is operating. Wait 5 minutes to allow the appliance to chill. NOTE: The LED timer can be used to time 5 minutes. Ensure the paddle motor button is not depressed. IMPORTANT: Do not turn off the chill switch until after the ice-cream is ready. If the switch is turned off, the chilling process automatically ceases, jeopardising the success of the ice-cream. When the chill switch is turned on again, there will be a 5 minute delay before the chilling process will recommence.

• Sunbeam Gelateria GL8200, 10 Tips to making custard based ice-cream A traditional creamy ice-cream is made from a custard base. Here are some steps to help you achieve perfect custard every time. • Make sure the eggs are fresh and are at room temperature. • Have your ingredients measured out and ready so that you are not leaving anything waiting. • Using a wire whisk or electric hand mixer, beat the egg yolks and sugar in a large deep bowl for about 3-4 minutes or until light and creamy. The colour will go quite light. • Place the milk/cream required for the recipe in a saucepan.

• Sunbeam Gelateria GL8200, 15 Heading Recipes (continued) Variations to quick mix vanilla ice-cream: Choc-Nut Praline Ice-cream Makes approx. 1.25 litres 1 quantity quick mix vanilla ice-cream 1 cup (220g) caster sugar ½ cup (125ml) water ½ cup (100g) dark chocolate, chopped finely ¼ cup (35gm) toasted flaked almonds 1. Follow steps 1-4 for quick mix vanilla ice-cream on page 14. 2. Meanwhile, combine sugar and water in a small heavy-based saucepan; stir over low heat until sugar dissolves. Increase heat; boil, uncovered, without stirring, about 10 minutes or until syrup is a deep golden colour. 3.

• 8 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 in the cylinder for longer than 10 minutes wil

• Sunbeam Gelateria GL8200, 4 Features of your Gelateria (continued) LED timer display Set time - The preselected time for churning a mixture is displayed on the left side of the panel in red and remains constant throughout the churning process. This set time can be increased with increments of 5 minutes until a maximum of 60 minutes is reached. In the event that additional time is required above 60 minutes, the appliance will reset to 5 minutes. Set time will flash to indicate that the timer has not yet started. Remaining time - the remaining time for churning a mixtur

• Sunbeam Gelateria GL8200, 19 Recipes (continued) Green Tea Gelato Makes approx 700ml 1 quantity sugar syrup 2 teaspoons green tea powder 1 cup (250ml) thickened cream 1. Follow steps 1-2 for sugar syrup, on page 18. Remove from heat and whisk through green tea powder. 2. Strain mixture through a fine sieve. Refrigerate for several hours or overnight. 3. Whisk together the green tea syrup and cream in a jug. 4. Position the Automatic Ice-cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole. 5. Mixture will be ready once

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