User manual PHILIPS HR2300

[. . . ] The cooling container can be brought to operating temperature in a (deep)freezer or in the freezer compartment of yyy or yyyy fridge. 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. [. . . ] Some recipes require you to add the ingredients to milk which is just below boiling point. You can make the mixture smooth and suitable for processing again by mixing in a blender or food processor for one minute. (100 cc) of very cold cream and let the mixture cool down quickly, while beating constantly. If the recipe calls for "whipped cream", stop beating the cream before it becomes completely stiff. 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. 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. Fresh fruit makes the tastiest ice-cream which is very nutritious too. 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. To prevent discolouring, sprinkle some lemon juice on the pieces of fruit (apple, banana, pear, plum) before puréeing. 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. 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 (103/4 fl. ) 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. 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. 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. 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. Dip the scoop in water before scooping out the ice-cream and the balls of ice-cream will be nice and smooth. [. . . ] ) 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. 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. [. . . ]