FREEZING OF THE VAT
*
Only put the vat in the freezer, first remove the cover and its motor
block and the blade.
*
Put the vat in the freezer *** or **** (-
18
°C) for at least
12
hours.
The vat must be stored vertically for a good distribution of the
freezing liquid.
*
Take out the vat at the last moment once your preparation is
ready and refrigerated.
*
To check to see whether your vat is properly frozen, shake it.
It should not make any noise.
BASIC PREPARATION
*
Choose a recipe and follow the instructions.
*
Refrigerate the preparation before putting it in the frozen vat.
*
It takes the preparation about
30
to
40
minutes to set.
*
NB: the use of alcohol in your preparation can slow down
thesetting.Itisbettertouseconcentratesorflavorings
toflavoryourpreparation.
If you nonetheless want to add a little alcohol to your preparation,
do it once the preparation has solidified somewhat, through the
opening on the cover.
*
NB: an excessive proportion of sugar or fat can also slow
down the setting of the ice cream.
*
Ice creams and sorbets that contain raw or partially cooked
eggs must not be served to young children, pregnant women,
elderly people or people who are fragile.
USE OF THE UNIT
*
Take the vat out of freezer. Warning: do not touch the inside of
the frozen vat with your fingers if they are wet because they can
stick to the metal. Use a dry cloth.
*
Put the blade in place.
*
Lock in the cover with motor block on the vat.
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2018 12 03 LAGRANGE notice sorbetieres type 409 S401320-V2.indd 36
03/12/2018 16:39
