GVS 13A - Kitchen appliance MOULINEX - Free user manual and instructions

Brand	MOULINEX
Model	GVS 13A
Category	Kitchen appliance
Product type	Ice cream maker
Power supply	220-240 V, 50 Hz
Maximum sorbet capacity	1 kg
Maximum ice cream capacity	1 liter
Functions	Preparation of ice cream, sorbets, frozen yogurt
Preparation time	20 to 40 minutes depending on recipe
Motor	With automatic reverse rotation
Refrigerating bowl	Double-walled, to be frozen before use
Dishwasher-safe parts	Lid and paddle (top rack)
Cleaning the bowl and rings	By hand with lukewarm water, not hot water
Cleaning the motor unit	With a damp cloth, do not immerse
Safety	Automatic shut-off in case of overheating, lid lock
Included accessories	Paddle, lid, upper ring, lower ring, motor unit
Materials	Plastic, metal (double-walled refrigerating bowl)

Frequently Asked Questions - GVS 13A MOULINEX

How to prepare the refrigerating bowl before use?

The bowl must be placed empty and dry in the freezer at -18°C for at least 24 hours. Make sure it is perfectly dry inside and out.

What is the maximum amount of mixture to pour?

Do not exceed 1 kg for sorbets or 1 liter for ice creams, due to volume increase during preparation.

Can a hot mixture be poured into the ice cream maker?

No, the mixture must first be cooled in the refrigerator for at least 12 hours before pouring it into the refrigerating bowl.

How to know when the ice cream is ready?

Preparation takes between 20 and 40 minutes. The motor reverses rotation when the mass becomes too compact. If this repeats continuously, the ice cream is ready. On the GVS2 model, a beep sounds.

What to do if the appliance stops during operation?

This is normal in case of motor overheating. Press the on/off switch, let it cool for a few minutes, then restart. Avoid running the appliance for too long or with ingredients that are too hard.

Can the parts be washed in the dishwasher?

Only the lid (without the motor unit) and the paddle can go in the top rack of the dishwasher. The bowl and rings must be washed by hand with lukewarm water.

Can metal utensils be used to remove the ice cream?

No, use only a wooden or plastic spatula to avoid damaging the refrigerating bowl. The GVS2 model comes with a suitable spatula.

How to store the prepared ice cream?

You can keep it in the refrigerating bowl before serving, or place it in another food container with lid in the freezer. The refrigerating bowl is not designed for long-term storage.

Can a second batch be prepared immediately?

Wash the bowl with lukewarm water, dry it thoroughly, and place it back in the freezer for 4 to 6 hours before making another batch.

What types of recipes can be made?

You can make vanilla, chocolate, coconut, rum-raisin ice cream, orange sorbets, frozen yogurt and many others. The manual provides several detailed recipes.

USER MANUAL GVS 13A MOULINEX

GLACE AU YOGOURT ET AU CITRON

BEREIDING VAN (YOGHURT)IJS EN SORBETS

Thank you for choosing an ice-cream maker from the KRUPS range to help make delicious ice-creams and sorbets.

SAFETY RECOMMENDATIONS

• Read the instructions for use carefully before using your appliance for the first time: the manufacturer does not accept responsibility for use that does not comply with the instructions.
  ■ For your safety, this appliance conforms with applicable standards and regulations (Directives on low voltage, electromagnetic compatibility, materials in contact with foodstuffs, environment, etc.)
  This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capacities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.
  Before plugging the appliance in, make sure that the power it uses corresponds to your electrical supply system and that the outlet is earthed.
  Any error in the electrical connection will negate your guarantee.
• Do not place the appliance on a hot surface (a hot-plate, for example) or leave it near an open flame.
• Do not heat the cooling bowl to a temperature of more than 40^ . Do not put in a dishwasher, oven or microwave oven and do not fill with a hot liquid.
• Unplug from the mains power supply if the appliance fails during operation and each time you open the lid.
  Never put your fingers or a utensil in the filling hole.
• Your appliance is designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.
  Unplug the appliance when you have finished using it and when you clean it.
• Do not use the appliance if it is not working properly or if it has been damaged. If this occurs, contact an authorised service centre.
  All interventions other than cleaning and everyday maintenance by the customer must be performed by an authorised service centre.
• Do not use the appliance if the power cord or plug is damaged. The power cord must be replaced by an authorised centre to prevent any danger.
• Do not immerse the appliance, power cord or plug in water or any other liquid.

English

■ Do not leave the power cord within reach of children.
The power cord must never be close to or in contact with the hot parts of your appliance, near a source of heat or over a sharp edge.
■ For your safety, only use the manufacturer's accessories and spare parts designed for your appliance.
- Do not pull on the cord to unplug the appliance.
All appliances are subject to strict quality control procedures. These include actual usage tests on randomly selected appliances, which would explain any traces of use.
This appliance is intended to be used only in the household. It is not intended to be used in the following applications, and the guarantee will not apply for:

• staff kitchen areas in shops, offices and other working environments;
  -farm houses;
• by clients in hotels, motels and other residential type environments;
• bed and breakfast type environments.

SAVE THESE INSTRUCTIONS

DESCRIPTION

A Motor unit with ON/OFF indicator
B Lid
C Paddle
D Upper ring
E Cooling bowl
F Lower ring
G Flexible lid (on model GVS2)
H Spatula (on model GVS2)

DISASSEMBLY INSTRUCTIONS FOR CLEANING AND BEFORE FIRST USE

Turn the lid anti-clockwise to unlock it then lift it out (Fig. 1). Remove the motor unit located under the bowl and set it aside.
Disassemble the upper ring by pushing or pressing on one of the levers on the handle (Fig. 2). Remove the upper ring with your other hand.

English

Disassemble the lower ring by pushing or pressing on BOTH levers of the handle, and pressing downwards (Fig. 3).
Clean all the parts in accordance with the following instructions.

Cleaning before first use

Before using the ice-cream maker, clean it to eliminate any residues from manufacturing.
■ Never immerse the motor unit in water. Just clean it with a moist cloth.
Clean the cooling bowl, lid, rings and paddle with warm water. On model Ref. GVS2, you can also clean the spatula and flexible lid in warm water.
NEVER CLEAN parts with abrasive or harsh products. You could damage them.
Carefully dry all parts before use.

PREPARED ICE CREAM, ICED YOGHURTS AND SORBETS

• Remove the rings from the cooling bowl. Make certain that the bowl is perfectly dry inside and out before leaving the empty bowl to cool for at least 24 hours in a freezer at a temperature of -18^ or colder. The freezing time may be longer in a combination refrigerator/freezer. Make sure the bowl is upright to ensure an even distribution of the liquid between the walls when it freezes.
  Prepare the ice cream mix (see recipes section). First cool the mixture in the refrigerator for at least 12 hours if it has been heated during preparation.
  ■ As the mix will increase in volume during preparation, do not exceed 1 Kg of mix for sorbets and 1 litre for ice creams (Fig. 8).
• Make certain the appliance is unplugged and start assembling the components. When removing the bowl from the freezer, take care to protect your hands to prevent freezer burn.

a) Assemble the lower ring (you should hear a clicking noise as it snaps into place). Then fit the upper ring onto the cooling bowl. Make certain they are correctly secured (Fig. 4).
b) Secure the motor unit to the lid and slot the paddle into the motor unit (Fig. 5). Make certain the motor unit is securely attached.
c) Place the lid (with the motor unit and the paddle) on the bowl and turn clockwise to lock it (Fig. 6). Make certain that the 4 locks are properly engaged.

• Connect the ice cream maker and run it immediately to avoid the paddle freezing onto the extremely cold bowl. The light will come on.
  Always pour the preparation into the ice-cream maker through the filling hole (Fig. 7). If you wish to add in other ingredients as the mix freezes, pour them in through the hole slowly with the paddle running.
  Once you have obtained the desired consistency, turn off the appliance and unplug it. It will take between 20 and 40 minutes to make the preparation according to the recipe, the quantity of ice cream and initial temperature of the ingredients.
• When the ice cream or sorbet starts to melt at the sides of the bowl or on the surface, it is ready. So as not to put strain on the motor, the appliance will change the direction of rotation when the mix becomes too compact. If this occurs repeatedly, this means the ice cream preparation is ready. Press the ON/OFF button to turn the appliance off. The light will go off.

Model GVS2

Model GVS2 is equipped with a digital display and supplied with a spatula and flexible lid. The LCD display indicates that the ice cream preparation is in progress; a beep sounds and it switches off automatically when the ice cream is ready. Press the ON/OFF switch. The light will go off. Unplug the appliance.

• Remove the lid, raising the motor unit slightly and turn anti-clockwise. Remove the paddle. Disassemble the motor unit pressing down on the 2 marks on the sides (Fig. 9).
  Using metal utensils could damage the cooling bowl. Only use a wooden or plastic spatula to remove the ice cream. If you have model Ref. GVS2, use the spatula provided with the product.
  The ice cream can be kept in the cooling bowl before serving or transferred to a storage container with a lid and placed in the freezer for a few minutes to harden. On the GVS2 model, remove the rings and place the soft lid on the cooling bowl. ATTENTION! The cooling bowl is not suitable for storing the ice cream for a long time in the freezer as it will become too hard. To store the ice cream, transfer to a storage container with a lid.

English

SAFETY FEATURES

The product is equipped with a safety device that stops the appliance automatically if it overheats. Overheating may occur if the recipe you are preparing is very thick or if the ice-cream maker runs for too long or if the ingredients added (e.g. walnuts, etc.) are not chopped finely enough. To start the ice-cream maker again, press the ON/OFF button and let it cool down. After a few minutes you can start it up again.
- Do not run the ice-cream maker longer than necessary.

CAUTION:

Do not run the ice cream maker inside the freezer or the refrigerator.

STORING & SERVING

Ice-cream and sorbet tastes best when freshly made, and will lose its texture and fresh flavour if kept too long.
It is normal for homemade ice cream to harden on storage and the texture is different from the original soft, spoonable consistency. To make serving stored ice cream easier, remove from the freezer about 5-10 minutes beforehand and store in the refrigerator to allow it to soften slightly. Remember sorbets defrost quicker than ice-cream.
Defrosted or partially defrosted ice cream must never be re-frozen.
Ice cream or sorbet that contains raw or partially cooked eggs should not be given to young children, pregnant women, the elderly or people who are generally unwell.

MAKING SECOND BATCH OF ICE-CREAM OR SORBET

• Wash the bowl in warm water and dry thoroughly. Do not use very hot or boiling water as the sudden temperature change could damage the bowl. Return to the freezer. The bowl will be partially chilled, so it will require less time in the freezer, about 4-6 hours.

CLEANING INSTRUCTIONS

Disassemble the appliance.
- Only the lid (without the motor unit) and the paddle can be washed in the upper rack of the dishwasher.

On model GVS2, the spatula and flexible lid can also be washed in the dishwasher.

The bowl and rings can be cleaned in warm washing up water (do not use hot water).
The motor unit must not be washed in the dishwasher. Just wipe it with a moist cloth.
Never clean the parts with abrasive products, as this could damage them.
- Dry the bowl thoroughly before putting it back in the freezer (without the rings).

ENVIRONMENT PROTECTION FIRST !

(i) Your appliance contains valuable materials which can be recovered or recycled.
Leave it at a local civic waste collection point.

HELPLINE

If you have any problems or queries please call our Helpline:

0845 330 6460 - UK

[phone] - ROI

or consult our website: www.krups.co.uk

HINTS AND SUGGESTIONS

Ice cream preparations containing a high proportion of sugar, fats or alcohol may require more time to freeze or may even not stiffen.
■ Only add alcohol once the ice-cream maker is running and the preparation is already half frozen.
We advise you to prepare the ingredients before taking the bowl out of the freezer so that the bowl will be as cold as possible on start-up.

English

• On start-up, any preparation poured into the cooling bowl must be liquid. Do not use stiff ingredients like whipped cream or already frozen liquids to prepare the ice cream.
  Plan your ice-cream or sorbet making the previous day. Some recipes require the ingredients to be chilled for a minimum of 12 hours in the refrigerator, before transferring to the ice-cream maker for freezing.
  Some recipes require the milk to be heated to just below boiling point, then it is whisked into the beaten eggs and sugar, similar to making homemade custard. The mixture is then returned to the heat, stirring constantly, until it thickens slightly and forms a film over the back of a wooden spoon. Do not let it boil or the mixture will separate. If the mixture curdles at any stage during preparation it can be processed in a blender or food processor for one minute, to make it smooth.
• When making ice cream hygiene is of the utmost importance. Make sure that the ice cream maker is thoroughly clean, especially the parts that come in contact with the mixture, and all the equipment and utensils used when preparing the mixture. Always use fresh ingredients that are within there best before date, especially eggs, milk and cream.
• Add additional ingredients like chopped chocolate or chocolate chips, finely chopped nuts, raisins, through the lid aperture halfway through preparation when the mixture just starts to freeze. If the pieces are too large they may obstruct the paddle from turning.

RECIPES

VANILLA ICE CREAM

250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs, 450 ml whipping cream (35% fat content), 1 teaspoon vanilla extract.

Gently heat the milk in a small saucepan until hot but not boling. Meanwhile beat the eggs and sugar in a jug using a whisk.
Slowly pour the hot milk onto the egg and sugar mixture while stirring.
Pour the mixture in the saucepan and heat gently, without boiling, stirring constantly until it thickens slightly and coats the back of a spoon.
■ Allow to cool at room temperature, then add the unwhipped cream and vanilla extract and mix.
Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.

Variations:

Dissolve 2 teaspoons of instant coffee in the hot milk.
Replace the vanilla with 2 teaspoons of mint syrup (type used for cocktails).

CHOCOLATE ICE CREAM

250 ml full cream milk (3.5% fat), 100 g caster sugar, 25 g unsweetend cocoa powder, 1 medium egg, 450 ml whipping cream (35% fat content), 1 teaspoon vanilla extract.

Beat the eggs and sugar in a bowl, then whisk in the milk.
Pour the mixture into a saucepan and heat gently, without boiling, stirring constantly until it thickens slightly and coats the back of a spoon.
Sprinkle in the cocoa powder stirring all the while until the mix becomes smooth. Sieve or process in a blender to remove any lumps.
Allow to cool at room temperature.
Stir in the unwhipped cream and vanilla extract.
Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.

COCONUT ICE CREAM

250 ml full-cream milk (3.5% fat), 150 g caster sugar, 2 medium eggs, 450 ml whipping cream (35% fat), 40 g dessicated coconut, 1/2 teaspoon vanilla extract

Beat the eggs and sugar in a bowl, then whisk in the milk.
Pour the mixture into a saucepan and heat gently, without boiling, stirring constantly until it thickens slightly and coats the back of a spoon.
■ Allow to cool at room temperature and stir in the coconut, unwhipped cream and vanilla.
Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.

RUM AND RAISIN ICE CREAM

120 g raisins, 100 ml rum. (Pour the rum onto the raisins and leave to stand overnight.) 250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs, 450 ml whipping cream (35% fat content).

Gently heat the milk in a small saucepan until hot but not boling. Meanwhile beat the eggs and sugar in a jug using a whisk.
Slowly pour the hot milk onto the egg and sugar mixture while stirring.
Pour the mixture in the saucepan and heat gently, without boiling, stirring constantly until it thickens slightly and coats the back of a spoon.
Allow to cool at room temperature.
Mix in the unwhipped cream and put into the refrigerator for at least 12 hours before preparing in the ice cream maker.
■ When running the ice cream machine, add the drained rum-soaked raisins when the mixture just starts to freeze.

English

TART LEMON AND YOGHURT ICE CREAM

300 g natural yoghurt, 3 tablespoons (45 ml) of double cream (42% fat), 200 gcaster sugar, 250 ml lemon juice (about 6 lemons).

Thoroughly mix the yoghurt, cream and sugar until the sugar has been completely dissolved.
Add the lemon juice while stirring.
Prepare in the ice cream maker and transfer to a sealed container and freeze for at least 2 hours to firm up.

YOGHURT AND RED-BERRY ICE CREAM

100 g strawberries, 100 g raspberries 100 g blueberries, 250 g natural yoghurt, 110 g caster sugar.

• Rinse the red fruits and use a blender to make them into a puree. Sieve to remove pips, if desired.
• Mix the sugar and yoghurt in a bowl until the sugar has been completely dissolved.
  Add the fruit puree and mix well.
  Prepare in the ice cream maker and transfer to a sealed container and freeze for at least 2 hours to firm up.

LOW FAT STRAWBERRY ICE CREAM

400 g strawberries, 3 egg yolks, 100 g caster sugar, 200 ml buttermilk.

Rinse the strawberries and use a blender to make them into a puree.
Gently heat the egg yolks with two tablespoons of strawberry puree in a small saucepan until the mix thickens.
- Place the egg mixture into a cold jug, add the reminder of the strawberry puree and mix until smooth.
Then stir in the sugar and buttermilk.
Put in the refrigerator to cool for at least 12 hours before preparing in the ice cream maker.

ORANGE SORBET

300 g sugar, 300 ml water, 400 ml carton orange juice.

Mix the water and sugar in a saucepan, stir over a low heat until the sugar dissolves then bring to the boil for 10 minutes.
Let the syrup cool down to room temperature.
Stir in the orange juice and place the preparation in the refrigerator for at least 12 hours for it to cool before preparing in the ice cream maker.

Variations:

• You can use lemon or grapefruit juice or mashed kiwis (for the latter, also add a tablespoon of lemon juice).

GRAPEFRUIT AND HONEY SORBET

175 g honey, 450 ml grapefruit juice (from a carton).

Gently warm the honey in a small saucepan and stir in 4 spoonfuls of juice.
Then mix this preparation with the remaining juice in a bowl.
Put the preparation in the refrigerator for it to cool for at least 12 hours before preparing in the ice cream maker..

"A LA CARTE RECIPE"

A- Basic ice cream

500 ml milk (3.5% fat), 4 egg yolks, 1 level teaspoon (about 8 g) cornflour, 100 g caster sugar

Bring the milk to the boil in a saucepan.
Beat the egg yolks, sugar and corn flour in a bowl with an electric mixer or rotary whisk until the mix is almost white.
Pour in the hot milk while stirring continuously.
Put the mixture into the saucepan and heat gently without boiling until it thickens slightly.
- Leave to cool and put in the refrigerator for at least 12 hours before preparing in the ice cream maker.

B- You can add the following to this basic recipe halfway through the preparation time when the mixture just starts to freeze:

• 3 mashed bananas (about 350g )
• 100g toasted almonds (finely chopped)
• 100 g chopped hazelnut (finely chopped)
• 120 g chocolate chips or finely chopped chocolate

Portugues

CONSERVACAO E MANUTENCAO

YOGHURT-IS MED CITRON

300 g yoghurt naturel, 3 spsk (50 g) fed creme-fraîche (fedtprocent 42% ), 170 g sukker, 250 ml citronsaft.

TILLREDNING AV GLASS, YOGHURTGLASS OCH SORBET

GLASS AV YOGHURT OCH RÖDA BÄR

100 g jordgubbar, 100 g hallon, 100 g blabär, 250 g naturell yoghurt, 110 g socker.

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