68330 - Ice machine HAMILTON BEACH - Free user manual and instructions

USER MANUAL 68330 HAMILTON BEACH

This is not a toy. Adult supervision is necessary when any appliance is used by or near children.

When using electric appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.
2. Check voltage to be sure that the voltage indicated on the nameplate agrees with your voltage.
3. To protect against risk of electrical shock, do not put motor assembly of appliance in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
6. Avoid contacting moving parts.

7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Call our toll free customer service number for information on examination, repair or electrical or mechanical adjustment.

8. The use of attachments not recommended or sold by Hamilton Beach/Proctor-Silex may cause fire, electric shock or injury.

9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter or touch hot surfaces.
11. Keep hands and utensils out of cylinder bowl while in use to reduce the risk of injury to persons or to the appliance itself.
12. Do not place on or near hot surfaces such as a hot gas or electric burner. Do not use this unit near oven, heater or fireplace.
13. Do not operate dry. Always have mixture in canister.
14. Do not use appliance for other than intended purpose.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

This appliance intended for household use only.

This appliance is equipped with a polarized plug. This type of plug has one blade wider than the other. The plug will fit into an electrical outlet only one way. This is a safety feature intended to help reduce the risk of electrical shock. If you are unable to insert the plug into the outlet, try reversing the plug. If the plug should still fail to fit, contact a qualified electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the polarized plug by modifying the plug in any way.

CAUTION:

An authorized service representative should perform any servicing other than cleaning and user maintenance. Authorized service personnel only should do repair.

• Keep your hands and the cord away from hot parts of the appliance during operation.

• Never clean with scouring powders or hard implements.

• All parts are to be cleaned with warm, soapy water. Do not place in dishwasher.
• Do not unplug the unit by pulling on cord.

BEFORE FIRST USE:

Remove all literature and packing material from inside the ice cream maker. Clean canister, dasher, storage plug, and cover in warm, soapy water. Thoroughly rinse and dry all parts. DO NOT immerse motor in water. To clean, wipe with a moist cloth.

Parts and Features

1. Motor
2. Cover
3. Canister
4. Drain
5. Bucket
6. Dasher
7. Storage Plug

Usage Tips

• Firmness of ice cream depends on variables such as the recipe used, room temperature and temperature of ingredients before churn-freezing.
• Remember that artificial sweetener can be used as a substitute for sugar. Only add artificial sweeteners to mixtures that are cold or have completely cooled. When a recipe calls for heating liquid to dilute sugar, omit the heating process and simply stir in the sweetener until it is well dissolved.

1 packet sweetner = 2 teaspoons (10 ml) sugar
6 packets = 1 / 4 cup (60 ml)
8 packets = 1 / 3 cup (80 ml)
12 packets = 1 / 2 cup (125 ml)

Some recipes require the mixture to be pre-cooked. Make the recipe at least one day ahead. This will allow the mixture to cool completely and increase volume. Pre-chilling the base mixture is strongly recommended. Never try to shortcut the cooling time.
If recipe exceeds the FILL LINE, ice cream will overflow the canister.

How to Make Ice Cream

1. You will need approximately 8 to 12 pounds of ice and 3 cups of rock salt to make ice cream.
   Optional: An additional 4 pounds of ice and 1 cup of rock salt are needed to harden the ice cream.
2. Before First Use: Wash ice cream maker parts according to "Cleaning" instructions.
3. Prepare one of the suggested recipes or one of your own favorites. You can use any recipe for ice cream, frozen yogurt, or frozen dessert.
4. Pour ice cream mixture into canister.

Insert dasher into center of canister.

NOTE: Cooked recipes will need to be chilled before churning.

1. Place cover onto canister. Make sure cover is snapped firmly onto canister.
2. Place filled canister in center of bucket.
3. Assemble motor over canister with dasher shaft inserted into the hole in the bottom of the motor. Turn motor counter clockwise to engage and lock the motor onto the bucket.

NOTE: Place ice cream maker in kitchen sink or another area that has good drainage.
8. Plug power cord into outlet. The canister and cover will turn together. Allow ice cream to churn for 1 to 2 minutes before adding ice to bucket.

1. Distribute 1-2 inches

s of ice around the canister in the bucket.

Uniformly sprinkle 12 cup rock salt over layer of ice.

Continue adding layers of ice and salt

until canister is covered.

1. Ice cream will churn for 20 to 40 minutes. Ice cream is ready when motor stops or nearly stops.
2. Unplug unit from outlet. Remove motor by turning it clockwise. Remove any salt, ice, or water from cover before removing the cover. Lift out dasher and scrape clean with rubber spatula.
3. Optional: To harden ice cream, make sure ice cream is packed into canister then replace cover on canister. Insert storage plug into hole in the cover.
4. Drain water from bucket through the drain hole.
5. Add additional layers of ice and salt to bucket, covering canister and cover.
6. For additional insulation, cover bucket with a towel or newspaper. Allow ice cream to harden for one to two hours. Hardening time varies with the type of ice cream as well as the air temperature.
7. Ice cream may also be hardened by: (a) placing covered canister in a home freezer for several hours OR
   (b) placing ice cream into a plastic container that allows room for expansion and then placing in home freezer.

Storing Ice Cream

Although ice cream can be stored in the freezer for a short period, a lengthy period of storage is not beneficial for either the taste or the quality of the ice cream. After one or two weeks, the texture starts to deteriorate and the fresh taste is lost. Ice cream tastes best when it is fresh. Should you wish to store ice cream in the freezer, follow these tips:

• Store the ice cream in a clean, well-sealed container that is suitable for freezing.

Storage temperature must be 0^ (-18^) or lower.
- Attach a label to the container with the date when it was made and the kind of ice cream it is.
- Defrosted or semi-defrosted ice cream must never be put back in the freezer.

Remove ice cream from freezer about thirty minutes before serving and place it in the refrigerator. Or bring it up to serving temperature by allowing it to stand for ten or fifteen minutes at room temperature.

Storage chart

Ice cream from non-boiled ingredients up to	1 week
Sorbets	1 to 2 weeks
Ice cream from half-boiled ingredients	up to 2 weeks

Cleaning Ice Cream Maker

1. Unplug unit from electrical outlet. Wipe motor with a damp cloth.
2. Wash storage plug, cover, dasher, canister, and bucket in hot, soapy water. Rinse and dry thoroughly.

NOTE: If left to air dry, water spots may appear on the canister.

Troubleshooting

PROBLEM	Things TO CHECK
Unit does not stop churning.	·The unit may not stop churning when making less than the FILL LINE level. ·Recipe was not followed correctly. ·Ratio of ice and salt was not correct. Correct amount of salt must be used for ice cream to freeze.
Ice is jammed.	·Unplug unit from electrical outlet. Turn canister in ice to free jammed ice. Plug in unit to restart.
Salty tasting ice cream.	·Always remove all salt, ice, and water from cover before attempting to remove the cover from the canister. Do not allow salt, ice, and water to seep into the canister and ruin the ice cream.
Poor drainage.	·Make sure drain hole is not blocked with ice or salt.
"Lumpy" ice cream.	·For smooth ice cream, additional ice and salt should be added as the ice melts to keep the canister covered with ice and salt.
Ice cream overflows canister during churning.	·Ice cream mixture expands when frozen. If recipe exceeds the FILL LINE, ice cream will overflow canister.
Cover turns, canister does not tum.	·Ensure cover is fully locked on canister.

Recipes

Old Fashioned Vanilla Ice Cream

This recipe takes a little longer, but it is worth the effort.

3 cups (750 ml) sugar

14 teaspoon (1.25ml) salt

5 cups (1.25 L) whole milk

6 large eggs, beaten

412 cups (1.125 L) heavy whipping cream

1 tablespoon (15 ml) vanilla extract

In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low.

In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour back into saucepan. Cook over medium-low heat until slightly thick, about 3 minutes. Remove from heat and refrigerate until chilled or overnight.

When ready to make ice cream, stir heavy cream and vanilla into chilled custard mixture. Pour into canister.

Easy Vanilla Ice Cream

3 cups (750 ml) sugar

3 cups (375 ml) milk

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) vanilla extract

6 cups (1.5 L) heavy whipping cream

Combine all ingredients; mix well. Pour into canister.

The following variations can be used with either of the Vanilla Ice Cream recipes above.

Black Forest Variation

Add 12 cup (125 ml) chocolate syrup and 1 can (16 12 -ounce [465 g]) pitted Bing cherries, drained and halved. Mix well. Pour into canister.

Chocolate-Covered Peanut Variation

Add 112 cups (375 ml) chocolate syrup and 1 (1.7-ounce bag [65 g]) chocolate-covered peanuts; mix well. Pour into canister.

Cookies and Cream Variation

Reduce sugar to 112 cups (375 ml). Break 30 cream-filled chocolate sandwich cookies into small pieces; mix well. Pour into canister.

Orange-ade Ice Cream Variation

Add 1 (12-ounce [355 ml]) can frozen orange juice concentrate, thawed and undiluted; mix well. Pour into canister.

Mint-Chocolate Chip Variation

Replace vanilla extract with 1 teaspoon (5 ml) of mint extract. Finely chop 3 cups (18 ounces [500 g]) semisweet chocolate chips and add to ice cream mixture. Add 4 drops of green food color (optional); mix well. Pour into canister.

Peanut Butter Variation

Add 2 cups (500 ml) chunky peanut butter into ice cream mixture; mix well. Pour into canister.

Chocolate Chip Walnut Ice Cream

Add 2 cups (500 ml) semisweet chocolate bits and 1 cup (250 ml) chopped walnuts; mix well. Pour into canister.

Strawberry-Banana Variation

Add 6 mashed bananas and 1 quart (1 L) coarsely chopped strawberries to ice cream mixture; mix well. Pour into canister.

Double Almond Chocolate Variation

Finely chop 6 ounces (170 g) semisweet chocolate squares. Replace vanilla extract with almond extract. Chop 2 cups (500 ml) of almonds and add to ice cream mixture; mix well. Pour into canister.

Cookie Dough Variation

Cut up 1 roll (18 ounces [510 g]) refrigerated cookie dough (raw) into small pieces and add to ice cream mixture; mix well. Pour into canister.

Banana Pudding Variation

Add 1 cup (250 ml) mashed bananas (about 6) and 12 crushed vanilla wafers into ice cream mixture; mix well. Pour into canister.

Rocky Road Ice Cream

3 / 4 cup (175 ml) unsweetened cocoa powder
2^1 / 4 cup (560 ml) sugar
3 cups (750 ml) milk
1 tablespoon (15 ml) vanilla extract
Dash of salt
3 cups (750 ml) whipping cream
3 ounces (75 g) semisweet chocolate
112 cups (375 ml) miniature marshmallows
314 cup (175 ml) chopped pecans (optional)

In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk.

Cook over low heat, stirring constantly, until chocolate and sugar has dissolved. Remove from heat and refrigerate until chilled.

When ready to freeze, mix vanilla extract, salt, and whipping cream into the chilled mixture. Stir coarsely chopped semisweet chocolate, pecans, and marshmallows into mixture; mix well. Pour into canister.

Chocolate Ice Cream

12 ounces (350 g) unsweetened chocolate, chopped

3 cups (750 ml) half 'n half or evaporated milk
3 cups (750 ml) sugar
6 tablespoons (90 ml) flour

1 / 2 teaspoon (2.5ml) salt
6 eggs
412 cups (1.125 ml) heavy whipping cream
1 tablespoon (15 ml) vanilla extract
1 cup (250 ml) chopped nuts, optional

In heavy saucepan, combine chocolate and half 'n half or evaporated milk. Cook over medium to low heat until chocolate is melted and mixture is smooth (about 5 minutes).

In medium bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil. Reduce heat to medium-low and cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Refrigerate until chilled.

When ready to freeze, add whipping cream and vanilla to the chilled mixture. ; Pour into canister.

Raspberry Ice Cream

3 (750 ml) cups sugar

412 cups (1.125 L) frozen raspberries, slightly thawed

2 tablespoons (30 ml) lemon juice

3 cups (750 ml) heavy cream

3 cups (750 ml) milk

Remove raspberries from freezer and allow to become slightly soft. Then mash or puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit; mix well. Stir in cream and milk. Pour into canister.

Chocolate-Raspberry Variation

Add 20 crushed chocolate sandwich cookies; (place in plastic sandwich bag and mash). Mix well. Pour into canister.

Strawberry Variation

Replace raspberries with strawberries. Mix well. Pour into canister.

Chocolate Chip Ice Cream

1 12-ounce (340g) bag semi-sweet chocolate chips (divided)

3 14-ounce (396 g) cans sweetened condensed milk

212 cups (625 ml) half 'n half or evaporated milk

2 teaspoons (10 ml) vanilla extract

In heavy saucepan, combine 12 bag chocolate chips and 3 cans sweetened condensed milk. Cook over medium heat, stirring constantly just until chocolate is melted and mixture is smooth. Remove from heat and refrigerate until chilled.

When ready to freeze, mix half 'n half, remaining chips, and vanilla extract into the chilled mixture. Mix well. Pour into canister.

Frozen Custard

12 eggs

3 cups (750 ml) milk

112 cups (375 ml) sugar

1 / 4 teaspoon (1.25ml) salt

6 cups (1.5 L) whipping cream

6 tablespoons (90 ml) honey

2 tablespoons (30 ml) vanilla extract

In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick and reaches at least 160^ (71^) . Cool quickly by placing pan in ice or cold water and stirring for few minutes.

Cover and refrigerate until thoroughly chilled. When ready to freeze, mix whipping cream and vanilla into the chilled custard mixture. Mix well. Pour into canister.

Peach Ice Cream

3 cups (750 ml) chopped fresh or frozen peaches

6 cups (1.5 L) heavy whipping cream

112 cups (375 ml) milk

2% cups (560 ml) sugar (divided)

2 tablespoons (30 ml) vanilla extract

Combine the peaches with 1 cup (250 ml) of sugar and stir/mash together. Let stand 1 hour.

Add the remaining 2 cups (500 ml) sugar, cream, milk, and vanilla extract into the peaches. Mix well. Pour into canister.

Strawberry Cheesecake Ice Cream

1 8-ounce (227 g) package cream cheese (softened)

2 cups (500 ml) heavy whipping cream

2 cups (500 ml) frozen strawberries (slightly thawed)

2 teaspoons (10 ml) vanilla extract

2 (14-ounce [396 g]) can sweetened condensed milk

1 cup (250 ml) graham cracker crumbs

Allow cream cheese to soften and the strawberries to become slightly thawed. In a medium bowl, beat cream cheese until fluffy. Gradually add condensed milk until smooth, (you may use a hand mixer). Mix in heavy whipping cream and vanilla. Chop strawberries into small pieces and stir into mixture. Stir in graham cracker crumbs. Mix well. Pour into canister.

Fruit Sherbet

3 12-ounce (350 g) bags frozen fruit, unsweetened (strawberry, peach, pineapple or combination)

9 cups (2.25 L) half 'n half

112 cups (375 ml) sugar

3 tablespoons (45 ml) lime juice

In a blender or food processor, combine all ingredients and process until well blended and smooth. Pour into canister.

Strawberry Sorbet

112 cups (375 ml) sugar

3 16-ounce bags (454 g) fresh or

3 cups (750 ml) water

thawed frozen strawberries

3 tablespoons (45 ml) lemon juice

Combine sugar and water in heavy saucepan. Bring to a boil. Reduce heat to low and simmer until all sugar is dissolved. Remove from heat. Refrigerate until chilled. Puree strawberries; add lemon juice and sugar water. Mix well. Pour into canister.

Chocolate Chip-Mint Frozen Yogurt

2 2-pound (907 g) containers plain yogurt*

2 teaspoons (10 ml) mint extract

6 ounces (170g) unsweetened chocolate, chopped

2 cups (500 ml) sugar

112 cups (375 ml) half'n half

Chop chocolate into small pieces. Combine all ingredients. Mix well. Pour into canister.

Frozen Blueberry Yogurt

2 16-ounce packages frozen blueberries, slightly thawed (312 cups [875 ml]

112 cups (375 ml) sugar

112 cups (375 ml) half 'n half

2 2-pound (907 g) containers plain yogurt*

Mash berries. Combine remaining ingredients. Refrigerate until chilled. Mix well. Pour into canister.

Frozen Strawberry Yogurt Variation

Replace blueberries with 2 16-ounce packages (454 g) frozen strawberries (processed with juice).

Frozen Raspberry Yogurt Variation

Replace blueberries with 2 16-ounce packages (454 g) frozen raspberries.

• For milder yogurt taste, replace the plain yogurt with vanilla-flavored yogurt.

Hot Fudge Sauce

3 (1-ounce [25 g]) squares unsweetened chocolate

12 cup (125 ml) half 'n half

34 cup (175 ml) sugar

Dash of salt

14 cup (60ml) butter or margarine

1 teaspoon (5 ml) vanilla extract

In medium saucepan combine chocolate, half 'n half, sugar, and salt. Cook over medium heat, stirring continuously until chocolate is melted.

Remove from heat and whisk in vanilla extract and butter. Continue to whisk until smooth. Serve warm over ice cream.

Lemon Sauce

34 cup (175 ml) sugar

1 tablespoon (15 ml) cornstarch

Dash of salt

3 / 4 cup (175 ml) water

1 large egg, beaten

3 tablespoons (45 ml) lemon juice

1 tablespoon (15 ml) butter or margarine

In medium saucepan combine sugar, cornstarch, and salt. Mix until all ingredients are combined. Add water and cook over medium heat, stirring continuously until steaming.

In medium bowl, slightly beat eggs. Slowly whisk in half of the hot mixture then pour back into saucepan. Cook over medium-low heat until slightly thick, about 5 minutes.

Remove from heat and whisk in lemon juice and butter. Continue to whisk until smooth. Serve warm or cold over vanilla ice cream.

Peanut Butter Sauce

1 cup (250 ml) sugar

1 tablespoon (15 ml) white corn syrup

1 / 4 teaspoon (1.25ml) salt

14 cup (175 ml) milk

6 tablespoons (90 ml) peanut butter

1 teaspoon (5 ml) vanilla extract

In medium saucepan combine sugar, syrup, salt, and milk. Cook over medium-low heat, stirring continuously until thickened. Stir in peanut butter and vanilla until smooth. Remove from heat and cool.

Customer Service

If you have a claim under this warranty, please call our Customer Service Number. For faster service please have model, series, and type numbers ready for operator to assist you. These numbers can be found on the bottom of your appliance.

MODEL: TYPE: SERIES:

This warranty applies to products purchased in the U.S. or Canada.

LIMITED WARRANTY

This product is warranted to be free from defects in material and workmanship for a period of one (1) year for Hamilton Beach products or one hundred eighty (180) days for Proctor-Silex and Traditions products from the date of original purchase, except as noted below. During this period, we will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCUSED. There is no warranty with respect to the following items that are subject to wear, which may be supplied with this product: glass parts, glass containers, cutter/strainers, blades, drip valve seals, gaskets, clutches, and/or agitators. This warranty extends only to the original consumer purchaser and does not cover a defect resulting from abuse, misuse, neglect, use for commercial purposes, or any use not in conformity with the printed directions. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state, or province to province. Some states or provinces do not allow limitations on implied warranties or special, incidental or consequential damages, so the foregoing limitations may not apply to you.

If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have model, series, and type numbers ready for operator to assist you.)

CUSTOMER SERVICE NUMBERS

In the U.S. 1-800-851-8900

In Canada 1-800-267-2826

hamiltonbeach.com • proctorsilex.com

KEEP THESE NUMBERS FOR FUTURE REFERENCE!

PRECAUTIONS IMPORTANTES

CONSERVEZ CES INSTRUCTIONS!

Cookies and Cream Variation

Reduce sugar to 112 cups (375 ml). Break 30 cream-filled chocolate sandwich cookies into small pieces; mix well. Pour into canister.

Replace vanilla extract with 1 teaspoon (5 ml) of mint extract. Finely chop 3 cups (18 ounces [500 g]) semisweet chocolate chips and add to ice cream mixture. Add 4 drops of green food color (optional); mix well. Pour into canister.

Variation Chocolat-framboise

Black Forest Variation

Add 2 cups (500 ml) semisweet chocolate bits and 1 cup (250 ml) chopped walnuts; mix well. Pour into canister.

Mixcoac MEXICO 03910 D.F.

Tel: [phone]

Fax:[phone]

Nuevo Leon

263 Yadkin Road, Southern Pines, NC 28387

PROCTOR-SILEX CANADA, INC.

Picton, Ontario K0K 2TO

840128300

hamiltonbeach.com • proctorsilex.com

hamiltonbeach.com.mx proctorsilex.com.mx

11/04