KIM5405A - Ice machine Aigger - Free user manual and instructions

Frequently Asked Questions - KIM5405A Aigger

USER MANUAL KIM5405A Aigger

Sorbet aux praises 28

Sorbet ice cream - pears 48

Sorbet ice cream - strawberries 48

Sorbet of avocado with crab 49

Sorbet of smoked salmon 49

Fried mushrooms with tomato sorbet 50

Cream ice 51

Pistachio ice cream 51

Lemon cream ice 52

Strawberry ice cream 52

Banana ice cream 53

Cappuccino ice cream 53

Plum ice cream 54

Cranberry ice cream 55

Mocha ice cream 55

Soy ice cream 56

Chocolate soy ice cream 56

Strawberry soy ice cream 57

Ice cream of yoghurt with pears and Mocha sauce 57

Mango yoghurt ice cream 58

Yoghurt ice cream with forest fruit 58

Basic recipe yoghurt ice cream 59

Guarantee card 60

Service form 62

Technical data 86

GEBRAUCHSANLEITUNG

Gebrauch 65

Wichtig 66

Wartung 66

Rezepte

Zitronensorbet 68

Sorbeteis-Birnen 68

Sorbeteis - Erdbeeren 69

suggestion de presentation:

Suggestion de presentation:

1 Place the cooling part for at least 18 hours in the freezer before use. After that the cooling part is ready for use. Place the cooling part in the ice cream maker. Always take care that you pick up the cooling part with a dry cloth. Contact with the cooling part with your (wet) hands may result in your hands sticking to the cooling part. Should this happen then hold your hands under warm water.
2. Now put the plug into the wall socket and press the on/off button. The motor of the ice cream maker will now start to turn. (2)
3. When the engine is running, pour the ice cream batter in the intended opening of the ice cream maker. (see recipes elsewhere in these directions for use). For the best result you must cool the ice cream batter in the refrigerator for a half to a full hour before use. (3)
4. Now let the machine turn for approximately 20 minutes, depending on the recipe possibly longer.
5. Take the plug from the wall socket; when the ice cream maker is ready. Open the device and take the cooling part from the device. Now place the cooling part in the freezer for approximately 15 minutes or longer if this is indicated in the recipe.
6. The ice cream is now ready for consumption. Take the ice cream out of the bowl with a plastic spoon (Note: the use of an iron spoon may damage the inside of the bowl). (4)
7. The ice cream that remains in the cooling part can be kept in the freezer for a number of days. However, you should cover the cooling part with cellophane plastic.

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Important

1. This device is only intended for domestic use.
2. Only use the device as is described in these directions for use.
3. Do not use this device when the power cable or the plug is damaged, if the device has fallen, or has been damaged in another manner.
4. Keep the power cable away from hot surfaces.
5. Always place the ice cream maker in such a way that it is out of range of children.
6. Always place the ice cream maker on a hard, flat surface where it can not fall into the water or into another liquid, when you are going to use it.
7. Take the plug from the wall socket; when the power cable has become unusually hot by the use.
8. Take care that the device and the components are clean.

Maintenance

After the use of the ice cream maker you must wash the above-mentioned components in warm water. To prevent undesirable odours you can add some detergent to the water.

• Hold the motor component overarm with one hand. With your other hand you slide the motor component off the transparent part.
• The rotation axle now also comes loose.

• You can now wash the transparent part of the motor component.

• When you want to attach the transparent part to the motor component again, you must take care that the rotation axle is attached again simultaneously.

• The rotation axle must be locked, the middle slit of the rotation axle falls between the transparent part and the motor component.
• Y ou can slide the whole into each other again.

The motor must not be immersed in water like the other components! Clean the motor of the ice cream maker by means of a moist cloth. Always first take the plug off the wall socket before you clean the motor.

Recipes

Lemon sorbet

Ingredients:

4 lemon juice - 200 gr sugar - 30 cl water

Method of preparation:

Grate the peel of 3 of the lemons and squeeze them all. Allow the sugar to dissolve in the heated water and then add the shredded peel, which you have allowed to stew for 10

After that you add the juice of all the lemons and let it cool down.

Pour the whole into the ice cream maker and turn approx. 35 minutes until it is ice cream. Place the whole after the preparation in the ice cream maker in the freezer for approximately half an hour.

Serving tips:

Put some balls in a flat champagne glass and sprinkle with shredded fresh mint.

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Sorbet ice cream - pears

Ingredients:

2 sturdy, ripe eating pears
45 gr sugar
1 dl water
1/1 tablespoonfuls of lemon juice

Preparation:

Peel the pears and puree the pulp with the hand blender.
Boil 1 dl water with the sugar. Let it boil until the sugar is entirely dissolved. Let the sugar syrup cool down a little.
Stir the lemon juice and the sugar syrup through the pear puree.
Put the mixture into the ice cream maker and turn for approx.
35 minutes until it is ice cream.
After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Sorbet ice cream - strawberries

Ingredients:

300 gr strawberries
60 gr sugar
1dl water
1/2 tablespoonfuls of lemon juice

Preparation:

Clean the strawberries and remove the sepals. Puree the pulp with the hand blender.

Boil 1 dl water with the sugar. Let it boil until the sugar is entirely dissolved. Let the sugar syrup cool down a little.
Stir the lemon juice and the sugar syrup through the strawberry puree.
Put the mixture into the ice cream maker and turn approx. 35 minutes until it is ice cream.
After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Sorbet of avocado with crab

Ingredients:

50 gr crab meat
125 cc water
very ripe avocados
1/2 soup spoon of shallot vinegar
pinch of celery salt, salt and pepper

Preparation:

Scoop out the avocados and keep the peel.

Cut the pulp and mix it with 75 gr. of the crab meat and the other ingredients.

Blend this mass for approximately 30 seconds and then turn it into ice cream in the ice cream maker in approx. 35 minutes.

After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour. Serve it in the peel, which has been rubbed on the inside with a few drops of shallot vinegar.

Garnish it with a few fine bits of crab meat.

Sorbet of smoked salmon

Ingredients:

60 gr smoked salmon

125 cc whipped cream

1 shallot

pinch of pepper

Preparation:

Shred the shallot; keep a part of it for the garnishing. Cut the salmon. Blend all the ingredients together for approximately 30 seconds and then turn it into ice cream in the ice cream maker in approx. 35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour. Garnish it with the shredded shallot and serve it with a glass of ice-cold vodka.

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Remark:

This recipe may sound weird, but in a total menu it may offer a welcome addition. The ice cream, made according to these recipes, can serve as an aperitif (even on toast) or as entremets to neutralize the palate and can of course also be taken to your own taste.

Fried mushrooms with tomato sorbet

Ingredients:

1 package of strained tomatoes of 400 gram
twig of rosemary
125 gr grape sugar
2 teaspoonfuls of lime juice
1-2 drops of Tabasco
salt, pepper
oil for the frying
6 white mushrooms
60 gram self-rising flour
1/2 egg
2 tablespoons of water
2 teaspoonfuls of coriander

Preparation:

Boil the strained tomatoes with the rosemary.

Dissolve the grape sugar in 1 dl boiling water. Add this sugar water to the strained tomatoes and boil it again.

Add the lime juice, the Tabasco, the salt and the pepper to taste. Allow the mixture to cool down. Turn the tomato mixture into fine sorbet ice cream in the ice cream maker in

35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour. Heat the oil in a frying pan or spacious casserole up to

180 degrees C. Brush the mushrooms clean. Put the self-rising flour in a bowl and add the half beaten egg. Add the water spoon by spoon and stir into a smooth batter. Cut the coriander fine and stir this through the batter.

Dip the mushrooms in the batter one by one, drain them all

well and carefully place them in the hot oil.

Fry the mushrooms ready and golden brown in 2 minutes, drain them and serve them with the tomato sorbet. Garnish it with a twig of coriander.

CREAM ICE

Ingredients:

1.25 dl. Milk
1.25 dl. whipped cream
1 split vanilla pod
3 egg yolks
45 gram sugar

Preparation:

Boil the milk with whipped cream and the vanilla pod and after that let the whole cool down. Beat the yolks with the sugar until thick and yellow. Scrape the marrow from the vanilla pod and add to the milk. Heat until it boils and then beat the yolks in. Turn into cream ice in the ice cream maker in approx.

35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Pistachio ice cream

Ingredients:

125ml whole milk
50 gr sugar
1 egg
75 gr. shelled pistachio nuts
225 gr. whipped cream
1 teaspoonful of vanilla essence

Preparation:

Heat the milk in a pan.
Beat the eggs loose in a separate bowl together with the sugar. Slowly pour the heated milk in the egg-and-sugar mixture while stirring.
Pour this whole back into the pan and heat the mixture, meanwhile firmly stirring, until it begins to thicken.

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But do NOT let the mixture boil!

Allow the mixture to cool down to room temperature.

Stir the whipped cream and vanilla essence through and put it away in the refrigerator.

Let the ice cream maker turn for 30 to 40 minutes. When the ice cream is being turned in the ice cream maker, add the chopped pistachio nuts through the filling opening. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Lemon cream ice

Ingredients:

1/8 I. whipped cream
1/8 I. whole milk
2 egg yolks
100 gr sugar
1 teaspoonful of grated lemon peel

Preparation:

Boil the whipped cream with the milk, add sugar. Stir the egg yolks loose and add some of the heated cream mixture.

Stir this thoroughly and then put it back in the cream mixture in the pan and cook the whole in a bain-marie while stirring (with whisk) heat up until it is thin custard.

Now add the shredded lemon rind. Let the whole cool down in the refrigerator. After the cooling down you can let the mixture turn in the ice cream maker for approximately 35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Strawberry ice cream

Ingredients:

150 gr. fresh strawberries
60 gr. fine granulated sugar
eggyolk
1/2 tablespoons of lemon juice
1 1/2 dl. whole milk
3/4 dl. whipped cream

Preparation:

Wash the strawberries and remove the sepals.

Puree them together with the lemon juice and the milk. Beat the egg yolk until frothy with the sugar.

Beat the whipped cream until almost stiff. Mix the strawberry mixture with the beaten whipped cream and the egg yolks.

See to it that the whole is thoroughly blended.

Put the mixture into the ice cream maker and let it turn for 35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Banana ice cream

Ingredients:

150 gripe bananas
65 gr. fine granulated sugar
juice of a small lemon
1 egg yolk
1/2 dl. whipped cream
11/2 dl. whole milk

Preparation:

Puree the bananas together with the egg yolk, the sugar and the lemon juice. Stir the banana puree well through the whipped cream and the milk (so do not whip the cream).

Put the mixture into the ice cream maker and let it turn fo

35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Cappuccino ice cream

Ingredients:

6 egg yolks
125 ml whole milk
75 ml whipped cream
30 gr castor sugar
5 gr vanilla sugar
bag of Nescafe instant cappuccino
1/2 bar of plain chocolate

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Preparation:

Whip the egg yolks, the sugar and the vanilla sugar lightly and until frothy. Add the milk while stirring. Whip the whipped cream until almost stiff. Mix the beaten whipped cream with the rest of the ingredients.

Add the bag (or two) of Cappuccino. Grind the bar of chocolate in the food processor and then add the small bits to the mixture. The mixture then goes into the ice cream maker for 30 to 40 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Plum ice cream

Ingredients:

125 gr dried plums
0.5 l. strong tea
100 gr fresh cheese
100 gr cream
100 gr grits sugar

Toserve:

Plums on Armagnac and fresh mint leaves.
bag of vanilla sugar

Preparation:

Allow the plums to soak for several hours in the lukewarm tea. Then let them boil for 20 minutes in the same tea. Let it drain and cool down, remove the stones. Puree the plums in the blender and then mix it with the fresh cheese and the cream, add the sugar and the vanilla sugar.

Let the mixture cool down in the refrigerator and then pour it into the ice cream maker and turn it for approx. 35 minutes into ice cream.

After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour. Serve the ice cream in bowls with possibly some plums in Armagnac. You might garnish it with fresh mint leaves and almond curls.

Cranberry ice cream

Ingredients:

1 pot of cranberries (350g)
4 dl carbonated mineral water
50 gr castor sugar

Preparation:

Mix the cranberries, the mineral water and the white castor sugar and puree this to a smooth mixture. You can strain it if you like. Turn it into ice cream in the ice cream maker in approx. 35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Mocha ice cream

Ingredients:

20 g. espresso coffee beans
2 3/4 dl. cream
125 g. chopped plain chocolate
90 g. castor sugar
3 egg yolks
1 1/4 dl. milk

Preparation:

Stir the coffee beans and cream on a moderate fire until the mixture begins to boil. Add the chocolate.
Take the pan off the fire and wait a minute before stirring. Mix the sugar and egg yolks in a bowl, beat until the mixture becomes a little thicker and then beat the milk through. Slowly add the coffee mixture and beat everything until smooth.
Strain the coffee beans from the mixture. Then put the mixture in a pan on a low fire and stir until it is thick. Now let it cool down well. Put it into the ice cream maker and let it turn for 35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

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Soy ice cream

Ingredients:

2 1/2 egg yolks
75 gr sugar
1 1/2 dl soy milk
1 1/2 dl soy Cuisine (Alpro)
0.5 vanilla pod

Preparation:

Firmly beat the egg yolks with the sugar until yellow.
Boil the soy milk and Soy Cuisine together with the split vanilla pod and pour the boiling whole on to the whisked egg yolks.
Stir on a low fire for 5 minutes. Allow the mixture to cool down well Pour the whole into the ice cream maker and turn it for
35 minutes until it is ice cream. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

75 gr chocolate
75 gr sugar
cocoa
4 egg yolks
2 tablespoonsful of honey
0.5 I soy milk

Preparation:

Boil the Soy milk with the honey and chocolate.
Beat the egg yolks with sugar until they look light yellow.
Pour the boiling milk on to the beaten egg yolks and stir the
whole until smooth. Let it cool down and pour it into the ice
cream maker. Turn it then to ice cream in approx. 35 minutes
After the preparation in the ice cream maker you put the whole
in the freezer for approximately half an hour.
Before serving you sprinkle some cocoa over it.

Boil the Soy milk with the honey.
Puree the strawberries and add these to the mixture of soy milk and honey.
Beat the egg yolks with sugar until they look light yellow.
Pour the boiling milk on to the beaten egg yolks and stir the
whole until smooth. Let it cool down and pour it into the ice
cream maker. Then turn it to ice cream in 35 minutes. After the
preparation in the ice cream maker you put the whole in the
freeze for approximately half an hour.
Garnish with some bits of strawberry after preparation.

Ice cream of yoghurt with pears and Mocha sauce

Ingredients:

teaspoonful of lemon juice
200 gr. eating pears, cleaned and cut in cubes
40 gr sugar
50 ml whipped cream
90 ml yoghurt
For the garnishing:
1 teaspoonful of shredded almonds
2 teaspoonful of mocha-caramel dessert sauce

Preparation:

Boil the pear with lemon juice for approximately 15 minutes.
Dissolve the sugar in it. Bind the pulp with a little cornflour or
thickening. It must become as thick as applesauce. For it
depends on the ripeness of the pears how thick the pulp is
after cooking. Then let the whole cool down.
Stir the yoghurt through the pulp. Whisk the whipped cream

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stiff and stir it through the pulp. After that pour it into the ice cream maker and let it turn for 35 to 40 minutes. After the preparation in the ice cream maker you put the whole in the freezer for approximately half an hour.

Serving:

Divide the ice cream over 4 small plates with the ball scoop. Pour mocha sauce and sprinkle almonds over it.

Mango yoghurt ice cream

Ingredients:

1 large mango
1 passion fruit
15 ml. fresh orange juice
0.5 tablespoonful of lemon juice,
grated peel of 0.5 lemon
0.5 tablespoonsful of sugar
2 1/2 dl. yoghurt
fresh basil

Preparation:

Peel 1 mango and cut this in pieces. Puree the mango with the content of the passion fruit, the orange juice and lemon juice, the shredded lemon rind, sugar and yoghurt.

Turn the mixture in the ice cream maker to ice cream Puree half of the other mango and cut the rest in slices. After the preparation in the ice cream maker you put it in the freezer for approximately half an hour.

Garnish the ice cream, with a spoonful of mango puree, mango slices and a leave of basil.

Yoghurt ice cream with forest fruit

Ingredients:

150 ml skim yoghurt
100 ml cream
50 gr granulated sugar
50 ml forest fruit sauce
Juice of half a lemon

Preparation:

Thoroughly blend all the ingredients together and let it turn in the ice cream maker in approx. 35 minutes, until you get a good cream ice consistency. After the preparation in the ice cream maker you put it in the freezer for approximately half an hour.

Basic recipe yoghurt ice cream

Ingredients:

350 gr whole (Turkish) yoghurt
50 gr whole milk
90 gr. fine granulated sugar
15 gr grape sugar
15 gr skim milk powder

Preparation:

Dissolve the sugar, grape sugar and skim milk powder in a pan in which the milk is heated. Then let the whole cool down.

Stir the yoghurt through thoroughly. Pour the whole in the ice

cream maker and turn it in approx. 35 minutes until ice cream.

(If you like a milder result you can add 100 gr loosely beaten

cream before freezing). After the preparation in the ice cream

maker you put it in the freezer for approximately half an hour.

YOUR GUARANTEE CARD

This guarantee card covers your device for a period of 24 months as from the date of purchase as to service charges and replacement of parts on condition that you have used the device correctly as described in the directions for use. This guarantee card does not prejudice the national legislation that may exist in the country of purchase in the field of guarantee obligations. Guarantee is granted and parts are available in all countries where the product is officially sold.

This device is only intended for domestic use. Damage and / or malfunctions by industrial use are excluded from guarantee.

You can not make use of the guarantee if:

• You do not possess a valid proof of purchase or this has been changed or made illegible in any way;
• The service form has not been filled in clearly and completely;
• The model or serial number on the product has been changed, removed, deleted or made illegible;
• Repairs have been executed by unauthorized repair workshops or unauthorized persons:
• The damage can be blamed on a cause that is alien to the device, such as: fire damage, water damage, transport damage, atmospheric discharges, insufficient or improper maintenance;
• The device requires adjustments to let it function in another country than for which it has been designed, approved, released and produced, as well as if a defect occurs as a result of such a change and/or adjustment.
• The device has not been used according to the directions for use that are supplied with the product.

Should your device not function properly despite our careful quality control, then you can appeal to our service. To appeal to our service we request you to send us a clearly completed service form.

For us to be able to guarantee a quick settlement, we advise you to use

the service form at our website: www.aigger.com. Going by your service form we shall contact you as soon as possible.

Toprevent any inconveniences, we advise you to carefully read the directions for use prior to contacting us.

SERVICE FORM VAN DEN BERG PRODUCTS BV

Unfortunately we can NOT handle any service forms that have been completed unclearly or partly. Therefore please always fill in the service form as clearly and completely as possible!

THE PRODUCT

Article number: KIM5405A/F-501

Article description: Aigger Ice Cream Maker

Shop of purchase:

Date of purchase:

YOUR DATA

Name:
Address:
Postal code:
City:
Telephone:
Fax:
E-mail:

DESCRIPTION OF THE PROBLEM

For us to be able to guarantee a rapid settlement, we advise you to use the same form on our website www.agger.com. Going by the service form you have completed we shall contact you as soon as possible.

Postal address: Van den Berg Products BV, Platinawerf 2of, 6641 TL Beuingen,
The Netherlands
Fax: [phone]

Gebrauch

1 Glas Cranberries (350 g)