KIM5725A - Machine à glace Montiss - Free user manual and instructions

USER MANUAL KIM5725A Montiss

DISPOSAL OF YOUR OLD APPLIANCE 23

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1. Please read the manual carefully before using.

2. Check whether the device is intact at regular intervals. Do not use the device when the

power cable or the device shows any damages. If the device does not function properly do not try to repair it yourself..

3. Before turning on the device, ensure the electrical voltage and frequency of the circuit

correspond to those indicated on the appliance.

4. The appliance is not intended for use by young children or inform persons without

5. Young children should be supervised to ensure that they do not play with the appliance.

6. Do not operate the appliance outdoors.

7. Before disconnecting the power plug, turn the controls to off.

8. Do not leave the device unattended when the plug is in the wall socket. Take the plug from

the wall socket when you are not using the device or for carrying out maintenance.

9. 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.

10. Do not touch the device or the plug with wet hands.

11. Never immerse the device into water or into any other liquid.

12. Do not insert any things into the device so that it may block.

13. Do not let the power cable clamp or curl.

14. Do not attempt to separate the knob of timer from the motor.

15. Improper installation may result in the risk of fire, electric shock and or injury to persons.

16. The manufacturer does not accept any liability in case of injury to persons or material

damage that is the result of no maintenance or wrong use of the device.

17. If the device does not function properly do not try to repair it yourself.

ADDITIONAL IMPORTANT SAFEGUARDS

1. Do not disassemble and reassemble the appliance.

2. This device is only intended for household use. Any other (industrial) use is excluded and

results in expiry of the guarantee.

3. Only use this device for its intended purpose as described in these directions for use.

4. Keep the device away from water and moist, such as bathtubs, shower rooms. This may

cause electric shocks

5. Please wait until the appliance is turned off and unplugged from the power supply before

6. Do not put hot water or hot mixed materials into inner tank.

7. Do not place o nor near a hot gas burner or in a heated oven or microwave.

THE USE Before the first use: - Remove all the packaging, stickers or accessories from the inside and outside of the device. - Carefully read the user manual and observe the safety regulations. - Before using the appliance, check that the mains power voltage corresponds to the voltage shown on the rating plate. - Clean the device and the accessories, please refer to the section maintenance and cleaning. - Place the device on a clean, flat and hard surface. - Your device is ready for use!15 Know your parts

9. Bottom (can also be used as a lid)

1. Always assembly the device like illustrated.

2. Place the cooling part for at least 12 hours in the freezer before use. After that the cooling

part is ready for use. 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.

3. Clip stirrer to the cycling shaft.

4. Put the motor down to the cover and lock the motor. Then put the stirrer into the motor.

5. Lower the cover with motor, stirrer and shaft down into the container so the four plastic

poles are opposite the four holes on the top of the fixing groove. Then turn anticlockwise and lock firmly the cover on the container.

6. Pour the ice cream batter in the intended opening of the ice cream maker.

7. Plug the power cord into the outlet and put the timer switch on the desired time. Usually it

takes about 20 minutes to make ice cram, because the timer has 5 minutes tolerance, it should be set to 25 minutes.

8. Take the plug from the wall socket; when the ice cream maker is ready.

9. When time has finished, disconnect the power cord then turn on the cover clockwise and

remove the cover unit. The finished ice cream will be soft of consistency. If you prefer hard ice cream, the best way is either to place the ice cream in the container for half an hour or put ice cream in the refrigerator to freeze for 30 minutes - 1 hour. Making ice cream When making ice cream ensure the following procedures are always followed prior to inserting the stirrer.

1. Make sure sugar is always dissolved in the mixture.

2. Ensure all ingredients are properly mixed.

3. Only use ripe fruit as ingredient. After washing, remove skin, seeds, cores etc. and slice the

fruit into small enough pieces.

4. Use fresh, pure juices to ensure maximum taste.

5. NEVER put more material than half a tank as this will stop ice cream being mixed properly.

6. Always place container into a freezer 12 hours before making ice cream.

English16 English RECIPES Lemon sorbet Ingredients: 6 lemon juice - 290 gr sugar - 435 ml water Method of preparation: Grate the peel of 5 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 minutes. 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. Sorbet ice cream - pears Ingredients: 3 sturdy, ripe eating pears 65 gr sugar 145 ml water 1/2 tablespoonfuls of lemon juice Preparation: Peel the pears and puree the pulp with the hand blender. Boil the 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: 435 gr strawberries 90 gr sugar 145 ml water 1/2 tablespoonfuls of lemon juice Preparation: Clean the strawberries and remove the sepals. Puree the pulp with the hand blender. Boil the 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: 75 gr crab meat 180 cc water very ripe avocados 3/4 soupspoon 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 meat17 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: 90 gr smoked salmon 180 cc whipped cream 1,5 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 wodka. 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 580 gram strained tomatoes 1,5 twig of rosemary 180 gr grape sugar 3 teaspoonfuls of lime juice 1-2 drops of Tabasco salt, pepper oil for the frying 9 white mushrooms 90 gram self-rising flour 1/2 egg 3 tablespoonfuls of water 3 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. English18 English CREAM ICE Ingredients: 180 ml. Milk 180 ml. whipped cream 1,5 split vanilla pod 4 egg yolks 65 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: 180 ml whole milk 73 gr sugar 1 egg 110 gr. shelled pistachio nuts 325 gr. whipped cream 1,5 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. 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: 180 ml. whipped cream 180 ml. whole milk 3 egg yolks 150 gr sugar 1,5 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: 220 gr. fresh strawberries 90 gr. fine granulated sugar19 1 egg yolk 3/4 tablespoonful of lemon juice 220 ml. whole milk 1 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: 220 gr ripe bananas 95 gr. fine granulated sugar juice of a small lemon 1 egg yolk 3/4 dl. whipped cream 220 ml. 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 ream 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. Cappuccino ice cream Ingredients: 9 egg yolks 180 ml whole milk 110 ml whipped cream 45 gr castor sugar 7 gr vanilla sugar 1 bag of Nescafe instant cappuccino 3/4 bar of plain chocolate 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: 180 gr dried plums

150 gr fresh cheese 150 gr cream 150 gr grits sugar To serve: Plums on Armagnac and fresh mint leaves. 1 bag of vanilla sugar English20 English 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: 510 gr cranberries 580 ml carbonated mineral water 75 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: 30 g. espresso coffee beans 400 ml. cream 180 g. chopped plain chocolate 130 g. castor sugar 4 egg yolks 180 ml. 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 ixture 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. Soy ice cream Ingredients: 4 egg yolks 110 gr sugar 220 ml soy milk 220 ml soy Cuisine (Alpro)

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.21 Chocolate soy ice cream Ingredients: 110 gr chocolate 110 gr sugar cocoa 6 egg yolks 3 tablespoonful of honey

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. Strawberry soy ice cream Ingredients: 220 gr strawberries 110 gr sugar 6 egg yolks 3 tablespoonfuls of honey

Preparation: 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 freezer for approximately half an hour. Garnish with some bits of strawberry after preparation. Ice cream of yoghurt with pears and Mocha sauce Ingredients:

1.5 teaspoonful of lemon juice

290 gr. eating pears, cleaned and cut in cubes 60 gr sugar 75 ml whipped cream 130 ml yoghurt For the garnishing: 1,5 teaspoonful of shredded almonds 3 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 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. English22 English Mango yoghurt ice cream Ingredients: 3 large mango

22 ml. fresh orange juice

0.75 tablespoonful of lemon juice,

grated peel of 0.5 lemon

0.75 tablespoonful of sugar

360 ml. 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: 220 ml skim yoghurt 145 ml cream 75 gr granulated sugar 75 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: 510 gr whole (Turkish) yoghurt 75 gr whole milk 130 gr. fine granulated sugar 22 gr grape sugar 22 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. ATTENTION: try to keep the temperature of the mixed ingredients below 10°C, this way it will take you less time to make the ice cream.23

CLEANING AND MAINTENANCE

1. Ensure appliance is disconnected from the power supply and switched off before

attempting any cleaning.

2. Cleaning the exterior of the unit should only be attempted with a slightly, damp, soapy

cloth. After wiping down the unit with the soapy cloth, dry any wet spots with a dry, soft cloth.

3. Do not use abrasive cleaning agents or sharp utensils to clean the ice cream maker under

4. Never put any part of the ice cream maker into the dishwasher.

DISPOSAL OF YOUR OLD APPLIANCE

1. When this crossed-out wheeled bin symbol is attached to a product it means the product is

covered by the European Directive 2002/96/EC.

2. All electrical and electronic products should be disposed of separately from the municipal

waste stream via designated collection facilities appointed by the government or the local authorities.

3. The correct disposal of your old appliance will help prevent potential negative

consequences for the environment and human health.

4. For more detailed information about disposal of your old appliance, please contact your