IM525 - Ice machine Duronic - Free user manual and instructions

Frequently Asked Questions - IM525 Duronic

USER MANUAL IM525 Duronic

Creative Consumer Products

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Ice Cream Maker - IM525

PLEASE READ ALL THE INSTRUCTIONS BEFORE USE

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duronic

@duronicmedia

Duronic

@duronicmedia

Contents

English Manual 5

1. Power unit
2. Lid
3. Paddle
4. Freeze bowl
5. On/Off button

5

1 2 3 4

Technical Specifications

Rated voltage - 220-240V 50Hz

Rated power - 7.3 - 9.5W

Protection class - II

1. The freezer bowl must be kept in the freezer for 8 hours prior to use.
2. The ingredients must be refrigerated prior to inserting into the ice cream maker.
3. Unit must be switch "ON" before inserting ingredients.

Safety & Use

To reduce the risk of personal injury or damage to property, basic safety precautions must be observed including the following:

• Read carefully and save all the instructions provided with the appliance.
• Always turn the power off at the power outlet before you insert or remove the plug. Remove by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when the appliance is not in use and before cleaning.
• Always use the appliance from a power outlet of the voltage (A.C. only) marked on the appliance.
• Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliances by the persons responsible for their safety.
• Never leave the appliance unattended while in use.
• Children should be supervised to ensure that they do not play with the appliance.
• Do not use the appliance for any purpose other than its intended use.
• Do not place the appliance on or near a flammable or hot object.
• Place the appliance on a flat and even surface.
• Do not allow the power cord of the appliance to hang over the edge of a table etc or touch any hot surfaces.
• Some appliances are sealed using tamperproof screws to avoid tampering/maintenance by unskilled or unqualified persons and also for safety reasons.
• Do not operate any electrical appliance if the power cord is damaged or after the appliance has been dropped or damaged in any manner. If damage is suspected, please contact us for more information. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
• Never use an unauthorized attachment.

• Avoid contact with moving parts. Keep hands, hair, clothing, spatulas and other utensils away during operation to reduce the risk of injury to persons and/or damage to the machine.

• Do not use outdoors.

• Always make sure everything is thoroughly clean before making ice cream or sorbet.
• Never freeze ice cream that has been fully or partially defrosted.
• Any ice cream or sorbet containing raw ingredients should be consumed within one week. Ice cream tastes best when fresh.
• 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.
• To prevent freezer burn, always ensure that hands are protected when handling the bowl, especially when first removed from the freezer.
• If the freezing solution appears to be leaking from the bowl, discontinue use.
• The freezing liquid is non toxic.
• To reduce the risk of electric shock, do not immerse or plug to or expose the product, flexible cord rain, moisture or any liquid.
• Do not use the product near baths, basins or other vessels containing water or other liquids, or when standing in or on damp or wet surfaces.
  In the event where the appliance is dropped into the water, turn off the power at the power outlet and remove the plug immediately. DO NOT REACH INTO THE WATER TO RETRIEVE IT.
• It is important to note that the appliance will have to be inspected by a qualified technician before using it again.

Technical Specifications

Before first use:

1. Remove all of the packaging.
2. Wash the parts: see Cleaning.
3. Place the freeze bowl (4) into a freezer eight hours in advance.
4. Prepare the ice cream or sorbet mixture (see recipe ideas). Allow the mixture to cool in the refrigerator.

Before plug in:

Make sure your electricity supply is the same as the electrical rating specified on the underside of the power unit. This unit comes with UK plug and UK voltage settings.

Operation:

1. Before use, always make sure the freeze bowl (4) is thoroughly dry before placing in the freezer. Place the freeze bowl (4) into a freezer at a temperature of -18^ Celsius or below for 8 hours in advance before using the ice cream maker.

2. Freeze the bowl (4) in upright position.

3. For best results always refrigerate the ingredients before making ice cream.
   • The addition of alcohol to recipes inhibits the freezing process.

4. Fit the power unit (1) into the lid (2) until click into place. Ensure unit is unplugged.

5. Fit the paddle (3) into the power unit.

6. Remove the freeze bowl (4) from the freezer.

7. Fit the paddle (3) into the power unit.

8. Remove the freeze bowl (4) from the freezer.

Technical diagram showing four views of a device with labeled components and directional arrows indicating assembly or installation.

1. lower the assembled power unit (1) with lid (2) and paddle (3) onto the freeze bowl (4), and turn anti clockwise to lock into position.

2. You can now plug and switch on the ice cream maker.

3. lower the assembled power unit (1) with lid (2) and paddle (3) onto the freeze bowl (4), and turn anti clockwise to lock into position.

4. You can now plug and switch on the ice cream maker.

Line drawing of a mechanical component with a circular opening and handle, no text or symbols present

THE MACHINE MUST BE SWITCHED ON AND RUNNING BEFORE ADDING THE ICE CREAM OR SORBET RECIPE TO PREVENT THE MIXTURE FROM FREEZING IMMEDIATELY ON THE INSIDE OF THE BOWL.

1. Use the chute to pour the ice cream or sorbet mixture into the freeze bowl (4). When pouring mixture into the bowl (4), always stop at least 4 cm (1.57 inch) from the top as the mixture will increase in volume during freezing.
2. Allow the mixture to churn until frozen or the desired consistency is reached. It takes up to 15 to 30 minutes (approx) depends on content and amount.
3. Unplug and remove the power unit/lid. The ice cream is ready to serve.

IMPORTANT

• Do not puncture or heat the freeze bowl (4).
• Do not stop and start the machine during the freezing process, as the mixture may freeze in contact with the bowl and prevent movement of the paddle (3).
• To avoid overheating the motor, the direction of rotation will change if the mixture becomes too thick. If the direction of rotation change continuously stop the machine as the mixture is ready.
• In the unlikely event of the motor overheating, a safety cut out will be operated to stop the motor. If this happens, switch off and unplug the unit, allow the power unit (1) to cool.
• The ice cream produced should have a soft and smooth consistency. You can transfer the ice cream to a separate container for storage or firm the ice cream further by placing in the freezer before eating.

Cleaning

• Always switch off, unplug and dismantle before cleaning.
- Never put the power unit (1) in water or let the cord or plug get wet.
- Do not wash parts in the dishwasher.
- Do not clean with scouring powders, steel wool pads, or other abrasive materials.

FREEZE BOWL

- Allow the freeze bowl (4) to reach room temperature before attempting to clean.

- Wash the inside of the bowl, then dry thoroughly.

PADDLE

• Remove the paddle (3) from the power unit.
• Wash then dry thoroughly.

LID

- Wash the lid then dry thoroughly.

POWER UNIT

• Take out the power unit (1) from the lid.
- Wipe with a soft cloth moisten with mild soap, then dry.

Recipes

BANANA ICE CREAM

Ingredients:

Large ripe banana 1

Skim milk 200 ml

Thickened cream 100 ml

Sugar 50 g

Mash the bananas until smooth. Mix in the milk, thickened cream and sugar. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

RASPBERRY FROZEN YOGHURT

Ingredients:

Fresh raspberries 200 g

Sugar 100 g

Natural yoghurt 200 ml

Mash the raspberries or puree them. For a smooth result remove the pips by sieving. Add the sugar and natural yoghurt and mix together. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

CHOCOLATE MINT ICE CREAM

Ingredients:

Skim milk 200 ml

Sugar 50 g

Thickened cream 200 ml

Peppermint extract few drops

Grated chocolate 50 g

Place the milk and sugar into a saucepan. Place over a low heat and stir until the sugar has dissolve, then leave until cold. Stir the cream and peppermint essence into cooled milk. Pour the mixture into freeze bowl (4) with the paddle (3) running. When the mixture starts to freeze add the grated chocolate down the chute. Allow to freeze until the desired consistency is achieved.

STRAWBERRY ICE CREAM

Ingredients:

Fresh strawberries 250 g

Sugar 100 g

Thickened cream 100 ml

Lemon juice juice from 1/2 small size lemon

Puree the strawberries until smooth, add the remaining ingredients. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow the mixture to freeze until the desired consistency is achieved.

LEMON SORBET

Ingredients:

Sugar 175 g

Water 175 ml

Orange juice juice from 1/2 medium size orange

Lemon juice 100 ml

Egg white 1/2 medium size egg white

Place the sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved. Bring the mixture to the boil and allow to boil for 1 minute.

Remove from heat and allow to cool. Add the orange and lemon juice. Whisk the egg white until almost stiff and then stir into the lemon mixture. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

CUSTARD BASED VANILLA ICE CREAM

Ingredients:

Egg yolks 2

Sugar 50 g

Skim milk 200 ml

Thickened cream 200 ml

Vanilla extract few drops

Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan slowly bring the milk to boiling point, then pour onto the egg mixture beating together. Return the mixture to the pan and stir constantly until the mixture thickens and forms a film over the back of the spoon. Do not let it boil or the mixture will separate. Remove from heat and leave until cold. Stir in the cream and vanilla extract. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

Warranty

1 Year Guarantee from Shine-Mart Ltd, Trademark owners of Duronic Products. NOTE: THESE STATEMENTS DO NOT AFFECT YOUR STATUTORY RIGHTS AS A CONSUMER

This product has been manufactured under the strictest or quality control procedures, and using the highest quality of materials, to ensure excellent performance and reliability. It will give very good and long lasting service, provided it is properly used and maintained. The product is guaranteed for 1 years from the date of original purchase. If any defect arises due to a faulty materials or poor workmanship, the faulty product must be returned to the original place of purchase. Refund or replacement is at the discretion of that company.

Duronic Products are offered with a 1 year guarantee under the following conditions:

1. The product must be returned to the retailer with original proof of purchase.
2. The product must be installed and used in accordance with the instructions contained in this operating manual.
3. It must be used only for domestic purposes.
4. It does not cover wear and tear, malicious damage, misuse, neglect, inexpert repairs or consumable parts.
5. Shine-Mart Ltd has no responsibilities for accidental or consequential loss or damage.
6. Shine-Mart Ltd are not liable to carry out any type of servicing work, under the guarantee
7. Valid in the UK only

This product is fitted with BS:1363 plug and fuse Imported by Shine-Mart Ltd, RM3 8SB

Information on waste Disposal for Consumers of Electrical & Electronic Equipment.

This mark on a product and/or accompanying documents indicates that when it is to be disposed of, it must be treated as Waste Electrical & Electronic Equipment, (WEEE).

Any WEEE marked products must not be mixed with general household waste, but kept separate for the treatment, recovery and recycling of the materials used.

For proper treatment, recovery and recycling; please take all WEEE marked waste to your Local Authority Civic waste site, where it will be accepted free of charge.

If customers dispose of Waste Electrical & Electronic Equipment correctly, they will be helping to save valuable resources and preventing any potential negative effects upon human health and the environment, of any hazardous materials that the waste may contain.

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DURONIC

Specifications techniques

Voltage - 220-240V-50Hz

Puissance - 7.3-9.5W

Classe de protection II

Technical diagram showing four views of a device with labeled components and directional arrows indicating assembly or installation.

Line drawing of a mechanical component with a circular opening and a handle, no text or symbols present

Thickened cream 100 ml

Sugar 50 g

Mash the bananas until smooth. Mix in the milk, thickened cream and sugar. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

RASPBERRY FROZEN YOGHURT

Ingredients:

Fresh raspberries 200 g

Sugar 100 g

Natural yoghurt 200 ml

Mash the raspberries or puree them. For a smooth result remove the pips by sieving. Add the sugar and natural yoghurt and mix together. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

CHOCOLATE MINT ICE CREAM

Ingredients:

Skim milk 200 ml

Sugar 50 g

Thickened cream 200 ml

Peppermint extract few drops

Grated chocolate 50 g

Place the milk and sugar into a saucepan. Place over a low heat and stir until the sugar has dissolve, then leave until cold. Stir the cream and peppermint essence into cooled milk. Pour the mixture into freeze bowl (4) with the paddle (3) running. When the mixture starts to freeze add the grated chocolate down the chute. Allow to freeze until the desired consistency is achieved.

STRAWBERRY ICE CREAM

Ingredients:

Fresh strawberries 250 g

Sugar 100 g

Thickened cream 100 ml

Lemon juice juice from 1/2 small size lemon

Puree the strawberries until smooth, add the remaining ingredients. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow the mixture to freeze until the desired consistency is achieved.

LEMON SORBET

Ingredients:

Sugar 175 g

Water 175 ml

Orange juice juice from 1/2 medium size orange

Lemon juice 100 ml

Egg white 1/2 medium size egg white

Place the sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved. Bring the mixture to the boil and allow to boil for 1 minute.

Remove from heat and allow to cool. Add the orange and lemon juice. Whisk the egg white until almost stiff and then stir into the lemon mixture. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

CUSTARD BASED VANILLA ICE CREAM

Ingredients:

Egg yolks 2

Sugar 50 g

Skim milk 200 ml

Thickened cream 200 ml

Vanilla extract few drops

Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan slowly bring the milk to boiling point, then pour onto the egg mixture beating together. Return the mixture to the pan and stir constantly until the mixture thickens and forms a film over the back of the spoon. Do not let it boil or the mixture will separate. Remove from heat and leave until cold. Stir in the cream and vanilla extract. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

Garantie

Technical diagram of a device with four labeled parts, showing exploded and assembled views of the device.

Line drawing of a mechanical component with a circular opening and handle, no text or symbols present

Thickened cream 100 ml

Sugar 50 g

Mash the bananas until smooth. Mix in the milk, thickened cream and sugar. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

RASPBERRY FROZEN YOGHURT

Ingredients:

Fresh raspberries 200 g

Sugar 100 g

Natural yoghurt 200 ml

Mash the raspberries or puree them. For a smooth result remove the pips by sieving. Add the sugar and natural yoghurt and mix together. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

CHOCOLATE MINT ICE CREAM

Ingredients:

Skim milk 200 ml

Sugar 50 g

Thickened cream 200 ml

Peppermint extract few drops

Grated chocolate 50 g

Place the milk and sugar into a saucepan. Place over a low heat and stir until the sugar has dissolve, then leave until cold. Stir the cream and peppermint essence into cooled milk. Pour the mixture into freeze bowl (4) with the paddle (3) running. When the mixture starts to freeze add the grated chocolate down the chute. Allow to freeze until the desired consistency is achieved.

STRAWBERRY ICE CREAM

Ingredients:

Fresh strawberries 250 g

Sugar 100 g

Thickened cream 100 ml

Lemon juice juice from 1/2 small size lemon

Puree the strawberries until smooth, add the remaining ingredients. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow the mixture to freeze until the desired consistency is achieved.

LEMON SORBET

Ingredients:

Sugar 175 g

Water 175 ml

Orange juice juice from 1/2 medium size orange

Lemon juice 100 ml

Egg white 1/2 medium size egg white

Place the sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved. Bring the mixture to the boil and allow to boil for 1 minute. Remove from heat and allow to cool. Add the orange and lemon juice. Whisk the egg white until almost stiff and then stir into the lemon mixture. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

CUSTARD BASED VANILLA ICE CREAM

Ingredients:

Egg yolks 2

Sugar 50 g

Skim milk 200 ml

Thickened cream 200 ml

Vanilla extract few drops

Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan slowly bring the milk to boiling point, then pour onto the egg mixture beating together. Return the mixture to the pan and stir constantly until the mixture thickens and forms a film over the back of the spoon. Do not let it boil or the mixture will separate. Remove from heat and leave until cold. Stir in the cream and vanilla extract. Pour the mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the desired consistency is achieved.

Gewährleistung

Technical diagram showing four views of a device with labeled components and directional arrows indicating assembly or installation.

Line drawing of a mechanical component with a circular opening and handle, no text or symbols present

LA MÁQUINA DEBE ESTAR ENCENDIDA Y FUNCIONANDO ANTES DE AGREGAR LA RECETA DE HELADO O SORBETE PARA EVITAR QUE LA MEZCLA SE CONGELE INMEDIATAMENTE EN EL INTERIOR DEL RECIPIENTE.

CHOCOLATE MINT ICE CREAM

Ingredientes:

Leche desnatada 200 ml

Azúcar

50

g

Crema espesada 200 ml

Technical diagram showing four views of a device with labeled components, including top, front, side, and internal views.

Line drawing of a mechanical component with a circular opening and handle, no text or symbols present

L'APPARECCHIO DEVE ESSERE NECESSARIAMENTE ACCESA PRIMA DI VERSARE LA RICETTA DEL GELATO O DEL SORBETTO PER EVITARE CHE GLI INGRADIENTI SI GHIACCINO IMMEDIATAMENTE SULLE PARETI DEL CESTELLO.