68990 - Ice machine HAMILTON BEACH - Free user manual and instructions

Frequently Asked Questions - 68990 HAMILTON BEACH

USER MANUAL 68990 HAMILTON BEACH

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Questions? Please call us - our friendly associates are ready to help. USA:1.800.851.8900

This is not a toy or children's product. This product is not designed or intended for use by children age 12 or younger. Adult supervision is necessary when any appliance is used by or near children.

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

1. Read all instructions.
2. 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 are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.
3. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.
4. Check voltage to be sure that the voltage indicated on the nameplate agrees with your voltage.
5. To protect against risk of electrical shock, do not put motor housing of appliance in water or other liquid.
6. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.

7. Avoid contacting moving parts.

8. 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.

9. The use of attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock, or injury.
10. Do not use outdoors.
11. Do not let cord hang over edge of table or counter or touch hot surfaces.
12. Keep hands and utensils out of canister while in use to reduce the risk of injury to persons or to the appliance itself.
13. Do not place on or near a hot gas or electric burner or in a heated oven. Do not use this unit near oven, heater, or fireplace.
14. Do not operate dry. Always have mixture in canister.
15. Do not use appliance for other than intended purpose.
16. To turn motor off, remove plug from outlet.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

This appliance is intended for household use only.

WARNING! Shock Hazard: This appliance has a polarized plug (one wide blade) that reduces the risk of electric shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

Parts and Features

BEFORE FIRST USE: Unpack ice cream maker. Wash all parts except motor and bucket in hot, soapy water. Rinse; then dry.

*To order parts:

US: 1.800.851.8900

www.hamiltonbeach.com

Canada: 1.800.267.2826

Mexico:018007116100

How to Make Ice Cream

You will need approximately 10 pounds (4.5kg) of ice and 4 cups (946ml) of rock salt to make ice cream.

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.

NOTE: Cooked recipes need to be chilled before churning.

Ice cream maker comes packed as shown. Retain box for storage.

bucket. Insert folded bottom plate into bucket. Unfold and place on bottom with raised center up.

Remove motor from canister.Unfold rim and

Insert mixing paddle into center of canister.

Prepare and pour ice cream mixture into canister. Do not fill above the FILL line. Place cover onto canister.

Place filled canister in center of bucket onto plate.

Place motor over canister with mixing paddle shaft inserted into the hole in the bottom of the motor.

How to Make Ice Cream (cont.)

Lift handle and lock into groove by pressing down locking button on top of motor.

Place ice cream maker in kitchen sink or in a large noncorrosive pan to capture condensation.

Plug into outlet. The canister and cover will begin to rotate. Allow ice cream to churn for 2 minutes before adding ice to bucket.

Arrange 1 to 2 inches (2.5 to 5.1cm ) of ice around the canister in the bucket. Sprinkle 1 cup (237 ml) of rock salt over ice. Repeat layers up to the cover, ending in rock salt. For best results use 4 to 6 cups (946 to 1402 ml) of rock salt.

How to Make Ice Cream (cont.)

Ice cream will churn for about 20 to 40 minutes depending on the recipe. Ice cream is ready when the motor stops or slows down. Unplug from outlet to turn off motor.

To remove the canister, push down on the locking button, move unit so that the power cord on the motor is on the opposite side or away from you, and move the handle toward you. Remove motor.

Lift out canister. Dispose of salty water from bucket.

Remove any salt, ice, or water from cover before removing cover. See "Tips" for firmer ice cream.

Lift out mixing paddle and scrape clean with a rubber spatula.

Tips for Best Results

• Firmness of ice cream depends on variables such as the recipe used, room temperature, and temperature of ingredients before churn-freezing.
• Remember that artificial sweetner 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 sweetener = 2 teaspoons (10 ml) sugar
6 packets = 1 / 4 cup (59 ml)
8 packets = 1 / 3 cup (79 ml)
12 packets = 1 / 2 cup (118 ml)
- If recipe exceeds the FILL line, ice cream will overflow the canister.

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, freezer-safe container. Storage containers can be ordered online or by phone. See page 3.
• 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.

• Some recipes require the mixture to be precooked. Make the recipe at least one day ahead. This will allow the mixture to cool completely and increase volume. Prechilling the base mixture is strongly recommended. Never try to shortcut the cooling time.

• For firmer ice cream, with motor removed and cover still on canister, add additional layers of ice and rock salt to bucket, covering canister and cover.
• For additional insulation, cover bucket with a towel or newspaper. Allow ice cream to harden for 1 to 2 hours. Hardening time varies with the type of ice cream was well as the air temperature.

• Ice cream may also be hardened by placing covered canister in a home freezer for several hours OR by placing ice cream into a plastic container that allows room for expansion and then placing in a home freezer.

• Defrosted or semidefrosted ice cream should never be put back in the freezer.

Remove ice cream from freezer about 30 minutes before serving and place it in the refrigerator, or let it stand for 10 to 15 minutes at room temperature.

TYPE OF ICE CREAM STORAGE TIME

Ice cream with uncooked ingredients up to 1/week

Sorbets 1 to 2 weeks

Cooked custard-style ice cream up to 2 weeks

Care and Cleaning

Wipe motor with a damp cloth. Wash plate, cover, mixing paddle, canister, bucket, and storage plug in hot, soapy water. Rinse and dry thoroughly.

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

WARNING

Electrical Shock Hazard.

Disconnect power before cleaning.

Do not immerse motor housing or cord in any liquid.

DO NOT use the "SANI" setting when washing in the dishwasher. "SANI" cycle temperatures could damage your product.

Troubleshooting

PROBLEM PROBABLE CAUSE/SOLUTION

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; add more salt. Correct amount of salt must be used for ice cream to freeze.
• Unplug unit from outlet. Turn canister in ice to free jammed ice. Plug in unit to restart.
• While churning, check to ensure that salt water is draining out of the two openings in the bucket. Before opening canister, wipe all salt, ice, and water from cover. Do not allow salt, ice, and water to seep into the canister and ruin the ice cream.
• Make sure drain opening is not blocked with ice or salt.
• Ice cream mixture expands when frozen. If recipe exceeds the FILL line, ice cream will overflow canister.
• Ensure cover is correctly seated on canister.

Ice is jammed.

Salty tasting ice cream.

Poor drainage.

Ice cream overflows canister during churning.

Cover turns; canister does not turn.

Recipes

Old-Fashioned Vanilla Ice Cream

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

3 cups (710 ml) sugar

1/4 teaspoon (1.2 ml) salt

5 cups (1.18 L) whole milk

6 large eggs, beaten

4 1/2 cups (1.06 L) heavy whipping cream

1 Tablespoon (15 ml) vanilla extract

Directions:

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.

Recipes (cont.)

Easy Vanilla Ice Cream

3 cups (710 ml) sugar

2 Tablespoons (30ml) lemon juice

6 cups (1.42 L) heavy whipping cream

3 cups (710 ml) milk

1 Tablespoon (15 ml) vanilla extract

Directions:

Combine all ingredients; mix well. Pour into canister.

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

Black Forest Variation

Add 1/2 cup (118 ml) chocolate syrup and 1 can (16 1/2-ounce [468-g]) pitted bing cherries, drained and halved. Mix well. Pour into canister.

Chocolate-Covered Peanut Variation

Add 1 1/2 cups (355 ml) chocolate syrup and 1 bag (1.7-ounce [48-g]) chocolate-covered peanuts; mix well. Pour into canister.

Cookies and Cream Variation

Reduce sugar to 1 1/2 cups (355 ml). Break 30 cream-filled chocolate sandwich cookies into small pieces; mix well. Pour into canister.

Orangeade 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 [510 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 (473 ml) chunky peanut butter into ice cream mixture; mix well. Pour into canister.

Chocolate Chip Walnut Ice Cream

Add 2 cups (473 ml) semisweet chocolate bits and 1 cup (237 ml) chopped walnuts; mix well. Pour into canister.

Strawberry-Banana Variation

Add 6 mashed bananas and 1 quart (946 ml) coarsely chopped strawberries to ice cream mixture; mix well. Pour into canister.

Double Almond Chocolate Variation

Finely chop 6 ounces (170g) semisweet chocolate squares. Replace vanilla extract with almond extract. Chop 2 cups (473~ml) of almonds and add to ice cream mixture; mix well. Pour into canister.

Cookie Dough Variation

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

Banana Pudding Variation

Add 1 cup (237 ml) mashed bananas (about 6) and 12 crushed vanilla wafers into ice cream mixture; mix well. Pour into canister.

Recipes (cont.)

Rocky Road Ice Cream

3/4 cup (177 ml) unsweetened cocoa powder

2 1/4 cup (532 ml) sugar

3 cups (710 ml) milk

1 Tablespoon (15 ml) vanilla extract

Dash of salt

3 cups (710 ml) whipping cream

3 ounces (85g) semisweet chocolate

1 1/2 cups (355 ml) miniature marshmallows

3/4 cup (177 ml) chopped pecans (optional)

Directions:

In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until 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 (340g) unsweetened chocolate, chopped 3 cups (710~ml) half n half or evaporated milk

3 cups (710 ml) sugar

6 Tablespoons (89 ml) flour

1/2 teaspoon (2.5ml) salt

6 eggs

4 1/2 cups (1.06 L) heavy whipping cream

1 Tablespoon (15 ml) vanilla extract

1 cup (237 ml) chopped nuts, optional

Directions:

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.

Recipes (cont.)

Raspberry Ice Cream

3 cups (710 ml) sugar
4 1/2 cups (1.06 L) frozen raspberries, slightly thawed
2 Tablespoons (30ml) lemon juice
3 cups (710 ml) heavy cream
3 cups (710 ml) milk

Directions:

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 (340-g) bag semisweet chocolate chips (divided)
3 14-ounce (397-g) cans sweetened condensed milk
2 1/2 cups (591 ml) half'n half or evaporated milk
2 teaspoons (10 ml) vanilla extract

Directions:

In heavy saucepan, combine 1/2 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.

Peach Ice Cream

3 cups (710 ml) chopped fresh or frozen peaches
2 1/4 cups (532 ml) sugar (divided)
6 cups (1.42 L) heavy whipping cream
1 1/2 cups (355 ml) milk
2 Tablespoons (30 ml) vanilla extract

Directions:

Combine the peaches with 1 cup (237 ml) of sugar and stir/mash together. Let stand 1 hour. Add the remaining 2 cups (473 ml) sugar, cream, milk, and vanilla extract into the peaches. Mix well. Pour into canister.

Frozen Custard

12 eggs

3 cups (710 ml) milk
1 1/2 cups (355 ml) sugar
6 Tablespoons (89 ml) honey
1/4 teaspoon (1.2 ml) salt
6 cups (1.42 L) whipping cream
2 Tablespoons (30ml) vanilla extract

Directions:

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 a 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.

Recipes (cont.)

Fruit Sherbet

3 12-ounce (340 g) bags frozen fruit, unsweetened (strawberry, peach, pineapple, or combination)
9 cups (2.13 L) half 'n half
1 1/2 cups (355 ml) sugar
3 Tablespoons (44 ml) lime juice

Directions:

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

Strawberry Cheesecake Ice Cream

1 8-ounce (227-g) package cream cheese (softened)
2 cups (473 ml) frozen strawberries (slightly thawed)
2 (14-ounce [397-g]) cans sweetened condensed milk
2 cups (473 ml) heavy whipping cream
2 teaspoons (10 ml) vanilla extract
1 cup (237 ml) graham cracker crumbs

Directions:

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.

Strawberry Sorbet

1 1/2 cups (355 ml) sugar
3 cups (710 ml) water
3 16-ounce (454-g) bags fresh or thawed frozen strawberries
3 Tablespoons (44 ml) lemon juice

Directions:

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*
6 ounces (170g) unsweetened chocolate, chopped
2 teaspoons (10 ml) mint extract
2 cups (473 ml) sugar

1 1/2 cups (355 ml) half 'n half

Directions:

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

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

Recipes (cont.)

Frozen Blueberry Yogurt

2 16-ounce (454-g) packages frozen blueberries, slightly thawed

2 2-pound (907-g) containers plain yogurt*
1 1/2 cups (355 ml) sugar
1 1/2 cups (355 ml) half 'n half

Directions:

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

Frozen Strawberry Yogurt Variation

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

Frozen Raspberry Yogurt Variation

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

Hot Fudge Sauce

31-ounce (28-g) squares unsweetened chocolate
1/2 cup (118 ml) half'n half
3/4 cup (177 ml) sugar
Dash of salt
1/4 cup (59 ml) butter or margarine
1 teaspoon (5 ml) vanilla extract
Directions:

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.

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

Lemon Sauce

3/4 cup (177 ml) sugar
1 Tablespoon (15 ml) cornstarch
Dash of salt
3/4 cup (177 ml) water
1 large egg, beaten
3 Tablespoons (44 ml) lemon juice
1 Tablespoon (15 ml) butter or margarine

Directions:

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 (237 ml) sugar
1 Tablespoon (15 ml) white corn syrup
1/4 teaspoon (1.2ml) salt
3/4 cup (177 ml) milk
6 Tablespoons (89 ml) peanut butter
1 teaspoon (5 ml) vanilla extract

Directions:

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.

Limited Warranty

This warranty applies to products purchased and used in the U.S. and Canada. This is the only express warranty for this product and is in lieu of any other warranty or condition.

This product is warranted to be free from defects in material and workmanship for a period of one (1) year from the date of original purchase. During this period, your exclusive remedy is repair or replacement of this product or any component found to be defective, at our option; however, you are responsible for all costs associated with returning the product to us and our returning a product or component under this warranty to you. If the product or component is no longer available, we will replace with a similar one of equal or greater value.

This warranty does not cover glass, filters, wear from normal use, use not in conformity with the printed directions, or damage to the product resulting from accident, alteration, abuse, or misuse. This warranty extends only to the original consumer purchaser or gift recipient. Keep the original sales receipt, as proof of purchase is required to make a warranty claim. This warranty is void if the product is used for other than single-family household use or subjected to any voltage and waveform other than as specified on the rating label (e.g., 120V 60Hz ).

We exclude all claims for special, incidental, and consequential damages caused by breach of express or implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including any statutory warranty or condition of merchantability or fitness for a particular purpose, is disclaimed except to the extent prohibited by law, in which case such warranty or condition is limited to the duration of this written warranty. This warranty gives you specific legal rights. You may have other legal rights that vary depending on where you live. 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.

To make a warranty claim, do not return this appliance to the store. Please call 1.800.851.8900 in the U.S. or 1.800.267.2826 in Canada or visit hamiltonbeach.com in the U.S. or hamiltonbeach.ca in Canada. For faster service, locate the model, type, and series numbers on your appliance.

PRECAUTIONS IMPORTANTES

PROBLEMCAUSEPOSSIBLE/SOLUTION

Variation Pate a biscuit

Variation Chocolat-framboise

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