GN100 - Ice Maker CENTURION - Free user manual and instructions

USER MANUAL GN100 CENTURION

• Read all of the instructions carefully before use.
  ■ Unplug the machine before fitting, removing, or cleaning parts.
  ■ Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, is dropped, or has been damaged in any manner.
  ■ To protect against the risk of fire, electric shock, or personal injury, do not place the cord, plug, or unit in water or other liquids.
  ■ 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.
  ■ Never leave the machine on unattended.
  ■ Only use the machine for its intended domestic use.
  ■ Always make sure everything is thoroughly clean before making ice cream or sorbet.
  ■ Never re-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.
  ■ If the freezing solution appears to be leaking from the bowl, discontinue use. The freezing solution is non-toxic.
  ■ Do not place the machine on hot surfaces such as stoves, hotplates or near open gas flames.
  If the supply cord is damaged, it must be replaced by qualified personnel.
  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 appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

Before using for the first time

1 Remove all of the packaging.
2 Wash the parts: see "cleaning".
3 Eight hours in advance, place the freezer bowl into a freezer.
4 Prepare the ice cream or sorbet mix (see recipe ideas). Allow the mix to cool in the refrigerator.

Using your ice cream maker

Key

① power unit
② Lid
③ spindle
④ Paddle
⑥ inner bowl
⑥ outer bowl
⑦ On/off button

1) Fit the power unit into the lid, It will click into place.

Diagram of a mushroom-shaped device with labeled parts, showing internal components and directional arrows.

2) Fit the paddle into the power unit.

Technical diagram showing a mechanical assembly with labeled parts, including a dome-shaped component and a separate view with numbered annotations.

3) Remove the inner bowl from the freezer and put it into the outer bowl.

⑤ ⑥

4) Put the inner bowl into the outer bowl. Lower the assembled lid/power unit/paddle onto the bowl and turn clockwise to lock into position.

Technical line drawing of a mechanical device with top and side views (no text or symbols)

5) You can now switch the ice cream maker on using the on/off button switch on.

Line drawing of a mechanical component with no text or symbols

→ THE MACHINE MUST BE SWITCHED ON BEFORE ADDING THE ICE CREAM OR SORBET RECIPE TO PREVENT THE MIX FROM IMMEDIATELY FREEZING ON THE INSIDE OF THE INNER BOWL.

6) Use the chute and pour the ice cream or sorbet mix into the inner bowl.

When pouring mixture into the bowl, always stop at least 4 cm (1.575 inch) from the top, as the mixture will increase in volume during freezing.

7 Allow the mixture to churn until frozen or the desired consistency is reached. This can take up to 15 to 30 minutes, but most recipes will be ready in less time.

Important

• 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.
• To avoid overheating the motor, the direction of rotation will change if the mixture becomes too thick. If the direction of rotation continues to change, stop the machine when the mixture is ready.
• In the unlikely event of the motor overheating, a safety cut out will operate causing the motor to stop. If this happens, switch off, unplug the machine and allow the power unit to cool.
• For the best result of ice cream, the paddle will contact with the inside of the inner bowl when the paddle moves.

8) Switch off, remove the power unit/lid. The ice cream is ready to serve.

The ice cream produced should be a soft spoonable type. This can be transferred to a separate container for storage in the freezer or if you wish to firm the ice cream before eating.

Important

■ Do not use metal utensils to remove mix from the bowl.
■ Do not remove the inner bowl from the freezer until ready to make ice cream.

Hints & tips

We suggest that you keep the inner bowl in the freezer so that it is ready for use. Place in a plastic bag before freezing. Freeze the bowl in the upright position.
■ Always make sure the inner bowl is thoroughly dry before placing in the freezer.
■ Do not puncture or heat the inner bowl.
The inner bowl should be placed in a freezer that is operating at a temperature of -18^ or below for 8 hours before use.
■ For best results always refrigerate the ingredients before making ice cream.
■ The addition of alcohol to recipes inhibits the freezing process.

Cleaning

■ Always switch off, unplug and dismantle before cleaning.
■ Never put the power unit 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.

Inner Bowl

• Allow the inner bowl to reach room temperature before attempting to clean.
  Take out the inner bowl and wash the inside of the bowl, then dry thoroughly. Do not immerse in water.

Outer Bowl

■ Wash then dry thoroughly.

Paddle

■ Remove the paddle from the power unit.
■ Wash then dry thoroughly.

Lid

■ Wash the lid then dry thoroughly.

Power unit

■ Wipe with a damp cloth, then dry.

Service and customer care

If the cord or machine in general is damaged it must, for safety reasons, be repaired by an authorized repairer.
■ Servicing or repairs- contact the shop where you bought your machine

Recipes

banana ice cream

ingredients

large ripe banana	1
Skimmed milk	200	ml
Heavy cream	100	ml
Confectioner's sugar	50	g

Mash the bananas until smooth. Mix in the milk, heavy cream and sugar. Pour the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved.

raspberry frozen yoghurt

ingredients

fresh raspberries	200	g
Confectioner's 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 freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved.

chocolate mint ice cream

ingredients

Skimmed milk	200	ml
Confectioner's sugar	50	g
Heavy 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 freezer bowl

with the paddle 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
Confectioner's sugar	100 g
Heavy cream	100 ml
lemon juice	juice from 1/2small size lemon

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

lemon sorbet

ingredients

granulated 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 freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved.

custard based vanilla ice cream

ingredients

egg yolks	2
Confectioner's sugar	50	g
Skimmed milk	200	ml
Heavy 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 freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved.

Spänning/effekt: 220-240V\~ 50Hz 12W

Standard: EN 60335-1/A2:2006 Version:

Säkerhet

Diagram of a mushroom-shaped device with labeled parts, showing internal components and directional arrows.

2) Tryck fast blandarbladet i motorenheten.

Technical diagram showing a mechanical assembly with labeled parts, including a dome-shaped component and a separate view with numbered annotations.

Line drawing of a cylindrical object with a top handle and internal cutouts, labeled with number 7 (no text or symbols on the object itself)

→ SÄTT ALLTID PÅ MASKINEN INNAN DU HÄLLER I GLASS- ELLER SORBETBLANDNINGEN FÖR ATT FÖRHINDRA ATT BLANDNINGEN GENAST FRYSER PÅ INNERSKÅLENS INSIDA.