Rival 8550-X Bedienungsanleitung

Ow er’s Guide

Electric Ice Cream Maker

READ AND SAVE THESE INSTRUCTIONS

8550-X

-2-

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions shoul

always be followe , inclu ing the following:

1. Read all instructions before using.

2. To protect against electrical shock, do not immerse cord, plug, or

motor in water or other liquid.

3. Close supervision is necessary when any appliance is used by or

near children.

4. Unplug from outlet when not in use and before putting on or taking

off parts, and before cleaning.

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug or after

the appliance malfunctions, or has been dropped or damaged in any

manner. See warranty to return for examination, repair, or electrical

or mechanical adjustment.

7. The use of accessory attachments (not recommended or sold by

Rival®) may cause fire, electric shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch heated

surfaces, including the stove.

10. Do not use appliance for other than intended use.

11. Do not operate your ce Cream Maker dry. Always have ice cream

mixture in the CE CREAM CAN when you plug in your appliance.

12. The CE CREAM CAN should be thoroughly towel dried after use and

washing. f the CE CREAM CAN is left to “air dry”, water spots may

appear.

-3-

SAVE THESE INSTRUCTIONS

This appliance is for HOUSEHOLD USE ONLY. No user-serviceable parts

inside. Power Unit never needs lubrication. Do not attempt to service this

product.

This app iance has a po arized p ug (one b ade is wider

than the other). As a safety feature, this p ug wi fit in a

po arized out et on y one way. If the p ug does not fit fu y

in the out et, reverse the p ug. If it sti does not fit, contact a

qua ified e ectrician. Do not attempt to defeat this safety feature.

POLARIZED PLUG

AUTO SAFETY SHUTOFF

The ce Cream Maker is equipped with an auto safety shutoff. Should the

motor become overheated it will turn off. n order to restart the ce

Cream Maker, follow the steps below:

1. Unplug the ce Cream Maker.

2. Wait at least 20 minutes for the motor to cool.

3. Plug in and operate normally.

-4-

HOW TO USE YOUR ICE CREAM MAKER

NOTE: Before using for the first time, wash all parts except

MOTOR DR VE (see “HOW TO CLEAN YOUR CE CREAM MAKER”).

1. Pour chilled ice cream mixture into cooled CE CREAM CAN. Fill CE

CREAM CAN only 3/4full, as mixture will expand during freezing.

2. nsert DASHER. Be sure that bottom of DASHER fits indentation at

bottom of CE CREAM CAN.

3. Place COVER on CE CREAM CAN.

•Motor Dr ve

Top mounted. Engages stem of DASHER.

•Cork

Used to plug hole in COVER when

hardening and ripening ice cream.

•Cover

Tab in COVER fits notch in ice cream can.

•Dasher

Stem on top fits through hole in center of

COVER, and engages MOTOR DR VE.

•Ice Cream Can

Container holds ice cream mixture.

•Dra n Hole

Allows salt water to flow freely out of

BUCKET.

•Bucket

Latch and tab plates secure MOTOR DR VE.

Drain hole located near top of BUCKET. Holds rock salt and ice.

motor drive

cork

cover

da her

ice cream can

bucket

drain hole

latch

tab plate

KNOW YOUR ICE CREAM MAKER

-5-

4. Place filled CE CREAM CAN in BUCKET. Make sure CE CREAM CAN

is centered and engages with bottom of BUCKET.

5. Place MOTOR DR VE over CE CREAM CAN so that stem of DASHER

engages hole in bottom of MOTOR DR VE. Rotate CE CREAM CAN

slightly until MOTOR DR VE engages CE CREAM CAN COVER. Fit the

two tabs at the end of MOTOR DR VE into tab plate. Lower the

rounded tab (at other end of MOTOR DR VE) onto latch plate. Rotate

latch lock over rounded tab. Plug power cord into 120 volt AC outlet.

6. While ice cream maker in running, distribute 1 inch of ice around

BUCKET. Sprinkle approximately 1/2cup salt uniformly over layer of

ice.

7. Continue adding layers of ice, with salt between layers, until ice level

reaches top of rotating CE CREAM CAN. NOTE: Should ice cream

maker stop before churning is complete (approximately 20-40

minutes), check to see if large ice cubes are jammed against the

rotating ice cream can. (See “ mportant Points”)

8. ce cream should churn about 20-40 minutes or until motor stops.

Unplug and remove MOTOR DR VE.

9. Clear ice and salt away from top of ice cream can. Wipe carefully to

remove salt and water before removing the COVER. Lift out DASHER

and scrape clean with a rubber spatula. Pack ice cream down into

CE CREAM CAN.

ROCK SALT for making ice cream

ROCK SALT for har ening ice cream

CRUSHED ICE for making and har ening ice cream

⁄

Cups

⁄

Cups

22 lbs.

5 Quart

MAKER SIZE

For best results use Rival®Rock Salt

-6-

1. Pack ice cream down into CE CREAM CAN and replace COVER. Put

cork into hole on COVER.

2. Drain off salt water through drain hole in side of BUCKET.

3. Repack ice and salt layers (see “How To Use Your ce Cream Maker”,

previous section) covering entire CE CREAM CAN including COVER.

4. Cover the BUCKET with a folded towel or a few newspapers for

insulation and allow to harden for two to three hours. Hardening

time varies with type of ice cream mixture used.

HOME FREEZER METHOD

Ice Cream Can:

1. Pack ice cream down into CE CREAM CAN and replace COVER. Put

cork into hole on COVER.

2. Place in home freezer for several hours.

Plast c Conta ners:

1. Spoon ice cream into plastic container; allow 1/2inch for expansion.

Cover with a tight-fitting lid.

2. Place in home freezer for several hours.

HOW TO HARDEN AND RIPEN ICE CREAM

HOW TO CLEAN YOUR ICE CREAM MAKER

MOTOR DRIVE: Unplug. Never put MOTOR DR VE in water. Wipe with a

slightly damp cloth. MOTOR DR VE never needs lubrication.

ICE CREAM CAN, COVER, AND DASHER: Wash in hot, soapy water. Rinse

and dry thoroughly. mportant: CE CREAM CAN should be towel dried; if

left to “air dry,” water spots may appear. Do not replace COVER until ice

cream can is dry. Do not put any parts in dishwasher.

ICE CREAM BUCKET: After every use, clean thoroughly to remove salt

water residue.

-7-

IMPORTANT POINTS

TO ACHIEVE A SMOOTH TEXTURED ICE CREAM: Carefully follow the

ice and salt amounts indicated. As the ice melts and the ice level

decreases, add small amounts of ice to maintain the original level.

TO LOOSEN JAMMED ICE: Unplug the power cord and twist ice cream

can several times. Plug in cord to restart churning process. f jamming

continues, add 2 cups of water to BUCKET.

ICE CREAM should churn approximately 25-40 minutes or until motor

stops. f you choose to churn less than the 3/4volume of liquid recipe, the

motor may not stop. Occasionally check mixture until ice cream looks like

fluffy mashed potatoes. Unplug and remove MOTOR DR VE.

DRAIN HOLE: Check frequently to make sure salt water flows freely

through the hole. A plugged drain hole may allow salt water to seep into

the CE CREAM CAN and ruin the ice cream.

SET IN SINK or above sink drain to catch excess water.

RECIPES

DELICIOUS HOMEMADE ICE CREAM

For great tasting homemade ice

cream, use Rival’s Quick and Easy ce

Cream Mixes to create your favorite

recipes.

t’s fast, easy, and tastes great!

Rival’s ice cream mixes are packed in

convenient 8 oz packets. Each packet

makes up to 2 quarts of delicious ice

cream.

Available at many retail stores or for

more information please visit

www.rivalproducts.com.

-8-

THE RECIPES

HINT FOR LOWER-FAT RECIPES

For lower fat content, substitute 1% milk for whole milk, whole milk for half

and half; and evaporated skim milk for whipping cream. Higher fat dairy

products – such as whipping cream – create a smooth, rich and creamy

dessert. Lower fat dairy products create a lighter dessert with a slightly

different texture.

OLD FASHIONED VANILLA ICE CREAM

3 cups sugar 1⁄2cup f our

1⁄2teaspoon sa t 61⁄4cups mi k

5 eggs, beaten 5 cups whipping cream

2 tab espoons p us 11⁄2teaspoon vani a extract

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium

heat approximately 15 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to

remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat.

Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled

mixture, stirring with wire whisk to combine. Freeze as directed.

Cookies an Cream Ice Cream: Crumble 30 chocolate sandwich cookies into

mixture before freezing.

Coffee Ice Cream: Combine 5 teaspoons instant coffee with sugar, flour and salt.

Continue as directed.

-9-

CINNAMON BLACK WALNUT ICE CREAM

5 cups whipping cream 5 cups ha f and ha f

21⁄2cups sugar 31⁄8cups chopped b ack wa nuts

1 tab espoon p us 3⁄4teaspoon vani a extract 11⁄4teaspoon cinnamon

1⁄2teaspoon sa t

Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.

CHOCOLATE ICE CREAM

31⁄3cups sugar 21⁄2tab espoons cornstarch

1⁄2teaspoon sa t 71⁄2cups mi k

5 eggs, beaten 71⁄2squares semisweet choco ate, me ted

12⁄3cup ha f and ha f 21⁄2cups whipping cream

21⁄2teaspoons vani a extract

Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.

Cook over medium heat until mixture comes to a simmer, stirring constantly.

Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining

hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened

(about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth.

Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze

as directed.

THE RECIPES

-10-

CHOCOLATE CHIP ICE CREAM

31⁄4cups mi k 31⁄2cups sugar

11⁄8teaspoon sa t 31/8cups ha f and ha f

13⁄4teaspoons vani a extract 71⁄2cups whipping cream

15 oz. (21⁄2cups) grated semisweet choco ate or choco ate chips

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and

salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and

refrigerate 30 minutes. Freeze as directed.

After removing DASHER, immediately stir in chocolate.

Mint Chocolate Chip: Add 2

1⁄2

teaspoons peppermint extract and

1⁄2

teaspoon plus

1⁄8

teaspoon of green food coloring to mixture before refrigerating. Freeze as directed.

VANILLA ICE CREAM

21⁄2cups mi k 21⁄2cups sugar

1⁄2teaspoon sa t 21⁄2cups ha f and ha f

11⁄2tab espoon vani a extract 5 cups whipping cream

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and

salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover

and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add 5 cups pureed strawberries to chilled mixture before freezing.

Banana: Add 3

1⁄2

cups mashed bananas to chilled mixture before freezing.

Peach: Add 5 cups pureed peaches to chilled mixture before freezing.

THE RECIPES

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