Sunbeam 4744 Technische Daten
Instruction Manual and Recipe Booklet
ICE CREAM/FROZEN YOGURT MAKER
Thank you for purchasing the SUNBEAM Ice Cream/Frozen
Yogurt Maker.
Before you use this product for the first time, please take a few moments to read
these instructions and keep it for reference and enjoyment of the recipes.
Pay particular attention to the Safety Instructions provided. Please review the
product service and warranty statements. For your future reference, please note:
Date product received:
Service number:
(located on the bottom of the machine)
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When using electrical appliances, basic safety precautions should
always be followed, including the following:
•READ AND SAVE ALL INSTRUCTIONS.
• To protect against risk of electrical shock do not put motor base
in water or other liquid.
• Close supervision is necessary when any appliance is used
by or near children or incapacitated persons.
• Unplug from outlet when not in use, before putting on or taking
off parts, and before cleaning.
• Avoid contacting moving parts.
• Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions, or is dropped or damaged
in any manner. Return appliance to the nearest authorized
Sunbeam Appliance Service Center for examination,
repair or electrical or mechanical adjustment.
• The use of attachments not recommended or sold by the
appliance manufacturer may cause fire, electric shock or injury.
• Do not use outdoors or for commercial purposes.
• Do not let cord hang over edge of table or counter or touch
hot surfaces.
T
HIS
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OUSEHOLD
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FOR PRODUCTS PURCHASED IN THE U.S. AND CANADA ONLY
To reduce the risk of electrical shock, this appliance has a polarized plug
(one blade is wider than the other). This plug fits a polarized outlet only one way;
if the plug does not fit fully into the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not attempt to defeat this safety feature.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
Congratulations on owning a SUNBEAM “Quick Freeze” Ice Cream/Frozen
Yogurt Maker! This easy-to-use appliance makes all your favorite frozen
creations in a snap!
From sinful ice creams to rich custards . . .
creamy ice sorbets to refreshing
ices . .
. you’ll be the most famous “cook” on the block.
Try each one of the taste-tempting recipes in this cookbook. . . then let your
imagination run wild! Chop up a candy. bar or puree your favorite fruit in your
OSTERIZER
blender and mix it into a basic recipe. There’s no end to the
combinations you can create. Best of all, some of “your specialties” can be
ready in just 10 minutes!
The SUNBEAM “Quick Freeze” Ice Cream/Frozen Yogurt Maker. . . it makes
your kitchen even more versatile.
This unit uses ordinary table salt and ice cubes. It is
,not
necessary to use rock
salt or crushed ice in this unit.
BEFORE USING FOR THE FIRST TIME
After unpacking, disassemble unit before using for the first time. Wash all parts
(except ice bucket and
motor
base) in warm, soapy water. Rinse and dry immediately.
DO NOT IMMERSE ICE BUCKET OR MOTOR BASE.
MAINTENANCE
1. If the Canister stalls or fails to rotate while processing:
A) Turn off unit and allow to cool.
B) After cooling, turn unit on. If canister still fails to rotate,
return unit to an Authorized Service Station.
2. Any other servicing needed be performed only by an
Authorized Service Station.
.
3. Always specify the SUNBEAM product model number located
on the bottom of the Ice Bucket when service is required.
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INSTRUCTIONS
HOW TO ASSEMBLE ICE BUCKET COVER
1. Position Ice Bucket on motor base.
2. Pour ice cream mixture into Cream Canister.
3. Place Freezing Cover on Cream Canister.
4. Position Cream Canister in Ice Bucket.
5. Add ice and salt as directed.
6. Remove Freezing Cover.
7. Insert Paddle.
8. Place Mixing Cover on Cream Canister.
9. Place Ice Bucket Cover on Bucket engaging Paddle with Center Feed on both covers.
10. Swing Latches up and interlock with Notches on Cover.
Center Feed
Ice Feed
Corner
Paddle
Cream
Canister
Pivot Pin
Kitchen Center
Appliance
Motor Base
Ice Bucket
Cover
Mixing Cover
Notch
Slot
Ice Bucket
Latch
Freezing
Cover
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TO PROCESS YOUR FAVORITE RECIPE
You will need approximately: 2 cups (500 ml) table salt and 6 trays of ice cubes.
It is NOT NECESSARY to use rock salt or crushed ice in this unit.
1. Prepare recipe as directed.
2. Pour into Cream Canister. (To prevent overload and damage
to the product do not prepare more than one batch of ice cream
at a time.)
3. Put Freezing Cover in place.
4. Position Cream Canister in Ice Bucket.
5. Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: Cream Canister should stand straight while layering.)
C. Sprinkle 1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.
6. Remove Freezing Cover.
7. Insert Paddle and put Mixing Cover in place.
8. Place Ice Bucket Cover on Ice Bucket. Latch.
9. Turn unit on.
10. As ice melts, add more ice cubes through Ice Feed
Corners. For each 1 cup (250 ml) of ice cubes added,
add 1/4 cup (50 ml) salt.
11. Process until frozen mixture reaches Mixing Cover or until desired consistency
is reached. REMINDER: DO NOT OVER-PROCESS ICE CREAM.
DAMAGE TO UNIT COULD OCCUR.
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APPROXIMATE TIMES
Ice Cream – 18-25 minutes Ices and Sorbets – 12-20 minutes
Sherbet – 20-25 minutes Frozen Yogurt – 18-25 minutes
Frozen Custard – 18-25 minutes Ice Milk – 12-20 minutes
12. To use Center Feed:
(Use the Center Feed to add nuts and chocolate bits or to make swirled ice creams . . .
there’s no end to the uses of this feature.)
A. Place ingredients to be added in measuring cup with pouring spout.
B. When frozen mixture comes within 1/2 in. (1.25 cm) of Mixing Cover
(or desired consistency is reached), pour dry ingredients through Center Feed.
Churn until mixture reaches desired consistency. Do not add these ingredients
too early. They will settle to the bottom of the mixture and slow freezing.
C. For swirled ice creams, when frozen mixture comes within 1/2 in. (1.25 cm)
of Mixing
Cover (or desired consistency is reached*), add room temperature liquid ingredients
through Center Feed. DO NOT ADD HOT SYRUPS TO FROZEN MIXTURE.
After liquid ingredients are added, allow Paddle to swirl ONCE so Canister
turns one revolution only.
D. Hint: Instead of chopping chocolate bits, melt them and allow to cool slightly.
When ice cream is almost finished, pour melted mixture in a thin stream
through Center Feed. Chocolate will harden immediately and form a
“shaved chocolate” appearance.
13. Turn unit off.
*Note: Some recipes will not reach top of canister due to their density
or to the size of the recipe.
TO DISASSEMBLE UNIT
1. Unplug “Quick Freeze™” ice cream maker.
2. Remove Ice Cream Bucket from motor base.
3. Unlatch Ice Bucket Cover. Remove.
4. Remove Cream Canister from Ice Bucket.
5. Wipe Mixing Cover to remove salt residue and remove. Set aside.
6. Lift out Paddle. Scrape clean with rubber spatula. Set aside.
7. Serve ice cream with your favorite toppings or harden as directed below.
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TO HARDEN ICE CREAM
In Your Freezer:
1. Pack ice cream down in Cream Canister. Seal with flexible plastic Freezing Cover.
Wipe dry. (If you wish to make additional batches, you may transfer ice cream
to a separate plastic container. Seal with a tight cover.)
2. Freeze several hours or until desired hardness is reached.
In Your “Quick-Freeze™” Ice Cream Maker:
1. When ice cream has reached desired consistency, turn unit off. Do not open Ice Bucket.
2. Remove Ice Bucket from motor base. Add additional ice if necessary.
(Ice cream will still be of a soft serve consistency.)
3. Cover top of Ice Bucket with newspapers or heavy cloth for insulation.
4. Allow mixture to harden for 2-3 hours or until desired consistency is reached.
CARE AND CLEANING
1. Wash Cream Canister, Paddle and both Mixing and Freezing Covers in hot,
soapy water. Rinse well and dry.
2. Clean Ice Bucket and Cover thoroughly with a clean damp cloth to remove salt residue.
Wipe clean and dry. DO NOT IMMERSE ICE BUCKET.
3. Wipe Motor Base with clean damp cloth to remove salt residue. Dry.
DO NOT IMMERSE MOTOR BASE. This will cause electric shock and/or
damage to the unit.
4. Do not reassemble unit for further processing or storage until all parts
are completely dry.
5. Do not wash any parts in dishwasher.
HINTS & TIPS
HELPFUL HINTS FOR FREEZING
Times needed for freezing as well as consistency of ice cream will vary according to
ingredients in mixture, temperature of ingredients, size of ice, coarseness of salt and room
temperature. Try these hints to make ice cream to your personal preference:
1. To freeze your favorite mixture more quickly, always use chilled ingredients.
2. After mixing ingredients together in Cream Canister, cover and place in refrigerator to
keep chilled until you are ready to freeze the mixture.
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3. If your ice cream was lumpy or hardened too quickly, next time reduce the table salt
layers from 1/3 cup (75 ml) to 1/4 cup (50 ml).
4. If your ice cream was too soft or did not freeze quickly, next time increase the table salt
layers from 1/3 cup (75 ml) to 1/2 cup (125 ml).
5. If you use your own mixture, be sure to adjust ingredients to no more than
1-1/4 quarts (1.25 L).
6. For stiff ice cream, fill the canister no more than half full (1 quart or 1.0 L).
Process normally.
7. DO NOT OVER-PROCESS ICE CREAM. If the Canister movement slows down or stops,
the mixture is stiff. TURN OFF UNIT.
8. When using cooked mixtures, allow to chill before processing.
9. Do not add last-minute ingredients (chocolate bits, nuts, syrups) too early.
They will settle to the bottom of the mixture and slow freezing.
TIPS FOR TASTY DESSERTS
1. Always use pure vanilla and other extracts. Imitations will lose flavor when frozen.
2. When cooking eggs for a mixture, cook on low heat, stirring constantly.
Do not allow mixture to overheat and curdle. Freezing a curdled mixture
will make ice cream very lumpy.
3. Instead of chopping chocolate chips, melt them and allow to cool slightly.
When ice cream is almost finished, pour melted mixture in a thin stream
through Center Feed. Chocolate will harden immediately and form
a
“
shaved chocolate” appearance in ice cream.
4. Chopped fruit and nuts mix in more easily than whole pieces.
5. Food coloring should be added sparingly. Always add prior to freezing.
Mix thoroughly.
6. Alcohol inhibits freezing. Do not use! Use flavorings or extracts.
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ICE CREAM
EASY VANILLA ICE CREAM
2 cups (500 ml) whipping cream 1 cup (250 ml) sugar
2 cups (500 ml) half and half 1 Tbsp. (15 ml) vanilla extract
Combine all ingredients in Cream Canister. Stir until sugar is dissolved. Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)
Variations:
Chocolate Chip – Add 2/3 cup (150 ml) miniature or chopped chocolate chips
immediately after freezing.*
Cookies with Cream – Add 10 crushed chocolate sandwich cookies to ice cream
immediately after freezing.*
Tin Roof Delight – Combine 1/2 cup (125 ml) Chocolate Fudge Sauce and 3/4 cup
(200ml) chopped Spanish peanuts. Swirl into ice cream immediately after freezing.*
Fudge Revel – Swirl 1/2 cup (125 ml) Chocolate Fudge Sauce in ice cream immediately
after freezing.*
Caramel Revel – Swirl 1/2 cup (125 ml) Caramel Sauce in ice cream immediately
after freezing.*
Cherry Chip – Add 1 cup (250 ml) chopped maraschino cherries to ice cream
immediately after freezing.*
Peppermint Stick – Add 2/3 cup (150 ml) crushed peppermint candies to ice cream
immediately after freezing.*
*See Instructions HOW TOUSE CENTER FEED on Page 7.
CINNAMON ICE CREAM
2 cups (500 ml) whipping cream 1 Tbsp. (15 ml) ground cinnamon
2 cups (500 ml) half and half 1-1/2 tsp. (7 ml) vanilla extract
1 cup (250 ml) sugar
Combine all ingredients in Cream Canister. Stir until sugar dissolves. Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)
EASY CHOCOLATE ICE CREAM
2 cups (500 ml) half and half 1 tsp. (5 ml) vanilla extract
1-1/2 cups (375 ml ) sugar 2 cups (500 ml) whipping cream
1/2 cup (125 ml) cocoa powder
Combine half and half, sugar, cocoa powder and vanilla in Osterizer®Blender container. Cover and
process at a LOW speed until smooth. Pour mixture into Cream Canister. Stir in whipping cream.
Freeze as directed.
YIELD: 1-1/2 QUARTS (1.5 L)
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