Helpful Tips - Nostalgia FDM1 Manual De Instrucciones

HELPFUL TIPS

LARGE GROUPS & PARTIES
When serving a large group or party, it can be best to prepare a large
amount of your dessert recipe ahead of time. When the first batch is
gone, simply pour another measure of your mix into the unit.
SOFT SERVE ICE CREAM RECIPES
Keep in mind that custard-based recipes, as well as recipes that call for heavy
cream or whipping cream, tend to yield a thick, creamy ice cream texture that may
make dispensing difficult with this soft serve machine. For this reason, recipes with
heavy cream or whipping cream are not recommended for use in this machine.
However, you may substitute heavy cream or whipping cream with whole milk
or half and half to produce a more easily dispensable soft serve dessert.
In addition, recipes calling for heavy cream or whipping cream may require two or
more cleaning cycles due to the thick, dense consistency produced by these recipes.
As ice cream mix freezes, it expands. To ensure you do not overfill, do not pour
more than 26 oz. (750 ml) of ice cream mix into the unit at one time.
SLUSH RECIPES
Slush recipes must include sugar in order to freeze. For this reason, diet
sodas, sugar-free juices, and the like may not be used with this unit.
ALCOHOLIC RECIPES
Alcohol may be added to almost any recipe. However, keep in mind that alcohol does
not freeze and a recipe may require additional time to create the right consistency.
DISPENSING
When dispensing, clear cups will not activate the Dispensing Sensor. Use
your hand or a solid color cup to activate the sensor before dispensing.
If after dispensing you find that additional time is needed, hold the
START/STOP ( / ) button for two seconds to add two additional minutes of time.
LUBRICATION RECOMMENDATION
The Auger and Dispenser Cover have silicone gaskets to prevent leaking and create
a better seal. To increase the life of the seals and avoid them from running dry, it is
recommended to occasionally apply butter or cooking oil onto the silicone gasket surfaces.
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