Lagrange Sorbetiere Manual Del Usuario página 57

30 seconds before the end of the cycle, the time displayed will
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start blinking. Once the cycle is over, the unit stops functioning.
Once the preparation has the consistency of Italian ices, it is
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ready to eat. If you want a rmer texture, put the preparation in
the freezer for ½ hour to one hour so that it is well frozen and
so that you can easily form scoops with the scoop provided.
To do this, remove the cover and motor block of the unit and
use the storage cover.
Be careful not to scratch the vat when you use your
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ice cream.
Do not stop and restart the unit during the process of freezing of
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the preparation. Otherwise, the preparation may freeze in contact
with the vat and thereby hinder the movement of the blade.
NB: in order to prevent the motor from overheating, if the
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preparation becomes too thick, the blade rotation direction will
be inverted. If this happens without interruption, stop the unit,
it means that the ice cream is ready.
Attention, if the motor is overheated, the unit will trip out
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and stop. If this happens, turn off the unit and unplug it and
then let it cool for a few minutes. Then it will restart normally.
The unit can overheat for various reasons: An overly thick
preparation, excessive preparation time, excessively large
pieces added during preparation.
If you want to continue with the preparation of a new ice cream
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preparation, once the vat has been cleaned and dried, it will only
take about 5 hours for the vat to become chilled in the freezer.
CONSERVATION OF THE ICE CREAM
Use the storage cover if you want to store your ice cream directly
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in the vat. NB: stored in the vat of your ice-cream maker, the ice
cream will harden more than in a standard recipient. Remember
to take it out of the freezer some time before you plan to eat it.
For long-term conservation, it is preferable to transfer the ice
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cream preparation into a hermetic container. In that way, the
vat will be available in your freezer if you want to start a new
ice cream preparation.
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