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Nemox Gelato Chef 2200 - page 1
COD.5067R02 MAGIMIX OFFERS A GOLD SEAL REP AIR SERVICE FOR THE GELA TO CHEF 2200 MAGIMIX UK Ltd., 19 Bridge Street, Godalming Surrey GU7 1HY - T el. 01483-427411 ...
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Nemox Gelato Chef 2200 - page 2
INSTRUCTION AND RECIPE BOOK FOR GELA TO CHEF 2200 WHITE AND CHROMED MODELS U.K. L TD ICE CREAM & SORBET MAKER ...
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Nemox Gelato Chef 2200 - page 3
D E F C B A Fig.1 Fig.2 Fig.3 Fig.4 Fig.5 Fig.6 Fig.7 Fig.8 Fig.9 1 ...
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Nemox Gelato Chef 2200 - page 4
ELECTRICAL INSTRUCTIONS W ARNING: 1) This appliance must be earthed. 2) a plug with bared flexible cord is hazardous if engaged in a live socket. If the fitted plug has been cut from the power supply cord, it should be destroyed and replaced with an appropriate three pin plug in accordance with the following code: BLUE: neutral BROWN: live GREEN YE ...
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Nemox Gelato Chef 2200 - page 5
8. The use of attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock or injury . 9. Do not use outdoors. 10.Do not let the lead hang over the edge of the table or counter or touch hot surfaces. 11.This appliance is for household use only . An Authorised Service Centre should perform any servicing other than ...
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Nemox Gelato Chef 2200 - page 6
DO NOT SWITCH ON THE BUTTON ON THE MAIN BODY OF THE MACHINE UNTIL YOU HA VE READ ALL THESE INSTRUCTIONS. Always use your Ice Cream Machine on a firm, flat surface near a convenient power outlet. Place the machine so that the ventilation slots on either side are unobstructed. Check that the voltage shown on the rating plate corresponds to the voltag ...
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Nemox Gelato Chef 2200 - page 7
IMPORT ANT : Never turn off the freezing switch (B) when the machine is working. In case you accidentally switch it off or the power fails, wait at least 10 minutes before turning it on again. The compressor is fitted with a safety device to prevent any possible damage to the motor unit. Should you restart the machine immediately after it has been ...
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Nemox Gelato Chef 2200 - page 8
Important, if you do use the removable bowl please note that the quantities of ice cream mixture should be slightly less ( approximately 600 g ( 1 pint ) mixture ), and the churning time will take a little longer particularly for sorbets. PREP ARA TION OF THE MIXTURE Select your recipe and follow it to prepare the mixture. Pay attention to the foll ...
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Nemox Gelato Chef 2200 - page 9
APPLIANCE CLEANING AND MAINTENANCE Before starting to clean make sure that the machine is switched off and unplugged. T o release the paddle motor from the clear lid, proceed as follows: • push the cover with your thumbs as shown in fig. 8 until the keyhole part of the clear lid is over the hole in which the spindle fits. • Remove the spindle f ...
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Nemox Gelato Chef 2200 - page 10
ICE CREAM & SORBET MAKER U.K. L TD ...
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Nemox Gelato Chef 2200 - page 11
9 Ice cream has for too long been the convenience food that is bought from the supermarket and fed to the children or in the luxury version, bought from the delicatessen and fed to the grown ups. Home made ice cream has sadly been forgotten, for it has a wonderful fresh flavour , is cheap and does not have the addition of any chemicals or additives ...
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Nemox Gelato Chef 2200 - page 12
10 IMPORT ANT NOTICE l. The ice cream and sorbets produced in the Gelato Chef are a slightly soft, perfect for eating, consistency . If you require a harder finished product then transfer the mixture to a container and place it covered in a freezer for one to two hours. 2. Y ou can use between 3/4 pint (400 g.) and 1 1/2 pints (800 g.) of unfrozen ...
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Nemox Gelato Chef 2200 - page 13
11 V ANILLA ICE CREAM WITH YOGHURT 1/2 pint (300 ml) single cream – 1/2 pint (300 ml) plain yoghurt - 4 oz (100 g) Caster sugar (or taste) 2 teaspoons vanilla essence. Place the cream and sugar together in a saucepan and heat it slightly , stirring all the time, until the sugar has dissolved. Leave until cold, whisk in the yoghurt and the vanilla ...
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Nemox Gelato Chef 2200 - page 14
12 When the ice cream is half made and starting to thicken, add the almonds and chocolate chips so that they are mixed into the finished ice cream, for a special occasion, this ice cream is delicious with the addition of three or four tablespoons of brandy . (Makes up to 1 1/2 pints mixture) MINT CHOCOLA TE CHIP ICE CREAM 1/2 pint (300 ml) milk - 1 ...
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Nemox Gelato Chef 2200 - page 15
13 FROZEN MEUSLI AND YOGHURT 8 oz (250 g) meusli (without any dried fruit) - 2 oz (50 g) raisins - 1 tablespoon water - 1/2 pint (300 ml) plain yoghurt - 1/2 pint (300 ml) milk or single cream - 2 oz (50 g) Demerara sugar . Soften the raisins by soaking them for several hours in the water . Mix all the ingredients together . (Makes up to 1 1/2 pint ...
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Nemox Gelato Chef 2200 - page 16
14 FRUIT ICE CREAMS RICH STRA WBERRY ICE CREAM This is a basic, simple recipe for a fruit ice cream. Substitute any other soft fruit for the strawberries but remember to taste the mixture for sweetness before freezing. 1 lb (500 g) ripe strawberries - 1/2 pint (300 ml) double cream - 4 oz (100 g) caster sugar - Juice of a lemon. Mash the strawberri ...
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Nemox Gelato Chef 2200 - page 17
15 RASPBERRY AND REDCURRANT ICE CREAM WITH SOFT CHEESE 8 oz (250 g) raspberries - 4 oz (100 g) redcurrants - 3 oz (75 g) sugar - 4 oz (100 g) soft cheese - 8 fl oz (250 ml) milk. Gently stew the redcurrants with the sugar and 3 fl oz (75 ml) water . When they are soft puree both the redcurrants and the raspberries and strain the puree to remove the ...
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Nemox Gelato Chef 2200 - page 18
16 SORBETS Sorbets are simply a sugar syrup mixed with fruit juice or pureed fruit. The orange sorbet given below is a basic recipe and can easily be altered to suit whatever flavour you wish to use. Y ou can lighten the mixture with the addition of a little egg white (See the Citrus Sorbet recipe) and, if you are going to store the sorbet, this wi ...
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Nemox Gelato Chef 2200 - page 19
17 TROPICAL SORBET 2 large, ripe mangoes - 5 oz (150 g) granulated sugar - 1/2 pint (300 ml) water - Juice of a lime or 1/2 a lemon - 1 egg white. Make a syrup with the sugar and water (as given in the recipe for Orange Sorbet) and when it has cooled, add the pureed mango flesh and the lime or lemon juice. T urn into the ice cream maker and follow ...
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Nemox Gelato Chef 2200 - page 20
18 CHILDRENS SECTION QUICK V ANILLA ICE CREAM 1 small tin condensed milk – 1/2 pint (300 ml) single cream - 1 1/2 teaspoons vanilla essence. Beat all the ingredients together . (Makes between 3/4 and 1 pint of mixture) CHOCOLA TE ICE CREAM 1 large can condensed milk – 1/2 pint (300 ml) milk - 5 tablespoons cocoa. Dissolve the cocoa in a little ...
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