Black & Decker Glacier User manual

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GETTING TO KNOW YOUR'GLACIER'ICE-CREAMMAKER
Since there is no limit tothe imagination ofthe icecream enthusiast, this booklet will only detail
the first steps to be taken in order toget used tothe 'Glacier1 icecream maker: After a few
attempts your imagination will take flight, enabling youto create original recipes which reveal
your good taste and personality. The general idea to keep in mind is that apart from the classic
natural, vanilla and chocolate icecreams, there is an infinite range of fresh fruit ic&creams, notto
mention the presently popular healthy concoctions based on vegetable juices, where preselected
vegetable puree replaces the fruit in equal amounts. Should you prefer fruit to vegetable flavours,
remember that preserved fruit andjamcanbe used as a substitute for fresh fruit ifyou reduce the
amount of sugar inthe basic recipe to offset the sugar contained inthe preserves.
Your 'Glacier" is designed to operate from a 230/240 volt AC. Domestic power outlet in Australia,
New Zealand and certain other Pacific area countries.
This icecream maker is not intended for industrial or commercial use. These instructions have
been prepared to assist you with the operation ofthe 'Glacier' icecream maker. Please read them
and understand them, even ifyou feel youare familiar with this type of product.
Your attention is drawn particularly tothe section dealing with special information for "Your
Safety."

HOWTOUSE YOUR 'GLACIER' ICE-CREAM MAKER
Before first use disassemble the removable parts from the motor unit and wash in warm sudsy
water. Rinse well anddry.DONOT IMMERSE THE MOTOR UNIT IN WATER OR ANY OTHER UQUID.
Clean it with a soft damp cloth and wipe dry.
Afterremoving thelid, blade and icecream container, the upper housing canbe separated from
the motor unit by turning it anticlockwise and lifting itoff. To re-assemble the upper housing to
the motor unit, position the black spot (located onthe side ofthe housing near the lower edge)
above the on/off light, adjust until it sits in place and then lock it firmly with a clockwise turn.
(FIG. 1.1
1. Motor Unit
2. Upper Housing
3. Icecream container
4. Blade
5. Lid
6. Sliding Cap
7. Timer/Control
8. Power light
9. Drive Gear

TOMAKEICE-CREAM
Place the clean icecream container in your freezer and leave until the liquid within the container
is completely frozen. This could take from 8-12 hours depending onthe characteristics of your
freezer.
Prepare the icecream mixture as directed bythe recipe. The total quantity permix must not
exceed 1kg. Check that the upper housing is fully locked in place. Connect plug to a 220/240 volt
A.C. Domestic power outlet and switch on.The Power light will come on. Remove the fully frozen
icecream container from the freezer and lower it into the upper housing turning it either way
until it couples with the drive gear. (FIG. 2.)Nowfitthe blade into the icecream container so that
the rounded peg sits into the dimple inthe base ofthe container. (RG. 3.) Position thelidso that
the1<ey hole' slot sits onto the tongue atthetopofthe blade, then rotate thelidand lock it into
position with the fill opening uppermost. (FIG. 4& 6.) Start the machine by turning the timer
knob tothe required time setting. (FIG. 5.) Pour the prepared ice-cream mixture into the container
through the fill opening whilst the machine is operating. (FIG. 6.)
Fig. 4 Fig. 5 Fig.6
Machine will automatically switch off when the preset time of churning is complete. If further
churning time is required, reset the timer as required. Ifthe churning is completed before theend
ofthe time cycle selected, simply turn the timer knob back totheoff position. When the churning
is finished remove thelidand blade. Lift the icecream container from the housing and serve or
store the icecream as required. Switch power off, unplug and clean the machine.

STORING AND SERVING THE ICE-CREAM
Once prepared, the icecream may be served immediately. However, a firmer consistency will
develop ifthe icecream is left inthe container for 3040 mins before serving. No harm will be
done ifthe icecream is left inthe container and stored inthe refrigerator or freezer as required.
SPECIAL HINTS
-The icecream container has been designed to produce upto 1 kg of icecream per operation.
Having completed one operation it is necessary to wash and refreeze the container before
processing more icecream.
-The icecream container must be completely frozen to work correctly. Use a deep freeze unit
ifone is available, orsetthe freezer unit of your refrigerator toits lowest setting. Shake the
container to ensure the liquid inside is completely frozen.
-Always remove icecream from the container with a non-metal spoon or scraper. Metal utensils
should notbe used in case they damage the surface ofthe container.
-This machine has an inbuilt thermal cut-out switch which will operate to stop the motor ifit
becomes overheated. Always ensure that the motor has time to cool down before starting
another full churning cycle.
-Avoid putting icecream mixture into the frozen icecream container when it is not rotating.
Itmay freeze tothe blade and stop the churning action.
HOWTOCAREFOR YOUR 'GLACIER' ICE-CREAM MAKER
Switch power offand unplug from power outlet. Separate lid, icecream container and upper
housing from motor unit. Wipe motor unit with a soft damp cloth anddry thoroughly. Donotuse
harsh cleaners that may damage the surface. DO NOT IMMERSE MOTOR UNIT IN WATER OR
OTHER LIQUID. Wash lid, icecream container and upper housing by hand (dishwasher cleaning is
not recommended) in warm sudsy water and using liquid cleaners to remove stubborn spots.
Rinse anddry.

FOR "YOUR SAFETY"
When using electrical appliances, basic safety precautions should always be followed, including
the following:
-Read all instructions carefully, even ifyou feel youare familiar with this type of product.
-Close supervision is necessary when electrical appliances are used byor near children.
-Switch offand unplug from power outlet when notinuse, before assembling or disassembling
parts and before cleaning.
-Donot operate this appliance with a damaged cord or plug, or after the appliance malfunctions,
or is dropped or damaged inany manner. Please follow the advice inthe section headed
"SERVICE'
-Donotletthe cord hang over the edge ofthe table or bench topor touch hot surfaces.
-Donotuse this appliance for other than its intended use.
-The motor unit and/or cord must never be immersed inany liquid.
-Donot place any part of this appliance onor near hot surfaces such as a gasor electric burner
or oven.
NOTE:
Australian standards require that certain appliances should be 'sealed' with a tamperproof
means to prevent unauthorised replacement ofthe flexible supply cord. Should repair or cord
replacement be required, please follow the advice inthe section headed "SERVICE
"SERVICE"
Enclosed inthe package with your 'Glacier' ice-cream maker are your:
* WARRANTY LEAFLET-with listing of Service Locations
•WARRANTY REGISTRATION CARD
Be sure to register your Warranty by promptly mailing the Warranty Registration Card as
indicated. Retain your Warranty Leaflet for future reference.
Should you have any questions regarding these instructions or have any reason to doubt the
performance ofthe product dueto dropping, accidental immersion, damaged cord etc., telephone
for advice, or return the complete appliance to your most convenient Black & Decker Service
Facility for checking, adjustment or repair.
You will find the Service Locations listed inthe Supplementary Warranty Leaflet enclosed with
this'Glacier'icecream maker.

METHOD OFMEASUREMENT
All measurements used inthe following recipes aretothe Australian Metric Standard.
1 cup = 250ml 1 tablespoon= 20ml
Vi cup = 125ml 1 teaspoon= 5ml
Vi cup = 83ml Vi teaspoon = 2.5ml
[Acup= 62.3ml VA teaspoon = 1.25ml
Forallcupand spoon measurements the ingredients are level.
RECIPES
ICE-CREAM
Natural icecream cold method
Natural icecream hot method
Vanilla icecream
Chocolate icecream
Natural strawberry icecream
Mocka icecream
Banana icecream
Citrus icecream
Preserved ginger icecream
Macaroon flavoured ice-cream
Fruit flavoured icecream
Wild fruit icecream
SORBET
Lemon sorbet
Fruit sorbet
WATERICE
Fruit water ice
Lemon water ice
Coffee water ice

ICE-CREAM MAKINGHINTS
-Use fresh and/or canned fruits. Reduce sugar if using canned fruits.
-For a sweet flavour change use Brown Sugar or Honey.
-Icecream toppings and milk flavourings make quick convenient additives-Caramel, Vanilla,
Strawberry etc.
-Add chopped nuts-Hazel, Brazil, Almond etc-to completed natural icecream. Alternatively, fold
in chopped dried fruits & spices.
-Add2-3 tablespoons of your favourite liqueur or brandy.
-Fold 'Choc Bits' or crushed peppermint crisp into completed icecream.
-Add food colourings and food flavouring essence.
-Omit water in the sorbet anduse Champagne or Lemonade instead.
NATURAL ICE-CREAM-COLDMETHOD
3 Egg Yolks
3/4cup Sugar
200ml Cream
350ml Milk
Pinch Salt
Beat theegg yolks and sugar together thoroughly using an electric mixer or food processor if
possible. Addthe cream and milk, and again blend thoroughly.
Add a pinch of salt, pour into ice-cream maker and churn for 30 minutes.
NATURAL ICE-CREAM-HOTMETHOD
3 Egg Yolks
% cup Sugar
200ml Cream
400ml Milk
Beat theegg yolks together with the sugar until foamy, addthe cream and milk gradually, mixing
allthe time. Pour the mixture into a saucepan and place on a moderate heat. Cook slowly without
bringing tothe boil. Gradually you will see the foamy part increase andthe yellow liquid ofthe
cream come tothe surface. Remove from the heat and leave to cool, then pour into the icecream
maker and churn for 30 minutes.

VANILLAICE-CREAM
1 Stick of Vanilla or 1 teaspoon Vanilla Essence
350ml Milk
200ml Cream
3 Egg Yolks
3/4 cup Sugar
Wash vanilla stick and divide it lengthwise to assist the release ofthe flavour. Combine the milk
and cream thoroughly and then addthe vanilla sticks. Pour the mixture into a small panand bring
tothe boil, then remove from the heat andletit cool slightly. Meanwhile beat theegg yolks
together with the sugar until foamy. Remove the vanilla sticks. Addthe lukewarm milk tothe
beaten eggs a little at a time and blend in. Return the mixture tothe saucepan and place on a
moderate heat, stirring continuously and without bringing ittothe boil. When the mixture starts
to cling tothe spoon, remove from heat, leave to cool, then stir inthe vanilla essence if using
instead of vanilla stick. Pour into icecream maker and churn for30 minutes.
CHOCOLATE ICECREAM
100gm Cooking or Dark Chocolate
3/4cup Sugar
300ml Milk
200ml Cream
3 Egg Yolks
Vi teaspoon Vanilla Essence
Melt the chocolate and sugar in half the milk. Combine the remaining milk, cream &egg yolks
thoroughly and then addtothe melted chocolate mixture and gently bring tothe boil stirring
constantly. Remove from the heat, blend inthe vanilla essence and allow to cool. Pour into ice-
cream maker and churn for30 minutes.
NATURALSTRAWBERRYICE-CREAM
250gm Fresh Strawberries (1 punnet)
3A cup Sugar
3 Egg Yolks
300ml Cream
250ml Milk
Wash and remove hulls from strawberries. Cut into pieces and blend together with all other
ingredients. Pour mixture into icecream maker and churn for30 minutes.
For a smoother mixture, puree the strawberries and sugar before blending with the other
ingredients.

MOCKA ICE-CREAM
Vi cup Boiling Water
2 teaspoons Cocoa Powder
2 teaspoons instant Coffee
2 tablespoons Irish Cream or similar coffee liqueur
2 Egg Yolks
3A cup Sugar
200ml Cream
300ml Milk
Combine the boiling water, cocoa and coffee. Set aside to cool and then add coffee liqueur. Beat
theegg yolks and sugar together thoroughly then addthe cream, milk and mocka mixture, blend
together and pour into icecream maker and churn for20 minutes.
BANANA ICE-CREAM
1 Egg White
Vi cup Sugar
150ml Milk
150ml Cream
4 medium size ripe Bananas-mashed
Squeeze of Lemon Juice
Whisk theegg white until fluffy. Combine sugar, milk, cream and Bananas. Fold intheegg white
andadd lemon juice. Pour into ice-cream maker and churn for20 minutes.
CITRUSICE-CREAM
1 Vi cups fresh juice-made from Oranges & Lemons
% cup Sugar
300ml Cream
100ml Milk
Strain juice and blend with sugar. Addthe cream and milk, blend together thoroughly and pour
into icecream maker. Churn for20 minutes.

PRESERVED GINGER ICE-CREAM
2 Egg Yolks
Vi cup Brown Sugar
300ml Milk
200ml Cream
62.5gm preserved or glace Ginger chopped finely [Vi x 125gm pack)
Beat theegg yolks and sugar together thoroughly and then gradually addthe milk and cream
beating allthe time. Blend inthe chopped ginger. Pour into a saucepan and bring tothe boil
slowly over a moderate heat. Remove from the heat, allow to cool and pour into the ice-cream
maker. Churn for 20 minutes.
MACAROON FLAVOUREDICE-CREAM
150gm Macaroons (coconut flavoured biscuits)
2 Egg Yolks
Vi cup Sugar
200ml Cream
250ml Milk
10gm sachet Oetker Vanilla flavouring
or
1 teaspoon Vanilla Essence
Beat theegg yolks and sugar together, addthe cream and milk, blending the mixture thoroughly.
Finely chop the macaroons and blend into the mixture, add vanilla. Pour into the icecream maker
and churn for 20 minutes.
Chocolate Chip or Chocolate Ripple maybe used in place of macaroons.
FRUIT FLAVOUREDICE-CREAM
400gm Fresh Fruit-Melon, Watermelon, Apricots, Cherries
Vi cup Sugar
100ml Cream
100ml Milk
1 Egg White-partly whisked
Few drops of Lemon Juice
Thoroughly blend the fruit, sugar and cream. Addthe milk, the whisked egg white and drops of
lemon juice and blend together. Pour into the icecream maker and churn for20 minutes.
A 425gm canof undrained fruit such as Apricots, Pears, Peaches etc.,maybe used instead of
fresh fruit, butit will be necessary to reduce the sugar to about 2 tablespoons depending on the
fruit used.

WILD FRUIT ICE-CREAM
300gm Fresh Fruit-Blackberries, Bilberries, Raspberries, Strawberries, Red Currants, etc.
% cup Sugar
1Egg White
100ml Milk
150ml Cream
Whisk theegg white until stiff. Blend the fruit with a little ofthe Sugar, addtheegg white,
cream, milk and remaining sugar. Mix thoroughly, strain if necessary and then pour into the ice-
cream maker. Churn for20 minutes.
LEMON SORBET
1 Lemon-use method below to make 200ml Juice
300ml Hot Water
1cup Sugar
1Egg White-partly whisked
Remove rind from lemon with a vegetable peeler. Remove and discard any white pith from the
rind. Infuse the rind inhot water for30 minutes and strain. Stir inthe sugar andegg white then
pour into the icecream maker. Churn for20 minutes.
FRUIT SORBET
400-500gm Fresh Fruit
100ml Water
V3-V2 cup Sugar-To Taste
Blend fruit in a blender or food processor until smooth. Add water and sugar, blend until well
mixed and strain if necessary. Pour into icecream maker and churn for20 minutes.
Alternatively use canned, drained fruit and reduce the amount of sugar.
FRUIT WATERICE
300ml Concentrated Fruit Drink
350ml Water
1/3-1/2 cup Sugar-To Taste
Combine all ingredients well and pour into the icecream maker. Churn for15 minutes.

LEMON WATER ICE
300ml Lemon Juice
300ml Water
Vi cup Sugar-To Taste
Combine all ingredients well and pour into the icecream maker. Churn for20 minutes.
Alternatively, use orange juice and reduce the amount of sugar.
COFFEE WATER ICE
300ml Strong Percolated Black Coffee
or
300ml Hot Water with 34 heaped teaspoons of Instant Coffee
300ml Water
1 cup Brown or White Sugar
Add sugar and water tothe coffee, allow to cool and then pour into icecream maker. Churn for
20 minutes.