Taurus ROWZER User manual

Recipes and suggestions

INTRODUCTION
ROWZER is a professional processor and emulsi-
fier of frozen food.
Its attractive and compact design converts any
food you have duly frozen previously, into an
ice-cream or sorbet with a perfect texture and
temperature.
The process is carried out without the need to
defrost the full content of the container, and you
can programme and process just the amount you
will use later, without defrosting the rest, thus
preserving all their initial properties.
To do this, we will freeze up to 800g of product in
the 1 litre-capacity containers supplied with the
appliance, at a temperature of -20ºC.
Below we detail all the specific features of the
ROWZER, as well as giving you some tips for
getting the best out of it.
We also include a series of recipes which you can
use as a guide for preparing your own creations.
SPECIFIC FEATURES OF THE ROWZER
•Easy-to-read LCD display with a function for
using up to 6 languages.
•3 independent motors. One of 250W for the
vertical movement of the spindle, another of
800W for the rotation of the blades and a third
for incorporating the air (15 litres per minute)
•Rectangular spindle and magnet on the blade,
guaranteeing a single correct position and en-
suring that the blade does not become detached
when using the double processing function.
•Double processing function. This enables you
process twice the portions you have selected,
in two continuous cycles and without the blade
becoming detached or without having to remove
and replace the container several times ma-
nually. That way you can get a finer and desired
texture when dealing with products that are high
in water content or very rich in fat.
•The container is easy to manipulate if the
spindle blocks during the process, thanks to the
space the removable tray provides you to make
removing the black jar easy.
•Manual cleaning system. Once the black
rubber disc and the black jar have been posi-
tioned (without the container or blade), press
the corresponding function button. The spindle
will go down to its maximum lower position and
stop. Remove then the black jar, leaving the
whole spindle in sight for easy cleaning. When
the cleaning is finished, put back the black jar
in its starting position and the spindle will rise
automatically.

TIPS FOR BETTER PERFORMANCE OF THE
ROWZER
The process
•Pour the fresh ingredients to be processed
later in the container and top them up with their
corresponding cream or liquid to the maximum
permitted level. In many cases, the ingredients
are placed in the container already homogeni-
sed.
•Smooth down the surface of the container and
freeze it (-20ºC for 24 hours). It’s important to
stick to this temperature, otherwise the ROWZER
will not be able to process the containers, due to
the excessive hardness of their contents.
•Switch the Rowzer on by pressing the right-
hand side button.
•The panel will ask you to place the black jar in
its starting position.
•Place the blade into the black rubber disc and
with the help of the magnet in it, attach it to the
edge of the spindle.
•Put the container in the black jar.
•Fit in the black jar in the black rubber disc,
with the handle set at the 3 o´clock position and
turn it to the 6 o´clock position while pressing
it upwards. The panel will ask you to enter the
portions you wish to process.
•In the panel, select the number of portions by
pressing the “+” and “-“ buttons and then press
the start button. Rowzer will progressively indi-
cate the number of portions processed.
•Should you want to process the selected por-
tions twice, press the corresponding button befo-
re pressing start.
•If you wish to process the whole container,
indicate 10 portions in the panel.
•If you ask for more portions than there are
available, the machine will process the whole
container.
•Once the selected portions have been proces-
sed, a warning beep will go off. To release the air
which has been pumped in during the process,
press the black button at the bottom left-hand
side of the front.
•Remove the black jar and take out the contai-
ner. The product is ready to use. If the whole
container hasn’t been processed, freeze the re-
maining not processed portions again immedia-
tely so that the remaining frozen product doesn’t
lose its properties.

SORBETS
Strawberry sorbet
Ingredients
• 500 g strained strawberry purée
• juice of 1/2 lemon
• 100 g glucose
• 60 g syrup (TPT)
• 6 g stabiliser
Boil the syrup with the lemon juice, glucose and
stabiliser. Leave to cool and mix
with the strawberry purée. Put into a container,
leave to stand in cold for 6 hours and freeze
at -20ºC.
Fresh fig sorbet
Ingredients
• 500 g fresh figs
Peel the figs and place them in the container,
trying to keep the top part smooth.
Freeze at -20ºC.
Lychee sorbet
Ingredients
• 250 g of fresh lychees, peeled and crushed
• 20 g of glucose
• 5 g stabiliser
Heat the strained lychee juice slightly in a sauce-
pan and pour in the glucose and stabiliser.
Mix slowly with the rest of the purée to balance
the temperatures. Put into a container,
leave to stand for 6 hours in cold and freeze at
-20ºC.
Orange sorbet
Ingredients
• 500 cl of orange juice
• 25 g grated orange rind
• 100 g glucose
• 12 g stabiliser
Heat a little of the juice in a small saucepan, and
dissolve the glucose and stabiliser into it.
Mix slowly with the rest of the juice to balance
the temperatures. Put into a container,
leave to stand for 12 hours in cold and freeze at
-20ºC.
Passion fruit sorbet
Ingredients
• 800 g passion fruit juice
• 192 g glucose
• 26 g stabiliser
Heat a little of the passion fruit juice and dissolve
the glucose and stabiliser into it.
Mix slowly with the rest of the juice to equalise
the temperatures. Leave to stand for 12 hours in
cold and finally freeze at -20ºC in a container.
Pear sorbet
Ingredients
• 1 litre of mineral water
• 200 g sugar
• juice of 1 lemon
• 500 g of pears
• 10 g stabiliser

Make a syrup by heating the water, sugar and
lemon juice in a small saucepan.
Put in the peeled and cored pears and cook.
Pulverise the pears, adding syrup until you get
the thickness you want.
Heat a little of it to dissolve the stabiliser into it
and mix
the rest slowly.
Place in a container and leave to stand for 12
hours in cold and freeze at -20ºC.
Green pistachio sorbet
Ingredients
• 300 g of green pistachios
• 800 g mineral water
• 75 g glucose
• 50 cl syrup (TPT)
• 10 g stabiliser
Pulverise the pistachios with the mineral water
and leave to stand in cold for 12 hours.
Put them through a superbag and set them
aside.
Heat the syrup, glucose and stabiliser in a small
saucepan.
Mix slowly with the pistachio milk
Leave to stand for 12 hours in cold and freeze in
a container at -20ºC.
Yoghurt sorbet (1)
Ingredients
• 500 g of yoghurt
• 100 g milk
• 60 g glucose
• 14 g stabiliser
• 50 g syrup (TPT)
Boil the milk, syrup and glucose and add the
stabiliser.
Leave to cool and add the yoghurt.
Put it into a container, leave to stand for 12 hours
in cold and freeze at -20ºC.
Yoghurt sorbet (2)
• 500 g natural yoghurt
• 50 g powdered yoghurt
• 100 cl milk
• 50 g glucose
• 60 g sugar
• 12 g stabiliser
Heat the milk in a saucepan and dissolve the
glucose, powdered yoghurt, sugar and stabiliser.
Leave to cool and slowly mix with the natural
yoghurt.
Place in a container, leave to stand for 12 hours
in cold and freeze at -20ºC.
Savoury fresh almond sorbet
Ingredients
• 2 kg fresh almonds
• 2.5 l mineral water
• 50 g glucose
• 25 g stabiliser

• salt to taste
Pulverise the almonds with the mineral water
and leave to stand in cold for 12 hours.
Pass them through a superbag.
Heat a little of the milk and dissolve the glucose
and stabiliser.
Mix slowly with the rest of the milk to balance
the temperatures.
Add salt to taste, leave to stand for 12 hours in
cold and freeze at -20ºC.
SHAKES
Preparing a shake is as easy as adding 2 dl of
cold milk to the frozen base just before putting in
the container.
When it’s time to process it, do so one portion at
a time so that it doesn’t brim over.
Banana shake
•400 g of banana
•200 g icing sugar
•1 dl cream
Mix all the ingredients. Fill the container and
freeze.
ICE-CREAMS
Honey and mató cheese ice-cream
Ingredients
• 250 g mató cheese
• 250 cl full-cream milk
• 100 g honey
Heat the milk in a small saucepan and dissolve
the honey into it.
Mix and crush with the mató cheese, put into a
container and freeze at -20ºC.
White chocolate ice-cream
Ingredients
• 500 cl of milk
• 165 g white chocolate
• 6 g stabiliser
Boil the milk in a small saucepan with the stabi-
liser.
Pour this over the chocolate you have previously
grated and work it in until it is completely dissol-
ved.
Put it into a container, leave to stand for 6 hours
in cold and freeze at -20ºC.
Mint ice-cream
Ingredients
• 500 cl of milk
• 65 g sugar
• 10 g stabiliser
• 100 g fresh mint leaves
Boil the milk with the sugar and stabiliser (white
base) and then leave to
cool.
Scald the mint leaves in boiling water and then
cool in a bath

of water and ice.
Strain the mint leaves by pressing them with
your hand and crush with the cooled
white base.
Place in a container, leave to stand for 12 hours
in cold and freeze at -20ºC.
Thyme ice-cream
Ingredients
• 500 cl of milk
• 63 g sugar
• 4 egg yolks
• 12 g stabiliser
• 1 bunch of thyme
Gently heat the milk, sugar and thyme in a small
saucepan.
Before it comes to the boil, dissolve the stabili-
ser into it and pour it over the egg yolks. Heat to
85ºC, remove and leave covered to infuse.
Strain it, put it into a container, leave it to stand
for 12 hours in cold and freeze at -20ºC.
Vanilla ice-cream
Ingredients
• 1 l of milk
• 8 egg yolks
• 1 whole egg
• 125 g of sugar
• 3 vanilla husks
• 20 g stabiliser
Gently heat the milk, sugar and vanilla.
Just before it comes to the boil, dissolve the sta-
biliser and pour it over the yolks and the egg.
Heat to 85ºC, remove and leave covered to
infuse.
Strain it, put it into a container, leave it to stand
for 12 hours in cold and freeze at -20ºC.
ROQUEFORT
INGREDIENTS FOR 4 PEOPLE
• 100g Roquefort
• 100g full-cream milk
• 225g mineral water
PREPARATION
1 Heat the milk with the water in a saucepan.
2 At approx. 35ºC, add the stabiliser mixed with
the salt
3 Heat to 85ºC and remove.
4 Add the previously-hydrated gelatine and the
Roquefort and mix with a Turmix.
5 Season with salt and pass through a fine sie-
ve.
6 Mature for 8 hours in the refrigerator.
7 Put into the container and freeze at -20ºC.
8 Beat as required.

LEMON
INGREDIENTS FOR 4 PEOPLE
• 225g full-cream milk
• 30g cream (half-fat 35%)
• 6g powdered creamed milk
• 9g dextrose
PREPARATION
1 In cold, mix the cream, milk, dextrose and
powdered milk.
2 Heat in saucepan to approx. 35ºC, add the
previously-mixed stabiliser with the saccharo-
se.
3 heat to 85ºC, remove and cool quickly to 4ºC.
4 Mature for 12 hours in the refrigerator.
5 Add the stabiliser mix, freshly-squeezed lemon
juice and grated lemon rind.
6 Mix with a Turmix until you get an even mixtu-
re.
7 Put into the container and freeze at -20ºC.
8 Beat as required.
WASABI
INGREDIENTS FOR 4 PEOPLE
• 375g full-cream milk
• 50g cream (half-fat 35%)
• 15g powdered creamed milk
• 15g dextrose
• 1.3 g stabiliser
PREPARATION
1 In cold, mix the cream, milk, dextrose and
powdered milk.
2 Heat in saucepan to approx. 35ºC, add the
previously-mixed stabiliser with the saccharose.
Heat to 85ºC, remove and add the wasabi mixed
with the cream.
4 Cool quickly to 4ºC and mature for 12 hours in
the refrigerator.
6 Mix with Turmix to homogenise and allow air
to enter.
7 Put into the container and freeze at -20ºC.
8 Beat as required.
BLACK BEER
INGREDIENTS FOR 4 PEOPLE
• 225g full-cream milk
• 175g cream (half-fat 35%)
• 15g powdered creamed milk
• 190g glucose spray
PREPARATION
1 In cold, mix the cream, milk and powdered
milk.
2 Heat in saucepan to approx. 35ºC, add the
previously-mixed stabiliser with the glucose

spray.
3 heat to 85ºC, remove and cool quickly to
4ºC.
4 Mature for 12 hours in the refrigerator.
6 Mix with Turmix to homogenise and allow air
to enter.
7 Put into the container and freeze at -20ºC.
8 Add the beer and beat.
Note: It must be beaten at least 2 hours in ad-
vance for it to take on body in the freezer.
VANILLA
INGREDIENTS FOR 4 PEOPLE
• 375g full-cream milk
• 50g cream
• 15g powdered milk
• 15g dextrose
• 1.3 g stabiliser
• 50g sugar
PREPARATION
1.Heat the milk, the cream, the powdered milk,
the dextrose and the vanilla in a saucepan.
2.at 35ºC, add the sugar mixed with the stabiliser
and heat to 82ºC.
3.Remove from the heat and cool quickly.
4.Strain and mature for 8 hours in the refrigera-
tor.
5. Put into the container and freeze at -20ºC.
6.Beat by portion as necessary.
PASSION FRUIT
INGREDIENTS FOR 4 PEOPLE
• 425g passion fruit juice
• 200g mineral water
• 50g sugar
• 200g glucose
• 20g dextrose
• 1.3 g stabiliser
PREPARATION
1.Heat the mineral water in a small saucepan
and when it reaches approx. 35ºC, add the sugar
previously mixed with the stabiliser.
2.Next add the glucose and heat to 85ºC.
3.Remove from the heat and cool quickly.
4.Mature for 8 hours in the refrigerator.
5.Mix with the passion fruit juice.
6. Put into the container and freeze at -20ºC.
7.Beat by portion as necessary.

WORKING WITH HERBS AND SPICES
During the process, the oils from the leaves and
flowers of the spices are almost totally relea-
sed, resulting in an exceptionally intense taste
and aroma. This suggests that you should be
cautious when preparing bases for sauces with
herbs and spices with Rowzer, as the flavour you
obtain is much more intense than that produced
using traditional methods. To stabilise the co-
lour, soak the herbs for 10-20 seconds in salted
water to reduce the action of the chlorophyll.
Herbs freeze much better if mixed with olive oil.
In this case, sorbets and ice-creams can be
prepared using three basic procedures, where
you only need to change the infusion of the spice
or herb in question.
Ice-cream
White base
infusion
Enriched ice-cream
English cream
infusion
Sorbet Mint Mint (2)
infusion 500 cl mint water 500 cl mint water
water 75 g glucose 100 g glucose
syrup 100 cl syrup 100 g syrup
glucose 12 g stabiliser
stabiliser