Williams-Sonoma WS 994 User manual

Important /riformation:
read before operating unit
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ATTENTION:
FOR
HOUSEHOLD
USE ONLY
IMPORTANT
SAFEGUARDS
. SAVE THESE
INSTRUCTIONS
When using an el.ectrical appliance, basic safety instructions shoul.d always be followed, including the foUowing:
• Read all instructions.
• Do not operate the tm.it without supervision.
• Close supervision is necessary when any appliance is used by or near children.
Do not allow children to operate the Williams-Sonoma Gelato Maker unsupervised.
• Avoid contacting moving pares.
• Do not operate with the see thru lid removed from the gelato maker, as injury may occur.
• To disconnect, turn all controls to ''off", then remove the plug from the wall outlet.
• Unpl ug from outlet when not in use, before purring on or taking off pares, and before cleaning.
• Use only a 120 volt electrical outlet to operate the gelato maker.
• Do not operate your Williams-Sonoma Gelato Maker with a damaged cord or plug or after the
appliance malfunctions or is dropped or damaged in any manner. Return the appliance to the nearest
autl1oriz.ed service facility for examination, repair, or electrical or memanical adjustment, if necessary.
• Do not turn the tm.it on its side or upside down; damage to the refrigerating compressor may occur.
• The use of accessory attamments not recommended or sold by Williams-Sonoma may result in fire,
electric shock or personal injury.
• DO NOT USE YOURWILLIAMS-SONOMA GElATO MAKEROUTDOORS.
• Do not l
et any cord hang over the edge of the table or counter, or touch hot surfaces.
• Do not place near or on hot gas or electrical burners or in a heated oven.
• Do not add HOT ingredients into refrigerated mixing container.
• Do not operate Williams-Sonoma Gelato Maker against the wall. An adequate supply of air must
escape from the air vents. Leave machine a minin1um of 5" from the wall.
• Do not in1merse Williams-Sonoma Gelato Maker in water or other liquid to protect against risk of
electrical shock.
• Use handle to cany tm.it safely.
• Do not in1mediately turn refrigerating compressor on after having nrrned off the gelato maker.
Allow the tm.it to rest to 4 to 5 minutes before turning the gelato maker back on.
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TABLE OF CONTENTS
IMPORTANT SAFEGUARDS 1
1. USING THE STATIONARY MIXING CONTAINER 5
2. USING THE REMOVABLE MIXING CONTAINER
• PREPARING
THE BRINE MIXTURE -
A COLD
CONDUCTOR 6
• MAKING GELATO
IN THE REMOVABLE
MIXING CONTAINER 7
• REMOVING
THE MIXING CONTAINER 8
3. TO REMOVE AND STORE THE FROZEN DESSERT 8
4. TO PREPARE EVERAL FLAVORS IN SUCCESSION 9
5. CLEANING AFTER USE 9
6. HELPFUL HINTS 10
7. RECIPES 11
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ATTENTION:
FOR HOUSEHOLD
USE ONLY
1 Cover
2 Blade fastening knob
3 Handle
4 Stationary mixing container
5 Timer
6 Creamer blade push-button
7 Freezer push-button
8 Body
9 Air-vent opening
10 Creamer blade for stationary container
11 Creamer blade for removable container
12 Base
13 Removable mixing container
14 Measuring cup
15 Gelaco spatula
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THE
WILLIAMS-
SONOMA
GELATO
MAKER
NOW YOU CAN ENJOY THE PLEASURES OF CREATING HOME-MADE
GELATO, ICE CREAM OR SORBET
IN YOUR OWN KITCHEN.
With the Williams-Sonoma Gelato Maker, you can make up to I J/2 quarts of gelato in only about 20 minutes.
Your gelato maker allows you the choice of creating gelato the traditional way (using a brine mixture to cool the
gelato as it mixes -using the removable stainless steel container), or the simpler way -mixing the gelato directly in
the stationary container.
Plus , you can make double the amount of gelato by combining both approaches ... first creating gefato in the
removable container and storing it in the freezer, then immediately proceeding to make an additional batch of
gelato in the stationary container. You can make a total of 3 quarts of yourfavorite gelato, ice cream or sorbet
in approximately 40 minutes!
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MAKING
GELATO
Stationary Mixini Container
Before you begin, be sure co locate che gelaco maker away from sources of heat, and do not place it against
the wall (allow at least 5"
of space co permit air co escape from the side air-vent opening).
1. USING THE STATIONARY MIXING CONTAINER
The stationary mixing container is the perfect cool for preparing gelaco with less time and effort and without
requiring preparation
of a brine mixture.
DIRECTIONS
First, prepare the gelato mixture according co the instructions in the recipe booklet.
a. Pre-cool the stationa1y mixing container (4) for 10 minutes by pressing the freezer@) button (7).
b. Remove the see-through lid (1).
c. Make sure char che large creamer blade (10) is affixed co the stationary mixing container. This should
be secured
in place with the knob (2).
d. Pour the prepared gelaco mixture directly into the stationary mixing container (4).
e. Replace the see-though cover (1).
f. Press the on/off@ button (6) co start the operation of the creamer blade.
g. Set the timer (5) co maximum.
NOTE: The timer on the gelaco machine can be sec co maximum as a built in clutch will automatically
halt the
motion of the creamer blade when the right consistency has been reached. Most gelato and
other frozen desserts require only 20 minutes of mixing time, although some recipes may cake more or
less time depending on the desired texture. With use, you will learn co set the timer co match your
preferred consistency.
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2. USING THE REMOVABLE MIXING CONTAINER
• PREPARING THE BRINE MIXTURE - A COLD CONDUCTOR
Traditionally, gelaco, like ice cream and sorbet, is made using a brine solution co cool the mixture.
The gelaco is made in a removable mixing container which sits in bath of brine (a frozen mixture of water
and
sale). The brine acts as a cold conductor, cutting down on the preparation time by transmitting the cold
temperature from the stationary container
co the removable mixing container. The brine mixture also makes
it easier
co remove the mixing container once the gelaco is prepared.
HOW TO PREPARE THE BRINE:
a. Fill a glass with 1/3 sale and then add 2/3 hoc water (not boiling).
b. Stir for 30 seconds.
c. Lee any undissolved sale settle to the bottom of the glass.
d. Let the mixture cool slowly.
e. Puc only the liquid brine into the measuring cup provided (14) umil it reaches the water mark on the
inside
of the measuring cup.
THE BRINEIS NOW READY. DO NOT ADD THE BRINE NOW PUT THE BRINEASIDE AND
FOLLOWTHE DIRECTIONS ON THE FOLLOWING PAGE.
m
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Fi g 11r e 1
Figure 2
Fig11re 3
2. USING TH E REMOVABLE MIXING CONTAINER
• MAKING GELATO
DIRECTIONS
First, prepare the gelato mixture according to the instructions in the recipe booklet. Then make the brine
mixture
as described above.
a. Remove the cover (1), unscrew the knob (2), remove the small creamer blade (11) (fig. 1), and then
remove the container by lifting it up by its metal handle (fig. 2).
b. Pour the brine mixture you have set aside into the stationary container (fig. 3). Use only the amount
of brine solution as designated by the water mark on the measuring cup. The brine mixture should just
cover the
bottom of the stationary container.
c. Clean the inside of the removable mixing container.
d. Place the removable mixing container into the stationary container making sure to line up the reference
marks on the edge
of the containers. Once the reference marks are lined up, lightly press the removable
container into place (fig. 4).
e. Replace the small creamer blade (11), then secure the blade with the knob (2).
f. Press the freezer @) button and put the see-through cover back on the mixing container (fig. 5).
g. Allow 10 minutes for mixing container to be cooled.
h. Once the mixing container
is cooled, pour in the gelato mixture (fig. 6)
and replace the see-through cover (1).
1. Set the timer (5) to maximum. Press the on/off @ button to start the operation of the
creamer blade (fig. 5).
WHEN MAKING TWO OR MOREFLAVORS OF GELATO IN RAPID SUCCESSION USING THE
REMOVABLE CONTAINER, CHANGE THE BRINE
IN THE STATIONARY CONTAINER EACH TIME.
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Fig,,,e 4
Figure 5
Figure 6
2. USING THE REMOVABLE MIXING CONTAINER
• R EMOV I NG THE MIXI NG CONTA I NE R
You will have noticed that the cooling circuit is separate and independent from the gelato making and
blade-motion mechanism. This will keep the gelato well-chilled even
if you forget to remove the container
once the machine has completed its cycle or the clutch has stopped the creamer blades.
IF THE COOLING UNIT JS KEPT ON BEYOND THE GELATO MAKING TIME, THE BRINE
MIXTURE
MAY FREEZE AND IT MAY BEHARDER TO REMOVE THE CONTAINER. IN THIS
CASE
TURN OFF THE COOLING UNIT BY PRESSING THE FREEZER @) BUTTON, AND WAIT
3 MINUTES BEFORE REMOVING THE CONTAINER.
TO REMOVE THE MIXING CONTAINER:
a. Press the on/off @ button to stop the mixing operation and press the freezer @) button to tum offthe
compressor cooling unit.
b.
Wait 2-3 minutes for the brine mixture to warm between the stationary container and
the removable container.
c. Remove the see-thru lid.
d. Unscrew the securing knob (2) holding the creamer blade
in place.
e. Grasp the removable container by its handle and lift, turning it side to side as indicated (fig. 7),
until it comes loose.
Once loose, lift the removable container out from the gelato maker.
3. TO REMOVE AND STORE THE FROZEN DESSERT
a. Use the special NON-SCRATCHSPATULA (15) to remove the frozen dessert from the container,
and store
in a separate container.
b. Your gelato can be stored in the freezer in the removable mixing container.
EJ
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Fig11re 7
Figure 8
4. TO PREPARE SEVERAL _ FLAVORS IN SUCCESSION
The stationary container is handy when you wane co prepare several flavors of gelaco in rapid succession.
a. To prepare several flavors of gelaco in rapid succession, first use the removable mixing container co
make one portion of gelaro.
b. Remove the mixing container.
c. Carefully clean rhe stationary mixing container co eliminate any brine mixture. (To clean rhe srarionary
container
of any frozen brine residues, we recommend first turning off the freezer @ button and waiting
several minutes before proceeding with rhe cleaning operation).
d. Proceed
co make the next batch of gelaco in rhe stationary mixing container.
5. CLEANING AFTER USE
IT IS IMPORTANT TO THOROUGHLYCLEAN THEINSIDE OF THE STATIONARYCONTAINER
OFALL TRACES OFBRINE
SOLUTION IF THE BRINE SOLUTIONISALLOWED TO BUILD UP,
IT COULD DAMAGE THE CONTAINER ITSELF.
a. Do not immerse the cord, plugs or electrical component housing in water or other liquids.
b.
Unplug your gelaro maker before cleaning.
c. Wipe rhe inside of the stationary container with a damp cloth and dry (fig. 8).
Make sure all brine mixture is removed before scoring.
d.
Wipe all external parts of the gelaco maker with a soft, damp cloth and use a mild soap.
Do nor use abrasives or harsh cleaners as rhey may damage rhe finish of the machine.
e. Once the freezer has been turned off by pressing rhe freezer @ button the stationary container can be
wiped clean with a soft
damp cloth and a mild soap. Dry stationary container before scoring.
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f. Check co be certain chat all traces of the brine solution are removed.
g. The removable mixing container, the see-through cover, the large and small creamer blades,
the measuring cup and the spatula can be washed in the dishwasher on the cop-shelfor by hand
using warm soapy water.
6. HELPFUL HINTS
a. To avoid overly soft gelaco, do not operate che gelaco maker without the see-through cover in place.
b. Chill the mixing chamber 10 minutes prior co adding the ingredients.
NEVER POUR HOT MIXTURES INTO THE MIXING CONTAINERS.
c. If the power supply is cue offor ifyou accidentally cum off the compressor during operation,
wait 5 minutes before re-starting the freezer, pressing the
on/off @ · button .
NOTE: IF YOU TURN THE COMPRESSOR IMMEDIATELY BACK ON
THE COMPRESSORWILL NOT START, AND THE MOTOR MAY MAKE
A KNOCKING SOUND.
SOLUTION: WAIT 5 MINUTES, AND
THE COMPRESSORWILL BE
READY TO BEGIN OPERATION.
CAUTION: THIS APPLIANCE
IS EQUIPPED WITH A THERMAL LIMIT SWITCH WHICH IS
ACTIVATED IN THE EVENT OF AN OVERLOAD AND CUTS OFF THE BLADE MOTOR.
IN EVENT OF EXTENDED OPERATION, IT IS ADVISABLE TO LET THE APPLIANCE REST
BEFORE STARTING A
NEW PREPARATION.
WHEN THE CREAMER BLADE STOPS, THE ICE CREAM IS READY AND THE CLUTCH IS
ACTIVATED. IT IS THEREFORE RECOMMENDED TO DEPRESS THE CREAMER BLADE
PUSH-BUTTON
(6) TO AVOID OVERHEATING.
llil
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...
I
.
7. RECIPES
PISTACHIO GELATO
Ingredients:
J/2 cup (65 grams) unsalted, sheLLed pistachio nuts
114 cup (30 grams) peeled almonds
2-1/2 cups (600 grams) milk
Preparation:
1 whole vanilla bean
2/3 cup (150grams) sugar
2
egg yolks
Combine pistachios and almonds in a food processor with a quarter cup each of the sugar and mil k. Process
until nuts are pulverized. Add the vanilla bean co the rest of the milk in a saucepan. Heat almost to a boil,
and remove from heat. Cover and sec aside for a few minutes. Drop egg yo l ks into a small mixing bowl, and
beat sugar into chem. Remove vanilla bean from milk. Whisk a little of the warm milk into the yolk and
sugar mixture, before stirring the egg mixture into the pan of milk. Stir constantly until the mixture just
begins
to boil. Remove immediately from the heat, continuing to stir co prevent the eggs from curdling.
Strain, using a fine sieve, and stir in ground nuts. ool co at least room temperature. Pour into pre-chilled
ice cream machine,
and freeze for approximately 30 minutes. Makes about 3/4 quart.
VANILLA
GELATO
Ingredients:
2 cups (500 grams) milk
2/3
cup (150 grams) heavy cream
1 whole vanilla bean
Preparation:
3 egg yolks
213 cup (150 grams) sugar
2 teaspoons vanilla extract
Combine milk, cream and vanilla bean in a saucepan. Bring liquids almost co a boil, and remove from heat.
Cover and sec aside for a few minutes. Drop egg yolks into a small mixing bowl, and beat sugar into chem.
Remove vanilla bean from liquids.
Whisk a little of che warm liquids into the yolk and sugar mixture, before
stirring the egg mixture into the pan ofliquids. Stir constantly until the mixture just begins co boil. Remove
immediately from the heat, continuing to stir to prevent the eggs from curdling. Strain, and cool to at least
room temperature. Stir in vanilla extract. Pour into a pre-chilled ice cream machine, and freeze for
approximately 30 minutes. Makes about 3/4 quart.
m
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CHOCOLATE GELATO
Ingredients:
5-1/2 ounces (150 grams) bittersweet chocolate
2 cups (500 grams) milk
Preparation:
3 egg yolks
718 cup (180 grams) sugar
Melt chocolate in a double boiler. Heat milk, in a saucepan, almost to a boil, and remove from heat. Cover
and set aside for a few minutes. Drop egg yo lks into a sma ll mixing bowl, and beat sugar into them. Whisk
a little of the warm milk into the yolk and sugar mixture, before stirring the egg mixture into the pan of
milk. Stir constantly until the mixwre just begins to boil. Remove immediately from the heat, continuing
to stir to prevent the eggs from curdlin g. Whisk in melted chocolate. Strain and cool, to at least room
temperatLtre. Pour into a pre-chilled ice cream machine, and freeze for approximately 20 minutes.
Makes about 3/4 Quart.
LEMON SORBET
Ingredients:
1-1/2 cups (200 grams) sugar cubes
6 large lemons
Preparation:
2 teaspoons water
1
egg white
Rub the sugar cubes on the surface of the lemons skins until the sides of the sugar cubes have yellowed. Juice
the lemons. Combine the sugar cubes, lemon juice, and water in a saucepan. Lightly beat the egg white, and
whisk into the ocher ingredients. Stir the mixture over heat until it achieves a light syrup consistency.
Remove from heat and strain. Cool to at least room temperature. Pour into a pre-chilled ice cream machine,
and freeze for approximately 15 minutes. Makes about one pint.
m
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WILLIAMS-SONOMA, INC.
San Francisco, California 94133
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