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When the dessert maker is being used continuously, it does not need to be cleaned between
batches. Before preparing a different recipe, however, rinse the dessert maker by adding a quart
of warm water to the freezing cylinder, turning on the mixing blade for 30 seconds, and
dispensing the water into a container. Repeat until the dispensed water runs clear.
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If the funnel lid proves difficult to remove after storage, see page 49.
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PRO LINE
™
SERIES FROZEN DESSERT MAKER
OPERATING TIPS
Any solid food added to the dessert maker – like fruit, nuts, cookies, or candy – will be
reduced to small pieces within a few seconds by the action of the mixing blade. If you
prefer larger pieces in your frozen dessert, fold them into the dessert after dispensing.
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Process time for a frozen dessert depends on the temperature and quantity of ingredients,
ambient air temperature, and specific recipe. Mixtures which contain fruit, alcohol, or extra
sugar will usually take longer to freeze. When using a commercial soft-serve ice cream mix,
use only 1 quart of mix per batch – greater quantities will not freeze adequately. When frozen,
1 quart of commercial mix will fill the freezing cylinder and produce 2 quarts of soft-serve.
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