Sunbeam Frozen Dessert Maker GL8200 User Manual

Gelateria®  
Automatic Ice-Cream Maker  
Instruction Booklet  
GL8200  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM GELATERIA, AUTOMATIC  
ICE-CREAM MAKER.  
• Always operate on a flat surface.  
• Always store the Ice-Cream Maker in an upright  
position.  
• Do not immerse the paddle motor in water or  
any other liquid.  
• Ensure that the ventilation slots on either side  
of the appliance are not obstructed.  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Gelateria  
Transparent lid with pouring hole  
Enables easy pouring of ingredients during  
the mixing process and its transparency  
allows observation of the ice-cream making  
process.  
Removable cylinder  
This 1 Litre metal cylinder with carry handle  
is easily removed from the appliance for the  
serving of frozen desserts and a quick clean  
up.  
Paddle  
The specially designed paddle guarantees  
perfect aeration throughout the ice-cream  
mixture, ensuring a deliciously creamy result  
every time.  
2
 
Paddle motor On/Off  
Will start the churning of mixture inside the  
cylinder, when used in conjunction with the  
LED timer.  
Chiller On/Off  
The appliance is pre-chilled for 5 minutes  
to ensure freezing temperatures as low as  
-30°C are reached during the churning  
process. This is possible due to an internal  
compressor which creates the perfect freezing  
environment to make frozen desserts at a  
moments notice, eliminating the need to pre-  
freeze canisters overnight. The indicator light  
shows that the chilling system is operating.  
LED timer display  
Release button  
Pressing the Release button enables the  
paddle motor with transparent lid to be  
removed from the appliance.  
3
 
Features of your Gelateria (continued)  
LED timer display  
Start/Stop - Pressing the Start button will  
commence the timer and rotation of the  
paddle. Alternatively, whilst the appliance is  
operating, pressing the Stop button will stop  
the timer as well as the paddle. Additionally,  
pressing the Stop button will cancel the  
beeping notice of the timer, if desired.  
Set time - The preselected time for churning  
a mixture is displayed on the left side of the  
panel in red and remains constant throughout  
the churning process. This set time can be  
increased with increments of 5 minutes until  
a maximum of 60 minutes is reached. In the  
event that additional time is required above  
60 minutes, the appliance will reset to 5  
minutes. Set time will flash to indicate that  
the timer has not yet started.  
Timer Select - Allows you to select the time  
necessary to make a particular frozen dessert,  
with 5 minute increments up to 60 minutes.  
When this time is reached, the paddle motor  
will switch off automatically and beep for 18  
counts.  
Remaining time - the remaining time for  
churning a mixture is displayed on the right  
side of the panel in green and will decline  
by 1 minute. When  
minutes is reached,  
the timer will flash and beep for 5 counts,  
indicating that the churning will finish in 2  
minutes. When the timer has reached the  
set churning time, the remaining time will  
display  
counts.  
and the timer will beep for 18  
4
 
Beforeusing your Gelateria  
Important: Place the Gelateria upright on  
a flat surface for at least 12 hours before  
using it for the first time, to allow the oil  
contained in the compressor to settle. The  
same procedure should be followed in the  
event that the ice-cream maker has been  
accidentally placed in a non-upright position.  
2.When your Ice-Cream Maker is first used,  
you may experience an odour and possibly  
a slight wisp of smoke from the appliance.  
This is released by the insulation material  
of the motor when the appliance is heated,  
which protects the motor and is a normal  
occurrence. After the first few uses, this  
will no longer occur.  
1.Before use, thoroughly wash all parts  
that will come into contact with the ice-  
cream. The fixed stainless steel cylinder  
should be cleaned using a damp cloth and  
dried thoroughly. The removable cylinder,  
transparent lid with pouring hole and  
paddle should be washed in warm soapy  
water, rinsed and dried thoroughly.  
5
 
Usingyour Gelateria  
1.Position the Ice-Cream Maker on a dry,  
level surface, ensuring that the ventilation  
slots on either side of the appliance are not  
obstructed.  
5.Attach the transparent lid with pouring  
hole to the base of the paddle motor, using  
the round cutout in the centre of both  
parts to align correctly. Connect these two  
parts together by rotating the plastic screw  
in an anti-clockwise direction until firm.  
See figure 2.  
2.Ensure your Ice-Cream Maker is unplugged  
from the power outlet before fitting the  
connecting parts.  
3.Pour a solution of salt and water into  
the fixed stainless steel cylinder, using 1  
tablespoon (20ml) water and a teaspoon  
(5g) salt.  
NOTE: The salt solution is recommended in  
order to facilitate the transfer of freezing  
temperatures from the fixed cylinder to  
the removable cylinder and guarantee the  
success of the frozen dessert.  
Figure 2  
4.Insert the removable cylinder inside the  
fixed stainless steel cylinder. Be sure  
to position the handle of the removable  
cylinder in between the locking tab to  
prevent the cylinder from moving during  
the churning process. See figure 1.  
6.Insert the paddle into the opening at the  
base of the paddle motor. See figure 3.  
Locking  
Tab  
Figure 3  
7.Position the paddle motor with paddle over  
the cylinder and rotate clockwise until the  
connection plug of the paddle motor locks  
into the adjacent socket. See figure 4.  
Figure 1  
6
 
Using your Gelateria (continued)  
Connection plug  
Socket  
11. Turn the paddle motor on.  
12. Press Start on the LED control panel.  
13. Pour the prepared frozen dessert mixture  
through the pouring hole, into the  
cylinder.  
Figure 4  
NOTE: Do not place hot liquids into the  
cylinder. All ingredients should be at  
refrigerator temperatures.  
14. To add ingredients such as chocolate  
chips and raisins, after the mixing  
process has begun, gently add them  
through the pouring hole on the  
transparent lid.  
8.Plug the power cord into a 230-240 volt  
power outlet and turn the power on.  
9.Turn the chill switch on. The indicator light  
shows that the chilling system is operating.  
Wait 5 minutes to allow the appliance to  
chill.  
NOTE: Alcohol inhibits the freezing process.  
If adding alcohol to a recipe, add when the  
mixture is almost frozen. The LED timer is  
programmed to beep 5 times, 2 minutes  
before the unit is switched off. This is the  
ideal time to add alcohol to frozen dessert  
mixtures.  
NOTE: The LED timer can be used to time 5  
minutes. Ensure the paddle motor button is  
not depressed.  
IMPORTANT: Do not turn off the chill switch  
until after the ice-cream is ready. If the  
switch is turned off, the chilling process  
automatically ceases, jeopardising the  
success of the ice-cream. When the chill  
switch is turned on again, there will be a 5  
minute delay before the chilling process will  
recommence.  
15. When the preselected time has  
been reached, the timer will beep  
consecutively for 18 counts and  
the paddle motor will switch off  
automatically. This beeping notice can be  
cancelled by pressing the ‘Stop’ button  
located on the lower left hand corner of  
the LED control panel.  
10. Select the necessary time required to  
make the frozen dessert by pressing the  
Timer Select’ button featured on the  
lower right hand corner, of the LED timer  
display. The ice-cream making process  
generally takes between 25-55 minutes.  
The left side of the LED panel will  
display the preselected ‘Set Time’ and  
will flash continuously until the timer  
is turned on. The timer can be set for a  
maximum of 60 minutes using 5 minute  
increments.  
NOTE 1: If at any time during the churning  
process, the set time is insufficient to achieve  
the right consistency for a frozen dessert, the  
timer can be increased accordingly. There is  
no need to stop the timer.  
NOTE 2: If the ice-cream has reached a good  
consistency, the paddle rotation reverses  
direction, indicating that the ice-cream is  
ready. Should this occur prior to reaching the  
set time on the LED timer display, the paddle  
motor should be turned off and the timer  
stopped.  
NOTE: When the power is turned on, both  
the Set Time and Remaining Time display 5  
minutes.  
7
 
Using your Gelateria (continued)  
16. Turn the paddle motor off.  
17. Turn the chill switch off.  
NOTE: If you require slightly denser ice-  
cream, leave the chill switch on for a further  
5 to 10 minutes. After 10 minutes, the chill  
switch should be turned off and the ice-  
cream transferred to an airtight container and  
placed into the freezer. Leaving the ice-cream  
in the cylinder for longer than 10 minutes  
will make it difficult to remove.  
Figure 5  
19. Remove the paddle from the mixture.  
20. Remove the removable cylinder from  
the appliance. Only use plastic, wooden  
or rubber utensils to serve from the  
removable cylinder. Metal or sharp  
utensils may damage the removable  
cylinder.  
18. Lightly press the release button and  
then remove the paddle motor with  
transparent lid by rotating anti-clockwise.  
See figure 5.  
8
 
Handy Hints  
• The time taken to make a frozen dessert  
will depend on the ambient temperature of  
a room, the appliance and the temperature  
of the ingredients added to the removable  
cylinder. As a general rule, the cooler these  
elements, the faster the frozen dessert  
making process. The ice-cream making  
process generally takes between 25-55  
minutes.  
• When following recipes that require the  
mixture to be pre-cooked, it is best to  
prepare the mixture a day in advance. This  
will allow the mixture sufficient time to  
cool and expand.  
• The flavour of a sorbet will depend greatly  
on the ripeness and sweetness of the fruit  
and/ or juice. If a fruit is too tart, add a  
little extra sugar in the sugar syrup: if the  
fruit is very ripe, decrease the sugar in the  
sugar syrup a little. Remember that once  
frozen, your recipe will not be quite as  
sweet as the original mixture.  
• The consistency of the ice-cream/sorbets  
will be a spoonable consistency when  
finished. We recommend however placing  
mixture in the freezer for a further 2 hours  
before serving if using ice-cream cones.  
• Artificial sweeteners may be used as a  
substitute for sugar, but must be added  
to cool or room temperature mixtures. If  
the recipe calls for sugar to be dissolved  
over heat and you wish to use an artificial  
sweetener, then you should omit this  
process. Simply stir the sweetener into the  
cool mixture until dissolved.  
• We recommend that you should use  
an artificial sweetener that is in equal  
proportion to sugar.  
• When storing your frozen dessert, ensure  
the container is no larger than 1 Litre and  
well sealed. This will prevent ice crystals  
forming inside the container.  
• Frozen desserts may be stored in the  
freezer for up to 2 weeks.  
• If serving from the freezer, allow the  
ice-cream to sit out at room temperature  
for 5-10 minutes; this will make serving  
easier.  
• When preparing dessert mixtures that do  
not require pre-cooking, always use an  
electric mixer for maximum aeration.  
• Foods such as cream, sugar, eggs and milk  
are often the key ingredients in any ice-  
cream mixture. They may be substituted  
with similar ingredients to suit your taste  
and dietary requirements. For example,  
different varieties of cream may be used,  
which will produce varying flavours and  
textures.  
• Due to an increase in volume during  
preparation, the maximum amount of  
liquid mixture should not exceed 850ml.  
However, sorbets do not expand as much  
therefore can be up to 900ml. If using your  
own recipes, adapt the volume of mixture  
to these amounts. This 850ml will create  
approximately 1 Litre.  
• Alcohol inhibits the freezing process. If  
adding alcohol to a recipe, add when the  
mixture is almost frozen. The best way to  
judge this, is when the mixture reaches the  
top of the cylinder.  
9
 
Tips to making custard based  
ice-cream  
A traditional creamy ice-cream is made from  
a custard base. Here are some steps to help  
you achieve perfect custard every time.  
• Return the mixture into a clean saucepan  
and cook over a low heat, stirring  
constantly with a wooden spoon. The  
custard mixture is ready when it thickens  
and coats the back of a spoon. To test this  
place the wooden spoon into the custard  
mixture then turn the spoon over. Run your  
finger once down the back of the spoon. If  
the custard is thick enough it will keep the  
finger mark, if it is still runny the mixture  
will either not grab onto the back of the  
spoon and look very thin or the finger mark  
will not stay.  
• If the mixture separates or curdles then  
heat is too high.  
• Do not leave the custard unattended while  
cooking.  
• The custard will take anywhere from 5-15  
minutes to thicken depending on the type/  
size of saucepan used. It is best to use a  
low heat as different stove types will vary  
greatly in heat.  
• Once the custard has thickened, transfer  
the mixture into a heat proof bowl. Allow  
the mixture to cool before placing into  
the refrigerator, cover and chill for several  
hours before use.  
• Make sure the eggs are fresh and are at  
room temperature.  
• Have your ingredients measured out and  
ready so that you are not leaving anything  
waiting.  
• Using a wire whisk or electric hand mixer,  
beat the egg yolks and sugar in a large  
deep bowl for about 3-4 minutes or until  
light and creamy. The colour will go quite  
light.  
• Place the milk/cream required for the  
recipe in a saucepan.  
• Heat the milk mixture on a low/medium  
heat until the mixture looks like it is  
almost about to boil. A good guide is when  
little bubbles start to appear around the  
edges of the milk. Be careful not to boil.  
Should you boil the milk you will need to  
start again.  
• Using a wire whisk, whisk the hot milk  
mixture gradually into the egg mixture  
making sure that the two are well  
combined.  
10  
 
Care and Cleaning  
• Always turn the power off and remove the  
plug from the power outlet after use and  
before cleaning.  
• The paddle motor and surface of the  
appliance can be cleaned by using a damp  
cloth.  
• Transparent lid with pouring hole and  
paddle may be placed on the top shelf  
of the dishwasher. Plastic screw may  
be placed in the cutlery tray of the  
dishwasher.  
• The removable aluminium cylinder should  
be washed in warm soapy water, rinsed  
well and dried thoroughly.  
• The fixed stainless steel cylinder should  
be cleaned using a damp cloth to remove  
the salt water solution and then dried  
thoroughly.  
• Do not use sharp objects or metal utensils  
inside the removable cylinder. Sharp  
objects will scratch and damage the inside  
of the removable cylinder. A plastic,  
wooden or rubber spoon, or spatula, may  
be used when the appliance is in the ‘OFF’  
position.  
• Never immerse the appliance, including  
the paddle motor, in water.  
11  
 
Recipes
Basic Vanilla Ice-cream 1  
1 cup (250ml) milk  
Makes 1 litre  
Variations to this recipe:  
Chocolate Ice-cream  
Makes approx. 1 litre  
2 cups (500ml) thickened cream  
1 vanilla bean, seeds scraped*  
5 egg yolks  
1 quantity basic vanilla ice-cream 1  
150g chopped dark chocolate  
1. Follow steps 1-7 for basic vanilla ice-  
cream 1, heating the dark chocolate with  
the cream and milk.  
½ cup (110g) caster sugar  
1. Combine milk and cream in a saucepan.  
Split vanilla bean in half lengthways.  
Scrape out the seeds; add the pod  
and the seeds to the saucepan.  
Bring the mixture to simmering point  
over low heat.  
2. Omit vanilla bean.  
Rum & Raisin Ice-cream Makes approx. 1 litre  
1 quantity basic vanilla ice-cream 1  
1
/
3
cup (55g) chopped raisins  
2. Whisk egg yolks and sugar together for  
3-4 minutes, until light and creamy.  
2 tablespoons rum  
1. Follow steps 1-7 for basic vanilla ice-  
cream 1. Omit vanilla bean.  
3. Gradually whisk in hot milk mixture into  
yolk mixture until well combined.  
1
2. Soak /3 cup (55g) chopped raisins with  
4. Return the mixture into a clean  
saucepan and cook, stirring constantly  
with a wooden spoon, over low heat until  
mixture thickens and coats the back of  
the spoon.  
2 tablespoons of rum for 1 hour.  
3. At 2 minute timer check to see if  
mixture is almost at the top of the  
cylinder. This should take about 25  
minutes. If so add the raisins and rum  
or if not increase timer for a little longer.  
The raisins and rum should only be  
added once the mixture has almost come  
to the top of the cylinder.  
5. Transfer mixture to a bowl and remove  
vanilla pod. Allow to cool before placing  
in the fridge to chill for several hours.  
6. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
NOTE: Because of the addition of alcohol in  
this mixture, it may not force the paddle to  
rotate in the opposite direction; the best way  
to judge if this recipe is ready is when the  
mixture comes up to the top of the bowl.  
7. Mixture will be ready once the paddle  
starts to rotate in the other direction,  
this will take about 25 minutes.  
*Vanilla bean can be substituted with  
2 teaspoons of vanilla essence  
12  
 
Recipes (continued)  
Variations to basic vanilla ice-cream 1  
continued:  
Basic Vanilla Ice-cream 2 Makes approx.800ml  
1 cup (250ml) milk  
1 cup (250ml) thickened cream  
1 Vanilla Bean*  
White Chocolate  
Ice-cream  
Makes approx. 1 litre  
1 quantity basic vanilla ice-cream 1  
150g chopped white chocolate  
50g finely chopped white chocolate, extra  
4 egg yolks  
½ cup (110g) caster sugar  
1. Combine milk and cream in a saucepan.  
Split vanilla bean in half lengthways.  
Scrape out the seeds and add the pod  
and the seeds to the saucepan. Bring  
the mixture to simmering point over low  
heat.  
1. Follow steps 1-7 for basic vanilla ice-  
cream 1, on page 12. Heat the white  
chocolate with the cream and milk. Omit  
vanilla bean.  
2. Add finely chopped chocolate to the  
custard mixture through the pouring hole  
when churning.  
2. Whisk egg yolks and sugar together for  
3-4 minutes, until light and creamy.  
3. Gradually whisk in hot milk mixture into  
yolk mixture until well combined.  
Peppermint Choc Chip Ice-cream  
1 quantity basic vanilla ice-cream 1  
4. Return the mixture into a clean  
saucepan and cook, stirring constantly  
with a wooden spoon, over low heat until  
mixture thickens and coats the back of  
the spoon. Do not allow mixture to boil  
or it will curdle.  
1-2 teaspoons peppermint essence  
1
/
3
cup finely chopped dark chocolate  
green food colouring (optional)  
1. Follow steps 1-7 for basic vanilla ice-  
cream 1, on page 12. Omit vanilla bean.  
5. Transfer mixture to a bowl and remove  
vanilla pod. Allow to cool before placing  
in the fridge to chill for several hours.  
2. Add peppermint essence to mixture  
before churning.  
6. Position the Automatic Ice-Cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
3. Add finely chopped chocolate and food  
colouring to the custard mixture through  
the pouring hole when churning.  
7. Mixture will be ready once the paddle  
starts to rotate in the other direction,  
this will take about 25 minutes.  
*Vanilla bean can be substituted with 2  
teaspoons of vanilla essence  
13  
 
Recipes (continued)  
Variations to basic vanilla ice-cream 2:  
Choc Hazelnut Ice-cream Makes approx. 900ml  
1 quantity basic vanilla ice-cream 2  
¼ cup chocolate hazelnut spread  
4 Ferrero Rocher Chocolates  
Coffee Ice-cream  
Makes 850ml  
1 quantity basic vanilla ice-cream 2  
60ml strong fresh espresso  
1. Follow steps 1-7 for basic vanilla ice-  
cream 2, on page 13. Heat the hazelnut  
spread with the cream and milk. Omit  
vanilla bean.  
1. Follow steps 1-7 for basic vanilla ice-  
cream 2, on page 13. Heating the coffee  
with the cream and milk.  
2. Omit vanilla bean.  
2. Place chocolates into a small clean  
plastic bag and crush with a mallet or  
rolling pin. Add to the custard mixture  
through the pouring hole when churning.  
Mango Ice-cream Makes approx. 1 litre  
1 quantity basic vanilla ice-cream 2  
300g fresh or frozen mango flesh, pureed  
Quick Mix  
1. Follow steps 1-7 for basic vanilla ice-  
cream 2, on page 13. Omit vanilla bean.  
Vanilla Ice-cream  
Makes approx. 1 litre  
1½ cups (375 ml) milk  
200g condensed milk  
¾ cup (180ml) cream  
2. Once custard is cold, stir through mango  
puree and chill until ready to churn.  
Strawberry Ice-cream  
Makes approx. 1 litre  
1 teaspoon vanilla essence  
1 quantity basic vanilla ice-cream 2  
500g strawberries, hulled  
1. Combine milk, condensed milk, cream  
and vanilla essence together in a bowl;  
mix well.  
¼ cup (55g) caster sugar  
2. Refrigerate mixture until completely  
chilled.  
1. Follow steps 1-7 for basic vanilla ice-  
cream 2, on page 13. Add strawberry  
mixture in step 6. Omit vanilla bean.  
3. Position the Automatic Ice-Cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
2. To make strawberry mixture process  
strawberries in a food processor until  
smooth. Press mixture through a fine  
sieve; discard seeds.  
4. Mixture will be ready once the paddle  
starts to rotate in the other direction,  
this will take about 35 minutes.  
3. Place strawberry puree and extra sugar  
in a saucepan and stir over a low heat  
until the sugar has dissolved. Increase  
heat and boil, stirring occasionally, for  
about 8 minutes or until the mixture has  
reduced to 1 cup. Transfer to a heatproof  
bowl or jug; chill for several hours.  
4. Once custard is cold; stir through  
strawberry mixture and chill until ready  
to churn.  
14  
 
Recipes (continued)  
Variations to quick mix vanilla ice-cream:  
Rocky Road  
Ice-cream  
Makes approx. 1.2 litres  
Choc-Nut Praline  
1 quantity quick mix vanilla ice-cream  
1 cup (50g) mini marshmallows  
Ice-cream  
Makes approx. 1.25 litres  
1 quantity quick mix vanilla ice-cream  
1 cup (220g) caster sugar  
100g dark chocolate, chopped coarsely  
¼ cup (20g) shredded coconut, toasted  
½ cup (125ml) water  
1. Follow steps 1-4 for quick mix vanilla  
ice-cream on page 14.  
½ cup (100g) dark chocolate, chopped finely  
¼ cup (35gm) toasted flaked almonds  
2. Combine marshmallow, chocolate,  
coconut in a large bowl.  
1. Follow steps 1-4 for quick mix vanilla  
ice-cream on page 14.  
3. Once the ice-cream is finished stir  
through the marshmallow mixture. Spoon  
into a plastic container; cover and freeze  
until firm.  
2. Meanwhile, combine sugar and water in  
a small heavy-based saucepan; stir over  
low heat until sugar dissolves. Increase  
heat; boil, uncovered, without stirring,  
about 10 minutes or until syrup is a  
deep golden colour.  
Coconut Ice-cream  
Makes approx. 1 litre  
1 quantity of quick mix vanilla ice-cream,  
omitting 1 cup of the milk  
3. Pour toffee mixture into a 20cm x 20cm  
square pan; stand 5 minutes. Sprinkle  
chocolate over hot toffee, spreading  
with a spatula as chocolate melts, to  
completely cover toffee. Sprinkle with  
almonds; refrigerate for approximately  
20 minutes or until set. Break choc-  
nut praline into shards; pulse in a food  
processor until coarsely chopped.  
1 cup (250ml) light coconut milk  
1 tablespoon desiccated coconut  
1. Follow steps 1-4 for quick mix vanilla  
ice-cream, on page 14, reducing the  
milk to ½ cup (125ml) and replacing  
with the coconut milk.  
2. Add desiccated coconut to the mixture  
through the pouring hole when churning.  
4. Once the ice-cream is finished stir  
through 1 cup of the praline mixture;  
stir to combine. Spoon into a plastic  
container; cover and freeze until firm.  
5. Sprinkle the remaining choc-nut praline  
on top of ice-cream when serving.  
15  
 
Recipes (continued)  
Low Fat  
Vanilla Ice-cream  
Makes approx.  
750ml (630g)  
Variations to low fat vanilla ice-cream:  
Low Fat  
Chocolate Ice-cream  
Makes approx.  
750ml (680g)  
1½ teaspoons gelatine  
2 tablespoons boiling water  
400ml skim milk  
1 quantity low fat vanilla ice-cream  
¼ cup (30g) cocoa powder  
¼ cup (55g) caster sugar  
100ml thickened light cream 18% milk fat  
¼ cup (55g) caster sugar  
1.Follow steps 1-6 for low fat vanilla ice-  
cream, gently whisking the cocoa powder  
and sugar into the hot milk until dissolved.  
2 teaspoons vanilla essence  
1. Mix gelatine with boiling water and sir  
until dissolved.  
Nutritional information per 100g  
560kj; 3.4g total fat; 2.2g sat fat; 4.4g  
protein; 21g carbohydrates; 20g sugars  
2. Combine milk, cream, sugar and vanilla  
in a saucepan. Bring the mixture to  
simmering point over low heat; stirring  
occasionally until sugar dissolves.  
Low Fat Strawberry  
Ice-Cream  
Makes approx.  
1 litre (1180g)  
3. Remove from heat and add the gelatine  
mixture; mix well.  
1 quantity low fat vanilla ice-cream  
500g strawberries, hulled  
4. Refrigerate until completely chilled.  
¼ cup (55g) caster sugar  
5. Position the Automatic Ice-Cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
1.Follow steps 1-6 for low fat vanilla ice-  
cream adding strawberry mixture in step 5.  
6. Mixture will be ready once the paddle  
starts to rotate in the other direction,  
this will take about 30 minutes.  
2.To make strawberry mixture, process  
strawberries in a food processor until  
smooth. Press mixture through a fine sieve;  
discard seeds.  
Nutritional information per 100g  
3.Place strawberry puree and extra sugar in  
a saucepan and stir over a low heat until  
the sugar has dissolved. Increase heat  
and boil, stirring occasionally, for about 8  
minutes or until the mixture has reduced to  
1 cup. Transfer to a heatproof bowl or jug;  
chill for several hours.  
397kj; 3.1g total fat; 2g sat fat; 3.9g  
protein; 13g carbohydrates; 13g sugars  
4.Combine the ice-cream mixture and  
strawberry mixture in a jug.  
Nutritional information per 100g  
326kj; 1.7g total fat; 1.1g sat fat; 2.8g  
protein; 13g carbohydrates; 13g sugars  
16  
 
Recipes (continued)  
Reduced Fat Basic Vanilla  
Ice-cream  
Makes approx  
1 litre (1000g)  
Dairy & Egg Free  
Vanilla Ice-cream  
Makes approx  
1 litre (810g)  
This recipe is 40% less fat than our original  
Basic Vanilla Ice-cream 1 recipe on page 12.  
This recipe is also low in fat  
2 teaspoons gelatine  
1 cup (250ml) skim milk  
¼ cup (60ml) apple juice  
¼ cup (90g) honey  
2 cups (500ml) thickened light cream 18%  
milk fat  
2½ cups (625ml) Vanilla Soy milk  
or Rice milk  
1 vanilla bean, seeds scraped*  
5 egg yolks  
2 teaspoons vanilla essence  
½ cup (110g) caster sugar  
1. In a small bowl, sprinkle gelatine over  
apple juice. Stir until gelatine dissolves  
and softens.  
1.Combine milk and cream in a saucepan.  
Split vanilla bean in half lengthways.  
Scrape out the seeds; add the pod and the  
seeds to the saucepan. Bring the mixture  
to simmering point over low heat.  
2. Combine honey and milk in a saucepan.  
Bring the mixture to simmering point  
over low heat; stirring occasionally until  
honey dissolves.  
2.Whisk egg yolks and sugar together for 3-4  
minutes, until light and creamy.  
3. Remove from heat and add the gelatine  
mixture & vanilla; mix well.  
3.Gradually whisk in hot milk mixture into  
yolk mixture until well combined.  
4. Refrigerate mixture until completely  
chilled.  
4.Return the mixture into a clean saucepan  
and cook, stirring constantly with a wooden  
spoon, over low heat until mixture thickens  
and coats the back of the spoon.  
5. Position the Automatic Ice-Cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
5.Transfer mixture to a bowl and remove  
vanilla pod. Allow to cool before placing in  
the fridge to chill for several hours.  
6. Mixture will be ready once the paddle  
starts to rotate in the other direction.  
Nutritional information per 100g  
6.Position the Automatic Ice-cream Maker as  
directed on pages 6-8. Turn unit on; add  
mixture through the pouring hole.  
416kj; 2.5g total fat; 0.2g sat fat; 2.9g  
protein; 16g carbohydrates; 14g sugars  
7.Mixture will be ready once the paddle  
starts to rotate in the other direction, this  
will take about 25 minutes.  
*Vanilla bean can be substituted with 2  
teaspoons of vanilla essence  
Nutritional information per 100g  
787kj; 12.5g total fat; 7.4g sat fat; 4.7g  
protein; 15g carbohydrates; 15g sugars  
17  
 
Recipes (continued)  
Vegan Ice-cream  
Makes approx 1 litre  
Gelato  
There are many different styles of gelato;  
we have chosen two styles, sugar syrup and  
custard based. Sugar syrup gelato has a light  
refreshing taste with a hint of creaminess  
to them while a custard base gelato has  
creamier texture but is lighter than ice-cream.  
300g firm silken tofu  
2 cups (500 ml) Soya milk or Rice milk  
1
/
3
cup maple syrup or brown rice syrup  
2 teaspoons vanilla essence  
1. Combine all ingredients in a food  
processor or blender. Process until  
thoroughly combined and smooth.  
Sugar Syrup  
makes 1 ½ cups  
1 cup (250ml) water  
1 cup (220g) caster sugar  
2. Refrigerate mixture until completely  
chilled.  
1. Place the water and sugar in a small  
saucepan.  
3. Position the Automatic Ice-Cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
2. Stir over a low heat until the sugar  
dissolves. Bring to the boil and cook for  
2 minutes. Remove from heat. Store in  
refrigerator.  
4. Mixture will be ready once the paddle  
starts to rotate in the other direction.  
No Added Sugar  
Ice-cream  
Makes approx  
1 litre (740g)  
Green Apple Gelato  
makes approx. 750ml  
1 quantity sugar syrup  
This recipe is also low in fat  
3 small green apples, juiced  
1 cup (250 ml) Evaporated Skim milk  
¼ cup sugar replacement  
1½ cup (375 ml) skim milk  
4 egg yolks  
2 tablespoons freshly squeezed lemon juice  
2
/
3
cup (160ml) thickened cream  
1. Follow steps 1-2 for sugar syrup, including  
the apple and lemon juice into the  
mixture.  
2 teaspoons vanilla essence  
1. Combine ingredients in a large mixing  
bowl and mix well.  
2. Strain mixture through a fine sieve.  
Refrigerate for several hours or overnight.  
2. Refrigerate mixture until completely  
chilled.  
3. Whisk together the apple syrup and cream  
in a jug.  
3. Position the Automatic Ice-Cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
4. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
4. Mixture will be ready once the paddle  
starts to rotate in the other direction.  
5. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
Nutritional information per 100g  
328kj; 2.8g total fat; 0.9g sat fat; 6.8g  
protein; 6.5g carbohydrates; 6.5g sugars  
Tip: For a slightly greener colour use 1-2  
drops of green food colouring.  
18  
 
Recipes (continued)  
Green Tea Gelato  
Makes approx 700ml  
4. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
1 quantity sugar syrup  
2 teaspoons green tea powder  
1 cup (250ml) thickened cream  
5. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
1. Follow steps 1-2 for sugar syrup, on  
page 18. Remove from heat and whisk  
through green tea powder.  
Ruby red  
2. Strain mixture through a fine sieve.  
Refrigerate for several hours or overnight.  
grapefruit gelato  
Makes approx. 750ml  
1 quantity sugar syrup  
3. Whisk together the green tea syrup and  
cream in a jug.  
1 tablespoon grated ruby red grapefruit zest  
2
/
3
cup (160ml) freshly squeezed ruby red  
grapefruit juice  
4. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
2
/
3
cup (160ml) thickened cream  
5. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
1-2 drops red food colouring, optional  
1. Follow steps 1-2 for sugar syrup, on page  
18, including the grapefruit zest and  
juice into the mixture.  
Tip: Green tea powder is available from Asian  
food stores  
2. Strain mixture through a fine sieve.  
Refrigerate for several hours or overnight.  
Lemon gelato  
Makes approx 750ml  
3. Whisk together the ruby red grapefruit  
syrup, cream and red food colouring in a  
jug.  
1 quantity sugar syrup  
¼ cup lemon zest  
4. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
2
/
/
3
cup (160ml) freshly squeezed lemon juice  
cup (160ml) thickened cream  
2
3
5. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
1. Follow steps 1-2 for sugar syrup, on page  
18, including the lemon zest and juice  
into the mixture.  
2. Strain mixture through a fine sieve.  
Refrigerate for several hours or overnight.  
3. Whisk together the lemon syrup and  
cream in a jug.  
19  
 
Recipes (continued)  
Custard Based Gelato  
Gelato variations  
Chocolate Nougat Gelato makes approx 1 litre  
1 quantity gelato custard base  
Gelato Custard base  
Makes approx. 950ml  
2 cups (500ml) milk  
80g Toblorone chocolate, chopped  
50g chopped Toblorone chocolate, extra  
½ cup (125ml) light cream  
5 egg yolks  
½ cup (110g) caster sugar  
1. Follow steps 1-7 for gelato custard base.  
Heating the 80g chocolate with the  
cream and milk.  
1. Combine milk and cream in a saucepan.  
Bring the mixture to simmering point  
over low heat.  
2. Add finely chopped chocolate to the  
gelato mixture through the pouring hole  
when churning.  
2. Whisk egg yolks and sugar together for  
3-4 minutes, until light and creamy.  
3. Gradually whisk in hot milk mixture into  
yolk mixture until well combined.  
Passionfruit Gelato  
makes approx 1 litre  
You will need approximately 4 passionfruit  
for this recipe  
4. Return the mixture into a clean  
saucepan and cook, stirring constantly  
with a wooden spoon, over low heat until  
mixture thickens and coats the back of  
the spoon. Do not allow mixture to boil  
or it will curdle.  
1 quantity gelato custard base  
½ cup passionfruit pulp  
1. Follow steps 1-7 for gelato custard base.  
2. Stir passionfruit into the gelato mixture  
before churning.  
5. Transfer mixture to a bowl and remove  
vanilla pod. Allow to cool before placing  
in the fridge to chill for several hours.  
Pistachio Gelato  
makes approx 1 litre  
6. Position the Automatic Ice-Cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
1 quantity gelato custard base  
1
/
3
cup (50g) roasted and chopped pistachios  
1. Follow steps 1-7 for gelato custard base.  
7. Mixture will be ready once the paddle  
starts to rotate in the other direction,  
this will take about 25 minutes.  
2. Add chopped pistachios to the gelato  
mixture through the pouring hole when  
churning.  
20  
 
Recipes (continued)  
Sorbet  
Watermelon Sorbet  
Makes approx 950ml  
A delicious dairy and fat free dessert which  
is a perfect way to finish off a meal or enjoy  
as a treat on a hot day! Sorbets have a sugar  
syrup base.  
You will need 1.2kg watermelon for this  
recipe  
1 quantity sugar syrup  
2 cups (500ml) freshly juiced watermelon  
¼ cup lemon juice  
Sugar Syrup  
makes 1 ½ cups  
1 cup (250ml) water  
1 cup (220g) caster sugar  
1. Combine the sugar syrup, watermelon  
and lemon juice and stir to combine.  
1. Place the water and sugar in a small  
saucepan.  
2. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
2. Stir over a low heat until the sugar  
dissolves. Bring to the boil and cook  
for 2 minutes. Remove from heat and  
allow to cool at room temperature before  
refrigerating for a few hours or until cold.  
3. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
Mixed Berry Sorbet  
Makes approx. 750ml  
Fresh Pineapple  
and Mint Sorbet  
Makes approx 1 litre  
500g frozen mixed berries, thawed  
1½ tablespoons lime juice  
1 quantity sugar syrup  
You will need approximately 1 pineapple for  
this recipe  
1 quantity sugar syrup  
1. Place thawed berries and their juices in  
a food processor and puree until smooth.  
Push berries through a sieve to remove  
the seeds. Chill.  
2 cups (500ml) freshly juiced  
pineapple juice  
1 tablespoon finely shredded mint  
2. Combine the sugar syrup, berries and  
lime juice and stir to combine.  
1. Combine the sugar syrup, pineapple  
juice and shredded mint and stir to  
combine.  
3. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
2. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
4. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
3. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
21  
 
Recipes (continued)  
Frozen Yogurt  
Mango Swirl  
Frozen Yogurt  
Makes approx 1 litre  
Vanilla Frozen Yogurt  
550g vanilla yogurt  
260ml milk  
Makes approx 1 litre  
400g mango flesh, fresh or frozen  
375g low fat vanilla yogurt  
175ml low fat milk  
135g caster sugar  
½ teaspoon vanilla extract  
90g caster sugar  
1. Blend or process mango flesh until  
smooth. Reserve 150g of the flesh to be  
swirled through the frozen yogurt at the  
end.  
1. Whisk ingredients together in a large jug.  
2. Refrigerate for 1 hour or until well  
chilled.  
2. Using an electric mixer, mix the  
remaining mango with the yogurt, milk  
and sugar until well combined.  
3. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
3. Return mix to fridge until well chilled.  
4. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
4. Position the Automatic Ice-cream Maker  
as directed on pages 6-8. Turn unit on;  
add mixture through the pouring hole.  
5. Mixture will be ready once the paddle  
starts to rotate in the other direction or  
has thickened, this will take about 35  
minutes.  
6. Turn unit off; remove lid and paddle.  
Using a spatula gently fold through the  
remaining mango pulp just enough to  
give a swirled effect. Carefully spoon  
mixture into a plastic 1 litre container;  
freeze until ready to serve.  
22  
 
Notes  
23  
 
Notes  
24  
 
12 Month Repair Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase due to faulty materials or  
manufacture, we will REPAIR it for you free of charge.  
Should you experience any difficulties with  
your appliance, please contact our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim to  
Sunbeam at the address listed below. Upon  
receipt of your claim, Sunbeam will seek to  
resolve your difficulties or, if the appliance is  
defective, advise you on how to arrange for it  
to be repaired.  
The benefits given to you by this guarantee are  
in addition to your other rights and remedies  
under any laws which relate to the appliance.  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
In Australia you are entitled to a replacement  
or refund for a major failure and for  
compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or replaced  
if the goods fail to be of acceptable quality  
and the failure does amount  
Your Sunbeam 12 Month REPAIR Guarantee  
naturally does not cover misuse or improper  
handling, and normal wear and tear. Similarly,  
your 12 Month REPAIR Guarantee does not  
cover freight or any other costs incurred in  
making a claim.  
to a major failure.  
Should your appliance require repair or service  
after the guarantee period, contact your  
nearest Sunbeam service centre.  
It will be at the discretion of Sunbeam whether  
to repair or replace any appliance that develops  
a malfunction during the REPAIR Guarantee  
period. Sunbeam is by no means obliged to  
replace any appliance if it can be repaired.  
If the appliance is irreparable due to any  
claimed defect caused by faulty workmanship  
or material, then Sunbeam will replace the  
appliance.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Prior to any repairs being undertaken, a  
purchase receipt must be provided as proof of  
purchase. Sunbeam will not be responsible for  
the cost of transport to and from any Sunbeam  
authorized service centre, or any insurance  
costs associated with this transport. Similarly  
Sunbeam will not be responsible for any  
damage or loss that occurs during transit to or  
from any Sunbeam authorized service centre  
for reasons not related to the malfunction.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘Gelateria’ is a registered trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2011.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
7/11  
 

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