LELLO 5030 PoIa Guida rapida
lello
Batch Ice Cream Makers
by
Musso
Instruction and Recipe Manual
IMPORTANT SAFEGUARDS
When using electrical appliances, safety precautions should always
be taken, including the following:
1. Read all instructions BEFORE USING THE APPLIANCE
2. To protect against electrical shock do not spill on or
immerse
cord
plugs, main housing, motor assembly or other non-removable
electrical parts, of this appliance in water or other liquid
3. Close supervision is necessary when any appliance
is
used by or
near children.
4. Always unplug
fmrn
outlet when not in use
beibre
assembly, removal
of parts and before cleaning.
5. Avoid contact with moving parts.
6. Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions or has been dropped or damaged
ln
any
manner.
7. The use of accessory attachments not recommended or sold by the
appliance manufacturer may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch hot
surfaces.
10. Do not place on or near hot gas, electric burner or in a heated oven
11. Be certain unit is “off” before
inset&g
or removing plug from wall
outlet.
12. Keep hands and utensils out of container while operating to prevent
the possibility of personal injury or damage to the machine. A
svapermaybeusedbutmustbeusedonlywhenthea~~ceis
not running.
13. Remove the mixing blade assembly from the appliance before
washing the assembly.
14. Always operate the appliance with cover in place.
15. The appliance is designed to be used only on 120 Volt AC
and 60 Hz frequency outlets.
SAVE THESE INSTRUCTIONS
Distributed By:
LELLO APPLIANCE6 CORPORATION
355 Murray Hill Parkway
East
Rutherford, N.J. 07073
Tel..
(201)
939-2555
Fax
(201)
939-5074
INTRODUCTION
With the LELLO frozen dessert maker, you can have delicious fresh desserts in
minutes, not only rich ice cream but silky sorbets, italian gelato, frozen yogurts
and refreshing frozen drinks.
With the LELLO frozen dessert maker you can make all kinds of gourmet
specialties such as a tomato and basil sorbet, excellent as a first course on a
hot summer day, or frozen daiquiris, and
piiia
coladas for your dinner party.
In this booklet, we’ll show you how easy it is to create a variety of desserts.
The possibilities are endless. Using the LELLO dessert maker is simple and
effortless.
COMMERCIAL BATCH ICE CREAM MAKERS
Four Models are available: two counter top models and two floor models.
The four models; POLA, FIUME, ZARA and RAGUSA are named after
beautiful cities of the lstria peninsula and of the Dalmatian coast that used
to be part of the Italian Nation for history, culture, language and tradition.
Capacities vary by model: POLA 2 Qts., FIUME and ZARA 3 Qts., and
RAGUSA 6 Qts. All units can make a frozen dessert in about 20 minutes.
The housings including bowls, are made of brushed and polished stainless
steel with matching stainless steel blades.
Operation is simplified by the use of a Timer which works in conjunction
with a Churn and Chill switches.
All Models have a non removable stainless steel bowl for easy cleaning.
Model RAGUSA has its own drain incorporated in the bowl.
OPERATING PROCEDURE
Remove the plastic lid and insert the stainless blade into the bowl sliding it over
the center shaft. Once securely in place over the shaft, turn the locking nut
clockwise until tight, replace lid.
Place the appliance near an electrical outlet, plug it in, it is now ready to use.
Note: Model 5030
Pola,
5040 Flume, and 5050 Zara all use the standard
110/120
volt outlet, model 5060 Ragusa requires a special 220 volt outlet.
Remove the lid and pour the desired ingredients into the bowl, replace the lid.
Set the timer for about 20 minutes. Note: the freezing time varies depending
on the room temperature and the temperature of the ingredients.
Pre cooling of the ingredients will expedite the freezing time. Now turn both the
Churn and Chill switches on. The machine will continue to run for the time set.
The blade rotates only when the Churn switch is turned on and the timer has
been set.
Turning the Chill switch off 3-4 minutes prior to the actual time set will make
removal of the dessert easier.
Ideally, frozen desserts should be served barely frozen making presentation
simplified. Never let your dessert become icy.
Before removing the lid from the bowl, either to add ingredients or to remove
the finished product, always turn the timer to zero and turn the Churn switch off.
If you are removing the dessert also shut the Chill switch off. Remove the frozen
dessert with the special spatula provided with the machine.
Always unplug the machine when not in use.
IMPORTANT NOTE: If the Chill switch has been turned off, always wait at least
a couple of minutes before turning it back on.
CLEAN-UP
Always unplug the machine before cleaning. The cover, mixing blade and locking
nut are all removable for easy cleaning. Pour
l/4
to
l/2
cup of hot water into the
empty bowl, wait a few minutes the wipe the bowl with a damp sponge, repeat
process until clean. Finally dry with a clean towel. Model 5060 Ragusa is
equipped with a drain incorporated at the bottom of the bowl for easy cleaning.
Information
Consumer service
l(201)
939-2555
Service
&
Warranty
l(800)
223-l 898
POLA
Capacity
Hourly Production
Dimensions
Weight
Power
Electrical
Refrigerant
Model No. 5030
Capacity
Hourly Production
Dimensions
Weight
Power
Electrical
Refrigerant
Model No. 5040
2 Qts.
6 Qts.
(H 12%” x W 20” x D 14”)
66 Lbs.
300 Watts
-
WHP
115 Volt
-
60 Hz
I?134
FIUME
3
Us.
g Qts.
(H 17”’ x W
24%”
x D
16%“)
137 Lbs.
560 Watts
-
%HP
115 Volt
-
60 Hz
R22
ZARA
Capacity
Hourly Production
Dimensions
Weight
Power
Electrical
Refrigerant
Model No. 5050
3 Qts.
g Qts.
(H 33” x W’
16%”
x
143 Lbs.
560 Watts
-
%HP
115 Volt
-
60 Hz
R22
D
16”)
Capacity
Hourly Production
Dimensions
Weight
Power
Electrical
Refrigerant
RAGUSA
6 Qts.
16 Qts.
(H 33%” x W
17%”
x D 24”)
231 Lbs.
1120 Watts
-
1MHP
220 Volt
-
60 Hz
R22
Model No. 5060
.
RECIPES
The following pages contain recipes for ice cream, sorbets, sherbets, italian
gelato, frozen yogurts and frozen drinks.
Please note italian gelato can be made by using the standard ice cream recipes
and replacing the cream with regular milk or 1%
-
2% fat free milk.
All of the recipes are based on making about one quart. To utilize the full capacity
of the various models use the multiplier listed below.
Model
#
5030
PoIa
approx.. 2X the ingredients.
Model
#
5040 Fiume approx.. 3X the ingredients.
Model
#
5050 Zara approx.. 3X the ingredients.
Model
#
5060
Ragusa
approx.. 5X the ingredients.
ICE CREAM
Ice cream mixtures can be as simple as pureed fruit, sugar and cream,
Philadelphia-style, or based on more complicated cooked custards, French-style.
Both are delicious, though French versions are slightly richer. The recipes which
follow are for both kinds. All use rich, heavy cream. If you prefer a lighter
lower-calorie dessert, substitute milk (whole or skim) or even yogurt for the
cream in any of these recipes. Always sample the mixtures before freezing and
adjust to your own taste.
Use these recipes as an inspiration for your own favorite ice creams. If you
like a little crunch, add a cup of chopped nuts, chocolate chips or candy to the
mixture, either before or after freezing, depending on whether you want the
crunch to be frozen, too. You can also add chopped fruit, fresh or dried, shredded
coconut, even marshmallows. It’s better to add these soft ingredients at the end
so they don’t become icy.
Banana
Ice
Cream
The riper the bananas, the more flavor.
4 ripe bananas
3 tablespoons fresh lemon juice
3/4
cup simple syrup
1 cup heavy cream
Working quickly to keep the bananas from darkening, peel and place
them in a food processor with the lemon juice. Puree until smooth. You should
have about 2 cups of puree. Stir in the simple syrup, then the cream.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
Strawbemy
Ice
Cream
2 pints strawberries, washed and hulled
l/2
cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1112
cups heavy cream
Puree the strawberries in a food processor. Stir in the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about
37,
cups.
Maple Walnut Ice Cream
2 cups heavy cream
314
cup milk
1
l/4
cups Vermont grade A maple syrup
314
cup walnut pieces
Pour the cream, milk and maple syrup into the bowl of the machine. Add
the nuts and freeze about 20 minutes.
Makes about 5 cups.
Peach Ice Cream
When fresh peaches are out of season, this simple dessert will conjure up
memories of warmer days.
Two
16-ounce
cans peaches packed in heavy syrup, drained,
liquid discarded
3/4
cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Puree the peaches in a food processor. Add the syrup, lemon juice and
cream.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
Apricot Ice Cream
Substitute apricots for the peaches. Use only 2 tablespoons lemon juice.
Quick Raspberry Ice Cream
Two lo-ounce packages frozen raspberries packed in syrup,
partially thawed
2 cups heavy cream
Lightly crush the raspberries while still in the bag. Pour into the bowl of
the machine and add the cream and freeze about 15 minutes.
Makes
1
generous quart.
Gmnut
Ice
Cream
One 15-ounce can sweetened cream of coconut
1 cup milk
1
Y2
cups heavy cream
l/2
cup tightly-packed sweetened coconut flakes
Place the coconut cream and milk in a food processor and blend
thoroughly. Stir in the cream and coconut flakes.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
Custard
Ice
Cream
This base will keep for 3 to 4 days if kept in the refrigerator in a
tightly-
covered jar. It is important that the jar be well sealed or the base will pick up
flavors from other foods. If you prefer to use turbinado sugar, substitute it for
the granulated in the recipe.
3 cups heavy cream
1 cup whole milk
314 cup sugar
4 eggs yolks
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot. Place the egg
yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of
the hot liquid. When the mixture is smooth, slowly pour into the liquid in the
saucepan, whisking constantly. Cook over medium heat, stirring constantly,
until the mixture thickens slightly and coats the back of a spoon, about 8
minutes. Be sure not to let the mixture boil at any time or it will curdle. Strain
the mixture into a clean bowl and use as directed in the specific recipes.
Makes about 1 quart.
Rich
Vanilla Ice Cream
This rich vanilla ice cream is better than anything you can find commer-
cially-even in an ice cream parlor.
3 cups heavy cream
1 cup whole milk
3/4
cup sugar
2 vanilla beans, split, or 2 tablespoons vanilla extract
4 egg yolks
Follow the recipe for the Custard Ice Cream Base, adding the vanilla
beans to the saucepan with the cream, milk and sugar. Just before straining,
scrape the seeds from the beans into the custard base. If using vanilla extract,
add to the base after straining.
Pour the cooled mixture into the bowl of the machine and freeze about
20 minutes.
Makes about 1 quart.
HoneyVanflIaIceGeam
Follow the recipe for Rich Vanilla Ice Cream, substituting
%
cup honey
for the sugar.
Chocolate Ice Cream
3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm
Melt the chocolates together in a saucepan over low heat, stirring
occasionally until smooth. Gradually add some of the ice cream base to
the chocolate, whisking it frequently to keep the chocolate smooth. Add
the remaining ice cream base and cook over low heat until the mixture
is well blended. Coot thoroughly.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
GlffeeIce!cn?am
We like this garnished with candy coffee beans.
1 recipe Custard Ice Cream Base
l/4
cup instant coffee granules, preferably espresso
Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir
over low heat until the coffee is dissolved. Mix with the remaining base. Cool
thoroughly.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
Pistachio
Ice
Cream
1 recipe Custard Ice Cream Base, chilled
1 cup shelled, blanched, peeled, coarsely chopped pistachio nuts
l/2
teaspoon almond extract
Mix all the ingredients together. Pour the mixture into the bowl of the machine
and freeze about 20 minutes.
Makes about 5 cups.
Oreo
Ice Cream
A childhood fantasy adults love.
1 recipe Chocolate Ice Cream or Rich Vanilla Ice Cream,
chilled but not frozen
1 cup broken Oreo cookies (8 to 10)
Pour the chocolate or vanilla ice cream mixture into the bowl of the machine
and freeze 10 minutes, then add the Oreos. Freeze about another 10 minutes.
Makes about 5 cups
Questo manuale è adatto per i seguenti modelli
3
Indice
