Frequently asked questions
Here you will find a lot of frequently asked questions regarding the use and the maintenance of your equipment as well as safeguards.

USE

Le Glacier


1- Recommendations for preparing the ice cream mixture
- when preparing a cooked ice cream recipe with milk and eggs, cook on low to medium heat, stirring constantly. Gradually stir half of the hot mixture into the beaten eggs, then slowly pour the eggs into the remaining hot mixture, stirring constantly
- any ingredients (such as chocolate, nuts, etc.) which are to be added to the ice cream mixture need to be pureed or chopped finely to pour through the lid aperture
- for best results always refrigerate the ice cream mixture before freeze-churning 

2- Difficulty in fitting the top motor
ice may have formed in the recesses in the bowl into which the lid should fit. This can be removed with a skewer or fork, but the consumer should ensure that the bowl is completely free of moisture before freezing in order to prevent the ice forming in the first place 

3- Locking button will not depress
ice may have formed in the recess in the bowl into which the lid should fit. This can be removed with a skewer or fork, but the consumer should ensure that the bowl is completely free of moisture before freezing in order to prevent the ice forming in the first place 

4- The clear plastic lid does not clip securely onto the motor
the raised catch which clips the clear plastic lid onto the motor (located on the edge of the lid beyond the large end of the cutaway keyhole shape) may have broken off. The lid can be replaced if under guarantee, or if outside guarantee, purchased from BBS Ltd 

5- Paddle will not start turning
ensure the machine was turned on before adding the ingredients to avoid the mixture freezing to the sides of the bowl and preventing the rotation of the paddle 

6- Ice cream not freezing
- N.B. the ice cream produced by the Le Glacier is a soft Italian ice cream, and should not reach the very firm consistency of shop-bought ice cream 
- the firmness of ice cream also depends upon variable factors such as the recipe used, room temperature and temperature of ingredients before churn-freezing. 
- alcohol can inhibit the freezing process, therefore any alcohol used in recipes should either be used in moderation, or alternatively added near the end of the churning process
- ensure the bowl has been in the freezer long enough (12 hours minimum, preferably overnight)
- pre-chill the ingredients 
- freezer should be between -18 ºC and -22 ºC (*** or ****). However, freezing time may need to be increased if freezing in a combination refrigerator/freezer
- keep the bowl in an upright position, the therefore the freezing fluid will have frozen evenly
- the mixture should only half fill the bowl, as it will expand during churning (Instruction book p. 7) 

7- Storing ice cream
- the ice cream can be kept covered in the ice cream maker for approximately 10 - 20 minutes. Make sure that the paddle has been removed.
- the ice cream can be stored in the freezer for up to 5-7 days, depending on the ingredients used. After this period of time it will lose flavour, quality and freshness. It should be stored in a clean, well-sealed container suitable for freezing. Storage temperature must be at least -14 ºC. 
- defrosted or semi-defrosted ice cream must never be put back into the freezer. Therefore only remove from the freezer the amount you require
- before serving we suggest you either remove the ice cream from the freezer about 30 minutes beforehand and place it in the refrigerator, or leave it for 10 - 15 minutes at room temperature
- maximum storage times: ice cream made with fresh, raw ingredients:up to one week
sorbet or yoghurt-based ice cream: from one to two weeks
ice cream made with cooked ingredients: up to two weeks
"unfortunately, there is nothing that you can add to the ice cream to prevent it hardening in the freezer, as commercial ice creams only stay soft because they are pumped with air and chemical preservatives" 

8- Making a second batch of ice cream
wash the bowl as quickly as possible in warm water and dry thoroughly. Return to the freezer, The bowl will still be part chilled, so it will require less time in the freezer - approximately 5-7 hours  

Gelato Chef


1- Not freezing
- if new, has the machine been allowed to rest on a horizontal surface for 24 hours? Using the machine less than 24hrs after transit may cause permanent damage
- if the machine has been moved, has it been allowed to "rest"?
- has the machine been kept on the level?
- are the vents free from obstruction - e.g. is it against a wall ? 

2- Paddle motor will not switch on
- the motor-lid assembly must be fully locked into position in order to switch the paddle on
- if using the removable bowl, check that the handle of the bowl is located in the two slots, otherwise the handle will obstruct the fitting of the paddle motor 

3- Paddle motor cutting out
- is there power going into the machine - has the fuse gone? When the indicator light is on, power is going into the machine
- has the top motor been working for longer than 45 minutes? . If so, the top motor may have become hot and cut out. If this should happen, let it rest for about 20-30 minutes after which time it should automatically re-start working in the proper way
- if the machine has been used for more than one batch, the top motor will get hot. The machine may be used for more than one batch but must be allowed to rest between each batch. The resting time will vary (generally 15 minutes) depending on the number of batches - the more batches, the longer the resting time between each batch. 

 4- The paddle stops or reverses
the paddle is designed to stop/reverse when the ice cream has reached a good consistency. Switch off the paddle motor as soon as this occurs. However, if a firmer consistency of ice cream is desired, leave the freezing switch on for a further 5 - 10 minutes. N.B. remember to switch the compressor off after 5 - 10 minutes, otherwise the ice cream will harden too much! 

5- Paddle motor 'rising up'
the compressor has not been switched off when the ice cream has been made, as a result it is continuing to freeze in the bottom of the bowl and the resultant build up of ice cream is pushing up the paddle and motor. 

6- Removable bowl turning
is too much liquid is being used between the fixed and removable bowl causing the removable bowl to "float"? the correct amount is 25ml 

7- The bowl is scratched
do not use a metal spoon to remove the ice cream from the bowl. Instead use a plastic or wooden spoon or spatula 

8- Recommendations for liquid between fixed bowl and removable bowl
- the purpose of this liquid is to transfer the cold from the fixed bowl to the removable bowl
- the recommended quantity of liquid is 25 ml
- the recommended alcohols are whisky and vodka
- alternatively, a solution of salt and water can be used (20 ml of water - 5 g of salt), but it is important to thoroughly clean both bowls after use to remove any particles of salt, particularly on the removable bowl to avoid corrosion 

9- Preparation of the mixture
- use peeled fruit and ingredients free of any waste matter
- always chill the ingredients in the fridge before pouring into the machine. This will reduce the time required to make the ice cream
- do not prepare more than 700/800 g (1.5 pints) mixture. This will allow the volume to increase during churning to maximum capacity
- when using the removable bowl, the quantities of ice cream mixture should be slightly less (approximately 600g [1 pint] mixture), and the churning will take a little longer
- never attempt to make less than 400 g (0.75 pint) of mixture 

10- Storing ice cream
- the ice cream can be kept covered in the ice cream maker for approximately 10 - 20 minutes. Make sure that the paddle has been removed and the compressor switched off, otherwise the ice cream will harden too much
- the ice cream can be stored in the freezer for 5-7 days, depending on the ingredients used. After two weeks it will lose flavour, quality and freshness. It should be stored in a clean, well-sealed container suitable for freezing. Storage temperature must be at least -14 ºC. 
- defrosted or semi-defrosted ice cream must never be put back into the freezer. Therefore only remove from the freezer the amount you require
- before serving we suggest you either remove the ice cream from the freezer about 30 minutes beforehand and place it in the refrigerator, or leave it for 10 - 15 minutes at room temperature
maximum storage times: ice cream made with fresh, raw ingredients: up to one week
sorbet or yoghurt-based ice cream: from one to two weeks
ice cream made with cooked ingredients: up to two weeks
- unfortunately, there is nothing that you can add to the ice cream to prevent it hardening in the freezer, as commercial ice creams only stay soft because they are pumped with air and chemical preservatives 

11- Making a second batch of ice cream
- before making a second batch, we advise to clean the bowls and paddles thoroughly
- the Gelato Chef 2200 does need to be rested in between batches, ensure it is rested for the period of time it has been running before making the next batch 

12- Helpful hints for keeping the Ice Cream cool

- chill the ingredients before placing in the Gelato Chef
- turn the Gelato Chef on 5 minutes before placing the ingredients inside
- cool the appliances, bowls and glasses