The first thing we the strong smell to which despite Dishwasher Linens did not go away.
During filling, we had also so our Anfangsschwirigkeiten. First test: Water purification, lid on. But the cover was not tight and just went back to - very unfavorable in the freezer! If the lid remains finite but it creates a very large Luftplase which then is by lying down in the middle of the ice freezer.
So we have the form of easily held at an angle and pushed out the air. The shapes are then no longer also risen by the expanding ice, even if the lid was slightly pushed out. Because of good cover, yes, but not tightly came from all sides quickly into the air when not locked him and has enjoyed the filled forms very carefully!
After a few tries we had though the trick out but so great ice came unfortunately not here rum.
Just juice in the forms revealed rock-hard ice with taste and an attempt with Syrup was quite disastrous: The Syrup has separated from the water during freezing and was so unbearable sour that you could not eat the ice when Eisverzehr.
That means we have made smart as water ice is manufactured in the industry and with a great trick or the addition of vegetable fat, sugar and milk (yes, for water ice, the milk is only used as an emulsifier) really great water ice produced which was the purchased not unlike , However, if I have to give fat and sugar added ice just fall it is not healthier than bought ice cream and I can save myself the shapes!
The forms can be in the lowest corners poorly cleaned despite dishwasher wash cycle, unpleasant odor, difficult handling and classic eingefrohrener juice bomb hard ... Too bad! We unfortunately do not believe!
