One must not forget in the ice machines that each model is actually not particularly distinguished. Vat lid, engine, ready. That's also when Krups not unlike discount models or expensive precious machines. The important thing is the handling, the methodology, the ingredients and the expectations of the outcome.
In itself, nothing happens but if you mix the ingredients together and presents it in the freezer. But just stirring here in the first freezing phase, that's all. The result is indeed at an ice machine significantly creamier because the crystal formation is significantly lower, but there is no Hexererei, and certainly not the producers of various models as do something better or worse.
What it is subject to change:
-> The soundness of the freezer module. It takes a long time until the Krups is ready, yes. But then the tub is also a solid Eisklops who hold out very long. After a few hours in the freezer it is then ready for use again. If you leave the tub permanently in the freezer, it is also ready for immediate use. The place you have to have but first, clear. So here's a plus point of the Krups - much freezing liquid = massive cooling power.
-> Motor: the Krups has a good strong motor. Not the motor stops, but the ice is rotated as a block if at some point is not to get more strength. This can no Lucuseismaschine better.
-> Processing: the Krups is ok. No more, no less. It is better than the rather simple discount parts, but not worthy of worship. Plastic flat, but for everyday needs.
-> Content: The breaking point. In order to get acceptable amounts of ice for two people, it should already be a 1.6 liter capacity. One can easily fill half the maximum contents, 1,000ml are still ok. As the ice expands, is from "2/3 full" with the time just "full to the brim", if one takes 1,000 ml. But that is true everywhere, so the share Macimalangabe always by two for the ntuzbaren content. Since the Krups with its real nutzubaren 800-1.000ml good about it and my reason to buy.
-> Leutstärke: typical volume of a small electric motor. The reviews that talk about disturbing motor running, I can not understand. TV or a running dishwasher cover the motor of the ice machine completely. Depend on you should even hear what, so you know when the motor stops. He is something "tormented Loud" when the ice slurry is determined. This is within a few minutes, and is not at all disturbing. So an ear should so and so always plan have an ice machine is just not food processor, where one goes nachkucken someday. It is not a work relief in the sense of many food processors, but brings ice, so what you do not get out by hand.
Conclusion: the Krups is worth their money. The engine is strong, appropriate processing. Discounter machines do the same, but have less content and are likely to be somewhat annoying in practice. Who does not hurt the 60.- - buy recommendation, a solid purchase. Expensive machines with its own cooling can no longer even, are only vulnerable, expensive and large.
Tips:
-> The tub put on a thick towel while running and wrap him in it. The cold keeps better, does not fill with water down, the tub has no frost.
-> Itself decide when the ice is ready, do not let go of the Timer batty. Depending on the ingredients it comes ruckzuck or takes a long time. That's specific ingredients, and will be different in any machine. At most Sauteurs machines with their own cooling unit because maybe make a difference. The Genöle in some reviews that it would last so long, is subjective in my opinion and just ingredients conditionally. Cold is cold, if it comes from the same freezer because no machine can do more or less.
-> Do not fear the Nachfrieren. Depending on the proportion or presence of cream or alcohol in the mixture, the finished ice cream must be quite something nachfrieren. Do not worry, that does not crystallize. Tip: make the ice cream containers while the machine is running in the freezer, then it'll even without Nachfrieren.
Rezeptipps:
-> You go right even bother to make real ice. Basic recipe is as per 250ml milk and cream 1: Boil 1 mixed, let simmer a bit and then left to cool. Mix four egg yolks with icing sugar and 2 sachets Vanilliezucker, pour in the lukewarm milk cream and simmer for a few minutes. Do not worry, calm by eye, has this been going.
The thus resulting base can now refine. Bailey's or other liqueurs, melted chocolate, fruit pieces, Nussraspel and and and - just try. The higher the quality, the ingredients, the better. So sometimes chocolate for more than 39 cents to take ...
-> Buttermilk kratzeis: 500ml buttermilk 200ml milk 100ml cream (can do without!), 2 bags Vanilliezucker, liquid sweetener as needed. Starting in the ice machine. If it has become porridge, pour into a bowl, paint surface smooth, freeze several hours. Comes out a kratzeis that you can scrape with a spoon. Wonderfully cool, you scratch long watching television around it, and best of all: almost no calories. On 500ml base mixture that has about 300 calories ...
These buttermilk mixture can also refine with liqueurs in unusual flavors. One can diverse (please hochertige!) Pour juices like pineapple, orange, apple, or even Lots of fruit smoothies instead of cream and thereby obtains 100% organic natural ice without flavors or other stuff.
