Thank you for your question. These parts will be available from us in the coming days. You will then find the items under the link Unold Gusto in the "Accessories" section.
This means that you will be supplied with a suitable Schuko adapter. The dimensions of the appliance are;
- Width: 42.5 cm
- Depth: 28.5 cm
- Height: 26.2 cm.
I also bought them and am very satisfied. About the container, I bought a second one. Now I have one made of stainless steel and one made of aluminium (unfortunately, I don't remember which one came with the ice cream machine...). The containers work perfectly, the machine has by far enough cooling capacity and the difference in thermal conductivity between aluminium and steel is great anyway. Super product!
(Shouldn't the whole thing actually be here in the reviews...)
Thank you very much for the feedback. However, I am not sure what exactly the question is? Do you want to know why the two containers are made of different materials?
Unfortunately, we cannot obtain the ice bucket individually from the supplier. However, you can contact the relevant office directly:
http://www.bamix.ch/de/ueber-uns/kontakt/
An email will be sent as soon as the package leaves our warehouse. However, if it says "No information", please contact our customer service directly at galaxus@galaxus.ch. Our team will gladly take care of the case and clarify this :)
The replacement lids for the Unold Gusto ice cream machine are now available again. You can find the article under the following link: Unold lid for ice cream container
The Solis Gelateria Pro Touch ice cream machine is generally considered to be better than the Unold Gusto model, particularly for the creamier texture of its ice cream and frozen yogurt, as well as for its cooling system, which prevents ice cream from accumulating on the sides of the bowl.
The key points of comparison are as follows:
- The Solis Gelateria Pro Touch produces very creamy ice cream and frozen yogurt in around 40 minutes, while the sorbet texture is a little less fine.
- It offers several modes (ice cream, chilling, mixing) with an adjustable timer up to 60 minutes, making it easy to use.
- The bowl and blender are removable for easy cleaning.
- Compared to the Unold Gusto, the Solis cools slightly less intensely, which reduces the formation of ice crystals on the walls.
- The two machines have a very similar design and components, but the Solis is preferred for its overall performance in comparative tests.
So, for better quality ice cream and more convenient use, the Solis Gelateria Pro Touch is recommended.
For smaller quantities of ice cream, do you have to set a shorter preparation time yourself or does it stop automatically when a certain consistency is reached? If automatically, how do you know when to add hard ingredients (biscuit pieces, chocolate pieces, etc. that you should put in about 2 minutes before the end of preparation)?
PS: I tried the machine yesterday. I stopped it by mistake to add hard ingredients and then it wouldn't start (motor turned but not the grinder): Is it a defect or did I do it wrong?
Thank you very much!
I always make at least half the maximum amount. If the mixture becomes too hard, the motor stops turning. However, this rarely happens. In your case, I would add the desired ingredients and then switch off after two minutes.
I have never experienced the motor turning but not the mixer. If it does, then both stop.
In my case, after what feels like not very frequent use, the bearings are defective so that the motor no longer wants to turn at all. Even when the mixture is still liquid. However, this should not be the case with a new machine. Unfortunately, I would have to send the machine to Germany for repair. With the postage costs charged by the post office, it's not worth it. Especially as it is not clear how much the repair will cost. The manufacturer won't commit to this.
I have to admit that we have never measured the temperature. I would also say that it is barely -35 degrees. But the ice cream is always excellent, both in terms of consistency and temperature.
We have found, however, that it is not really worthwhile to keep the ice cream we make in the freezer. Obviously, these temperatures are far too low and the ice cream becomes rock hard. Since we know this, we enjoy the ice cream freshly made or plan enough time for it to thaw a bit in the fridge.
So, as a conclusion, I can only say that you have to look at the result. If the ice cream doesn't come out really airy and cool (usually after about an hour), then the compressor may indeed be wrong. Otherwise, just overlook it and enjoy. Like many others here ;-)
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