After two successes with this machine, I soon found that the lid will not lock into place on the ice cream maker. I now must resort to taping the lid onto the machine to keep the stirring instruments in. I don?t know what to do. Also, because I have to tape the lid, the blades are not rotating properly but the ice cream is still good. I just would like to fix this problem without tape help. Any help would be lovely!
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Re: The lid will not lock and stay on during churning
Here is a link to the manual if you need it;
It sounds like somehow the little locking lugs on either the lid or the bit it locks to have broken off. if it is the lid, then you should be able to get a new one from cuisinart - check the manual for details, otherwise you probably have to either try and rebuild them by carving another piece of plastic the same and glueing it on. a new body piece may be available, check with cuisinart, but my guess is that you are stuck with tape - or my idea would be a large rubber/elastic band, so you can re-use it.
Hope this helps :)
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Empty the machine, clean it out. Remove the freezer door assembly, shut the machine off. it should display a 5 minute timer and 4 temp readings. All 4 of the temp readings need to be above 60 degrees F. for the counter to start. Once it reaches zero, the machine will reset and you should be good to go. If successful the machine will display "Power Switch Off---Unit Cleaned". if at any point during the 5 minute countdown, one of the temp readings drops below 60, the countdown will reset to 5 minutes and the machine will stay freezer locked.
Probably 15-20 minutes depends on machine and mixture. Some machines stop churning when the ice cream gets so thick that it stops the beater from turning. If you have this type of machine, when you hear clicks turn it off. If you start with a frozen container vessel, your ice cream will freeze faster. Remember that longer is not necessarily better. The longer it is out, the warmer it gets, and will turn back into slush.
The basic old style ice cream maker worked by putting the ice cream ingredients inside the center container and the motor device on top turns the spatulas inside to mix it up. Then you put ice and water and salt in the outer bucket. The ice and salt make it very cold so the ice cream freezes as it churns. Some newer devices, just have a mixer and you put the whole thing in your freezer to make it freeze.
maybe you have a super strong husband who tried a little too hard to loosen the lid once and now it won't seal or catch. if he is equally smart as strong maybe he could get some sort of gasket type idea going with the lid or something else ingenious. but it sounds like that might not be up his ally as much as throwing it across the room. could you try buying a new lid since everything else is working well? maybe the lord is telling you to get more iron in your diet and less ice cream? ha! julie j your beloved daughter
Do a 1/2 to 2/3 batch. Put a book and a soup can on top of the mixing arm to keep it down.
The machine does make wonderful Ice cream, however it is noisy and fiddly. Do not try the full batch as it just doesn't work. I find doing 2 half size batches works best. Also find a spare room to run the noisy beast in.
I don't have a flatbed scanner to scan it, but here are the operating instructions (at least for the 5201).
1. Place canister in freezer for 8 hours (must be frozen solid-so that you can't hear liquid in canister sloshing around)
2. Prepare your ingredients ahead, and chill them for best results.
3. Take canister out of freezer and place on motor base. Use canister immediately after removing from freezer, as it will begin to thaw once placed at room temp.
4. Place the paddle inside container. Be sure the tould side of the paddle faces up.
5. Lock the lid (the clear plastic piece that fits over the container)onto motor base. The tabs on the bottom of the lid should line up with the indentations in the motor base. This ensures that the lid is locked in place. When fitting the lid onto the base, the stir paddle should "fit" into the lid.
6. Turn the On/Off dial to the right (on position).IT IS IMPORTANT THAT YOU TURN THE UNIT ON BEFORE POURING IN THE MIXTURE. THE CANISTER ROTATES WHILE THE STIR PADDLE REMAINS STATIONARY.
7. Slowly pour the mixture in the top opening of the lid. It is at this time that you place the top on the clear-vue lid and leave the machine on for about 5-30 minutes (time varies, depending on the coldness of ingredients and canister, and desired consitency) If making ice cream, your result should be a soft, custard-like ice cream
8. When the frozen dessert is ready, make sure the unit is off. Remove the lid and the mixture from the bowl with a plastic spoon or scoop. NEVER USE METAL INSTRUMENTS IN THE CANISTER.
9. Ice cream will be custard-like. If you prefer hard ice cream, place in freezer in air tight container and allow to set until it reaches your desired hardness. Don't put the ice cream in the canister in your freezer for more than 30 minutes, as the ice cream will freeze solid to the container and possibly damage it.
Hope this helps... If you need something else, let me know. I will try to check back soon.