The most common problems with Dolci and Creami, with tested solutions. If you have a different problem, write to me on the Facebook group or by email.
Normal. Flatten the surface with a spoon and RESPIN. If still dry, add 1 spoon of milk and respin again. Low-fat recipes need more passes.
Forms when freezer is too cold or recipe is low-sugar. Small/flat is fine. If large, thaw 30 sec with hot water + spoon. Never process with a tall dome.
Running hot water for 30-60 seconds on the outside. If not enough, microwave 5-10 seconds. Never force with knives or screwdrivers.
You used too much sugar or too much alcohol. Rest in freezer 30 min and respin. Next time, reduce sugar by 10-15g.
Turn off, unplug, reconnect. Check that the lid is properly closed and bowl correctly inserted. If it persists, call Tefal/Moulinex support.
Three causes: unstable freezer, unbalanced recipe (low fat/sugar), or unsealed beaker. Check freezer temperature with a thermometer.
Non-creamy gelato has three main causes: 1) unbalanced base (too little sugar, too little fat, or too many solids). Use the ICED° calculator to rebalance. 2) Base too warm at start of churning (must be 4°C). 3) Churning too short (Tefal Dolci needs 25-30 min). If you already have non-creamy gelato, do a RESPIN adding 1 tablespoon of milk.
Check in order: 1) has the Tritan bowl been frozen for at least 24 hours at -18°C? 2) Motor starts but blade doesn't turn? Blade mounted wrong or damaged. 3) Machine runs but gelato stays liquid? Base too warm or freezer not cold enough. 4) E1-E9 errors? See the error guide at the bottom of this page.
The Tritan bowl of Tefal Dolci must stay in freezer minimum 24 hours at -18°C before use, ideally 48 hours. If your freezer is at -25°C, 12 hours suffice. NEVER use a quickly-frozen bowl from a combo fridge freezer — it won't reach the needed temperature. ALWAYS keep it in the freezer between uses.