Mellowing improves desserts
All desserts, regardless of kind or the time required for freezing, are much improved in flavor and texture by allowing them to mellow. Especially is this true for fruit creams, fruit salads and similar combinations. This is accomplished by allowing the dessert to remain in the freezing compartment at a higher temperature than that at which it is frozen for some time before it is served. This temperature is obtained by setting the Cold-Control at an intermediate position, as described on [page 4].