The user recently acquired a used PacoJet 1 and is seeking assistance with two specific issues. The first problem concerns achieving a perfectly flat surface on the pacotized contents when returning the beaker to the freezer. The user finds this difficult with mousse-like textures and wonders if a PacoJet spoon is necessary or if other kitchen utensils can help. They are currently unable to get the surface completely level. The second issue pertains to recipes instructing multiple pacotizing cycles for the same beaker. The user is unsure about the correct procedure after the initial pacotization, especially given the non-flat surface. They question whether simply pressing the green button again is sufficient or if they need to re-flatten the contents before a subsequent cycle. The user is looking for advice from experienced PacoJet users to resolve these operational challenges. They have already experimented with ice cream, hummus, smoothies, and almond milk bases. The user is specifically asking about how to manage multiple pacotizing rounds within a single session.