KitchenAid 165 User's Manual
Contents
1. like fruit nuts or candy add them before the liquid ingredients The funnel lid can be used as a convenient food pusher Solid food must be less than 1 inch in diameter to pass through the ingredient funnel NOTE Most ingredients expand when frozen Filling the dessert maker with a large quantity of recipe mix may cause dessert to back up through the freezing cylinder vent during operation This is normal and will not harm the dessert maker Reduce the amount of mix used to prevent this from occurring If you are using a commercial soft serve ice cream mix use only 1 quart of mix per batch greater quantities will not freeze adequately One quart of commercial mix will make 2 quarts of ice cream During operation some dessert may accumulate in the ingredient funnel This is normal If the funnel lid is not positioned securely however ingredients may fill and overflow the funnel 5 Replace the funnel lid and turn on the mixing blade by rocking NOTE Unless the Mix Switch is on the freezing system will not the Mix Switch upward The mixing indicator light will glow operate even if the Freeze Switch is turned on This prevents when the mixing blade is rotating ingredients from freezing solid 7 As the ingredients begin to harden check the consistency every few minutes through the dispenser faceplate The dessert can be sampled by pulling the dispensing lever down momentarily Do not let the dessert become too firm it w2. Maker for information on how to obtain service WARRANTY AND SERVICE INFORMATION
3. cover and freeze Yield 14 servings cup per serving Per Serving About 100 cal 1 g pro 24 g carb O g total fat O g sat fat 0 mg chol 25 mg sod 1 cups about 2 Ibs diced cantaloupe or honeydew melon cups sugar tablespoon lime or lemon juice teaspoon grated lime or lemon peel teaspoon salt cup ice water cup cold limeade lemonade or water FEATURES AND OPERATION 2h 1 1 PINEAPPLE GINGER SORBET cups about 1 medium diced pineapple cups sugar cups ice water or pineapple juice and ice water to equal 1 cups tablespoons fresh lemon juice teaspoon ground ginger teaspoon salt In food processor position multipurpose blade in work bowl Add all ingredients process until sugar dissolves and pineapple is pureed about 45 seconds Pour sorbet mixture into dessert maker turn on Mix and Freeze Switches Freeze about 35 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze Yield 12 servings cup per serving Per Serving About 130 cal 0 g pro 33 g carb 0 g total fat O g sat fat 0 mg chol 25 mg sod STRAWBERRY BASIL In small bowl combine hot water and corn syrup cool In food processor position multipurpose blade in work bowl Add strawberries sugar lemon juice salt and syrup mixture process until sugar dissolves and strawberries are pureed adding as much ice water as needed to puree mixture In
4. environments This is normal If a dessert backs up through the freezing cylinder vent Most ingredients expand when frozen Filling the dessert maker with a large quantity of ingredient mix may cause dessert to back up through the freezing cylinder vent during operation This is normal and will not harm the dessert maker Reduce the amount of mix used to prevent this from occurring If a dessert backs up into the ingredient funnel During operation some dessert may accumulate in the ingredient funnel This is normal If the funnel lid is not positioned securely however ingredients may fill and overflow the funnel Make sure the lid is placed tightly on the funnel If a dessert never freezes adequately Use less dessert mix You can also try reducing the alcohol or sugar in the recipe When using a commercial soft serve ice cream mix use only 1 quart of mix per batch Greater quantities will not freeze adequately If the problem cannot be fixed with the steps above see the KitchenAid Warranty and Service section on page 53 Do not return the frozen dessert maker to the retailer as they do not provide service 51 KitchenAid PRO LINE SERIES WARRANTY AND SERVICE INFORMATION Warranty Information Section Contents WarrtantyvifontheiliSeree 54 Warranty for Puerto Rico Arranging for Hassle Free Replacement Ordering Accessories Z lt cc je LL 2 Lu Y gt a a Lu N al za lt g
5. heat heat half and half until very hot but not boiling stirring often set aside Place egg yolks sugar cinnamon and salt in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 mix until light and lemon color Continuing on Speed 2 gradually add chocolate and half and half mix until blended Return chocolate mixture to medium saucepan cook over medium low heat until slightly thickened and mixture coats a metal spoon stirring constantly Do not boil Transfer chocolate mixture to medium bowl Add whipping cream and vanilla mix well Cover refrigerate at least 4 hours to overnight Pour ice cream mixture into dessert maker turn on Mix and Freeze Switches Freeze about 20 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze Yield 14 servings cup per serving Per Serving About 260 cal 3 g pro 20 g carb 19 g total fat 11 g sat fat 115 mg chol 50 mg sod CREAM 2h squares 1 oz each unsweetened chocolate cups half and half egg yolks cup sugar teaspoon cinnamon teaspoon salt cups whipping cream tablespoon vanilla FEATURES AND OPERATION MANGO BUTTERMILK ICE CREAM cups half and half cup sugar teaspoon salt teaspoon nutmeg if desired cups buttermilk teaspoon vanilla cups 2 medium diced ripe mangoes In medium saucepan combine half and half sugar salt and nutmeg if desired Heat over medium low heat unt
6. large bowl combine strawberry puree remaining ice water and basil Pour sorbet mixture into dessert maker turn on Mix and Freeze Switches Freeze 25 to 35 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze Yield 12 servings cup per serving Per Serving About 120 cal 0 g pro 30 g carb 0 g total fat 0 g sat fat 0 mg chol 35 mg sod SORBET NS 4 cup hot water NS 4 cup light corn syrup 1 2 pounds strawberries hulled and stemmed 1 4 cups sugar N tablespoons fresh lemon juice SS teaspoon salt 1 4 cups ice water divided I 5 cup coarsely chopped fresh basil Some basil will remain in the dessert maker after sorbet is dispensed but the basil flavor is dispersed in the sorbet FEATURES AND OPERATION 1 Sy 4 1 2 FROZEN LIME MARGARITA can 12 oz frozen limeade concentrate partially thawed cup tequila cup orange flavored liqueur cups water Lime slices if desired For non alcoholic option substitute cup water for tequila and cup orange juice for liqueur Pour limeade tequila liqueur and water into dessert maker turn on Mix and Freeze Switches Freeze 10 to 15 minutes When desired consistency is reached dispense immediately into glasses with salt lined rims or serving pitcher Garnish with lime slices if desired Yield 4 servings 1 cup per serving Per Serving About 330 ca
7. off the mixing blade by rocking the Mix Switch downward Repeat steps 1 9 to prepare additional batches of a dessert When the dessert maker is being used continuously it does not need to be cleaned between batches Before preparing a different recipe however rinse the dessert maker by adding a quart of warm water to the freezing cylinder turning on the mixing blade for 30 seconds and dispensing the water into a container Repeat until the dispensed water runs clear 16 Automatic Overload Protection A dessert that becomes extremely stiff will cause the dessert maker to automatically shut off to prevent damage If this occurs turn off the Mix and Freeze Switches wait 5 minutes for the dessert to thaw then turn the Mix Switch back on If the mixing blade rotates dispense the dessert if not turn off the Mix Switch and allow the dessert to thaw several more minutes before repeating the procedure You can also remove the dispenser assembly and use a soft non metallic spatula to remove firm dessert from the freezing cylinder and mixing blade PRO LINE SERIES FROZEN DESSERT MAKER OPERATING TIPS For the best results always finish one batch before starting another Always dispense your dessert before it becomes too firm to dispense easily If a firmer consistency is desired transfer the dessert to an airtight container and store in a freezer for 2 or more hours If a dessert becomes too firm to dispense turn off the mixing
8. 6 milk fat When you think of gelato think of gourmet ice cream on a diet Water Ices Water ices are non dairy blends of water sugar and flavorings Sorbet granita and slushes frozen drinks are water ices Sorbet Sorbet is a deliciously smooth creamy water ice that consists of sugar water and flavoring Delightfully refreshing it s the perfect dish to cleanse the palate after the rich main course of a meal Most commonly made with fresh fruit juice or fruit pur e sorbet can also be flavored with wine liquors tea or herbs Granita Granita is a blend of sugar water and a flavored liquid such as fruit juice coffee or even melted chocolate It s distinguished from sorbet by a lower sugar content and a coarse snow like texture Sherbet A water ice similar to sorbet sherbet includes additional ingredients like milk egg whites or gelatin In the United States sherbets are typically made with milk and contain approximately 2 milk fat 21 22 The body and texture of ice cream can be improved by aging the ingredients Store the ice cream mix for 4 to 12 hours in your refrigerator prior to making the dessert Cooling the mix will also shorten the freezing time and minimize ice crystal formation for a smoother texture When transferring ice cream to your freezer to harden do it quickly and place the container in the coldest spot available Rapid chilling minimizes the formation of ice crystals and preser
9. Brush Use the small end of the brush to clean the freezing cylinder vent use the large end to clean the dispensing cylinder Automatic Overload Protection If a dessert becomes too stiff to churn the mixing blade and freezing system will automatically shut off to prevent damage to the frozen dessert maker FEATURES AND OPERATION AN INTRODUCTION to THE PRO LINE SERIES FROZEN DESSERT MAKER When making frozen desserts two distinct types of freezers are used The continuous process freezer is what you ll see dispensing soft serve ice cream and slushes in commercial establishments It freezes the dessert on a continuous basis and dispenses it on demand Additional ingredients can be added as needed without interrupting production As you might imagine the demands of the continuous freezing process make these machines complex and very expensive The second and more traditional way to make frozen desserts is with a batch freezer In the batch freezing process ingredients are added frozen to the desired consistency and removed all at once Your PRO LINE Series Frozen Dessert Maker is a premium quality batch process freezer When a freezing cycle is complete just pull down the handle on the professional style dispensing head to serve delicious frozen drinks ice cream and other desserts Once you ve emptied the dessert maker simply add more ingredients to start another batch To obtain the best results from your froze
10. Dispenser Assembly Attach the Mixing Blade amp Dispenser Assembly Storing the Frozen Dessert Maker Removing the Funnel Lid Troubleshooting Warranty for the 50 United States amp District of Columbia Warranty for Puerto Rico Arranging for Hassle Free Replacement Ordering Accessories amp Replacement Parts Arranging for Service After the Warranty Expires Arranging for Service Outside the 50 United States amp Puerto Rico 42 42 43 44 44 44 45 47 48 49 50 54 55 55 56 56 57 Your safety and the safety of others are very important We have provided many important safety messages in this manual and on your appliance Always read and obey all safety messages This is the safety alert symbol This symbol alerts you to potential hazards that can kill or hurt you and others All safety messages will follow the safety alert symbol and either the word DANGER or WARNING These words mean You can be killed or seriously injured if you don t immediately A DAN G E R follow instructions amp WARNING Pr All safety messages will tell you what the potential hazard is tell you how to reduce the chance of injury and tell you what can happen if the instructions are not followed When using electrical appliances basic safety precautions should always be followed including the following Read all instructions Close supervision is necessary when any appliance is used by or near children To protec
11. GUIDE To PROFESSIONAL RESULTS Model KPFD200 Frozen Dessert Maker u ae Ce FOR THE WAY IT S MADE Registered trademark Trademark of KitchenAid U S A 2003 All rights reserved Specifications subject to change without notice dZw1203 KitchenAid PRO LINE ERIES MODEL KPFD200 FROZEN DESSERT MAKER z e U 5 a je ea e Z Introduction Section Contents Table of Contents Frozen Dessert Maker Safety Important Safeguards Proof of Purchase amp Registration Electrical Requirements Few things have the power to delight like fresh ice cream and other frozen desserts And for your family and guests that power is now at your fingertips The KitchenAid PRO LINE Series Frozen Dessert Maker is an unequaled blend of convenience and quality that will produce expert results in about 30 minutes whether you re making gourmet ice cream for your family or premium margaritas for a dinner party It s so easy and versatile you ll find yourself donning a chef s hat and experimenting with new recipes and ingredients and creating one sensational taste after another Professional results begin with a commercial quality design The housing and freezing cylinder are stainless steel for the ultimate in durability good looks and sanitary clean up The rugged refrigeration system will stand up to years of heavy use And the dispenser is not only a great way to fill ice cream cone
12. an be inserted and removed easily To make removing the funnel lid easier after cleaning and storing the dessert maker apply a light coating of vegetable oil to the O ring on the pusher see step 5 on page 47 49 50 If the indicator light remains dark and the mixing blade fails to turn when the Mix Switch is turned on Make sure the funnel lid is securely positioned on the funnel The funnel lid serves as an electrical interlock the frozen dessert maker will not operate unless the lid is in place Make sure the frozen dessert maker is plugged into a grounded 3 prong outlet If it is unplug the frozen dessert maker then plug it back into the same outlet again Turn on the mixing blade by rocking the Mix Switch upward If the mixing blade still does not rotate check the fuse or circuit breaker on the electrical circuit the frozen dessert maker is connected to and make certain the circuit is closed If a dessert does not dispense well Make sure the Mix Switch is turned on and the mixing blade is rotating If a dessert has become too firm to dispense easily shut off the Mix and Freeze Switches wait a few minutes for the dessert to thaw then turn the Mix Switch back on and dispense the dessert Check the dispensing lever When the dispenser is fully closed the lever should angle upwards If the lever is almost horizontal in the closed position the dispenser will not open fully See step 3 on page 46 fo
13. ates and District of Columbia KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not allow the exclusion or limitation of incidental or consequential damages so this exclusion may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state A limited two year warranty extends to the purchaser and any succeeding owner for PRO LINE Series Frozen Dessert Makers operated in Puerto Rico During the warranty period all service must be handled by an Authorized KitchenAid Service Center IF YOU RESIDE IN THE 50 UNITED STATES and your KitchenAid PRO LINE Series Frozen Dessert Maker should fail within the first two years of ownership simply call our toll free Customer Satisfaction Center at 1 800 541 6390 Monday through Friday 8 a m to 8 p m Eastern Time or Saturday 10 a m to 5 p m Give the consultant your complete shipping address No P O Box Numbers please KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your failed Frozen Dessert Maker returned to us Your replacement unit will also be covered by our two year full warranty Please bring the Frozen Dessert Maker or ship it prepaid and insured to the nearest Authorized Service Center Call toll free 1 800 541 6390 Monday through Friday 8 a m to 8 p m Eastern Time o
14. blade and freezing system let the dessert thaw for several minutes then turn on the mixing blade and dispense Moving the dispensing lever up and down several times may also help dispense a firm dessert When preparing a dessert keep the funnel lid in place Removing and replacing the lid will cause the freezing system to restart and slow the freezing process FEATURES AND OPERATION Whenever possible chill the dessert ingredients before adding them to the frozen dessert maker This will shorten the freezing time and minimize ice crystal formation in dairy desserts for a smoother texture Continued 18 Any solid food added to the dessert maker like fruit nuts cookies or candy will be reduced to small pieces within a few seconds by the action of the mixing blade If you prefer larger pieces in your frozen dessert fold them into the dessert after dispensing Process time for a frozen dessert depends on the temperature and quantity of ingredients ambient air temperature and specific recipe Mixtures which contain fruit alcohol or extra sugar will usually take longer to freeze When using a commercial soft serve ice cream mix use only 1 quart of mix per batch greater quantities will not freeze adequately When frozen 1 quart of commercial mix will fill the freezing cylinder and produce 2 quarts of soft serve When the dessert maker is being used continuously it does not need to be cleaned between batches Befor
15. cup per serving Per Serving About 200 cal 6 g pro 35 g carb 4 5 g total fat 2 g sat fat 5 mg chol 110 mg sod 1 cup sugar cup milk teaspoon salt ounces peach yogurt cup granola cups diced peeled peaches FEATURES AND OPERATION Ya MANGO ORANGE FROZEN YOGURT cups 2 medium diced ripe mangoes can 11 oz mandarin oranges drained cup sugar teaspoon lemon juice container 32 oz vanilla yogurt cup milk teaspoon salt teaspoon ground nutmeg if desired In food processor position multipurpose blade in work bowl Add mangoes oranges sugar and lemon juice Process until sugar dissolves and fruit is pureed 30 to 45 seconds In large bowl combine fruit mixture yogurt milk salt and nutmeg if desired Pour yogurt mixture into dessert maker turn on Mix and Freeze Switches Freeze 20 to 25 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze Yield 16 servings cup per serving Per Serving About 120 cal 3 g pro 22 g carb 2 g total fat 1 g sat fat 5 mg chol 60 mg sod MELON SORBET In food processor position multipurpose blade in work bowl Add all ingredients process until sugar dissolves and melon is pureed about 45 seconds Pour sorbet mixture into dessert maker turn on Mix and Freeze Switches Freeze 25 to 35 minutes When desired consistency is reached serve immediately or dispense into chilled container
16. e preparing a different recipe however rinse the dessert maker by adding a quart of warm water to the freezing cylinder turning on the mixing blade for 30 seconds and dispensing the water into a container Repeat until the dispensed water runs clear If the funnel lid proves difficult to remove after storage see page 49 The PRO LINE Series Frozen Dessert Maker is the only home freezer that lets you control the amount of air that is mixed into a dessert Professional ice cream makers call this overrun which refers to how much the ingredients expand overrun as a result of air being whipped into the mixture One quart of liquid ice cream mix that freezes into 1 quarts of ice cream is said to have a 50 overrun one quart of mix that freezes into 2 quarts of ice cream has a 100 overrun which means that half the ice cream is nothing but air The best gourmet ice creams typically have low overruns on the order of 20 to 30 This gives them a very dense texture and flavor Many packaged and soft serve ice creams are produced with 40 to 90 overruns for a lighter texture and fewer calories per serving Significant overrun is possible only with ingredients that trap air when whipped this includes the dairy based desserts and excludes most of the simple water ices like sorbet granita and margaritas To control the overrun of your ice cream and other dairy desserts simply vary the amount of mixture you start with If you fil
17. enough to be scooped The answer is simple yet surprising the sugar or sweeteners added to ice cream depress the freezing point of water so at least 25 of the water in ice cream remains liquid at freezer temperatures This helps explain why temperature stability is so important when storing ice cream any increase in temperature even if it s far below 32 F will cause some small ice crystals to melt If the temperature then drops the water will refreeze on existing crystals making them larger A few large heat shocks or many smaller temperature fluctuations will turn the finest ice cream into a gritty icy mess 20 Ice Milk According to the FDA ice milk is simply ice cream which contains less than 10 milk fat On store shelves you ll find ice milk labeled as reduced fat light or low fat ice cream With it s lower fat content ice milk usually doesn t have the smoothness of ice cream but it can feature a lightness and intensity of flavor that s difficult to duplicate Frozen Yogurt Substitute yogurt for the cream in ice cream recipes and you ll have a creamy alternative to traditional ice cream that is about 2 milk fat Gelato Known for its bright intense flavors gelato is a deliciously creamy dessert that s a favorite in Italy Usually made from whole milk sugar eggs and flavoring it s produced with very low overruns 20 to 30 yielding a dense somewhat soft dessert that is only 5 to
18. er towel Place the drip tray on the countertop underneath the dispenser assembly Make sure the dispensing lever is in the closed up position when the lever is moved upward you ll feel it snap into the fully closed position Remove the funnel lid Pour about 1 quart of warm water into the funnel This will fill the freezing cylinder about halfway as seen through the dispenser faceplate Replace the funnel lid Turn on the mixing blade by rocking the Mix Switch upward After about 30 seconds dispense the cleaning water into an appropriate container by pulling the dispensing lever down Turn off the mixing blade by rocking the Mix Switch downward Move the dispensing lever to the closed up position The dessert maker is now ready for use If no dessert is to be prepared at this time the dispenser assembly should be removed and the freezing cylinder wiped dry See Remove the Dispenser Assembly and Mixing Blade on page 43 for instructions 13 OPERATING tHe PRO LINE SERIES FROZEN DESSERT MAKER Place the drip tray on the countertop underneath the dispenser assembly 2 Make sure the dispensing lever is in the closed up position when the lever is moved upward you ll feel it snap into the fully closed position 3 Remove the funnel lid If the lid proves difficult to remove see page 49 4 Pour the recipe ingredients into the ingredient funnel If the recipe includes solid foods
19. es adding ingredients to the frozen dessert maker easy Funnel Lid Funnel lid doubles as a convenient food pusher and functions as an interlock the frozen dessert maker will not operate unless the lid is in place Dispensing Lever When the freezing cycle is complete just pull down the lever to dispense frozen drinks and desserts Dispensing Cylinder and Piston Desserts are dispensed from the frozen dessert maker through the dispensing cylinder The piston inside the cylinder acts as a valve Model KPFD200 I Frozen Dessert Maker Mix and Freeze Switches Mix starts the mixing blade and freeze turns on the freezing system Indicator lights show which functions are active To prevent ingredients from freezing solid the freezing system will not activate unless the mixing blade is started Dispenser Assembly Attachment Knobs Unscrew the two easy to grasp knobs to remove the dispenser assembly for cleaning Stainless Steel Freezing Cylinder Desserts are mixed and frozen in the freezing cylinder The half gallon capacity cylinder is stainless steel for lasting performance and easy cleanup Mixing Blade High performance mixing blade is dishwasher safe for easy cleanup Drip Tray Drip tray catches spills and is dishwasher safe Tray features a removable stainless steel drip plate Vent Cap Cap on top of the frozen dessert maker prevents debris from falling into the freezing cylinder vent Cleaning
20. evis pin through the faceplate tabs and lever The lever may have to be moved slightly so the pin can be aligned with the holes in the lever Slot 3 Place the round end of the dispensing lever through the slot on the cylinder and into the piston cutout The dispensing lever should be positioned so that it angles upwards towards the ingredient funnel Placing the dispensing lever upside down will prevent the dispenser from opening fully 5 Apply a light coating of vegetable oil to the O ring on the bottom Attach the Mixing Blade and Dispenser Assembly of the funnel lid This will lubricate the funnel lid and make it easy Hine 1 Insert the mixing blade into the freezing cylinder Make certain to remove Then place the lid into the ingredient funnel the end with the square keyhole is inserted into the freezing cylinder first 2 When the mixing blade is fully inserted into the cylinder rotate the blade until you feel the motor shaft at the back of the freezing cylinder slip into the mixing blade keyhole Lubricate O ring _ with Vegetable Oil 6 Fit the large O ring onto the back of the dispenser assembly CARE AND CLEANING Continued CLEANING tre FROZEN DESSERT MAKER 3 Position the dispenser assembly on the housing making sure the tip of the mixing blade shaft fits into the hole on the back of the dispenser assembly Thread the attachment knobs onto the attachment bolts and turn them clockwise until
21. il very hot but not boiling stirring constantly Transfer half and half mixture to medium bowl stir in buttermilk and vanilla Cover refrigerate at least 4 hours to overnight Add mangoes to dessert maker Pour ice cream mixture into dessert maker turn on Mix and Freeze Switches Freeze about 20 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze Yield 14 servings cup per serving Per Serving About 120 cal 2 g pro 21 g carb 4 g total fat 2 5 g sat fat 10 mg chol 65 mg sod MOCHA FUDGE ICE CREAM In medium bowl mix all ingredients with wire whisk until well blended Pour ice cream mixture into dessert maker turn on Mix and Freeze Switches Freeze 30 to 35 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze Yield 12 servings cup per serving Per Serving About 220 cal 6 g pro 37 g carb 6 g total fat 3 5 g sat fat 20 mg chol 250 mg sod cups milk can 14 oz sweetened condensed milk package 3 9 oz instant chocolate fudge pudding and pie filling mix tablespoons instant coffee granules teaspoon vanilla teaspoon salt FEATURES AND OPERATION 28 cups half and half cup packed brown sugar tablespoons butter teaspoon salt cups whipping cream package 3 4 oz instant vanilla pudding and pie filling mix cup chopped pecans In medium saucepan combi
22. ill not dispense properly Hard ice cream or other firm desserts can be prepared ra by placing the dispensed dessert in a freezer for 2 or more hours r a 8 When the dessert is ready turn off the freezing system by O NOTE The funnel lid serves as an electrical interlock the mixing rocking the Freeze Switch downward Keep the Mix Switch on S blade will not rotate unless the lid is in place Do not remove the Place a cup cone glass or other container under the E funnel lid during freezing removing and replacing the lid will dispensing spout and pull the lever down to dispense the ce extend the freezing time dessert For best results all the dessert should be dispensed lt LL within several minutes 6 Turn on the freezing system by rocking the Freeze Switch upward The freeze indicator light will glow when the freezing system is operating Continued NOTE Dessert will not dispense properly unless the mixing blade is rotating If the dessert has become too firm to dispense completely turn off the mixing blade by rocking the Mix Switch downward let the dessert thaw for a few minutes then turn on the mixing blade and dispense Moving the dispensing lever up and down several times may also help dispense a firm dessert You can also remove the dispenser assembly and use a soft non metallic spatula to remove any remaining dessert from the freezing cylinder and mixing blade After dispensing the dessert turn
23. ks cup sugar cups whipping cream tablespoon vanilla teaspoon salt In medium saucepan over medium heat heat half and half until very hot but not boiling stirring often Set aside Place egg yolks and sugar in mixer bowl Attach bowl and flat beater to mixer Turn to Speed 2 mix until light and lemon color Continuing on Speed 2 gradually add half and half mix until blended Return half and half mixture to medium saucepan cook over medium low heat until slightly thickened and mixture coats a metal spoon stirring constantly Do not boil Transfer half and half mixture to medium bowl Add whipping cream vanilla and salt mix well Cover refrigerate at least 4 hours to overnight Pour ice cream mixture into dessert maker turn on Mix and Freeze Switches Freeze about 20 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze 13 servings 1 cup per serving About 230 cal 2 g pro 19 g carb 16 g total fat 9 g sat fat 120 mg chol 55 mg sod VARIATION GINGERED PEACH ICE CREAM To finished French Vanilla Ice Cream fold in 2 cups chopped peeled fresh or canned peaches and 2 tablespoons finely chopped crystallized ginger 16 servings cup per serving About 210 cal 2 g pro 20 g carb 13 g total fat 8 g sat fat 95 mg chol 45 mg sod MEXICAN CHOCOLATE ICE In small saucepan over very low heat melt chocolate set aside In medium saucepan over medium
24. l 0 g pro 51 g carb O g total fat O g sat fat 0 mg chol O mg sod MALTED MOCHA FREEZE In large bowl combine milk chocolate malt coffee water and liqueur Pour drink mixture 2 cups milk into dessert maker turn on Mix and Freeze Switches Freeze 8 to 12 minutes When desired 2 cup chocolate syrup consistency is reached dispense immediately into glasses or serving pitcher Garnish with see tabl It whipped cream and chocolate chips if desired P TORERO ONS all DOWERT 2 tablespoons instant coffee granules Yield 4 servings 1 cup per serving 1 2 cups water S Per Serving About 340 cal 7 g pro 55 g carb 4 g total fat 2 5 g sat fat 2 cup coffee flavored ligueur 15 mg chol 160 mg sod Whipped Cream if desired Mini semi sweet chocolate chips if desired For non alcoholic option omit liqueur and add 2 cups water instead of 11 2 cups FEATURES AND OPERATION NS 4 S 2 N Ya 2a NY 4 CRANBERRY LIME COOLER cup fresh lime juice cup powdered sugar teaspoons grated lime peel if desired cup from 12 oz can frozen cranberry juice concentrate partially thawed cups water cup vodka Lime slices if desired For non alcoholic option omit vodka and add 3 cups water instead of 2 cups In medium bowl combine lime juice and powdered sugar mix until sugar dissolves Pour sugar mixture lime peel cranberry concentrate water and vodka into dessert maker
25. l the freezing cylinder nearly to the top little air is present during mixing and you ll produce a very low overrun dessert but be careful recipes high in milk fat like those used for gourmet ice cream may develop grainy flecks of butterfat when frozen at very low overruns If you only fill the cylinder halfway you ll produce a dessert with a nearly 100 overrun Vary the amount of ingredients between these two extremes to produce intermediate levels of overrun Experimenting with overrun is both fun and practical Ice cream for the kids can be whipped to a lighter consistency while the gourmet treats destined for your freezer can embody a sinfully indulgent richness 19 Ice Cream At its simplest everyone s favorite dessert is a combination of cream sugar and pureed fruit or flavoring that s whipped into a foam and frozen According to FDA standards real ice cream must contain at least 10 milk fat by weight Gourmet ice creams are usually 14 to 18 milk fat and are produced with very low 20 to 30 overruns There are two major varieties of ice cream French or custard ice cream contains eggs while Philadelphia ice cream also called American New York or plain does not French ice creams can be somewhat richer and smoother than their Philadelphia counterparts although the rich custard base tends to mute the intensity of flavors Did you ever wonder how ice cream kept at 0 F in a freezer is still soft
26. n dessert maker read this use and care guide carefully Many of the tips and suggestions will prove invaluable for making the finest desserts possible Placement and Setup Before First Use of the Frozen Dessert Maker AWARNING Immediately before using the dessert maker for the first time or after any long period of non use rinse the freezing cylinder mixing blade and dispenser assembly with clean warm water Excessive Weight Hazard Use two or more people to move and install frozen dessert maker Failure to do so can result in back or other injury For the best performance the dessert maker should be placed on a level surface out of direct sunlight Position the dessert maker so the back and sides of the unit are at least 2 inches from any adjacent wall this permits the freezing system to work effectively For easier cleaning the freezing cylinder vent on top of the dessert maker should be accessible and clear of any overhanging cabinets To prevent debris from entering the freezing cylinder place the vent cap into the vent To provide a surface for the drip tray position the front of the dessert maker several inches from the edge of the countertop or table Food Safe Lubrication From the factory the O rings on the funnel lid and dispensing piston are lubricated with a food safe gel The gel will not affect the flavor or quality of your desserts Before use excess gel can be wiped from the funnel lid with a pap
27. ne half and half brown sugar butter and salt Heat over medium low heat until very hot but not boiling stirring constantly Transfer half and half mixture to medium bowl stir in whipping cream Cover refrigerate at least 4 hours to overnight Gradually add pudding mix whisking until well blended Add pecans to dessert maker Pour ice cream mixture into dessert maker turn on Mix and Freeze Switches Freeze about 20 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze 14 servings 1 cup per serving About 240 cal 2 g pro 15 g carb 20 g total fat 11 g sat fat 60 mg chol 150 mg sod In small bowl pour boiling water over tea Cover steep 30 minutes Meanwhile in medium saucepan combine half and half and sugar Heat over medium low heat until very hot but not boiling stirring constantly Transfer half and half mixture to medium bowl stir in vanilla salt and tea mixture Cover refrigerate at least 4 hours to overnight Pour tea mixture through fine mesh strainer or cheesecloth If needed repeat until leaves are removed In small bowl combine gelatin and cold water let stand 1 minute Add gelatin mixture and whipping cream to tea mixture mix well Pour ice cream mixture into dessert maker turn on Mix and Freeze Switches Freeze 15 to 20 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze 14
28. op and 3 Wipe the dessert maker housing with a quality stainless steel bottom positions cleaner to preserve the finish and prevent corrosion Do not apply stainless steel cleaner to the freezing cylinder or dispenser assembly parts Remove the dispensing lever clevis pin by pulling on the attached 6 Wash the dispenser assembly parts in warm soapy water do ring and lift the dispensing lever from the assembly not use abrasive cleansers or scouring pads Use the large end of the provided cleaning brush to clean the interior of the dispensing cylinder Rinse the parts with clean water and let dry thoroughly The dispenser assembly parts can also be washed in the top rack of a dishwasher Assemble the Dispenser Assembly Apply a light coating of vegetable oil to the O rings on the dispensing piston This will lubricate the piston and make sliding it into the dispensing cylinder easier Grasp the bottom of the dispensing cylinder and the top of the dispensing piston and pull the piston from the cylinder 7 a Lubricate O rings Re with Vegetable Oil E P E A a 45 CLEANING tre FROZEN DESSERT MAKER 2 Align the cutout in the piston with the slot on the dispensing cylinder and insert the piston into the cylinder Position the piston so that the cutout is directly beneath the center of the cylinder slot y Cutout y y ii El Correct Lever Position Incorrect Lever Position 4 Insert the cl
29. r Saturday 10 a m to 5 p m to learn the location of a Service Center near you Your repaired Frozen Dessert Maker will be returned to you prepaid and insured When you receive your replacement PRO LINE Series Frozen Dessert Maker use the carton and packing materials to pack up your failed Frozen Dessert Maker In the carton include your name and address on a sheet of paper along with a copy of the proof of purchase register receipt credit card charge slip etc 55 ORDERING ACCESSORIES no REPLACEMENT rArTs To order accessories or replacement parts for your Frozen Dessert Customer Satisfaction Center KitchenAid Portable Appliances Maker call toll free 1 800 541 6390 Monday through Friday 8 a m P O Box 218 St Joseph MI 49085 0218 to 8 p m Eastern Time or Saturday 10 a m to 5 p m or write to ARRANGING FOR SERVICE ArteR THE WARRANTY ExP res For service information call toll free 1 800 541 6390 Monday Customer Satisfaction Center KitchenAid Portable Appliances through Friday 8 a m to 8 p m Eastern Time or Saturday P O Box 218 St Joseph MI 49085 0218 10 a m to 5 p m or write to A WARNING Electrical Shock Hazard Unplug before servicing Failure to do so can result in death or electrical shock ARRANGING FoR SERVICE ouTtsioe THE 5O UNITED STATES AND PUERTO RICO Consult your local KitchenAid dealer or the store where you purchased your PRO LINE Series Frozen Dessert
30. r proper dispenser assembly If the mixing blade shuts off while a dessert is being made If a dessert becomes too stiff to mix the frozen dessert maker will automatically shut off If the Mix Switch is left on the mixing blade will automatically re start when the dessert has thawed Although no immediate harm will result from leaving the Mix Switch on in this circumstance repeated automatic on off cycling will shorten the life of some components If the dessert maker has automatically shut off it is recommended that the Mix and Freeze Switches be turned off Wait 5 minutes for the dessert to thaw then turn the Mix Switch back on If the mixing blade rotates dispense the dessert if not turn off the Mix Switch and allow the dessert to thaw several more minutes before repeating the procedure When the mixing blade is rotating moving the dispensing lever up and down several times may help dispense a firm dessert If the dispenser drips during use Make sure the dispensing lever is in the fully closed up position When the lever is moved upward you ll feel it snap into the fully closed position After dispensing a dessert a small amount may cling to the mouth of the dispensing cylinder and bottom of the dispensing piston this dessert will eventually melt and drip This is normal If condensation forms around the dispenser assembly The freezing system will cause condensation to form around the dispenser assembly in humid
31. s for the kids it makes pouring frozen drinks effortless This commercial style design also provides expert control the PRO LINE Series Frozen Dessert Maker is the only home freezer that lets you control the amount of air mixed into your dessert Ice cream for the kids can be whipped to a lighter consistency while the gourmet treats destined for your freezer can embody an indulgent richness that surpasses anything you ll scoop from a store bought package The KitchenAid PRO LINE Series commercial quality for the discriminating home chef From the company distinguished by its legendary craftsmanship Introduction Frozen Dessert Maker Safety Important Safeguards Proof of Purchase amp Product Registration Electrical Requirements Frozen Dessert Maker Features An Introduction To The Frozen Dessert Maker Preparing the Frozen Dessert Maker for Use Placement amp Setup Food Safe Lubrication Before First Use of the Frozen Dessert Maker Operating the Frozen Dessert Maker Frozen Dessert Maker Operating Tips All About Overrun in Frozen Desserts A Glossary of Luscious Frozen Desserts Tips for Great Ice Cream Recipes N OW BN 10 12 13 13 13 14 17 19 20 22 23 Cleaning the Frozen Dessert Maker Clean the Freezing Cylinder amp Vent Remove the Dispenser Assembly amp Mixing Blade Dry the Mixing Blade amp Freezing Cylinder Clean the Housing amp Drip Tray Disassemble amp Clean the Dispenser Assembly Assemble the
32. s removed CARE AND CLEANING 4 Make certain the dispensing lever is in the closed up position then pour a cup of clean rinse water into the freezing cylinder vent Replace the vent cap 5 Pour a quart of clean rinse water into the ingredient funnel replace the lid and turn on the mixing blade Do not turn on the freezing system After 30 seconds dispense the water into a container and turn off the mixing blade Repeat this step once more Continued CLEANING tre FROZEN DESSERT MAKER Dry the Mixing Blade and Freezing Cylinder Disassemble and Clean the Dispenser Assembly 1 Wipe the freezing cylinder with a clean damp sponge then dry it Remove the large O ring from the back of the dispenser assembly thoroughly with a clean cloth 2 The mixing blade can be wiped dry or placed in the top rack of a dishwasher for more thorough cleaning Clean the Housing and Drip Tray Wipe the exterior of the frozen dessert maker with a warm sudsy cloth then wipe the dessert maker clean with a damp cloth and dry with a soft cloth Do not use abrasive cleansers or scouring pads they can scratch the stainless steel surfaces 2 Wash the drip tray and drip plate in warm soapy water then 2 Remove the funnel lid then lay the dispenser assembly flat rinse with clean water and dry The tray and plate can also be side down washed in the top rack of the dishwasher W Move the dispensing lever to halfway between the t
33. servings 4 cup per serving About 200 cal 2 g pro 15 g carb 14 g total fat 9 g sat fat 55 mg chol 50 mg sod cup boiling water cup loose green tea leaves 10 to 12 tea bags opened cups half and half cup Sugar teaspoon vanilla teaspoon salt envelope unflavored gelatin cup cold water cups whipping cream 29 TRIPLE BERRY FROZEN YOGURT cups vanilla yogurt cup sugar cup milk teaspoon salt cup blueberries cup raspberries cup blackberries In large bowl combine yogurt sugar milk and salt mix well Set aside Add blueberries raspberries and blackberries to dessert maker Pour yogurt mixture into dessert maker turn on Mix and Freeze Switches Freeze about 20 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze Yield 16 servings cup per serving Per Serving About 100 cal 3 g pro 19 g carb 1 5 g total fat 1 g sat fat 5 mg chol 50 mg sod PEACH GRANOLA FROZEN YOGURT In small saucepan over medium heat heat sugar milk and salt until very hot but not boiling stirring constantly Transfer sugar mixture to medium bowl cool Stir in yogurt set aside Add granola and peaches to dessert maker Pour yogurt mixture into dessert maker turn on Mix and Freeze Switches Freeze 25 to 30 minutes When desired consistency is reached serve immediately or dispense into chilled container cover and freeze Yield 10 servings
34. snug Storing the Frozen Dessert Maker When storing the dessert maker between uses e Make certain the housing freezing cylinder and dispenser assembly parts are dry Be sure the O ring on the funnel lid is lubricated with vegetable oil this will make the funnel lid easy to remove See step 5 on page 47 e Wipe the dessert maker housing with a quality stainless steel cleaner to preserve the finish and prevent corrosion Do not apply stainless steel cleaner to the freezing cylinder or dispenser assembly parts Removing the Funnel Lid If not properly lubricated after use the funnel lid may prove difficult to remove from the funnel If this happens Make certain the mixing blade and freezing system are turned off Remove the dispenser assembly from the dessert maker by turning the dispenser assembly attachment knobs counter clockwise until the assembly is free Be sure to hold the assembly as the last knob is removed Turn the dispenser assembly so the flat side faces upwards Using a thumb press the funnel lid ingredient pusher where it fits into the dispenser assembly The funnel lid should pop out easily Position the dispenser assembly on the housing making sure the tip of the mixing blade shaft fits into the hole on the back of the dispenser assembly Thread the attachment knobs onto the attachment bolts and turn them clockwise until snug Once the funnel is wetted with dessert ingredients the funnel lid c
35. spenser Assembly 44 Assemble the Dispenser Assembly Attach the Mixing Blade amp Dispenser Assembly Storing the Dessert Maker Removing the Funnel Lid Troubleshooting 41 O Z Z lt Wi l U a Z lt Lu cc lt U CLEANING tHe FROZEN DESSERT MAKER e Clean the frozen dessert maker thoroughly after every use After cleaning wipe the dessert maker housing with a quality stainless steel cleaner to preserve the finish and prevent corrosion Do not apply stainless steel cleaner to the freezing cylinder or dispenser assembly parts Clean the Freezing Cylinder and Vent Make certain the dispensing lever is in the closed up position 2 Pour a quart of warm water with one or two drops of soap into the ingredient funnel replace the lid and turn on the mixing blade Do not turn on the freezing system After 30 seconds dispense the soapy water into a container and turn off the mixing blade 3 Remove the vent cap from the top of the frozen dessert maker Remove the Dispenser Assembly and Mixing Blade Wet the small end of the provided cleaning brush in soapy water Make certain the mixing blade and freezing system are turned off and insert the brush into the freezing cylinder vent then remove Repeat several times 2 Remove the dispenser assembly by turning the dispenser assembly attachment knobs counter clockwise until the assembly or is free Be sure to hold the assembly as the last knob i
36. t za g co amp Replacement Parts Arranging for Service After the Warranty Expires Arranging for Service Outside the U S amp Puerto Rico FROZEN DESSERT MAKER WARRANTY FoR THE BO UNITED STATES AND DISTRICT OF COLUMBIA This warranty extends to the purchaser and any succeeding owner for PRO LINE Series Frozen Dessert Makers operated in the 50 United States and District of Columbia Length of KitchenAid Will Pay For KitchenAid Will Warranty Your Choice of Not Pay For Two Year Full Hassle Free Repairs when the Frozen Warranty for Household Use from date of purchase Replacement of your Frozen Dessert Maker See Arranging for Hassle Free Replacement for details or call the KitchenAid Customer Satisfaction Center toll free at 1 800 541 6390 OR The replacement parts and repair labor costs to correct defects in materials and workmanship Service must be provided by an Authorized KitchenAid Service Center See the KitchenAid PRO LINE Series Frozen Dessert Maker Warranty for Puerto Rico for details on how to arrange for service Dessert Maker is used in other than normal single family home use Damage resulting from accident alteration misuse or abuse Any shipping or handling costs to deliver your Frozen Dessert Maker to an Authorized Service Center Replacement parts or repair labor costs for Frozen Dessert Makers operated outside the 50 United St
37. t against electrical shock do not immerse cord plugs or the Frozen Dessert Maker in water or other liquids Be certain unit is off before inserting or removing plug from wall outlet Unplug the Frozen Dessert Maker from the outlet when not in use and before disassembling Avoid contact with moving parts Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Return appliance to the nearest authorized service facility for examination repair or adjustment The use of accessory attachments not recommended by the appliance manufacturer may cause injuries Do not place on or near a hot gas or electric burner or ina heated oven Do not use outdoors Do not let the cord touch hot surfaces or hang over the edge of table or counter Do not use the appliance for other than intended use This product is designed for household use only PROOF or PURCHASE amp PRODUCT REGISTRATION Always keep a copy of the sales receipt showing the date of purchase of your Frozen Dessert Maker Proof of purchase will assure you of in warranty service Before you use your Frozen Dessert Maker please fill out and mail your product registration card packed with the unit This card will enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act This card does not verify yo
38. turn on Mix and Freeze Switches Freeze 10 to 15 minutes When desired consistency is reached dispense immediately into glasses or serving pitcher Garnish with lime slices if desired Yield 4 servings 1 cup per serving Per Serving About 250 cal 1 g pro 37 g carb O g total fat O g sat fat 0 mg chol 30 mg sod RASPBERRY COFFEE In small saucepan combine cup water and sugar Heat over medium heat 1 to 2 minutes or until sugar is dissolved Chill in refrigerator 10 minutes Pour sugar mixture milk raspberry syrup and coffee mixture into dessert maker turn on Mix and Freeze Switches Freeze 8 to 12 minutes When desired consistency is reached dispense immediately into glasses or serving pitcher Garnish with fresh raspberries if desired Yield 6 servings 1 cup per serving Per Serving About 130 cal 4 g pro 24 g carb 2 5 g total fat 1 5 g sat fat 10 mg chol 60 mg sod FREEZE 2 cup water cup sugar 2 cups milk 3 4 tablespoons raspberry drink syrup 3 4 tablespoons instant coffee granules dissolved in 2 cup water Fresh raspberries if desired If desired substitute vanilla hazelnut or caramel drink syrup for raspberry syrup FEATURES AND OPERATION KitchenAid PRO LINE ERIES CARE AND CLEANING Care and Cleaning Section Contents Clean the Freezing Cylinder Remove the Dispenser Assembly Dry the Freezing Cylinder Clean the Housing amp Drip Tray Disassemble the Di
39. ur warranty Please complete the following for your personal records Model KPFD200 Serial Number Date Purchased Store Name Volts 120 V A C only Hertz 60 Hz NOTE Your Frozen Dessert Maker has a 3 prong grounded plug To reduce the risk of electrical shock this plug will fit in an outlet only one way If the plug does not fit in the outlet contact a qualified electrician Do not modify the plug in any way Do not use an extension cord If the power supply cord is too short have a qualified electrician or serviceman install an outlet near the appliance A WARNING Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire or electrical shock KitchenAid PRO LINE ERIES FEATURES AND OPERATION zZ je q Lu a oO QO Z lt n Lu cc 2 lt Lu LL Features and Operation Section Contents Frozen Dessert Maker Features Introduction to the Frozen Dessert Maker Placement amp Setup Food Safe Lubrication Before First Use Operating the Dessert Maker Operating Tips Overrun in Frozen Desserts Glossary of Frozen Desserts Tips for Great Ice Cream Recipes MODEL KPFD200 FROZEN DESSERT MAKER FEATURES Stainless Steel Housing Brushed stainless steel housing is durable and easy to clean Ingredient Funnel Funnel mak
40. ves the texture of the ice cream Any solid food added to the dessert maker like fruit nuts cookies or candy will be reduced to small pieces within a few seconds by the action of the mixing blade If you prefer larger pieces in your ice cream fold them into the dessert after dispensing A little bit of salt in ice cream recipes enhances flavor and sweetness Add about Ys teaspoon of salt to every 4 cups of mixture When using half and half or milk in an ice cream recipe briefly heat them to 175 F just below scalding before adding them to the ingredient mix This will make the ice cream substantially smoother Be sure to cool and age the mix see Tip 1 before making the dessert If ice cream made with powdered milk evaporated milk or condensed milk has a grainy or gritty texture reduce the amount of these ingredients All milk concentrates contain high levels of lactose milk sugar which has a tendency to form large ice crystals KitchenAid PRO LINE ERIES FROZEN DESSERT MAKER RECIPES French Vanilla Ice Cream Mexican Chocolate Ice Cream Mango Buttermilk Ice Cream Mocha Fudge Ice Cream Butter Pecan Ice Cream Green Tea Ice Cream Triple Berry Frozen Yogurt Peach Granola Frozen Yogurt Mango Orange Frozen Yogurt Melon Sorbet Pineapple Ginger Sorbet Strawberry Basil Sorbet Frozen Lime Margarita Malted Mocha Freeze Cranberry Lime Cooler Raspberry Coffee Freeze 23 24 cups half and half egg yol
Download Pdf Manuals
Related Search