KitchenAid KAICA Instructions Manual

KICA0WH

INSTRUCTIONS INSTRUCTIONS

INSTRUCCIONES

ICE CREAM MAKER INSTRUCTIONS

PROOF OF PURCHASE & PRODUCT REGISTRATION

USA: 1.800.541.6390 Canada: 1.800.807.6777

WelCome to tHe World of KItCHenAId.

We’re committed to helping you create a lifetime of delicious meals for family and friends. To help ensure the longevity and performance of your appliance, keep this guide handy. It will empower you with the best way to use and care for your product. Your satisfaction is our #1 goal. Remember to register your product online at www.kitchenaid.com, or by mail using the attached Product Registration Card.

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English

ICE CREAM MAKER INSTRUCTIONS

ICE CREAM MAKER ATTACHMENT SAFETY

Important safeguards .........................................................................................4

PARTS AND FEATURES

Parts and accessories .........................................................................................5

ASSEMBLING THE ICE CREAM MAKER

Attaching the Ice Cream Maker for Tilt-Head Mixers ......................................6

Attaching the drive assembly to a Tilt-Head Mixer ........................................... 7

Attaching the Ice Cream Maker for Bowl-Lift Mixers .......................................8

Attaching the drive assembly to a Bowl-Lift Mixer .......................................... 10

USING THE ICE CREAM MAKER

Making Ice Cream ...........................................................................................11

TIPS FOR GREAT RESULTS ..............................................................................12

CARE AND CLEANING ......................................................................................13

RECIPES

Caramel Pecan Ice Cream ...............................................................................14

French Vanilla Ice Cream .................................................................................15

Triple Chocolate Ice Cream ............................................................................16

Pumpkin Ice Cream ......................................................................................... 17

Creamy Lemon-Orange Gelato ......................................................................17

Fresh Raspberry Sorbet ...................................................................................18

Other Sorbets..................................................................................................18

Minted Mango Sherbet .................................................................................... 19

WARRANTY .........................................................................................................20

Table of ConTenTs

PROOF OF PURCHASE & PRODUCT REGISTRATION

Model Number _______________________________________________________________________

Serial Number _______________________________________________________________________

Date Purchased ______________________________________________________________________

Store Name _________________________________________________________________________

Always keep a copy of the itemized sales receipt showing the date of purchase of your Stand Mixer Attachment. Proof of purchase will assure you of in-warranty service. Before you use

your Stand Mixer Attachment, please ll out and mail your product registration card packed

with the unit, or register on-line at www.kitchenaid.com. This card will enable us to contact

you in the unlikely event of a product safety notication and assist us in complying with the

provisions of the Consumer Product Safety Act. This card does not verify your warranty. Please complete the following for your personal records:

PARTS AND FEATURESICE CREAM MAKER ATTACHMENT SAFETY

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. To protect against risk of electrical shock, do not put Stand Mixer in water or other liquid.

3. Close supervision is necessary when this or any appliance is used near children.

4. Unplug Stand Mixer from outlet when not in use, before putting on or taking off parts

and before cleaning.

5. Avoid contacting moving parts. Keep ngers out of hopper inlet and discharge opening.

6. Do not operate the Stand Mixer with a damaged cord or plug or after the mixer malfunctions,

or is dropped or damaged in any manner. Return the Stand Mixer to the nearest Authorized Service Center for examination, repair or electrical or mechanical adjustment.

7. The use of attachments not recommended or sold by KitchenAid may cause re, electric shock or injury.

8. Do not use the Stand Mixer outdoors.

9. Do not let the cord hang over the edge of table or counter.

10. Do not let the cord contact hot surfaces, including the stove.

11. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

English

PARTS AND FEATURESICE CREAM MAKER ATTACHMENT SAFETY

Parts and accessories

Freeze bowl

Dasher

Drive assembly

NOTE: The freeze bowl must be completely frozen to make ice cream. IMPORTANT: The freeze bowl is not dishwasher safe. Hand wash only.

ASSEMBLING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER

IMPORTANT: Do not pour ice cream batter into the freeze bowl until all parts are assembled

and the mixer is running.

NOTE: Use the freeze bowl immediately upon removal from freezer, as it begins to thaw

once removed.

Attaching the Ice Cream Maker for Tilt-Head Mixers

Tilt motor head back and remove the mixing bowl.

Place the freeze bowl on bowl-clamping plate.

Turn Stand Mixer OFF and unplug.

Before First Use

Before using your attachment, remove the “Do not immerse in water” label. Never immerse attachments in water or other liquid. Never wash in dishwasher.

Bowl-clamping plate

Place dasher inside the freeze bowl.

English

ASSEMBLING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER

Attaching the drive assembly for Tilt-Head Mixers

Make sure the motor head is down completely.

Slide drive assembly onto the motor head until it will not slide any further. When properly assembled, the outer curved edges of the drive assembly should center on the motor head. If they are not centered, slide the drive assembly either back or forward until it is centered on the motor head. Make sure the drive assembly is securely in place by pressing upward.

Be sure the Stand Mixer is still OFF and unplugged. Keep the motor head tilted back and put the dasher and freeze bowl into place.

Lower the motor head to engage the drive assembly with the dasher. If the drive assembly doesn’t engage the dasher, slide the drive assembly either back or forward until it does engage the dasher properly.

No Spring

Step

Spring

No Step

Determine your mixer model by checking for a spring on the beater shaft, and then position the drive assembly as illustrated for proper placement.

Place locking lever in the LOCK position. Before mixing, test the lock by attempting to raise the motor head.

ASSEMBLING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER

Attaching the drive assembly for Tilt-Head Mixers

Attaching the Ice Cream Maker for Bowl-Lift Mixers

Plug the mixer into a grounded 3-prong outlet.

IMPORTANT: Do not pour ice cream batter into the freeze bowl until all parts are assembled

and the mixer is running.

NOTE: Use the freeze bowl immediately upon removal from freezer, as it begins to thaw

once removed.

Place bowl-lift handle in down position and remove mixing bowl.

Turn Stand Mixer OFF and unplug.

Before First Use

Before using your attachment, remove the “Do not immerse in water” label. Never immerse attachments in water or other liquid. Never wash in dishwasher.

English

ASSEMBLING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER

Attaching the Ice Cream Maker for Bowl-Lift Mixers

Place the dasher inside the freeze bowl.

Fit the freeze bowl into place over the locating pins. Press down on the back of the freeze bowl until the bowl pin snaps into the spring latch.

Locating pins

Pin too short

Correct pin fit

NOTE: The freeze bowl is designed to fit all bowl-lift mixers. If the bowl pin at the back of the bowl is too short or too long to snap into the spring latch, remove and rotate the bowl so the opposite bowl pin faces the spring latch. Repeat step 3.

Attaching the drive assembly for Bowl-Lift Mixers

Be sure the Stand Mixer is still OFF and unplugged.

Make sure the bowl-lift handle is still in the down position, and the freeze bowl and dasher are in place.

USING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER

Raise the bowl to engage the dasher with the drive assembly before mixing. If the drive assembly doesn’t engage the dasher, slide the drive assembly either back or forward until it does engage the dasher properly.

No Spring

Step

Spring

No Step

Determine your mixer model by checking for a spring on the beater shaft, and then position the drive assembly as illustrated for proper placement.

Plug the mixer into a grounded 3-prong outlet.

English

USING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER

Making ice cream

Assemble and engage the freeze bowl, dasher, and drive assembly.

IMPORTANT: Pouring batter into the freeze bowl before starting the mixer may cause the batter to freeze prematurely and lock the dasher.

Before Use

Set freezer to coldest setting. Store the freeze bowl in the freezer for a minimum of 15 hours. Prepare ice cream batter in advance (see “Tips for Great Results”).

O/0 Stir 2 4 6 8 10

Remove the dasher and the freeze bowl and, using a rubber spatula or a plastic or wooden spoon, transfer ice cream to dessert dishes or to an airtight container for storage.

Set the mixer to “STIR” speed and pour the ice cream batter into the freeze bowl; mix 20-30 minutes, or to desired consistency. Add any solid ingredients such as fruits, nuts, candies, or chocolate chips, after 12-15 minutes of the mixing process.

NOTE: If the dasher begins to slip and make a clicking noise, this is an audible indicator that the ice cream is done.

NOTE: The Ice Cream Maker Attachment will create a soft-consistency ice cream. For firmer consistency, store ice cream in a shallow airtight container in the freezer for 2-4 hours.

IMPORTANT: Do not store ice cream in the freeze bowl in the freezer. Prying hard ice cream out of the freeze bowl with metal scoops or utensils may damage the freeze bowl.

TIPS FOR GREAT RESULTS

• The freeze bowl must be completely frozen to make ice cream or other frozen desserts.

• For best results, store the freeze bowl in the back of your freezer where the temperature is coldest for at least 15 hours. Adjusting your freezer to its coldest setting will help the freeze bowl make firmer ice cream faster.

• Storing the freeze bowl in the freezer at all times allows you the flexibility to make your favorite frozen desserts on a whim.

• For recipes that need to be pre-cooked, allow the mixture to cool completely in the refrigerator.

• All batter recipes need to be completely chilled in the refrigerator before making ice cream.

• Most ice cream recipes call for a combination of cream, milk, eggs, and sugar. The type of cream you choose will determine how rich in flavor and how creamy the texture of the finished result. The higher percentage of fat in the cream, the richer and creamier your ice cream will be. Any combination can be used, as long as the liquid measurement stays the same. Lighter ice creams can be made by using more milk than cream, or by eliminating cream. Skim milk will work, but there will be a noticeable difference in texture.

• When mixing an ice cream recipe that calls for solid ingredients such as fruits, nuts, candies, or chocolate chips, it is best to wait until the final two minutes of the mixing process to add them.

• Ice cream making is a two-part process: conversion and ripening. Mixing batter into ice cream is the conversion process in which the ice cream consistency will be similar to soft serve. The ripening process takes place in the freezer, where the ice cream will harden over a period of 2-4 hours.

• Follow recommended mixer speeds. Faster speeds will slow the conversion process.

• Batter volume grows significantly during the conversion process.

• Initial batter volume should not exceed 46 oz. (1.4 L) to produce 2 quarts (1.9 L) of ice cream.

• Keep in mind that freezing subdues sweetness, so recipes won’t taste quite as sweet once they are frozen.

TYPE OF CREAM FAT % Heavy Cream 36% Whipping Cream 30% Light Cream 18% Half and Half 10%

CARE AND CLEANING

English

Hand wash the freeze bowl in warm water with mild detergent. Never wash the freeze bowl in the dishwasher. Thoroughly dry the freeze bowl before storing in freezer.

IMPORTANT: Allow the freeze bowl to reach room temperature before attempting to clean it.

The drive assembly and dasher are dishwasher safe.

RECIPES

Caramel Pecan Ice Cream

3 ½ cups (830 mL) whole

milk

1 can (14 oz. [415 mL])

sweetened condensed milk

1 cup (235 mL) prepared

hot caramel or butterscotch caramel topping (about 12 oz. [340 g])

1 package (3.4 oz. [100

g]) instant cheesecake pudding and pie filling mix

1 teaspoon (5 mL) vanilla

/8 teaspoon (.5 mL) salt

1-1½ cups (235-355 mL)

coarsely chopped pecans

In medium bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved. Cover and chill thoroughly, at least 6 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using container with spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15-20 minutes or until desired consistency, adding pecans during last 1 minute of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Yield: 16 servings (1/2 cup [120 mL] per serving).

Per Serving: About 240 cal, 5 g pro, 35 g carb, 10 g total fat,

3.5 g sat fat, 15 mg chol, 230 mg sod.

WARNING

Food Poisoning Hazard

Do not let foods that contain perishable ingredients such as eggs, dairy products, and meats remain unrefrigerated for more than one hour.

Doing so can result in food poisoning or sickness.

English

RECIPES

French Vanilla Ice Cream

2½ cups (590 mL)

half-and-half 8 egg yolks 1 cup (235 mL) sugar 2½ cups (590 mL)

whipping cream 4 teaspoons (20 mL)

vanilla

/8 teaspoon (.5 mL) salt

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes, or freeze in airtight container.

Yield: 16 servings (1/2 cup [120 mL] per serving).

Per Serving: About 260 cal, 3 g pro, 16 g carb, 20 g total fat, 12 g sat fat, 165 mg chol, 50 mg sod.

VARIATIONS

Fresh Strawberry Ice Cream

In medium bowl, combine 2 cups (475 mL) chopped, fresh strawberries (or other fresh fruit) and 2 to 3 teaspoons (10 to 15 mL) sugar, if desired. Let stand while ice cream is processing. Add during last 3 to 5 minutes of freeze time.

Yield 20 servings (1/2 cup [120 mL] per serving).

Per Serving: About 210 cal, 3 g pro, 14 g carb, 16 g total fat, 10 g sat fat, 135 mg chol, 40 mg sod.

Cookies ‘n Cream Ice Cream

Add 1½ cups (355 mL) chopped, cream-lled chocolate

sandwich cookies (or other cookies, nuts, or candy) during last 1 to 2 minutes of freeze time.

Yield 19 servings (1/2 cup [120 mL] per serving).

Per Serving: About 230 cal, 3 g pro, 16 g carb, 18 g total fat, 10 g sat fat, 140 mg chol, 70 mg sod.

RECIPES RECIPES

Triple Chocolate Ice Cream

2 cups (475 mL) whipping

cream, divided

2 squares (1 oz. [30 g]

each) semisweet baking chocolate, cut into chunks

2 squares (1 oz. [30 g]

each) unsweetened baking chocolate, cut into chunks

2 cups (475 mL) half-and-

half

1 cup (235 mL) sugar

/3 cup (80 mL)

unsweetened cocoa

powder 8 egg yolks 4 teaspoons (20 mL)

vanilla

/8 teaspoon (.5 mL) salt

4 bars (1.55 oz. [46 g]

each) milk chocolate,

chopped (about 1 ½

cups [355 mL])

In small saucepan, place ½ cup (120 mL) whipping cream, semisweet chocolate, and unsweetened chocolate. Heat over medium-low heat until chocolate melts, stirring frequently. Remove from heat; set aside. In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

In small bowl, combine sugar and cocoa powder. Set aside. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add chocolate mixture and half-and-half; mix until well blended.

Return half-and-half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half-and-half mixture into large bowl; stir in remaining 1 ½ cups (355 mL) whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 10 to 15 minutes or until desired consistency, adding milk chocolate during last 1 to 2 minutes of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Yield: 16 servings (1/2 cup [120 mL] per serving).

Per Serving: About 340 cal, 5 g pro, 30 g carb, 24 g total fat, 15 g sat fat, 160 mg chol, 50 mg sod.

English

Pumpkin Ice Cream

Creamy Lemon-Orange Gelato

1 ½ cups (355 mL) light

cream 6 egg yolks ¾ cup (175 mL) sugar ½ teaspoon (2 mL) vanilla

extract ¾ teaspoon (4 mL)

pumpkin pie spice 1 ½ cups (355 mL) heavy

cream 1 ½ cups (355 mL) canned

solid pack pumpkin

Scald cream in a heavy saucepan. Whisk yolks, sugar, and vanilla in a medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over mediumlow heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream to serving dishes, or freeze in airtight container.

Yield: 8 servings (1 cup [235 mL] per serving).

Per Serving: About 370 cal, 25 g carb, 29 g total fat, 17 g sat fat, 245 mg chol, 43 mg sod.

2 cups (475 mL)

reduced-fat (2%) milk 4 (2 x ¾ -inch [5 x 2 cm]

strips orange peel 4 (2 x ¾ -inch [5 x 2 cm]

strips lemon peel 6 coffee beans 5 egg yolks ¾ cup (175 mL) sugar

Scald milk with orange peel, lemon peel and coffee beans in heavy medium saucepan.

Whisk yolks and sugar in medium bowl to blend. Gradually whisk half of milk mixture into yolks. Return yolks to saucepan with remaining milk. Stir over low heat until mixture thickens slightly and leaves path on back of spoon

when nger is drawn across, about 8 minutes; do not boil.

Strain into medium bowl. Refrigerate until well chilled.

airtight container and freeze several hours to allow avors

to ripen. Can be prepared up to 4 days ahead. If frozen solid, soften slightly in refrigerator about 20 minutes before serving.

Yield: 8 servings (1/2 cup [120 mL] per serving).

Per serving: About 135 cal, 4 g pro, 21 g carb, 4 g total fat, 2 g sat fat, 133 mg chol, 30 mg sod.

RECIPESRECIPES

6 cups (1.5 L) raspberries ¼ cup (60 mL) plus two

tablespoons (30 mL) water

1 ¼ cups (295 mL) Simple

Syrup (recipe follows)

Combine raspberries and water in bowl of food processor

tted with metal blade. Process until very smooth; pour through ne mesh strainer, pressing down lightly on solids

trapped in strainer to extract as much liquid as possible without forcing solids through strainer. Discard solids. Pour liquid into airtight container and refrigerate until thoroughly chilled, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Combine chilled raspberry juice and chilled simple syrup. Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 7 to 12 minutes or until desired consistency. Immediately transfer sorbet into airtight container and freeze at least 2 hours before serving.

Yield: 8 servings (1 cup [235 mL] per serving).

Per serving: About 234 cal, 1 g pro, 59 g carb, 1 g total fat, 0 mg chol, 1 mg. sod.

Simple Syrup

2 cups (475 mL) sugar 2 cups (475 mL) water

Combine sugar and water in saucepan. Bring to a boil over medium-high heat; cook and stir until sugar dissolves completely, about 10 minutes. Transfer to ice bath, stirring until well chilled. Refrigerate until ready to use.

Substitute the following quantities of ingredients for the ingredients listed above to make these sorbets:

Fresh Raspberry Sorbet

Flavor Fruit Plus Water Plus Simple Syrup

Lemon 2 cups none 11⁄4 cups (475 mL) (295 mL) lemon juice

Mango 2 cups

⁄4 to 1⁄2 cup 11⁄4 cups (475 mL) (60 to 120 mL) (295 mL) chopped

Kiwi 2 cups

⁄2 cup (120 mL) 11⁄4 cups (475 mL) plus 1 tablespoon (295 mL) chopped (15 mL) lime juice

Pineapple 2 cups

⁄4 cup (60 mL) 11⁄4 cups (475 mL) plus 1 tablespoon (295 mL) chopped (15 mL) lime juice

Blueberry 5 cups

⁄4 cup (60 mL) 11⁄4 cups (1.2 L) plus 2 tablespoons (295 mL) (30mL) lime juice

Other Sorbets

English

RECIPESRECIPES

Minted Mango Sherbet

1 cup (235 mL) sugar 2 cups (710 mL)

whole milk

¼ cup (60 mL) light

corn syrup

3 ripe mangoes, peeled,

seeded, and chopped (about 3 cups [710 mL])

2 tablespoons (30 mL)

fresh lime or lemon juice

2 teaspoons (10 mL) finely

chopped fresh mint, if desired

In medium saucepan, combine sugar, milk, and corn syrup. Heat over medium heat, stirring often, until very hot but not boiling. Remove from heat; set aside.

Place mangoes and lime juice in food processor work bowl; use the multipurpose blade to process until smooth. Add mango mixture and mint to milk mixture. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 7 to 12 minutes or until desired consistency. Immediately transfer sherbet into serving dishes, or freeze in an airtight container.

Yield: 14 servings (1/2 cups [120 mL] per serving).

Per Serving: About 130 cal, 2 g pro, 29 g carb, 2 g total fat, 1 g sat fat, 5 mg chol, 30 mg sod.

WARRANTY

KitchenAid® Stand Mixer Attachment Warranty for the 50

United States, the District of Columbia, Puerto Rico, and Canada

This warranty extends to the purchaser and any succeeding owner for Stand Mixer Attachments operated in the 50 United States, the District of Columbia, Puerto Rico, and Canada.

Length of Warranty: One Year Full Warranty from date of purchase. KitchenAid Will Pay Hassle-Free Replacement of your Stand Mixer Attachment.

for Your Choice of: See the next page for details on how to arrange for service,

or call the Customer eXperience 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.

KitchenAid Will A. Repairs when Stand Mixer Attachment is used in other Not Pay for: than normal single family home use.

B. Damage resulting from accident, alteration, misuse or abuse.

C. Any shipping or handling costs to deliver your Stand Mixer Attachment to an Authorized Service Center.

D. Replacement parts or repair labor costs for Stand Mixer Attachment operated outside the 50 United States, District of Columbia, Puerto Rico, and Canada.

DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES

IMPLIED WARRANTIES, INCLUDING TO THE EXTENT APPLICABLE WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE EXCLUDED TO THE EXTENT LEGALLY PERMISSIBLE. ANY IMPLIED WARRANTIES THAT MAY BE IMPOSED BY LAW ARE LIMITED TO ONE YEAR, OR THE SHORTEST PERIOD ALLOWED BY LAW. SOME STATES AND PROVINCES DO NOT ALLOW LIMITATIONS OR EXCLUSIONS ON HOW LONG AN IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS LASTS, SO THE ABOVE LIMITATIONS OR EXCLUSIONS MAY NOT APPLY TO YOU.

IF THIS PRODUCT FAILS TO WORK AS WARRANTED, CUSTOMER’S SOLE AND EXCLUSIVE REMEDY SHALL BE REPAIR OR REPLACEMENT ACCORDING TO THE TERMS OF THIS LIMITED WARRANTY. KITCHENAID AND KITCHENAID CANADA DO NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL

DAMAGES. This warranty gives you specic legal rights and you may also have other rights

which vary from state to state or province to province.

WARRANTY

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KitchenAid KAICA Instructions Manual

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