KitchenAid KPFD200 User Manual

MODEL

KPFD200

FROZEN DESSERT

MAKER

Table of Contents ...............................3

Frozen Dessert Maker Safety...............4

Important Safeguards.........................5

Proof of Purchase & Registration.........6

Electrical Requirements.......................7

Introduction

Section Contents

P RO L INE™S ERIES

INTRODUCTION

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 cones 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.

TABLE OF CONTENTS

INTRODUCTION

CARE AND CLEANING

Cleaning the Frozen Dessert Maker........................................42

Clean the Freezing Cylinder & Vent ..................................42

Remove the Dispenser Assembly & Mixing Blade............43

Dry the Mixing Blade & Freezing Cylinder ........................44

Clean the Housing & Drip Tray..........................................44

Disassemble & Clean the Dispenser Assembly..................44

Assemble the Dispenser Assembly....................................45

Attach the Mixing Blade & Dispenser Assembly

............47

Storing the Frozen Dessert Maker

................................48

Removing the Funnel Lid ................................................49

Troubleshooting ........................................................................50

WARRANTY AND SERVICE INFORMATION

Warranty for the 50 United States & District of Columbia ....54

Warranty for Puerto Rico..........................................................55

Arranging for Hassle-Free Replacement ................................55

Ordering Accessories & Replacement Parts ............................56

Arranging for Service After the Warranty Expires ..................56

Arranging for Service Outside the 50 United States

& Puerto Rico ........................................................................57

INTRODUCTION

Introduction ........................................................................2

Frozen Dessert Maker Safety

..............................................4

Important Safeguards ..............................................................5

Proof of Purchase & Product Registration ..............................6

Electrical Requirements ..........................................................7

FEATURES AND OPERATION

Frozen Dessert Maker Features ................................................10

An Introduction To The Frozen Dessert Maker ......................12

Preparing the Frozen Dessert Maker for Use

Placement & Setup..........................................................13

Food-Safe Lubrication ....................................................13

Before First Use of the Frozen Dessert Maker ................13

Operating the Frozen Dessert Maker........................................14

Frozen Dessert Maker Operating Tips ....................................17

All About Overrun in Frozen Desserts ....................................19

A Glossary of Luscious Frozen Desserts..................................20

Tips for Great Ice Cream ........................................................22

Recipes ........................................................................................23

FROZEN DESSERT MAKER SAFETY

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 immediatel

follow instructions. You can be killed or seriously injured if you don’t follow

instructions.

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.

DANGER

WARNING

INTRODUCTION

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

1. Read all instructions.

2. Close supervision is necessary when any appliance is used by

or near children.

3. To protect against electrical shock, do not immerse cord,

plugs, or the Frozen Dessert Maker in water or other liquids.

4. Be certain unit is “off” before inserting or removing plug

from wall outlet.

5. Unplug the Frozen Dessert Maker from the outlet when not

in use and before disassembling.

6. Avoid contact with moving parts.

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

7. 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.

8. The use of accessory attachments not recommended by the

appliance manufacturer may cause injuries.

9. Do not place on or near a hot gas or electric burner, or in a

heated oven.

10. Do not use outdoors.

11. Do not let the cord touch hot surfaces, or hang over the

edge of table or counter.

12. Do not use the appliance for other than intended use.

13. This product is designed for household use only.

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 your warranty.

PROOF OF PURCHASE

& PRODUCT REGISTRATION

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.

ELECTRICAL REQUIREMENTS

INTRODUCTION

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.

FEATURES AND OPERATION

FEATURES

AND

OPERATION

P RO L INE™S ERIES

Frozen Dessert Maker Features..........10

Introduction to the

Frozen Dessert Maker .......................12

Placement & Setup ...........................13

Food-Safe Lubrication.......................13

Before First Use ................................13

Operating the Dessert Maker ............14

Operating Tips..................................17

Overrun in Frozen Desserts ...............19

Glossary of Frozen Desserts...............20

Tips for Great Ice Cream ...................22

Recipes.............................................23

Features and Operation

Section Contents

MODEL KPFD200

FROZEN DESSERT MAKER

FEATURES

Stainless Steel Housing

Brushed stainless steel housing is durable and easy to clean.

Ingredient Funnel

Funnel makes 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

Frozen Dessert Maker

FEATURES AND OPERATION

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 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.

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 frozen dessert maker, read this use and care guide carefully. Many of the tips and suggestions will prove invaluable for making the finest desserts possible.

AN INTRODUCTION TO THE PRO LINE™ SERIES

FROZEN DESSERT MAKER

FEATURES AND OPERATION

Placement and Setup

• 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 paper towel.

Before First Use of the Frozen Dessert Maker

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.

1. 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. 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.

4. Tu rn 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.

5. Turn off the mixing blade by rocking the Mix Switch downward.

Move the dispensing lever to the closed (up) position.

6. 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.

PREPARING THE PRO LINE

™

SERIES

FROZEN DESSERT MAKER FOR USE

WARNING

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.

1. 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 – 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.

OPERATING THE PRO LINE

™

SERIES

FROZEN DESSERT MAKER

FEATURES AND

OPERATION

5. Replace the funnel lid and turn on the mixing blade by rocking

the Mix Switch upward. The mixing indicator light will glow when the mixing blade is rotating.

NOTE: The funnel lid serves as an electrical interlock: the mixing blade will not rotate unless the lid is in place. Do not remove the funnel lid during freezing – removing and replacing the lid will extend the freezing time.

6. Turn on the freezing system by rocking the Freeze Switch

upward. The freeze indicator light will glow when the freezing system is operating.

NOTE: Unless the Mix Switch is on, the freezing system will not operate – even if the Freeze Switch is turned on. This prevents 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 will not dispense properly. (Hard ice cream or other firm desserts can be prepared by placing the dispensed dessert in a freezer for 2 or more hours.)

8. When the dessert is ready, turn off the freezing system by

rocking the Freeze Switch downward. Keep the Mix Switch on. Place a cup, cone, glass, or other container under the dispensing spout and pull the lever down to dispense the dessert. For best results, all the dessert should be dispensed within several minutes.

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.

9. After dispensing the dessert, turn off the mixing blade by

rocking the Mix Switch downward.

10. 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.

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.

OPERATING THE PRO LINE

™

SERIES

FROZEN DESSERT MAKER

FEATURES AND

OPERATION

PRO LINE™SERIES FROZEN DESSERT MAKER

OPERATING TIPS

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 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.

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…

For the best results, always finish one batch before starting another.

If the funnel lid proves difficult to remove after storage, see page 49.

PRO LINE™SERIES FROZEN DESSERT MAKER

OPERATING TIPS

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.

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