P R O L I N E™ S E R I E S GUIDE TO PROFESSIONAL RESULTS Model KPFD200 Frozen Dessert Maker
™ FOR THE WAY IT’S MADE.™ ® Registered trademark/™ Trademark of KitchenAid, U.S.A. © 2003. All rights reserved. Specifications subject to change without notice.
P R O L I N E™ S E R I E S MODEL KPFD200 INTRODUCTION FROZEN DESSERT MAKER Introduction Section Contents Table of Contents ...............................3 Frozen Dessert Maker Safety ...............4 Important Safeguards.........................5 Proof of Purchase & Registration.........6 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.
TABLE OF CONTENTS INTRODUCTION Introduction ........................................................................2 CARE AND CLEANING Frozen Dessert Maker Safety ..............................................4 Cleaning the Frozen Dessert Maker........................................42 Important Safeguards ..............................................................5 Clean the Freezing Cylinder & Vent ..................................42 Proof of Purchase & Product Registration ...............
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.
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.
PROOF OF PURCHASE & 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.
ELECTRICAL REQUIREMENTS 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. WARNING Electrical Shock Hazard Plug into a grounded 3 prong outlet.
P R O L I N E™ S E R I E S FEATURES OPERATION AND FEATURES AND OPERATION Features and Operation Section Contents 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 ...........
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.
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. OPERATION Vent Cap Cap on top of the frozen dessert maker prevents debris from falling into the freezing cylinder vent.
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.
PREPARING THE PRO LINE™ SERIES FROZEN DESSERT MAKER 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.
OPERATING PRO LINE™ SERIES FROZEN DESSERT MAKER THE 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. 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.
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. 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.
OPERATING PRO LINE™ SERIES FROZEN DESSERT MAKER THE 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.
PRO LINE™ SERIES FROZEN DESSERT MAKER OPERATING TIPS OPERATION 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. AND 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.
PRO LINE™ SERIES FROZEN DESSERT MAKER OPERATING TIPS 18 6 7 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. 8 When the dessert maker is being used continuously, it does not need to be cleaned between batches.
THE AIR IN THERE: 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. AND 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.
A GLOSSARY OF LUSCIOUS FROZEN DESSERTS Ice Cream Ice Milk 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. According to the FDA, ice milk is simply “ice cream” which contains less than 10% milk fat.
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 purée, sorbet can also be flavored with wine, liquors, tea, or herbs. OPERATION Granita AND Granita is a blend of sugar, water, and a flavored liquid, such as fruit juice, coffee, or even melted chocolate.
TIPS 1 2 3 4 5 6 22 FOR GREAT ICE CREAM 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.
P R O L I N E™ S E R I E S FROZEN DESSERT MAKER FEATURES AND OPERATION RECIPES French Vanilla Ice Cream...................24 Mexican Chocolate Ice Cream ...........25 Mango Buttermilk Ice Cream ............26 Mocha Fudge Ice Cream ...................27 Butter Pecan Ice Cream.....................28 Green Tea Ice Cream.........................29 Triple Berry Frozen Yogurt .................30 Peach Granola Frozen Yogurt............31 Mango Orange Frozen Yogurt ..........32 Melon Sorbet ..............
FRENCH VANILLA ICE CREAM 21⁄2 cups half-and-half 4 egg yolks 1 cup sugar 11⁄2 cups whipping cream 1 tablespoon vanilla ⁄8 1 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.
MEXICAN CHOCOLATE ICE CREAM 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.
MANGO BUTTERMILK ICE CREAM 13⁄4 cups half-and-half 1 cup sugar ⁄8 teaspoon salt ⁄8 teaspoon nutmeg, if desired 1 1 13⁄4 cups buttermilk 1 teaspoon vanilla 2–21⁄2 In medium saucepan, combine half-and-half, sugar, salt, and nutmeg, if desired. Heat over medium-low heat until 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.
MOCHA FUDGE ICE CREAM In medium bowl, mix all ingredients with wire whisk until well blended. 4 cups milk 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. 1 can (14 oz.) sweetened condensed milk 1 package (3.9 oz.
BUTTER PECAN ICE CREAM 3 cups half-and-half ⁄4 1 cup packed brown sugar 3 tablespoons butter ⁄8 1 11⁄2 teaspoon salt cups whipping cream 1 package (3.4 oz.) instant vanilla pudding and pie filling mix ⁄2 1 In medium saucepan, combine 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.
GREEN TEA ICE CREAM cup boiling water ⁄4 cup loose green tea leaves (10 to 12 tea bags, opened) 3 cups half-and-half 3 ⁄4 cup sugar 1 teaspoon vanilla ⁄8 teaspoon salt 1 1 envelope unflavored gelatin ⁄4 1 Yield: 14 servings (1⁄2 cup per serving). OPERATION 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.
TRIPLE BERRY FROZEN YOGURT 3 cups vanilla yogurt In large bowl, combine yogurt, sugar, milk, and salt; mix well. Set aside. ⁄4 cup sugar ⁄2 cup milk ⁄8 teaspoon salt 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.
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. 3 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.
MANGO ORANGE FROZEN YOGURT 2 cups (2 medium) diced ripe mangoes 1 can (11 oz.) mandarin oranges, drained ⁄4 3 cup sugar 1 teaspoon lemon juice 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.
MELON SORBET 1 tablespoon lime or lemon juice 1 teaspoon grated lime or lemon peel ⁄8 teaspoon salt ⁄3 cup ice water ⁄2 cup cold limeade, lemonade or water 1 Per Serving: About 100 cal, 1 g pro, 24 g carb, 0 g total fat, 0 g sat fat, 0 mg chol, 25 mg sod. cups sugar 2 1 OPERATION Yield: 14 servings ( ⁄2 cup per serving). 1 11⁄4 cups (about 2 lbs.) diced cantaloupe or honeydew melon AND Pour sorbet mixture into dessert maker; turn on Mix and Freeze Switches. Freeze 25 to 35 minutes.
PINEAPPLE GINGER SORBET 21⁄2 cups (about 1 medium) diced pineapple 13⁄4 cups sugar 13⁄4 cups ice water or pineapple juice and ice water to equal 13⁄4 cups 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.
STRAWBERRY BASIL SORBET cup hot water ⁄4 cup light corn syrup 1 11⁄2 pounds strawberries, hulled and stemmed 11⁄4 cups sugar 2 tablespoons fresh lemon juice 11⁄4 ⁄3 1 Yield: 12 servings (1⁄2 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. teaspoon salt OPERATION ⁄8 1 cups ice water, divided cup coarsely chopped fresh basil* AND In large bowl, combine strawberry puree, remaining ice water, and basil.
FROZEN LIME MARGARITA 1 can (12 oz.) frozen limeade concentrate, partially thawed ⁄4 cup tequila* ⁄3 cup orange-flavored liqueur* 3 1 1 ⁄2 1 cups water Lime slices, if desired * For non-alcoholic option, substitute 3⁄4 cup water for tequila and 1⁄3 cup orange juice for liqueur. 36 Pour limeade, tequila, liqueur, and water into dessert maker; turn on Mix and Freeze Switches. Freeze 10 to 15 minutes.
MALTED MOCHA FREEZE In large bowl, combine milk, chocolate, malt, coffee, water, and liqueur. Pour drink 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 whipped cream and chocolate chips, if desired.
CRANBERRY-LIME COOLER ⁄4 cup fresh lime juice ⁄2 cup powdered sugar 1 1 2 teaspoons grated lime peel, if desired ⁄4 3 cup (from 12 oz.-can) frozen cranberry juice concentrate, partially thawed 21⁄4 cups water* ⁄4 cup vodka* 3 Lime slices, if desired * For non-alcoholic option, omit vodka, and add 3 cups water instead of 2 1⁄4 cups. 38 In medium bowl, combine lime juice and powdered sugar; mix until sugar dissolves.
⁄2 cup water 1 ⁄3 cup sugar 23⁄4 cups milk 3-4 tablespoons raspberry drink syrup* 3-4 Yield: 6 servings (1 cup per serving). tablespoons instant coffee granules, dissolved in 1 ⁄2 cup water 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. Fresh raspberries, if desired * If desired, substitute vanilla, hazelnut, or caramel drink syrup for raspberry syrup. AND 1 FEATURES In small saucepan, combine 1⁄2 cup water and sugar.
P R O L I N E™ S E R I E S CARE CLEANING AND CARE AND CLEANING Care and Cleaning Section Contents Clean the Freezing Cylinder...............42 Remove the Dispenser Assembly .......43 Dry the Freezing Cylinder ...................44 Clean the Housing & Drip Tray.............44 Disassemble the Dispenser Assembly...44 Assemble the Dispenser Assembly .....45 Attach the Mixing Blade & Dispenser Assembly.......................47 Storing the Dessert Maker ................48 Removing the Funnel Lid .......
CLEANING THE FROZEN DESSERT MAKER • 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 1. Make certain the dispensing lever is in the closed (up) position. 2.
3. Remove the vent cap from the top of the frozen dessert maker. Wet the small end of the provided cleaning brush in soapy water and insert the brush into the freezing cylinder vent, then remove. Repeat several times. Remove the Dispenser Assembly and Mixing Blade 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. 3. Grasp the mixing blade and remove it from the freezing cylinder. 1.
CLEANING FROZEN DESSERT MAKER THE 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 thoroughly with a clean cloth. 1. Remove the large O-ring from the back of the dispenser assembly. 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 1.
4. Remove the dispensing lever clevis pin by pulling on the attached ring, and lift the dispensing lever from the assembly. 6. Wash the dispenser assembly parts in warm soapy water – do 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. AND 1.
CLEANING FROZEN DESSERT MAKER THE 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. Cutout Correct Lever Position Incorrect Lever Position 4. Insert the clevis 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.
5. Apply a light coating of vegetable oil to the O-ring on the bottom of the funnel lid. This will lubricate the funnel lid and make it easy to remove. Then place the lid into the ingredient funnel. Attach the Mixing Blade and Dispenser Assembly 1. Insert the mixing blade into the freezing cylinder. Make certain the end with the square keyhole is inserted into the freezing cylinder first. CLEANING 2.
CLEANING FROZEN DESSERT MAKER THE 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 snug. Storing the Frozen Dessert Maker When storing the dessert maker between uses: • Make certain the housing, freezing cylinder, and dispenser assembly parts are dry.
Removing the Funnel Lid If not properly lubricated after use, the funnel lid may prove difficult to remove from the funnel. If this happens: 4. 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. 2.
TROUBLESHOOTING • 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.
• 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. Use less dessert mix. You can also try reducing the alcohol or sugar in the recipe.
P R O L I N E™ S E R I E S SERVICE INFORMATION WARRANTY AND SERVICE WARRANTY AND INFORMATION Warranty Information Section Contents Warranty for the U.S. .......................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 U.S. & Puerto Rico ......................
WARRANTY 50 UNITED STATES FROZEN DESSERT MAKER FOR THE 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 Warranty: Two Year Full Warranty for Household Use, from date of purchase. KitchenAid Will Pay For Your Choice of: KitchenAid Will Not Pay For: Hassle-Free Replacement of your Frozen Dessert Maker.
FROZEN DESSERT MAKER PUERTO RICO ARRANGING FOR HASSLE-FREE 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.
ORDERING ACCESSORIES AND REPLACEMENT To order accessories or replacement parts for your Frozen Dessert Maker, call toll-free 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., or write to: ARRANGING FOR Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085-0218. SERVICE AFTER THE WARRANTY For service information, call toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m.
SERVICE OUTSIDE THE 50 UNITED STATES ARRANGING FOR AND PUERTO RICO WARRANTY AND SERVICE INFORMATION Consult your local KitchenAid dealer or the store where you purchased your PRO LINE™ Series Frozen Dessert Maker for information on how to obtain service.
