KitchenAid 5KICA0WH User manual

5KICA0WH
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ENGLISH
| 5
TABLE OF CONTENTS
PARTS AND FEATURES............................................................................................6
Parts and accessories.........................................................................................6
ICE CREAM MAKER ATTACHMENT SAFETY .........................................................7
Important safeguards ........................................................................................7
USING THE ICE CREAM MAKER ATTACHMENT ...................................................8
Attaching the ice cream maker for tilt-head mixers..........................................8
Attaching the drive assembly for tilt-head mixers ............................................9
Attaching the ice cream maker for bowl-lift mixers ........................................10
Attaching the drive assembly for bowl-lift mixers...........................................11
Making ice cream ............................................................................................13
Tips for great results........................................................................................14
CARE AND CLEANING..........................................................................................15
RECIPES ..................................................................................................................16
WARRANTY AND SERVICE ...................................................................................21
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6 | PARTS AND FEATURES
PARTS AND FEATURES
PARTS AND ACCESSORIES
NOTE:The freeze bowl must be completely frozen to make ice cream.
IMPORTANT: The freeze bowl is not dishwasher safe. Hand wash only.
Dasher
Freeze bowl
Drive
Assembly
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ICE CREAM MAKER ATTACHMENT SAFETY | 7
ICE CREAM MAKER ATTACHMENT SAFETY
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1. Read all instructions. Misuse of appliance may result in personal injury.
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
Stand Mixer malfunctions, or is dropped or damaged in any manner. Return
the Stand Mixer to the nearest Authorised Service Centre 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.
SAVE THESE INSTRUCTIONS
This product is designed for household use only.
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8 | USING THE ICE CREAM MAKER ATTACHMENT
USING THE ICE CREAM MAKER ATTACHMENT
Before rst use
Before using your attachment, remove the “Do not immerse in water” label. The dasher is
dishwasher safe. The freeze bowl and drive assembly must be washed by hand.
ATTACHING THE ICE CREAM MAKER FOR TILT-HEAD MIXERS
1Turn Stand Mixer OFF and unplug. 2Tilt motor head back and remove the
mixing bowl.
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.
3Place the dasher inside the
freeze bowl. 4Place the freeze bowl on the bowl-clamping plate.
Bowl-clamping
plate
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USING THE ICE CREAM MAKER ATTACHMENT | 9
USING THE ICE CREAM MAKER ATTACHMENT
ATTACHING THE DRIVE ASSEMBLY FOR TILT-HEAD MIXERS
1
Be sure the Stand Mixer is off and
unplugged. Keep the motor head
tilted back and put the dasher and
freeze bowl into place.
2
Position the drive assembly onto the
mixer so that side A is closest to the
beater shaft. Slide drive assembly
onto the motor head until it will not
slide any further.
3
When properly assembled, the outer
curved edges of the drive assembly
should centre on the motor head. If
they are not centred, slide the drive
assembly either back or forward until
it is centred on the motor head. Make
sure the drive assembly is securely in
place by pressing upward.
4
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.
5Make sure the motor head is
down completely. 6
Place locking lever in the LOCK
position. Before mixing, test the lock
by attempting to raise the motor
head.
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10 | USING THE ICE CREAM MAKER ATTACHMENT
Electrical Shock Hazard
Plug into an earthed outlet.
Do not remove earth 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.
ATTACHING THE ICE CREAM MAKER FOR BOWL-LIFT MIXERS
1Turn Stand Mixer OFF and unplug. 2Place bowl-lift handle in down
position and remove mixing bowl.
USING THE ICE CREAM MAKER ATTACHMENT
7Plug the Stand Mixer into an
earthed outlet.
Before rst use
Before using your attachment, remove the “Do not immerse in water” label. The dasher is
dishwasher safe. The freeze bowl and drive assembly must be washed by hand.
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.
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USING THE ICE CREAM MAKER ATTACHMENT | 11
3
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.
NOTE: The freeze bowl is designed to
fill 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.
USING THE ICE CREAM MAKER ATTACHMENT
4Place the dasher inside the
freeze bowl.
ATTACHING THE DRIVE ASSEMBLY FOR BOWL-LIFT MIXERS
1Be sure the Stand Mixer is OFF
and unplugged. 2Make sure the bowl-lift handle is still
in the down position and the freeze
bowl and dasher are in place.
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12 | USING THE ICE CREAM MAKER ATTACHMENT
USING THE ICE CREAM MAKER ATTACHMENT
Electrical Shock Hazard
Plug into an earthed outlet.
Do not remove earth 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.
6Plug the Stand Mixer into an
earthed outlet.
5
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.
3
Position the drive assembly onto the
mixer so that side B is closest to the
beater shaft. Slide drive assembly
onto the motor head until it will not
slide any further.
4
When properly assembled, the outer
curved edges of the drive assembly
should centre on the motor head. If
they are not centred, slide the drive
assembly either back or forward until
it is centred on the motor head. Make
sure the drive assembly is securely in
place by pressing upward.
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USING THE ICE CREAM MAKER ATTACHMENT | 13
USING THE ICE CREAM MAKER ATTACHMENT
MAKING ICE CREAM
IMPORTANT: Pouring batter into the freeze bowl before starting the Stand Mixer may
cause the batter to freeze prematurely and lock the dasher.
Before rst 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. Please see “Tips for great results”.
O/0 Stir 2 4 6 8 10
1Assemble and engage the freeze
bowl, dasher, and drive assembly. 2
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.
3
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.
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.
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14 | USING THE ICE CREAM MAKER ATTACHMENT
• 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 rmer ice cream faster.
• Storing the freeze bowl in the freezer
at all times allows you the exibility to
make your favourite 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 avour
and how creamy the texture of the
nished 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 nal
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 signicantly
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%
USING THE ICE CREAM MAKER ATTACHMENT
TIPS FOR GREAT RESULTS
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CARE AND CLEANING | 15
CARE AND CLEANING
CLEANING THE ICE CREAM MAKER ATTACHMENT
IMPORTANT: Allow the freeze bowl to reach room temperature before attempting to
clean it.
1The dasher is dishwasher safe,
top-rack only. 2
Hand wash the freeze bowl and
drive assembly in warm water with
mild detergent. Never wash the
freeze bowl or drive assembly in the
dishwasher. Thoroughly dry the
freeze bowl before storing in freezer.
Do not store the drive assembly in
the freezer.
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16 | RECIPES
RECIPES
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.
830 mL (3 ½ cups )
whole milk
415 mL (1 can [14 oz.])
sweetened
condensed milk
235 mL (1 cup)
prepared hot
caramel or
butterscotch
caramel topping
(about 340 g
[12 oz.])
100 g (1 package [3.4 oz.])
instant cheesecake
pudding and pie
filling mix
5 mL (1 teaspoon) vanilla
.5 mL (1/8 teaspoon) salt
235-355 mL (1-1½ cups)
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 (120 mL [1/2 cup] 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.
CARAMEL PECAN ICE CREAM
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RECIPES | 17
RECIPES
FRENCH VANILLA ICE CREAM
590 mL (2½ cups)
half-and-half
8 egg yolks
235 mL (1 cup) sugar
590 mL (2½ cups)
whipping cream
20 mL (4 teaspoons)
vanilla
.5 mL (1/8 teaspoon) 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 (120 mL [1/2 cup] 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 475 mL (2 cups) chopped,
fresh strawberries (or other fresh fruit) and 10 to 15 mL
(2 to 3 teaspoons) sugar, if desired. Let stand while ice
cream is processing. Add during last 3 to 5 minutes of
freeze time.
Yield 20 servings (120 mL [1/2 cup] 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 355 mL (1½ cups) chopped, cream-lled chocolate
sandwich cookies (or other cookies, nuts, or candy)
during last 1 to 2 minutes of freeze time.
Yield 19 servings (120 mL [1/2 cup] 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.
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18 | RECIPES
CREAMY LEMON-ORANGE GELATO
RECIPES
475 mL (2 cups) reduced-
fat (2%) milk
4 (5 x 2 cm [2 x 3/4 -inch])
strips orange peel
4 (5 x 2 cm [2 x 3/4 -inch])
strips lemon peel
6 coffee beans
5 egg yolks
175 mL (3/4 cup) 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.
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. Transfer
ice cream to airtight container and freeze several hours
to allow avours 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.
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RECIPES | 19
RECIPES
FRESH RASPBERRY SORBET
1.5 L (6 cups) raspberries
60 mL (1/4 cup) plus 30
mL (2 tablespoons)
water
295 mL (1¼ cups)
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 (235 mL [1 cup] 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
475 mL (2 cups) sugar
475 mL (2 cups) 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.
OTHER SORBETS
FLAVOUR FRUIT PLUS WATER PLUS SIMPLE SYRUP
Lemon
475 mL
(2 cups)
lemon juice
None
295 mL (1¼ cups)
Mango
475 mL
(2 cups)
chopped
60 to 120 mL (1/4
to 1/2 cup)
295 mL (1¼ cups)
Kiwi
475 mL
(2 cups)
chopped
120 mL (1/2 cup)
plus 15 mL
(1 tablespoon)
lime juice
295 mL (1¼ cups)
Pineapple
475 mL
(2 cups)
chopped
60 mL (1/4 cup)
plus 15 mL
(1 tablespoon)
lime juice
295 mL (1¼ cups)
Blueberry 1.2 L
(5 cups)
60 mL (1/4 cup)
plus 15 mL
(1 tablespoon)
lime juice
295 mL (1¼ cups)
TIP:Substitute the following quantities of ingredients for the ingredients listed above to
make these sorbets.
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20 | RECIPES
RECIPES
MINTED MANGO SHERBERT
235 mL (1 cup) sugar
710 mL (2 cups)
whole milk
60 mL (1/4 cup)
light corn syrup
3 ripe mangoes, peeled,
seeded, and
chopped (about
710 mL [3 cups])
30 mL (2 tablespoons)
fresh lime or
lemon juice
10 mL (2 teaspoons)
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 (120 mL [1/2 cups] 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.
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WARRANTY AND SERVICE | 21
WARRANTY AND SERVICE
KITCHENAID ICE CREAM MAKER ATTACHMENT WARRANTY
Length of Warranty: KitchenAid Will Pay For: KitchenAid Will Not Pay For:
Europe, Middle East
and Africa:
5KICA0WH
Two years full
warranty from
date of purchase.
The replacement parts
and repair labour
costs to correct
defects in materials or
workmanship. Service
must be provided by an
Authorised KitchenAid
Service Centre.
A. Repairs when the Ice Cream
Maker Attachment is
used for operations other
than normal household
food preparation.
B. Damage resulting from
accident, alterations,
misuse, abuse, or installation/
operation not in accordance
with local electrical codes.
CUSTOMER SERVICE
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INDIRECT
DAMAGES.
©2017 KitchenAid. All rights reserved. KITCHENAID and the design of the stand mixer are
trademarks in the U.S. and elsewhere.
In U.K. and Ireland:
For any questions, or to find the nearest KitchenAid Authorised Service Centre,
please find our contact details below.
NOTE: All service should be handled locally by an KitchenAid Authorised
Service Centre.
Contact number for U.K. and Northern Ireland:
Tollfree number 0800 988 1266 (calls from mobile phones are charged standard
network rate) or call 0194 260 5504
Contact number for Ireland:
Tollfree number [phone]
E-mail contact for U.K. and Ireland:
Go to www.kitchenaid.co.uk, and click on the link “Contact Us” at the bottom
of the page.
Address for U.K. and Ireland:
KitchenAid Europa, Inc.
PO BOX 19
B-2018 ANTWERP 11
BELGIUM
General hotline number:
In other countries:
For all product related questions and after sales matters, please contact your dealer
to obtain the name of the nearest Authorised KitchenAid Service/Customer Centre.
For more information, visit our website at:
www.KitchenAid.co.uk
www.KitchenAid.eu
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W11111750A
08/17
©2017 All rights reserved. KITCHENAID and the design of the stand mixer are trademarks in the
U.S. and elsewhere.
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