KitchenAid KICA0WH User manual

KICA0WH
INSTRUCTIONS
INSTRUCTIONS
INSTRUCCIONES

2
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.
KitchenAid.com
KitchenAid.ca
Join us in the kitchen at www.kitchenaid.com.
Scan with your mobile device for recipes, tips, and more.

3
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:

4
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

5
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.

6
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
2Tilt motor head back and remove the
mixing bowl.
4Place the freeze bowl on bowl-clamping
plate.
1Turn 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
3Place dasher inside the freeze bowl.

7
English
ASSEMBLING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER
Attaching the drive assembly for Tilt-Head Mixers
5Make sure the motor head is down
completely.
3Slide 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.
1Be sure the Stand Mixer is still OFF and
unplugged. Keep the motor head tilted
back and put the dasher and freeze bowl
into place.
4Lower 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
2Determine your mixer model by
checking for a spring on the beater shaft,
and then position the drive assembly as
illustrated for proper placement.
6Place locking lever in the LOCK
position. Before mixing, test the lock by
attempting to raise the motor head.

8
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
7Plug 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.
2Place bowl-lift handle in down position
and remove mixing bowl.
1Turn 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.

9
English
ASSEMBLING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER
Attaching the Ice Cream Maker for Bowl-Lift Mixers
4Place the dasher inside the freeze bowl.
3Fit 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
1Be sure the Stand Mixer is still OFF and
unplugged. 2Make sure the bowl-lift handle is still in the down position, and the freeze bowl
and dasher are in place.

10
USING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER
4Slide 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.
5Raise 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
3Determine your mixer model by
checking for a spring on the beater shaft,
and then position the drive assembly as
illustrated for proper placement.
6Plug the mixer into a grounded 3-prong
outlet.

11
English
USING THE ICE CREAM MAKERASSEMBLING THE ICE CREAM MAKER
Making ice cream
1Assemble 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
3Remove 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.
2Set 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.

12
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

13
English
TIPS FOR GREAT RESULTS CARE AND CLEANING
2Hand 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.
1The drive assembly and dasher are
dishwasher safe.

14
RECIPES
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
1/8teaspoon (.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.

15
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
1/8teaspoon (.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

16
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
1/3cup (80 mL)
unsweetened cocoa
powder
8 egg yolks
4 teaspoons (20 mL)
vanilla
1/8teaspoon (.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.

17
English
RECIPES RECIPES
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 medium-
low 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.
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 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.

18
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 11⁄4cups
(475 mL) (295 mL)
lemon
juice
Mango 2 cups 1⁄4to 1⁄2cup 11⁄4cups
(475 mL) (60 to 120 mL) (295 mL)
chopped
Kiwi 2 cups 1⁄2cup (120 mL) 11⁄4cups
(475 mL) plus 1 tablespoon (295 mL)
chopped (15 mL) lime juice
Pineapple 2 cups 1⁄4cup (60 mL) 11⁄4cups
(475 mL) plus 1 tablespoon (295 mL)
chopped (15 mL) lime juice
Blueberry 5 cups 1⁄4cup (60 mL) 11⁄4cups
(1.2 L) plus 2 tablespoons (295 mL)
(30mL) lime juice
Other Sorbets

19
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.

20
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