Kogan KASFTICEMKR User manual

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including
the following:
1. Read all instructions before using.
2. To protect against fire, electric shock and personal injury, do not immerse appliance, its cord
or plug, in water or other liquid.
3. Close super ision is necessary when any appliance is used by or near children.
4. Unplug from outlet when not in use, before putting on or taking off parts and before cleaning.
5. A oid contact with mo ing parts. Keep hands, hair, clothing, as well as spatulas and other
utensils away during operation to reduce the risk of injury to persons and/or damage to the
appliance.
6. Do not operate any appliance with a damaged cord or plug, or after appliance malfunctions or
is dropped or damaged in any manner. Return the appliance to the Kogan customer support
team for examination, repair or electrical or mechanical adjustment.
7. The use of attachments not recommended by the appliance manufacturer may result in fire,
damage to the appliance, electric shock or personal injury.
8. Do not use outdoors.
9. Do not let cord hang o er edge of table or counter, or touch hot surfaces, including the sto e.
10. To disconnect, unplug from wall outlet by grasping the plug, not pulling on the cord.
11. Do not operate unit dry. Always ha e ice cream mixture in the canister when you plug in the
unit.
12. The freezer canister should be thoroughly towel-dried after use and washing.
13. Keep hands and utensils out of freezer canister while use to reduce the risk of injury to
persons and damage to the appliance. DO NOT USE SHARP OBJECTS OR UTENSILS
INSIDE THE FREEZER CANISTER! Sharp objects will scratch and damage the inside of the
Freezer Canister. A rubber spatula or wooden spoon may be used, when the appliance is in the
“OFF” position.
14. Be sure that the oltage indicated on the name plate matches with your home’s oltage.
15. During operation keep your hands and the cord away from hot parts of the appliance during
operation.
16. Ne er clean with scouring powders or hard implements.
17. Do not place or use the appliance on hot surfaces, such as sto es, hotplates, or near open gas
flames.
18. Do not expose the Freezer Canister to temperatures abo e 105° F/41° C. Do not clean Freezer
Canister in dishwasher.
19. Do not place any part of the Unit in the dishwasher.
20. If the supply cord is damaged, it must be replaced by the Kogan customer ser ice technicians
in order to a oid a hazard.
SPECS: 220-240VAC 50Hz 50W
Rotate speed: 20-30RPM

CAUTION
This appliance is for HOUSEHOLD USE ONLY. Any ser icing other than cleaning and user
maintenance should be performed by an authorized ser ice representati e.
•Do not immerse base in water.
•To reduce the risk of fire or electric shock, do not disassemble the base. The base does not
contain any user-ser iceable parts.
•Repairs should be made only by authorized personnel.
•Check oltage to be sure that the oltage indicated on the name plate agrees with your
oltage.
•Ne er clean with scouring powders or hard implements.
FEATURES AND BENEFITS
1. Ingredient Spout
Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts,
without interrupting the freezing cycle.
2. Easy-lock Lid
Transparent to let you watch the freezing process as it progresses. Lid is designed to easily
lock to the base.
3. Mixing Arm
Mixes and aerates ingredients in freezer bowl to create frozen dessert or drink.
4. Freezer Bowl
Contains cooling liquid within a double insulated wall to create fast and e en freezing.
Double wall keeps the bowl cool and at an e en temperature.
5. Base
Contains hea y-duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet,
and frozen drinks.
6. On/Off Knob
7. Silicon Feet (not shown)
Nonslip feet keep base stationary during use.
8. Cord Storage (not shown)
Unused cord is easily pushed into the base to keep counters neat and safe.

BEFORE USING FOR THE FIRST TIME
DO NOT immerse the motor base in water. Wipe it with a moist cloth. Wash the lid, freezer
bowl and mixing arm in warm soapy water to remo e any dust or residue from the
manufacturing and shipping process. DO NOT clean any of the parts with abrasi e cleaners or
hard implements.
FREEZING TIME AND BOWL PREPARATION
The freezer bowl must be completely frozen before you begin your recipe.
The length of time needed to reach the frozen state depends on how cold your freezer is. For
the most con enient frozen desserts and drinks, lea e your freezer bowl in the freezer at all
times. You can take it out any time for immediate use. In general, freezing time is between 6
hours and 22 hours. To determine whether the bowl is completely frozen, shake it. If you do
not hear liquid mo ing, the cooling liquid is frozen. Before freezing, wash and dry the bowl.
Wrap it in a plastic bag to pre ent freezer burn. We recommend that you place the freezer
bowl in the back of your freezer where it is coldest.
Reminder: Your freezer should be set to -18℃ to ensure proper freezing of all foods.
FREEZER TEMPERATURE APPROX.MIN.FREEZING TIME
-30℃ 8-9 hou s
-25℃ 12-13 hou s
-18℃ 20-22 hou s
-15℃ 24 hou s o mo e

MAKING FROZEN DESSERTS OR DRINKS
1. Use recipes from the pages that follow, or use your own recipe, making sure it yields 1.8
litres or less. Do not fill the freezer bowl higher than 1/2” from the top. The ingredients
will increase in olume during the freezing process. For best results, prepare ingredients
in a container from which it is easy to pour.
2. Remo e the freezer bowl from the freezer. (Remo e plastic bag if you ha e wrapped
freezer bowl). Place freezer bowl on the center of the base.
Note: Bowl will begin to defrost quickly once it has been remo ed from freezer.
Use it immediately after remo ing from freezer.
3. Place mixing arm in freezer bowl. Arm does not fit tightly. It just rests in the center of the
bowl, with the circle side facing up.
4. Place lid on base. Easy-lock lid mechanism allows lid to rest on base in multiple
positions(see diagram).
5. Turn the On/Off switch to ON position. Freezer bowl will begin to turn.
6. Immediately pour ingredients through ingredient spout.
7. Frozen desserts or drinks will be done in 25-35 minutes. The time will depend on the
recipe and olume of the dessert or drink you are making. When the mixture has
thickened to your liking, it is done. If you desire a firmer consistency, transfer the dessert
or drink to an airtight container and store in the freezer for two or more hours.
Note: Do not store frozen desserts or drinks in the freezer bowl. Desserts and drinks will
stick to the side of the freezer bowl and may damage the bowl. Store only in a plastic
airtight container.
ADDING INGREDIENTS
Ingredients such as chips and nuts should be added about 5 minutes before the recipe is
complete. Once the dessert or drink has begun to thicken, add the ingredients through the
ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.
SAFETY FEATURE
The Frozen Yogurt-Ice Cream & Sorbet Maker is equipped with a safety feature that
automatically stops the unit if the motor o erheats. This may occur if the dessert takes too

long to prepare, or if added ingredients (nuts, etc.) are in extremely large pieces. To reset
the unit, turn the ON/OFF switch to the OFF position. Let the unit cool off. After a few
minutes, you may turn the unit on again and continue making the dessert or drink.
CLEANING AND STORAGE
Cleaning
Clean the freezer bowl, mixing arm and lid in warm soapy water. DO NOT PUT
FREEZER BOWL IN THE DISHWASHER. DO NOT CLEAN WITH ABRASIVE
CLEANSERS OR IMPLEMENTS. Wipe motor base clean with damp cloth. Dry all parts
thoroughly.

Recipes
Vanilla Ice C eam
Makes eight ½ cup ser ings.
1 cup whole milk
½ cup granulated sugar
3/2 cups hea y cream, well chilled
1 – 2 teaspoons pure anilla extract to taste
In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissol ed
(about 1-2 on low speed). Stir in the hea y cream and anilla to taste.
Turn machine on, pour mixture into freezer bowl and let mix until thickened (about 15-20 minutes).
Nutritional Analysis per ser ing:
Calories 239 (68% from fat), Carbo 17g, Pro 2g, Fat 18g, Sat Fat 11g, Chol 69mg, Sod 30mg
Variations
Mint Chip: Omit the anilla and replace with 1 to 1 ½ teaspoons of pure peppermint extract (to taste). Chop your
fa ourite 100g chocolate bar into tiny une en pieces. Add the chopped chocolate during the last 5 minutes of
mixing.
Butter Pecan: Melt 1 stick of unsalted butter in a 10” skillet. Add 1 cup of roughly chopped pecans and 1 teaspoon
of kosher salt. Cook o er medium-low heat, stirring frequently until the pecans are lightly browned. Remo e
from heat, strain (the butter will ha e a pecan fla our and may be reser ed for another use). Allow the pecans to
cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add ¾ cup coarsely chopped cookies or your fa ourite candy (chocolate chip, Oreos, Mint
Oreos etc...) during the last 5 minutes of mixing.
Basic Chocolate Ice C eam
Makes eight ½ cup ser ings.
1 cup whole milk
½ cup granulated sugar
240g of bittersweet or semi-sweet chocolate, broken into 1/2” pieces
1 cup hea y cream, well chilled
1 teaspoon pure anilla extract
Heat the whole milk until it is just bubbling around the edges (this may be done on a sto etop or in a microwa e).
In a blender or food processor fitted with a metal blade, pule to process the sugar with the chocolate until the
chocolate is ery finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a
medium bowl and let the chocolate mixture cool completely. Stir in the hea y cream and anilla to taste.
Turn machine on, pour mixture into freezer bowl and let mix until thickened, about 15 – 20 minutes.
Nutritional Analysis per ser ing:
Calories 370g (60% from fat), Carb 34g, Pro 3g, Fat 25g, Sat Fat 11g, Chol 65mg, Sod 31mg

Variations
Chocolate Almond: Add ½ teaspoon pure almond extract along with the anilla. Add ½ – ¾ cup chopped toasted
almonds or chopped chocolate-coated almonds during the last 5 minutes of freezing.
Chocolate Cookie: Add ½ – 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie: Add ½ – 1 cup chopped day old brownies during the last 5 minutes of freezing.
Chocolate Marshmallow Swirl: When remo ing the ice cream to a container for freezing, layer it with dollops of
your fa ourite chocolate sauce and scoops of Marshmallow crème (fluff).
Pineapple C eam Milk
About 10 ser es, each ½ cup
600g canned pineapple or pineapple pieces with juice
1/3 cup unsweetened coconut flakes
2/3 cup white sugar
1 tablespoon fresh orange juice
¾ cup whole milk
Salt
1 cup coconut milk
1 teaspoon pure anilla extract or rum essence
Put pineapple, coconut flakes, sugar, coconut milk and orange juice into a food processor with an “S” blade.
Rapidly process until completely smooth and uniform. Stir in milk with a whisk.
Open ice cream machine and pour in ingredients and let stir until milk reaches the consistency of a thickshake or
slurry.
Nutritional Analysis per ser e:
Calories 205 (0% from fat), Carbs 54g, Protein 0g, Fat 0g, Sat Fat 0g, Chol 0mg, Sod 3mg, Calcium 5mg, Fibre 0g

Da k Chocolate So bet
Makes 10 x ½ ser es
2 ½ cups water
1 ½ cups brown sugar, crushed
1 ½ cups unsweetened cocoa powder
1 teaspoon cinnamon
1 tablespoon pure anilla extract
Pour water and sugar into a deep 3 litre pot on a low heat and stir until the sugar dissol es. Stir cocoa powder and
cinnamon in with a whisk o er low heat. Once all cooked through and of a cooked consistency, pour mixture into
a pan through a fine strainer. Co er and place in refridgerator for 8 hours.
After stirring the mixture of refrigerated raw materials, open the ice cream machine and pour in all ingredients and
stir for 12 – 15 minutes until mixture hardens to a slurry.
Nutritional Analysis per ser e
Calories 151 (11% from fat), Carb 37g, Protein 2g, Fat 2g, Sat Fat 1g, Chol 0mg, Sod 89mg, Calcium 44mg, Fibre
4g
Che y Vanilla F ozen Cheese
Makes 10 x ½ cup ser es
340g drained canned fresh pitted cherries (either frozen or fresh)
1 cup whole milk
¼ cup white sugar
1 teaspoon pure anilla extract
1 ½ cups low-fat or nonfat anilla cheese
Put cherries, whole milk, sugar and anilla extract into food processor and process until the mixture is smooth and
uniform. Pour mixture into a bowl and stir cheese through mixture.
Open the ice cream machine and pour all the ingredients and turn on for 12-15 minutes until mixture reaches the
desired thickness and consistency.
Nutritional Analysis per ser e
Calories 171 (19% from fat), Carb 29g, Pro 6g, Fat 4g, Sat Fat 0g, Chol 0mg, Sod 32mg, Calc 111mg, Fibre 1g

Bluebe y So bet
Makes 8 x ½ cup ser es
1 1/3 cups white sugar
2/3 cup water
1kg fresh or frozen blueberries (wild is best)
3 tablespoons fresh lime juice
2 tablespoons light corn syrup
Put sugar and water into a medium deep pot o er medium heat and adjust to a low simmer for 3-5 minutes until
sugar dissol es without stirring. Pour in and stir blueberries until they split. Allow mixture to cool for 10-15
minutes, then pour into a food processor. Add lemon juice and rapidly process until mixture is smooth and
uniform, then add in corn syrup and mix more.
Pour mixture into a bowl through a fine strainer to remo e seeds. Co er mixture and refrigerate for at least 4
hours.
Open ice cream machine and pour all ingredients in, then mix for 12-15 minutes until mixture reaches desired
slurry like consistency.
Nutritional Analysis per ser e
Calories 139 (2% from fat), Carb 35g, Pro 0g, Fat 0g, Sat Fat 0g, Chol 0g, Sod 4mg, Calc 6mg, Fibre 1g
Red Raspbe y F ozen Cheese
Makes 10 x ½ ser es
340g fresh red raspberries
¾ cup white sugar
¼ cup fresh lime juice
½ cup whole milk
1 1/3 cup anilla low-fat or nonfat cheese
Put raspberries, sugar and lime juice into a food processor with an “S” blade, rapidly process until smooth and
uniform. Filter mixture into a pan through a fine filter to remo e seeds (using a wooden spoon or spatula to push
mixture through).
Stir milk and cheese into mixture with a whisk.
Open ice cream maker and pour mixture in, stirring for 12-15 minutes until mixture thickens to the desired
consistency.
Nutritional Analysis per ser e
Calories 113 (3% from fat), Carb 26g, Pro 2g, Fat 0g, Sat Fat 0g, Chol 2g, Sod 27mg, Calc 75mg, Fibre 1g

Banana Ice C eam
Makes 10 x ½ cup ser es
2 medium sized bananas, cooked but not too ripe, cut into 1 inch pieces
2/3 cup white sugar
1 tablespoon fresh lemon juice
¾ cup whole milk
½ teaspoon pure anilla extract
1 1/3 cup hea y cream
1-2 drops of food colouring to gi e banana colour (optional)
Put banana, sugar, lemon juice, whole milk and anilla into a food processor and mix for about 40-50 seconds until
mixture is smooth and emulsified. Place mixture in a dish and mix in cream and food colouring if desired.
Open the ice cream machine and pour in ingredients, then mix for 12-15 minutes until the mixture reaches the
desired consistency.
Nutritional Analysis per ser e
Calories 193 (56% from fat), Carb 20g, Pro 1g, Fat 12g, Sat Fat 7g, Chol 46mg, Sod 21mg, Calc 44mg, Fibre 0g
Chocolate Banana C eam
Follow recipe as described abo e, but add ¼ cup unsweetened cocoa powder and ¼ cup chocolate syrup to the first
batch of raw ingredients going into the food processor.
Coconut Ice C eam
Makes 10 x ½ cup ser es
2/3 cup unsweetened coconut flakes
2/3 cup white sugar
Salt
1 cup coconut milk (cannot use regular milk)
½ teaspoon coconut essence
½ teaspoon pure anilla extract
1 cup whole milk
1 ¼ cup hea y cream
Put coconut flakes, sugar, salt, coconut milk, coconut essence and anilla essence into a food processor and mix
rapidly for about 40-50 seconds until mixture is smooth and uniform. Transfer mixture to a bowl and stir in milk
and cream.
Open the ice cream machine and pour in all ingredients and mix for 12-15 minutes until the desired consistency is
reached.
Nutritional Analysis per ser e
Calories 206 (62% from fat), Carb 18g, Pro 2g, Fat 15g, Sat Fat 10g, Chol 44mg, Sod 37mg, Calc 49mg, Fibre 0g

T opical F uit Ice C eam
Makes 10 x ½ cup ser es
2/3 cup thawed concentrated orange juice
2/3 cup mango puree
2/3 cup papaya puree
2/3 cup white sugar
½ tablespoon fresh lemon juice
½ teaspoon pure anilla extract
2/3 cup whole milk
2/3 cup hea y cream
Put orange juice, mango puree, papaya puree, sugar, lemon juice, anilla extract and milk into a food processor and
rapidly mix for about 1 minute until mixture is smooth and uniform. Transfer mixture to a pan and stir in cream.
Open the ice cream machine and pour in all ingredients and mix for 12-15 minutes until the desired consistency is
reached.
(Fresh fruit puree, frozen fruit puree or thawed fruit puree may be used, whiche er is easiest to source from your
local market.)
Nutritional Analysis per ser e
Calories 159 (35% from fat), Carb 25g, Pro 1g, Fat 6g, Sat Fat 4g, Chol 24mg, Sod 17mg, Calc 39mg, Fibre 1g
Coffee Ice C eam
Makes 10 x ½ cup ser es
1 cup refrigerated whole milk
½ cup white sugar
¼ cup shredded brown sugar
1 – 1 ¼ tablespoons instant espresso powder or coffee powder
2 cups chilled hea y cream
1 teaspoon pure anilla extract
Put milk, brown sugar and espresso powder into a medium pan and manually stir slowly until the sugar dissol es.
Stir in fresh milk and anilla extract to personal taste.
Open ice cream machine and pour in mixture and the rest of the ingredients and stir for 12 – 15 minutes until the
desired consistency is reached.
Nutritional Analysis per ser e
Calories 257 (67% from fat), Carb 19g, Pro 3g, Fat 19g, Sat Fat 12g, Chol 72mg, Sod 44mg, Calc 95mg, Fibre 0g

St awbe y Ice C eam
Makes 10 x ½ cup ser es
230g ripe strawberries – fresh, frozen or thawed
2/3 cup white sugar
¼ teaspoon pure anilla extract
2/3 cup whole milk
1 1/3 cup hea y cream
Put strawberries, sugar, anilla and whole milk into a food processor with an S shaped blade and mix for 40-50
seconds until mixture is smooth. Pour mixture into a pan and stir in cream.
Open ice cream machine and pour in mixture and the rest of the ingredients and stir for 12 – 15 minutes until the
desired consistency is reached.
Nutritional Analysis per ser e
Calories 178 (60% from fat), Carb 17g, Pro 1g, Fat 12g, Sat Fat 8g, Chol 46mg, Sod 20mg, Calc 43mg, Fibre 1g