KitchenAid 165, Frozen Dessert Maker, KPFD200 - page 53

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•If a dessert never freezes adequately:

Use less dessert mix. You can also try reducing the alcohol or

sugar in the recipe. When using a commercial soft-serve ice

cream mix, use only 1 quart of mix per batch. Greater quantities

will not freeze adequately.

If the problem cannot be fixed with the steps above, see the

KitchenAid Warranty and Service section on page 53.*

*Do not return the frozen dessert maker to the retailer, as they do not provide service.

•If condensation forms around the dispenser assembly:

The freezing system will cause condensation to form around the

dispenser assembly in humid environments. This is normal.

•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.

•If a dessert backs up into the ingredient funnel:

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. Make sure the lid is placed tightly on the funnel.

CARE AND CLEANING

Contents

Main PROFESSIONAL Page MODEL KPFD200 FROZEN DESSERT MAKER Introduction Page TABLE OF CONTENTS 3 CARE AND CLEANING WARRANTY AND SERVICE INFORMATION INTRODUCTION Page IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS PROOF OF PURCHASE & PRODUCT REGISTRATION ELECTRICAL REQUIREMENTS WARNING Page FEATURES AND OPERATION Features and Operation MODEL KPFD200 FROZEN DESSERT MAKER FEATURES Model KPFD200 Frozen Dessert Maker Page AN INTRODUCTION TO THE PRO LINE SERIES Placement and Setup Food-Safe Lubrication Before First Use of the Frozen Dessert Maker PREPARING THE PRO LINESERIES FROZEN DESSERT MAKER WARNING OPERATING THE PRO LINESERIES Page Automatic Overload Protection Page Page THE AIR IN THERE: ALL ABOUT OVERRUN IN YOUR FROZEN DESSERTS Ice Cream Ice Milk Frozen Yogurt FROZEN DESSERTS Page Page FROZEN DESSERT MAKER RECIPES FRENCH VANILLA ICE CREAM VARIATION: GINGERED PEACH ICE CREAM MEXICAN CHOCOLATE ICE CREAM MANGO BUTTERMILK ICE CREAM MOCHA FUDGE ICE CREAM BUTTER PECAN ICE CREAM GREEN TEA ICE CREAM TRIPLE BERRY FROZEN YOGURT PEACH GRANOLA FROZEN YOGURT MANGO ORANGE FROZEN YOGURT MELON SORBET PINEAPPLE GINGER SORBET STRAWBERRY BASIL SORBET FROZEN LIME MARGARITA MALTED MOCHA FREEZE CRANBERRY-LIME COOLER RASPBERRY COFFEE FREEZE Page CARE AND CLEANING Care and Cleaning Clean the Freezing Cylinder and Vent Remove the Dispenser Assembly and Mixing Blade Dry the Mixing Blade and Freezing Cylinder Clean the Housing and Drip Tray Disassemble and Clean the Dispenser Assembly Assemble the Dispenser Assembly Page Attach the Mixing Blade and Dispenser Assembly Storing the Frozen Dessert Maker Removing the Funnel Lid TROUBLESHOOTING Page Page W ARRANTY AND SERVICE I WARRANTY AND SERVICE INFORMATION FROZEN DESSERT MAKER WARRANTY FOR THE 50 UNITED STATES AND DISTRICT OF COLUMBIA W ARRANTY AND SERVICE I FROZEN DESSERT MAKER WARRANTY FOR PUERTO RICO ARRANGING HASSLE-FREE