Product Usage; Making Ice Cream; Important - KitchenAid 5KSMICM Manual Del Propietário

PRODUCT ASSEMBLY (CONTINUED)
ATTACHING THE DRIVE ASSEMBLY FOR BOWL-LIFT STAND
MIXERS
1.
Be sure the Stand Mixer is OFF (0) and unplugged.
2.
Make sure the bowl-lift handle is still in the down position and the Freeze Bowl and Dasher
are in place.
3.
Place Drive Assembly onto the Dasher, aligning the cutout with the Stand Mixer shaft.
4.
Raise the Bowl to connect the Drive Assembly to the Stand Mixer.
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.
5.
Plug the Stand Mixer into an earthed outlet.

PRODUCT USAGE

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 first use
Set freezer to coldest setting. Store the Freeze Bowl in the freezer for a minimum of 16 hours.
Prepare ice cream batter in advance. Please see "Tips for Great Results" in Product Guide
Online.
1.
Set the Stand Mixer to speed 1 (stir) 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.
2.
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.
6
WARNING
Electrical Shock Hazard