Instructions for use
Safety instructions Safeguarding the environment Eco design declaration Fitting the appliance Prior to connecting After connecting Before first use Accessories Probe placing Appliance features Control panel Key lock Messages Shortcuts Kitchen timer Changing settings Language Clock setting Brightness Volume Eco Calibrate Specials Dough proving Steam cleaning Descaling Drain Disinfection Yoghurt Preservation Sous vide Reheat Cook Steam defrost Reheat Manual Steam Forced air + steam Forced air Assisted mode Ma
Preparing bags Machine operation indications How to cook in a steam oven How to use the blast chiller Instructions for storing the packs in a refrigerator/freezer How to use the steam oven for heating Cooking table Cooking and preparation tips Troubleshooting guide After-Sales Service 4 42 43 44 45 45 46 47 50 52 52
These instructions are also available at: docs.kitchenaid.eu Safety instructions IMPORTANT: TO BE READ AND OBSERVED Before using the appliance, read these safety instructions. Keep them for future reference. These instructions and the appliance itself provide important safety warnings, to be observed at all times. The manufacturer declines any liability resulting from failure to observe these safety instructions, inappropriate use of the appliance or incorrect setting of controls.
No other use is permitted (e.g. heating rooms). Do not obstruct the minimum gap between the worktop and the upper edge of the oven. Only remove the oven from its polystyrene foam base at the time of installation. Do not install the appliance behind a decorative door – risk of fire. INSTALLATION The appliance must be handled and installed by two or more persons. Use protective gloves to unpack and install the appliance.
Do not use extension leads, multiple sockets or adapters. Do not operate this appliance if it has a damaged mains cord or plug, if it is not working properly, or if it has been damaged or dropped. Keep the cord away from hot surfaces. The electrical components must not be accessible to the user after installation. Do not touch the appliance with any wet part of the body and do not operate it when barefoot. CLEANING AND MAINTENANCE Never use steam cleaning equipment.
Safeguarding the environment DISPOSAL OF PACKAGING MATERIALS The packaging materials are 100% recyclable and you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product.
Fitting the appliance Follow the separate fitting instructions supplied when installing the appliance. Prior to connecting Check that the voltage on the rating plate corresponds to the voltage in the home. Ensure that the appliance oven cavity is empty before fitting. Ensure that the appliance is not damaged. Check that the microwave oven door closes firmly against the door support and that the internal door seal is not damaged. Empty the appliance oven and clean the interior with a soft, damp cloth.
Accessories GENERAL THE BAKING & DRIP TRAY is used to collect the dripping juices and food particles that otherwise would stain and soil the interior of the oven. Avoid placing vessels directly on the oven floor. THERE ARE a number of accessories available on the market. Before you buy, ensure that they are suitable for cooking with steam and hot air in combination. PLACE A CONTAINER on the wire shelf. It can hold greater weights than the baking tray or steam tray can.
Probe placing 1. PLACE THE TEMPERATURE PROBE in the food while it is still on the kitchen counter. IT IS NOT POSSIBLE to use the probe when making sweets, jam or marmalade, or dishes which need to be cooked or simmered for a long period. This is because the highest temperature which can be set is 100 °C. NEVER IMMERSE the probe in water when cleaning. Simply wipe clean with a clean, damp cloth or kitchen roll after use. ENSURE that as much as possible of the probe length is inserted in the food.
Appliance features Forced air fan Steam inlet Temperature sensor Door seal Water container Valve seat Lift & pull Shelf levels r e w q Push Probe lid / oven wall socket Control panel Multifunction knob Adjust knob ON/OFF/pause button Digital display Calibrate Language Time Appliance and display settings Back button OK button 12 Start button
Key lock 19:30 q q 1. PRESS THE BACK AND OK BUTTONS SIMULTANEOUSLY AND KEEP PRESSED UNTIL TWO BEEPS ARE HEARD (3 SECONDS). USE THIS FUNCTION to prevent children from using the oven unattended. WHEN THE LOCK IS ACTIVE, none of the buttons are responsive. q PLEASE NOTE: These buttons only work in conjunction when the oven is switched OFF. Key lock has been activated A CONFIRMATION MESSAGE is displayed for 3 seconds before returning to the previous view.
Shortcuts Shortcuts e q 1. TURN THE MULTIFUNCTION KNOB until "Shortcuts" is displayed. 2. TURN THE ADJUST KNOB to choose your favourite shortcut. The most frequently used function is pre-selected. 3. PRESS THE OK BUTTON to confirm your selection. 4. TURN THE ADJUST KNOB / OK BUTTON to make the required adjustments. 5. PRESS THE START BUTTON. IN ORDER TO ENABLE EASIER USE, the oven automatically compiles a list of your favourite shortcuts for you to use.
THE APPLIANCE IS TURNED ON/OFF OR PAUSED using the ON/OFF button. WHEN THE APPLIANCE IS TURNED ON, all buttons function normally and the 24 hour clock is not displayed. WHEN THE APPLIANCE IS TURNED OFF, only one button is responsive. Only the OK button (see Kitchen timer) will work. The 24 hour clock is displayed. NOTE: The oven's behaviour may differ from that described above, depending on whether the ECO function is switched ON or OFF (see ECO for more information).
Changing settings Settings q e w 1. TURN THE MULTIFUNCTION KNOB until "Settings" is shown. 2. TURN THE ADJUST KNOB to choose one of the settings to adjust. WHEN THE APPLIANCE IS FIRST PLUGGED IN, it will ask you to set the language and 24 hour clock. AFTER A POWER FAILURE, the clock will flash and needs to be reset. YOUR OVEN HAS a number of functions which can be adjusted to your personal taste. Language Calibrate Language Time Appliance and display settings 1. PRESS THE OK BUTTON 2.
Clock setting Brightness Time Volume Appliance and display settings wr qe 1. TURN THE ADJUST KNOB until "Time" is displayed. 2. PRESS THE OK BUTTON. (The digits flicker). 3. TURN THE ADJUST KNOB to set the 24 hour clock. 4. PRESS THE OK BUTTON again to confirm the change. Turn +/- to set time, when done. THE CLOCK IS SET AND IN OPERATION. 12 : 30 (HH) (MM) Turn +/- to set time, when done. Time has been set Brightness Time Brightness Volume Appliance and display settings 1.
Volume Brightness Volume Eco mode Appliance and display settings wr 1. TURN THE ADJUST KNOB until "Volume" is displayed. 2. PRESS THE OK BUTTON. 3. TURN THE ADJUST KNOB to set the volume high, medium, low or mute. 4. PRESS THE OK BUTTON again to confirm the change. qe High Medium Low For normal living conditions Volume has been set Eco Volume Eco mode Calibrate Appliance and display settings wr qe 1. TURN THE ADJUST KNOB until "Eco Mode" is displayed. 2. PRESS THE OK BUTTON 3.
Calibrate Eco mode Calibrate Language Calibration of water boiling point qw e 1. PRESS THE OK BUTTON. It is important that you do not open the door until the entire process is complete. 2. PRESS THE OK BUTTON. 3. PRESS THE START BUTTON. BEFORE USING THIS FUNCTION, ENSURE that the water container is filled with fresh tap water. Do not open oven door during calibration 00:10 COOK TIME CALIBRATION THE BOILING TEMPERATURE OF WATER depends on air pressure.
Specials Specials w q 1. TURN THE MULTIFUNCTION KNOB until "Specials" is shown. 2. TURN THE ADJUST KNOB to choose one of the special functions. Follow instructions in the separate function chapter (example; Dough proving). SPECIAL FUNCTIONS FUNCTION SUGGESTED USE DOUGH PROVING USE TO PROVE the dough inside the oven at a constant temperature of 40 °C STEAM CLEANING USE TO RINSE the oven. DESCALE USE TO DESCALE the boiler.
Steam cleaning Descale Steam cleaning Proving For cleaning with steam q 1. PRESS THE OK/SELECT BUTTON. 2. FOLLOW the on-screen instructions. 3. PRESS THE START BUTTON. e w Steam cleaning 13:35 END TIME THE STEAM CLEANING FUNCTION is used to soften hard soiled particles and facilitate easier cleaning. USE IT REGULARLY to avoid build up of salt deposits and other acid foods that can affect steal. Rust may develop if not kept clean. WIPE OVEN DRY after cleaning.
Descaling Drain Descaling Proving For descaling the boiler qw 1. PRESS THE OK BUTTON. (Oven now prepares for descaling) 2. PRESS THE OK BUTTON after placing the water container with descaler in its place. Follow on-screen guidance. Do not interrupt the process until it has finished.
Drain Disinfection Drain Descale Descale q 1. PRESS THE OK BUTTON. MANUAL DRAINING of the boiler can be performed to ensure that no residual water is left behind during a certain period. Preparing to empty boiler, press IF THE TEMPERATURE in the boiler is too high, the oven will not start the draining procedure until the temperature has chilled to under 60 °C. Once it has chilled enough it will start automatically.
Yoghurt Preservation Yoghurt Disinfection For making of yoghurt 1. PRESS THE OK BUTTON. 2. TURN THE ADJUST KNOB to set the time. 3. PRESS THE START BUTTON q e w 03:00 COOK TIME 40 °C TEMPERATURE Yoghurt 10:20 END TIME FOR MAKING OF YOGHURT. If you use unpasteurised milk, you will have to heat it up to 90 °C and leave it to cool to below 49 °C (don't allow it to go below 32 °C. 43 °C is optimal). Otherwise the yoghurt will not set.
Preservation Proving Preservation Yoghurt For preservation of food 1. PRESS THE OK BUTTON. 2. TURN THE ADJUST KNOB to select which setting to edit. 3. PRESS THE OK BUTTON to confirm. 4. TURN THE ADJUST KNOB to change the setting. 5. PRESS THE OK BUTTON to confirm. (Repeat steps 2 & 5 if needed). 6. PRESS THE START BUTTON. qe t y wr 00:30 COOK TIME 100 °C TEMPERATURE Preservation 10:48 END TIME FOR PRESERVATION of fruits and vegetables. INSERT THE WIRE SHELF AT LEVEL 2 and the drip tray beneath it.
Sous vide wryos q Reheat Sous vide Specials For sous vide reheating 1. TURN THE MULTIFUNCTION KNOB 2. TURN THE ADJUST KNOB until "Sous vide" is shown. 3. TURN THE ADJUST KNOB to choose one of the sous vide functions. 4. PRESS THE OK BUTTON to confirm. 5. TURN THE ADJUST KNOB to select food. 6. PRESS THE OK BUTTON to confirm. f etuad Reheat Cook See instructions for use for more information Salty cream Whole meat Chopped meat See instructions for use for more information 7.
Reheat USE THIS FUNCTION TO cook items listed in the table below. FOOD COOK TIME FROZEN 01 MIN – 4 HOURS REFRIGERATED 01 MIN – 4 HOURS ACCESSORIES WIRE SHELF on level 3 Cook USE THIS FUNCTION TO cook items listed in the table below.
Steam defrost Steam defrost et q 1. TURN THE MULTIFUNCTION KNOB until Steam defrost is displayed. 2. TURN THE ADJUST KNOB to select which setting to edit. 3. PRESS THE OK BUTTON to confirm. 4. TURN THE ADJUST KNOB to change the setting. 5. PRESS THE OK BUTTON to confirm. (Repeat steps 2 and 4 if needed). 6. PRESS THE START BUTTON. y wr 60 °C TEMPERATURE 00:05 COOK TIME Steam defrost 14:31 END TIME USE THIS FUNCTION for defrosting meat, poultry, fish, vegetables, bread and fruit.
Reheat Reheat y wr et q 1. TURN THE MULTIFUNCTION KNOB until "Reheating" is displayed. 2. TURN THE ADJUST KNOB to select which setting to edit. 3. PRESS THE OK BUTTON to confirm. 4. TURN THE ADJUST KNOB to change the setting. 5. PRESS THE OK BUTTON to confirm. (Repeat steps 2 and 4 if needed). 6. PRESS THE START BUTTON. 00:05 COOK TIME 100 °C TEMPERATURE Reheat 14:07 END TIME USE THIS FUNCTION when reheating 1 – 2 portions of chilled or room temperature food.
Manual TO USE A MANUAL FUNCTION, follow these instructions. Manual et q 1. 2. 3. 4. y wr TURN THE MULTIFUNCTION KNOB until “Manual” is displayed. TURN THE ADJUST KNOB to select which setting to edit. PRESS THE OK BUTTON to confirm. USE THE UP OR DOWN BUTTON to choose one of the Manual functions. Follow the instructions given in the separate function chapter.
Steam USE THIS FUNCTION FOR food such as vegetables, fish, for juicing fruit and blanching. 100 °C TEMPERATURE 00:20 COOK TIME Steam 15:53 END TIME yi o t u DECIDE whether you are going to cook with or without the food probe and follow the proper procedure below. IF NO PROBE IS USED: OPEN THE DOOR, insert food. 5. TURN THE ADJUST KNOB to choose the setting you want to change. 6. PRESS THE OK / SELECT BUTTON to confirm. 7. TURN THE ADJUST KNOB to change the setting. 8.
Steam FOOD RED BEETS TEMP °C ACCESSORIES 30 – 35 mins SLICED HINTS 50 – 60 mins SMALL RED CABBAGE STEAM TRAY at level 3 Drip tray on level 1 100 °C WHITE CABBAGE WHITE BEANS TIME 25 – 30 mins 75 – 90 mins SOAKED DRIP TRAY on level 3 ADD DOUBLE amount of water STEAM TRAY at level 3 COVER WITH LID or heat-resistant cling film 60 – 90 mins FISH TERRINE 75 – 80 °C 72 °C BAKED EGGS 90 °C 20 – 25 mins DRIP TRAY on level 3 GNOCCHI 90 – 100 °C 10 – 15 mins STEAM TRAY at level 3 Drip tray
Forced air + steam USE THIS FUNCTION TO cook roast meats, poultry, and jacket potatoes, frozen convenience foods, sponge cakes, pastry, fish and puddings. 00:20 COOK TIME 180 °C TEMPERATURE Forced Air + Steam High STEAM LEVEL 16:03 END TIME yi o tu DECIDE whether you are going to cook with or without the food probe and follow the proper procedure below. IF NO PROBE IS USED: OPEN THE DOOR, insert food. 180 °C 00:20 5. TURN THE ADJUST KNOB to choose the setting you want to TEMPERATURE COOK TIME change.
Forced air USE THIS FUNCTION TO cook meringues, pastry, sponge cakes, soufflés, poultry and roast meats. 100 °C TEMPERATURE NO preheat 00:10 COOK TIME Forced air 16:11 END TIME yi o tu DECIDE whether you are going to cook with or without the food probe and follow the proper procedure below. IF NO PROBE IS USED: OPEN THE DOOR, insert food 5. TURN THE ADJUST KNOB to choose the setting you want to change. 6. PRESS THE OK / SELECT BUTTON to confirm. 7. TURN THE ADJUST KNOB to change the setting. 8.
Forced air FOOD SWISS ROLL TEMP °C TIME ACCESSORIES 230 °C 7 – 8 mins COOKIES 165 – 175 °C 12 – 15 mins PETIT CHOUX 190 – 200 °C 25 – 30 mins BISCUIT CAKE 160 °C 35 – 40 mins QUICHE 180 – 190 °C PUFF PASTRY FROZEN CHICKEN WINGS (TO BE REHEATED) BAKING TRAY on level 2 ENSURE the oven is dry WIRE SHELF on level 2 AKING TRAY 15 – 20 mins B on level 2 COVER the tray with baking paper 190 – 200 °C 15 – 18 mins 50 – 60 mins WHOLE CHICKEN (ROAST) 200 °C 85°C WIRE SHELF on level 2, baking tray and
Assisted mode AUTO Assisted mode q 1. 2. 3. 4. 5. 6. et s wr ia yu o TURN THE MULTIFUNCTION KNOB until "Assisted Mode" is shown. TURN THE ADJUST KNOB to select the food class. PRESS THE OK / SELECT BUTTON to confirm. TURN THE ADJUST KNOB to select the food. PRESS THE OK / SELECT BUTTON to confirm. TURN THE ADJUST KNOB to select "Food probe" or "No food probe" cooking.
Maintenance & cleaning GENERAL DISHWASHER SAFE CLEANING IS THE ONLY MAINTENANCE normally required. WIRE SHELF FAILURE TO MAINTAIN THE OVEN in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation. BAKING & DRIP TRAY DO NOT USE METAL SCOURING PADS, ABRASIVE CLEANERS, steel-wool pads, gritty washcloths, etc., which can damage the control panel, and the interior and exterior oven surfaces.
Maintenance & cleaning REMOVING THE SHELF SUPPORTS REPLACING THE OVEN LIGHT BULB WARNING PULL / SLIDE THE SHELF SUPPORT forward to unhook. Clean the shelf supports and cavity walls. DANGER OF ELECTRICAL SHOCK BEFORE REPLACING THE BULB, ENSURE: - That the appliance is switched off. - That the appliance mains cord is disconnected - That the fuses are removed from the fuse box or are switched off. REFIT THEM by sliding them back onto the cavity wall hooks.
Data for testing heating performance IN ACCORDANCE WITH IEC 60350. THE INTERNATIONAL ELECTROTECHNICAL COMMISSION has developed a standard for comparative testing of heating performance of different ovens. We recommend the following for this oven: Test Approx. time Temperature Preheated oven Accessories 8.4.1 30 – 35 mins 150 °C No BAKING & DRIP TRAY 8.4.2 18 – 20 mins 170 °C Yes BAKING & DRIP TRAY 8.5.1 33 – 35 mins 160 °C No WIRE SHELF 8.5.
Introduction to "Chef touch" THE METHOD "Chef touch" represents a cooking system for foods that undergo preliminary vacuum packing. To achieve such packing, specific bags are used made of plastic material resistant to certain heat treatments. Once cooked, the food can be immediately consumed and can undergo a rapid temperature drop before being stored at refrigeration or freezing temperature.
How to apply the "Chef touch" method The diagram below summarises the 3 different Chef touch operating modes applicable : • KitchenAid vacuum chamber, • KitchenAid blast chiller, • KitchenAid steam oven. The "Chef touch" has different types of use, in line with the normal habits of food consumers A) Immediate consumption Suggested for any "Chef touch" food preparation and representing the very best way to exploit this cooking method.
The cooking bags To use the "Chef touch", the KitchenAid red coloured bags must be used. Before starting the bag filling operation, it is best to indicate in the spaces provided on the bag the date of preparation and type of product in indelible ink. Preparing bags USING KITCHENAID VACUUM BAGS 1. Open the drawer fully (until it clicks). 2. Switch the machine on using the blue switch on the front right hand side. 3.
Machine operation indications SWITCHING ON (pulling the drawer out to working position) Always pull the drawer out to its full extension so that the glass lid can open fully. Switch the machine on using the blue On switch on the front right hand side. The control panel LEDs light up and a brief acoustic signal indicates that the machine has been switched on. At this point, the machine runs a set-up cycle lasting approximately 2 seconds; do not press any buttons until set-up has been completed.
Max 48h + 4°C + 4°C Max 48h + 4°C Max 48h Max 48h Max 48h + 4°C Max 48h + 4°C Max 48h Max 48h + 4°C + 4°C Max 48h Max 48h Once cooked, the product must be eaten or blast chilled. At the end of cooking, be careful when removing the pack from the oven as this could be very hot. We recommend always using appropriate gloves / pot holders for removing pouch + 4°C + 4°C To cook using the "Chef touch", follow the indications shown on the drawing.
How to use the blast chiller Remember to only use the KitchenAid brand product. We suggest drying the surface of the food with paper or a kitchen cloth before placing it in the chiller. This solution is advisable to limit the formation of condensation during the chilling cycle and to prevent ice forming on the walls Mid level and negatively affecting chiller performance. To blast chill packs, follow the instructions shown on the drawing: 1. Open the door and position the grid on mid level 2.
How to use the steam oven for heating To heat, follow the instructions provided in "How to cook in a steam oven". The end of cooking is indicated by an acoustic signal. At the end of cooking, be careful when removing the pack from the oven as this could be very hot. We recommend always using appropriate gloves / pot holders for removing the pouch.
Cooking table Cooking time interval values in the table are not valid for food. We always recommend that fresh food is cooked from a chilled temperature. Sous Vide pouches have to be cooked and reheated only with Sous Vide dedicated cycles as indicated in the table below, paying attention to select the proper cooking cycle.
Cooking table CATEGORY CUT/PORTION/ DESCRIPTION COOKING CYCLE COOKING TIME (mins) HEATING TIME (from refrigerated) (mins) HEATING TIME (from frozen) (mins) Loin stew Meat (steaks or cubes) 45-50 15-25 40-50 Loin Meat (whole joint) 80-85 20-30 30-40 Shin (whole or boneless) Meat (steaks or cubes) 220-240 25-35 40-50 Slices of bacon Meat (steaks or cubes) 70-80 10-20 15-20 Bacon (whole) Meat (whole joint) 100-120 60-70 85-90 Fillet (whole) Meat (whole joint) 80-85 45-55 80-9
Cooking table CATEGORY CUT/PORTION/ DESCRIPTION COOKING CYCLE COOKING TIME (mins) HEATING TIME (from refrigerated) (mins) HEATING TIME (from frozen) (mins) Cauliflower (pieces or slices) / broccoli (whole) Vegetables 35-45 20-30 40-50 Courgette (whole) Vegetables 35-38 15-25 40-50 Potato (pieces) Vegetables 40-50 20-30 40-50 Pepper (half or in pieces) Vegetables 35-40 10-20 35-45 Onion (whole or quarters) Vegetables 35-40 10-20 20-30 Carrot (whole) Vegetables 35-38 7-20 20
Cooking and preparation tips PREPARING AND COOKING MEAT pieces or slices. Whichever cut you choose, you can use dry or wet cooking methods as desired. You can also stuff the breast by making a pocket and stuffing it as you please (ham, cheese and a leaf vegetable). • Legs may be cooked with the bone or boneless. Make sure the bones do not have any sharp edges to avoid breaking the bag.
Cooking and preparation tips • It is preferable to cook shellfish without shells to avoid breaking the bag. • Shellfish can be prepared and cooked using dry or wet (70 – 90 g water per bag) cooking methods as desired. • For best cooking results, choose shrimps, prawns (or tiger prawns) from 8 to 13 cm long. • After vacuum cooking and after removing the bag, the shellfish can be browned or grilled in a pan for a few minutes in the traditional way.
Troubleshooting guide The appliance does not work • The door is properly closed. • Check the fuses and ensure that there is power available. • Check that the appliance has ample ventilation. Wait for 10 minutes, then try to operate the appliance once more. • Open and then close the door before you try again. • Disconnect the appliance from the power supply. Wait for 10 minutes before reconnecting and trying again.
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