Instructions for use
Important safety instructions EC Declaration of conformity Safeguarding the environment Installation Mounting the appliance Prior to connecting After connecting Before first use Accessories Probe placing Appliance features Control panel Key lock Messages Shortcuts On/Off/Pause Kitchen timer Changing settings Specials Sous Vide Steam Defrost Reheat Manual Assisted Mode Maintenance & Cleaning Data for test heating performance Technical specification Introduction to “Chef Touch” How to apply the “Chef Touch” m
These instructions shall also be available on website: www.kitchenaid.eu Important safety instructions YOUR SAFETY AND THAT OF OTHERS IS VERY IMPORTANT This manual and the appliance itself provide important safety warnings, to be read and observed at all times. This is the danger symbol, pertaining to safety, which alerts users to potential risks to themselves and others.
qualified electrician. Contact an authorised service centre. •Regulations require that the appliance is earthed. •Once the appliance is fitted in its housing, the power cable must be long enough to connect the appliance to the main power supply. •For installation to comply with current safety regulations, an omnipolar disconnect switch with minimum contact gap of 3 mm must be used. •Do not use multiple plug adaptors if the oven is fitted with a plug. •Do not use extension leads, multiple socket adapters.
reduced physical, sensory or mental capabilities or lack of experience and knowledge, can use this appliance only if they are supervised or have been given instructions on safe appliance use and understand the hazards involved. Children must not play with the appliance. Cleaning and user maintenance must not be performed by children without supervision. •During and after use, do not touch the heating elements or interior surfaces of the appliance – risk of burns.
drying. •If alcoholic beverages are used when cooking foods (e.g. rum, cognac, wine), remember that alcohol evaporates at high temperatures. As a result, there is a risk that vapours released by the alcohol may catch fire upon coming into contact with the electrical heating element. •Overheated oils and fats catch fire easily. Always remain vigilant when cooking foods rich in fat, oil or alcohol (e.g. rum, cognac, wine). •Never use steam cleaning equipment.
EC Declaration of conformity • This oven, which is intended to come into contact with foodstuffs, complies with European Regulation ( ) n. 1935/2004 and has been designed, manufactured and sold in conformity with the safety requirements of the “Low Voltage” directive 2006/95/CE (which replaces 73/23/CEE and subsequent amendments), the protection requirements of “EMC” 2004/108/CE. • This Appliance meets the eco design requirements of European regulations n. 65/2014, and n.
Prior to connecting Check that the voltage on the rating plate corresponds to the voltage in the home. Ensure the appliance oven cavity is empty before mounting. 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 bottom. THERE ARE a number of accessories available on the market. Before you buy, ensure 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 and 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 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 setting Back button OK Button 12 Start Button
Key lock 19:30 q q 1. PRESS THE BACK AND OK BUTTONS SIMULTANEOUSLY AND KEEP PRESSED (3 SECONDS). UNTIL TWO BEEPS ARE HEARD USE THIS FUNCTION to hinder children from using the oven unattended. WHEN THE LOCK IS ACTIVE, all buttons are non-responsive. q PLEASE NOTE: These buttons only work in conjunction when the oven is turned OFF. Key lock has been activated A CONFIRMATION MESSAGE is displayed for 3 seconds before returning to the previous view.
Shortcuts Shortcut e q 1. TURN THE MULTIFUNCTION KNOB until Shortcut is displayed . 2. TURN THE ADJUST KNOB to choose your favorite 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 needed adjustments. 5. PRESS THE START BUTTON. TO FAVOR THE EASE OF USE, the oven automatically compiles a list of your favorite shortcuts for you to use.
On/Off/Pause 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, all but one button are non-responsive. Only the OK button (see Kitchen Timer) will work. The 24 hour clock is displayed. NOTE: The oven behavior may differ from the above described, depending on the ECO function being turned 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. Press +/- to set time, OK when done THE CLOCK IS SET AND IN OPERATION. 12 : 30 (HH) (MM) Press +/- to set time, OK 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 on 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 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 is air pressure dependent.
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 guides. Do not interrupt the process until it has finished.
Drain Disinfection Drain Descale Draining of boiler 1. PRESS THE OK BUTTON. MANUAL DRAINING of the boiler can be performed to ensure no residual water is left behind during some period. q Preparing to empty boiler press IF 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 40°C TEMPERATURE w 03:00 COOK TIME Yoghurt 10:20 END TIME FOR MAKING OF YOGHURT. If you use unpasteurized 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 won't 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 step 2 & 5 if needed). 6. PRESS THE START BUTTON. qe t y wr 100°C TEMPERATURE 00:30 COOK TIME Preservation 10:48 END TIME FOR PRESERVATION of fruits and vegetables. PLACE THE WIRE SHELF ON LEVEL 2 and The Drip tray beneath it.
Sous Vide wryos q Reheat Sous Vide Specials For sous vide cooking 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 hints 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 step 2 & 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 step 2 & 4 if needed). 6. PRESS THE START BUTTON. 100°C TEMPERATURE 00:05 COOK TIME Reheat 14:07 END TIME USE THIS FUNCTION when reheating 1 - 2 portions of chilled or room tempered 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 / DOWN BUTTONS to choose one of the Manual functions. Follow instructions in the separate function chapter.
Steam USE THIS FUNCTION FOR such food as vegetables, fish, juicing fruit and blanching. 100°C TEMPERATURE 00:20 COOK TIME Steam 15:53 END TIME yi o t u DECIDE if you are going to cook with or without 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. PRESS THE OK / SELECT BUTTON to confirm.
Steam FOOD RED BEATS TEMP °C SMALL ACCESSORIES 30-35 Min SLICED HINTS 50-60 Min RED CABBAGE STEAM TRAY on level 3 Drip tray on level 1 100 °C WHITE CABBAGE WHITE BEANS TIME 25-30 Min SOAKED 75-90 Min DRIP TRAY on level 3 ADD DOUBLE amount of water STEAM TRAY on level 3 COVER WITH LID or heat resistant plastic wrap 60-90 Min FISH TERRINE 75-80 °C 72 °C BAKED EGGS 90 °C 20-25 Min DRIP TRAY on level 3 GNOCCHI 90-100 °C 10-15 Min STEAM TRAY on level 3 Drip tray on level 1 ALWAYS PLAC
Forced air + steam USE THIS FUNCTION TO cook roast meats, poultry, and jacket potatoes, frozen convenience foods, sponge cakes, pastry, fish and puddings. 180°C TEMPERATURE 00:20 COOK TIME High Forced Air + Steam 16:03 STEAM LEVEL END TIME yi o tu DECIDE if you are going to cook with or without 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 180°C 00:20 change. TEMPERATURE COOK TIME 6.
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 if you are going to cook with or without 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 TEMP °C TIME 230 °C 7-8 Min COOKIES 165-175 °C 12-15 Min PETIT CHOUX 190-200 °C 25-30 Min BISCUIT CAKE 160 °C SWISS ROLL ACCESSORIES 35-40 Min 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 BAKING TRAY on level 2 15-20 Min 190-200 °C COVER the tray with baking paper 15-18 Min 50-60 Min WHOLE CHICKEN (ROAST) 200 °C 85 °C WIRE SHELF on level 2 Baking & Drip tray on level 1 40-60 Min
Assisted Mode AUTO Assisted Mode q et s wr ia yu o 1. TURN THE MULTIFUNCTION KNOB until "Assisted Mode" is shown. 2. TURN THE ADJUST KNOB to select the foodclass. 3. PRESS THE OK / SELECT BUTTON to confirm. 4. TURN THE ADJUST KNOB to select the food. 5. PRESS THEOK / SELECT BUTTON to confirm. 6. 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 CLEANSERS, 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 forward to unhook them. Clean the Shelf supports and cavity walls. DANGER OF ELECTRICAL SHOCK BEFORE REPLACING THE BULB, ENSURE: - The appliance is switched off. - The appliance mains cord is disconnected - The fuses is removed from the fuse box or are switched off. SUPPORT REFIT THEM by sliding them back on the cavity wall hooks.
Data for test 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 min 150 °C No BAKING & DRIP TRAY 8.4.2 18 - 20 min 170 °C Yes BAKING & DRIP TRAY 8.5.1 33 - 35 min 160 °C No WIRE SHELF 8.5.
Introduction to “Chef Touch” THE METHOD The "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 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 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.
+ 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 and Mid Level 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 indicator At the end of cooking, be careful when removing the pack from the oven as this could be very hot. We recommend using always appropriate gloves / pot holders for removing pouch.
Cooking table Cooking time interval values in the table are not valid for food. We always recommend to cook only fresh food starting from refrigerated 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 (min) HEATING TIME (from refrigerated state) (min) HEATING TIME (from frozen) (min) 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 8
Cooking table CATEGORY CUT/PORTION/ DESCRIPTION COOKING CYCLE COOKING TIME (min) HEATING TIME (from refrigerated state) (min) HEATING TIME (from frozen) (min) 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
Cooking and preparation tips PREPARING AND COOKING MEAT 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. • After vacuum cooking and after removing the bag, the piece of meat can be browned or grilled in a pan for a few minutes in the traditional way.
Cooking and preparation tips • 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.
Trouble shooting 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.
Printed in Italy 05/15 400010794234 n GB
