Instructions for use
Safety instructions 5
Safeguarding the environment 8
Eco design declaration 8
Fitting the appliance 9
Prior to connecting 9
After connecting 9
Before first use 9
Accessories 10
Probe placing 11
Appliance features 12
Control panel 12
Key lock 13
Messages 13
Shortcuts 14
Kitchen timer 15
Changing settings 16
Language 16
Clock setting 17
Brightness 17
Volume 18
Eco 18
Calibrate 19
Specials 20
Dough proving 20
Steam cleaning 21
Descaling 22
Drain 23
Disinfection 23
Yoghurt 24
Preservation 25
Sous vide 26
Reheat 27
Cook 27
Steam defrost 28
Reheat 29
Manual 30
Steam 31
Forced air + steam 33
Forced air 34
Assisted mode 36
Maintenance & cleaning 37
Data for testing heating performance 39
Technical specification 39
Introduction to "Chef touch" 40
How to apply the "Chef touch" method 41
The cooking bags 42
4
Preparing bags 42
Machine operation indications 43
How to cook in a steam oven 44
How to use the blast chiller 45
Instructions for storing the packs in a refrigerator/freezer 45
How to use the steam oven for heating 46
Cooking table 47
Cooking and preparation tips 50
Troubleshooting guide 52
After-Sales Service 52
5
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.
SAFETY WARNINGS
Infants (0-3 years) and young
children (3-8 years) should be kept
away from the appliance unless
continuously supervised.
Children aged 8 years and over, and
persons with reduced physical,
sensory or mental capabilities or lack
of experience and knowledge, may
use this appliance only if they are
supervised or have been given
instructions on safe use and
understand the hazards involved.
Children must not play with the
appliance. Cleaning and user
maintenance must not be carried out
by children without supervision.
WARNING: The appliance and its
accessible parts become hot during
use: children under 8 years of age
must be kept away, unless
continuously supervised.
WARNING: Avoid touching heating
elements or interior surface - risk of
burns.
Never leave the appliance
unattended during food drying.
If the appliance is suitable for probe
usage, only use a temperature probe
recommended for this oven.
Keep clothes or other flammable
materials away from the appliance,
until all the components have cooled
down completely.
Overheated oils and fats catch fire
easily. Always be vigilant when
cooking foods rich in fat or oil, or
when adding alcohol (e.g. rum,
cognac, wine) – risk of fire.
Use oven gloves to remove pans and
accessories, taking care not to touch
the heating elements.
At the end of cooking, exercise
caution when opening the door, by
letting the hot air or steam exit
gradually before accessing the
appliance.
Do not obstruct the hot air vents at
the front of the oven.
PERMITTED USE
CAUTION: The appliance is not
intended to be operated by means of
an external timer or separate remote-
controlled system.
This appliance is solely for domestic,
not professional use.
Do not use the appliance outdoors.
Do not store explosive or flammable
substances, such as aerosol cans, and do
not place or use gasoline or other
flammable materials in or near the
appliance: a fire may break out if the
appliance is inadvertently switched on.
6
No other use is permitted (e.g.
heating rooms).
INSTALLATION
The appliance must be handled and
installed by two or more persons. Use
protective gloves to unpack and
install the appliance.
Installation and repairs must be
carried out by a qualified technician,
in compliance with the
manufacturer’s instructions and local
safety regulations. Do not repair or
replace any part of the appliance
unless specifically stated in the user
manual.
Children should not perform
installation operations. Keep children
away during installation. Keep the
packaging materials (plastic bags,
polystyrene parts, etc.) out of the
reach of children, during and after
the installation.
After unpacking the appliance, make
sure that it has not been damaged in
transit. In the event of problems,
contact the dealer or your nearest
After-Sales Service.
The appliance must be disconnected
from the power supply before any
installation operation.
During installation, make sure the
appliance does not damage the
power cable.
Only activate the appliance when the
installation has been completed.
After installation, the bottom of the
appliance must no longer be
accessible.
Carry out all cabinet cutting works
before fitting the appliance in the
furniture and carefully remove all
wood chips and sawdust.
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.
ELECTRICAL WARNINGS
For installation to comply with
current safety regulations, an
omnipolar switch with minimum
contact gap of 3 mm is required and
the appliance must be earthed.
If the power cable is damaged,
replace with an identical one. The
power cable must only be replaced
by a qualified technician in
compliance with the manufacturer's
instructions and current safety
regulations. Contact an authorised
After-Sales Service.
It must be possible to disconnect the
appliance from the power supply by
unplugging it if the plug is accessible,
or by means of an accessible multi-
pole switch installed upstream of the
socket in conformity with national
electrical safety standards.
The rating plate is on the front edge
of the oven (visible when the door is
open).
In case of replacement of the power
cable, contact an authorised service
centre.
If the fitted plug is not suitable for
your socket outlet, contact a qualified
technician.
The power cable must be long
enough to connect the appliance,
once fitted in its housing, to the main
power supply. Do not pull the power
supply cable.
7
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.
WARNING: Ensure that the appliance
is switched off before replacing the
lamp to avoid the possibility of
electric shock.
Do not use harsh abrasive cleaners or
sharp metal scrapers to clean the
appliance door glass, since these can
scratch the surface, which may result
in shattering of the glass.
Wear protective gloves for cleaning
and maintenance.
The appliance must be disconnected
from the power supply before any
maintenance operation.
Ensure the appliance has cooled
down before carrying out any
cleaning or maintenance operation.
8
DISPOSAL OF PACKAGING MATERIALS
The packaging materials are 100% recyclable and
marked with the recycling symbol . The
various parts of the packaging must therefore be
disposed of responsibly and in full compliance
with local authority regulations governing waste
disposal.
SCRAPPING OF HOUSEHOLD APPLIANCES
When scrapping the appliance, make it unusable
by cutting off the power cable and removing the
doors and shelves (if present) so that children
cannot easily climb inside and become trapped.
This appliance is manufactured with recyclable
or reusable materials. Dispose of it in
accordance with local waste disposal regulations.
For further information on the treatment,
recovery and recycling of household electrical
appliances, contact your competent local
authority, the collection service for household
waste or the store where you purchased the
appliance.
This appliance is marked in compliance with
European Directive 2012/19/EU, Waste Electrical
and Electronic Equipment (WEEE).
By ensuring this product is disposed of correctly,
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.
The symbol on the product or on the
accompanying documentation indicates that it
should not be treated as domestic waste but must
be taken to an appropriate collection centre for
the recycling of electrical and electronic
equipment.
ENERGY-SAVING TIPS
Make sure the oven door is closed completely
when the appliance is turned on and keep it
closed as much as possible while baking.
Cut the food into small, equally sized pieces to
reduce cooking time and save energy.
When the cooking time is long (over 30 minutes),
reduce the oven temperature to the lowest
setting during the last phase (3-10 minutes),
depending on the overall cooking time. The
residual heat inside the oven will continue
cooking the food.
This appliance meets the Eco Design requirements
of European Regulations No. 65/2014 and No.
66/2014 and complies with the European Standard
EN 60350-1.
Eco design declaration
Safeguarding the environment
9
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.
Do not operate this appliance if it has a damaged
mains cord, if it is not working properly, or if it has
been damaged or dropped. Do not immerse the
mains cord in water. Keep the cord away from hot
surfaces.
If the power cable is too short or damaged, it
must be replaced. The power cable must only be
replaced by a qualified technician in compliance
with the manufacturer's instructions and current
safety regulations. Contact an authorised After-
Sales Service.
For installation to comply with current safety
regulations, an omnipolar disconnect switch with
minimum contact gap of 3 mm must be used.
The appliance can be operated only if the
appliance oven door is firmly closed.
The earthing of this appliance is compulsory. The
manufacturer accepts no liability for injury to persons,
animals or damage to objects arising from the failure to
observe this requirement.
The manufacturers are not liable for any problems
caused by the user’s failure to observe these
instructions.
1. OPEN THE DOOR, remove the accessories and
ensure that the oven is empty. RINSE THE WATER
CONTAINER with tap water (no detergents) and
then fill it to the "MAX" mark.
SLIDE THE WATER CONTAINER into its socket until it
engages in the contact point and sits firmly in
place.
2. RUN THE CALIBRATION FUNCTION and follow on-
screen instructions.
NOTE
THE WATER PUMP responsible for filling and draining
the steam boiler is now activated. It will initially
sound louder while it is pumping air, and quieter
when water is filling the pump again.
THIS IS NORMAL, and no reason for alarm.
AFTER CALIBRATION, let the oven cool to room
temperature and then wipe dry any damp
areas if present.
EMPTY THE WATER CONTAINER and dry it off before
further use.
Follow the separate fitting instructions supplied
when installing the appliance.
Before first use
After connecting
Prior to connecting
Fitting the appliance
10
GENERAL
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.
ENSURE THAT THERE IS a space of at least 30 mm
between the upper rim of the container and the
cavity ceiling to allow sufficient steam to enter
the container.
CHOOSING COOKING CONTAINER
USE PERFORATED COOKING containers whenever
possible, e.g. for cooking vegetables. The steam
has free access to the food from all sides and the
food is cooked evenly.
STEAM EASILY REACHES into the space between big
pieces of food such as large potatoes. This
ensures even and effective cooking. It enables a
large quantity to finish in the same amount of
time as a smaller quantity. Placing (spacing) food
to allow the steam even and easy access to
individual pieces of food enables it to be cooked
in the same amount of time as smaller quantities.
MORE COMPACT DISHES such as casseroles or bakes,
or food such as peas or asparagus spears, which
have very little or no space between them will
take longer to cook because the steam has less
space in which to work.
SPONGE
THE SUPPLIED SPONGE is used for wiping off residual
condensation that may be present in the cooled
oven after cooking. It is important that you allow
the oven to cool off to avoid scalding.
WIRE SHELF
T
HE WIRE SHELF allows hot air circulation around
the food. Put food directly
on it or use it as support
for pots, cake tins and
other cooking containers.
When you put food directly on the wire shelf,
place the baking & drip tray under it.
BAKING & DRIP TRAY
U
SE THE BAKING & DRIP TRAY beneath the wire shelf
and steam tray. It may also be used as a cooking
utensil or as a baking tray.
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.
STEAM TRAY
USE THE STEAM TRAY for foods such as fish,
vegetables and potatoes.
USE THE OVEN WITHOUT THE
STEAM TRAY for foods such
as rice and grains.
WATER CONTAINER
THE WATER CONTAINER IS LOCATED behind the door
and is accessible as soon as the door is opened.
ALL COOKING FUNCTIONS, except Forced air, require
the water container to be full.
FILL WATER CONTAINER to the
"MAX" mark with tap water.
USE ONLY fresh tap water or still
bottled water. Never use
distilled or filtered water nor
any other liquids in the water
container.
IT IS IMPORTANT TO EMPTY THE WATER CONTAINER AFTER
EACH USE. This is for hygienic reasons. It also
prevents condensate from building up inside the
appliance.
CAREFULLY (i.e. slowly, so as not to spill) pull the
water container out of its compartment. Keep it
horizontal to allow remaining water to drain out
of the valve seat.
PROBE
Use only the temperature probe
recommended for this oven.
THE PROBE IS DESIGNED to
measure the internal
temperature of your food
between the range of 30 °C
and 100 °C. As soon as the set
temperature is reached, the appliance
switches off and displays
"Temperature is reached" in the
display.
NEVER IMMERSE the probe in water
when cleaning. Simply wipe clean
with a damp cloth or kitchen roll
after use.
Accessories
11
1. PLACE THE TEMPERATURE
PROBE in the food while
it is still on the kitchen
counter.
ENSURE that as much as
possible of the probe
length is inserted in the
food.
This will ensure a more
accurate temperature
reading.
2. PLACE the prepared food in the oven.
3. FLIP THE PROBE LID BACK AND Connect the
temperature probe to
the oven wall socket
and ensure that the
cord is free, including
after the oven door is
closed. Both the
socket and probe plug
are without current.
TEMPERATURE COOKING
THE TEMPERATURE PROBE
should normally be inserted
so that the tip of the probe
is positioned in the thickest
part of the food, as this is the part
that takes the longest time to heat.
THE TIP OF THE PROBE must not touch
any bones which the food may
contain.
Also, avoid inserting
the probe in fatty
areas of the food as
these areas heat up
more quickly, giving
misleading end
temperatures.
The probe should, if possible, be positioned so
that the tip does not touch the walls or the
bottom of the cooking vessel.
T
HE TEMPERATURE which is set must be higher than
the current temperature of the food.
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.
THE OVEN MUST NOT BE OPERATED with the
temperature probe in the cavity if it is not
plugged into the oven.
If you operate the oven without complying with
the above you will damage the probe.
ONLY USE THE FOOD PROBE SUPPLIED or recommended
by the After-Sales Service. Other brands on the
market will not give proper results and may
damage your oven.
CHICKEN
WHEN THE PROBE is used to
roast chicken, the tip
should be positioned in
the thickest part of the
chicken, i.e. on the inside
of the thigh just behind the leg. It must not touch
any bones.
LAMB
WHEN COOKING A LAMB JOINT
/ LEG OF LAMB,insert the tip
of the probe into the
thickest part so that it does
not touch the bone.
PORK
WHEN COOKING PORK, e.g.
pork shoulder, gammon,
silverside, etc, the probe
should be inserted into the
'end' of the joint rather
than through the layer of
fat on the surface. Avoid placing the tip of the
probe in fatty areas of the pork.
FISH
THE PROBE CAN BE USED WHEN
COOKING WHOLE, LARGE FISH,
such as pike or salmon.
Insert the tip of the probe
in the thickest part, not too close to the
backbone.
Probe placing
12
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Shelf levels
Steam inlet Temperature sensor
Door seal
Water container
Valve seat
Lift & pull
Push
Forced air fan
Probe lid / oven wall socket
Multifunction knob
ON/OFF/pause button
Language
Calibrate
Time
Appliance and display settings
Digital display
Adjust knob
Back button
OK button
Start button
Control panel
Appliance features
13
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.
PLEASE NOTE: These buttons only work in conjunction when the
oven is switched OFF.
A CONFIRMATION MESSAGE is displayed for 3 seconds before
returning to the previous view.
THE KEY LOCK IS DEACTIVATED in the same way it was activated.
19:30
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WHEN USING SOME OF THE FUNCTIONS, the oven may stop and prompt you to perform an action or simply
advise you on which accessory to use.
IFAMESSAGE APPEARS:
- Open the door (if needed).
- Perform the action (if needed).
- Close the door and restart by pressing the "Start" button.
25%
Key lock
has been activated
Key lock
has been deactivated
Draining boiler
Remove and empty container
Press OK when done
Cooking nearly finished
Please check on food
Empty and refill container with water
Please stir food
Please turn food
Do not open oven door
during calibration
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Messages
Key lock
14
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.
WHEN YOU BEGIN using your oven, the list consists of 10 empty
positions marked "shortcuts". As you use the oven over time, it
will automatically fill in the list with shortcuts for your most
frequently used functions.
WHEN YOU ENTER THE SHORTCUT MENU, the function that you have
used most often will be pre-selected and listed as shortcut #1.
NOTE: the order of functions listed in the Shortcut menu will automatically change according to your
cooking habits.
Shortcuts
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Shortcuts
Shortcuts
Shortcuts
Shortcuts
Your most used cooking functions
Bread
Shortcuts
Your most used cooking functions
Bread
French fries
Shortcuts
Your most used cooking functions
15
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).
THE DESCRIPTIONS IN THIS IFU are provided on the assumption that the oven is ON.
1. TURN THE OVEN OFF by turning the Multifunction knob to the zero position or pressing the ON/OFF
button.
2. PRESS THE OK BUTTON.
3. TURN THE ADJUST KNOB to set the desired length of the timer.
4. PRESS THE OK BUTTON to start the timer countdown.
USE THIS FUNCTION when you need a kitchen timer to measure
exact time for various purposes such as standing times for
roasts and cooking on the hob.
THIS FUNCTION IS ONLY AVAILABLE when the oven is switched off
or in standby mode.
AN ACOUSTIC SIGNAL will be heard when the timer has finished counting down.
PRESSING THE STOP BUTTON before the timer has finished will switch the timer off.
Timer
Turn + to prolong , to switch off
Kitchen timer
00 : 00 : 00
(HH) (MM) (SS)
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Turn +/- to set timer, to start
16
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.
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Settings
1. PRESS THE OK BUTTON
2. TURN THE ADJUST KNOB to choose one of the available
languages.
3. PRESS THE OK BUTTON again to confirm the change.
Language
has been set
Türkçe
English
Français
Please select language
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Calibrate
Language
Time
Appliance and display settings
Language
Changing settings
17
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.
THE CLOCK IS SET AND IN OPERATION.
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Time
Brightness
Volume
Appliance and display settings
Time
has been set
Turn +/- to set time, when done.
Turn +/- to set time, when done.
12 : 30
(HH) (MM)
1. TURN THE ADJUST KNOB until "Brightness" is displayed.
2. PRESS THE OK BUTTON.
3. TURN THE ADJUST KNOB to set the level of brightness suited to
your preference.
4. PRESS THE OK BUTTON again to confirm your selection.
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Brightness
Time
Volume
Appliance and display settings
Brightness
has been set
Medium
High
Low
For normal living conditions
Brightness
Clock setting
18
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.
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Volume
Brightness
Eco mode
Appliance and display settings
1. TURN THE ADJUST KNOB until "Eco Mode" is displayed.
2. PRESS THE OK BUTTON
3. TURN THE ADJUST KNOB to turn the ECO setting ON or OFF.
4. PRESS THE OK BUTTON again to confirm the change.
WHEN ECO IS ON, the display will automatically dim down after
a while to save energy. It will automatically light up again when
a button is pressed or the door is opened.
WHEN OFF IS SET, the display will not turn off and the 24 hour
clock will always be visible.
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Eco mode
Volume
Calibrate
Appliance and display settings
Eco Mode
has been set
ON
OFF
Minimal power consumption
Volume
has been set
Medium
High
Low
For normal living conditions
Eco
Volume
19
ONCE THE COOKING PROCESS HAS BEEN STARTED:
The time can easily be increased in 1 minute steps by pressing the Start button. Each press
increases the time.
BY TURNING THE ADJUST KNOB, you may toggle between the
parameters to select the one that you wish to alter.
PRESSING THE OK BUTTON selects it and enables it to be
changed (it flashes). Use the up / down buttons to alter your
setting.
PRESS THE OK BUTTON AGAIN to confirm your selection. The oven continues automatically
with the new setting.
BY PRESSING THE BACK BUTTON you may return directly to the last parameter you changed.
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.
CALIBRATION
THE BOILING TEMPERATURE OF WATER depends on air pressure. It
boils more easily at high altitudes than at sea level.
DURING CALIBRATION, the appliance is automatically configured
to the current pressure ratios at the present location. This may cause more steam than usual – this is
normal.
AFTER CALIBRATION
LET THE OVEN COOL and wipe dry the damp parts.
RECALIBRATION
USUALLY the calibration is carried out once and should be enough if the oven is permanently installed in
a house.
HOWEVER, if you have installed your appliance in a mobile home or similar, moved to another town or in
any other way altered the altitude where it is installed, it must be recalibrated before use.
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Calibrate
Eco mode
Language
Calibration of water boiling point
Do not open oven door
during calibration
Calibrate
00:10
COOK TIME
14:22
END TIME
200 g
00:70
COOK TIME
WEIGHT
High
POWER
During cooking
Calibrate
20
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).
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Specials
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.
DRAIN MANUAL DRAINING of the boiler
DISINFECTION FOR DISINFECTION of baby bottles or jars
YOGHURT FOR MAKING YOGHURT
PRESERVATION FOR PRESERVATION of food such as fruit and vegetables
1. PRESS THE OK BUTTON.
2. TURN THE ADJUST KNOB to set the time.
3. PRESS THE START BUTTON
THE PROVING FUNCTION is used to let dough prove. Much faster
than at room temperature.
PROVING
PLACE BOWL with dough on drip tray at shelf level 1 or 2. Cover with baking cloth.
SHORTEN THE PROVING TIME by 1/3 compared with a traditional recipe.
SHORTENING THE PROVING TIMES is recommended because the ambient temperature is more optimal inside
than outside the oven I.E. room temperature. Therefore it is necessary to stop the proving prematurely.
Otherwise it will continue and prove too much.
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Proving
Descale
Preservation
For dough proving
Proving
00:20
COOK TIME
40°C
TEMPERATURE
13:35
END TIME
Dough proving
Specials
21
Steam cleaning
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Steam cleaning
Descale
Proving
For cleaning with steam
1. PRESS THE OK/SELECT BUTTON.
2. FOLLOW the on-screen instructions.
3. PRESS THE START BUTTON.
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.
Steam cleaning
13:35
END TIME
22
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.
THE APPLIANCE HAS A SYSTEM that indicates when oven descaling
is necessary. Carry out descaling when the message "Descale
needed" appears on the display. Before carrying out descaling,
ensure that you have enough descaling liquid available. We
recommend that you use "Wpro active'clean" descaler suitable
for coffee / espresso machines and kettles.
DESCALING LASTS about ½ hour, during which no cooking
function can be activated. A message ("Please remove...")
indicates the end of the operation.
AFTER EMPTYING the water container, no residue should be
present in the system, the appliance is properly descaled and safe to use.
NOTE: ONCE STARTED, the descaling procedure must always be completed.
DESCALER AMOUNT
MIX 1 litre of water with all of the content in one full bottle (250 ml) of "Wpro active'clean" descaler.
If "Wpro active'clean" descaler is unavailable, use only white vinegar.
Descaling
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Proving
For descaling the boiler
Descaling
00:32
PHASE TIME
1/3
PHASE
11:10
END TIME
Empty and refill
container with descaler
Rinsing
00:06
PHASE TIME
2/3
PHASE
11:10
END TIME
Empty and refill
container with water
Descale is needed.
Press or
Please remove and empty the container.
Press OK when done
23
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.
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.
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Drain
Disinfection
Descale
Descale
1. PRESS THE OK BUTTON.
2. TURN THE ADJUST KNOB to set the time.
3. PRESS THE START BUTTON
FOR DISINFECTION of baby bottles and other items such as jars for preservation.
ENSURE that the items which you intend to disinfect are heat-resistant and able to withstand 100°C .
INSERT THE BAKING AND DRIP TRAY OR WIRE SHELF AT LEVEL 1. Place the items on it, well spaced from each other
to allow steam to reach all parts.
ALL ITEMS shall be dismantled to their smallest individual parts to allow the steam to reach all sides.
DRY ALL PARTS THOROUGHLY before reassembling them.
NOTE:
A MINIMUM TIME OF 20 MINUTES is needed for proper results and equals default factory setting. It is not
possible to set less time.
MAX. TIME is 1½ hour.
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Yoghurt
Drain
For disinfection of baby bottles
Preparing to empty boiler, press to cancel
Please wait
21 °C
Remove and empty container
Press OK when done
Draining boiler
Disinfection
Drain
24
1. PRESS THE OK BUTTON.
2. TURN THE ADJUST KNOB to set the time.
3. PRESS THE START BUTTON
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.
ADD ABOUT 100 G of room temperature yoghurt with live culture, to 1 litre of full cream milk. (Milk and
yoghurt should have the same percentage fat content).
PUT THE MIX in (6-7) portion sized glass dishes. Cover each one tightly with a lid or heat resistant cling
film. Special yoghurt jars may also be used.
PLACE THE DISHES on the wire shelf in the oven.
SET THE TIME to 5 hours. (Temperature is factory set at 40 °C).
ALLOW THE YOGHURT TO COOL and then place in the refrigerator for several hours before serving. It will
keep for 1-2 weeks. You can use some of it (about 100 g) to start you off if you are going to make
another batch within 5-7 days.
NOTE: In order not to introduce unwanted bacteria cultures by mistake, it is very important that all
utensils and jars are very clean when making yoghurt. We recommend that you use the "DISINFECTION"
function to sterilise the containers, etc. before use.
Yoghurt
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Preservation
Disinfection
For making of yoghurt
Yoghurt
03:00
COOK TIME
40°C
TEMPERATURE
10:20
END TIME
25
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.
FOR PRESERVATION of fruits and vegetables.
INSERT THE WIRE SHELF AT LEVEL 2 and the drip tray beneath it. Put the prepared jars on the wire shelf. If the
jars are too high, place them directly on the bottom of the drip tray on level 1.
USE ONLY FRUIT and vegetables of good quality. Jars can be cleaned with the disinfection function. Open
the door after the preserving time has ended but let the jars remain in the oven until they have reached
room temperature
Preservation
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Preservation
Proving
Yoghurt
For preservation of food
Preservation
00:30
COOK TIME
100°C
TEMPERATURE
10:48
END TIME
PRESERVATION
FOOD AMOUNT TIME HINTS
VEGETABLES
1-litre jar 40 – 120 mins
PRE-COOK VEGETABLES and fill the jars as described for
the fruit. Pour over brine.
½-litre jar 25 – 105 mins
FRUIT
1-litre jar 30 – 50 mins
RIPE FRUIT does not need to be pre-cooked. Hard fruit
needs some pre-cooking.
FILL THE JARS but leave about 2 cm unfilled at the top.
Pour syrup over the fruit.
½-litre jar 15 – 35 mins
26
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.
7. FOLLOW the on-screen instructions concerning the water
container and other accessories.
8. TURN THE ADJUST KNOB to select which setting to edit.
9. PRESS THE OK BUTTON to confirm.
10. TURN THE ADJUST KNOB to change the setting.
11. PRESS THE OK BUTTON to confirm. (Repeat step 9 & 12 if
needed).
12. PRESS THE START BUTTON
ALWAYS USE THE WIRE SHELF to put food on, to allow the air to
circulate properly around the food.
Sous vide
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Sous vide
Reheat
Specials
For sous vide reheating
Whole meat
01:20
COOK TIME
11:55
END TIME
Please remember to fill
container with tap water
Cook
Reheat
See instructions for use for more information
Whole meat
Salty cream
Chopped meat
See instructions for use for more information
27
USE THIS FUNCTION TO cook items listed in the table below.
FOOD COOK TIME ACCESSORIES
FROZEN 01 MIN – 4 HOURS
WIRE SHELF on level 3
REFRIGERATED 01 MIN – 4 HOURS
USE THIS FUNCTION TO cook items listed in the table below.
FOOD COOK TIME ACCESSORIES
WHOLE MEAT 1 h 20 mins – 4 hours
WIRE SHELF on level 3
CHOPPED MEAT 45 mins – 4 hours
POULTRY 45 mins – 4 hours
FISH 40 mins – 4 hours
MOLLUSC 30 mins – 4 hours
SHELLFISH 28 mins – 4 hours
VEGETABLES 35 mins – 4 hours
FRUIT 25 mins – 4 hours
SWEET CREAM 35 mins – 4 hours
SALTY CREAM 30 mins – 4 hours
Cook
Reheat
28
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.
USE THIS FUNCTION for defrosting meat, poultry, fish, vegetables, bread and fruit.
WHEN DEFROSTING, it is better to under-thaw the food slightly and allow the process to finish during
standing time.
STANDING TIME AFTER DEFROSTING ALWAYS IMPROVES the result since the temperature will then be evenly
distributed throughout the food.
PLACE BREAD with wrapping on to avoid it becoming soggy.
PLACE THE FOODS SUCH AS MEAT AND FISH without package / wrappings, into the steam tray on level 3. Place
the drip tray beneath on level 1 to collect the thawing water.
PLEASE TURN THE FOOD HALFWAY THROUGH DEFROSTING, REARRANGE AND SEPARATE ALREADY THAWED PIECES.
Steam defrost
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Steam defrost
Steam defrost
00:05
COOK TIME
60 °C
TEMPERATURE
14:31
END TIME
FOOD WEIGHT DEFROST TIME STANDING TIME TEMPERATURE
MEAT
MINCED
500 g 25 – 30 mins
30 – 35 mins
60 °C
SLICED 20 – 25 mins
BRATWURST 450 g 10 – 15 mins 10 – 15 mins
POULTRY
WHOLE 1000 g 60 – 70 mins 40 – 50 mins
FILLETS
500 g
25 – 30 mins 20 – 25 mins
LEGS 30 – 35 mins 25 – 30 mins
FISH
WHOLE 600 g 30 – 40 mins 25 – 30 mins
FILLETS 300 g 10 – 15 mins 10 – 15 mins
BLOCK 400 g 20 – 25 mins 20 – 25 mins
VEGETABLES
BLOCK 300 g 25 – 30 mins 20 – 25 mins
PIECES 400 g 10 – 15 mins 5 – 10 mins
BREAD
LOAF 500 g 15 – 20 mins 25 – 30 mins
SLICES
250 g
8 – 12 mins 5 – 10 mins
ROLLS & BUNS 10 – 12 mins 5 – 10 mins
CAKE 400 g 8 – 10 mins 15 – 20 mins
FRUIT
MIXED 400 g 10 – 15 mins 5 – 10 mins
BERRIES 250 g 5 – 8 mins 3 – 5 mins
29
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.
USE THIS FUNCTION when reheating 1 – 2 portions of chilled or room temperature food.
WHEN YOU ARE SAVING a meal in the refrigerator or "plating" a meal for reheating, arrange the thicker,
denser food to the outside of the tray and the thinner or less dense food in the middle.
SOME MINUTES STANDING TIME ALWAYS IMPROVES the result.
ALWAYS COVER FOOD when using this function.
Reheat
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Reheat
Reheat
00:05
COOK TIME
100°C
TEMPERATURE
14:07
END TIME
CHILLED FOOD SERVINGS REHEAT TIME TEMPERATURE HINTS
DINNER PLATE
1-2
18 – 25 mins
100 °C
PLACE THE FOOD COVERED with
lid or heat-resistant cling
film into the steam tray at
level 3.
PLACE THE DRIP TRAY beneath
to collect the water.
SOUP 20 – 25 mins
VEGETABLES 20 – 25 mins
RICE & PASTA 15 – 20 mins
POTATOES
IN CUBES
20 – 25 mins
MEAT IN SLICES 15 – 20 mins
MEAT IN SAUCE 25 – 30 mins
FISH FILLETS 10 – 15 mins
30
TO USE A MANUAL FUNCTION, follow these instructions.
1. TURN THE MULTIFUNCTION KNOB until “Manual” is displayed.
2. TURN THE ADJUST KNOB to select which setting to edit.
3. PRESS THE OK BUTTON to confirm.
4. USE THE UP OR DOWN BUTTON to choose one of the Manual functions. Follow the instructions given in
the separate function chapter.
Manual
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Manual
MANUAL FUNCTIONS
FUNCTION SUGGESTED USE
STEAM FOR COOKING with steam
FORCED AIR + STEAM TO COOK poultry, roasts, meat and baked fish
FORCED AIR TO COOK pastry, cakes and pies
31
USE THIS FUNCTION FOR food such as vegetables, fish, for juicing fruit and blanching.
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. PRESS THE OK / SELECT BUTTON to confirm.
(Repeat steps 7 – 10 if needed).
9. PRESS THE START BUTTON.
IF PROBE IS USED:
OPEN THE DOOR, insert food (probe correctly placed in food) and connect the Probe plug to
the oven wall socket.
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.
(Repeat steps 7 – 10 if needed).
9. PRESS THE START BUTTON.
ENSURE that the oven has cooled to below 100 °C before using this function. Open the door and allow to
cool.
Steam
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Steam
100°C
TEMPERATURE
00:20
COOK TIME
15:53
END TIME
Steam
00:20
COOK TIME
100°C
TEMPERATURE
15:53
END TIME
Steam
30 °C
FOOD PROBE
100°C
TEMPERATURE
15:53
END TIME
32
FOOD TEMP °C TIME ACCESSORIES HINTS
RED BEETS SMALL
100 °C
50 – 60
mins
STEAM TRAY at level 3
Drip tray on level 1
RED
CABBAGE
SLICED
30 – 35
mins
WHITE
CABBAGE
25 – 30
mins
WHITE
BEANS
SOAKED
75 – 90
mins
DRIP TRAY on level 3
ADD DOUBLE
amount of water
FISH TERRINE 75 – 80 °C
60 – 90
mins
STEAM TRAY at level 3
COVER WITH LID or
heat-resistant cling
film
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 on level 1
ALWAYS PLACE the food without
packaging / wrapping in oven unless
stated otherwise.
COOKING TIMES are based on an oven at room temperature.
Steam
33
USE THIS FUNCTION TO cook roast meats, poultry, and jacket potatoes, frozen convenience foods, sponge
cakes, pastry, fish and puddings.
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. PRESS THE OK / SELECT BUTTON to confirm.
(Repeat steps 7 – 10 if needed).
9. PRESS THE START BUTTON.
IF PROBE IS USED:
OPEN THE DOOR, insert food (probe correctly placed in food) and
connect the Probe plug to the oven wall socket.
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.
(Repeat steps 7 – 10 if needed).
9. PRESS THE START BUTTON.
Forced air + steam
Forced Air + Steam
00:20
COOK TIME
180 °C
TEMPERATURE
16:03
END TIME
High
STEAM LEVEL
Forced Air + Steam
30 °C
FOOD PROBE
180 °C
TEMPERATURE
16:03
END TIME
High
STEAM LEVEL
FOOD
STEAM
LEVEL
TEMP °C TIME ACCESSORIES HINTS
RIBS LOW 160 – 170 °C 80 – 90 mins
WIRE SHELF on level 2
DRIP TRAY ON LEVEL 1
START with the bone
side up and turn
after 30 minutes
TURKEY
BREAST,
BONELESS
1 – 1.5 kg
MEDIUM 200 – 210 °C
50 – 60 mins
CORE TEMPERATURE
should reach 72 °C
72 °C
FISH GRATIN LOW 190 – 200 °C 15 – 25 mins
WIRE SHELF
on level 2
VEGETABLE
GRATIN
MEDIUM –
HIGH
200 – 210 °C 20 – 30 mins
COARSE
BREAD
LOW –
MEDIUM
180 – 190
°C
35 – 40 mins
BAKING TRAY
on level 2
COOKING TIMES are based on a preheated oven. (Use Forced Air when preheating.)
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Forced Air + Steam
180 °C
TEMPERATURE
00:20
COOK TIME
16:03
END TIME
High
STEAM LEVEL
34
Forced air
USE THIS FUNCTION TO cook meringues, pastry, sponge cakes, soufflés, poultry and roast meats.
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. PRESS THE OK / SELECT BUTTON to confirm.
(Repeat steps 7 – 10 if needed).
9. PRESS THE START BUTTON.
IF PROBE IS USED:
OPEN THE DOOR, insert food (probe correctly placed in food) and connect the Probe plug to
the oven wall socket.
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.
(Repeat steps 7 – 10 if needed).
9. PRESS THE START BUTTON.
ALWAYS USE THE WIRE SHELF to put food on, to allow the air to circulate
properly around the food.
USE THE DRIP TRAY when baking small items such as cookies or rolls.
Forced air
00:10
COOK TIME
180 °C
TEMPERATURE
16:11
END TIME
No
PREHEAT
Forced air
30 °C
FOOD PROBE
100°C
TEMPERATURE
16:03
END TIME
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Forced air
100°C
TEMPERATURE
00:10
COOK TIME
16:11
END TIME
NO
preheat
35
FOOD TEMP °C TIME ACCESSORIES HINTS
SWISS ROLL 230 °C 7 – 8 mins
BAKING TRAY
on level 2
COOKIES 165 – 175 °C 12 – 15 mins
PETIT CHOUX 190 – 200 °C 25 – 30 mins ENSURE the oven is dry
BISCUIT CAKE 160 °C
35 – 40 mins
WIRE SHELF
on level 2
QUICHE
180 – 190 °C
PUFF PASTRY 15 – 20 mins
BAKING TRAY
on level 2
FROZEN CHICKEN
WINGS (TO BE
REHEATED)
190 – 200 °C 15 – 18 mins
COVER the tray with
baking paper
WHOLE CHICKEN
(ROAST)
200 °C
50 – 60 mins
WIRE SHELF on level
2, baking tray and
Drip tray on level 1
SEASON and place the
chicken breast-side up.
Ensure the meat is
cooked through by
pricking with a skewer in
the thickest parts.
The meat juices should
run clear.
85 °C
ROAST BEEF 140 – 150 °C
40 – 60 mins
SEASON the roast and
insert the meat
thermometer if desired.
Place the roast on the
wire shelf
55 °C
COOKING TIMES are based on a preheated oven.
Forced air
36
1. TURN THE MULTIFUNCTION KNOB until "Assisted Mode" is shown.
2. TURN THE ADJUST KNOB to select the food class.
3. PRESS THE OK / SELECT BUTTON to confirm.
4. TURN THE ADJUST KNOB to select the food.
5. PRESS THE OK / SELECT BUTTON to confirm.
6. TURN THE ADJUST KNOB to select "Food probe" or "No food
probe" cooking.
IF NO PROBE IS USED:
OPEN THE DOOR, insert food
7. TURN THE ADJUST KNOB to choose the setting you want to
change.
8. PRESS THE OK / SELECT BUTTON to confirm.
9. TURN THE ADJUST KNOB to change the setting.
10. PRESS THE OK / SELECT BUTTON to confirm.
(Repeat steps 7 – 10 if needed).
11. PRESS THE START BUTTON
IF PROBE IS USED:
OPEN THE DOOR, insert food (probe correctly inserted in food) and connect the probe plug to
the oven wall socket.
7. TURN THE ADJUST KNOB to choose the setting you want to change
8. PRESS THE OK / SELECT BUTTON to confirm.
9. TURN THE ADJUST KNOB to change the setting.
10. PRESS THE OK /SELECT BUTTON to confirm.
(Repeat steps 7 – 10 if needed).
11. PRESS THE START BUTTON
ALWAYS USE THE WIRE SHELF to put food on, to allow the air to
circulate properly around the food.
PLACE THE DRIP TRAY beneath the wire shelf or steam tray to collect any dripping water, fat and juices.
Assisted mode
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AUTO
Assisted mode
Meat
Bread/cakes
Poultry
Roast beef
Hotdog
Roast pork
See instructions for use for more information
FOOD PROBE
NO FOOD PROBE
For probe assisted cooking
Roast beef
40:00
COOK TIME
200°C
TEMPERATURE
16:11
END TIME
Roast beef
55 °C
FOOD PROBE
200°C
TEMPERATURE
37
GENERAL
CLEANING IS THE ONLY MAINTENANCE normally
required.
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.
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. Use a sponge with a mild
detergent or a paper towel with spray glass cleaner.
Apply spray glass cleaner to a paper towel.
DO NOT SPRAY directly onto the oven.
AT REGULAR INTERVALS, particularly if spills have
occurred, remove the shelves and shelf support,
and wipe the interior of the oven clean. Do not
forget the cavity ceiling (which is easily
overlooked).
REMOVE, EMPTY AND DRY the water container after
each use.
SALTS ARE ABRASIVE and if deposited in the cooking
compartment, rust could develop in places. Acid
sauces like ketchup, mustard or salted foods e.g.
cured roasts, contain chloride and acids. These
affect steel surfaces. It is a good idea to clean the
cooled oven cavity after each use.
RUN THE STEAM CLEANING FUNCTION regularly to aid
and ease cleaning.
USE A MILD DETERGENT, water and a soft cloth to
clean the interior surfaces, front and rear of the
door and the door opening.
DO NOT ALLOW GREASE or food particles to build up
around the door and door seal. Failure to keep
the seal clean may result in damage to the fronts
or adjacent units, due to the door not closing
properly during operation.
DISHWASHER SAFE
WIRE SHELF
BAKING & DRIP TRAY
STEAM TRAY
SHELF SUPPORTS
Maintenance & cleaning
38
REMOVING THE SHELF SUPPORTS
PULL / SLIDE THE SHELF
SUPPORT forward to
unhook. Clean the
shelf supports and
cavity walls.
REFIT THEM by sliding
them back onto the
cavity wall hooks.
DISHWASHER UNSAFE
WATER PIPE
REMOVE THE WATER PIPE from the
water container for easy
cleaning. Please note that the
pipe is not dishwasher safe.
WATER CONTAINER
THE WATER CONTAINER is not
dishwasher safe. Use a sponge
with a mild detergent.
SEALS & RINGS
THESE ITEMS belonging to the light bulb assembly
are not dishwasher safe.
FOOD PROBE
THE FOOD PROBE is not dishwasher
safe.
The probe should be
cleaned in mild, soapy
water.
NEVER IMMERSE the probe in water
when cleaning. Simply wipe clean
with a clean, damp cloth or kitchen
roll after use.
DO NOT USE STEEL-WOOL PADS. This will
scratch the surface.
REPLACING THE OVEN LIGHT BULB
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.
- Place a cloth on the cavity bottom to protect the
light bulb & glass cover.
1. TURN THE GLASS CAP anticlockwise to unscrew.
2. REMOVE the seals and metal ring and clean the
glass cap.
3. REPLACE the old bulb with a 10 W, 12 V, G4,
heat-resistant (oven) halogen bulb.
4. REFIT THE RING and seals to the glass cap.
5. REFIT THE ASSEMBLY by screwing it on clockwise.
WARNING
Maintenance & cleaning
39
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
8.5.2 65 – 70 mins 160-170 °C Yes WIRE SHELF
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:
SUPPLY VOLTAGE 230 V/50 HZ
RATED POWER INPUT 1450 W
FUSE 10 A
FORCED AIR 1400 W
OUTER DIMENSIONS (H X W X D) 455 x 595 x 517
INNER DIMENSIONS (H X W X D) 236 x 372 x 360
Technical specification
Data for testing heating performance
40
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.
The food is served after removing it from the
wrapping used during cooking and in the event
of its undergoing storage treatment (refrigeration
or freezing) it can be subsequently heated to
service temperature.
The products cooked using Chef touch have
better organoleptic and nutritional qualities than
those cooked using traditional methods.
Thanks to this method in fact, the loss of
nutritional elements, juices and volatile aromas is
greatly reduced.
Vacuum packing allows the food to cook without
direct contact with the air or the surrounding
steam, thus reducing or eliminating completely:
• The evaporation of volatile aromatic
substances,
• The loss of humidity during cooking, which
causes a loss of nutritional elements
• The formation of oxidised components
Chef touch is suitable for various types of food
preparation, particularly for enhancing a number
of meat, fish and also vegetable dishes.
MICRO-ORGANISMS AND FOOD
Food normally contains various kinds of micro-
organisms.
Some of them can be considered "useful",
contribute to the preparation of the foods
themselves and do not represent any risk for
consumers or for product storage.
For example, charcuterie, cheeses and wine owe
their identity above all to the action of bacteria
which have improved and transformed the
"structure" in the successive "ageing" stages.
In nature, there are other species of micro-
organisms called "pathogens" which are
detrimental to human health.
Such micro-organisms can also be present in the
food we consume and can come into contact
with food from the surrounding environment,
from contamination by human beings or from the
raw materials themselves.
Vacuum product packaging, a key factor of Chef
touch, reduces the level of oxygen in contact with
food and thus inhibits the growth of different
microbial forms; at the same time, it creates the
ideal environment for the growth of other micro-
organisms, called "anaerobic", able to live and
proliferate in the absence of oxygen.
Such species can also be pathogens and therefore
harmful to human health. Among the best known
anaerobic pathogens is Clostridium Botulinum,
able to live without oxygen and produce a highly
toxic toxin if the product is not stored properly
(storage times and temperatures different to
those suggested).
Vacuum packaging does not eliminate micro-
organisms entirely and cannot therefore be used
in itself as a room temperature storage method.
In order to cook using Chef touch, it will be
necessary to respect standard hygienic
procedures and follow the instructions shown in
the operator's manual relating to the following
aspects:
• Use of fresh raw materials and ingredients;
• Use of the "KitchenAid vacuum machine
appliance" and specific cooking packs;
• Compliance with minimum cooking times
indicated by "KitchenAid steam oven" and
IFU tables;
• Immediate consumption of food or rapid
temperature reduction by means of
"KitchenAid blast chiller"
• Compliance with storage times and
temperatures indicated in operating
instructions.
Introduction to "Chef touch"
41
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. It involves preparing the bag, cooking and consuming, without any further food
storage. Ideal when using the "Chef touch" to prepare a lunch or dinner during the course of the same
day.
B) Short-period storage (max. 48 hours)
Suggested for those foods to be consumed after cooling them or for heating dishes prepared the day
before. The blast chiller quickly reduces the temperature of the food.
It involves preparing the bag, cooking, blast chilling to refrigeration temperature and storage in a
refrigerator (+4 °C) for a maximum of 48 hours before eating.
C) Prolonged storage
Suggested for those who like preparing dishes beforehand and eating them heated up some time after.
This method can be used with all the types of foods suggested for "Chef touch". This involves preparing
the bag, cooking, blast chilling to freezing temperature and storage in the freezer (-18°C).
Raw materials and ingredients
In order to ensure that a top-quality product is obtained, always follow the instructions below:
• Only select top-quality products
• Always select fresh produce, not previously frozen or deep-frozen products, as the end quality of the
product would suffer considerably
PRODUCT PREPARATION:
During the preparation of dishes, always comply with basic food hygiene rules:
• Always wash your hands before handling food and repeat the operation during preparation.
• Ensure that all kitchen surfaces, implements and containers have been carefully cleaned and
sanitised.
• Keep insects and pets away from food and the kitchen.
• Always wash all vegetables before cooking.
• We recommend to always use clean surfaces and/or equipment to prepare products of different kinds
and wash and sanitise them after each use (e.g. do not use the same chopping board to cut meat and
vegetables).
• We recommend to always work food quickly and not remain it at room temperature for too long
during preparation.
FOOD PREPARATION VACUUM COOKING SHOCK FREEZER FRIDGE STORING RE-HEATING
CONSUMPTION
FOOD PREPARATION VACUUM COOKING CHILLING FRIDGE STORING RE-HEATING CONSUMPTION
FOOD PREPARATION VACUUM COOKING
CONSUMPTION
How to apply the "Chef touch" method
42
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.
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. Select the size of KitchenAid bag best suited to the dimensions of the
food (15x25 or 20x20).
4. Open the lid, making sure the vacuum chamber is dry. When placing
food in the bag, take care that the bag does not become dirty or wet
next to the opening, as this could result in an ineffective seal.
5. Position the support grid in the machine compartment as shown,
with the bag in the centre of the grid, again as shown in the figure; if
necessary, angle the grid so that it slopes slightly, as this will prevent
any food spillage during the vacuum cycle. For large items of food, it
may be necessary to remove the grid in order to gain additional space
inside the vacuum chamber.
6. Line up the dotted line on the bag with the sealing bar. Make sure
the edges are positioned on the bar without any wrinkles or folds.
7. Close the lid and hold it down while at the same time selecting the desired bag
cycle. Keep the lid pressed down for a few moments. In this way the lid will
remain shut and tight to the seal for the duration of the cycle.
A perfect seal is essential in order to maintain the vacuum conditions in
the bag. This can be identified by a clearly visible seal with no sign of
any burns.
Always check that the seal is on top of or parallel to the dotted line on
the KitchenAid bag.
Moreover, check the effectiveness of the seal: after sealing, it must not
be possible to pull the edges of the bag apart. If this is not the case,
transfer the food into another bag and repeat the vacuum packing
procedure.
IMPORTANT For optimum management of bags and food contained in them, write the packing date
and contents on the space provided above the seal.
IMPORTANT If upon repeating the vacuum packing procedure the problem persists, contact the
After-Sales Service.
Preparing bags
The cooking bags
43
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.
VACUUM CYCLE FOR BAGS
At the start of each cycle, a brief acoustic signal is heard.
The cycle automatically proceeds as follows:
• The air extraction phase is indicated by the flashing of the function button. This phase lasts
approximately 2 minutes and 30 seconds.
• The heat sealing phase is indicated by the function button LED remaining lit. This phase lasts 9
seconds. This is followed by a cooling phase lasting approx. 5 seconds.
• During the subsequent exhaust phase, all the LED indicators return to their initial state. The exhaust
valve remains open for 20 seconds. During this time, no function can be selected.
• Once the vacuum chamber is decompressed, the lid can be opened and the sealed bag removed.
• At the end of the cycle, a brief acoustic signal is heard, indicating that the machine is ready to
perform another cycle.
• The total duration of the cycle is 3 minutes (to reopening of the glass lid)
IMPORTANT The cycle can be stopped in advance by pressing the button . In this case, the
machine will not proceed with sealing and the chamber will be decompressed. Wait for approximately
20 seconds and the acoustic signal before starting another cycle.
VACUUM CYCLE FOR KITCHENAID CONTAINERS
At the start of each cycle, a brief acoustic signal is heard.
The cycle automatically proceeds as follows:
• The vacuum phase is indicated by the function button LED flashing. This phase lasts approximately
45 seconds.
• During the subsequent exhaust phase, all the LED indicators return to their initial state. The exhaust
valve remains open for 20 seconds. During this time, no function can be selected.
• Once the vacuum chamber is decompressed, the lid can be opened and the vacuum container
removed.
• At the end of the cycle, a brief acoustic signal is heard, indicating that the machine is ready to
perform another cycle. The chamber is decompressed, enabling the container to be removed.
• The total duration of the cycle is 1 minute (to reopening of the glass lid)
IMPORTANT The cycle can be stopped in advance by pressing the button . The chamber is
decompressed and the glass lid will lift. Wait for approximately 20 seconds and the acoustic signal
before starting another cycle.
To ensure the best organoleptic quality of the product and prevent any cooking liquids from escaping,
we always recommend not performing the "sous-vide" cooking process on packs which have not
successfully completed the vacuum operation.
To prevent any growth of dangerous micro-organisms, the vacuum product must promptly undergo
cooking (utilisation procedure A) or be blast chilled and stored (utilisation procedures B and C).
Do not store vacuum-packed products at room temperature.
Machine operation indications
44
To cook using the "Chef touch", follow the indications shown on the
drawing.
• Open the door and position the grid at the 2nd level
• Position the packs as in figure (1, 2, 3, 4)
• Close the door
• Select the sous-vide menu
• Set the cooking program (see display illustrations)
• Select the reference category
• Set the cooking time according to the indications on the attached tables
• Start cooking
• After cooking (signalled by an acoustic indicator) take the product out of
the oven
An acoustic indicator will indicate any opening of the door before the set
minimum cooking time is reached and the following message will be
displayed on the screen: "Cooking is not complete, close the door"
The message will remain on the screen every time the minimum cooking
cycle has not been completed.
We suggest not eating any food that has not completed minimum cooking
treatment as all bacteria may not have been adequately eliminated.
We always recommend that you check doneness of food before consuming
it.
The end of cooking is indicated by an acoustic signal
The screen will show the message "Cooking completed, consume product or
blast chill and store".
The display page on the screen can be switched off by pressing the "OK"
key.
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
PACK BREAKAGE
If, at the end of cooking, the bag is open, proceed as follows:
• Take the bag out of the oven
• The bag could be hot and liquid could be leaking from it
• Remove the food from the bag
If the cooking cycle has terminated, the food can be eaten but its organoleptic quality is not
guaranteed.
In case the cooking cycle is not terminated, but is above the set minimum time, we suggest proceeding
to take the food out of the bag and finishing cooking in the traditional way (see above).
BLACK OUT
If, during "sous-vide" cooking, the display screen shows a flashing clock, this means that during the
process, there has been a power break.
In the event of such a condition occurring, we suggest taking the food out of the bag and finishing
cooking in the traditional way (see above)
How to cook in a steam oven
+ 4°C
Max
48h
+ 4°C
Max
48h
+ 4°C
Max
48h
+ 4°C
Max
48h
+ 4°C
Max
48h
+ 4°C
Max
48h
+ 4°C
Max
48h
+ 4°C
Max
48h
+ 4°C
Max
48h
+ 4°C
Max
48h
45
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 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. Position the packs as in figure (1, 2, 3, 4)
3. Select from the following cycles:
• Rapid chilling, time setting procedure
• Fast freezing, time setting procedure
Select a time of 2 hours for the rapid chilling cycle and 4 hours for the fast
freezing cycle
4. Ensure that the door of the appliance is well closed; press the START/STOP
key to start the required cycle.
5. The end of cycle is indicated by an acoustic signal and flashing symbols on
the screen.
6.Take the treated foods out of the chamber and proceed with storage
7. Close the appliance door again and press the START/STOP key. The control
panel will switch off automatically within 3 minutes and the front door will
close automatically. At the end of the chilling cycle, if the pack is hot or
warm, it can be presumed that an incorrect operating cycle has been set. In
this case follow these instructions:
Even though cooked, eliminate the product without eating it because the
microbiological characteristics of the food inside the pack may not be
adequate.
In case of a fault that cannot be put down to a cycle setting error, contact the
After-Sales Service.
BLACK OUT
In the case of a power outage, the product does not show any message on
the display.
If there is any evidence that a black out has occurred, we suggest throwing
away food.
Mid level
Always put away the bags containing food with the utmost care so as not to damage
their surface during storage.
The packs must be stored at a temperature of 4°C in a refrigerator and -18°C in a
freezer. It is best to refer to the appliance operating instructions to identify the best
storage area and to adopt any other necessary measures.
The packs can be kept at a chilled temperature for 48 hours at most, after which, if they are not
eaten, they must be disposed of.
Chilled products cannot be subsequently frozen.
BLACK OUT
If a power break occurs during "Chef touch" product storage, the product must be eliminated.
Instructions for storing the packs
in a refrigerator/freezer
How to use the blast chiller
46
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.
PACK BREAKAGE
If, at the end of cooking, the pack is open, proceed as follows:
• Take the pack out of the oven
• The pack is very hot and liquid could leak from the hole
• Take the food out of the bag
If the cooking cycle has been terminated, the food can be eaten, but its organoleptic quality cannot be
guaranteed. If necessary, terminate heating using traditional procedures
BLACK OUT
If, during heating, a flashing clock appears on the screen, this means that a power break has occurred.
In the event of such a condition occurring, we suggest taking the food out of the bag and finishing
cooking in the traditional way.
POUCH OPENING AFTER COOKING OR HEATING
Always mind the bag's outside temperature, this could be very hot. We recommend using always
appropriate gloves/pot holders for touch the pouch.
The pouch is best removed from the oven by gripping the upper flaps.
Rest the pouch on a flat surface
Alternatively, to help keep the pouch straight, this is best rested on a hollow container, leaving the flap
to be cut turned upwards.
Cut just under the dotted/continuous pack sealing line.
Remove any excess liquid and pour the remaining pouch content into a container or plate ready for
eating.
The product is best not kept at room temperature for a long time before eating, so its organoleptic
qualities do not deteriorate.
Once taken out of the pouch, the product cannot be vacuum packed again.
How to use the steam oven for heating
47
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)
Fish
Smoothhound / swordfish
Fish
(fillets or steaks)
45-55 10-20 20-30
Sole / turbot (fillets)
Fish
(fillets or steaks)
45-50 10-20 25-35
Salmon (steak)
Fish
(fillets or steaks)
40-45 25-35 35-45
Saddled bream / seabream
Fish
(fillets or steaks)
40-45 10-20 50-60
Gilt-head/bass/gurnard (whole)
Fish
(fillets or steaks)
45-50 10-20 50-60
Gilt-head/bass/gurnard (fillet)
Fish
(fillets or steaks)
40-45 10-20 20-30
Grouper/amberjack/John
Dory/red mullet (fillet or steak)
Fish
(fillets or steaks)
40-45 10-20 50-60
Angler fish
Fish
(fillets or steaks)
40-45 10-20 50-60
Scorpionfish/cod
(steak or fillet)
Fish
(fillets or steaks)
45-50 10-20 50-60
Clams
Cuttlefish (whole or in pieces) Clams 55-60 5-15 15-25
Squid (whole or in pieces) Clams 60-70 5-15 15-25
Shortfin squid
(whole or in pieces)
Clams 60-70 5-15 15-25
Curled octopus
(whole or in pieces)
Clams 70-80 10-20 20-30
Octopus (whole or in pieces) Clams 100-120 10-20 20-30
Shellfish
Shrimp/prawn (without shell) Shellfish 28-30 10-20 20-30
Tiger prawn (without shell) Shellfish 28-30 10-20 20-30
Shrimp tails (without shell) Shellfish 28-30 10-20 20-30
Savoury
creams
Cheese fondues Savoury creams 40-50 10-20 15-25
"Cream" base Savoury creams 35-40 10-20 15-25
"Fresh tomato" base Savoury creams 35-40 10-20 15-25
48
Cooking table
CATEGORY
CUT/PORTION/
DESCRIPTION
COOKING
CYCLE
COOKING TIME (mins)
HEATING TIME (from
refrigerated) (mins)
HEATING TIME
(from frozen) (mins)
Lamb
Loin stew
Meat
(steaks or cubes)
45-50 15-25 40-50
Loin Meat (whole joint) 80-85 20-30 30-40
Pork
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 80-90
Leg (whole or boneless joint) Meat (whole joint) 90-100 45-55 85-90
Shoulder (whole) Meat (whole joint) 95-105 50-60 100-110
Boneless loin (whole) Meat (whole joint) 80-85 55-65 80-90
Beef
Osso buco
Meat
(steaks or cubes)
220-240 15-25 25-35
Beef stew
Meat
(steaks or cubes)
220-240 15-25 80-90
Roast beef (whole) Meat (whole joint) 80-85 35-45 75-85
Fillet (whole) Meat (whole joint) 80-85 50-60 85-95
Best end (whole) Meat (whole joint) 80-90 45-55 75-85
Veal
Shin (boneless)
Meat
(steaks or cubes)
220-240 25-35 40-50
Osso buco
Meat
(steaks or cubes)
220-240 15-25 25-35
Boneless loin steaks
Meat
(steaks or cubes)
45-50 15-25 25-35
Boneless loin (whole) Meat (whole joint) 80-85 55-65 85-95
Veal stew
Meat
(steaks or cubes)
220-240 20-30 40-50
Fillet (whole) Meat (whole joint) 80-85 45-55 75-85
Best end (whole) Meat (whole joint) 80-85 70-80 85-95
Chicken
Leg (whole) Poultry 55-65 15-25 40-50
Breast (whole or half) Poultry 50-60 15-25 70-80
Turkey
Leg (whole or boneless) Poultry 80-90 30-40 75-85
Breast (piece) Poultry 60-70 40-50 75-85
49
Cooking table
CATEGORY
CUT/PORTION/
DESCRIPTION
COOKING
CYCLE
COOKING TIME (mins)
HEATING TIME (from
refrigerated) (mins)
HEATING TIME
(from frozen) (mins)
Vegetables
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 20-30
Leek (in pieces) Vegetables 35-38 10-20 20-30
Radicchio / endive Vegetables 35-38 10-20 15-25
Beet (whole or in pieces) Vegetables 35-38 15-25 20-30
Artichoke (half, thornless) Vegetables 35-40 7-20 15-25
Fennel (whole or quarters) Vegetables 35-40 15-25 40-50
Asparagus (whole) Vegetables 35-38 5-15 15-25
Mushrooms
Champignons/porcini mushrooms
(whole or in pieces)
Vegetables 35-40 10-20 25-35
Honey/chanterelle mushrooms
(whole)
Vegetables 35-38 10-20 25-35
Fruit
Apples/pears (whole) Fruit 30-35 15-25 30-40
Apples/pears (pieces) Fruit 25-30 10-20 20-30
Blackberries/raspberries
(whole, fresh)
Fruit 25-28 10-20 20-30
Pineapple (slices) Fruit 30-35 10-20 20-30
Plums (whole) Fruit 25-30 10-20 20-30
Sweet creams
Chocolate base Sweet creams 35-45 5-15 10-20
Chocolate and
mascarpone base
Sweet creams 35-45 5-15 10-20
Chocolate and cream base Sweet creams 35-40 5-15 10-20
50
PREPARING AND COOKING MEAT
MEAT (WHOLE JOINT):
• It is advisable to dimension the cut of meat
before cooking.
• Meat can be cooked in the bag without adding
any other ingredients or after traditional
salting and seasoning.
• After vacuum cooking and after removing the
bag, the piece of meat can be browned in a
pan for a few minutes in the traditional way.
• Some meat cuts such as "Roast beef" are
suitable for consumption at refrigeration
temperatures. Cut the meat when it is cold
using a slicing machine and garnish as desired
(oil and pepper or accompanying sauces).
• Some meat cuts, such as "lamb/veal loin" can
also be cooked with the bone. Pay the utmost
attention during preparation so as not to
pierce the bag with the bone.
STEWS:
• For best quality results, always use meat cuts
that are suitable for stewing.
• Use pieces of meat of at least 3 cm each.
Basic recipe:
The following is provided as a simple guideline
and is a basic recipe for all kinds of stews:
250g meat
30g carrots (sliced)
50g potatoes (diced)
80g tomato
Salt and herbs to taste
MEAT (STEAKS):
• Steaks (loin, osso buco) can be prepared and
cooked using dry or wet (adding 80 – 100 g
tomato per bag) cooking methods as desired.
If you are preparing lean meats, we suggest
you add cooking liquid in the bag.
• Steak thickness is important for the final
cooking results. If you are cooking fatty meat
such as bacon, the slices may be as much as 2
cm thick.
SHINS:
• It is preferable to cook boneless shins to avoid
breaking the bag.
• If you are cooking a large shin (veal), once you
have removed the bone and cut the meat into
pieces, it will probably be necessary to divide it
into several bags.
POULTRY:
• Chicken breasts can be cooked whole, in
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.
• 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.
PREPARING AND COOKING FISH
FILLETS OR SLICES:
• It is preferable to cook fish fillets or slices using
dry cooking methods or with little seasoning.
• When vacuum cooking fillets, choose cuts of
the right consistency (300/400g or more) for
best results.
• After vacuum cooking and after removing the
bag, the fish can be browned or grilled in a
pan for a few minutes in the traditional way.
FISH (WHOLE):
• Carefully clean (scale and gut) the whole fish
before cooking it.
• Remove the head and tail of the fish if the bag
is not large enough to contain the whole fish.
• Cook the fish using dry cooking methods or
adding cooking liquid (e.g. oil, cream, sauce)
according to personal taste.
• After vacuum cooking and after removing the
bag, the fish can be browned or grilled in a
pan for a few minutes in the traditional way.
CLAMS:
• Carefully clean the whole clams by removing
skirt, gut and cartilage before cooking them.
• It is advisable to cut large clams, such as
octopus, into pieces. They can be cooked
using dry or wet (tomato, seasoning, sauces)
cooking methods according to personal taste.
• After vacuum cooking and after removing the
bag, the clams can be browned or grilled in a
pan for a few minutes in the traditional way.
• Some segmented forms, such as "sliced
octopus or shortfin squid rings" are suitable for
consumption at refrigeration temperature,
accompanied by potatoes, salad or other
vegetables as desired.
S
HELLFISH:
• Carefully clean the whole shellfish (remove
gut) before cooking them.
Cooking and preparation tips
51
• 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.
PREPARING AND COOKING ACCOMPANYING SAUCES:
SAVOURY CREAMS:
• Savoury creams are served as an accompaniment to
main dishes or as a dish to be eaten with a spoon.
Basic recipe:
The following is provided as a simple guideline
and is a basic recipe for many savoury creams:
Cheese fondues:
70g pecorino
70g gorgonzola
70g taleggio
70g cream
In addition to the kinds of cheese mentioned
above, you can use, for example,blue-veined,
fresh or ripened cheese, according to personal
taste.
"Cream base" with vegetables:
100g cream
70g other cheese
50 – 100g cubed vegetables (courgettes) or
julienne radicchio
"Cream base" with fish:
70g cream
110g smoked salmon
"Fresh tomato base" with vegetables
170g fresh tomatoes
15g onion
60g aubergine
70g courgettes
40g peppers
15g oil
"Fresh tomato base" with fish
300g fresh tomatoes
80g tuna in oil
20g onion
30g oil
PREPARING AND COOKING VEGETABLES AND MUSHROOMS:
VEGETABLES or WHOLE MUSHROOMS:
• Some vegetables are best cooked whole :
courgettes, carrots, beets, asparagus. For best
cooking results, choose carrots and courgettes
with a diameter of at least 3 cm.
VEGETABLES or MUSHROOMS IN PIECES:
• It is possible to cook all kinds of vegetables in
pieces. Dimension the pieces of vegetables
according to the size of the vegetable or
mushroom and according to their
arrangement in the bag.
• 50 – 100g of water can be added in the bag as
desired. At the end of the cooking cycle, the
content of the bag can be blended and served
as a "cream of vegetable soup".
PREPARING AND COOKING FRUIT:
FRUIT (WHOLE and in PIECES):
• It is possible to cook all kinds of fruit in pieces.
Dimension the pieces of fruit according to the
size of the fruit itself and according to their
arrangement in the bag.
• Some kinds of fruit can also be cooked whole
(apples, pears).
• At the end of the cooking cycle, the content of
the bag can be blended and served as a "fruit
purée".
PREPARING AND COOKING SWEET CREAMS:
SWEET CREAMS:
• Sweet creams can be used to garnish desserts
or can be served as spoon desserts.
Basic recipe:
The following is provided as a simple guideline
and is a basic recipe for many sweet creams:
Chocolate /chocolate and cream base:
150g chocolate in pieces (200g if used without
cream)
90g cream
Chocolate and mascarpone base:
100g chocolate in pieces
250g mascarpone
At the end of the cooking process, knead the bag
to mix the ingredients
Crumbled biscuits, hazelnuts (whole or crushed) and
fruit can be added at the end of the cooking cycle.
Cooking and preparation tips
52
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.
The electronic programmer does not work
If the display shows the letter "F" followed by a
number, contact the nearest After-Sales Service.
In this case, quote the number that follows the
letter "F".
Before calling the After-Sales Service
1. See whether you can solve the problem with
the help of the suggestions given in the
"Troubleshooting guide".
2. Switch the appliance off and back on again to
see if the fault persists.
If the above checks have been carried out and
the fault still occurs, get in touch with the
nearest After-Sales Service.
Always specify:
• a brief description of the fault;
• the type and exact model of the appliance;
• the service number (number after the word
"Service" on the rating plate), located on the
right-hand edge of the appliance cavity (visible
when the appliance door is open).
The service number is also indicated in the
guarantee booklet.
• your full address;
• your telephone number.
NOTE: if any repairs are required, please contact
an authorised After-Sales Service (to guarantee
that original spare parts will be used and repairs
carried out correctly).
After-Sales Service
Troubleshooting guide
400010886436
Printed in Italy
n
GB
Whirlpool Europe S.r.l. Socio Unico
Viale G. Borghi, 27
21025 Comerio (Varese) Italy
Tel. +39 0332 759111 – Fax +39 0332 759268
www.whirlpool.eu
