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KitchenAid 400010794234 Instructions For Use Manual

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Instructions for use

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  Summary of Contents for KitchenAid 400010794234

  • Page 1 Instructions for use...

  • Page 3: Table Of Contents

    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...

  • Page 4: Important Safety Instructions

    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.
  • Page 5 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.
  • Page 6 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.
  • Page 7 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.

  • Page 8: Ec Declaration Of Conformity

    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”...

  • Page 9: Prior To Connecting

    Prior to connecting Check that the voltage on the rating plate If the power cable is too short or damaged it must corresponds to the voltage in the home. be replaced. The power cable must only be Ensure the appliance oven cavity is empty before replaced by a qualified technician in compliance mounting.

  • Page 10: Accessories

    Accessories GENERAL & D AKING RIP TRAY is used to collect the a number of accessories available on HERE ARE dripping juices and food the market. Before you buy, ensure they are particles that otherwise suitable for cooking with steam and hot air in would stain and soil the combination.

  • Page 11: Probe Placing

    Probe placing 1. P to use the probe when making LACE THE TEMPERATURE T IS NOT POSSIBLE in the food while sweets, jam and marmalade, or dishes which need PROBE it is still on the kitchen to be cooked or simmered for a long period. This counter.

  • Page 12: Appliance Features

    Appliance features Door seal Forced air fan Steam inlet Temperature sensor Water container Valve seat Lift & Pull 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 Start Button...

  • Page 13: Key Lock

    Key lock 19:30 1. P RESS THE BACK AND OK BUTTONS SIMULTANEOUSLY AND KEEP PRESSED UNTIL TWO BEEPS ARE HEARD SECONDS to hinder children from using the oven unattended. SE THIS FUNCTION , all buttons are non-responsive. HEN THE LOCK IS ACTIVE : These buttons only work in conjunction when the LEASE NOTE oven is turned OFF.

  • Page 14: Shortcuts

    Shortcuts Shortcut 1. T until Shortcut is displayed . URN THE MULTIFUNCTION KNOB Shortcut 2. T to choose your favorite shortcut. URN THE ADJUST KNOB Shortcut The most frequently used function is pre-selected. Shortcut 3. P to confirm your selection. RESS THE OK BUTTON 4.

  • Page 15: On/Off/Pause

    On/Off/Pause using the On/Off button. HE APPLIANCE IS TURNED ON OFF OR PAUSED , all buttons function normally and the 24 hour clock is not HEN THE APPLIANCE IS TURNED ON displayed. , all but one button are non-responsive. Only the OK button (see HEN THE APPLIANCE IS TURNED OFF Kitchen Timer) will work.

  • Page 16: Changing Settings

    Changing settings Settings 1. T until Settings is shown. URN THE MULTIFUNCTION KNOB 2. T to choose one of the settings to adjust. URN THE ADJUST KNOB it will ask you to set the Language and 24 hour Clock. HEN THE APPLIANCE IS FIRST PLUGGED IN the Clock will flash and needs to be reset.
  • Page 17 Clock setting Brightness Time Volume Appliance and display settings 1. T until Time is displayed. URN THE ADJUST KNOB 2. P . (The digits flicker). RESS THE OK BUTTON 3. T to set the 24 hour clock. URN THE ADJUST KNOB 4.
  • Page 18 Volume Brightness Volume Eco Mode Appliance and display settings 1. T until Volume is displayed. URN THE ADJUST KNOB High 2. P RESS THE OK BUTTON Medium 3. T to set the volume on high, medium, URN THE ADJUST KNOB low or mute.
  • Page 19 Calibrate Eco Mode Calibrate Language Calibration of water boiling point 1. P . It is important that you do not open the door until the entire process is RESS THE OK BUTTON complete. 2. P RESS THE OK BUTTON 3. P RESS THE START BUTTON Do not open oven door during calibration...

  • Page 20: Specials

    Specials Specials 1. T until Specials is shown. URN THE MULTIFUNCTION KNOB 2. T to choose one of the special functions. Follow instructions in the separate URN THE ADJUST KNOB function chapter (example; Dough proving). SPECIAL FUNCTIONS FUNCTION SUGGESTED USE DOUGH PROVING the dough inside the oven at a constant temperature of 40°C SE TO PROVE...
  • Page 21 Steam cleaning Descale Steam Cleaning Proving For cleaning with steam 1. P RESS THE OK SELECT BUTTON 2. F the on screen instructions. OLLOW 3. P 13:35 RESS THE START BUTTON Steam Cleaning END TIME is used to soften hard soiled particles and facilitate easier cleaning. HE STEAM CLEANING FUNCTION to avoid build up of salt deposits and other acid foods that can affect steal.
  • Page 22 Descaling Drain Descaling Proving For descaling the boiler 1. P . (Oven now prepares for descaling) RESS THE OK BUTTON 2. P after placing the water container with RESS THE OK BUTTON descaler in its place. Follow on screen guides. Do not interrupt Empty and refill the process until it has finished.
  • Page 23 Drain Disinfection Drain Descale Draining of boiler 1. P RESS THE OK BUTTON of the boiler can be performed to ensure no ANUAL DRAINING residual water is left behind during some period. Preparing to empty boiler press to cancel in the boiler is too high, the oven will not start F TEMPERATURE the draining procedure until the temperature has chilled to under 21 °C...
  • Page 24 Yoghurt Preservation Yoghurt Disinfection For making of yoghurt 1. P RESS THE OK BUTTON 40°C 03:00 2. T to set the time. URN THE ADJUST KNOB TEMPERATURE COOK TIME 3. P RESS THE START BUTTON 10:20 Yoghurt END TIME . If you use unpasteurized milk you will OR MAKING OF YOGHURT 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.
  • Page 25 Preservation Proving Preservation Yoghurt For preservation of food 1. P RESS THE OK BUTTON 100°C 00:30 2. T to select which setting to edit. URN THE ADJUST KNOB TEMPERATURE COOK TIME 3. P to confirm. RESS THE OK BUTTON 4. T to change the setting.

  • Page 26: Sous Vide

    Sous Vide wryos Reheat Sous Vide Specials For sous vide cooking etuad 1. T URN THE MULTIFUNCTION KNOB 2. T until "Sous vide" is shown. URN THE ADJUST KNOB Reheat 3. T to choose one of the Sous vide URN THE ADJUST KNOB Cook functions.
  • Page 27 Reheat cook items listed in the table below. SE THIS FUNCTION TO FOOD COOK TIME ACCESSORIES FROZEN 01 M - 4 H OURS on level 3 IRE SHELF REFRIGERATED 01 M - 4 H OURS Cook cook items listed in the table below. SE THIS FUNCTION TO FOOD COOK TIME...

  • Page 28: Steam Defrost

    Steam Defrost Steam Defrost 1. T until Steam defrost is URN THE MULTIFUNCTION KNOB 60°C 00:05 displayed. TEMPERATURE COOK TIME 2. T to select which setting to edit. URN THE ADJUST KNOB 3. P to confirm. RESS THE OK BUTTON 14:31 Steam Defrost END TIME...

  • Page 29: Reheat

    Reheat Reheat 1. T until Reheating is displayed. URN THE MULTIFUNCTION KNOB 100°C 00:05 2. T to select which setting to edit. URN THE ADJUST KNOB TEMPERATURE COOK TIME 3. P to confirm. RESS THE OK BUTTON 4. T to change the setting. URN THE ADJUST KNOB 14:07 Reheat...

  • Page 30: Manual

    Manual follow these instructions. O USE A MANUAL FUNCTION Manual 1. T until Manual is displayed. URN THE MULTIFUNCTION KNOB 2. T to select which setting to edit. URN THE ADJUST KNOB 3. P to confirm. RESS THE OK BUTTON 4.
  • Page 31 Steam such food as vegetables, fish, juicing fruit and blanching. SE THIS FUNCTION FOR 100°C 00:20 TEMPERATURE COOK TIME Steam 15:53 END TIME if you are going to cook with or without Food Probe and follow the proper procedure below. ECIDE F NO PROBE IS USED , insert food.
  • Page 32 Steam FOOD TEMP °C TIME ACCESSORIES HINTS RED BEATS 50-60 Min MALL on level 3 TEAM TRAY 30-35 Min CABBAGE Drip tray on level 1 100 °C LICED WHITE 25-30 Min CABBAGE WHITE DD DOUBLE 75-90 Min on level 3 OAKED RIP TRAY BEANS...
  • Page 33 Forced air + steam cook roast meats, poultry, and jacket potatoes, frozen convenience foods, sponge SE THIS FUNCTION TO cakes, pastry, fish and puddings. 180°C 00:20 TEMPERATURE COOK TIME High Forced Air + Steam 16:03 STEAM LEVEL END TIME if you are going to cook with or without Food Probe and follow the proper procedure below. ECIDE F NO PROBE IS USED , insert food.
  • Page 34 Forced air cook meringues, pastry, sponge cakes, soufflés, poultry and roast meats. SE THIS FUNCTION TO 100°C 00:10 TEMPERATURE COOK TIME Forced Air 16:11 preheat END TIME if you are going to cook with or without Food Probe and follow the proper procedure below. ECIDE F NO PROBE IS USED , insert food...
  • Page 35 Forced air FOOD TEMP °C TIME ACCESSORIES HINTS SWISS ROLL 230 °C 7-8 Min AKING TRAY COOKIES 165-175 °C 12-15 Min on level 2 PETIT CHOUX 190-200 °C 25-30 Min the oven is dry NSURE BISCUIT CAKE 160 °C IRE SHELF 35-40 Min on level 2 QUICHE...

  • Page 36: Assisted Mode

    Assisted Mode AUTO Assisted Mode 1. T until "Assisted Mode" is URN THE MULTIFUNCTION KNOB Bread/cakes shown. Meat 2. T to select the foodclass. URN THE ADJUST KNOB Poultry 3. P to confirm. RESS THE OK SELECT BUTTON 4. T to select the food.

  • Page 37: Maintenance & Cleaning

    Maintenance & Cleaning GENERAL DISHWASHER SAFE normally LEANING IS THE ONLY MAINTENANCE IRE SHELF required. in a clean AILURE TO MAINTAIN THE OVEN condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.
  • Page 38 Maintenance & Cleaning REMOVING THE SHELF SUPPORTS REPLACING THE OVEN LIGHT BULB WARNING ULL / SLIDE THE SHELF forward to SUPPORT ANGER OF ELECTRICAL SHOCK unhook them. Clean EFORE REPLACING THE BULB, ENSURE: the Shelf supports and - The appliance is switched off. cavity walls.

  • Page 39: Data For Test Heating Performance

    Data for test heating performance N ACCORDANCE WITH IEC 60350. has developed a standard for comparative testing of HE INTERNATIONAL ELECTROTECHNICAL COMMISSION 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...

  • Page 40: Introduction To "Chef Touch

    • Use of fresh raw materials and ingredients; • Use of the "KitchenAid vacuum machine ICRO ORGANISMS AND FOOD Food normally contains various kinds of micro- appliance"...

  • Page 41: How To Apply The "Chef Touch" Method

    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"...

  • Page 42: The Cooking Bags

    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 not to get the bag dirty or wet next to the opening, as this could result in an ineffective seal.

  • Page 43: Machine Operation Indications

    Machine operation indications (pulling the drawer out to working position) WITCHING ON 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.

  • Page 44: How To Cook In A Steam Oven

    How to cook in a steam oven To cook using the "Chef Touch", follow the indications shown on the drawing. • Open the door and position the grid on the 2° level • Position the packs as in figure (1, 2, 3, 4) •...

  • Page 45: How To Use The Blast Chiller

    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...

  • Page 46: How To Use The Steam Oven For Heating

    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.

  • Page 47: Cooking Table

    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.
  • Page 48 Cooking table CUT/PORTION/ COOKING COOKING TIME HEATING TIME (from HEATING TIME CATEGORY DESCRIPTION CYCLE (min) refrigerated state) (min) (from frozen) (min) Meat Loin stew 45-50 15-25 40-50 (steaks or cubes) Lamb Loin Meat (whole joint) 80-85 20-30 30-40 Meat Shin (whole or boneless) 220-240 25-35 40-50...
  • Page 49 Cooking table CUT/PORTION/ COOKING COOKING TIME HEATING TIME (from HEATING TIME CATEGORY DESCRIPTION CYCLE (min) refrigerated state) (min) (from frozen) (min) Cauliflower (pieces or slices) / Vegetables 35-45 20-30 40-50 broccoli (whole) Courgette (whole) Vegetables 35-38 15-25 40-50 Potato (pieces) Vegetables 40-50 20-30...

  • Page 50: Cooking And Preparation Tips

    Cooking and preparation tips use dry or wet cooking methods as desired. You REPARING AND COOKING MEAT can also stuff the breast by making a pocket and EAT (WHOLE JOINT): stuffing it as you please (ham, cheese and a leaf •...
  • Page 51 Cooking and preparation tips • Shellfish can be prepared and cooked using dry REPARING AND COOKING VEGETABLES AND or wet (70 - 90 g water per bag) cooking MUSHROOMS methods as desired. EGETABLES or WHOLE MUSHROOMS: • For best cooking results, choose shrimps, •...

  • Page 52: Trouble Shooting Guide

    Trouble shooting guide The appliance does not work The electronic programmer does not work • The door is properly closed. If the display shows the letter "F" followed by a • Check the fuses and ensure that there is power number, contact the nearest After-Sales Service.
  • Page 56 Printed in Italy 05/15 400010794234...

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