User manual WHIRLPOOL KOSV 4525 INSTRUCTION FOR USE

[. . . ] Instructions for use Installation Before first use Important safety instructions Safeguarding the environment Precautions After sales service Accessories Probe placing Appliance features Control panel Key lock Messages Shortcuts On/Off/Pause Kitchen timer Changing settings Specials Sous Vide Reheat Steam Defrost Steam Assisted Mode Maintenance & Cleaning Trouble shooting guide Data for test heating performance Technical specification Introduction to “Chef Touch” How to apply the “Chef Touch” method The cooking bags Preparing bags Machine operation indications How to cook in a steam oven How to use the blast chiller Indications concerning storing the packs in a refrigerator/freezer How to use the steam oven for heating Cooking table Cooking and preparation tips 4 5 5 6 6 7 8 9 10 10 11 11 12 13 13 14 18 24 25 26 27 29 30 32 32 32 34 35 36 36 37 38 39 39 40 41 44 Installation BEFORE MOUNTING THIS APPLIANCE COMPLIES to current safety standard. PLEASE KEEP the instruction for use manual and mounting instructions in a safe place for future reference. PLEASE PASS these instructions on to the new owner in case you should sell the appliance READ THIS MANUAL CAREFULLY. This will ensure you make full use of the technical benefits this appliance has to offer and enables you to operate it in a safe and proper way. [. . . ] USE THE UP / DOWN BUTTONS to select which setting to edit. PRESS THE OK / SELECT BUTTON to confirm. USE THE UP / DOWN BUTTONS to change the setting. PRESS THE OK / SELECT BUTTON to confirm. PRESS THE START BUTTON. Reheat Cook See instructions for use for more information Salty cream Whole meat Chopped meat See instructions for use for hints Ensure the water container is filled with fresh tap water 01:20 COOK TIME Whole meat 11:55 END TIME ALWAYS USE THE WIRE SHELF to put food on to allow the air to circulate properly around the food. About Chef Touch process and Sous Vide function refer to indications given on the last pages of this manual. 24 Reheat USE THIS FUNCTION when reheating 1 - 2 portions of chilled or room tempered food. Steam Defrost Reheating Sous vide For reheating readymade food 1. 100°C TEMPERATURE USE THE UP / DOWN BUTTONS to select Reheating. PRESS THE OK / SELECT BUTTON to confirm. USE THE UP / DOWN BUTTONS to select which setting to edit. PRESS THE OK / SELECT BUTTON to confirm. USE THE UP / DOWN BUTTONS to change the setting. PRESS THE OK / SELECT BUTTON to confirm. PRESS THE START BUTTON. 00:05 COOK TIME Reheat 14:07 END TIME 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. CHILLED FOOD DINNER PLATE SOUP VEGETABLES RICE & PASTA POTATOES MEAT IN SLICES MEAT IN SAUCE FISH FILLETS SERVINGS REHEAT TIME 18-25 Min 20-25 Min 20-25 Min TEMPERATURE HINTS 1-2 15-20 Min 20-25 Min 15-20 Min 25-30 Min 10-15 Min 100 °C PLACE THE FOOD COVERED with lid or heat resistant plastic wrap, into the steam tray on level 3. PLACE THE BAKING & DRIP TRAY beneath to collect the water. 25 Steam Defrost USE THIS FUNCTION for defrosting Meat, Poultry, Fish, Vegetables Bread and fruit. Steam Steam Defrost Reheat For defrosting with steam 1. 60°C USE THE UP / DOWN BUTTONS to select Steam Defrost. TEMPERATURE PRESS THE OK / SELECT BUTTON to confirm. USE THE UP / DOWN BUTTONS to select which setting to edit. PRESS THE OK / SELECT BUTTON to confirm. USE THE UP / DOWN BUTTONS to change the setting. PRESS THE OK / SELECT BUTTON to confirm. [. . . ] • 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. [. . . ]