All-Clad EH800D51 Professional Immersion Circulator Slow Cooker Owner’s Manual

: June 6, 2024
: All-Clad

Table of Contents

IMPORTANT SAFEGUARDS
DISPOSING OF YOUR APPLIANCE
CONGRATULATIONS ON YOUR PURCHASE
DESCRIPTION
BEFORE FIRST USE
USE
SET UP THE TEMPERATURE AND TIMER
COOKING TEMPERATURE AND TIME GUIDELINE
RECIPES
CLEANING
DESCALE
TROUBLESHOOTING
LIMITED TWO YEAR WARRANTY:
Read User Manual Online (PDF format)
Download This Manual (PDF format)

All-Clad Sous Vide Stick
Owner’s Guide – Model No. EH800D51
Read and save these instructions – Lisez et conservez ces instructions – Lea y conserve estas instrucciones
www.all-clad.com

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

Read all instructions.
Do not touch hot surfaces. The cooking pot and the main body of the circulator can get hot when used. Use an oven mitt when handling. Allow the system to cool before emptying the water bath.
To protect against electrical shock do not immerse the cord, plugs, or entire circulator in water or other liquid.
Close supervision is necessary when any appliance is used by or near children.
Unplug from outlet when not in use and before cleaning. Allow cooling before putting on or taking off parts.
Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return the appliance to the nearest authorized service facility for examination, repair, or adjustment.
The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
Do not use outdoors.
Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.
Do not place on or near a hot gas or electric burner, or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
To disconnect, turn the circulator off, then remove the plug from the wall outlet.
Do not use appliances other than intended use.
Intended for countertop use only.
WARNING: Spilled water can cause serious burns. Keep appliances and cords away from children. Never drape
cord over the edge of the counter, never use outlet below the counter.
A short power-supply cord is used to reduce the risk resulting from it being grabbed by children, becoming entangled in, or tripping over a longer cord. Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use.
If a longer detachable power-supply cord or extension cord is used:
(a) The marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance;
(b) The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally; and
(c) If the appliance is of the grounded type, the cord set or extension cord should be a grounding-type 3-wire cord.
CAUTION – To ensure continued protection against the risk of electric shock, connect to properly grounded outlets only.
Please use caution when removing the food pouches as they are hot – the use of tongs to handle the pouches is highly recommended.
DO NOT ATTEMPT TO DISASSEMBLE.
BURN HAZARD – Do not reach into the water bath to retrieve food pouches – use tongs.
Firmly lock the product on the bath container with the screw clamp. Place the container on an even surface to prevent spills and tipping over. If the product is wobbling and not firmly attached to the tank, in doubt, please change the tank to a more suitable one before using the sous vide circulator as it might not be appropriate.
WARNING: If your circulator falls into water disconnect power ASAP to avoid shock and then send back the system to repair. Do not retrieve the unit until you have unplugged the cord. Do not attempt to use the system if this has happened.
Never use deionized water.
Sous vides pouches shall never float. Excess air in the packaging will reduce heat transfer. In both cases, as a consequence food is not pasteurized even if the cooking time is respected.
Food Safety Warning
The food safety issues in cooking sous vide are different from more conventional forms of cooking. Do not start to cook before you fully understand the specified food handling practices to prevent, eliminate, or reduce the food biological, chemical, and physical hazards to a safe level.
HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS

DISPOSING OF YOUR APPLIANCE

****Your appliance contains many materials which can be recycled.
Consult your local waste collection agency for information on how to properly dispose of your appliance.

CONGRATULATIONS ON YOUR PURCHASE

All-Clad Metalcrafters created the original collection of professional cookware made with a patented metal bonding process that eliminates uneven heating, an accomplishment that led to All-Clad becoming the product chosen for the kitchens of more four-star restaurants than any other. Still the only complete line of cookware made by an American company with materials produced in its own mill, All-Clad has revolutionized the art of cooking since its introduction.
With five professional cookware collections featuring a variety of bonded metals and finishes, from high-grade aluminum and stainless steel to copper, All-Clad combines professional design with high performance for all tastes and cooking styles.
The All-Clad cooking experience now extends to a focused selection of small electrical appliances, each designed without compromise to make a noticeable difference in both use and performance. Cooking connoisseurs now have a wonderful opportunity to complete their kitchen with electrics by All-Clad, the undisputed original. All-Clad Metalcrafters has an ongoing policy of research and development and may modify its products without prior notice.

DESCRIPTION

A Control panel
B Rotative head
C Shaft
D Shaft release button
E Clamp
F Water level markings
Control panel

Temp / Time button
– The temperature set range in between 77°F / 25°C to 194°F / 90°C. The default temperature is 140°F / 60°C ( if the cooking temperature is reset, the LCD will show the last set temperature).
Setting knob
– Adjust temperature, time or finish time setting (+/-); rotate the button clockwise to increase the set temperature or time, and rotate the button counterclockwise to reduce the set temperature or time.
Time display: Displays countdown time or set time.
Temperature display : Displays current temperature or set temperature.
Start / Stop: Hold the button to turn on/off the device. Press the button once to start/stop.
Temperature unit indicator:
a. Celsius temperature indicator.
b. Fahrenheit temperature indicator.
Long press the temperature – Press & hold the button for 2 seconds or more to convert between Celsius and Fahrenheit.
Low water level indicator
Heating indicator

BEFORE FIRST USE

CLEANING INSTRUCTION
Before using your Sous Vide Circulator for the first time, make sure to wipe it with a soft cloth to prevent scratching.
HOW TO SET IT UP
While your All-Clad Sous Vide circulator can be used with most containers, we suggest using a container deep enough (>6.5 inches or 16.50 cm) to ensure the clamp can be fixed to the side of the container.

Once you have the appropriate container, attach the Sous Vide Circulator to one of the container’s sides and make sure the plug does not go over the water. (Fig. 1)
Fill up the container to at least the minimum water requirement. (Fig. 2)

NOTE:

Do not use a container that you cannot attach the Sous Vide Circulator to its side.
If there is not enough water in the container, your circulator will start beeping and will display “LOW WATER LEVEL”. You will not be able to use it until you have enough water in the container. (Fig. 3)
Your All-Clad Sous Vide Circulator is equipped with a rotating head to accommodate you with the best viewing option during usage. (Fig. 4)

USE

Plug the Sous Vide Circulator into a power supply, the circulator will beep once. (Fig. 5)
Press & hold the Start / Stop button for 1 second to turn on the display; you can now start setting the temperature and time. (Fig. 6)

SET UP THE TEMPERATURE AND TIMER

Press the Temp / Time button, the temperature display will start flashing. (Fig. 7)
Turn the knob to adjust the temperature until you reach the desired setting, then press the Temp / Time button to confirm the cooking temperature. (Fig. 8 & 9)
After setting your temperature, you can start setting the Timer, the time display will start flashing. (Fig. 10)
Turn the knob to adjust the timer until you reach the desired setting, then press the Temp / Time button to confirm. (Fig. 11)
You can now start the preheat cycle by pressing the Start / Stop button. (Fig. 12)

NOTE:

If you press the Start / Stop button first, without setting the temperature and time, the preheat cycle will start, using the last temperature and timer setting used.
The temperature unit is displayed in °F by default. If you want to change to °C, press and hold the Temp / Time button.

PREHEAT CYCLE

Press the Start / Stop button to start heating up the water (Fig. 12), the icon will start flashing and the current temperature will display. (Fig. 13)

COOKING CYCLE

Once the water has reached the desired temperature, you will be notified with a continuous beep to let you know you can start the timer and cooking cycle.
Add food to the container.
Press the Start / Stop button, the icon will stop flashing and the timer will start counting down. (Fig. 14 & 15)
Once the countdown is over, you will be notified by a beep. Press the Start / Stop button to stop the appliance and remove the food

NOTE:

During the countdown, the icon will flash until the countdown is complete. (Fig. 15)
For hygiene concerns, your Sous Vide Circulator will not automatically shut off at the end of the cooking cycle,
you must turn it off manually.

LOSS OF POWER
If power is lost, the All-Clad Sous Vide circulator will begin beeping and both the time and temperature on the display will begin flashing continuously when the power has been restored. The Sous Vide circulator will alert you that there was a disruption in power. By pressing the START/STOP button, the circulator will then resume at the same temperature and time that was set prior to power loss. Warning: Food will not be fully pasteurized due to a disruption in power. For further details, please refer to the
Food Safety section.

COOKING TEMPERATURE AND TIME GUIDELINE

Doneness Target Temperatures

FOOD

| DONENESS|

TEMPERATURE

---|---|---
°F| t
BEEF, VEAL, IAMB, GAME| Rare| 134| 57
Medium| 140| 60
Medium Well| 150| 66
Well Done| 160 and over| 71 and over
PORK| Rare| 134| 57
Medium| 140| 60
Well Done| 160 and over| 71 and over
POULTRY, WHITE MEAT DUCK, WHITE MEAT POULTRY, DARK MEAT| Medium| 140-146| 60-63
Medium Rare| 140| 60
Well Done| 176| 80
FISH, SEAFOOD| Rare| 116 th,| 47 th,
Medium Rare| 126 th,| 52 Lb
Medium| 140| 60
VEGETABLES, FRUITS| —| 183-190| 84-87
EGGS| Soft cooked| 147 or 167| 64 or 75
Hard-cooked| 160| 71
Scrambled| 167| 75
Raw E..| 140| 60

Caution: Foods are not pasteurized under low temperature (i.e. below 55°c or 131°F) or with too short a time over 55°c and so may pose a health risk to certain individuals. These individuals include pregnant women, young children, the elderly, or otherwise immunocompromised. Those individuals should stick to the FDA food code guidelines instead of this table. For further details, please refer to the Food Safety section.

Recommended Cooking Temperatures and Times

FOOD

| THICKNESS’| TEMPERATURE|

TIME

---|---|---|---
inch cm| T ‘C| min max
BEEF, VEAL, LAMB, GAME
Tender Cuts

Tenderloin, Rib-cyc, T-bone, Chops, Cutlets

| 0.2| 0.5| 134 or higher| 57 or higher| 2 hr| 4 hrs
2| 5| 134 or higher| 57 or higher| 4.5 hrs| 6 hours
Tough Cuts and Grassfcd 2 Bison, Game| 1| 2.5| 134 or higher| 57 or higher| 8-10 hrs| 12-24 hrs
Lamb Roast or Leg| 2.75| 7| 134 or higher| 57 or higher| 10 hrs| 24-48 hrs
Spare Ribs| 2| 5| 134 or higher| 57 or higher| 24 hrs| 48-72 hrs
Flank Steak, Brisket| 1| 2.5| 134 or higher| 57 or higher| 8 hrs| 24 hrs
2| 5| 134 or higher| 57 or higher| 12 hrs| 30 hrs
PORK
Tenderloin| 0.6| 1.5| 134 or higher| 57 or higher| 2.5 hr| 6-8 hrs
Baby Back Ribs| | | 165| 74| 4-8 hrs| 24 hrs
Chops, Cutlets| 1| 2.5| 134 or higher| 57 or higher| 3-4 hrs| 6-8 hrs
2| 5| 134 or higher| 57 or higher| 4.5-6 hrs| 8-10 hrs
Roast| 2.75| 7| 160-176| 71-80| 12 hrs| 30 hrs
Spare Ribs| 2.75| 7| 160-176| 71-80| 12 hrs| 30 hrs
Belly (quick)| 2| 5| 185| 85| 5 hrs| 8 hrs
Belly (slow)| 2| 5| 167| 75| 24 hrs| 48-72 hrs
POULTRY
White Mcat

Chicken Breast, bone-in

| 2| 5| 146 or higher| 63.5 or higher| 2.5 hrs| 4-6 hrs
Chicken Breast, boneless| 1| 2.5| 146 or higher| 63.5 or higher| 1.25 hr| 2-4 hrs
Turkey Breast, bone-in| 2.75| 7| 146 or higher| 63.5 or higher| 4 hrs| 6-8 hrs
Turkey Breast, boneless| 2| 5| 146 or higher| 63.5 or higher| 2.5 hrs| 4-6 hrs
Duck Breast| 1| 2.5| 134 or higher| 63.5 or higher| 90 min| 4-6| hrs
Dark Mcat

Chicken Leg or Thigh, bone-in

| | | 165-176| 74-80| 4 hrs| 6-8 hrs
Chicken Thigh, boneless| 1| 2.5| 165-176| 74-80| 2 hrs| 4-6 hrs
Turkey Leg or Thigh| | | 165-176| 74-80| 8 hrs| 10 hrs
Duck Leg| | | 165-176| 74-80| 8 hrs| 18 hrs
Split Game Hen| 2.75| 7| 150 or higher| 65.5 or higher| 6 hrs| 8 hrs

Recommended Cooking Temperatures and Times

FOOD

| THICKNESS 1| TEMPERATURE|

TIME

---|---|---|---
inch| cm| °F| °C| min| max
SEAFOOD
Fish Tuna, Halibut, Snapper, Sole, Salmon, Trout, Mackerel| 0.5 – 1| 1.25 – 2.5| 126 or higher| 52 or higher| 20 min| 30 min
1- 2| 2.5 – 5| 126 or higher| 52 or higher| 30 min| 40 min
Crustaceans, Mollusks Lobster| 1| 2.5| 140| 60| 45 min| 60 min
Scallops| 1| 2.5| 140| 60| 40 min | 60 min
Shrimp| jumbo| jumbo| 140| 60| 30 min | 40 min
VEGETABLES
Root Carrots, Parsnips, Potato, Turnips, Celery Root, Beets| up to 1| up to 2.5| 183| 84| 1-2 hrs| 4 hrs
1- 2| 2.5 – 5| 183| 84| 2.5 hrs| 4 hrs
Tender Asparagus, Broccoli, Corn, Cauliflower, Eggplant, Onions, Green Beans, Fennel, Squash, Fresh Peas| up to 1| up to 2.5| 183| 84| 30 min| 1.5 hrs
FRUIT
Firm Apple, Pear| up to 1| up to 2.5| 183| 84| 45 min| 2 hrs
Soft

Peach, Apricot, Plum, Mango, Papaya, Nectarine, Berries

| up to 1| up to 2.5| 183| 84| 30 min| 1 hr
EGGS 3
Soft-cooked in the shell (quick)| large| large| 167| 75| 15 min| 20 min
Soft-cooked in the shell (slow)| large| large| 146| 63.5| 45 min| 1.5 hrs
Hard-cooked in shell| large| large| 160| 71| 45 min| 1.5 hrs
Pasteurized in shell| large| large| 140| 60| 1.25 hrs| 2 hrs
Scrambled (5 eggs)| large| large| 167| 75| 20 min| 20 min

** Caution:** Foods are not pasteurized under low temperature (i.e. below 55°c or 131°F) or with too short a time over 55°c and so may pose a health risk to certain individuals. These individuals include pregnant women, young children, the elderly, or otherwise immunocompromised. Those individuals should stick to the FDA food code guidelines instead of this table. For further details please refer to the Food Safety section.

1 Thickness measurements are based on the thickest section of the food and measured through the vacuum-sealed pouch. Cooking times are for foods starting at refrigerator temperature. Add 50% of recommended cooking time if starting from frozen.
² Tough cuts of meat will heat through to serving temperature at the same time as tender cuts. We recommend longer cooking times for lean, tough cuts to tenderize them.
³ Eggs cooked in the shell should not be sealed in cooking pouches.
Food Safety
Food Preparation

Purchase raw food from an approved source or distributor. If the food has visible spoilage, contamination with filth, discoloration, or bad odors or tastes, it should be disposed of immediately.
Preventing contamination from equipment and utensils, food that comes in contact with equipment and utensils should be cleaned.
Food must be vacuum-sealed, heat-sealed, or zip-locked before use with the circulator.
If not cooked immediately, chill the food in the refrigerator at 37°F / 3°C or below.
The best way to kill parasites in seafood is to freeze and hold the type of seafood that you plan to cook, or we recommend buying seafood that has been commercially flash-frozen. Please follow the proper cooking time and temperature to achieve pasteurization.
The standards for freezing for parasite control are to either cook the fish at:
a. −31°F (−35°C) for 15 hours, or
b. −4°F (−20°C) for 7 days, or
c. frozen at −35°C (−31°F) until solid and stored at −20°C (−4°F) or below at least 1 day.
Cooking
Recipes are assessed for temperature/time combinations that provide minimum bacterial destruction for all pasteurized foods. For a combination of temperature/time, please refer to the section “COOKING TEMPERATURE AND TIME GUIDELINE.”
The minimum pasteurized temperature is 55°C for all meats and fish, except poultry for which the minimum pasteurized temperature is 57°C.
Sous vide cooking below 131°F / 55°C must not exceed a period of 4 hours. Foods cooked at temperatures below 131°F / 55°C for longer than 4 hours must be discarded.
Raw foods or foods not fully pasteurized may pose a health risk to certain individuals. These individuals include pregnant women, young children, the elderly, or otherwise immune-compromised.
After cooking, foods shall be consumed immediately.
Reaching pasteurization requires respect for the temperature, duration of cooking, and max thickness. Any deviation in at least one of the three parameters will not guarantee to reach pasteurization.

RECIPES

Sous Vide New York Strip Recipe
INGREDIENTS

New York Strip Steaks, 1 inch thick
Sea Salt
Cracked Black Pepper
Avocado Oil (or another high smoke point oil)

SOUS VIDE COOKING RECOMMANDATION

136.5°F – 145.5°F (58 – 63°C)
2 hours 20 minutes

DIRECTIONS

Preheat the water bath to your ideal temperature (see chart on the side). We prefer 136.5°F (58°C), since the slightly higher temperature helps render some of the fat on the New York Strip.
Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.
Vacuum seal the steak or place it in a heavy-duty Ziploc bag using the water displacement method.
Place bagged steak in a water bath and cook for 2 hours 20 minutes.
Remove steak and pat dry with paper towels.
Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
Sear steak on a hot cast iron pan for approximately 1 minute, flipping every 15 seconds.
Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds. Make sure to also sear the strip of fat on the side!
(Optional) Use a searing torch for a perfect crust.
Before serving, use a spoon to top the steak with the leftover juices and butter from the pan – this will help further develop the crust and add flavor.
Cut against the grain. Enjoy!

Simple Pan-Seared Sous Vide Halibut Recipe

INGREDIENTS

4 (8-oz) pieces of halibut, no more than 11/2 inches thick
Kosher salt to taste
2 teaspoon extra virgin olive oil
4 lemon wedges

SOUS VIDE COOKING RECOMMANDATION

131° F (55°C)
0 Hours 15 Minutes ****

Caution: Foods are not pasteurized under low temperature (i.e. below 55°c or 131°F) or with too short a time over 55°c and so may pose a health risk to certain individuals. These individuals include pregnant women, young children, the elderly, or otherwise immune-compromised. Those individuals should stick to the FDA food code guidelines instead of this table. For further details please refer to the Food Safety section.”
DIRECTIONS

Preheat your water bath to 131°F / 55°C
Season halibut with salt and coat with 1 teaspoon of olive oil (using a brush or your fingers). Vacuum seal the halibut or place it in a 1-gallon Ziploc bag using the water displacement method.
Lower bagged halibut into the water bath and cook for 15 minutes.
Remove the bag from your bath. Carefully transfer the cooked halibut to a paper towel-lined plate or tray to blot away any moisture. (Note: the cooked fish is extremely delicate, so it will flake apart very easily—a fish spatula is a good tool to use here.)
Heat a nonstick pan over medium heat with the remaining 1 teaspoon of olive oil until the oil shimmers.
Place the halibut pieces in the pan and sear until light golden brown, about 1-2 minutes.
Carefully flip each piece of the halibut, and cook 30 seconds more.
Transfer halibut pieces to plates, garnish each with a lemon wedge and serve with your choice of sides.

Chicken Breast Sous Vide Recipe
INGREDIENTS

4 boneless skin-on chicken breasts, about 2 pounds (sometimes sold as “airline” or “frenched” breast with the drumette attached; if so, remove the drumette and save for stock/discard) and max. 1.5 inch thick
Salt to taste
1 tablespoon butter or olive oil
Flakey sea salt, such as Maldon or fleur de sel, to finish (optional)

SOUS VIDE COOKING RECOMMANDATION

140° F (60°C)
2 hours 25 minutes

DIRECTIONS

Preheat water bath to 140°F / 60°C
Season the chicken breasts with salt and place in a 1-gallon freezer zip bag.
Vacuum seal the chicken or place it in a 1-gallon Ziploc bag using the water displacement method. Lower the bagged chicken into your water bath and cook for 2 hours 25 minutes (or up to 5 hours).
Remove the bag from the water and transfer the chicken to a plate.
Pat the breasts thoroughly dry with a paper towel.
Preheat a large sauté pan over medium heat.
Add 1 tablespoon of butter to the pan, swirling it until the foam has subsided. Add the chicken breasts skin side down to the pan and cook for 2-3 minutes, until the skin is deeply browned and crisped.
Once the skin has browned, flip the breasts and cook for 30 seconds more before transferring it to a cutting board.
To serve, slice the chicken breasts against the grain and divide between four plates, sprinkle with the flakey salt, and serve with your choice of sides.

CLEANING

Always unplug the Sous Vide Circulator and allow it to cool completely before cleaning.
To remove dirt from the shaft, gently press the release button and slide out the shaft from the body.
Use soapy water to clean the shaft and circulator.
Clean the appliance body with a damp cloth.
NOTE: The shaft is dishwashable.
CAUTION: Do not allow debris to accumulate, as this may damage the heater and circulator.
DANGER: Never immerse the circulator in water.
CAUTION: Never use scouring pads, abrasive cleaning agents, or aggressive liquids such as petrol or acetone to clean the circulator.
CAUTION: Any other servicing should be performed by an authorized service representative.

DESCALE

Why descale?

Limescale naturally builds up around the heating elements if the water you are using is hard. Descaling helps to maintain your appliance so that it lasts longer and offers constantly offers high quality performance. Limescale can permanently alter the performance of your appliance. Malfunctions linked to scaling are not covered by the warranty if the product is returned.

When to descale?

The descaling frequency depends on the hardness of the water and the number of uses. If you notice the following signs: longer cycle time, more noise at the end of the cycle, stopping midcycle, your machine needs descaling.

How to descale your All-Clad Sous Vide Circulator

Pour an equal amount of vinegar and water into a container.
Start a cycle of the regular cycle of 30 min with a temperature set at 140°F / 60°C.
At the end of the cycle, your appliance should be clean, if not, simply extend the cycle duration or repeat the process.

TROUBLESHOOTING

PROBLEM

|

SOLUTION

---|---
The Sous Vide Circulator does not work.| Make sure the plug is properly inserted into the wall socket.
If Sous Vide Circulator still does not work, consult an authorized All-Clad service center.
Low water level| Turn off the Sous Vide Circulator, add more water to reach the MIN mark below the MAX mark.
There is a loud noise from Sous Vide Circulator| Turn off the Sous Vide Circulator, unplug the electrical cord, remove the heater protector, to check and dean if anything is stuck to the circulator.

LIMITED TWO YEAR WARRANTY:

:www.all-clad.com / www.all-clad.ca

With a strong commitment to the environment, All-Clad electrical products are repairable during and after the warranty period.
Before returning any defective products to the point of purchase, please call All-Clad consumer service directly at the phone
the number below for repair options.
Your help to sustain the environment is appreciated!

The Warranty
This electrical product or product with batteries is guaranteed by All-Clad for a period of 2 years against any manufacturing defect in materials or workmanship, starting from the initial date of purchase.
The manufacturer’s warranty by All-Clad is an extra benefit that does not affect consumers’ Statutory Rights.
The All-Clad warranty covers all costs related to restoring the proven defective product so that it conforms to its original specifications, through the repair or replacement of any defective part and the necessary labor. At All-Clad’s choice, a replacement product may be provided instead of repairing a defective product. All-Clad’s sole obligation and your exclusive resolution under this warranty are limited to such repair or replacement.
Conditions & Exclusions
The All-Clad warranty only applies within the United States and Canada and is valid only on presentation of proof of
purchase.
For warranty service please contact All-Clad Consumer Service using the appropriate toll-free number or website listed below.
A consumer service representative will personally assist you with the evaluation, repair, or replacement of your product at the closest All-Clad service center.
All-Clad shall not be obliged to repair or replace any product which is not accompanied by a valid proof of purchase.
This warranty will not cover any damage which occurs as a result of misuse, negligence, failure to follow All-Clad instructions, use on current or voltage other than as stamped on the product, or a modification or unauthorized repair of the product. It also does not cover normal tear and wears maintenance or replacement of consumable parts, and the following:
– using the wrong type of water or consumable
– scaling (any de-scaling must be carried out according to the instructions for use);
– the ingress of water, dust, or insects into the product;
– mechanical damages, overloading
– damages or bad results due to wrong voltage or frequency
– accidents including fire, flood, lightning, etc
– professional or commercial use
– damage to any glass or porcelain ware in the product
This warranty does not apply to any product that has been tampered with, or to damages incurred through improper use and care, faulty packaging by the owner, or mishandling by any carrier.
The All-Clad manufacturer’s warranty applies only for products purchased and used in USA & Canada. Where a product is purchased in one country and then used in another one:
a) The All-Clad guarantee does not apply in case of nonconformity of the purchased product with the local standards, such as voltage, frequency, power plugs, or other local technical specifications.
b) The repair process for products purchased outside the country of use may require a longer time if the product is not locally sold by All-Clad.
c) In cases where the product is not repairable in the new country, the All- Clad guarantee is limited to a replacement by a similar product or an alternative product at a similar cost, where possible.
Consumer Statutory Rights
This All-Clad manufacturer’s warranty does not affect the statutory rights a consumer may have or those rights that cannot be excluded or limited, nor rights against the retailer from which the consumer purchased the product. This warranty gives a consumer specific legal rights, and the consumer may also have other legal rights which vary from State to State or Country to Country or Province to Province. The consumer may assert any such rights at his sole discretion.
Additional information
Accessories, Consumables, and end-user replaceable parts can be purchased, if locally available, as described on the All-Clad internet site.