English 57
O
v
en (L
o
w
er O
v
en)
NOTE
•
The cooking time depends on the thickness of food. Addition of salt or sugar
may shorten the cooking time.
•
Use Air Sous Vide recommendation guide to find the recommended cooking
time and temperature for the food.
•
Only use temperatures below 140 ˚F (60 ˚C) to cook foods that can be safely
eaten raw.
•
To keep the original taste, we recommend you use less herbs and spices than
in ordinary recipes.
•
Meat and fishery offer better flavors when seared and served.
•
Sous vide dishes are best served immediatly after cooking.
•
If not served immediately after cooked, put the food in ice water and cool
down completely. Then, store them under 40 ˚F (5 ˚C) to keep the fragrance
and texture of food.
Food
Doneness
Temperature(
°F
)
Time(hrs.)
Poultry
Chicken, breast
Tender
145 °F
2.5 - 4
Chicken, breast
Firm
160 °F
3 - 4
Duck, breast
Tender
145 °F
3 - 4
Fish
Salmon steak
Tender
130 °F
2 - 3
Salmon steak
Well done
145 °F
1.5 - 3
Cod fillet
Tender
130 °F
1.5 - 3
Vegetables
Asparagus
-
180 °F
0.5 - 2
Potato, sliced
-
200 °F
2 - 4
Sweet potato, sliced
-
200 °F
2 - 4
Carrot, sliced
-
190 °F
2 - 4
Squash, cubes
-
180 °F
2 - 4
Fruit
Apple, sliced
-
180 °F
1 - 2
Pineapple, sliced
-
180 °F
1 - 2
Pear, sliced
-
180 °F
1 - 2
* This table is for reference only.
Summary of Contents for NQ70 700D Series
Page 1: ...Built InMicrowaveCombiOven User manual NQ70 700D...
Page 91: ...Memo...