44 English
Oper
ating the o
v
en
Operating the oven
•
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.
•
Chicken, especially, is recommended to eat immediately after cooked.
Air Sous Vide recommendation guide
Food
Doneness
Temperature (°F)
Time (hrs.)
Beef
Steak, 1.5" thick
Rare
130
2.5 - 4
Medium
140
2.5 - 4
Well done
155
3 - 5
Roast
Medium
150
6 - 12
Well done
155
6 - 12
Pork
Chop, boneless
Tender
150
3 - 5
Firm
160
3 - 5
Roast
Medium
150
4 - 6
Well done
160
5 - 7
Pulled pork
Well done
160
15 - 48
Poultry
Chicken, breast
Tender
145
3 - 4
Firm
160
3.5 - 4.5
Duck, breast
Tender
145
3 - 4
Air Sous Vide
Air sous vide mode uses low-temperature hot air to implement Sous Vide method
without steam or the water tank. In this mode, the oven keeps constant low
temperatures, cooking food that can keep its original fragrance and nutrients while
offering enriched flavor and soft texture.
NOTE
•
It is not necessary to preheat the oven
when using Air Sous Vide mode.
•
Place the vacuum sealed bags of food on
the rack 4 of the oven.
•
Use it to cook meat, fish, seafood,
poultry or vegetables.
•
Use fresh and quality ingredients only.
Trim them in clean conditions and store
in the refrigerator.
•
Use heat-resistant vacuum bags for
moving and storing ingredients.
•
Never reuse the heat-resistant vacuum
bags.
•
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 safely be
consumed raw.
Tips
•
To keep the original taste, we recommend you use less herbs and spices than in
ordinary recipes.
•
Meat and fish offer better flavors when seared and served.
•
Sous vide dishes are best served immedietly after cooking.
