Electrolux EW30MC65PS User & Care Manual page 30

30
SETTING OVEN CONTROLS
Vacuum Sealing
Sous vide cooking in your oven requires a vacuum
sealer and vacuum pouches. The pouch needs to be
sealed so no air or liquid can leak out. A pouch that
leaks will produce poor cooking results and may pro-
duce smoke and residue that can burn during future
cooking or when using self-clean. Follow the instruc-
tions that come with your sealer and pouches.
• Use pouches that are specifi ed for your sealer and
for sous vide cooking.
• Do not reuse vacuum pouches.
• Put food in one layer in the pouch for even cook-
ing.
• It is recommended to use one food portion per
vacuum pouch.
• For most sous vide cooking, use the highest vacu-
um setting for best cooking results.
• Make sure that the closure of the pouch is clean to
get a good seal. If cooking at higher temperatures
(above 160º F / 71º C), double-seal the pouch.
• Vacuum pouches are solely for sous vide cook-
ing and should not be used for regular baking or
broiling.
Sous Vide Cooking
1. Prepare
• Start with the freshest, highest quality food possi-
ble.
• Clean and cut the ingredients.
2. Package
• Place the ingredients in the plastic pouch for your
vacuum sealer. Add seasonings for cooking.
• Note: If cooking multiple items at once, you may
want to write the contents on the outside of the
pouches before fi lling and sealing them.
• Vacuum seal the pouch, removing as much air as
possible. Verify that you have achieved an air-tight
seal.
• If not cooking immediately, store the pouch in a
refrigerator until ready to cook.
To cook Air Sous Vide
1. Touch Oven Modes and scroll to Air Sous Vide.
2. Touch Air Sous Vide: display shows 130°F (54°C)
setting as default.
3. Set desired temperature.
4. Touch START.
IMPORTANT: Since sous vide cooking allows for
a suggested minimum cooking time and a target
time, it is recommended to set the timer to at least
the minimum time or to any time up to the target
suggested time. With sous vide cooking there is a
maximum cooking time which allows the user more
fl exibility when cooking with no specifi c end time.
Note: Use the sous vide feature of your oven to
cook the food (section reference). Use the settings
recommended for the type of food in Table 1, "Rec-
ommended Sous Vide Cook Settings,".
5. Finish
• Open the plastic pouch and remove the food.
• You may fi nish the food with a fi nal searing or grill-
ing to achieve a nice crust and roast fl avor.
• Add fi nal seasonings or sauces if needed.
• Serve.
CAUTION
Even though sous vide cooks at relatively low tem-
peratures, use care when handling the pouch and its
contents, which will be hot to the touch.
Only use temperatures below 140°F (60°C) for cook-
ing foods that can be safely eaten raw.
IMPORTANT
The U.S. Department of Agriculture states, "Rare fresh
beef is popular, but you should know that cooking
it to only 140°F (60°C) means some food poisoning
organisms may survive." (Source: Safe Food Book,
Your Kitchen Guide, USDA) The lowest temperature
recommended by the USDA is 145°F (63°C) for medium
rare fresh beef. For beef medium 160°F, well done 170°F
(77°C). Visit the USDA Food Safety and Inspection
website at www.fsis.usda.gov.
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