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48 OPERATION
Recommended Items
Homemade French Fries
(3/4" x 3/4" or 10 x 10
mm)
Homemade Potato
Wedges
CHICKEN-Frozen
Frozen Chicken Nuggets,
Crispy
Frozen Chicken Strips
Frozen Hot Wings, Bone-
in
CHICKEN-Fresh, Skin on
†
Fresh Chicken Wings
Fresh Chicken
†
Drumsticks
Thighs
Breasts
OTHER
Frozen Onion Rings,
Breaded
Frozen Spring Rolls (0.7
oz each)
Thin Sausage (2.5 oz
each, diameter 0.8")
Frozen Coconut Shrimp
Fresh Scallops on the half
shell (35.3 oz)
Fresh Shrimp
Mixed Vegetables
Air Sous-Vide
Air Sous-Vide cooking uses air to cook foods "low
and slow." Use it to cook meat, fish, seafood,
Quantity
Temp. (°F)
(oz)
25
450
60
450
30
425
35
425
50
425
40
450
70
450
40
450
40
450
20
425
45
425
90
425
25
425
35
425
50
425
35
450
Rack
Time
Position
4
27-37
4
30-40
4
15-25
4
30-40
4
30-40
4
30-35
4
35-45
4
30-35
4
30-35
4
20-30
4
25-35
4
25-35
4
30-40
4
20-30
4
25-35
4
17-28
poultry or vegetables. Food must be vacuum
packed in pouches before cooking.
Guide
Cut the potatoes and soak
for 30 minutes in hot tap
water. Drain and pat
dry.Brush or lightly spray
with 3 tbsp. of oil. Add salt
and pepper to taste.
Brush or lightly spray with
1 tbsp. of oil. Add salt and
pepper to taste.
Brush or lightly spray the
surface of food with oil.
Melt 4 tbsp. of butter and
brush on scallops. Mix 1/2
cup bread crumbs, 1 tbsp.
minced garlic, 1/4 cup
grated parmesan cheese
and season to taste.
Sprinkle mixture over
scallops.
Brush or lightly spray with
4 tbsp. of olive oil. Add salt
and pepper to taste.
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