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38 OPERATION
2
Adjust the settings as desired.
3
Touch Start.
To Stop Steam Cooking
Touch Stop in the display, and select Yes.
Sous Vide
Sous vide cooking uses steam to cook foods "low
and slow." Use it to cook meat, fish, seafood,
poultry or vegetables. Food must be vacuum
packed in pouches.
It is not necessary to preheat the oven when using
sous vide.
Refer to the cooking guide for recommended sous
vide settings.
Benefits of Sous Vide
The lower temperatures and long cooking times
used in sous vide cooking provide many benefits.
• Healthier
Compared to other cooking methods, sous vide
retains most of the original nutrients in food.
• Safe and Convenient
The long cooking times used in sous vide
cooking allow food to be pasteurized. Because
food is vacuum packed before cooking, the
unopened pouches can be quickly chilled then
easily stored after cooking.
• Crisp and Moist Results
The fine temperature control of sous vide
cooking is an excellent way to achieve the
perfect texture when cooking meat and poultry.
The low temperatures used retain more of the
moisture in food than conventional cooking
methods. After cooking, a final sear in a frying
pan adds the perfect crisp finish.
Setting Sous Vide Mode
1
Fill the tank with water up to the max line
located at the front of the tank.
2
Place the standard rack in position
place the sealed food bag on it.
3
Touch Steam Cook in the Cooking Modes
screen.
4
Touch Sous vide in the display.
5
Select the desired temperature.
6
If desired, scroll to set the cook time and
delayed start time. Touch the arrow key on
the right side of the display to see the delayed
start time settings.
7
Touch Start.
8
Once cooking is finished, allow the oven to
cool completely. Then wipe up any water left
on the oven interior.
Changing the Sous Vide Settings
1
Touch Edit in the display to bring up the cook
settings screen.
2
Adjust the settings as desired.
3
Touch Start.
To Stop Cooking
Touch Stop in the display, and select Yes.
NOTE
• As the temperature in the oven rises, steam may
not be visible.
and
C
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