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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,
poultry or vegetables. Food must be vacuum
packed in pouches before cooking.
• It is not necessary to preheat the oven when
using Air Sous-Vide.
• Refer to the cooking guide for recommended Air
Sous-Vide settings.
Quantity
Temp. (°F)
(oz)
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
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
Benefits of Air Sous-Vide
The lower temperatures and long cooking times
used in Air Sous-Vide cooking provide many
benefits.
• Healthier
- Compared to other cooking methods, Air Sous-
Vide retains most of the original nutrients in
food.
• Safe and Convenient
- The long cooking times used in Air Sous-Vide
cooking allow food to be pasteurized. Because
food is vacuum packed before cooking, the
unopened pouches can be quickly chilled in an
OPERATION
Guide
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.
45
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