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Food
Doneness
Poultry
Chicken, breast
Tender
Chicken, breast
Firm
Duck, breast
Tender
Fish
Salmon steak
Tender
Salmon steak
Well done
Cod fillet
Tender
Vegetables
Asparagus
-
Potato, sliced
-
Sweet potato, sliced
-
Carrot, sliced
-
Squash, cubes
-
Fruit
Apple, sliced
-
Pineapple, sliced
-
Pear, sliced
-
* This table is for reference only.
Temperature(°F)
Time(hrs.)
145 °F
2.5 - 4
160 °F
3 - 4
145 °F
3 - 4
130 °F
2 - 3
145 °F
1.5 - 3
130 °F
1.5 - 3
180 °F
0.5 - 2
200 °F
2 - 4
200 °F
2 - 4
190 °F
2 - 4
180 °F
2 - 4
180 °F
1 - 2
180 °F
1 - 2
180 °F
1 - 2
NOTE
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 be safely
eaten raw.
•
To keep the original taste, we recommend you use less herbs and spices than
in ordinary recipes.
•
Meat and fishery offer better flavors when seared and served.
•
Sous vide dishes are best served immediatly after cooking.
•
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.
Convection Vegetable
Convection Vegetable recommendation guide
•
Preheating is not necessary.
•
For best results, use this mode on a single oven rack and place the dish on the
rack position 3.
•
The temperature can be set between 350 °F - 450 °F. The default temperature
is 400 °F.
English 41
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