Air Sous-Vide - LG LSGS6338N Owner's Manual

46 OPERATION
Recommended Items
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.
Benefits of Air Sous-Vide
The lower temperatures and long cooking times
used in Air Sous-Vide cooking provide many
benefits.
Quantity
Temp. (°F)
(oz)
40 450
40 450
40 450
40 450
20 400
45 425
90 425
25 425
35 425
50 425
35 425
Rack
Time
Position
5 30-35
5 30-40
5 30-35
5 30-35
5 15-25
5 18-28
5 20-30
5 20-30
5 20-30
5 20-30
5 20-30
• 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
ice bath and stored in the freezer or
refrigerator after cooking.
• Crisp and Moist Results
- The fine temperature control of Air 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
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.