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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.
Items
Temperature
Potatoes
375 - 425 °F
Tomatoes, sliced
425 - 450 °F
Onions, sliced
400 - 425 °F
Carrots, sliced
375 - 425 °F
Bell peppers, sliced
375 - 425 °F
Broccoli, florets
400 - 425 °F
Cauliflower, florets
400 - 425 °F
Asparagus
425 - 450 °F
Mushroom
425 - 450 °F
Zucchini, quartered
375 - 400 °F
lengthwise
Squash, sliced
375 - 400 °F
Eggplant, sliced
400 - 425 °F
Green beans
400 - 425 °F
* This table is for reference only
Rack position
Cooking time(min)
3
45 - 65
3
15 - 20
3
15 - 25
3
30 - 45
3
15 - 25
3
15 - 20
3
15 - 20
3
15 - 20
3
15 - 25
3
30 - 50
3
30 - 50
3
15 - 20
3
15 - 20
English 41
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