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Air Sous-Vide Cooking Guide
The size, weight, thickness, starting temperature, and your personal preferences will affect operating
times. This guide is only for reference. Adjust cook time according to your preference.
Quantity
Food
(each)
Beef steak
2.5 cm thick
0.3~0.5 kg
Chicken
0.1~0.2 kg
breast
Salmon
2.5 cm thick
0.1~0.2 kg
Asparagus
15~20 g
• Cook 30 mins. or 1 hour more if you use meats thicker than 2.5 cm.
• If you use larger cuts of meat, cut to match the recommended weight. Be careful not to put pieces of
meat too close together.
Information for Test Institutes
This table is only for use by test institutes. It includes the best settings for the test recipes out of the
standard IEC 60350-1.
Heating
Food
Mode
Top
Bottom
Heat
Hot Air
Small
cake
Hot Air
Top
Bottom
Sponge
Heat
cake
Hot Air
Rack
Temp. (℃)
Position
2
58
2
67
2
60
2
85
Temp.
Accessori
(℃)
es
Baking
170
Tray
Baking
150
Tray
Baking
150
Tray,
Deep Pan
170
Wire Grill
160
Wire Grill
Min.
-
-
-
20 min.
Rack
Preheat
Position
3
Yes
3
Yes
2+4
Yes
2
Yes
2
Yes
OPERATION
Time
Target
Max.
2.5 hr.
3 hr.
2 hr.
3 hr.
2 hr.
2.5 hr.
30 min.
45 min.
Cooking
Handling
Time
s
(min.)
25-35
-
25-35
-
Baking
Tray at 2,
25-35
Deep Pan
at 4 from
down
20-30
-
30-40
-
49
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