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Tips
• To keep the original taste, we recommend you use less herbs and spices than in
ordinary recipes.
• Meat and fish offer better flavors when seared and served.
• Sous vide dishes are best served immedietly 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.
• Chicken, especially, is recommended to eat immediately after cooked.
NOTE
•
It is not necessary to preheat the oven
when using Air Sous Vide mode.
•
Place the vacuum sealed bags of food
on the rack 4 of the oven.
•
Use it to cook meat, fish, seafood,
poultry or vegetables.
•
Use fresh and quality ingredients only.
Trim them in clean conditions and store
in the refrigerator.
•
Use heat-resistant vacuum bags for
moving and storing ingredients.
•
Never reuse the heat-resistant vacuum
bags.
•
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 safely be
consumed raw.
Air Sous Vide recommendation guide
Food
Doneness
Beef
Rare
Steak, 1.5" thick
Medium
Well done
Medium
Roast
Well done
Pork
Tender
Chop, boneless
Firm
Medium
Roast
Well done
Pulled pork
Well done
Poultry
Tender
Chicken, breast
Firm
Duck, breast
Tender
Fish
Tender
Salmon steak
Well done
Cod fillet
Tender
Temperature (°F)
Time (hrs.)
130
2.5 - 4
140
2.5 - 4
155
3 - 5
150
6 - 12
155
6 - 12
150
3 - 5
160
3 - 5
150
4 - 6
160
5 - 7
160
15 - 48
145
3 - 4
160
3.5 - 4.5
145
3 - 4
130
2 - 4
145
2 - 4
130
2 - 4
English 29
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