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7. Follow the instructions
that appear in the oven display
concerning the water container and other accessories.
8. Press the up or down buttons until the Reheat Time setting is
selected on the display, then press OK to confirm.
9. Press the up or down buttons until the desired reheat time is
displayed, then press OK to confirm.
The Reheat Time can be set up to 4 hours.
10. Press START to begin the Sous Vide cycle.
11. To change reheat time after the reheating process has been
started, see the "Changing Cooking Function Settings"
section.
12. When the Reheat Time is complete, an alert will sound and a
message will appear on the display prompting to you to add
more time to the cycle if desired.
13. After reheating is complete, take the food out of the oven.
Sous Vide Reheating
Chart
Sous Vide pouches have to be reheated only using the Sous Vide function. Use the following chart as a guide.
Category
Cut/Portion/Description
Reheating
Time (from
Reheating
Time
refrigerated
state)
(from frozen)
(Min.)
(Min.)
Swordfish (steaks)
10-20
20-30
Sole/turbot (fillets)
10-20
25-35
Salmon (steak)
25-35
35-45
Fish
Bass (whole)
10-20
50-60
Bass (fillet)
10-20
20-30
Grouper (fillet)
10-20
50-60
Cod (steak or fillet)
40-20
50-60
Shrimp/prawn
(without shell)
10-20
20-30
Shellfish
Tiger prawn (without shell)
10-20
20-30
Loin stew (steaks or cubes)
15-25
40-50
Lamb
Loin (roast)
20-30
30-40
Fillet (whole)
45-55
80-90
Leg (whole or boneless roast)
45-55
85-90
Pork
Shoulder (whole)
50-60
100-110
Boneless loin (whole)
55-65
80-90
Beef stew (steaks or cubes)
15-25
80-90
Beef
Roast beef (whole)
35-45
75-85
Fillet (whole)
50-60
85-95
Boneless loin (steaks)
15-25
25-35
Boneless loin (whole)
55-65
85-95
Veal
Veal stew (steaks or cubes)
20-30
40-50
Fillet (whole)
45-55
75-85
Leg (whole)
15-25
40-50
Chicken
Breast (whole or half)
15-25
70-50
Leg (whole or boneless)
30-40
75-85
Turkey
Breast (piece)
40-50
75-85
15
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