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Using the oven
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DOP30T940DS_DG68-01459A-00_EN+MES+CFR.indb 54-55
DOP30T940DS_DG68-01459A-00_EN+MES+CFR.indb 54-55
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
3 or 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 refrigeration.
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 eaten raw.
Tips
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To keep the original taste, we recommend you use less herbs and spices than in
ordinary recipes.
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Meat and fish offer better flavors when seared and served.
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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.
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Chicken, especially, is recommended to eat immediately after cooked.
Air Sous-Vide recommendation guide
Food
Doneness
Beef
Rare
Medium
Steak, 1.5" thick
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 °F
2.5-4
140 °F
2.5-4
155 °F
2.5-4
150 °F
6-12
155 °F
6-12
150 °F
3-5
160 °F
3-5
150 °F
4-6
160 °F
4-6
160 °F
15-48
145 °F
2.5-4
160 °F
3-4
145 °F
3-4
130 °F
2-3
145 °F
1.5-3
130 °F
1.5-3
English
2023-01-17 오후 3:01:56
2023-01-17 오후 3:01:56
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