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22 Setting Oven Controls
Vacuum Sealing
Sous vide cooking in your oven requires a vacuum sealer and
vacuum pouches. The pouch needs to be sealed so no air or
liquid can leak out. A pouch that leaks will produce poor cooking
results and may produce smoke and residue that can burn
during future cooking or when using self-clean. Follow the
instructions that come with your sealer and pouches.
• Use pouches that are specified for your sealer and for sous
vide cooking.
• Do not reuse vacuum pouches.
• Put food in one layer in the pouch for even cooking.
• It is recommended to use one food portion per vacuum
pouch.
• Use the highest possible vacuum setting for best cooking
results.
• Make sure that the closure of the pouch is clean to get a
good seal. If cooking at higher temperatures (above
160º F / 71º C), double-seal the pouch.
IMPORTANT! Vacuum pouches are solely for sous vide
cooking and should not be used for regular baking or broiling.
Sous Vide Cooking
1. Prepare
• Start with the freshest, highest quality food possible.
• Clean and cut the ingredients.
2. Package
• Place the ingredients in the plastic pouch for your
vacuum sealer. Add seasonings for cooking.
Note: If cooking multiple items at once, you may want
to write the contents on the outside of the pouches
before filling and sealing them.
• Vacuum seal the pouch, removing as much air as
possible. Verify that you have achieved an air-tight
seal.
• If not cooking immediately, store the pouch in a refrig-
erator until ready to cook.
To cook sous vide:
1. Place the sealed pouch of food on Rack 3 of the oven.
2. Press sous vide. The default temperature of 130°F will
appear in the display.
3. Set the temperature for the food being cooked. (between
100°F (38°C) and 205°F (96°C).
4. Press START.
5. Set oven timer.
IMPORTANT! Since sous vide cooking allows for a suggested
minimum cooking time and a target time, it is recommended to
set the timer to at least the minimum time or to any time up to
the target suggested time. With sous vide cooking there is a
maximum cooking time which allows the user more flexibility
when cooking with no specific end time.
Note: Use the sous vide feature of your oven to cook the food
(section reference). Use the settings recommended for the type
of food in Table 1, “Recommended Sous Vide Cook Settings,”.
6. Finish
• Open the plastic pouch and remove the food.
• You may finish the food with a final searing or grilling to
achieve a nice crust and roast flavor.
• Add final seasonings or sauces if needed.
• Serve.
Even though sous vide cooks at relatively low temperatures, use
care when handling the pouch and its contents, which will be hot
to the touch.
Only use temperatures below 140°F (60°C) for cooking foods
that can be safely eaten raw.
IMPORTANT! The U.S. Department of Agriculture states,
"Rare fresh beef is popular, but you should know that cooking it
to only 140°F (60°C) means some food poisoning organisms
may survive.” (Source: Safe Food Book, Your Kitchen Guide,
USDA) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For beef medium
160°F, well done 170°F (77°C). Visit the USDA Food Safety and
Inspection website at www.fsis.usda.gov.
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