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29
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.
• 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.
3. Cook
1. Place the sealed pouch of food on Rack 3 of the oven.
2. Press Upper Oven or Lower Oven key.
3. Press Sous Vide.
4. Set the Cooking Temperature.
5. Set the Cooking Time.
• Note: Use the sous vide feature of your oven to cook
the food (section reference). Use the settings recom-
mended for the type of food in Table 5, “Recom-
mended Sous Vide Cook Settings,”.
6. Press START.
7. To cancel Air Sous Vide at any time, press .
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.
8. 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 note: 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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