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42 English
Oven (Lower Oven)
Oven (Lower Oven)
Mode Instruction
Air Sous
Vide
• Air sous vide mode uses low-temperature hot air to
implement Sous Vide mode without steam or the water tank.
• In this mode, the oven keeps constant low temperatures,
cooking food that can keep its original fragrance and
nutrients while offering enriched avor and soft texture.
• It is not necessary to preheat the oven when using Air Sous
Vide mode.
• Place the sealed vacuum bags of food on the rack 3 of the
oven.
• The temperature can be set between 100°F - 205°F.
• Use it to cook meat, sh, seafood, poultry or vegetables.
• Use fresh and quality ingredients only. Trim them in a clean
condition and store under refrigeration.
• Use heat-resistant vacuum bags for moving and storing
ingredients.
• Use Air Sous Vide recommendation guide. To nd the
recommended cooking time and temperature for the food.
• See the Air Sous Vide recommendation guide section starting
on page 49.
Mode Instruction
Steam
Bake
• Steam Bake provides excellent baking conditions for breads,
pastries, and desserts by increasing moisture content and
improving texture and avor.
• See the Steam Bake, Steam Roast recommendation guide on
page 48.
Steam
Roast
• Steam Roast provides excellent cooking conditions for
roasted meats or poultry by maintaining a crispy surface
while sealing in the juices for a moist and tender result.
• See the Steam Bake, Steam Roast recommendation guide on
page 48.
Air Fry
• Air Fry uses hot air for crispier and healthier frozen or fresh
foods without or less oil than normal convection mode.
• For best results, use this mode in single oven mode and place
the Air Fry tray in position 3.
• Preheating is not necessary for this mode.
• The temperature can be set between 350°F - 500°F.
• See the Air Fry section starting on page 45.
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