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29
SETTING OVEN CONTROLS
Air Sous Vide
Air Sous Vide is ideal for cooking meats to achieve
tenderness without overcooking.
How Sous Vide Works
Sous vide is a French phrase meaning “under vacuum”.
In sous vide cooking, food is vacuum-sealed in plastic
pouches, which are then placed in a cooking medium
of hot water or air.
Your appliance uses hot air circulating around sealed
pouches to cook food slowly at relatively low tempera-
tures: 100°F to 205°F (38°C to 94°C). Sous vide cook-
ing is not fast, but with a little planning, it can be very
easy.
Advantages of Sous Vide
• Food does not lose fl avor or aroma due to evap-
oration.
• Vitamins and minerals do not escape during
cooking.
• The low cooking temperature leaves meat and fi sh
more tender.
• Less spice is needed, as food keeps more of its
natural fl avor.
• The low cooking temperature greatly reduces the
risk of overcooking. The food never gets hotter
than the intended serving temperature.
• Timing is less critical. If diff erent dishes are fi nishing
at diff erent times, food that has reached serving
temperature can wait, since it stays at serving
temperature in the cooking medium.
Food Safety
Because sous vide cooks at relatively low tempera-
tures, safe food handling is especially important.:
• Always keep raw food in safe conditions before
you start cooking.
• Clean the raw food before you start cooking.
• Use Table 1, “Recommended Sous Vide Cook Set-
tings,” to fi nd the recommended cooking time and
temperature for the food.
• Only use temperatures below 140°F (60°C) to cook
foods that can be safely eaten raw.
• Food should be between 34°F and 37°F (normal
refrigerator temperatures) when preparing to place
food in sous vide vacuum pouch.
• Sous vide dishes are best served immediately after
cooking. If food is not served immediately, use an
ice bath to chill it quickly and then keep it refriger-
ated for up to 3 days.
• Do not use sous vide to reheat leftovers.
• Do not allow raw food to contact cooked food
during preparation. Do not use the same tools on
diff erent food items without washing them.
• If the recipe includes raw eggs, keep the whites
and yolks from touching the outsides of the shells.
• Blanching in boiling water or searing in a pan be-
fore sous vide cooking can destroy surface bacte-
ria to improve food safety.
• Do not use Delay Start with the Sous Vide function.
• Do not use a meat probe with the Sous Vide func-
tion. Food needs to be sealed air-tight in a pouch
for sous vide cooking.
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