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27OPERATION
ENGLISH
Air Sous-Vide
This feature is only available on some models.
Air Sous-Vide cooking uses air to cook foods "low
and slow." Use it to cook meat, fish, seafood,
poultry or vegetables. Food must be vacuum
packed in pouches. It is not necessary to preheat
the oven when using Air Sous-Vide. Refer to the
cooking guide for recommended Air Sous-Vide
settings.
Benefits of Air Sous-Vide
The lower temperatures and long cooking times
used in Air Sous-Vide cooking provide many
benefits.
• Healthier
Compared to other cooking methods, sous vide
retains most of the original nutrients in food.
• Safe and Convenient
The long cooking times used in sous vide
cooking allow food to be pasteurized. Because
food is vacuum packed before cooking, the
unopened pouches can be quickly chilled then
easily stored after cooking.
• Crisp and Moist Results
The fine temperature control of sous vide
cooking is an excellent way to achieve the
perfect texture when cooking meat and poultry.
The low temperatures used retain more of the
moisture in food than conventional cooking
methods. After cooking, a final sear in a frying
pan adds the perfect crisp finish.
Setting Air Sous-Vide Mode
1
Place the standard rack in position
B
and
place the sealed food bag on it.
2
Press Air Sous-Vide.
3
Press the numbers to enter the desired
temperature.
4
If desired, press Cook Time to set the cook
time. Press the numbers to set the time.
5
Press START.
Changing the Air Sous-Vide Settings
1
Press Air Sous-Vide.
2
Press the numbers to enter the desired
temperature.
3
Press START.
To Stop Cooking
Press CLEAR / OFF.
Air Sous-Vide Cooking Guide
The size, weight, thickness, starting temperature, and your personal preferences will affect operating
times. This guide is only for reference. Adjust the cook time according to your preference.
• Cook 30 mins. or 1 hour more if you use meats thicker than 1".
• If you use larger cuts of meat, cut to match the recommended weight. Be careful not to put pieces of
meat too close together.
Food
Quantity
(oz)
Temp.
(℉)
Rack
Position
Time
Min Target Max
Beef Steak
(Medium rare)
1” thick
10.6-17.6 oz
136
B
-2.5 hr.3 hr.
Chicken
breast
3.5-7.1 oz 152
B
- 2 hr. 3 hr.
Salmon 1” thick
3.5-7.1 oz
140
B
-2 hr.2.5 hr.
Asparagus
0.5-0.7 oz 185
B
20 min. 30 min. 45 min.
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