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43OPERATION
ENGLISH
To Stop Cooking
Press the START/STOP button on the control
panel, then press Stop in the display
NOTE
• As the temperature in the oven rises, steam may
not be visible.
Tips for Sous-Vide
• Preheating is not necessary with sous-vide.
• When placing or removing food items in the
oven, use a good pair of sturdy tongs.
• Adding a flavorful oil, like extra virgin olive oil, to
the vacuum sealed bag can enhance your
finished food item. The additional fat acts as an
insulator to keep leaner cuts of protein moist or
could be used as part of the sauce for the food
item.
• As a general rule, fish, shellfish, and leaner cuts
of meat and poultry take less time to cook.
Tougher cuts will take longer. The size and
number of items being cooked will also affect
the time and temperature required to cook the
food.
• The texture of food cooked with sous-vide may
be unfamiliar. This texture isn’t wrong, just
different. The food will be consistently more juicy
and tender than when cooked using
conventional methods.
• Cooking the food in plastic vacuum-sealed bags
is safe. The bags do not contain any harmful BPA
that can leach into the food inside.
• Food items cooked in the anaerobic
environment of vacuum sealed bags is just as
safe as food cooked using conventional
methods. As long as food does not stay in the
USDA “danger zone” (40 °F to 140 °F) for a
prolonged period of time and is cooked to a safe
internal temperature for consumption, the food
should be safe to eat. One of the main causes of
food borne illness is when food is improperly
stored for leftovers. Do not use the refrigerator
to cool down hot food, as bacteria can be
reintroduced in this way. Allow the food to come
to room temperature, then store leftovers in
smaller, shallower containers so it will cool down
faster to below 40 °F when placed in the
refrigerator. Food that is still vacuum sealed can
be placed in ice water to cool quickly, and then
stored in the refrigerator or freezer.
• Don’t try to vacuum seal hot, frozen, or really wet
food, as the bags will not seal properly.
• Sealing food in portion sizes and in a single layer
will improve your results when using the sous-
vide cooking method. The food will cook faster
and be less likely to stay too long in the USDA
danger zone.
• Don’t crowd the oven rack. For best results, leave
plenty of space between the food and the walls
of the oven.
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
136.4 2 - 2.5 hr. 3 hr.
Chicken
breast
3.5-7.1 oz 152.6 2 - 2 hr. 3 hr.
Salmon 1” thick
3.5-7.1 oz
140 2 - 2 hr. 2.5 hr.
Asparagus 0.5-0.7 oz 185 2 20 min. 30 min. 45 min.
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