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31
SETTING 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 specifi ed for your sealer
and for sous vide cooking.
• Do not reuse vacuum pouches.
• Put food in one layer in the pouch for even
cooking.
• It is recommended to use one food portion per
vacuum pouch.
• For most sous vide cooking, use the highest
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 tem-
peratures (above 160º F / 71º C), double-seal
the pouch.
• Vacuum pouches are solely for sous vide cook-
ing 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 fi lling 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 refrigerator until ready to cook.
To cook Air Sous Vide:
1. Press
until “SouS” appears in the display.
2. Press START.
3. Use number keys to set desired temperature.
IMPORTANT: Since sous vide cooking allows
for a suggested minimum cooking time and a
target time, it is recommended to set the timer
to at least the minimum time or to any time up
to the target suggested time. With sous vide
cooking, there is a maximum cooking time
which allows the user more fl exibility when
cooking with no specifi c end time.
Note: Use the settings recommended for the
type of food in Table 4 on page 37.
4. Press START.
5. Finish
• Open the plastic pouch and remove the
food.
• You may fi nish the food with a fi nal searing
or grilling to achieve a nice crust and roast
fl avor.
• Add fi nal seasonings or sauces if needed.
• Serve.
IMPORTANT
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 medi-
um 160°F, well done 170°F (77°C). Visit the USDA
Food Safety and Inspection website at www.fsis.
usda.gov.
CAUTION
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.
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