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Gas oven
Air Sous Vide mode
Air sous vide mode uses low-temperature hot air to implement Sous Vide method
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 flavor and soft texture.
How to set the oven for Air Sous Vide mode
1. Place the vacuum sealed bags of food on the rack in position 4.
2. Select Air Sous Vide mode using the dial knob.
3. Use the dial knob to change the default temperature. Enter the suggested
temperature for your food as recommended by its instructions. The default
temperature is 150 °F.
4. Push the dial knob and set the Cook Time or Delay Start, if necessary.
Air Sous Vide mode can set 99 hrs 59 mins.
5. Tap Start or push the dial knob.
6. When cooking is complete, tap
NOTE
• For cook time setting, see the Cook Time section on page 35.
• For delay start setting, see the Delay Start section on page 35.
30 English
and take out the food.
Tips
• To keep the original taste, we recommend you use less herbs and spices than in
ordinary recipes.
• Meat and fish offer better flavors when seared and served.
• Sous vide dishes are best served immedietly after cooking.
• If not served immediately after cooked, put the food in ice water and cool down
completely.
Then, store them under 40 °F (5 °C) to keep the fragrance and texture of food.
• Chicken, especially, is recommended to eat immediately after cooked.
NOTE
• It is not necessary to preheat the oven
when using Air Sous Vide mode.
• Place the vacuum sealed bags of food on
the rack 4 of the oven.
• Use it to cook meat, fish, seafood, poultry
or vegetables.
• Use fresh and quality ingredients only.
Trim them in clean conditions and store in
the refrigerator.
• Use heat-resistant vacuum bags for
moving and storing ingredients.
• Never reuse the heat-resistant vacuum
bags.
• The cooking time depends on the
thickness of food. Addition of salt or sugar
may shorten the cooking time.
• Use Air Sous Vide recommendation guide
to find the recommended cooking time
and temperature for the food.
• Only use temperatures below 140 °F
(60 °C) to cook foods that can safely be
consumed raw.
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