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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.
Air Sous Vide recommendation guide
Food
Doneness
Beef
Rare
Steak, 1.5" thick
Medium
Well done
Medium
Roast
Well done
Pork
Tender
Chop, boneless
Firm
Medium
Roast
Well done
Pulled pork
Well done
Poultry
Tender
Chicken, breast
Firm
Duck, breast
Tender
Fish
Tender
Salmon steak
Well done
Cod fillet
Tender
Temperature (°F)
Time (hrs.)
130
2.5 - 4
140
2.5 - 4
155
3 - 5
150
6 - 12
155
6 - 12
150
3 - 5
160
3 - 5
150
4 - 6
160
5 - 7
160
15 - 48
145
3 - 4
160
3.5 - 4.5
145
3 - 4
130
2 - 4
145
2 - 4
130
2 - 4
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