User Manual

English 37
Operating the oven
Food Doneness Temperature(°F) Time(hrs.)
Poultry
Chicken, breast Tender 145 °F 2.5 - 4
Chicken, breast Firm 160 °F 3 - 4
Duck, breast Tender 145 °F 3 - 4
Fish
Salmon steak Tender 130 °F 2 - 3
Salmon steak Well done 145 °F 1.5 - 3
Cod llet Tender 130 °F 1.5 - 3
Vegetables
Asparagus - 180 °F 0.5 - 2
Potato, sliced - 200 °F 2 - 4
Sweet potato, sliced - 200 °F 2 - 4
Carrot, sliced - 190 °F 2 - 4
Squash, cubes - 180 °F 2 - 4
Fruit
Apple, sliced - 180 °F 1 - 2
Pineapple, sliced - 180 °F 1 - 2
Pear, sliced - 180 °F 1 - 2
* This table is for reference only.
Air Sous Vide
• It is not necessary to preheat the oven when using Air Sous Vide mode.
• Use it to cook meat, sh, seafood, poultry or vegetables.
• Use fresh and quality ingredients only. Trim them in a clean condition and
store under refrigeration.
• Use heat-resistant vacuum bags for this mode surely.
• Use heat-resistant vacuum bags for moving and storing ingredients.
• Do not reuse the heat-resistant bags.
• Place the sealed vacuum bags of food on the rack 3 of the oven.
• The temperature can be set between 100 ˚F - 205 ˚F
• Only use temperature below 140 ˚F (60 ˚C) to cook foods that can be safely
eaten raw.
Air Sous Vide recommendation guide
Food Doneness Temperature(°F) Time(hrs.)
Beef
Steak, 1.5" thick Rare 130 °F 2.5 - 4
Steak, 1.5" thick Medium 140 °F 2.5 - 4
Steak, 1.5" thick Well done 155 °F 2.5 - 4
Roast Medium 150 °F 6 - 12
Roast Well done 155 °F 6 - 12
Pork
Chop, boneless Tender 150 °F 3 - 5
Chop, boneless Firm 160 °F 3 - 5
Roast Medium 150 °F 4 - 6
Roast Well done 160 °F 4 - 6
Pulled pork Well done 160 °F 15 - 48