Owner’s Manual

44 OPERATION
Air Sous-Vide (Model LSGL6337*)
This feature is only available on some models.
Air Sous-Vide cooking uses air to cook foods “low
and slow.” Use it to cook meat, fish, seafood,
poultry or vegetables. Food must be vacuum
packed in pouches before cooking.
• It is not necessary to preheat the oven when
using Air Sous-Vide.
• Refer to the cooking guide for recommended Air
Sous-Vide settings.
Benefits of Air Sous-Vide
The lower temperatures and long cooking times
used in Air Sous-Vide cooking provide many
benefits.
• Healthier
- Compared to other cooking methods, Air Sous-
Vide retains most of the original nutrients in
food.
• Safe and Convenient
- The long cooking times used in Air Sous-Vide
cooking allow food to be pasteurized. Because
food is vacuum packed before cooking, the
unopened pouches can be quickly chilled in an
Frozen Hot Wings, Bone-
in
50 425 5 25-35
CHICKEN-Fresh, Skin on
Fresh Chicken Wings
†
40 450 5 30-35 Brush or lightly spray with
1 tbsp. of oil. Add salt and
pepper to taste.
Fresh Chicken
Drumsticks
†
40 450 5 30-40
Thighs 40 450 5 30-35
Breasts 40 450 5 30-35
OTHER
Frozen Onion Rings,
Breaded
20 400 5 15-25
Frozen Spring Rolls (0.7
oz each)
45 425 5 18-28
Thin Sausage (2.5 oz
each, diameter 0.8")
90 425 5 20-30
Frozen Coconut Shrimp 25 425 5 20-30 Brush or lightly spray the
surface of food with oil.
Fresh Scallops on the half
shell (35.3 oz)
35 425 5 20-30 Melt 4 tbsp. of butter and
brush on scallops. Mix 1/2
cup bread crumbs, 1 tbsp.
minced garlic, 1/4 cup
grated parmesan cheese
and season to taste.
Sprinkle mixture over
scallops.
Fresh Shrimp 50 425 5 20-30
Mixed Vegetables 35 425 5 20-30 Brush or lightly spray with
4 tbsp. of olive oil. Add salt
and pepper to taste.
Recommended Items
Quantity
(oz)
Temp. (°F)
Rack
Position
Time Guide