Samsung NV51 600S Series, User Manual

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English 35
Oper
ating the o
v
en
NOTE
• If you leave the oven door open for more than 2 minutes when the oven is on, all
heating elements will shut off automatically.
• When you have finished cooking, the cooling fan will continue to run until the oven has
cooled down.
• Make sure to drain the remaining water after using steam cooking. Once the oven
starts draining, wait until the draining cycle is complete.
• When a steam function is complete, you must empty the water reservoir because the
remaining water can affect other cooking modes.
• If you are using an oven thermometer in the oven chamber, the temperature registered
by the thermometer may differ from the actual set oven temperature.
• For performance reasons, the convection fan may turn on or off while the oven is
operating.
• This oven is designed for closed-door broiling. The oven door must be closed during
broiling.
CAUTION
Always broil with the oven door closed. Use
care when opening the door.
Let hot air or steam escape before you
remove food from or put food into the oven.
Air Sous Vide
•
It is not necessary to preheat the oven when using Air Sous Vide mode.
• Use it to cook meat, fish, 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