Samsung NV51 700S Series, User Manual

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English 41
Oper
ating the o
ven
NOTE
• 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 be safely eaten raw.
• To keep the original taste, we recommend you use less herbs and spices than in ordinary
recipes.
• Meat and fishery offer better flavors when seared and served.
• Sous vide dishes are best served immediatly 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.
Convection Vegetable
Convection Vegetable recommendation guide
•
Preheating is not necessary.
• For best results, use this mode on a single oven rack and place the dish on the rack
position 3.
• The temperature can be set between 350 °F - 450 °F. The default temperature is 400 °F.
Items Temperature Rack position Cooking time(min)
Potatoes 375 - 425 °F 3 45 - 65
Tomatoes, sliced 425 - 450 °F 3 15 - 20
Onions, sliced 400 - 425 °F 3 15 - 25
Carrots, sliced 375 - 425 °F 3 30 - 45
Bell peppers, sliced 375 - 425 °F 3 15 - 25
Broccoli, florets 400 - 425 °F 3 15 - 20
Cauliflower, florets 400 - 425 °F 3 15 - 20
Asparagus 425 - 450 °F 3 15 - 20
Mushroom 425 - 450 °F 3 15 - 25
Zucchini, quartered
lengthwise
375 - 400 °F 3 30 - 50
Squash, sliced 375 - 400 °F 3 30 - 50
Eggplant, sliced 400 - 425 °F 3 15 - 20
Green beans 400 - 425 °F 3 15 - 20
* This table is for reference only