35
OPERATION
EN
G
LI
SH
CAUTION
• Take care when opening the oven door during or after steam cooking. Hot steam can cause scalding.
• After any steam cooking cycle, the drying function will run automatically. It is normal to hear the steam
pump running during the drying function.
Sous Vide
Sous vide cooking uses steam to cook foods "low
and slow." Use it to cook meat, fish, seafood,
poultry or vegetables. Food must be vacuum
packed in pouches.
It is not necessary to preheat the oven when using
sous vide.
Refer to the cooking guide for recommended sous
vide settings.
Benefits of Sous Vide
The lower temperatures and long cooking times
used in sous vide cooking provide many benefits.
•
Healthier
Compared to other cooking methods, sous vide
retains most of the original nutrients in food.
•
Safe and Convenient
The long cooking times used in sous vide
cooking allow food to be pasteurized. Because
food is vacuum packed before cooking, the
unopened pouches can be quickly chilled then
easily stored after cooking.
•
Crisp and Moist Results
The fine temperature control of sous vide
cooking is an excellent way to achieve the
perfect texture when cooking meat and poultry.
The low temperatures used retain more of the
moisture in food than conventional cooking
methods. After cooking, a final sear in a frying
pan adds the perfect crisp finish.
Setting Sous Vide Mode
1
Fill the tank with water up to the max line
located at the front of the tank.
2
Place the standard rack in position
C
and
place the sealed food bag on it.
3
Turn the Oven Mode knob to select the
Steam
Cook
mode.
4
Touch
Sous vide
in the display.
Bread (Steam)
White Bread
Homemade
Loaf pan
C
20~50
Frozen
C
20~50
Parbaked
C
20~50
Baguette
Homemade
Perforated
baguette pan
C
15~35
Frozen
C
15~35
Parbaked
C
15~35
Cinnamon Raisin Bread
Loaf pan
C
20~40
Walnut Bread
Loaf pan or
perforated tray
C
40~50
Whole Grain
Bread
Homemade
Loaf pan
C
25~45
Frozen
C
25~45
Parbaked
C
25~45
Banana Bread
Homemade
C
25~50
Menu
Accessories/
Cookware
Shelf
Position
Cooking
time in min.
us_main.book.book Page 35 Monday, April 18, 2022 8:57 AM
