29
SettInG oVen controLS
Vacuum Sealing
Sous vide cooking in your oven requires a vacuum
sealer and vacuum pouches . The pouch needs to
be sealed so no air or liquid can leak out . A pouch
that leaks will produce poor cooking results and
may produce smoke and residue that can burn
during future cooking or when using self-clean .
Follow the instructions that come with your sealer
and pouches .
• Use pouches that are specified for your sealer
and for sous vide cooking .
• Do not reuse vacuum pouches .
• Put food in one layer in the pouch for even
cooking .
• It is recommended to use one food portion per
vacuum pouch .
• For most sous vide cooking, use the highest
vacuum setting for best cooking results .
• Make sure that the closure of the pouch is clean
to get a good seal . If cooking at higher tem-
peratures (above 160º F / 71º C), double-seal
the pouch .
• Vacuum pouches are solely for sous vide cook-
ing and should not be used for regular baking
or broiling .
Sous Vide cooking
1 . Prepare
• Start with the freshest, highest quality food
possible .
• Clean and cut the ingredients .
2 . Package
• Place the ingredients in the plastic pouch for
your vacuum sealer . Add seasonings for cook-
ing .
• Note: If cooking multiple items at once, you
may want to write the contents on the outside
of the pouches before filling and sealing them .
• Vacuum seal the pouch, removing as much air
as possible . Verify that you have achieved an
air-tight seal .
• If not cooking immediately, store the pouch in a
refrigerator until ready to cook .
to cook air Sous Vide
:
1 . Touch
oven modes
and scroll to
Slow cook
,
then choose
air Sous Vide
from the sub-menu .
2 . Touch
air Sous Vide
: display shows 130°F
(54°C) setting as default .
Important
The U .S . Department of Agriculture states, “Rare
fresh beef is popular, but you should know that
cooking it to only 140°F (60°C) means some food
poisoning organisms may survive .” (Source: Safe
Food Book, Your Kitchen Guide, USDA) The lowest
temperature recommended by the USDA is 145°F
(63°C) for medium rare fresh beef . For beef medi-
um 160°F, well done 170°F (77°C) . Visit the USDA
Food Safety and Inspection website at www .fsis .
usda .gov .
cautIon
Even though sous vide cooks at relatively low
temperatures, use care when handling the pouch
and its contents, which will be hot to the touch .
Only use temperatures below 140°F (60°C) for
cooking foods that can be safely eaten raw .
3 . Set desired temperature .
4 . Touch
Start.
Important:
Since sous vide cooking allows
for a suggested minimum cooking time and a
target time, it is recommended to set the timer
to at least the minimum time or to any time up
to the target suggested time . With sous vide
cooking, there is a maximum cooking time
which allows the user more flexibility when
cooking with no specific end time .
note:
Use the settings recommended for the
type of food in Table 3 on page 30 .
5 . Finish
• Open the plastic pouch and remove the food .
• You may finish the food with a final searing or
grilling to achieve a nice crust and roast flavor .
• Add final seasonings or sauces if needed .
• Serve .
