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SETTING OVEN CONTROLS
Air Sous Vide
Air Sous Vide is ideal for cooking meats to achieve
tenderness without overcooking.
How Sous Vide Works
Sous vide is a French phrase meaning “under vacu-
um”. In sous vide cooking, food is vacuum-sealed in
plastic pouches, which are then placed in a cooking
medium of hot water or air.
Your appliance uses hot air circulating around
sealed pouches to cook food slowly at relatively
low temperatures: 100°F to 205°F (38°C to 94°C).
Sous vide cooking is not fast, but with a little plan-
ning, it can be very easy.
Advantages of Sous Vide
•
Food does not lose fl avor or aroma due to
evaporation.
•
Vitamins and minerals do not escape during
cooking.
•
The low cooking temperature leaves meat and
fi sh more tender.
•
Less spice is needed, as food keeps more of its
natural fl avor.
•
The low cooking temperature greatly reduces
the risk of overcooking. The food never gets
hotter than the intended serving temperature.
•
Timing is less critical. If diff erent dishes are fi n-
ishing at diff erent times, food that has reached
serving temperature can wait, since it stays at
serving
temperature in the cooking medium.
Food Safety
Because sous vide cooks at relatively low tempera-
tures, safe food handling is especially important.:
• Always
keep raw food in safe conditions before
you start cooking.
•
Clean the raw food before you start cooking.
•
Use Table 1, “Recommended Sous Vide Cook
Settings,” to fi nd 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.
•
Food should be between 34°F and 37°F (nor-
mal refrigerator temperatures) when preparing
to place food in sous vide vacuum pouch.
•
Sous vide dishes are best served immediately
after cooking. If food is not served immediately,
use an ice bath to chill it quickly and then keep
it refrigerated for up to 3 days.
•
Do not use sous vide to reheat leftovers.
•
Do not allow raw food to contact cooked food
during preparation. Do not use the same tools
on diff erent food items without washing them.
•
If the recipe includes raw eggs, keep the whites
and yolks from touching the outsides of the
shells.
•
Blanching in boiling water or searing in a pan
before sous vide cooking can destroy surface
bacteria to improve food safety.
•
Do not use Delay Start with the Sous Vide func-
tion.
•
Do not use a meat probe with the Sous Vide
function. Food needs to be sealed air-tight in a
pouch for sous vide cooking.
