15
7. Follow the instructions that appear in the oven display
concerning the water container and other accessories.
8. Press the up or down buttons until the Reheat Time setting is
selected on the display, then press OK to confirm.
9. Press the up or down buttons until the desired reheat time is
displayed, then press OK to confirm.
The Reheat Time can be set up to 4 hours.
10. Press START to begin the Sous Vide cycle.
11. To change reheat time after the reheating process has been
started, see the “Changing Cooking Function Settings”
section.
12. When the Reheat Time is complete, an alert will sound and a
message will appear on the display prompting to you to add
more time to the cycle if desired.
13. After reheating is complete, take the food out of the oven.
Sous Vide Reheating Chart
Sous Vide pouches have to be reheated only using the Sous Vide function. Use the following chart as a guide.
Category
Cut/Portion/Description
Reheating Time (from
refrigerated state)
(Min.)
Reheating Time
(from frozen)
(Min.)
Fish
Swordfish (steaks)
10-20
20-30
Sole/turbot (fillets)
10-20
25-35
Salmon (steak)
25-35
35-45
Bass (whole)
10-20
50-60
Bass (fillet)
10-20
20-30
Grouper (fillet)
10-20
50-60
Cod (steak or fillet)
40-20
50-60
Shellfish
Shrimp/prawn (without shell)
10-20
20-30
Tiger prawn (without shell)
10-20
20-30
Lamb
Loin stew (steaks or cubes)
15-25
40-50
Loin (roast)
20-30
30-40
Pork
Fillet (whole)
45-55
80-90
Leg (whole or boneless roast)
45-55
85-90
Shoulder (whole)
50-60
100-110
Boneless loin (whole)
55-65
80-90
Beef
Beef stew (steaks or cubes)
15-25
80-90
Roast beef (whole)
35-45
75-85
Fillet (whole)
50-60
85-95
Veal
Boneless loin (steaks)
15-25
25-35
Boneless loin (whole)
55-65
85-95
Veal stew (steaks or cubes)
20-30
40-50
Fillet (whole)
45-55
75-85
Chicken
Leg (whole)
15-25
40-50
Breast (whole or half)
15-25
70-50
Turkey
Leg (whole or boneless)
30-40
75-85
Breast (piece)
40-50
75-85
