40
OPERATION
Air Sous-Vide
Air Sous-Vide cooking uses air to cook foods “low
and slow.” Use it to cook meat, fish, seafood,
poultry or vegetables. Food must be vacuum
packed in pouches before cooking.
• It is not necessary to preheat the oven when
using Air Sous-Vide.
• Refer to the cooking guide for recommended Air
Sous-Vide settings.
Benefits of Air Sous-Vide
The lower temperatures and long cooking times
used in Air Sous-Vide cooking provide many
benefits.
• Healthier
- Compared to other cooking methods, Air Sous-
Vide retains most of the original nutrients in
food.
• Safe and Convenient
- The long cooking times used in Air Sous-Vide
cooking allow food to be pasteurized. Because
food is vacuum packed before cooking, the
unopened pouches can be quickly chilled in an
ice bath and stored in the freezer or
refrigerator after cooking.
• Crisp and Moist Results
- The fine temperature control of Air Sous-Vide
cooking is an excellent way to achieve the
Frozen Hot Wings, Bone-
in
50
425
4
30-40
CHICKEN-Fresh, Skin on
Fresh Chicken Wings
40
450
4
30-35
Brush or lightly spray with
1 tbsp. of oil. Add salt and
pepper to taste.
Fresh Chicken
Drumsticks
70
450
4
35-45
Thighs
40
450
4
30-35
Breasts
40
450
4
30-35
OTHER
Frozen Onion Rings,
Breaded
20
425
4
20-30
Frozen Spring Rolls (0.7
oz each)
45
425
4
25-35
Thin Sausage (2.5 oz
each, diameter 0.8")
90
425
4
25-35
Frozen Coconut Shrimp
25
425
4
30-40
Brush or lightly spray the
surface of food with oil.
Fresh Scallops on the half
shell (35.3 oz)
35
425
4
20-30
Melt 4 tbsp. of butter and
brush on scallops. Mix 1/2
cup bread crumbs, 1 tbsp.
minced garlic, 1/4 cup
grated parmesan cheese
and season to taste.
Sprinkle mixture over
scallops.
Fresh Shrimp
50
425
4
25-35
Mixed Vegetables
35
450
4
17-28
Brush or lightly spray with
4 tbsp. of olive oil. Add salt
and pepper to taste.
Recommended Items
Quantity
(oz)
Temp. (°F)
Rack
Position
Time
Guide
