Philips NX0960, Руководство пользователя, Страница: 27 / 41

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Ingredient Clus-
ter
Ingredient Amount
Cooking tem-
perature
Cooking time
Lean beef 1000g 80°C 180 min
Chicken Whole chicken 1350g 80°C 180 min
Vegetables Ratatouille 800g 80°C 180 min
Stew Beef stew 1500g 80°C 180 min
Fruits Plum jam 1000g 80°C 180 min
Sous vide
Sous vide is a special cooking method which uses vacuum at a low temperature
in order to cook food to its precision. In order to reach the vacuum, use dedicated
sealing plastic bags for sous vide cooking and a vacuum device. With your Air
Cooker, you can do sous vide cooking for up to 3 hours. With this setting, you will
get juicy and tender results for meat while there is no risk of overcooking.
Tip
• Sous vide can also be used in combination with other cooking methods. For
example, you can first cook your meat with “Sous vide” and then shortly fry it
in the pan for an optimal result.
Warning
• If using the sous vide function, make sure to use only high quality sous
vide bags.
• If you put food in sous-vide bag, make sure to select sous-vide cooking
method otherwise sous-vide bag could melt.
• Sous vide function at temperatures below 50°C is not recommended as it
could provoke bacteria growth.
The cooking time given in the table is guideline for sous vide cooking. If the
cooking result does not meet your expectation, we recommend setting the
temperature a few degrees lower or higher to better meet personal taste. You
can also adjust the cooking time.
Ingredient
Cluster
Ingredient
Cooking tem-
perature
Cooking
humidity
Cooking time Doneness
level
(Red) Meat
Beef tenderloin
steak, 350 g, 4
cm thick
54°C 70 - 180 min Medium-raw
Rib eye steak,
450 g, 4 cm thick 54°C
100 - 180 min Medium-raw
Beef filet
mignon, 250 g, 4
cm thick
54°C 80 - 120 min Medium-raw
Pork
2 x pork chops a
250 g
63°C 60 - 120 min
Medium,
tender, juicy