English 29
Oper
ations
4.
Press the
Dial Knob
and set the cooking
time.
5.
Tap
or press the
Dial Knob
.
NOTE
•
Use fresh and quality ingredients only. Trim them in a clean condition and store
under refrigeration.
•
Use heat-resistant vacuum bags for moving and storing ingredients.
•
Do never reuse the heat-resistant vacuum bags.
•
The cooking time depends on the thickness of food. Addition of salt or sugar
may shorten the cooking time.
Tips
•
To keep the original taste, we recommend you use less herbs and spices than in
ordinary recipes.
•
Meat and fishery offer better flavors when seared and served.
•
If not served immediately after cooked, put the food in ice water and cool down
completely. Then, store them under 5 °C to keep the fragrance and texture of
food.
•
Exceptionally, chicken is recommended to eat immediately after cooked.
We recommended preheat the oven for the best results.
Food
Doneness
Accessory
Level
Temp.
(°C)
Time
(hrs.)
Beef
Steak, 4cm thick
Rare
Wire rack
3
54
3-4
Steak, 4cm thick
Medium
Wire rack
3
60
3-4
Steak, 4cm thick
Well done
Wire rack
3
68
3-4
Roast
Medium
Wire rack
3
62
6-8
Roast
Well done
Wire rack
3
68
6-8
Pork
Chop, boneless
Tender
Wire rack
3
60
3-4
Chop, boneless
Firm
Wire rack
3
71
3-4
Roast
Medium
Wire rack
3
62
4-6
Roast
Well done
Wire rack
3
72
4-6
Pulled pork
Well done
Wire rack
3
74
18-24
Poultry
Chicken, breast
Tender
Wire rack
3
66
3-4
Chicken, breast
Firm
Wire rack
3
72
3-4
Duck, breast
Tender
Wire rack
3
63
3-4
Fish
Salmon steak
Tender
Wire rack
3
52
2-3
Salmon steak
Well done
Wire rack
3
63
2-3
Cod fillet
Tender
Wire rack
3
55
2-3