Idiomas disponibles
Idiomas disponibles
Item
Amount (oz) Temperature (°F) Time (min)
Chicken
Breasts,
30 - 35
400 - 425
Breaded
Vegetables
Asparagus,
15 - 20
425
Breaded
Egg Plants,
20 - 25
425
Breaded
Mushroom,
18 - 22
425
Breaded
Onions,
18 - 22
425
Breaded
Cauliflowers,
18 - 22
400 - 425
Breaded
Vegetable
Mix,
30 - 35
400 - 425
Breaded
Tips
Dip chicken breasts
into the flour mixture.
Whisk the egg and
milk. Dip flour coated
breasts into the egg
mixture. Place them
25 - 30
into breaded crumbs
and toss until items
are coated with
crumbs. Add salt and
pepper to taste. Brush
with 3 tbsp of oil.
20 - 25
Dip sliced vegetables
20 - 25
into the flour mixture.
Whisk the egg and
20 - 25
milk. Dip flour coated
vegetables into the
egg mixture. Place
20 - 25
them into breaded
crumbs and toss until
items are coated with
20 - 25
crumbs. Add salt and
pepper to taste. Brush
with 3 tbsp of oil.
20 - 25
Air Sous Vide
Air sous vide mode uses low-temperature hot air to implement Sous Vide method
without steam or the water tank. In this mode, the oven keeps constant low
temperatures, cooking food that can keep its original fragrance and nutrients while
offering enriched flavor and soft texture.
Tips
• To keep the original taste, we recommend you use less herbs and spices than in
ordinary recipes.
• Meat and fish offer better flavors when seared and served.
• Sous vide dishes are best served immedietly after cooking.
NOTE
• It is not necessary to preheat the oven
when using Air Sous Vide mode.
• Place the vacuum sealed bags of food on
the rack 4 of the oven.
• Use it to cook meat, fish, seafood,
poultry or vegetables.
• Use fresh and quality ingredients only.
Trim them in clean conditions and store
in the refrigerator.
• Use heat-resistant vacuum bags for
moving and storing ingredients.
• 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.
• Use Air Sous Vide recommendation
guide to find the recommended cooking
time and temperature for the food.
• Only use temperatures below 140 °F
(60 °C) to cook foods that can safely be
consumed raw.
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