Air Sous-Vide - LG LSEL6337 Serie Manual Del Propietário

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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.
Quantity
Temp. (°F)
(oz)
35 425
50 425
40 450
70 450
40 450
40 450
20 425
45 425
90 425
25 425
35 425
50 425
35 450
Benefits of Air Sous-Vide
The lower temperatures and long cooking times
used in Air Sous-Vide cooking provide many
benefits.
• Healthier
• Safe and Convenient
Rack
Time
Position
4 30-40
4 30-40
4 30-35 Brush or lightly spray with
3 tbsp. of oil. Add salt and
4 35-45
pepper to taste.
4 30-35
4 30-35
4 20-30
4 25-35
4 25-35
4 30-40 Brush or lightly spray the
surface of food with oil.
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.
4 25-35
4 17-28 Brush or lightly spray with
4 tbsp. of olive oil. Add salt
and pepper to taste.
- Compared to other cooking methods, Air Sous-
Vide retains most of the original nutrients in
food.
- 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
OPERATION 45
Guide