Sous Vide - Signature Kitchen Suite SKSSV3001S El Manual Del Propietario

32 OPERATION

Sous Vide

Sous vide cooking uses steam to cook foods "low
and slow." Use it to cook meat, fish, seafood, poultry
or vegetables. Food must be vacuum packced in
pouches.
It is not necessary to preheat the oven when using
sous vide.
Refer to the cooking guide for recommended sous
vide settings.
Benefits of Sous Vide
The lower temperatures and long cooking times used
in sous vide cooking provide many benefits
Healthier
Compared to other cooking methods, sous vide
retains most of the original nutrients in food.
Safe and Convenient
The long cooking times used in sous vide cooking
allow food to be pasteurized. Because food is vacuum
packed before cooking, the unopened pouches can
be quickly chilled then easily stored after cooking.
Crisp and Moist Results
The fine temperature control of sous vide cooking is
an excellent way to achieve the perfect texture when
cooking meat and poultry. The low temperatures used
retain more of the moisture in food than conventional
cooking methods. After cooking, a final sear in a
frying pan adds the perfect crisp finish.
Setting Sous Vide Mode
1
Fill the tank with water up to the max line located
at the front of the tank
2
Place the standard rack in position C and place
the sealed food bag on it.
3
Turn the Oven Mode knob to select Steam Cook
mode.
4
Touch Sous vide in the display.
5
Select the desired temperature.
6
If desired, scroll to set the cook time and delayed
start time. Touch the arrow key on the right side of
the display to see the delayed start time settings.
7
Touch Start.
8
Once cooking is finished, allow the oven to cool
completely. Then wipe up any water left on the
oven interior
Changing the Sous Vide Settings
1
Touch Edit in the display to bring up the cook
settings screen.
2
Adjust the settings as desired.
3
Touch Start.
To Stop Cooking
1
Touch Stop in the display, and select Yes, or turn
the Mode knob to OFF position.
NOTE
As the temperature in the oven rises, steam may
not be visible.
Sous Vide Cooking Guide
The size, weight, thickness, starting temperature, and
your personal preferences will affect operating times.
This guide is only for reference. Adjust cook time
according to your preference.
Temp.
Beef steak
1" thick,
(Medium 135 °F
400-500 g
rare)
Chicken
120-150 g 149 °F
breast
1" thick,
Salmon 140 °F
200 g
80 g / 6 ea,
Asparagus 185 °F 20 min. 30 min. 45 min.
160 g / 12 ea
Cook 30 mins. or 1 hour more if you use meats
thicker than 1".
If you use larger meats, cut to match the
recommended weight. Be careful not to put pieces of
meat too close together.
Time
Min Target Max
- 2.5 hr 3 hr
- 2.5 hr 3 hr
- 2 hr 2.5 hr