Samsung NV51 700S Serie Manual Del Usuario página 32

Operating the oven
Mode
• Air sous vide mode uses low-temperature hot air to
implement Sous Vide mode 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.
• It is not necessary to preheat the oven when using
Air Sous Vide mode.
• Place the sealed vacuum bags of food on the rack 3 of the oven.
Air Sous
• The temperature can be set between 100 °F - 205 °F.
Vide
• Use it to cook meat, fish, seafood, poultry or vegetables.
• 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.
• Use Air Sous Vide recommendation guide. To find the
recommended cooking time and temperature for the food.
See the Air Sous Vide section starting on page 40.
• Convection Vegetable provides excellent cooking conditions
for vegetables such as potatoes, tomatoes, onions, carrots, bell
peppers, broccoli and It creates optimal texture and taste for
vegetable by increasing moisture content when compared to
general convection.
• The uniform air circulation provided by Pure Convection
allows you to use more oven capacity at once.
Convection
For best results, use this mode in single oven mode and place
•
Vegetable
the cooking tray in position 3.
• Preheating is not necessary for this mode.
• See the Convection Vegetable recommendation guide section
starting on page 41.
NOTE
For performance reasons, the convection fan may turn on or off
during baking.
32 English
Instruction Mode
• Dehydrate dries food or removes moisture from food via heat
circulation. Place the food on rack position 3 or 4.
• After drying the food, keep it in a cool and dry place.
Dehydrate
• For fruit, adding lemon or pineapple juice or sprinkling sugar
on the fruit helps the fruit retain sweetness.
• See the table below for Dehydrate settings.
• Proof provides an optimal temperature for thebread proofing
process, and therefore does not require a temperature
adjustment.
Proof • Place the dough on rack position 2. Proof needs to cover with
cloth or with plastic wrap.
• For the best results, always start the Proof option with a cool
oven.
• For bread dough (yeast dough and sour dough), added steam
shortens fermentation time and keeps the surface of the
dough from drying out.
• Place the dough on rack position 2 or 3. There is no need to
Steam
cover it with cloth or with plastic wrap.
Proof
• For the best result, always start the Steam Proof option with
a cool oven.
• Do not use Steam Bread Proof for warming food. The proofing
temperature is not hot enough to keep food warm.
The keep warm mode will keep cooked food warm for serving
•
up to 3 hours after cooking has finished.
• You can use the keep warm mode without any other cooking
Keep Warm
operations or you can set it to activate after a timed or delay
timed cooking operation.
You should not use this mode to reheat cold food.
•
Instruction