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Samsung NV51 700S Serie Manual Del Usuario página 41

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NOTE
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 be safely
eaten raw.
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.
Sous vide dishes are best served immediatly after cooking.
If not served immediately after cooked, put the food in ice water and cool
down completely. Then, store them under 40 ˚F (5 ˚C) to keep the fragrance
and texture of food.
Convection Vegetable
Convection Vegetable recommendation guide
Preheating is not necessary.
For best results, use this mode on a single oven rack and place the dish on the
rack position 3.
The temperature can be set between 350 °F - 450 °F. The default temperature is 400 °F.
Items
Temperature
Potatoes
375 - 425 °F
Tomatoes, sliced
425 - 450 °F
Onions, sliced
400 - 425 °F
Carrots, sliced
375 - 425 °F
Bell peppers, sliced
375 - 425 °F
Broccoli, florets
400 - 425 °F
Cauliflower, florets
400 - 425 °F
Asparagus
425 - 450 °F
Mushroom
425 - 450 °F
Zucchini, quartered
375 - 400 °F
lengthwise
Squash, sliced
375 - 400 °F
Eggplant, sliced
400 - 425 °F
Green beans
400 - 425 °F
* This table is for reference only
Rack position
Cooking time(min)
3
45 - 65
3
15 - 20
3
15 - 25
3
30 - 45
3
15 - 25
3
15 - 20
3
15 - 20
3
15 - 20
3
15 - 25
3
30 - 50
3
30 - 50
3
15 - 20
3
15 - 20
English 41

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