LG LSDL6336 Serie Manual Del Propietário página 50

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50 OPERATION
Recommended Items
Frozen Hot Wings, Bone-
in
CHICKEN-Fresh, Skin on
†
Fresh Chicken Wings
Fresh Chicken
†
Drumsticks
Thighs
Breasts
OTHER
Frozen Onion Rings,
Breaded
Frozen Spring Rolls (0.7
oz each)
Thin Sausage (2.5 oz
each, diameter 0.8")
Frozen Coconut Shrimp
Fresh Scallops on the half
shell (35.3 oz)
Fresh Shrimp
Mixed Vegetables
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.
Benefits of Air Sous-Vide
The lower temperatures and long cooking times
used in Air Sous-Vide cooking provide many
benefits.
Quantity
Temp. (°F)
(oz)
50 425
40 450
70 450
40 450
40 450
20 425
45 425
90 425
25 425
35 425
50 425
35 450
• Healthier
• Safe and Convenient
• Crisp and Moist Results
Rack
Time
Position
4 30-40
4 30-35 Brush or lightly spray with
1 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
ice bath and stored in the freezer or
refrigerator after cooking.
- The fine temperature control of Air Sous-Vide
cooking is an excellent way to achieve the
Guide