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Idiomas disponibles
Idiomas disponibles
Food
Doneness
Poultry
Chicken, breast
Tender
Chicken, breast
Firm
Duck, breast
Tender
Fish
Salmon steak
Tender
Salmon steak
Well done
Cod fillet
Tender
Vegetables
Asparagus
Potato, sliced
Sweet potato, sliced
Carrot, sliced
Squash, cubes
Fruit
Apple, sliced
Pineapple, sliced
Pear, sliced
* This table is for reference only.
NQ70CG700DMT_AA-01_IB_NQ7000C_EN+MES+CFR.indb 57
NQ70CG700DMT_AA-01_IB_NQ7000C_EN+MES+CFR.indb 57
Temperature(°F)
Time(hrs.)
145 °F
2.5 - 4
160 °F
3 - 4
145 °F
3 - 4
130 °F
2 - 3
145 °F
1.5 - 3
130 °F
1.5 - 3
-
180 °F
0.5 - 2
200 °F
2 - 4
-
-
200 °F
2 - 4
-
190 °F
2 - 4
-
180 °F
2 - 4
-
180 °F
1 - 2
-
180 °F
1 - 2
180 °F
1 - 2
-
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.
English 57
2023-10-11 오전 10:35:16
2023-10-11 오전 10:35:16
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