Samsung NQ70CG600DSRAA User Manual - Page 50

Oven (Lower Oven) 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. Temperature(°F) 145 °F 160 °F 145 °F 130 °F 145 °F 130 °F 180 °F 200 °F 200 °F 190 °F 180 °F 180 °F 180 °F 180 °F Time(hrs.) 2.5 - 4 3 - 4 3 - 4 2 - 3 1.5 - 3 1.5 - 3 0.5 - 2 2 - 4 2 - 4 2 - 4 2 - 4 1 - 2 1 - 2 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. Oven (Lower Oven) 50 English