Frigidaire GCFG3060BF Complete Owners Guide - Page 33

33 SETTING OVEN CONTROLS Vacuum Sealing Sous vide cooking in your oven requires a vacuum sealer and vacuum pouches. The pouch needs to be sealed so no air or liquid can leak out. A pouch that leaks will produce poor cooking results and may produce smoke and residue that can burn during future cooking or when using self-clean. Follow the instructions that come with your sealer and pouches. • Use pouches that are specified for your sealer and for sous vide cooking. • Do not reuse vacuum pouches. • Put food in one layer in the pouch for even cooking. • It is recommended to use one food portion per vacuum pouch. • For most sous vide cooking, use the highest vacuum setting for best cooking results. • Make sure that the closure of the pouch is clean to get a good seal. If cooking at higher temperatures (above 160º F / 71º C), double-seal the pouch. • Vacuum pouches are solely for sous vide cooking and should not be used for regular baking or broiling. Sous Vide Cooking 1. Prepare • Start with the freshest, highest quality food possible. • Clean and cut the ingredients. 2. Package • Place the ingredients in the plastic pouch for your vacuum sealer. Add seasonings for cooking. • Note: If cooking multiple items at once, you may want to write the contents on the outside of the pouches before filling and sealing them. • Vacuum seal the pouch, removing as much air as possible. Verify that you have achieved an air-tight seal. • If not cooking immediately, store the pouch in a refrigerator until ready to cook. To cook Air Sous Vide: 1. Touch Oven Modes and scroll to Slow Cook, then choose Air Sous Vide from the sub-menu. 2. Touch Air Sous Vide: display shows 130°F (54°C) setting as default. 3. Set desired temperature. 4. Touch START. IMPORTANT: Since sous vide cooking allows for a suggested minimum cooking time and a target time, it is recommended to set the timer to at least the minimum time or to any time up to the target suggested time. With sous vide cooking, there is a maximum cooking time which allows the user more flexibility when cooking with no specific end time. Note: Use the settings recommended for the type of food in Table 4 on page 34. 5. Finish • Open the plastic pouch and remove the food. • You may finish the food with a final searing or grilling to achieve a nice crust and roast flavor. • Add final seasonings or sauces if needed. • Serve. CAUTION Even though sous vide cooks at relatively low temperatures, use care when handling the pouch and its contents, which will be hot to the touch. Only use temperatures below 140°F (60°C) for cooking foods that can be safely eaten raw. IMPORTANT The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef medium 160°F, well done 170°F (77°C). Visit the USDA Food Safety and Inspection website at www.fsis. usda.gov.