Frigidaire GCFG3070BF handleiding
Handleiding
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During the function:
• The oven elements cycle on and off.
• The convection fan turns on until you cancel the function.
Cooking times may vary depending on your preference for doneness.
Watch the food closely.
CAUTION!
Always use pot holders or oven mitts when using the oven. The
oven interior, oven racks, and cooktop become very hot during
cooking. These hot surfaces can cause burns.
Important:
• Always place food on rack position 4.
• When using the function, use bakeware with low or no sides. This
allows the air to circulate around the food evenly.
• Follow the package directions for food preparation time and
temperature.
• Food may need to be removed early. Check it at the minimum
recommended cook time.
• The function works best when cooking foods longer than 10
minutes. If directions call for a shorter cooking time, a few extra
minutes may be required for optimal cooking results.
• Do not open the oven door often. Opening the door reduces the
temperature in the oven and may increase cook time.
To set the function temperature for 350°F:
1. Arrange the interior oven racks.
2. Position bakeware in the oven.
3. Press ON/OFF key.
4. Select No Preheat from Oven Modes.
5. Follow the tips and set the temperature, or use the default 350°F.
6. Touch START.
7. Set Cook Time if needed.
8. Touch START.
NOTE
If you set a Cook Time, the oven turns off automatically when
the time expires. Foods with a Cook Time under 10 minutes
may need extra time.
9. When cooking has ended, the display will show Off.
10. Press ON/OFF to return display to show the time of day.
To cancel cooking at any time, touch CANCEL.
6.10 Air SousVide Tips
Sous Vide is ideal for cooking meats to achieve tenderness without
overcooking.
How Sous Vide Works:
Sous Vide is a French term meaning "under vacuum". It involves
vacuum-sealing food in plastic pouches and then cooking it using hot
water or air. The appliance uses hot air circulating around sealed
pouches to cook food slowly at relatively low temperatures: 100°F to
205°F (38°C to 94°C).
Benefits of Sous Vide:
• Food does not lose flavor or aroma due to evaporation.
• Vitamins and minerals do not escape during cooking.
• The low cooking temperature leaves meat and fish more tender.
• Less spice is needed, as food keeps more of its natural flavor.
• The low cooking temperature greatly reduces the risk of
overcooking. The food never gets hotter than the intended serving
temperature.
• Timing is less critical. If different dishes are finishing at different
times, food that has reached serving temperature can wait, since it
stays at serving temperature in the cooking medium.
Food Safety:
Because Sous Vide cooks at relatively low temperatures, safe food
handling is especially important:
• Always keep raw food in safe conditions before you start cooking.
• Clean the raw food before you start cooking.
• Use Sous Vide Table below to find the recommended cooking time
and temperature for the food.
• Food should be between 34°F and 37°F (normal refrigerator
temperatures) when preparing to place food in Sous Vide vacuum
pouch.
• Sous Vide dishes are best served immediately after cooking. If food
is not served immediately, use an ice bath to chill it quickly and then
keep it refrigerated for up to 3 days.
• Do not use Sous Vide to reheat leftovers.
• Do not allow raw food to contact cooked food during preparation. Do
not use the same tools on different food items without washing
them.
• If the recipe includes raw eggs, keep the whites and yolks from
touching the outsides of the shells.
• Blanching in boiling water or searing in a pan before Sous Vide
cooking can destroy surface bacteria to improve food safety.
• Do not use Delay Start with the Sous Vide function.
• Do not use a meat probe with the Sous Vide function. Food needs
to be sealed air-tight in a pouch for Sous Vide cooking.
Sous Vide Table:
Food Doneness Temperature
Cooking Time
Minimum Target Maximum
Beef
Steak Rare 130°F / 54°C-55°C 2 h 3 h 4h
Steak Medium Rare 135°F / 57°C-58°C 2 h 3 h 4 h
Steak Medium 145°F / 62°C-63°C 2 h 3h 4h
Steak Medium Well 150°F / 65°C-66°C 2 h 3 h 4 h
Steak Well 160°F / 71°C-72°C 2 h 3h 4 h
Roast Rare 135°F / 57°C-58°C 6 h 7h 16 h
Roast Medium Rare 140°F / 60°C 6 h 7h 16 h
Roast Medium 150°F / 65°C-66°C 6 h 7h 16 h
Roast Medium Well 155°F/ 68°C-69°C 6 h 7h 16 h
Roast Well 160°F / 71°C-72°C 6 h 7 h 16 h
Chuck/Brisket Rare 140°F / 60°C 20 h 24h 48 h
Chuck/Brisket Medium Rare 150°F / 65°C-66°C 20 h 24h 48 h
Chuck/Brisket Well 180°F / 82°C-83°C 20 h 24 h 48 h
Pork
ENGLISH 15
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Productinformatie
| Merk | Frigidaire |
| Model | GCFG3070BF |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 8305 MB |
