Frigidaire GCFG3070BF handleiding
Handleiding
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Food Doneness Temperature
Cooking Time
Minimum Target Maximum
Chop Medium 150°F / 65°C-66°C 2 h 3h 4 h
Chop Well 160°F / 71°C-72°C 2 h 3 h 4 h
Roast Medium 150°F / 65°C-66°C 2 h 3h 4 h
Roast Well 180°F / 82°C-83°C 2 h 3h 4 h
Shoulder/Belly Medium 150°F / 65°C-66°C 10 h 24h 48 h
Shoulder/Belly Well 180°F / 82°C-83°C 10 h 24h 48h
Chicken
Parts Tender 170°F / 76°C-77°C 2 h 2-1/2 h 4h
Fish
Steak Tender 105°F / 40°C-41°C 1 h 1-1 1/2h 2h
Steak Flaky 125°F / 51°C-52°C 1 h 1-1 1/2h 2 h
Steak Well 145°F / 62°C-63°C 1 h 2 h 2 h
Fillet Tender 105°F / 40°C-41°C 45 min 1h 1-1 1/2h
Fillet Flaky 125°F / 51°C-52°C 45 min 1 h 1-1 1/2 h
Fillet Well 145°F / 62°C-63°C 45 min 1h 1-1 1/2 h
Vegetables
Squash Cubes 180°F / 82°C-83°C 1 h 1-1 1/2h 4 h
Roots Sliced/Cubes 180°F / 82°C-83°C 1 h 1-1 1/2 h 4 h
Potatoes Sliced/Cubes 200°F / 93°C-94°C 1 h 1-1 1/2 h 4 h
Fruits
Warm/Ripe Sliced/Cubes 155°F / 68°C-69°C 45 h 105min 2 1/2 h
Soft Purees 180°F / 82°C-83°C 15 min 30 min 90 min
Steak thickness based on 1.5”. Thicker cuts may require longer times.
6.11 Vacuum Sealing for Sous Vide
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 160°F / 71°C), double-seal
the pouch.
• Vacuum pouches are solely for Sous Vide cooking and should not
be used for regular baking or broiling.
6.12 Sous Vide 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.
1. Prepare the food and cut all of the ingredients.
2. Place the ingredients in the plastic pouch for your vacuum sealer.
Add seasonings for cooking.
3. Vacuum seal the pouch, ensuring all air is removed and the seal is
air-tight. If not cooking immediately, store the pouch in a
refrigerator until it is ready to cook.
Setting Sous Vide
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 Sous Vide
table.
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.
To set Air SousVide:
16 ENGLISH
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Productinformatie
| Merk | Frigidaire |
| Model | GCFG3070BF |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 8305 MB |
