KitchenAid JBS7524BS - JBS7524BS EN (859127197900) Use and care guide

7. Follow the instructions that appear in the oven display
concerning the water container and other accessories.
8. Press the up or down buttons until the Reheat Time setting is
selected on the display, then press OK to confirm.
9. Press the up or down buttons until the desired reheat time is
displayed, then press OK to confirm.
The Reheat Time can be set up to 4 hours.
10. Press START to begin the Sous Vide cycle.
11. To change reheat time after the reheating process has been
started, see the “Changing Cooking Function Settings”
section.
12. When the Reheat Time is complete, an alert will sound and a
message will appear on the display prompting to you to add
more time to the cycle if desired.
13. After reheating is complete, take the food out of the oven.
Sous Vide Reheating Chart
Sous Vide pouches have to be reheated only using the Sous Vide function. Use the following chart as a guide.
Category Cut/Portion/Description Reheating Time (from
refrigerated state)
(Min.)
Fish
Shellfish
Lamb
Pork
Beef
Veal
Chicken
Turkey
Swordfish (steaks) 10-20 20-30
Sole/turbot (fillets) 10-20 25-35
Salmon (steak) 25-35 35-45
Bass (whole) 10-20 50-60
Bass (fillet) 10-20 20-30
Grouper (fillet) 10-20 50-60
Cod (steak or fillet) 40-20 50-60
Shrimp/prawn (without shell) 10-20 20-30
Tiger prawn (without shell) 10-20 20-30
Loin stew (steaks or cubes) 15-25 40-50
Loin (roast) 20-30 30-40
Reheating Time
(from frozen)
(Min.)
Fillet (whole) 45-55 80-90
Leg (whole or boneless roast) 45-55 85-90
Shoulder (whole) 50-60 100-110
Boneless loin (whole) 55-65 80-90
Beef stew (steaks or cubes) 15-25 80-90
Roast beef (whole) 35-45 75-85
Fillet (whole) 50-60 85-95
Boneless loin (steaks) 15-25 25-35
Boneless loin (whole) 55-65 85-95
Veal stew (steaks or cubes) 20-30 40-50
Fillet (whole) 45-55 75-85
Leg (whole) 15-25 40-50
Breast (whole or half) 15-25 70-50
Leg (whole or boneless) 30-40 75-85
Breast (piece) 40-50 75-85
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