Sunbeam MU4000 manual Cooking Menus Overview, Cooking your food, Food Preparation

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Cooking Menus Overview continued

of the food is captured. Vacuum sealing also assists in opening the pores in food such as meat, poultry and seafood so that marinades and seasonings are more readily absorbed for highlighted flavour.

Oxygen and moisture in air cause food to degrade and lose flavour, texture and nutritional value. Commercial quality vacuum systems remove air and moisture before sealing items airtight to create

a commercial quality vacuum. We recommend Sunbeam FoodSaver vacuum sealers and FoodSaver bags and rolls.

Step 3. Cooking your food

Food Safety Guidelines for Sous Vide Cooking

CAUTION. Food cooked using the Sous Vide method of cooking is not recommended for consumption by those in an ‘at risk’ category (low immune deficiency);

•Pregnant women

•Small children

•Elderly

•Those suffering from illness/disease

The below guidelines regarding using the Sous Vide method will help to ensure good food hygiene safety.

Food Preparation

When the water temperature has been reached in the sous vide, place the pouches carefully in the water. Ensure the pouches are fully submerged in water, and that water can easily circulate around the pouches for even cooking.

Step 4. Searing your food

When sous vide cooking is completed, you may wish to finish off by searing to improve the appearance and flavour of the food. This is particularly suited to meats. Remove the food from the pouch. Quickly sear meat in a hot pan. This will caramelise the fats and proteins for extra flavour.

•All food items to be used for cooking using the Sous Vide method should be of the highest quality in freshness.

•Ensure that all meat, seafood, poultry and game have been stored at below 5°C before preparation begins. Using a digital food thermometer to check the temperature is recommended.

•Make sure that the food pouches are clean and have not been contaminated by dirt or other food contaminants.

•Use detergent and warm water, or a sanitizing solution to wash the food preparation area.

•Separate the raw ingredient preparation area from the finished product area

•Wash hands well before commencing any food preparation.

•Prepare foods to the recommended thickness according to the Sous Vide Temperature and Time Guide on page 12. Smaller cuts of meat will cook more quickly.

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Contents Duos Page Contents Important instructions retain for future useSunbeam’s Safety Precautions For examination, repair or adjustment Features of your Sunbeam Tempered Glass Lid Litre working capacity Non-slip feetControl Panel Pouch rack Non-stick Removable Cooking PanSeparates sous vide pouches for more even cooking Control Panel Sous Vide Cooking Cooking Menus OverviewSunbeam Duos has 2 cooking menus Fruit Firm Fruits. Apple, pearCooking your food Food Safety Guidelines for Sous Vide CookingCooking Menus Overview Food PreparationCooking Cooking Menu Settings Table Cooking Menu Sous Vide Slow CookHow to use the Sous Vide menu Place the Sunbeam Duos on a flat, level surfaceCooking temperature for Fish Cooking temperatures for Meat Beef, Lamb and PorkCooking temperatures for Poultry General temperature for VegetablesSous Vide Temperature and Time Guide PoultryHow to use the Slow Cook menu Care and Cleaning Food Hints and TipsCapacity LidSlow Cooked Roast Chicken Hints and TipsSlow Cooked Roasts Slow Cooked StocksTroubleshooting Problem Possible Reason SolutionSous Vide Recipes Flavour InspirationSous Vide Recipes Chermoula Marinade Portuguese MarinadeAntipasti Plate Teriyaki MarinadeThis is especially good for steak Garlic EggplantsCoq au Vin Honey, Soy Chicken WingsServes Fill unit with water. Preheat water to 82CChicken Cordon Bleu Spicy Pork ChopsRed Wine Beef Cheeks Fill unit with water. Preheat to 86CPork Belly Chinese Five Spice Duck BreastFill unit with water. Preheat water to 56C for medium rare Hazelnut and Coriander Spiced SalmonRosemary and Lamb Chops Pea, Mint and Goats Cheese Risotto Honeyed CarrotsSpiced Sweet Potatoes Rosemary Infused PotatoesThis is a great recipe to make for a crowd. Serves Port Poached Dates Preserved LemonsFill unit with water and preheat to 79C Fill unit with water and preheat to 85CChicken Tagine Butter ChickenPeanut Chicken Slow Cooker Recipes Main MealsAsian Style Pork Belly Pork with Apple and Cider Spicy Pork MeatballsServes 6-8 1.25kg pork mince Toss pork in flourToss lamb shanks in flour Red Wine Lamb ShanksEasy Osso Bucco with Gremolata Mexican Beef Stew Moroccan BeefThis stew is great in burritos or tacos. Serves Slow Cooked Creamy Polenta Beef and Creamy Mushroom CasseroleToss beef in flour This is a great ‘no stirring required’ polenta. ServesChickpea and Pumpkin Curry Moroccan Lentil and Chickpea SoupRice Pudding Slow Cooker Recipes DessertsGingerbread and Golden Syrup Pudding Slow Cooker Recipes Desserts Page Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?
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