Sunbeam MU4000 Hints and Tips, Slow Cooked Roasts, Slow Cooked Roast Chicken, Slow Cooked Stocks

Page 19

Hints and Tips continued

Slow Cooked Roasts

•You can roast a whole chicken as well as whole pieces of meat, such as lamb, beef, veal and pork by using the Slow Cook menu.

•Roasts can be cooked without the addition of liquid as they will release juices while cooking. These juices are great to make sauces and gravies.

•Roasting in the Slow Cooker will not brown your meat or chicken, as roasting in an oven does. If you want your roast to be golden, we recommend browning the meat first for a few minutes in a frypan to sear the meat, and then slow cook.

•Approximate cooking times for well done: LOW 2 hours per 500g

HIGH 1 hour per 500g

Note: Unlike roasting in your oven, meat cooked to well done in the slow cooker will still be very tender.

Slow Cooked Roast Chicken

•Wash the chicken in cold running water and pat dry with an absorbent paper towel. Rub with a little olive oil and season all over with salt and pepper (or any other spices you wish). Using a frypan, brown the chicken for a few minutes on each side until golden, then slow cook.

Note: Ensure chicken is cooked all the way through by inserting a skewer or knife into the meatiest part of the chicken. The juices will be clear when the chicken is cooked through. If the juices are pink, a little more cooking is required.

Slow Cooked Stocks

•With your Sunbeam Duos you can easily make stocks. Many slow cooker recipes use stock as part of the ingredients. A good stock is also the base of a great soup. Stocks can be bought at supermarkets; however, nothing beats the flavour of a homemade stock.

•Making your own stock is a great way to use up bones or carcasses that would normally be thrown away.

•There is no need to peel your vegetables when making a stock. Just ensure you wash them well before use.

•Fresh made stock will keep in the refrigerator for up to 4 days, but can be frozen for up to 3 months.

•Always label and date your stock before storing. It’s a good idea to freeze stock in portioned sizes. So for example if you generally use stocks in stews, casseroles, curries etc, then freeze your stock in 1 cup portions. If you tend to use your stock more for gravies and sauces, then freeze it in smaller ¼ cup portions or even in ice cube trays, so that you don’t need to defrost large quantities at a time.

•To remove the excess fat, place the stock

in the fridge overnight, then skim the solidified fat from the surface.

17

Page 18 Page 20
Image 19
Page 18 Page 20
Contents Duos Page Important instructions retain for future use ContentsSunbeam’s Safety Precautions For examination, repair or adjustment Tempered Glass Lid Litre working capacity Non-slip feet Features of your SunbeamControl Panel Pouch rack Non-stick Removable Cooking PanSeparates sous vide pouches for more even cooking Control Panel Fruit Firm Fruits. Apple, pear Cooking Menus OverviewSunbeam Duos has 2 cooking menus Sous Vide CookingFood Preparation Food Safety Guidelines for Sous Vide CookingCooking Menus Overview Cooking your foodCooking Cooking Menu Sous Vide Slow Cook Cooking Menu Settings TablePlace the Sunbeam Duos on a flat, level surface How to use the Sous Vide menuGeneral temperature for Vegetables Cooking temperatures for Meat Beef, Lamb and PorkCooking temperatures for Poultry Cooking temperature for FishPoultry Sous Vide Temperature and Time GuideHow to use the Slow Cook menu Care and Cleaning Lid Hints and TipsCapacity FoodSlow Cooked Stocks Hints and TipsSlow Cooked Roasts Slow Cooked Roast ChickenProblem Possible Reason Solution TroubleshootingFlavour Inspiration Sous Vide RecipesSous Vide Recipes Portuguese Marinade Chermoula MarinadeGarlic Eggplants Teriyaki MarinadeThis is especially good for steak Antipasti PlateFill unit with water. Preheat water to 82C Honey, Soy Chicken WingsServes Coq au VinSpicy Pork Chops Chicken Cordon BleuFill unit with water. Preheat to 86C Red Wine Beef CheeksChinese Five Spice Duck Breast Pork BellyFill unit with water. Preheat water to 56C for medium rare Hazelnut and Coriander Spiced SalmonRosemary and Lamb Chops Honeyed Carrots Pea, Mint and Goats Cheese RisottoSpiced Sweet Potatoes Rosemary Infused PotatoesThis is a great recipe to make for a crowd. Serves Fill unit with water and preheat to 85C Preserved LemonsFill unit with water and preheat to 79C Port Poached DatesButter Chicken Chicken TaginePeanut Chicken Slow Cooker Recipes Main MealsAsian Style Pork Belly Toss pork in flour Spicy Pork MeatballsServes 6-8 1.25kg pork mince Pork with Apple and CiderToss 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 This is a great ‘no stirring required’ polenta. Serves Beef and Creamy Mushroom CasseroleToss beef in flour Slow Cooked Creamy PolentaMoroccan Lentil and Chickpea Soup Chickpea and Pumpkin CurryRice Pudding Slow Cooker Recipes DessertsGingerbread and Golden Syrup Pudding Slow Cooker Recipes Desserts Page Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?
Top Page Image Contents