Sunbeam MU4000 manual Cooking Menus Overview, Sunbeam Duos has 2 cooking menus, Sous Vide Cooking

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Cooking Menus Overview

The Sunbeam Duos has 2 cooking menus.

Sous Vide Cooking

Sous Vide has been a popular cooking method in restaurants for several years. Sous Vide is a French term which means ‘under vacuum’ and describes food placed in vacuum sealed pouches and cooked in a water oven. Food slowly cooks at precise low temperatures over a long period of time to achieve succulent, superb tasting meals. Sealing foods inside pouches allows it to cook in its own juices in addition to any marinades, seasonings etc you wish to add. Vitamins, minerals and juices are retained within the food and natural flavours are intensified. This allows the food to be healthier, more tender and flavoursome. Meats cooked in a sous vide tend to be more tender, tougher and mostly cheaper yet flavour filled cuts of meats such as chuck steak can be used.

As sous vide cooking requires foods and meats to be sealed individually, yet cooked at the same time; it is perfect for families and entertaining when there are people with varied tastes and nutritional requirements.

It is difficult to overcook using the Sous Vide method, although textures can change slightly. As it's difficult to overcook, it allows food to be cooked ahead of time, perfect for family meals and entertaining.

Temperatures. The Sunbeam Duos has a 40°C to 90°C temperature range, with 1°C increment selection. Different temperatures are required for different types of food and for different degrees of doneness. See the Sous Vide Temperature and Time Guide on page 12.

Time. The cooking time depends on the thickness of the food, rather than the weight of the food. The default cooking time is 1 hour. Time can be set from 1 hour to 24 hours. See the Sous Vide Temperature and Time Guide on page 12 for more information.

Ideal Foods for Sous Vide Cooking. Meats are ideal to cook using the sous vide method as they are more tender, succulent and flavour filled.

Red meats - Lamb, beef and pork.

Poultry - Chicken, turkey, duck.

Fish and Seafood - Fish, lobster tails, scallops.

Vegetables - Root Vegetables. Potato, carrot, parsnip, beets, turnips.

Vegetables - Tender Vegetables. Peas, asparagus, corn, broccoli, cauliflower, eggplant, onions, squash.

Fruit - Firm Fruits. Apple, pear.

Fruit - Tender Fruits. Mango, plum, apricot, peach, nectarine, papaya, strawberry.

Steps to Sous Vide cooking

Step 1. Seasoning your food

To enhance the flavour of your food, you may wish to marinade or add spices, herbs, butter or oil to your vacuum pouch prior to sealing.

Step 2. Vacuum sealing your food

Sous vide cooking requires food to be vacuum sealed inside pouches to ensure excess air and moisture are removed, so the natural taste and nutritional quality

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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 SunbeamNon-stick Removable Cooking Pan Control Panel Pouch rackSeparates sous vide pouches for more even cooking Control Panel Sunbeam Duos has 2 cooking menus Cooking Menus OverviewSous Vide Cooking Fruit Firm Fruits. Apple, pearCooking Menus Overview Food Safety Guidelines for Sous Vide CookingCooking your food Food PreparationCooking Cooking Menu Sous Vide Slow Cook Cooking Menu Settings TablePlace the Sunbeam Duos on a flat, level surface How to use the Sous Vide menuCooking temperatures for Poultry Cooking temperatures for Meat Beef, Lamb and PorkCooking temperature for Fish General temperature for VegetablesPoultry Sous Vide Temperature and Time GuideHow to use the Slow Cook menu Care and Cleaning Capacity Hints and TipsFood LidSlow Cooked Roasts Hints and TipsSlow Cooked Roast Chicken Slow Cooked StocksProblem Possible Reason Solution TroubleshootingFlavour Inspiration Sous Vide RecipesSous Vide Recipes Portuguese Marinade Chermoula MarinadeThis is especially good for steak Teriyaki MarinadeAntipasti Plate Garlic EggplantsServes Honey, Soy Chicken WingsCoq au Vin Fill unit with water. Preheat water to 82CSpicy Pork Chops Chicken Cordon BleuFill unit with water. Preheat to 86C Red Wine Beef CheeksChinese Five Spice Duck Breast Pork BellyHazelnut and Coriander Spiced Salmon Fill unit with water. Preheat water to 56C for medium rareRosemary and Lamb Chops Honeyed Carrots Pea, Mint and Goats Cheese RisottoRosemary Infused Potatoes Spiced Sweet PotatoesThis is a great recipe to make for a crowd. Serves Fill unit with water and preheat to 79C Preserved LemonsPort Poached Dates Fill unit with water and preheat to 85CButter Chicken Chicken TagineSlow Cooker Recipes Main Meals Peanut ChickenAsian Style Pork Belly Serves 6-8 1.25kg pork mince Spicy Pork MeatballsPork with Apple and Cider Toss pork in flourRed Wine Lamb Shanks Toss lamb shanks in flourEasy Osso Bucco with Gremolata Moroccan Beef Mexican Beef StewThis stew is great in burritos or tacos. Serves Toss beef in flour Beef and Creamy Mushroom CasseroleSlow Cooked Creamy Polenta This is a great ‘no stirring required’ polenta. ServesMoroccan Lentil and Chickpea Soup Chickpea and Pumpkin CurrySlow Cooker Recipes Desserts Rice PuddingGingerbread and Golden Syrup Pudding Slow Cooker Recipes Desserts Page Month Replacement Guarantee AustraliaNew Zealand Need help with your appliance?
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