Manuals / Sunbeam / Kitchen Appliance / Slow Cooker

Sunbeam MU4000 manual Cooking Menus Overview continued

Models: MU4000

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Cooking Menus Overview continued

Cooking

Slow Cooking

•Use the Sous Vide Temperature and Time Guide for cooking times and temperatures.

•Ensure that the cooking pouch is completely sealed before cooking commences.

•Ensure that the cooking pouch is still completely sealed when cooking has finished.

Storage

•If the food is not going to be consumed immediately, plunge the pouch containing the food into iced water to reduce temperature quickly. Refrigerate until required.

Reheating

•Reheat food until internal temperature is above 75°C.

Slow Cooking achieves flavour filled meals, and tender moist meats cooked to perfection. Slow Cooking provides healthy, simple and economical cooking. It requires minimal supervision, short preparation times and quick clean up times.

LOW Setting. This is suitable for simmering and slow cooking.

HIGH Setting. This is for faster cooking. Typically 1 hour on HIGH = approximately 2 - 2.5 hours on LOW.

KEEP WARM Setting. When slow cooking time is completed, the Sunbeam Duos automatically switches to the Keep Warm setting to prevent overcooking and to keep your cooked food warm until serving - perfect for busy families, those on the run and those who need flexible meal times. This setting is not hot enough to cook, and should only be used to keep hot, cooked food warm for serving.

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Contents

MU4000 DuosSous Vide and Slow Cooker Instruction/Recipe BookletPage Cooking menu settings table ContentsSunbeam’s Safety Precautions Features of your Sunbeam DuosSunbeam’s Safety Precautions Never leave an appliance unattended while in use Sunbeam’s Safety PrecautionsDuos Sous Vide and Slow Cooker Features of your SunbeamTempered Glass Lid 5.5 litre working capacity Non-slip feet Separates sous vide pouches for more even cooking Non-stick Removable Cooking PanControl Panel Pouch rack 6. Power Button 2. Cooking Menu indicator4. Start/ Cancel button 5. Timer display screenSteps to Sous Vide cooking Cooking Menus OverviewSous Vide Cooking Cooking Menus Overview continued Food Safety Guidelines for Sous Vide CookingCooking Menus Overview continued CookingSlow Cook Cooking Menu Settings TableCooking Menu Sous VideHow to use the Sous Vide menu General temperature for Vegetables Cooking temperatures for Meat Beef, Lamb and PorkCooking temperatures for Poultry Cooking temperature for FishCOOKING Sous Vide Temperature and Time Guide continuedFOOD COOKINGHow to use the Slow Cook menu Care and Cleaning Slow Cooking Hints and TipsCapacity FoodSlow Cooked Stocks Hints and Tips continuedSlow Cooked Roasts Slow Cooked Roast ChickenPossible Reason TroubleshootingProblem SolutionFlavour Inspiration Sous Vide RecipesPork Sous Vide Recipes continuedFlavour Inspiration Salmon2 tablespoons lemon juice 1 tablespoon chili flakes Chermoula Marinade2 tablespoons freshly chopped coriander 2 tablespoons freshly chopped flat-leaf parsleyAntipasti Plate Teriyaki Marinade2 tablespoons mirin 2 tablespoons sake 2 tablespoons soy sauce 1 tablespoon caster sugar Butter, for cooking2 tablespoons honey 2 tablespoons soy sauce 1 tablespoon fish sauce Honey, Soy Chicken Wings2kg chicken wings 2cm ginger, peeled, grated 2 long red chilies, chopped 2 cloves garlic, crushedSpicy Pork Chops Chicken Cordon Bleu6 slices prosciutto 6 slices gruyere cheese 50g butter 6 sprigs fresh thyme Salt and freshly ground black pepper1 tablespoon orange zest 4 fresh bay leaves 2 cloves Red Wine Beef Cheeks2 tablespoons olive oil 2kg beef cheeks 2 carrots, peeled, chopped 2 celery stalks, chopped 2 onions, chopped 6 cloves garlic, crushed1kg pork belly, 2.5cm thick skin scored Pork Belly3 tablespoons fennel seeds 1 tablespoon coriander seeds 2 teaspoons white pepper corns 1 tablespoon sea salt¼ cup hazelnuts, roasted, skins removed, chopped ¼ cup sesame seeds 2 tablespoons olive oil 50g butter, room temperatureHazelnut and Coriander Spiced Salmon 1 tablespoon coriander seeds1 cup frozen peas, thawed 2 sprigs fresh mint 100g goats cheese Pea, Mint and Goats Cheese Risotto1 tablespoon olive oil 1 onion, chopped 1 clove garlic, crushed 3 cups vegetable stock 1 cup Arborio rice 20g butterSpiced Sweet Potatoes Rosemary Infused Potatoes3 large potatoes peeled and cut into ½ cm slices 2 tablespoons duck fat 2 sprigs fresh rosemary5 large lemons Preserved Lemons2 cups sea salt 1 tablespoon coriander seeds 1 tablespoon fennel seeds 2 fresh bay leaves 1 cinnamon stick2 teaspoons ground cinnamon 2 teaspoons ground cumin Chicken Tagine2 tablespoons olive oil 800g chicken thigh fillets, sliced 3 cloves garlic, crushed 2 onions, chopped1 red capsicum, seeds removed, chopped 1 onion, chopped Slow Cooker Recipes - Main Meals continuedPeanut Chicken 800g chicken thigh fillets, halved 3 cloves garlic, crushed1 cup fresh breadcrumbs Spicy Pork Meatballs1 onion, finely chopped 1 long red chili, sliced 1 egg, lightly beaten 1 cup grated parmesan cheese3 red onions, chopped 2 stalks celery, chopped 1 tablespoon plain flour 30g butter, room temperatureRed Wine Lamb Shanks 4 large lamb shanks 2 tablespoons plain flour ¼ cup olive oil1 teaspoon turmeric ¼ teaspoon ground cinnamon 1 cup beef stock Moroccan Beef3 tablespoons olive oil 2 cloves garlic, crushed 1 onion, sliced 1 tablespoon ground cumin 1 tablespoon ground coriander500g portabella mushrooms, sliced 200g button mushrooms, sliced Beef and Creamy Mushroom Casserole1kg beef chuck steak, cut into 5cm pieces 2 tablespoons plain flour 2 tablespoons olive oil 20g butter 2 onions, chopped1 kg pumpkin, peeled, seeds removed, cubed Chickpea and Pumpkin Curry1 tablespoon oil 2 onions, chopped ¼ cup red curry paste 4 cardamom pods, crushed 1 stalk lemongrass1 teaspoon vanilla essence Slow Cooker Recipes - DessertsRice Pudding 325g can sweetened condensed milk 5 cups milk 1 ½ cups arborio riceSlow Cooker Recipes - Desserts continued Page Australia 12 Month Replacement Guarantee1300 0800In New Zealand Or callOr call In Australia