Instruction/Recipe Booklet
Duos
Sous Vide and Slow Cooker
MU4000
Page
Features of your Sunbeam Duos
Contents
Sunbeam’s Safety Precautions
Cooking menu settings table
Sunbeam’s Safety Precautions
Sunbeam’s Safety Precautions
Never leave an appliance unattended while in use
Features of your Sunbeam
Tempered Glass Lid 5.5 litre working capacity Non-slip feet
Duos Sous Vide and Slow Cooker
Non-stick Removable Cooking Pan
Control Panel Pouch rack
Separates sous vide pouches for more even cooking
5. Timer display screen
2. Cooking Menu indicator
4. Start/ Cancel button
6. Power Button
Cooking Menus Overview
Sous Vide Cooking
Steps to Sous Vide cooking
Food Safety Guidelines for Sous Vide Cooking
Cooking Menus Overview continued
Cooking
Cooking Menus Overview continued
Sous Vide
Cooking Menu Settings Table
Cooking Menu
Slow Cook
How to use the Sous Vide menu
Cooking temperature for Fish
Cooking temperatures for Meat Beef, Lamb and Pork
Cooking temperatures for Poultry
General temperature for Vegetables
COOKING
Sous Vide Temperature and Time Guide continued
FOOD
COOKING
How to use the Slow Cook menu
Care and Cleaning
Food
Hints and Tips
Capacity
Slow Cooking
Slow Cooked Roast Chicken
Hints and Tips continued
Slow Cooked Roasts
Slow Cooked Stocks
Solution
Troubleshooting
Problem
Possible Reason
Sous Vide Recipes
Flavour Inspiration
Salmon
Sous Vide Recipes continued
Flavour Inspiration
Pork
2 tablespoons freshly chopped flat-leaf parsley
Chermoula Marinade
2 tablespoons freshly chopped coriander
2 tablespoons lemon juice 1 tablespoon chili flakes
1 tablespoon caster sugar Butter, for cooking
Teriyaki Marinade
2 tablespoons mirin 2 tablespoons sake 2 tablespoons soy sauce
Antipasti Plate
2 long red chilies, chopped 2 cloves garlic, crushed
Honey, Soy Chicken Wings
2kg chicken wings 2cm ginger, peeled, grated
2 tablespoons honey 2 tablespoons soy sauce 1 tablespoon fish sauce
6 sprigs fresh thyme Salt and freshly ground black pepper
Chicken Cordon Bleu
6 slices prosciutto 6 slices gruyere cheese 50g butter
Spicy Pork Chops
2 celery stalks, chopped 2 onions, chopped 6 cloves garlic, crushed
Red Wine Beef Cheeks
2 tablespoons olive oil 2kg beef cheeks 2 carrots, peeled, chopped
1 tablespoon orange zest 4 fresh bay leaves 2 cloves
2 teaspoons white pepper corns 1 tablespoon sea salt
Pork Belly
3 tablespoons fennel seeds 1 tablespoon coriander seeds
1kg pork belly, 2.5cm thick skin scored
1 tablespoon coriander seeds
2 tablespoons olive oil 50g butter, room temperature
Hazelnut and Coriander Spiced Salmon
¼ cup hazelnuts, roasted, skins removed, chopped ¼ cup sesame seeds
3 cups vegetable stock 1 cup Arborio rice 20g butter
Pea, Mint and Goats Cheese Risotto
1 tablespoon olive oil 1 onion, chopped 1 clove garlic, crushed
1 cup frozen peas, thawed 2 sprigs fresh mint 100g goats cheese
2 tablespoons duck fat 2 sprigs fresh rosemary
Rosemary Infused Potatoes
3 large potatoes peeled and cut into ½ cm slices
Spiced Sweet Potatoes
1 tablespoon fennel seeds 2 fresh bay leaves 1 cinnamon stick
Preserved Lemons
2 cups sea salt 1 tablespoon coriander seeds
5 large lemons
3 cloves garlic, crushed 2 onions, chopped
Chicken Tagine
2 tablespoons olive oil 800g chicken thigh fillets, sliced
2 teaspoons ground cinnamon 2 teaspoons ground cumin
800g chicken thigh fillets, halved 3 cloves garlic, crushed
Slow Cooker Recipes - Main Meals continued
Peanut Chicken
1 red capsicum, seeds removed, chopped 1 onion, chopped
1 egg, lightly beaten 1 cup grated parmesan cheese
Spicy Pork Meatballs
1 onion, finely chopped 1 long red chili, sliced
1 cup fresh breadcrumbs
4 large lamb shanks 2 tablespoons plain flour ¼ cup olive oil
1 tablespoon plain flour 30g butter, room temperature
Red Wine Lamb Shanks
3 red onions, chopped 2 stalks celery, chopped
1 tablespoon ground cumin 1 tablespoon ground coriander
Moroccan Beef
3 tablespoons olive oil 2 cloves garlic, crushed 1 onion, sliced
1 teaspoon turmeric ¼ teaspoon ground cinnamon 1 cup beef stock
2 tablespoons olive oil 20g butter 2 onions, chopped
Beef and Creamy Mushroom Casserole
1kg beef chuck steak, cut into 5cm pieces 2 tablespoons plain flour
500g portabella mushrooms, sliced 200g button mushrooms, sliced
4 cardamom pods, crushed 1 stalk lemongrass
Chickpea and Pumpkin Curry
1 tablespoon oil 2 onions, chopped ¼ cup red curry paste
1 kg pumpkin, peeled, seeds removed, cubed
325g can sweetened condensed milk 5 cups milk 1 ½ cups arborio rice
Slow Cooker Recipes - Desserts
Rice Pudding
1 teaspoon vanilla essence
Slow Cooker Recipes - Desserts continued
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