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
7
