Sous Vide And Slow Cooker
Contents
1. 1 teaspoon baking soda 2 eggs 1 Place an upside saucer in the base of the cooking pan 2 Lightly grease an 8 cup capacity pudding basin 3 Pour half of the golden syrup into the pudding basin Set aside 4 n a large bowl combine flour brown sugar and ginger 5 Rub butter into the flour mixture until mixture resembles breadcrumbs 6 In a jug combine milk baking soda and eggs Add to flour mixture with remaining golden syrup and stir until just combined Pour into the prepared pudding basin 7 Cover the top of the basin with a piece of baking paper and then a piece of tinfoil Place a pleat in the middle of the covers then secure to the basin with a piece of string TIP The pleat in the baking paper and tinfoil allows the pudding to rise 8 Place pudding basin on top of the upside down saucer in the cooking pan and add enough boiling water so that it rises until halfway up the pudding basin Place lid on unit Slow Cooker Recipes Desserts continued 9 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 hours Invert pudding onto serving dish Serve warm 39 Notes unbewm 12 Month Warranty This Sunbeam product is covered by a 12 month replacement or repair warranty which is in addition to your rights under the Australian Consumer Law if your product was purchased in Australia or New Zealand Consumer Guarantees Act if your product was purchased in New Zealand Shou2. Spicy Pork Meatballs Serves 6 8 1 25kg pork mince onion finely chopped long red chili sliced egg lightly beaten 1 cup grated parmesan cheese 1 cup fresh breadcrumbs V cup chopped fresh flat leaf parsley 2 tablespoons tomato paste 2 teaspoons smoked paprika 2 teaspoons chopped fresh oregano 1 teaspoon ground chilli powder 700ml jar passata tomato puree 34 cup beef stock 3 cloves garlic chopped Pasta to serve Salt and freshly ground black pepper to taste 1 In a large bowl combine pork onion chili egg cheese breadcrumbs parsley tomato paste paprika oregano and chilli powder Roll into tablespoon sized balls Transfer to cooking pan 2 Add passata stock and garlic to cooking pan Stir to combine Place lid on unit 3 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 7 HOURS Season to taste with salt and black pepper Serve over pasta Pork with Apple and Cider Serves 6 8 1 25kg boneless pork shoulder cut in 5cm cubes 14 cup plain flour 2 tablespoons oil 30g butter 1 large leek sliced 375mls apple cider V cup chicken stock 1 tablespoon chopped fresh tarragon 2 granny smith apples peeled core removed diced V4 cup thickened cream 1 tablespoon seeded mustard 1 tablespoon corn flour 1 tablespoon lemon juice Salt and freshly ground black pepper to taste 1 Toss pork in flour 2 Heat oil in a large frypan over medium heat Add pork
3. Sunbeam s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM DUOS SOUS VIDE AND SLOW COOKER Do not plug in or switch on the unit without having the cooking pan inside the unit Do not operate the unit on an inclined surface Do not move or cover the unit whilst in operation Do not immerse the base of the unit in water or any other liquid Use your unit well away from walls and curtains and don t use in confined spaces Do not touch any metal surfaces of the unit while it is in use as they will be hot Use handles and oven mitts to move the unit the cooking pan and the lid when hot Do not operate the unit without food or liquid in the cooking pan Be careful when lifting and removing lid after cooking Always tilt the lid away from you as steam is hot and can result in serious burns Never place face over the unit Unplug the unit when not in use and before cleaning Allow the unit to cool before putting on or taking off parts to clean Do not use the pan on the stovetop inside a microwave oven or inside an oven Do not use the cooking pan for food storage or place in the freezer Do not operate the unit when placed directly onto a bench top Place a heat proof mat or chopping board underneath to protect the surface ounbeam s Safety Precautions Sunbeam is very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an ele
4. e Small children Elderly Those suffering from illness disease The below guidelines regarding using the Sous Vide method will help to ensure good food hygiene safety Food Preparation All food items to be used for cooking using the Sous Vide method should be of the highest quality in freshness Ensure that all meat seafood poultry and game have been stored at below 5 C before preparation begins Using a digital food thermometer to check the temperature is recommended Make sure that the food pouches are clean and have not been contaminated by dirt or other food contaminants Use detergent and warm water or a sanitizing solution to wash the food preparation area Separate the raw ingredient preparation area from the finished product area Wash hands well before commencing any food preparation Prepare foods to the recommended thickness according to the Sous Vide Temperature and Time Guide on page 12 Smaller cuts of meat will cook more quickly Cooking Menus Overview continued 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 e f the food is not going to be consumed immediately plunge the pouch containing the food into iced water to reduce temperature quickly Refrigerate unti
5. Duos Sous Vide and Slow Cooker Instruction Recipe Booklet MU4000 Please read these instructions carefully and retain for future reference Contents Sunbeam s Safety Precautions Features of your Sunbeam Duos The Control Panel Cooking menus overview Cooking menu settings table How to use the Sous Vide menu Sous Vide Temperature and Time Guide How to use the Slow Cook menu Care and Cleaning Hints and Tips Troubleshooting Recipes Oo 4 N 11 12 14 15 16 18 19 Important instructions retain for future use Mel ESIA Le all bis agis cs SG EEI E LARS FABRE o Assurez vous que les pr cautions ci dessus relatives la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen Verstanden werden Beflau vere rta ot napan vw npoouA Egis acoaAe aq yivovtat katavont s Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere Le OEBRREL lt BRATU ROEWER EE Yaepere ce peka norope CNOMEHATNTE MEpKN Ha npetnasnusoct ce no po pasbpaHu Asegurese de que las precauciones de seguridad precedentes sean bien comprendidas Sighy doy Leis YU glablial S agi og 1S dauudlen Tans sGasanavaaanstwdn alow v a iDufii lenius Yukarda belirtilen g venlik nlemlerinin anlasildidindan emin olunuz Xin kim ch c rang nh ng bi n ph p l m an to n k tr n duge hi u r
6. Serves 4 6 3 large sweet potatoes peeled cut into 2 cm cubes 1 tablespoon honey 1 teaspoon paprika 60g butter Salt and freshly ground black pepper to taste 1 Fill unit with water and preheat to 85 C 2 Place sweet potato in a single layer in the cooking pouch Vacuum seal 3 Place pouch in the unit once correct temperature has been reached Ensure the entire pouch is submerged in water 4 Cook for 30 minutes Serve Tip Place these potatoes in a hot oven for 10 minutes for a crispy finish if desired Sous Vide Recipes continued Preserved Lemons 2 cups sea Salt tablespoon coriander seeds tablespoon fennel seeds 2 fresh bay leaves cinnamon stick 5 large lemons 1 Fill unit with water and preheat to 79 C 2 In a large bowl combine salt coriander fennel bay leaves and cinnamon 3 Cut lemon into quarters but not all the way through so the lemon still holds its shape 4 Place the lemons into the salt mixture and stuff each lemon with the salt mixture 5 Place lemons and remaining salt mixture in the cooking pouch Vacuum seal 6 Place pouch in the unit once correct temperature has been reached Ensure the entire pouch is submerged in water 7 Cook for 6 hours 8 Remove lemons from the bag Place lemons in a sterilized jar and cover with olive oil Seal Keep in a dark place or refrigerator for up to 1 year 30 Port Poached Dates Serves 4 l cup Tawney port l4 cup honey 1 v
7. Simple and easy Garlic Eggplants 2 eggplants cut lengthways into 2cm slices 1 clove garlic crushed 2 tablespoons olive oil Salt and freshly ground black pepper to taste Red Capsicum and Basil 2 red capsicums seeds removed cut into quarters 2 sprigs fresh basil 2 tablespoons olive oil Salt and freshly ground black pepper to taste 1 Fill unit with water and preheat to 85 C 2 Place each set of ingredients into a cooking pouch Vacuum seal 3 Place pouch in the unit once correct temperature has been reached Ensure the pouches are submerged in water 4 Cook for 2 hours 5 Remove from bag Season to taste with salt and pepper Serve TIP Preheat a grill and quickly chargrill the cooked eggplant for extra flavour Sous Vide Recipes continued Honey Soy Chicken Wings Serves 6 2kg chicken wings 2cm ginger peeled grated ong red chilies chopped cloves garlic crushed 2 2 2 tablespoons honey 2 tablespoons soy sauce 1 ablespoon fish sauce Salt and freshly ground black pepper to taste 1 Fill unit with water Preheat water to 67 C 2 Place all ingredients in a large bowl Stir to combine 3 Arrange chicken wings in a single layer in the cooking pouch More than one pouch may be required Vacuum seal 4 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 5 Cook for 2 hours If not consuming immediately submerge
8. Set aside 3 To the same pan add carrot celery onion and garlic Cook for 3 4 minutes or until tender Add remaining ingredients and bring to the simmer 4 Arrange beef checks and liquid in the cooking pouch Vacuum seal 5 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 6 Cook for 6 hours If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled 7 Separate beef cheeks from liquid Strain liquid and place liquid in a small saucepan over medium heat Bring to a simmer Season to taste with salt and pepper Serve beef cheeks with sauce Sous Vide Recipes continued Pork Belly At the end of cooking this pork belly doesn t need to be seared off By cooking at a high temperature for an extended period time the fat will break down making it very tender with an appealing mouth feel Serves 4 3 tablespoons fennel seeds 1 tablespoon coriander seeds 2 teaspoons white pepper corns 1 tablespoon sea salt lkg pork belly 2 5cm thick skin scored 1 Fill unit with water Preheat water to 82 C 2 Place fennel coriander pepper corns and salt in a mortar and pestle Crush until a fine powder 3 Rub pork thoroughly with spice mix 4 Place pork in cooking pouch Vacuum seal 5 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 6 Cook for 9 hours If not consum
9. Transfer to cooking pan Add stock dates and honey Stir to combine Place lid on unit 3 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 8 hours 4 Stir through coriander and almonds Season to taste with salt and pepper Serve Butter Chicken Serves 6 2 tablespoons oil 800g chicken thigh fillets sliced 40g butter 3 cloves garlic crushed 1 onion chopped 1 cups plain Greek yoghurt 34 cup tandoori masala paste Ys cup tomato paste 5 green cardamom pods 400ml can coconut milk Steamed rice to serve Salt and freshly ground black pepper to taste 1 Heat oil in a large frypan over medium heat Add chicken cooking until golden Transfer to cooking pan 2 Melt butter in a large frypan over medium heat Add garlic and onions cooking until tender Transfer to cooking pan 3 Add remaining ingredients to slow cooker Stir to combine Place lid on unit 4 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 8 hours Season to taste with salt and pepper Serve with rice 3l Slow Cooker Recipes Main Meals continued Peanut Chicken Serves 6 800g chicken thigh fillets halved 3 cloves garlic crushed 1 red capsicum seeds removed chopped 1 onion chopped l cup chicken stock l4 cup soy sauce 1 tablespoon ground cumin Y2 teaspoon chilli flakes 1 Y cups crunchy peanut butter l5 cup satay sauce Y cup lime juice 1 tablespoon corn flour Steame
10. Your warranty does not cover misuse or negligent handling including damage caused by failing to use the product in accordance with this instruction booklet accidental damage or normal wear and tear Your warranty does not cover freight or any other costs incurred in making a claim consumable items accessories that by their nature and limited lifespan require periodic renewal such as filters and seals or any consequential loss or damage or cover damage caused by power surges power dips voltage supply problems or use of the product on incorrect voltage servicing or modification of the product other than by Sunbeam or an authorised Sunbeam service centre use of the product with other accessories attachments product supplies parts or devices that do not conform to Sunbeam specifications or exposure of the product to abnormally corrosive conditions or extend beyond 3 months if the product is used in commercial industrial educational or rental applications The henefits given to you by our warranty are in addition to other rights and remedies under law in relation to the product In Australia our goods come with guarantees that cannot be excluded under the Australian Consumer Law You are entitled to a replacement or refund for a major failure and for compensation for any other foreseeable loss or damage You are also entitled to have the goods repaired or replaced if the goods fail to be of
11. and cook until golden about 3 4 minutes Transfer to cooking pan 3 Melt butter in a large frypan over medium heat Add leek cooking for 3 4 minutes or until softened Transfer to cooking pan 4 Add cider stock tarragon and apples to the cooking pan Stir to Combine Place lid on unit 5 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 8 hours 6 Remove one cup of liquid from cooking pan Add remaining ingredients and whisk until well combined Add back to the pan stir to combine Cook for a further 30 minutes Season to taste with salt and pepper Serve 33 Slow Cooker Recipes Main Meals continued Red Wine Lamb Shanks Serves 4 4 large lamb shanks 2 tablespoons plain flour l4 cup olive oil 3 red onions chopped 2 stalks celery chopped 2 carrots peeled chopped 3 tablespoons fresh thyme 2 cups chicken stock Y2 cup red wine 1 bay leaf 1 tablespoon plain flour 30g butter room temperature Salt and freshly ground black pepper to taste 1 Toss lamb shanks in flour 2 Heat half of the oil in a large frypan over medium high heat Add lamb shanks and cook for 3 4 minutes or until golden Transfer to cooking pan 3 Add remaining oil to the same pan with onions garlic celery and carrots Cook until tender about 3 4 minutes Add remaining ingredients whisking until smooth Transfer to cooking pan Place lid on unit 4 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours
12. has not been pressed within 20 minutes of setting the program Press the POWER button to turn back on and reset your program and press START Sous Vide light on the control panel is flashing Flashing indicates the unit is still gaining temperature The flashing will stop when the set temperature is reached By pressing the TEMP button you can see the current temperature which will give you an idea of how much longer before the set temperature is reached Sous Vide Recipes Sous Vide cooking is all about the main ingredient and enhancing its natural flavour The seasoning options to add to your main ingredient are endless The Sunbeam Test Kitchen has included a handy chart of some great flavour combinations that can get you started 2 sprigs fresh rosemary and 1 teaspoon garlic powder 2 sprigs fresh mint 2 sprigs fresh thyme Lamb per approximately 500g 1 teaspoon ground coriander 1 teaspoon ground cumin 3 anchovies finely chopped 1 tablespoon Moroccan spice rub 2 tablespoons olive oil 1 tablespoon lemon zest 1 teaspoon garlic powder 50g butter 2 cloves crushed garlic 2 sprigs fresh thyme Beef 50g butter 2 cloves crushed garlic 2 sprigs fresh parsley per approximately 50g butter 2 tablespoons fresh chives 500g 1 tablespoon grainy mustard 1 tablespoon olive oil 2 sprigs fresh thyme 50g cooked bacon 2 slices lemon 2 sprigs fresh thyme 50g browned butter
13. maintained Keep this in mind when creating your own recipes as you may not require as much liquid as you would when using other cooking methods Hints and Tips continued Slow Cooked Roasts e 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 requ
14. sealed inside pouches to ensure excess air and moisture are removed so the natural taste and nutritional quality Cooking Menus Overview continued of the food is captured Vacuum sealing also assists in opening the pores in food such as meat poultry and seafood so that marinades and seasonings are more readily absorbed for highlighted flavour Oxygen and moisture in air cause food to degrade and lose flavour texture and nutritional value Commercial quality vacuum systems remove air and moisture before sealing items airtight to create a commercial quality vacuum We recommend Sunbeam FoodSaver vacuum sealers and FoodSaver bags and rolls Step 3 Cooking your food When the water temperature has been reached in the sous vide place the pouches carefully in the water Ensure the pouches are fully submerged in water and that water can easily circulate around the pouches for even cooking Step 4 Searing your food When sous vide cooking is completed you may wish to finish off by searing to improve the appearance and flavour of the food This is particularly suited to meats Remove the food from the pouch Quickly sear meat in a hot pan This will caramelise the fats and proteins for extra flavour Food Safety Guidelines for Sous Vide Cooking CAUTION Food cooked using the Sous Vide method of cooking is not recommended for consumption by those in an at risk category low immune deficiency Pregnant women
15. 4 fresh sage leaves salt and black pepper Chicken 20g butter 2 sprigs fresh flat leaf parsley per approximately 2 tablespoons capers 500g Cook together 1 onion 1 clove garlic V cup chopped tomatoes 1 4 cup fresh basil Stuff chicken breasts with 1 tablespoon ricotta 1 tablespoon lemon zest 2 slices lemon 2 sprigs fresh dill 1 stalk lemon grass 1 4 cup fresh basil leaves 2 slices lime White Fish f per approximately 1 tablespoon soy sauce 1 teaspoon sesame oil 500g 2 sprigs fresh coriander 1 tablespoon fresh dill 1 teaspoon smoked paprika 1 teaspoon lemon rind 1 2 teaspoon cayenne 19 Sous Vide Recipes continued 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon grated ginger Salmon per approximately 500g 2 tablespoons maple syrup 1 tablespoon soy sauce 1 teaspoon garlic powder 2 tablespoons teriyaki sauce 1 teaspoon grated ginger 1 teaspoon garlic powder 1 teaspoon chilli flakes 1 tablespoon fennel seeds 1 teaspoon sea salt 1 teaspoon black pepper l4 cup apple sauce 1 teaspoon sea salt 1 teaspoon black pepper Pork per approximately 1 tablespoon lemon zest 1 tablespoon fresh thyme 500g 1 tablespoon fresh sage 1 teaspoon sea salt 1 teaspoon black pepper 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon cinnamon 1 teaspoon brown sugar 1 teaspoon chilli flakes 20 Sous Vide Recipes continued Chermo
16. 4 hours or LOW for 6 8 hours Season to taste with salt and pepper Serve TIP Ancho chilies can be found in most gourmet food stores 35 36 Slow Cooker Recipes Main Meals continued Beef and Creamy Mushroom Casserole Serves 4 6 1kg beef chuck steak cut into 5cm pieces 2 tablespoons plain flour 2 tablespoons olive oil 20g butter 2 onions chopped 500g portabella mushrooms sliced 200g button mushrooms sliced l cup beef stock l cup red wine l4 cup tomato paste 2 teaspoons smoked paprika 1 cup sour cream 1 tablespoon corn flour 1 tablespoon lemon juice Salt and freshly ground black pepper to taste 1 Toss beef in flour 2 Heat oil in a large frypan over medium high heat Add beef and cook for 3 4 minutes or until golden Transfer to slow cooker 3 Melt butter in a large frypan over medium heat Add onions and mushrooms cooking for 5 6 minutes or until softened 4 Add stock red wine tomato paste and paprika to the frypan Bring to a simmer Transfer to cooking pan Place lid on unit 5 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW on 6 8 hours 6 Combine sour cream and corn flour Add to cooking pan stirring to combine Cook for a further 30 minutes or until thickened Season to taste with salt and pepper and lemon juice Serve Slow Cooked Creamy Polenta This is a great no stirring required polenta Serves 4 6 4 cups milk 1 cup pouring cream 1 cup coar
17. C for medium rare 2 Heat a small frypan over medium heat Add coriander seeds and cook until fragrant 3 Add hazelnuts coriander seeds sesame seeds and ginger to a mortar and pestle Season to taste with salt and pepper Grind until a coarse powder 4 Arrange salmon in a single layer in the cooking pouch More than one pouch may be required Vacuum seal 5 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 6 Cook for 20 minutes If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 7 Remove salmon from the pouch 8 Heat butter in a large frypan over medium heat Add 2 tablespoons of spice mix and allow to cook for 1 minute before adding salmon fillets in batches Sear salmon for 1 minute Serve with an extra sprinkling of spice mix TIP This salmon is great in salads Rosemary and Lamb Chops Serves 4 8 lamb cutlets 3 cloves garlic crushed 3 sprigs fresh rosemary l4 cup olive oil Salt and freshly ground black pepper to taste 1 Fill unit with water Preheat water to 56 C for medium rare 2 Place lamb garlic rosemary and oil in a large bowl Stir to combine Season to taste with salt and pepper 3 Arrange lamb in a single layer in the cooking pouch More than one pouch maybe required Vacuum seal 4 Place pouch in unit once correct temperature has been reached Ensure the entire pouc
18. a division of GUD Holdings Ltd 8 14
19. acceptable quality and the failure does not amount to a major failure Our goods also come with guarantees that cannot be excluded under the New Zealand Consumer Guarantees Act If your warranty claim is not accepted we will inform you and if requested to do so by you repair the product provided you pay the usual charges for such repair You will also be responsible for all freight and other costs Should your product require repair or service after the warranty period contact your nearest Sunbeam service centre For a complete list of Sunbeam s service centres visit our website or call our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Need help with your appliance Contact our customer service team or visit our website for information and tips on getting the most from your appliance In Australia Visit www sunbeam com au Or call 1300 881 861 In New Zealand Visit www sunbeam co nz Or call 0800 786 232 Sunbeam is a registered trademark Sunbeam Duos is a trademark of Sunbeam Corporation ade in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Copyright Sunbeam Corporation Limited 2014 ABN 45 000 006 771 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia Level 6 Building 5 Central Park 660 670 Great South Road Greenlane Auckland ew Zealand Sunbeam Corporation is
20. anilla pod split 10 fresh dates 1 Fill unit with water and preheat to 85 C 2 Heat port honey and vanilla in a small saucepan over medium heat Bring to a simmer and allow to reduce by a third 3 Arrange dates in a single layer in the cooking pouch Pour over port reduction Vacuum seal 4 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 5 Cook for 1 hour If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled 6 Removed dates from pouch Serve with cooking liquid Slow Cooker Recipes Main Meals All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the Sunbeam Duos Sous Vide and Slow Cooker We hope you enjoy using your Sunbeam Duos Chicken Tagine Serves 6 2 tablespoons olive oil 800g chicken thigh fillets sliced 3 cloves garlic crushed 2 onions chopped 2 teaspoons ground cinnamon 2 teaspoons ground cumin 1 teaspoon chilli powder 1 teaspoon ground turmeric 2 cups chicken stock cup dried dates pitted chopped 2 tablespoons honey cup fresh coriander chopped l cup toasted almonds chopped Salt and freshly ground black pepper to taste 1 Heat oil in a large frypan over medium high heat Add chicken cooking until golden Transfer to cooking pan 2 In the same frypan add garlic and onions Cook for 3 4 minutes or until tender Add spices cooking until fragrant
21. ast with bone Chicken breast without bone Chicken thigh with bone Chicken thigh without bone Chicken legs Duck breast FISH Lean fish Fatty fish SHELLFISH Shrimp Lobster tail Scallops VEGETABLES Root vegetables Tender vegetables 82 C 64 C 82 C 64 C 82 C 64 C 47 C or higher 47 C or higher 83 C or higher 83 C or higher 2 hours 1 hour 1 hours 1 hour 2 hours 2 hours Up to 3 h Up to 2 h Up to 3 h Up to 2 h Up to 3 h Up to 2 h Up to 1 hour Up to 1 hour Up to 1 hour Up to 1 hour Up to 1 hour Up to 2 hours Up to 2 hours Note Holding time represents the longest suggested period the food can remain in the Sunbeam Duos unit before the texture starts to change Note Longer cooking times may result in an altered texture of finished foods These times and temperatures are guidelines Further cooking may be required to achieve desired result e All thicknesses are measured once the food has been vacuum sealed e Thinner cuts of meat will cook more quickly How to use the Slow Cook menu Place the Sunbeam Duos on a flat level surface Plug in the unit To turn the unit on press the POWER button The unit will beep and the indicator lights and the screen will illuminate The Duos will default to the Sous Vide menu on the 50 C setting 1 Place your food and liquid inside the removable cooking pan and replace the lid 2 If the menu is not s
22. ctrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and before cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person Always use your appliance from a power outlet of the voltage A C only marked on the appliance This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance The temperature of accessible surfaces may be high when the appliance is operating Never leave an appliance unattended while in use Do not use an appliance for any purpose other than its intended use Do not place an appliance on or near a hot gas flame electric element or on a heated oven Do not place on top of any other appliance Do not let the power cord of an appliance hang over the edge of a table or benc
23. d rice to serve Salt and freshly ground black pepper to taste 1 Place chicken garlic capsicum onion stock soy sauce cumin and chili into the cooking pan Stir to combine Place lid on unit 2 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 8 hours 3 Remove one cup of liquid from slow cooker Add remaining ingredients and whisk until well combined Add back to the pan stir to combine Cook for a further 30 minutes Season to taste with salt and pepper Serve over rice 32 Asian Style Pork Belly Serves 6 8 1 kg pork belly cut into 5cm cubes 2 cups chicken stock l2 cup brown sugar l4 cup kecap manis l4 cup rice wine l4 cup soy sauce 1 tablespoon fish sauce 2 teaspoons orange zest 2 cm fresh ginger peeled grated 2 cardamom pods crushed 2 cloves garlic crushed 1 long red chili sliced 1 star anise Salt and freshly ground black pepper to taste 1 Place pork in cooking pan Add remaining ingredients Place lid on unit 2 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 8 hours 3 Remove pork from sauce 4 Place sauce in a medium saucepan over medium heat Bring to a simmer and allow to reduce by half Add pork and bring to a simmer Serve over rice TIP For crispy skin pork heat a large frypan over medium high heat Add pork skin side down and cook for 3 4 minutes or until caramelised Slow Cooker Recipes Main Meals continued
24. e 6 Power Button Press to turn your Sunbeam Duos ON or OFF Always unplug your unit when cooking is finished TIP After starting your menu selection if the START button has not been pressed after 20 minutes the unit will switch off as a safety precaution 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 overco
25. e Salt and freshly ground black pepper to taste 1 Toss beef in flour 2 Heat oil in a large frypan over medium heat Add beef and cook for 3 4 minutes or until golden Transfer to cooking pan 3 Using the same pan add garlic and onion Cook for 3 4 minutes or until softened Add cumin coriander turmeric and cinnamon and cook until fragrant Add stock and apricots Bring to a simmer Transfer to cooking pan Place lid on unit 4 Press MENU and select SLOW COOK Cook on HIGH 3 4 hours or LOW 6 8 hours Season to taste with salt and black pepper Serve over couscous Mexican Beef Stew This stew is great in burritos or tacos Serves 6 8 4 dried ancho chilies 5 bay leaves 4 cloves garlic crushed 1 large white onion chopped 200g bacon chopped 4 large tomatoes chopped 1 cinnamon stick 1 granny smith apple peeled core removed chopped 1 cup chopped fresh pineapple 1 teaspoons dried oregano 1 5kg beef chuck cubed 1 tablespoon caster sugar Salt and freshly ground black pepper to taste 1 Place dried chillis in a bowl and cover with hot water Soak until soft about 25 minutes Discard stems and seeds Chop remaining chili 2 Heat oil in a large pan over medium heat Add bay leaves garlic onion and bacon Cook for 5 6 minutes or until golden Transfer to the cooking pan 3 Add remaining ingredients to the cooking pan Place lid on unit 4 Press MENU and select SLOW COOK Cook on HIGH or 3
26. ents in a bowl Season to taste with salt and pepper 3 Coat desired meat in marinade 4 Arrange meat in a single layer in the cooking pouch Vacuum seal 5 Place pouch in unit once correct temperature has been reached Cook for required time If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Remove from bag TIP if desired heat a small amount of oil in a fry pan over medium heat Add meat and cook for 1 2 minutes on each side or until golden brown Sous Vide Recipes continued Teriyaki Marinade This is especially good for steak 2 tablespoons mirin 2 tablespoons sake 2 tablespoons soy sauce 1 tablespoon caster sugar Butter for cooking Salt and freshly ground black pepper to taste 1 Preheat unit to correct temperature 2 Place all ingredients in a small saucepan and bring to a simmer Stir until sugar has dissolved Allow to cool 3 Coat desired meat in marinade 4 Arrange meat in a single layer in the cooking pouch Vacuum seal 5 Place pouch in unit and cook for required time If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Remove from bag TIP if desired heat a small amount of oil in a fry pan over medium heat Add meat and cook for 1 2 minutes on each side or until golden brown Antipasti Plate This is a great starter at a party Vacuum seal all the ingredients and cook
27. erves 6 6 slices prosciutto 6 slices gruyere cheese 50g butter 6 sprigs fresh thyme Salt and freshly ground black pepper 1 Fill unit with water Preheat to 64 C 2 Cut 6 x 20cm squares of cling wrap Place one chicken thigh fillet in the middle of each piece of cling wrap 3 Place one piece of prosciutto and cheese in the centre of each piece of chicken and bring the sides over to form a parcel Season with salt and pepper 4 Fold in the edges of the cling wrap making sure the chicken is wrapped tightly and is holding a cylinder shape 5 Arrange chicken in the cooking pouch Vacuum seal 6 Place the pouch in the unit once the correct temperature has been reached Ensure the entire pouch is submerged in water 7 Cook for 1 2 hours If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled 8 Remove cling wrap from chicken 9 Melt butter in a large frypan over high heat Add thyme and chicken Cook for 3 4 minutes or until chicken is golden Serve immediately Spicy Pork Chops Serves 3 3 tablespoons brown sugar 1 tablespoon chilli powder 1 teaspoon ground coriander 1 teaspoon ground fennel 1 teaspoon cayenne pepper 6 pork chops 2 5 cm thick l onion finely chopped 1 cup chicken stock lo cup ketchup l4 cup molasses 2 tablespoons apple cider vinegar 2 tablespoons worcestshire sauce 1 tablespoon American mustard 2 teaspoons tabasco sauce Salt and freshl
28. et to Slow Cook set the cooking menu by scrolling through the MENU button until a light appears next to Slow Cook on the screen and the temperature setting shows LO 3 The default temperature is set to LO To change the temperature to high press the W and A button until HI appears in the LCD screen 4 To select the time press the TIME button and then press the and A buttons until your desired time appears in the screen Each button press will adjust the time by 30 minutes or if the button is held this will change the time more quickly 5 Once you have set the desired MENU TEMP and TIME settings press START The time will begin to countdown The symbol will start flashing to indicate the unit is counting down 6 After the set cooking time has elapsed unit will beep 3 times and automatically switch to the KEEP WARM setting The Slow Cook light will change to green to indicate it is in the KEEP WARM setting The timer will begin to count up to show elapsed time in the KEEP WARM setting 14 Tip During cooking only lift the lid if necessary as slow cook uses low temperatures to cook so the unit does not recover lost heat quickly If condensation forms on the inside of the lid reducing your vision carefully tilt the lid away from you so that the condensation falls back into the pan Care and Cleaning Cleaning should only be carried out when the Sunbeam Duos is switched off and the plug removed from the socket Al
29. gaining temperature the red Sous Vide light will flash in the screen to indicate the set temperature has not yet been reached and the time symbol won t flash to indicate the timer has not begun When the selected temperature is reached the unit will beep 3 times to indicate the set temperature has been reached the Sous Vide light will stop flashing and the unit is ready for the food 7 Carefully remove the lid With a pair of tongs gently place the sealed food pouches in the water ensuring the water level does not exceed the MAX line and that the food is covered by water Replace the lid For further information regarding sealing your food see Cooking Menus Overview on page 7 TIP You can slot the sealed food pouches vertically in the slots of the rack to ensure the food is separated and that water can circulate evenly 8 When the sealed food pouches are in the pan press START so the timer can begin to countdown The symbol will start flashing to indicate the timer has started and that the unit is counting down Tip If you do not press START to activate the timer the unit will still work as normal at the set temperature and will cook for the maximum setting of 24 hours or until you switch the power off 9 After the set cooking time has elapsed unit will beep 3 times and turn off TIP During cooking only lift the lid if necessary as sous vide uses low temperatures to cook so the unit does not recover lo
30. h is submerged in water 5 Cook for 2 hours If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Remove chops Discard rosemary and garlic Pat lamb dry 7 Heat a large frypan over medium high heat Add lamb chops and cook for 1 minute or until golden on each side Serve Sous Vide Recipes continued Pea Mint and Goats Cheese Risotto Serves 4 tablespoon olive oil onion chopped clove garlic crushed 3 cups vegetable stock cup Arborio rice 20g butter cup frozen peas thawed 2 sprigs fresh mint OOg goats cheese Salt and freshly ground black pepper to taste 1 Fill unit with water and preheat to 83 C 2 Heat oil in a small saucepan over medium heat Add onion and garlic cooking for 3 4 minutes or until tender 3 Place onion mixture stock and rice in the cooking pouch Vacuum seal 4 Place pouch in the unit once correct temperature has been reached Ensure the entire pouch is submerged in water 5 Cook for 40 minutes If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled 6 Meanwhile melt butter in a small saucepan over medium heat Add peas and mint and cook for 1 2 minutes or until just cooked 7 Remove risotto from the bag Gently fold through peas and goats cheese Season to taste with salt and pepper Serve Honeyed Carrots 500g baby carrots 40g butter 1 tablespoon honey Salt and freshly g
31. h top or touch any hot surface Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended Appliances are not intended to be operated by means of an external timer or separate remote control system This appliance is intended to be used in household and similar applications such as Staff kitchen areas in shops offices and other working environments farm houses by clients in hotels motels and other residential type environments bed and breakfast type environments If you have any concerns regarding the performance and use of your appliance please visit www sunbeam com au or contact the Sunbeam Consumer Service Line Ensure the above safety precautions are understood Features of your Sunbeam Duos Sous Vide and Slow Cooker Tempered Glass Lid Non slip feet 5 5 litre working capacity N Keeps the unit secure on the bench top during use and prevents scratching of bench top surfaces Non stick Removable Cooking Pan The removable cooking pan i
32. ime needed for the unit to reach the desired Sous Vide temperature fill with warm not hot water Food Cuts of Meat Sous Vide and Slow Cooking are perfect for the cheaper tough cuts of meats as the lengthy cooking process tenderises these cuts and enhances the flavours Note that thinner cuts of meat will cook more quickly Evenly cooked food To ensure food cooks evenly in the same amount of time we recommend food is cut to similar thicknesses sizes Lid Condensation can accumulate on the inside of the lid reducing your vision Carefully tilt the lid away from you so that the condensation falls back into the pan Lifting the lid Both sous vide and slow cooker cooking methods use low temperatures and therefore they do not recover lost heat quickly If you need to lift the lid do so quickly to minimise heat loss Food Safety Guidelines for Sous Vide Cooking CAUTION Food cooked using the Sous Vide method of cooking is not recommended for consumption by those in an at risk category low immune deficiency e Pregnant women e Small children Elderly Those suffering from illness disease Slow Cooking If you are slow cooking you may wish to brown your meats first in a frypan Browning meat prior to slow cooking not only gives your food great colour it also seals in the juices and flavours and keeps the meat tender Slow Cooking prevents evaporation resulting in the flavours and juices being
33. ime would be 8 hours How to use the Sous Vide menu Place the Sunbeam Duos on a flat level surface Plug in the unit To turn the unit on press the POWER button The unit will beep and the indicator lights and the screen will illuminate The Sunbeam Duos will default to the Sous Vide menu on the 50 C setting 1 Fill the cooking pan with the desired amount of water and replace the lid Ensure the water will cover the food pouches and is above the FILL line in the pan View the Sous Vide Temperature and Time guide on page 12 TIP To speed up the time needed to reach the desired temperature fill with warm water 2 If the menu is not set to Sous Vide set the cooking menu by scrolling through the MENU button until a light appears next to Sous Vide on the screen and the temperature shows 50 C 3 The default temperature is set to 50 C To change the temperature press the W and buttons until your desired temperature appears in the screen 4 To select the time press the TIME button and then press the W and AW buttons until your desired time appears in the LCD screen Each button press will adjust the time by 10 minutes or if the button is held this will change the time more quickly 5 Once you have set the desired MENU TEMP and TIME settings press START The unit will start to preheat 6 The Sunbeam Duos needs to gain temperature before the food pouches can be placed in the sous vide pan When the unit is
34. ing immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 7 Remove pork from pouch and discard the liquid Serve Chinese Five Spice Duck Breast Serves 4 4 duck breasts 2 star anise crushed 2 tablespoons soy sauce 1 tablespoon honey 2 teaspoons Chinese five spice powder 1 teaspoon garlic powder Salt and freshly ground black pepper to taste 1 Fill unit with water Preheat water to 64 C 2 Place all ingredients in a large bowl Rub duck thoroughly with spice mix 3 Arrange duck in a single layer in the cooking pouch More than one pouch may be required Vacuum seal 4 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 5 Cook for 2 hours If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Remove duck from pouch and discard the liquid 7 Heat a large frypan over medium heat Place duck skin side down for 2 3 minutes or until skin is golden and crisp Allow to rest for 5 minutes Serve Sous Vide Recipes continued Hazelnut and Coriander Spiced Salmon Serves 5 1 tablespoon coriander seeds l4 cup hazelnuts roasted skins removed chopped l4 cup sesame seeds 1 teaspoon ground ginger Salt and freshly ground black pepper to taste 5 salmon fillets 2 tablespoons olive oil 50g butter room temperature 1 Fill unit with water Preheat water to 56
35. ired Slow Cooked Stocks e 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 1 4 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 18 Troubleshooting Problem The screen is blank Possible Reason The unit has no power Solution Check the cord is inserted into the machine that the power is switched on at the power outlet and that the POWER button on the unit has been pressed The unit is in standby mode as START button
36. l required Reheating Reheat food until internal temperature is above 75 C Slow Cooking 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 9 10 Cooking Menu Settings Table Cooking Menu Temperature Sous Vide Slow Cook Settings 40 C to 90 C Default Cooking Temperature Temperature Increments Time Settings Default Cooking Time 1 to 24 hours 1 hour High 2 to 8 hours Low 4 to 16 hours High 4 hours Low 8 hours Time Increments 10 mins 30 mins Note On the slow cook setting the maximum combined COOK KEEP WARM time is 24 hours For example if the slow cook time selected was 16 hours the maximum keep warm t
37. ld you experience any difficulties with your product during the warranty period please contact our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Alternatively you can send a written claim to Sunbeam to Australia Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand Level 6 Building 5 Central Park 660 670 Great South Road Greenlane Auckland New Zealand Upon receipt of your claim Sunbeam will seek to resolve your difficulties or if the product is defective advise you on how to obtain a replacement or refund To assist us in managing warranty claims we recommend you register your product as soon as practicable after purchase by creating a MySunbeam account on our website and send a copy of your original receipt to Sunbeam In order to make a claim under our warranty you must have the original proof of purchase documentation for the product and present it when requested Should your product develop any defect within 12 months of purchase because of faulty materials or workmanship we will replace or repair it at our discretion free of charge A product presented for repair may be replaced by a refurbished product of the same type rather than being repaired Refurbished parts may be used to repair the product Our replacement or repair warranty only applies where a defect arises as a result of faulty material or workmanship during the warranty period
38. low the water to cool and then pour out Do not leave water sitting in the pan Allow the unit to completely cool before cleaning Do not use the removable cooking pan on the stovetop inside a microwave oven or inside an oven Use the pan only inside the Sunbeam Duos unit The lid and the removable cooking pan are dishwasher safe for added convenience Place the lid on the upper rack of your dishwasher To remove food that is cooked onto the bottom of the removable cooking pan soak the pan in warm water before cleaning Dry thoroughly before replacing the pan in the unit Wipe the exterior of the Sunbeam Duos with a damp cloth and polish dry DO NOT use harsh abrasives scourers or chemicals to clean any part of the Sunbeam Duos as these will damage the surfaces Do not immerse the Sunbeam Duos unit in water or place in a dishwasher 15 16 Hints and Tips With your Sunbeam Duos you can create a wide variety of meals Various foods take different times to cook perfectly to your individual taste so sometimes it may take a little trial and error to get the cooking times right for you Capacity Don t overfill or under fill your Sunbeam Duos unit Ensure the level is between the FILL minimum and MAX markings on the inside of the cooking pan When using the sous vide menu always ensure that the water covers the food pouches When using the slow cooker always ensure that liquid covers the food To speed up the t
39. ok 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
40. or LOW for 6 8 hours Season to taste with salt and pepper Serve 34 Easy Osso Bucco with Gremolata Serves 6 2kg osso bucco 14 cup plain flour 2 tablespoons olive oil 4 cloves garlic crushed 2 onions chopped 2 x 400g can crushed tomatoes 2 cups chicken stock 1 cup white wine l4 cup fresh basil 1 teaspoon lemon zest Gremolata 2 tablespoons freshly chopped flat leaf parsley 2 garlic cloves crushed 1 teaspoon lemon zest Salt and freshly ground black pepper to taste 1 Toss osso bucco in flour 2 Heat oil in a large pan over medium high heat Add osso bucco and cook for 3 4 minutes or until golden Transfer to cooking pan 3 To the same pan add garlic and onions Cook for 3 4 minutes or until golden Transfer to cooking pan Stir thorough remaining ingredients Place lid on unit 4 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 8 hours Season to taste with salt and pepper 5 Gremolata Place all ingredients in a small bowl Stir to combine Sprinkle over osso bucco before serving Slow Cooker Recipes Main Meals continued Moroccan Beef Serves 6 lkg beef chuck cubed l5 cup plain flour 3 tablespoons olive oil 2 cloves garlic crushed 1 onion sliced 1 tablespoon ground cumin tablespoon ground coriander teaspoon turmeric l4 teaspoon ground cinnamon 1 cup beef stock 415g can apricot halves in natural juice reserve liquid Couscous to serv
41. round black pepper to taste 1 Fill unit with water Preheat water to 83 C 2 Place all ingredients in a bowl Toss to combine 3 Arrange carrots in a single layer in the cooking pouch Vacuum seal 4 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 5 Cook for 1 hour If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Heat carrots and cooking liquid in a large frypan over medium high heat Cook for 3 4 minutes or until golden Season to taste with salt and pepper Serve Sous Vide Recipes continued Rosemary Infused Potatoes 3 large potatoes peeled and cut into 1 2 cm Slices 2 tablespoons duck fat 2 sprigs fresh rosemary Salt and freshly ground black pepper to taste 1 Fill unit with water Preheat water to 83 C 2 Place all ingredients in a bowl Toss to combine 3 Arrange potatoes in a single layer in the cooking pouch Vacuum seal 4 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 5 Cook for 1 hour If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Heat carrots and cooking liquid in a large frypan over medium heat Cook for 3 4 minutes or until golden Season to taste with salt and pepper Serve Spiced Sweet Potatoes This is a great recipe to make for a crowd
42. s non stick and dishwasher safe for easy cleaning Control Panel Pouch rack Separates sous vide pouches for more even cooking ous Vide amp iow Cooke O1 The Control Panel 2 Sunbeam Sous Vide Slow Cooker i m 5 Sous Vide O MENU The control panel on the Sunbeam Duos Sous Vide and Slow Cooker is designed to ensure easy use Choose your cooking menu set the temperature and time and start cooking 1 Menu Button Scroll to the Sous Vide menu or the Slow Cooker menu by pressing the MENU button 2 Cooking Menu indicator A light will display in the screen next to Sous Vide or Slow Cook menus when the MENU button is selected Sous Vide Menu The Sous Vide menu has heat settings from 40 C to 90 C Slow Cook Menu The Slow Cook menu has three heat settings LOW HIGH and AUTO KEEP WARM 3 Temp Time Button After you ve selected your cooking menu set the temperature required by pressing the V and A buttons After you ve selected the temperature set the time required by pressing the TIME button then the W and A buttons START O Slow Cook 3 CANCEL 4 6 4 Start Cancel button Press the START button to begin the selected cooking menu once all settings have been chosen Press and hold the CANCEL button for three seconds if you wish to change your setting 5 Timer display screen Will show the remaining time in the COOKING menus or elapsed time in the slow cook KEEP WARM mod
43. se polenta 1 cup grated parmesan cheese 50g butter Sa 1 Spray the inside of slow cooker with cooking spray 2 In a medium saucepan heat milk cream and polenta Bring to a simmer and allow to cook for 3 4 minutes Transfer to cooking pan Place lid on pan 3 Press MENU and select SLOW COOK Cook on HIGH for 3 hours or LOW for 6 hours Once cooked whisk through parmesan cheese and butter Season to taste with salt and pepper Serve and freshly ground black pepper to taste Slow Cooker Recipes Main Meals continued Chickpea and Pumpkin Curry Serves 4 6 1 tablespoon oil 2 onions chopped l4 cup red curry paste 4 cardamom pods crushed 1 stalk lemongrass 1 kg pumpkin peeled seeds removed cubed 1 cup vegetable stock 400ml can coconut milk 400g can chickpeas drained rinsed 2 tablespoons lime juice V cup chopped fresh corriander Salt and freshly ground black pepper to taste 1 Heat oil in a large frypan over medium high heat Add onions cooking for 3 4 minutes or until tender Add curry paste cardamom pods and lemon grass and cook until fragrant Transfer to cooking pan 2 Add pumpkin stock and coconut milk Stir to combine Place lid on unit 3 Press MENU and select SLOW COOK Cook on HIGH for 3 hours on LOW for 6 hours Add chickpeas in the final 30 minutes of cooking 4 Stir through remaining ingredients Season to taste with salt and pepper Serve Moroccan Lentil and Chickpea Soup Ser
44. st heat quickly If condensation forms on the inside of the lid reducing your vision carefully tilt the lid away from you so that the condensation falls back into the pan sous Vide Temperature and lime Guide The below table is a guide to setting the temperatures and times for your cooking You may need to adjust for your individual tastes Cooking temperatures for Meat Beef Lamb and Pork RARE 49 C MEDIUM RARE 56 C MEDIUM 60 C MEDIUM WELL 65 C WELL 71 C and up Cooking temperatures for Poultry WITH BONE 82 C WITHOUT BONE 64 C Cooking temperature for Fish RARE 47 C MEDIUM RARE 56 C MEDIUM 60 C General temperature for Vegetables 83 C 87 C BEEF amp LAMB Tender Cuts Tenderloin cutlets sirloin rib eye rump T bone Tougher Cuts Blade chuck leg of lamb shoulder shanks game meats COOKING TEMPERATURE 49 C or higher 49 C or higher 49 C or higher COOKING TIME 1 hour 2 hours 8 hours HOLDING TIME after cooking Up to 6 hours Up to 8 hours Up to 10 hours THICKNESS PORK Belly Ribs Pork Chops Pork Roast 82 C 59 C 56 C or higher 56 C or higher 10 hours 10 hours 4 hours 10 hours Up to 12 hours Up to 12 hours Up to 6 hours Up to 12 hours Sous Vide Temperature and Time Guide continued FOOD COOKING TEMPERATURE COOKING TIME HOLDING TIME after cooking THICKNESS POULTRY Chicken bre
45. the pouch in an ice bath until thoroughly chilled then refrigerate 6 Remove chicken from pouch and discard the marinade 7 Preheat barbeque or grill to medium heat Add chicken wings and cook for 2 3 minutes on each side or until golden and crisp Serve Coq au Vin Serves 4 4 chicken marylands 2 cloves garlic crushed 2 cloves 2 sprigs fresh thyme 1 bay lea 1 shallot f nely chopped 1 cup red wine 2 tablespoons olive oil 1 tablespoo Salt and freshly ground black pepper to taste 40g butter 1 onion balsamic vinegar inely chopped 50g bacon rind removed chopped 1 Fill unit with water Preheat water to 82 C 2 Place chicken garlic cloves thyme bay leaf shallot red wine olive oil and balsamic oil in a large bowl Season to taste with salt and pepper Stir to combine 3 Arrange chicken in a single layer in the cooking pouch Pour in liquid Vacuum seal 4 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 5 Cook for 8 hours If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Remove chicken from pouch Strain the sauce reserve liquid 7 Heat butter in a small saucepan over medium heat Add onion and bacon cook for 3 4 minutes or until softened Add liquid and bring to a simmer Serve sauce over chicken Sous Vide Recipes continued Chicken Cordon Bleu S
46. ula Marinade This marinade is great for chicken and beef Yo cup olive oil 2 tablespoons freshly chopped coriander 2 tablespoons freshly chopped flat leaf parsley ablespoons lemon juice ablespoon chili flakes e e N ablespoon ground cumin 1 tablespoon sweet paprika 2 bay leaves 2 cloves garlic crushed 2 onions chopped Y2 preserved lemon thinly sliced 1 cm ginger peeled grated Salt and freshly ground black pepper to taste 1 Preheat unit to correct sous vide temperature 2 Combine all ingredients in a bowl Season to taste with salt and pepper 3 Coat desired meat in marinade 4 Arrange meat in a single layer in the cooking pouch Vacuum seal 5 Place pouch in unit once correct temperature has been reached Cook for required time If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Remove from bag TIP if desired heat a small amount of oil in a fry pan over medium heat Add meat and cook for 1 2 minutes on each side or until golden brown Portuguese Marinade This is great for those that like a bit of spicy kick to their food Great for chicken beef or lamb 3 slices lemon Ye cup olive oil 1 tablespoon chili paste 1 tablespoon fresh oregano chopped 1 teaspoon powdered garlic 1 teaspoon powdered ginger Salt and freshly ground black pepper to taste 1 Preheat unit to correct temperature 2 Combine all ingredi
47. ves 6 1 tablespoon olive oil 1 carrot peeled chopped 1 stalk celery chopped 1 red onion chopped 1 tablespoon ground coriander 1 tablespoon ground cumin 1 teaspoons ground ginger Y teaspoon ground cinnamon 1 cup red lentils 1 cup green lentils 6 cups vegetable stock l2 cup fresh chopped coriander 2 tablespoons lemon juice Salt and freshly ground black pepper to taste 1 Heat oil in a large frypan over medium heat Add carrot celery and onion cooking for 3 4 minutes or until softened Add spices and cook until fragrant Transfer to cooking pan 2 Add lentils and stock Stir to combine Place lid on unit 3 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 8 hours Stir through remaining ingredients Season to taste with salt and pepper Serve 37 38 slow Cooker Recipes Desserts Rice Pudding Serves 4 325g can sweetened condensed milk 5 cups milk 1 yl cups arborio rice 1 teaspoon vanilla essence 1 Place condensed milk and milk in the pan Whisk to combine 2 Stir through rice and vanilla essence Place lid on unit 3 Press MENU and select SLOW COOK Cook on HIGH for 3 4 hours or LOW for 6 8 hours Serve hot Tip Add a cinnamon stick or a few cloves for a delicious twist Gingerbread and Golden Syrup Pudding Serves 8 3 4 cup golden syrup 2 cups plain flour l4 cup brown sugar 1 tablespoon ground ginger 100g butter diced 34 cup milk
48. y ground black pepper to taste 1 Fill unit with water Preheat water to 60 C 2 Place sugar chilli coriander fennel cayenne and pork in a bowl Rub pork thoroughly with spice mix 3 Arrange pork in a single layer in the cooking pouch More than one pouch maybe required Vacuum seal 4 Place pouch in unit once correct temperature has been reached Ensure the entire pouch is submerged in water 5 Cook for 45 minutes If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate 6 Remove pork from pouch and discard the liquid 7 Place remaining ingredients in a saucepan and bring to a simmer over medium heat Cook for 15 minutes or until thickened Sous Vide Recipes continued 8 Preheat barbeque or grill to medium heat Brush pork with sauce Add pork chops and cook for 1 2 minutes on each side or until golden Season to taste with salt and pepper Serve with remaining sauce Red Wine Beef Cheeks Serves 6 8 2 tablespoons olive oil 2kg beef cheeks 2 carrots peeled chopped 2 celery stalks chopped 2 onions chopped 6 cloves garlic crushed 1 tablespoon orange zest 4 fresh bay leaves 2 cloves 2 juniper berries 2 star anise 1 cup beef stock 1 cup red wine Salt and freshly ground black pepper to taste 1 Fill unit with water Preheat to 86 C 2 Heat oil in a large frypan over medium high heat Add beef cheeks and cook for 3 4 minutes or until caramelised
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