Sunbeam MU4000 Slow Cooker User Manual


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7
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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