Cooking Menus Overview - Sunbeam Duos MU4000 Instruction/Recipe Booklet

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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