sous vide and slow cooker - sunbeam new zealandstep 1. seasoning your food to enhance the flavour of...

Duos™

Sous Vide and Slow Cooker

Instruction/Recipe BookletMU4000

Please read these instructions carefully and retain for future reference.

Contents

Important instructions – retain for future use.

Sunbeam’s Safety Precautions 2

Features of your Sunbeam Duos 4

The Control Panel 6

Cooking menus overview 7

Cooking menu settings table 10

How to use the Sous Vide menu 11

Sous Vide Temperature and Time Guide 12

How to use the Slow Cook menu 14

Care and Cleaning 15

Hints and Tips 16

Troubleshooting 18

Recipes 19

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Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM DUOS SOUS VIDE AND SLOW COOKER

• Donotpluginorswitchontheunitwithouthavingthecookingpaninsidetheunit.

• Donotoperatetheunitonaninclinedsurface

• Donotmoveorcovertheunitwhilstinoperation

• Donotimmersethebaseoftheunitinwateroranyotherliquid

• Useyourunitwellawayfromwallsandcurtains,anddon’tuseinconfinedspaces.

• Donottouchanymetalsurfacesoftheunitwhileitisinuseastheywillbehot.

• Usehandlesandovenmittstomovetheunit,thecookingpanandthelidwhenhot.

• Donotoperatetheunitwithoutfoodorliquidinthecookingpan.

• Becarefulwhenliftingandremovinglidaftercooking.Alwaystiltthelidawayfromyouassteamishotandcanresultinseriousburns.Neverplacefaceovertheunit.

• Unplugtheunitwhennotinuseandbeforecleaning.Allowtheunittocoolbeforeputtingonortakingoffpartstoclean.

• Donotusethepanonthestovetop,insideamicrowaveovenorinsideanoven

• Donotusethecookingpanforfoodstorageorplaceinthefreezer.

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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 electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance:

• Readcarefullyandsavealltheinstructionsprovidedwithanappliance.

• Alwaysturnthepoweroffatthepoweroutletbeforeyouinsertorremoveaplug.Remove bygraspingtheplug-donotpullonthecord.

• Turnthepoweroffandremovetheplug whentheapplianceisnotinuseand beforecleaning.

• Donotuseyourappliancewithanextensioncordunlessthiscordhasbeenchecked andtestedbyaqualifiedtechnicianor serviceperson.

• Alwaysuseyourappliancefromapower outletofthevoltage(A.C.only)marked ontheappliance.

• Thisapplianceisnotintendedforusebypersons(includingchildren)withreducedphysical,sensoryormentalcapabilities,orlackofexperienceandknowledge,unlesstheyhavebeengivensupervisionorinstructionconcerninguseoftheappliancebyapersonresponsiblefortheirsafety.

• Childrenshouldbesupervisedtoensurethattheydonotplaywiththeappliance.

• Thetemperatureofaccessiblesurfacesmaybehighwhentheapplianceisoperating.

• Neverleaveanapplianceunattendedwhile inuse.

• Donotuseanapplianceforanypurpose otherthanitsintendeduse.

• Donotplaceanapplianceonornearahotgasflame,electricelementoronaheatedoven.

• Donotplaceontopofanyotherappliance.• Donotletthepowercordofanappliancehang

overtheedgeofatableorbenchtoportouchanyhotsurface.

• Donotoperateanyelectricalappliancewithadamagedcordoraftertheappliancehasbeendamagedinanymanner.Ifdamageissuspected,returntheappliancetothenearestSunbeamAppointedServiceCentre forexamination,repairoradjustment.

• Foradditionalprotection,Sunbeamrecommendtheuseofaresidualcurrentdevice(RCD)withatrippingcurrentnotexceeding30mAintheelectricalcircuitsupplyingpowertoyourappliances.

• Donotimmersetheapplianceinwater oranyotherliquidunlessrecommended.

•Appliancesarenotintendedtobeoperated bymeansofanexternaltimerorseparateremotecontrolsystem.

•Thisapplianceisintendedtobeusedinhouseholdandsimilarapplicationssuchas:staffkitchenareasinshops,officesandotherworkingenvironments;farmhouses;byclientsinhotels,motelsandotherresidentialtypeenvironments;bedandbreakfasttypeenvironments.

Ifyouhaveanyconcernsregardingtheperformanceanduseofyourappliance, pleasevisitwww.sunbeam.com.auorcontacttheSunbeamConsumerServiceLine.

Ensuretheabovesafetyprecautionsareunderstood.

Sunbeam’s Safety Precautions

4

Tempered Glass Lid

5.5 litre working capacity

Non-slip feet Keepstheunitsecureonthebenchtopduringuseandpreventsscratchingofbenchtopsurfaces.

Features of your Sunbeam Duos™ Sous Vide and Slow Cooker

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Non-stick Removable Cooking PanTheremovablecookingpanisnon-stick,anddishwashersafeforeasycleaning.

Control Panel

Pouch rack Separatessousvidepouchesformoreevencooking.

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The Control Panel

ThecontrolpanelontheSunbeamDuosSousVideandSlowCookerisdesignedtoensureeasyuse.Chooseyourcookingmenu,setthetemperatureandtime,andstartcooking.

1. Menu Button ScrolltotheSousVidemenuortheSlow

CookermenubypressingtheMENUbutton.

2. Cooking Menu indicator Alightwilldisplayinthescreennextto

SousVideorSlowCookmenus,whentheMENUbuttonisselected.

Sous Vide Menu TheSousVidemenuhasheatsettings

from40°Cto90°C. Slow Cook Menu TheSlowCookmenuhasthreeheat

settings–LOW,HIGHandAUTOKEEPWARM.

3. Temp/ Time Button Afteryou’veselectedyourcookingmenu,

setthetemperaturerequiredbypressingthe and buttons.Afteryou’veselectedthetemperature,setthetimerequiredbypressingtheTIMEbutton,thenthe and buttons.

4. Start/ Cancel button PresstheSTARTbuttontobeginthe

selectedcookingmenuonceallsettingshavebeenchosen.PressandholdtheCANCELbuttonforthreesecondsifyouwishtochangeyoursetting.

5. Timer display screen Willshowtheremainingtimeinthe

COOKINGmenus,orelapsedtimeintheslowcookKEEPWARMmode.

6. Power Button PresstoturnyourSunbeamDuosON

orOFF.Alwaysunplugyourunitwhencookingisfinished.

TIP:Afterstartingyourmenuselection,iftheSTARTbuttonhasnotbeenpressedafter20minutes,theunitwillswitchoffasasafetyprecaution.

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Cooking Menus Overview

TheSunbeamDuoshas2cookingmenus.

Sous Vide Cooking

SousVidehasbeenapopularcookingmethodinrestaurantsforseveralyears.SousVideisaFrenchtermwhichmeans‘undervacuum’anddescribesfoodplacedinvacuumsealedpouchesandcookedinawateroven.Foodslowlycooksatpreciselowtemperaturesoveralongperiodoftimetoachievesucculent,superbtastingmeals.Sealingfoodsinsidepouchesallowsittocookinitsownjuicesinadditiontoanymarinades,seasoningsetcyouwishtoadd.Vitamins,mineralsandjuicesareretainedwithinthefoodandnaturalflavoursareintensified.Thisallowsthefoodtobehealthier,moretenderandflavoursome.Meatscookedinasousvidetendtobemoretender,tougherandmostlycheaperyetflavourfilledcutsofmeatssuchaschucksteakcanbeused.

Assousvidecookingrequiresfoodsandmeatstobesealedindividually,yetcookedatthesametime;itisperfectforfamiliesandentertainingwhentherearepeoplewithvariedtastesandnutritionalrequirements.

ItisdifficulttoovercookusingtheSousVidemethod,althoughtexturescanchangeslightly.Asit'sdifficulttoovercook,itallowsfoodtobecookedaheadoftime,perfectforfamilymealsandentertaining.

Temperatures.TheSunbeamDuoshasa40°Cto90°Ctemperaturerange,with1°Cincrementselection.Differenttemperaturesarerequiredfordifferenttypesoffoodandfordifferentdegreesofdoneness.SeetheSousVideTemperatureandTimeGuideonpage12.

Time.Thecookingtimedependsonthethicknessofthefood,ratherthantheweightofthefood.Thedefaultcookingtimeis1hour.Timecanbesetfrom1hourto24hours.SeetheSousVideTemperatureandTimeGuideonpage12formoreinformation.

IdealFoodsforSousVideCooking.Meatsareidealtocookusingthesousvidemethodastheyaremoretender,succulentandflavourfilled.

Redmeats-Lamb,beefandpork.

Poultry-Chicken,turkey,duck.

FishandSeafood-Fish,lobstertails,scallops.

Vegetables-RootVegetables.Potato,carrot,parsnip,beets,turnips.

Vegetables-TenderVegetables.Peas,asparagus,corn,broccoli,cauliflower,eggplant,onions,squash.

Fruit-FirmFruits.Apple,pear.

Fruit-TenderFruits.Mango,plum,apricot,peach,nectarine,papaya,strawberry.

Steps to Sous Vide cooking

Step1.Seasoningyourfood

Toenhancetheflavourofyourfood,youmaywishtomarinadeoraddspices,herbs,butteroroiltoyourvacuumpouchpriortosealing.

Step2.Vacuumsealingyourfood

Sousvidecookingrequiresfoodtobevacuumsealedinsidepouchestoensureexcessairandmoistureareremoved,sothenaturaltasteandnutritionalquality

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Cooking Menus Overview continued

ofthefoodiscaptured.Vacuumsealingalsoassistsinopeningtheporesinfoodsuchasmeat,poultryandseafoodsothatmarinadesandseasoningsaremorereadilyabsorbedforhighlightedflavour.

Oxygenandmoistureinaircausefoodtodegradeandloseflavour,textureandnutritionalvalue.Commercialqualityvacuumsystemsremoveairandmoisturebeforesealingitemsairtighttocreateacommercialqualityvacuum.WerecommendSunbeamFoodSavervacuumsealersandFoodSaverbagsandrolls.

Step3.Cookingyourfood

Whenthewatertemperaturehasbeenreachedinthesousvide,placethepouchescarefullyinthewater.Ensurethepouchesarefullysubmergedinwater,andthatwatercaneasilycirculatearoundthepouchesforevencooking.

Step4.Searingyourfood

Whensousvidecookingiscompleted,youmaywishtofinishoffbysearingtoimprovetheappearanceandflavourofthefood.Thisisparticularlysuitedtomeats.Removethefoodfromthepouch.Quicklysearmeatinahotpan.Thiswillcaramelisethefatsandproteinsforextraflavour.

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);

•Pregnantwomen

•Smallchildren

•Elderly

•Thosesufferingfromillness/disease

The below guidelines regarding using the Sous Vide method will help to ensure good food hygiene safety.

FoodPreparation

•AllfooditemstobeusedforcookingusingtheSousVidemethodshouldbeofthehighestqualityinfreshness.

•Ensurethatallmeat,seafood,poultryandgamehavebeenstoredatbelow5°Cbeforepreparationbegins.Usingadigitalfoodthermometertocheckthetemperatureisrecommended.

•Makesurethatthefoodpouchesarecleanandhavenotbeencontaminatedbydirtorotherfoodcontaminants.

•Usedetergentandwarmwater,orasanitizingsolutiontowashthefoodpreparationarea.

•Separatetherawingredientpreparationareafromthefinishedproductarea

•Washhandswellbeforecommencinganyfoodpreparation.

•PreparefoodstotherecommendedthicknessaccordingtotheSousVideTemperatureandTimeGuideonpage12.Smallercutsofmeatwillcookmorequickly.

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Cooking Menus Overview continued

Cooking

• UsetheSousVideTemperatureandTimeGuideforcookingtimesandtemperatures.

• Ensurethatthecookingpouchiscompletelysealedbeforecookingcommences.

• Ensurethatthecookingpouchisstillcompletelysealedwhencookinghasfinished.

Storage

• Ifthefoodisnotgoingtobeconsumedimmediately,plungethepouchcontainingthefoodintoicedwatertoreducetemperaturequickly.Refrigerateuntilrequired.

Reheating

• Reheatfooduntilinternaltemperatureisabove75°C.

Slow Cooking

SlowCookingachievesflavourfilledmeals,andtendermoistmeatscookedtoperfection.SlowCookingprovideshealthy,simpleandeconomicalcooking.Itrequiresminimalsupervision,shortpreparationtimesandquickcleanuptimes.

LOWSetting.Thisissuitableforsimmeringandslowcooking.

HIGHSetting.Thisisforfastercooking.Typically1houronHIGH=approximately2-2.5hoursonLOW.

KEEPWARMSetting.Whenslowcookingtimeiscompleted,theSunbeamDuosautomaticallyswitchestotheKeepWarmsettingtopreventovercookingandtokeepyourcookedfoodwarmuntilserving-perfectforbusyfamilies,thoseontherunandthosewhoneedflexiblemealtimes.Thissettingisnothotenoughtocook,andshouldonlybeusedtokeephot,cookedfoodwarmforserving.

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Cooking Menu Settings Table

Cooking Menu Sous Vide Slow CookTemperature

Settings 40°Cto90°CHighLow

(Warm)

DefaultCookingTemperature 50°C Low

TemperatureIncrements 1°C NA

Time

Settings 1to24hoursHigh–2to8hoursLow–4to16hours

DefaultCookingTime 1hourHigh–4hoursLow–8hours

TimeIncrements 10mins 30mins

Note:Ontheslowcooksetting,themaximumcombinedCOOK/KEEPWARMtimeis24hours.Forexampleiftheslowcooktimeselectedwas16hours,themaximumkeepwarmtimewouldbe8hours.

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PlacetheSunbeamDuosonaflat,levelsurface.

Plugintheunit.Toturntheuniton,pressthePOWERbutton.Theunitwillbeep,andtheindicatorlightsandthescreenwillilluminate.TheSunbeamDuoswilldefaulttotheSousVidemenu,onthe50°Csetting.

1.Fillthecookingpanwiththedesiredamountofwater,andreplacethelid.EnsurethewaterwillcoverthefoodpouchesandisabovetheFILLlineinthepan.ViewtheSousVideTemperatureandTimeguideonpage12.

TIP:Tospeedupthetimeneededtoreachthedesiredtemperature,fillwithwarmwater.2.IfthemenuisnotsettoSousVide,set

thecookingmenubyscrollingthroughtheMENUbuttonuntilalightappearsnexttoSousVideonthescreen,andthetemperatureshows50°C.

3.Thedefaulttemperatureissetto50°C.Tochangethetemperature,pressthe and

buttonsuntilyourdesiredtemperatureappearsinthescreen.

4.Toselectthetime,presstheTIMEbutton,andthenpressthe and buttons,untilyourdesiredtimeappearsintheLCDscreen.Eachbuttonpresswilladjustthetimeby10minutes,orifthebuttonisheldthiswillchangethetimemorequickly.

5.OnceyouhavesetthedesiredMENU,TEMPandTIMEsettings,pressSTART.Theunitwillstarttopreheat.

6.TheSunbeamDuosneedstogaintemperaturebeforethefoodpouchescanbeplacedinthesousvidepan.Whentheunitisgainingtemperature,theredSousVidelightwillflashinthescreentoindicatethesettemperaturehasnotyetbeenreached,andthetime:symbolwon’t

flashtoindicatethetimerhasnotbegun.Whentheselectedtemperatureisreached,theunitwillbeep3timestoindicatethesettemperaturehasbeenreached,theSousVidelightwillstopflashingandtheunitisreadyforthefood.

7.Carefullyremovethelid.WithapairoftongsgentlyplacethesealedfoodpouchesinthewaterensuringthewaterleveldoesnotexceedtheMAXline,andthatthefoodiscoveredbywater.Replacethelid. (Forfurtherinformationregardingsealingyourfood,seeCookingMenusOverviewon page7.)

TIP:Youcanslotthesealedfoodpouchesverticallyintheslotsoftheracktoensurethefoodisseparatedandthatwatercancirculateevenly.8. Whenthesealedfoodpouchesareinthe

pan,pressSTARTsothetimercanbegintocountdown.The:symbolwillstartflashingtoindicatethetimerhasstartedandthattheunitiscountingdown.

Tip:IfyoudonotpressSTARTtoactivatethetimertheunitwillstillworkasnormalatthesettemperatureandwillcookforthemaximumsettingof24hoursoruntilyouswitchthepoweroff.9. Afterthesetcookingtimehaselapsed,

unitwillbeep3timesandturnoff.TIP:Duringcooking,onlyliftthelidifnecessaryassousvideuseslowtemperaturestocook,sotheunitdoesnotrecoverlostheatquickly.Ifcondensationformsontheinsideofthelidreducingyourvision,carefullytiltthelidawayfromyousothatthecondensationfallsbackintothepan.

How to use the Sous Vide menu

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Sous Vide Temperature and Time GuideThebelowtableisaguidetosettingthetemperaturesandtimesforyourcooking.Youmayneedtoadjustforyourindividualtastes.

Cooking temperatures for Meat (Beef, Lamb and Pork):RARE:49°CMEDIUMRARE:56°CMEDIUM:60°CMEDIUMWELL:65°CWELL:71°Candup

Cooking temperatures for Poultry:WITHBONE:82°CWITHOUTBONE:64°C

Cooking temperature for Fish:RARE:47°CMEDIUMRARE:56°CMEDIUM:60°C

General temperature for Vegetables:83°C-87°C

FOODCOOKING

TEMPERATURECOOKING

TIMEHOLDING TIME (after cooking)

THICKNESS

BEEF & LAMBTenderCutsTenderloin,cutlets,sirloin,ribeye,rump,T-bone

TougherCuts Blade,chuck,legoflamb,shoulder,shanks,gamemeats

49°Corhigher49°Corhigher

49°Corhigher

1hour2hours

8hours

Upto6hours Upto8hours

Upto10hours

1-2cm2-5cm

4-6cm

PORK:BellyRibsPorkChopsPorkRoast

82°C59°C


10hours10hours4hours

10hours

Upto12hoursUpto12hoursUpto6hours

Upto12hours

3-6cm2-3cm2-4cm5-7cm

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Sous Vide Temperature and Time Guide continued

Note:

•Longercookingtimesmayresultinanalteredtextureoffinishedfoods.

•Thesetimesandtemperaturesareguidelines.Furthercookingmayberequiredtoachievedesiredresult.

•Allthicknessesaremeasuredoncethefoodhasbeenvacuumsealed.

•Thinnercutsofmeatwillcookmorequickly.

FOODCOOKING

TEMPERATURECOOKING

TIMEHOLDING TIME (after cooking)

THICKNESS

POULTRY:ChickenbreastwithboneChickenbreastwithoutboneChickenthighwithboneChickenthighwithoutbone ChickenlegsDuckbreast

82°C64°C82°C64°C82°C64°C

2hours1hour

1½hours1hour2hours2hours

Upto3hoursUpto2hoursUpto3hoursUpto2hoursUpto3hoursUpto2hours

3-5cm3-5cm3-5cm3-5cm5-7cm3-5cm

FISH:LeanfishFattyfish


1hour1hour

Upto1hourUpto1hour

3-5cm3-5cm

SHELLFISH:ShrimpLobstertailScallops

60°C60°C60°C

1hour1hour1hour

Upto1hourUpto1hourUpto1hour

2-4cm4-6cm2-4cm

VEGETABLES:RootvegetablesTendervegetables


1hour1hour

Upto2hoursUpto2hours

1-5cm1-5cm

Note: HoldingtimerepresentsthelongestsuggestedperiodthefoodcanremainintheSunbeamDuosunitbeforethetexturestartstochange.

How to use the Slow Cook menu

PlacetheSunbeamDuosonaflat,levelsurface.

Plugintheunit.Toturntheuniton,pressthePOWERbutton.Theunitwillbeep,andtheindicatorlightsandthescreenwillilluminate.TheDuoswilldefaulttotheSousVidemenu,onthe50°Csetting.

1.Placeyourfoodandliquidinsidetheremovablecookingpan,andreplacethelid.

2.IfthemenuisnotsettoSlowCook,setthecookingmenubyscrollingthroughtheMENUbuttonuntilalightappearsnexttoSlowCookonthescreen,andthetemperaturesettingshowsLO.

3.ThedefaulttemperatureissettoLO.Tochangethetemperaturetohigh,pressthe

and button,untilHIappearsintheLCDscreen.

4.Toselectthetime,presstheTIMEbutton,andthenpressthe and buttons,untilyourdesiredtimeappearsinthescreen.Eachbuttonpresswilladjustthetimeby30minutes,orifthebuttonisheldthiswillchangethetimemorequickly.

5.OnceyouhavesetthedesiredMENU,TEMPandTIMEsettings,pressSTART.Thetimewillbegintocountdown.The: symbolwillstartflashingtoindicatetheunitiscountingdown.

6.Afterthesetcookingtimehaselapsed,unitwillbeep3times,andautomaticallyswitchtotheKEEPWARMsetting.TheSlowCooklightwillchangetogreentoindicateitisintheKEEPWARMsetting.ThetimerwillbegintocountuptoshowelapsedtimeintheKEEPWARMsetting.

Tip: Duringcooking,onlyliftthelidifnecessaryasslowcookuseslowtemperaturestocook,sotheunitdoesnotrecoverlostheatquickly.Ifcondensationformsontheinsideofthelidreducingyourvision,carefullytiltthelidawayfromyousothatthecondensationfallsbackintothepan.

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Care and Cleaning

CleaningshouldonlybecarriedoutwhentheSunbeamDuosisswitchedoffandtheplugremovedfromthesocket.Allowthewatertocool,andthenpourout.Donotleavewatersittinginthepan.Allowtheunittocompletelycoolbeforecleaning.

Donotusetheremovablecookingpanonthestovetop,insideamicrowaveovenorinsideanoven.UsethepanonlyinsidetheSunbeamDuosunit.

Thelidandtheremovablecookingpanaredishwashersafeforaddedconvenience.Placethelidontheupperrackofyourdishwasher.Toremovefoodthatiscookedontothebottomoftheremovablecookingpan,soakthepaninwarmwaterbeforecleaning.Drythoroughlybeforereplacingthepanintheunit.

WipetheexterioroftheSunbeamDuoswithadampclothandpolishdry.DO NOTuseharshabrasives,scourersorchemicalstocleananypartoftheSunbeamDuosasthesewilldamagethesurfaces.

DonotimmersetheSunbeamDuosunitinwaterorplaceinadishwasher.

Hints and Tips

WithyourSunbeamDuosyoucancreateawidevarietyofmeals.Variousfoodstakedifferenttimestocookperfectlytoyourindividualtaste,sosometimesitmaytakealittletrialanderrortogetthecookingtimesrightforyou.

Capacity

•Don’toverfillorunderfillyourSunbeamDuosunit.EnsurethelevelisbetweentheFILL(minimum)andMAXmarkingsontheinsideofthecookingpan.Whenusingthesousvidemenu,alwaysensurethatthewatercoversthefoodpouches.Whenusingtheslowcooker,alwaysensurethatliquidcoversthefood.

•TospeedupthetimeneededfortheunittoreachthedesiredSousVidetemperature,fillwithwarm(nothot)water.

Food

• CutsofMeat.SousVideandSlowCookingareperfectforthecheaper,toughcutsofmeats,asthelengthycookingprocesstenderisesthesecutsandenhancestheflavours.Notethatthinnercutsofmeatwillcookmorequickly.

• Evenlycookedfood.Toensurefoodcooksevenlyinthesameamountoftime,werecommendfoodiscuttosimilarthicknesses/sizes.

Lid

• Condensationcanaccumulateontheinsideofthelid,reducingyourvision.Carefullytiltthelidawayfromyousothatthecondensationfallsbackintothepan.

• Liftingthelid.Bothsousvideandslowcookercookingmethodsuselowtemperaturesandthereforetheydonotrecoverlostheatquickly.Ifyouneedtoliftthelid,dosoquicklytominimiseheatloss.

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);

•Pregnantwomen

•Smallchildren

•Elderly

•Thosesufferingfromillness/disease

Slow Cooking• Ifyouareslowcooking,youmaywish

tobrownyourmeatsfirstinafrypan.Browningmeatpriortoslowcookingnotonlygivesyourfoodgreatcolour,italsosealsinthejuicesandflavoursandkeepsthemeattender.

•SlowCookingpreventsevaporation,resultingintheflavoursandjuicesbeingmaintained.Keepthisinmindwhencreatingyourownrecipes,asyoumaynotrequireasmuchliquidasyouwouldwhenusingothercookingmethods.

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Hints and Tips continued

Slow Cooked Roasts•Youcanroastawholechickenaswellas

wholepiecesofmeat,suchaslamb,beef,vealandporkbyusingtheSlowCookmenu.

•Roastscanbecookedwithouttheadditionofliquidastheywillreleasejuiceswhilecooking.Thesejuicesaregreattomakesaucesandgravies.

•RoastingintheSlowCookerwillnotbrownyourmeatorchicken,asroastinginanovendoes.Ifyouwantyourroasttobegolden,werecommendbrowningthemeatfirstforafewminutesinafrypantosearthemeat,andthenslowcook.

• Approximatecookingtimesforwelldone:LOW2hoursper500gHIGH1hourper500gNote: Unlikeroastinginyouroven,meatcookedtowelldoneintheslowcookerwillstillbeverytender.

Slow Cooked Roast Chicken• Washthechickenincoldrunningwater

andpatdrywithanabsorbentpapertowel.Rubwithalittleoliveoilandseasonalloverwithsaltandpepper(oranyotherspicesyouwish).Usingafrypan,brownthechickenforafewminutesoneachsideuntilgolden,thenslowcook.

Note: Ensurechickeniscookedallthewaythroughbyinsertingaskewerorknifeintothemeatiestpartofthechicken.Thejuiceswillbeclearwhenthechickeniscookedthrough.Ifthejuicesarepink,alittlemorecookingisrequired.

Slow Cooked Stocks•WithyourSunbeamDuosyoucaneasily

makestocks.Manyslowcookerrecipesusestockaspartoftheingredients.Agoodstockisalsothebaseofagreatsoup.Stockscanbeboughtatsupermarkets;however,nothingbeatstheflavourofahomemadestock.

•Makingyourownstockisagreatwaytouseupbonesorcarcassesthatwouldnormallybethrownaway.

•Thereisnoneedtopeelyourvegetableswhenmakingastock.Justensureyouwashthemwellbeforeuse.

•Freshmadestockwillkeepintherefrigeratorforupto4days,butcanbefrozenforupto3months.

•Alwayslabelanddateyourstockbeforestoring.It’sagoodideatofreezestockinportionedsizes.Soforexampleifyougenerallyusestocksinstews,casseroles,curriesetc,thenfreezeyourstockin1cupportions.Ifyoutendtouseyourstockmoreforgraviesandsauces,thenfreezeitinsmaller¼cupportionsoreveninicecubetrays,sothatyoudon’tneedtodefrostlargequantitiesatatime.

•Toremovetheexcessfat,placethestockinthefridgeovernight,thenskimthesolidifiedfatfromthesurface.

Troubleshooting

Problem Possible Reason SolutionThescreenisblank Theunithasnopower Checkthecordisinserted

intothemachine,thatthepowerisswitchedonatthepoweroutlet,andthatthePOWERbuttonontheunithasbeenpressed.

TheunitisinstandbymodeasSTARTbuttonhasnotbeenpressedwithin20minutesofsettingtheprogram

PressthePOWERbuttontoturnbackonandresetyourprogramandpressSTART.

SousVidelightonthecontrolpanelisflashing

Flashingindicatestheunitisstillgainingtemperature

Theflashingwillstopwhenthesettemperatureisreached.BypressingtheTEMPbuttonyoucanseethecurrenttemperaturewhichwillgiveyouanideaofhowmuchlongerbeforethesettemperatureisreached.

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Sous Vide Recipes

Item Flavour Inspiration

Lamb(perapproximately

500g)

2sprigsfreshrosemaryand1teaspoongarlicpowder

2sprigsfreshmint

2sprigsfreshthyme

3anchovies,finelychopped

1teaspoongroundcoriander,1teaspoongroundcumin

1tablespoonMoroccanspicerub

2tablespoonsoliveoil,1tablespoonlemonzest, 1teaspoongarlicpowder

Beef(perapproximately

500g)

50gbutter,2clovescrushedgarlic,2sprigsfreshthyme

50gbutter,2clovescrushedgarlic,2sprigsfreshparsley

50gbutter,2tablespoonsfreshchives, 1tablespoongrainymustard

1tablespoonoliveoil,2sprigsfreshthyme,50gcookedbacon

Chicken(perapproximately

500g)

2sliceslemon,2sprigsfreshthyme

50gbrownedbutter,4freshsageleaves,saltandblackpepper

20gbutter,2sprigsfreshflatleafparsley, 2tablespoonscapers

Cooktogether1onion,1clovegarlic,½cupchoppedtomatoes,¼cupfreshbasil

Stuffchickenbreastswith1tablespoonricotta, 1tablespoonlemonzest

White Fish(perapproximately

500g)

2sliceslemon,2sprigsfreshdill

1stalklemongrass,¼cupfreshbasilleaves,2sliceslime

1tablespoonsoysauce,1teaspoonsesameoil, 2sprigsfreshcoriander

1tablespoonfreshdill,1teaspoonsmokedpaprika, 1teaspoonlemonrind,½teaspooncayenne

SousVidecookingisallaboutthemainingredient,andenhancingitsnaturalflavour.Theseasoningoptionstoaddtoyourmainingredientareendless.TheSunbeamTestKitchenhasincludedahandychartofsomegreatflavourcombinationsthatcangetyoustarted.

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Sous Vide Recipes continued

Item Flavour Inspiration

Salmon(perapproximately

500g)

1tablespoonsoysauce,1tablespoonhoney, 1teaspoongratedginger

2tablespoonsmaplesyrup,1tablespoonsoysauce, 1teaspoongarlicpowder

2tablespoonsteriyakisauce,1teaspoongratedginger, 1teaspoongarlicpowder,1teaspoonchilliflakes

Pork(perapproximately

500g)

1tablespoonfennelseeds,1teaspoonseasalt, 1teaspoonblackpepper

¼cupapplesauce,1teaspoonseasalt, 1teaspoonblackpepper

1tablespoonlemonzest,1tablespoonfreshthyme, 1tablespoonfreshsage,1teaspoonseasalt, 1teaspoonblackpepper

1tablespoongroundcumin,1tablespoongroundcoriander, 1teaspooncinnamon,1teaspoonbrownsugar, 1teaspoonchilliflakes

21

Chermoula Marinade

Thismarinadeisgreatforchickenandbeef.

½cupoliveoil

2tablespoonsfreshlychoppedcoriander

2tablespoonsfreshlychoppedflat-leafparsley

2tablespoonslemonjuice

1tablespoonchiliflakes

1tablespoongroundcumin

1tablespoonsweetpaprika

2bayleaves

2clovesgarlic,crushed

2onions,chopped

½preservedlemon,thinlysliced

1cmginger,peeled,grated

Saltandfreshlygroundblackpepper,totaste

1.Preheatunittocorrectsousvidetemperature.

2.Combineallingredientsinabowl.Seasontotastewithsaltandpepper.

3.Coatdesiredmeatinmarinade.

4.Arrangemeatinasinglelayerinthecookingpouch.Vacuumseal.

5.Placepouchinunitoncecorrecttemperaturehasbeenreached.Cookforrequiredtime.(Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilledthenrefrigerate).

6.Removefrombag.TIP:ifdesiredheatasmallamountofoilinafrypanovermediumheat.Addmeatandcookfor1-2minutesoneachsideoruntilgoldenbrown.

Portuguese Marinade

Thisisgreatforthosethatlikeabitofspicykicktotheirfood.Greatforchicken,beeforlamb.

3sliceslemon

½cupoliveoil

1tablespoonchilipaste

1tablespoonfreshoregano,chopped

1teaspoonpowderedgarlic

1teaspoonpowderedginger


1.Preheatunittocorrecttemperature.

2.Combineallingredientsinabowl.Seasontotastewithsaltandpepper.



5.Placepouchinunitoncecorrecttemperaturehasbeenreached.Cookforrequiredtime.(Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilledthenrefrigerate).

6.Removefrombag.TIP:ifdesiredheatasmallamountofoilinafrypanovermediumheat.Addmeatandcookfor1-2minutesoneachsideoruntilgoldenbrown.


22


Teriyaki Marinade

Thisisespeciallygoodforsteak.

2tablespoonsmirin

2tablespoonssake

2tablespoonssoysauce

1tablespooncastersugar

Butter,forcooking


1.Preheatunittocorrecttemperature.

2.Placeallingredientsinasmallsaucepanandbringtoasimmer.Stiruntilsugarhasdissolved.Allowtocool.



5.Placepouchinunitandcookforrequiredtime.(Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilledthenrefrigerate).

6.Removefrombag.

TIP:ifdesiredheatasmallamountofoilinafrypanovermediumheat.Addmeatandcookfor1-2minutesoneachsideoruntilgoldenbrown.

Antipasti Plate

Thisisagreatstarterataparty. Vacuumsealalltheingredientsandcook.Simpleandeasy.

Garlic Eggplants

2eggplants,cutlengthwaysinto2cmslices

1clovegarlic,crushed

2tablespoonsoliveoil


Red Capsicum and Basil

2redcapsicums,seedsremoved,cutintoquarters

2sprigsfreshbasil



1.Fillunitwithwaterandpreheatto85°C.

2.Placeeachsetofingredientsintoacookingpouch.Vacuumseal.

3.Placepouchintheunitoncecorrecttemperaturehasbeenreached.Ensurethepouchesaresubmergedinwater.

4.Cookfor2hours.

5.Removefrombag.Seasontotastewithsaltandpepper.Serve.

TIP:Preheatagrillandquicklychargrillthecookedeggplantforextraflavour.

23


Honey, Soy Chicken Wings

Serves:6

2kgchickenwings

2cmginger,peeled,grated

2longredchilies,chopped


2tablespoonshoney


1tablespoonfishsauce


1.Fillunitwithwater.Preheatwaterto67°C.

2.Placeallingredientsinalargebowl.Stirtocombine.

3.Arrangechickenwingsinasinglelayerinthecookingpouch.Morethanonepouchmayberequired.Vacuumseal.

4.Placepouchinunitoncecorrecttemperaturehasbeenreached.Ensuretheentirepouchissubmergedinwater.

5.Cookfor2hours.(Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled,thenrefrigerate).

6.Removechickenfrompouchanddiscardthemarinade.

7.Preheatbarbequeorgrilltomediumheat.Addchickenwingsandcookfor2-3minutesoneachsideoruntilgoldenandcrisp.Serve.

Coq au Vin

Serves:4

4chickenmarylands


2cloves

2sprigsfreshthyme

1bayleaf

1shallot,finelychopped

1cupredwine


1tablespoonbalsamicvinegar


40gbutter

1onion,finelychopped

50gbacon,rindremoved,chopped


2.Placechicken,garlic,cloves,thyme,bayleaf,shallot,redwine,oliveoilandbalsamicoilinalargebowl.Seasontotastewithsaltandpepper.Stirtocombine.

3.Arrangechickeninasinglelayerinthecookingpouch.Pourinliquid.Vacuumseal.



6.Removechickenfrompouch.Strainthesauce,reserveliquid.

7.Heatbutterinasmallsaucepanovermediumheat.Addonionandbacon,cookfor3-4minutesoruntilsoftened.Addliquidandbringtoasimmer.Servesauceoverchicken.

24

Chicken Cordon Bleu

Serves:6

6slicesprosciutto

6slicesgruyerecheese

50gbutter

6sprigsfreshthyme

Saltandfreshlygroundblackpepper1.Fillunitwithwater.Preheatto64°C.2.Cut6x20cmsquaresofclingwrap.Place

onechickenthighfilletinthemiddleofeachpieceofclingwrap.

3.Placeonepieceofprosciuttoandcheeseinthecentreofeachpieceofchickenandbringthesidesovertoformaparcel.Seasonwithsaltandpepper.

4.Foldintheedgesoftheclingwrapmakingsurethechickeniswrappedtightlyandisholdingacylindershape.

5.Arrangechickeninthecookingpouch.Vacuumseal.

6.Placethepouchintheunitoncethecorrecttemperaturehasbeenreached.Ensuretheentirepouchissubmergedinwater.

7.Cookfor1½hours.Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled.

8.Removeclingwrapfromchicken.9.Meltbutterinalargefrypanoverhigh

heat.Addthymeandchicken.Cookfor3-4minutesoruntilchickenisgolden.Serveimmediately.

Spicy Pork Chops

Serves:3

3tablespoonsbrownsugar

1tablespoonchillipowder

1teaspoongroundcoriander

1teaspoongroundfennel

½teaspooncayennepepper

6porkchops,2.5cmthick


1cupchickenstock

½cupketchup

¼cupmolasses

2tablespoonsapplecidervinegar

2tablespoonsworcestshiresauce

1tablespoonAmericanmustard

2teaspoonstabascosauce


1.Fillunitwithwater.Preheatwaterto60°C.2.Placesugar,chilli,coriander,fennel,

cayenneandporkinabowl.Rubporkthoroughlywithspicemix.

3.Arrangeporkinasinglelayerinthecookingpouch.Morethanonepouchmayberequired.Vacuumseal.


5.Cookfor45minutes.(Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled,thenrefrigerate).

6.Removeporkfrompouchanddiscardtheliquid.

7.Placeremainingingredientsinasaucepanandbringtoasimmerovermediumheat.Cookfor15minutesoruntilthickened.


25

8.Preheatbarbequeorgrilltomediumheat.Brushporkwithsauce.Addporkchopsandcookfor1-2minutesoneachsideoruntilgolden.Seasontotastewithsaltandpepper.Servewithremainingsauce.

Red Wine Beef Cheeks

Serves:6-8


2kgbeefcheeks

2carrots,peeled,chopped

2celerystalks,chopped

2onions,chopped


1tablespoonorangezest

4freshbayleaves

2cloves

2juniperberries

2staranise

1cupbeefstock

1cupredwine


1.Fillunitwithwater.Preheatto86°C.2.Heatoilinalargefrypanovermedium-high

heat.Addbeefcheeksandcookfor3-4minutesoruntilcaramelised.Setaside.

3.Tothesamepanaddcarrot,celery,onionandgarlic.Cookfor3-4minutesoruntiltender.Addremainingingredientsandbringtothesimmer.

4.Arrangebeefchecksandliquidinthecookingpouch.Vacuumseal.


6.Cookfor6hours.Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled.

7.Separatebeefcheeksfromliquid.Strainliquidandplaceliquidinasmallsaucepanovermediumheat.Bringtoasimmer.Seasontotastewithsaltandpepper.Servebeefcheekswithsauce.


26

Pork Belly

Attheendofcooking,thisporkbellydoesn’tneedtobesearedoff.Bycookingatahightemperatureforanextendedperiodtime,thefatwillbreakdownmakingitverytenderwithanappealingmouthfeel.

Serves:4

3tablespoonsfennelseeds

1tablespooncorianderseeds

2teaspoonswhitepeppercorns

1tablespoonseasalt

1kgporkbelly,2.5cmthickskinscored


2.Placefennel,coriander,peppercornsandsaltinamortarandpestle.Crushuntilafinepowder.

3.Rubporkthoroughlywithspicemix.

4.Placeporkincookingpouch.Vacuumseal.



7.Removeporkfrompouchanddiscardtheliquid.Serve.

Chinese Five Spice Duck Breast

Serves:4

4duckbreasts

2staranise,crushed


1tablespoonhoney

2teaspoonsChinesefive-spicepowder

1teaspoongarlicpowder



2.Placeallingredientsinalargebowl.Rubduckthoroughlywithspicemix.

3.Arrangeduckinasinglelayerinthecookingpouch.Morethanonepouchmayberequired.Vacuumseal.



6.Removeduckfrompouchanddiscardtheliquid.

7.Heatalargefrypanovermediumheat.Placeduckskinsidedownfor2-3minutesoruntilskinisgoldenandcrisp.Allowtorestfor5minutes.Serve.


27


Hazelnut and Coriander Spiced Salmon

Serves:5


¼cuphazelnuts,roasted,skinsremoved,chopped

¼cupsesameseeds

1teaspoongroundginger


5salmonfillets


50gbutter,roomtemperature

1.Fillunitwithwater.Preheatwaterto56°Cformediumrare.

2.Heatasmallfrypanovermediumheat.Addcorianderseedsandcookuntilfragrant.

3.Addhazelnuts,corianderseeds,sesameseedsandgingertoamortarandpestle.Seasontotastewithsaltandpepper.Grinduntilacoarsepowder.

4.Arrangesalmoninasinglelayerinthecookingpouch.Morethanonepouchmayberequired.Vacuumseal.


6.Cookfor20minutes.(Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled,thenrefrigerate).

7.Removesalmonfromthepouch.

8.Heatbutterinalargefrypanovermediumheat.Add2tablespoonsofspicemixandallowtocookfor1minutebeforeaddingsalmonfilletsinbatches.Searsalmonfor1minute.Servewithanextrasprinklingofspicemix.

TIP:Thissalmonisgreatinsalads.

Rosemary and Lamb Chops

Serves:4

8lambcutlets


3sprigsfreshrosemary

¼cupoliveoil


1.Fillunitwithwater.Preheatwaterto56°Cformediumrare.

2.Placelamb,garlic,rosemaryandoilinalargebowl.Stirtocombine.Seasontotastewithsaltandpepper.

3.Arrangelambinasinglelayerinthecookingpouch.Morethanonepouchmayberequired.Vacuumseal.



6.Removechops.Discardrosemaryandgarlic.Patlambdry.

7.Heatalargefrypanovermedium-highheat.Addlambchopsandcookfor1minuteoruntilgoldenoneachside.Serve.

28


Pea, Mint and Goats Cheese Risotto

Serves:4

1tablespoonoliveoil

1onion,chopped

1clovegarlic,crushed

3cupsvegetablestock

1cupArboriorice

20gbutter

1cupfrozenpeas,thawed

2sprigsfreshmint

100ggoatscheese



2.Heatoilinasmallsaucepanovermediumheat.Addonionandgarliccookingfor3-4minutesoruntiltender.

3.Placeonionmixture,stockandriceinthecookingpouch.Vacuumseal.

4.Placepouchintheunitoncecorrecttemperaturehasbeenreached.Ensuretheentirepouchissubmergedinwater.

5.Cookfor40minutes.Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled.

6.Meanwhilemeltbutterinasmallsaucepanovermediumheat.Addpeasandmintandcookfor1-2minutesoruntiljustcooked.

7.Removerisottofromthebag.Gentlyfoldthroughpeasandgoatscheese.Seasontotastewithsaltandpepper.Serve.

Honeyed Carrots

500gbabycarrots

40gbutter

1tablespoonhoney



2.Placeallingredientsinabowl.Tosstocombine.

3.Arrangecarrotsinasinglelayerinthecookingpouch.Vacuumseal.


5.Cookfor1hour.(Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled,thenrefrigerate).

6.Heatcarrotsandcookingliquidinalargefrypanovermediumhighheat.Cookfor3-4minutesoruntilgolden.Seasontotastewithsaltandpepper.Serve.

29


Rosemary Infused Potatoes

3largepotatoespeeledandcutinto½cmslices

2tablespoonsduckfat

2sprigsfreshrosemary



2.Placeallingredientsinabowl.Tosstocombine.

3.Arrangepotatoesinasinglelayerinthecookingpouch.Vacuumseal.


5.Cookfor1hour.(Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled,thenrefrigerate).

6.Heatcarrotsandcookingliquidinalargefrypanovermediumheat.Cookfor3-4minutesoruntilgolden.Seasontotastewithsaltandpepper.Serve.

Spiced Sweet Potatoes

Thisisagreatrecipetomakeforacrowd.

Serves:4-6

3largesweetpotatoes,peeled,cutinto2cmcubes

1tablespoonhoney

1teaspoonpaprika

60gbutter

Saltandfreshlygroundblackpepper,totaste1.Fillunitwithwaterandpreheatto85°C.2.Placesweetpotatoinasinglelayerinthe

cookingpouch.Vacuumseal.3.Placepouchintheunitoncecorrect

temperaturehasbeenreached.Ensuretheentirepouchissubmergedinwater.

4.Cookfor30minutes.Serve.Tip:Placethesepotatoesinahotovenfor10minutesforacrispyfinish,ifdesired.

30


Preserved Lemons

2cupsseasalt


1tablespoonfennelseeds

2freshbayleaves

1cinnamonstick

5largelemons


2.Inalargebowlcombinesalt,coriander,fennel,bayleavesandcinnamon.

3.Cutlemonintoquartersbutnotallthewaythroughsothelemonstillholdsitsshape.

4.Placethelemonsintothesaltmixtureandstuffeachlemonwiththesaltmixture.

5.Placelemonsandremainingsaltmixtureinthecookingpouch.Vacuumseal.

6.Placepouchintheunitoncecorrecttemperaturehasbeenreached.Ensuretheentirepouchissubmergedinwater.

7.Cookfor6hours.

8.Removelemonsfromthebag.Placelemonsinasterilizedjarandcoverwitholiveoil.Seal.Keepinadarkplaceorrefrigeratorforupto1year.

Port Poached Dates

Serves:4

½cupTawneyport

¼cuphoney

1vanillapod,split

10freshdates


2.Heatport,honeyandvanillainasmallsaucepanovermediumheat.Bringtoasimmerandallowtoreducebyathird.

3.Arrangedatesinasinglelayerinthecookingpouch.Pouroverportreduction.Vacuumseal.


5.Cookfor1hour.Ifnotconsumingimmediatelysubmergethepouchinanicebathuntilthoroughlychilled.

6.Removeddatesfrompouch.Servewithcookingliquid.

31

Slow Cooker Recipes – Main Meals

Chicken Tagine

Serves:6


800gchickenthighfillets,sliced


2onions,chopped

2teaspoonsgroundcinnamon

2teaspoonsgroundcumin

1teaspoonchillipowder

1teaspoongroundturmeric

2cupschickenstock

1cupdrieddates,pitted,chopped

2tablespoonshoney

1cupfreshcoriander,chopped

½cuptoastedalmonds,chopped


1.Heatoilinalargefrypanovermedium-highheat.Addchickencookinguntilgolden.Transfertocookingpan.

2.Inthesamefrypanaddgarlicandonions.Cookfor3-4minutesoruntiltender.Addspices,cookinguntilfragrant.Transfertocookingpan.Addstock,datesandhoney.Stirtocombine.Placelidonunit.

3.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWfor6-8hours.

4.Stirthroughcorianderandalmonds.Seasontotastewithsaltandpepper.Serve.

Butter Chicken

Serves:6

2tablespoonsoil

800gchickenthighfillets,sliced

40gbutter


1onion,chopped

1½cupsplainGreekyoghurt

¾cuptandoorimasalapaste

¹⁄³cuptomatopaste

5greencardamompods

400mlcancoconutmilk

Steamedrice,toserve


1.Heatoilinalargefrypanovermediumheat.Addchickencookinguntilgolden.Transfertocookingpan.

2.Meltbutterinalargefrypanovermediumheat.Addgarlicandonionscookinguntiltender.Transfertocookingpan.

3.Addremainingingredientstoslowcooker.Stirtocombine.Placelidonunit.

4.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWfor6-8hours.Seasontotastewithsaltandpepper.Servewithrice.

AlltherecipeshavebeenspecificallycreatedandtestedbytheSunbeamTestKitchenfortheSunbeamDuosSousVideandSlowCooker.WehopeyouenjoyusingyourSunbeamDuos.

32

Slow Cooker Recipes – Main Meals continued

Peanut Chicken

Serves:6

800gchickenthighfillets,halved


1redcapsicum,seedsremoved,chopped

1onion,chopped

½cupchickenstock

¼cupsoysauce


½teaspoonchilliflakes

1½cupscrunchypeanutbutter

¹⁄³cupsataysauce

¼cuplimejuice

1tablespooncornflour

Steamedrice,toserve


1.Placechicken,garlic,capsicum,onion,stock,soysauce,cuminandchiliintothecookingpan.Stirtocombine.Placelidonunit.


3.Removeonecupofliquidfromslowcooker.Addremainingingredientsandwhiskuntilwellcombined.Addbacktothepan,stirtocombine.Cookforafurther30minutes.Seasontotastewithsaltandpepper.Serveoverrice.

Asian Style Pork Belly

Serves:6-8

1kgporkbelly,cutinto5cmcubes

2cupschickenstock

½cupbrownsugar

¼cupkecapmanis

¼cupricewine

¼cupsoysauce

1tablespoonfishsauce

2teaspoonsorangezest

2cmfreshginger,peeled,grated

2cardamompods,crushed


1longredchili,sliced

1staranise


1.Placeporkincookingpan.Addremainingingredients.Placelidonunit.


3.Removeporkfromsauce.4.Placesauceinamediumsaucepanover

mediumheat.Bringtoasimmerandallowtoreducebyhalf.Addporkandbringtoasimmer.Serveoverrice.

TIP:Forcrispyskinpork,heatalargefrypanovermedium-highheat.Addporkskinsidedownandcookfor3-4minutesoruntilcaramelised.

33


Spicy Pork Meatballs

Serves:6-8

1.25kgporkmince


1longredchili,sliced

1egg,lightlybeaten

1cupgratedparmesancheese

1cupfreshbreadcrumbs

½cupchoppedfreshflat-leafparsley

2tablespoonstomatopaste

2teaspoonssmokedpaprika

2teaspoonschoppedfreshoregano

1teaspoongroundchillipowder

700mljarpassata(tomatopuree)

¾cupbeefstock

3clovesgarlic,chopped

Pasta,toserve


1.Inalargebowlcombinepork,onion,chili,egg,cheese,breadcrumbs,parsley,tomatopaste,paprika,oregano,andchillipowder.Rollintotablespoonsizedballs.Transfertocookingpan.

2.Addpassata,stockandgarlictocookingpan.Stirtocombine.Placelidonunit.

3.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWfor6-7HOURS.Seasontotastewithsaltandblackpepper.Serveoverpasta.

Pork with Apple and Cider

Serves:6-8

1.25kgbonelessporkshoulder,cutin5cmcubes

¼cupplainflour

2tablespoonsoil

30gbutter

1largeleek,sliced

375mlsapplecider

½cupchickenstock

1tablespoonchoppedfreshtarragon

2grannysmithapples,peeled,coreremoved,diced

¹⁄³cupthickenedcream

1tablespoonseededmustard


1tablespoonlemonjuice


1.Tossporkinflour.2.Heatoilinalargefrypanovermedium

heat.Addporkandcookuntilgoldenabout3-4minutes.Transfertocookingpan.

3.Meltbutterinalargefrypanovermediumheat.Addleekcookingfor3-4minutesoruntilsoftened.Transfertocookingpan.

4.Addcider,stock,tarragonandapplestothecookingpan.StirtoCombine.Placelidonunit.


6.Removeonecupofliquidfromcookingpan.Addremainingingredientsandwhiskuntilwellcombined.Addbacktothepan,stirtocombine.Cookforafurther30minutes.Seasontotastewithsaltandpepper.Serve.

34


Red Wine Lamb Shanks

Serves:4

4largelambshanks2tablespoonsplainflour¼cupoliveoil3redonions,chopped2stalkscelery,chopped2carrots,peeled,chopped3tablespoonsfreshthyme2cupschickenstock½cupredwine1bayleaf1tablespoonplainflour30gbutter,roomtemperatureSaltandfreshlygroundblackpepper,totaste

1.Tosslambshanksinflour.2.Heathalfoftheoilinalargefrypanover

mediumhighheat.Addlambshanksandcookfor3-4minutesoruntilgolden.Transfertocookingpan.

3.Addremainingoiltothesamepanwithonions,garlic,celeryandcarrots.Cookuntiltender,about3-4minutes.Addremainingingredientswhiskinguntilsmooth.Transfertocookingpan.Placelidonunit.

4.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWfor6-8hours.Seasontotastewithsaltandpepper.Serve.

Easy Osso Bucco with Gremolata

Serves:6

2kgossobucco

¼cupplainflour



2onions,chopped

2x400gcancrushedtomatoes

2cupschickenstock

1cupwhitewine

¼cupfreshbasil

1teaspoonlemonzest

Gremolata:

2tablespoonsfreshlychoppedflat-leafparsley

2garliccloves,crushed

1teaspoonlemonzest


1.Tossossobuccoinflour.2.Heatoilinalargepanovermedium-high

heat.Addossobuccoandcookfor3-4minutesoruntilgolden.Transfertocookingpan.

3.Tothesamepanaddgarlicandonions.Cookfor3-4minutesoruntilgolden.Transfertocookingpan.Stirthoroughremainingingredients.Placelidonunit.

4.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWfor6-8hours.Seasontotastewithsaltandpepper.

5.Gremolata:Placeallingredientsinasmallbowl.Stirtocombine.Sprinkleoverossobuccobeforeserving.

35


Moroccan Beef

Serves:6

1kgbeefchuck,cubed

¹⁄³cupplainflour



1onion,sliced


1tablespoongroundcoriander

1teaspoonturmeric

¼teaspoongroundcinnamon

1cupbeefstock

415gcanapricothalvesinnaturaljuice,reserveliquid

Couscous,toserve


1.Tossbeefinflour.2.Heatoilinalargefrypanovermedium

heat.Addbeefandcookfor3-4minutesoruntilgolden.Transfertocookingpan.

3.Usingthesamepanaddgarlicandonion.Cookfor3-4minutesoruntilsoftened.Addcumin,coriander,turmericandcinnamonandcookuntilfragrant.Addstockandapricots.Bringtoasimmer.Transfertocookingpan.Placelidonunit.

4.PressMENUandselectSLOWCOOK.CookonHIGH3-4hoursorLOW6-8hours.Seasontotastewithsaltandblackpepper.Serveovercouscous.

Mexican Beef Stew

Thisstewisgreatinburritosortacos.

Serves:6-8

4driedanchochilies

5bayleaves


1largewhiteonion,chopped

200gbacon,chopped

4largetomatoes,chopped

1cinnamonstick

1grannysmithapple,peeled,coreremoved,chopped

1cupchoppedfreshpineapple

1½teaspoonsdriedoregano

1.5kgbeefchuck,cubed

1tablespooncastersugar


1.Placedriedchillisinabowlandcoverwithhotwater.Soakuntilsoft,about25minutes.Discardstemsandseeds.Chopremainingchili.

2.Heatoilinalargepanovermediumheat,Addbayleaves,garlic,onionandbacon.Cookfor5-6minutesoruntilgolden.Transfertothecookingpan.

3.Addremainingingredientstothecookingpan.Placelidonunit.

4.PressMENUandselectSLOWCOOK.CookonHIGHor3-4hoursorLOWfor6-8hours.Seasontotastewithsaltandpepper.Serve.

TIP:Anchochiliescanbefoundinmostgourmetfoodstores.

36


Beef and Creamy Mushroom Casserole

Serves:4-6

1kgbeefchucksteak,cutinto5cmpieces

2tablespoonsplainflour


20gbutter

2onions,chopped

500gportabellamushrooms,sliced

200gbuttonmushrooms,sliced

½cupbeefstock

½cupredwine

¼cuptomatopaste

2teaspoonssmokedpaprika

1cupsourcream


1tablespoonlemonjuice


1.Tossbeefinflour.2.Heatoilinalargefrypanovermedium-high

heat.Addbeefandcookfor3-4minutesoruntilgolden.Transfertoslowcooker.

3.Meltbutterinalargefrypanovermediumheat.Addonionsandmushroomscookingfor5-6minutesoruntilsoftened.

4.Addstock,redwine,tomatopasteandpaprikatothefrypan.Bringtoasimmer.Transfertocookingpan.Placelidonunit.

5.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWon6-8hours.

6.Combinesourcreamandcornflour.Addtocookingpan,stirringtocombine.Cookforafurther30minutesoruntilthickened.Seasontotastewithsaltandpepperandlemonjuice.Serve.

Slow Cooked Creamy Polenta

Thisisagreat‘nostirringrequired’polenta.

Serves:4-6

4cupsmilk

1cuppouringcream

1cupcoarsepolenta

1cupgratedparmesancheese

50gbutter


1.Spraytheinsideofslowcookerwithcookingspray.

2.Inamediumsaucepanheatmilk,creamandpolenta.Bringtoasimmerandallowtocookfor3-4minutes.Transfertocookingpan.Placelidonpan.

3.PressMENUandselectSLOWCOOK.CookonHIGHfor3hoursorLOWfor6hours.Oncecookedwhiskthroughparmesancheeseandbutter.Seasontotastewithsaltandpepper.Serve.

37


Chickpea and Pumpkin Curry

Serves:4-6

1tablespoonoil

2onions,chopped

¼cupredcurrypaste

4cardamompods,crushed

1stalklemongrass

1kgpumpkin,peeled,seedsremoved,cubed

1cupvegetablestock

400mlcancoconutmilk

400gcanchickpeas,drained,rinsed

2tablespoonslimejuice

½cupchoppedfreshcorriander


1.Heatoilinalargefrypanovermediumhighheat.Addonionscookingfor3-4minutesoruntiltender.Addcurrypaste,cardamompodsandlemongrassandcookuntilfragrant.Transfertocookingpan.

2.Addpumpkin,stockandcoconutmilk.Stirtocombine.Placelidonunit.

3.PressMENUandselectSLOWCOOK.CookonHIGHfor3hoursonLOWfor6hours.Addchickpeasinthefinal30minutesofcooking.

4.Stirthroughremainingingredients.Seasontotastewithsaltandpepper.Serve.

Moroccan Lentil and Chickpea Soup

Serves:6

1tablespoonoliveoil

1carrot,peeled,chopped

1stalkcelery,chopped

1redonion,chopped

1tablespoongroundcoriander


1teaspoonsgroundginger

½teaspoongroundcinnamon

1cupredlentils

1cupgreenlentils

6cupsvegetablestock

½cupfreshchoppedcoriander

2tablespoonslemonjuice


1.Heatoilinalargefrypanovermediumheat.Addcarrot,celeryandonioncookingfor3-4minutesoruntilsoftened.Addspicesandcookuntilfragrant.Transfertocookingpan.

2.Addlentilsandstock.Stirtocombine.Placelidonunit.

3.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWfor6-8hours.Stirthroughremainingingredients.Seasontotastewithsaltandpepper.Serve.

Rice Pudding

Serves:4

325gcansweetenedcondensedmilk

5cupsmilk

1½cupsarboriorice

1teaspoonvanillaessence

1.Placecondensedmilkandmilkinthepan.Whisktocombine.

2.Stirthroughriceandvanillaessence.Placelidonunit.

3.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWfor6-8hours.Servehot.

Tip:Addacinnamonstickorafewclovesforadelicioustwist.

Gingerbread and Golden Syrup Pudding

Serves:8

3/4cupgoldensyrup

2cupsplainflour

¼cupbrownsugar

1tablespoongroundginger

100gbutter,diced

¾cupmilk

1teaspoonbakingsoda

2eggs

1.Placeanupsidesaucerinthebaseofthecookingpan.

2.Lightlygreasean8cupcapacitypuddingbasin.

3.Pourhalfofthegoldensyrupintothepuddingbasin.Setaside.

4.Inalargebowlcombineflour,brownsugarandginger.

5.Rubbutterintotheflourmixtureuntilmixtureresemblesbreadcrumbs.

6.Inajugcombinemilk,bakingsodaandeggs.Addtoflourmixturewithremaininggoldensyrupandstiruntiljustcombined.Pourintothepreparedpuddingbasin.

7.Coverthetopofthebasinwithapieceofbakingpaperandthenapieceoftinfoil.Placeapleatinthemiddleofthecovers,thensecuretothebasinwithapieceofstring.

TIP:Thepleatinthebakingpaperandtinfoilallowsthepuddingtorise.

8.Placepuddingbasinontopoftheupsidedownsaucerinthecookingpanandaddenoughboilingwatersothatitrisesuntilhalfwayupthepuddingbasin.Placelidonunit.

Slow Cooker Recipes – Desserts

38

39

9.PressMENUandselectSLOWCOOK.CookonHIGHfor3-4hoursorLOWfor6hours.Invertpuddingontoservingdish.Servewarm.

Slow Cooker Recipes – Desserts continued

Shouldyouexperienceanydifficultieswithyourappliance,pleasephoneourcustomerservicelineforadviceon1300881861inAustralia,or0800786232inNewZealand.Alternatively,youcansendawrittenclaim toSunbeamattheaddresslistedbelow. Onreceiptofyourclaim,Sunbeamwillseektoresolveyourdifficultiesor,iftheapplianceisdefective,adviseyouonhow toobtainareplacementorrefund.

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1300881861Units5&6,13LordStreet BotanyNSW2019Australia

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080078623226VesteyDrive,MtWellington Auckland,NewZealand

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In New Zealand

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