Sunbeam Slow Cooker MU4000 User Manual

Duos™  
Sous Vide and Slow Cooker  
Instruction/Recipe Booklet  
MU4000  
Please read these instructions carefully  
and retain for future reference.  
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Contents  
Sunbeam’s Safety Precautions  
Features of your Sunbeam Duos  
The Control Panel  
2
4
6
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  
7
10  
11  
12  
14  
15  
16  
18  
19  
Hints and Tips  
Troubleshooting  
Recipes  
Important instructions – retain for  
future use.  
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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  
• 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 immerse the base of the unit in water  
or any other liquid  
• Do not use the pan on the stovetop, inside a  
microwave oven or inside an oven  
• Use your unit well away from walls and  
curtains, and don’t use in confined spaces.  
• Do not use the cooking pan for food storage  
or place in the freezer.  
• Do not touch any metal surfaces of the unit  
while it is in use as they will be hot.  
2
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Sunbeam’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 electrical 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.  
• 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 bench top or touch  
any hot surface.  
• 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.  
• 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.  
• 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.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
3
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Features of your Sunbeam  
DuosSous Vide and Slow Cooker  
Tempered Glass Lid  
5.5 litre working capacity  
Non-slip feet  
Keeps the unit secure on the  
bench top during use and prevents  
scratching of bench top surfaces.  
4
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Non-stick Removable Cooking Pan  
The removable cooking pan is non-stick,  
and dishwasher safe for easy cleaning.  
Control Panel  
Pouch rack  
Separates sous vide pouches for more  
even cooking.  
5
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The Control Panel  
2
1
5
3
4
6
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.  
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.  
1. Menu Button  
Scroll to the Sous Vide menu or the Slow  
Cooker menu by pressing the MENU  
button.  
5. Timer display screen  
Will show the remaining time in the  
COOKING menus, or elapsed time in the  
slow cook KEEP WARM mode.  
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.  
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.  
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  
and  
buttons. After you’ve  
selected the temperature, set the time  
required by pressing the TIME button,  
then the  
and  
buttons.  
6
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Cooking Menus Overview  
The Sunbeam Duos has 2 cooking menus.  
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.  
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.  
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.  
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.  
Fruit - Firm Fruits. Apple, pear.  
Fruit - Tender Fruits. Mango, plum, apricot,  
peach, nectarine, papaya, strawberry.  
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.  
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.  
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.  
Step 2. Vacuum sealing your food  
Sous vide cooking requires food to be  
vacuum sealed inside pouches to ensure  
excess air and moisture are removed, so  
the natural taste and nutritional quality  
7
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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.  
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);  
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  
• Pregnant women  
• 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.  
recommend Sunbeam FoodSaver vacuum  
sealers and FoodSaver bags and rolls.  
Step 3. Cooking your food  
Food Preparation  
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.  
• 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.  
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.  
• 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.  
8
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Cooking Menus Overview continued  
Cooking  
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.  
• 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.  
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.  
Storage  
• If the food is not going to be consumed  
immediately, plunge the pouch containing  
the food into iced water to reduce  
temperature quickly. Refrigerate until  
required.  
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.  
Reheating  
• Reheat food until internal temperature is  
above 75°C.  
9
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Cooking Menu Settings Table  
Cooking Menu  
Sous Vide  
Slow Cook  
Temperature  
High  
Low  
Settings  
40°C to 90°C  
(Warm)  
Default Cooking Temperature  
Temperature Increments  
Time  
50°C  
1°C  
Low  
NA  
High – 2 to 8 hours  
Low – 4 to 16 hours  
Settings  
1 to 24 hours  
High – 4 hours  
Low – 8 hours  
Default Cooking Time  
Time Increments  
1 hour  
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 time would  
be 8 hours.  
10  
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How to use the Sous Vide menu  
Place the Sunbeam Duos on a flat, level  
surface.  
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  
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  
buttons until your desired temperature  
appears in the screen.  
4.To select the time, press the TIME button,  
to countdown. The  
flashing to indicate the timer has started  
and that the unit is counting down.  
:
symbol will start  
and  
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.  
and then press the  
and  
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 gaining temperature, the red  
Sous Vide light will flash in the screen to  
indicate the set temperature has not yet  
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 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.  
been reached, and the time  
:
symbol won’t  
11  
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Sous Vide Temperature  
and Time 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  
COOKING  
TEMPERATURE  
COOKING  
TIME  
HOLDING TIME  
(after cooking)  
FOOD  
THICKNESS  
BEEF & LAMB  
Tender Cuts  
Tenderloin, cutlets, sirloin,  
rib eye, rump, T-bone  
49°C or higher  
49°C or higher  
1 hour  
2 hours  
Up to 6 hours  
Up to 8 hours  
1-2cm  
2-5cm  
Tougher Cuts  
Blade, chuck, leg of lamb,  
shoulder, shanks, game  
meats  
49°C or higher  
8 hours  
Up to 10 hours  
4-6cm  
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  
Up to 12 hours  
Up to 12 hours  
Up to 6 hours  
Up to 12 hours  
3-6cm  
2-3cm  
2-4cm  
5-7cm  
10 hours  
12  
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Sous Vide Temperature and Time Guide continued  
COOKING  
TEMPERATURE  
COOKING  
TIME  
HOLDING TIME  
(after cooking)  
FOOD  
THICKNESS  
POULTRY:  
Chicken breast with bone  
Chicken breast without bone  
Chicken thigh with bone  
Chicken thigh without bone  
Chicken legs  
82°C  
64°C  
82°C  
64°C  
82°C  
64°C  
2 hours  
1 hour  
1½ hours  
1 hour  
2 hours  
2 hours  
Up to 3 hours  
Up to 2 hours  
Up to 3 hours  
Up to 2 hours  
Up to 3 hours  
Up to 2 hours  
3-5cm  
3-5cm  
3-5cm  
3-5cm  
5-7cm  
3-5cm  
Duck breast  
FISH:  
Lean fish  
Fatty fish  
47°C or higher  
47°C or higher  
1 hour  
1 hour  
Up to 1 hour  
Up to 1 hour  
3-5cm  
3-5cm  
SHELLFISH:  
Shrimp  
Lobster tail  
Scallops  
60°C  
60°C  
60°C  
1 hour  
1 hour  
1 hour  
Up to 1 hour  
Up to 1 hour  
Up to 1 hour  
2-4cm  
4-6cm  
2-4cm  
VEGETABLES:  
Root vegetables  
Tender vegetables  
83°C or higher  
83°C or higher  
1 hour  
1 hour  
Up to 2 hours  
Up to 2 hours  
1-5cm  
1-5cm  
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.  
• All thicknesses are measured once the food  
has been vacuum sealed.  
• These times and temperatures are  
guidelines. Further cooking may be  
required to achieve desired result.  
• Thinner cuts of meat will cook more  
quickly.  
13  
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How to use the Slow Cook menu  
Place the Sunbeam Duos on a flat, level  
surface.  
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.  
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 set 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  
and  
button, until HI appears in the  
LCD screen.  
4.To select the time, press the TIME button,  
and then press the and 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  
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Care and Cleaning  
Cleaning should only be carried out when the  
Sunbeam Duos is switched off and the plug  
removed from the socket. Allow 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  
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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.  
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.  
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.  
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);  
• To speed up the time needed for the  
unit to reach the desired Sous Vide  
temperature, fill with warm (not hot) water.  
• Pregnant women  
• Small children  
Food  
• Elderly  
• 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.  
• 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  
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.  
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Hints and Tips continued  
Slow Cooked Roasts  
Slow Cooked Stocks  
• 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.  
• 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.  
• Approximate cooking times for well done:  
LOW 2 hours per 500g  
• 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 ¼ cup portions or even in  
ice cube trays, so that you don’t need to  
defrost large quantities at a time.  
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.  
• To remove the excess fat, place the stock  
in the fridge overnight, then skim the  
solidified fat from the surface.  
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 required.  
17  
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Troubleshooting  
Problem  
Possible Reason  
Solution  
The screen is blank  
The unit has no power  
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 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 Flashing indicates the unit is The flashing will stop when  
panel is flashing  
still gaining temperature  
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.  
18  
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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.  
Item  
Flavour Inspiration  
2 sprigs fresh rosemary and 1 teaspoon garlic powder  
2 sprigs fresh mint  
2 sprigs fresh thyme  
Lamb  
( per approximately  
500g)  
3 anchovies, finely chopped  
1 teaspoon ground coriander, 1 teaspoon ground cumin  
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  
50g butter, 2 cloves crushed garlic, 2 sprigs fresh parsley  
Beef  
(per approximately  
500g)  
50g butter, 2 tablespoons fresh chives,  
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, 4 fresh sage leaves, salt and black  
pepper  
Chicken  
(per approximately  
500g)  
20g butter, 2 sprigs fresh flat leaf parsley,  
2 tablespoons capers  
Cook together 1 onion, 1 clove garlic, ½ cup chopped  
tomatoes, ¼ 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, ¼ cup fresh basil leaves, 2 slices lime  
White Fish  
(per approximately  
500g)  
1 tablespoon soy sauce, 1 teaspoon sesame oil,  
2 sprigs fresh coriander  
1 tablespoon fresh dill, 1 teaspoon smoked paprika,  
1 teaspoon lemon rind, ½ teaspoon cayenne  
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Sous Vide Recipes continued  
Item  
Flavour Inspiration  
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  
¼ cup apple sauce, 1 teaspoon sea salt,  
1 teaspoon black pepper  
Pork  
(per approximately  
500g)  
1 tablespoon lemon zest, 1 tablespoon fresh thyme,  
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  
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Sous Vide Recipes continued  
Chermoula Marinade  
Portuguese Marinade  
This marinade is great for chicken and beef.  
½ cup olive oil  
This is great for those that like a bit of spicy  
kick to their food. Great for chicken, beef or  
lamb.  
2 tablespoons freshly chopped coriander  
3 slices lemon  
2 tablespoons freshly chopped flat-leaf  
parsley  
½ cup olive oil  
1 tablespoon chili paste  
2 tablespoons lemon juice  
1 tablespoon chili flakes  
1 tablespoon ground cumin  
1 tablespoon sweet paprika  
2 bay leaves  
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 cloves garlic, crushed  
2.Combine all ingredients in a bowl. Season  
to taste with salt and pepper.  
2 onions, chopped  
½ preserved lemon, thinly sliced  
1 cm ginger, peeled, grated  
Salt and freshly ground black pepper, to taste  
3.Coat desired meat in marinade.  
4.Arrange meat in a single layer in the  
cooking pouch. Vacuum seal.  
1.Preheat unit to correct sous vide  
temperature.  
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).  
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.  
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.  
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.  
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Sous Vide Recipes continued  
Teriyaki Marinade  
Antipasti Plate  
This is especially good for steak.  
2 tablespoons mirin  
This is a great starter at a party.  
Vacuum seal all the ingredients and cook.  
Simple and easy.  
2 tablespoons sake  
2 tablespoons soy sauce  
Garlic Eggplants  
1 tablespoon caster sugar  
Butter, for cooking  
2 eggplants, cut lengthways into 2cm slices  
1 clove garlic, crushed  
Salt and freshly ground black pepper, to taste  
1.Preheat unit to correct temperature.  
2 tablespoons olive oil  
Salt and freshly ground black pepper, to taste  
2.Place all ingredients in a small saucepan  
and bring to a simmer. Stir until sugar has  
dissolved. Allow to cool.  
Red Capsicum and Basil  
2 red capsicums, seeds removed, cut into  
quarters  
3.Coat desired meat in marinade.  
2 sprigs fresh basil  
4.Arrange meat in a single layer in the  
cooking pouch. Vacuum seal.  
2 tablespoons olive oil  
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).  
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.  
6.Remove from bag.  
3.Place pouch in the unit once correct  
temperature has been reached. Ensure the  
pouches are submerged in water.  
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.  
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.  
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Sous Vide Recipes continued  
Honey, Soy Chicken Wings  
Coq au Vin  
Serves: 6  
Serves: 4  
4 chicken marylands  
2 cloves garlic, crushed  
2 cloves  
2kg chicken wings  
2cm ginger, peeled, grated  
2 long red chilies, chopped  
2 cloves garlic, crushed  
2 sprigs fresh thyme  
1 bay leaf  
2 tablespoons honey  
1 shallot, finely chopped  
1 cup red wine  
2 tablespoons soy sauce  
1 tablespoon fish sauce  
2 tablespoons olive oil  
1 tablespoon balsamic vinegar  
Salt and freshly ground black pepper, to taste  
40g butter  
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.  
1 onion, finely chopped  
50g bacon, rind removed, chopped  
3.Arrange chicken wings in a single layer in  
the cooking pouch. More than one pouch  
may be required. Vacuum seal.  
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.  
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).  
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.  
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.  
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.  
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Sous Vide Recipes continued  
Chicken Cordon Bleu  
Spicy Pork Chops  
Serves: 6  
Serves: 3  
6 slices prosciutto  
6 slices gruyere cheese  
50g butter  
3 tablespoons brown sugar  
1 tablespoon chilli powder  
1 teaspoon ground coriander  
1 teaspoon ground fennel  
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.  
½ teaspoon cayenne pepper  
6 pork chops, 2.5 cm thick  
1 onion, finely chopped  
1 cup chicken stock  
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.  
½ cup ketchup  
¼ cup molasses  
2 tablespoons apple cider vinegar  
2 tablespoons worcestshire sauce  
1 tablespoon American mustard  
2 teaspoons tabasco sauce  
Salt and freshly 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).  
7.Cook for 1 ½ 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.  
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.  
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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. 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.  
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Sous Vide Recipes continued  
Pork Belly  
Chinese Five Spice Duck Breast  
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  
4 duck breasts  
2 star anise, crushed  
2 tablespoons soy sauce  
Serves: 4  
1 tablespoon honey  
3 tablespoons fennel seeds  
2 teaspoons Chinese five-spice powder  
1 teaspoon garlic powder  
1 tablespoon coriander seeds  
2 teaspoons white pepper corns  
1 tablespoon sea salt  
Salt and freshly ground black pepper, to taste  
1.Fill unit with water. Preheat water to 64°C.  
1kg pork belly, 2.5cm thick skin scored  
1.Fill unit with water. Preheat water to 82°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.  
2.Place fennel, coriander, pepper corns and  
salt in a mortar and pestle. Crush until a  
fine powder.  
4.Place pouch in unit once correct  
temperature has been reached. Ensure the  
entire pouch is submerged in water.  
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.  
5.Cook for 2 hours. (If not consuming  
immediately submerge the pouch in an  
ice bath until thoroughly chilled, then  
refrigerate).  
6.Cook for 9 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.  
7. Remove pork from pouch and discard the  
liquid. Serve.  
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Sous Vide Recipes continued  
Hazelnut and Coriander Spiced Salmon  
Serves: 5  
Rosemary and Lamb Chops  
Serves: 4  
1 tablespoon coriander seeds  
8 lamb cutlets  
¼ cup hazelnuts, roasted, skins removed,  
chopped  
3 cloves garlic, crushed  
3 sprigs fresh rosemary  
¼ cup olive oil  
¼ cup sesame seeds  
1 teaspoon ground ginger  
Salt and freshly ground black pepper, to taste  
5 salmon fillets  
Salt and freshly ground black pepper, to taste  
1.Fill unit with water. Preheat water to 56°C  
for medium rare.  
2 tablespoons olive oil  
2.Place lamb, garlic, rosemary and oil in  
a large bowl. Stir to combine. Season to  
taste with salt and pepper.  
50g butter, room temperature  
1.Fill unit with water. Preheat water to 56°C  
for medium rare.  
3.Arrange lamb in a single layer in the  
cooking pouch. More than one pouch  
maybe required. Vacuum seal.  
2.Heat a small frypan over medium heat. Add  
coriander seeds and cook until fragrant.  
4.Place pouch in unit once correct  
temperature has been reached. Ensure the  
entire pouch is submerged in water.  
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.  
5.Cook for 2 hours. (If not consuming  
immediately submerge the pouch in an  
ice bath until thoroughly chilled, then  
refrigerate).  
4.Arrange salmon in a single layer in the  
cooking pouch. More than one pouch may  
be required. Vacuum seal.  
6.Remove chops. Discard rosemary and  
garlic. Pat lamb dry.  
5.Place pouch in unit once correct  
temperature has been reached. Ensure the  
entire pouch is submerged in water.  
7.Heat a large frypan over medium-high heat.  
Add lamb chops and cook for 1 minute or  
until golden on each side. Serve.  
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.  
27  
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Sous Vide Recipes continued  
Pea, Mint and Goats Cheese Risotto  
Honeyed Carrots  
500g baby carrots  
Serves: 4  
40g butter  
1 tablespoon olive oil  
1 tablespoon honey  
1 onion, chopped  
Salt and freshly ground black pepper, to taste  
1.Fill unit with water. Preheat water to 83°C.  
1 clove garlic, crushed  
3 cups vegetable stock  
1 cup Arborio rice  
2.Place all ingredients in a bowl. Toss to  
combine.  
20g butter  
3.Arrange carrots in a single layer in the  
cooking pouch. Vacuum seal.  
1 cup frozen peas, thawed  
2 sprigs fresh mint  
4.Place pouch in unit once correct  
temperature has been reached. Ensure the  
entire pouch is submerged in water.  
100g goats cheese  
Salt and freshly ground black pepper, to taste  
1.Fill unit with water and preheat to 83°C.  
5.Cook for 1 hour. (If not consuming  
immediately submerge the pouch in an  
ice bath until thoroughly chilled, then  
refrigerate).  
2.Heat oil in a small saucepan over medium  
heat. Add onion and garlic cooking for 3-4  
minutes or until tender.  
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.  
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.  
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Sous Vide Recipes continued  
Rosemary Infused Potatoes  
Spiced Sweet Potatoes  
3 large potatoes peeled and cut into ½ cm  
slices  
This is a great recipe to make for a crowd.  
Serves: 4-6  
2 tablespoons duck fat  
3 large sweet potatoes, peeled, cut into 2 cm  
cubes  
2 sprigs fresh rosemary  
Salt and freshly ground black pepper, to taste  
1.Fill unit with water. Preheat water to 83°C.  
1 tablespoon honey  
1 teaspoon paprika  
60g butter  
2.Place all ingredients in a bowl. Toss to  
combine.  
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.  
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.  
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Sous Vide Recipes continued  
Preserved Lemons  
Port Poached Dates  
2 cups sea salt  
Serves: 4  
1 tablespoon coriander seeds  
1 tablespoon fennel seeds  
2 fresh bay leaves  
½ cup Tawney port  
¼ cup honey  
1 vanilla pod, split  
1 cinnamon stick  
10 fresh dates  
5 large lemons  
1.Fill unit with water and preheat to 85°C.  
1.Fill unit with water and preheat to 79°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.  
2.In a large bowl combine salt, coriander,  
fennel, bay leaves and cinnamon.  
3.Arrange dates in a single layer in the  
cooking pouch. Pour over port reduction.  
Vacuum seal.  
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.  
4.Place pouch in unit once correct  
temperature has been reached. Ensure the  
entire pouch is submerged in water.  
5.Place lemons and remaining salt mixture in  
the cooking pouch. Vacuum seal.  
5.Cook for 1 hour. If not consuming  
immediately submerge the pouch in an ice  
bath until thoroughly chilled.  
6.Place pouch in the unit once correct  
temperature has been reached. Ensure the  
entire pouch is submerged in water.  
6.Removed dates from pouch. Serve with  
cooking liquid.  
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.  
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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  
Butter Chicken  
Serves: 6  
Serves: 6  
2 tablespoons olive oil  
2 tablespoons oil  
800g chicken thigh fillets, sliced  
3 cloves garlic, crushed  
800g chicken thigh fillets, sliced  
40g butter  
2 onions, chopped  
3 cloves garlic, crushed  
1 onion, chopped  
2 teaspoons ground cinnamon  
2 teaspoons ground cumin  
1 teaspoon chilli powder  
1 ½ cups plain Greek yoghurt  
¾ cup tandoori masala paste  
1 teaspoon ground turmeric  
2 cups chicken stock  
¹⁄ cup tomato paste  
³
5 green cardamom pods  
1 cup dried dates, pitted, chopped  
2 tablespoons honey  
400ml can coconut milk  
Steamed rice, to serve  
1 cup fresh coriander, chopped  
½ cup toasted almonds, chopped  
Salt and freshly ground black pepper, to taste  
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.  
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. Transfer to  
cooking pan. Add stock, dates and honey.  
Stir to combine. Place lid on unit.  
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.  
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.  
31  
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Slow Cooker Recipes – Main Meals continued  
Peanut Chicken  
Asian Style Pork Belly  
Serves: 6  
Serves: 6-8  
800g chicken thigh fillets, halved  
3 cloves garlic, crushed  
1 kg pork belly, cut into 5cm cubes  
2 cups chicken stock  
1 red capsicum, seeds removed, chopped  
1 onion, chopped  
½ cup brown sugar  
¼ cup kecap manis  
½ cup chicken stock  
¼ cup rice wine  
¼ cup soy sauce  
¼ cup soy sauce  
1 tablespoon ground cumin  
½ teaspoon chilli flakes  
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  
1 ½ cups crunchy peanut butter  
¹⁄ cup satay sauce  
³
¼ cup lime juice  
1 tablespoon corn flour  
Steamed rice, to serve  
Salt and freshly ground black pepper, to taste  
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.  
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.  
32  
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Slow Cooker Recipes – Main Meals continued  
Spicy Pork Meatballs  
Pork with Apple and Cider  
Serves: 6-8  
Serves: 6-8  
1.25kg boneless pork shoulder, cut in 5cm  
cubes  
1.25kg pork mince  
1 onion, finely chopped  
¼ cup plain flour  
1 long red chili, sliced  
2 tablespoons oil  
1 egg, lightly beaten  
30g butter  
1 cup grated parmesan cheese  
1 cup fresh breadcrumbs  
½ 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)  
¾ cup beef stock  
1 large leek, sliced  
375mls apple cider  
½ cup chicken stock  
1 tablespoon chopped fresh tarragon  
2 granny smith apples, peeled, core removed,  
diced  
¹⁄ cup thickened cream  
³
1 tablespoon seeded mustard  
1 tablespoon corn flour  
1 tablespoon lemon juice  
3 cloves garlic, chopped  
Salt and freshly ground black pepper, to taste  
Pasta, to serve  
1.Toss pork in flour.  
Salt and freshly ground black pepper, to taste  
2.Heat oil in a large frypan over medium  
heat. Add pork 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.  
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.  
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  
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Slow Cooker Recipes – Main Meals continued  
Red Wine Lamb Shanks  
Easy Osso Bucco with Gremolata  
Serves: 4  
Serves: 6  
4 large lamb shanks  
2kg osso bucco  
2 tablespoons plain flour  
¼ cup olive oil  
¼ 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  
3 red onions, chopped  
2 stalks celery, chopped  
2 carrots, peeled, chopped  
3 tablespoons fresh thyme  
2 cups chicken stock  
½ cup red wine  
1 bay leaf  
1 tablespoon plain flour  
30g butter, room temperature  
Salt and freshly ground black pepper, to taste  
¼ cup fresh basil  
1 teaspoon lemon zest  
Gremolata:  
1.Toss lamb shanks in flour.  
2 tablespoons freshly chopped flat-leaf  
parsley  
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.  
2 garlic cloves, crushed  
1 teaspoon lemon zest  
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 or LOW for  
6-8 hours. Season to taste with salt and  
pepper. Serve.  
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.  
34  
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Slow Cooker Recipes – Main Meals continued  
Moroccan Beef  
Mexican Beef Stew  
Serves: 6  
This stew is great in burritos or tacos.  
Serves: 6-8  
1kg beef chuck, cubed  
¹⁄ cup plain flour  
4 dried ancho chilies  
5 bay leaves  
³
3 tablespoons olive oil  
2 cloves garlic, crushed  
1 onion, sliced  
4 cloves garlic, crushed  
1 large white onion, chopped  
200g bacon, chopped  
4 large tomatoes, chopped  
1 cinnamon stick  
1 tablespoon ground cumin  
1 tablespoon ground coriander  
1 teaspoon turmeric  
¼ teaspoon ground cinnamon  
1 cup beef stock  
1 granny smith apple, peeled, core removed,  
chopped  
1 cup chopped fresh pineapple  
1 ½ teaspoons dried oregano  
1.5kg beef chuck, cubed  
415g can apricot halves in natural juice,  
reserve liquid  
Couscous, to serve  
Salt and freshly ground black pepper, to taste  
1 tablespoon caster sugar  
1.Toss beef in flour.  
Salt and freshly ground black pepper, to taste  
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.  
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 3-4 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  
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Slow Cooker Recipes – Main Meals continued  
Beef and Creamy Mushroom Casserole  
Slow Cooked Creamy Polenta  
Serves: 4-6  
This is a great ‘no stirring required’ polenta.  
Serves: 4-6  
1kg beef chuck steak, cut into 5cm pieces  
2 tablespoons plain flour  
2 tablespoons olive oil  
4 cups milk  
1 cup pouring cream  
20g butter  
1 cup coarse polenta  
2 onions, chopped  
1 cup grated parmesan cheese  
50g butter  
500g portabella mushrooms, sliced  
200g button mushrooms, sliced  
½ cup beef stock  
Salt and freshly ground black pepper, to taste  
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.  
½ cup red wine  
¼ 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.  
36  
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Slow Cooker Recipes – Main Meals continued  
Chickpea and Pumpkin Curry  
Moroccan Lentil and Chickpea Soup  
Serves: 4-6  
Serves: 6  
1 tablespoon oil  
1 tablespoon olive oil  
2 onions, chopped  
1 carrot, peeled, chopped  
1 stalk celery, chopped  
¼ cup red curry paste  
4 cardamom pods, crushed  
1 stalk lemongrass  
1 red onion, chopped  
1 tablespoon ground coriander  
1 tablespoon ground cumin  
1 teaspoons ground ginger  
½ teaspoon ground cinnamon  
1 cup red lentils  
1 kg pumpkin, peeled, seeds removed, cubed  
1 cup vegetable stock  
400ml can coconut milk  
400g can chickpeas, drained, rinsed  
2 tablespoons lime juice  
1 cup green lentils  
½ cup chopped fresh corriander  
Salt and freshly ground black pepper, to taste  
6 cups vegetable stock  
½ 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 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.  
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.  
4.Stir through remaining ingredients. Season  
to taste with salt and pepper. Serve.  
37  
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Slow Cooker Recipes – Desserts  
Rice Pudding  
Gingerbread and Golden Syrup Pudding  
Serves: 4  
Serves: 8  
325g can sweetened condensed milk  
5 cups milk  
3/4 cup golden syrup  
2 cups plain flour  
¼ cup brown sugar  
1 tablespoon ground ginger  
100g butter, diced  
¾ cup milk  
1 ½ 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.  
1 teaspoon baking soda  
2 eggs  
3.Press MENU and select SLOW COOK. Cook  
on HIGH for 3-4 hours or LOW for 6-8  
hours. Serve hot.  
1.Place an upside saucer in the base of the  
cooking pan.  
2.Lightly grease an 8 cup capacity pudding  
basin.  
Tip: Add a cinnamon stick or a few cloves for  
a delicious twist.  
3.Pour half of the golden syrup into the  
pudding basin. Set aside.  
4.In 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.  
38  
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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  
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Notes  
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12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone 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 at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘Sunbeam Duos’ is a trademark of Sunbeam Corporation.  
Made 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 2011.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
4/13  
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