8
9
When food is cooked
• Lift the lid so it opens away from your body to avoid steam escaping onto face or hands.
• Let any condensation on the inside of the lid run back into the inner pan
• Serve the food or allow to cool and then refrigerate until required.
ADAPTING YOUR OWN RECIPES
After you have made some of the recipes supplied you may wish to adapt a few of your own
recipes. Start by selecting one of the recipes in this booklet, which is similar to your own and use
this as a guide.
HINTS AND TIPS
•
When using the sous vide function always use the correct vacuum bags and follow the
instructions on your vacuum sealer machine for sealing food in pouches
•
When selecting or preparing food for in pouches ensure they are of even thickness so they
will cook at similar times or place in separate bags to allow you to remove one or let another
cook for longer.
•
Cooking times in recipes are a guide and will vary according to the starting temperature of
your food, the thickness of the food, how cold the water in the machine is when you start
cooking etc.
•
Always check food is fully cooked before removing from the machine.
•
For Slow Cooker , always make sure the things that will need most cooking are in contact with
the base of the inner pan as that is where the heat spreads from
•
If adapting your own recipes for slow cooking you may want to reduce the amount of water
as the slow cooker has a tightly fitting lid and less liquid evaporates off during cooking. You
can also remove the lid and cook on a higher temperature for 10-15 minutes at end in order
to reduce down the liquid.
•
During cooking, only lift the lid if necessary. 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 cooking pan
•
To increase or decrease the cooking time or cooking temperature, you will have to reset the
Sous Vide.
•
To change the cooking time or temperature, you will have to reset the Sous Vide.
•
To increase the cooking time you will also need to reset the temperature.
SOUS VIDE RECIPES
Please note all spoon measures given in recipes use standard metric measuring spoons eg 5ml is
1 tsp and 15ml is 1 tbsp and we recommend you use a set of measuring spoons to get accurate
recipes.
OMELETTE
Serves 1
Ingredient
Quantity
Eggs
3
Salt and freshly ground pepper
Optional fillings - shredded cooked ham, sliced mushrooms, grated cheese or tomato salsa are all
delicious
1. Fill the Lakeland Sous Vide Multi Cooker with water to the fill level and set the temperature
to 75º. The time will default to 1 hour. Set a manual timer for 20 minutes.
2. Break the eggs into a bowl, beat them and season with salt and pepper
3. Pour the egg mixture into a pouch, add your preferred filling and vacuum seal the pouch
according to the instructions with the sealer
4. ‘Submerge the pouch in the water bath, replace the lid and press start. When the water
reaches the correct temperature the Sous Vide beeps and the temperature light flashes. Start
your manual timer now. Cook until the eggs are set. Check and if not fully cooked, return to
the sous vide for 5 minutes and test again.
5. Remove pouch as instructed open and serve.
Summary of Contents for 17886
Page 1: ...INSTRUCTION BOOKLET Sous Vide Multicooker MODEL 17886 ...
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