manualshive.com logo in svg

pampered chef Deluxe Multi Cooker, Cooking Manual

Share
Download
pampered chef Deluxe Multi Cooker Cooking Manual Download Page 7

7

 

Sous Vide

How It Works

Food is sealed in an airtight bag and is placed in a temperature-controlled water bath to slowly and 

gently cook. The result: Every part of the food—inside and out, top to bottom—cooks to the same 

temperature and texture.

Best For

Predictable results: 

No more undercooked centers with overcooked outsides. For the best results, 

quickly sear right before serving to add color, texture, and even more flavor. 

Meat, fish, and veggies:

 

Great for tender cuts of meat, firm fish, chicken, or to tenderize tougher 

cuts of meat. Plus, veggies taste as vibrant as they look. 

Water Bath Know-How

•  Store-bought resealable freezer bags are sturdier than storage bags. You can also use reusable 

silicone bags or vacuum-sealed bags.

•  Place the food in a single layer in the bag so everything cooks evenly.

•  Remove the air from the bag before sealing. You can either press on the bag with your forearm to 

expel the air, or you can lower the bag into a pot of water and the water pressure will push the air out.

•  To cook, fully submerge the bag leaving the seal outside of the water. If it floats, you can clip a binder 

clip to the bottom of the bag and place a heavy spoon into the clip opening. Or, you can place the 

wire rack on top of the bag and add pie weights or heavy spoons if needed.

Need to Know

•  Preheating the water takes about 35 minutes, so this is a good time to prep and marinade. 

•  All of our recipes use fresh or completely thawed foods, not frozen. Our cooking times are not 

accurate for frozen foods. 

•  Use garlic powder instead of raw garlic for two reasons: taste and safety. With this slower cooking 

method, raw garlic can turn bitter, and in rare cases, can become unsafe to eat.

•  Most meats can remain in the water bath after reaching the set temperature without overcooking  

for up to two hours, so you have plenty of wiggle room for serving.

•  We recommend cooking all food at or above 130°F (54.5°C), searing proteins after cooking, and 

chilling food immediately after cooking when storing.

The secret to restaurant-quality steaks, fish fillets, and chops. 

Summary of Contents for Deluxe Multi Cooker

Page 1: ...Deluxe Multi Cooker Cooking Guide ...

Page 2: ...4 Sous Vide Fire Roasted Chicken 36 Slow Cooker Butter Chicken 38 Bonus Recipes Using Accessories 40 59 Before using your Deluxe Multi Cooker for the first time do an initial test run You ll find the instructions in the use and care manual Always follow all the safety instructions listed in the use and care manual such as using heat safe oven mitts or pads when handling hot items and how to safely...

Page 3: ...ter Display Steam Release Button Cancel Button Lid Rest Tab Steam Release Valve Pressure Indicator Lid Rest Slots Wire Rack Carrying Handles On Off Switch Cord Storage Stainless Steel Inner Pot 16 Presets Selector Wheel Start Button On the back ...

Page 4: ...t the temp so your food cooks just the way you want it When using this setting Custom on the center display will light up 140 F 60 C 3 hr 8 hr Choose based on your recipe Low 91 F 33 C Med 98 F 37 C High 105 F 40 C You can also use this setting on Med to proof dough Steam Release This releases pressure after cooking is done Natural Release is when you let the the unit sit for 10 minutes after cook...

Page 5: ... know how long it s been warming It does not work with or Circle Indicator This shows the progress of preheating cooking and keeping your food warm so you know the status at all times Low Med High Temp For and you can cook on Low Med or High depending on the recipe and what you re cooking For you can choose Low or High based on how long you want the food to cook Volume Brightness Temp Unit Alt Pre...

Page 6: ...the presets take the guesswork out of making everyday favorites No planning required Fast flavorful meals even from frozen Slow Cook How It Works Food cooks on a low temperature for hours which tenderizes meat and adds rich flavor Best For Hands off cooking Add ingredients in the morning let cook all day and have a flavorful tender one pot meal ready for dinner Roasts soups chili Soup stew and chi...

Page 7: ...lower the bag into a pot of water and the water pressure will push the air out To cook fully submerge the bag leaving the seal outside of the water If it floats you can clip a binder clip to the bottom of the bag and place a heavy spoon into the clip opening Or you can place the wire rack on top of the bag and add pie weights or heavy spoons if needed Need to Know Preheating the water takes about ...

Page 8: ... When adding the starter the milk must be 105 115 F 41 46 C If it s too hot it won t properly culture like yeast when making bread Before adding the yogurt starter to the milk whisk a small amount of the heated milk into the starter in a separate bowl This way the starter will be smooth and evenly distribute Thick Yogurt Place a strainer such as a fine mesh sieve lined with cheesecloth coffee filt...

Page 9: ...off 3 In a small bowl whisk cup 125 mL of the warm milk into the starter yogurt Pour the mixture in the inner pot and stir well to blend For vanilla yogurt add the sugar and vanilla 4 Cover and select on Med Set the timer to 8 hours or up to 12 hours for tangier yogurt press and hold 5 Once the timer is up press Gently spoon into storage containers without stirring Chill before eating Serve with f...

Page 10: ...al above the water Lock the lid press 4 When the timer is up press Carefully remove the bag 5 Add the carrots and juices to a large skillet and heat over medium high heat for 3 5 minutes stirring occasionally until any excess liquid evaporates Garnish with parsley if you d like Easy to Peel Hard Boiled Eggs 1 Place the wire rack in the inner pot of the Deluxe Multi Cooker 2 Add 1 cup 250 mL of wat...

Page 11: ... hold Heat 1 tbsp 15 mL of oil in the inner pot for 3 minutes In a small bowl toss the chicken with the seasoning to coat 2 Add half of the chicken and cook uncovered for 5 7 minutes stirring once until browned the chicken will not be cooked through Remove from the inner pot Repeat with the remaining oil and chicken Press 3 Return the chicken to the pot Add the sauce pasta and water Lock the lid a...

Page 12: ...nderloin whole 2 3 lbs 1 1 5 kg 16 18 min 30 35 min Pressure Cooking Charts Meat Poultry 1 Add at least 1 cup 250 mL of water broth or sauce to the inner pot 2 Remove the meat from its packaging see cook s tip and add to the inner pot Lock the lid Select the setting and set the timer according to the chart press and hold to start cooking 3 When the timer is up press Press Cook s Tips It can be dif...

Page 13: ...in 2 3 lbs 1 1 5 kg 10 12 min 16 20 min Thighs boneless 2 4 lbs 1 2 kg 4 6 min 6 8 min Tenderloins 2 4 lbs 1 2 kg 4 6 min 6 8 min Whole 4 5 lbs 2 2 5 kg 25 30 min 40 45 min Turkey Breast bone in 4 6 lbs 2 3 kg 45 50 min 1 hr 15 min 1 hr 20 min Ground 1 2 lbs 0 5 1 kg 6 8 min 12 14 min Legs 2 3 lbs 1 1 5 kg 18 20 min 25 30 min Thighs bone in 2 3 lbs 1 1 5 kg 30 35 min 50 60 min 13 Pressure Cook ...

Page 14: ... mL 8 min Natural 10 min Quinoa 1 cups 375 mL 3 min Manual Steel cut oats 3 cups 800 mL 10 min Natural 10 min White basmati rice 1 cup 250 mL 4 min Natural 10 min White jasmine rice 1 cup 250 mL 4 min Natural 10 min White long grain rice 1 cup 250 mL 4 min Natural 10 min White medium grain rice 1 cups 375 mL 4 min Natural 10 min White short grain rice 1 cups 375 mL 4 min Natural 10 min 1 Rinse 1 c...

Page 15: ...min Sweet potatoes 2 lbs 1 kg peeled optional cut into 1 2 5 cm pieces No 4 min Vegetables 1 Add at least 1 cup 250 mL of water and the prepared vegetables to the inner pot Lock the lid 2 Select and set the timer according to the chart press and hold to start cooking 3 When the timer is up press Press Tip We don t recommend pressure cooking tender vegetables such as peas asparagus or summer squash...

Page 16: ...4 C Medium rare 2 4 hr 140 F 60 C Medium 2 4 hr 150 F 66 C Medium well 2 4 hr Sous Vide Charts Meat Poultry 1 Fill the inner pot to the 1 2 fill line with water Lock the lid and select Set the temperature and time according to the chart press and hold 2 While the water is heating prepare the meat or poultry and place in a single layer in a gallon sized resealable bag Remove the air and seal When y...

Page 17: ...s Cook Time Breasts bone in or boneless 145 F 63 C Incredibly juicy and tender 2 4 hr 150 F 66 C So very juicy and tender 2 4 hr 155 F 68 C So juicy 2 4 hr Thighs bone in or boneless 165 F 74 C So juicy and tender 2 4 hr 165 F 74 C Fall off the bone 4 8 hr ...

Page 18: ...Remove the bag from the water Cook s Tips After removing the cooked fish from the bag place on a paper towel lined plate and pat dry on both sides Then for better flavor color and texture quickly sear firm fish right before serving The fish will reach the set temp at the minimum cook time and hold that temp in the water bath without overcooking until the maximum cook time Seafood Water Temperature...

Page 19: ... Tip The food will reach the set temp at the minimum cook time and hold that temp in the water bath without overcooking until the maximum cook time Fruits Water Temperature Cook Time Apple 3 large cut in half 185 F 84 C 11 2 hr Pear 3 medium cut in half 185 F 84 C 11 2 2 hr Pineapple 1 whole cut into 1 2 2 5 5 cm pieces 185 F 84 C 45 min 2 hr Vegetables Carrots Peeled 185 F 84 C 2 21 2 hr Asparagu...

Page 20: ...20 Pressure Cooker Steak Chili ...

Page 21: ...rease the cooking time to 50 minutes Ingredients 1 tsp 7 mL oil 1 large onion chopped 1 green bell pepper seeded and chopped 2 garlic cloves pressed 2 tsp 10 mL salt 1 boneless beef chuck pot roast 2 lbs 1 kg trimmed cut into 1 2 5 cm pieces 1 tbsp 22 mL chili powder 1 tbsp 15 mL ground cumin 1 tsp 7 mL dried oregano 1 tsp 5 mL black pepper 1 can 28 oz 796 mL diced tomatoes undrained 1 can 6 oz 15...

Page 22: ...22 Pressure Cooker Ribs With Tangy BBQ Sauce ...

Page 23: ... a medium sheet pan Brush with cup 125 mL of the sauce Broil for 5 6 minutes or until the sauce is bubbly and begins to caramelize Serve with the remaining sauce Cook s Tip The membrane on the ribs is tough and holds in excess fat To remove the membrane lay the ribs meaty side down Use the tip of a small knife to gently cut under the membrane on one corner Lift the corner of the membrane and gentl...

Page 24: ...24 Pressure Cooker Tuscan Bean Soup ...

Page 25: ...long the stem with your other hand The Parmesan cheese rind dissolves in the soup as it cooks thickening the broth and adding richness Ingredients 2 tbsp 30 mL olive oil 3 medium carrots peeled cut into 1 cm pieces 2 celery stalks cut into 1 cm pieces 1 large onion finely chopped 4 garlic cloves pressed tsp 5 mL salt 4 cups 1 L vegetable broth 1 can 28 oz 796 mL diced tomatoes undrained 6 cups 1 5...

Page 26: ...26 Pressure Cooker Spaghetti ...

Page 27: ...y separated 6 Stir the meatballs and water into the spaghetti mixture Select on Low set to 5 minutes press and hold Cook uncovered until the meatballs are cooked through stirring occasionally Press 7 Serve with additional Parmesan cheese if you d like Meatballs 1 lb 450 g 93 lean ground turkey or ground chicken cup 125 mL panko crumbs 2 eggs 1 oz 30 g Parmesan cheese finely grated cup 125 mL plus ...

Page 28: ...28 Pressure Cooker Rice Pudding ...

Page 29: ...u d like Cook s Tips This recipe uses arborio rice the type of rice used to make risotto There is no need to rinse it before cooking as this would remove the starchy coating that creates its creaminess We recommend using a fine mesh strainer to strain the milk and egg mixture before cooking Sometimes the egg whites don t thoroughly blend into the mixture which results in bits of scrambled egg whit...

Page 30: ...30 Sous Vide New York Strip ...

Page 31: ...or 3 5 minutes Pat the steaks with a paper towel to dry Sear until well browned about 1 minute per side 6 Transfer to a cutting board and top with slices of compound butter Let stand at least 5 minutes Cut each steak in half to serve Steaks 2 boneless New York strip steaks 1 1 2 5 4 cm thick 8 10 oz 250 300 g each patted dry 1 tsp 5 mL salt tsp 2 mL black pepper 1 tbsp 15 mL canola oil Compound Bu...

Page 32: ...32 Sous Vide Pork Chops ...

Page 33: ...et on high heat for 3 5 minutes Sear until well browned about 1 minute per side Remove and set aside 6 Reduce the heat to medium Add the bell pepper cook and stir for 2 minutes Add the reserved juice corn orange juice and butter Cook and stir until the sauce has thickened slightly about 2 minutes 7 Divide the corn mixture onto plates and top with the pork chops Drizzle any sauce left in the skille...

Page 34: ...34 Sous Vide Salmon ...

Page 35: ...on the sheet pan with the asparagus Broil for 3 5 minutes or until the salmon is slightly golden brown and the asparagus is tender You can remove the salmon and continue broiling the asparagus for 3 4 minutes if you like it more cooked Sprinkle the green onion over salmon before serving Cook s Tip Keeping the skin on the salmon helps hold the fillets together while cooking After broiling you can i...

Page 36: ...36 Sous Vide Fire Roasted Chicken ...

Page 37: ...ns to brown 1 2 minutes Add the onion and cook until softened 3 4 minutes stirring frequently Add the tomatoes and reserved juice Simmer until slightly reduced 3 4 minutes Press Stir in the basil 5 To serve pour half of the sauce into a serving dish Top with the chicken and the remaining sauce Sprinkle with Parmesan cheese if you d like Ingredients 4 boneless skinless chicken breasts 1 2 5 cm thic...

Page 38: ...38 Slow Cooker Butter Chicken ...

Page 39: ...gives the ginger a crunch and less intense flavor Ingredients 2 lbs 1 kg boneless skinless chicken thighs cut into 1 2 5 cm pieces 1 can 6 oz 156 g tomato paste cup 175 mL water medium red onion finely chopped 4 tbsp 60 mL butter 6 garlic cloves pressed 1 2 5 cm piece of ginger peeled minced about 1 tbsp 15 mL see cook s tip 1 tbsp 15 mL ground coriander 2 tsp 10 mL smoked paprika 1 tsp 5 mL cumin...

Page 40: ...coa Burrito Bowl With Cilantro Lime Rice 48 Lemon Raspberry Cheesecake With Raspberry Whipped Cream 50 Pressure Cooker ChocoFlan 52 Sous Vide Egg Bites 54 Sous Vide Stuffed Burgers 56 Sous Vide Pork Tenderloin With Vegetables 58 Enjoy an Extra Serving on Our Website Pressure Cooker Carnitas Pressure Cooker Cheddar Broccoli Risotto With Chicken Pressure Cooker Pot Roast With Mashed Potatoes Pressur...

Page 41: ...ge 14 oz 397 g Pierce several times with a fork Small 6 min Hard Boiled Eggs Up to 7 eggs Place in the basket in a single layer Large 12 min Mussels 2 lbs 1 kg rinse in cold water Large 0 min Salmon Filets 12 oz 340 g Lay as flat as possible in the basket Large 5 min Shrimp frozen 2 lbs 1 kg Large 0 min Using the Steamer Baskets Steam vegetables meat fish dumplings and even make tamales with our s...

Page 42: ...42 Pressure Cooker Multigrain Bread ...

Page 43: ... the remaining 2 tbsp 30 mL of oats Lower the ceramic pot into the Deluxe Multi Cooker Lock the lid and select on Med for 30 minutes Press and hold Meanwhile preheat the oven to 350 F 180 C 5 When the timer is up press Carefully remove the ceramic pot from the wire cradle and bake uncovered until the top of the bread is a deep golden brown 40 45 minutes Place on a cooking rack for 10 minutes then ...

Page 44: ...44 Pressure Cooker Beet Salad ...

Page 45: ...zle with the dressing or serve on the side Cook s Tips To clean beets cut the top and bottom off then peel with a vegetable peeler or paring knife If you d like to serve the salad right away you can place the cooked beets in an ice bath to quickly cool them Any color beets will work With red beets the cooking liquid makes a bright pink dressing Ingredients 1 lb 450 g golden beets about 4 medium cl...

Page 46: ...46 Pressure Cooker Shrimp Grits ...

Page 47: ... traditionally served whereas instant grits are finer and found in most grocery stores With such a slight difference in texture use whichever is available in your area It ll be delicious whatever type you use Shrimp 1 tbsp 15 mL vegetable oil 2 links spicy chicken sausage like andouille sliced 1 green bell pepper seeded and sliced 1 orange or yellow bell pepper seeded and sliced 2 green onions thi...

Page 48: ...48 Barbacoa Burrito Bowl With Cilantro Lime Rice ...

Page 49: ...beef Place the rice and beef in a bowl and add your favorite toppings Cook s Tip Love the chipotle sauce Of course you do Go ahead and use it with chicken fish or pork carnitas to give any meal a zesty boost Barbacoa Beef cup 125 mL low sodium chicken broth 2 tbsp 30 mL apple cider vinegar 2 tbsp 30 mL lime juice 2 chipotle chili peppers in adobo sauce canned 2 tsp 10 mL Chipotle Rub 2 garlic clov...

Page 50: ...50 Lemon Raspberry Cheesecake With Raspberry Whipped Cream ...

Page 51: ...erry whipped cream whisk the cream and powdered sugar in a medium plastic mixing bowl with an electric mixer on medium high speed until soft peaks form Add the jam and continue whisking until stiff peaks form 8 To serve top each slice with whipped cream raspberries and cookie crumbs if you d like The springform pan will be hot so use oven mitts or grips when removing from the inner pot Cook s Tip ...

Page 52: ...52 Pressure Cooker Chocoflan ...

Page 53: ... the timer is up press then press to manually release the pressure Carefully lift the pan out and remove it from the wire rack Let cool in the pan for 1 hour before releasing 5 Loosen the cake from the pan and carefully invert the pan onto a serving dish Serve immediately or refrigerate The pan and rack will be hot so use oven mitts or grips when removing from the inner pot Cake cup 60 mL caramel ...

Page 54: ...54 Sous Vide Egg Bites ...

Page 55: ...ula or other non sharp tool to remove the egg bites from the mold Let cool to serve or store Cook s Tips When using veggies avoid frozen veggies and those that have a lot of moisture like tomatoes use sun dried tomatoes instead Cooked meat and cheese combinations are great Think chorizo and Mexican cheese ham and Swiss or whatever you like or have in the fridge Egg bites can be made ahead and froz...

Page 56: ...56 Sous Vide Stuffed Burgers ...

Page 57: ...t for 3 minutes Remove the burgers from the bag pat dry and sear until well browned about 1 minute per side 7 To assemble the burgers place a patty on a bun and top with lettuce tomato and bacon Cook s Tips Cooking burgers sous vide gives you the doneness you want If you prefer you can set to 130 F 54 C for medium rare or 145 F 63 C for medium well For serving flexibility the burgers will maintain...

Page 58: ...58 Sous Vide Pork Tenderloin With Vegetables ...

Page 59: ...sauté the vegetables until they reach desired tenderness 2 4 minutes 5 Remove the pork and let rest for 5 minutes before slicing Place the veggies on a platter and top with the sliced pork Serve with the reserved juice if you d like Cook s Tip Cooking pork to medium keeps the inside moist and tender like a steak And as it rests after cooking the internal temperature will increase a bit Our Reusabl...

Page 60: ...ed under license Pampered Chef Pampered Chef and Spoon design PC and Spoon design and Spoon design are trademarks used under license 100659 RP1149 03 22 See how at pamperedchef com pamperedchef ca Share Your Creations howipamperedchef Get more out of mealtime with Pampered Chef ...

Reviews:

No comments

Brands by name

Popular brands

Load more brands