User Manual
Table Of Contents
- IMPORTANT SAFEGUARDS
- Special Lead Set Instructions
- Initial Setup
- Product, Parts and Accessories
- Control Panel
- Smart Programme Settings
- Adjust and Save Pressure Cooking Temperature
- Adjust and Save Pressure Cooking Time
- Adjust and Save Non-Pressure Cooking Temperatures
- Adjust and Save Non-Pressure Cooking Time
- Cancel and Standby Mode
- Turn Sound On/Off
- Adjust Temperature Scale: Fahrenheit and Celsius
- Set a Delay Start Timer
- Automatically Keep Food Warm After Cooking
- Reheat Food or Keep Warm for Long Periods
- Reset Smart me to Factory Default Settings
- Status Messages
- Cleaning Before First Use
- Overview of Pressure Control Features
- Cooking with the Duo Plus
- Depressurizing the Cooker (Venting Methods)
- Initial Test Run (Water Test)
- Using Pressure Cooking Smart Programmes
- Pressure Cooking Timetable
- Grain-to-Water Ratios
- Using Non-Pressure Cooking Smart Programmes
- Care and Cleaning
- Troubleshooting
- Warranty
- Contact
47
Using Non-Pressure Cooking Smart Programmes
Sous Vide Cooking Guidelines
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature
Minimum
Cooking Time
Maximum
Cooking Time
Beef and Lamb
Tender Cuts:
Tenderloin,
cutlets, sirloin,
rib-eye, rump,
T-bone, chops
2–5 cm
Rare 50°C 1 hour 4 hours
Medium-rare 54°C 1.5 hours 4 hours
Tougher Cuts:
Blade, chuck,
shoulder,
shanks,
game meats
4–6 cm
Medium 60°C 1.5 hours 4 hours
Medium-well 63°C 1.5 hours 4 hours
Poultry
Chicken Breast 3–5 cm
Soft and Juicy 63°C 1.5 hours 4 hours
Traditionally
rm
69°C 1 hour 4 hours
Chicken Thigh 3–5 cm
Juicy and
tender
74°C 1 hour 4 hours
Off-the-bone
tender
74°C 4 hours 8 hours
Chicken Leg 5–7 cm
Juicy and
Tender
74°C 2 hours 7 hours
Duck Breast 3–5 cm Soft and Juicy 64°C 2 hours 4 hours
Pork
Belly 3–6 cm
Traditionally
rm
82°C 10 hours 22 hours
Ribs 2–3 cm
Off-the-bone
tender
59°C 10 hours 22 hours
Chops 2–4 cm
Pink and juicy 57°C 1 hour 4 hours
White
throughout
and juicy
64°C 1 hour 4 hours