Gourmia GMC650 User manual

MULTI COOKER
WWW.GOURMIA.COM
WWW.GOURMIA.COM
Copyright © 2016 Gourmia. All Rights Reserved.
Recipes
USE WITH MODEL#GMC650, GMC680



Directions
In a medium bowl, combine the chopped apples, mixed
berries, cane sugar, lemon juice and cornstarch. Divide the
filling between 6 and 4 ounce ramekins and set aside.
In a small bowl combine the flour, oats, butter, brown
sugar, cane sugar, cinnamon and salt and mix well. Add the
butter and, using your fingers, work the butter into small
pieces so that it resembles coarse meal or pebbles. Top
each of the ramekins with the topping and place in the pot.
Cover the machine with the lid and press ‘Power’. Press
‘Menu’ once to select ‘Bake’. Press ‘Time/Temp’ once until
the temperature is flashing and press ‘+’ until it reaches
420°F. Press ‘Time/Temp’ again until the time is flashing
and press ‘-‘ and hold until the time reads :40 then press
‘Start/Stop’. Once the machine beeps, carefully lift the lid,
and using a towel or pot holder remove the ramekins from
the cooker. Let cool for 10-15 minutes before enjoying.
2 GRANNY SMITH APPLES, PEELED, CORED
AND DICED INTO ½ INCH SQUARES
1 CUP FROZEN MIXED BERRIES
2 TABLESPOONS CANE SUGAR
1 TABLESPOON LEMON JUICE
1 TABLESPOON CORNSTARCH
½ CUP ALL-PURPOSE FLOUR
½ CUP OLD FASHIONED OATS
4 TABLESPOONS UNSALTED BUTTER, CUBED AND CHILLED
¼ CUP PACKED LIGHT BROWN SUGAR
1 TABLESPOON CANE SUGAR
¼ TEASPOON CINNAMON
4 TABLESPOONS BUTTER, CUBED AND CHILLED
PINCH OF SALT
Multi Cooker 2
YIELD 4 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 40 MINUTES
TOTAL TIME 55 MINUTES
SETTING BAKE
INGREDIENTS
Copyright © 2016 Gourmia. All Rights Reserved.

Balsamic Roasted

Directions
Press ‘Power’ then press ‘Menu’ nine times to select ‘Sauté’
then press ‘Start/Stop’. Add the butter and olive oil and
once the butter melts, add the mushrooms. Cook until the
mushrooms are just tender, about 5 minutes, then add the
garlic, balsamic vinegar, and thyme. Cook until the machine
beeps, the mushrooms are very tender, and the balsamic
vinegar is thick. Season with kosher salt and black pepper
and serve warm.
1 TABLESPOON BUTTER
½ TABLESPOON EXTRA VIRGIN OLIVE OIL
16 OUNCES CRIMINI OR BABY BELLA MUSHROOMS,
CLEANED, STEMS REMOVED AND QUARTERED
1 CLOVE GARLIC, MINCED
2 TABLESPOONS BALSAMIC VINEGAR
1 TEASPOON FRESH THYME LEAVES
KOSHER SALT
FRESH CRACKED BLACK PEPPER
Multi Cooker 3
YIELD 2-3 SERVINGS
COOKING TIME 10 MINUTES
PREP TIME 10 MINUTES
TOTAL TIME 20 MINUTES
SETTING SAUTÉ
INGREDIENTS
Copyright © 2016 Gourmia. All Rights Reserved.

Roast Chicken
Wi�h Lemon
and Thyme
B-#:%&$3%&)$%#27'?&"#:<&7'&$3%&./$&#'(&#((&$3%&:37:<%'4&P%G$&#((&$3%&"%)%"*%(&-%2/'&967:%E&/'7/')E&
?#"-7:E&#'(&;#$%"&7'$/&./$4&=."7'<-%&:37:<%'&;7$3&"%)%"*%(&-%2/'&0%)$&#'(&:3/..%(&$3@2%4&5/*%"&$3%&
2#:37'%&;7$3&$3%&-7(E&."%))&CB/;%"D&$3%'&."%))&CF%'6D&$3"%%&$72%)&6'$7-&CA/#)$D&7)&)%-%:$%(&$3%'&."%))&
C=$#"$I=$/.D4&5/*%"&#'(&://<&6'$7-&:37:<%'&7)&://<%(&$3"/6?3E&$3%&967:%)&"6'&:-%#"E&#'(&$3%&7'$%"'#-&
$%2.%"#$6"%&7'&$3%&$37:<%)$&.#"$&/1&$3%&,"%#)$&#'(&$37?3&"%#:3%)&+KQMN4&&
5#"%16--@&"%2/*%&$3%&:37:<%'&1"/2&$3%&://<%"&#'(&://-&1/"&+L&27'6$%)&,%1/"%&)%"*7'?4&&
R
P/$%&S&H/&"%S:"7).&$3%&)<7'&#1$%"&://<7'?&.-#:%&7'$/&#&TQLMN&/*%'&1/"&+Q&27'6$%)4&
Directions
Grate and reserve 1 tablespoon zest from the lemon. Cut the lemon in
quarters and squeeze the juice into a bowl and reserve both the juice
and lemon husks. Strip the leaves from three 3 sprigs of thyme and
roughly chop them then add them to the zest. Set aside.
Remove package of giblets and neck from the chicken cavities and
discard. Pat the chicken dry with paper towel. Season the chicken
generously with salt and pepper. Press ‘Power’, then press ‘Menu’ six
times until ‘Manual’ is selected. Press ‘Time/Temp’ until the tempera-
ture is flashing then press ‘+’ and hold until the temperature reaches to
360°F. Place chicken into pot and brown the chicken well on all sides,
about 7 minutes per side. Remove chicken from pot and fill the cavity
with the reserved lemon husks and tie the legs together with a piece of
butcher’s twine. Press ‘Power’ to turn o the cooker. Place the
steaming rack in the pot and add the chicken. Next add the reserved
lemon juice, onions, garlic, and water into pot. Sprinkle chicken with
reserved lemon zest and chopped thyme. Cover the machine with the
lid, press ‘Power’ then press ‘Menu’ three times until ‘Roast’ is selected
then press ‘Start/Stop’. Cover and cook until chicken is cooked through,
the juices run clear, and the internal temperature in the thickest part of
the breast and thigh reaches 165°F. Carefully remove the chicken from
the cooker and cool for 10 minutes before serving. Note - To re-crisp the
skin after cooking, place into a 450°F oven for 15 minutes.
1 LEMON
3 SPRIGS FRESH THYME
3 POUND WHOLE ROASTING CHICKEN
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1 LARGE ONION, SLICED
3 CLOVES GARLIC, CRUSHED
2 CUPS WATER
Multi Cooker 4
YIELD 4 SERVINGS
COOKING TIME 1 HOUR
PREP TIME 30 MINUTES
TOTAL TIME 1 HOUR, 30 MINUTES
SETTING ROAST
INGREDIENTS
Copyright © 2016 Gourmia. All Rights Reserved.

YIELD 4-8 SERVINGS
COOKING TIME 2-3 HOURS, UP TO 10 HOURS
COOKING TEMPERATURE 131˚F (55˚C)
SETTING SOUS VIDE
INGREDIENTS
Sirloin Steak
Wi�h Lime-
Ginger Slaw

 Mix the spices together in a bowl and sprinkle it on both
sides of the steak. Seal the steaks in a vacuum seal bag, or in a
re-sealable bag with the air removed. At this point you can store the
pouch in the refrigerator for up to 2 days, freeze it for up to 6
months, or cook it right away. Place the sous vide rack into the pot
of the cooker and fill with enough water to cover. Press ‘Power’ then
press ‘Menu’ four times to select ‘Sous Vide. Allow the water to heat
for 30 minutes, then place the sous vide pouches in the rack and
cook for 3 to 6 hours. Remove the pouches and place in a 1/2 ice -
1/2 water bath until chilled. You can store the pouches in the
refrigerator for around 2 days or freeze them for up to 6 months.
 In a large bowl combine the olive oil, lime juice, rice
vinegar, honey, soy sauce, sesame oil, ginger, salt, and pepper and
whisk until well combined. Add the cabbage, bok choy, bell pepper,
carrots, and snow peas and toss to coat. Chill for 10 minutes or
overnight.
 Press the ‘Power’ button and press ‘Menu’ six
times until ‘Manual’ is selected. Press “Time/Temp’ and press ‘-‘ and
hold until the temperature is set to 425°F. Let the machine heat for
10 minutes, then add the steaks and sear for 2-3 minutes per side, or
until they are well browned. Remove the steaks form the pot and let
them rest for 5 minutes before slicing. To serve, place a few slices of
tomato on each plate. Top the tomato with steak slices, slaw, and
garnish with a sprinkle of toasted sesame seeds.

½ TEASPOON GROUND CUMIN
½ TEASPOON ANCHO CHILE POWDER
½ TEASPOON SMOKED PAPRIKA
½ TEASPOON KOSHER SALT
½ TEASPOON FRESH CRACKED
BLACK PEPPER
¼ TEASPOON MUSTARD POWDER
¼ TEASPOON GROUND CORIANDER
2 POUNDS SIRLOIN STEAK

3 TABLESPOONS OLIVE OIL
2 TABLESPOONS LIME JUICE
1 TABLESPOON RICE WINE VINEGAR
1 TABLESPOON HONEY
1 TABLESPOON SOY SAUCE
1 TABLESPOON SESAME OIL
2 TEASPOONS MINCED GINGER
PINCH KOSHER SALT
PINCH FRESH CRACKED BLACK PEPPER
2 CUPS THINLY SLICED RED CABBAGE
2 CUPS THINLY SLICED BOK CHOY
OR NAPA CABBAGE
1 ORANGE BELL PEPPER, THINLY SLICED
2 MEDIUM CARROTS, CUT INTO
MATCHSTICKS
12 SNOW PEAS, CUT INTO STRIPS

2 LARGE TOMATOES, SLICED
1 TABLESPOON TOASTED SESAME SEEDS
Multi Cooker 5
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.

YIELD 4 SERVINGS
COOKING TIME 2 - 4 HOURS
COOKING TEMPERATURE 141˚F (60.5˚C)
SETTING SOUS VIDE
INGREDIENTS



 At least 2 to 4 hours before serving, preheat a water bath to
141°F (60.5°C). Lightly salt and pepper the chicken then sprinkle with the garlic
powder. Place the chicken breasts in a single layer in a sous vide bag, add the
thyme, then seal. Cook the chicken breasts for 2 to 4 hours.
 At least 50 minutes before serving, heat a pan with no oil
in it over medium-low heat. Add the sesame seeds and cook the seeds until
they just start to brown and become aromatic, usually after 2 to 5 minutes.
Remove the sesame seeds from the heat. Combine the sesame seeds, thyme
leaves and ground sumac together in a small bowl and mix well.
 At least 35 minutes before serving, remove the skin from the
onions and slice into rounds about 1/2" thick (12mm). Heat the canola oil over
medium-high heat then add the onion rounds in a single layer. Let the rounds sit
until they begin to brown then flip them. Sprinkle with half of the za'atar
seasoning. Let the onion rounds continue to cook until the other side starts to
brown. Add the remaining za'atar seasoning and stir to mix in the seasoning.
Salt and pepper to taste then continue cooking until the onions are tender.
Remove from the heat and set aside.
 At least 30 minutes before serving, add the cooked
bulgur wheat, corn kernels, black beans to a bowl and mix well to combine. Stir
in the pomegranate seeds, parsley and mint. Salt and pepper to taste. The salad
can be held for an hour on the counter, or a day in the fridge before being used.
 Remove the cooked chicken breast from the sous vide bag and pat
dry. Lightly salt the outside then quickly sear it until the chicken is just browned.
Cut the chicken into slices. Place some spinach on a plate and top with several
chicken slices. Add a spoonful of the bulgur wheat salad to the side as well as a
few slices of avocado. Top the chicken with the za'atar onions. Drizzle some
walnut oil over the top and sprinkle with some of the finishing salt then serve.
Multi Cooker 6
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.

2-3 CHICKEN BREASTS
SALT AND PEPPER
1 TEASPOON GARLIC POWDER
6 THYME SPRIGS

1 TABLESPOON SESAME SEEDS
1 TABLESPOON FRESH THYME LEAVES
1 TEASPOON GROUND SUMAC

2 SWEET ONIONS
CANOLA OIL
ZA'ATAR SEASONING, FROM ABOVE
SALT AND PEPPER

2 CUPS COOKED BULGUR WHEAT
1/2 CUP COOKED CORN KERNELS
1/2 CUP COOKED BLACK BEANS
1/4 CUP FRESH POMEGRANATE
SEEDS
2 TABLESPOONS CHOPPED FRESH
PARSLEY LEAVES
1 TABLESPOON CHOPPED FRESH
MINT LEAVES
SALT AND PEPPER

FRESH BABY SPINACH
AVOCADO SLICES
WALNUT OIL OR OLIVE OIL
FINISHING SALT OR SEA SALT

YIELD 4-8 SERVINGS
COOKING TIME 18 HOURS, OR UP TO 60 HOURS
COOKING TEMPERATURE 150˚F (65.6˚C)
SETTING SOUS VIDE
INGREDIENTS



 At least 18 to 36 hours before serving
Prepare a smoker over the lowest heat it works at. Preheat a
water bath to 150°F (65.6°C). Mix together the spices in a bowl.
Lightly salt and pepper the brisket then coat with the spices.
Place the brisket in the smoker and smoke for 30 to 60
minutes, ensuring the temperature of the meat stays below the
temperature you will be sous viding it at. Once the smoking is
done place the brisket in a sous vide bag and seal. Cook the
brisket for 18 to 36 hours, until it is tender.
 At least 15 minutes before
serving, combine the cranberries, orange juice, and water in a
pot and bring to a boil. Let simmer until the cranberries have
popped and released their juices. Blend in the remaining
ingredients with an immersion blender until thoroughly mixed
and the sauce is smooth. Let simmer for 5 to 10 minutes for the
flavors to meld then remove from the heat. The cranberry BBQ
sauce will keep in an airtight container placed in the refrigera-
tor for at least a week.
 Remove the cooked meat from the sous vide bag
and pat dry. Lightly salt the outside then quickly sear it until
the meat is just browned. Cut the brisket across the grain into
thin slices. Place some arugula on a plate and top with several
brisket slices. Drizzle the cranberry BBQ sauce over the top
then sprinkle with the salt and parsley. Add the coleslaw then
serve.
Multi Cooker 7
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.

2-3 POUNDS BEEF BRISKET
1 TEASPOON ANCHO CHILE POWDER
1 TEASPOON SMOKED PAPRIKA
1 TEASPOON DRIED THYME LEAVES
1/2 TEASPOON MUSTARD POWDER
1/2 TEASPOON GROUND CORIANDER

170G FRESH CRANBERRIES
180G ORANGE JUICE, 3/4 CUP
230G WATER, 1 CUP
100G KETCHUP
75G BROWN SUGAR
20G BALSAMIC VINEGAR
28G GARLIC, 5-6 CLOVES CHOPPED
5G ANCHO CHILE POWDER
1-2 CHIPOTLES IN ADOBO SAUCE
0.9G XANTHAN GUM, 0.2%

FRESH PARSLEY, CHOPPED
ARUGULA OR OTHER BITTER GREENS
COLESLAW

YIELD 4 SERVINGS
COOKING TIME 3 - 6 HOURS
COOKING TEMPERATURE 135˚F (57.5˚C)
SETTING SOUS VIDE
INGREDIENTS
Bourbon Glazed
Po�k Tenderloin
 Mix the spices together in a bowl. Pepper the pork
tenderloin, sprinkle with the spices, then place in the sous vide
pouches and seal. At this point you can store the pouch in the
refrigerator for up to 2 days, freeze it for up to 6 months, or
cook it right away.
 Preheat the water bath to 135°F / 57.2°C. Place the
sous vide pouches in the water bath and cook for 3 to 6 hours.
Remove the pouches and place in a 1/2 ice - 1/2 water bath
until chilled. You can store the pouches in the refrigerator for
around 2 days or freeze them for up to 6 months.
 Preheat a grill to high heat or the broiler in the oven.
To prepare the glaze, mix together all of the ingredients in a
pot over medium-high heat and bring to a simmer, stirring
occasionally. Cook for about 30 minutes, until it thickens some.
Take the pork out of the pouches and pat dry. Sear on the grill
until grill marks form on the first side, a couple of minutes.
Brush the glaze on the side facing up and turn the tenderloin.
Repeat several times until it is coated with the glaze, cooking
about 30 to 60 seconds per turn. Remove from the heat, brush
once more with the glaze, slice into 1/2" rounds and serve.

1-2 POUNDS PORK TENDERLOIN
1 TEASPOON DRIED SAGE
1 TEASPOON ALLSPICE
1/2 TEASPOON GINGER
PEPPER

1 CUP BOURBON WHISKEY
1/2 CUP BROWN SUGAR
1/2 CUP KETCHUP
2 TEASPOONS WORCESTER SAUCE
1 TEASPOON LIQUID SMOKE
1/4 CUP APPLE JUICE
1 TABLESPOON LEMON JUICE
1 TEASPOON MINCED GARLIC
1/2 TEASPOON CAYENNE PEPPER
1/4 TEASPOON DRY MUSTARD
SALT AND PEPPER
Multi Cooker 8
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.

Multi Cooker
YIELD 6 SERVINGS
COOKING TIME 2-3 HOURS
COOKING TEMPERATURE 141˚F (60.6˚C)
SETTING SOUS VIDE
INGREDIENTS
9



 At least 2 to 3 hours before serving, preheat the water
bath to 141ºF (60.6ºC). Place the bratwurst into the sous vide bag and
add the beer. Seal the bag then place in the water bath and cook for 2 to
3 hours.
 At least 12 hours before serving , combine the
mustard seeds, malt vinegar, and guinness in a bowl. Cover with plastic
wrap and let sit for several hours or preferably overnight. The next day,
add the soaked mustard seeds and their liquid to a blender or food
processor. Add the remaining ingredients and process until it is the
consistency you desire. The mustard can be refrigerated for several
weeks.
 40 minutes before serving, Peel the
onions and then cut into slices about ½" to ¾" (13mm to 19mm) thick,
trying to keep the slices together. You can also thread the onion slices
onto a shish-kabob skewer. Cut the sides o of the peppers, leaving
them whole. Salt and pepper the onions and peppers and then drizzle
with the canola oil. Heat a grill to high heat. Add the onions and peppers
and cook until they just begin to brown and are cooked through. Remove
them from the heat. Once they have cooled enough to handle slice the
peppers into ½" (13mm) strips and cut the onions in half.
 Remove the bratwurst from their bag and pat them dry. Sear
the brats on the grill over high heat, about 1 or 2 minutes per side. Brush
the inside of the buns with oil and then grill briefly until they just start to
brown. Remove from the heat then smear some Guinness mustard on the
buns, add a bratwurst, and top with the peppers and onions then serve.

6 LINKS BRATWURST
5 OUNCES BEER (PREFERABLY A LAGER)

¼ CUP YELLOW MUSTARD SEEDS
¼ CUP BROWN MUSTARD SEEDS
½ CUP MALT VINEGAR
1 CUP GUINNESS
2 TABLESPOONS BROWN SUGAR
½ TEASPOON GROUND ALLSPICE
¼ TEASPOON GINGER POWDER
¼ TEASPOON GARLIC POWDER
1 TEASPOON SALT
½ TEASPOON BLACK PEPPER


2 ONIONS
1 RED PEPPER
1 ORANGE PEPPER
1 POBLANO PEPPER
SALT AND PEPPER

6 GRINDER
OR HOT DOG BUNS
OLIVE OIL
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia

YIELD 4 SERVINGS
COOKING TIME 13 MINUTES
COOKING TEMPERATURE 167˚F (75˚C)
SETTING SOUS VIDE
INGREDIENTS
The eggs Preheat a water bath to 167ºF (75ºC) 15 to 20
minutes before serving. Gently place the eggs in the water
bath and let cook for 13 minutes. Once cooked, remove
from the water bath and set aside.
 At least 30 to 40 minutes before
serving, place the spinach in a bowl and set aside. Heat the
bacon over medium heat until the fat has rendered and the
bacon is crispy, 15 to 20 minutes. Remove and discard all
but approximately 1 tablespoon of the bacon fat. Add the
shallots and garlic, cook until the shallots turn translucent,
3 to 5 minutes. Stir in the lemon juice then pour the mixture
over the spinach and toss well to combine. Salt and pepper
to taste.
 Place some spinach in a bowl, leaving an
indentation at the top to hold the egg. Crack a 13 minute
egg over the top of the spinach, sprinkle with the basil, then
grate the parmesan cheese on top. Squeeze some lemon
juice over the dish then serve.

4 EGGS

8 CUPS BABY SPINACH
4 STRIPS BACON, CUT INTO BATONS
2 SHALLOTS, DICED
4 GARLIC CLOVES, MINCED
3 TABLESPOONS LEMON JUICE

BASIL, MINCED
PAREMESAN CHEESE FOR GRATING
LEMON QUARTERS
13



Multi Cooker 10
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia

YIELD 4 - 8 SERVINGS
COOKING TIME 30 - 60 MINUTES
COOKING TEMPERATURE 122˚F (50˚C)
SETTING SOUS VIDE
INGREDIENTS
Salmon Wi�h
Apples and
Jalapeños
 At least 65 to 95 minutes before serving, preheat a
water bath to 122°F (50°C). Combine 2 cups of water with the
salt and heat until the salt is dissolved. Add the 2 cups of cold
water and let the water cool to room temperature. Remove the
skin from the salmon. Cut it into 1" by 3" pieces (25mm by
75mm). Place the salmon into the salted water and let sit for 10
minutes. Remove the salmon and lightly pepper it then place in
a sous vide bag and seal. Cook the salmon for 30 to 60
minutes, until heated through.
 At least 20 minutes before serving,
combine all the ingredients and blend together until fully
emulsified. The vinaigrette can be made several hours ahead of
time and refrigerator, then whisked together before serving.
 Cut the apple into 1/4" (7mm) cubes. Remove the
salmon from the sous vide bag and pat dry. Place a section of
fish on a plate then top with some diced apples and a jalapeno
slice. Add some lemon confit and parsley to the top then drizzle
with some of the jalapeno vinaigrette.
ñ
1 JALAPEÑO, MINCED
1/2 SHALLOT, MINCED
6 TABLESPOONS OLIVE OIL
3 TABLESPOONS LEMON JUICE
1 TEASPOON YELLOW MUSTARD
SALT AND PEPPER

GRANNY SMITH APPLE
JALAPEÑO, SLICED
LEMON CONFIT OR
PRESERVED LEMON, DICED
FRESH PARSLEY, CHOPPED

2 CUPS WATER
3.5 TABLESPOONS SALT
2 CUPS COLD WATER
1-2 POUNDS SALMON
(450G TO 900G)
SALT AND PEPPER
Multi Cooker 11
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia

YIELD 12 SERVINGS
COOKING TIME 14 MINUTES + 8 HOURS IN MACHINE
PREP TIME 20 MINUTES + 6 HOURS CHILLING
SETTING YOGURT
INGREDIENTS
Multi Cooker 12
Copyright © 2016 Gourmia. All Rights Reserved.
Basic Plain
Yogurt
1/2 GALLON ORGANIC WHOLE OR LOWFAT 2% MILK
1 CUP ORGANIC PLAIN WHOLE OR LOWFAT YOGURT
1 TABLESPOON WATER
FOR LOWFAT YOGURT VARIATION, SEE BELOW*
1 TEASPOON UNFLAVORED GELATIN
FOR LOWFAT YOGURT VARIATION, SEE BELOW*

In a large saucepan over medium-high heat, heat the milk, stirring occasion-
ally, until small bubbles appear around the edge of the pan and an
instant-read thermometer inserted into the milk registers 180°F, 14 to 15
minutes. Pour the hot milk into a large metal bowl; place the bowl in a larger
bowl halfway filled with ice water. Cool the milk, stirring occasionally, until
lukewarm and an instant-read thermometer registers 110°F, about 5 minutes.
In a medium bowl, place the yogurt; gently whisk in 1 cup of the lukewarm
milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk.
Divide the milk mixture evenly among 8-1 cup (8 ounce) glass canning jars.
Place the jars without the lids into the pot and cover with the lid. Press
‘Power’ then press ‘Menu’ five times to select the ‘Yogurt’ setting then press
‘Start/Stop’. Once the machine beeps press the ‘Power’ button to turn o the
machine. Carefully remove the lid, taking care not to drip any accumulated
water onto the yogurt. Cover the jars with lids and refrigerate at least 6
hours.
Note: If making low-fat yogurt or Greek yogurt, follow variation to the left at
this point.
Spoon 4 cups Basic Plain Yogurt into the strainer. Refrigerate until whey
stops dripping, about 30 minutes. With a small rubber spatula, carefully stir
the yogurt (avoid moving the coee filter). Refrigerate until whey stops
dripping, about 30 minutes. Transfer the strained yogurt to an airtight
container; cover and refrigerate. Discard the wet coee filters and the whey.
Line the strainer with another double coee filter and set into the same bowl.
Repeat step 2 with the remaining 6 jars of Basic Plain Yogurt. Add the
strained yogurt to the container and refrigerate up to 1 week.

*Low-fat Yogurt Variation: Prepare the recipe as directed but use
low-fat milk and yogurt. In step 1, place the water in a cup. Sprinkle
the gelatin over top and let stand until softened, about 5 minutes.
When the milk reaches 180°F, remove the pan from the heat and
stir in the softened gelatin until dissolved.
*Greek Style Yogurt Variation: Line a large fine-mesh steel strainer
with a double coee filter or a double layer paper towels. Set the
strainer into a bowl large enough to catch the whey.

Creamy Goat
Cheese Po�enta
Directions
In the pot of the cooker add the polenta, water, salt,
pepper, and butter. Cover the machine with the lid and
press ‘Power’ then press ‘Menu’ six times until ‘Manual’ is
selected. Press ‘Time/Temp’ once then press ‘+’ and hold
until the temperature reaches 250°F. Press ‘Time/Temp’
again until the time is flashing and press ‘-‘ and hold until
the time reads :15. Cook, stirring occasionally, until the
machine beeps.
Once the machine beeps, uncover, add the goat cheese,
and stir until melted and completely combined. Serve hot.
1 CUP QUICK-COOKING CORNMEAL/POLENTA (NOT INSTANT)
4 CUPS WATER
1 TEASPOON KOSHER SALT
1 TEASPOON FRESH CRACKED BLACK PEPPER
2 TABLESPOONS UNSALTED BUTTER
3.5 OUNCES GOAT CHEESE, AT ROOM TEMPERATURE
Multi Cooker 13
YIELD 4 SERVINGS
COOKING TIME 15 MINUTES
PREP TIME 10 MINUTES
TOTAL TIME 25 MINUTES
SETTING MANUAL
INGREDIENTS
Copyright © 2016 Gourmia. All Rights Reserved.

Slow Coo�ed
Lasagna
Directions
Press ‘Power’ then press ‘Menu’ six times until ‘Manual is selected
then press the “Start/Stop” button. Once hot, add the sausage and
brown well, about 8 minutes. Remove from the cooker and reserve.
Add the crushed tomatoes, diced tomatoes, butter, onion, garlic,
fennel, oregano, black pepper, thyme, and salt to the pot. Cook,
stirring frequently, until the sauce thickens, about 15 minutes.
Press the ‘Power’ button and let the sauce cool for 10 minutes,
then transfer the sauce with a ladle to a bowl, leaving about ½ cup
of the sauce on the bottom of the pot.
In a small bowl, combine the ricotta cheese and egg and mix well.
To assemble the lasagna, begin by adding 1/4 of noodles into the
bottom of the pot. Spread on 1/3 of the ricotta mixture, 1/3 of the
browned sausage, and 1/3 of the shredded mozzarella cheese.
Spread 1/4 of the reserved tomato sauce over the top, then repeat
this process twice more. Top with the remaining noodles, sauce,
and the parmesan cheese, cover with the lid. Cover the machine
with the lid and press the ‘Power’ button, then press the “Menu”
button seven times until ‘Slow Cook’ is selected. Press the
“Time/Temp” button once and press the “-“ button and hold to set
the cooking time to 3:00, then press the ‘Start/Stop’ button. The
lasagna is ready when it is bubbling, and the noodles are tender
throughout. Press the “Start/Stop” button and allow the lasagna to
cool for 20 minutes before slicing and serving.
1 POUND HOT OR SWEET BULK ITALIAN SAUSAGE
1 28-OUNCE CAN CRUSHED TOMATOES
2 15-OUNCE CANS DICED TOMATOES
4 TABLESPOONS BUTTER
1/2 LARGE ONION, CHOPPED
2 CLOVES GARLIC, MINCED
1 TEASPOON GROUND FENNEL
1 TEASPOON OREGANO
1/2 TEASPOON FRESH CRACKED BLACK PEPPER
1/4 TEASPOON THYME
1/4 TEASPOON SALT
1 15-OUNCE CONTAINER RICOTTA CHEESE
1 9-OUNCE PACKAGE NO-BOIL LASAGNA NOODLES
4 CUPS SHREDDED MOZZARELLA CHEESE
1 CUP GRATED PARMESAN CHEESE
1 EGG
Multi Cooker 14
YIELD 8 SERVINGS
PREP TIME 30 MINUTES
COOKING TIME 3 HOURS
TOTAL TIME 2 HOURS, 30 MINUTES
SETTING SLOW COOK
INGREDIENTS
Copyright © 2016 Gourmia. All Rights Reserved.

Seasoned
Steamed Shrimp
Directions
In a large bowl, toss the shrimp with the seafood seasoning.
Refrigerate for 15 minutes.
Add the water, beer, and lemon juice to the pot. Place the
steam rack into the pot and add the shrimp. Cover the
machine with the lid and press ‘Menu’ eleven times until
“Steam” is selected, then press ‘Time/Temp’ and press ‘-‘
once so the time reads :20 then press “Start/Stop”. Cook
for 15 minutes then check the shrimp. The shrimp are ready
when they are bright pink, opaque, and curled into a ‘C’.
Serve hot.
2 POUNDS EXTRA JUMBO (16/20) SHELL ON SHRIMP, DEVEINED
1 TABLESPOON SEAFOOD SEASONING
1 CUP WATER
1 CUP LAGER BEER
2 TABLESPOONS FRESH LEMON JUICE
Multi Cooker 15
YIELD 4 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 10 MINUTES
TOTAL TIME 25 MINUTES
SETTING STEAM
INGREDIENTS
Copyright © 2016 Gourmia. All Rights Reserved.

YIELD 6-8 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 2 HOURS
TOTAL TIME 2 HOURS, 15 MINUTES
SETTING STEW
INGREDIENTS
Multi Cooker 16
Copyright © 2016 Gourmia. All Rights Reserved.
Pulled Po�k
Directions
Place the pieces of pork shoulder in the pot and add the
BBQ sauce, tomato sauce, diced tomatoes, onion, Worces-
tershire sauce, salt, garlic powder, oregano and black
pepper. Stir to combine.
Press ‘Power’ then press ‘menu’ ten times until ‘Stew’ is
selected then press ‘Start/Stop’. When done, shred in the
pot using two wooden paddles or spoons and stir so the
meat and sauce are well combined. Serve warm on a roll
with coleslaw.
2 POUND PORK SHOULDER, CUT INTO 3/4 INCH CHUNKS
1 CUP BBQ SAUCE
1 CUP TOMATO SAUCE
1 CAN (APPROX. 15 OZ.) DICED TOMATOES
1 ONION, PEELED AND SLICED
1 TABLESPOON WORCESTERSHIRE SAUCE
½ TEASPOON SALT
½ TEASPOON GARLIC POWDER
¼ TEASPOON OREGANO
¼ TEASPOON BLACK PEPPER

Mexican Rice
Directions
Press ‘Power’, then press ‘Menu’ 9 times until ‘Sauté’ is
selected, and finally press ‘Start/Stop’. Add the vegetable
oil and butter, and once the butter has melted, add the rice
and cook until it turns a light golden color, about 5-8
minutes. Add the onion and garlic and cook until they
become fragrant, about 2 minutes. Add the tomato paste,
salt, and spices and cook until fragrant, about 2-3 minutes.
Add the diced tomatoes with green chilies and water and
stir to combine.
Cover the machine with the lid and press ‘Power’ twice,
then press ‘Menu’ two times until ‘Rice’ is selected. Press
‘Timer/Temp’ once until the temperature is flashing. Press
the ‘-‘ button and hold until the temperature reads 375°F.
Then press the ‘Temp/Timer’ button again so the time is
flashing, and hit the ‘+’ once until the time reads :15 then
press ‘Start/Stop’. Once the timer goes o uncover the rice
and flu with a spoon. Serve hot.
1 TABLESPOON VEGETABLE OIL
1 TABLESPOON BUTTER
1 CUP LONG GRAIN RICE
1/3 CUP FINELY CHOPPED ONION
1 CLOVE GARLIC, MINCED
2 TABLESPOONS TOMATO PASTE
1 TEASPOON KOSHER SALT
1/4 TEASPOON CHILI POWDER
1/2 TEASPOON CUMIN
1/4 TEASPOON CORIANDER
1/4 TEASPOON SMOKED PAPRIKA
1 CAN DRAINED DICED TOMATOES WITH GREEN CHILIES,
SUCH AS ROTEL, UNDRAINED
2 CUPS WATER
Multi Cooker 17
YIELD 4 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 10 MINUTES
TOTAL TIME 25 MINUTES
SETTING RICE
INGREDIENTS
Copyright © 2016 Gourmia. All Rights Reserved.

Multi Cooker 18
Bottom Round Roast
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 140ºF for 2 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Brisket
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 140ºF for 2 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Cheek
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 149ºF for 2 to 3 Days (65.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Chuck Roast
Medium Rare 131ºF for 36 to 60 Hours (55.0ºC)
Flaky and Tender 161ºF for 1 to 2 Days (71.6ºC)
Well-Traditional 176ºF for 12 to 24 Hours (80ºC)
Pot Roast
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 140ºF for 2 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Prime Rib Roast
Medium Rare 131ºF for 5 to 10 Hours (55ºC)
Medium 140ºF for 5 to 10 Hours (60ºC)
Rib Eye Roast
Medium Rare 131ºF for 5 to 10 Hours (55ºC)
Medium 140ºF for 5 to 10 Hours (60ºC)
Ribs
Medium Rare 131ºF for 48 to 60 Hours (55.0ºC)
Flaky and Tender 141ºF for 2 to 3 Days (60.5ºC)
Well-Traditional 156ºF for 1 to 2 Days (68.8ºC)
Shank
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Medium 140ºF for 2 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Short Ribs
Medium Rare 131ºF for 2 to 3 Days (55.0ºC)
Flaky and Tender 150ºF for 18 to 36 Hours (65.5ºC)
Well-Traditional 175ºF for 12 to 24 Hours (79.4ºC)
Sirloin Roast
Medium Rare 131ºF for 5 to 10 Hours (55.0ºC)
Medium 140ºF for 5 to 10 Hours (60.0ºC)
Stew Meat
Medium Rare 131ºF for 4 to 8 Hours (55.0ºC)
Medium 140ºF for 4 to 8 Hours (60.0ºC)
Sweetbreads
Medium 140ºF for 30 to 45 Min (60ºC)
Pre-Roasting 152ºF for 60 Min (66.7ºC)
Tenderloin Roast
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Medium 140ºF for 3 to 6 Hours (60.0ºC)
Tongue
Low and Slow 140ºF for 48 Hours (60.0ºC)
High and Fast 158ºF for 24 Hours (70.0ºC)
Top Loin Strip Roast
Medium Rare 131ºF for 4 to 8 Hours (55.0ºC)
Medium 140ºF for 4 to 8 Hours (60.0ºC)
Top Round
Roast
Medium Rare 131ºF for 1 to 3 Days (55.0ºC)
Medium 140ºF for 1 to 3 Days (60.0ºC)
Well-Traditional 160ºF for 1 to 2 Days (71.1ºC)
Tri-Tip Roast
Medium Rare 131ºF for 5 to 10 Hours (55ºC)
Medium 140ºF for 5 to 10 Hours (60ºC)
SOUS VIDE TEMPERATURE GUIDE
BEEF - ROASTS AND TOUGH CUTS

SOUS VIDE TEMPERATURE GUIDE
BEEF - STEAK AND TENDER CUTS
Multi Cooker 19
Blade Steak
Medium Rare 131ºF for 4 to 10 Hours (55.0ºC)
Medium 140ºF for 4 to 10 Hours (60.0ºC)
Bottom Round Steak
Medium Rare 131ºF for 1 to 3 Days (55.0ºC)
Medium 140ºF for 1 to 3 Days (60.0ºC)
Chuck Steak
Medium Rare 131ºF for 36 to 60 Hours (55.0ºC)
Medium 140ºF for 36 to 60 Hours (60.0ºC)
Eye Round Steak
Medium Rare 131ºF for 1 to 2 Days (55.0ºC)
Medium 140ºF for 1 to 2 Days (60.0ºC)
Flank Steak
Medium Rare 131ºF for 2 to 12 Hours (55.0ºC)
Medium Rare
and Tender
131ºF for 1 to 2 Days (55.0ºC)
Medium 140ºF for 2 to 12 Hours (60.0ºC)
Medium and
Tender
140ºF for 1 to 2 Days (60.0ºC)
Flat Iron Steak
Medium Rare 131ºF for 4 to 24 Hours (55.0ºC)
Medium 140ºF for 4 to 24 Hours (60.0ºC)
Hamburger
Medium Rare 131ºF for 2 to 4 Hours (55.0ºC)
Medium 140ºF for 2 to 4 Hours (60.0ºC)
Hanger Steak
Medium Rare 131ºF for 2 to 3 Hours (55.0ºC)
Medium 140ºF for 2 to 3 Hours (60.0ºC)
Porterhouse Steak
Medium Rare 131ºF for 2 to 3 Hours (55.0ºC)
Medium 140ºF for 2 to 3 Hours (60.0ºC)
Rib Steak
Medium Rare 131ºF for 2 to 8 Hours (55.0ºC)
Medium 140ºF for 2 to 8 Hours (60.0ºC)
Ribeye Steak
Medium Rare 131ºF for 2 to 6 Hours (55.0ºC)
Medium 140ºF for 2 to 6 Hours (60.0ºC)
Sausage
Medium Rare 131ºF for 2 to 3 Hours (55.0ºC)
Medium 140ºF for 90 to 120 Min (60ºC)
Shoulder Steak
Medium Rare 131ºF for 4 to 10 Hours (55.0ºC)
Medium 140ºF for 4 to 10 Hours (60.0ºC)
Sirloin Steak
Medium Rare 131ºF for 2 to 10 Hours (55.0ºC)
Medium 140ºF for 2 to 10 Hours (60.0ºC)
Skirt Steak
Medium Rare 135ºF for 1 to 3 Hours (57.2ºC)
Medium Rare
and Tender
131ºF for 12 to 24 Hours (55.0ºC)
Medium 140ºF for 1 to 3 Hours (60.0ºC)
T-Bone Steak
Medium Rare 131ºF for 2 to 3 Hours (55.0ºC)
Medium 140ºF for 2 to 3 Hours (60.0ºC)
Tenderloin Steak
Medium Rare 131ºF for 2 to 3 Hours (55.0ºC)
Medium 140ºF for 2 to 3 Hours (60.0ºC)
Top Loin Strip Steak
Medium Rare 131ºF for 2 to 3 Hours (55.0ºC)
Medium 140ºF for 2 to 3 Hours (60.0ºC)
Top Round Steak
Medium Rare 131ºF for 1 to 2 Days (55.0ºC)
Medium 140ºF for 1 to 2 Days (60.0ºC)
Tri-Tip Steak
Medium Rare 131ºF for 2 to 24 Hours (55.0ºC)
Medium 140ºF for 2 to 24 Hours (60.0ºC)

SOUS VIDE TEMPERATURE GUIDE
CHICKEN AND EGGS
DUCK
Multi Cooker 20
BreastBreast
Rare 136ºF for 1 to 4 Hours (57.8ºC)
Medium / Typical 140ºF - 147ºF for 1 to 4 Hours (63.9ºC)
More Dry 140ºF - 147ºF for 4 to 12 Hours (63.9ºC)
Drumstick
Rare 140ºF for 90 to 120 Min (60.0ºC)
Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC)
For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC)
EggsEggs
Over Easy 140ºF - 145ºF for 45 to 60 Min (60ºC)
Poached 142ºF for 45 to 60 Min (61.1ºC)
13 Minute 167ºF for 13 Min (75ºC)
Hard Boiled 155ºF for 45 to 60 Min (68.3ºC)
Pasteurized 135ºF for 75 Min (57.2ºC)
LegLeg
Rare 140ºF for 90 to 120 Min (60.0ºC)
Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC)
For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC)
Sausage
White Meat 140ºF for 1 to 2 Hours (63.9ºC)
Mixed Meat 140ºF for 90 to 120 Min (60.0ºC)
Thigh
Rare 140ºF for 90 to 120 Min (60.0ºC)
Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC)
For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC)
Whole Chicken
Rare 140ºF for 4 to 6 Hours (60.0ºC)
Typical 148ºF for 4 to 6 Hours (64.4ºC)
Larger 148ºF for 6 to 8 Hours (64.4ºC)
Butterflied 148ºF for 2 to 4 Hours (64.4ºC)
Breast
Medium Rare 131ºF for 2 to 4 Hours (55.0ºC)
Medium 140ºF for 2 to 4 Hours (60.0ºC)
Drumstick
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Well 176ºF for 8 to 10 Hours (80.0ºC)
Confit
167ºF for 10 to 20 Hours (75.0ºC)
Foie Gras
Foie Gras 134ºF for 35 to 55 Min (56.7ºC)
Leg
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Well 176ºF for 8 to 10 Hours (80.0ºC)
Duck Confit 167ºF for 10 to 20 Hours (75.0ºC)
Sausage
Breast Meat 131ºF for 1 to 2 Hours (55.0ºC)
Mixed Meat 131ºF for 2 to 3 Hours (55.0ºC)
Thigh
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Well 176ºF for 8 to 10 Hours (80.0ºC)
Confit 167ºF for 10 to 20 Hours (75.0ºC)
Whole Duck
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Medium 140ºF for 3 to 6 Hours (60.0ºC)
Confit 167ºF for 10 to 20 Hours (75.0ºC)