OPTIMU M M A GICOOK PRO // 5
OIL FUNCTION
For many, oil infusions and specifically coconut oil infusions, are becoming the daily go-to infusion. A
coconut oil infusion is very versatile. Oils work well in any food recipe and as rub-in topical ointments.
Coconut oil is a great oil to use because it has a very high saturated fat content (90% compared with 60%
you can easily make potent mixtures or use much less herb to make your infusions.
Lecithin is key ingredient in infused coconut oil. Lecithin helps with absorption of herb oil into your
intestinal walls and is used as an emulsifier. The small particles in your herb oil are absorbed more easily,
DIRECTIONS:
• For a 1/2 batch-14 grams (1/2 oz) decarbed herb with 470-590ml (2-2 1/2 cups) coconut oil.
• For a Whole batch-28 grams (1oz) decarbed herb with 950-1180ml (4-5 cups) coconut oil.
• Use 15 ml (1 tablespoon) lecithin for both sizes.
The infuser is preset to run at 70 160 for one hour. When the temperature reaches 53 128 the
mixing blades will turn on for 20 second intervals as the temperature continues to 70 160 and then
to the end of the cycle. You may also set your own time and temperature. When the cycle has finished,
follow the directions in the STRAINING section of this manual.
If you are not experienced with using coconut oil infusions, use very small doses at first and wait a long
time (5hours) to really judge potency. Coconut oil with lecithin can produce very potent infusions. You
can gradually work your way up to the right levels for you. It is easy to overdo it and it is an unpleasant
experience. In general, the directions we provide here are a good starting point but experimenting a bit
with time, temperature , and potency will give you the best results in the long run.
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