Sunbeam Slow Cooker HP003D User Manual

Slow Cooker  
INSTRUCTION/RECIPE BOOKLET.  
HP003D  
 
Introduction to your Sunbeam Slow Cooker.  
Slow cooking is the secret to flavoursome foods  
and tender moist meats cooked to perfection.  
The Slow Cooker is designed to do just that.  
Meals are cooked over a long period of time,  
about 6-10 hours. Ideally food can be placed in  
the Slow Cooker in the morning and left all day,  
arriving home to a delicious hot dinner!  
It’s easy with the Sunbeam Slow Cooker. Take  
the time to read through this book, and you will  
soon discover how easy it is to prepare delicious  
meals and how to get the most from your  
Sunbeam Slow Cooker.  
It’s easy to clean.  
The Crock-Insert is removable and  
dishwasher safe.  
It’s safe for cooking.  
Slow cooking is a safe way to cook foods  
because the Low and High settings reach  
temperatures high enough to prevent bacterial  
growth.  
Guaranteed reliability.  
Your new Sunbeam Slow Cooker will give you  
years of reliable service, backed by Sunbeam’s 12  
month Replacement Guarantee.  
It’s versatile.  
The Slow Cooker will cook soups, stews,  
casseroles, roasts, bake cakes and steam  
puddings.  
If you have any questions about your Sunbeam  
frypan or any other Sunbeam appliance, please  
phone the Sunbeam Consumer Service Line on  
1800 025 059 or the Sunbeam office in your  
state. In New Zealand - call the Sunbeam office  
in Auckland on 09 912 0747.  
It’s economical.  
The Slow Cooker uses little power, especially on  
the Low setting. Once the Slow Cooker reaches  
temperature, the food also cooks on retained  
heat. The Slow Cooker is ideal for cooking  
cheaper cuts of meat, as the slow, moist cooking  
tenderises the meat and develops the flavour of  
foods.  
No fuss cooking.  
The internal heating element evenly cooks food  
without the need to stir. Food also cooks slowly  
so you can leave it to attend to other things.  
Keep in mind that food does not overcook in the  
Slow Cooker, so a few additional hours of  
cooking will not burn foods.  
3
 
Features of your Sunbeam Slow Cooker.  
Transparent  
Polycarbonate Lid  
Side Handles  
Removable  
Crock-Insert  
Illuminating  
Control Switch  
(Low and High)  
Removable Crock-Insert.  
Internal Heating Element.  
The internal heating element heats the food  
evenly. It eliminates food sticking to the base  
and the need to stir. It is not visible at it is  
positioned behind the aluminium liner.  
The stylish Temuka Crock-Insert is removable for  
serving food at the table, storing leftovers in the  
fridge and for ease of cleaning.  
Transparent Lid.  
Side Handles.  
This fits neatly onto the Crock-Insert, retaining  
moisture and heat within the Slow Cooker. It  
allows food to be visible during cooking. Made  
from durable polycarbonate.  
The handles allow the Slow Cooker to be easily  
lifted and carried when filled to maximum  
capacity.  
Note: Glass lids are available as an optional  
extra from your nearest Sunbeam Service  
Centre.  
Illuminating Control Switch.  
This indicates that the power is ON and the Slow  
Cooker is operating.  
4
 
Using your Sunbeam Slow Cooker.  
3. Select temperature setting by depressing the  
Before first use.  
switch to either Low or High.  
Before using your Sunbeam Slow Cooker for the  
first time, remove the Crock-Insert and lid. Wash  
both in warm soapy water using a mild  
household detergent, rinse and dry thoroughly.  
The Illumination of the switch will show that the  
power is ON.  
Note: Depressing the switch to the left indicates  
that you have selected the low heat setting.  
Depressing the switch to the right indicates that  
you have selected the high heat setting.  
1. Prepare the food and place in the Crock-  
Insert. Place the Crock-Insert into the Slow  
Cooker and cover with lid.  
2. Insert the power plug into a 230/240 Volt  
power outlet and turn the power ON.  
Sunbeam is a registered trademark. Slow Cooker is a  
trademark of the Sunbeam Corporation. Made in New  
Zealand. Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
Approved by the appropriate Electrical Regulatory  
Authorities. Backed by Sunbeam‘s 12 Month  
© Copyright. SUNBEAM CORPORATION LIMITED 2002.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au  
or contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand (09) 912 0747.  
Replacement Guarantee and National Service Network.  
5
 
A guide to slow cooking.  
Low heat setting.  
Pre-heating.  
The Low heat setting provides controlled heat  
for gentle slow cooking of food.  
It is essential to pre-heat the Slow Cooker for at  
least 20 minutes when baking. You may also  
pre-heat the Slow Cooker while preparing  
ingredients for cooking.  
This setting is ideally used if you would like  
meals to be ready after an extended period of  
time.  
Important: DO NOT PLACE FROZEN FOOD INTO  
A HEATED SLOW COOKER - as this may damage  
the Crock-Insert.  
High heat setting.  
One hour on high is equivalent to about 2  
1
/
2
hours on low.  
Pre-browning.  
To seal in flavours and juices, it is recommended  
to pre-brown meats and poultry in a frypan  
before placing in the Slow Cooker.  
When baking, cooking dried beans or pulses and  
soups, the high setting must be used. Cooking  
times can be adapted as a recipe can be started  
on High for the first 2 hours and then turned to  
Low for the remainder of the time.  
Fat cuts of meat and mince should be pre-  
browned and drained thoroughly to remove any  
excess fat.  
Timing.  
All recipes indicate whether to use the Low or  
High settings, with a suggested variation in  
cooking times.  
Roasting.  
Roasting in a Slow Cooker is the process  
whereby meat cooks slowly in the moist heat of  
a closed casserole.  
On the Low setting, timing is not critical, making  
it almost impossible to overcook food in the  
Slow Cooker.  
Cheaper cuts of meat are especially suitable for  
roasting as the slow cooking process breaks  
down the tough muscle in meats. If you want to  
keep meat out of the juice and allow for fat  
drainage when roasting, place the meat on a  
wire rack.  
A couple of extra hours will not ruin the food  
because of the slow cooking process.  
Lifting the lid.  
The temperatures in the Slow Cooker build up  
slowly, therefore avoid lifting the lid whilst  
cooking.  
When roasting whole pieces of lamb, beef or  
chicken, liquid is not required.  
Pot roasts, corned meats etc. need to be barely  
covered with liquid.  
Constant removal of the lid will result in a loss of  
heat and moisture extending cooking time.  
Oven bags can be used when roasting lamb,  
beef and chicken.  
Note: Each time the lid is lifted, extend cooking  
time by 30 minutes.  
Liquid.  
Stirring.  
The lid will stop steam from escaping, so it is  
normal for at least one cup of liquid to form in  
the Slow Cooker.  
Stirring food is seldom necessary. The internal  
heating element will heat the food evenly and  
prevent food from sticking to the base.  
In most recipes additional liquid is not needed,  
however an extra cup of liquid may be added if  
desired.  
6
 
A guide to slow cooking (Cont).  
Frozen vegetables should be thawed before  
adding to a casserole.  
Beans and pulses.  
Soak dried beans and pulses overnight. Place in  
the Slow Cooker and cover with double their  
volume of water.  
When cooking meat and vegetables together,  
place vegetables on the bottom and sides of  
Slow Cooker, and place the meat on top. This  
will encourage even cooking of both.  
Cover and cook on High for 5-6 hours or until  
tender.  
Baking.  
Casseroles.  
The High setting must be used when baking  
cakes. The Slow Cooker should be pre-heated  
with Crock-insert and lid in place for at least 20  
minutes.  
When preparing meat casseroles, best results are  
achieved when the meat is lightly coated in flour  
and browned in a frypan before adding to the  
Slow Cooker. This helps seal in juices, giving a  
more flavoursome, tender result.  
Cake tins should be covered with foil to prevent  
steam droplets from falling on top of the cake.  
Place the tin on top of a wire rack that has been  
positioned in the Slow Cooker. Do not lift the lid  
until the cooking time has nearly elapsed. Insert  
a skewer in the centre of the cake to test  
doneness.  
To thicken a casserole, simply set the slow cooker  
to high and stir through a thickening agent such  
as cornflour with water. Replace lid and allow to  
simmer until thickened.  
Note: Remember to increase cooking time by  
30 minutes each time the lid is lifted.  
Adapting favourite recipes.  
Vegetables.  
Old favourite recipes can be adapted to slow  
cooking. Reduce liquid to half the amount and  
cook for the following times recommended  
below.  
Cut vegetables into small even size pieces for  
even cooking results.  
Root vegetables such as potatoes should be  
cooked on High.  
If recipe says:  
Cook in Slow Cooker:  
1
1
2
2
15 to 30 minutes  
1 / - 2 / hours on HIGH  
4 - 8 hours on LOW  
35 to 40 minutes  
2 - 4 hours on HIGH  
6 - 10 hours on LOW  
50 minutes to 2 hours  
4 - 6 hours on HIGH  
8 - 12 hours on LOW  
Note: The times given above are and estimate. Times may vary depending on some  
ingredients and amounts in recipes.  
7
 
Care and Cleaning.  
Note: Do not use harsh abrasives or metal  
scourers to clean any part of your Slow Cooker.  
Cleaning after use.  
Always turn the power OFF and remove  
the plug before cleaning.  
Caution: Do not immerse the Slow Cooker body  
into water or any other liquids.  
Wash the Crock-Insert and lid in warm soapy  
eater using a mild household detergent, rinse  
and dry thoroughly.  
Do not place frozen or very cold food in a pre-  
heated Slow Cooker.  
If food is cooked onto the Crock-Insert and is  
difficult to clean, soak in warm water and lightly  
scrub with a plastic brush.  
Avoid placing the hot Crock-Insert or lid under  
cold water.  
The Crock-Insert is also dishwasher safe. Care  
should be taken to avoid breaking, chipping or  
cracking the Crock-Insert or lid.  
Cleaning the exterior.  
The exterior of the Slow Cooker and aluminium  
liner may be wiped over with a damp cloth.  
8
 
Recipes.  
SOUPS  
5. Stir through cream prior to serving.  
Consomme  
Serves 6  
Carrot and Celery Soup  
Serves 6-8  
1kg lean beef on the bone  
1 leek, washed and sliced  
1 large onion, peeled and sliced  
2 bay leaves  
1kg carrots, peeled and roughly sliced  
1
2
/ bunch celery, sliced  
2 cloves garlic, peeled and chopped  
2 onions, peeled and roughly chopped  
1 potato, peeled and roughly chopped  
6 shallots, sliced  
1 clove garlic, peeled and crushed  
1 celery stalk, sliced  
3 cups chicken stock  
1
2
/ cup parsley sprigs  
salt and pepper to taste  
2 litres water  
ground black pepper to taste  
1 cup cream, optional  
dry sherry  
1. Place all ingredients except cream into the  
Slow Cooker.  
4 sprigs parsley, finely chopped  
1. Place all ingredients except sherry and parsley  
into the Slow Cooker.  
2
Cover and cook on High for 4 - 5 hours.  
3. Allow to cool, then puree in a food processor  
or blender.  
2
Cover and cook on High for 4 - 5 hours.  
3. Allow to stand until cold.  
4. Return soup in the Slow Cooker and reheat  
on High for 1 - 2 hours.  
4. Carefully remove fat, then strain through  
gauze.  
5. Stir through cream pour to serving.  
5. To serve: Reheat on High for 1 - 2 hours. Pour  
into serving bowls, add 2 teaspoons of sherry  
and a sprinkle of parsley to each bowl.  
French Onion Soup  
Serves 4-6  
1 tablespoon butter or margarine  
4 large onions, peeled and finely sliced  
1 large clove garlic, peeled and crushed  
Curried Pumpkin Soup  
Serves 6  
1 large (1.75kg) butternut pumpkin, peeled and  
cut into pieces  
5 cups beef stock  
1
2
/ cup white wine  
1 clove garlic, peeled and chopped  
1 large onion, peeled and roughly chopped  
2 teaspoons curry powder  
1 cup milk  
2 tablespoons brandy  
1 tablespoon sugar  
salt and pepper to taste  
100g tasty cheese, grated  
1. Melt butter or margarine in a frypan.  
Add onion and garlic and saute until  
onion becomes transparent.  
3 cups chicken stock  
salt and pepper to taste  
1 cup cream, optional  
2. Place onions and garlic into the Slow Cooker.  
Add stock, wine brandy and sugar.  
1. Place all ingredients except cream into the  
Slow Cooker.  
3. Cover and cook on High for 4 - 5 hours.  
2. Cover and cook on High for 4 - 6 hours.  
4. Season to taste and serve topped with  
cheese.  
3. Allow to cool, then puree in a food processor  
or blender.  
4. Return soup to the Slow Cooker and reheat  
on High for 1 - 2 hours.  
9
 
Recipes.  
Lentil Vegetable Soup  
Serves 6-8  
Vichyssoise  
Serves 4-6  
2 cups brown or yellow lentils  
60g butter or margarine  
3 leeks, washed and sliced  
2 onions, peeled and slice  
3 large potatoes, peeled and cubed  
5 cups chicken stock  
1
2
4 / cups water  
2 rashers bacon, rind removed and finely  
chopped  
1 medium onion, peeled and finely chopped  
1 carrot, peeled and thinly sliced  
salt and pepper to taste  
1 cup cream  
1 clove garlic, peeled and crushed  
1
2
/ teaspoon salt  
chives, finely chopped (enough to garnish)  
1
4
/ teaspoon pepper  
1. Melt butter or margarine in a frypan, add  
leeks and onions and saute until tender.  
1
2
/ teaspoon oregano  
1 bay leaf  
2. Place leeks, onion, potatoes and stock into  
the Slow Cooker.  
1 x 425g tin peeled tomatoes, roughly chopped  
2 tablespoons wine vinegar  
3. Cover and cook on High for 5 - 6 hours.  
1. Place all ingredients into the Slow Cooker.  
Cover and cook on High for 6 - 7 hours.  
4. Allow to cool, then puree in food processor  
to blender. Chill.  
2. Remove bay leaf and serve very hot with  
croutons if desired.  
5. To serve: Stir through cream and  
garnish with chives  
Note: This soup is also delicious served hot.  
Split Pea Soup  
Serves 6-8  
500g dry green split peas, soaked overnight  
6 cups water  
500g meaty ham bones or ham pieces  
1
4
/ teaspoon salt  
5 peppercorns  
1 celery stalk, sliced  
1 onion, peeled and chopped  
1 bay leaf  
1. Place all ingredients into the Slow Cooker.  
Cover and cook on High for 5 - 6 hours.  
2. Remove bones, peppercorns and bay leaf  
prior to serving.  
10  
 
Recipes.  
Tomato Soup  
Serves 6  
1. Ask your butcher to crack the bones. Remove  
any large pieces of meat and chop finely.  
1kg tomatoes, fresh or canned, roughly chopped  
4 cups beef stock  
2. Wash the bones and place into the Slow  
Cooker with the chopped meat, vegetables,  
bouquet garni and remaining ingredients.  
1 small onion, peeled and chopped  
3 tablespoons sugar  
1
3. Cover and cook on High for 4 - 6 hours.  
2
/ teaspoon basil  
1 tablespoon Worcestershire sauce  
4. Strain and allow to cool. Skim off any  
solidified fat. Use as desired.  
fresh ground pepper to taste  
1
2
/ cup cream  
Note: Bouquet Garni – This is a French cookery  
term, and means a bunch of herbs consisting of  
a bay leaf, sprig of thyme, tarragon, chervil (or  
other fresh herbs available), 3 or 4 parsley sprigs,  
half a carrot and a small stick of celery, tied  
together. You can make a few and keep them in  
the refrigerator ready to add flavour to stocks,  
stews and casseroles. A bouquet is easier to  
remove from the finished dish than stray leaves.  
1. Place all ingredients except cream into the  
Slow Cooker.  
2. Cover and cook on High for 4 - 5 hours.  
3. Allow to cool, then puree in a food processor  
or blender.  
4. Return soup to the Slow Cooker and reheat  
on High for 1 - 2 hours.  
Chicken Stock  
Makes 8 cups  
5. Stir through cream prior to serving.  
Raw or cooked chicken carcass, skin, chicken  
pieces (such as wings, backs, etc)  
Note: If you prefer a thicker soup, blend 1  
1
4
tablespoon of cornflour with / cup water. Stir  
1 onion, peeled and roughly chopped  
1 carrot, peeled and roughly sliced  
1 celery stalk, sliced  
fresh thyme  
through soup before adding cream and cook on  
High until thickened.  
Note: Stock cubes or powered stock dissolved in  
water can be used in place of stock.  
1 bay leaf  
6 cups water  
Beef Stock  
Makes 8 cups  
1. Place all ingredients into the Slow Cooker.  
Cover and cook on High for 4 - 6 hours.  
1.5kg beef bones  
1 celery stalk, sliced  
1 parsnip, peeled and sliced  
4 peppercorns  
2. Strain and allow to cool. Skim off any  
solidified fat. Use as desired.  
1 onion, peeled and sliced  
2 cloves garlic, peeled and sliced  
bouquet garni  
6 cups water  
11  
 
Recipes.  
Beef Curry  
Serves 4-6  
combined  
MAIN COURSES  
2-3 tablespoons flour  
3 tablespoons curry powder  
BEEF  
{
Roasting Beef  
750g rump steak, cut into 2cm cubes  
1 tablespoon butter  
Place meat into the Slow Cooker.  
Cover and cook to desired doneness.  
Approximate cooking times for well done:  
1
1 tablespoon oil  
2 cloves garlic, peeled and crushed  
2
Low 2 / - 3 hours per 500g  
5 rashers bacon, rind removed and chopped  
2 large carrots, peeled and sliced  
200g mushrooms, sliced  
High 1 - 2 hours per 500g  
Beef and Red Wine Casserole  
Serves 4-6  
2 large zucchini, sliced  
2 tablespoons butter or margarine  
2 tablespoons oil  
1 cup beef stock  
1. Toss meat in combined flour and curry  
powder.  
2 small onions, peeled and quartered  
2 cloves garlic, peeled and crushed  
3 rashers bacon, rind removed and chopped  
1kg chuck or round steak, cut into 2cm cubes  
1 teaspoon thyme  
2. Heat butter and oil in a frypan. Add garlic  
and coated meat. Brown meat all over.  
3. Transfer to the Slow Cooker. Cook bacon in  
frypan for 1 - 2 minutes. Add to meat.  
1 teaspoon oregano  
1 tablespoon tomato paste  
4. Add remaining ingredients. Cover and  
cook on Low for 8 - 9 hours or on High  
for 4 - 5 hours.  
1
2
1 / cups beef stock  
1
2
1 / cups red wine  
5. Serve with rice.  
250g mushrooms, sliced  
1. Heat butter or margarine and oil in a frypan.  
Add onions, garlic, bacon and saute until  
onions are tender.  
Beef Stroganoff  
Serves 4-6  
1kg chuck or round steak, cut into thin strips  
2 tablespoons flour  
2. Add meat and brown.  
2 tablespoons oil  
3. Transfer to the Slow Cooker and add  
remaining ingredients. Cover and cook on  
Low for 8 - 10 hours or on High for 5 - 6  
hours. Adjust seasoning to taste.  
2 cloves garlic, peeled and crushed  
200g mushrooms, sliced  
1
4
/ teaspoon pepper  
1 cup beef stock or consomme  
3 tablespoons tomato paste  
1 x 300ml carton sour cream  
4. Serve with rice or buttered noodles.  
1. Toss meat in flour. Heat oil in a frypan and  
brown meat.  
2. Transfer to the Slow Cooker, and add  
remaining ingredients except sour cream.  
Cover and cook on Low for 8 - 10 hours or  
High for 5 - 6 hours.  
3. In the last 30 minutes of cooking stir through  
sour cream. Serve with hot buttered noodles.  
12  
 
Recipes.  
Spicy Wine Pot Roast  
Serves 6-8  
Chilli Con Carne  
Serves 6  
2kg topside roast, trimmed of fat  
1 large onion, peeled and chopped  
4 tablespoons brown gravy mix  
1 onion, peeled and finely chopped  
1 clove garlic, peeled and crushed  
500g lean minced beef  
1 x 425g can tomatoes, roughly chopped  
1 cup water  
1
1 x 425g can red kidney beans  
4
/ cup tomato sauce  
1
1
2
/ tablespoon Worcestershire sauce  
4
/ cup dry red wine  
1 tablespoon chilli powder (add more or less if  
desired)  
2 teaspoons French mustard  
1 teaspoon Worcestershire sauce  
2 teaspoons mixed herbs  
1. Heat a little oil in a frypan. Saute onions and  
garlic until tender.  
1
2
/ teaspoon mixed spice  
2. Add meat and cook until just brown.  
1. Place meat into the Slow Cooker. Add onion.  
3. Transfer meat and onions to the Slow Cooker  
and add remaining ingredients.  
2. Combine the remaining ingredients and pour  
over meat.  
4. Cover and cook on Low for 6 - 8 hours  
or on High for 4 - 5 hours.  
3. Cover and cook on Low for 8 - 10 hours or  
High or for 5 - 6 hours.  
4. When meat is cooked as desired, remove  
and cover with foil to keep warm.  
Brandy Veal  
Serves 4-6  
60g butter or margarine  
1 onion, peeled and chopped  
1 clove garlic, peeled and crushed  
5. Turn Slow Cooker to High and thicken the  
gravy with a little flour mixed with water.  
Cook until the gravy simmers and thickens.  
1kg stewing veal, cut into 2cm cubes  
6. To Serve: Slice meat and serve with gravy.  
1
4
/ cup flour  
pepper  
1 tablespoon tomato paste  
Bolognese Sauce  
Serves 4-6  
1kg lean minced beef  
3 tomatoes, peeled and quartered  
2 small onions, peeled and finely chopped  
2 cloves garlic, peeled and crushed  
2 x 425g can peeled tomatoes  
2 tablespoons tomato paste  
1 cup water  
1
2
1 / cups chicken stock  
1
4
/ cup brandy  
1 teaspoon paprika  
1 bay leaf  
fresh ground pepper to taste  
2 celery stalks, sliced  
1
2
/ cup sour cream  
1
2
1 / teaspoons dried oregano  
1. Heat butter or margarine in a frypan. Saute  
onions and garlic until tender.  
1 teaspoon dried basil  
1 bay leaf  
2. Toss veal in flour seasoned with pepper.  
Add veal to frypan and brown.  
fresh ground pepper  
1. Place all ingredients into the Slow Cooker.  
Stir to combine.  
3. Transfer to the Slow Cooker and add  
remaining ingredients except sour cream.  
Cover and cook on Low for 8 - 10 hours or on  
High for 5 - 6 hours. Adjust seasonings to taste  
2. Cover and cook on Low for 6 - 8 hours or  
High for 4 - 5 hours.  
3. Serve with pasta and grated  
Parmesan cheese.  
4. Remove bay leaf and stir through sour cream  
prior to serving. Serve with noodles or rice.  
13  
 
Recipes.  
Mushroom Beef  
Serves 6  
1 small green pepper, finely chopped  
1 tablespoon mixed herbs  
salt and pepper to taste  
2 tablespoons oil  
2 tablespoons butter or margarine  
1 onion, peeled and chopped  
2 potatoes, thickly sliced  
1kg chuck steak, trimmed and cut into thin strips  
1. Combine all ingredients except potatoes.  
Shape into a large round meatloaf,  
approximately 2cm smaller than the Slow  
Cooker. Place into the base of the Slow  
Cooker.  
1
2
/ cup beef stock  
1
2
1 / cups white wine  
250g mushrooms, sliced  
1
3
/ cup cornflour  
combined  
1
{
2
/ cup water  
2. Place potatoes around edges of the meatloaf.  
Cover and cook on Low for 7 - 8 hours or  
High for 4 - 5 hours.  
300ml cream  
1. Heat oil and butter or margarine in a frypan.  
Add onions and saute until tender.  
3. Serve with potato slices.  
2. Add meat and brown.  
Swedish Meatballs  
Serves 4-6  
3. Transfer to the Slow Cooker. Add stock, wine  
and mushrooms. Cover and cook on Low for  
8 - 10 hours or on High for 5 - 6 hours.  
1
2
1 / cups fresh breadcrumbs  
1 cup milk  
500g minced steak  
250g minced pork or veal  
2 eggs, lightly beaten  
4. For the last hour of cooking, add combined  
cornflour and water and cook on High.  
5. To Serve: Stir through cream and adjust  
seasonings.  
1 medium onion, peeled and finely chopped  
3
4
/ teaspoon chopped dill  
1
4
/ teaspoon allspice  
Corned Beef  
Serves 6  
1
4
/ teaspoon nutmeg  
1.5kg corned silverside  
water  
1 onion, peeled and finely chopped  
10 peppercorns  
2 bay leaves  
2 tablespoons brown sugar  
3 teaspoons butter or margarine  
1 cup beef stock  
fresh ground pepper  
1 tablespoon tomato paste  
1 cup cream  
1. Soak breadcrumbs in milk for 5 minutes. Add  
meats, eggs, onion, herbs and spices. Mix  
well, cover and refrigerate for 1 hour.  
1. Place silverside into the Slow Cooker and  
barely cover with water. Add remaining  
ingredients.  
2. Shape mixture into balls about the size  
of walnuts.  
2. Cover and cook on Low for 8 - 10 hours or on  
High for 5 - 6 hours.  
3. Heat margarine or butter in a frypan and  
brown meatballs. Place meatballs into the  
Slow Cooker as they are browned.  
Meatloaf  
Serves 4-6  
1 egg, lightly beaten  
1
4. Add beef stock, pepper and tomato paste.  
Cover and cook on Low for 5 - 6 hours or  
on High for 3 - 4 hours.  
2
/ cup tomato chutney  
1
2
/ cup fresh breadcrumbs  
750g minced beef  
5. To Serve: Stir through cream and  
serve with rice.  
1 small onion, peeled and finely chopped  
1 celery stalk, finely chopped  
14  
 
Recipes.  
Spicy Lamb with Apricots  
2 tablespoons oil  
1 onion, peeled and chopped  
1 clove garlic, peeled and crushed  
Serves 4-6  
LAMB  
Roasting Lamb  
Cut away excess fat. Place meat into the Slow  
Cooker. Cover and cook to desired doneness.  
1kg stewing lamb, cubed  
Approximate cooking times for well done:  
1
3
/ cup flour  
1
2
Low 2 / - 3 hours per 500g  
{
{
{
1 teaspoon lumeric  
1 teaspoon cummin  
High 1 - 2 hours per 500g  
combined  
No need to turn meat during cooking.  
1 teaspoon coriander  
freshly ground pepper  
3 cups chicken stock  
100g dried apricots, chopped  
salt and pepper to taste  
Note: When cooking pork or other fatty meats,  
place meat on a small wire rack to allow excess  
fat to drain.  
Lamb with Yoghurt Sour Cream  
1kg stewing lamb, cut into thin strips  
2 small onions, peeled and quartered  
2 teaspoons ground ginger  
Serves 4-6  
1. Heat oil in a frypan. Saute onions and garlic  
until tender.  
2. Toss lamb in combined flour and spices.  
Add to frypan and brown.  
2 teaspoons ground coriander  
1
4
/ teaspoon cayenne pepper  
3. Transfer to the Slow Cooker and add  
remaining ingredients. Cover and cook  
on Low for 8 - 10 hours or on High for  
5 - 6 hours.  
250g carton natural yoghurt  
1
3
/ cup sour cream  
2 tablespoons flour  
4. Adjust seasonings if necessary. Serve with rice.  
Spiced Butter: 2 tablespoons butter  
1 tablespoon oil  
Roast Lamb with Garlic & Rosemary  
Serves 6-8  
1 clove garlic, crushed  
1 leg of lamb, approximately 1.8kg (cut or boned  
to fit the Slow Cooker)  
1 clove garlic, peeled and sliced  
several sprigs fresh rosemary  
1 tablespoon French mustard  
1 teaspoon ground cummin  
1 teaspoon ground coriander  
1
2
/ teaspoon garam marsala  
1
3
/ cup cream  
1. Place all ingredients except spiced butter and  
cream into the Slow Cooker. Stir to combine.  
1. Trim excess fat from lamb.  
2. Cook on Low for 8 - 10 hours or on High for  
5 - 6 hours. Add spiced butter during last  
hour of cooking. Spiced butter: Heat butter  
and oil in a frypan. Add remaining  
2. Cut several slits in the meat and insert slices  
of garlic and sprigs of rosemary.  
3. Brush the outside with mustard.  
ingredients and saute for 2 - 3 minutes.  
4. Place meat into the Slow Cooker. Cover and  
cook on Low for 2 - 3 hours of High for 1 - 2  
hours per 500g.  
3. To Serve: Stir through cream just prior  
to serving.  
Note: Meat can be placed on a wire rack to  
allow the fat to drain.  
15  
 
Recipes.  
Spicy Lamb Shanks  
4 lamb shanks  
Serves 4  
1. Toss chicken in flour.  
2. Heat oil in a frypan. Add chicken and brown  
all over. Place into the Slow Cooker.  
1 cup dried apricots  
1 cup prunes, pitted  
3. Lightly saute garlic and onion. Add to the  
Slow Cooker.  
1
4
/ cup sugar  
1 cup water  
4. Add remaining ingredients. Cover and cook  
on Low for 5 - 6 hours or on High for 3 - 4  
hours.  
1
4
/ cup tomato paste  
2 tablespoons white vinegar  
1 teaspoon mixed spice  
5. Serve with fried or boiled rice.  
1. Place lamb shanks into the Slow Cooker.  
Add apricots and prunes.  
Curried Chicken  
Serves 6  
1 size 15 chicken  
2. Combine sugar, water, tomato paste and  
vinegar. Pour over the lamb shanks.  
1 large onion, peeled finely chopped  
1 clove garlic, peeled and crushed  
2 celery stalks, sliced  
1 red capsicum, seeded, cut into strips  
1 x 425g can pineapple pieces, drained  
1 tablespoon curry powder  
3. Sprinkle over mixed spice. Cover and cook on  
Low for 8 - 10 hours or High for 5 - 6 hours.  
Serve with rice.  
CHICKEN  
Roasting Chicken  
1. Place chicken into the Slow Cooker and  
barely cover with water. Cover and cook on  
Low for 7 - 9 hours or on High for 4 - 5 hours.  
Wash chicken and pat dry. Stuff as desired and  
truss. Place chicken into the Slow Cooker and cover.  
Approximate cooking times:  
1
2. Remove chicken from the Slow Cooker.  
Remove flesh from the bones and roughly cut  
into pieces. Reserve 2 cups of stock. Add 1  
chicken stock cube for more flavour if  
desired.  
2
Low 2 - 2 / hours per 500g  
High 1 - 2 hours per 500g  
Dot with butter and sprinkle with paprika to add  
extra colour.  
3. Return the chicken and 2 cups of stock to the  
Slow Cooker. Add remaining ingredients.  
Lemon Honey Chicken Casserole  
1.5kg chicken wings and drumsticks  
2-3 tablespoons flour  
Serves 4-6  
4. Cover and cook on Low for 2 - 3 hours or  
1
2
High for 1 - 1 / hours.  
2 tablespoons oil  
5. Turn to High. Thicken be adding 1  
2 cloves garlic, peeled and finely chopped  
3 large onions, peeled and cut into eight wedges  
8 shallots, cut into 2cm pieces  
1
4
tablespoon of cornflour mixed with / cup  
water. Stir through and cook until mixture  
thickens. Serve with rice.  
4 celery stalks, cut into 2cm strips  
1 large red capsicum, cut into 2cm strips  
zest of 2 lemons, cut into thin strips  
3
4
/ cup chicken stock  
1
3
/ cup honey  
16  
 
Recipes.  
Roast Chicken  
SEAFOOD  
1 size 16 chicken  
butter, melted  
parsley, finely chopped  
paprika  
Seafood Hot Pot  
Serves 4-6  
1 blue swimmer crab, cut in half and claws  
cracked  
500g mussels, cleaned  
500g squid rings  
500g green King prawns, peeled with tails intact  
250g scallops  
Stuffing: 2 cups fresh breadcrumbs  
1
3
/ cup crushed pineapple, drained  
1 rasher bacon, rind removed  
and finely chopped  
1 tablespoon oil  
4 shallots, finely sliced  
2 cloves garlic, peeled and crushed  
2cm piece ginger, peeled and finely grated  
1 egg, lightly beaten  
1 teaspoon mixed herbs  
3 onions, peeled and sliced  
1. Combine all ingredients for stuffing. Place  
into cavity of chicken and truss.  
1
2
/ cup water  
1 cup dry white wine  
2. Pat chicken dry and place into the Slow  
Cooker. Brush chicken with butter and  
sprinkle with parsley and paprika. Cover  
and cook on Low for 7 - 9 hours or High  
for 4 - 5 hours.  
2 x 425g can tomatoes, undrained  
4 tablespoons tomato paste  
2 tablespoons Worcestershire sauce  
1 tablespoon sugar  
1
2
/ teaspoon chilli powder or 1 chilli, finely  
Easy Chicken with Mushrooms and Cream Serves 6  
6 chicken thigh pieces (skin removed if desired)  
300g mushrooms, sliced  
chopped (reduce quantity if desired)  
4 tablespoons chopped parsley  
1. Prepare seafood  
1 can condensed cream of chicken soup  
2. Heat oil in a frypan. Add garlic, ginger,  
onions and lightly saute until onion is tender.  
1 cup sour cream  
1
2
/ cup dry white wine  
3. Place onion mixture, seafood and remaining  
ingredients except parsley into the Slow  
Cooker.  
1 teaspoon paprika  
1. Place chicken in the Slow Cooker. Top with  
mushrooms.  
4. Cover and cook on Low for 4 - 5 hours or on  
High for 2 - 3 hours.  
2. Combine soup, sour cream and wine.  
Pour over mushrooms.  
5. Serve sprinkled with parsley and crusty bread.  
3. Sprinkle paprika over chicken. Cover and  
cook on Low for 6 - 8 hours or on High for  
4 - 5 hours.  
Note: If cooking on High, do not add the sour  
cream until the last 30 minutes of cooking. Serve  
with pasta shells.  
17  
 
Recipes.  
Fresh Corn on the Cob  
VEGETABLES  
1. Remove outer husks and silks.  
Curried Scalloped Potatoes  
Serves 6  
2. Cut to fit in the Slow Cooker if necessary.  
4-5 large potatoes, washed (peeled if desired)  
4 rashers bacon, rind removed and finely chopped  
3. Cover with water. Cover and cook on High  
for 3 - 4 hours. Drain. Serve with butter,  
chopped ham and fresh ground pepper if  
desired.  
2 medium onions, peeled and finely sliced  
1
2
/ cup milk  
combined  
{
1
2
/ cup sour cream  
Frozen Corn: Cover with water and cook on  
High for 4 - 5 hours.  
1 teaspoon curry powder  
{
fresh ground pepper  
1 cup grated tasty cheese  
Baked Potatoes  
1. Grease base and sides of the Crock-Insert.  
1. Scrub potatoes clean. Brush each potato with  
melted butter and sprinkle very lightly with  
salt.  
2. Place alternate layers of potato, a sprinkle of  
bacon, onion rings, combined milk, sour  
cream, curry powder and fresh ground  
pepper into the Slow Cooker.  
2. Cover and cook on High for 6 - 7 hours, or  
until tender.  
3. Cover and cook on Low for 6 - 8 hours or on  
High for 4 - 5 hours.  
Zucchini and Tomato Casserole  
4 large tomatoes, chopped  
4 large zucchinis, sliced  
Serves 6  
1
2
4. Sprinkle with cheese during the last / hour  
of cooking.  
3 medium onions, peeled and sliced  
2 tablespoons tomato paste  
2 teaspoons Worcestershire sauce  
2 teaspoons mixed herbs  
Ratatouille  
Serves 4-6  
2 medium eggplants, sliced 1cm thick  
salt  
2 onions, peeled and cut into wedges  
2 cloves garlic, peeled and crushed  
3 medium zucchini, sliced  
4 large ripe tomatoes, peeled and sliced  
2 teaspoons brown sugar  
fresh ground pepper to taste  
1. Place all ingredients into the Slow Cooker  
and stir to combine.  
2 green capsicum, seeds removed and sliced  
1 teaspoon basil  
1 teaspoon oregano  
2. Cover and cook on Low for 8 - 9 hours or on  
High for 4 - 5 hours. Serve with steak.  
1 teaspoon thyme  
1. Sprinkle eggplant with a little salt. Leave a  
few minutes then pat dry with paper towel.  
2. Heat a little oil in a frypan. Saute onion,  
garlic and egg plant until the onion is just  
tender.  
3. Place the onion and eggplant into the Slow  
Cooker. Add remaining ingredients.  
4. Cover and cook on Low for 6 - 8 hours or on  
High for 4 - 5 hours.  
18  
 
Recipes.  
Dundee Cake  
CAKES  
The Slow Cooker bakes deliciously moist cakes.  
250g butter or margarine  
3
4
/ cup caster sugar  
Hints:  
grated rind of two oranges  
Ring tins are best used, as they cook quicker  
and more evenly.  
5 eggs  
1
4
2 / cups plain flour  
Results are not as brown or crisp as baked in  
a conventional oven.  
1 teaspoon baking powder  
1
4
/ teaspoon salt  
1
2
Cakes are best baked on a small wire rack.  
This elevates the cake to allow better heat  
circulation.  
/ cup almonds, roughly chopped  
3
4
/ cup sultanas  
3
4
/ cup currants  
1
4
/ cup cherries, halved  
Apple Tea Cake  
1
4
/ cup orange juice  
125g butter or margarine  
extra whole almonds  
3
4
/ cup caster sugar  
1. Pre-heat the Slow Cooker on High for 15  
minutes. Grease an 18cm round cake tin and  
line with two thicknesses of greaseproof  
paper.  
1 teaspoon vanilla essence  
2 eggs  
2 cups self raising flour  
pinch salt  
2. Using a food processor or mixer, cream butter  
and sugar with the orange rind until light  
and creamy. Gradually add eggs.  
1
2
/ cup milk  
1 Granny Smith apple, peeled, cored and sliced  
cinnamon  
brown sugar  
3. Combine flour, baking powder and fruit and  
add to creamed mixture alternatively with  
the orange juice.  
1. Pre-heat the Slow Cooker on High for 15  
minutes. Grease and line an 18cm round or  
ring cake tin.  
4. Place into prepared tin and decorate the top  
with whole almonds.  
2. Using a food processor or mixer, cream butter  
and sugar with vanilla essence until light and  
creamy. Gradually add eggs.  
5. Place into the Slow Cooker elevated on a  
wire rack. Cover and cook on High for  
4 - 5 hours.  
3. Fold in flour alternatively with the milk. Place  
into prepared tin and arrange apple slices on  
top of batter. Sprinkle with cinnamon and  
sugar.  
4. Place into the Slow Cooker elevated on a  
1
2
wire rack. Cover and cook on High for 3 - 3 /  
hours or until cooked through.  
19  
 
Recipes.  
Melt’n’Mix Chocolate Cake  
5. Place tin into the Slow Cooker, elevated on a  
wire rack.  
1
2
1 / cups self raising flour  
1
6. Cover and cook on High for 3 - 4 hours,  
or until cooked through. Cool before icing  
as desired.  
4
/ cup cocoa  
1 cup caster sugar  
125g butter, melted  
2 eggs  
Lemon Coconut Cake  
125g butter  
1 teaspoon vanilla essence  
1
2
/ cup milk  
1 cup caster sugar  
2 eggs  
1. Pre-heat the Slow Cooker on High for 15  
minutes. Grease and line base of an 18cm  
round or ring cake tin.  
grated rind of 1 lemon  
1
2
/ cup coconut  
3
2. Using a food processor or mixer, combine  
flour, cocoa and sugar. Add butter and mix  
until combined.  
4
1 / cups self raising flour  
1 cup milk  
1. Pre-heat the Slow Cooker on High for 15  
minutes. Grease and line base of an 18cm  
round or ring cake tin.  
3. Add eggs, vanilla and milk. Mix until smooth.  
Do not over mix. Place into prepared tin.  
4. Place tin into the Slow Cooker elevated on a  
wire rack.  
2. Using a food processor or mixer, cream butter  
and sugar until light and creamy.  
5. Cover and cook on High for 3 - 4 hours, or  
until cooked through. Cool before icing as  
desired.  
3. Add eggs and lemon rind, and mix until  
combined.  
4. Add coconut, flour and milk. Mix until just  
combined. Place into prepared tin.  
Walnut Yoghurt Cake  
125g butter  
1 cup caster sugar  
3 eggs  
5. Place tin into the Slow Cooker elevated on  
a wire rack.  
6. Cover and cook on High for 3 - 4 hours or  
until cooked through. Cool before icing as  
desired.  
2 cups self raising flour  
1
4
/ cup lemon juice  
1 x 200g carton plain yoghurt  
1 cup chopped walnuts  
grated rind of 1 lemon  
1. Pre-heat the Slow Cooker on High for  
approximately 20 minutes. Grease and line  
base of an 18cm round or ring cake tin.  
2. Using a food processor or mixer, cream butter  
and sugar until light and creamy.  
3. Add eggs, one at a time, mixing until just  
combined.  
4. Add flour, lemon juice, yoghurt, walnuts and  
lemon rind. Mix until just combined.  
Place into prepared tin.  
20  
 
Recipes.  
Baked Custard  
3 eggs  
2 tablespoons sugar  
DESSERTS  
Apple Crumble  
4 cups fresh breadcrumbs  
2 cups milk  
1
2
/ cup melted butter  
1
2
/ teaspoon vanilla  
1
2
/ teaspoon cinnamon  
nutmeg  
1
4
/ teaspoon nutmeg  
3
1. Beat eggs and sugar, add remaining  
ingredients.  
4
/ cup brown sugar  
5 Granny Smith apples, peeled and sliced  
2. Place into a greased heat proof dish  
(select a dish that will fit into the Slow  
Cooker).  
1. Mix breadcrumbs with butter, cinnamon,  
nutmeg and brown sugar.  
2. Arrange in alternate layers with apple in the  
Slow Cooker. Cover and cook on High for  
3 - 4 hours, or until apple is tender.  
3. Cover custard with foil and place into the  
Slow Cooker. Pour 1 cup of water into the  
Slow Cooker. Cover and cook on Low for  
8 - 10 hours.  
3. Serve warm, with cream or ice cream.  
4. Serve warm or cold.  
Baked Apples  
2
3
5 Granny Smith apples, peeled and cored / of  
Poached Pears in Red Wine  
2 cups dry red wine  
1 cup sugar  
6 - 8 medium pears, peeled  
4 thick strips lemon rind  
the way through  
1
2
/ cup raisins  
1 cup brown sugar  
1 cup boiling water  
2 tablespoons butter or margarine  
1. Place wine and sugar into the Slow Cooker.  
Cover and cook on High until sugar is  
dissolved.  
1
2
/ teaspoon ground cinnamon  
1
4
/ teaspoon ground nutmeg  
1. Fill apple centres with raisins. Place apples  
into the Slow Cooker.  
2. Place pears into the Slow Cooker, turning to  
coat well with sugar syrup. Add lemon peel.  
Cover and cook on Low for 5 - 6 hours, or on  
High for 3 - 4 hours, turning occasionally to  
coat.  
2. Combine sugar, water, butter, cinnamon and  
nutmeg. Pour over apples. Cover and cook on  
Low for 4 - 6 hours, depending on the size of  
the apples.  
3. To Serve: Remove pears from the Slow  
Cooker and place onto a serving plate. Pour  
syrup over pears. Serve with whipped cream  
if desired.  
3. Serve warm with whipped cream or ice  
cream.  
21  
 
Recipes.  
Rice Custard  
Steamed Christmas Pudding  
1kg mixed fruit  
1
2
/ cup cooked rice  
3 eggs  
1 cup brown sugar, firmly packed  
3 tablespoons sugar  
185g butter or margarine  
1
2
3 cups milk  
/ cup water  
1
2
/ teaspoon vanilla  
2 tablespoons sherry  
30g butter  
1 tablespoon bi-carbonate of soda  
3 eggs, lightly beaten  
1 cup plain flour  
nutmeg  
1
2
/ cup raisins  
1 cup self raising flour  
1 teaspoon mixed spice  
1. Place rice into a greased heat-proof dish that  
will fit into the Slow Cooker.  
1. In a saucepan, combine mixed fruit, brown  
sugar, butter, water and sherry. Heat until  
butter is melted and mixture begins to boil.  
2. Beat eggs and sugar, add remaining  
ingredients and add to the rice. Cover bowl  
with foil and place into the Slow Cooker.  
2. Remove from the heat, add bi-carbonate of  
soda and allow to cool completely.  
3. Pour 1 cup water into the Slow Cooker. Cover  
and cook on Low for 8 - 9 hours or on High  
for 4 - 6 hours.  
3. Grease and line base of a 10 cup pudding  
bowl.  
4. Serve warm with cream or ice cream.  
4. Add eggs to the cooked mixture and mix  
until well combined. Fold through flour and  
spices.  
Spiced Rhubarb  
750g rhubarb, cut into 2cm pieces  
3
4
/ cup sugar  
5. Pour mixture into the prepared bowl, cover  
with a double layer of foil and tie firmly with  
string to form a good seal.  
1
4
/ teaspoon cinnamon  
3 whole cloves  
1 teaspoon grated orange or lemon rind  
6. Place into the Slow Cooker. Pour in sufficient  
water to come two thirds of the way up the  
sides of the pudding bowl. Cover and cook  
on High for 7 - 9 hours.  
1. Combine rhubarb, sugar, cinnamon, cloves  
and rind in the Slow Cooker. Cover and cook  
on Low for 4 - 6 hours.  
7. To Serve: Re-heat pudding on High for 2 - 3  
hours prior to serving and accompany with  
whipped cream or hard sauce.  
2. Serve hot with whipped cream or ice cream.  
22  
 
Recipes.  
Porridge  
EXTRAS  
1 cup of rolled oats  
2 cups cold water  
pinch salt (optional)  
Rice  
The Slow Cooker will prepare up to 3 cups  
(250ml) of uncooked rice.  
1. Lightly grease the Crock-Insert with butter.  
2. Place all ingredients into the Slow Cooker.  
3. Cook on Low for 7 - 9 hours or overnight.  
4. Stir well before serving.  
To every cup (250ml) of rice, use 2 cups of water.  
1. Wash rice thoroughly.  
2. Place rice and water in the Slow Cooker and  
cook on Low for 7 - 8 hours or on High for  
4 - 5 hours. Stir once during cooking.  
Serve with cream or milk and a sprinkle  
of brown sugar  
Note: For best results par boiled rice should  
be used.  
Quick Cooking Oats: Cook on Low for 4 - 6  
1
2
hours or on High for 2 - 3 / hours.  
Variations  
Rice can be cooked with stock or wine in place  
of water.  
Add some lightly sauteed onion and bacon,  
or finely chopped capsicum for added flavour.  
To make Turmeric rice, (yellow rice) add 1  
teaspoon Turmeric for every 2 cups of rice.  
23  
 

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