Sunbeam Slow Cooker HP5590 User Manual

Electronic Slow Cooker 5.5L  
Instruction/Recipe Booklet  
HP5590  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM SlOw COOkER.  
• Do not operate the slow cooker on an inclined  
surface.  
• Use your slow cooker well away from walls and  
curtains.  
• Do not use your slow cooker in confined  
spaces.  
• Do not move or cover the slow cooker while in  
operation.  
• Do not touch any metal surface of the slow  
cooker whilst in use as it will be hot.  
• Do not immerse the base of the slow cooker in  
water or any other liquid.  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Electronic  
Slow Cooker 5.5L  
Removable Crock Insert  
The durable crock insert is removable to  
allow for convenient serving at the table,  
storing of leftovers and easy cleaning. The  
crock insert is also dishwasher safe for added  
convenience.  
Quality Glass Lid  
Fits neatly onto the crock insert to retain heat  
and moisture for best results. The transparent  
glass allows you to view the  
food during cooking without lifting the lid,  
preventing the heat from escaping.  
EElectronic Control Dial  
3 heat settings: LO, HI and WARM. The  
programmablefunctionallowsyoutopreset  
yourcookingtimethen automatically
sswitches to warm once the selected time has  
finished.Theelectronic panel also allows  
you to see the remaining cooking time.  
HI  
L
TE  
CO  
2
 
Removable Power Cord  
Added convenience for serving at the dinner  
table.  
Cool Touch Handles and Lid Knob  
Allows you to lift and carry the slow cooker to  
the table for serving when hot.  
Large 5.5 Litre Capacity  
For cooking family-sized meals.  
LO  
WARM  
EMP  
Wrap-Around Element  
OOK  
The element surrounds the crock insert to  
ensure even cooking. It prevents food from  
sticking to the bottom of the crock insert and  
eliminates the need to stir your food.  
3
 
Using your Electronic Slow Cooker  
1.Before using your Sunbeam slow cooker  
Electronic for the first time, remove  
the crock insert and lid and wash them  
in warm soapy water. Rinse and dry  
thoroughly and replace.  
2.Place the slow cooker on a flat level  
surface.  
3.Prepare the food to be cooked and place  
inside the slow cooker. Replace the lid.  
8.Once the temperature and time has been  
set press the ‘START’ button to commence  
cooking. The LED will start counting  
down.  
Note: Cooking time can be increased or  
decreased during cooking by pressing the  
Timer button ’ until the desired time is  
achieved.  
Note: Cooking can be stopped at any time by  
pressing the ‘Standby button ’.  
Note: Do not place very cold or frozen food in  
the crock insert if it has been preheated.  
4.Insert the plug into a 230-240V power  
outlet and turn the power ON.  
5.Press the ‘Standby button ’. Three  
bars on the LED will be displayed and HI  
temperature setting is indicated with a red  
light.  
9.When the slow cooker has completed the  
desired cooking time the unit will switch  
to WARM and the LCD will start to count  
down from 6 hours. After 6 hours your slow  
cooker will switch off automatically.  
Important: The WARM setting should only be  
used for a maximum of 6 hours.  
10.Press the ‘Standby button ’ button to  
turn your slow cooker off.  
6.Press the TEMP SELECT to select your  
desired cooking temperature of HI, LO or  
WARM setting.  
7.Press the ‘Timer button ’ to set the  
desired amount of hours for cooking. HI  
and LO can be set for a maximum of 12  
hours and KEEP WARM can be set for a  
maximum of 6 hours.  
Tip: If at anytime you choose to switch back  
from the Warm setting before your selected  
cooking time had finished, the slow cooker  
remembers the amount of cooking time that  
was remaining.  
Important: Food should not be cooked on the  
WARM setting as this setting will not get hot  
enough to cook. This setting should only  
be used to keep hot, cooked food warm for  
serving.  
Note: Transfer cooked food from the crock  
insert into a airtight container before storing  
in fridge or freezer  
4
 
• All of the recipes contained in this book  
have recommended temperature settings.  
Most recipes can be cooked on the LOW  
setting, however when using the HIGH  
setting cooking times can often be halved.  
• Food will be brought to a simmer on all  
settings. The setting determines the time  
needed to reach a simmer.  
• Frozen casseroles can be placed in the  
cold slow cooker and heated for 5-8 hours,  
depending on the quantity. Do not place  
frozen food into a heated slow cooker.  
• If a recipe results in too much liquid,  
turn the slow cooker to the HIGH setting,  
remove the lid and cook until sufficient  
liquid has evaporated.  
• When cooking with vegetables, place them  
in the crock insert first, and then place the  
meat on top.  
• Always ensure that food or liquid comes to  
at least half way up the wall of the crock  
insert, as the element is located on the  
sides of the slow cooker.  
• When roasting whole pieces of lamb, beef  
or chicken, it is not necessary to add  
liquid. Pot roasts and corned meats should  
be barely covered with liquid.  
• To thicken a casserole, set the slow  
cooker to the HIGH setting and stir  
through a thickening agent such as  
cornflour combined with a little water.  
Allow to simmer until thickened, stirring  
occasionally.  
• Stirring is rarely necessary, as the element  
wraps around the sides of the slow cooker,  
preventing the food from sticking to the  
base.  
• Leave the lid on the slow cooker during  
cooking to maintain heat and moisture.  
• Do not use oven bags in your slow cooker.  
• Reduce cooking times when the slow  
cooker is not completely full to achieve a  
better cooking result as the slow cooker  
heats up faster when not filled up to the  
rim.  
• When preparing meat for casseroles, lightly  
coat the pieces in flour and brown before  
adding to the slow cooker. This helps to  
seal in the juices and flavours, and keeps  
the meat tender.  
 
Care and Cleaning  
Wash the crock insert and lid in hot soapy  
water. To remove food that is cooked onto  
the bottom, soak the crock insert in warm  
water before cleaning and scrub lightly with  
a plastic or nylon brush. Rinse well and dry.  
The crock insert is also dishwasher safe for  
added convenience.  
Wipe the exterior of the slow cooker with a  
damp cloth and polish dry. DO NOT use harsh  
abrasives, scourers or chemicals to clean any  
part of your slow cooker as these will damage  
the surfaces.  
CAUTION: Do not immerse the base of the  
slow cooker in water or any other liquid.  
Note: Do not place the hot crock insert under  
cold water.  
6
 
Recipes  
Spicy Sweet Potato Soup  
Chicken, Sweet Corn & Bacon Soup  
Serves 6-8  
Serves 6-8  
1 tablespoon vegetable oil  
1 large onion, chopped  
5 rashers bacon, rind and fat trimmed, finely  
chopped  
1 large brown onion, finely chopped  
3 cloves garlic, crushed  
3 cloves garlic, crushed  
2-3 tablespoons red curry paste  
1.5 kg sweet potato (kumara), peeled, diced  
1 litre chicken stock  
3 trimmed celery sticks, finely chopped  
3 x 420g can sweet corn kernels, rinsed,  
drained  
2 cups water  
1.5 litres salt reduced chicken stock  
2 large (400g) single chicken breast fillets  
3 green onions, ends trimmed, thinly sliced  
Salt & ground white pepper  
¾ cup light coconut milk  
chopped coriander, to serve  
1.Heat oil in a frying pan on a medium-high  
heat. Cook onion for 2-3 minutes or until  
softened. Add garlic and red curry paste  
and cook for 1 minute. Transfer to slow  
cooker.  
1.Heat a non-stick frying pan on a medium-  
high heat; add bacon and cook for 2  
minutes.  
2.Stir in onion, garlic and celery. Cook,  
stirring, for 3-4 minutes then transfer to  
slow cooker.  
2.Add sweet potato, chicken stock and water;  
stir to combine. Cook on HIGH 3-4 hours  
or LOW 6-7 hours.  
3.Add the corn, stock and water and stir to  
combine. Add chicken. Place lid on and  
cook on HIGH 2-3 hours.  
3.Using a stick blender, process soup until  
smooth. Stir in coconut milk and coriander.  
Serve.  
4.Use tongs to transfer chicken to a bowl.  
Use a stick blender to blend soup until  
almost smooth.  
5. Shred chicken and add to soup along with  
thegreenonions. Tasteandseasonwith
salt and ground white pepper; replace lid  
and allow to reheat for 30 minutes on  
HIGH.  
7
 
Recipes continued  
French Onion Soup  
Pea and Ham Soup  
Serves 4-6  
Serves 6-8  
30g butter  
1 tablespoon olive oil  
2 onions, chopped  
1 tablespoon olive oil  
4 large onions, finely sliced  
2 cloves garlic, crushed  
2 tablespoons plain flour  
¼ cup brandy  
3 rashers bacon, diced  
2 cups split peas  
1- 1.5kg ham bone  
2 litres water  
4 cups beef stock  
2 large carrots, diced  
2 sticks celery, sliced  
2 bay leaves  
1 Baguette, thickly sliced  
1 cup of grated Gruyere cheese or ½ cup  
parmesan  
2 tablespoons chopped fresh thyme  
Freshly ground black pepper  
1.Heat oil and butter in a large saucepan  
over medium heat, until butter is foaming.  
Add onion and garlic and cook, until onion  
has softened. Make sure it does not colour.  
1.Heat oil in a large frypan, cook onion and  
bacon for 2-3 minutes or until onion is soft  
and bacon is slightly browned. Transfer to  
slow cooker.  
2.Add flour and coat onion mixture.  
Gradually add brandy. Cook for 2-3  
minutes until alcohol has evaporated.  
Transfer to slow cooker and add stock.  
2.Add remaining ingredients, reserving 1  
tablespoon of fresh thyme. Cook on HIGH  
3-4 hours or LOW 6-8 hours.  
3.Cover and cook on HIGH 3-4 hours or LOW  
6-8 hours.  
3.Remove ham bone from slow cooker. Pull  
off meat from the bone, removing excess  
fat and skin. Dice and return to the soup.  
4.Place bread on a baking tray in one layer,  
brush or spray with oil. Bake 5-10 minutes  
or until bread is crisp and lightly coloured.  
Top bread with cheese and cook a further 5  
minutes or until cheese is melting.  
4.Stir through remaining thyme and season  
with freshly ground black pepper.  
5.To serve, place a slice of bread in a soup  
bowl, ladle in soup and top with extra  
cheese.  
8
 
Recipes continued  
Roasting Beef  
Corned Beef  
Serves 6-8  
Heat a small amount of oil on a medium/  
high heat in a large frying pan; cook beef on  
all sides until browned. Season with salt and  
pepper. Place into slow cooker.  
1.5kg corned silverside  
1 onion, chopped  
10 peppercorns  
Approximate cooking times for well done:  
2 bay leaves  
LOW  
2-2 ½ hours per 500g  
1-1 ½ hours per 500g  
2 tablespoons brown sugar  
HIGH  
1.Place silverside into slow cooker; fill with  
enough water to just cover. Add remaining  
ingredients.  
Roasting Lamb  
2.Cover and cook on LOW 8-10 hours or  
HIGH 4-6 hours.  
Trim any excess fat from the lamb. Heat a  
small amount of oil on a medium/high heat  
in a large frying pan; cook lamb on all sides  
until browned. Season with salt and pepper.  
Place into slow cooker.  
3.Serve with mashed potatoes and steamed  
vegetables.  
Approximate cooking times for well done:  
LOW  
2-2 ½ hours per 500g  
1-1 ½ hours per 500g  
HIGH  
Roasting Chicken  
Wash and pat dry chicken. Place a quartered  
lemon, 3 cloves garlic and some sprigs of  
thyme into the cavity of the chicken. Season  
with salt and pepper and a little paprika.  
Approximate cooking times:  
LOW  
2-2 ½ hours per 500g  
1-1 ½ hours per 500g  
HIGH  
Tip: For a more golden colour chicken simply  
brown in a frying pan before placing into the  
slow cooker.  
9
 
Recipes continued  
Spanish Chicken with Capsicums  
Indonesian Chicken Curry  
Serves 4-6  
Serves 4-6  
2 tablespoons olive oil  
6 thigh chicken cutlets, fat and skin removed  
¼ cup flour  
6 thigh chicken cutlets, fat and skin removed  
2 red onions, sliced  
¼ cup peanut oil  
3 cloves garlic, crushed  
1 large onion, sliced  
1 ½ teaspoons smoked paprika  
1 red capsicum, seeds removed, sliced  
1 yellow capsicum, seeds removed, sliced  
¼ cup white wine  
3 cloves garlic, crushed  
3 teaspoons grated fresh ginger  
1 long red chilli, seeds removed, thinly sliced  
1 lemongrass, stem finely chopped  
1 teaspoon ground turmeric  
2 teaspoons ground cumin  
2 teaspoons ground coriander  
1 teaspoon salt  
¹/ cup tomato passata  
³
¹/ cup pitted kalamata olives, sliced  
³
6 artichoke hearts, quartered  
¹/ cup chopped fresh parsley  
³
600g kumara (sweet potato), peeled, diced  
1.Heat half the oil in a large non-stick frying  
pan. Cook chicken in batches until brown.  
Transfer to slow cooker.  
1 ¹/ cups coconut milk  
³
150g green beans, trimmed, cut into 3cm  
pieces  
2.Heat remaining oil and cook onions for  
2-3 minutes or until softened. Add garlic,  
paprika and capsicum and cook, stirring for  
1 minute. Add to slow cooker with white  
wine and tomato passata. Cover and cook  
on HIGH 3-4 hours or LOW 6-7 hours.  
coriander leaves, to serve  
1.Dust chicken in flour, shaking off excess  
flour. Heat half the oil in a large non-stick  
frying pan. Cook chicken in batches until  
brown. Transfer to a plate.  
3.Stir in olives, artichokes and parsley just  
before serving.  
2.Heat remaining oil and cook onion for  
2-3 minutes or until softened. Add garlic,  
ginger, chilli, lemongrass, and spices;  
cook, stirring for 1 minute.  
4.Serve chicken with crusty bread.  
3.Place kumara into the base of slow cooker  
and top with chicken, onion mixture and  
coconut milk. Cook on HIGH 3-4 hours or  
LOW 6-8 hours.  
4.Add beans in the last half hour of cooking.  
5.Serve chicken with coriander and steamed  
jasmine rice.  
10  
 
Recipes continued  
Chicken, Mustard and Sage Casserole  
Hainanese Chicken with Rice  
Serves 6-8  
Serves 4-6  
8 thigh chicken cutlets, fat and skin removed  
¼ cup plain flour  
1.5kg whole chicken, rinsed  
4 cups water  
¼ cup olive oil  
2 green onions, chopped  
5cm piece ginger, chopped  
1 teaspoon salt  
3 large leeks, washed and sliced thickly  
2 cloves garlic, crushed  
1 cup dry white wine  
Topping  
1 kg baby new potatoes, halved  
1 cup chicken stock  
4 green onions, thinly sliced  
2 tablespoons finely shredded ginger  
2 tablespoons peanut oil  
1 teaspoon sesame oil  
sea salt  
Zest of one lemon  
2 tablespoons Dijon mustard  
Salt and pepper  
8 sage leaves, whole  
coriander leaves, to serve  
light soy sauce, to serve  
1 tablespoon chopped fresh sage  
1.Dust chicken in flour, shaking off excess  
flour. Heat half the oil in a large non-stick  
frying pan. Cook chicken in batches until  
brown. Transfer to a plate.  
1.Place chicken in slow cooker. Add water,  
green onions, ginger and salt. Cover and  
cook on HIGH for 2-2 ½ hours.  
2.Remove chicken and cut into pieces.  
Transfer chicken to a serving plate. Top  
with extra green onions and ginger.  
2.Heat remaining oil in frying pan, cook leek  
and garlic for 3-4 minutes or until leeks  
have softened. Add wine and cook until  
reduced by half.  
3.Heat peanut oil and sesame oil in a small  
saucepan until just smoking. Pour hot  
oil over chicken. Sprinkle with salt and  
coriander.  
3.Place potatoes into the base of slow cooker  
and top with chicken and leek mixture.  
Add remaining ingredients, except chopped  
sage. Cover and cook on HIGH 3-4 hours  
or LOW 6-8 hours.  
4.Serve with soy sauce and steamed rice.  
4.Season to taste and sprinkle with sage.  
Serve with crusty bread.  
11  
 
Recipes continued  
Lamb Roast with White Beans and Parsley Sauce  
Lamb Tagine  
Serves 4-6  
Serves 6-8  
1.4kg – 1.5kg lamb roast, easy carve  
1-2 cloves garlic, cut into slivers  
2 sprigs fresh rosemary, cut into pieces  
2 tablespoons olive oil  
2 tablespoons olive oil  
6-8 (depending on size) lamb shanks, fat  
trimmed  
1 large onion, sliced thinly  
2 cloves garlic, crushed  
20g butter  
1 ½ tablespoons Moroccan dried spice mix  
1 tablespoon tomato paste  
1 large onion, sliced  
1 x 400g can butter beans, rinsed, drained  
¼ cup chopped fresh parsley  
½ cup chicken stock  
600g kumara (sweet potato), peeled, diced  
1 x 400g tin chopped peeled tomatoes  
½ cup chicken stock  
salt and pepper  
1 x 400g can chickpeas, rinsed, drained  
1 cinnamon stick  
1.Make small incisions all over lamb with  
a very sharp knife, then stuff each with a  
sliver of garlic and a sprig of rosemary.  
3 cardamom pods, cracked  
2.Heat oil in a large frying pan, cook lamb  
until browned all over. Remove from pan  
and transfer to slow cooker.  
Salt and pepper to taste  
1 cup fresh coriander, roughly chopped  
Cous cous, to serve  
3.In the same pan, add butter and cook  
onion 1-2 minutes or until softened, place  
in slow cooker with remaining ingredients.  
Season with salt and pepper.  
1.Heat oil in a large frying pan over medium  
high heat, cook lamb shanks in batches for  
3-5 minutes or until evenly brown all over.  
Transfer to a plate.  
4.Cover and cook on HIGH 3-4 hours, or  
LOW 6-8 hours.  
2.Reduce heat, and add onion and garlic  
to frying pan and cook for 2-3 minutes or  
until onion has softened. Add spice mix  
and cook until fragrant. Stir through tomato  
paste.  
5.Remove meat from slow cooker, and rest  
for 10 minutes before carving. Serve slices  
of lamb with beans and parsley sauce.  
3.Place kumara into the base of slow cooker  
and top with lamb and onion mixture and  
remaining ingredients, except coriander.  
Cover and cook on HIGH 3-4 hours or LOW  
6-8 hours.  
4.Season with salt and pepper and stir  
through chopped coriander, serve with  
cous cous.  
12  
 
Recipes continued  
Rendang Daging – Spicy Coconut Beef Curry  
Veal Goulash  
Serves 6-8  
Serves 6  
¼ cup desiccated coconut  
1 teaspoon ground coriander  
¼ teaspoon ground turmeric  
4 kaffir lime leaves, shredded  
1.5kg chuck steak  
1.5kg veal, cut into 2cm pieces  
¼ cup flour  
¹/ cup olive oil  
³
2 onions, chopped  
3 cloves garlic, crushed  
1 cup coconut milk powder  
2 tablespoons fish sauce  
Pinch salt  
2 tablespoons Hungarian sweet paprika  
½ teaspoon cayenne pepper  
2 large potatoes, peeled, diced  
1 cup beef stock  
Curry Paste  
8 dried long red chillies  
2 tablespoons tomato paste  
2 bay leaves  
4 cloves garlic, roughly chopped  
8 eschalots, roughly chopped  
1 lemon grass stalk, white only, sliced  
25g chopped fresh ginger, roughly chopped  
25g sliced fresh galangal, roughly chopped  
pinch salt  
salt and freshly ground black pepper  
1.Dust veal in flour, shaking off excess flour.  
2.Heat half the oil in large non-stick frying  
pan. Cook veal in batches until brown.  
Transfer to a plate.  
3.Heat remaining oil and cook onion for  
2-3 minutes or until softened. Add garlic,  
paprika and cayenne pepper and cook,  
stirring for 30 seconds.  
1.To make curry paste, soak chillies in hot  
water until just softened; remove stem and  
seeds; roughly chop. Place all curry paste  
ingredients in a food processor and process  
to a smooth paste; add a little water if  
necessary.  
2.In a large non-stick frying pan over a low  
heat, lightly toast coconut until lightly  
golden; remove from heat and allow  
to cool. Once cool, process in a food  
processor to a fine powder.  
4.Place potatoes in base of slow cooker.  
Add veal and remaining ingredients to slow  
cooker. Cover and cook on HIGH 3-4 hours  
or LOW 6-8 hours.  
5.Serve with hot pasta.  
3.Heat a large non-stick frying pan; add curry  
paste, coriander, turmeric and lime leaves  
and cook, stirring, for about 5 minutes or  
until fragrant.  
4.Add beef and stir until browned. Place  
beef, desiccated coconut, coconut milk  
powder and fish sauce into the slow cooker  
and stir to combine.  
5.Cover and cook on HIGH 4-5 hours or LOW  
6-8 hours. Stir once during cooking.  
13  
 
Recipes continued  
Family Beef Casserole with Semi Dried Tomatoes  
Beef Brisket with Vegetables  
Serves 6-8  
Serves 6-8  
2 kg chuck or round steak, diced  
½ cup flour  
1 large carrot, cut into matchsticks  
2 large potatoes, diced  
1.5kg rolled beef brisket  
¼ cup seasoned flour  
2 tablespoons olive oil  
2 onions, cut into wedges  
3 cloves garlic, crushed  
1 cup tomato passata  
1 cup beef stock  
3 tablespoons olive oil  
2 bunches of spring onion, stalk trimmed,  
peeled and left whole  
3 cloves garlic, crushed  
3 carrots, diced  
4 celery stalks, sliced  
¹/ cup tomato paste  
³
½ cup red wine  
2 bay leaves  
1 cup semi dried tomatoes  
2 tablespoons chopped fresh thyme  
2 bay leaves  
10 thyme sprigs  
salt and freshly ground black pepper  
1.Place carrot and potatoes in base of slow  
cooker.  
Salt and freshly ground black pepper  
1.Dust beef in flour, shaking off excess flour.  
Heat half the oil in a large frying pan and  
cook beef in batches until brown. Transfer  
to slow cooker.  
1.Dust beef in flour, shaking off excess flour.  
2.Heat half the oil in a large non-stick frying  
pan. Cook beef until brown. Transfer to  
slow cooker.  
2.Heat remaining oil and cook onion and  
garlic for 1-2 minutes or until onion is  
softened. Add carrots, celery and tomato  
paste and cook for a further 3 minutes.  
3.Heat remaining oil and cook onion for 2-3  
minutes or until softened. Add garlic and  
cook, stirring for 30 seconds. Add to slow  
cooker with remaining ingredients.  
3.Add wine and allow alcohol to evaporate  
and liquid to reduce slightly.  
4.Cover and cook on HIGH 4-5 hours or LOW  
6-8 hours.  
4.Place vegetables and remaining ingredients  
in slow cooker. Stir through. Cover and  
cook on HIGH 3-4 hours or LOW 5-6  
hours.  
5.Transfer meat to a plate, cover with foil  
and stand for 10 minutes before slicing.  
6.Using a large spoon, skim any fat from the  
top.  
5.Season to taste and serve hot with mashed  
potatoes or thick sliced Italian bread.  
7.Serve beef with vegetables and sauce.  
14  
 
Recipes continued  
Pork with Prunes and Apricots  
Dhal  
Serves 6  
Serves 6-8  
1.2kg roast leg pork  
2 tablespoons vegetable oil  
2 medium onions, finely chopped  
2 cloves garlic, crushed  
1 tablespoon ground cumin  
1 teaspoon cumin seeds  
2 teaspoons black mustard seeds  
¼ cup tomato paste  
1 tablespoon olive oil  
2 onions, cut into wedges  
3 cloves garlic, crushed  
2 teaspoons ground cumin  
2 teaspoons ground coriander  
¹/ cup orange juice  
³
¹/ cup tomato passata  
4 cups red lentils  
³
½ cup chicken stock  
1 tablespoon tomato paste  
150g pitted prunes  
2 cups vegetable stock  
4 ½ cups water  
2 x 400g can chopped tomatoes  
3 baby eggplants, roughly chopped  
salt to taste  
100g dried apricots  
1.Place pork into slow cooker. Heat oil in a  
large non-stick frying pan. Cook onions for  
2-3 minutes or until softened. Add garlic,  
cumin and coriander and cook, stirring for  
30 seconds.  
1.In a large frying pan, heat oil over medium  
heat. Add onion and garlic and cook, for  
2-3 minutes or until onion is softened.  
2.Add dried spices and cook a further 1  
minute, or until spices are fragrant. Stir  
through tomato paste and cook for 2  
minutes. Place in slow cooker.  
2.Add to slow cooker with remaining  
ingredients. Cover and cook on HIGH 4  
hours or LOW 6-8 hours.  
3.Transfer pork to a plate, cover with foil and  
stand for 10 minutes before slicing.  
3.Rinse lentils in water, until water runs  
clear. Put in slow cooker with remaining  
ingredients, except salt and stir well to  
combine all ingredients.  
4.Serve pork with sauce and steamed cous  
cous.  
4.Cook on HIGH 1-2 hours or LOW  
4-5 hours.  
5.Season to taste, serve hot.  
15  
 
Recipes continued  
Ratatouille  
Potato Bake with Creamy Bacon Sauce  
Serves 4  
Serves 6-8  
1 large onion, chopped  
1 tablespoon olive oil  
2 cloves garlic, crushed  
2 leeks, trimmed, washed, thinly sliced  
175g bacon, diced  
2 tablespoons tomato paste  
1 large eggplant, cut into 3 cm dice  
2 zucchinis, sliced into 1 cm rings  
1.5kg potatoes (Sebago), peeled, thinly  
sliced  
2 cups pouring cream  
1 medium red capsicum, deseeded and  
chopped into 3 cm pieces  
1 tablespoon dijon mustard  
¼ cup milk  
1 medium green capsicum, deseeded and  
chopped into 3 cm pieces  
Salt and freshly ground black pepper  
¾ cup grated parmesan cheese  
2 x 400g can chopped tomatoes  
2 tablespoons chopped fresh thyme  
Salt and freshly ground black pepper  
1.Heat oil in a large non-stick frying pan.  
Cook leek and bacon for 2-3 minutes or  
until leek is soft and bacon is slightly  
browned.  
1.Place all ingredients except salt and  
pepper in slow cooker. Cover and cook on  
HIGH 2-3 hours or LOW 5-6 hours.  
2.Place a third of potatoes in slow cooker.  
Layer with half the leek and bacon mixture.  
Repeat, finishing with potatoes.  
2.When ready to serve, season to taste.  
3.Combine cream, mustard, milk, salt  
and pepper in a jug. Pour over potatoes.  
Sprinkle with cheese. Cover and cook on  
HIGH for 3 hours. Stand for 30 minutes  
before serving.  
16  
 
Recipes continued  
Balsamic Glazed Beetroots  
Hearty Homemade Beans  
Serves 6  
Serves 6  
4 bunches small beetroots, (about 16)  
2 tablespoons water  
1 ½ cups dried cannellini beans, soaked  
overnight  
1 tablespoon olive oil  
2 tablespoons balsamic vinegar  
1 teaspoon dried mixed herbs  
2 cloves garlic, crushed  
1 small onion, finely chopped  
175g shortcut bacon, finely chopped  
3 cloves garlic, crushed  
1 tablespoon finely chopped dill  
sour cream, to serve  
1 small carrot, finely chopped  
1 small celery stick, finely chopped  
2 tablespoons tomato paste  
2 x 400g can diced tomatoes  
¼ cup chicken stock  
1.Wash beetroots, peel and cut in halves or  
quarters.  
2.Place beetroot, water, balsamic vinegar,  
herbs and garlic in slow cooker.  
3.Cover and cook on HIGH for 3 hours.  
¼ cup chopped fresh flat-leaf parsley  
salt and freshly ground black pepper  
4.Serve beetroot with juice, chopped dill and  
sour cream.  
1.Place beans in a large bowl and cover with  
water. Soak beans overnight in the fridge.  
2.Heat oil in a large non-stick frying pan.  
Cook onion and bacon for 2-3 minutes or  
until soft. Add carrot and celery and cook  
for a further 2 minutes.  
3.Transfer to slow cooker with tomatoes and  
stock. Cover and cook on HIGH 4-5 hours  
or LOW 6-8 hours.  
4.Stir through parsley and season with salt  
and pepper.  
17  
 
Recipes continued  
Crème Caramel  
Creamy Coconut Vanilla Rice  
Serves 4  
Serves 6  
½ cup caster sugar  
2 tablespoons water  
3 eggs  
1 cup medium grain rice (such as calrose)  
¾ cup brown sugar  
2 vanilla beans, split  
2 egg yolks  
4 cups milk  
¹/ cup caster sugar, extra  
270ml can coconut cream  
³
250ml milk  
1 Place rice, sugar, vanilla and milk in slow  
cooker. Cover and cook on HIGH for 3 ½  
hours, stirring 2-3 times.  
200ml pouring cream  
1 vanilla bean, seeds scraped  
2. Stir in coconut cream. Cover and cook on  
LOW for a further 30 minutes.  
1.Turn slow cooker to HIGH and add 2 cups  
hot water.  
3.Serve with fresh berries, if desired.  
2.Lightly spray 4 x 1 cup metal moulds with  
cooking spray.  
3.Combine sugar and water in a small  
saucepan. Stir over low heat until the  
sugar has dissolved. Increase heat; boil  
without stirring, until the toffee turns a  
golden colour. Remove from heat, once the  
bubbles have subsided, pour into moulds.  
Allow to cool.  
Poached Pears in Red Wine and Star Anise  
Serves 4-6  
1 ½ cups dry red wine  
¾ cup sugar  
3 star anise  
6 medium pears, peeled  
3 thick strips lemon rind  
4.Beat eggs and sugar until light and creamy.  
5.Heat milk, cream, vanilla bean and seeds  
until almost boiling. Whisk hot milk into  
egg mixture. Pour mixture through a  
strainer.  
1.Preheat slow cooker for 10 minutes on  
HIGH.  
2.Place wine, sugar and star anise into the  
slow cooker. Cover and cook on HIGH until  
sugar is dissolved.  
6.Pour mixture into moulds. Place in slow  
cooker. Turn slow cooker to LOW and cook  
for 1 hour or until just set. Remove from  
slow cooker and refrigerate for several  
hours.  
3.Place pears into the slow cooker, turning  
to coat well with sugar syrup. Add lemon  
peel, cover and cook on HIGH 1-1 ½  
hours or LOW 3-4 hours, turning  
occasionally to coat.  
7.To remove, carefully run a thin knife or  
spatula around edge of custard. Invert onto  
a serving plate.  
4.To serve, remove pears from the slow  
cooker and place onto a serving plate.  
Pour syrup over pears. Serve with ice  
cream if desired.  
18  
 
Recipes continued  
Spiced Rhubarb and Berry Compote  
Serves 4-6  
4.Combine the cocoa and brown sugar  
together, sprinkle over the top of pudding.  
Carefully pour boiling water over the  
mixture.  
2 bunches of rhubarb  
500g frozen mixed berries  
¾ cup sugar  
5.Cover and cook on HIGH 3 ½ hours or on  
LOW 5-6 hours.  
1 cinnamon quill  
6.Serve hot with ice cream or custard.  
3 whole cloves  
1 teaspoon grated orange rind  
1.Discard leaves from rhubarb. Wash stalks  
thoroughly and cut into 2cm pieces.  
Steamed Christmas Pudding  
Serves 8  
2.Combine all ingredients in the slow cooker.  
3.Cover and cook on LOW 3-4 hours.  
500g mixed dried fruit  
½ cup brown sugar, firmly packed  
90g butter or margarine  
4.Serve hot with ice cream or with your  
favourite pudding.  
¹/ cup sherry or brandy  
³
½ teaspoon bi-carbonate of soda  
Chocolate Self-Saucing Pudding  
Serves 4  
2 eggs, lightly beaten  
1 cup self raising flour  
100g unsalted butter, melted  
½ cup milk  
½ teaspoon mixed spice  
1.In a saucepan, combine mixed fruit, brown  
sugar, butter and sherry. Heat until butter  
is melted and mixture begins to boil.  
1 egg  
1 cup self-raising flour  
2 tablespoons cocoa  
½ cup caster sugar  
Topping:  
2.Remove from heat, add bi-carbonate of  
soda and allow to cool completely.  
3.Grease a 6 cup capacity pudding bowl.  
4.Add eggs to the cooled mixture and mix  
until well combined. Fold through flour and  
spices.  
2 tablespoons cocoa  
1 cup firmly packed brown sugar  
2 cups boiling water  
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.In a mixing bowl, combine butter, milk and  
egg.  
2.In a separate large bowl, sift flour and  
cocoa together and mix in the sugar.  
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 5-7 hours.  
3.Gradually add the wet ingredients into the  
flour mixture and mix well. Spoon into a 6  
cup capacity pudding bowl, and place in  
the slow cooker. No water is needed around  
bowl.  
7.Re-heat pudding by cooking pudding  
in water on HIGH for 2-3 hours prior to  
serving. Serve with brandy custard.  
19  
 
Notes  
20  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2010.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
8/11  
 

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