Slow Cooker
INSTRUCTION/RECIPE BOOKLET.
HP003D
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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
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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.
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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
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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
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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.
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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.
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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.
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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
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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
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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.
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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.
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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
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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