Slow Cooker 3.5L
Instruction/Recipe Booklet
HP3510
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM SLOW COOKER.
• Use your slow cooker well away from walls and
curtains.
• Do not operate the slow cooker on an inclined
surface.
• 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 are very safety conscious when
• Young children should be supervised to ensure
that they do not play with the 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.
• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre
for adjustment or repair if required.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or 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.
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.
• 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 young
children or infirm persons unless they have
been adequately supervised by a responsible
adult to ensure that they can use the appliance
safely.
• Never leave an appliance unattended while
in use.
• Do not immerse the appliance in water
or any other liquid unless recommended.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
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Features of your Slow Cooker
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.
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.
Temperature control dial
Allows you to select the desired temperature
for each recipe. LOW for simmering and slow
cooking, HIGH for faster cooking and KEEP
WARM to keep your food warm until serving.
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Power ON light
Indicates that the slow cooker is turned on
and heating.
Cool touch handles and lid knob
Allows you to lift and carry the slow cooker to
the table for serving when hot.
Large 3.5 litre capacity
For cooking family-sized meals.
Wrap-around element
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.
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An Introduction to Slow Cooking
Slow cooking is one of the best ways of
preparing foods to ensure that the flavour and
tenderness is retained. Your new slow cooker
is easy to use and is extremely versatile. You
can cook soups, stews, casseroles, roasts,
bake desserts and even steam puddings.
Slow cooking is also economical, as your
new slow cooker uses very little power.
Once the slow cooker reaches the selected
temperature, the food cooks using the heat
retained in the crock insert.
Your slow cooker is ideal for cooking
tougher cuts of meat as the slow, moist heat
tenderises it and enhances the flavours.
Your slow cooker is also very safe for keeping
foods heated, as it operates at temperatures
high enough to prevent the growth of harmful
bacteria.
Using your Slow Cooker
1. Before using your Sunbeam slow cooker
for the first time, remove the crock insert
and lid and wash them in warm soapy
water. Dry thoroughly and replace.
2. Place the slow cooker on a flat level
surface.
4. Insert the plug into a 230-240V power
outlet and turn the power ON.
5. Select the desired setting on the
temperature control dial: LOW, HIGH,
or KEEP WARM. The power on light will
illuminate to indicate that the appliance is
switched on.
3. Prepare the food to be cooked and place
inside the slow cooker. Replace the lid.
Note: Do not place very cold or frozen
food in the crock insert if it has been pre-
heated.
Important: The crock insert should not
be placed under hot water if it has been
taken directly from the freezer.
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Tips for Slow Cooking
• 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.
• Cut meat and vegetables into standard size
pieces for even cooking.
• When cooking with vegetables, place them
in the crock insert first, and then place the
meat on top.
• 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.
• 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.
• 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.
• Stirring is rarely necessary, as the element
wraps around the sides of the slow cooker,
preventing the food from sticking to the
base.
• 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.
• Leave the lid on the slow cooker during
cooking to maintain heat and moisture.
• Do not use oven bags when roasting lamb,
beef or chicken.
• 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.
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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.
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Recipes
Mushroom & Barley Soup
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, crushed
¾ cup pearl barley
Serves 4-6
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.Stir through remaining thyme and season
with freshly ground black pepper.
3 carrots, diced
Potato and Leek Soup
Serves 4-6
2 stalks celery, diced
400g mushrooms, sliced
¼ cup soy sauce
5 cups chicken stock
Freshly ground black pepper
1 tablespoon olive oil
2 rashers bacon, chopped
2 medium leeks, sliced thinly
800g potatoes, peeled and diced
3 cups chicken stock
Freshly ground black pepper
½ cup grated parmesan
1.Heat olive oil in a saucepan, cook onion
and garlic for 2-3 minutes or until
softened. Transfer to slow cooker.
2.Add remaining ingredients, except pepper.
Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
1.Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2.Add leeks to the same pan and cook,
stirring for about 5 minutes or until leeks
are tender. Transfer to slow cooker.
3.Add remaining ingredients, except pepper
& parmesan into slow cooker. Cook on
HIGH for 3-4 hours or LOW 6-8 hours.
Cool before blending.
4.Blend or process cooled soup until smooth.
Add bacon and reheat in the slow cooker
for about 1 hour on HIGH, or until hot.
3.Serve hot with freshly ground black pepper.
Pea and Ham Soup
Serves 6-8
1 tablespoon olive oil
2 onions, chopped
3 rashers bacon, diced
2 cups split peas
1kg ham bone
1 ½ litres water
2 carrots, diced
2 sticks celery, sliced
2 bay leaves
5.Season to taste with freshly ground pepper.
6.Serve soup topped with parmesan cheese.
2 tablespoons chopped fresh thyme
Freshly ground black pepper
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
slower cooker.
2.Add remaining ingredients, reserving 1
tablespoon of fresh thyme. Cook on HIGH
3-4 or LOW 6-8 hours.
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Recipes continued
French Onion Soup
Serves 4-6
Creamy Pumpkin Soup
Serves 4-6
20g butter
1½ tablespoons olive oil
1 medium onion, chopped
1.2 kg pumpkin, diced
3 cups chicken stock
1 tablespoon olive oil
3 large onions, finely sliced
1 large clove garlic, crushed
1 tablespoon plain flour
3 cups beef stock
2 tablespoons brandy
1 Baguette, thickly sliced
1 cup of grated Gruyere cheese or ½ cup
parmesan
Sea salt & freshly ground black pepper
¹/ cup cream or sour cream to serve
³
(optional)
1.Heat oil in a large frypan over medium
heat, add onion and cook 2-3 minutes, or
until onion is soft.
1.Heat butter and oil in a large saucepan
over medium heat. Add onion and garlic
and cook 2-3 minutes, or until onion
becomes transparent and soft. Make sure it
does not colour.
2.Add flour and coat onion mixture.
Gradually add brandy and 1 cup of stock.
Cook for 3-5 minutes or until alcohol has
evaporated. Transfer to slow cooker and
add remaining stock.
2.Add diced pumpkin, cook, stirring, until
pumpkin begins to soften and colour
slightly. Transfer to slow cooker.
3.Add chicken stock and cook on HIGH 1-
2 hours or LOW 3-4 hours. Cool before
pureeing.
4.Blend or process cooled soup until smooth.
Reheat in slow cooker for about 1 hour on
HIGH, or until hot.
5.Serve with cream and extra ground black
pepper.
3.Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
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 has melted.
5.To serve, place a slice of bread in a soup
bowl, ladle in soup and top with extra
cheese.
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Recipes continued
Moroccan Chicken
Serves 4-6
Coq au Vin
Serves 4 - 6
1.5kg chicken pieces, skin and fat removed
2 tablespoons plain flour
1.6 kg chicken pieces, skin and fat removed
½ cup flour
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, sliced
80g butter
2 tablespoons olive oil
6 pickling onions, peeled
2 rashers of bacon, chopped
¾ cup dry red wine
2 tablespoons brandy
½ cup chicken stock
2 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
¼ teaspoon ground cinnamon
½ cup chicken stock
415g can apricot halves in natural juice
Couscous, to serve
100g button mushrooms sliced
2 teaspoons chopped fresh thyme
1 teaspoon mixed herbs
2 bay leaves
Salt and freshly ground black pepper
1.Wash chicken and pat dry. Lightly coat the
chicken in the flour seasoned with salt and
pepper; shake off excess.
2.Heat oil in a frying pan and cook chicken
in batches, until browned all over. Transfer
to slow cooker.
1.Coat chicken pieces in flour and shake
off excess. Heat butter and oil in a large
frypan over medium heat and add chicken
in batches and cook until brown, transfer
to slow cooker.
3.Using the same pan, add the onions and
cook, stirring, until slightly softened. Add
the garlic, cumin, coriander, turmeric and
cinnamon and cook until fragrant. Add the
stock and the juice from the apricots.
4.Pour the onion and spice mixture over the
chicken and top with apricot halves.
5.Cover and cook on HIGH 3- 4 hours or
LOW 6- 8 hours.
2.In the same pan, add onions, bacon and
garlic and cook for about 3-5 minutes, or
until onions are lightly brown.
3.Add wine and brandy to pan and simmer
gently for 5 minutes, scraping up all the
pan sediment in the process.
4.Pour onion, bacon and wine mixture into
slow cooker with the remaining ingredients.
Cook on High 3-4 hours, Low 6-8 hours.
6.Season to taste, serve chicken with
couscous.
5.Season to taste, serve with crusty fresh
bread.
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Recipes continued
Chicken, Mustard and
Sage Casserole
Chicken and Olive Casserole
1.5 kg chicken pieces, skin and fat removed
Serves 4-6
Serves 4-6
1.5kg thigh cutlets, fat and skin removed
2 tablespoons plain flour
¹/ cup plain flour
³
2 tablespoons olive oil
¼ cup olive oil
1 large onion, chopped
2 large leeks, washed and sliced thickly
2 cloves garlic, crushed
½ cup dry white wine
2 cloves garlic, crushed
1 medium tomato, roughly chopped
¾ cup pitted green olives
800g kumara, peeled and cut into large
chunks
½ cup chicken stock
1 bunch baby carrots, top and tailed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
¾ cup chicken stock
Zest of one lemon
1 tablespoon Dijon mustard
Salt and pepper
1 tablespoon chopped fresh sage
Salt and freshly ground black pepper to taste
1.Dust chicken pieces in plain flour. Heat oil
in a large frypan; add chicken in batches
and cook until well browned. Remove and
place in slow cooker.
2.Add onion & garlic and cook 1-2 minutes,
or until onion has softened. Place in slow
cooker with remaining ingredients. Cover
and cook on HIGH 3-4 hours or LOW 6-8
hours.
1.Dust chicken in flour, shaking off excess
flour. Heat oil in a large frypan and cook
chicken in batches until brown. Set aside.
2.Heat remaining oil in frypan, cook leeks
and garlic together until leeks have
softened. Add wine and cook for 1 minute
or until the alcohol has evaporated.
3.Place kumara into the base of slow cooker
and top with chicken and onion mixture.
Add remaining ingredients, except sage.
Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
3.Season to taste and serve hot with creamy
mashed potatoes.
4.Season to taste and sprinkle with sage.
Serve with rice.
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Recipes continued
Lemongrass and Ginger
Scented Chicken
Lamb Roast with White Beans
and Parsley Sauce
Serves 4-6
Serves 4
1 tablespoon olive oil
1.5kg chicken thigh fillets, skin and fat
removed
1.2 – 1.4kg lamb roast, easy carve
1 clove garlic, cut into slivers
2 sprigs fresh rosemary
1 tablespoon olive oil
20g butter
1 large onion, sliced
1 x 400g tin butter beans, drained and
rinsed
2 onions, sliced
3 cloves garlic, crushed
5cm piece ginger, peeled, sliced
2 large red chillies, seeded, sliced
2 stalks lemon grass, trimmed, bruised
½ cup chicken stock
¼ cup chopped fresh parsley
½ cup chicken stock
salt and pepper
¼ cup soy sauce
2 tablespoons oyster sauce
Freshly ground black pepper
200g sugar snap peas
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.
2.Heat oil in a large frying pan, cook lamb
until browned all over. Remove from pan
and transfer to slow cooker.
3.In the same pan, add butter and cook
onion 1-2 minutes or until transparent,
place in slow cooker with remaining
ingredients.
4.Cover and cook on HIGH 3-4 hours, or
LOW 6-8 hours. Season with salt and
pepper.
1.Heat oil in a large frypan until hot; seal
sides of chicken in batches, then quickly
remove from pan. Transfer to slow cooker.
2.Reduce heat; add onions and garlic and
cook for 1-2 minutes, place in slow cooker
with remaining ingredients except sugar
snap peas.
3.Cover and cook on HIGH 3-4 hours or LOW
5-6 hours.
4.About 15 minutes before serving, add the
sugar snap peas and gently stir through.
Cover and cook until vegetables are just
tender.
5.Remove meat from slow cooker, and rest
for 10 minutes before carving. Serve slices
of lamb with beans and parsley sauce.
5.Garnish with remaining chilli and serve
with steamed rice.
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Recipes continued
Spicy Lamb Curry
Serves 4-6
Lamb Tagine
Serves 4-6
1 tablespoon vegetable oil
2 tablespoons olive oil
1.5 kg lamb forequarter chops,
trimmed of fat
5-6 (depending on size) lamb shanks, fat
trimmed
2 sprigs fresh curry leaves
1 teaspoon black mustard seeds
1 small onion, roughly chopped
1 clove garlic, crushed
1 medium onion, sliced thinly
1 clove garlic, crushed
1 tablespoon Moroccan dried spice mix
1 tablespoon tomato paste
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 teaspoons tandoori paste
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon chilli powder
2 medium tomatoes, chopped
¼ cup chicken stock
1 x 300g tin chickpeas, drained and rinsed
1 small sweet potato, peeled and chopped
into 4cm dice
1 cinnamon stick
2 cardamom pods, cracked
Salt and pepper to taste
½ cup fresh coriander, roughly chopped
Couscous, to serve
1 tablespoon lemon juice
¹/ cup water
³
¾ cup roughly chopped fresh coriander
1.Heat oil in a large fry pan, cook lamb in
batches until brown. Place in slow cooker.
1.Heat oil in a large frypan over medium high
heat, cook lamb shanks in batches for 3-
5 minutes or until evenly brown all over.
Place into slow cooker.
2.Reduce heat, and add onion and garlic to
frypan and cook for 5 minutes, or until
onion has softened and coloured. Add
spice mix and cook until fragrant. Stir
through tomato paste.
2.In remaining oil, fry mustard seeds and
curry leaves until seeds begin to pop. Add
onion and garlic and cook until onion is
soft. Add dry spices and fry 1-2 minutes
until spices are fragrant.
3.Add remaining ingredients, except
coriander to slow cooker and cook on HIGH
3-4 hours or LOW 6-8 hours
3.Place onion mixture into slow cooker with
remaining ingredients, except coriander.
Cover and cook on High 3-4 hours or on
LOW 6-8 hours.
4.Season to taste and sprinkle with fresh
coriander. Serve with steamed basmati
rice.
4.Adjust seasoning and stir through chopped
coriander, serve with cous cous.
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Recipes continued
Beef Curry
3 medium potatoes, quartered
1.5kg diced chuck steak
Family Beef Casserole with
Semi Dried Tomatoes
1.5kg chuck or round steak cut into 2cm
cubes
Serves 6-8
¹/ cup flour
³
¹/ cup flour
³
2 tablespoons vegetable oil
2 large onions, diced
2 tablespoons olive oil
1 bunch spring onions, stalk trimmed, peeled
and left whole
2 large carrots, diced
3 celery stalks, sliced
2 tablespoons tomato paste
2 cloves garlic, crushed
2 tablespoons curry paste
¼ cup tomato paste
²/ cup beef stock
³
Sea salt and freshly ground black pepper
1.Place potatoes in base of slow cooker.
¹/ cup red wine
³
²/ cup semi dried tomatoes
³
2.Dust beef in flour, shaking off excess.
Heat oil in a large frypan and cook beef in
batches until brown. Remove and place in
slow cooker.
1 tablespoon chopped fresh thyme
2 bay leaves
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour.
Heat oil in a large frying pan and cook beef
in batches until brown. Transfer to slow
cooker.
2.To the same pan, add onion and garlic,
cook stirring for 1-2 minutes, or until onion
is softened. Add carrots and celery and
cook for 1 minute.
3.Stir tomato paste into the vegetables, cook
1 minute. Add wine and allow alcohol to
evaporate and liquid to reduce slightly.
About 2 minutes.
3.Heat remaining oil, cook onion and garlic
for 2-3 minutes or until softened. Add
curry powder and cook until fragrant.
Transfer to slow cooker with remaining
ingredients.
4.Cover and cook on HIGH for 3-4 hours or
LOW for 6-8 hours.
5.Season to taste and serve with cooked
basmati rice.
4.Place vegetables and remaining ingredients
in slow cooker. Cover and cook on HIGH 3-
4 hours or LOW 6-8 hours.
5.Season to taste and serve hot with mashed
potatoes or rice.
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Recipes continued
Beef Stroganoff
¼ cup flour
1.5 kg chuck or round steak, cut into thin
strips
Serves 6-8
Note: Curry pastes vary in flavour and
temperature. You may want to adjust the
amount according to the one you have
purchased.
4.Place chicken and potatoes into slow
cooker and pour onion mixture over the
top.
5.Cook on HIGH for 3-4 hours or LOW for
6-7 hours. 20 minutes before serving, stir
through coconut milk, palm sugar and
coriander. Season with salt and pepper.
¹/ cup olive oil
2 cloves garlic, crushed
³
¹/ cup tomato paste
³
¾ cup beef stock
400g mushrooms, sliced
300ml sour cream
Salt and freshly ground black pepper
6.Serve with steamed jasmine rice.
1.Dust beef in flour, shaking off excess flour.
Heat oil in a large frying pan and cook beef
in batches until brown. Remove and place
in slow cooker.
2.Add remaining ingredients, except sour
cream. Cover and cook on HIGH 3-4 hours
or LOW 6-8 hours.
3.In the last 30 minutes of cooking, stir
through sour cream. Season with salt and
pepper. Serve with buttered noodles.
Chilli Con Carne
Serves 4-6
2 tablespoons olive oil
2 small onions, diced
2 cloves garlic, chopped
1 kg mince beef
3 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
1 x 400g can chopped tomatoes
1 x 400g can red kidney beans, drained and
rinsed
Red Curry Chicken
1½ kg chicken thigh fillets
2 tablespoons oil
Serves 6-8
¹/ cup beef stock
³
2 bay leaves
2 onions, sliced
Salt and freshly ground black pepper
2-3 tablespoons red curry paste
2 large potatoes, peeled, quartered
400ml coconut milk
1.In a large frypan, heat oil over medium
high heat and cook onions and garlic for 2-
3 minutes, stirring occasionally until soft.
2.Add mince to frypan in batches and cook
until mince is brown and crumbly.
3.Stir through dried spices and cook a
further 1 minute until fragrant.
4.Transfer mixture to slow cooker, add
tomatoes, red kidney beans and bay leaves.
Cover and cook on High 3-4 hours or Low
6-8 hours.
1 tablespoon palm sugar
¹/ cup coriander leaves
³
salt and freshly ground pepper
1.Trim fat from chicken and cut into large
chunks.
2.Heat oil in a frying pan and brown chicken,
in batches. Remove from pan.
3.Add onions to frying pan and cook until
softened. Add curry paste; cook for 1
minute or until fragrant.
5.Remove bay leaves & season to taste, serve
with rice or tortillas.
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Recipes continued
Sweet Pork with Apples and Prunes
2 tablespoons olive oil
1.5 kg forequarter pork chops, trimmed of fat
2 medium red onions, cut into thick wedges
3 medium green apples, cored and cut into
quarters
¾ cup chicken stock
200g seedless prunes
2 tablespoons coarsely chopped fresh sage
salt and freshly ground black pepper
Serves 6
1.In a large frying pan, heat oil over medium
heat. Add onion and garlic and cook,
stirring for 2-3 minutes or until onion is
soft.
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.
3.Rinse lentils in water, until water runs
clear. Place in slower cooker with
remaining ingredients, except salt and stir
well to combine all ingredients.
1.Heat 1 tablespoon of oil in a large frying
pan over medium heat, cook pork for 1
minute each side or until lightly brown.
Set aside.
4.Cook on HIGH 2-3 hours or on LOW for
4-5 hours.
5.Season to taste serve hot.
2.Heat remaining oil in frypan, add onions
and cook 2-3 minutes, or until onions have
softened. Add apples and toss in pan,
stirring frequently, until apple begins to
colour. Place in bottom of slow cooker.
Add stock, prunes and 1 tablespoon of
fresh sage.
Ratatouille
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 large eggplant, cut into 3 cm dice
2 zucchinis, sliced into 1 cm rings
3.Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
1 medium red capsicum, deseeded and
chopped into 3 cm pieces
4.Season to taste; serve with a sprinkle of
fresh sage.
1 medium green capsicum, deseeded and
chopped into 3 cm pieces
2 x 400g cans chopped tomatoes
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
Dhal
Serves 4-6
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, crushed
3 teaspoons ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼ cup tomato paste
1.Place all ingredients except salt and
pepper in slow cooker. Cover and cook on
HIGH 3-4 hours or LOW 6-7 hours.
2.When ready to serve, season to taste.
3 cups red lentils
1 ½ cups vegetable stock
3 cups water
1 x 400g can chopped tomatoes
2 baby eggplants, roughly chopped
salt to taste
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Recipes continued
Chocolate Self- Saucing Pudding
100g unsalted butter, melted
½ cup milk
Serves 4
Poached Pears in Red Wine
and Star Anise
1½ cups dry red wine
¾ cup sugar
Serves 4-6
1 egg
2 star anise
6 medium pears
3 thick strips lemon rind
1 cup self raising flour
2 tablespoons cocoa
½ cup caster sugar
1.Place wine, sugar and star anise into the
slow cooker. Cover and cook on High until
sugar is dissolved.
2.Place pears into the slow cooker, turning
to coat well with sugar syrup. Add lemon
peel, cover and cook on HIGH 2-3 hours
or LOW 4-6 hours, turning occasionally to
coat.
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.
Topping:
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
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.
3.Gradually add the wet ingredients into the
flour mixture and mix well. Spoon into 6
cup pudding basin and place in the slow
cooker.
4.Combine the cocoa and brown sugar
together, sprinkle over the top of pudding.
Carefully pour boiling water over the
mixture.
Spiced Rhubarb and Berry Compote Serves 4-6
2 bunches of rhubarb, cut into 2cm pieces
500g frozen mixed berries
¾ cup sugar
1 cinnamon quill
3 whole cloves
5.Cover and cook on High for 3.5 hours or on
Low for 5-6 hours.
6.Serve hot with ice-cream or custard.
1 teaspoon grated orange rind
1.Combine all ingredients in the slow cooker.
2.Cover and cook on LOW 3-4 hours.
3.Serve hot with ice-cream or with your
favourite pudding.
16
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Recipes continued
Steamed Christmas Pudding
500g mixed dried fruit
½ cup firmly packed brown sugar
90g butter or margarine
¼ cup water
Serves 6
1 tablespoon sherry or brandy
½ teaspoon bi-carbonate of soda
2 eggs, lightly beaten
1 cup self raising flour
½ teaspoon mixed spice
1.In a saucepan, combine mixed fruit, brown
sugar, butter, water and sherry. Heat until
butter is melted and mixture begins to boil.
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.
5.Pour mixture into the prepared bowl, cover
with a double layer of foil and tie firmly
with string to form a good seal.
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.
7.Re-heat pudding by cooking pudding
in water on HIGH for 2-3 hours prior to
serving. Serve with brandy custard.
17
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Notes
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Notes
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‘Sunbeam’, is a registered trademark of Sunbeam
Corporation.
Made in China. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam's 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2006.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand 0800 786 232.
12/05
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Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2006.
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