Sunbeam Slow Cooker HP3510 User Manual

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.  
1
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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.  
2
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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.  
3
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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.  
4
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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.  
5
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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.  
6
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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.  
7
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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.  
8
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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.  
9
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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.  
10  
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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.  
11  
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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.  
12  
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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.  
13  
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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.  
14  
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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  
15  
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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  
Sunbeam appliance, visit www.sunbeam.com.au or  
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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