Slow Cooker
Instruction/Recipe Booklet
This book covers the use and care of the following Sunbeam slow cookers:
HP5520 Slow Cooker - 5.5 litre slow cooker with crock insert
HP4520 Slow Cooker - 4.5 litre slow cooker with crock insert
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.
• 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.
• Use your slow cooker well away from walls
and curtains.
• Do not operate slow cooker when placed
directly onto a bench top. Place a heat proof
mat or chopping board underneath to protect
the surface.
Sunbeam is very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also exercise
care when using an electrical appliance. Listed
below are precautions which are essential for the
safe use of an electrical appliance:
• 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.
• 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 persons
(including children) with reduced physical,
sensory or mental capabilities, or lack of
experience and knowledge, unless they have
been given supervision or instruction concerning
use of the appliance by a person responsible for
their safety.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre for examination, repair
or adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD)
with a tripping current not exceeding 30mA in
the electrical circuit supplying power to your
appliances.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• This appliance is intended to be used in
household and similar applications such as: staff
kitchen areas in shops, offices and other working
environments; farm houses; by clients in hotels,
motels and other residential type environments;
bed and breakfast type environments.
• Children should be supervised to ensure that they
do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while in use.
If you have any concerns regarding the performance and use of your appliance, please visit www.
sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
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Features of your Slow Cooker 5.5L
- HP5520
Removable crock insert
The durable ceramic crock insert is
removable to allow for convenient serving
at the table, storing of leftovers and easy
cleaning. The crock insert is also dishwasher
safe for added convenience.
Quality glass lid
Fits neatly onto the crock insert to retain heat
and moisture for best results. The transparent
glass allows you to view the food during
cooking without lifting the lid, preventing the
heat from escaping.
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 safely keep your food warm until
serving.
Removable cord
For serving at the table and easy storage.
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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 5.5 litre capacity
For cooking large family-sized meals.
Brushed stainless steel housing
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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Features of your Slow Cooker 4.5L
- HP4520
Removable crock insert
The durable ceramic crock insert is
removable to allow for convenient serving
at the table, storing of leftovers and easy
cleaning. The crock insert is also dishwasher
safe for added convenience.
Quality glass lid
Fits neatly onto the crock insert to retain heat
and moisture for best results. The transparent
glass allows you to view the food during
cooking without lifting the lid, preventing the
heat from escaping.
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 safely keep your food warm until
serving.
Removable cord
For serving at the table and easy storage.
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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 4.5 litre capacity
For cooking medium to large family-sized
meals.
Brushed stainless steel housing
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. Rinse and dry thoroughly and
replace.
Note: Do not place very cold or frozen food in
the crock insert if it has been preheated as
this may cause the crock insert to crack.
Note: Transfer cooked food from the crock
insert into an airtight container before storing
in fridge or freezer.
2. Place the slow cooker on a flat level
surface.
Note: Do not place the crock insert under
3. Prepare the food to be cooked and place
inside the slow cooker. Replace the lid.
4. Insert the plug into a 230-240V power
outlet and turn the power ON.
cold water if it is still hot.
Note: The crock insert is oven safe so you
can reheat your precooked dishes in an oven
preheated to no more than 160ºC.
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.
Important: Food should not be cooked on the
KEEP WARM setting as this will not get hot
enough to cook. This setting should only
be used to keep hot, cooked food warm for
serving.
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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.
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.
• Food will be brought to a simmer on all
settings. The setting determines the time
needed to reach a simmer.
• When cooking with vegetables, place them
in the crock insert first, and then place the
meat on top.
• 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.
• Reduce cooking times when the slow
cooker is not completely full to achieve a
better cooking result as the slow cooker
heats up faster when not filled up to the
rim.
• Do not use oven bags in your slow cooker.
• 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.
• Frozen casseroles can be placed in the
cold slow cooker and heated for 5-8 hours,
depending on the quantity. Do not place
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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
Spicy Sweet Potato Soup
Chicken, Sweet Corn & Bacon Soup
Serves 6-8
Serves 6-8
1 tablespoon vegetable oil
1 large onion, chopped
5 rashers bacon, rind and fat trimmed, finely
chopped
1 large brown onion, finely chopped
3 cloves garlic, crushed
3 cloves garlic, crushed
2-3 tablespoons red curry paste
1.5 kg sweet potato (kumara), peeled, diced
1 litre chicken stock
3 trimmed celery sticks, finely chopped
3 x 420g can sweet corn kernels, rinsed,
drained
2 cups water
1.5 litres salt reduced chicken stock
2 large (400g) single chicken breast fillets
3 green onions, ends trimmed, thinly sliced
Salt & ground white pepper
¾ cup light coconut milk
chopped coriander, to serve
1.Heat oil in a frying pan on a medium-high
heat. Cook onion for 2-3 minutes or until
softened. Add garlic and red curry paste
and cook for 1 minute. Transfer to slow
cooker.
1.Heat a non-stick frying pan on a medium-
high heat; add bacon and cook for 2
minutes.
2.Stir in onion, garlic and celery. Cook,
stirring, for 3-4 minutes then transfer to
slow cooker.
2.Add sweet potato, chicken stock and water;
stir to combine. Cook on HIGH 3-4 hours
or LOW 6-7 hours.
3.Add the corn, stock and water and stir to
combine. Add chicken. Place lid on and
cook on HIGH 2-3 hours.
3.Using a stick blender, process soup until
smooth. Stir in coconut milk and coriander.
Serve.
4.Use tongs to transfer chicken to a bowl.
Use a stick blender to blend soup until
almost smooth.
5.Shred chicken and add to soup along with
the green onions. Taste and season with
salt and ground white pepper; replace lid
and allow to reheat for 30 minutes on
HIGH.
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Recipes continued
French Onion Soup
Pea and Ham Soup
Serves 4-6
Serves 6-8
30g butter
1 tablespoon olive oil
2 onions, chopped
1 tablespoon olive oil
4 large onions, finely sliced
2 cloves garlic, crushed
2 tablespoons plain flour
¼ cup brandy
3 rashers bacon, diced
2 cups split peas
1- 1.5kg ham bone
2 litres water
4 cups beef stock
2 large carrots, diced
2 sticks celery, sliced
2 bay leaves
1 Baguette, thickly sliced
1 cup of grated Gruyere cheese or ½ cup
parmesan
2 tablespoons chopped fresh thyme
Freshly ground black pepper
1.Heat oil and butter in a large saucepan
over medium heat, until butter is foaming.
Add onion and garlic and cook, until onion
has softened. Make sure it does not colour.
1.Heat oil in a large frypan, cook onion and
bacon for 2-3 minutes or until onion is soft
and bacon is slightly browned. Transfer to
slow cooker.
2.Add flour and coat onion mixture.
Gradually add brandy. Cook for 2-3
minutes until alcohol has evaporated.
Transfer to slow cooker and add stock.
2.Add remaining ingredients, reserving 1
tablespoon of fresh thyme. Cook on HIGH
3-4 hours or LOW 6-8 hours.
3.Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
3.Remove ham bone from slow cooker. Pull
off meat from the bone, removing excess
fat and skin. Dice and return to the soup.
4.Place bread on a baking tray in one layer,
brush or spray with oil. Bake 5-10 minutes
or until bread is crisp and lightly coloured.
Top bread with cheese and cook a further 5
minutes or until cheese is melting.
4.Stir through remaining thyme and season
with freshly ground black pepper.
5.To serve, place a slice of bread in a soup
bowl, ladle in soup and top with extra
cheese.
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Recipes continued
Roasting Beef
Corned Beef
Serves 6-8
Heat a small amount of oil on a medium/high
heat in a large frying pan; cook beef on all
sides until browned. Season with salt and
pepper. Place into slow cooker.
1.5kg corned silverside
1 onion, chopped
10 peppercorns
Approximate cooking times for well done:
2 bay leaves
LOW
2-2 ½ hours per 500g
1-1 ½ hours per 500g
2 tablespoons brown sugar
HIGH
1.Place silverside into slow cooker; fill with
enough water to just cover. Add remaining
ingredients.
Roasting Lamb
2.Cover and cook on LOW 8-10 hours or
HIGH 4-6 hours.
Trim any excess fat from the lamb. Heat a
small amount of oil on a medium/high heat
in a large frying pan; cook lamb on all sides
until browned. Season with salt and pepper.
Place into slow cooker.
3.Serve with mashed potatoes and steamed
vegetables.
Approximate cooking times for well done:
LOW
2-2 ½ hours per 500g
1-1 ½ hours per 500g
HIGH
Roasting Chicken
Wash and pat dry chicken. Place a quartered
lemon, 3 cloves garlic and some sprigs of
thyme into the cavity of the chicken. Season
with salt and pepper and a little paprika.
Approximate cooking times:
LOW
2-2 ½ hours per 500g
1-1 ½ hours per 500g
HIGH
Tip: For a more golden colour chicken simply
brown in a frying pan before placing into the
slow cooker.
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Recipes continued
Spanish Chicken with Capsicums
Indonesian Chicken Curry
Serves 4-6
Serves 4-6
2 tablespoons olive oil
6 thigh chicken cutlets, fat and skin removed
¼ cup flour
6 thigh chicken cutlets, fat and skin removed
2 red onions, sliced
¼ cup peanut oil
3 cloves garlic, crushed
1 large onion, sliced
1 ½ teaspoons smoked paprika
1 red capsicum, seeds removed, sliced
1 yellow capsicum, seeds removed, sliced
¼ cup white wine
3 cloves garlic, crushed
3 teaspoons grated fresh ginger
1 long red chilli, seeds removed, thinly sliced
1 lemongrass, stem finely chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
¹/ cup tomato passata
³
¹/ cup pitted kalamata olives, sliced
³
6 artichoke hearts, quartered
¹/ cup chopped fresh parsley
³
600g kumara (sweet potato), peeled, diced
1.Heat half the oil in a large non-stick frying
pan. Cook chicken in batches until brown.
Transfer to slow cooker.
1 ¹/ cups coconut milk
³
150g green beans, trimmed, cut into 3cm
pieces
2.Heat remaining oil and cook onions for
2-3 minutes or until softened. Add garlic,
paprika and capsicum and cook, stirring for
1 minute. Add to slow cooker with white
wine and tomato passata. Cover and cook
on HIGH 3-4 hours or LOW 6-7 hours.
coriander leaves, to serve
1.Dust chicken in flour, shaking off excess
flour. Heat half the oil in a large non-stick
frying pan. Cook chicken in batches until
brown. Transfer to a plate.
3.Stir in olives, artichokes and parsley just
before serving.
2.Heat remaining oil and cook onion for
2-3 minutes or until softened. Add garlic,
ginger, chilli, lemongrass, and spices;
cook, stirring for 1 minute.
4.Serve chicken with crusty bread.
3.Place kumara into the base of slow cooker
and top with chicken, onion mixture and
coconut milk. Cook on HIGH 3-4 hours or
LOW 6-8 hours.
4.Add beans in the last half hour of cooking.
5.Serve chicken with coriander and steamed
jasmine rice.
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Recipes continued
Chicken, Mustard and Sage Casserole
Hainanese Chicken with Rice
Serves 6-8
Serves 4-6
8 thigh chicken cutlets, fat and skin removed
¼ cup plain flour
1.5kg whole chicken, rinsed
4 cups water
¼ cup olive oil
2 green onions, chopped
5cm piece ginger, chopped
1 teaspoon salt
3 large leeks, washed and sliced thickly
2 cloves garlic, crushed
1 cup dry white wine
Topping
1 kg baby new potatoes, halved
1 cup chicken stock
4 green onions, thinly sliced
2 tablespoons finely shredded ginger
2 tablespoons peanut oil
1 teaspoon sesame oil
sea salt
Zest of one lemon
2 tablespoons Dijon mustard
Salt and pepper
8 sage leaves, whole
coriander leaves, to serve
light soy sauce, to serve
1 tablespoon chopped fresh sage
1.Dust chicken in flour, shaking off excess
flour. Heat half the oil in a large non-stick
frying pan. Cook chicken in batches until
brown. Transfer to a plate.
1.Place chicken in slow cooker. Add water,
green onions, ginger and salt. Cover and
cook on HIGH for 2-2 ½ hours.
2.Remove chicken and cut into pieces.
Transfer chicken to a serving plate. Top
with extra green onions and ginger.
2.Heat remaining oil in frying pan, cook leek
and garlic for 3-4 minutes or until leeks
have softened. Add wine and cook until
reduced by half.
3.Heat peanut oil and sesame oil in a small
saucepan until just smoking. Pour hot
oil over chicken. Sprinkle with salt and
coriander.
3.Place potatoes into the base of slow cooker
and top with chicken and leek mixture.
Add remaining ingredients, except chopped
sage. Cover and cook on HIGH 3-4 hours
or LOW 6-8 hours.
4.Serve with soy sauce and steamed rice.
4.Season to taste and sprinkle with sage.
Serve with crusty bread.
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Recipes continued
Lamb Roast with White Beans and Parsley Sauce
Lamb Tagine
Serves 4-6
Serves 6-8
1.4kg – 1.5kg lamb roast, easy carve
1-2 cloves garlic, cut into slivers
2 sprigs fresh rosemary, cut into pieces
2 tablespoons olive oil
2 tablespoons olive oil
6-8 (depending on size) lamb shanks, fat
trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
20g butter
1 ½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 large onion, sliced
1 x 400g can butter beans, rinsed, drained
¼ cup chopped fresh parsley
½ cup chicken stock
600g kumara (sweet potato), peeled, diced
1 x 400g tin chopped peeled tomatoes
½ cup chicken stock
salt and pepper
1 x 400g can chickpeas, rinsed, drained
1 cinnamon stick
1.Make small incisions all over lamb with
a very sharp knife, then stuff each with a
sliver of garlic and a sprig of rosemary.
3 cardamom pods, cracked
2.Heat oil in a large frying pan, cook lamb
until browned all over. Remove from pan
and transfer to slow cooker.
Salt and pepper to taste
1 cup fresh coriander, roughly chopped
Cous cous, to serve
3.In the same pan, add butter and cook
onion 1-2 minutes or until softened, place
in slow cooker with remaining ingredients.
Season with salt and pepper.
1.Heat oil in a large frying pan over medium
high heat, cook lamb shanks in batches for
3-5 minutes or until evenly brown all over.
Transfer to a plate.
4.Cover and cook on HIGH 3-4 hours, or
LOW 6-8 hours.
2.Reduce heat, and add onion and garlic
to frying pan and cook for 2-3 minutes or
until onion has softened. Add spice mix
and cook until fragrant. Stir through tomato
paste.
5.Remove meat from slow cooker, and rest
for 10 minutes before carving. Serve slices
of lamb with beans and parsley sauce.
3.Place kumara into the base of slow cooker
and top with lamb and onion mixture and
remaining ingredients, except coriander.
Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
4.Season with salt and pepper and stir
through chopped coriander, serve with
cous cous.
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Recipes continued
Rendang Daging – Spicy Coconut Beef Curry
Veal Goulash
Serves 6-8
Serves 6
¼ cup desiccated coconut
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
1.5kg chuck steak
1.5kg veal, cut into 2cm pieces
¼ cup flour
¹/ cup olive oil
³
2 onions, chopped
3 cloves garlic, crushed
1 cup coconut milk powder
2 tablespoons fish sauce
Pinch salt
2 tablespoons Hungarian sweet paprika
½ teaspoon cayenne pepper
2 large potatoes, peeled, diced
1 cup beef stock
Curry Paste
8 dried long red chillies
2 tablespoons tomato paste
2 bay leaves
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
25g chopped fresh ginger, roughly chopped
25g sliced fresh galangal, roughly chopped
pinch salt
salt and freshly ground black pepper
1.Dust veal in flour, shaking off excess flour.
2.Heat half the oil in large non-stick frying
pan. Cook veal in batches until brown.
Transfer to a plate.
3.Heat remaining oil and cook onion for
2-3 minutes or until softened. Add garlic,
paprika and cayenne pepper and cook,
stirring for 30 seconds.
1.To make curry paste, soak chillies in hot
water until just softened; remove stem and
seeds; roughly chop. Place all curry paste
ingredients in a food processor and process
to a smooth paste; add a little water if
necessary.
2.In a large non-stick frying pan over a low
heat, lightly toast coconut until lightly
golden; remove from heat and allow
to cool. Once cool, process in a food
processor to a fine powder.
4.Place potatoes in base of slow cooker.
Add veal and remaining ingredients to slow
cooker. Cover and cook on HIGH 3-4 hours
or LOW 6-8 hours.
5.Serve with hot pasta.
3.Heat a large non-stick frying pan; add curry
paste, coriander, turmeric and lime leaves
and cook, stirring, for about 5 minutes or
until fragrant.
4.Add beef and stir until browned. Place
beef, desiccated coconut, coconut milk
powder and fish sauce into the slow cooker
and stir to combine.
5.Cover and cook on HIGH 4-5 hours or LOW
6-8 hours. Stir once during cooking.
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Recipes continued
Family Beef Casserole with Semi Dried Tomatoes
Beef Brisket with Vegetables
Serves 6-8
Serves 6-8
2 kg chuck or round steak, diced
½ cup flour
1 large carrot, cut into matchsticks
2 large potatoes, diced
1.5kg rolled beef brisket
¼ cup seasoned flour
2 tablespoons olive oil
2 onions, cut into wedges
3 cloves garlic, crushed
1 cup tomato passata
1 cup beef stock
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
3 cloves garlic, crushed
3 carrots, diced
4 celery stalks, sliced
¹/ cup tomato paste
³
½ cup red wine
2 bay leaves
1 cup semi dried tomatoes
2 tablespoons chopped fresh thyme
2 bay leaves
10 thyme sprigs
salt and freshly ground black pepper
1.Place carrot and potatoes in base of slow
cooker.
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour.
Heat half the oil in a large frying pan and
cook beef in batches until brown. Transfer
to slow cooker.
1.Dust beef in flour, shaking off excess flour.
2.Heat half the oil in a large non-stick frying
pan. Cook beef until brown. Transfer to
slow cooker.
2.Heat remaining oil and cook onion and
garlic for 1-2 minutes or until onion is
softened. Add carrots, celery and tomato
paste and cook for a further 3 minutes.
3.Heat remaining oil and cook onion for 2-3
minutes or until softened. Add garlic and
cook, stirring for 30 seconds. Add to slow
cooker with remaining ingredients.
3.Add wine and allow alcohol to evaporate
and liquid to reduce slightly.
4.Cover and cook on HIGH 4-5 hours or LOW
6-8 hours.
4.Place vegetables and remaining ingredients
in slow cooker. Stir through. Cover and
cook on HIGH 3-4 hours or LOW 5-6
hours.
5.Transfer meat to a plate, cover with foil
and stand for 10 minutes before slicing.
6.Using a large spoon, skim any fat from the
top.
5.Season to taste and serve hot with mashed
potatoes or thick sliced Italian bread.
7.Serve beef with vegetables and sauce.
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Recipes continued
Pork with Prunes and Apricots
Dhal
Serves 6
Serves 6-8
1.2kg roast leg pork
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼ cup tomato paste
1 tablespoon olive oil
2 onions, cut into wedges
3 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
¹/ cup orange juice
³
¹/ cup tomato passata
³
4 cups red lentils
½ cup chicken stock
1 tablespoon tomato paste
150g pitted prunes
2 cups vegetable stock
4 ½ cups water
2 x 400g can chopped tomatoes
3 baby eggplants, roughly chopped
salt to taste
100g dried apricots
1.Place pork into slow cooker. Heat oil in a
large non-stick frying pan. Cook onions for
2-3 minutes or until softened. Add garlic,
cumin and coriander and cook, stirring for
30 seconds.
1.In a large frying pan, heat oil over medium
heat. Add onion and garlic and cook, for
2-3 minutes or until onion is softened.
2.Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes. Place in slow cooker.
2.Add to slow cooker with remaining
ingredients. Cover and cook on HIGH 4
hours or LOW 6-8 hours.
3.Transfer pork to a plate, cover with foil and
stand for 10 minutes before slicing.
3.Rinse lentils in water, until water runs
clear. Put in slow cooker with remaining
ingredients, except salt and stir well to
combine all ingredients.
4.Serve pork with sauce and steamed cous
cous.
4.Cook on HIGH 1-2 hours or LOW
4-5 hours.
5.Season to taste, serve hot.
17
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Recipes continued
Ratatouille
Potato Bake with Creamy Bacon Sauce
Serves 4
Serves 6-8
1 large onion, chopped
1 tablespoon olive oil
2 cloves garlic, crushed
2 leeks, trimmed, washed, thinly sliced
175g bacon, diced
2 tablespoons tomato paste
1 large eggplant, cut into 3 cm dice
2 zucchinis, sliced into 1 cm rings
1.5kg potatoes (Sebago), peeled, thinly
sliced
2 cups pouring cream
1 medium red capsicum, deseeded and
chopped into 3 cm pieces
1 tablespoon dijon mustard
¼ cup milk
1 medium green capsicum, deseeded and
chopped into 3 cm pieces
Salt and freshly ground black pepper
¾ cup grated parmesan cheese
2 x 400g can chopped tomatoes
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1.Heat oil in a large non-stick frying pan.
Cook leek and bacon for 2-3 minutes or
until leek is soft and bacon is slightly
browned.
1.Place all ingredients except salt and
pepper in slow cooker. Cover and cook on
HIGH 2-3 hours or LOW 5-6 hours.
2.Place a third of potatoes in slow cooker.
Layer with half the leek and bacon mixture.
Repeat, finishing with potatoes.
2.When ready to serve, season to taste.
3.Combine cream, mustard, milk, salt
and pepper in a jug. Pour over potatoes.
Sprinkle with cheese. Cover and cook on
HIGH for 3 hours. Stand for 30 minutes
before serving.
18
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Recipes continued
Balsamic Glazed Beetroots
Hearty Homemade Beans
Serves 6
Serves 6
4 bunches small beetroots, (about 16)
2 tablespoons water
1 ½ cups dried cannellini beans, soaked
overnight
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried mixed herbs
2 cloves garlic, crushed
1 small onion, finely chopped
175g shortcut bacon, finely chopped
3 cloves garlic, crushed
1 tablespoon finely chopped dill
sour cream, to serve
1 small carrot, finely chopped
1 small celery stick, finely chopped
2 tablespoons tomato paste
2 x 400g can diced tomatoes
¼ cup chicken stock
1.Wash beetroots, peel and cut in halves or
quarters.
2.Place beetroot, water, balsamic vinegar,
herbs and garlic in slow cooker.
3.Cover and cook on HIGH for 3 hours.
¼ cup chopped fresh flat-leaf parsley
salt and freshly ground black pepper
4.Serve beetroot with juice, chopped dill and
sour cream.
1.Place beans in a large bowl and cover with
water. Soak beans overnight in the fridge.
2.Heat oil in a large non-stick frying pan.
Cook onion and bacon for 2-3 minutes or
until soft. Add carrot and celery and cook
for a further 2 minutes.
3.Transfer to slow cooker with tomatoes and
stock. Cover and cook on HIGH 4-5 hours
or LOW 6-8 hours.
4.Stir through parsley and season with salt
and pepper.
19
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Recipes continued
Crème Caramel
Creamy Coconut Vanilla Rice
Serves 4
Serves 6
½ cup caster sugar
2 tablespoons water
3 eggs
1 cup medium grain rice (such as calrose)
¾ cup brown sugar
2 vanilla beans, split
2 egg yolks
4 cups milk
¹/ cup caster sugar, extra
270ml can coconut cream
³
250ml milk
1 Place rice, sugar, vanilla and milk in slow
cooker. Cover and cook on HIGH for 3 ½
hours, stirring 2-3 times.
200ml pouring cream
1 vanilla bean, seeds scraped
2. Stir in coconut cream. Cover and cook on
LOW for a further 30 minutes.
1.Turn slow cooker to HIGH and add 2 cups
hot water.
3.Serve with fresh berries, if desired.
2.Lightly spray 4 x 1 cup metal moulds with
cooking spray.
3.Combine sugar and water in a small
saucepan. Stir over low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour. Remove from heat, once the
bubbles have subsided, pour into moulds.
Allow to cool.
4.Beat eggs and sugar until light and creamy.
5.Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
6.Pour mixture into moulds. Place in slow
cooker. Turn slow cooker to LOW and cook
for 1 hour or until just set. Remove from
slow cooker and refrigerate for several
hours.
7.To remove, carefully run a thin knife or
spatula around edge of custard. Invert onto
a serving plate.
20
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Recipes continued
Poached Pears in Red Wine and Star Anise
Spiced Rhubarb and Berry Compote
Serves 4-6
Serves 4-6
1 ½ cups dry red wine
¾ cup sugar
2 bunches of rhubarb
500g frozen mixed berries
¾ cup sugar
3 star anise
6 medium pears, peeled
3 thick strips lemon rind
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
1.Preheat slow cooker for 10 minutes on
HIGH.
1.Discard leaves from rhubarb. Wash stalks
thoroughly and cut into 2cm pieces.
2.Place wine, sugar and star anise into the
slow cooker. Cover and cook on HIGH until
sugar is dissolved.
2.Combine all ingredients in the slow cooker.
3.Cover and cook on LOW 3-4 hours.
3.Place pears into the slow cooker, turning
to coat well with sugar syrup. Add lemon
peel, cover and cook on HIGH 1-1 ½
hours or LOW 3-4 hours, turning
occasionally to coat.
4.Serve hot with ice cream or with your
favourite pudding.
4.To serve, remove pears from the slow
cooker and place onto a serving plate.
Pour syrup over pears. Serve with ice
cream if desired.
21
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Recipes continued
Steamed Christmas Pudding
Chocolate Self-Saucing Pudding
Serves 8
Serves 4
500g mixed dried fruit
100g unsalted butter, melted
½ cup milk
½ cup brown sugar, firmly packed
90g butter or margarine
1 egg
¹/ cup sherry or brandy
1 cup self-raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping:
³
½ teaspoon bi-carbonate of soda
2 eggs, lightly beaten
1 cup self raising flour
½ teaspoon mixed spice
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
1.In a saucepan, combine mixed fruit, brown
sugar, butter and sherry. Heat until butter
is melted and mixture begins to boil.
1.In a mixing bowl, combine butter, milk and
egg.
2.Remove from heat, add bi-carbonate of
soda and allow to cool completely.
2.In a separate large bowl, sift flour and
cocoa together and mix in the sugar.
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.
3.Gradually add the wet ingredients into the
flour mixture and mix well. Spoon into a 6
cup capacity pudding bowl, and place in
the slow cooker. No water is needed around
bowl.
5.Pour mixture into the prepared bowl, cover
with a double layer of foil and tie firmly
with string to form a good seal.
4.Combine the cocoa and brown sugar
together, sprinkle over the top of pudding.
Carefully pour boiling water over the
mixture.
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.
5.Cover and cook on HIGH 3 ½ hours or on
LOW 5-6 hours.
7.Re-heat pudding by cooking pudding
in water on HIGH for 2-3 hours prior to
serving. Serve with brandy custard.
6.Serve hot with ice cream or custard.
22
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Notes
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Notes
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12 Month Warranty
This Sunbeam product is covered by a 12 month replacement or repair
warranty, which is in addition to your rights under the Australian Consumer
Law (if your product was purchased in Australia) or New Zealand Consumer
Guarantees Act (if your product was purchased in New Zealand).
Should you experience any difficulties with your
product during the warranty period, please contact
our customer service line for advice on 1300 881 861
in Australia, or 0800 786 232 in New Zealand.
Your warranty does not:
• cover freight or any other costs incurred in
making a claim, consumable items, accessories
that by their nature and limited lifespan require
periodic renewal (such as filters and seals) or any
consequential loss or damage; or
Alternatively, you can send a written claim to
Sunbeam to:
• cover damage caused by:
Australia
Units 5 & 6, 13 Lord Street
-
power surges, power dips, voltage supply problems,
or use of the product on incorrect voltage;
-
servicing or modification of the product other than
by Sunbeam or an authorised Sunbeam service
centre;
Botany NSW 2019 Australia
New Zealand
-
-
use of the product with other accessories,
attachments, product supplies, parts or devices
that do not conform to Sunbeam specifications; or
Level 6, Building 5, Central Park
660-670 Great South Road
Greenlane, Auckland New Zealand
exposure of the product to abnormally corrosive
conditions; or
Upon receipt of your claim, Sunbeam will seek to
resolve your difficulties or, if the product is defective,
advise you on how to obtain a replacement or refund.
• extend beyond 3 months if the product is used
in commercial, industrial, educational or rental
applications.
To assist us in managing warranty claims, we
recommend you register your product as soon as
practicable after purchase by creating a MySunbeam
account on our website and send a copy of your
original receipt to Sunbeam.
The benefits given to you by our warranty are in addition
to other rights and remedies under law in relation to the
product.
In Australia our goods come with guarantees that cannot
be excluded under the Australian Consumer Law. You are
entitled to a replacement or refund for a major failure
and for compensation for any other foreseeable loss or
damage. You are also entitled to have the goods repaired
or replaced if the goods fail to be of acceptable quality
and the failure does not amount to a major failure.
In order to make a claim under our warranty, you must
have the original proof of purchase documentation for
the product and present it when requested .
Should your product develop any defect within
12 months of purchase because of faulty materials
or workmanship, we will replace or repair it, at our
discretion, free of charge. A product presented for
repair may be replaced by a refurbished product
of the same type rather than being repaired.
Our goods also come with guarantees that cannot be
excluded under the New Zealand Consumer Guarantees
Act.
If your warranty claim is not accepted, we will inform
you and if requested to do so by you, repair the
product provided you pay the usual charges for such
repair. You will also be responsible for all freight and
other costs.
Refurbished parts may be used to repair the product.
Our replacement or repair warranty only applies
where a defect arises as a result of faulty material
or workmanship during the warranty period. Your
warranty does not cover misuse or negligent handling
(including damage caused by failing to use the
product in accordance with this instruction booklet),
accidental damage, or normal wear and tear.
Should your product require repair or service after the
warranty period, contact your nearest Sunbeam service
centre. For a complete list of Sunbeam’s service
centres, visit our website or call our customer service
line for advice on 1300 881 861 in Australia,
or 0800 786 232 in New Zealand.
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Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2014.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Level 6, Building 5, Central Park
660-670 Great South Road
Greenlane, Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
8/14
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