Slow Cooker Instruction Booklet This book covers the use and care of the following Sunbeam slow cookers: HP5500 Slow Cooker - 5.5 litre slow cooker with crock insert HP4500 Slow Cooker - 4.5 litre slow cooker with crock insert Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions Features of your Slow Cooker 5.5L - HP5500 Features of your Slow Cooker 4.5L - HP4500 An introduction to Slow Cooking Using your Slow Cooker Tips for Slow Cooking Care and Cleaning Recipes Soups 1 2 4 6 6 7 8 9 Main Meals 11 Desserts 20 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM SLOW COOKER. • Do not operate the slow cooker on an inclined surface. • Do not move or cover the slow cooker while in operation. • 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 use your slow cooker in confined spaces. • Do not touch any metal surface of the slow cooker whilst in use as it will be hot.
Features of your Slow Cooker 5.5L - HP5500 Removable Crock Insert The durable crock insert is removable to allow for convenient serving at the table, storing of leftovers and easy cleaning. The crock insert is also dishwasher safe for added convenience. Quality Glass Lid Fits neatly onto the crock insert to retain heat and moisture for best results. The transparent glass allows you to view the food during cooking without lifting the lid, preventing the heat from escaping.
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 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.
Features of your Slow Cooker 4.5L - HP4500 Removable Crock Insert The durable crock insert is removable to allow for convenient serving at the table, storing of leftovers and easy cleaning. The crock insert is also dishwasher safe for added convenience. Quality Glass Lid Fits neatly onto the crock insert to retain heat and moisture for best results. The transparent glass allows you to view the food during cooking without lifting the lid, preventing the heat from escaping.
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. �������� � ��� �� 4.5 Litre Capacity Suitable for a smaller sized family. � 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.
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.
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.
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. Note: Do not place the hot crock insert under cold water. 8 Wipe the exterior of the slow cooker with a damp cloth and polish dry.
Recipes SOUPS Mushroom & Barley Soup 1 tablespoon olive oil 2 onions, chopped 2 cloves garlic, crushed ¾ cup pearl barley 4 carrots, diced 3 stalks celery, diced 500g mushrooms, sliced ¼ cup soy sauce 6 cups chicken stock Freshly ground black pepper Serves 4-6 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. 3.
Recipes continued French Onion Soup Serves 4-6 20g butter 1 tablespoon olive oil 4 large onions, finely sliced 1 large clove garlic, crushed 1 tablespoon plain flour 4 cups beef stock 2 tablespoons brandy 1 Baguette, thickly sliced 1 cup grated Gruyere cheese or ½ cup parmesan 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.
Recipes continued MAIN MEALS Roasting Beef Place meat into the slow cooker and cook. Approximate cooking times for well done: LOW 2-2½ hours per 500g HIGH 1-1½ hours per 500g Roasting Lamb Cut away excess fat. Place meat into the slow cooker. Cover and cook as desired. Approximate cooking times for well done: LOW 2 - 2½ hours per 500g HIGH 1 - 1½ hours per 500g No need to turn meat during cooking. Roasting Chicken Wash chicken and pat dry. Stuff if desired and truss.
Recipes continued Moroccan Chicken Serves 4-6 2kg chicken pieces, skin and fat removed 1/3 cup plain flour Sea salt and freshly ground black pepper 3 tablespoons olive oil 1 onion, sliced 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 Cous cous, to serve 1. Wash chicken and pat dry.
Recipes continued Chicken, Mustard and Sage Casserole Serves 6-8 2kg thigh cutlets, fat and skin removed ¹/³ cup plain flour ¼ cup olive oil 3 large leeks, washed and sliced thickly 2 cloves garlic, crushed ½ cup dry white wine 1kg kumara, peeled and cut into large chunks 1 cup chicken stock Zest of one lemon 2 tablespoons Dijon mustard Salt and pepper 1 tablespoon chopped fresh sage 1. Dust chicken in flour, shaking off excess flour. Heat oil in a large frypan and cook chicken in batches until brown.
Recipes continued Lemongrass and Ginger Scented Chicken Serves 4-6 1 tablespoon olive oil 2kg chicken thigh fillets, skin and fat removed 2 medium 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 soy sauce 2 tablespoons oyster sauce Freshly ground black pepper 200g sugar snap peas 1.
Recipes continued Spicy Lamb Curry 1 tablespoon vegetable oil 2.5kg lamb forequarter chops, trimmed of fat 14-16 fresh curry leaves 2 teaspoons black mustard seeds 1 medium onion, roughly chopped 2 cloves garlic, crushed 2 tablespoons grated fresh ginger 2 tablespoons curry powder 1 tablespoon tandoori paste 1 tablespoon ground cumin 2 teaspoons garam masala 3 teaspoons chilli powder 2 tablespoons lemon juice ½ cup water 1 cup roughly chopped fresh coriander 1.
Recipes continued Beef Curry Serve 6-8 2kg diced chuck steak ½ cup flour ¼ cup vegetable oil 2 large onions, diced 2 cloves garlic, crushed ¼-¹/³ cup curry paste ¼ cup tomato paste 4 medium potatoes, quartered 1 cup beef stock Sea salt and freshly ground black pepper 1. Dust beef in flour, shaking off excess. Heat oil in a large frypan and cook beef in batches until browned. Remove and place in slow cooker. 2. Heat remaining oil, cook onion and garlic for 2-3 minutes or until softened.
Recipes continued Beef Stroganoff Serves 6-8 2kg chuck or round steak, cut into thin strips ¼ cup flour ¼ cup olive oil 3 cloves garlic, crushed ½ cup tomato paste 1 cup beef stock 500g mushrooms, sliced 300ml sour cream Salt and freshly ground black pepper 6. 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. 7. Add remaining ingredients, except sour cream. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. 8.
Recipes continued Spinach and Ricotta Cannelloni Serves 4 - 6 2 x 250g packet frozen spinach, thawed 2 cloves garlic, crushed 500g fresh ricotta Freshly ground black pepper 500g dried cannelloni 1kg bottled pasta sauce Salt and freshly ground black pepper Parmesan cheese to serve 1. Combine defrosted spinach, ricotta and garlic together. Season with pepper 2. Fill cannelloni tubes with ricotta filling, making sure not to overfill the tubes. 3. Spoon ½ cup of pasta sauce into the base of the slow cooker.
Recipes continued Thai Chicken Red Curry Serves 8 3 tablespoons vegetable oil 2kg chicken thigh cutlets, skin and fat removed 1 large onion, chopped into wedges 1 clove garlic, crushed 1 tablespoon grated fresh ginger 400g sweet potato, cut into 3cm pieces 125g fresh baby corn 250g cauliflower, cut into florets 2-3 tablespoons Thai red curry paste 2 cups chicken stock 1 red capsicum, sliced thickly 200g green beans, trimmed 1 x 270ml can coconut cream 4 kaffir lime leaves, shredded 2 tablespoon fish sauce
Recipes continued DESSERTS Chocolate Self- Saucing Pudding 100g unsalted butter, melted ½ cup milk 1 egg 1 cup self raising flour 2 tablespoons cocoa ½ cup caster sugar Serves 4 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 1.
Recipes continued Steamed Christmas Pudding 500g mixed dried fruit ½ cup firmly packed brown sugar 90g butter or margarine ¼ cup water 1 tablespoon sherry or brandy ½ teaspoon bi-carbonate of soda 2 eggs, lightly beaten 1 cup self raising flour ½ teaspoon mixed spice Serves 6 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.
‘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 2005. (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.
Consumer Hotline Australia 1800 025 059 New Zealand 0800 786 232 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2005.
