Slow Cooker 3.5L Instruction/Recipe Booklet HP3520 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Slow Cooker 3.5L 2 An Introduction to Slow Cooking 4 Using your Slow Cooker 4 Tips for Slow Cooking 5 Care and Cleaning 6 Recipes 7 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 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 ceramic crock insert is removable to allow for convenient serving at the table, storing of leftovers and easy cleaning. The crock insert is also dishwashersafe for added convenience.
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. 3.5 litre capacity Suitable for a smaller sized family. 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.
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. • Food will be brought to a simmer on all settings. The setting determines the time needed to reach a simmer. • 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. 6 Wipe the exterior of the slow cooker with a damp cloth and polish dry.
Recipes Spicy Sweet Potato Soup Chicken, Sweet Corn & Bacon Soup Serves 4 Serves 4-6 2 teaspoons vegetable oil 1 onion, chopped 2 cloves garlic, crushed 1-2 tablespoons red curry paste 1kg sweet potato (kumara), peeled, diced 1 litre chicken stock ½ cup light coconut milk chopped coriander, to serve 3 rashers bacon, rind and fat trimmed, finely chopped 1 medium brown onion, finely chopped 2 cloves garlic, crushed 2 trimmed celery sticks, finely chopped 2 x 420g can sweet corn kernels, rinsed, drained 1
Recipes continued French Onion Soup Pea and Ham Soup Serves 4 Serves 6-8 20g butter 1 tablespoon olive oil 3 large onions, finely sliced 1 large clove garlic, crushed 1 tablespoon plain flour 2 tablespoons brandy 3 cups beef stock 1 Baguette, thickly sliced 1 cup of grated Gruyere cheese or ½ cup parmesan 1 tablespoon olive oil 2 small onions, chopped 3 rashers bacon, diced 2 cups split peas 1kg ham bone 1½ litres water 2 carrots, diced 2 sticks celery, sliced 2 bay leaves 1½ tablespoons chopped fresh
Recipes continued Roasting Beef 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. Approximate cooking times for well done: LOW 2-2 ½ hours per 500g HIGH 1-1 ½ hours per 500g Roasting Lamb 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.
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 2 red onions, sliced 3 cloves garlic, crushed 1 ½ teaspoons smoked paprika 1 red capsicum, seeds removed, sliced 1 yellow capsicum, seeds removed, sliced ¼ cup white wine ½ cup tomato passata ¹⁄³ cup pitted kalamata olives, sliced 6 artichoke hearts, quartered ¹⁄³ cup chopped fresh parsley 6 thigh chicken cutlets, fat and skin removed ¼ c
Recipes continued Chicken, Mustard and Sage Casserole Serves 4-6 8 thigh chicken cutlets, fat and skin removed ¼ cup plain flour ¼ cup olive oil 2 large leeks, washed and sliced thickly 2 cloves garlic, crushed 1 cup dry white wine 600g baby new potatoes, halved 1 cup chicken stock Zest of one lemon 2 tablespoons Dijon mustard Salt and pepper 8 sage leaves, whole 2 tablespoons chopped fresh sage 1. Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan.
Recipes continued Lamb Tagine Veal Goulash Serves 4 Serves 4-6 2 tablespoons olive oil 4-6 (depending on size) lamb shanks, fat trimmed 1 medium onion, sliced thinly 1 clove garlic, crushed 1 tablespoon Moroccan dried spice mix 1 tablespoon tomato paste 400g kumara (sweet potato), peeled, diced 2 medium tomatoes, chopped ¼ cup chicken stock 1 x 300g can chickpeas, rinsed, drained 1 cinnamon stick 2 cardamom pods, cracked Salt and pepper to taste ½ cup fresh coriander, roughly chopped Cous cous, to se
Recipes continued Family Beef Casserole with Semi Dried Tomatoes Pork with Prunes and Apricots Serves 6-8 Serves 6 1.5kg chuck or round steak cut into 2cm cubes ¹⁄³ cup flour 2 tablespoons olive oil 1 bunch spring onions, stalk trimmed, peeled and left whole 2 cloves garlic, crushed 2 large carrots, diced 3 celery stalks, sliced 2 tablespoons tomato paste ¹⁄³ cup red wine ²⁄³ cup semi dried tomatoes 1 tablespoon chopped fresh thyme 2 bay leaves Salt and freshly ground black pepper 1.
Recipes continued Dhal Ratatouille Serves 4-6 Serves 4 1 ½ 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 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 1 2 2 1 2 1 1. In a large frying pan, heat oil over medium heat.
Recipes continued Potato Bake with Creamy Bacon Sauce Balsamic Glazed Beetroots Serves 6-8 Serves 6 1 tablespoon olive oil 2 leeks, trimmed, washed, thinly sliced 175g bacon, diced 1.
Recipes continued Crème Caramel Chocolate Self-Saucing Pudding Serves 4 Serves 4 ½ cup caster sugar 2 tablespoons water 3 eggs 2 egg yolks ¹⁄³ cup caster sugar, extra 250ml milk 200ml pouring cream 1 vanilla bean, seeds scraped 100g unsalted butter, melted ½ cup milk 1 egg 1 cup self-raising flour 2 tablespoons cocoa ½ cup caster sugar 1. Turn slow cooker to HIGH and add 2 cups hot water. 2. Lightly spray 4 x 1 cup metal moulds with cooking spray. 3. Combine sugar and water in a small saucepan.
Recipes continued Creamy Coconut Vanilla Rice Poached Pears in Red Wine and Star Anise Serves 6 Serves 4-6 1 cup medium grain rice (such as calrose) ¾ cup brown sugar 2 vanilla beans, split 4 cups milk 270ml can coconut cream 1 ½ cups dry red wine ¾ cup sugar 3 star anise 6 medium pears, peeled 3 thick strips lemon rind 1 Place rice, sugar, vanilla and milk in slow cooker. Cover and cook on HIGH 3 ½ hours, stirring 2-3 times. 2. Stir in coconut cream. Cover and cook on LOW for a further 30 minutes.
Recipes continued Spiced Rhubarb and Berry Compote Steamed Christmas Pudding Serves 4-6 Serves 8 2 bunches of rhubarb 500g frozen mixed berries ¾ cup sugar 1 cinnamon quill 3 whole cloves 1 teaspoon grated orange rind 500g mixed dried fruit ½ cup brown sugar, firmly packed 90g butter or margarine ¹⁄³ cup sherry or brandy ½ teaspoon bi-carbonate of soda 2 eggs, lightly beaten 1 cup self raising flour ½ teaspoon mixed spice 1. Discard leaves from rhubarb. Wash stalks thoroughly and cut into 2cm pieces.
Notes
Notes
12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand.
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 Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. Made in China to Sunbeam’s specification. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright. Sunbeam Corporation Limited 2006 - 2008.
