Sunbeam Slow Cooker HP3520 User Manual

Slow Cooker 3.5L  
Instruction/Recipe Booklet  
HP3520  
Please read these instructions carefully  
and retain for future reference.  
 
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  
• Do not use your slow cooker in confined  
surface.  
spaces.  
• Do not move or cover the slow cooker while in  
• Do not touch any metal surface of the slow  
operation.  
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 is very safety conscious when  
• Never leave an appliance unattended while  
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:  
in use.  
• 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.  
• 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  
• 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.  
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.  
• Close supervision is necessary when your  
appliance is being used by children or infirm  
persons.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
• 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.  
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.  
1
 
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 dishwasher-  
safe for added convenience.  
Removable cord  
For serving at the table and easy storage.  
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.  
2
 
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.  
3
 
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.  
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.  
2. Place the slow cooker on a flat level  
surface.  
3. Prepare the food to be cooked and place  
Note: Do not place the crock insert under  
inside the slow cooker. Replace the lid.  
cold water if it is still hot.  
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.  
Important: The crock insert should not  
be placed under hot water if it has been  
taken directly from the freezer.  
Note: The crock insert is oven safe so you  
can reheat your precooked dishes in an oven  
preheated to no more than 160ºC.  
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.  
4
 
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.  
• 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.  
• Cut meat and vegetables into standard size  
pieces for even cooking.  
• 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.  
• Stirring is rarely necessary, as the element  
wraps around the sides of the slow cooker,  
preventing the food from sticking to the  
base.  
• when cooking with vegetables, place them  
in the crock insert first, and then place the  
meat on top.  
• 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.  
• 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 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
 
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
 
Recipes  
Spicy Sweet Potato Soup  
Chicken, Sweet Corn & Bacon Soup  
Serves 4  
Serves 4-6  
2 teaspoons vegetable oil  
1 onion, chopped  
3 rashers bacon, rind and fat trimmed, finely  
chopped  
1 medium brown onion, finely chopped  
2 cloves garlic, crushed  
2 cloves garlic, crushed  
1-2 tablespoons red curry paste  
1kg sweet potato (kumara), peeled, diced  
1 litre chicken stock  
2 trimmed celery sticks, finely chopped  
2 x 420g can sweet corn kernels, rinsed,  
drained  
½ cup light coconut milk  
chopped coriander, to serve  
1 litre chicken stock  
1 cup water  
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.  
2 small (280g) single chicken breast fillets  
3 green onions, ends trimmed, thinly sliced  
salt and ground white pepper  
1.Heat a non-stick frying pan on a medium-  
high heat; add bacon and cook for 2  
minutes.  
2.Add sweet potato and chicken stock; stir to  
combine. Cook on HIGH 3-4 hours or lOw  
6-7 hours.  
2.Stir in onion, garlic and celery. Cook,  
stirring, for 3-4 minutes then transfer to  
slow cooker.  
3.Using a stick blender, process soup until  
smooth. Stir in coconut milk and coriander.  
Serve.  
3.Add the corn, stock and water and stir to  
combine. Add chicken. Place lid on and  
cook on HIGH 2-3 hours.  
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 onions. Taste and season with salt and  
ground white pepper; replace lid and allow  
to reheat for 30 minutes on HIGH. Serve.  
7
 
Recipes continued  
French Onion Soup  
Pea and Ham Soup  
Serves 4  
Serves 6-8  
20g butter  
1 tablespoon olive oil  
2 small onions, chopped  
3 rashers bacon, diced  
2 cups split peas  
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  
1kg ham bone  
litres water  
2 carrots, diced  
1 Baguette, thickly sliced  
2 sticks celery, sliced  
2 bay leaves  
1 cup of grated Gruyere cheese or ½ cup  
parmesan  
1½ 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.  
8
 
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.  
1.2kg 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 for 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.  
9
 
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  
½ cup tomato passata  
¹⁄ cup pitted kalamata olives, sliced  
³
6 artichoke hearts, quartered  
¹⁄ cup chopped fresh parsley  
³
400g 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
100g 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.  
10  
 
Recipes continued  
Chicken, Mustard and Sage Casserole  
Serves 4-6  
Lamb Roast with White Beans  
and Parsley Sauce  
Serves 4-6  
8 thigh chicken cutlets, fat and skin removed  
¼ cup plain flour  
1.2-1.4kg lamb roast, easy carve  
1 clove garlic, cut into slivers  
2 sprigs fresh rosemary, cut in pieces  
1 tablespoon olive oil  
¼ cup olive oil  
2 large leeks, washed and sliced thickly  
2 cloves garlic, crushed  
1 cup dry white wine  
20g butter  
1 large onion, sliced  
600g baby new potatoes, halved  
1 cup chicken stock  
1 x 400g can butter beans, rinsed, drained  
¼ cup chopped fresh parsley  
½ cup chicken stock  
Zest of one lemon  
2 tablespoons Dijon mustard  
Salt and pepper  
salt and pepper  
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 softened, place  
in slow cooker with remaining ingredients.  
Season with salt and pepper.  
4.Cover and cook on HIGH 3-4 hours, or  
lOw 6-8 hours.  
5.Remove meat from slow cooker, and rest  
for 10 minutes before carving. Serve slices  
of lamb with beans and parsley sauce.  
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. Cook chicken in batches until  
brown. Transfer to a plate.  
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.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.Season to taste and sprinkle with sage.  
Serve with crusty bread.  
11  
 
Recipes continued  
Lamb Tagine  
Veal Goulash  
Serves 4  
Serves 4-6  
2 tablespoons olive oil  
1.2kg veal, cut into 2cm pieces  
¼ cup flour  
4-6 (depending on size) lamb shanks, fat  
trimmed  
¼ cup olive oil  
1 medium onion, sliced thinly  
1 clove garlic, crushed  
2 onions, chopped  
3 cloves garlic, crushed  
2 tablespoons Hungarian sweet paprika  
½ teaspoon cayenne pepper  
2 potatoes, peeled, diced  
1 cup beef stock  
1 tablespoon Moroccan dried spice mix  
1 tablespoon tomato paste  
400g kumara (sweet potato), peeled, diced  
2 medium tomatoes, chopped  
¼ cup chicken stock  
2 tablespoons tomato paste  
2 bay leaves  
1 x 300g can chickpeas, rinsed, drained  
1 cinnamon stick  
salt and freshly ground black pepper  
1.Dust veal in flour, shaking off excess flour.  
2 cardamom pods, cracked  
Salt and pepper to taste  
2.Heat half the oil in large non-stick frying  
pan. Cook veal in batches until brown.  
Transfer to a plate.  
½ cup fresh coriander, roughly chopped  
Cous cous, to serve  
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.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.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.  
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.Serve with hot pasta.  
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.  
12  
 
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  
1.2kg roast leg pork  
cubes  
1 tablespoon olive oil  
¹⁄ cup flour  
³
2 onions, cut into wedges  
3 cloves garlic, crushed  
2 teaspoons ground cumin  
2 teaspoons ground coriander  
2 tablespoons olive oil  
1 bunch spring onions, stalk trimmed, peeled  
and left whole  
2 cloves garlic, crushed  
2 large carrots, diced  
¹⁄ cup orange juice  
³
¹⁄ cup tomato passata  
³
3 celery stalks, sliced  
2 tablespoons tomato paste  
½ cup chicken stock  
1 tablespoon tomato paste  
150g pitted prunes  
¹⁄ cup red wine  
³
²⁄ cup semi dried tomatoes  
³
100g dried apricots  
1 tablespoon chopped fresh thyme  
2 bay leaves  
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.  
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.  
2.Add to slow cooker with remaining  
ingredients. Cover and cook on HIGH 4  
hours or lOw 6-8 hours.  
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.Transfer pork to a plate, cover with foil and  
stand for 10 minutes before slicing.  
4.Serve pork with sauce and steamed cous  
cous.  
3.Add wine and allow alcohol to evaporate  
and liquid to reduce slightly.  
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.Season to taste and serve hot with mashed  
potatoes or thick sliced Italian bread.  
13  
 
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  
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  
1 medium red capsicum, deseeded and  
chopped into 3 cm pieces  
1 medium green capsicum, deseeded and  
chopped into 3 cm pieces  
3 cups red lentils  
1 ½ cups vegetable stock  
3 cups water  
2 x 400g can chopped tomatoes  
2 tablespoons chopped fresh thyme  
Salt and freshly ground black pepper  
1 x 400g can chopped tomatoes  
2 baby eggplants, roughly chopped  
salt to taste  
1.Place all ingredients except salt and  
pepper in slow cooker. Cover and cook on  
HIGH 2-3 hours or lOw 5-6 hours.  
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.when ready to serve, season to taste.  
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. Put in slow cooker with remaining  
ingredients, except salt and stir well to  
combine all ingredients.  
4.Cook on HIGH 1-2 hours or lOw 4-5 hours.  
5.Season to taste, serve hot.  
14  
 
Recipes continued  
Potato Bake with Creamy Bacon Sauce  
Balsamic Glazed Beetroots  
Serves 6-8  
Serves 6  
1 tablespoon olive oil  
4 bunches small beetroots (about 16)  
2 tablespoons water  
2 leeks, trimmed, washed, thinly sliced  
175g bacon, diced  
2 tablespoons balsamic vinegar  
1 teaspoon dried mixed herbs  
2 cloves garlic, crushed  
1.5kg potatoes (Sebago), peeled, thinly  
sliced  
2 cups pouring cream  
1 tablespoon finely chopped dill  
sour cream, to serve  
1 tablespoon dijon mustard  
¼ cup milk  
1.wash beetroots, peel and cut in halves or  
Salt and freshly ground black pepper  
¾ cup grated parmesan cheese  
quarters.  
2.Place beetroot, water, balsamic vinegar,  
herbs and garlic in slow cooker.  
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.  
3.Cover and cook on HIGH for 3 hours.  
4.Serve beetroot with juice, chopped dill and  
sour cream.  
2.Place a third of potatoes in slow cooker.  
layer with half the leek and bacon mixture.  
Repeat, finishing with potatoes.  
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.  
15  
 
Recipes continued  
Crème Caramel  
Chocolate Self-Saucing Pudding  
Serves 4  
Serves 4  
½ cup caster sugar  
2 tablespoons water  
3 eggs  
100g unsalted butter, melted  
½ cup milk  
1 egg  
2 egg yolks  
1 cup self-raising flour  
2 tablespoons cocoa  
½ cup caster sugar  
¹⁄ cup caster sugar, extra  
³
250ml milk  
200ml pouring cream  
1 vanilla bean, seeds scraped  
Topping:  
2 tablespoons cocoa  
1 cup firmly packed brown sugar  
2 cups boiling water  
1.Turn slow cooker to HIGH and add 2 cups  
hot water.  
2.lightly spray 4 x 1 cup metal moulds with  
cooking spray.  
1.In a mixing bowl, combine butter, milk and  
egg.  
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.  
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 a 6  
cup capacity pudding bowl, and place in  
the slow cooker. No water is needed around  
bowl.  
4.Beat eggs and sugar until light and creamy.  
4.Combine the cocoa and brown sugar  
together, sprinkle over the top of pudding.  
Carefully pour boiling water over the  
mixture.  
5.Heat milk, cream, vanilla bean and seeds  
until almost boiling. whisk hot milk into  
egg mixture. Pour mixture through a  
strainer.  
5.Cover and cook on HIGH 3 ½ hours or  
lOw 5-6 hours.  
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.  
6.Serve hot with ice cream or custard.  
7.To remove, carefully run a thin knife or  
spatula around edge of custard. Invert onto  
a serving dish.  
16  
 
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  
1 ½ cups dry red wine  
¾ cup sugar  
2 vanilla beans, split  
3 star anise  
4 cups milk  
6 medium pears, peeled  
3 thick strips lemon rind  
270ml can coconut cream  
1 Place rice, sugar, vanilla and milk in slow  
cooker. Cover and cook on HIGH 3 ½  
hours, stirring 2-3 times.  
1.Preheat slow cooker for 10 minutes on  
HIGH.  
2.Place wine, sugar and star anise into the  
slow cooker. Cover and cook on HIGH until  
sugar is dissolved.  
2.Stir in coconut cream. Cover and cook on  
lOw for a further 30 minutes.  
3.Serve with fresh berries, if desired.  
3.Place pears into the slow cooker, turning to  
coat well with sugar syrup. Add lemon  
peel, cover and cook on HIGH 1 -1½ hours  
or lOw 3-4 hours, turning occasionally to  
coat.  
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.  
17  
 
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  
500g mixed dried fruit  
½ cup brown sugar, firmly packed  
90g butter or margarine  
1 cinnamon quill  
¹⁄ cup sherry or brandy  
³
3 whole cloves  
½ teaspoon bi-carbonate of soda  
2 eggs, lightly beaten  
1 teaspoon grated orange rind  
1 cup self raising flour  
1.Discard leaves from rhubarb. wash stalks  
thoroughly and cut into 2cm pieces.  
½ teaspoon mixed spice  
2.Combine all ingredients in the slow cooker.  
1.In a saucepan, combine mixed fruit, brown  
sugar, butter and sherry. Heat until butter  
is melted and mixture begins to boil.  
3.Cover and cook on lOw 3-4 hours.  
4.Serve hot with ice cream or with your  
favourite pudding.  
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.  
18  
 
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,  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
For a complete list of Sunbeam’s  
authorised service centres visit our website  
or call:  
or 0800 786 232 in New Zealand.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling, and excludes  
breakables such as glass or ceramic items  
and normal wear and tear.  
Australia  
www.sunbeam.com.au  
1300 881 861  
Similarly, your 12 Month Replacement  
Guarantee does not cover damage to  
household surfaces as a result of water  
or other substances leaking from your  
appliance, nor does it cover freight costs.  
New Zealand  
www.sunbeam.co.nz  
0800 786 232  
In Australia, this guarantee is additional  
to the conditions and guarantees which  
are mandatory as implied under the  
Trade Practices Act 1974 and State  
and Territory legislation.  
 
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 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.  
ABN 45 000 006 771  
12/08  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
 

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