Sunbeam Slow Cooker HP4500 User Manual

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.  
 
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  
• 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.  
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.  
• 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 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.  
• Close supervision is necessary when your  
appliance is being used near children or  
infirm persons.  
• Never leave an appliance unattended while  
in use.  
• 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.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
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.  
��  
Temperature Control Dial  
Allows you to select the desired temperature  
for each recipe. LOW for simmering and  
slow cooking, HIGH for faster cooking, and  
the AUTO setting which regulates cooking  
temperatures from high heat to a lower heat  
automatically.  
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.  
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.  
3
 
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.  
Temperature Control Dial  
��  
Allows you to select the desired temperature  
for each recipe. LOW for simmering and  
slow cooking, HIGH for faster cooking, and  
the AUTO setting which regulates cooking  
temperatures from high heat to a lower heat  
automatically.  
4
 
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.  
5
 
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  
AUTO. 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: During the AUTO setting, heating  
temperatures will fluctuate from high heat  
in the initial cooking stages, settling down  
to a lower heat setting, automatically, for  
the cooking duration.  
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.  
6
 
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.  
7
 
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.  
8
 
Recipes  
SOUPS  
2.Add remaining ingredients, reserving 1  
tablespoon of fresh thyme. 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.  
Mushroom & Barley Soup  
1 tablespoon olive oil  
2 onions, chopped  
2 cloves garlic, crushed  
¾ cup pearl barley  
Serves 4-6  
4.Stir through remaining thyme and season  
with freshly ground black pepper.  
4 carrots, diced  
3 stalks celery, diced  
500g mushrooms, sliced  
¼ cup soy sauce  
Tip: Ask your butcher to cut the ham bone  
into pieces.  
6 cups chicken stock  
Freshly ground black pepper  
Potato and Leek Soup  
1 tablespoon olive oil  
Serves 4  
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.  
2 rashers bacon, chopped  
3 medium leeks, sliced thinly  
1 kg potatoes, peeled and diced  
4 cups chicken stock  
Freshly ground black pepper  
½ cup grated parmesan  
3.Serve hot with freshly ground black pepper.  
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  
and parmesan in slow cook. 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 slow cooker for  
about 1 on high, or until hot.  
Pea and Ham Soup  
1 tablespoon olive oil  
2 onions, chopped  
3 rashers bacon, diced  
2 cups split peas  
1- 1.5kg ham bone  
2 litres water  
2 large carrots, diced  
2 sticks celery, sliced  
2 bay leaves  
2 tablespoons chopped fresh thyme  
Freshly ground black pepper  
Serves 6-8  
5.Season to taste with freshly ground pepper.  
6.Serve soup topped with parmesan cheese.  
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.  
Tip: This recipe may be doubled if desired.  
9
 
Recipes continued  
French Onion Soup  
20g butter  
Serves 4-6  
Creamy Pumpkin Soup  
2 tablespoon olive oil  
1 onion, chopped  
1.5kg pumpkin, diced  
4 cups chicken stock  
Sea salt & freshly ground black pepper  
1/3 cup cream or sour cream to serve  
(optional)  
Serves 4  
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 oil in a large frypan over medium  
heat, add onion and cook 2-3 minutes, or  
until onion is soft.  
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.  
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.  
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.  
10  
 
Recipes continued  
MAIN MEALS  
Corned Beef  
Serves 6  
1.5kg corned silverside  
1 onion, finely chopped  
10 peppercorns  
Roasting Beef  
Place meat into the slow cooker and cook.  
Approximate cooking times for well done:  
2 bay leaves  
LOW  
2-2  
1-1  
hours per 500g  
hours per 500g  
½
½
2 tablespoons brown sugar  
HIGH  
1. Place silverside into the slow cooker and  
barely cover with water. Add remaining  
ingredients.  
Roasting Lamb  
Cut away excess fat. Place meat into the slow  
cooker. Cover and cook as desired.  
2. Cover and cook on LOW for 8-10 hours or  
on HIGH for 4-6 hours.  
Approximate cooking times for well done:  
3. Serve with boiled potatoes and vegetables.  
LOW  
2 - 2  
hours per 500g  
½
Roast Chicken  
1 size 12 chicken  
butter, melted  
parsley, finely chopped  
paprika  
Serves 4  
HIGH  
1 - 1 hours per 500g  
½
No need to turn meat during cooking.  
Roasting Chicken  
Wash chicken and pat dry. Stuff if desired  
and truss. Place chicken into the slow cooker  
and cover.  
Stuffing:  
2 cups fresh breadcrumbs  
Rind from 1 lemon  
1 rasher bacon, finely chopped  
1 egg, lightly beaten  
Approximate cooking times:  
LOW  
1
- 2 hours per 500g  
½
½
HIGH  
1 - 1 hours per 500g  
½
1 teaspoon parsley  
Dot with butter and sprinkle with paprika to  
add extra colour.  
1. Combine all ingredients for stuffing. Place  
into cavity of chicken and truss.  
2. Pat chicken dry and place into the  
slow cooker. Brush chicken with butter  
and sprinkle with parsley and paprika.  
3. Cover and cook on LOW for 6-8 hours or  
HIGH for 3-4 hours.  
11  
 
Recipes continued  
Moroccan Chicken  
Serves 4-6  
Coq au Vin  
Serves 4 - 6  
2kg chicken pieces, skin and fat removed  
1/3 cup plain flour  
2kg chicken pieces, skin and fat removed  
½ cup flour  
Sea salt and freshly ground black pepper  
3 tablespoons olive oil  
100g butter  
2 tablespoon olive oil  
1 onion, sliced  
2 cloves garlic, crushed  
1 tablespoon ground cumin  
1 tablespoon ground coriander  
1 teaspoon turmeric  
12 pickling onions, peeled  
4 rashers bacon, chopped  
1 cup dry red wine  
¼ cup brandy  
1 cup chicken stock  
¼ teaspoon ground cinnamon  
½ cup chicken stock  
415g can apricot halves in natural juice  
Cous cous, to serve  
200g button mushrooms, sliced  
1 tablespoon 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 cous  
cous.  
5.Season to taste, serve with crusty fresh  
bread.  
12  
 
Recipes continued  
Chicken, Mustard and  
Sage Casserole  
2kg thigh cutlets, fat and skin removed  
Chicken and Olive Casserole  
2kg chicken pieces, skin and fat removed  
½ cup plain flour  
Serves 4-6  
Serves 6-8  
¹/ cup plain flour  
¼ cup olive oil  
3 tablespoons olive oil  
2 onions, chopped  
³
3 large leeks, washed and sliced thickly  
2 cloves garlic, crushed  
½ cup dry white wine  
2 cloves garlic, crushed  
1 medium tomato, roughly chopped  
1 cup pitted green olives  
1kg kumara, peeled and cut into large  
chunks  
1 cup chicken stock  
1 bunch baby carrots, top and tailed  
1 tablespoon chopped fresh thyme  
1 tablespoon chopped fresh oregano  
1 cup chicken stock  
Zest of one lemon  
2 tablespoons 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. Transfer to  
a plate.  
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.Season to taste and serve hot with creamy  
mashed potatoes.  
3.Place kumara into the base of slow cooker  
and top with chicken and onion mixtrue.  
Add remaining ingredients, except sage.  
Cover and cook on HIGH 3-4 hours or LOW  
6-8 hours.  
4.Season to taste and sprinkle with sage.  
Serve with rice.  
13  
 
Recipes continued  
Lemongrass and Ginger  
Scented Chicken  
Lamb Roast with White Beans  
and Parsley Sauce  
Serves 4-6  
Serves 4  
1 tablespoon olive oil  
2kg chicken thigh fillets, skin and fat  
removed  
2 medium onions, sliced  
3 cloves garlic, crushed  
1.4kg – 1.5kg lamb roast, easy carve  
1-2 cloves garlic, cut into slivers  
2 sprigs fresh rosemary, snipped into pieces  
2 tablespoons olive oil  
20g butter  
5cm piece ginger, peeled, sliced  
2 large red chillies, seeded, sliced  
2 stalks lemon grass, trimmed, bruised  
½ cup chicken stock  
1 large onion, sliced  
1 x 400g can butter beans, rinsed and  
drained  
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 the peas 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.  
14  
 
Recipes continued  
Spicy Lamb Curry  
Lamb Tagine  
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  
2 tablespoons olive oil  
8 lamb shanks, fat trimmed  
1 large onion, sliced thinly  
2 cloves garlic, crushed  
1½ tablespoons Moroccan dried spice mix  
1 tablespoon tomato paste  
1 x 400g tin chopped peeled tomatoes  
½ cup chicken stock  
1 x 400g tin chickpeas, drained and rinsed  
1 large sweet potato, peeled and chopped  
into 2 cm dice  
1 cinnamon stick  
3 cardamom pods, cracked  
Salt and pepper to taste  
1 cup fresh coriander, roughly chopped  
Cous cous, to serve  
1 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 browned 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.  
15  
 
Recipes continued  
Beef Curry  
Serve 6-8  
Family Beef Casserole with Semi Dried  
Tomatoes  
Serves 6-8  
2kg diced chuck steak  
½ cup flour  
¼ cup vegetable oil  
2 large onions, diced  
2 cloves garlic, crushed  
2kg chuck or round steak cut into 2cm cubes  
½ cup flour  
2 tablespoons olive oil  
2 bunches of spring onion, stalk trimmed,  
peeled and left whole  
3 carrots, diced  
¼-¹/ cup curry paste  
³
¼ cup tomato paste  
4 celery stalks, sliced  
4 medium potatoes, quartered  
1 cup beef stock  
Sea salt and freshly ground black pepper  
¹/ cup tomato paste  
³
½ cup red wine  
1 cup semi dried tomatoes  
2 tablespoons chopped fresh thyme  
2 bay leaves  
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.  
Salt and freshly ground black pepper  
2.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.  
3.Cover and cook on HIGH for 3-4 hours or  
LOW for 6-8 hours.  
4.Season to taste and serve with cooked  
basmati rice.  
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 a further 3 minutes.  
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.  
4.Place vegetables and remaining ingredients  
in slow cooker. Cover and cook on HIGH 3-  
4 hours or LOW 5-6 hours.  
5.Season to taste and serve hot with mashed  
potatoes or rice.  
16  
 
Recipes continued  
Beef Stroganoff  
2kg chuck or round steak, cut into thin strips  
¼ cup flour  
Serves 6-8  
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.  
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  
5.Remove bay leaves & season to taste, serve  
with rice or tortillas.  
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.In the last 30 minutes of cooking, stir  
through sour cream. Season with salt and  
pepper. Serve with buttered noodles.  
Sweet Pork with Apples and Prunes  
Serves 6  
2 tablespoon olive oil  
2kg forequarter pork chops, trimmed of fat  
3 medium red onions, cut into thick wedges  
4 medium green apples, cored and cut into  
quarters  
1 cup chicken stock  
250g seedless prunes  
2 tablespoons coarsely chopped fresh sage  
salt and freshly ground black pepper  
Chilli Con Carne  
2 tablespoons olive oil  
2 onions, diced  
Serves 4-6  
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.  
Transfer to a plate.  
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.  
2 cloves garlic, chopped  
1.5kg mince beef  
1 tablespoon ground cumin  
3 teaspoons paprika  
1 teaspoon cayenne pepper  
1 x 400g can chopped tomatoes  
1 x 400g can red kidney beans, rinsed and  
drained  
½ cup beef stock  
2 bay leaves  
3.Cover and cook on HIGH 3-4 hours or LOW  
6-8 hours.  
Salt and freshly ground black pepper  
4.Season to taste; serve with a sprinkle of  
fresh sage.  
17  
 
Recipes continued  
Spinach and Ricotta Cannelloni  
Serves 4 - 6  
Dhal  
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  
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  
Salt and freshly ground black pepper  
Parmesan cheese to serve  
4 cups red lentils  
2 cups vegetable stock  
4½ cups water  
1.Combine defrosted spinach, ricotta and  
garlic together. Season with pepper  
2 x 400g cans chopped tomatoes  
3 baby eggplants, roughly chopped  
salt to taste  
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. Arrange one row  
of cannelloni tubes over the sauce then  
pour over enough sauce to just cover the  
layer of cannelloni. Repeat with remaining  
cannelloni and sauce.  
4.Cover and allow to cook on HIGH 1-1 ½  
hours or LOW 2 -2 ½ hours.  
5.Season to taste and sprinkle with  
parmesan.  
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. Put in slower cooker with remaining  
ingredients, except salt and stir well to  
combine all ingredients.  
4.Cook on HIGH 1-2 hours or on LOW for  
4-5 hours.  
5.Season to taste serve hot.  
18  
 
Recipes continued  
Thai Chicken Red Curry  
Serves 8  
Ratatouille  
Serves 4  
3 tablespoons vegetable oil  
2kg chicken thigh cutlets, skin and fat  
removed  
1 large onion, chopped into wedges  
1 clove garlic, crushed  
1 large onion, chopped  
2 cloves garlic, crushed  
2 tablespoons tomato paste  
2 eggplants, cut into 3 cm dice  
2 medium zucchinis, sliced into 1 cm rings  
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  
1 red capsicum, deseeded and chopped into  
3 cm pieces  
1 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  
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.Season to taste.  
2 teaspoons palm sugar  
Sea salt  
Steamed jasmine rice to serve  
Coriander to garnish  
1.Heat 2 tablespoons of the oil in a frypan  
until hot; cook chicken in batches until  
browned, remove.  
2.Heat remaining oil in frypan, add onions,  
garlic and ginger and cook until onion  
has softened. Add sweet potato, corn,  
cauliflower, red curry paste and chicken  
and cook until the vegetables and chicken  
are just coated in paste. Transfer to slow  
cooker.  
3.Add stock to pan and cook, covered, on  
HIGH for 3 hours. Remove lid, stir through  
remaining ingredients and cook, covered,  
for a further 30 minutes or until beans and  
capsicum are tender.  
4.Garnish with coriander sprigs and serve  
with steamed jasmine rice.  
19  
 
Recipes continued  
DESSERTS  
Poached Pears in Red Wine  
and Star Anise  
1½ cups dry red wine  
¾ cup sugar  
2 star anise  
6 medium pears  
3 thick strips lemon rind  
Serves 4-6  
Chocolate Self- Saucing Pudding  
100g unsalted butter, melted  
½ cup milk  
Serves 4  
1 egg  
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.  
Topping:  
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.  
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 1.6  
litre 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.  
20  
 
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.  
21  
 
‘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.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand 0800 786 232.  
 
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 2005.  
 

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