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Summary of Contents for Sunbeam HP3520
- Page 1 Slow Cooker 3.5L Instruction/Recipe Booklet HP3520 Please read these instructions carefully and retain for future reference.
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Page 2: Table Of Contents
Contents Sunbeam’s Safety Precautions Features of your Slow Cooker 3.5L An Introduction to Slow Cooking Using your Slow Cooker Tips for Slow Cooking Care and Cleaning Recipes Important instructions – retain for future use. -
Page 3: Sunbeam's Safety Precautions
• 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 water or any other liquid. Sunbeam is very safety conscious when • Never leave an appliance unattended while designing and manufacturing consumer products, in use. but it is essential that the product user also • Do not use an appliance for any purpose exercise care when using an electrical appliance. -
Page 4: Features Of Your Slow Cooker 3.5L
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. - Page 5 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 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.
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Page 6: An Introduction To Slow Cooking
Your slow cooker is also very safe for keeping can cook soups, stews, casseroles, roasts, foods heated, as it operates at temperatures bake desserts and even steam puddings. high enough to prevent the growth of harmful Slow cooking is also economical, as your bacteria. 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. Using your Slow Cooker 1. Before using your Sunbeam slow cooker 4. Insert the plug into a 230-240V power for the first time, remove the crock insert outlet and turn the power ON. and lid and wash them in warm soapy 5. Select the desired setting on the water. Rinse and dry thoroughly and temperature control dial: lOw, HIGH, replace. or kEEP wARM. The power on light will 2. Place the slow cooker on a flat level illuminate to indicate that the appliance is surface. switched on. 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. -
Page 7: Tips For Slow Cooking
Tips for Slow Cooking • All of the recipes contained in this book • Frozen casseroles can be placed in the have recommended temperature settings. cold slow cooker and heated for 5-8 hours, Most recipes can be cooked on the lOw depending on the quantity. Do not place setting, however when using the HIGH frozen food into a heated slow cooker. setting cooking times can often be halved. • If a recipe results in too much liquid, • Food will be brought to a simmer on all turn the slow cooker to the HIGH setting, settings. The setting determines the time remove the lid and cook until sufficient needed to reach a simmer. liquid has evaporated. • Cut meat and vegetables into standard size • To thicken a casserole, set the slow pieces for even cooking. cooker to the HIGH setting and stir through a thickening agent such as • when cooking with vegetables, place them cornflour combined with a little water. in the crock insert first, and then place the Allow to simmer until thickened, stirring meat on top. occasionally. -
Page 8: Care And Cleaning
Care and Cleaning wash the crock insert and lid in hot soapy wipe the exterior of the slow cooker with a damp cloth and polish dry. DO NOT use harsh water. To remove food that is cooked onto the bottom, soak the crock insert in warm abrasives, scourers or chemicals to clean any water before cleaning and scrub lightly with part of your slow cooker as these will damage a plastic or nylon brush. Rinse well and dry. the surfaces. The crock insert is also dishwasher-safe for CAUTION: Do not immerse the base of the added convenience. slow cooker in water or any other liquid. Note: Do not place the hot crock insert under cold water. -
Page 9: Recipes
Recipes Spicy Sweet Potato Soup Chicken, Sweet Corn & Bacon Soup Serves 4 Serves 4-6 2 teaspoons vegetable oil 3 rashers bacon, rind and fat trimmed, finely chopped 1 onion, chopped 1 medium brown onion, finely chopped 2 cloves garlic, crushed 2 cloves garlic, crushed 1-2 tablespoons red curry paste 2 trimmed celery sticks, finely chopped 1kg sweet potato (kumara), peeled, diced 2 x 420g can sweet corn kernels, rinsed, 1 litre chicken stock drained ½ cup light coconut milk 1 litre chicken stock chopped coriander, to serve 1 cup water 1. H eat oil in a frying pan on a medium-high 2 small (280g) single chicken breast fillets heat. Cook onion for 2-3 minutes or until 3 green onions, ends trimmed, thinly sliced softened. Add garlic and red curry paste and cook for 1 minute. Transfer to slow salt and ground white pepper cooker. - Page 10 Recipes continued French Onion Soup Pea and Ham Soup Serves 4 Serves 6-8 20g butter 1 tablespoon olive oil 1 tablespoon olive oil 2 small onions, chopped 3 large onions, finely sliced 3 rashers bacon, diced 1 large clove garlic, crushed 2 cups split peas 1 tablespoon plain flour 1kg ham bone 2 tablespoons brandy 1½ litres water 3 cups beef stock 2 carrots, diced 1 Baguette, thickly sliced 2 sticks celery, sliced 1 cup of grated Gruyere cheese or ½ cup 2 bay leaves parmesan 1½ tablespoons chopped fresh thyme 1. H eat oil and butter in a large saucepan Freshly ground black pepper over medium heat, until butter is foaming. 1. H eat oil in a large frypan, cook onion and Add onion and garlic and cook, until onion bacon for 2-3 minutes or until onion is soft has softened. Make sure it does not colour.
- Page 11 Recipes continued Roasting Beef Corned Beef Heat a small amount of oil on a medium/high Serves 6-8 heat in a large frying pan; cook beef on all 1.2kg corned silverside sides until browned. Season with salt and 1 onion, chopped pepper. Place into slow cooker. 10 peppercorns Approximate cooking times for well done: 2 bay leaves lOw 2-2 ½ hours per 500g 2 tablespoons brown sugar HIGH 1-1 ½ hours per 500g 1. P lace silverside into slow cooker; fill with enough water to just cover. Add remaining ingredients. Roasting Lamb 2. C over and cook on lOw 8-10 hours or Trim any excess fat from the lamb. Heat a HIGH for 4-6 hours. small amount of oil on a medium/high heat in a large frying pan; cook lamb on all sides 3. S erve with mashed potatoes and steamed until browned. Season with salt and pepper. vegetables.
- Page 12 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 6 thigh chicken cutlets, fat and skin removed ¼ cup flour 2 red onions, sliced ¼ cup peanut oil 3 cloves garlic, crushed 1 large onion, sliced 1 ½ teaspoons smoked paprika 3 cloves garlic, crushed 1 red capsicum, seeds removed, sliced 3 teaspoons grated fresh ginger 1 yellow capsicum, seeds removed, sliced 1 long red chilli, seeds removed, thinly sliced ¼ cup white wine 1 lemongrass, stem finely chopped ½ cup tomato passata 1 teaspoon ground turmeric ¹⁄ ³ cup pitted kalamata olives, sliced 2 teaspoons ground cumin 6 artichoke hearts, quartered 2 teaspoons ground coriander ¹⁄ ³ cup chopped fresh parsley 1 teaspoon salt 400g kumara (sweet potato), peeled, diced 1. H eat half the oil in a large non-stick frying...
- Page 13 Recipes continued Chicken, Mustard and Sage Casserole Lamb Roast with White Beans and Parsley Sauce Serves 4-6 Serves 4-6 8 thigh chicken cutlets, fat and skin removed 1.2-1.4kg lamb roast, easy carve ¼ cup plain flour 1 clove garlic, cut into slivers ¼ cup olive oil 2 sprigs fresh rosemary, cut in pieces 2 large leeks, washed and sliced thickly 1 tablespoon olive oil 2 cloves garlic, crushed 20g butter 1 cup dry white wine 1 large onion, sliced 600g baby new potatoes, halved 1 x 400g can butter beans, rinsed, drained 1 cup chicken stock ¼ cup chopped fresh parsley Zest of one lemon ½ cup chicken stock 2 tablespoons Dijon mustard salt and pepper Salt and pepper 1. M ake small incisions all over lamb with 8 sage leaves, whole a very sharp knife, then stuff each with a...
- Page 14 Recipes continued Lamb Tagine Veal Goulash Serves 4 Serves 4-6 2 tablespoons olive oil 1.2kg veal, cut into 2cm pieces 4-6 (depending on size) lamb shanks, fat ¼ cup flour trimmed ¼ cup olive oil 1 medium onion, sliced thinly 2 onions, chopped 1 clove garlic, crushed 3 cloves garlic, crushed 1 tablespoon Moroccan dried spice mix 2 tablespoons Hungarian sweet paprika 1 tablespoon tomato paste ½ teaspoon cayenne pepper 400g kumara (sweet potato), peeled, diced 2 potatoes, peeled, diced 2 medium tomatoes, chopped 1 cup beef stock ¼ cup chicken stock 2 tablespoons tomato paste 1 x 300g can chickpeas, rinsed, drained 2 bay leaves 1 cinnamon stick salt and freshly ground black pepper 2 cardamom pods, cracked 1. D ust veal in flour, shaking off excess flour. Salt and pepper to taste 2. H eat half the oil in large non-stick frying ½ cup fresh coriander, roughly chopped pan. Cook veal in batches until brown.
- Page 15 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⁄ ³ cup flour 2 onions, cut into wedges 2 tablespoons olive oil 3 cloves garlic, crushed 1 bunch spring onions, stalk trimmed, peeled 2 teaspoons ground cumin and left whole 2 teaspoons ground coriander 2 cloves garlic, crushed ¹⁄ ³ cup orange juice 2 large carrots, diced ¹⁄ ³ cup tomato passata 3 celery stalks, sliced ½ cup chicken stock 2 tablespoons tomato paste...
- Page 16 Recipes continued Dhal Ratatouille Serves 4-6 Serves 4 1 ½ tablespoons vegetable oil 1 large onion, chopped 1 large onion, finely chopped 2 cloves garlic, crushed 2 cloves garlic, crushed 2 tablespoons tomato paste 3 teaspoons ground cumin 1 large eggplant, cut into 3 cm dice 1 teaspoon cumin seeds 2 zucchinis, sliced into 1 cm rings 2 teaspoons black mustard seeds 1 medium red capsicum, deseeded and chopped into 3 cm pieces ¼ cup tomato paste 1 medium green capsicum, deseeded and 3 cups red lentils chopped into 3 cm pieces 1 ½ cups vegetable stock 2 x 400g can chopped tomatoes 3 cups water 2 tablespoons chopped fresh thyme 1 x 400g can chopped tomatoes Salt and freshly ground black pepper 2 baby eggplants, roughly chopped 1. P lace all ingredients except salt and salt to taste pepper in slow cooker. Cover and cook on 1. I n a large frying pan, heat oil over medium HIGH 2-3 hours or lOw 5-6 hours.
- Page 17 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 leeks, trimmed, washed, thinly sliced 2 tablespoons water 175g bacon, diced 2 tablespoons balsamic vinegar 1.5kg potatoes (Sebago), peeled, thinly 1 teaspoon dried mixed herbs sliced 2 cloves garlic, crushed 2 cups pouring cream 1 tablespoon finely chopped dill 1 tablespoon dijon mustard sour cream, to serve ¼ cup milk 1. w ash beetroots, peel and cut in halves or Salt and freshly ground black pepper quarters. ¾ cup grated parmesan cheese 2. P lace beetroot, water, balsamic vinegar, herbs and garlic in slow cooker. 1. H eat oil in a large non-stick frying pan.
- Page 18 Recipes continued Crème Caramel Chocolate Self-Saucing Pudding Serves 4 Serves 4 ½ cup caster sugar 100g unsalted butter, melted 2 tablespoons water ½ cup milk 3 eggs 1 egg 2 egg yolks 1 cup self-raising flour ¹⁄ ³ cup caster sugar, extra 2 tablespoons cocoa 250ml milk ½ cup caster sugar 200ml pouring cream Topping: 1 vanilla bean, seeds scraped 2 tablespoons cocoa 1. T urn slow cooker to HIGH and add 2 cups 1 cup firmly packed brown sugar hot water. 2 cups boiling water 2. l ightly spray 4 x 1 cup metal moulds with 1. I n a mixing bowl, combine butter, milk and cooking spray.
- Page 19 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) 1 ½ cups dry red wine ¾ cup brown sugar ¾ cup sugar 2 vanilla beans, split 3 star anise 4 cups milk 6 medium pears, peeled 270ml can coconut cream 3 thick strips lemon rind 1 Place rice, sugar, vanilla and milk in slow 1. P reheat slow cooker for 10 minutes on cooker. Cover and cook on HIGH 3 ½ HIGH. hours, stirring 2-3 times. 2. P lace wine, sugar and star anise into the 2. S tir in coconut cream. Cover and cook on slow cooker. Cover and cook on HIGH until lOw for a further 30 minutes.
- Page 20 Recipes continued Spiced Rhubarb and Berry Compote Steamed Christmas Pudding Serves 4-6 Serves 8 2 bunches of rhubarb 500g mixed dried fruit 500g frozen mixed berries ½ cup brown sugar, firmly packed ¾ cup sugar 90g butter or margarine 1 cinnamon quill ¹⁄ ³ cup sherry or brandy ½ teaspoon bi-carbonate of soda 3 whole cloves 1 teaspoon grated orange rind 2 eggs, lightly beaten 1 cup self raising flour 1. D iscard leaves from rhubarb. wash stalks thoroughly and cut into 2cm pieces. ½ teaspoon mixed spice 2. C ombine all ingredients in the slow cooker. 1. I n a saucepan, combine mixed fruit, brown sugar, butter and sherry. Heat until butter 3. C over and cook on lOw 3-4 hours.
- Page 21 Notes...
- Page 22 Notes...
- Page 23 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 Should your appliance require repair or with your appliance, please phone our service after the guarantee period, contact customer service line for advice on your nearest Sunbeam service centre. 1300 881 861 in Australia, For a complete list of Sunbeam’s or 0800 786 232 in New Zealand. authorised service centres visit our website or call: Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse Australia or negligent handling, and excludes www.sunbeam.com.au...
- Page 24 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.