Sunbeam Slow Cooker 35 L Manual
Have a look at the manual Sunbeam Slow Cooker 35 L Manual online for free. It’s possible to download the document as PDF or print. UserManuals.tech offer 18 Sunbeam manuals and user’s guides for free. Share the user manual or guide on Facebook, Twitter or Google+.
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: l O w 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. Approximate cooking times for well done: l O w 2-2 ½ hours per 500g HIGH 1-1 ½ hours per 500g Roasting Chicken w ash 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: l O w 2-2 ½ hours per 500g HIGH 1-1 ½ hours per 500g Tip: For a more golden colour chicken simply brown in a frying pan before placing into the slow cooker. Corned Beef Serves 6-8 1.2kg corned silverside 1 onion, chopped 10 peppercorns 2 bay leaves 2 tablespoons brown sugar 1. Place silverside into slow cooker; fill with enough water to just cover. Add remaining ingredients. 2. Cover and cook on lOw 8-10 hours or HIGH for 4-6 hours. 3. Serve with mashed potatoes and steamed vegetables. Recipes continued 9
Recipes continued Spanish Chicken with Capsicums 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 1. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to slow cooker. 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 l Ow 6-7 hours. 3. Stir in olives, artichokes and parsley just before serving. 4. Serve chicken with crusty bread. Indonesian Chicken Curry Serves 4-6 6 thigh chicken cutlets, fat and skin removed ¼ cup flour ¼ cup peanut oil 1 large onion, sliced 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 400g kumara (sweet potato), peeled, diced 1 ¹⁄ ³ cups coconut milk 100g green beans, trimmed, cut into 3cm pieces 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. 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. 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 l O w 6-8 hours. 4. Add beans in the last half hour of cooking. 5. Serve chicken with coriander and steamed jasmine rice. 10
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. 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 l Ow 6-8 hours. 4. Season to taste and sprinkle with sage. Serve with crusty bread. Lamb Roast with White Beans and Parsley Sauce Serves 4-6 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 20g butter 1 large onion, sliced 1 x 400g can butter beans, rinsed, drained ¼ cup chopped fresh parsley ½ cup chicken stock 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 l O w 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. Recipes continued 11
Recipes continued Lamb Tagine Serves 4 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 serve 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. 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. 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 l Ow 6-8 hours. 4. Season with salt and pepper and stir through chopped coriander, serve with cous cous. Veal Goulash Serves 4-6 1.2kg veal, cut into 2cm pieces ¼ cup flour ¼ cup olive oil 2 onions, chopped 3 cloves garlic, crushed 2 tablespoons Hungarian sweet paprika ½ teaspoon cayenne pepper 2 potatoes, peeled, diced 1 cup beef stock 2 tablespoons tomato paste 2 bay leaves salt and freshly ground black pepper 1. Dust veal in flour, shaking off excess flour. 2. Heat half the oil in large non-stick frying pan. Cook veal in batches until brown. Transfer to a plate. 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. 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 l Ow 6-8 hours. 5. Serve with hot pasta. 12
Family Beef Casserole with Semi Dried Tomatoes Serves 6-8 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. 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. 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. 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 l Ow 5-6 hours. 5. Season to taste and serve hot with mashed potatoes or thick sliced Italian bread. Pork with Prunes and Apricots Serves 6 1.2kg roast leg pork 1 tablespoon olive oil 2 onions, cut into wedges 3 cloves garlic, crushed 2 teaspoons ground cumin 2 teaspoons ground coriander ¹⁄³ cup orange juice ¹⁄³ cup tomato passata ½ cup chicken stock 1 tablespoon tomato paste 150g pitted prunes 100g dried apricots 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. 2. Add to slow cooker with remaining ingredients. Cover and cook on HIGH 4 hours or l Ow 6-8 hours. 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. Recipes continued 13
Recipes continued Dhal Serves 4-6 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. 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. 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 l Ow 4-5 hours. 5. Season to taste, serve hot. Ratatouille Serves 4 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 2 x 400g can 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 2-3 hours or l Ow 5-6 hours. 2. when ready to serve, season to taste. 14
Potato Bake with Creamy Bacon Sauce Serves 6-8 1 tablespoon olive oil 2 leeks, trimmed, washed, thinly sliced 175g bacon, diced 1.5kg potatoes (Sebago), peeled, thinly sliced 2 cups pouring cream 1 tablespoon dijon mustard ¼ cup milk Salt and freshly ground black pepper ¾ cup grated parmesan cheese 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. 2. Place a third of potatoes in slow cooker. l ayer 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. Balsamic Glazed Beetroots Serves 6 4 bunches small beetroots (about 16) 2 tablespoons water 2 tablespoons balsamic vinegar 1 teaspoon dried mixed herbs 2 cloves garlic, crushed 1 tablespoon finely chopped dill sour cream, to serve 1. wash beetroots, peel and cut in halves or quarters. 2. Place beetroot, water, balsamic vinegar, herbs and garlic in slow cooker. 3. Cover and cook on HIGH for 3 hours. 4. Serve beetroot with juice, chopped dill and sour cream. Recipes continued 15
Recipes continued Crème Caramel 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 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. 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. 4. Beat eggs and sugar until light and creamy. 5. Heat milk, cream, vanilla bean and seeds until almost boiling. whisk hot milk into egg mixture. Pour mixture through a strainer. 6. Pour mixture into moulds. Place in slow cooker. Turn slow cooker to l Ow and cook for 1 hour or until just set. Remove from slow cooker and refrigerate for several hours. 7. To remove, carefully run a thin knife or spatula around edge of custard. Invert onto a serving dish. Chocolate Self-Saucing Pudding Serves 4 100g unsalted butter, melted ½ cup milk 1 egg 1 cup self-raising flour 2 tablespoons cocoa ½ cup caster sugar 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 a 6 cup capacity pudding bowl, and place in the slow cooker. No water is needed around bowl. 4. Combine the cocoa and brown sugar together, sprinkle over the top of pudding. Carefully pour boiling water over the mixture. 5. Cover and cook on HIGH 3 ½ hours or l O w 5-6 hours. 6. Serve hot with ice cream or custard. 16
Creamy Coconut Vanilla Rice Serves 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 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 l O w for a further 30 minutes. 3. Serve with fresh berries, if desired. Poached Pears in Red Wine and Star Anise Serves 4-6 1 ½ cups dry red wine ¾ cup sugar 3 star anise 6 medium pears, peeled 3 thick strips lemon rind 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. 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 l Ow 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. Recipes continued 17
18 Recipes continued Spiced Rhubarb and Berry Compote Serves 4-6 2 bunches of rhubarb 500g frozen mixed berries ¾ cup sugar 1 cinnamon quill 3 whole cloves 1 teaspoon grated orange rind 1. Discard leaves from rhubarb. wash stalks thoroughly and cut into 2cm pieces. 2. Combine all ingredients in the slow cooker. 3. Cover and cook on lOw 3-4 hours. 4. Serve hot with ice cream or with your favourite pudding. Steamed Christmas Pudding Serves 8 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. In a saucepan, combine mixed fruit, brown sugar, butter 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.