Sunbeam Slow Cooker 5.5 L Manual

							
Recipes continued
Thai Chicken Red Curry Serves 8
3 tablespoons vegetable oil
2kg chicken thigh cutlets, skin and fat 
removed
1 large onion, chopped into wedges
1 clove garlic, crushed
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
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. Ratatouille 
Serves 4
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 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.
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DESSERTS
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 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.
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. Poached Pears in Red Wine  Serves 4-6
 
and Star Anise
1½ cups dry red wine
¾ cup sugar
2 star anise
6 medium pears
3 thick strips lemon rind
1. Place wine, sugar and star anise into the  slow cooker. Cover and cook on HIGH until 
sugar is dissolved.
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.
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
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.
Recipes continued
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Recipes continued
Steamed Christmas Pudding Serves 6
500g mixed dried fruit
½ cup firmly packed brown sugar
90g butter or margarine
¼ cup water
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.
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‘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 
www.sunbeam.com.au
 is a registered Trademark of Sunbeam  
  Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2005.