Sunbeam Slow Cooker HP6000 User Manual

SecretChef Slow Cooker  
Banquet Slow Cooker 6.0L  
Instruction Booklet  
HP6000  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM SLOW COOKER.  
• 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.  
• Use your slow cooker well away from walls and  
curtains.  
• Do not operate slow cooker when placed  
directly onto a bench top. Place a heat proof  
mat or chopping board underneath to protect  
the surface.  
Sunbeam is very safety conscious when  
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:  
• 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.  
• 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.  
• This appliance is not intended for use by persons  
(including children) with reduced physical,  
sensory or mental capabilities, or lack of  
experience and knowledge, unless they have been  
given supervision or instruction concerning use  
of the appliance by a person responsible for their  
safety.  
• 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  
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.  
• Appliances are not intended to be operated by  
means of an external timer or separate remote  
control system.  
• This appliance is intended to be used in  
household and similar applications such as: staff  
kitchen areas in shops, offices and other working  
environments; farm houses; by clients in hotels,  
motels and other residential type environments;  
bed and breakfast type environments.  
• Children should be supervised to ensure that they  
do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Sunbeam  
SecretChef Slow Cooker  
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.  
Banquet shape  
The banquet shape is perfect for larger  
pieces of meat eg shanks, drumsticks etc.  
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.  
Keep Warm setting  
A handy, forgiving temperature. Perfect for  
busy families, those with flexible meal times,  
and people on the run.  
2
 
Cool touch handles and lid knob  
Allows you to lift and carry the slow cooker to  
the table for serving when hot.  
Large 6.0 litre capacity  
For cooking large family-sized meals.  
Brushed stainless steel housing  
Power ON light  
Indicates that the slow cooker is turned on  
and heating.  
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.  
Removable cord  
For serving at the table and easy storage.  
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 the meat 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.  
Tip: 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.  
Tip: Transfer cooked food from the crock  
insert into an airtight container before storing  
in fridge or freezer.  
2. Place the slow cooker on a flat level  
surface.  
Tip: Do not place the crock insert under cold  
3. Prepare the food to be cooked and place  
inside the slow cooker. Replace the lid.  
4. Insert the plug into a 230-240V power  
outlet and turn the power ON.  
water if it is still hot.  
Tip: The crock insert is oven safe so you can  
reheat your precooked dishes in an oven  
preheated to no more than 160ºC.  
5. Select the desired cooking setting on the  
temperature control dial: LOW or HIGH.  
The power on light will illuminate to  
indicate that the appliance is  
switched on.  
Note: KEEP WARM is not a cooking function.  
It is a warm function for food that is already  
cooked.  
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.  
• 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.  
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.  
• Stirring is rarely necessary, as the element  
wraps around the sides of the slow cooker,  
preventing the food from sticking to the  
base.  
• Leave the lid on the slow cooker during  
cooking to maintain heat and moisture.  
• 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.  
• 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 in your slow cooker.  
• 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.  
• Frozen casseroles can be placed in the  
cold slow cooker and heated for 5-8 hours,  
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  
All the recipes have been specifically created  
and tested by the Sunbeam Test Kitchen for  
the SecretChef Banquet Slow Cooker. We  
hope you enjoy.  
Irish Stew  
1.5kg lamb neck chops  
½ cup plain flour  
3 onions, chopped  
1 kg potatoes, peeled, sliced  
2 carrots, peeled, sliced  
¼ cup tomato paste  
3 cups beef stock  
Sausage Eggplant and Tomato Casserole  
Serves 4-6  
1 tablespoon oil  
12 beef sausages  
Salt and pepper, to taste  
1 onion, chopped  
1.Dust chops with flour, making sure to  
reserve the excess flour.  
2 cloves garlic, crushed  
2 eggplants, chopped into 2cm chunks  
1 teaspoon chilli flakes  
2.Cover the base of pan with onions, potatoes  
and carrots. Place lamb over the top,  
repeat layers.  
2 tomatoes, chopped  
400g can diced tomatoes  
100g roasted capsicum, peeled, chopped  
¼ cup chopped flat-leaf parsley  
Salt and pepper, to taste  
3.In a jug combine tomato paste, stock and  
excess flour. Pour over lamb. Cook on  
HIGH for 3-4 hours or LOW 6-7 hours.  
Season with salt and pepper.  
1.Heat oil in frypan over medium heat. Add  
sausages and cook until evenly browned.  
Transfer to slow cooker.  
2.Add onion, garlic and eggplant to the  
same frypan and cook until eggplant is  
golden. Add to slow cooker with remaining  
ingredients.  
3.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Season with  
salt and pepper. Serve.  
TIP: You can roast your own capsicum by  
cooking halved capsicums skin side up under  
a hot grill. Place blackened capsicum halves  
in a snap-lock bag. When cool, skin should  
be peeled off easily. Alternatively you can use  
char-grilled capsicum from a jar.  
7
 
Recipes continued  
Butter Chicken  
Peanut Chicken  
Serves 4-6  
Serves 4-6  
2 tablespoons oil  
12 chicken thigh fillets, halved  
3 cloves garlic, crushed  
1 red capsicum, seeded, chopped  
1 large onion, chopped  
800g chicken thigh fillets, sliced  
40g butter  
1 onion, chopped  
3 cloves garlic, crushed  
1 ½ cups plain greek yoghurt  
¾ cup tandoori masala paste  
1/3 cup tomato paste  
1 tablespoon curry paste  
5 green cardamom pods  
400mls can coconut milk  
Salt and pepper, to taste  
½ cup chicken stock  
¼ cup soy sauce  
1 tablespoon ground cumin  
½ teaspoon chilli flakes  
1 ¼ cup crunchy peanut butter  
¹⁄ cup satay sauce  
³
¼ cup lime juice  
1 tablespoon corn flour  
Salt and pepper, to taste  
1.Heat oil in large frypan over medium heat.  
Add chicken, cook until golden. Transfer to  
slow cooker.  
2.In the same frypan melt butter over  
medium heat. Add onion and garlic, cook  
until softened, add to slow cooker.  
1.Place chicken, garlic, capsicum, onion,  
stock, soy, cumin, and chilli into the slow  
cooker.  
2.Stir. Place lid on pan. Cook on HIGH for  
3-4 hours or LOW for 6-7 hours.  
3.Pour remaining ingredients into a jug and  
whisk until smooth. Add to slow cooker.  
Stir.  
3.Remove one cup of liquid from slow cooker  
and whisk in peanut butter, satay sauce,  
lime juice and cornflour into liquid.  
4.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW 6-7 hours. Season with salt  
and pepper. Serve with rice if desired.  
4.Return to slow cooker. Stir. Place lid on  
pan. Cook for a further 30 minutes on  
LOW. Season with salt and pepper. Serve  
with rice if desired.  
8
 
Recipes continued  
Pork and Chorizo Stew  
Chilli Con Carne  
Serves 4-6  
Serves 4-6  
1.5kg pork neck cut into 2cm chunks  
½ cup plain flour  
2 tablespoons oil  
500g beef mince  
Salt and pepper, to taste  
2 tablespoons oil  
2 stalks celery, chopped  
2 cloves garlic, crushed  
1 brown onion, sliced  
3 onions, chopped  
150g bacon, chopped  
2 cups chicken stock  
1 green capsicum, deseeded, chopped  
700g jar tomato pasta sauce  
2 x 400g cans kidney beans, drained  
2 cups white wine  
1/3 cup tomato paste  
2 x 400g cans cannellini beans, drained,  
reserve liquid  
500g chorizo, sliced 1 cm rounds  
2 x 400g cans whole tomatoes  
Salt and pepper, to taste  
1 tablespoon chilli powder  
1 teaspoon dried basil  
1 teaspoon paprika  
1.Dust pork with flour. Season with salt and  
pepper.  
1 ½ teaspoon fresh oregano  
Salt and pepper  
2.Heat oil in a large frypan over medium  
heat. Working in batches, brown pork;  
transfer to slow cooker.  
1.Heat oil in a large frypan over medium  
heat. Add mince and cook, stirring, until  
browned.  
2.Place mince in slow cooker with remaining  
ingredients, including cannellini bean  
liquid. Stir.  
3.Add onion and bacon to same pan and  
cook until soft. Add to slow cooker.  
4.Add remaining ingredients to slow cooker.  
Stir.  
3.Place lid on pan. Cook on HIGH for 4-5  
hours or LOW for 8-9 hours. Season with  
salt and pepper. Serve.  
5.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Season with  
salt and pepper. Serve with crusty bread.  
TIP: If the sauce is too thin, add 2  
tablespoons of cornflour dissolved in a little  
water to thicken. Or serve in a bowl with a  
crusty piece of bread. Return to cook for 30  
minutes on LOW.  
9
 
Recipes continued  
Sticky Pork Chops  
Chicken Tagine  
Serves 3-4  
Serves 4-6  
6 boneless pork chops  
2 cloves garlic, crushed  
½ cup soy sauce  
600g chicken thigh fillets, chopped  
¼ cup plain flour  
¼ cup oil  
¼ cup brown sugar  
2 large onions, chopped  
2 cloves garlic, crushed  
2 cm fresh ginger, peeled, grated  
4 cups chicken stock  
1 teaspoon grated fresh ginger  
1.Place pork chops in slow cooker. Combine  
remaining ingredients in jug and pour over  
chops. Stir.  
¼ cup honey  
2.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Serve with bok  
choy if desired.  
2 tablespoons tomato paste  
1 tablespoon cornflour  
½ cup dried apricots, chopped  
2 x 400g cans chopped tomatoes  
2 x 400g cans chickpeas, drained  
1 teaspoon cayenne pepper  
1 teaspoon ground cinnamon  
1 teaspoons ground coriander  
1 teaspoon ground cumin  
Salt and pepper to taste  
1.Dust chicken in flour. Season with salt and  
pepper.  
2.Heat 2 tablespoons of the oil in a large  
frypan over medium heat. Working in  
batches, brown chicken; add to slow  
cooker.  
3.Heat remaining oil in same frypan over  
medium heat. Add onion, garlic and ginger  
cook until tender. Add stock, honey and  
tomato paste. Whisk in cornflour.  
4.Transfer to slow cooker with remaining  
ingredients. Stir.  
5.Place lid on pan. Cook on HIGH 3-4 hours  
or LOW 6-7 hours. Season with salt and  
pepper. Serve.  
10  
 
Recipes continued  
Mushroom Soup  
Thai Pumpkin Soup  
Makes 6 cups  
Makes 6 cups  
2 tablespoons olive oil  
1 tablespoon cornflour  
375ml can coconut milk  
6 shallots, chopped  
2 cloves garlic, crushed  
1 leek, sliced  
¹⁄ cup red curry paste  
³
2 tablespoons fish sauce  
500g swiss brown mushrooms, sliced  
500g cup mushrooms, sliced  
375g portabella mushrooms, sliced  
2 tablespoons plain flour  
4 cups chicken stock  
1.5kg pumpkin, peeled, deseeded, chopped  
1 onion, chopped  
400g potato, peeled, chopped  
500g sweet potato, peeled, chopped  
4 cups vegetable stock  
1 cup cream  
Salt and pepper  
½ cup chopped flat-leaf parsley  
Salt and pepper, to taste  
1.Whisk cornflour and coconut milk until  
smooth. Pour into slow cooker. Add  
remaining ingredients to slow cooker. Stir.  
1.Heat oil in large frypan over medium heat.  
Add shallots, garlic and leek, cook until  
tender. Transfer to slow cooker.  
2. Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Cool before  
blending.  
2.Add mushrooms, and combined flour and  
stock to slow cooker. Stir.  
3.Blend or process cooled soup in batches  
until smooth. Season with salt and pepper.  
3.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Cool before  
blending.  
4.Blend or process cooled soup in batches  
soup until smooth. Return to slow cooker.  
5.Add cream, stir. Place lid on pan and  
cook for another 30 minutes on LOW.  
Stir through parsley. Season with salt and  
pepper. Serve with bread if desired.  
11  
 
Recipes continued  
Spanish Style Chicken and Chorizo  
Spicy Pork Meatballs  
Serves 4-6  
Serves 4-6  
2 tablespoons oil  
1.25kg pork mince  
3 chorizo sausages, chopped  
1 red onion, finely sliced  
2 cloves garlic, crushed  
2 sprigs marjoram  
1 onion, finely chopped  
1 long red chilli, chopped  
1 egg, lightly beaten  
2 tablespoons tomato paste  
2 teaspoons paprika  
2 sprigs thyme  
10 chicken thigh fillets  
½ cup chicken stock  
2 teaspoons oregano, chopped  
1 teaspoon ground chilli powder  
1 ¼ cups grated parmesan cheese  
1 cup fresh breadcrumbs  
¼ cup chopped flat-leaf parsley  
700mls passata  
¼ cup honey  
2 tablespoons sherry vinegar  
1 lemon, finely sliced  
400g potatoes, peeled, roughly chopped  
Salt and pepper, to taste  
¾ cup beef stock  
3 cloves garlic, chopped  
Salt and pepper, to taste  
1.Heat half the oil in large frypan over  
medium heat. Add chorizo, onion, garlic,  
marjoram and thyme, cook until softened.  
1.In a large bowl combine pork, onion, chilli,  
egg, tomato paste, paprika, oregano, chilli  
powder, cheese, breadcrumbs and parsley.  
Roll tablespoon sized balls of mixture.  
Place in slow cooker.  
2.Add passata, stock and garlic to slow  
cooker. Stir.  
3.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW 6-7 hours. Season with salt  
and pepper. Serve on pasta if desired.  
2.Heat remaining oil over medium heat. Add  
chicken to pan and cook in batches until  
golden, add to slow cooker.  
3.Place remaining ingredients into slow  
cooker. Stir.  
4.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Season with  
salt and pepper. Serve.  
12  
 
Recipes continued  
Spicy Shredded Pork  
Asian Style Pork Belly  
Serves 3-4  
– Great in sandwiches, burritos or in lettuce  
cups  
Serves 4-6  
1kg pork belly cut into 5cm cubes  
1.5L chicken stock  
2 onions, finely sliced  
¹⁄ cup firmly packed brown sugar  
³
1.5kg pork loin  
¼ cup kecap manis  
1 clove garlic, chopped  
1 small red chilli, chopped  
1 cup barbeque sauce  
¼ cup rice wine  
¼ cup soy sauce  
1 tablespoon fish sauce  
2cm fresh ginger, peeled, grated  
2 cardamom pods  
½ teaspoon ground cumin  
1 cup water  
¼ cup firmly packed brown sugar  
2 tablespoons apple cider vinegar  
1 teaspoon Dijon mustard  
1 tablespoon Worcestershire sauce  
¼ teaspoon ground cinnamon  
1 teaspoon paprika  
2 cloves garlic, crushed  
1 long red chilli, sliced  
1 star anise  
Finely grated rind of one orange  
Salt and pepper, to taste  
1.Place pork in slow cooker. Add remaining  
ingredients. Stir.  
Salt and pepper, to taste  
2.Place lid on pan. Cook for HIGH for 3-4  
hours or LOW for 6-7 hours.  
1.Scatter onions on base of slow cooker.  
Place pork on top.  
3.Remove pork from slow cooker. Season  
with salt and pepper. Serve over rice with  
cooking sauce.  
2.Combine remaining ingredients and pour  
over pork.  
3.Place lid on pan. Cook on HIGH for 6-7  
hours or LOW for 12-13 hours. Season with  
salt and pepper. Shred. Serve.  
TIP: If you would like crispy skin on your  
pork, remove from slow cooker and cook in a  
hot frypan until skin is crisp.  
13  
 
Recipes continued  
Massaman Curry  
Beef Bolognese  
Serves 4-6  
Serves 4-6  
1kg beef chuck, cut in 2 cm pieces  
¼ cup plain flour  
2 tablespoons oil  
1kg beef mince  
¼ cup oil  
1 onion, chopped  
1 brown onion, chopped  
2 cloves garlic, crushed  
½ cup massaman curry paste  
1 cup beef stock  
8 cloves garlic, crushed  
3 x 400g cans chopped tomatoes  
2 x 400g cans tomato puree  
1 cup tomato paste  
1 cup water  
¹⁄ cup sugar  
³
375mls carnation light and creamy coconut  
milk  
2 tablespoons dried oregano  
1 tablespoon dried basil  
2 teaspoons dried marjoram  
Salt and pepper, to taste  
300g potatoes, peeled, roughly chopped  
2 tablespoons fish sauce  
2 tablespoons lemon juice  
1 tablespoon brown sugar  
Salt and pepper, to taste  
1.Heat oil in a large frypan over medium  
heat. Add mince and cook until golden.  
Transfer to slow cooker.  
2.Add onion and garlic to the same frypan  
and cook until softened. Add to slow  
cooker with remaining ingredients. Stir.  
1.Dust beef with flour.  
2.Heat half the oil in large frypan. Cook beef  
in batches, until golden. Transfer to slow  
cooker.  
3.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Season with  
salt and pepper. Serve on pasta, if desired.  
3.In the same pan add remaining oil, onion  
and garlic. Cook until softened, add to slow  
cooker.  
4.Add remaining ingredients to slow cooker  
and stir until well incorporated. Stir.  
5.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW 6-7 hours. Season with salt  
and pepper. Serve with basmati rice, if  
desired.  
14  
 
Recipes continued  
Coq au Vin  
Serves 4  
Lamb Roast with White Beans  
and Parsley Sauce  
Serves 4-6  
2kg chicken pieces, skin removed  
½ cup plain flour  
1.2 - 1.4kg lamb roast  
1 clove garlic, cut into slivers  
2 sprigs fresh rosemary, cut into pieces  
1 tablespoon olive oil  
100g butter  
2 tablespoon olive oil  
12 pickling onions, peeled  
4 rashers bacon, chopped  
3 cloves garlic, crushed  
1 cup red wine  
20g butter  
1 onion, sliced  
1 x 400g can butter beans, rinsed, drained  
¼ cup chopped fresh parsley  
½ cup chicken stock  
¼ cup brandy  
1 cup chicken stock  
Salt and pepper, to taste  
200g button mushrooms, sliced  
1 tablespoon chopped fresh thyme  
1 teaspoon mixed herbs  
2 bay leaves  
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.  
Salt and pepper, to taste  
1.Dust chicken with flour. Season with salt  
and pepper.  
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. Stir.  
2.Heat butter and oil in a large frypan over  
medium heat. Add chicken in batches and  
cook until brown, transfer to slow cooker.  
3.In the same pan, add onions, bacon and  
garlic and cook until onions are softened.  
4.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Remove meat  
from slow cooker, and rest for 10 minutes  
before carving. Serve slices of lamb with  
beans and parsley sauce.  
4.Add wine and brandy to pan and simmer  
gently for 5 minutes. Add to slow cooker  
with remaining ingredients. Stir.  
5.Place lid on pan. Cook on HIGH for 3-4  
hours or LOW for 6-7 hours. Season with  
salt and pepper. Serve with crusty bread.  
15  
 
Recipes continued  
Dhal  
Crème Caramel  
Serves 6-8  
Serves 4  
2 tablespoons oil  
½ cup caster sugar  
2 tablespoons water  
3 eggs  
2 onions, finely chopped  
2 cloves garlic, crushed  
1 tablespoon ground cumin  
1 teaspoon cumin seeds  
2 teaspoons black mustard seeds  
¼ cup tomato paste  
2 egg yolks  
¹/ cup caster sugar, extra  
³
250ml milk  
200ml pouring cream  
1 vanilla bean, seeds scraped  
4 cups red lentils  
2 cups vegetable stock  
4 ½ cups 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.  
2 x 400g can chopped tomatoes  
3 baby eggplants, roughly chopped  
Salt and pepper, to taste  
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. It is normal for the toffee to  
set hard at this stage.  
1.In a large frypan, heat oil over medium  
heat. Add onion and garlic and cook, until  
softened.  
2.Add dried spices and cook until 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.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.  
4.Place lid on pan. Cook on HIGH 1-2 hours  
or LOW 4-5 hours. Season to taste, serve  
hot.  
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 or overnight.  
7.To remove, carefully run a thin knife or  
spatula around edge of custard. Invert onto  
a serving plate.  
16  
 
Recipes continued  
Mediterranean Lamb Shanks  
6 medium lamb shanks  
½ cup plain flour  
Lemon Cous Cous  
2 cups cous cous  
¹/ cup parsley, chopped  
³
¼ cup oil  
2 tablespoons lemon juice  
2 tablespoons olive oil  
Salt and pepper to taste  
4 celery stalks, chopped  
3 carrots, peeled, chopped  
3 cloves garlic, crushed  
2 onions, chopped  
1.Cook cous cous according to packet  
instructions.  
2.Fluff cous cous with fork. Gently stir  
through remaining ingredients.  
2 red capsicums, sliced  
2 ½ cups chicken stock  
¼ cup red wine  
3.Serve with lamb shanks.  
2 x 400g can whole peeled tomatoes  
3 sprigs fresh oregano  
3 sprigs fresh thyme  
1 tablespoon whole black peppercorns  
2 tablespoons corn flour  
2 tablespoons lemon juice  
Salt and pepper to taste  
1.Dust lamb shanks with flour, making sure  
to shake off the excess.  
2.Heat half the oil in a large fry pan over  
high heat. Cook lamb shanks in batches  
until browned; place in slow cooker.  
3.In a clean fry pan heat remaining oil over  
medium heat. Add celery, carrot, garlic,  
onion and capsicum. Cook until softened.  
Add to slow cooker.  
4.Add stock, wine, tomatoes, oregano, thyme  
and peppercorns to the slow cooker. Stir to  
combine. Place lid on pan.  
5.Cook on HIGH for 3-4 hours or LOW for  
6-8 hours.  
17  
 
Notes  
 
Notes  
 
Notes  
 
12 Month Warranty  
This Sunbeam product is covered by a 12 month replacement or repair  
warranty, which is in addition to your rights under the Australian Consumer  
Law (if your product was purchased in Australia) or New Zealand Consumer  
Guarantees Act (if your product was purchased in New Zealand).  
Should you experience any difficulties with your  
product during the warranty period, please contact  
our customer service line for advice on 1300 881 861  
in Australia, or 0800 786 232 in New Zealand.  
Your warranty does not:  
• cover freight or any other costs incurred in  
making a claim, consumable items, accessories  
that by their nature and limited lifespan require  
periodic renewal (such as filters and seals) or any  
consequential loss or damage; or  
Alternatively, you can send a written claim to  
Sunbeam to:  
• cover damage caused by:  
Australia  
Units 5 & 6, 13 Lord Street  
-
power surges, power dips, voltage supply problems,  
or use of the product on incorrect voltage;  
-
servicing or modification of the product other than  
by Sunbeam or an authorised Sunbeam service  
centre;  
Botany NSW 2019 Australia  
New Zealand  
-
-
use of the product with other accessories,  
attachments, product supplies, parts or devices  
that do not conform to Sunbeam specifications; or  
Level 6, Building 5, Central Park  
660-670 Great South Road  
Greenlane, Auckland New Zealand  
exposure of the product to abnormally corrosive  
conditions; or  
Upon receipt of your claim, Sunbeam will seek to  
resolve your difficulties or, if the product is defective,  
advise you on how to obtain a replacement or refund.  
• extend beyond 3 months if the product is used  
in commercial, industrial, educational or rental  
applications.  
To assist us in managing warranty claims, we  
recommend you register your product as soon as  
practicable after purchase by creating a MySunbeam  
account on our website and send a copy of your  
original receipt to Sunbeam.  
The benefits given to you by our warranty are in addition  
to other rights and remedies under law in relation to the  
product.  
In Australia our goods come with guarantees that cannot  
be excluded under the Australian Consumer Law. You are  
entitled to a replacement or refund for a major failure  
and for compensation for any other foreseeable loss or  
damage. You are also entitled to have the goods repaired  
or replaced if the goods fail to be of acceptable quality  
and the failure does not amount to a major failure.  
In order to make a claim under our warranty, you must  
have the original proof of purchase documentation for  
the product and present it when requested .  
Should your product develop any defect within  
12 months of purchase because of faulty materials  
or workmanship, we will replace or repair it, at our  
discretion, free of charge. A product presented for  
repair may be replaced by a refurbished product  
of the same type rather than being repaired.  
Our goods also come with guarantees that cannot be  
excluded under the New Zealand Consumer Guarantees  
Act.  
If your warranty claim is not accepted, we will inform  
you and if requested to do so by you, repair the  
product provided you pay the usual charges for such  
repair. You will also be responsible for all freight and  
other costs.  
Refurbished parts may be used to repair the product.  
Our replacement or repair warranty only applies  
where a defect arises as a result of faulty material  
or workmanship during the warranty period. Your  
warranty does not cover misuse or negligent handling  
(including damage caused by failing to use the  
product in accordance with this instruction booklet),  
accidental damage, or normal wear and tear.  
Should your product require repair or service after the  
warranty period, contact your nearest Sunbeam service  
centre. For a complete list of Sunbeam’s service  
centres, visit our website or call our customer service  
line for advice on 1300 881 861 in Australia,  
or 0800 786 232 in New Zealand.  
 
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.  
‘SecretChef’ 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.  
© Copyright. Sunbeam Corporation Limited 2014.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Level 6, Building 5, Central Park  
660-670 Great South Road  
Greenlane, Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
8/14  
 

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