SF17020N - Slow cooker SWAN - Free user manual and instructions

Product Type	Slow Cooker
Brand	Swan
Model	SF17020N
Capacity	5 Liters (approx.)
Dimensions (approx.)	30 x 30 x 25 cm
Weight (approx.)	4 kg
Power Rating	200 Watts
Voltage	220-240 V
Frequency	50 Hz
Cooking Settings	High, Low, Auto
Pot Material	Stoneware (removable)
Lid Material	Glass
Dishwasher Safe Parts	Stoneware pot and glass lid
Safety Features	Automatic shut-off, cool-touch handles
Usage	For moist-heat cooking: soups, stews, casseroles, desserts
Cleaning	Hand wash recommended for lid; pot dishwasher safe
Spare Parts Available	Replacement stoneware pot and glass lid
Repairability	Serviceable by qualified technician; spare parts widely available
Warranty	2 years (typical)
Country of Origin	United Kingdom (British brand)

Frequently Asked Questions - SF17020N SWAN

Do I need to brown meat before adding to the slow cooker?

For casseroles with meat cut into small cubes (2-3 cm), browning enhances taste and appearance. However, whole joints of meat can be added without browning.

Can I use dried beans in the slow cooker?

Yes, but soak them for at least 8 hours and then boil vigorously for 10 minutes before adding. Do not add salt until beans are fully cooked. Alternatively, use tinned beans.

When should I add herbs?

Add woody herbs (thyme, sage, rosemary) at the start. Add soft herbs (basil, mint) at the end to preserve flavor.

How do I thicken the sauce?

Use starchy vegetables like potatoes, or stir in a roux mix (flour kneaded into softened butter) or a cornflour-water paste at the end, then cook for another 15 minutes.

Can I leave the slow cooker unattended?

Yes, the Swan slow cooker is designed for safe unattended cooking with automatic shut-off and keep-warm functions.

What is the Auto setting?

Auto setting cooks on high initially then reduces to low to keep food warm, perfect for flexible timing.

Is the stoneware pot oven-safe?

No, the stoneware pot is not oven-safe. Use only in the slow cooker base.

Can I cook frozen meat?

It is recommended to thaw meat completely before cooking to ensure even cooking and food safety.

How much liquid should I use?

For hearty soups, use about 900g vegetables to 1 liter liquid. For lighter broths, use 1 liter to 275g solids. The slow cooker requires less liquid than traditional cooking as moisture is retained.

Can I fry onions before adding?

Yes, gently frying onions until soft adds a rich, sweet depth of flavor to the finished dish.

USER MANUAL SF17020N SWAN

international classic recipes

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Swan Brand Heritage

Bulpitt & Sons Ltd was a brass founders established in the latter part of the 19th century. The 'Swan Brand' name was registered by Bulpitt & Sons Ltd in the early part of the 20th century and was primarily used for their domestic range of polished aluminium products like frying pans, kettles, tea sets and jelly moulds.

In the 1920s, Bulpitts moved into electrical appliances including kettles, irons, heaters and steamers. They pioneered the first electric element that could be immersed in water. This was a very important breakthrough because it meant that a whole 6 pints of water could be boiled in just over 9 minutes. This led to a whole range of products based around their 'immersion element', including tea urns, kettles, steamers and coffee percolators. Later, they developed and patented a unique safety cut-out for kettles, where the connector would be automatically disconnected if the element overheated.

The Swan brand continued it's success throughout the next few decades and became synonymous with solid, British manufacturing quality and innovation. There was a Swan branded product in virtually every home.

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slow cook international classic recipes

starters

MINESTRONE

SUMMER VEGETABLE SOUP

CELERY SOUP

MINESTRONE

2 carrots, finely grated
2 potatoes, finely grated
2 sticks celery, finely grated
1 courgette, finely grated
1 onion, finely grated
200g dried haricot beans, soaked overnight, drained and boiled vigorously for 10 minutes
1 400g tin chopped tomatoes
1 litre water
1 teaspoon dried oregano

DO NOT ADD ANY SALT at this stage of the cooking process, or the beans will not soften. Add salt to taste when the soup is ready.

Place all the ingredients into the Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

Garnish with finely chopped parsley and serve

with grated Parmesan cheese.

slow cook international classic recipes

SUMMER VEGETABLE SOUP

1 courgette, grated

2 small carrots, grated

1 onion, finely chopped

1 400g tin chopped tomatoes

1 tablespoon tomato puree

1 clove garlic, finely chopped

650ml vegetable or chicken stock

Place all the ingredients into the Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

CELERY SOUP

3 sticks celery, sliced

2 large potatoes, peeled and sliced

1 onion, sliced

1 litre chicken stock

Cream

Put celery, onions, potatoes and stock into the

Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

Blend until smooth and stir in 50ml cream.

HINTS AND TIPS

The Swan Slow Cooker is perfect for creating a wide variety of tasty and nutritious soups. We have given you our favourite recipes, but why not try experimenting to create your own family favourites.

We recommend that you use a well flavoured stock and fresh ingredients to make delicious and healthy soups.

For a hearty winter soup, use approx 900g of vegetables to 1 litre of liquid.

Increase the ratio of liquid to 1 litre to 275g of solid ingredients for a lighter broth.

Starchy vegetables such as potatoes and carrots will create a

main dishes

MEAT, POULTRY AND GAME

BOEUF BOURGUIGNONNE

1kg steak, cut into 2.5cm cubes
1 tablespoon oil
1 large onion, thinly sliced
500ml Burgundy
200ml stock
2 cloves garlic, crushed to a paste with 1 teaspoon salt
2 teaspoons dried thyme
1 bay leaf
350g small onions, peeled but left whole
250g thick cut bacon, cut into lardons
150g whole button mushrooms

Brown the meat and transfer to the Swan Slow Cooker bowl.

Cook the sliced onions until soft and add to the bowl.

Fry the bacon lightly and add to the bowl with all the

other ingredients.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

Serve with buttered noodles and green salad.

slow cook international classic recipes

SPANISH PORK WITH OLIVES

900g pork, cut into 2.5cm cubes

2 tablespoons olive oil

2 medium onions, finely sliced

400g skinned and chopped tomatoes

150ml red wine

Juice and grated rind of 1 orange

2 cloves of garlic, crushed

1 green pepper, chopped

50g olives, sliced

Heat the oil in a frying pan and brown the pork cubes.

Transfer to the Swan Slow Cooker bowl.

Gently fry the onions until soft and add to the pork.

Add all the other ingredients to the Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

Serve with saffron rice.

POACHED CHICKEN WITH VEGETABLES

Whole chicken, weighing approx 1.5 - 1.75kg

2 carrots, sliced

2 onions, sliced

2 sticks celery. sliced

CHILLI

500g minced beef
1 teaspoon oil
450g onion, finely chopped
4 cloves garlic, finely chopped
2 sticks celery, finely chopped
2-6 red chillies (according to taste), de-seeded and finely chopped
1 400g tin tomatoes
4 tablespoons tomato puree
2 tablespoons red wine
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon brown sugar
1 400g tin red kidney beans

Preheat the Swan Slow Cooker on HIGH.

Brown the meat and add to the Swan Slow Cooker.

Brown onions, garlic, chilli and celery in the same pan,

then add to the Swan Slow Cooker.

Add all remaining ingredients.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

slow cook international classic recipes

GOULASCH

700g cubed beef, 2.5cm cubes are ideal

2 onions, sliced

2 cloves garlic, crushed

2 red peppers, sliced

1 tablespoon paprika

2 tins chopped tomatoes

Sour cream

Brown the meat and transfer to the Swan Slow Cooker bowl.

Cook the sliced onions and garlic until soft and add to the bowl with

all the other ingredients, except the sour cream.

Cook on HIGH for 6 hours or on LOW for 8 hours or on AUTO

for at least 6 hours.

Serve with sour cream, rice and green salad.

RABBIT IN MUSTARD SAUCE

1 rabbit, approx 1kg in weight

250g streaky bacon, cut into small pieces

4 onions, finely sliced

500ml chicken stock

150ml white wine

1 bay leaf

1 dessertspoon Dijon mustard

60ml double cream

25g soft butter

25g flour

Lightly fry the bacon until just coloured.

Transfer to the Swan Slow Cooker bowl.

Place rabbit on top of the bacon.

Gently fry onions until soft and add to bacon and rabbit.

Add the stock, wine, mustard and bayleaf.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

When the dish is cooked, mix the softened butter and flour

to make a paste and stir into the sauce with the cream.

Cook for a further 10 minutes.

Garnish with chopped parsley and serve.

slow cook international classic recipes

PORK IN CIDER

25g butter and 1 tablespoon oil

400g onion, chopped

900g pork, 2.5cm cubes are ideal

200g carrot, sliced

200g apple, peeled and cubed

600ml dry cider

200ml chicken or vegetable stock

2 teaspoons thyme

2 teaspoons sugar

Heat the oil and butter in a frying pan.

Brown the meat and transfer to the Swan Slow Cooker bowl.

Cook the sliced onions in the frying pan until soft.

Add to the pork.

Add all the other ingredients to the Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

COQ AU VIN

600g chicken, 3cm cubes are ideal

250g streaky bacon, cut into strips

16 small onions

2 cloves garlic, crushed

2 sprigs thyme

2 bay leaves

500ml red wine

250g mushrooms

1 tablespoon flour, kneaded into 1 tablespoon softened butter

Fry the bacon until it changes colour - transfer to the

Swan Slow Cooker bowl.

Fry the chicken until coloured all over and add to the bowl.

Add all other ingredients, except the roux mix.

Cook on HIGH for 6 hours or on LOW for 8 hours

or on AUTO for at least 6 hours.

Stir in the roux mix and cook on HIGH for 15 minutes.

slow cook international classic recipes

CHICKEN KORMA

1 tablespoon oil and 25g butter

600g chicken fillet, 3cm cubes are ideal

1 onion, sliced

2 cloves garlic, crushed

3cm piece root ginger, peeled and grated

1 tablespoon ground cumin

2 tablespoons ground coriander seed

2 teaspoons ground fenugreek seed

1/2 teaspoon ground chilli

2 teaspoons turmeric

1 tablespoon paprika

1 teaspoon salt

1 teaspoon sugar

1 400g tin chopped tomatoes

1/2 mango, peeled and sliced

50g creamed coconut

Juice of 1 lemon

200ml water

main dishes - meat, poultry and game

Heat the oil and butter in a frying pan

and brown the chicken pieces.

Transfer to the Swan Slow Cooker bowl.

Gently fry the onion, garlic and ginger until soft.

Stir in the spices and fry for 1 minute.

Add to the Swan Slow Cooker bowl.

Add all the other ingredients to the bowl and stir to mix.

Cook on HIGH for 5 hours, LOW for 8 hours

or cook on AUTO to be ready in 5 hours,

before switching to low setting to keep warm.

slow cook international classic recipes

CHINESE CHICKEN AND MUSHROOM

1 tablespoon cooking oil

4 chicken joints

2 onions, roughly chopped

2 tablespoons cornflour

150ml chicken stock

350g Button mushrooms, halved

Salt and pepper to taste

In a large pan heat the oil and fry the chicken until golden brown.

Transfer to the Swan Slow Cooker.

In the remaining oil fry the onions until transparent.

Stir in the cornflour and add the stock gradually, stirring all the time.

Add remaining ingredients and bring to the boil.

Pour over the chicken.

Cook on HIGH for 6 hours or on LOW for 8 hours or on AUTO

for at least 6 hours.

Serve with noodles.

LAMB DAMPUKHT AKBAR

1kg cubed lamb

2 tablespoons oil

200g chopped onion

5cm piece of ginger, peeled and grated

2 teaspoons ground black pepper

20 cloves

8 cardamom pods, cracked

200ml water

Heat the oil and brown the meat.

Transfer to the Swan Slow Cooker.

In the same oil, sauté the onions until starting to brown,

transfer to the Swan Slow Cooker.

Sauté the ginger for 2 minutes and add to the Swan Slow Cooker.

Add the spices and fry for 30 seconds.

Add to the Swan Slow Cooker.

Add the water to the Swan Slow Cooker and cook on LOW

for 7-9 hours.

Serve with rice or Indian breads and raita.

BOEUF EN DAUBE AUX PRUNEAUX

1kg stewing beef

1 large can beer

slow cook international classic recipes

OSSO BUCCO

served with Lemon Gremolata

1 package (14g) dried Porcini mushrooms

250ml boiling water

50ml flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 to 8 sliced veal shanks

1 tablespoon olive oil

1 tablespoon butter

3 leeks, white part only, cleaned and thinly sliced

2 carrots, peeled and finely chopped

2 stalks celery, finely chopped

2 cloves garlic, finely chopped

1 teaspoon dried thyme or 2 sprigs fresh thyme

125ml dry white wine

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In a heatproof bowl, combine Porcini mushrooms and boiling water.

Let stand for 30 minutes. Drain through a fine sieve, reserving

liquid. Pat mushrooms dry with paper towel and chop finely.

Set aside. In a bowl, mix together flour, salt and black pepper.

Lightly coat veal shanks with mixture, shaking off the excess.

Set any flour mixture remaining aside.

In a large skillet, heat oil and butter over medium heat.

Add veal and cook until lightly browned on both sides.

Transfer to the Swan Slow Cooker.

Add leeks, carrots and celery to pan and stir well.

Reduce heat to low, cover and cook until vegetables are softened,

about 10 minutes. Increase heat to medium.

Add garlic, thyme and reserved mushrooms and cook stirring

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LEMON GREMOLATA

2 cloves garlic, minced

250ml finely chopped parsley

Grated zest of 1 lemon

1 tablespoon extra virgin olive oil

Just before serving the Osso Bucco, combine garlic, parsley,

lemon zest and olive oil in a small serving bowl and pass

around the table, allowing guests to individually garnish.

SHENYANG PORK

300g pork, 2.5cm cubes are ideal

130ml vegetable oil

750g aubergines, cut into chunks

650g potatoes, cut into chunks

450g green beans, cut into 5-8cm long pieces

450g tomatoes, cut into 3cm thick slices

150g mushrooms, quartered

100g wood ear fungus

2 cloves of garlic, crushed

6-8 thin slices of root ginger

8 pieces star anise

10ml soya sauce

Heat 80ml oil to high in a wok. Add in ginger, garlic, star anise, stir

fry for 2 minutes. Pour in soya sauce, add pork immediately after

and stir fry until the meat is no longer pink. Transfer pork,

slow cook international classic recipes

SWEDISH POT ROAST

1.5kg beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried dill weed
60ml water
1 tablespoon vinegar
4 teaspoons cornstarch
2 tablespoons water
240ml sour cream

Sprinkle all sides of meat with salt, pepper, and 1 teaspoon

of the dill. Place into the Swan Slow Cooker. Add water and vinegar.

Cover and cook on LOW heat setting for 7 to 9 hours or until tender.

Place meat on a platter and keep warm. Turn control to HIGH.

Dissolve cornstarch in water, stir into meat drippings.

Stir in remaining dill. Cook on HIGH heat setting for about 10 to 15

minutes or until slightly thickened. Stir in sour cream.

Slice meat, serve with sauce.

PORK WITH CABBAGE AND APPLES

700g joint of pork
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 onions, sliced

SAUSAGE CASSEROLE WITH PEPPERS

8 sausages

300g pearl barley

1 tablespoon oil

2 onions, sliced

1 400g tin chopped tomatoes

1/4 teaspoon black pepper

3 red or green peppers (or use a mixture), sliced

2 teaspoons dried thyme

700ml stock

Sauté the onions in the oil.

Place all the ingredients into the Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours or on AUTO

for at least 6 hours.

main dishes

FISH AND VEGETARIAN

SMOKED FISH CHOWDER

3 potatoes, thinly sliced

1 onion, thinly sliced

500g smoked cod or smoked haddock

2 bay leaves

1 tin sweetcom

800ml water

2050ml milk

2 tablespoons cream

Place all the ingredients into the Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours or on AUTO

for at least 6 hours. Stir in the cream and serve.

STUFFED SQUID

8 medium squid, cleaned

4 tablespoons fresh breadcrumbs

8 tablespoons grated Parmesan cheese

3 tablespoons chopped parsley

1 egg, beaten

2 tablespoons olive oil

2 cloves garlic, crushed

1 400g tin chopped tomatoes

140ml dry white wine

1/2 teaspoon dried rosemary

1/8 teaspoon cayenne pepper

slow cook international classic recipes

MOROCCAN VEGETABLE STEW (Vegetarian)

2 onions, sliced
4 sticks celery, sliced
2 carrots, sliced
4 potatoes, cut into chunks
2 red peppers, cut into 2.5cm squares
1 400g tln chick peas
2 400g tins tomatoes
2 bay leaves
100ml water

Place all the ingredients into the Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours or on AUTO

for at least 6 hours.

This recipe can also be cooked as a meat dish, by adding 600g cubed lamb, which has first been browned in a frying pan and reduce the number of potatoes to two.

HINTS AND TIPS

The Swan Slow Cooker is perfect for creating a wide variety of tasty and nutritious meals. Designed for moist-heat cooking, the

Slow cooked food is truly delicious – the cooking process allows the flavours to develop and the meat tenderises beautifully to give a fantastic texture as well as great taste. Experiment with cheaper and more unusual cuts of meat to create economic meals to feed the whole family.

Starchy vegetables such as potatoes can be used to thicken the sauce. Alternatively, use a roux mix (flour, kneaded into softened butter) or a cornflour and water paste stirred into the broth the end of the cooking time and cook for a further 15 minutes.

If you are using dried beans, make sure that they are soaked for at least 8 hours and then boiled vigorously for 10 minutes before adding to the Swan Slow Cooker bowl. Do NOT add salt until the beans are fully cooked. Alternatively substitute tinned beans.

When cooking whole joints of meat there is no need to brown the meat before adding it to the Swan Slow Cooker bowl. However, when creating casseroles with meat cut into small pieces (say, 2-3 cm cubes), the taste and appearance of the finished dish is enhanced by browning the meat before cooking it in the Swan Slow Cooker.

Gently frying the onions before adding them to your dish gives a rich and sweet depth of flavour.

Woody herbs such as thyme, sage and rosemary benefit from a long cooking period and should be added at the start of cooking. Soft herbs such as basil and mInt will taste better added at the end of the cooking period.

side dishes

RATATOUILLE

RUSTIC POTATOES

RATATOUILLE

1 onion, finely sliced

2 cloves garlic, chopped

1 aubergine, cut into 2cm cubes

3 courgettes, sliced

2 red peppers, sliced

2 green peppers, sliced

2 400g tins chopped tomatoes

125ml water

Bunch of fresh basil, chopped

Fry the onion and garlic in olive oil until soft.

Transfer to the Swan Slow Cooker.

Fry the aubergine until starting to brown.

Add to the onion.

Add all other ingredients to the Swan Slow Cooker bowl.

Cook on HIGH for 6 hours or on LOW for 8 hours or on AUTO

for at least 6 hours.

RUSTIC POTATOES

6 medium potatoes, cut into 10ml thick slices

2 onions, sliced

200ml water

125g grated cheese

Salt and pepper

desserts

COMPOTE OF APRICOTS

RICE PUDDING

SPICED FRUIT SALAD

COMPOTE OF APRICOTS

500g dried apricots

100ml dessert wine

200ml orange juice

RICE PUDDING

Freshly grated nutmeg

1 teaspoon vanilla essence

50g raisins (optional)

150ml cream

50g pudding rice (short grain)

2 tablespoons sugar

150ml evaporated milk

675ml milk

Put rice, sugar, vanilla and milks into the slow cooker bowl.

Add the raisins, if using.

Sprinkle on the nutmeg.

Cook on HIGH - ready in 2 hours, will cook for up to 4 hours.

Stir in the cream and cook for a further hour.

SPICED FRUIT SALAD

250g prunes

75g dried cherries

250g dried apples

300ml red wine

300ml water

5 cloves

1 cinnamon stick