SecretChef HP6000 - Slow cooker SUNBEAM - Free user manual and instructions

Product Type	Slow Cooker
Brand	Sunbeam
Model	SecretChef HP6000
Capacity	6.0 Liters
Shape	Banquet (oval)
Housing Material	Brushed Stainless Steel
Crock Material	Ceramic
Crock Removable	Yes
Crock Dishwasher Safe	Yes
Lid Material	Glass
Lid Transparent	Yes
Temperature Settings	Low, High, Keep Warm
Keep Warm Function	Yes
Power Indicator	Yes (Power ON light)
Heating Element Type	Wrap-around
Cool Touch Handles	Yes (sides and lid knob)
Removable Cord	Yes
Included Recipes	Yes (12+ recipes)
Warranty	12 months replacement or repair
Country of Origin	China

Frequently Asked Questions - SecretChef HP6000 SUNBEAM

How do I use the Sunbeam SecretChef HP6000 slow cooker?

Place the crock insert in the base, add ingredients, replace the lid, plug in, and turn the dial to LOW or HIGH. The power light will indicate it is on. Keep Warm is for already cooked food.

Can I put the crock insert in the oven?

Yes, the crock insert is oven safe up to 160°C. Do not place it under cold water if hot.

Is the crock insert dishwasher safe?

Yes, the ceramic crock insert is dishwasher safe for easy cleaning.

Can I cook frozen food in the slow cooker?

Only frozen casseroles can be placed in a cold slow cooker and heated for 5-8 hours. Do not place frozen food in a preheated slow cooker.

How do I thicken sauces or stews?

Turn the slow cooker to HIGH, remove the lid, and stir in a mixture of cornflour and water. Let it simmer until thickened.

Do I need to stir the food while cooking?

Stirring is rarely necessary because the wrap-around element prevents food from sticking to the bottom.

Why might my food not be cooking properly?

Ensure the lid is on properly, the temperature dial is set correctly, and the power outlet is working. Also, do not overfill or underfill the crock.

How should I clean the slow cooker?

Wash the crock insert and lid in hot soapy water or place in the dishwasher. Wipe the exterior with a damp cloth. Do not immerse the base in water.

Can I use oven bags in the slow cooker?

No, do not use oven bags in your slow cooker as they are not intended for this appliance.

What is the Keep Warm setting for?

The Keep Warm setting is for keeping already cooked food at a safe serving temperature, not for cooking raw food.

USER MANUAL SecretChef HP6000 SUNBEAM

SecretChef™ Slow Cooker Banquet Slow Cooker 6.0L

Instruction Booklet HP6000

Please read these instructions carefully and retain for future reference.

Black-and-white photo of a Sunbeam cooking pot with visible cooking equipment and side dishes (no text or symbols on main subject)

Contents

Sunbeam's Safety Precautions 1

Features of your Slow Cooker 2

An introduction to Slow Cooking 4

Using your Slow Cooker 4

Tips for Slow Cooking 5

Care and Cleaning 6

Recipes

7

Important instructions – retain for future use.

Sunbeam's Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM SLOW COOKER.

• Do not operate the slow cooker on an inclined surface.
• Do not move or cover the slow cooker while in operation.
• 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 use your slow cooker in confined spaces.

• Do not touch any metal surface of the slow cooker whilst in use as it will be hot.
• 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:

• 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.
• 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.

• 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.
• 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.

If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

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.

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.

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.
2. Place the slow cooker on a flat level surface.
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.
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.

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.

Tip: Do not place the crock insert under cold 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 160^ C.

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.
• 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.
• 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,

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.
• 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.

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.

Note: Do not place the hot crock insert under cold water.

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.

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.

Sausage Eggplant and Tomato Casserole Serves 4-6

1 tablespoon oil
12 beef sausages
1 onion, chopped
2 cloves garlic, crushed
2 eggplants, chopped into 2cm chunks
1 teaspoon chilli flakes
2 tomatoes, chopped
400g can diced tomatoes
100g roasted capsicum, peeled, chopped
^1/_4 cup chopped flat-leaf parsley
Salt and pepper, to taste

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.

Irish Stew

1.5kg lamb neck chops
12 cup plain flour
3 onions, chopped
1 kg potatoes, peeled, sliced
2 carrots, peeled, sliced
14 cup tomato paste
3 cups beef stock
Salt and pepper, to taste

1. Dust chops with flour, making sure to reserve the excess flour.

2. Cover the base of pan with onions, potatoes and carrots. Place lamb over the top, repeat layers.

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.

Butter Chicken

Serves 4-6

2 tablespoons oil

800g chicken thigh fillets, sliced

40g butter

1 onion, chopped

3 cloves garlic, crushed

1 12 cups plain greek yoghurt

^3/_4 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

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.

3. Pour remaining ingredients into a jug and whisk until smooth. Add to slow cooker. Stir.

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.

Peanut Chicken

Serves 4-6

12 chicken thigh fillets, halved

3 cloves garlic, crushed

1 red capsicum, seeded, chopped

1 large onion, chopped

12 cup chicken stock

1 tablespoon ground cumin

12 teaspoon chilli flakes

1 14 cup crunchy peanut butter

^1/_3 cup satay sauce

14 cup lime juice

1 tablespoon corn flour

Salt and pepper, to taste

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. Remove one cup of liquid from slow cooker and whisk in peanut butter, satay sauce, lime juice and cornflour into liquid.

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.

Pork and Chorizo Stew

Serves 4-6

1.5kg pork neck cut into 2cm chunks

12 cup plain flour

Salt and pepper, to taste

2 tablespoons oil

3 onions, chopped

150g bacon, chopped

2 cups chicken stock

2 cups white wine

1/3 cup tomato paste

500g chorizo, sliced 1 cm rounds

2 x 400g cans whole tomatoes

Salt and pepper, to taste

1. Dust pork with flour. Season with salt and pepper.

2. Heat oil in a large frypan over medium heat. Working in batches, brown pork; transfer to slow cooker.

3. Add onion and bacon to same pan and cook until soft. Add to slow cooker.

4. Add remaining ingredients to slow cooker. 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.

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.

Chilli Con Carne

Serves 4-6

2 tablespoons oil

500g beef mince

2 stalks celery, chopped

2 cloves garlic, crushed

1 brown onion, sliced

1 green capsicum, deseeded, chopped

700g jar tomato pasta sauce

2 x 400g cans kidney beans, drained

2 x 400g cans cannellini beans, drained, reserve liquid

1 tablespoon chilli powder

1 teaspoon dried basil

1 teaspoon paprika

1 12 teaspoon fresh oregano

Salt and pepper

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. Place lid on pan. Cook on HIGH for 4-5 hours or LOW for 8-9 hours. Season with salt and pepper. Serve.

Sticky Pork Chops

Serves 3-4

6 boneless pork chops
2 cloves garlic, crushed
12 cup soy sauce
^1/_4 cup brown sugar

1 teaspoon grated fresh ginger

1. Place pork chops in slow cooker. Combine remaining ingredients in jug and pour over chops. Stir.
2. Place lid on pan. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. Serve with bok choy if desired.

Chicken Tagine

Serves 4-6

600g chicken thigh fillets, chopped

14 cup plain flour

^1/_4 cup oil

2 large onions, chopped

2 cloves garlic, crushed

2 cm fresh ginger, peeled, grated

4 cups chicken stock

^1/_4 cup honey

2 tablespoons tomato paste

1 tablespoon cornflour

12 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.

Mushroom Soup

Makes 6 cups

2 tablespoons olive oil

6 shallots, chopped

2 cloves garlic, crushed

1 leek, sliced

500g swiss brown mushrooms, sliced

500g cup mushrooms, sliced

375g portabella mushrooms, sliced

2 tablespoons plain flour

4 cups chicken stock

1 cup cream

^1/_2 cup chopped flat-leaf parsley

Salt and pepper, to taste

1. Heat oil in large frypan over medium heat. Add shallots, garlic and leek, cook until tender. Transfer to slow cooker.

2. Add mushrooms, and combined flour and stock to slow cooker. Stir.

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.

Thai Pumpkin Soup

Makes 6 cups

1 tablespoon cornflour

375ml can coconut milk

13 cup red curry paste

2 tablespoons fish sauce

1.5kg pumpkin, peeled, deseeded, chopped

1 onion, chopped

400g potato, peeled, chopped

500g sweet potato, peeled, chopped

4 cups vegetable stock

Salt and pepper

1. Whisk cornflour and coconut milk until smooth. Pour into slow cooker. Add remaining ingredients to slow cooker. Stir.

2. Place lid on pan. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. Cool before blending.

3. Blend or process cooled soup in batches until smooth. Season with salt and pepper.

Spanish Style Chicken and Chorizo Serves 4-6

2 tablespoons oil
3 chorizo sausages, chopped
1 red onion, finely sliced
2 cloves garlic, crushed
2 sprigs marjoram
2 sprigs thyme
10 chicken thigh fillets
^1/2 cup chicken stock
^1/4 cup honey
2 tablespoons sherry vinegar
1 lemon, finely sliced
Salt and pepper, to taste

400g potatoes, peeled, roughly chopped

1. Heat half the oil in large frypan over medium heat. Add chorizo, onion, garlic, marjoram and thyme, cook until softened.
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.

Spicy Pork Meatballs Serves 4-6

1.25kg pork mince
1 onion, finely chopped
1 long red chilli, chopped
1 egg, lightly beaten
2 tablespoons tomato paste
2 teaspoons paprika
2 teaspoons oregano, chopped
1 teaspoon ground chilli powder
1 14 cups grated parmesan cheese
1 cup fresh breadcrumbs
14 cup chopped flat-leaf parsley
700mls passata
^3/_4 cup beef stock
3 cloves garlic, chopped
Salt and pepper, to taste

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.

Spicy Shredded Pork

– Great in sandwiches, burritos or in lettuce cups

Serves 4-6

2 onions, finely sliced

1.5kg pork loin

1 clove garlic, chopped

1 small red chilli, chopped

1 cup barbeque sauce

1 / 2 teaspoon ground cumin

1 cup water

14 cup firmly packed brown sugar

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

14 teaspoon ground cinnamon

1 teaspoon paprika

Salt and pepper, to taste

1. Scatter onions on base of slow cooker. Place pork on top.

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.

Asian Style Pork Belly

Serves 3-4

1kg pork belly cut into 5cm cubes

1.5L chicken stock

13 cup firmly packed brown sugar

1 / 4 cup kecap manis

1 / 4 cup rice wine

1 tablespoon fish sauce

2cm fresh ginger, peeled, grated

2 cardamom pods

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.

2. Place lid on pan. Cook for HIGH for 3-4 hours or LOW for 6-7 hours.

3. Remove pork from slow cooker. Season with salt and pepper. Serve over rice with cooking sauce.

TIP: If you would like crispy skin on your pork, remove from slow cooker and cook in a hot frypan until skin is crisp.

Massaman Curry

Serves 4-6

1kg beef chuck, cut in 2 cm pieces

^1/_4 cup plain flour

^1/_4 cup oil

1 brown onion, chopped

2 cloves garlic, crushed

12 cup massaman curry paste

1 cup beef stock

1 cup water

375mls carnation light and creamy coconut milk

300g potatoes, peeled, roughly chopped

2 tablespoons fish sauce

2 tablespoons lemon juice

1 tablespoon brown sugar

Salt and pepper, to taste

1. Dust beef with flour.

2. Heat half the oil in large frypan. Cook beef in batches, until golden. Transfer to slow cooker.

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.

Beef Bolognese

Serves 4-6

2 tablespoons oil

1kg beef mince

1 onion, chopped

8 cloves garlic, crushed

3 x 400g cans chopped tomatoes

2 x 400g cans tomato puree

1 cup tomato paste

^1/_3 cup sugar

2 tablespoons dried oregano

1 tablespoon dried basil

2 teaspoons dried marjoram

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.

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.

Coq au Vin

Serves 4

2kg chicken pieces, skin removed

12 cup plain flour

100g butter

2 tablespoon olive oil

12 pickling onions, peeled

4 rashers bacon, chopped

3 cloves garlic, crushed

1 cup red wine

^1/_4 cup brandy

1 cup chicken stock

200g button mushrooms, sliced

1 tablespoon chopped fresh thyme

1 teaspoon mixed herbs

2 bay leaves

Salt and pepper, to taste

1. Dust chicken with flour. Season with salt and pepper.

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. 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.

Lamb Roast with White Beans and Parsley Sauce

Serves 4-6

1 clove garlic, cut into slivers

2 sprigs fresh rosemary, cut into pieces

1 tablespoon olive oil

20g butter

1 onion, sliced

1 x 400g can butter beans, rinsed, drained

14 cup chopped fresh parsley

12 cup chicken stock

Salt and pepper, to taste

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. Stir.

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.

Dhal

Serves 6-8

2 tablespoons oil
2 onions, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
^1/_4 cup tomato paste
4 cups red lentils
2 cups vegetable stock
4 12 cups water
2 x 400g can chopped tomatoes
3 baby eggplants, roughly chopped

Salt and pepper, to taste

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. Place lid on pan. Cook on HIGH 1-2 hours or LOW 4-5 hours. Season to taste, serve hot.

Crème Caramel

Serves 4

12 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. It is normal for the toffee to set hard at this stage.
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 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.

Mediterranean Lamb Shanks

6 medium lamb shanks
12 cup plain flour
^1/4 cup oil
4 celery stalks, chopped
3 carrots, peeled, chopped
3 cloves garlic, crushed
2 onions, chopped
2 red capsicums, sliced
2 12 cups chicken stock
^1/4 cup red wine
3 sprigs fresh oregano
3 sprigs fresh thyme
2 tablespoons corn flour
2 tablespoons lemon juice
Salt and pepper to taste

2 x 400g can whole peeled tomatoes

1 tablespoon whole black peppercorns

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.

Lemon Cous Cous

2 cups cous cous
^1/_3 cup parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1. Cook cous cous according to packet instructions.
2. Fluff cous cous with fork. Gently stir through remaining ingredients.
3. Serve with lamb shanks.

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.

Alternatively, you can send a written claim to Sunbeam to:

Australia

Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia

New Zealand

Level 6, Building 5, Central Park 660-670 Great South Road Greenlane, Auckland New Zealand

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.

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.

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. 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.

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
• cover damage caused by:
- 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;
- use of the product with other accessories, attachments, product supplies, parts or devices that do not conform to Sunbeam specifications; or
- exposure of the product to abnormally corrosive conditions; or
- extend beyond 3 months if the product is used in commercial, industrial, educational or rental applications.

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.

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.

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

Visit www.sunbeam.com.au

Or call 1300 881 861

In New Zealand

Visit www.sunbeam.co.nz

Or call 0800 786 232

is an 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.