Sunbeam HP5590 Instruction/Recipe Booklet

Brand: Sunbeam

Model: HP5590

Category: Slow cookers

Type: Instruction/Recipe Booklet

Sunbeam HP5590 is a versatile kitchen appliance that excels in slow cooking, offering three heat settings: low, high, and warm. With its generous 5.5-liter capacity, you can prepare family-sized meals, succulent stews, tender roasts, and delectable desserts. The programmable function allows you to set a cooking duration of up to 12 hours, ensuring your meals are ready when you are.

Electronic Slow Cooker 5.5L

Instruction/Recipe Booklet

HP5590

Please read these instructions carefully

and retain for future reference.

Important instructions – retain for

future use.

Sunbeam’s Safety Precautions 1

Features of your Electronic Slow Cooker 5.5L 2

Using your Electronic Slow Cooker 4

To Program Cooking 5

Tips for Slow Cooking 6

Care and Cleaning 7

Recipes

Soups 8

Main Meals 10

Desserts 19

Contents

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.

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.

Important instructions – retain for

future use.

Sunbeam’s Safety Precautions 1

Features of your Electronic Slow Cooker 5.5L 2

Using your Electronic Slow Cooker 4

To Program Cooking 5

Tips for Slow Cooking 6

Care and Cleaning 7

Recipes

Soups 8

Main Meals 10

Desserts 19

Contents

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.

TEMP

COOK

WARM

Removable Crock Insert

Thedurable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.

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.

Electronic Control Dial

3heatsettings:LO,HIandWARM.

Theprogrammablefunctionallowsyouto

presetyourcookingtimethenautomatically

switchestowarmoncetheselectedtime

hasfinished.

Features of your Electronic

Slow Cooker 5.5L

Electronic Control Dial

3 heat settings: LO, HI and WARM. The

programmable function allows you to preset

your cooking time then automatically

switches to warm once the selected time has

finished. The electronic panel also allows

you to see the remaining cooking time.

TEMP

COOK

WARM

Removable Crock Insert

Thedurable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.

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.

Electronic Control Dial

3heatsettings:LO,HIandWARM.

Theprogrammablefunctionallowsyouto

presetyourcookingtimethenautomatically

switchestowarmoncetheselectedtime

hasfinished.

Features of your Electronic

Slow Cooker 5.5L

TEMP

COOK

WARM

Removable Power Cord

Addedconvenienceforservingatthedinner

table.

Cool Touch Handles and Lid Knob

Allowsyoutoliftandcarrytheslowcooker

to

thetableforservingwhenhot.

Large 5.5 Litre Capacity

Forcookingfamily-sizedmeals.

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.

1.BeforeusingyourSunbeamslowcooker

Electronic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.

Note:Donotplaceverycoldorfrozenfoodin

thecrockinsertifithasbeenpreheated.

4.Inserttheplugintoa230-240Vpower

outletandturnthepowerON.

5.Pressthe‘Standbybutton

’.Three

barsontheLEDwillbedisplayedandHI

temperaturesettingisindicatedwithared

light.

6.PresstheTEMPSELECTtoselectyour

desiredcookingtemperatureofHI,LOor

WARMsetting.

7.Pressthe‘Timerbutton

’tosetthe

desiredamountofhoursforcooking.HI

andLOcanbesetforamaximumof12

hoursandKEEPWARMcanbesetfora

maximumof6hours.

Important:Foodshouldnotbecookedonthe

WARMsettingasthissettingwillnotgethot

enoughtocook.Thissettingshouldonly

beusedtokeephot,cookedfoodwarmfor

serving.

8.Oncethetemperatureandtimehasbeen

setpressthe‘START’buttontocommence

cooking.TheLEDwillstartcounting

down.

Note:Cookingtimecanbeincreasedor

decreasedduringcookingbypressingthe

‘Timerbutton

’untilthedesiredtimeis

achieved.

Note:Cookingcanbestoppedatanytimeby

pressingthe‘Standbybutton

’.

9.Whentheslowcookerhascompletedthe

desiredcookingtimetheunitwillswitch

toWARMandtheLCDwillstarttocount

downfrom6hours.After6hoursyourslow

cookerwillswitchoffautomatically.

Important:TheWARMsettingshouldonlybe

usedforamaximumof6hours.

10.Pressthe‘Standbybutton

’buttonto

turnyourslowcookeroff.

Tip:Ifatanytimeyouchoosetoswitchback

fromtheWarmsettingbeforeyourselected

cookingtimehadfinished,theslowcooker

rememberstheamountofcookingtimethat

wasremaining.

Using your Electronic Slow Cooker

Note: Transfer cooked food from the crock

insert into a airtight container before storing

in fridge or freezer

1.BeforeusingyourSunbeamslowcooker

Electronic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.

Note:Donotplaceverycoldorfrozenfoodin

thecrockinsertifithasbeenpreheated.

4.Inserttheplugintoa230-240Vpower

outletandturnthepowerON.

5.Pressthe‘Standbybutton

’.Three

barsontheLEDwillbedisplayedandHI

temperaturesettingisindicatedwithared

light.

6.PresstheTEMPSELECTtoselectyour

desiredcookingtemperatureofHI,LOor

WARMsetting.

7.Pressthe‘Timerbutton

’tosetthe

desiredamountofhoursforcooking.HI

andLOcanbesetforamaximumof12

hoursandKEEPWARMcanbesetfora

maximumof6hours.

Important:Foodshouldnotbecookedonthe

WARMsettingasthissettingwillnotgethot

enoughtocook.Thissettingshouldonly

beusedtokeephot,cookedfoodwarmfor

serving.

8.Oncethetemperatureandtimehasbeen

setpressthe‘START’buttontocommence

cooking.TheLEDwillstartcounting

down.

Note:Cookingtimecanbeincreasedor

decreasedduringcookingbypressingthe

‘Timerbutton

’untilthedesiredtimeis

achieved.

Note:Cookingcanbestoppedatanytimeby

pressingthe‘Standbybutton

’.

9.Whentheslowcookerhascompletedthe

desiredcookingtimetheunitwillswitch

toWARMandtheLCDwillstarttocount

downfrom6hours.After6hoursyourslow

cookerwillswitchoffautomatically.

Important:TheWARMsettingshouldonlybe

usedforamaximumof6hours.

10.Pressthe‘Standbybutton

’buttonto

turnyourslowcookeroff.

Tip:Ifatanytimeyouchoosetoswitchback

fromtheWarmsettingbeforeyourselected

cookingtimehadfinished,theslowcooker

rememberstheamountofcookingtimethat

wasremaining.

Using your Electronic Slow Cooker

• 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.

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.

Care and Cleaning

Recipes

Spicy Sweet Potato Soup

Serves 6-8

1tablespoonvegetableoil

1largeonion,chopped

3clovesgarlic,crushed

2-3tablespoonsredcurrypaste

1.5kgsweetpotato(kumara),peeled,diced

1litrechickenstock

2cupswater

¾cuplightcoconutmilk

choppedcoriander,toserve

1.Heatoilinafryingpanonamedium-high

heat.Cookonionfor2-3minutesoruntil

softened.Addgarlicandredcurrypaste

andcookfor1minute.Transfertoslow

cooker.

2.Addsweetpotato,chickenstockandwater;

stirtocombine.CookonHIGH3-4hours

orLOW6-7hours.

3.Usingastickblender,processsoupuntil

smooth.Stirincoconutmilkandcoriander.

Serve.

Chicken, Sweet Corn & Bacon Soup

Serves 6-8

5rashersbacon,rindandfattrimmed,finely

chopped

1largebrownonion,finelychopped

3clovesgarlic,crushed

3trimmedcelerysticks,finelychopped

3x420gcansweetcornkernels,rinsed,

drained

1.5litressaltreducedchickenstock

2large(400g)singlechickenbreastfillets

3greenonions,endstrimmed,thinlysliced

Salt&groundwhitepepper

1.Heatanon-stickfryingpanonamedium-

highheat;addbaconandcookfor2

minutes.

2.Stirinonion,garlicandcelery.Cook,

stirring,for3-4minutesthentransferto

slowcooker.

3.Addthecorn,stockandwaterandstirto

combine.Addchicken.Placelidonand

cookonHIGH2-3hours.

4.Usetongstotransferchickentoabowl.

Useastickblendertoblendsoupuntil

almostsmooth.

5.Shredchickenandaddtosoupalongwith

theonions.Tasteandseasonwithsaltand

groundwhitepepper;replacelidandallow

toreheatfor30minutesonHIGH.

5. Shred chicken and add to soup along with

the green onions. Taste and season with

salt and ground white pepper; replace lid

and allow to reheat for 30 minutes on

HIGH.

Recipes continued

French Onion Soup

Serves 4-6

30gbutter

1tablespoonoliveoil

4largeonions,finelysliced

2clovesgarlic,crushed

2tablespoonsplainflour

¼cupbrandy

4cupsbeefstock

1Baguette,thicklysliced

1cupofgratedGruyerecheeseor½cup

parmesan

1.Heatoilandbutterinalargesaucepan

overmediumheat,untilbutterisfoaming.

Addonionandgarlicandcook,untilonion

hassoftened.Makesureitdoesnotcolour.

2.Addflourandcoatonionmixture.

Graduallyaddbrandy.Cookfor2-3

minutesuntilalcoholhasevaporated.

Transfertoslowcookerandaddstock.

3.CoverandcookonHIGH3-4hoursorLOW

6-8hours.

4.Placebreadonabakingtrayinonelayer,

brushorspraywithoil.Bake5-10minutes

oruntilbreadiscrispandlightlycoloured.

Topbreadwithcheeseandcookafurther5

minutesoruntilcheeseismelting.

5.Toserve,placeasliceofbreadinasoup

bowl,ladleinsoupandtopwithextra

cheese.

Pea and Ham Soup

Serves 6-8

1tablespoonoliveoil

2onions,chopped

3rashersbacon,diced

2cupssplitpeas

1-1.5kghambone

2litreswater

2largecarrots,diced

2stickscelery,sliced

2bayleaves

2tablespoonschoppedfreshthyme

Freshlygroundblackpepper

1.Heatoil

inalargefrypan,cookonionand

baconfor2-3minutesoruntilonionissoft

andbaconisslightlybrowned.Transferto

slowcooker.

2.Addremainingingredients,reserving1

tablespoonoffreshthyme.CookonHIGH

3-4hoursorLOW6-8hours.

3.Removehambonefromslowcooker.Pull

offmeatfromthebone,removingexcess

fatandskin.Diceandreturntothesoup.

4.Stirthroughremainingthymeandseason

withfreshlygroundblackpepper.

Recipes continued

French Onion Soup

Serves 4-6

30gbutter

1tablespoonoliveoil

4largeonions,finelysliced

2clovesgarlic,crushed

2tablespoonsplainflour

¼cupbrandy

4cupsbeefstock

1Baguette,thicklysliced

1cupofgratedGruyerecheeseor½cup

parmesan

1.Heatoilandbutterinalargesaucepan

overmediumheat,untilbutterisfoaming.

Addonionandgarlicandcook,untilonion

hassoftened.Makesureitdoesnotcolour.

2.Addflourandcoatonionmixture.

Graduallyaddbrandy.Cookfor2-3

minutesuntilalcoholhasevaporated.

Transfertoslowcookerandaddstock.

3.CoverandcookonHIGH3-4hoursorLOW

6-8hours.

4.Placebreadonabakingtrayinonelayer,

brushorspraywithoil.Bake5-10minutes

oruntilbreadiscrispandlightlycoloured.

Topbreadwithcheeseandcookafurther5

minutesoruntilcheeseismelting.

5.Toserve,placeasliceofbreadinasoup

bowl,ladleinsoupandtopwithextra

cheese.

Pea and Ham Soup

Serves 6-8

1tablespoonoliveoil

2onions,chopped

3rashersbacon,diced

2cupssplitpeas

1-1.5kghambone

2litreswater

2largecarrots,diced

2stickscelery,sliced

2bayleaves

2tablespoonschoppedfreshthyme

Freshlygroundblackpepper

1.Heatoil

inalargefrypan,cookonionand

baconfor2-3minutesoruntilonionissoft

andbaconisslightlybrowned.Transferto

slowcooker.

2.Addremainingingredients,reserving1

tablespoonoffreshthyme.CookonHIGH

3-4hoursorLOW6-8hours.

3.Removehambonefromslowcooker.Pull

offmeatfromthebone,removingexcess

fatandskin.Diceandreturntothesoup.

4.Stirthroughremainingthymeandseason

withfreshlygroundblackpepper.

Roasting Beef

Heatasmallamountofoilonamedium/

highheatinalargefryingpan;cookbeefon

allsidesuntilbrowned.Seasonwithsaltand

pepper.Placeintoslowcooker.

Approximatecookingtimesforwelldone:

LOW 2-2½hoursper500g

HIGH 1-1½hoursper500g

Roasting Lamb

Trimanyexcessfatfromthelamb.Heata

smallamountofoilonamedium/highheat

inalargefryingpan;cooklambonallsides

untilbrowned.Seasonwithsaltandpepper.

Placeintoslowcooker.

Approximatecookingtimesforwelldone:

LOW 2-2½hoursper500g

HIGH 1-1½hoursper500g

Roasting Chicken

Washandpatdrychicken.Placeaquartered

lemon,3clovesgarlicandsomesprigsof

thymeintothecavityofthechicken.Season

withsaltandpepperandalittlepaprika.

Approximatecookingtimes:

LOW 2-2½hoursper500g

HIGH 1-1½hoursper500g

Tip:Foramoregoldencolourchickensimply

browninafryingpanbeforeplacingintothe

slowcooker.

Corned Beef

Serves 6-8

1.5kgcornedsilverside

1onion,chopped

10peppercorns

2bayleaves

2tablespoonsbrownsugar

1.Placesilversideintoslowcooker;fillwith

enoughwatertojustcover.Addremaining

ingredients.

2.CoverandcookonLOW8-10hoursor

HIGH4-6hours.

3.Servewithmashedpotatoesandsteamed

vegetables.

Recipes continued

Spanish Chicken with Capsicums

Serves 4-6

2tablespoonsoliveoil

6thighchickencutlets,fatandskinremoved

2redonions,sliced

3clovesgarlic,crushed

1½teaspoonssmokedpaprika

1redcapsicum,seedsremoved,sliced

1yellowcapsicum,seedsremoved,sliced

¼cupwhitewine

¹/

cuptomatopassata

¹/

cuppittedkalamataolives,sliced

6artichokehearts,quartered

¹/

cupchoppedfreshparsley

1.Heathalftheoilinalargenon-stickfrying

pan.Cookchickeninbatchesuntilbrown.

Transfertoslowcooker.

2.Heatremainingoilandcookonionsfor

2-3minutesoruntilsoftened.Addgarlic,

paprikaandcapsicumandcook,stirringfor

1minute.Addtoslowcookerwithwhite

wineandtomatopassata.Coverandcook

onHIGH3-4hoursorLOW6-7hours.

3.Stirinolives,artichokesandparsleyjust

beforeserving.

4.Servechickenwithcrustybread.

Indonesian Chicken Curry

Serves 4-6

6thighchickencutlets,fatandskinremoved

¼cupflour

¼cuppeanutoil

1largeonion,sliced

3clovesgarlic,crushed

3teaspoonsgratedfreshginger

1longredchilli,seedsremoved,thinlysliced

1lemongrass,stemfinelychopped

1teaspoongroundturmeric

2teaspoonsgroundcumin

2teaspoonsgroundcoriander

1teaspoonsalt

600gkumara(sweetpotato),peeled,diced

1¹/

cupscoconutmilk

150ggreenbeans,

trimmed,cutinto3cm

pieces

corianderleaves,toserve

1.Dustchickeninflour,shakingoffexcess

flour.Heathalftheoilinalargenon-stick

fryingpan.Cookchickeninbatchesuntil

brown.Transfertoaplate.

2.Heatremainingoilandcookonionfor

2-3minutesoruntilsoftened.Addgarlic,

ginger,chilli,lemongrass,andspices;

cook,stirringfor1minute.

3.Placekumaraintothebaseofslowcooker

andtopwithchicken,onionmixtureand

coconutmilk.CookonHIGH3-4hoursor

LOW6-8hours.

4.Addbeansinthelasthalfhourofcooking.

5.Servechickenwithcorianderandsteamed

jasminerice.

Recipes continued

Spanish Chicken with Capsicums

Serves 4-6

2tablespoonsoliveoil

6thighchickencutlets,fatandskinremoved

2redonions,sliced

3clovesgarlic,crushed

1½teaspoonssmokedpaprika

1redcapsicum,seedsremoved,sliced

1yellowcapsicum,seedsremoved,sliced

¼cupwhitewine

¹/

cuptomatopassata

¹/

cuppittedkalamataolives,sliced

6artichokehearts,quartered

¹/

cupchoppedfreshparsley

1.Heathalftheoilinalargenon-stickfrying

pan.Cookchickeninbatchesuntilbrown.

Transfertoslowcooker.

2.Heatremainingoilandcookonionsfor

2-3minutesoruntilsoftened.Addgarlic,

paprikaandcapsicumandcook,stirringfor

1minute.Addtoslowcookerwithwhite

wineandtomatopassata.Coverandcook

onHIGH3-4hoursorLOW6-7hours.

3.Stirinolives,artichokesandparsleyjust

beforeserving.

4.Servechickenwithcrustybread.

Indonesian Chicken Curry

Serves 4-6

6thighchickencutlets,fatandskinremoved

¼cupflour

¼cuppeanutoil

1largeonion,sliced

3clovesgarlic,crushed

3teaspoonsgratedfreshginger

1longredchilli,seedsremoved,thinlysliced

1lemongrass,stemfinelychopped

1teaspoongroundturmeric

2teaspoonsgroundcumin

2teaspoonsgroundcoriander

1teaspoonsalt

600gkumara(sweetpotato),peeled,diced

1¹/

cupscoconutmilk

150ggreenbeans,

trimmed,cutinto3cm

pieces

corianderleaves,toserve

1.Dustchickeninflour,shakingoffexcess

flour.Heathalftheoilinalargenon-stick

fryingpan.Cookchickeninbatchesuntil

brown.Transfertoaplate.

2.Heatremainingoilandcookonionfor

2-3minutesoruntilsoftened.Addgarlic,

ginger,chilli,lemongrass,andspices;

cook,stirringfor1minute.

3.Placekumaraintothebaseofslowcooker

andtopwithchicken,onionmixtureand

coconutmilk.CookonHIGH3-4hoursor

LOW6-8hours.

4.Addbeansinthelasthalfhourofcooking.

5.Servechickenwithcorianderandsteamed

jasminerice.

Recipes continued

Chicken, Mustard and Sage Casserole

Serves 6-8

8thighchickencutlets,fatandskinremoved

¼cupplainflour

¼cupoliveoil

3largeleeks,washedandslicedthickly

2clovesgarlic,crushed

1cupdrywhitewine

1kgbabynewpotatoes,halved

1cupchickenstock

Zestofonelemon

2tablespoonsDijonmustard

Saltandpepper

8sageleaves,whole

1tablespoonchoppedfreshsage

1.Dustchickeninflour,shakingoffexcess

flour.Heathalftheoilinalargenon-stick

fryingpan.Cookchickeninbatchesuntil

brown.Transfertoaplate.

2.Heatremainingoilinfryingpan,cookleek

andgarlicfor3-4minutesoruntilleeks

havesoftened.Addwineandcookuntil

reducedbyhalf.

3.Placepotatoesintothebaseofslowcooker

andtopwithchickenandleekmixture.

Addremainingingredients,exceptchopped

sage.CoverandcookonHIGH3-4hours

orLOW6-8hours.

4.Seasontotasteandsprinklewithsage.

Servewithcrustybread.

Hainanese Chicken with Rice

Serves 4-6

1.5kgwholechicken,rinsed

4cupswater

2greenonions,chopped

5cmpieceginger,chopped

1teaspoonsalt

Topping

4greenonions,thinlysliced

2tablespoonsfinelyshreddedginger

2tablespoonspeanutoil

1teaspoonsesameoil

seasalt

corianderleaves,toserve

lightsoysauce,toserve

1.Placechickeninslowcooker.

Addwater,

greenonions,gingerandsalt.Coverand

cookonHIGHfor2-2½hours.

2.Removechickenandcutintopieces.

Transferchickentoaservingplate.To p

withextragreenonionsandginger.

3.Heatpeanutoilandsesameoilinasmall

saucepanuntiljustsmoking.Pourhot

oiloverchicken.Sprinklewithsaltand

coriander.

4.Servewithsoysauceandsteamedrice.

Lamb Roast with White Beans and Parsley Sauce

Serves 4-6

1.4kg–1.5kglambroast,easycarve

1-2clovesgarlic,cutintoslivers

2sprigsfreshrosemary,cutintopieces

2tablespoonsoliveoil

20gbutter

1largeonion,sliced

1x400gcanbutterbeans,rinsed,drained

¼cupchoppedfreshparsley

½cupchickenstock

saltandpepper

1.Makesmallincisionsalloverlambwith

averysharpknife,thenstuffeachwitha

sliverofgarlicandasprigofrosemary.

2.Heatoilinalargefryingpan,cooklamb

untilbrownedallover.Removefrompan

andtransfertoslowcooker.

3.Inthesamepan,addbutterandcook

onion1-2minutesoruntilsoftened,place

inslowcookerwithremainingingredients.

Seasonwithsaltandpepper.

4.CoverandcookonHIGH3-4hours,or

LOW6-8hours.

5.Removemeatfromslowcooker,andrest

for10minutesbeforecarving.Serveslices

oflambwithbeansandparsleysauce.

Lamb Tagine

Serves 6-8

2tablespoonsoliveoil

6-8(dependingonsize)lambshanks,fat

trimmed

1largeonion,slicedthinly

2clovesgarlic,crushed

1½tablespoonsMoroccandriedspicemix

1tablespoontomatopaste

600gkumara(sweetpotato),peeled,diced

1x400gtinchoppedpeeledtomatoes

½cupchickenstock

1x400gcanchickpeas,rinsed,drained

1cinnamonstick

3cardamompods,cracked

Saltandpeppertotaste

1cupfreshcoriander,roughlychopped

Couscous,toserve

1.Heatoilinalargefryingpanovermedium

highheat,cooklambshanksinbatchesfor

3-5minutesoruntilevenlybrownallover.

Transfertoaplate.

2.Reduceheat,andaddonionandgarlic

tofryingpanandcookfor2-3minutesor

untilonionhassoftened.Addspicemix

andcookuntilfragrant.Stirthroughtomato

paste.

3.Placekumaraintothebaseofslowcooker

andtopwithlambandonionmixtureand

remainingingredients,exceptcoriander.

CoverandcookonHIGH3-4hoursorLOW

6-8hours.

4.Seasonwithsaltandpepperandstir

throughchoppedcoriander,servewith

couscous.

Recipes continued

Lamb Roast with White Beans and Parsley Sauce

Serves 4-6

1.4kg–1.5kglambroast,easycarve

1-2clovesgarlic,cutintoslivers

2sprigsfreshrosemary,cutintopieces

2tablespoonsoliveoil

20gbutter

1largeonion,sliced

1x400gcanbutterbeans,rinsed,drained

¼cupchoppedfreshparsley

½cupchickenstock

saltandpepper

1.Makesmallincisionsalloverlambwith

averysharpknife,thenstuffeachwitha

sliverofgarlicandasprigofrosemary.

2.Heatoilinalargefryingpan,cooklamb

untilbrownedallover.Removefrompan

andtransfertoslowcooker.

3.Inthesamepan,addbutterandcook

onion1-2minutesoruntilsoftened,place

inslowcookerwithremainingingredients.

Seasonwithsaltandpepper.

4.CoverandcookonHIGH3-4hours,or

LOW6-8hours.

5.Removemeatfromslowcooker,andrest

for10minutesbeforecarving.Serveslices

oflambwithbeansandparsleysauce.

Lamb Tagine

Serves 6-8

2tablespoonsoliveoil

6-8(dependingonsize)lambshanks,fat

trimmed

1largeonion,slicedthinly

2clovesgarlic,crushed

1½tablespoonsMoroccandriedspicemix

1tablespoontomatopaste

600gkumara(sweetpotato),peeled,diced

1x400gtinchoppedpeeledtomatoes

½cupchickenstock

1x400gcanchickpeas,rinsed,drained

1cinnamonstick

3cardamompods,cracked

Saltandpeppertotaste

1cupfreshcoriander,roughlychopped

Couscous,toserve

1.Heatoilinalargefryingpanovermedium

highheat,cooklambshanksinbatchesfor

3-5minutesoruntilevenlybrownallover.

Transfertoaplate.

2.Reduceheat,andaddonionandgarlic

tofryingpanandcookfor2-3minutesor

untilonionhassoftened.Addspicemix

andcookuntilfragrant.Stirthroughtomato

paste.

3.Placekumaraintothebaseofslowcooker

andtopwithlambandonionmixtureand

remainingingredients,exceptcoriander.

CoverandcookonHIGH3-4hoursorLOW

6-8hours.

4.Seasonwithsaltandpepperandstir

throughchoppedcoriander,servewith

couscous.

Recipes continued

Rendang Daging – Spicy Coconut Beef Curry

Serves 6-8

¼cupdesiccatedcoconut

1teaspoongroundcoriander

¼teaspoongroundturmeric

4kaffirlimeleaves,shredded

1.5kgchucksteak

1cupcoconutmilkpowder

2tablespoonsfishsauce

Pinchsalt

Curry Paste

8driedlongredchillies

4clovesgarlic,roughlychopped

8eschalots,roughlychopped

1lemongrassstalk,whiteonly,sliced

25gchoppedfreshginger,roughlychopped

25gslicedfreshgalangal,roughlychopped

pinchsalt

1.Tomakecurrypaste,soakchilliesinhot

wateruntiljustsoftened;removestemand

seeds;roughlychop.Placeallcurrypaste

ingredientsinafoodprocessorandprocess

toasmoothpaste;addalittlewaterif

necessary.

2.Inalargenon-stickfryingpanoveralow

heat,lightlytoastcoconutuntillightly

golden;removefromheatandallow

tocool.Oncecool,processinafood

processortoafinepowder.

3.Heatalargenon-stickfryingpan;addcurry

paste,coriander,turmericandlimeleaves

andcook,stirring,forabout5minutesor

untilfragrant.

4.Addbeefandstiruntilbrowned.Place

beef,desiccatedcoconut,coconutmilk

powderandfishsauceintotheslowcooker

andstirtocombine.

5.CoverandcookonHIGH4-5hoursorLOW

6-8hours.Stironceduringcooking.

Veal Goulash

Serves 6

1.5kgveal,cutinto2cmpieces

¼cupflour

¹/

cupoliveoil

2onions,chopped

3clovesgarlic,crushed

2tablespoonsHungariansweetpaprika

½teaspooncayennepepper

2largepotatoes,peeled,diced

1cupbeefstock

2tablespoonstomatopaste

2bayleaves

saltandfreshlygroundblackpepper

1.Dustvealinflour,shakingoffexcessflour.

2.Heathalftheoilinlargenon-stickfrying

pan.Cookvealinbatchesuntilbrown.

Transfertoaplate.

3.Heatremainingoilandcookonionfor

2-3minutesoruntilsoftened.Addgarlic,

paprikaandcayennepepperandcook,

stirringfor30seconds.

4.Placepotatoesinbaseofslowcooker.

Addvealandremainingingredientstoslow

cooker.CoverandcookonHIGH3-4hours

orLOW6-8hours.

5.Servewithhotpasta.

Recipes continued

Family Beef Casserole with Semi Dried Tomatoes

Serves 6-8

2kgchuckorroundsteak,diced

½cupflour

3tablespoonsoliveoil

2bunchesofspringonion,stalktrimmed,

peeledandleftwhole

3clovesgarlic,crushed

3carrots,diced

4celerystalks,sliced

¹/

cuptomatopaste

½cupredwine

1cupsemidriedtomatoes

2tablespoonschoppedfreshthyme

2bayleaves

Saltandfreshlygroundblackpepper

1.Dustbeefinflour,shakingoffexcessflour.

Heathalftheoilinalargefryingpanand

cookbeefinbatchesuntilbrown.Transfer

toslowcooker.

2.Heatremainingoilandcookonionand

garlicfor1-2minutesoruntilonionis

softened.Addcarrots,celeryandtomato

pasteandcookforafurther3minutes.

3.Addwineandallowalcoholtoevaporate

andliquidtoreduceslightly.

4.Placevegetablesandremainingingredients

inslowcooker.Stirthrough.Coverand

cookonHIGH3-4hoursorLOW5-6

hours.

5.Seasontotasteandservehotwithmashed

potatoesorthickslicedItalianbread.

Beef Brisket with Vegetables

Serves 6-8

1largecarrot,cutintomatchsticks

2largepotatoes,diced

1.5kgrolledbeefbrisket

¼cupseasonedflour

2tablespoonsoliveoil

2onions,cutintowedges

3clovesgarlic,crushed

1cuptomatopassata

1cupbeefstock

2bayleaves

10thymesprigs

saltandfreshlygroundblackpepper

1.Placecarrotandpotatoesinbaseofslow

cooker.

1.Dustbeefinflour,shakingoffexcessflour.

2.Heathalftheoilinalargenon-stickfrying

pan.Cookbeefuntilbrown.Transferto

slowcooker.

3.Heatremainingoilandcookonionfor2-3

minutesoruntilsoftened.Addgarlicand

cook,stirringfor30seconds.Addtoslow

cookerwithremainingingredients.

4.CoverandcookonHIGH4-5hoursorLOW

6-8hours.

5.Transfermeattoaplate,coverwithfoil

andstandfor10minutesbeforeslicing.

6.Usingalargespoon,skimanyfatfromthe

top.

7.Servebeefwithvegetablesandsauce.

Recipes continued

Family Beef Casserole with Semi Dried Tomatoes

Serves 6-8

2kgchuckorroundsteak,diced

½cupflour

3tablespoonsoliveoil

2bunchesofspringonion,stalktrimmed,

peeledandleftwhole

3clovesgarlic,crushed

3carrots,diced

4celerystalks,sliced

¹/

cuptomatopaste

½cupredwine

1cupsemidriedtomatoes

2tablespoonschoppedfreshthyme

2bayleaves

Saltandfreshlygroundblackpepper

1.Dustbeefinflour,shakingoffexcessflour.

Heathalftheoilinalargefryingpanand

cookbeefinbatchesuntilbrown.Transfer

toslowcooker.

2.Heatremainingoilandcookonionand

garlicfor1-2minutesoruntilonionis

softened.Addcarrots,celeryandtomato

pasteandcookforafurther3minutes.

3.Addwineandallowalcoholtoevaporate

andliquidtoreduceslightly.

4.Placevegetablesandremainingingredients

inslowcooker.Stirthrough.Coverand

cookonHIGH3-4hoursorLOW5-6

hours.

5.Seasontotasteandservehotwithmashed

potatoesorthickslicedItalianbread.

Beef Brisket with Vegetables

Serves 6-8

1largecarrot,cutintomatchsticks

2largepotatoes,diced

1.5kgrolledbeefbrisket

¼cupseasonedflour

2tablespoonsoliveoil

2onions,cutintowedges

3clovesgarlic,crushed

1cuptomatopassata

1cupbeefstock

2bayleaves

10thymesprigs

saltandfreshlygroundblackpepper

1.Placecarrotandpotatoesinbaseofslow

cooker.

1.Dustbeefinflour,shakingoffexcessflour.

2.Heathalftheoilinalargenon-stickfrying

pan.Cookbeefuntilbrown.Transferto

slowcooker.

3.Heatremainingoilandcookonionfor2-3

minutesoruntilsoftened.Addgarlicand

cook,stirringfor30seconds.Addtoslow

cookerwithremainingingredients.

4.CoverandcookonHIGH4-5hoursorLOW

6-8hours.

5.Transfermeattoaplate,coverwithfoil

andstandfor10minutesbeforeslicing.

6.Usingalargespoon,skimanyfatfromthe

top.

7.Servebeefwithvegetablesandsauce.

Recipes continued

Pork with Prunes and Apricots

Serves 6

1.2kgroastlegpork

1tablespoonoliveoil

2onions,cutintowedges

3clovesgarlic,crushed

2teaspoonsgroundcumin

2teaspoonsgroundcoriander

¹/

cuporangejuice

¹/

cuptomatopassata

½cupchickenstock

1tablespoontomatopaste

150gpittedprunes

100gdriedapricots

1.Placeporkintoslowcooker.Heatoilina

largenon-stickfryingpan.Cookonionsfor

2-3minutesoruntilsoftened.Addgarlic,

cuminandcorianderandcook,stirringfor

30seconds.

2.Addtoslowcookerwithremaining

ingredients.CoverandcookonHIGH4

hoursorLOW6-8hours.

3.Transferporktoaplate,coverwithfoiland

standfor10minutesbeforeslicing.

4.Serveporkwithsauceandsteamedcous

cous.

Dhal

Serves 6-8

2tablespoonsvegetableoil

2mediumonions,finelychopped

2clovesgarlic,crushed

1tablespoongroundcumin

1teaspooncuminseeds

2teaspoonsblackmustardseeds

¼cuptomatopaste

4cupsredlentils

2cupsvegetablestock

4½cupswater

2x400gcanchoppedtomatoes

3babyeggplants,roughlychopped

salttotaste

1.Inalargefryingpan,heatoilovermedium

heat.Addonionandgarlicandcook,for

2-3minutesoruntilonionissoftened.

2.Adddriedspicesandcookafurther1

minute,or

untilspicesarefragrant.Stir

throughtomatopasteandcookfor2

minutes.Placeinslowcooker.

3.Rinselentilsinwater,untilwaterruns

clear.Putinslowcookerwithremaining

ingredients,exceptsaltandstirwellto

combineallingredients.

4.CookonHIGH1-2hoursorLOW

4-5hours.

5.Seasontotaste,servehot.

Ratatouille

Serves 4

1largeonion,chopped

2clovesgarlic,crushed

2tablespoonstomatopaste

1largeeggplant,cutinto3cmdice

2zucchinis,slicedinto1cmrings

1mediumredcapsicum,deseededand

choppedinto3cmpieces

1mediumgreencapsicum,deseededand

choppedinto3cmpieces

2x400gcanchoppedtomatoes

2tablespoonschoppedfreshthyme

Saltandfreshlygroundblackpepper

1.Placeallingredientsexceptsaltand

pepperinslowcooker.Coverandcookon

HIGH2-3hoursorLOW5-6hours.

2.Whenreadytoserve,seasontotaste.

Potato Bake with Creamy Bacon Sauce

Serves 6-8

1tablespoonoliveoil

2leeks,trimmed,washed,thinlysliced

175gbacon,diced

1.5kgpotatoes(Sebago),peeled,thinly

sliced

2cupspouringcream

1tablespoondijonmustard

¼cupmilk

Saltandfreshlygroundblackpepper

¾cupgratedparmesancheese

1.Heatoilinalargenon-stickfryingpan.

Cookleekandbaconfor2-3minutesor

untilleekissoftandbaconisslightly

browned.

2.Placeathirdofpotatoesinslowcooker.

Layerwithhalftheleekandbaconmixture.

Repeat,finishingwithpotatoes.

3.Combinecream,mustard,milk,salt

andpepperinajug.Pouroverpotatoes.

Sprinklewithcheese.Coverandcookon

HIGHfor3hours.Standfor30minutes

beforeserving.

Recipes continued

Ratatouille

Serves 4

1largeonion,chopped

2clovesgarlic,crushed

2tablespoonstomatopaste

1largeeggplant,cutinto3cmdice

2zucchinis,slicedinto1cmrings

1mediumredcapsicum,deseededand

choppedinto3cmpieces

1mediumgreencapsicum,deseededand

choppedinto3cmpieces

2x400gcanchoppedtomatoes

2tablespoonschoppedfreshthyme

Saltandfreshlygroundblackpepper

1.Placeallingredientsexceptsaltand

pepperinslowcooker.Coverandcookon

HIGH2-3hoursorLOW5-6hours.

2.Whenreadytoserve,seasontotaste.

Potato Bake with Creamy Bacon Sauce

Serves 6-8

1tablespoonoliveoil

2leeks,trimmed,washed,thinlysliced

175gbacon,diced

1.5kgpotatoes(Sebago),peeled,thinly

sliced

2cupspouringcream

1tablespoondijonmustard

¼cupmilk

Saltandfreshlygroundblackpepper

¾cupgratedparmesancheese

1.Heatoilinalargenon-stickfryingpan.

Cookleekandbaconfor2-3minutesor

untilleekissoftandbaconisslightly

browned.

2.Placeathirdofpotatoesinslowcooker.

Layerwithhalftheleekandbaconmixture.

Repeat,finishingwithpotatoes.

3.Combinecream,mustard,milk,salt

andpepperinajug.Pouroverpotatoes.

Sprinklewithcheese.Coverandcookon

HIGHfor3hours.Standfor30minutes

beforeserving.

Recipes continued

Balsamic Glazed Beetroots

Serves 6

4bunchessmallbeetroots,(about16)

2tablespoonswater

2tablespoonsbalsamicvinegar

1teaspoondriedmixedherbs

2clovesgarlic,crushed

1tablespoonfinelychoppeddill

sourcream,toserve

1.Washbeetroots,peelandcutinhalvesor

quarters.

2.Placebeetroot,water,balsamicvinegar,

herbsandgarlicinslowcooker.

3.CoverandcookonHIGHfor3hours.

4.Servebeetrootwithjuice,choppeddilland

sourcream.

Hearty Homemade Beans

Serves 6

1½cupsdriedcannellinibeans,soaked

overnight

1tablespoonoliveoil

1smallonion,finelychopped

175gshortcutbacon,finelychopped

3clovesgarlic,crushed

1smallcarrot,finelychopped

1smallcelerystick,finelychopped

2tablespoonstomatopaste

2x400gcandicedtomatoes

¼cupchickenstock

¼cupchoppedfreshflat-leafparsley

saltandfreshlygroundblackpepper

1.Placebeansinalargebowlandcoverwith

water.Soakbeansovernightinthefridge.

2.Heatoilinalargenon-stickfryingpan.

Cookonionandbaconfor2-3minutesor

untilsoft.Addcarrotandceleryandcook

forafurther2minutes.

3.Transfertoslowcookerwithtomatoesand

stock.CoverandcookonHIGH4-5hours

orLOW6-8hours.

4.Stirthroughparsleyandseasonwithsalt

andpepper.

Crème Caramel

Serves 4

½cupcastersugar

2tablespoonswater

3eggs

2eggyolks

¹/

cupcastersugar,extra

250mlmilk

200mlpouringcream

1vanillabean,seedsscraped

1.TurnslowcookertoHIGHandadd2cups

hotwater.

2.Lightlyspray4x1cupmetalmouldswith

cookingspray.

3.Combinesugarandwaterinasmall

saucepan.Stiroverlowheatuntilthe

sugarhasdissolved.Increaseheat;boil

withoutstirring,untilthetoffeeturnsa

goldencolour.Removefromheat,oncethe

bubbleshavesubsided,pourintomoulds.

Allowtocool.

4.Beateggsandsugaruntillightandcreamy.

5.Heatmilk,cream,vanillabeanandseeds

untilalmostboiling.Whiskhotmilkinto

eggmixture.Pourmixturethrougha

strainer.

6.Pourmixtureintomoulds.Placeinslow

cooker.TurnslowcookertoLOWandcook

for1houroruntiljustset.Removefrom

slowcookerandrefrigerateforseveral

hours.

7.Toremove,carefullyrunathinknifeor

spatulaaroundedgeofcustard.Invertonto

aservingplate.

Creamy Coconut Vanilla Rice

Serves 6

1cupmediumgrainrice(suchascalrose)

¾cupbrownsugar

2vanillabeans,split

4cupsmilk

270mlcancoconutcream

1Placerice,sugar,vanillaandmilkinslow

cooker.CoverandcookonHIGHfor3½

hours,stirring2-3times.

2.Stirincoconutcream.Coverandcookon

LOWforafurther30minutes.

3.Servewithfreshberries,ifdesired.

Poached Pears in Red Wine and Star Anise

Serves 4-6

1½cupsdryredwine

¾cupsugar

3staranise

6mediumpears,peeled

3thickstripslemonrind

1.Preheatslowcookerfor10minuteson

HIGH.

2.Placewine,sugarandstaraniseintothe

slowcooker.CoverandcookonHIGHuntil

sugarisdissolved.

3.Placepearsintotheslowcooker,turning

tocoatwellwithsugarsyrup.Addlemon

peel,coverandcookonHIGH1-1½

hoursorLOW3-4hours,turning

occasionallytocoat.

4.Toserve,removepearsfromtheslow

cookerandplaceontoaservingplate.

Poursyrupoverpears.Servewithice

creamifdesired.

Recipes continued

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Sunbeam HP5590 Instruction/Recipe Booklet

Brand: Sunbeam

Model: HP5590

Category: Slow cookers

Type: Instruction/Recipe Booklet

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Sunbeam HP5590 Instruction/Recipe Booklet

Sunbeam HP5590 Instruction/Recipe Booklet

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