Sunbeam HP3520 Slow Cooker Kullanım Kılavuzu

Kullanım Kılavuzu için aygıtı Sunbeam HP3520 Slow Cooker

Sunbeam HP3520 Slow Cooker Kullanım Kılavuzu

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Slow Cooker 3.5LInstruction/Recipe BookletHP3520Please read these instructions carefullyand retain for future reference.

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ContentsSunbeam’s Safety Precautions1Features of your Slow Cooker 3.5L2An Introduction to Slow Cooking4Using your Slow Cooker4Tips for Slow Cooking5Care and Cleaning6Recipes7Important instructions – retain forfuture use.

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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOURSUNBEAM slow cooker.• Do not operate the slow cooker on an inclinedsurface.• Do not move or cover the slow cooker while inoperation.• Do not immerse the base of the slow cooker inwater or any other liquid.• Use your slow cooker well away from walls andcurtains.• Do not use your slow cooker in confinedspaces.• Do not touch any metal surface of the slowcooker whilst in use as it will be hot. Sunbeam is very safety conscious when

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Features of your Slow CookerQuality glass lidFits neatly onto the crock insert to retain heatand moisture for best results. The transparentglass allows you to view the food duringcooking without lifting the lid, preventing theheat from escaping.Removable crock insertThe durable ceramic crock insert isremovable to allow for convenient servingat the table, storing of leftovers and easycleaning. The crock insert is also dishwashersafe for added convenience.Removable cordFor serving at the table and

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Power ON lightIndicates that the slow cooker is turned onand heating.Cool touch handles and lid knobAllows you to lift and carry the slow cooker tothe table for serving when hot.3.5 litre capacitySuitable for a smaller sized family.Brushed stainless steel housingWrap-around elementThe element surrounds the crock insert toensure even cooking. It prevents food fromsticking to the bottom of the crock insert andeliminates the need to stir your food.3

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An Introduction to Slow CookingSlow cooking is one of the best ways ofpreparing foods to ensure that the flavour andtenderness is retained. Your new slow cookeris easy to use and is extremely versatile. Youcan cook soups, stews, casseroles, roasts,bake desserts and even steam puddings.Slow cooking is also economical, as yournew slow cooker uses very little power.Once the slow cooker reaches the selectedtemperature, the food cooks using the heatretained in the crock insert.Your slow cooker is ide

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Tips for Slow Cooking• All of the recipes contained in this bookhave recommended temperature settings.Most recipes can be cooked on the LOW setting, however when using the HIGHsetting cooking times can often be halved.• Food will be brought to a simmer on allsettings. The setting determines the timeneeded to reach a simmer.• Cut meat and vegetables into standard sizepieces for even cooking.• When cooking with vegetables, place themin the crock insert first, and then place themeat on top.

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Care and CleaningWash the crock insert and lid in hot soapywater. To remove food that is cooked ontothe bottom, soak the crock insert in warmwater before cleaning and scrub lightly witha plastic or nylon brush. Rinse well and dry.The crock insert is also dishwasher-safe foradded convenience.Note: Do not place the hot crock insert undercold water.6Wipe the exterior of the slow cooker with adamp cloth and polish dry. DO NOT use harshabrasives, scourers or chemicals to clean anypart of your slow co

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RecipesSpicy Sweet Potato Soup Chicken, Sweet Corn & Bacon Soup Serves 4Serves 4-62 teaspoons vegetable oil1 onion, chopped2 cloves garlic, crushed1-2 tablespoons red curry paste1kg sweet potato (kumara), peeled, diced1 litre chicken stock½ cup light coconut milkchopped coriander, to serve3 rashers bacon, rind and fat trimmed, finelychopped1 medium brown onion, finely chopped2 cloves garlic, crushed2 trimmed celery sticks, finely chopped2 x 420g can sweet corn kernels, rinsed,drained1 litre chi

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Recipes continuedFrench Onion SoupPea and Ham SoupServes 4Serves 6-820g butter1 tablespoon olive oil3 large onions, finely sliced1 large clove garlic, crushed1 tablespoon plain flour2 tablespoons brandy3 cups beef stock1 Baguette, thickly sliced1 cup of grated Gruyere cheese or ½ cupparmesan1 tablespoon olive oil2 small onions, chopped3 rashers bacon, diced2 cups split peas1kg ham bone1½ litres water2 carrots, diced2 sticks celery, sliced2 bay leaves1½ tablespoons chopped fresh thymeFreshly g

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Recipes continuedRoasting BeefHeat a small amount of oil on a medium/highheat in a large frying pan; cook beef on allsides until browned. Season with salt andpepper. Place into slow cooker.Approximate cooking times for well done:LOW 2-2 ½ hours per 500gHIGH 1-1 ½ hours per 500gRoasting LambTrim any excess fat from the lamb. Heat asmall amount of oil on a medium/high heatin a large frying pan; cook lamb on all sidesuntil browned. Season with salt and pepper.Place into slow cooker.Corned BeefSer

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Recipes continuedSpanish Chicken with CapsicumsIndonesian Chicken CurryServes 4-6Serves 4-62 tablespoons olive oil6 thigh chicken cutlets, fat and skin removed2 red onions, sliced3 cloves garlic, crushed1 ½ teaspoons smoked paprika1 red capsicum, seeds removed, sliced1 yellow capsicum, seeds removed, sliced¼ cup white wine½ cup tomato passata¹⁄³ cup pitted kalamata olives, sliced6 artichoke hearts, quartered¹⁄³ cup chopped fresh parsley6 thigh chicken cutlets, fat and skin removed¼ c

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Recipes continuedChicken, Mustard and Sage CasseroleServes 4-68 thigh chicken cutlets, fat and skin removed¼ cup plain flour¼ cup olive oil2 large leeks, washed and sliced thickly2 cloves garlic, crushed1 cup dry white wine600g baby new potatoes, halved1 cup chicken stockZest of one lemon2 tablespoons Dijon mustardSalt and pepper8 sage leaves, whole2 tablespoons chopped fresh sage1. Dust chicken in flour, shaking off excessflour. Heat half the oil in a large non-stickfrying pan. Cook chicken i

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Recipes continuedLamb TagineVeal GoulashServes 4Serves 4-62 tablespoons olive oil4-6 (depending on size) lamb shanks, fattrimmed1 medium onion, sliced thinly1 clove garlic, crushed1 tablespoon Moroccan dried spice mix1 tablespoon tomato paste400g kumara (sweet potato), peeled, diced2 medium tomatoes, chopped¼ cup chicken stock 1 x 300g can chickpeas, rinsed, drained1 cinnamon stick2 cardamom pods, crackedSalt and pepper to taste½ cup fresh coriander, roughly choppedCous cous, to serve1.2kg vea

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Recipes continuedFamily Beef Casserole with Semi Dried TomatoesPork with Prunes and ApricotsServes 6-8Serves 61.5kg chuck or round steak cut into 2cmcubes¹⁄³ cup flour2 tablespoons olive oil1 bunch spring onions, stalk trimmed, peeledand left whole2 cloves garlic, crushed2 large carrots, diced3 celery stalks, sliced2 tablespoons tomato paste¹⁄³ cup red wine²⁄³ cup semi dried tomatoes1 tablespoon chopped fresh thyme2 bay leavesSalt and freshly ground black pepper1.2kg roast leg pork1

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Recipes continuedDhalRatatouilleServes 4-6Serves 41 ½ tablespoons vegetable oil1 large onion, finely chopped2 cloves garlic, crushed3 teaspoons ground cumin1 teaspoon cumin seeds2 teaspoons black mustard seeds¼ cup tomato paste3 cups red lentils1 ½ cups vegetable stock3 cups water1 x 400g can chopped tomatoes2 baby eggplants, roughly choppedsalt to taste1221211. In a large frying pan, heat oil over mediumheat. Add onion and garlic and cook, for 2-3 minutes or until onion is softened.2. Add dr

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Recipes continuedPotato Bake with Creamy Bacon SauceBalsamic Glazed BeetrootsServes 6-8Serves 61 tablespoon olive oil2 leeks, trimmed, washed, thinly sliced175g bacon, diced1.5kg potatoes (Sebago), peeled, thinlysliced2 cups pouring cream1 tablespoon dijon mustard¼ cup milkSalt and freshly ground black pepper¾ cup grated parmesan cheese4 bunches small beetroots (about 16)2 tablespoons water2 tablespoons balsamic vinegar1 teaspoon dried mixed herbs2 cloves garlic, crushed1 tablespoon finely cho

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Recipes continuedCrème CaramelChocolate Self-Saucing PuddingServes 4Serves 4½ cup caster sugar2 tablespoons water3 eggs2 egg yolks¹⁄³ cup caster sugar, extra250ml milk200ml pouring cream1 vanilla bean, seeds scraped100g unsalted butter, melted½ cup milk1 egg1 cup self-raising flour2 tablespoons cocoa½ cup caster sugar1. Turn slow cooker to HIGH and add 2 cupshot water.2. Lightly spray 4 x 1 cup metal moulds withcooking spray.3. Combine sugar and water in a smallsaucepan. Stir over low he

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Recipes continuedCreamy Coconut Vanilla RicePoached Pears in Red Wine and Star AniseServes 6Serves 4-61 cup medium grain rice (such as calrose)¾ cup brown sugar2 vanilla beans, split4 cups milk270ml can coconut cream1 ½ cups dry red wine¾ cup sugar3 star anise6 medium pears, peeled3 thick strips lemon rind1 Place rice, sugar, vanilla and milk in slowcooker. Cover and cook on HIGH 3 ½hours, stirring 2-3 times.2. Stir in coconut cream. Cover and cook onLOW for a further 30 minutes.3. Serve wit

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Recipes continuedSpiced Rhubarb and Berry CompoteSteamed Christmas PuddingServes 4-6Serves 82 bunches of rhubarb500g frozen mixed berries¾ cup sugar1 cinnamon quill3 whole cloves1 teaspoon grated orange rind500g mixed dried fruit½ cup brown sugar, firmly packed90g butter or margarine¹⁄³ cup sherry or brandy½ teaspoon bi-carbonate of soda2 eggs, lightly beaten1 cup self raising flour½ teaspoon mixed spice1. Discard leaves from rhubarb. Wash stalksthoroughly and cut into 2cm pieces.2. Comb

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