SECRETCHEF®
7.5L SLOW COOKER
User Guide
HP5530
Contents
Sunbeam’s Safety Precautions 1
Features of your Slow Cooker 2
An introduction to Slow Cooking 3
Using your Slow Cooker 3
Tips for Slow Cooking 4
Care and Cleaning 4
Recipes 5
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.
• Heating element surface is subject to residual
heat after use.
• 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. Potential
injury from misuse.
• 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.
1
Features of your Slow Cooker 7.5L
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1. 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.
2. 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.
3. Temperature control dial
Allows you to select the desired temperature for each recipe. LOW for simmering and
slow cooking, HIGH for faster cooking, and KEEP WARM to safely keep your food warm
until serving.
4. Cool touch handles and lid knob
Allows you to lift and carry the slow cooker to the table for serving when hot.
5. Large 7.5 litre capacity
Serves 10+ people, ideal for cooking family-sized meals.
6. 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.
2
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.
Using your Slow Cooker
Note: When using the slow cooker for the
first time you may notice a fine smoke haze
being emitted from the unit. This is normal
and is due to the initial heating of internal
components.
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 heatproof
board e.g. timber, 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 setting on the
temperature control dial: LOW, HIGH, or
KEEP WARM.
Your slow cooker is ideal for cooking
tougher cuts of meat as the slow, moist heat
tenderises it 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.
Note: 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.
Note: Transfer cooked food from the crock
insert into an airtight container before
storing in fridge or freezer.
Note: Do not place the crock insert under
cold water if it is still hot.
Note: The crock insert is oven safe so you
can reheat your precooked dishes in an oven
preheated to no more than 160ºC.
Important: Food should not be cooked on
the KEEP WARM setting as this will not get
hot enough to cook. This setting should only
be used to keep hot, cooked food warm for
serving.
Note: Do not place lid on very hot or cold
surfaces e.g. fridge or stove top.
3
Tips for Slow Cooking
• 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.
Care and Cleaning
• 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 and lid are also dishwasher safe for added
convenience.
Note: Do not place the hot crock insert under
cold water.
4
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
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.
5
Recipes continued
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.
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.
6
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.
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.
7
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.
8
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.
2. Dust beef in flour, shaking off excess
flour.
3. Heat half the oil in a large non-stick
frying pan. Cook beef until brown.
Transfer to slow cooker.
4. 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.
5. Cover and cook on HIGH 4-5 hours or
LOW 6-8 hours.
6. Transfer meat to a plate, cover with foil
and stand for 10 minutes before slicing.
7. Using a large spoon, skim any fat from
the top.
8. Serve beef with vegetables and sauce.
Recipes continued
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.
9
Recipes continued
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.
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.
10
Recipes continued
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.
Spiced Rhubarb and Berry Compote
Serves 4-6
2 bunches of rhubarb
500g frozen mixed berries
¾ cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
1. Discard leaves from rhubarb. Wash
stalks thoroughly and cut into 2cm
pieces.
2. Combine all ingredients in the slow
cooker.
3. Cover and cook on LOW 3-4 hours.
4. Serve hot with ice cream or with your
favourite pudding.
Chocolate Self-Saucing Pudding
Serves 4
100g unsalted butter, melted ½ cup milk
1 egg
1 cup self-raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping:
2 tablespoons cocoa
1 cup firmly packed brown sugar 2 cups
boiling water
1. In a mixing bowl, combine butter, milk
and egg.
2. In a separate large bowl, sift flour and
cocoa together and mix in the sugar.
3. Gradually add the wet ingredients into
the flour mixture and mix well. Spoon
into a 6 cup capacity pudding bowl, and
place in the slow cooker. No water is
needed around bowl.
4. Combine the cocoa and brown sugar
together, sprinkle over the top of
pudding. Carefully pour boiling water
over the mixture.
5. Cover and cook on HIGH 3 ½ hours or
on LOW 5-6 hours.
6. Serve hot with ice cream or custard.
11
Notes
Warranty
Need help with your appliance?
Contact our Customer Care Team or
visit our website for information and tips
on getting the most from your appliance.
AUSTRALIA
Visit:
Phone:
Mail:
NEW ZEALAND
Visit:
Phone:
Mail:
MADE IN CHINA TO
SUNBEAM’S
SPECIFICATION
www.sunbeam.com.au
1300 881 861
Units 5 & 6, 13 Lord Street,
Botany NSW 2019
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5, Central Park,
660–670 Great South Road,
Greenlane, Auckland
APPROVED BY
APPROPRIATE
ELECTRICAL REGULATORY
AUTHORITIES
2018
Sunbeam Corporation PTY LTD | ACN 000 006 771
Sunbeam is a registered trade mark.
Due to continued product improvements,
product illustrations and photographs in this User Guide
may differ slightly from the actual product.
12/17
HP5530_17EM1 CSH-SL1217-SUN176045
3719 - IB
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