Sunbeam Slow Cooker HP8555 User Manual

SecretChefSear  
and Slow Cooker  
Electronic, All-in-One Sear and Slow Cooker 5.5L  
Instruction/Recipe Booklet  
HP8555  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM SLOW COOKER.  
• Do not operate the unit on an inclined surface  
• Do not move or cover the unit whilst in operation  
• Do not immerse the base of the unit in water or  
any other liquid  
• Use your unit well away from walls and curtains,  
and don’t use in confined spaces.  
• Do not touch any metal surface of the unit whilst  
in use as it will be hot.  
• Use handles and oven mitts to move the unit, the  
pan and the lid when hot.  
• Use only the supplied aluminium pan inside the  
unit, and the supplied lid.  
• Do not plug in or switch on the unit without  
having the aluminium pan inside the slow cooker  
unit.  
• Do not place food or liquid inside the unit. Only  
place inside the aluminium pan.  
• Do not operate the unit without food or liquid in  
the pan.  
• Do not use the pan on the stovetop, inside a  
microwave oven or inside an oven.  
• 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 • Do not use an appliance for any purpose other than  
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:  
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.  
• 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.  
• 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.  
• 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.  
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 Sunbeam HP8555  
SecretChef Sear and Slow Cooker  
Tempered Glass Lid  
The glass lid allows you to view the food  
during slow cooking without lifting the lid,  
preventing the heat from escaping.  
Control Panel  
Non-slip feet  
Keeps the unit secure on the bench  
top during use and prevents scratching  
of bench top surfaces.  
2
 
Non-stick Aluminium Pan  
The pan is to be used inside the unit for  
browning and slow cooker modes. There is no  
need to move the pan to the stovetop.  
The pan is non-stick and dishwasher safe.  
Grip Pan Handles  
Large 5.5 litre capacity  
For cooking large family-sized meals.  
Power Button  
Press to turn the unit on and off.  
3
 
The Control Panel  
1
4
5
6
8
9
SLOW COOK  
READY  
BROWNING  
3
2
:
00 00  
WARM  
LOW  
HIGH  
7
10  
The control panel on the SecretChef Sear  
and Slow Cooker is designed to ensure easy  
use and to make cooking a pleasure. Choose  
from the two cooking modes – Slow Cook or  
Browning. Adjust your temperature setting,  
adjust your timer setting and you’re cooking.  
5. Ready indicator  
In the BROWN mode, the pan needs to  
heat up to reach your desired selected  
temperature. When this temperature is  
reached READY will display in the LCD  
screen to show the pan is ready for use.  
1. Browning mode cooking temperatures  
6. Timer display  
The browning mode or frypan mode has five  
heat settings 100°C, 120°C, 150°C, 180°C  
and ‘Sear’. A red light illuminates above  
the set temperature for the BROWN mode  
only. Scroll through the temperature settings  
available by pressing the BROWN button.  
Will show the remaining time in the cooking  
modes, or elapsed time in the KEEP WARM  
mode.  
7. Mode buttons  
Press either the SLOW COOK or the BROWN  
mode for your desired cooking style.  
2. Slow Cook mode cooking temperatures  
8. Timer buttons  
Press + or – to change the cooking time.  
The Slow Cook mode has three convenient  
heat settings – LOW, HIGH and WARM. Scroll  
through the settings available by pressing the  
SLOW COOK button.  
9. Timer/ Start button  
Press this button to START the selected  
cooking mode once all settings have been  
chosen. For the BROWN mode, once READY  
displays in the LCD screen to indicate your  
desired temperature has been reached, press  
START to start the countdown.  
3. Slow Cook indicator  
SLOW COOK will display in the LCD screen  
when the SLOW COOK mode is selected.  
4. Brown indicator  
BROWNING will display in the LCD screen  
when the BROWN mode is selected.  
10. Power button  
Press to turn your SecretChef ON or OFF.  
Always unplug your unit when cooking is  
finished.  
4
 
Mode Settings  
The SecretChef has two cooking modes, Slow  
Cook or Browning.  
Browning  
The Browning or Frypan mode has five heat  
settings 100°C, 120°C, 150°C, 180°C  
and ‘Sear’, making the SecretChef an ideal  
everyday multifunctional cooker. On the  
browning mode you can change the heat  
setting depending on the food that you are  
cooking, and your style of cooking. Use it  
to boil, shallow fry, stir fry, sauté and of  
course even sear. Browning meat prior to slow  
cooking not only gives your food great colour,  
it also seals in the juices and flavours and  
keeps the meat tender.  
Slow Cooking  
Slow Cooking achieves flavour filled meals,  
and tender moist meats cooked to perfection.  
As the name suggests, meals are cooked over  
a long period of time. Slow Cooking provides  
healthy, simple and economical cooking.  
It requires minimal supervision, short  
preparation times and quick clean up times.  
The Slow Cook mode has three convenient  
heat settings – LOW, HIGH and WARM. Scroll  
through the settings available by pressing the  
SLOW COOK button.  
Scroll through the heat settings available by  
pressing the BROWN button.  
LOW Setting. This is suitable for simmering  
and slow cooking.  
HIGH Setting. This is for faster cooking.  
Typically 1 hour on HIGH = approximately  
2 - 2.5 hours on LOW.  
KEEP WARM Setting. When cooking time  
is completed, the SecretChef automatically  
switches to the Keep Warm setting to prevent  
overcooking and to keep your cooked food  
warm until serving - perfect for busy families,  
those on the run and those who need flexible  
meal times. This setting is not hot enough to  
cook, and should only be used to keep hot,  
cooked food warm for serving.  
5
 
Using your SecretChef  
in the Slow Cook mode  
1.Before using your SecretChef for the first  
time, remove the aluminium pan and lid  
and wash them in warm soapy water.  
Note: If you do not press the START button  
within 1 minute the unit will sound 5 short  
beeps 3 times and will enter the stand-by  
mode again. The display will show 00:00 and  
the LCD back light will turn off.  
2.Place the SecretChef on a flat, level  
surface.  
8.It's a good idea to monitor your cooking  
results throughout the cooking cycle  
by viewing through the lid rather than  
removing the lid (causing heat loss).  
Different cuts and thickness of meats and  
vegetables can vary cooking times.  
3.Plug in the unit. The indicator lights  
and the LCD screen will illuminate for  
3 seconds and then the unit will switch  
to stand-by mode. The display will show  
00:00 and the LCD back light will turn off.  
4.Press the Power button to turn on the unit.  
The LCD will illuminate indicating that the  
unit is ready for you to enter your desired  
settings.  
Note: If you do not press any buttons within  
1 minute the unit will sound 5 short beeps  
3 times and will enter the stand-by mode  
again. The display will show 00:00 and the  
LCD back light will turn off.  
9.After the set time has elapsed, the LCD  
screen will display 00:00 and the unit will  
sound 5 long beeps before automatically  
switching to the KEEP WARM mode.  
Note: The unit will not switch to KEEP WARM  
mode if the maximum slow cooking time  
of 20 hours was selected. The maximum  
combined COOK/ KEEP WARM cooking time  
is 20 hours. For example, if the SLOW COOK  
time selected was 16 hours, the maximum  
KEEP WARM time would be 4 hours.  
5.Select your desired slow cooking heat  
setting by pressing the SLOW COOK button  
according to the following chart.  
SLOW COOK  
BUTTON  
HEAT  
DEFAULT MIN  
MAX  
TIME  
TIME  
TIME  
Press Once  
Press Twice  
Press 3 Times  
HIGH  
04:00  
02:00  
08:00  
20:00  
LOW  
08:00  
04:00  
KEEP WARM  
NO TIME SETTING - MAX 08:00  
6.Press the Timer + or – buttons to set your  
desired cooking time. Each button press  
will adjust the time by 30 minutes.  
7.Once you have selected the desired  
cooking HEAT setting and TIME, press the  
START button to activate the program. During  
the cooking process the SLOW COOK  
indicator will be shown on the LCD screen,  
along with the selected HEAT setting and  
remaining cooking TIME.  
6
 
Using your SecretChef in the  
Browning mode  
1. Before using your SecretChef for the first  
time, remove the aluminium pan and lid  
and wash them in warm soapy water  
Note: the minimum cooking time is 10  
minutes, and the maximum cooking time is  
2 hours.  
2. Place the SecretChef on a flat, level  
surface.  
7. When the selected temperature is reached,  
the READY indicator will show in the LCD  
screen.  
8. Once READY appears press START to begin  
the countdown TIMER. The READY indicator  
will turn off and the TIMER will start.  
Note: As a safety measure, if the START  
button is not pressed after the PREHEAT has  
completed and the READY indicator appears  
in the LCD screen the unit will keep the  
current set temperature for 1 hour and will  
then switch to stand-by mode.  
3. Plug in the unit. The indicator lights  
and the LCD screen will illuminate for  
3 seconds and then the unit will switch  
to stand-by mode. The display will show  
00:00 and the LCD back light will turn  
off.  
4. Press the Power button to turn on the  
unit. The LCD will illuminate indicating  
that the unit is ready for you to enter your  
desired settings.  
Note: If you do not press any buttons within  
1 minute the unit will sound 5 short beeps  
3 times and will enter the stand-by mode  
again. The display will show 00:00 and the  
LCD back light will turn off.  
9. After the set time has elapsed, the LCD  
will display 00:00 and the unit will  
sound 5 long beeps before automatically  
switching to KEEP WARM mode.  
Note: For better browning results, do not use  
5. Press the BROWN button once and the  
LCD will display BROWNING in the upper  
right corner. The red light above 100°C  
will illuminate. Continue to press the  
BROWN button to cycle through all the  
temperature settings.  
the lid on the browning mode.  
6. The LCD timer will show the default time  
of 00:20 (20 minutes). Press the Timer +  
or – buttons to adjust your cooking time  
to your desired setting. Each button press  
will adjust the time by 1 minute. Holding  
the + or – buttons for greater than 1  
second will adjust the time in 10 minute  
increments.  
7
 
Power Interruption Protection  
Your SecretChef has a 1 minute Power  
Interruption Protection that protects the  
program memory in the advent of power  
surges, or short term power failure (black-  
out). If there is a power interruption of not  
greater than 1 minute during your cooking,  
the machine retains the settings programmed  
into the control panel and will continue  
cooking when the power supply returns.  
Care and Cleaning  
Do not immerse the SecretChef housing in  
water or any other liquid.  
Wash the aluminium pan and lid in hot soapy  
water. To remove food that is cooked onto the  
bottom, soak the pan in warm water before  
cleaning. Rinse well and dry. The aluminium  
cooking pan and the lid are dishwasher safe  
for added convenience.  
Turn the SecretChef off and unplug from the  
wall outlet. Allow the unit to completely cool  
before cleaning.  
Do not use the aluminium pan on the  
stovetop, inside a microwave oven or inside  
an oven. Use the aluminium pan only inside  
the SecretChef unit.  
Wipe the exterior of the SecretChef with  
a damp cloth and polish dry. DO NOT use  
harsh abrasives, scourers or chemicals to  
clean any part of the SecretChef as these will  
damage the surfaces.  
Do not use metal knives or utensils on the  
pan surface.  
8
 
Hints and Tips  
When in Browning mode, always remember to  
press START after the pan has pre-heated and  
displays "READY", even if you don’t need the  
timer.  
• The Browning mode assists you in your  
slow cooking by allowing you to sear meat  
and vegetables at the beginning, but also  
allows you to thicken sauces and make  
gravies at the end.  
• Slow Cooking prevents evaporation,  
resulting in the flavours and juices being  
maintained. Keep this in mind when  
creating your own recipes, as you may not  
require as much liquid as you would when  
using other cooking methods.  
• Don’t be scared to experiment with your  
SecretChef. With your SecretChef, there  
are a myriad of possibilities.  
• To thicken a casserole at the end of  
cooking, set the Browning mode to SEAR  
and stir through a little cornflour combine  
with water. Allow to simmer, stirring until  
thickened.  
• Your SecretChef is not only great for soups,  
casseroles, curries, stews and roasts,  
but also great for breakfasts, puddings,  
desserts and most of your other favourite  
recipes.  
• To boil water, set your SecretChef to 120°C  
with the lid on.  
• Slow Cooking is perfect for the cheaper,  
tough cuts of meats, as the lengthy cooking  
process tenderises these cuts.  
• When in Slow Cooker mode, the SecretChef  
does not recover lost heat quickly. So only  
lift the lid if necessary or if instructed to  
do so in the recipe.  
• It’s a good idea to monitor your cooking  
results throughout the cooking cycle  
by viewing through the lid rather than  
removing the lid (causing heat loss).  
Different cuts and thickness of meats and  
vegetables can vary cooking times.  
• It is not uncommon for meat to cook  
faster than root vegetables. It is for this  
reason that we recommend chopping all  
vegetables to a similar small size. Meat can  
be cut into larger chunks because if it is  
cut too small, it will break up once cooked  
and tenderised.  
Roasts  
• With your SecretChef, you can roast a  
whole chicken as well as whole pieces of  
meat, such as lamb, beef, veal and pork.  
• Roasts can be cooked without the addition  
of liquid as they will release juices while  
cooking. These juices are great to make  
sauces and gravies.  
• To make a sauce or gravy with the roast  
juices, remove the meat and cover with  
foil to keep warm. Set the Browning mode  
to SEAR and stir through some cornflour  
mixed with a little water. Allow to simmer,  
stirring until thickened. You can also add  
some stock or wine to stretch the gravy a  
little further and add great flavour.  
• Do not use oven bags in the SecretChef.  
• Roasting in the Slow Cooker will not brown  
your meat or chicken, as roasting in an  
oven does. If you want your roast to be  
golden, we recommend using the browning  
mode to sear the meat first.  
• Leftover roast makes great sandwiches  
the next day. Try the caramelised onion or  
tomato chutney recipe and make burgers  
with the leftovers!  
9
 
Hints and Tips continued  
Roasting Meat (such as beef, lamb and veal)  
Stocks  
To get the best roasting results, we  
• Many slow cooker recipes use stock as part  
of the ingredients. A good stock is also the  
base of a great soup. Stocks can be bought  
at supermarkets; however, nothing beats  
the flavour of a homemade stock.  
• Making your own stock is a great way to  
use up bones or carcasses that would  
normally be thrown away.  
recommend sealing your meat first. Trim  
away any excess fat. Rub the meat with a  
little oil and season with salt and pepper  
(or any other flavourings or spices you wish  
to use). Set the Browning mode to SEAR,  
and when pre-heated, cook meat for a few  
minutes on each side. Set the Slow Cooker  
mode to LOW or HIGH and cook for the  
appropriate time.  
• There is no need to peel your vegetables  
when making a stock. Just ensure you wash  
them well before use.  
Approximate cooking times for well done:  
• Fresh made stock will keep in the  
refrigerator for up to 4 days, but can be  
frozen for up to 3 months.  
LOW  
HIGH  
2 hours per 500g  
1 hour per 500g  
Note: Unlike roasting in your oven, meat  
cooked to well done in the slow cooker will  
still be very tender.  
• Always label and date your stock before  
storing. It’s a good idea to freeze stock  
in portioned sizes. So for example if you  
generally use stocks in stews, casseroles,  
curries etc, then freeze your stock in 1  
cup portions. If you tend to use your stock  
more for gravies and sauces, then freeze  
it in smaller ¼ cup portions or even in  
ice cube trays, so that you don’t need to  
defrost large quantities at a time.  
Roasting Chicken  
Wash the chicken in cold running water and  
pat dry with an absorbent paper towel. Rub  
with a little olive oil and season all over with  
salt and pepper (or any other spices you  
wish). Set the Browning mode to SEAR, and  
when pre-heated, cook the chicken for a few  
minutes on each side until golden. Set the  
Slow Cooker mode to LOW or HIGH and cook  
for the appropriate time.  
• To remove the excess fat, place the stock  
in the fridge overnight, then skim the  
solidified fat from the surface.  
Approximate cooking times:  
LOW  
HIGH  
2 hours per 500g  
1 hour per 500g  
Note: Ensure chicken is cooked all the way  
through by inserting a skewer or knife into  
the meatiest part of the chicken. The juices  
will be clear when the chicken is cooked  
through. If the juices are pink, a little more  
cooking is required.  
10  
 
Recipes  
All the recipes have been specifically created  
and tested by our Sunbeam Test Kitchen for  
the SecretChef. We hope you enjoy.  
Chicken Stock  
Fish Stock  
Makes 2.5 litres  
Makes 2.5 litres  
2 chicken carcasses  
2 onions, chopped  
2 celery stalks, chopped  
2 carrots, chopped  
4 bay leaves  
1kg fish bones  
1 onion, chopped  
1 celery stalk  
2 bay leaves  
1 teaspoon black peppercorns  
2.5 litres water  
Salt to taste  
2 teaspoons black peppercorns  
1 bunch parsley stems  
2.5 litres water  
1.Place all ingredients in the pan. Place the  
lid on. Using the Slow Cooker mode, cook  
on LOW for 8 hours or HIGH for 4 hours.  
Salt to taste  
1.Place all ingredients in the pan. Place the  
lid on. Using the Slow Cooker mode, cook  
on LOW for 8 hours or HIGH for 4 hours.  
2.Strain; discard solids. Cool; store in an  
airtight container in the fridge or freezer.  
2.Strain; discard solids. Cool; store in an  
airtight container in the fridge or freezer.  
11  
 
Recipes continued  
Beef Stock  
Vegetable Stock  
Makes 2.5 litres  
Makes 2.5 litres  
1 tablespoon oil  
4 onions, chopped  
2 carrots, chopped  
2 parsnips, chopped  
5 celery stalks, chopped  
1 bunch parsley  
1.5kg meaty beef bones  
1 onion, chopped  
1 celery stalk, chopped  
1 carrot, chopped  
2 bay leaves  
4 bay leaves  
1 teaspoon black peppercorns  
2.5 litres water  
2 teaspoons black peppercorns  
2.5 litres water  
Salt to taste  
Salt to taste  
1.Using the Browning mode, heat the oil  
on SEAR. When pre-heated and READY  
appears in the LCD screen, press START.  
Cook the beef bones in batches until  
browned. Add the remaining ingredients to  
pan.  
1.Place all ingredients in the pan. Place the  
lid on. Using the Slow Cooker mode, cook  
on LOW for 6 hours or HIGH for 3 hours.  
2.Strain; discard solids. Cool; store in an  
airtight container in the fridge or freezer.  
2.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours.  
3.Strain; discard solids. Cool; store in an  
airtight container in the fridge or freezer.  
12  
 
Recipes continued  
Tomato Chutney  
Caramelised Onions  
Makes 3 cups  
Makes 2 cups  
10 (1.5kg) ripe tomatoes, peeled, finely  
chopped  
1 tablespoon olive oil  
1.5kg brown onions, thinly sliced  
¼ cup brown sugar  
1 large onion, finely chopped  
¼ cup sultanas  
¼ cup balsamic sugar  
1 ½ cups apple cider vinegar  
¼ teaspoon chilli powder  
½ teaspoon ground cumin  
½ teaspoon ground coriander  
1 teaspoon mustard powder  
1.Using the Browning mode, heat the oil  
on 150°C. When pre-heated and READY  
appears in the LCD screen, set your timer  
for 1 hour and press START.  
2.Add onion to pan and cook, stirring  
occasionally until very soft (about 50  
minutes). Add sugar and vinegar and cook  
for a further 10 minutes. Season to taste  
with salt and pepper.  
1.Using the Browning mode, heat the oil  
on 150°C. When pre-heated and READY  
appears in the LCD screen, set your  
timer for 1 hour and press START. Add  
all ingredients to the pan. Allow to cook,  
uncovered, stirring occasionally until thick  
and most of the liquid has evaporated.  
Tip: Caramelised onions go great on steak,  
roasts and burgers.  
2.Season well with salt and pepper. Pour  
chutney into hot sterilised glass jars and  
seal with preserving or plastic lids.  
Tip: To peel tomatoes, using a sharp knife,  
remove the stem and place a small cross on  
the base of the tomato. Place in boiling water  
for 1 minute or until the skin just begins  
to peel away. Immediately remove from the  
boiling water and place in a bowl of ice cold  
water. You will then be able to easily pull the  
skin off with your fingers.  
- To sterilise jars, place clean, glass jars,  
without any chips or cracks, in a large  
saucepan and cover with cold water.  
Place the lid on and bring to boil. Boil for  
20 minutes. Remove the jars and stand  
upright on a heat-proof board. Do not dry,  
as their own heat will soon dry them.  
13  
 
Recipes continued  
Chicken and Corn Soup with Herb Dumplings  
Pea and Ham Soup  
Serves 4-6  
Serves 4-6  
2 teaspoons olive oil  
2 onions, finely chopped  
2 celery stalks, finely chopped  
1 potatoes, finely chopped  
500g split green peas, rinsed, drained  
1kg smoked ham hock  
2 bay leaves  
2 celery stalks, finely chopped  
1 onion, finely chopped  
3 large potatoes, finely chopped  
6 chicken thigh fillets, trimmed  
2 corn cobs, husks removed  
3 cup chicken stock  
3 thyme sprigs  
3 cups water  
5 cups water  
Dumplings:  
Crusty bread, to serve  
¾ cup self-raising flour  
2 tablespoons fresh white breadcrumbs  
50g butter, melted  
1.Place all ingredients in the pan. Place the  
lid on. Using the Slow Cooker mode, cook  
on LOW for 8 hours or HIGH for 4 hours.  
2.Remove the ham hock from the soup.  
Pull away the skin and discard. Chop the  
meat and return to soup. Serve with crusty  
bread.  
¼ cup chopped fresh herbs (such as parsley,  
thyme, chives)  
2 tablespoons cold water  
1.Using the Browning mode, heat the oil  
on SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Add celery and onion; cook, stirring,  
for about 2 minutes or until soft. Add  
potatoes, chicken, corn, stock and water.  
2.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 6 hours or HIGH  
for 3 hours. In the final 30 minutes of  
cooking, remove the chicken and corn cobs  
and add the dumplings to the soup.  
3.Using a sharp knife, remove the corn  
kernels from the cobs. Chop the chicken.  
Gently stir chicken and corn through the  
soup in the last 5 minutes of cooking.  
Dumplings: To make dumplings, combine all  
ingredients in a bowl; season with salt and  
pepper. Add enough water to combine and  
shape into 12 balls.  
Note: Serve immediately when dumplings are  
cooked, as they don’t hold well on the Keep  
Warm setting.  
14  
 
Recipes continued  
Minestrone  
Spanish Chicken  
Serves 4-6  
Serves 4  
2 teaspoons olive oil  
1 tablespoon olive oil  
1 clove garlic, crushed  
8 chicken drumsticks  
200g prosciutto, chopped  
1 celery stalk, finely chopped  
1 carrot, finely chopped  
2 chorizos, sliced  
1 red capsicum, thinly sliced  
1 red onion, thinly sliced  
1 clove garlic, crushed  
2 teaspoons paprika  
1 zucchini, finely chopped  
2 potatoes, cut into 2cm cubes  
300g pumpkin, cut into 2cm cubes  
800g can crushed tomatoes  
6 cups chicken stock  
1 orange, rind finely grated, juiced  
400g can crushed tomatoes  
½ cup chicken stock  
1 cup Italian-style soup mix  
1 cup shredded cabbage  
¹⁄ cup pitted black olives  
³
¹⁄ cup chopped parsley  
³
Crusty bread, to serve  
1 cup macaroni or similar small pasta  
Shredded basil and parmesan cheese, to  
serve  
1.Using the Browning mode, heat the oil  
on SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS  
START. Cook the chicken, in batches  
until browned. Remove from pan. Add  
chorizo, capsicum and onion; cook, stirring  
occasionally until soft. Add the garlic and  
paprika and stir until fragrant. Add rind,  
juice, tomatoes and stock.  
1.Using the Browning mode, heat the oil  
on 150°C. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Add garlic, prosciutto, celery and carrot;  
cook, stirring, for about 15 minutes or until  
soft. Add the zucchini, potatoes, pumpkin,  
tomatoes, stock and soup mix.  
2. Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours.  
2.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours. Add the cabbage and pasta in  
the final 30 minutes of cooking.  
3.Stir through the olives and parsley; serve  
with crusty bread.  
3.Serve minestrone topped with shaved  
parmesan and basil.  
Note: Italian-style soup mix is a mixed bag  
of dried peas, beans and lentils. It can be  
bought from supermarkets.  
15  
 
Recipes continued  
Roast Chicken  
Ricotta Stuffed Chicken  
Serves 4  
Serves 4  
1.8kg whole chicken  
2 tablespoons olive oil  
2 teaspoons paprika  
4 cloves garlic, peeled  
4 sprigs thyme  
¼ cup pine nuts  
200g fresh ricotta  
¼ cup finely chopped semi-dried tomatoes  
1 cup (30g) baby spinach, finely shredded  
4 chicken marylands  
¼ cup white wine  
1 tablespoons olive oil  
1 tablespoon cornflour  
1 cup chicken stock  
1 tablespoon cornflour  
1.Wash the chicken in cold running water  
and pat dry with an absorbent paper towel.  
Rub with a little olive oil and season all  
over with paprika, salt and pepper. Place  
garlic and thyme inside the chicken cavity.  
Steamed vegetables, to serve  
1.Using the Browning mode, heat on 150°C.  
When pre-heated and READY appears in  
the LCD screen, PRESS START. Add pine  
nuts and stir until toasted. Place in a  
bowl with ricotta, semi-dried tomatoes and  
spinach. Season with salt and pepper.  
2.Using the Browning mode, heat the  
remaining oil on SEAR. When pre-heated  
and READY appears in the LCD screen,  
PRESS START. Cook the chicken, turning  
occasionally until browned.  
2.Slide you finger between the skin and the  
flesh of the chicken to make a pocket,  
leaving skin attached to chicken at the  
edges. Working with one clean hand to  
open pocket, force the stuffing into the  
pocket with your index finger.  
3.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 7 ½ hours or HIGH  
for 3 ½ hours. Remove chicken from pan;  
cover to keep warm.  
4.Strain the pan juices through a sieve.  
Discard any solids and return strained  
liquid to pan. Stir through combined wine  
and cornflour. Using the Browning mode  
set on SEAR, stir until mixture boils and  
thickens.  
3.Using the Browning mode, heat the oil  
on SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Add the stuffed chicken skin-side down;  
cook for 3 minutes or until browned. Turn  
chicken over, being careful not to lose the  
filling. Cook for a further 2 minutes. Add  
the stock.  
5.Serve chicken and gravy with salad or  
vegetables.  
4.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours. Remove the chicken from the  
pan and cover with foil to keep warm.  
5.Using the Browning mode, set on SEAR,  
stir cornflour combined with 2 tablespoons  
of water into the liquid. Stir until mixture  
boils and thickens.  
6.Serve chicken and sauce with steamed  
vegetables.  
16  
 
Recipes continued  
Duck Ragu Pasta  
Greek Roast Lamb  
Serves 4  
Serves 6  
4 duck breasts  
2kg leg of lamb  
Juice and finely grated rind of 1 orange  
2 garlic cloves, crushed  
4 cloves garlic, sliced  
3 sprigs rosemary, cut into 1cm lengths  
1 lemon, halved  
1 onion, finely chopped  
1 green capsicum, finely chopped  
1 tablespoon olive oil  
¹⁄ cup red wine  
¹⁄ cup white wine  
³
³
800g can crushed tomatoes  
½ cup chicken stock  
2 tablespoon cornflour  
1.Using a small sharp knife, make incisions  
all over lamb. Insert a slice of garlic and a  
piece of rosemary into each incision. Rub  
lamb with lemon and season with salt and  
pepper.  
2 bay leaves  
½ cup chopped basil  
Parpadelle pasta and parmesan, to serve  
1.Remove the skin from the duck breast.  
Reserve one skin and discard the rest.  
Using the Browning mode, place the  
reserved skin in the pan and heat on  
SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Add the duck breasts and season with salt  
and pepper; cook until browned. Remove  
duck from pan; discard skin.  
2.Using the Browning mode, heat oil to  
SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook lamb, turning occasionally until  
browned all over. Add lemon to pan.  
3.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours. Remove lamb from pan; cover  
to keep warm.  
2.Using the Browning mode, heat on 180°C.  
When pre-heated and READY appears  
in the LCD screen, PRESS START. Add  
garlic, onion and capsicum. Cook, stirring  
occasionally until soft. Return duck to pan  
with wine, tomatoes, stock and bay leaves.  
4.Strain juices in pan through a sieve.  
Discard any solids and return strained  
liquid to pan. Stir through combined wine  
and cornflour. Using the Browning mode  
set on SEAR, stir until mixture boils and  
thickens.  
3.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours. Remove the duck from the  
pan; shred meat. Return duck meat to pan  
and stir through basil. Season with salt and  
pepper.  
5.Serve sliced lamb, with gravy and  
vegetables.  
4.Serve on parpadelle pasta with parmesan.  
17  
 
Recipes continued  
Lamb Shanks  
Garlic and Rosemary Lamb  
Serves 6  
Serves 6  
6 lamb shanks, excess fat trimmed  
½ cup plain flour  
1.2kg lamb leg chops  
½ cup plain flour  
2 tablespoons olive oil  
1 onion, finely chopped  
2 carrots, finely chopped  
2 celery stalks, finely chopped  
2 cloves garlic, crushed  
½ cup red wine  
2 onions, finely chopped  
2 carrots, finely chopped  
2 celery stalks, finely chopped  
1 red capsicum, finely chopped  
1 cup white wine  
2 cups beef stock  
2 sprigs rosemary  
2 tablespoons tomato paste  
¼ cup balsamic vinegar  
4 cloves garlic, crushed  
2 rosemary sprigs  
800g can crushed tomatoes  
Mashed potato, to serve  
1.Dust the lamb shanks in flour. Using the  
Browning mode, heat the oil on SEAR.  
When pre-heated and READY appears  
in the LCD screen, PRESS START. Cook  
the lamb shanks in batches until brown.  
Remove from pan.  
2.Add onion, carrot, celery and garlic to the  
pan. Cook, stirring occasionally for about  
3 minutes or until softened. Add the wine  
and return the lamb shanks to the pan.  
Add rosemary and tomatoes.  
¹⁄ cup finely chopped fresh parsley  
³
Cous cous to serve  
1.Dust the lamb in flour. Using the Browning  
mode, heat the oil on SEAR. When  
pre-heated and READY appears in the LCD  
screen, PRESS START. Cook the lamb in  
batches until brown. Remove from pan.  
2.Add onion, carrot, celery and capsicum  
to the pan. Cook, stirring occasionally for  
about 3 minutes or until softened. Add the  
wine and return the lamb to the pan. Add  
stock, tomato paste, vinegar, garlic and  
rosemary.  
3.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours.  
4.Serve with mashed potato.  
3.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours.  
4.Remove rosemary sprigs and stir through  
parsley. Serve with couscous.  
18  
 
Recipes continued  
Lamb Rogan Josh  
Honey and Soy Pork Ribs  
Serves 6  
Serves 6  
2 tablespoons oil  
**Pork spare ribs are rashers of pork belly.  
These are different to American pork ribs.  
2kg diced lamb  
2 tablespoons peanut oil  
2kg Pork spare ribs  
1 onion, chopped  
2 onions, finely chopped  
2 celery stalks, finely chopped  
2 carrots, finely chopped  
1 clove garlic, crushed  
2 cloves garlic, sliced  
4cm fresh ginger, sliced  
1 cinnamon stick  
2 tablespoons Rogan Josh curry paste  
800g can crushed tomatoes  
½ cup water  
3 star anise  
½ cup soy sauce  
Steamed rice and coriander, to serve  
½ cup Chinese cooking wine  
1.Using the Browning mode, heat half of the  
oil on SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook the lamb in batches until brown.  
¹⁄ cup honey  
³
²⁄ cup water  
³
2 tablespoons cornflour  
2.Using the Browning mode, heat the  
remaining oil on 180°C. When preheated  
and READY appears in the LCD screen,  
PRESS START. Add onion, celery, carrot  
and garlic to the pan. Cook, stirring for 2  
minutes or until soft. Add the curry paste  
and cook, stirring until fragrant. Return  
lamb to the pan with tomatoes and water.  
Steamed Rice and Asian greens, to serve  
1.Using the Browning mode, heat the oil  
on 150°C. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook the pork in batches until brown.  
Remove from pan. Add onion, ginger and  
garlic; cook, stirring for 2 minutes or until  
soft.  
3.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours.  
2.Add remaining ingredients, except  
cornflour, in the pan. Bring to a simmer.  
Add the pork, turning to ensure all pieces  
are coated in the sauce.  
4.Serve with steamed rice and garnish with  
coriander.  
4.Place the lid on. Using the Slow Cooker  
mode cook on LOW for 8 hours or HIGH for  
4 hours.  
5.Remove pork from sauce and cover with  
foil to keep warm. Strain sauce and  
discard solids. Return to pan with cornflour  
combined with ¼ cup water. Using the  
Browning mode set on SEAR, stir until  
mixture boils and thickens.  
6.Serve pork and sauce with steamed rice  
and Asian greens.  
19  
 
Recipes continued  
American Pork Ribs  
Sausage and Lentil Stew  
Serves 6  
Serves 4  
1 tablespoon olive oil  
2 teaspoons oil  
2kg American-style pork ribs  
Pepper, to taste  
8 Italian sausages  
1 red onion, thinly sliced  
2 cloves garlic, crushed  
1 teaspoon cumin  
2 ¼ cups tomato sauce  
1 ½ cups apple cider vinegar  
½ cup Worcestershire sauce  
¾ cup brown sugar  
1 teaspoon ground coriander  
375g dried whole green lentils  
4 cups chicken stock  
2 tomatoes, finely chopped  
¹⁄ cup American mustard  
³
3 cloves garlic ¼ cup lemon juice  
2 tablespoons cornflour  
¹⁄ cup finely chopped fresh parsley  
³
1.Using the Browning mode, heat the oil  
on SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook the sausages until brown. Add onion,  
garlic, cumin and coriander to the pan.  
Cook, stirring for 2 minutes or until soft.  
Add the lentils and stock.  
1.Using the Browning mode, heat the oil  
on SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook the ribs in batches until brown,  
seasoning well with pepper while cooking.  
Remove from pan.  
2.Combine remaining ingredients, except  
cornflour, in the pan. Bring to a simmer.  
Add the ribs, ensuring they are all coated  
in the sauce.  
2.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 4 hours or HIGH  
for 2 hours.  
3.Remove sausages from pan. Stir tomato  
and parsley through lentils. Season with  
salt and pepper. Serve sausages with  
lentils.  
3.Place the lid on. Using the Slow Cooker  
mode cook on LOW for 8 hours or HIGH for  
4 hours.  
4.Remove ribs from sauce and cover with  
foil to keep warm. Combine cornflour with  
¼ cup water and add to the sauce. Using  
the Browning mode set on SEAR, stir until  
mixture boils and thickens.  
5.Serve ribs and sauce with coleslaw or  
potato salad.  
20  
 
Recipes continued  
Meatballs in Tomato Sauce  
Lemon Veal with Artichokes  
Serves 4-6  
Serves 6  
2 tablespoon olive oil  
2 onions, finely chopped  
1 clove garlic, crushed  
500g pork mince  
1.6kg veal osso bucco  
½ cup plain flour  
2 tablespoons olive oil  
1 onion, finely chopped  
1 celery stalk, finely chopped  
3 cloves garlic, crushed  
500g veal mince  
½ cup fresh breadcrumbs  
1 egg  
¹⁄ cup wine white wine  
³
1 teaspoon chopped oregano  
1 teaspoon chopped thyme  
400g can cherry tomatoes  
1 tablespoon brown sugar  
1 tablespoon tomato paste  
½ cup chicken stock  
700g passata  
2 cups chicken stock  
2 sprigs fresh oregano  
1 tablespoon finely grated lemon rind  
¼ cup lemon juice  
340g jar marinated artichokes, drained  
Cous cous, to serve  
1.Dust the osso bucco in flour. Using the  
Browning mode, heat the oil on SEAR.  
When pre-heated and READY appears in  
the LCD screen, PRESS START. Cook the  
veal in batches until brown. Remove from  
pan.  
Spaghetti, to serve  
1.Using the Browning mode, heat half of the  
oil on 180°C. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Add onion and garlic; cook, stirring until  
soft. Remove from pan.  
2.Transfer half of the onion mixture to a  
large bowl. Add mince, breadcrumbs, egg  
and herbs. Season with salt and pepper  
and mix to combine. Divide into 12 equal  
portions and roll into balls.  
3.Using the Browning mode, heat remaining  
oil on SEAR. Cook the meatballs in batches  
until browned. Return remaining onion  
to the pan with tomatoes, sugar, tomato  
paste, stock and pasatta.  
2.Add onion, celery and garlic to pan. Cook,  
stirring for 2 minutes or until soft. Add the  
wine, stock, oregano, rind and juice. Stir to  
combine. Return veal to pan.  
3.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours.  
4.Remove veal from pan. Stir through  
artichokes and season with salt and  
pepper. Serve veal and sauce on cous cous.  
4.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 6 hours or HIGH  
for 3 hours. Serve on spaghetti.  
21  
 
Recipes continued  
Beef Bourguignon  
Creamy Vegetable Casserole  
Serves 6-8  
Serves 6  
2.5kg gravy beef, chopped  
½ cup plain flour  
1 tablespoon olive oil  
4 eschallots, halved  
2 tablespoons oil  
2 cloves garlic, crushed  
4 carrots, sliced  
40g butter  
12 baby onions, halved  
6 bacon rashers, chopped  
300g button mushrooms, halved  
2 cloves garlic, crushed  
1 cup red wine  
4 celery stalks, sliced  
8 chat potatoes, quartered  
250g button mushrooms, halved  
1 cup dry white wine  
2 cups chicken stock  
2 bay leaves  
2 cups beef stock  
¼ cup tomato paste  
2 bay leaves  
3 sprigs fresh thyme  
2 zucchini, sliced  
1 tablespoon brown sugar  
2 tablespoon cornflour  
Mashed potato, to serve  
200g green beans, trimmed  
300mls cream  
2 tablespoon wholegrain mustard  
Crusty bread, to serve  
1.Place the beef and flour in a bag and  
shake until beef is coated.  
2.Using the Browning mode, heat the oil  
on SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook the veal in batches until brown.  
Remove from pan.  
3.Using the Browning mode, heat the butter  
on 180°C. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook the onion, bacon, mushrooms and  
garlic until browned. Add wine, stock,  
tomato paste, bay leaves and sugar. Stir to  
combine. Return beef to pan.  
4.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours.  
1.Using the Browning mode, heat the oil  
on SEAR. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook the eschalots, garlic, carrots and  
celery until soft.  
2.Add potatoes, mushrooms, wine, stock, bay  
leaves and thyme to pan. Stir to combine.  
3.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours. Add the zucchini, beans,  
cream and mustard in the final 30 minutes  
of cooking.  
4.Serve with crusty bread.  
5.Combine cornflour with ¼ cup water and  
add to the pan. Using the Browning mode  
set on SEAR, stir until mixture boils and  
thickens.  
6.Serve beef bourguignon with creamy  
mashed potato.  
22  
 
Recipes continued  
Pearl Barley and Mushroom Risotto  
Tofu and Chickpea Curry  
Serves 6  
Serves 4  
1 tablespoon olive oil  
1 tablespoon peanut oil  
20g butter  
1 onion, finely chopped  
1 onion, finely chopped  
2 cloves garlic, crushed  
200g button mushrooms, quartered  
200g Swiss brown mushrooms, sliced  
1 clove garlic, crushed  
2 long red chillies, finely chopped  
2cm piece fresh ginger, finely grated  
3 teaspoons ground cumin  
1 teaspoon ground cardamom  
½ teaspoon ground tumeric  
1 teaspoon garam masala  
2 cups dried chickpeas  
1 ½ cups pearl barley  
6 cups chicken  
1 tablespoon finely chopped fresh thyme  
½ cup grated parmesan  
3 teaspoons finely grated lemon rind  
6 cups water  
1 tablespoon tomato paste  
Firm tofu, cut into 2cm cubes  
Coriander and yoghurt, to serve  
1.Using the Browning mode, heat the oil and  
butter on 150°C. When READY appears in  
the LCD screen, PRESS START. Add onion  
and mushrooms; cook, stirring, for about 5  
minutes or until soft. Add garlic and barley  
and stir for 1 minute. Add the stock and  
thyme.  
1.Using the Browning mode, heat the oil  
on 150°C. When pre-heated and READY  
appears in the LCD screen, PRESS START.  
Cook the onion, garlic, chilli and ginger  
for about 1 minute or until soft. Add the  
spices and stir until fragrant. Add the  
chickpeas, water and tomato paste.  
2.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 6 hours or HIGH  
for 3 hours. Stir through parmesan and  
rind and season with salt and pepper.  
2.Place the lid on. Using the Slow Cooker  
mode, cook on LOW for 8 hours or HIGH  
for 4 hours. Add the tofu in the final 30  
minutes of cooking.  
Note: This recipe is best eaten immediately,  
as the barley will continue to absorb the  
moisture if left on the Keep Warm setting for  
too long.  
3.Serve with coriander and yoghurt.  
For a vegetarian version, substitute chicken  
stock for vegetable stock.  
23  
 
Recipes continued  
Spiced Breakfast Fruit  
Choc-Cherry and Coconut Self-Saucing Pudding  
Serves 4-6  
Serves 8-10  
4 large green apples, peeled, cored, halved  
4 large pears, peeled, halved  
½ cup dried apricots  
2 cups self-raising flour  
¹⁄ cup cocoa  
³
1 cup caster sugar  
200g unsalted butter, melted  
1 cup milk  
400g fresh dates, pitted  
1 tablespoon finely grated orange rind  
½ cup orange juice  
2 eggs  
2 cinnamon sticks  
200g glace cherries  
½ cup choc-chips  
Ice-cream, to serve  
Topping:  
½ cup honey  
Vanilla Yoghurt or fresh ricotta, to serve  
1.Place the fruit, rind, juice and cinnamon in  
the pan. Drizzle with honey.  
¹⁄ cup cocoa  
³
2.Place the lid on. Using the Slow Cooker  
mode cook on LOW for 8 hours or HIGH for  
4 hours.  
2 cups firmly packed brown sugar  
4 cups boiling water  
1.Combine flour, cocoa and sugar in a large  
bowl. Add combined butter, milk and  
eggs; stir until smooth. Pour mixture into  
the SecretChef pan. Sprinkle cherries and  
choc-chips evenly over the surface.  
3.Serve warm or cold with yoghurt or fresh  
ricotta.  
This makes a great breakfast! Why not put  
your Slow Cooker on before you go to bed  
and wake up to a warm cooked breakfast and  
sweet smelling home!  
2.To make the topping, combine the cocoa  
and brown sugar. Sprinkle over the surface.  
Gently pour the boiling water over the  
mixture.  
3.Place the lid on. Using the Slow Cooker  
mode cook on LOW for 6 hours or HIGH for  
3 hours.  
4.Serve hot, with ice-cream.  
 
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.  
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  
Alternatively, you can send a written claim to  
Sunbeam to:  
• cover damage caused by:  
Australia  
Units 5 & 6, 13 Lord Street  
-
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;  
Botany NSW 2019 Australia  
New Zealand  
-
-
use of the product with other accessories,  
attachments, product supplies, parts or devices  
that do not conform to Sunbeam specifications; or  
Level 6, Building 5, Central Park  
660-670 Great South Road  
Greenlane, Auckland New Zealand  
exposure of the product to abnormally corrosive  
conditions; or  
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.  
• extend beyond 3 months if the product is used  
in commercial, industrial, educational or rental  
applications.  
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.  
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.  
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.  
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.  
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.  
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  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a 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.  
8/14  
 

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