Belle SC 55 User manual

Important Safeguards
When using any electrical appliance, especially when children are
present, basic precautions should always be followed, especially
the following: -
READ THESE INSTRUCTIONS CAREFULLY AND KEEP THEM
HANDY FOR FUTURE REFERENCE.
•Always operate this electrical appliance from a power source
of the same voltage as indicated on the identification plate.
•This electrical appliance is not intended for use by young
children or infirm persons without supervision.
•Do not operate the slow cooker with a damaged cord or plug
or after the appliance malfunctions or has been damaged in
any manner. Return the slow cooker to the manufacturer for
examination, repair or adjustment.
•Young children should be supervised to ensure that they do
not play with this electrical appliance.
•Always “unplug the electrical appliance” immediately after use.
•Under no circumstances should this electrical appliance be
placed in water or other liquid.
•Do not use this electrical appliance with wet or moist hands.
•If this electrical appliance falls into water, “unplug it”
immediately. Do not reach into the water.
•Do not operate this electrical appliance with a damaged cord
or plug.
•Do not operate this electrical appliance if it is not working
properly, if it has been damaged, dropped or dropped into
water or any other liquid.
•This electrical appliance must only be used for its intended
use as indicated in the instruction manual. This electrical
appliance is only for domestic household use.
•Do not leave this electrical appliance unattended when in use.
•Do not operate this electrical appliance outdoors.

•Ensure that the cord is kept away from surfaces, which are
heated.
•Switch off and remove the plug from the power outlet before
cleaning and when not in use. To unplug, grasp the plug and
pull from the power outlet.
•Do not carry this electrical appliance by the cord.
•Do not place or store this electrical appliance in a position
where it may fall into a bathtub, hand basin, toilet, sink or
vessel containing water or any other liquid.
•Do not use this electrical appliance in a confined space.
•Always use this electrical appliance on a dry and level surface.
•Do not allow the power cord to hang over the edge of a table
or working surface.
•Do not place this electrical appliance near a gas flame,
electric element or in a heated oven.
•Do not use this electrical appliance with an extension cord.
•Only use the attachments provided with this electrical
appliance.
•Do not operate this electrical appliance where aerosol
products are being used or where oxygen is being
administered.
•Always follow cleaning and usage instructions
•Ensure that the power supply is switched off and UNPLUG
before you tempt to remove any of the parts.
•Extreme caution must be used when moving any electrical
appliances containing hot oil or other hot liquids.
•Do not add any liquid directly into the base of the slow cooker.
WARNING: Do not touch hot surfaces. Use oven gloves
when removing the lid or handling the cooking pot or knobs.
CAUTION: Be cautious when opening the glass lid.
This electrical appliance generates heat and some steam,
which will escape immediately when the glass lid is opened.
Before First Use
•Carefully unpack the slow cooker and remove all packaging
material.
•Wipe over the body of the slow cooker with a soft dry or damp
sponge or cloth.
•Pull out the ceramic bowl simply by lifting it out of the base unit
•Wipe inside of the slow cooker with a dry soft cloth.
•Do not use abrasive cleaners as they may scratch the surface.
•Wash the removable ceramic bowl and glass lid in warm, soapy
water with a soft cloth or sponge.
•Rinse and dry thoroughly.
•Your slow cooker is now ready to use.
NOTE: When using the slow cooker for the first time, a light
odour or light smoking may occur as manufacturing residue
evaporates. This is normal during initial use.

Features Operating Instructions
•Ensure that the slow cooker is on a dry, flat surface.
•Ensure that the control knob is in the OFF position.
•Plug in the power cord in the power supply.
•Remove the ceramic bowl from the base unit simply by lifting it
out of the base unit.
•Prepare the food and place into the ceramic bowl.
WARNING: Do not overfill the ceramic bowl. Ensure
the ceramic bowl is filled no more then 2/3 full.
•Once completed preparing the food, place the ceramic bowl in
the base unit.
•Ensure the lid is on the slow cooker.
•Choose a desired setting from the three settings indicated
below:
1. Low Setting – Lowest Temperature
2. High Setting – Highest Temperature
3. Auto Setting – Starts cooking on HIGH then
switches to LOW once the correct temperature is
reached.
•Turn the control knob to the desired setting, simply by turning
it.
•The power light will illuminate and the slow cooker will begin
cooking.
WARNING: The base unit should NOT be switched on
without the ceramic bowl in position
•When cooking is complete, switch the control knob to the
“OFF” position.
•Ensure you UNPLUG the power cord from the power supply.

IMPORTANT: For the best results do not remove the
glass lid before half of the cooking time has elapsed. The
glass lid allows you to monitor the cooking progress without
interrupting the cooking time
NOTE: During cooking steam may appear on the glass
lid. This will slowly disappear during cooking if the glass is
kept clean.
Helpful Hints
Most foods are suitable for slow cooking. You can make soups,
casseroles, stews, curries, and milk puddings etc. The slow
cooker can also be used to cook small joints of meat. However
there are a few guidelines to follow.
•Make sure all frozen ingredients are properly thawed out.
•Ensure poultry has thoroughly defrosted and all ice crystals
have melted.
•Cut root vegetables into small pieces, as they take longer to
cook. If possible they should be gently sautéed for 2-3
minutes before slow cooking.
•Ensure that root vegetables are always put at the bottom of
the cooking pot and immersed in the cooking liquid.
•Trim excess fat from meat before cooking since the slow
cooking method does not allow fat to evaporate.
•If adding cream, milk, eggs and other dairy products, ensure
you add them into the slow cooker within the last two hours of
cooking time, replacing the lid as quickly as possible. This
prevents curdling.
•If adapting an existing recipe from conventional cooking,
reduce the amount of liquid used. Liquid will not evaporate
from the slow cooker to the same extent as the conventional
cooking.
•Uncooked ingredients can be assembled the night before
cooking but must be kept covered and in the fridge.
•Never leave uncooked food at room temperature in the slow
cooker.
•Do not use the slow cooker for reheating food.
•For recipes that require some of the ingredients to be browned
or sautéed first (chicken portions, onions etc) this should be
done in a saucepan on the stovetop and then transferred to
the ceramic bowl.
•When adding stock or water to the cooking pot use boiling
liquid to reduce the heating time.
•If you want to thicken stock, near the end of cooking turn the
heat up to high and stir in a mixture of corn flour and water.
•Do not fill the ceramic bowl more than 2/3 full.
IMPORTANT: Remember to wear oven gloves, as the
lid and escaping steam will be HOT.

Care and Cleaning
NOTE: Do not use abrasive cleaners as they might
scratch the surfaces.
•UNPLUG the power cord from the power supply and allow the
slow cooker to completely cool down with the glass lid on.
•After slow cooker has completely cooled down remove the
glass lid and the ceramic bowl.
•You can wash the ceramic bowl and glass lid in hot soapy
water or in a dishwasher.
•Rinse and dry the ceramic bowl and glass lid thoroughly.
•Wipe the base unit with a soft, slightly dampened cloth.
•Dry the base unit thoroughly.
•Use a dry cloth for cleaning the inside of the base unit.
•Avoid wrapping the power cord around the slow cooker.
•Store slow cooker in a dry and cool place.
Slow Cooker Recipes
MUSHROOM AND BARLEY SOUP
Serves 4-6
Ingredients
1 ½ tablespoon olive oil
1 ½ onions, chopped finely
2 garlic cloves, crushed
¾ cup pearl barley
4 carrots, diced
3 stalks celery, diced
500g mushrooms, sliced finely
¼ cup soy sauces
6 cups chicken stock
Freshly ground black pepper
Instructions
1. Heat olive oil in saucepan, cook onion and garlic for 2-3
minutes or until softened. Transfer to slow cooker.
2. Add remaining ingredients, except for pepper. Cover and
cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
3. Serve hot with freshly ground black pepper.
PEA AND HAM SOUP
Serves 6-8
Ingredients
1 tablespoon olive oil
2 onions, finely 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 pepper
Instructions
1. Heat oil in large fry pan, 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 for 3-4 hours or on LOW for 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 though remaining thyme and season with freshly
ground pepper.
Tip: Ask your butcher to cut the ham bone into pieces.

CREAMY PUMPKIN SOUP
Serves 4
Ingredients
2 tablespoon olive oil
1 onion, chopped finely
1.5g pumpkin, diced
4 cups chicken stock
Sea salt & freshly ground black pepper
1/3 cup cream or sour cream to serve (optional)
Instructions
1. Heat oil in large fry pan over medium heat, add onion and
cook for 2-3 minutes, or until onion is soft.
2. Add diced pumpkin, cook, stirring, until pumpkin begins to
soften and colour slightly. Transfer to slow cooker.
3. Add chicken stock and cook on HIGH for 1-2 hours or
LOW for 3-4 hours. Cool before pureeing.
4. Blend or process cooled soup until smooth. Reheat in slow
cooker for about 1 hour on HIGH or until hot.
5. Serve with cream and extra ground black pepper.
ROASTING BEEF
Place Meat in to the slow cooker and cook.
Approximate cooking times for well done:
LOW 2-2 ½ hours per 500g
HIGH 1- 1 ½ hour per 500g
ROASTING LAMB
Cut away excess fat. Place meat into the slow cooker. Cover and
cook as desired.
Approximate cooking times for well done:
LOW 2-2 ½ hours per 500g
HIGH 1-1 ½ hours per 500g
No need to turn meat during cooker
ROASTING CHICKEN
Wash chicken and pat dry. Stuff if desired and truss. Place
chicken in to the slow cooker and cover.
Approximate cooking times:
LOW 1 ½ - 2 ½ hours per 500g
HIGH 1 – 1 ½ hours per 500g
Dot with butter and sprinkle with paprika to add extra colour.
MOROCCAN CHICKEN
Serves 4-6
Ingredients
2kg chicken pieces, skin and fat removed
¾ cup plain flour
Sea salt and freshly ground black pepper
3 tablespoons olive oil
1 onion, slice finely
2 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
¼ teaspoon ground cinnamon
½ cup chicken stock
415g can apricot halves in natural juice
Cous cous, to serve
Instructions
1. Wash chicken and pat dry. Lightly coat the chicken in the
flour seasoned with salt and pepper; shake off excess.
2. Heat oil in a frying pan and cook chicken in batches, until
browned all over. Transfer in to slow cooker.

3. Using the same fry pan, add onions and cook, stirring, until
slightly softened. Add the stock and the juices from the
apricots.
4. Pour the onion and spice mixture over the chicken and top
with the apricot halves.
5. Cover and cook on HIGH for 3-4 hours or on LOW 6-8
hours.
6. Season to taste, serve chicken the cous cous.
BEEF CURRY
Serves 6-8
Ingredients
2kg diced chuck steak
½ cup flour
¼ cup vegetable oil
2 large onions, diced
2 cloves garlic, crushed
¼ - 1/3 cup curry paste
¼ cup tomato paste
4 medium potatoes, quartered
1 cup beef stock
Sea salt and freshly ground pepper
Instructions
1. Dust beef in flour, shaking off excess. Heat oil in large fry
pan and cook beef in batches until browned. Remove and
place in slow cooker.
2. Heat remaining oil, cook onion and garlic for 2-3 minutes
or until softened. Add curry powder and cook until fragrant.
Transfer to slow cooker with remaining ingredients.
3. Cover and cook on HIGH for 3-4 hours or LOW for 6-8
hours.
4. Season to taste and serve with cooked basmati rice.
BEEF STROGANOFF
Serves 6-8
Ingredients
2kg chuck or round steak, cut into thin strips
¼ cup flour
¼ cup olive oil
3 cloves of garlic, crushed
½ cup tomato paste
1 cup beef stock
500g mushroom, finely sliced
300ml sour cream
Salt and freshly ground black pepper
Instructions
1. Dust beef in flour, shaking off excess flour. Heat oil in a
large frying pan and cook beef in batches until brown.
Remove and place in slow cooker.
2. Add remaining ingredients, except sour cream. Cover and
cook on HIGH for 3-4 hours or on LOW for 6-8 hour.
3. In the last 30 minutes of cooking, stir through sour cream.
Season with salt and pepper. Serve with buttered noodles.
SPINACH AND RICOTTA CANNELLONI
Serves 4-6
Ingredients
2 x 250 packet frozen spinach, thawed
2 cloves garlic, crushed
500g fresh ricotta
Freshly ground pepper
500g dried cannelloni
1 litre or 4 cups bottled pasta sauce
Salt
Parmesan cheese to serve

Instructions
1. Combine defrosted spinach, ricotta and garlic together.
Season with pepper.
2. Fill cannelloni tubes with ricotta filling, making sure not to
overfill the tubes.
3. Spoon ½ cup of pasta sauce into the base of the slow
cooker. Arrange one row of cannelloni tubes over the
sauce then pour over enough sauce to just cover the layer
of cannelloni. Repeat with remaining cannelloni and sauce.
4. Cover and allow to cook on HIGH 1-1 ½ hours or on LOW
2-2 ½ hours.
5. Season to taste and sprinkle with parmesan.
THAI CHICKEN RED CURRY
Serves 8
Ingredients
3 tablespoons vegetable oil
2kg chicken thigh cutlets, skin and fat removed
1 large onion, chopped into wedges
1 cloves garlic, crushed
1 tablespoon grated fresh ginger
400g sweet potato, cut into 3cm pieces
125g fresh baby corn
250g cauliflower, cut into florets
2-3 tablespoons Thai red curry paste
2 cups chicken stock
1 red capsicum, sliced thickly
200g green beans, trimmed
1 x 270ml can coconut cream
4 kaffir lime leaves, shredded
2 tablespoons fish sauce
2 teaspoons palm sugar
Sea salt
Steamed jasmine rice to serve
Coriander to garnish
Instructions
1. Heat 2 tablespoons of the oil in a fry pan until hot; cook
chicken in batches until browned and then remove.
2. Heat remaining oil in fry pan, add onions, garlic and ginger
and cook until onions have softened. Add sweet potato,
corn, cauliflower, red curry paste and chicken and cook
until the vegetables and chicken are just coated in the
paste. Transfer in to the slow cooker.
3. Add stock to fry pan and cook, covered, on HIGH for 3
hours. Remove lid, stir through remaining ingredients and
cook, covered, for a further 30 minutes or until beans and
capsicum are tender.
4. Garnish with coriander sprigs and serve with steamed
jasmine rice.
CREAMY CHICKEN
2 or 3 chicken breasts cut in half.
Sprinkle with a bit of salt, pepper and paprika.
Mix half a cup of white wine, tin of cream of chicken soup and a
cup of sliced mushrooms.
Pour over chicken then add a bit more paprika on top.
Cook on Auto for 6 hours.
In the last half hour of cooking add half a carton of sour cream
and turn to high.
Serve with rice and steamed vegies.

ROSEMARY AND GARLIC LAMB
Lamb chops
Potatoes cut into 1/4 inch thick slices
Other vegetables (as preferred)
1 teaspoon of salt
1/2 teaspoon ground black pepper
6 cloves garlic, peeled and crushed or equivalent in jar crushed
garlic
4 sprigs rosemary chopped or 1 teaspoon dried
2 tablespoons olive oil
1/2 cup white wine
Layer potatoes and vegetables in bottom of slow cooker.
Put oil in pan and brown roast on all sides for a few minutes.
In a bowl mash salt, pepper, garlic and rosemary together with a
fork to form a paste. Rub all over browned lamb. Add to slow
cooker on top of vegetables.
Pour the white wine. Place lid on and cook on auto for 8 hours.
CORNED BEEF/SILVERSIDE
Place silverside in cooker. Cover with water and add a dessert
spoon of sugar.
Cook for minimum of 8 hours
Take out and sit on a cake rack for approx 15 minutes to drain.
Serve hot with vegetables or put in fridge and serve cold with
salad.
CHOCOLATE SELF – SAUCING PUDDING
Serves 4
Indigents
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
Instructions
1. In a mixing bowl, combine butter, milk and egg.
2. In separate large bowl, sift flour and cocoa together and
mix in the sugar.
3. Gradually ass the wet ingredients into the flour mixture and
mix well. Spoon into a 1.6 litre pudding basin, and place in
the slow cooker.
4. Combine the cocoa and the brown sugar together, sprinkle
over the top of the pudding. Carefully pour the boiling
water over the mixture.
5. Cover and cook on HIGH for 3.5 hours or on LOW for 5-6
hours.
6. Serve hot with ice-cream or custard.

POACHED PEARS IN RED WINE AND STAR ANISE
Serves 4-6
Ingredients
1 ½ cups dry red wine
¾ cup sugar
2 star anise
6 medium pears
3 thick strips of lemon rind
Instructions
1. Place wine, sugar and star anise into the slow cooker.
Cover and cook on HIGH until sugar is dissolved.
2. Place pears into the slow cooker, turning then to coat well
with the sugar syrup. Ass lemon peel, cover and cook on
HIGH for 2-3 hours or LOW for 4-6 hours, turning
occasionally to coat.
3. To serve, remove the pears from the slow cooker and
place on to a serving plate. Pour syrup over pears. Serve
with whipped cream if desired.
STEAMED CHRISTMAS PUDDING
Serves 6
Ingredients
500g mixed dried fruit
½ cup firmly packed brown sugar
90g butter or margarine
¼ cup water
1 tablespoon sherry or brandy
½ teaspoon bi-carbonated of soda
2 eggs lightly beaten
1 cup self raising flour
½ teaspoon mixed spice
Instructions
1. In a saucepan, combine mixed fruits, brown sugar, butter,
water and sherry. Heat until butter begins to melt and
mixture begins to boil.
2. Remove from heat, add bi-carbonate of soda and allow to
cool completely.
3. Grease a 6 cup capacity pudding bowl.
4. Ass eggs to the cooled mixture and mix until well
combined. Fold through flour and spices.
5. Pour mixture in to the prepared bowl, cover with a double
layer of foil and tie firmly with string to form a good seal.
6. Place into the slow cooker. Pour in sufficient amount of
water to come two thirds of the way up the sides of the
pudding bowl. Cover and cook on HIGH for 5-7 hours.
7. Re-heat pudding by cooking pudding in water on HIGH for
2-3 hours prior to serving. Serve with brandy custard.

SPICED RHUBARB AND BERRY COMPOTE
Serves 4-6
Ingredients
2 bunches of rhubarb, cut in to 2cm pieces
500g frozen mixed berries
¾ cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
Instruction
1. Combine all ingredients in the slow cooker.
2. Cover and cook on LOW for 3-4 hours.
3. Serve hot with ice-cream or with you favorite pudding.
This Product was proudly brought to you by:
SAAB
Appliances Pty. Ltd.
Unit 1/122-124 Hassall Street
(PO Box 6929)
WETHERILL PARK BC NSW 2164
Phone : [phone]
Fax : [phone]
E-mail : [email protected]
Web Site : www.saabappliances.com.au
2nd Edition 05-04-07