Ronson RSC100 User manual

RONSON AUSTRALIA
461 Plummer Street, Port Melbourne 3207, Australia
Customer Service Line (free call) 1800 800 634 Customer Service Fax [phone]
Stainless Steel
SLOW COOKER
Model RSC100 Issue 1/05
Instruction Book

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RONSON SAFETY
At Ronson, we believe that the safe
performance of our products is the first
priority in any consumer product so that
you, our valued customer, can confidently
use and trust our products.
We ask that any electrical appliance
that you use be operated in a sensible
fashion with due care and attention
placed on the following important
operating instructions.
IMPORTANT SAFEGUARDS FOR YOUR RONSON
STAINLESS STEEL SLOW COOKER
●
Carefully read all instructions before
operating the appliance and save for
future reference.
●
Remove any packaging material and
promotional stickers before using the
Ronson Stainless Steel Slow Cooker
for the first time.
●
Do not place the Ronson Stainless
Steel Slow Cooker on the edge of a
bench or table during operation.
Ensure the surface is level, clean
and free of water etc.
●
Do not place the Ronson Stainless
Steel Slow Cooker on or near a hot
gas or electric burner, or where it
could touch a heated oven. Use the
Ronson Stainless Steel Slow Cooker
well away from walls.
●
When using the Ronson Stainless Steel
Slow Cooker, provide adequate space
above and on all sides for air
circulation.
●
Always ensure the Ronson Stainless
Steel Slow Cooker is properly
assembled before use.
●
Never plug in or switch on the
Ronson Stainless Steel Slow Cooker
without having the removable
crockery bowl placed inside the
stainless steel housing.
●
Use only the removable crockery
bowl supplied. Do not use any other
bowl inside the stainless steel housing.
●
Do not place food or liquid in the
stainless steel housing. Only the
removable crockery bowl is designed
to contain food or liquid.
●
Never operate the Ronson Stainless
Steel Slow Cooker without food and
liquid in the removable crockery bowl.
●
Always have the glass lid placed
correctly into position on the
removable crockery bowl throughout
operation of the appliance unless
stated in the recipe to have it removed.
●
Do not touch hot surfaces. Use
handles to move Ronson Stainless
Steel Slow Cooker and dry pot
holders or oven mitts to remove the
removable crockery bowl when hot.
●
Do not place the removable crockery
bowl when hot on any hot surface
that may be affected by heat.
●
Avoid sudden temperature changes.
Do not place frozen or very cold foods
into the removable crockery bowl
when it is hot. Do not place
removable crockery bowl when hot
into cold water.
●
Avoid scalding from escaping steam
when removing the glass lid from the
removable crockery bowl when hot
by carefully lifting the lid, angled
away from yourself.
●
Do not allow water from the lid to
drip into the stainless steel housing,
only into the removable crockery bowl.
●
Do not place anything, other than
the lid, on top of the Ronson Stainless
Steel Slow Cooker when assembled,
when in use and when stored.
●
Always switch the Ronson Stainless
Steel Slow Cooker off, then switch off
at the power outlet, then unplug and
allow to cool, if appliance is not in
use, before cleaning, before attempting
to move the appliance, dissembling,
assembling and when storing the
appliance.
●
Never plug in or switch on the Slow
Cooker without having the
Removable Crockery Bowl placed
inside the Stainless Steel Housing
●
Keep the stainless steel housing,
removable crockery bowl and glass
lid clean. Follow the cleaning
instructions provided in this book.
IMPORTANT SAFEGUARDS FOR ALL
ELECTRICAL APPLIANCES
●
Fully unwind the cord before use.
●
To protect against electric shock, do
not immerse cord, plug or stainless
steel housing in water or any other
liquid.
●
Do not let the cord hang over the
edge of a table or counter, touch hot
surfaces, or become knotted.
●
This appliance is not intended for
use by young children or infirm
persons without supervision.
●
Young children should be supervised
to ensure that they do not play with
the appliance.
●
It is recommended to inspect the
appliance regularly. Do not use the
appliance if the power supply cord,
plug and or appliance becomes
damaged in anyway. Return the
entire appliance to the nearest
authorised Ronson Service Centre for
examination, and/or repair.
●
Any maintenance other than
cleaning should be performed at an
authorised Ronson Service Centre.
●
This appliance is for household use
only. Do not use this appliance for
anything other than its intended use.
Do not use outdoors.
●
The installation of a residual current
device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It is
advisable that a safety switch with a
rated residual operating current not
exceeding 30mA be installed in the
electrical circuit supplying the
appliance. See your electrician for
professional advice.

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FEATURES OF YOUR STAINLESS STEEL SLOW COOKER
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3
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OPERATING YOUR RONSON
STAINLESS STEEL SLOW COOKER
BEFORE FIRST USE
* Before first use remove all promotional
stickers and labels.
* Wash the removable crockery bowl and
glass lid in hot, soapy water, rinse and
dry thoroughly.
* Ensure the interior of the stainless
steel housing is clean and clear of any
debris.
OPERATING INSTRUCTIONS
1. Before placing the removable crockery
bowl in the stainless steel housing,
ensure the exterior is clean. This will
ensure proper contact with the inner
cooking surface.
2. Place the prepared food into the
removable crockery bowl, ensuring
denser foods are spread evenly across
the bottom of the bowl and not
heaped to one side. Place the glass lid
into position.
3. Insert the removable crockery bowl
into the stainless steel housing.
4. Plug the Slow Cooker into a 230/240V
power outlet and switch the power on
at the power outlet.
5. Select the required setting using the
temperature control dial or as
recommended in the recipe section.
6. When cooking is complete and the
keep warm function is not required,
turn the temperature control dial to
the OFF position, switch off at the
power outlet and then unplug.
IMPORTANT
●
Always use the Slow Cooker on a dry,
level surface.
●
Never operate without food and
liquid in the removable crockery
bowl.
●
Never operate without the removable
crockery bowl positioned in the
stainless steel housing.
●
Always have the glass lid firmly in
position on the removable crockery
bowl throughout the operation of the
appliance unless where stated in a
recipe to have it removed.
●
Always use pot holders or oven mitts
when removing the removable
crockery bowl when hot.
●
Do not place the removable crockery
bowl when hot on any hot surface
that may be affected by heat.
Caution: ALWAYS LIFT AND
REMOVE THE GLASS LID CAREFULLY
AND ANGLED AWAY FROM YOURSELF
TO AVOID SCALDING FROM
ESCAPING STEAM.
USING THE TEMPERATURE CONTROL SETTINGS
LOW SETTING
The Low setting gently simmers food for
an extended period of time without
overcooking or burning. No stirring is
required when using this setting.
HIGH SETTING
The High setting is used when cooking
dried beans or pulses and will cook food
in half the time required for the Low
Setting. Some foods may boil when
cooked on the High Setting, so it may be
necessary to add extra liquid. This will
depend on the recipe and the amount of
time in which it is cooked. Occasional
stirring of stews and casseroles will
improve the flavour distribution.
1. Glass lid allows you to monitor food during cooking
2. Removable crockery bowl with 6 litre capacity
3. Cool touch handles
4. Brushed stainless steel housing
5. Temperature Control Dial with High, Low and Keep Warm Settings
6. Power ‘On’ Light

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KEEP WARM SETTING
The Keep Warm setting is used to keep
cooked foods at serving temperature. It is
not a cooking setting and should only be
used after first cooking on the Low or
High setting. It is not recommended to
keep food on the Keep Warm setting for
more than 4 hours.
A BEGINNER’S GUIDE TO SLOW COOKING
In years gone by, food cooked in large
pots and allowed to simmer for hours
was full of flavour, moist and tender.
The Slow Cooker is designed to produce
these same results, whilst leaving you
the time to do other things, making it
perfect for today’s busy lifestyles.
As most food is cooked over a period of
6-10 hours, it can be prepared in
advance the evening before, refrigerated
in the Removable Crockery Bowl,
returned to the slow cooker and turned
on in the morning and left to cook all
day. When you arrive home, a delicious,
hot meal will await you.
Here is a guide to help simplify the
process of slow cooking, allowing you to
obtain maximum satisfaction from your
Slow Cooker:
TIMING
Always allow sufficient time for the food
to cook. It is almost impossible to
overcook in the Slow Cooker particularly
when using the Low Setting.
Most of the recipes contained within this
book can be cooked on the High or Low
Settings, however the cooking times will
vary accordingly. Each recipe will give
specific instructions indicating the
appropriate settings and suggested
cooking times.
ADAPTING COOKING TIMES
Your favourite traditional recipes can be
adapted easily by halving the amount of
liquid and increasing the cooking time
considerably. The following is a guide to
adjusting your favourite recipes:
NOTE: High humidity, altitude, cold tap
water and ingredients and minor
fluctuations may slightly affect the
cooking times in the Meal Maker.
NOTE: These times are approximate.
Times can vary depending on
ingredients and quantities in recipes.
ADAPTING LIQUID AMOUNTS
When food is cooking in your Slow
Cooker, most moisture is retained. To
allow for this when using traditional
recipes it is advisable to halve the liquid
content.
However, after cooking if the liquid
quantity is excessive, remove the lid and
operate the Slow Cooker on the High
Setting for 30-45 minutes or until the
liquid reduces by the desired amount.
Alternatively, the liquid can be
thickened by adding a mixture of
cornflour and water.
STIRRING THE FOOD
Little or no stirring is required when
using the Low Setting. However, stirring
the food when using the High setting
ensures even flavour distribution.
PREPARING MEAT AND POULTRY
Select the leanest cuts when purchasing
meat. Trim the meat or poultry of any
visible fat. If possible, purchase chicken
portions without the skin. Otherwise, the
slow cooking process will result in extra
liquid from the fat.
For casserole-type recipes, cut the meat
into cubes, approximately 2.5cm to 3cm.
Slow cooking allows less tender cuts of
meat to be used.
Suitable Meat Cuts for Slow Cooking
BROWNING BEFORE SLOW COOKING
Pre-browning meat and poultry, prior to
slow cooking, seals in the moisture,
intensifies the flavour and provides more
tender results, whilst producing richer
flavours in other food, such as onions,
capsicums and leeks. Pre-browning may
take a little extra time, and whilst not
strictly necessary, the rewards are
evident in the end results. Use a non-
stick pan to reduce the amount of oil
required.
ROASTING
Roasting meats in the Slow Cooker
creates tender, flavoursome results that
are easy to slice. The long, slow, covered
cooking process breaks down and softens
the connective and muscle tissue within
the meat. Cheaper cuts of meat can be
used to provide perfect results cooked by
this method.
Meat will not brown during the roasting
process, so for browner results seal in a
frypan before roasting.
The addition of liquid is not required for
roasting. Elevate the meat to be roasted
on an inverted, heatproof saucer or
plate. This will assist in keeping the
surface of the meat dry and free from
any fat released throughout the cooking
process.
Suitable Cuts for Roasting
POT ROASTING
The addition of liquid is required for pot
roasting. Place sufficient liquid into the
Removable Crockery Bowl to cover up to
a third of the meat. Meat will not brown
during the pot roasting process. For
browner results, seal in a frypan before
pot roasting.
Suitable Cuts for Pot Roasting
Traditional
Recipe Time
Meal Maker
Recipe Time
15-30 minutes 4-6 hours on
Low Setting
60 minutes 6-8 hours on
Low Setting
1-3 hours 8-12 hours on
Low Setting
Beef
Beef Chuck, Skirt, Round Steak,
Boneless Shin (Gravy) Beef,
Bone-In Shin (Osso Bucco).
Lamb
Lamb Shanks, Drumsticks
(Frenched Shanks) Neck Chops,
Best Neck Chops, Boned Out
Forequarter or Shoulder.
Veal
Diced Leg, Shoulder/
Forequarter Chops and Steaks,
Neck Chops, Knuckle
(Osso Bucco).
Pork
Leg Steaks, Diced Belly,
Diced Shoulder,
Boneless Loin Chops.
Beef Blade, Rump, Rib Roast, Sirloin,
Fresh Silverside, Topside.
Lamb
Leg, Mid Loin, Rack, Crown
Roast, Shank, Shoulder,
Mini Roasts.
Veal Leg, Loin, Rack,
Shoulder/Forequarter.
Pork Loin, Neck, Leg. Remove Skin
and Fat, Racks.
Beef Beef Topside, Blade, Silverside
Roasts, Rolled Brisket.
Lamb Forequarter, Shank, Shoulder.
Veal Shoulder/Forequarter.
Pork Loin, Neck.

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PREPARING VEGETABLES
Vegetables should be cut into small even-
sized pieces to ensure more even cooking.
Frozen vegetables must be thawed before
adding to other foods cooking in the
Slow Cooker.
When cooking vegetables and meat
together in the Slow Cooker, the vegetables
cook at a slower rate than the meat.
To gain the best results, position the
vegetables on the base and sides of the
Slow Cooker and place the meat on top.
PREPARING DRIED BEANS & PULSES
If time permits, overnight soaking of
dried beans and pulses is preferable.
After soaking, drain and place in the
Slow Cooker and cover with sufficient
water to reach double their volume.
Cook beans on the High Setting for 2-4
hours or until tender. Pre-soaked beans
and pulses will cook a little faster.
HINTS AND TIPS
• Always thaw frozen meat and poultry
before cooking.
• Trim all visible fat from meat or
poultry.
• Meat and poultry require at least 6-7
hours of cooking on Low setting.
• Ensure that the food or liquid to be
cooked fills half or more of the
removable crockery bowl.
• On completion of cooking, if there is
too much liquid remove the lid, turn
the temperature control dial to the
High setting and cook for 35-40
minutes until the liquid reduces.
DOs
• Do ensure the removable crockery
bowl is at room temperature when
placing into the Stainless Steel
Housing prior to cooking.
• Do avoid extreme temperature changes
to the crockery bowl and glass lid.
Handle the crockery bowl and glass lid
with care.
• Do use oven mitts when lifting the
crockery bowl containing hot liquids.
• Do place the removable crockery bowl
onto a heat proof placemat when serving
from the crockery bowl at the table.
DON’Ts
• Do not place removable crockery bowl
or glass lid into or under cold water
while still hot.
• Do not use the removable crockery
bowl or glass lid if chipped or cracked.
• Do not operate the Slow Cooker
without the removable crockery bowl
in position.
• Do not place a hot removable crockery
bowl onto a wet surface.
• Do not cook with frozen meats or
poultry.
NEVER
• Place water or other liquids into the
base of the stainless steel housing Slow
Cooker.
• Immerse the stainless steel housing,
cord or plug of the Slow Cooker in
water.
• Touch hot surfaces with bare hands.
Caution: ENSURE REMOVABLE
CROCKERY BOWL IS CORRECTLY
POSITIONED IN THE STAINLESS
STEEL HOUSING BEFORE YOU
COMMENCE COOKING.
CARE AND CLEANING
• Before cleaning switch the temperature
control dial to OFF, switch off the Slow
Cooker at the power outlet and then
unplug.
• Always allow the unit to cool before
cleaning.
• To remove stubborn, cooked-on foods
in the removable crockery bowl, soften
by filling with warm, soapy water and
allow to soak for 20-30 minutes.
Remove by lightly scrubbing with a
soft nylon kitchen brush.
• The removable crockery bowl and
glass lid can be washed in hot, soapy
water using a mild household
detergent. Rinse and dry thoroughly.
• Do not use abrasive cleaners, steel
wool, or metal scouring pads as these
can damage the surfaces.
• The removable crockery bowl and
glass lid are dishwasher safe, however
care should be taken not to chip or
crack the crockery bowl or lid.
• The stainless steel housing can be
wiped over with a soft, damp cloth and
then dried thoroughly
Caution: DO NOT IMMERSE
STAINLESS STEEL HOUSING OR
POWER CORD IN WATER OR ANY
OTHER LIQUID AS THIS MAY CAUSE
ELECTROCUTION.

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RECIPES
VEGETABLE SOUP
Serves 16
90g butter
4 large carrots, diced
8 large potatoes, peeled & diced
2 sticks celery, diced
4 large onions, chopped
3 litres chicken or beef stock
salt & pepper to taste
1 cup cream
2 tablespoons chopped parsley
Melt butter in a saucepan, add
vegetables and cook for 15-20 minutes –
stirring occasionally. Place vegetables
in Slow Cooker and add stock and
seasonings. Cover and cook on Low for
6 – 8 hours. Just before serving, add
cream and parsley.
• It is not necessary to cook vegetables
in butter before placing in the Slow
Cooker, but it will enhance the flavour.
VICHYSSOISE
Serves 12
4 leeks or onions
60g butter
1 onion, chopped
salt & pepper to taste
4 medium potatoes, diced
11⁄2litres chicken stock
2 cups milk
1 cup cream
1⁄3cup sour cream
2 tablespoons chopped chives
Halve the leeks lengthwise, wash
thoroughly to remove all grit, slice
finely. If using onions, peel and slice.
Melt butter in a pan, add leeks or onion
and chopped onion and saute over low
heat until softened but not brown. Place
in Slow Cooker with seasonings and
potatoes. Stir in stock and cover, cook on
Low for 10 – 12 hours or High for 3 – 4
hours. Add milk then puree in a blender
or food processor. Stir in cream and chill.
Serve topped with a spoonful sour cream
and sprinkle with chives.
• Vichyssoise may also be served hot.
CREAM OF MUSHROOM SOUP
Serves 12
2 tablespoons butter or margarine
750g mushrooms, sliced
11⁄2 litres chicken stock
1 large onion chopped
salt & pepper to taste
2 cups cream
2 cups milk
4 tablespoons flour
2 tablespoons chopped parsley
Melt butter in a saucepan and add
mushrooms, saute lightly. Place
mushrooms in Slow Cooker. Add chicken
stock, onion and seasonings and stir
well. Cover and cook on Low for
6 – 10 hours, or on High for 21⁄2– 3
hours. About 30 minutes before serving,
turn to High. Add cream and milk to
Slow Cooker. Blend flour with a little
milk, add some of the hot soup, blend
until smooth. Pour flour mixture into the
soup, cook until slightly thickened.
Serve topped with parsley.
FRENCH ONION SOUP
Serves 16
4 litres beef stock
6 onions, thinly sliced
125g butter
2 teaspoons salt
2 tablespoons sugar
4 tablespoons flour
1⁄2cup brandy
11⁄2cups grated parmesan cheese
Pour stock into Slow Cooker and set on
High. Cook onions slowly in a pan with
butter for 15 minutes. Add salt, sugar
and flour, stir well. Add onion mixture to
Slow Cooker. Cover and cook on Low for
6 – 8 hours, or on High for 3 hours.
Add brandy and serve sprinkled with
parmesan cheese.
SWISS STEAK
Serves 8
2 kg round steak, cut thickly
1⁄2cup flour
salt & pepper to taste
2 stalks celery, chopped
4 carrots, peeled & chopped
2 onions, chopped
2 teaspoons Worcestershire sauce
2 x 425g cans tomatoes
1 cup grated cheddar cheese
Cut steak into serving size pieces. Dredge
in flour mixed with seasonings. Place in
Slow Cooker. Add chopped vegetables
and Worcestershire sauce. Pour tomatoes
over meat and vegetables. Cover and
cook on Low for 7 – 10 hours, or High
for 4 hours. Just before serving sprinkle
with grated cheese.
CHILLI CON CARNE
Serves 12
1 kg dry red kidney beans
1 kg steak, cut into thin strips
1⁄3cup flour
2 teaspoons chilli powder
2 teaspoons salt
2 large onions, chopped
1 x 425g can tomatoes
4 cups water
4 cloves garlic
Wash the beans well. Dredge the steak in
flour mixed with salt and chilli powder.
Place all ingredients in the Slow Cooker
and stir well. Cover and cook on Low for
8 – 9 hours.
CHICKEN IN A POT
Serves 10–12
2 kg chicken pieces
4 carrots, sliced
4 onions, sliced
4 stalks celery, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chicken broth or white wine
11⁄2teaspoons basil or oregano
Place half of the carrots, onion and
celery in the bottom of the Slow Cooker.
Add the chicken pieces. Add salt, pepper,
liquid and remaining vegetables.
Sprinkle with herbs. Cover and cook on
Low for 6 – 8 hours, or High for 4 hours.
BEEF IN RED WINE
Serves 12
2 kg blade or chuck steak, cubed
1 cup flour
salt & pepper to taste
125g butter
2 onions, finely chopped
1 leek, finely chopped
2 carrots, finely chopped
2 cloves garlic, crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
1⁄2cup brandy
2 bouquet garni
1 bottle burgundy (red wine)

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Trim meat and cut into cubes.
Dredge in flour mixed with seasonings.
Heat butter in a frypan and brown the
meat quickly over high heat. Remove the
meat and place in Slow Cooker. Add
onion, leek, carrot, garlic, parsley and
chives. Gently warm the brandy and
ignite. While burning pour into the Slow
Cooker. Add bouquet garni. Pour
burgundy into the pan used for browning
the meat and bring to the boil. Pour into
the Slow Cooker, cover and cook on Low
for 6 – 8 hours, or High for 3 – 4 hours.
CHICKEN MARENGO
2 kg chicken pieces or drumsticks
2 tablespoons flour
salt & pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
4 cloves garlic, crushed
2 litres chicken stock
1⁄3cup brandy
4 large tomatoes, peeled & chopped
24 mushrooms, chopped
2 bouquet garni
2 tablespoons chopped parsley
Cut chicken into serving pieces, pat each
piece dry and dredge with flour mixed
with seasonings. Heat oil and butter in a
pan, add the chicken pieces and cook
over medium heat until golden, turning
frequently. Remove from pan, drain and
place in Slow Cooker. Add the garlic,
stock, brandy, tomatoes, mushrooms and
bouquet garni. Cover and cook on Low
for 6 – 8 hours, or High for 4 – 6 hours.
Serve on a bed of hot rice or couscous
and sprinkle with parsley.
• To thicken the sauce, blend 2
tablespoons flour and 2 tablespoons
butter until smooth. Remove the chicken
from the Slow Cooker, drop the butter
mixture into the sauce and cook on High
for 10 minutes, stirring occasionally.
IRISH STEW
Serves 12
2 kg lamb neck chops
1 kg potatoes
500 g onions
salt & pepper to taste
3 cups water
1⁄4teaspoon herbs
2 bay leaves
Trim any excess fat from chops. Peel and
slice potatoes. Peel and slice onions.
Place onions, potatoes then chops into
Slow Cooker, then add remaining
ingredients. Cover and cook on Low for 8
– 10 hours, or High for 4 – 5 hours. The
starch from the potatoes should make
this stew thick and creamy.
COQ AU VIN
Serves 10-12
2 kg chicken pieces
6 slices bacon, diced
10 small onions, sliced
8 small onions, peeled & quartered
500 g mushrooms
2 cloves garlic, crushed
salt & pepper to taste
1 teaspoon dried thyme
16 small potatoes, scrubbed & halved
2 cups red wine
4 cups chicken stock
chopped parsley
In a large pan fry the chicken pieces
until browned well on all sides – set
aside. Using the same pan brown the
bacon and the spring onions, drain off
excess fat and set aside with chicken.
In the Slow Cooker place the onions,
mushrooms and garlic. Add the chicken,
bacon and spring onion, salt and pepper
to taste, thyme, potatoes, wine and stock.
Cover and cook on 1 Low for 7 – 8
hours, or High for 3 – 4 hours.
Serve garnished with chopped parsley.
BEEF CURRY
Serves 12
2 kg blade or chuck steak
1⁄2cup flour
1⁄3cup curry powder (or to taste)
1⁄3cup vegetable oil
2 large onions, finely chopped
8 cloves garlic, crushed
2 pieces fresh ginger, grated
1 teaspoon salt
2 tablespoons vinegar
2 cinnamon sticks
2 strips lemon rind
2 litres beef stock
Cut steak into 2.5 cm cubes, dredge in
the flour mixed with the curry powder.
Lightly brown the meat in a pan with
the oil and onions, place in the Slow
Cooker and add all other ingredients.
Mix well, cover and cook on Low for 8 –
9 hours, or High for 4 hours.
Serve with fluffy steamed rice.
MEATBALLS IN CREAMY MUSHROOM
SAUCE
Serves 12
1 kg minced beef
500 g minced pork
2 eggs
1⁄4cup chopped parsley
salt & pepper to taste
3 cups fresh breadcrumbs
Gravy:
2 x 440 g cans mushrooms in butter
sauce
2 cups beef stock
1⁄2cup flour
1⁄2cup sherry
2 teaspoons paprika
2 cups sour cream
Combine all gravy ingredients except
sour cream in Slow Cooker and stir to
combine. Mix all ingredients for
meatballs together and shape into
walnut size balls. Fry meatballs in a pan
then add to gravy in the Slow Cooker.
Cover and cook on Low for 6 – 8 hours,
or High for 2 – 4 hours. Fifteen minutes
before serving switch to High and add
the sour cream, stirring to combine.
Serve with fluffy rice or couscous.
CHICKEN PARISIENNE
Serves 12
12 chicken breasts
salt & pepper to taste
1 teaspoon paprika
1 cup dry white wine
2 x cans cream of chicken soup
1 x 440 g can sliced mushrooms
2 cups sour cream
Sprinkle chicken breasts lightly with
salt, pepper and paprika, place in the
Slow Cooker. Mix together wine, soup,
mushrooms and sour cream. Pour over
chicken breasts, sprinkle with paprika.
Cover and cook on Low for 6 – 8 hours,
or High for 4 – 6 hours.
• Note, if cooking on High, do not add
sour cream until the last 30 minutes of
cooking time. Serve with rice or noodles.

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MEAT LOAF
Serves 12-14
2 kg lean mince steak
500 g sausage mince
2 onions, diced
4 cloves garlic, crushed
2 x 425 g cans tomatoes
1⁄2cup tomato sauce
2 cups diced bread
4 eggs
1 tablespoon Worcestershire sauce
salt & pepper to taste
4 potatoes, peeled & sliced
Sauce:
1 cup tomato sauce
1⁄2cup brown sugar
3 teaspoons dry mustard
1 teaspoon nutmeg
Combine meats, onion, garlic, tomatoes,
tomato sauce, bread, eggs, Worcestershire
sauce and seasonings to taste. Mix well
and shape into a loaf. Place sliced potato
into the bottom of the Slow Cooker and
place meat loaf on top. Combine sauce
ingredients and pour sauce over meat.
Cover and cook on Low for 8 – 10 hours.
GLAZED CORNED BEEF
Serves 10–12
2 – 2.5 kg corned beef
2 bay leaves
1 large onion, sliced
3 strips orange peel
4 whole cloves
2 litres water
Glaze:
4 tablespoons orange juice
4 tablespoons honey
2 tablespoons Dijon mustard
Place bay leaves, onion, orange peel,
cloves and water in the Slow Cooker and
mix well. Add corned beef with the fat
side up. Cover and cook on Low for 10 –
12 hours, or on High for 5 – 6 hours or
until tender. Remove meat from the
broth. Score (cut) the top of the corned
beef in criss-cross diamond or triangle
shapes. Insert extra cloves into the centre
of each diamond if desired. Place corned
beef on a heatproof platter. Mix all glaze
ingredients together until smooth and
blended. Spoon glaze over the corned
beef. Bake at 200°C for 20 – 30 minutes,
basting occasionally with glaze. Serve
hot or cold.
PORK & VEAL PICNIC TERRINE
Serves 12–14
1.5 kg pork & veal mince
2 cloves garlic, crushed
salt & pepper to taste
1⁄2 teaspoon dried thyme
1⁄2teaspoon ground cloves
2 eggs, beaten
grated rind 1 lemon
1⁄2cup dry sherry or brandy
2 bay leaves
1 litre water
lemon slices to garnish
Lightly grease a terrine dish or loaf tin
which will fit into the Slow Cooker.
Combine minced meat, garlic,
seasonings, thyme, cloves, eggs, lemon
rind and sherry or brandy, mix well.
Spoon into the terrine dish and smooth
out the top, arrange bay leaves and
lemon slices on top. Cover terrine dish
with lid or a few layers of foil. Place 1
cup of water in the Slow Cooker, lower
terrine into the Slow Cooker, cover and
cook on Low for 8 – 9 hours, or High for
5 – 6 hours. Remove the terrine from the
Slow Cooker, cool with a weight on top
then chill. Serve with crusty bread and a
spicy chutney.
RATATOUILLE
Serves 8–12
4 medium egg plants, cubed but not
peeled
6 large zucchini, sliced
4 red capsicum, sliced
8 tomatoes, sliced
4 onions, sliced
4 cloves garlic, crushed
salt & pepper to taste
1 cup oil
Place onions in the Slow Cooker first
then add remaining ingredients. Cover
and cook on Low for 8 – 9 hours. The
vegetables should be soft but not mushy.
Serve Ratatouille hot or cold, as a filling
for crepes and omelettes, as an
accompaniment to meats and poultry,
over a bed of rice or couscous or with a
hot dish of pasta.
SCALLOPED POTATOES
12 slices bacon
16 – 20 medium potatoes, peeled
& thinly sliced
4 onions, peeled & thinly sliced
salt, pepper & paprika to taste
2 cups grated cheddar cheese
2 x 285g cans cream of asparagus or
mushroom soup
1 litre water
Cut bacon into pieces. Place a quarter of
the bacon, potato and onion into the Slow
Cooker. Sprinkle with salt, pepper and
paprika, then grated cheese. Repeat this
procedure three more times until all of
the potatoes are used. Gently pour the
undiluted soup over the top. Sprinkle with
paprika, cover and cook on Low for 9 –
10 hours, or High for 5 – 6 hours.
BAKED POTATOES
Perfect for the barbecue or when cooking
for a crowd. Fill the Slow Cooker with
like sized scrubbed and buttered potatoes
– this unit will hold approximately 18 –
20 potatoes. Sprinkle with seasoned salt,
cover and cook on Low for 8 – 10 hours.
To serve drizzle over sour cream and
sprinkle with chopped chives or parsley
– serve directly in the bowl to the table.
OLD FASHIONED SAGO PUDDING
Serves 12
l cup sago
2 cups milk
2 cups sugar
2 cups sultanas
2 cups fresh breadcrumbs
2 tablespoons melted butter
1 tablespoon bi-carb soda
2 eggs
2 litres water
Soak sago in milk overnight. Add
remaining ingredients and mix
thoroughly. Turn into a pudding bowl or
casserole dish which fits in the Slow
Cooker. Cover the bowl or dish with foil
and secure around the edges. Add 2 cups
of water to the Slow Cooker and place
the pudding bowl in the water. Cover
and cook on High for 5 – 6 hours. Serve
hot or warm with thickened cream and
a sprinkle of cinnamon or nutmeg.

17
SLOW COOKER
16
SLOW COOKER
RICE CUSTARD
Serves 12–14
3 cup rice
2 litre boiling water
6 eggs
2 cups sugar
11⁄2litres milk
1 teaspoon vanilla essence
60 g butter
nutmeg to taste
1 cup raisins
Wash rice thoroughly under cold
running water. Cook in boiling water for
20 minutes. Drain well and put into a
greased bowl or dish that will fit in the
Slow Cooker. Beat eggs with sugar, add
remaining ingredients then stir into the
rice. Cover bowl with foil. Pour 2 cups
water into Slow Cooker, add rice custard
in bowl. Cover and cook on Low for 7 –
9 hours. Serve warm.
BAKED APPLES
Serves 12
12 small Granny Smith apples,
washed & cored
1 cup dried fruits
1⁄2cup brown sugar
2 teaspoons cinnamon
80 g butter
1 litre water
Mix together the dried fruits, brown
sugar, cinnamon and butter. Fill each
apple with the dried fruit mixture and
place in the Slow Cooker. Add 1⁄2cup
water or fruit juice to the Slow Cooker,
cover and cook on Low for 8 hours.
Serve warm with custard, cream or ice-
cream.
POACHED PEARS IN RED WINE
Serves 12–14
1 litre dry red wine
2 cups brown sugar
12 – 14 medium pears, peeled & stems
on peel from 1 lemon, cut in strips Put
wine and sugar in the Slow Cooker.
Cover and cook on High until the sugar
is dissolved. Place the pears into the
Slow Cooker, turning them to coat in the
wine mixture. Add the lemon peel, cover
and cook on Low for 4 – 6 hours,
turning occasionally or basting in the
wine mixture. Serve with the wine
mixture poured over.
BREAD & BUTTER PUDDING
Serves 12
8 slices bread, buttered
1 cup mixed dried fruit
1⁄2cup sugar
4 eggs
5 cups milk
2 teaspoons vanilla essence
Halve the bread slices and arrange a
layer in a greased oven dish which will
fit the Slow Cooker, buttered side up.
Add a layer of fruit and sugar over the
bread and continue the layers until all
bread is used. Lightly beat the eggs, milk
and vanilla together, gently pour over
the bread. Allow to stand for 30 minutes.
Cover dish with foil and place in the
Slow Cooker. Add 2 litres of water to the
Slow Cooker, cover and cook on High for
4 – 5 hours. Serve with whipped cream
and a sprinkle of cinnamon.
DUNDEE CAKE
250 g butter, softened
p cup brown sugar
2 oranges, rind & juice
5 eggs
2 4 cups plain flour
1 teaspoon baking powder
1⁄2cup chopped pecan nuts
1⁄2cup brown sugar
2 cups mixed dried fruits
extra pecans
Grease a tin which will fit the Slow
Cooker and line with two thicknesses of
greaseproof paper - grease the paper
again. Cream butter and sugar and add
orange rind. Beat in eggs one at a time.
Add flour, baking powder, pecan nuts
and mixed fruits, fold in gently with 1
tablespoon orange juice. Turn into
prepared tin. Smooth the top and
decorate with extra pecans. Place in the
Slow Cooker, cover top of tin with 4
sheets of paper towelling. Cover and
cook on High for 4 – 5 hours. Do not
open lid of cooker during the cooking to
check the cake.
PREPARED CAKE MIXES
Using your selection of prepared cake
mix, prepare according to the directions
on the pack. Pour the cake mix into a
greased and floured tin which will fit the
Slow Cooker. Place the tin in the Slow
Cooker and cover it with 4 – 6 sheets of
paper towelling. Cover and cook on High
for 2 – 3 hours. Do not add water to the
Slow Cooker and do not open the lid of
the Slow Cooker until the last 30
minutes of cooking time. Remove cake
from Slow Cooker, allow to cool before
icing and cutting.

18
SLOW COOKER
19
DO NOT MAIL
RETAIN AS PROOF
OF PURCHASE
Your Ronson 12 Month Replacement Guarantee
Your Ronson appliance is covered by a Ronson Replacement Guarantee for a period of
12 months (3 months commercial use) from date of purchase, against defects in workmanship
and materials. Kindly retain your Purchase Receipt for this product, as this proof of purchase
must be presented if making a claim under the terms of the Ronson Replacement Guarantee.
Ronson will replace all defective products, but where a product includes a number of
accessories, only the defective product or the defective accessory will be replaced.
If replacement is required the product, with the purchase receipt, should be returned
to a Ronson appointed Service Agent. (See list)
Replacement will be of the faulty product or accessory or an equivalent excluding packaging,
recipe books, instruction cards etc.
Minor adjustments, which may not be due to faults in workmanship and materials, may be
made at Ronson’s discretion instead of replacement of the product or accessory.
The Replacement Guarantee naturally does not cover misuse or negligent handling not used in
accordance with instructions. The Replacement Guarantee excludes breakables such as glass
or ceramic items and normal wear and tear.
In Australia, the Ronson Replacement Guarantee is additional to the conditions and guarantees
which are mandatory as implied by the Trade Practices Act 1974 and State and Territory
legislation.
If service is required after the warranty period has expired, the product should be
returned to a Ronson appointed Service Agent. (See list)
YOUR PURCHASE RECORD
DATE OF PURCHASE _______________________________________________________
MODEL NUMBER _________________________________________________________
PURCHASED FROM ________________________________________________________
ATTACH PURCHASE RECEIPT HERE
Notes