Russell Hobbs RHDS65 Installation guide

INSTRUCTIONS AND WARRANTY
MODEL NO. RHDS65
DIGITAL 6L DUAL POT SLOW COOKER

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Congratulations on purchasing our Russell Hobbs Digital 6L Dual Pot Slow Cooker.
Each unit is manufactured to ensure safety and reliability. Before using this appliance for
the first time, please read the instruction manual carefully and keep it for future
reference.
FEATURES OF THE RUSSELL HOBBS DIGITAL 6L DUAL POT SLOW
COOKER
6L family-sized oval dual-pot design
4 settings: Off, Low, High and Warm
Enjoy home-cooked meals even with a busy lifestyle
Gentle cooking action retains more nutrients and flavours
Easily tenderize cheaper, tougher cuts of meat
Perfect for soups, casseroles, stews, roasts, curries, rice, desserts and more
Can be used for lower calorie meals which use less salt and oil as well as
tenderize leaner meats
Modern brushed stainless steel housing and stylish handles
Removable ceramic dual dish for serving at the table
Dishwasher safe ceramic pot and glass lid
Clear glass lid for easy viewing
Non-slip rubber feet
Automatic keep warm function for prepare and go
Digital LED display with fully adjustable timer
Includes recipes
280W
IMPORTANT SAFEGUARDS
When using any electrical appliance, basic safety precautions should always be followed
including the following:
1. Please read the instructions carefully before using any appliance.
2. Always ensure that the voltage on the rating label corresponds to the mains
voltage in your home.

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3. Incorrect operation and improper use can damage the appliance and cause injury
to the user.
4. The appliance is intended for household use only. Commercial use invalids the
warranty and the supplier can not be held responsible for injury or damage
caused when using the appliance for any other purpose than that intended.
5. Avoid any contact with moving parts.
6. Close supervision is required when any appliance is used near or by children or
invalids.
7. 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.
8. Check the power cord and plug regularly for any damage. If the cord or the plug
is damaged, it must be replaced by the manufacturer or a qualified person in
order to avoid an electrical hazard.
9. Do not use the appliance if it has been dropped or damaged in any way. In case
of damage, take the unit in for examination and/or repair by an authorised service
agent
10. To reduce the risk of electric shock, do not immerse or expose the base, plug or
the power cord to water or any other liquid.
11. Never immerse the full unit in water or any other liquid for cleaning purposes.
12. Remove the plug from the socket by gripping the plug. Do not pull on the cord to
disconnect the appliance from the mains. Always unplug the unit when not in
use, before cleaning or when adding or removing parts.
13. The use of accessory attachments that are not recommended or supplied by the
manufacturer may result in injuries, fire or electric shock.
14. A short cord is provided to reduce the hazards resulting from becoming
entangled in or tripping over a longer cord.
15. Do not let the cord hang over the edge of a table or counter. Ensure that the cord
is not in a position where it can be pulled on inadvertently.
16. Do not allow the cord to touch hot surfaces and do not place on or near a hot gas
or electric burner or in a heated oven.
17. Do not use the appliance on a gas or electric cooking top or over or near an open
flame.

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18. Use of an extension cord with this appliance is not recommended. However, if it
is necessary to use an extension lead, ensure that the lead is suited to the power
consumption of the appliance to avoid overheating of the extension cord,
appliance or plug point. Do not place the extension cord in a position where it can
be pulled on by children or animals or tripped over.
19. This appliance is not suitable for outdoor use. Do not use this appliance for
anything other than its intended use.
20. DO NOT carry the appliance by the power cord.
21. Do not leave this appliance unattended during use. Always unplug the unit when
not in use or before cleaning.
22. Always operate the appliance on a smooth, even, stable surface. Do not place
the unit on a hot surface.
23. Don’t use the slow cooker to re-heat food that has already been cooked.
24. Dried beans (e.g. red kidney beans) must be boiled for at least 10 minutes before
being added to the slow cooker. They’re poisonous if eaten raw or undercooked.
25. Don’t touch hot surfaces (including the outside of the slow cooker). Use the
handles and lid knob, and wear oven gloves.
26. Keep clear of steam issuing from the vent in the lid, and the edge of the lid.
27. Don’t touch internal surfaces till the slow cooker has cooled down fully.
28. Sit the slow cooker on a stable, level, heat-resistant surface.
29. Leave a clear space of at least 5cm (2 inches) all round it.
30. Ensure that the switch is in the “Off” position after each use.
31. Unplug the slow cooker when not in use, before moving, or cleaning. Let it cool
down fully before cleaning or storing away.
32. Don’t try to cook in the slow cooker without using the cook pot.
33. Don’t cover the slow cooker or put anything on top of it while in use.
34. Don’t use the slow cooker near or below curtains or other combustible materials.
35. Don’t put a hot cook pot on a cold surface, or in cold water, as it may crack.
36. Don’t put cold water into a hot cookpot, or hot water into a cold cookpot, as it
may crack.
37. Don’t use the cook pot with any appliance (cooker, hob, oven, microwave oven,
etc. other than the slow cooker.
38. Don’t use the slow cooker for any purpose other than that described in these
instructions.

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39. Don’t connect this slow cooker to an external timer or remote control system.
40. The manufacturer does not accept responsibility for any damage or injury caused
by improper or incorrect use, or for repairs carried out by unauthorised
personnel.
41. In case of technical problems, switch off the machine and do not attempt to repair
it yourself. Return the appliance to an authorised service facility for examination,
adjustment or repair. Always insist on the use of original spare parts. Failure to
comply with the above mentioned pre-cautions and instructions, could affect the
safe operation of this machine.
PARTS DIAGRAM
1. Glass lid
2. Side handle
3. Control panel
4. Body
5. Ceramic pot
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4
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OPERATING INSTRUCTIONS
The benefits of slow cooking
Health - The gentle cooking action reduces damage to vitamins and retains more of the
nutrients and flavours.
Economy - Long, slow cooking can tenderise the cheaper, tougher cuts of meat, and
uses about a quarter of the power of the small ring on the average hob.
Convenience - Prepare the ingredients the night before, put them in the slow cooker in
the morning, before you leave for work, and have a delicious meal waiting for you when
you get home.
Before first use:
1. Unpack and remove all parts and packaging material from the carton
2. DO NOT plug the power cord into outlet before reading these instructions.
3. Wash the casserole and lid in warm, soapy water. Rinse and dry thoroughly
4. Place the slow cooker on a level, dry surface. Place casserole in base and add 2
cups (500ml) of water
5. Cover with lid and plug cord into wall outlet, follow the instructions in the “How to
use the slow cooker” section and allow the unit to cook on high for 30 minutes
6. Once the time has elapsed, unplug the slow cooker and allow it to cool, remove
the casserole and discard water.
7. Rinse casserole and lid. Dry thoroughly and place back in the base.
NOTE: DO NOT use harsh detergents or abrasive cleansers n any parts of the
appliance. DO NOT immerse the base or power cord and plug in water or any other
liquid.
How to use the ceramic casserole
To prevent damage to the casserole:
1. Always handle with care as all ceramic is breakable
2. Always use potholders when handling hot containers
3. DO NOT place hot ceramic casserole dish on counter, rather use heat resistant
trivet if possible
4. DO NOT place hot ceramic casserole or lid in a sink or on cold wet surfaces
5. DO NO use the ceramic casserole to pop corn, caramelize or make candy

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6. DO NOT use abrasive cleansers or scouring pads or any object that could
scratch the casserole or lid
7. DO NOT repair or use if any parts is chipped, cracked or broken
8. The ceramic casserole may be used in a conventional, convection, or microwave
oven. Never use the glass lid in any type of oven, both the glass lid and ceramic
casserole can be cleaned in a dishwasher and also be used to store food in the
refrigerator or freezer.
9. Use only wooden or plastic utensils, metal utensils can scratch or mark the
ceramic.
10. Do not allow the ceramic casserole to stand in water for an extended period of
time, heating the casserole after soaking may cause the surface to craze or
crack, if scouring is required use only plastic or non pads with non-abrasive
cleansers.
11. NEVER subject the casserole to sudden temperature changes such as moving it
from the refrigerator directly into the oven or immersing it in water when it is hot
12. NEVER add cold water to a hot ceramic casserole
13. NEVER place the casserole in contact with direct intense heat such as on a
range burner or under a broiler element.
14. NEVER heat the casserole when it is empty.
Preparation
1. Decide when you want to eat and when you want to start cooking.
2. If you want to eat at 6 p.m., and you need to start cooking at 8 a.m., find a recipe
that takes 8-10 hours. If you’re slow cooking at low power, an extra hour or so at
the end of the cooking time doesn’t make much difference, as long as there’s
sufficient cooking liquid to prevent the food drying out.
3. Prepare the food in accordance with the recipe.
4. Sit the slow cooker on a stable, level, heat-resistant surface.
5. Plug the slow cooker into a wall socket (switch the socket on, if it’s switchable).
6. Press the temperature button to select High, Low or Warm, (Press once for low,
twice for High, and 3 times for Warm). The default setting of 6 hours (6:00) will be
shown in the digital display if you have selected low, high or warm. After 3
seconds, the indicator light will illuminate beside low, high or warm, depending on
your selected setting.

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7. Set the required amount of time by pressing the time button, each time you press
the time button, the time will increase by 30 minutes, to a maximum of 10 hours.
If you don’t press the time button for 3 seconds, the cooking time will be the time
showing on the display window.
NOTE: if you would prefer less cooking time than the default setting of 6 hours,
continue to press the cook time button past 10 hours and the cook time will
display at 30 minutes. Press the button to increase the time by 30 minute
increment.
8. Once the cooking time is finished, the unit will switch to stand time mode for 10
minutes. The digital display will countdown the 10 minute stand time and will
automatically switch to warm.
9. Once the 10 hours has elapsed, the slow cooker will automatically switch off.
Serving
10. Using oven gloves, remove the lid, and set it on a heatproof surface.
11. It’s best to ladle the food from the slow cooker into serving dishes or plates.
12. Don’t carry the slow cooker; the trailing cable may catch on something.
13. You may use oven gloves to lift the cook pot, complete with the lid, but take care
–it could weigh as much as 7kg (15lb).
14. Cleaning can be made much easier if you remove all the cooked food from the
cook pot as soon as it’s cooked, then fill the cook pot with warm water.
Gravy/ Sauce
Slow cooking retains more of the juices than normal cooking. This tends to increase the
volume of cooking liquid, and thin the sauce or gravy. To allow for this, sauces should
initially be thicker than normal. Anything to be sautéed could be tossed in seasoned flour
beforehand, to thicken the gravy/sauce.
CLEANING AND MAINTENANCE
This appliance is for household use only and is not user-serviceable.
Do not open or change any parts by yourself. Please refer to a qualified electrical
service department or return to the supplier if servicing is necessary.
Unplug the slow cooker from the wall socket (switch the socket off first, if it’s
switchable).

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Using oven gloves remove the lid and the casserole and put them on a heatproof
surface.
If you don’t intend to wash up right away, fill the casserole with warm water,
otherwise residual heat may bake food debris on to the cook pot, making its
eventual removal more difficult.
Don’t soak the exterior of the casserole in water. The base is porous and may
soak up water which may then cause it to crack when heated.
Wash the lid and cook pot in hot soapy water, using a cloth or sponge, then rinse
and dry thoroughly. Don’t use scouring pads.
Do not use bleach or other abrasive substance or solvents to clean your
appliance as it can be damaging to the finish.
To remove stubborn spots/marks, wipe the surfaces with a cloth slightly
dampened in soapy water or mild non-abrasive cleaner. Rinse and dry with a
clean, dry, soft cloth.
Dry these surfaces thoroughly before re-using the slow cooker or storing it away.
After some time in use, the glaze on the casserole may develop “crazing”, a
network of small cracks. This marking is superficial, and should not be a cause
for concern.
You may wash the cook pot and lid in a dishwasher, but the harsh environment
inside the dishwasher may affect the surface finishes. Any damage should be
cosmetic, and should not affect the functionality of the cooker.
Don’t immerse the body of the slow cooker in water or any other liquid.
Don’t put the body of the slow cooker in a dishwasher.
Don’t use harsh or abrasive cleaners.
STORING THE APPLIANCE
Unplug the unit from the wall outlet and clean all the parts as instructed above.
Ensure that all parts are dry before storing.
Store the appliance in its box or in a clean, dry place.
Never store the appliance while it is still wet or dirty.
Never wrap the power cord around the appliance.
SERVICING THE APPLIANCE

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There are no user serviceable parts in this appliance. If the unit is not operating
correctly, please check the following:
You have followed the instructions correctly
That the unit has been wired correctly and that the wall socket is switched on.
That the mains power supply is ON.
That the plug is firmly in the mains socket.
If the appliance still does not work after checking the above:
- Consult the retailer for possible repair or replacement. If the retailer fails to resolve the
problem and you need to return the appliance, make sure that:
The unit is packed carefully back into its original packaging.
Proof of purchase is attached.
A reason is provided for why it is being returned.
If the supply cord is damaged, it must be replaced by the manufacturer or an authorised
service agent, in order to avoid any hazard. If service becomes necessary within the
warranty period, the appliance should be returned to an approved Amalgamated
Appliance (Pty) Ltd service centre. Servicing outside the warranty period is still available,
but will, however, be chargeable.
INTRODUCTION TO COOKING IN A SLOW COOKER
Due to the unique “wrap-around side” heating element, low cooking temperatures and
long cooking times, slow cooking cannot be compared to oven or frying pan cooking.
Slow cooking is cooking at a very low temperature, just below boiling point. Since liquids
do not boil there is little, if any steam and no evaporation, foods do not stick and virtually
no stirring is required. Slow cooking also allows you to select cheaper cuts of meat,
which still retain both their flavour and nutrition.
On Low, the Slow Cooker can operate all day and night if required.
When set to High, it is very much like a covered pot on the stove. Foods will
cook in half the time required for Low.
When set to Auto, the Slow Cooker will cook on High until the food reaches a
pre-set temperature, then switches to Low and maintains a constant slow

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cooking temperature. “Auto” is the ideal setting for someone leaving the house
for the whole day as most food will cook for 8 –9 hours and be ready to serve
when they return.
Preparing in Advance
Prepare a recipe in advance the night before in the removable ceramic bowl and store it,
covered in the refrigerator. When you are ready to cook, transfer the ceramic bowl to
the Slow Cooker.
Important: The cooking vessel within the Slow Cooker is ceramic, and as with any fine
ceramic, it will not withstand the shock of sudden temperature changes. Do not place
any frozen or very cold foods, or store in the refrigerator if the ceramic bowl has been
pre-heated or hot to the touch. The ceramic bowl is not suitable for storing foods in the
freezer.
Cutting Vegetables
An unusual characteristic of slow cooking is that most vegetables –depending on their
age –generally cook slower than most meats. Most vegetables should be cut into small
pieces, or at least quartered and placed near the sides, or close to the bottom of the
Slow Cooker. Carrots should be peeled and placed where they will be completely
covered with liquid.
Spicing your Cooking
Meats will pick up flavours from the vegetables they are cooked with. This might give
you more flavour than you are used to. You can reduce quantities of vegetables, such
as onions and carrots, if desired, to suit your personal taste. The same applies to fresh
spices; a little goes a long way in the slow cooker. Meats, especially cubed for a stew, if
not browned first, should be cleaned and carefully wiped to remove particles normally
disposed of during browning to ensure the best flavour, before cooking.
Cooking Times

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Altitude, high humidity and slight fluctuations in power can slightly alter cooking times in
a Slow Cooker. Allow plenty of time –it is almost impossible to overcook. It is seldom
necessary to stir while cooking on Low setting. When cooking on High setting,
occasional stirring may be necessary and will improve the distribution of flavours
throughout the food.
Additional liquid may also be required, as food will boil in setting High. Make sure the
Slow Cooker has not been pre-heated. Most recipes including the recipes in this
instruction manual require cooking times of 8 to 10 hours. From experience, you will
learn whether to use the shorter or longer times given in the recipes. If foods are cooked
more than you desire, or end up with too much liquid, it is probably due to not trimming
excess fat from meats or adding too much liquid as the liquid content of meats and
vegetables will vary. Any excess liquid can be reduced by removing the cover and
switching the Slow Cooker to High for approximately 45 minutes.
Hints for Using Standard Recipes in your Slow Cooker
Using the following hints, you can prepare and cook your favourite recipes in the Slow
Cooker:-
If using fresh milk or yoghurt only add to the Slow Cooker during the last 2 hours
of cooking. Evaporated milk may be added at the start of cooking.
Rice, noodles and pasta are not recommended for long cooking periods.
Wine can add flavour and tenderness to meat. Substitute part wine for water for
richer flavour.
Whole leaf herbs are best for prolonged cooking in your Slow Cooker, but
decrease the quantity in the standard recipe by a quarter.
Very little moisture boils away in the Slow Cooker, so in most cases the liquid
quantity in the standard recipes can be halved. If you find you have too much
liquid, remove the cover and switch the Slow cooker to setting 2 (High) for 30-45
minutes to reduce.
Cooking times for conventional recipes have to be considerably increased when
cooking in a Slow Cooker.

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For example, food that will cook in 30 minutes conventionally, will take 4 –5
hours slow cooking on Low.
Recipes calling for 1 hour will take 6 –8 hours on Low in the Slow Cooker.
Food that will cook for 1 –3 hours, conventionally, will take 8 –12 hours on 1
Low.
Without browning, some meat and poultry may come out bland and appearance
will be unappetizing when cooked in the Slow Cooker.
A FEW RECIPES TO START YOU OFF
The recommended cooking times and temperature setting are given after the title
of each recipe.
If food is cooked for more than an hour or so over the cooking times, you may
find that flavour and quality start to fall away. However, if these times are not to
your taste, feel free to experiment.
The metric and imperial measures given in these recipes are not exact
equivalents.
Use either metric or imperial, don’t mix the two.
Use these recipes initially to familiarise yourself with the capabilities of your slow
cooker. Then use them as a guide, vary the ingredients, vary the quantities, and
taste the results. Keep notes, write down what changes you make, and you’ll
build up a range of recipes which suit your taste. Keep notes of the not so
successful ones as well, so you know what not to do next time.
To adapt your own recipes for the slow cooker, we suggest you find a recipe in
this booklet which uses similar ingredients, and use that as a guide for timing and
liquid quantity, along with the food preparation guidelines given earlier.
Be careful with quantities. After all the ingredients are put into the cook pot, it
shouldn’t be more than three quarters full, to allow for expansion. If you overfill, it
may spit hot water, and it may overflow during use.
Use the web as another excellent resource for delicious recipes. People around
the world have shared traditional recipes, family recipes and have even added
their own spin to dishes which might make for a truly delicious meal. Have a look

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at recipe websites, cooking blogs and other… you’ll be surprised at what you can
find.
FRENCH ONION SOUP
Serves 6-8
7 cups beef stock
3 cups onions, thinly sliced
¼ cup butter
1 ½ teaspoons salt
1 tablespoon sugar
2 tablespoons flour
¼ cup dry vermouth or brandy
Pour stock (or water and beef boullion cubes) into the Slow Cooker, cover and set to
High. Cook onions slowly in butter in a pan. Cover and allow to cook for about 15
minutes. Uncover and add salt, sugar and flour. Stir well. Add to the stock in the Slow
Cooker. Cover and cook on Low for 6 –8 hours, or 2 High for 3 hours or AUTO for 4 –5
hours. Add vermouth or brandy, stir and serve. Top each serving with grated Parmesan
cheese.
MINESTRONE SOUP
Serves 6
6-8 cups water
1.5kg shin of beef, cut into 5cm slices
1 medium onion, diced
2 carrots, diced
2 stalks celery, sliced
1 cup leeks, diced (optional)
1 cup canned tomatoes (drained)
1 small package frozen vegetables
2 tablespoons salt

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1 tablespoon dried basil
1 clove garlic, minced
½ cup vermicelli
1-teaspoon oregano
Prepare the stock a day in advance; place water, beef shank and bones in the Slow
Cooker, cover and cook overnight (8-12 hours) on Low.
Next day, remove the meat and bones from the liquid.
Cool. Scoop marrow from the bones and return it with the lean meat to the stock.
(This can be done in advance and refrigerated). Add all remaining ingredients to 6 cups
of stock in the Slow Cooker. Cover and cook on Low for 6 –8 hours or High for 4 hours,
or AUTO for 5 –6 hours. Ladle into bowls and sprinkle with grated Parmesan cheese.
Serve with crusty bread.
CHILLI CON CARNE
Serve 6
500gms dry red kidney beans
500gms steak cut in thin strips
2 tablespoons flour
1-teaspoon chilli powder
2-teaspooons salt
1 large onion, chopped
1 cup canned tomatoes
2 cups water
2 cloves garlic
Wash the beans well. Dust the beef with the flour, salt and chilli powder. Place all
ingredients into the Slow Cooker and stir well. Cover and cook on AUTO for 8 –9 hours.

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TARRAGON CHICKEN
Serves4
1 ½ - 1 ¾ kg Roasting chicken
60gms. Butter
1 strip orange rind
1 teaspoon dried tarragon
½ clove garlic, crushed
Salt and pepper to taste
Chicken stock cube
½ cup hot water
½ cup cream
Tie the chicken’s legs together. Mix together half the butter, the chopped tarragon and
the crushed garlic. Season with salt and pepper and place inside the bird with the
orange rind. Spread the breast thickly with the remaining butter. Place the chicken in
the Slow Cooker. Dissolve chicken stock cube in hot water. Pour stock around the
chicken, cover and cook on Low for 6 –8 hours or High for 4 –6 hours or AUTO for
5 –7 hours.
Remove the chicken from the Slow Cooker, take off the trussing string and keep the
chicken hot. Spoon off the fat, add the cream and heat on High for 10 minutes to make
the gravy. Stir and season to taste then strain into a gravy boat. Serve chicken
garnished with parsley and accompanied with the gravy served on a bed of cooked
noodles or rice. A can of baby potatoes, drained may be added during the last hour of
cooking.
BEEF POT ROAST
Serves 4
1 ½ - 2 kgs Chuck, topside or rump roast
1 clove garlic, crushed
Salt and pepper to taste

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1 carrot, chopped
1 stalk celery, chopped
1 small onion, stuck with 3 cloves
¾ cup sour cream mixed with 3 tablespoons flour
1 cup red wine
Rub beef roast with garlic and season with salt and pepper. Place roast in the Slow
Cooker and add all the remaining ingredients. Cover and cook on Low for 10 –12
hours. Excellent served with hot buttered noodles.
CORNED BEEF
Serves 4
3 carrots cut into small chunks
1 ½ - 2kg Silverside
2 –3 medium onions, quartered
1 –2 cups water
Place all ingredients into the Slow Cooker in the order listed. Cover and cook on Low for
12 –14 hours, or High for 7 –10 hours or AUTO for 10 –12 hours. Serve hot with plain
boiled potatoes and cabbage wedges.
BRAISED BEEF IN RED WINE
Serves 4
1 ½ kg Blade or chuck steak, cut thick
½ cup seasoned flour
90gms Butter
½ cup onions, finely chopped
½ cup leeks, finely chopped
½ cup carrots, finely chopped
1-teaspoon salt

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1 clove garlic, crushed
1-tablespoon parsley chopped
1-tablespoon chives, chopped
2 tablespoons brandy
1 bouquet garni
½ bottle burgundy
Trim meat, cut into cubes and toss in seasoned flour to coat lightly. Heat butter in a
heavy frying pan and brown the meat quickly over as high heat. Remove the meat and
place in the Slow Cooker. Add onion, leek, carrot, garlic, salt, parsley and chives.
Gently warm the brandy and ignite. While burning, pour into the Slow Cooker. Add
bouquet garni and season with freshly ground pepper. Pour burgundy into the frying pan
used for browning the meat and bring to the boil stirring to collect the crustiness from the
bottom. Pour into the Slow Cooker, cover and cook on Low for 6 –8 hours or High for
3 –4 hours or AUTO for 5 –6 hours.
PORK CHOPS IN CIDER
Serves 6
6 port chops
Salt and pepper to taste
½ cup plain flour
3 onions, finely sliced
Sprig of parsley and oregano
½ cup apple cider
¼ cup waster
2 apples, peeled and quartered
Trim the excess fat off the chops and set aside. Season the chops on both sides with
salt and pepper. Coat with flour. Heat fat trimmings in a heavy frying pan until the fat
starts to run then add chops and fry one side at a time until brown on both sides.
Remove from the frying pan. Add onions and cook over gentle heat, stirring occasionally
until golden brown. Place chops in the Slow Cooker and add onions, herbs, cider and

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water. Arrange the peeled and quartered apples on top of the chops and cook on Low
for 6 –8 hours. Remove the herbs and skim any fat from the top. Serve with boiled
potatoes or fluffy boiled rice.
BEEF CURRY
Serves 6
1 kg. Blade bone or chuck steak
3 tablespoons flour
3 tablespoons curry powder
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic crushed
1 piece fresh ginger, grated2 teaspoons salt
1-tablespoon vinegar
1 stick cinnamon
1 strip lemon rind
½ cup water
Cut steak into 2.5 cm cubes, toss in the flour and curry powder and brown lightly with the
onions in a frying pan with the oil. Remove from the frying pan, drain and place in the
Slow Cooker with the other ingredients. Mix well, cover and cook Low for 8 –9 hours, or
High for 4 hours or AUTO for 6 –7 hours. Serve with boiled rice.
HUNGARIAN GOULASH
Serves 4
1kg Round steak or veal fillet, cut into 8mm cubes
1cup onion, chopped
1 clove garlic, minced
2 tablespoons flour
1-teaspoon salt

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½ teaspoon pepper
1-tablespoon paprika
¼ teaspoon dried thyme crushed
1 bay leaf
1 cup canned tomatoes
1cup sour cream
Place steak cubes, onion, garlic in the Slow Cooker. Stir in the flour and mix to coat the
steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and
cook on Low for 7 –10 hours or High for 5 –6 hours, or AUTO for 6 –7 hours. 30
minutes before serving thoroughly blend in the sour cream. Stir occasionally. Serve over
hot buttered noodles.
CHICKEN MARENGO
Serves 4
1 ¾ - 2kg Chicken or chicken pieces
Salt and pepper to taste
1-tablespoon plain flour
1-tablespoon vegetable oil
1-tablespoon butter
2 cloves garlic, finely chopped
1cup hot water
2 tablespoons brandy
2 large tomatoes, peeled and chopped
12 mushrooms, peeled and chopped
1 bouquet garni
1sprig parsley, chopped.
Cut chicken into serving pieces. Pat each piece dry and season with salt and pepper
and roll in flour. In a heavy frying pan, heat the oil and butter. Add the chicken pieces
and cook over a medium heat until golden, turning frequently. Remove from the frying
pan drain and place in the Slow Cooker. Add the garlic, bouquet garni, hot water,