Russell Hobbs RHSS75 Installation guide

INSTRUCTIONS AND WARRANTY
MODEL NO. RHSS75
RUSSELL HOBBS 6.5L OVAL SLOW COOKER

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Congratulations on purchasing our Russell Hobbs 6.5L Oval 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 6.5L OVAL SLOW COOKER
265W
6.5L capacity
3 heat settings –Low, High and Keep Warm
Attractive stainless steel finish
Modern oval shape accommodates more food
Removable ceramic bowl which allows for easier cleaning and can also be used
as a stylish serving dish
Tempered glass lid to view while cooking
Ergonomic cool touch handles
Dishwasher safe ceramic insert
Power “ON” indicator light
Great for making a variety of soups, stews and other delicious meals
Thermostatic regulator control ensures worry free cooking
Economical, nutritious and healthy cooking
Non-slip rubber feet
Includes recipes
For domestic use only
1 year warranty
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.
3. Incorrect operation and improper use can damage the appliance and cause injury
to the user.

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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. Extreme caution must be taken when moving an appliance containing food, water
or other hot liquids.
7. Do not switch on the cooker if the ceramic pot is empty.
8. Allow the lid and ceramic pot to cool before submersing in water or cleaning.
9. Never touch the outer enclosure of the slow cooker during its operation or before
it cools. Use the handles or knobs and also use oven gloves or a cloth when
removing the lid or handling contents.
10. Never cook directly in the unit, always use the ceramic pot.
11. Do not use the ceramic pot or glass lid if they have cracked or chipped.
12. Never leave the appliance connected to the electrical outlet when not in use.
13. Do not switch on the appliance when it is upside down or on its side.
14. The glass lid and ceramic pot are fragile, handle them with care.
15. Close supervision is required when any appliance is used near or by children or
invalids.
16. 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
17. 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.
18. 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.
19. To reduce the risk of electric shock, do not immerse or expose the unit, plug or
the power cord to water or any other liquid.
20. Never immerse the cooking body in water or any other liquid for cleaning
purposes.
21. If water should accidentally enter the switch mechanism or spill into the base,
unplug the power cord immediately. Important: Prior to reconnecting to the power
supply, the product should be inspected by a qualified technician.

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22. 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.
23. The use of accessory attachments that are not recommended or supplied by the
manufacturer may result in injuries, fire or electric shock.
24. A short cord is provided to reduce the hazards resulting from becoming
entangled in or tripping over a longer cord.
25. 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.
26. 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.
27. Do not use the appliance on a gas or electric cooking top or over or near an open
flame.
28. 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. Again, do not place the extension cord in a position
where it can be pulled on by children or animals or tripped over.
29. This appliance is not suitable for outdoor use. Do not use this appliance for
anything other than its intended use.
30. DO NOT carry the appliance by the power cord.
31. Always unplug the unit when not in use or before cleaning.
32. Always operate the appliance on a smooth, even, stable surface. Do not place
the full unit (ceramic bowl) on a hot surface.
33. 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.
34. 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.
35. Cook only in the inner ceramic bowl provided.
36. Do not operate this appliance by means of an external timer or separate remote
control system.

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PARTS DIAGRAM
BEFORE FIRST USE
1. Remove all packaging materials from the unit.
2. Clean the unit with a soft damp cloth.
3. The tempered glass lid and ceramic bowl are dishwasher safe or can be cleaned
with warm soapy water.
4. Let the unit dry completely before using.
5. Set the unit on a secure table or counter.
6. We recommend keeping all the packaging material in a safe place in case at any
time you wish to re-pack the product for shipping purposes.
Glass Lid
Knob
Handle
Temperature Control
Knob
Base
Ceramic Bowl

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USING THE SLOW COOKER
1. Always ensure the temperature control knob is set to the OFF position for the
temperature settings that are not in use.
2. Place the ceramic bowl into the cavity of the slow cooker.
3. Prepare desired food and place ingredients into the ceramic bowl.
4. Place the lid securely on the ceramic bowl.
5. Plug the unit into the electrical outlet.
6. Select desired temperature setting, LOW, HIGH or KEEP WARM.
7. We do not recommend using the KEEP WARM setting for more than four hours.
8. The KEEP WARM setting is only for keeping food warm which has already been
cooked.
9. Refer to your favourite recipe, add foods and follow appropriate cooking times.
10. When the cooking cycle is complete, set the control knob to KEEP WARM.
11. Place the bowl in a suitable location for serving.
12. Always make sure that the control knob is set to the OFF position once the
ceramic bowl is empty to prevent damaging it.
13. When you have finished using the slow cooker, turn the control knob to the OFF
position, unplug the unit and wait until all parts and accessories have cooled
completely before cleaning.
COOKING HINTS
1. Do not fill ceramic bowl past 3/4 full. Some foods may expand during cooking
and this may result in food spilling over.
2. Always cook with the lid in place. Avoid removing lid to check progress while
cooking for the first two hours. This may result in heat loss and delay the cooking
cycle.
3. Always wear protective oven mitts when handling parts and accessories when
the unit is on.
4. Unplug the unit when it is empty or not in use.
5. If the power or heat has been turned off for any extended period of time, the food
inside the container may no longer be safe to eat. It is recommended the food be
discarded due to health and safety reasons.
6. Do not use the ceramic bowl in an oven, microwave or directly on a stove-top.

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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 bowl 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 in it, 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 up 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
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 1 (Low) setting. When cooking on 2
(High) setting, occasional stirring may be necessary and will improve the distribution of
flavours throughout the food.

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Additional liquid may also be required, as food will boil in setting 2 (High). Make sure the
slow cooker has not been pre-heated. Most recipes including the recipes in this 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 2 (High) for approximately 45 minutes.
Hints for Using Standard Recipes in your Slow Cooker
Cooking in a slow cooker is very different to oven or frying pan cooking. 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. Cook
them separately then add to the slow cooker during the last 30 minutes of
cooking.
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. For example, food that will cook in 30 minutes
conventionally, will take 4 –5 hours slow cooking on 1 (Low).
Recipes calling for 1 hour will take 6 –8 hours on 1 (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.

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CLEANING AND MAINTENANCE
Be sure the product is turned OFF and disconnected from the power supply
before cleaning.
Allow the product to completely cool down.
It is much easier to clean the accessories directly after they have been used.
Do not immerse the unit in water or any other liquid, or hold it under a tap to
clean.
The tempered glass lid and ceramic bowl are dishwasher safe. They can also be
washed in hot, soapy water.
Do not use abrasive cleaning tools such as scouring pads. A soft cloth, sponge
or rubber spatula can be used to remove any food residue.
To clean hard-to-remove food particles or water spots, use a non-abrasive
cleanser or vinegar.
Do not allow sudden temperature changes for both the lid and ceramic bowl.
Sudden changes in temperature may result in cracks or breakage of these parts.
The exterior of the main cooking base can be cleaned with a soft damp cloth.
Wipe dry thoroughly. Do not use abrasive cleaners or scouring pads.
CAUTION: Do not immerse the base in water or other liquids.
After each use, wash the ceramic bowl and cover in warm soapy water. Dry with
a clean, soft cloth before storage, or re-connecting to the power supply.
NOTE: If food sticks to the ceramic bowl, fill the bowl with hot, soapy water and
let it stand for several minutes before washing.
Important: Do not use metallic pads, abrasive or harsh cleaners as they may
scratch the glazed surfaces of the ceramic bowl.

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Clean the base of the product by wiping with a slightly dampened soft cloth. To
remove water spots and other stains, use a non-abrasive cleaner or weak
vinegar solution.
Remove stubborn spots with a cloth moistened with sudsy water or a mild, non-
abrasive cleaner. Avoid the use of scouring pads, harsh detergents, solvents,
polish, abrasives or aerosol cleaners as they may damage surfaces of the
product. Dry with a clean, soft cloth before storage, or re-connecting to the power
supply.
The ceramic bowl and lid can be totally immersed for washing and are
completely Automatic Dishwasher safe.
STORING THE APPLIANCE
Unplug the unit from the electrical 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
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.

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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 Home of Living
Brands (Pty) Ltd service centre. Servicing outside the warranty period is still available,
but will, however, be chargeable.
CHANGING THE PLUG
Should the need arise to change the fitted plug, follow the instructions below.
This unit is designed to operate on 230V-240V current only. Connecting to other
power sources may damage the appliance. Connect a three-pin plug as follows:
The wires in this mains lead are coloured in accordance with the following code:
Green/Yellow = Earth
Blue = Neutral
Brown = Live

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PLEASE AFFIX YOUR PROOF OF PURCHASE/RECEIPT HERE
IN THE EVENT OF A CLAIM UNDER WARRANTY THIS RECEIPT MUST BE PRODUCED.
W A R R A N T Y
1. Home of Living Brand warrants to the original purchaser of this product (“the customer”) that this
product will be free of defects in quality and workmanship which under normal personal, family or
household use and purpose may manifest within a period of 1 (one) year from the date of purchase
(“warranty period”).
2. Where the customer has purchased a product and it breaks, is defective or does not work properly
for the intended purpose, the customer must notify the supplier from whom the customer bought
the product (“the supplier”) thereof within the warranty period. Any claim in terms of this warranty
must be supported by a proof of purchase. If proof of purchase is not available, then repair, and/or
service charges may be payable by the customer to the supplier.
3. The faulty product must be taken to the supplier's service centre to exercise the warranty.
4. The supplier will refund, repair or exchange the product in terms of this warranty subject to
legislative requirements. This warranty shall be valid only where the customer has not broken the
product himself, or used the product for something that it is not supposed to be used for. The
warranty does not include and will not be construed to cover products damaged as a result of
disaster, misuse, tamper, abuse or any unauthorised modification or repair of the product.
5. This warranty will extend only to the product provided at the date of the purchase and not to any
expendables attached or installed by the customer.
6. If the customer requests that the supplier repairs the product and the product breaks or fails to work
properly within 3 (three) months of the repair and not as a result of misuse, tampering or
modification by or on behalf of the customer, then the supplier may replace the product or pay a
refund to the customer.
7. The customer may be responsible for certain costs where products returned are not in the original
packaging, or if the packaging is damaged. This will be deducted from any refund paid to the
customer.
HOME OF LIVING BRANDS (PTY) Ltd
JOHANNESBURG TEL NO. [phone]
CAPE TOWN TEL NO. [phone]
DURBAN TEL NO. [phone]
www.homeoflivingbrands.com
www.facebook.com/ Russell Hobbs
www.russellhobbs.co.za

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RECIPES
Note: the cooking times given are merely a guideline.
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 bouillon cubes) into the Slow Cooker, cover and set to 2
(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 1 (Low) for 6 –8 hours, or 2 (High) for 3 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
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 1 (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 1 (Low) for 6 –8 hours or 2 (High) for 4
hours. Ladle into bowls and sprinkle with grated Parmesan cheese. Serve with crusty
bread.

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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 for 8 –9 hours.
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 1 (Low) for 6 –8 hours or 2 (High) for 4 –6 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 2 (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
1 carrot, chopped
1 stalk celery, chopped

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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 1 (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 1 (Low)
for 12 –14 hours, or 2 (High) for 7 –10 hours. Serve hot with plain boiled potatoes and
cabbage wedges.
Port 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
water. Arrange the peeled and quartered apples on top of the chops and cook on 1
(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

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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 1 (Low) for 8 –9
hours, or 2 (High) for 4 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
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 1 (Low) for 7 –10 hours or 2 (High) for 5 –6 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.

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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,
brandy tomatoes and mushrooms. Cover and cook on 1 (Low) for 6 –8 hours or 2 (High)
for 4 –6 hours. Serve on a bed of hot fluffy rice and sprinkle with chopped parsley. To
thicken the sauce, blend together 1 tablespoon of flour and 1 tablespoon of butter until
smooth. After the chicken has been removed, turn the Slow Cooker to 2 (High) and drop
the butter mixture into the Slow Cooker in small pieces. Stir and allow to simmer about
10 minutes.
Chicken Pariesienne
Serves 6
6 medium chicken breasts or chicken pieces
Salt, pepper and paprika to taste.
½ cup dry white wine or vermouth
1can condensed cream of thickened soup
1 small can sliced mushrooms, drained
1cup sour cream.
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in
the Slow Cooker. Mix white wine, soup mushrooms and sour cream until well combined
and pour over the chicken breasts. Sprinkle with paprika, cover and cook on 1 (Low) for
6 - 8 hours, or 2 (High) for 4 –6 hours. NOTE: If cooking on 2 (High), do not add the
sour cream until the last 30 minutes of cooking time. Stir occasionally. Serve the sauce
over the chicken with rice or noodles.
Baked Potatoes
These are perfect for the barbecue.
Fill the Slow Cooker with scrubbed and buttered medium sized potatoes (it will hold
about 10). Sprinkle with salt, cover and cook on 1 (Low) for 8 –10 hours, or until the
potatoes are tender. For family meals, just cook the required number of potatoes –you
get the same excellent result.
Scalloped Potatoes
Serves 4 –6
6 rashers bacon
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
Salt, pepper and paprika to taste

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1 cup cheddar cheese, grated
1 - 284g can cream of celery or mushroom soup.
Cut bacon into pieces. Place half the bacon, potatoes and onion into the Slow Cooker.
Sprinkle with salt, pepper, then grated cheese. Repeat with the remaining bacon,
potatoes and onions. Spoon undiluted soup over the top. Sprinkle with paprika, cover
and cook on 1 (Low) for 8 –10 hours or 2 (High) for 4 –6 hours.
Ratatouille (Vegetable Casserole)
Serves 4 –6
2 medium eggplants, cubed but not peeled
4 small zucchini (baby marrow) sliced
2 red peppers sliced
4 tomatoes sliced
2 onions cut into fine rings
2 cloves garlic crushed
Salt to taste
Freshly ground pepper to taste
½ cup oil.
Place onions into the Slow Cooker first. Then add remaining ingredients. Cover and
cook on 1 (Low) overnight for 7 –8 hours. Vegetables should be soft, but not mushy.
Mix lightly and add more salt and pepper if necessary. Serve Ratatouille hot or cold as a
first course, or as a filling for omelettes or as an accompaniment with grills, meat, fish or
eggs.
Baked Custard
Serves 6
3 eggs
2 tablespoons sugar
2 cups milk
½ teaspoon vanilla essence
Nutmeg
Beat eggs with sugar and then add remaining ingredients. Place in a heat-proof bowl or
dish that will fit into the Slow Cooker. Cover the custard with foil or a small heat-proof
plate. Pour 1 cup of water into the Slow Cooker and add the custard in bowl. Cover and
cook on 1 (Low) for 6 –8 hours. Serve warm or cold.

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Creamy Rice Pudding
Serves 6
2 ½ cups cooked rice
3 –4 tablespoons brown sugar
1-cup milk
2 tablespoons butter
1-teaspoon nutmeg
½ cup raisins
½ cup cream
Thoroughly combine rice with other ingredients. Pour into a slightly greased Slow
Cooker. Cover and cook on 1 (Low) for 4 –6 hours, or 2 (High) for 1 –2 hours. Stir
several times during the first 30 minutes.
Baked Apples
Serves 6 –8
6 –8 medium baking apples, washed and cored
3 tablespoons dried fruits
¼ cup sugar
1-teaspoon cinnamon
2 tablespoons butter
Make a cut around the top skin of the apples and remove the core. Mix dried fruits and
half the sugar; fill the center of the apples.
Sprinkle with cinnamon and the remaining sugar and dot with butter. Place in the Slow
Cooker and add ¼ cup of water. Cover and cook on 1 (Low) for 8 hours.
Hot Fruit Compote
Serves 4
1 cup dried prunes
1 cup dried apricots
1 can pineapple chunks, un-drained (optional)
2 cups water
Put all ingredients in the Slow Cooker. Cover and cook on 1 (Low) for 7 –8 hours, or 2
(High) for 3 –4 hours. Serve warm. Good with cream and a dash a cinnamon or
nutmeg.

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Poached Pears in Red Wine
Serves 6 –8
2 cups dry red wine
1-cup sugar
6 –8 medium pears, peeled with the stems on
4 tin strips lemon peel
Put wine and sugar in the Slow Cooker.
Cover and cook on 2 (High) until the sugar is dissolved. Place the pears into the Slow
Cooker turning them well to fully coat them with the wine mixture. Add lemon peel,
cover and cook on 1 (Low) for 4 –6 hours, turning them occasionally to coat them with
the wine mixture. After serving pour the wine mixture over the pears.
Slow Cooker Yoghurt
First sterilize the cooker using a commercial sterilizing solution.
Pour 600ml milk into the cooker and gently whisk in 30ml of plain yoghurt (use a wire
whisk). Cover cooker with a tea towel and then with the lid. Set on LOW for 1 hour.
Switch cooker off and allow to stand for 2 hours without stirring, until it is soft set.
Transfer to a clean container and refrigerate until required.