Belle SC 55 - Care and Cleaning; Cleaning and Maintenance; Slow Cooker Recipes; Mushroom and Barley Soup

Care and Cleaning
NOTE: Do not use abrasive cleaners as they might
scratch the surfaces.
• UNPLUG the power cord from the power supply and allow the
slow cooker to completely cool down with the glass lid on.
• After slow cooker has completely cooled down remove the
glass lid and the ceramic bowl.
• You can wash the ceramic bowl and glass lid in hot soapy
water or in a dishwasher.
• Rinse and dry the ceramic bowl and glass lid thoroughly.
• Wipe the base unit with a soft, slightly dampened cloth.
• Dry the base unit thoroughly.
• Use a dry cloth for cleaning the inside of the base unit.
• Avoid wrapping the power cord around the slow cooker.
• Store slow cooker in a dry and cool place.
Slow Cooker Recipes
MUSHROOM AND BARLEY SOUP
Serves 4-6
Ingredients
1 ½ tablespoon olive oil
1 ½ onions, chopped finely
2 garlic cloves, crushed
¾ cup pearl barley
4 carrots, diced
3 stalks celery, diced
500g mushrooms, sliced finely
¼ cup soy sauces
6 cups chicken stock
Freshly ground black pepper
Instructions
1. Heat olive oil in saucepan, cook onion and garlic for 2-3
minutes or until softened. Transfer to slow cooker.
2. Add remaining ingredients, except for pepper. Cover and
cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
3. Serve hot with freshly ground black pepper.
PEA AND HAM SOUP
Serves 6-8
Ingredients
1 tablespoon olive oil
2 onions, finely chopped
3 rashers bacon, diced
2 cups split peas
1-1.5kg ham bone
2 litres water
2 large carrots, diced
2 sticks celery, sliced
2 bay leaves
2 tablespoons chopped fresh thyme
Freshly ground pepper
Instructions
1. Heat oil in large fry pan, cook onion and bacon for 2-3
minutes or until onion is soft and bacon is slightly browned.
Transfer to slow cooker.
2. Add remaining ingredients, reserving 1 tablespoon of
fresh thyme. Cook on HIGH for 3-4 hours or on LOW for 6-
8 hours.
3. Remove ham bone from slow cooker. Pull off meat from
the bone, removing excess fat and skin. Dice and return to
the soup.
4. Stir though remaining thyme and season with freshly
ground pepper.
Tip: Ask your butcher to cut the ham bone into pieces.