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- Owner's manual - (English)
- Sunbeam’s Safety Precautions
- Features of your Slow Cooker 5.5L
- An Introduction to Slow Cooking
- Using your Slow Cooker
- Tips for Slow Cooking
- Care and Cleaning
- Recipes
Table of contents
Instruction for use Slow Cooker
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM SLOW COOKER.
• Do not operate the slow cooker on an inclined surface.
• Do not move or cover the slow cooker while in operation.
• Do not immerse the base of the slow cooker in water or any other liquid.
• Use your slow cooker well away from walls and curtains.
• Do not use your slow cooker in confined spaces.
• Do not touch any metal surface of the slow cooker whilst in use as it will be hot.
• Do not operate slow cooker when placed directly onto a bench top. Place a heat proof mat or chopping board underneath to protect the surface.
Sunbeam is very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance:
• Read carefully and save all the instructions provided with an appliance.
• Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when the appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person.
• Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance.
• 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.
• Children should be supervised to ensure that they do not play with the appliance.
• The temperature of accessible surfaces may be high when the appliance is operating.
• Never leave an appliance unattended while in use.
• Do not use an appliance for any purpose other than its intended use.
• Do not place an appliance on or near a hot gas flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface.
• Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner. If damage is suspected, return the appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment.
• For additional protection, Sunbeam recommend the use of a residual current device (RCD) with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances.
• Do not immerse the appliance in water or any other liquid unless recommended.
• Appliances are not intended to be operated by means of an external timer or separate remote control system.
• This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by clients in hotels, motels and other residential type environments; bed and breakfast type environments.
If you have any concerns regarding the performance and use of your appliance, please visit www. sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
Features of your Slow Cooker 5.5L
HP5520
Removable crock insert
The durable ceramic crock insert is removable to allow for convenient serving at the table, storing of leftovers and easy cleaning. The crock insert is also dishwasher safe for added convenience.
Quality glass lid
Fits neatly onto the crock insert to retain heat and moisture for best results. The transparent glass allows you to view the food during cooking without lifting the lid, preventing the heat from escaping.
Temperature control dial
Allows you to select the desired temperature for each recipe. LOW for simmering and slow cooking, HIGH for faster cooking, and KEEP WARM to safely keep your food warm until serving.
Removable cord
For serving at the table and easy storage.
Power ON light
Indicates that the slow cooker is turned on and heating.
Cool touch handles and lid knob
Allows you to lift and carry the slow cooker to the table for serving when hot.
Large 5.5 litre capacity
For cooking large family-sized meals.
Brushed stainless steel housing
Wrap-around element
The element surrounds the crock insert to ensure even cooking. It prevents food from sticking to the bottom of the crock insert and eliminates the need to stir your food.
HP4520
Removable crock insert
The durable ceramic crock insert is removable to allow for convenient serving at the table, storing of leftovers and easy cleaning. The crock insert is also dishwasher safe for added convenience.
Quality glass lid
Fits neatly onto the crock insert to retain heat and moisture for best results. The transparent glass allows you to view the food during cooking without lifting the lid, preventing the heat from escaping.
Temperature control dial
Allows you to select the desired temperature for each recipe. LOW for simmering and slow cooking, HIGH for faster cooking, and KEEP WARM to safely keep your food warm until serving.
Removable cord
For serving at the table and easy storage.
Power ON light
Indicates that the slow cooker is turned on and heating.
Cool touch handles and lid knob
Allows you to lift and carry the slow cooker to the table for serving when hot.
Large 4.5 litre capacity
For cooking medium to large family-sized meals.
Brushed stainless steel housing
Wrap-around element
The element surrounds the crock insert to ensure even cooking. It prevents food from sticking to the bottom of the crock insert and eliminates the need to stir your food.
An Introduction to Slow Cooking
Slow cooking is one of the best ways of preparing foods to ensure that the flavour and tenderness is retained. Your new slow cooker is easy to use and is extremely versatile. You can cook soups, stews, casseroles, roasts, bake desserts and even steam puddings. Slow cooking is also economical, as your new slow cooker uses very little power.
Once the slow cooker reaches the selected temperature, the food cooks using the heat retained in the crock insert.
Your slow cooker is ideal for cooking tougher cuts of meat as the slow, moist heat tenderises it and enhances the flavours.
Your slow cooker is also very safe for keeping foods heated, as it operates at temperatures high enough to prevent the growth of harmful bacteria.
Using your Slow Cooker
1. Before using your Sunbeam slow cooker for the first time, remove the crock insert and lid and wash them in warm soapy water. Rinse and dry thoroughly and replace.
2. Place the slow cooker on a flat level surface.
3. Prepare the food to be cooked and place inside the slow cooker. Replace the lid.
4. Insert the plug into a 230-240V power outlet and turn the power ON.
5. Select the desired setting on the temperature control dial: LOW, HIGH, or KEEP WARM. The power on light will illuminate to indicate that the appliance is switched on.
Note: Do not place very cold or frozen food in the crock insert if it has been preheated as this may cause the crock insert to crack. Note: Transfer cooked food from the crock insert into an airtight container before storing in fridge or freezer.
Note: Do not place the crock insert under cold water if it is still hot.
Note: The crock insert is oven safe so you can reheat your precooked dishes in an oven preheated to no more than 160ºC.
Important: Food should not be cooked on the KEEP WARM setting as this will not get hot enough to cook. This setting should only be used to keep hot, cooked food warm for serving.
Tips for Slow Cooking
• All of the recipes contained in this book have recommended temperature settings. Most recipes can be cooked on the LOW setting, however when using the HIGH setting cooking times can often be halved.
• Food will be brought to a simmer on all settings. The setting determines the time needed to reach a simmer.
• When cooking with vegetables, place them in the crock insert first, and then place the meat on top.
• Always ensure that food or liquid comes to at least half way up the wall of the crock insert, as the element is located on the sides of the slow cooker.
• When roasting whole pieces of lamb, beef or chicken, it is not necessary to add liquid. Pot roasts and corned meats should be barely covered with liquid.
• Do not use oven bags in your slow cooker.
• When preparing meat for casseroles, lightly coat the pieces in flour and brown before adding to the slow cooker. This helps to seal in the juices and flavours, and keeps the meat tender.
• Frozen casseroles can be placed in the cold slow cooker and heated for 5-8 hours, depending on the quantity. Do not place frozen food into a heated slow cooker.
• If a recipe results in too much liquid, turn the slow cooker to the HIGH setting, remove the lid and cook until sufficient liquid has evaporated.
• To thicken a casserole, set the slow cooker to the HIGH setting and stir through a thickening agent such as cornflour combined with a little water. Allow to simmer until thickened, stirring occasionally.
• Stirring is rarely necessary, as the element wraps around the sides of the slow cooker, preventing the food from sticking to the base.
• Leave the lid on the slow cooker during cooking to maintain heat and moisture.
• Reduce cooking times when the slow cooker is not completely full to achieve a better cooking result as the slow cooker heats up faster when not filled up to the rim.
Care and Cleaning
Wash the crock insert and lid in hot soapy water. To remove food that is cooked onto the bottom, soak the crock insert in warm water before cleaning and scrub lightly with a plastic or nylon brush. Rinse well and dry. The crock insert is also dishwasher safe for added convenience.
Note: Do not place the hot crock insert under cold water.
Wipe the exterior of the slow cooker with a damp cloth and polish dry. DO NOT use harsh abrasives, scourers or chemicals to clean any part of your slow cooker as these will damage the surfaces.
CAUTION: Do not immerse the base of the slow cooker in water or any other liquid.
Recipes
Spicy Sweet Potato Soup
Serves 6-8
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 2-3 tablespoons red curry paste
- 1.5 kg sweet potato (kumara), peeled, diced
- 1 litre chicken stock
- 2 cups water
- ¾ cup light coconut milk chopped coriander, to serve
1. Heat oil in a frying pan on a medium-high heat. Cook onion for 2-3 minutes or until softened. Add garlic and red curry paste and cook for 1 minute. Transfer to slow cooker.
2. Add sweet potato, chicken stock and water; stir to combine. Cook on HIGH 3-4 hours or LOW 6-7 hours.
3. Using a stick blender, process soup until smooth. Stir in coconut milk and coriander. Serve.
Chicken, Sweet Corn & Bacon Soup
Serves 6-8
- 5 rashers bacon, rind and fat trimmed, finely chopped
- 1 large brown onion, finely chopped
- 3 cloves garlic, crushed
- 3 trimmed celery sticks, finely chopped
- 3 x 420g can sweet corn kernels, rinsed, drained
- 1.5 litres salt reduced chicken stock
- 2 large (400g) single chicken breast fillets
- 3 green onions, ends trimmed, thinly sliced
- Salt & ground white pepper
1. Heat a non-stick frying pan on a mediumhigh heat; add bacon and cook for 2 minutes.
2. Stir in onion, garlic and celery. Cook, stirring, for 3-4 minutes then transfer to slow cooker.
3. Add the corn, stock and water and stir to combine. Add chicken. Place lid on and cook on HIGH 2-3 hours.
4. Use tongs to transfer chicken to a bowl. Use a stick blender to blend soup until almost smooth.
5. Shred chicken and add to soup along with the green onions. Taste and season with salt and ground white pepper; replace lid and allow to reheat for 30 minutes on HIGH.
French Onion Soup
Serves 4-6
- 30g butter
- 1 tablespoon olive oil
- 4 large onions, finely sliced
- 2 cloves garlic, crushed
- 2 tablespoons plain flour
- ¼ cup brandy
- 4 cups beef stock
- 1 Baguette, thickly sliced
- 1 cup of grated
- Gruyere cheese or ½ cup parmesan
1. Heat oil and butter in a large saucepan over medium heat, until butter is foaming. Add onion and garlic and cook, until onion has softened. Make sure it does not colour.
2. Add flour and coat onion mixture. Gradually add brandy. Cook for 2-3 minutes until alcohol has evaporated. Transfer to slow cooker and add stock.
3. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
4. Place bread on a baking tray in one layer, brush or spray with oil. Bake 5-10 minutes or until bread is crisp and lightly coloured. Top bread with cheese and cook a further 5 minutes or until cheese is melting.
5. To serve, place a slice of bread in a soup bowl, ladle in soup and top with extra cheese.
Pea and Ham Soup
Serves 6-8
- 1 tablespoon olive oil
- 2 onions, 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 black pepper
1. Heat oil in a large frypan, 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 3-4 hours or LOW 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 through remaining thyme and season with freshly ground black pepper.
Roasting Beef
Heat a small amount of oil on a medium/high heat in a large frying pan; cook beef on all sides until browned. Season with salt and pepper. Place into slow cooker.
Approximate cooking times for well done:
LOW 2-2 ½ hours per 500g
HIGH 1-1 ½ hours per 500g
Roasting Lamb
Trim any excess fat from the lamb. Heat a small amount of oil on a medium/high heat in a large frying pan; cook lamb on all sides until browned. Season with salt and pepper. Place into slow cooker.
Approximate cooking times for well done:
LOW 2-2 ½ hours per 500g
HIGH 1-1 ½ hours per 500g
Roasting Chicken
Wash and pat dry chicken. Place a quartered lemon, 3 cloves garlic and some sprigs of thyme into the cavity of the chicken. Season with salt and pepper and a little paprika.
Approximate cooking times:
LOW 2-2 ½ hours per 500g
HIGH 1-1 ½ hours per 500g
Tip: For a more golden colour chicken simply brown in a frying pan before placing into the slow cooker.
Corned Beef
Serves 6-8
- 1.5kg corned silverside
- 1 onion, chopped
- 10 peppercorns
- 2 bay leaves
- 2 tablespoons brown sugar
1. Place silverside into slow cooker; fill with enough water to just cover. Add remaining ingredients.
2. Cover and cook on LOW 8-10 hours or HIGH 4-6 hours.
3. Serve with mashed potatoes and steamed vegetables.
Spanish Chicken with Capsicums
Serves 4-6
- 2 tablespoons olive oil
- 6 thigh chicken cutlets, fat and skin removed
- 2 red onions, sliced
- 3 cloves garlic, crushed
- 1 ½ teaspoons smoked paprika
- 1 red capsicum, seeds removed, sliced
- 1 yellow capsicum, seeds removed, sliced
- ¼ cup white wine
- ¹/ ³ cup tomato passata
- ¹/ ³ cup pitted kalamata olives, sliced
- 6 artichoke hearts, quartered
- ¹/ ³ cup chopped fresh parsley
1. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to slow cooker.
2. Heat remaining oil and cook onions for 2-3 minutes or until softened. Add garlic, paprika and capsicum and cook, stirring for 1 minute. Add to slow cooker with white wine and tomato passata. Cover and cook on HIGH 3-4 hours or LOW 6-7 hours.
3. Stir in olives, artichokes and parsley just before serving.
4. Serve chicken with crusty bread.
Indonesian Chicken Curry
Serves 4-6
- 6 thigh chicken cutlets, fat and skin removed
- ¼ cup flour
- ¼ cup peanut oil
- 1 large onion, sliced
- 3 cloves garlic, crushed
- 3 teaspoons grated fresh ginger
- 1 long red chilli, seeds removed, thinly sliced
- 1 lemongrass, stem finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt 600g kumara (sweet potato), peeled, diced
- 1 ¹/ ³ cups coconut milk
- 150g green beans, trimmed, cut into 3cm pieces coriander leaves, to serve
1. Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate.
2. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic, ginger, chilli, lemongrass, and spices; cook, stirring for 1 minute.
3. Place kumara into the base of slow cooker and top with chicken, onion mixture and coconut milk. Cook on HIGH 3-4 hours or LOW 6-8 hours.
4. Add beans in the last half hour of cooking.
5. Serve chicken with coriander and steamed jasmine rice.
Chicken, Mustard and Sage Casserole
Serves 6-8
- 8 thigh chicken cutlets, fat and skin removed
- ¼ cup plain flour
- ¼ cup olive oil
- 3 large leeks, washed and sliced thickly
- 2 cloves garlic, crushed
- 1 cup dry white wine
- 1 kg baby new potatoes, halved
- 1 cup chicken stock
- Zest of one lemon
- 2 tablespoons
- Dijon mustard
- Salt and pepper
- 8 sage leaves, whole
- 1 tablespoon chopped fresh sage
1. Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate.
2. Heat remaining oil in frying pan, cook leek and garlic for 3-4 minutes or until leeks have softened. Add wine and cook until reduced by half.
3. Place potatoes into the base of slow cooker and top with chicken and leek mixture. Add remaining ingredients, except chopped sage. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
4. Season to taste and sprinkle with sage. Serve with crusty bread.
Hainanese Chicken with Rice
Serves 4-6
- 1.5kg whole chicken, rinsed
- 4 cups water
- 2 green onions, chopped
- 5cm piece ginger, chopped
- 1 teaspoon salt
Topping
- 4 green onions, thinly sliced
- 2 tablespoons finely shredded ginger
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil sea salt coriander leaves, to serve light soy sauce, to serve
1. Place chicken in slow cooker. Add water, green onions, ginger and salt. Cover and cook on HIGH for 2-2 ½ hours.
2. Remove chicken and cut into pieces. Transfer chicken to a serving plate. Top with extra green onions and ginger.
3. Heat peanut oil and sesame oil in a small saucepan until just smoking. Pour hot oil over chicken. Sprinkle with salt and coriander.
4. Serve with soy sauce and steamed rice.
Lamb Roast with White Beans and Parsley Sauce
Serves 4-6
- 1.4kg – 1.5kg lamb roast, easy carve
- 1-2 cloves garlic, cut into slivers
- 2 sprigs fresh rosemary, cut into pieces
- 2 tablespoons olive oil
- 20g butter
- 1 large onion, sliced
- 1 x 400g can butter beans, rinsed, drained
- ¼ cup chopped fresh parsley
- ½ cup chicken stock salt and pepper
1. Make small incisions all over lamb with a very sharp knife, then stuff each with a sliver of garlic and a sprig of rosemary.
2. Heat oil in a large frying pan, cook lamb until browned all over. Remove from pan and transfer to slow cooker.
3. In the same pan, add butter and cook onion 1-2 minutes or until softened, place in slow cooker with remaining ingredients. Season with salt and pepper.
4. Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.
5. Remove meat from slow cooker, and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.
Lamb Tagine
Serves 6-8
- 2 tablespoons olive oil
- 6-8 (depending on size) lamb shanks, fat trimmed
- 1 large onion, sliced thinly
- 2 cloves garlic, crushed
- 1 ½ tablespoons
- Moroccan dried spice mix
- 1 tablespoon tomato paste
- 600g kumara (sweet potato), peeled, diced
- 1 x 400g tin chopped peeled tomatoes
- ½ cup chicken stock
- 1 x 400g can chickpeas, rinsed, drained
- 1 cinnamon stick
- 3 cardamom pods, cracked
- Salt and pepper to taste
- 1 cup fresh coriander, roughly chopped
- Cous cous, to serve
1. Heat oil in a large frying pan over medium high heat, cook lamb shanks in batches for 3-5 minutes or until evenly brown all over. Transfer to a plate.
2. Reduce heat, and add onion and garlic to frying pan and cook for 2-3 minutes or until onion has softened. Add spice mix and cook until fragrant. Stir through tomato paste.
3. Place kumara into the base of slow cooker and top with lamb and onion mixture and remaining ingredients, except coriander. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
4. Season with salt and pepper and stir through chopped coriander, serve with cous cous.
Rendang Daging – Spicy Coconut Beef Curry
Serves 6-8
- ¼ cup desiccated coconut
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 4 kaffir lime leaves, shredded
- 1.5kg chuck steak
- 1 cup coconut milk powder
- 2 tablespoons fish sauce
- Pinch salt
Curry Paste
- 8 dried long red chillies
- 4 cloves garlic, roughly chopped
- 8 eschalots, roughly chopped
- 1 lemon grass stalk, white only, sliced
- 25g chopped fresh ginger, roughly chopped
- 25g sliced fresh galangal, roughly chopped pinch salt
1. To make curry paste, soak chillies in hot water until just softened; remove stem and seeds; roughly chop. Place all curry paste ingredients in a food processor and process to a smooth paste; add a little water if necessary.
2. In a large non-stick frying pan over a low heat, lightly toast coconut until lightly golden; remove from heat and allow to cool. Once cool, process in a food processor to a fine powder.
3. Heat a large non-stick frying pan; add curry paste, coriander, turmeric and lime leaves and cook, stirring, for about 5 minutes or until fragrant.
4. Add beef and stir until browned. Place beef, desiccated coconut, coconut milk powder and fish sauce into the slow cooker and stir to combine.
5. Cover and cook on HIGH 4-5 hours or LOW 6-8 hours. Stir once during cooking.
Veal Goulash
Serves 6
- 1.5kg veal, cut into
- 2cm pieces
- ¼ cup flour
- ¹/ ³ cup olive oil
- 2 onions, chopped
- 3 cloves garlic, crushed
- 2 tablespoons
- Hungarian sweet paprika
- ½ teaspoon cayenne pepper
- 2 large potatoes, peeled, diced
- 1 cup beef stock
- 2 tablespoons tomato paste
- 2 bay leaves salt and freshly ground black pepper
1. Dust veal in flour, shaking off excess flour.
2. Heat half the oil in large non-stick frying pan. Cook veal in batches until brown. Transfer to a plate.
3. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic, paprika and cayenne pepper and cook, stirring for 30 seconds.
4. Place potatoes in base of slow cooker. Add veal and remaining ingredients to slow cooker. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
5. Serve with hot pasta.
Family Beef Casserole with Semi Dried Tomatoes
Serves 6-8
- 2 kg chuck or round steak, diced
- ½ cup flour
- 3 tablespoons olive oil
- 2 bunches of spring onion, stalk trimmed, peeled and left whole
- 3 cloves garlic, crushed
- 3 carrots, diced
- 4 celery stalks, sliced
- ¹/ ³ cup tomato paste
- ½ cup red wine
- 1 cup semi dried tomatoes
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour. Heat half the oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
2. Heat remaining oil and cook onion and garlic for 1-2 minutes or until onion is softened. Add carrots, celery and tomato paste and cook for a further 3 minutes.
3. Add wine and allow alcohol to evaporate and liquid to reduce slightly.
4. Place vegetables and remaining ingredients in slow cooker. Stir through. Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
5. Season to taste and serve hot with mashed potatoes or thick sliced Italian bread.
Beef Brisket with Vegetables
Serves 6-8
- 1 large carrot, cut into matchsticks
- 2 large potatoes, diced
- 1.5kg rolled beef brisket
- ¼ cup seasoned flour
- 2 tablespoons olive oil
- 2 onions, cut into wedges
- 3 cloves garlic, crushed
- 1 cup tomato passata
- 1 cup beef stock
- 2 bay leaves
- 10 thyme sprigs salt and freshly ground black pepper
1. Place carrot and potatoes in base of slow cooker.
1. Dust beef in flour, shaking off excess flour.
2. Heat half the oil in a large non-stick frying pan. Cook beef until brown. Transfer to slow cooker.
3. Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic and cook, stirring for 30 seconds. Add to slow cooker with remaining ingredients.
4. Cover and cook on HIGH 4-5 hours or LOW 6-8 hours.
5. Transfer meat to a plate, cover with foil and stand for 10 minutes before slicing.
6. Using a large spoon, skim any fat from the top.
7. Serve beef with vegetables and sauce.
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