The instruction manual is available is available to read or download on the Kmart website https://www.kmart.com.au/product/3l-slow-cooker/2445307
It's in the product details column on the 8th line down, click on "Instruction Manual"

I an surprised no one has replied. At the end of the day just put any meat, veg combination in with a bit of water 1/2 to one cup and on high. walk away. Look in about 2-3 hours later to check it isn't bubbling, if so put on low till you can't wait any longer.

What I do is a bit more complex. Get the meanest, toughest meat lump that's cheap. Needs a normal meat fat ratio, but don't worry about it. I put the meat in dry, no water or stock or anything. Can rub a bit of flavour over it but too much will over season the liquid stock later. Start it on high, it will take it a while for the meat lump to warm up, say 2-3 hours. If it looks like nothing is happening, go and find something else to do. Eventually the lump will swell up and start juicing out. Put it on low and go do something. I leave a 1.5 -2 kg lump 10 -12 hours cooking, mostly on low. I also put a cotton hand towel over the lid as an added insulation. Don't worry it not getting dangerously hot. If it did it wouldn't be slow cooking. now the next part - You probably wont be able to spoon out the now very tender lump, but try with two spoons, Pour out the liquid gold and scoop off some of the fat. I pour it into a soup plate and let settle then lay a paper towel square over, the fat will adhere and lift off, repeat. Back into the crock and work on the best stock you have ever had. Rub the sides to get the harder stuff dissolved off, thicken if you wish, that may be easier in a small pan. - Good luck. - Oh, I forgot "Don't lift the lid" . Maybe to turn the lump over at half time and that's all!