48701 new_Layout 1
Contents
1. 48701 new_Layout 1 25 04 2012 16 40 Page 1 ee SC48701 MUK Rev 1 morphy richards Sear and Stew Slow Cooker upto ar guarantee Upon registration with Morphy Richards UK amp ROI only Cil Please read and keep these instructions for future use 48701 For competitions product hints and tips and more join us at Y www morphyrichards co uk blog G www twitter com loveyourmorphy f www facebook com morphyrichardsuk www morphyrichards com Register online for your 2 year guarantee See the back of this instruction book for details UK and Ireland customers only 48701 new_Layout 1 25 04 2012 16 40 Page 2 Product overview Features 1 2 3 4 5 6 7 Lid Handle Glass Lid Cooking Pot Base Unit Base Handles Indicator Light Control Knob 48701 new_Layout 1 25 04 2012 16 40 Page 3 ee Introduction Thank you for purchasing your new Morphy Richards Slow Cooker Your Slow Cooker will allow you to create an extensive selection of meals with the added benefit of being able to sear the meat in the same pan Searing meat in the cooking pan means that the juices from the meat combine with the rest of the ingredients creating richer fuller flavours in your dishes Features eeiccecececsecectncetesacerdsetec cctv ecstaedeveteevencevecnetvvnitneest 2 Before first USC sscccssceessseeessseeessesessseeeessenesesteesenees 3 Using your Slow Cooker ccccese2. 2 bay leaves Boiled ham Ingredients e 1kg max gammon joint e Breadcrumbs to coat A O N a Method Coat the pork in the flour and salt In the Cooking Pot heat the oil and sear the meat Add the onions and fry until soft Stir in the curry powder and paprika Stir well and cook for a few minutes Add the remaining ingredients and bring to a simmer Transfer the Cooking Pot into the Base Unit cover with the Glass Lid Cook for approximately 4 7 hours on the Medium setting Remove the bay leaves before serving Method Put the gammon in the Cooking Pot cover with cold water 1 5L should be sufficient to submerge the joint and bring to the boil 2 Drain and rinse the joint oo oN OO Ff Place the gammon joint back into the Cooking Pot and fill the Cooking Pot with boiling water to roughly 2 3 the depth of the joint Transfer the Cooking Pot to the Base Unit cover with the Glass Lid Cook for approximately 5 7 hours on the Medium setting Drain and cool slightly before removing the skin Allow to cool Wrap tightly in kitchen foil Place in the refrigerator until well chilled Coat fat with toasted breadcrumbs before serving IMPORTANT When buying a joint of meat ensure it will fit into the Cooking Pot The joint must not stick out above the rim The shape of the meat is just as important as the weight 48701 new_Layout 1 25 04 2012 16 40 Page 18 ee Recipes Meat Sausage pot
3. cooking times are for guidance only and may vary depending on food type and personal tastes For example if the recipe says cook for 4 6 hours on Medium and you require the cooking time to be a shorter cook on High which will reduce the cooking time to 3 4 hours To increase the cooking time choose Low which will increase the cooking time to 6 8 hours The recipes are based on the maximum working volume of the slow cooker 2 5 litres 42 pts This allows a 2cm space between the top of the pot and the food 07010 dare KELTIO G Cook on Low Cook on Medium Cook on High e 6 8 hours e 4 6 hours e 3 4 hours e 8 10 hours e 6 8 hours e 5 6 hours e 10 12 hours e 8 10 hours e 7 8 hours 48701 new_Layout 1 25 04 2012 16 40 Page 8 ee Recipes Soup Minestrone soup Ingredients Method e 30g butter 1 Melt the butter in the Cooking Pot and fry the bacon and e 60g streaky bacon chopped vegetables until soft e 1 large onion chopped 2 Transfer the Cooking Pot into the Base Unit and add the stock e 1 garlic clove crushed 3 Add remaining ingredients except the parsley pasta shells and e 3 celery sticks chopped parmesan cheese e 300g potatoes peeled and 4 Cover with the Glass Lid and cook for approximately 4 6 hours on cubed the Medium setting J Ae carrots peeled and 5 45 minutes before serving add the pasta shells and parsley e 3 cabbage leaves shredded 6 When cooked season to taste and sprinkle with parmesan cheese e 3
4. ensure they are cooked to the desired temperature Do not use the Slow Cooker to reheat food Slow cooking tips The Slow Cooker must be at least half full for best results Slow cooking retains moisture If you wish to reduce liquid remove the lid after cooking and turn the control to High Reduce the moisture by simmering for 30 to 45 minutes If cooking soups leave 5 cm gap from the rim of the Cooking Pot 3 and the food surface to allow for simmering Removing the Glass Lid 2 will allow heat to escape reducing the efficiency of your Slow Cooker and increasing the cooking time If you remove the lid to stir or add ingredients you will need to allow 10 15 minutes extra cooking time for each time you remove the Glass Lid Many things can affect how quickly a recipe will cook including water and fat content initial temperature of the food and the size of the food Check food is properly cooked before serving Many recipes will take several hours to cook If you don t have time to prepare food in the morning prepare it the night before storing the food in a covered container in the fridge Transfer the food to the Cooking Pot and add boiling liquid stock In most of the recipes in this book the meat ingredients are browned first to improve their appearance and flavour If you are short on preparation time and would prefer to skip the searing stage simply add your meat and other ingredients into the Slow Cooker
5. tomatoes skinned and just before serving chopped e 1 25L chicken stock e 1 tbsp tomato puree e 1 tsp worcestershire sauce e 1 tbsp parsley chopped e 75g pasta shells e 2 3tbsp parmesan cheese e salt and pepper Lentil soup Ingredients Method e 125g smoked bacon chopped 1 Gently fry the bacon in the Cooking Pot until the fat begins to run e 1 large onions chopped 2 Add the onion carrot and celery and fry until soft eo Ganote dic d 3 Add all the remaining ingredients except the parsley and bring to e 2 celery sticks finley sliced the boil simmer for 2 minutes 200g orange lentils 4 Transfer the Cooking Pot into the Base Unit e 400g can of chopped tomatoes 1 5 Cover with the Glass Lid and cook for approximately 4 6 hours on one CNICKEN STOCK the Medium setting e 3tsp worcestershire sauce eae 6 If a smoother consistency is required liquidise the soup after e 1 bay leaf cooling and then reheat the soup in a pan e tsp basil p 7 Sprinkle with parsley and serve e 1tbsp parsley chopped e pinch of nutmeg e salt and pepper 48701 new_Layout 1 25 04 2012 16 40 Page 9 ee Recipes Soup Vegetable soup Ingredients 30g butter 1 25kg mixed vegetables e g potatoes onions carrots parsnips celery leeks tomatoes 30g flour 1 1L vegetable stock 1tsp mixed herbs salt and pepper Method Peel wash and cube or slice all the vegetables Melt butter in the Cooking Pot and gentl
6. water or in any other liquid e Do not touch hot surfaces Use oven gloves or a cloth when removing lid or handling hot containers e Extreme caution must be used when moving an appliance containing hot food water or other hot liquids 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 Children should be supervised to ensure that they do not play with the appliance Teach children to be aware of dangers in the kitchen warn them of the dangers of reaching up to areas where they cannot see properly or should not be reaching Children are vulnerable in the kitchen particularly when unsupervised and if appliances are being used or cooking is being carried out Never allow a child to operate this appliance Other safety considerations Never touch the outer enclosure of the Slow Cooker during it s operation or before it cools Use the handles or knobs Do not switch on the Slow Cooker if the Cooking Pot is empty Allow the Glass Lid and Cooking Pot to cool before immersing in water Never cook directly in the Base Unit Use the Cooking Pot Do not use the Cooking Pot or Glass Lid if cracked or chipped Do not switch on the appliance when it is upside down or
7. Ingredients Method e 2tbsp oil 1 In the Cooking Pot quickly sear the sausages on all sides in the oil e 750g sausage 2 Add the onions carrots and leeks and gently saute until softened e 1 large onion finley chopped but not browned e 3 carrots thinly sliced 3 Stir in the flour and cook on a low heat until the oil is absorbed 2 bese sleet 4 Slowly add the stock and bring to the boil stirring continuously e 3tbsp flour until thickened e 400ml beef stock e 3tbsp chutney 5 Stir in the chutney worcestershire sauce and seasoning 6 Add the remaining ingredients and bring to a simmer e 2tbsp worcestershire sauce e salt and pepper 7 eee the Cooking Pot into the Base Unit cover with the Glass id 8 Cook for approximately 5 8 hours on the Medium setting If the sausages contain a lot of fat any excess can be removed from the surface of the finished dish with kitchen paper Irish stew Ingredients Method e 4lamb chops 1 Remove any excess fat from the chops and then place in the e 2 large onions sliced Cooking Pot with the onions Sear the chops on both sides e 1 tsp mixed herbs 2 Sprinkle over the mixed herbs e 1 large parsnip 3 Add parsnip carrots potatoes leeks and pour over the stock e 550g carrots thickly sliced Bring to a simmer e 750g potatoes quartered 4 Transfer the Cooking Pot into the Base Unit cover with the Glass e 750ml hot vegetable stock Lid e 2 leeks sliced 5 Cook for approximately 5 8 hours on th
8. a 3tbsp tomato puree 3tsp mixed herbs 200ml beef stock 200g tinned tomatoes roughly chopped 200ml red wine optional 3tsp worcestershire sauce pinch of nutmeg salt and pepper Beef in red wine Ingredients 2tbsp vegetable oil 1 large onion chopped 700g stewing beef cubed 8 black olives 1 garlic clove crushed optional 5 tomatoes skinned de seeded and roughly chopped 125g mushrooms 400ml dry red wine 1 bay leaf fresh parsley chopped salt and pepper Method Coat the meat with seasoned flour Heat the oil in the Cooking Pot and fry the onions peppers carrots and celery until soft 3 Add the meat and fry until seared 4 Add the paprika tomato puree nutmeg mixed herbs and A OQ seasoning and cook for a further 2 minutes Add the stock tomatoes red wine and worcestershire sauce Bring to a simmer Transfer the Cooking Pot into the Base Unit cover with the Glass Lid Cook for approximately 5 7 hours on the Medium setting Method In the Cooking Pot gently fry the onion in the oil until softened Add the beef and sear on all sides Add all the remaining ingredients except the parsley and bring to a simmer Transfer the Cooking Pot to the Base Unit cover with the Glass Lid Cook for approximately 4 8 hours on the Medium setting Before serving remove the bay leaf and sprinkle with parsley 48701 new_Layout 1 25 04 2012 16 40 Page 14 ee Recipes Meat Steak a
9. and cover with boiling liquid stock You will need to increase the recipe cooking time as follows High setting 1hr Medium setting 1 2 hrs Low Setting 2 3hrs Most meat and vegetable recipes require 8 10 hours on Low 5 7 hours on Medium and 4 6 hours on High Some ingredients are not suitable for slow cooking Pasta seafood milk and cream should be added towards the end of the cooking time Pieces of food cut into small pieces will cook quicker A degree of trial and error will be required to fully optimise the potential of your Slow Cooker 48701 new_Layout 1 25 04 2012 16 40 Page 6 ee Caring for the Glass Lid and Cooking Pot e All food should be covered with a liquid gravy or sauce In a separate pan or jug prepare your liquid gravy or sauce and completely cover the food in the Cooking Pot 3 e When cooking joints of meat ham poultry etc the size and shape of the joint is important Try to keep the joint in the lower 2 3 of the pot If necessary cut into two pieces Joint weight should be kept within the maximum limit of 1kg e For ham and brisket fill with hot water to just cover 2 3 of the depth of the joint For beef pork or poultry cover to 1 3 depth Care and cleaning e Turn off and unplug the Slow Cooker from the mains Allow to cool completely before cleaning e Do not use metal utensils or abrasive cleaners when cleaning e Remove the Glass Lid 2 and Cooking Pot 3 and cl
10. d In the Cooking Pot gently fry the onions in the butter until softened but not browned 2 Cube the turkey meat and add to the pan 3 Add the remaining ingredients except the milk and cornflour and bring to the boil Transfer the Cooking Pot into the Base Unit 5 Cover with the Glass Lid and cook for approximately 4 6 hours on the Medium setting 6 Remove the bouquet garni and lemon half an hour before serving 7 Pour the liquid into a pan Blend the cornflour with the milk and pour into the pan Stir well and leave to thicken 48701 new_Layout 1 25 04 2012 16 40 Page 12 ee Recipes Meat Paprika beef Ingredients Method e 700g stewing steak 1 Cut the meat into cubes and coat in seasoned flour e 30g seasoned flour 2 In the Cooking Pot fry the onions and garlic until softened then e 2 large onions chopped add the meat and continue to fry until the meat is seared e 1 garlic clove crushed 3 Skin and chop the tomatoes finely Add to the Cooking Pot S0g cocking tat 4 Blend the stock with the paprika tomato puree bay leaves and e 500g tomatoes mixed herbs Add to the Cooking Pot and season to taste e 400ml beef stock e 1 tsp paprika 5 Transfer the Cooking Pot into the Base Unit 6 Cover with the Glass Lid and cook for approximately 5 8 hours on e 1 tbsp tomato puree the Medium setting e 2 bay leaves X i 7 Before serving remove the bay leaves and thicken the sauce if e 1 tsp mixed herbs necessa
11. e Medium setting 48701 new_Layout 1 25 04 2012 16 40 Page 19 ee Recipes Meat Lamb with lentils Ingredients e 425g carrots sliced e 125g parsnips sliced e 1 garlic clove crushed e 1 bay leaf e 125g orange lentils soaked for one hour e 200ml red wine e 750g lamb leg fillet cubed e 3tbsp soy sauce e 200g button mushrooms e parsley sprigs to garnish e salt and pepper Method 1 Place the carrots parsnips garlic bay leaf and drained lentils in the Cooking Pot and season with salt and pepper 2 Pour in the wine after bringing to simmering point in a pan 3 Brush the meat all over with soy sauce and sprinkle with salt and pepper Place on top of the vegetables 4 Transfer the Cooking Pot into the Base Unit cover with the Glass Lid 5 Cook for approximately 6 8 hours on the Medium setting 6 Add the mushrooms for the last 30 minutes 7 Discard the bay leaf before serving Garnish with parsley and serve with a crisp green salad Recipes Vegetarian Vegetarian curry Ingredients bsp cooking oil large onions chopped garlic clove crushed 75g lentils 3 2 1 e 3tsp curry powder 2 1 L vegetable stock N sp lemon juice e 3 carrots diced e 2 apples peeled cored and chopped e 50g sultanas e salt and pepper Method 1 Heat the oil in the Cooking Pot Saute the onion carrots and garlic lightly 2 Add the curry powder Cook gently for one minute 3 Sti
12. ean in hot soapy water e Wipe the sides of the main unit with a damp cloth e The Glass Lid and Cooking Pot are dishwasher safe DO NOT IMMERSE THE MAIN UNIT IN WATER Please handle the Glass Lid 2 and Cooking Pot 3 carefully to ensure long life Avoid sudden extreme temperature changes to the Glass Lid For example do not place a hot lid into cold water or onto a wet surface Avoid hitting the Glass Lid against any hard surfaces Do not use the Glass Lid if chipped cracked or severely scratched Do not use abrasive cleansers or metal scouring pads Never heat the Cooking Pot when empty when searing or browning add the meat as soon as the oil is hot Never place the Glass Lid or Cooking Pot under a grill in the oven in a microwave or toaster oven Never place lid directly on a burner or hob Do not use metal utensils when searing or to stir food in the Cooking Pot as this will scratch and remove the non stick coating Use either wooden or silicone plastic utensils 48701 new_Layout 1 25 04 2012 16 40 Page 7 ee We have developed over 25 recipes for you to use in the Sear and Stew Slow Cooker From soups for starters curries for mains and pears in red wine for dessert there are choices for all tastes The cooking times given in the following recipes are for the Medium setting Should you want to increase or decrease the cooking time please refer to the cooking guide below Please note that these
13. eeessseeneeeeeeseneeeeneeeeneees 4 Handling the Cooking Pot csccsssseseseeeesseeeeeeeeneeeeees 5 Handling the Lid ssssrssirnsierinaii isenana iinta 5 Foods for slow COOKING ssssssssssssenerenssennrennrrnnnrnnnrrnnnnnn 5 SIOW COOKING TIPS aicecesesceveecceeceseteccedeesetuedeseccetenceresentews 5 Gare and cleaning 0 ccciecceneccsstscceedeceesececdeceneensteeentee 6 Caring for the lid and cooking pot eesseeeeeeeeeeeeeee 6 Cooking Guide wasieeccesneccesctectie dene centccteandervedeteecetnseenece 7 RECIPES SOUP zest cissescces anaia aaa aaaea 8 Recipes poultry ceeeeeeeeeeeeseeeeeeeeeseeeeeeeeeeeeneeeenees 9 Recipes meat sssssssusserenuunrnnnunrrnnnnnnnnnnnnnnn ennnen 12 Recipes vegetarian ccseecsseeeeessseseseeesseeeeneneeesees 19 Recipes dessert 2 ceeeeeeeeceeeeeeeeeeeeeeesseeeeeeneseeeenees 20 Troubleshooting sss sssesssnssrnnnrennnrnnnrennnnnnnrennrnnnnrnnnrnnnnne 21 CG nt ct US sinnini anieri E 21 Ly Co Xa ee ea O E 22 Health and Safety sccssesessesesssnessseeeesseeeseseeeeesenens 23 GUANANTCE ssie aea panar Eaa aaa ai 24 Before first use Wash the Lid 2 and Cooking Pot 3 in hot soapy water Rinse and ry The Cooking Pot is not suitable for use on an induction hob 48701 new_Layout 1 25 04 2012 16 40 Page 4 ee Using your Slow Cooker Add oil to Cooking Pot 3 Refer to the recipe for Pre heat the oil in the Cook
14. imately 5 7 hours on the Medium setting e 30g raisins a 3 Allow the fruit to cool before putting into a cut glass serving dish e 20g flaked almonds e 3tbsp caster sugar 4 Stir in the Cointreau and serve chilled e 625ml water e 3tbsp cointreau Rice pudding Ingredients Method e 25g butter 1 Butter the sides of the Cooking Pot e 100g pudding rice 2 Add all the ingredients and stir well 100g sugar 3 Transfer the Cooking Pot into the Base Unit cover with the Glass e 1L milk Lid e pincmotnutmeg 4 Cook for approximately 3 4 hours on the Medium setting 48701 new_Layout 1 25 04 2012 16 40 Page 21 Troubleshooting Problem e Food is undercooked Reason Loss of power Food cooked on wrong setting for cooking time Glass Lid not placed correctly Solution Test the mains outlet with a lamp known to be working Check the Control Knob position and the recipe details Check the Glass Lid is on the Cooking Pot correctly placed and nothing is obstructing it e Food is overcooked e Cooking Pot was under half full e The Slow Cooker has been designed to thoroughly cook food in a filled Cooking Pot If the Cooking Pot is only half filled check to see if the food is cooked 1 to 2 hours earlier than recipe time e Food cooked too long e Check the Control Knob e Cooking Pot placed in Base Unit while still very hot Helpline If you are having a problem with your appliance please call our Helpl
15. ine as we are more likely to be able to help than the store you purchased the item from Please have the product name model number and serial number to hand when you call to help us deal with your enquiry quicker UK Helpline 0844 871 0960 IRE Helpline 1800 409 119 Spares 0844 873 0726 position and the recipe details e Cooking time may be shortened Check food is cooked 30 minutes to 1 hour earlier than the stated recipe time Talk To Us If you have any questions comments want some great tips or recipe ideas to help you get the most out of your products join us online Blog www morphyrichards co uk blog Facebook www facebook com morphyrichardsuk Twitter www twitter com loveyourmorphy Website www morphyrichards com 48701 new_Layout 1 25 04 2012 16 40 Page 22 a 48701 new_Layout 1 25 04 2012 16 40 Page 23 ealth and Safety The use of any electrical appliance requires the following common sense safety rules Primarily there is danger of injury or death and secondly the danger of damage to the appliance These are indi cated in the text by the following two conventions WARNING Danger to the person IMPORTANT Damage to the appliance In addition we offer the following safety advice Location This appliance is intended to be used in household and similar applications such as farm houses by clients in hotels motels and other residential type environments bed and breakfast type envir
16. ing Pot on the hob the correct amount of oil to use over a medium high heat The Cooking Pot is compatible with most hobs except induction When the oil is hot add the meat in to the When the meat has seared place the Cooking Cooking Pot WARNING Cooking Pot will be Pot into the Base Unit 4 WARNING Cooking hot Handle with oven gloves Pot will be hot Handle with oven gloves Add the rest of the ingredients to the Cooking Pot Place the Glass Lid 2 on the Cooking Pot je morphy richards morphy richards Select Low Medium or High cooking setting on When cooking has finished refer to the cooking the Control Knob 7 to start slow cooking The guide on page 7 Turn the Control Knob to Off Indicator Light 6 will illuminate The Indicator Light will switch off ED 48701 new_Layout 1 25 04 2012 16 40 Page 5 Handling the Cooking Pot e WARNING Cooking Pot 3 will become very hot when in use e To prevent the Cooking Pot from slipping when using to sear saute or fry the ingredients on your hob use an oven glove to support the Cooking Pot when stirring the food e Be careful when using the Cooking Pot on a gas hob select the correct size gas ring to fit the base area of the Cooking Pot DO NOT use ona wok burner or oversized gas hob e Do not use metal utensils to stir food in the Cooking Pot as this will scratch and remove the non stick coating Use either wood or silicone plastic utensil
17. laid on it s side The Glass Lid and Cooking Pot are fragile Handle them with care Do not operate with a damaged cable or plug or after the appliance malfunctions or has been damaged in any manner Contact Morphy Richards for advice Do not attempt repairs the appliance contains no user serviceable parts Call our helpline for advice The use of attachments or tools not recommended by Morphy Richards may cause fire electric shock or injury Do not place on or near a hot gas electric burner or in a heated oven Only use for intended purpose Unplug from the socket when not in use before putting on or taking off attachments and before cleaning Do not move the appliance whilst hot Electrical requirements Check that the voltage on the rating plate of your appliance corresponds with your house electricity supply which must be A C Alternating Current If the socket outlets in your home are not suitable for the plug supplied with this appliance the plug should be re moved and the appropriate one fitted WARNING The plug removed from the mains lead if severed must be destroyed as a plug with a bared flexible cord is hazardous if engaged into a live socket outlet Should the fuse in the mains plug require changing a 3 amp BS1362 fuse must be fitted WARNING This appliance must be earthed 48701 new_Layout 1 25 04 2012 16 40 Page 24 SC48701 MUK Rev 1 04 12 Registering your 2 year guaran
18. lass For the sauce Lid e 600ml chicken stock e 4tbsp honey 9 Cook for approximately 5 8 hours on the Medium setting Serve with rice and fresh green vegetables e 2tbsp soy sauce e 4tbsp cornflour e Pineapple juice reserved from chunks crushed Pork goulash Ingredients Method e 2tbsp vegetable oil 1 In the Cooking Pot gently fry onion in the oil until soft e 1 onion finley chopped 2 Blend together the flour paprika salt and pepper Coat the pork in e Atbsp flour the seasoned flour and add to the pot fry until seared on all sides e Tetsp paprika 3 Add red pepper oregano puree and stock Bring to the boil stirring e 750g stewing pork cubed continuously until thickened z as pepper de seeded and 4 Transfer the Cooking Pot into the Base Unit cover with the Glass Ice Lid e 1tsp oregano 5 Cook for approximately 4 8 hours on the Medium setting e 3tbsp tomato puree 6 bet A iri th hirti h lash 450ml pork stock Just before serving swirl the cream or yoghurt into the goulash e 1 small carton of sour cream or yoghurt e salt and pepper 48701 new_Layout 1 25 04 2012 16 40 Page 17 4 Recipes Meat Pork and pineapple curry Ingredients e 1 25kg lean pork cubed e 50g flour e tsp salt e 3tbsp vegetable oil e 1 large onion chopped e 1 tsp curry powder e 1 etsp paprika e 400ml chicken stock e 2tbsp mango chutney e 2tsp worcestershire sauce e 225g tinned pineapple cubes with juice e
19. n a copy of proof of purchase Subject to the exclusions set out below see Exclusions the faulty appliance will then be repaired or replaced as appropriate and dispatched usually within 7 working days of receipt If for any reason this item is replaced or repaired during the 1 year guarantee period the guarantee on the new item will be calculated from original purchase date Therefore it is vital to retain your original till receipt or invoice to indicate the date of initial purchase To qualify for the 1 year guarantee the appliance must have been used according to the instructions supplied For example crumb trays should have been emptied regularly IF YOU ARE HAVING A PROBLEM WITH ONE OF OUR PRODUCTS CALL OUR HELPLINE Exclusions Morphy Richards shall not be liable to replace or repair the goods under the terms of the guarantee where The fault has been caused or is attributable to accidental use misuse negligent use or used contrary to the manufacturer s recommendations or where the fault has been caused by power surges or damage caused in transit N The appliance has been used on a voltage supply other than that stamped on the products 3 Repairs have been attempted by persons other than our service staff or authorised dealer A The appliance has been used for hire purposes or non domestic use a The appliance is second hand e gt Morphy Richards reserves the right n
20. nd kidney ragout Ingredients 700g stewing steak 200g kidney 2tbsp flour 2 large onions quartered 600ml beef stock 200ml red wine 3tbsp tomato puree 1 etsp worcestershire sauce 125g button mushrooms salt and pepper Chilli con carne Ingredients 2tbsp vegetable oil 2 large onions chopped 2 garlic cloves crushed optional 1 green pepper de seeded and chopped 500g minced beef 400g tinned tomatoes chopped 1 etsp chilli powder 1 etbsp flour 1 etsp brown sugar 4tbsp tomato puree 425g tinned red kidney beans drained salt and pepper on a A N O Method Using a sharp knife trim the beef and cut into 1 inch 2 5cm cubes Cut the kidney into bite size pieces Coat the beef with flour Place into the Cooking Pot with onions stock wine and tomato puree Bring to a simmer Add the worcestershire sauce and season Transfer the Cooking Pot into the Base Unit cover with the Glass Lid Cook for approximately 5 7 hours on the Medium setting Add the button mushrooms one hour before serving Note This recipe can be used as a base for steak and kidney pie Method Add the oil onions garlic and pepper to the Cooking Pot and fry until soft 2 Add minced beef and fry until lightly browned 3 Blend together chilli powder flour brown sugar and tomato puree Stir in tomatoes chilli paste and seasoning Transfer the Cooking Pot into the Base Unit cover with the Glass Lid 5 C
21. onments It is not suitable for use in staff kitchen areas in shops offices and other working environments e Always locate your appliance away from the edge of the worktop e Ensure that the appliance is used on a firm flat heat resistant surface e Ensure that sufficient space is left above and around all sides of your appliance to allow air to circulate e Do not use the appliance outdoors or near water e IMPORTANT Do not use too close to curtains draperies walls cupboards and other flammable materials WARNING Do not use underneath cupboards Mains cable e The mains cable should reach from the socket to the appliance without straining the connections Reduce the length of the excess cable by using the cord storage facility e Do not let the mains cable hang over the edge of the worktop where a child could reach it e Do not let the cable run across an open space e g between a low socket and table e Do not let the cable run across a cooker or hot area which might damage the cable e Never leave the appliance connected to the socket outlet when not in use e Ifthe supply cable is damaged it must be replaced by the manufacturer its service agent or similarly qualified persons in order to avoid a hazard Personal safety e WARNING Do not touch the top of the appliance or other hot parts during or after use use handles or knobs e To protect against the risk of electrical shock do not put base in
22. ook for approximately 3 7 hours on the Medium setting 6 One hour before serving add the kidney beans Serve with boiled rice or baked potatoes 48701 new_Layout 1 25 04 2012 16 40 Page 15 ee Recipes Meat Bolognese sauce Ingredients 700g minced beef 1 large onion chopped 3 sticks of celery thinly sliced 1 garlic clove crushed 3tbsp tomato puree 1tbsp flour 400g tinned tomatoes including the juice 250ml beef stock 125g mushrooms sliced 1tsp mixed herbs salt and pepper Beef curry Ingredients 3tbsp vegetable oil 2 medium cooking apples peeled cored and sliced 2 large onions chopped 700g stewing steak cubed 3tsp curry powder 3tbsp plain flour 400ml beef stock 3tbsp mango chutney 75g sultanas 200g tinned tomatoes chopped 2 bsp lemon juice salt and pepper Method In the Cooking Pot gently brown the mince without adding any fat or oil When the fat has started to run from the meat add the onion celery and garlic 3 Fry for a couple of minutes and then add the tomato puree 4 Blend some of the tomato juice with the flour to make a smooth pouring cream add to the meat with remaining tomatoes and juice and bring to the boil stirring continuously until thickened 5 Add the remaining ingredients and mix well Transfer the Cooking Pot into the Base Unit cover with the Glass Lid Cook for approximately 3 8 hours on the Medium setting Note a slight crust of brown mea
23. ot to carry out any type of servicing under the guarantee at its discretion N Plastic filters for all Morphy Richards kettles and coffee makers are not covered by the guarantee 8 Batteries and damage from leakage are not covered by the guarantee This guarantee does not confer any rights other than those expressly set out above and does not cover any claims for consequential loss or damage This guarantee is offered as an additional benefit and does not affect your statutory rights as a consumer Morphy Richards products are intended for household use only See usage limitations within the location safety instructions Disclaimer Morphy Richards has a policy of continuous improvement in product quality and design The company therefore reserves the right to change the specification of it s models at any time For electrical products sold within the European Community At the end of the electrical products useful life it should not be disposed of with household waste Please recycle where facilities exist Check with your Local Authority or retailer for recycling advice in your country UK EIRE SPARES 0844 871 0960 1800 409 119 0844 873 0726 morphy richards The After Sales Division Morphy Richards Ltd Mexborough South Yorkshire England S64 8AJ Helplines office hours UK 0844 871 0960 Spare Parts 0844 873 0726 Republic of Ireland 1800 409 119 www morphyrichards com eo
24. r in the stock lemon juice salt pepper and lentils Bring to the boil and continue to boil for 3 minutes 4 Transfer the Cooking Pot into the Base Unit cover with the Glass Lid 5 Cook for approximately 5 8 hours on the Medium setting Ensure that the vegetables are immersed during cooking 48701 new_Layout 1 25 04 2012 16 40 Page 20 a Recipes Desserts Pears in red wine Ingredients Method e 500ml strong red wine Shiraz or 1 Place the Cooking Pot into the Base Unit similar 2 Pour the wine into the Cooking Pot and then place in the pears e 6 firm pears making sure that they are sitting upright 1 ci tick ee pe is 3 Add the remaining ingredients cover with the lid and cook for e 1 vanilla pod approximately 5 hours on the Medium setting gd0mlwater 4 Once cooked remove the pears and vanilla pod and set a side e 150g fructose 5 Place the Cooking Pot onto the hob and briskly reduce by half or until you have a consistency of double cream Bear in mind that the more you reduce the liquid the sweeter it will become e 2 orange peel Serve with vanilla ice cream or a blob of fromage frais Fruit compote Ingredients Method e 275g dried mixed fruit such as 1 Place all ingredients except the Cointreau in the Cooking Pot As apples prunes pears apricots the apple rings tend to float to the surface and may discolour put and peaches them at the bottom e 30g sultanas 2 Cook for approx
25. ring to the e 250g mushrooms thinly sliced boil and season e 1 garlic cloves crushed 4 Transfer the Cooking Pot into the Base Unit cover with the Glass e 375ml chicken stock Lid e 4tbsp cream optional 5 Ensure that the chicken and vegetables are immersed Cover with e salt and pepper the Glass Lid and cook for approximately 5 7 hours on the Medium setting 6 Before serving stir in the cream 48701 new_Layout 1 25 04 2012 16 40 Page 11 ee Recipes Poultry Chicken paprika Ingredients e 4 chicken portions e 30g butter e 50g seasoned flour e 3 large onions chopped e 4 carrots peeled and sliced e 1 green peppers de seeded and chopped e 1tsp paprika e 1tsp tomato puree e 500ml chicken stock e salt and pepper Fricassee of turkey Ingredients e 4 turkey portions e 1 large onion finley chopped e 30g butter e 125g mushrooms e 1 bouquet garni e 400ml stock e 2tbsp cornflour e Atbsp milk e sliver of lemon zest e salt and pepper Method Clean wipe and dry the chicken coat with the seasoned flour Add the butter to the Cooking Pot and fry the chicken until sealed on all sides Add onions and carrots and fry until soft Add the pepper paprika tomato puree and the remaining flour stir well 4 Gradually mix in the chicken stock Bring to the boil and season Transfer the Cooking Pot into the Base Unit and cover with the Glass Lid Cook for approximately 4 7 hours on the Medium setting Metho
26. ry Chicken in white wine sauce Ingredients Method e 4 chicken joints skinned 1 Place the chicken joints and butter in the Cooking Pot and gently e 30g butter fry until sealed on all sides e 1 large onion finley chopped 2 Add the onion and fry until softened but not browned Add the e 125g mushrooms sliced mushrooms and cook for a minute on low heat e 2tbsp cornflour 3 Blend the cornflour with a splash of wine Pour the remaining wine e 500ml dry white wine into the pot with the blended cornflour mixed herbs and seasoning e tsp mixed herbs Bring to the boil stirring continuously until thickened 2 egg yolks 4 Transfer the Cooking Pot into the Base Unit cover with the Glass e 5tbsp double cream Lid 5 Cover with the Glass Lid and cook for approximately 5 8 hours on e salt and pepper Pepp the Medium setting 6 Just before serving beat together the egg yolks and cream Beat in a few tablespoons of the cooking liquid mix well together Pour this mixture into the Cooking Pot and stir until the sauce thickens Chicken and mushroom casserole Ingredients Method e 4 chicken quarters 1 Coat the chicken with flour Melt the butter in the Cooking Pot and 30g butter fry the chicken until golden brown on all sides e 2tbsp plain flour 2 Add the onion and celery and gently fry until softened but not e 1 large onions finley chopped browned e 3 celery sticks thinly sliced 3 Add the mushrooms and garlic and stir in the stock B
27. ry e salt and pepper New England beef Ingredients Method e 1kg topside beef 1 Put the beef into the Cooking Pot and add all the remaining 1 bouquet garni ingredients Cover the beef with cold water 1 2L should be a itsothyme sufficient to submerge the joint Place the lid on and bring to a pany simmer on the hob e 1tsp black peppercorns 2 Season well and then transfer the Cooking Pot into the Base Unit ma shallots cover with the Glass Lid e 225g carrots sliced 100g swede diced 3 Cook for approximately 5 7 hours on the Medium setting 4 Take the beef out of the Cooking Pot with a slotted spoon and allow to cool for 10 minutes The cooking liquid can be used as a base to make gravy 5 Cut the beef into slices and spoon a little of the cooking liquid over Serve with vegetables and garnish with fresh parsley IMPORTANT When buying a joint of meat ensure it will fit into the Cooking Pot so when it is covered with liquid it will be 2 5cm below the rim The joint must not stick out above the rim and there should be enough room to cover the meat with water The shape of the meat is just as important as the weight 48701 new_Layout 1 25 04 2012 16 40 Page 13 a Recipes Meat Hungarian goulash Ingredients 500g stewing steak cubed 30g seasoned flour 3tbsp vegetable oil 1 large onion chopped 1 green pepper de seeded and chopped 2 carrots peeled and chopped 1 celery stick chopped 1tsp paprik
28. s e WARNING The Lid handle 1 Base Unit 4 and Cooking Pot 3 as well as the outside of the Base Unit all become hot during cooking Always use oven gloves when handling ANY part of the Slow Cooker during cooking Handling the Glass Lid e When removing the Glass Lid 2 tilt so that opening faces away from you to avoid being burned by steam Foods for slow cooking e Most foods are suited to slow cooking methods however there are a few guidelines that need to be followed e Ensure all frozen ingredients are thoroughly defrosted prior to cooking e Cut root vegetables into small even pieces as they take longer to cook than meat They can be gently sauteed for 2 3 minutes before slow cooking Ensure that root vegetables are always placed at the bottom of the Cooking Pot 3 and all ingredients are immersed in the cooking liquid e Trim all excess fat from meat before cooking as the slow cooking method does not allow fat to evaporate e If adapting an existing recipe from conventional cooking you may need to reduce the amount of liquid used Liquid will not evaporate from the Slow Cooker to the same extent as conventional cooking e Never leave uncooked food at room temperature in the Slow Cooker Uncooked kidney beans must be soaked overnight and boiled for at least 10 minutes to remove toxins before use in a Slow Cooker Insert a meat thermometer into joints of roasts hams or whole chickens to
29. t may appear on the top It soon disappears if stirred into the sauce Method Add the oil apple and onion to the Cooking Pot and fry until soft Coat the meat in seasoned flour add to the pan and fry until lightly seared 3 Stir in the stock and bring to a simmer 4 Add the remaining ingredients and bring back to a simmer Transfer the Cooking Pot into the Base Unit cover with the Glass Lid 6 Cook for approximately 4 7 hours on the Medium setting 7 At the end of the cooking time it may be necessary to thicken the sauce 48701 new_Layout 1 25 04 2012 16 40 Page 16 ee Recipes Meat Oriental honeyed pork Ingredients Method e 550g pork fillet Cut pork into cubes and coat in seasoned cornflour e 4tbsp seasoned cornflour Heat oil in the Cooking Pot and fry garlic and onion e Absp orm oil Add pork and fry until lightly seared on all sides e 1 large onion chopped A O N Lower the heat and add pepper pineapple mushrooms and oe Gar Clove crushed tomatoes leave on gentle heat whilst preparing sauce e 1 green pepper de seeded and chopped 5 To make the sauce mix together chicken stock honey and soy e 400g tinned pineapple chunks aan drained reserve juice 6 Blend cornflour with pineapple juice and add to the mixture e 6 mushrooms sliced 7 Add sauce to the pan and stir whilst bringing to the boil eed ipa tomatoes quartered 8 Transfer the Cooking Pot into the Base Unit cover with the G
30. tee Your standard one year guarantee is extended for an additional 12 months when you register the product within 28 days of purchase with Morphy Richards If you do not register the product with Morphy Richards within 28 days your product is guaranteed for 1 year To validate your 2 year guarantee register with us online at www morphyrichards co uk Or call our customer registration line UK 0844 871 0962 IRE 1800 409 119 N B Each qualifying product needs to be registered with Morphy Richards individually Please note that the 2 year guarantee is only available in the UK and Ireland Please refer to the one year guarantee for more information Your 1 year guarantee It is important to retain the retailer s receipt as proof of purchase Staple your receipt to this back cover for future reference Please quote the following information if the product develops a fault These numbers can be found on the base of the product Model no Serial no All Morphy Richards products are individually tested before leaving the factory In the unlikely event of any appliance proving to be faulty within 28 days of purchase it should be returned to the place of purchase for it to be replaced If the fault develops after 28 days and within 12 months of original purchase you should contact the Helpline number quoting Model number and Serial number on the product or write to Morphy Richards at the address shown You may be asked to retur
31. y fry the vegetables for 2 3 minutes Add the hot stock Stir well and bring to the boil Season to taste and add mixed herbs 4 Transfer the Cooking Pot into the Base Unit 5 Cover with the Glass Lid and cook for approximately 6 8 hours on the Medium setting 6 Cool and liquidise the soup 7 Reheat on the hob thickening the soup with the flour Recipes Poultry Caribbean chicken Ingredients 2tbsp vegetable oil 2 small onions chopped 2 celery sticks chopped 2 large carrots peeled and diced 250g mushrooms sliced 1 red pepper de seeded and sliced 4 chicken joints skinned 200g tinned peaches 400g tinned pineapple chunks 5tbsp cornflour 1tsp paprika 1tbsp soy sauce 3tsp worcestershire sauce 4tbsp malt wine vinegar 500ml boiling water salt and pepper Method Fry the onions celery carrot mushrooms and pepper in the Cooking Pot 2 Add the chicken joints and fry until seared on all sides 3 Drain the peaches and pineapple reserving juice add them to the Cooking Pot To make the sauce blend cornflour and paprika with soy sauce worcestershire sauce vinegar and fruit juice season to taste Add to the Cooking pot with the boiling water and bring to the boil stirring continuously Transfer the Cooking Pot into the Base Unit 7 Cover with the Glass Lid and cook for approximately 5 7 hours on the Medium setting 48701 new_Layout 1 25 04 2012 16 40 Page 10 a Recipes Poult
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