Morphy Richards 460003
Contents
1. 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 Contact Us Helpline If you are having a problem with your appliance please call our Helpline 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 0344 871 0944 IRE Helpline 1800 409 119 Spares 0344 873 0710 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 SC48701 MUK Rev 2 01 15 Registering Your 2 Year Guarantee Your standard one2. Add to the Cooking pot with the boiling water and bring to the boil 200g tinned peaches stirring continuously 34009 tinned pineapple chunke 6 Transfer the Cooking Pot into the Base Unit e 5Stbsp cornflour 7 Cover with the Glass Lid and cook for approximately 5 7 hours on e 1tsp paprika the Medium setting e tbsp soy sauce e 3tsp worcestershire sauce e 4tbsp malt wine vinegar e 500ml boiling water e salt and pepper 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 12 Recipes Poultry Chicken in white wine sauce Ingredients 4 chicken joints skinned 30g butter 1 large onion finley chopped 125g mushrooms sliced 2tbsp cornflour 500ml dry white wine 1tsp mixed herbs 2 egg yolks 5tbsp double cream e salt and pepper 2 Method Place the chicken joints and butter in the Cooking Pot and gently fry until sealed on all sides Add the onion and fry until softened but not browned Add the mushrooms and cook for a minute on low heat Blend the cornflour with a splash of wine Pour the remaining wine into the pot with the blended cornflour mixed herbs and seasoning Bring to the boil stirring continuously until thickened Transfer the Cooking Pot into the Base Unit cover with the Glass Lid Cover with the Glass Lid and cook for approximately 5 8 hours on the Medium setting Just before serving beat together the egg yolks and cream Beat in a few tablespoons of the cooking liquid mix
3. Lid 3 Cooking Pot 4 Base Unit 5 Base Handles 6 Indicator Light 7 Control Knob 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 5 Using Your Slow Cooker Add oil to Cooking Pot 3 Refer to the recipe for Pre heat the oil in the Cooking 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 OON morphy richards amp r ho 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 H 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 6 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 o
4. Never leave uncooked food at room temperature in the Slow Cooker e Uncooked kidney beans must be soaked overnight and boiled for at least 10 minutes to remove toxins before use in a Slow Cooker e Insert a meat thermometer into joints of roasts hams or whole chickens to ensure they are cooked to the desired temperature e Do not use the Slow Cooker to reheat food Slow Cooking Tips e The Slow Cooker must be at least half full for best results e 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 e If cooking soups leave 5 cm gap from the rim of the Cooking Pot 3 and the food surface to allow for simmering e 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 e 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 e 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
5. aaa 4 Using Your Slow Cooker ssssssssussennnrnnnnenunrrnnnrnnnnrennnne 5 Handling The Cooking Pot ssessssssssnnsennnnrnnnrnnnnrnnnennnn 6 Handling The Lid ccssseccssesceseesesseneeenseeeseseeeesseneeenss 6 Foods For Slow Cooking sssesssessssnnnrenunrennnrnnnnrnnnrennn 6 Slow Cooking TIPS sssssssssnunsnennrennrnnnnrnnnnnennnnennrnnnnnennnnen 6 Care And Cleaning ccccccceseeessseeeeseneeenseneneseenenseneeeees T Caring For The Lid And Cooking Pot ssssessseees 7 e E E 8 Cooking Guide ce eeeeeeeeeeeneseeeeeeeeeeaseeeeessenenenseeeneeeees 9 Recipes SOUP ieicncsseeeiovcesiuccesernelvastaus need seehseeewiecieess 10 Recipes Poultry sccssnicccsccceseececsscccvscceceeuerrscccerecacteesater 11 Recipes Meat ic icscesetecvccscnas cats eteseuewe sete seedeee veeseedesbitees 14 Recipes Vegetarian cccccsessseeesseneesseeneseneensseenees 21 Recipes Dessert 22 ccceseeeeeeeeeeeeeeeeeeeeeseeeeeeeeeeseeees 22 Troubleshooting cccceeeteeeseeeneseeeeeseeeeeseeneneneeeeneneeens 23 Contact US sco vice occa a eaa S aeaaea aeae EEAS RSs 23 Guarantee iia ccc cnccecestcnevectecenes cevennceeucecccdenteviesaces ccchecees 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 rev2 qxp_Layout 1 23 01 2015 10 40 Page 4 Product Overview Features 1 Lid Handle 2 Glass
6. chop the tomatoes finely Add to the Cooking Pot De cooking 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 J 7 Before serving remove the bay leaves and thicken the sauce if e 1 tsp mixed herbs necessary 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 e 1 bouquet garni ingredients Cover the beef with cold water 1 2L should be sufficient to submerge the joint Place the lid on and bring to a e 1tsp th SPNG simmer on the hob e tsp black peppercorns 2 Season well and then transfer the Cooking Pot into the Base Unit 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 c
7. depth Extreme caution must be used when moving an appliance containing hot food water or other hot liquids Care And Cleaning Turn off and unplug the Slow Cooker from the mains Allow to cool completely before cleaning Do not use metal utensils or abrasive cleaners when cleaning Remove the Glass Lid 2 and Cooking Pot 3 and clean in hot soapy water Wipe the sides of the main unit with a damp cloth The Glass Lid and Cooking Pot are dishwasher safe DO NOT IMMERSE THE MAIN UNIT IN WATER Caring For The Glass Lid And Cooking Pot e Please handle the Glass Lid 2 and Cooking Pot 3 carefully to ensure long life e 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 e Avoid hitting the Glass Lid against any hard surfaces e Do not use the Glass Lid if chipped cracked or severely scratched e Do not use abrasive cleansers or metal scouring pads e Never heat the Cooking Pot when empty when searing or browning add the meat as soon as the oil is hot e Never place the Glass Lid or Cooking Pot under a grill in the oven in a microwave or toaster oven e Never place lid directly on a burner or hob e 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 rev2 qxp_Layout 1 23 01 2015 1
8. 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 rev2 qxp_Layout 1 23 01 2015 10 40 Page 20 Recipes Meat Sausage pot 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 Zeeks Sliced 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 a 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 surf
9. 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 ae ea 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 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 Se Ralls diced 3 Add all the remaining ingredients except the parsley and bring to e 2 celery sticks finley sliced the boil simmer for 2 minutes 2009 orang lente 4 Transfer the Cooking Pot into the Base Unit e 400g can of chopped tomatoes e 1 1L chicken stock e 3tsp worcestershire sauce 5 Cover with the Glass Lid and cook for approximately 4 6 hours on the Medium setting 6 If a smoother consistency is required liquidise the soup after 1 bay leaf cooling and then reheat the soup in a pan e tsp basil 7 Sprink
10. 0 40 Page 8 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 9 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 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 4 2 pts This allows a 2cm space between the top of the pot and the food Cooking Guide 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 rev2 qxp_Layout 1 23 01 2015 10 40 Page 10 Recipes Soup Minestrone soup Ingredients Method 30g butter 1 Melt the butter in the Cooking Pot and fry the bacon and 60g streaky bacon chopped vegetables until soft e 1 large onion chopped 2 Transfer the Cooking Pot into
11. 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 1 SC48701 MUK Rev 2 morphy richards smart ideas for your home Sear And Stew Slow Cooker Clil Please read and keep these instructions for future use For competitions product hints and tips and more join us at EY www morphyrichards co uk blog Y 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 H 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 2 Health And Safety The use of any electrical appliance requires the following common sense safety rules Please read these instructions carefully before using the product This appliance can be used by children from 8 years and above if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised Keep the appliance and its cord out of reach of children aged less than 8 years Children shall not play with the appliance Appliances can be used by persons with reduced physical sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved e T
12. ace 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 etsp 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 the Medium setting 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 21 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 A
13. add boiling liquid stock In most of the recipes in this book the meat ingredients are browned first to improve their appearance and flavour e 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 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 e Most meat and vegetable recipes require 8 10 hours on Low 5 7 hours on Medium and 4 6 hours on High e Some ingredients are not suitable for slow cooking Pasta seafood milk and cream should be added towards the end of the cooking time e 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 rev2 qxp_Layout 1 23 01 2015 10 40 Page 7 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 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 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
14. dd 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 e 3tbsp cooking oil e 2 large onions chopped e 1 garlic clove crushed e 3tsp curry powder e 275g lentils e 1L vegetable stock e 2tsp 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 Stir 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 rev2 qxp_Layout 1 23 01 2015 10 40 Page 22 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 i 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 be hae iis 3 Add the remaining ingredients cover with the lid and cook for e 1 vanilla pod approximately 5 hours on the Medium setting nina 4 Once cooked remove the pears and vanilla pod and set a
15. e handles or knobs e To protect against the risk of electrical shock do not put base in 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 WARNING Do not touch the top of the e Do not place on or near a hot gas or electric burner or in e Unplug from the socket when not in use before putting on or taking off attachments and before cleaning 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 Should the fuse in the mains plug require changing a 3 amp BS1362 fuse must be fitted WARNING This appliance must be earthed e Extreme caution must be used when moving an appliance containing hot food water or other hot liquids 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 3 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 Health And Safety cccsseccssceecessceessseeeessseesenscrerssners 2 Before First Use sccsssecesseeessseeesseneeensneeseneeeessseenenes 3 Features arar e eaei
16. ed reserve juice 6 mushrooms sliced 4 ripe tomatoes quartered For the sauce 600ml chicken stock Atbsp honey 2tbsp soy sauce Atbsp cornflour e Pineapple juice reserved from chunks crushed Pork goulash Ingredients 2tbsp vegetable oil 1 onion finley chopped Atbsp flour 1 etsp paprika 750g stewing pork cubed 1 red pepper de seeded and diced 1tsp oregano 3tbsp tomato puree 450ml pork stock 1 small carton of sour cream or yoghurt salt and pepper Aa O N Method Cut pork into cubes and coat in seasoned cornflour Heat oil in the Cooking Pot and fry garlic and onion Add pork and fry until lightly seared on all sides Lower the heat and add pepper pineapple mushrooms and tomatoes leave on gentle heat whilst preparing sauce To make the sauce mix together chicken stock honey and soy sauce 6 Blend cornflour with pineapple juice and add to the mixture 7 Add sauce to the pan and stir whilst bringing to the boil Transfer the Cooking Pot into the Base Unit cover with the Glass Lid Cook for approximately 5 8 hours on the Medium setting Serve with rice and fresh green vegetables Method In the Cooking Pot gently fry onion in the oil until soft Blend together the flour paprika salt and pepper Coat the pork in the seasoned flour and add to the pot fry until seared on all sides Add red pepper oregano puree and stock Bring to the boil stirring continuously until thic
17. eserves the right not to carry out any type of servicing under the guarantee at its discretion 7 Batteries and damage from leakage are not covered by the guarantee e 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 aconsumer 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 0344 871 0944 1800 409 119 0344 873 0710 morphy richards The After Sales Division Morphy Richards Ltd Mexborough South Yorkshire England S64 8AJ Helplines office hours UK 0344 871 0944 Spare Parts 0344 873 0710 Republic of Ireland 1800 409 119 www morphyrichards com H
18. f stock 5 Add the remaining ingredients and mix well Teag maushiboms slced 6 Transfer the Cooking Pot into the Base Unit cover with the Glass e 1tsp mixed herbs Lid Saltandpepper 7 Cook for approximately 3 8 hours on the Medium setting Note a slight crust of brown meat may appear on the top It soon disappears if stirred into the sauce Beef curry Ingredients Method e 3tbsp vegetable oil 1 Add the oil apple and onion to the Cooking Pot and fry until soft e 2 medium cooking apples 2 Coat the meat in seasoned flour add to the pan and fry until lightly peeled cored and sliced seared ere large onions chapped 3 Stir in the stock and bring to a simmer e 700g stewing steak cubed 4 Add the remaining ingredients and bring back to a simmer e 3tsp curry powder e 3tbsp plain flour 5 Transfer the Cooking Pot into the Base Unit cover with the Glass 400ml beef stock a e 3tbsp mango chutney e 75g sultanas 7 At the end of the cooking time it may be necessary to thicken the sauce 6 Cook for approximately 4 7 hours on the Medium setting e 200g tinned tomatoes chopped e 2tbsp lemon juice e salt and pepper 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 18 Recipes Meat Oriental honeyed pork Ingredients 550g pork fillet Atbsp seasoned cornflour Atbsp corn oil 1 large onion chopped 1 garlic clove crushed 1 green pepper de seeded and chopped 400g tinned pineapple chunks drain
19. his 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 and bed and breakfast type environments e f the supply cable is damaged it must be replaced by the manufacturer its service agent or similarly qualified persons in order to avoid a hazard e The appliance is not intended to be operated by means of an external timer or separate remote system Location Other safety considerations e Always locate your appliance away from the edge of e Do not switch on the Slow Cooker if the Cooking Pot is the worktop empty e Ensure that the appliance is used on a firm flat heat e Allow the Glass Lid and Cooking Pot to cool before resistant surface immersing in water Mains cable e Never cook directly in the Base Unit Use the Cooking e The mains cable should reach from the socket to the Pot appliance without straining the connections e Do not use the Cooking Pot or Glass Lid if cracked or e Do not let the mains cable hang over the edge of the chipped worktop or open space where a child could reach it e The Glass Lid and Cooking Pot are fragile Handle them e Do not let the cable run across a cooker or hot area with care which might damage the cable e The use of attachments or tools not recommended by Personal safety Morphy Richards may cause fire electric shock or injury appliance or other hot parts during or eheated aven after use us
20. kened Transfer the Cooking Pot into the Base Unit cover with the Glass Lid 5 Cook for approximately 4 8 hours on the Medium setting 6 Just before serving swirl the cream or yoghurt into the goulash 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 19 Recipes Meat Pork and pineapple curry Ingredients e 1 25kg lean pork cubed e 50g flour e isp 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 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 7 Cook for approximately 4 7 hours on the Medium setting 8 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 o 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
21. le with parsley and serve e tbsp parsley chopped e pinch of nutmeg e salt and pepper 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 11 Recipes Soup Vegetable soup Ingredients Method e 30g butter 1 Peel wash and cube or slice all the vegetables e 1 25kg mixed vegetables e g 2 Melt butter in the Cooking Pot and gently fry the vegetables for 2 3 potatoes onions carrots A minutes parsnips celery leeks tomatoes 3 Add the hot stock Stir well and bring to the boil Season to taste e 30g flour g and add mixed herbs e 1 1L vegetable stock e 1tsp mixed herbs 4 Transfer the Cooking Pot into the Base Unit e salt and pepper 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 Method e 2tbsp vegetable oil 1 Fry the onions celery carrot mushrooms and pepper in the e 2 small onions chopped Cooking Pot e 2 celery sticks chopped 2 Add the chicken joints and fry until seared on all sides e 2 large carrots peeled and diced 3 Drain the peaches and pineapple reserving juice add them to the e 250g mushrooms sliced Cooking Pot d TES Peppe de seeded and 4 To make the sauce blend cornflour and paprika with soy sauce Slice worcestershire sauce vinegar and fruit juice season to taste oe chiekeni joints Skinned 5
22. n 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 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 utensils 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 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 Ensure all frozen ingredients are thoroughly defrosted prior to cooking 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 Trim all excess fat from meat before cooking as the slow cooking method does not allow fat to evaporate 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
23. n 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 Method 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 rev2 qxp_Layout 1 23 01 2015 10 40 Page 14 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
24. o the Cooking Pot and fry e 2 large onions chopped until soft e 2 garlic cloves crushed 2 Add minced beef and fry until lightly browned tional Optional 3 Blend together chilli powder flour brown sugar and tomato puree e 1 green pepper de seeded and Stir in tomatoes chilli paste and seasoning chopped 4 Transfer the Cooking Pot into the Base Unit cover with the Glass e 500g minced beef Lid e 400g tinned tomatoes chopped 1Ytsp chilli powder 5 Cook for approximately 3 7 hours on the Medium setting e 1 tbsp flour 6 One hour before serving add the kidney beans e 1 tsp brown sugar Serve with boiled rice or baked potatoes e Atbsp tomato puree e 425g tinned red kidney beans drained e salt and pepper 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 17 Recipes Meat Bolognese sauce Ingredients Method e 700g minced beef 1 In the Cooking Pot gently brown the mince without adding any fat e 1 large onion chopped or oil e 3 sticks of celery thinly sliced 2 When the fat has started to run from the meat add the onion e 1 garlic clove crushed celery and garlic e 3tbsp tomato puree 3 Fry for a couple of minutes and then add the tomato puree e 1tbsp flour 4 Blend some of the tomato juice with the flour to make a smooth e 400g tinned tomatoes pouring cream add to the meat with remaining tomatoes and juice including the juice and bring to the boil stirring continuously until thickened e 250ml bee
25. overed 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 rev2 qxp_Layout 1 23 01 2015 10 40 Page 15 Recipes Meat Hungarian goulash Ingredients e 500g stewing steak cubed e 30g seasoned flour e 3tbsp vegetable oil e 1 large onion chopped e 1 green pepper de seeded and chopped e 2 carrots peeled and chopped e 1 celery stick chopped e 1tsp paprika e 3tbsp tomato puree e 3tsp mixed herbs e 200ml beef stock e 200g tinned tomatoes roughly chopped e 200ml red wine optional e 3tsp worcestershire sauce e pinch of nutmeg e salt and pepper Beef in red wine Ingredients e 2tbsp vegetable oil e 1 large onion chopped e 700g stewing beef cubed e 8 black olives e 1 garlic clove crushed optional e 5 tomatoes skinned de seeded and roughly chopped e 125g mushrooms e 400ml dry red wine e 1 bay leaf e fresh parsley chopped e 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 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 in
26. 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 30g sultanas 2 Cook for approximately 5 7 hours on the Medium setting e 30g raisins 2 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 1009 suger 3 Transfer the Cooking Pot into the Base Unit cover with the Glass e 1L milk Lid pinch ov nutmeg 4 Cook for approximately 3 4 hours on the Medium setting 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 23 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
27. to 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 4 Cook for approximately 4 8 hours on the Medium setting Before serving remove the bay leaf and sprinkle with parsley 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 16 Recipes Meat Steak and kidney ragout Ingredients Method e 700g stewing steak 1 Using a sharp knife trim the beef and cut into 1 inch 2 5cm cubes e 200g kidney 2 Cut the kidney into bite size pieces Coat the beef with flour Sap neue 3 Place into the Cooking Pot with onions stock wine and tomato e 2 large onions quartered puree Bring to a simmer e 600ml beef stock e 200ml red wine 4 Add the worcestershire sauce and season 5 Transfer the Cooking Pot into the Base Unit cover with the Glass e 3tbsp tomato puree Lid e 1 tsp worcestershire sauce 2 g j 6 Cook for approximately 5 7 hours on the Medium setting e 125g button mushrooms e salt and pepper 7 Add the button mushrooms one hour before serving Note This recipe can be used as a base for steak and kidney pie Chilli con carne Ingredients Method e 2tbsp vegetable oil 1 Add the oil onions garlic and pepper t
28. urchase 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 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 24 Exclusions Morphy Richards shall not be liable to replace or repair the goods under the terms of the guarantee where 1 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 r
29. well together Pour this mixture into the Cooking Pot and stir until the sauce thickens Chicken and mushroom casserole Ingredients 4 chicken quarters 30g butter 2tbsp plain flour 1 large onions finley chopped 3 celery sticks thinly sliced 250g mushrooms thinly sliced 1 garlic cloves crushed 375ml chicken stock 4tbsp cream optional salt and pepper Method Coat the chicken with flour Melt the butter in the Cooking Pot and fry the chicken until golden brown on all sides Add the onion and celery and gently fry until softened but not browned Add the mushrooms and garlic and stir in the stock Bring to the boil and season Transfer the Cooking Pot into the Base Unit cover with the Glass Lid Ensure that the chicken and vegetables are immersed Cover with the Glass Lid and cook for approximately 5 7 hours on the Medium setting Before serving stir in the cream 48701 rev2 qxp_Layout 1 23 01 2015 10 40 Page 13 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 lemo
30. 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 0344 871 0242 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 return a copy of proof of p
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