manual morphy richards

7/27/2019 Manual Morphy Richards

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Slow cookerPlease read and keep these instructions

Getting the best from your new appliance...

SafetyNever touch the outer enclosure of the slow cooker during its operation or

before it has cooled down. Use oven gloves when removing the lid or ceramic

pot.

EfficiencyRemoving the lid will allow valuable heat to escape, reducing the efficiency of

your slow cooker and increasing the cooking time. If you remove the lid more

than a couple of times to stir or add ingredients, then you will need to allow

10-15 minutes extra cooking time each time you remove the lid.

Enjoy the benefitsSlow cooking gives you convenient, versatile and flavoursome food. Longer

cooking times allow better distribution of flavours, giving them time to blend

and season the food. A slow cooker heats food gently, making it a great way

to cook meats, less expensive cuts in particular, such as stewing beef, which

are tenderised through the long cooking process. Remember, there are no

limits to the potential uses of your slow cooker, only your imagination!

SC48720 MUK Rev 3

If you have a problem or complaint, please call our dedicated UK based helpline

before returning your product to the retailer from where it was purchased.

UK Helpline: 0844 871 0956Replacement Parts: 0844 873 0722Ireland Helpline: 1800 409 119

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IMPORTANTSAFETYINSTRUCTIONS

The use of any electricalappliance requires the followingcommon sense safety rules.

Primarily there is danger of injuryor death and secondly thedanger of damage to theappliance. These are indicated inthe text by the following twoconventions:

WARNING: Danger to theperson!

IMPORTANT: Damage to theappliance!

In addition, we offer thefollowing safety advice.

Location

Always locate your applianceaway from the edge of theworktop.

Keep your appliance away fromany hot burners and heatedovens.

Ensure that the appliance isused on a firm, flat, heat

resistant surface.

Ensure that sufficient space isleft above and around all sidesof your appliance to allow air tocirculate.

Do not use the applianceoutdoors or near water.

IMPORTANT: Do not use tooclose to curtains, draperies,walls, cupboards and otherflammable materials.

WARNING: Do not useunderneath cupboards.

Personal safety

WARNING: Do not touch thetop of the appliance or otherhot parts during or after use,use handles or knobs.

To protect against the risk ofelectrical shock do not put basein water or in any other liquid.

Do not touch hot surfaces. Useoven gloves or a cloth whenremoving lid or handling hotcontainers.

Extreme caution must be usedwhen moving an appliancecontaining hot food, water, orother hot liquids.

This appliance is not intendedfor use by persons (includingchildren) with reduced physical,sensory or mental capabilities,

or lack of experience andknowledge, unless they havebeen given supervision orinstruction concerning use of theappliance by a personresponsible for their safety.

Mains lead

The mains lead should reachfrom the socket to the appliancewithout straining theconnections. Reduce the lengthof the excess lead by using thecord storage facility.

Do not let the mains lead hangover the edge of the worktop

where a child could reach it.

Do not let the lead run across anopen space e.g. between a lowsocket and table.

Do not let the lead run across acooker or hot area which mightdamage the cable.

Never leave the applianceconnected to the socket outletwhen not in use.

If the supply cord is damaged,it must be replaced by themanufacturer, its service agentor similarly qualified persons inorder to avoid a hazard.

Children

Children should be supervisedto ensure that they do not playwith the appliance.

Teach children to be aware ofdangers in the kitchen, warnthem of the dangers of reachingup to areas where they cannotsee properly or should not bereaching.

Children are vulnerable in thekitchen, particularly whenunsupervised and if appliancesare being used or cooking isbeing carried out.

Never allow a child to operatethis appliance.

Other safety

considerations Never touch the outer enclosure

of the slow cooker during itsoperation or before it cools.Use the handles or knobs.

Do not switch on the slowcooker if the ceramic pot isempty.

Allow the lid and ceramic pot tocool before immersing in water.

Never cook directly in the baseunit. Use the ceramic pot.

Do not use the ceramic pot orlid if cracked or chipped.

Do not switch on the appliancewhen it is upside down or laidon its side.

The lid and ceramic pot arefragile. Handle them with care.

Do not operate with a damagedcord or plug or after theappliance malfunctions or hasbeen damaged in any manner.Contact Morphy Richards foradvice.

Do not attempt repairs - theappliance contains nouser-serviceable parts. Call ourhelpline for advice.

The use of attachments or toolsnot recommended by MorphyRichards may cause fire,electric shock or injury.

Do not place on or near a hotgas electric burner or in aheated oven.

2 UK Helpline 0844 871 0956 Replacement Parts 0844 873 0722 Ireland Helpline 1800 409 119

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fi

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Only use for intended purpose.

Unplug from the socket whennot in use, before putting on ortaking off attachments, andbefore cleaning.

Do not move the appliancewhilst hot.

ELECTRICALREQUIREMENTS

Check that the voltage on therating plate of your appliancecorresponds with your houseelectricity supply which must be

A.C. (Alternating current).

If the socket outlets in yourhome are not suitable for theplug supplied with thisappliance, the plug should beremoved and the appropriateone fitted.

WARNING: The plug removedfrom the mains lead, ifsevered, must be destroyed,as a plug with a bared flexiblecord is hazardous if engagedinto a live socket outlet.

Should the fuse in the 13 ampplug require changing, a 3 ampBS1362 fuse must be fitted.

WARNING: This appliancemust be earthed.

FEATURES

Glass lid

Ceramic pot

Base

Control knob

fi Power indicator

Control knob andtemperature

settingsThe control knob on the slowcooker offers a low, mediumand high temperature setting forcooking. This setting allows youto adapt the cooking time toyour convenience.

The MED (MEDIUM) setting isthe standard setting for slowcooking with this product. Thisgives you an average of 6-8hours cooking time.

However, if you wish to extendthe cooking period, can use theLOW setting, and if you wish toshorten the cooking period, youcan use the HIGH setting.

Cooking capacity

The 6.5 litre slow cooker has amaximum working capacity of4.5 litres. The 3.5 litre slowcooker has a maximum workingcapacity of 2.5 litres.

Before first use Remove all labels and tags from

the product.

Wash the ceramic pot and glasslid in hot soapy water, with asponge or a dish cloth, rinsethoroughly and dry.

IMPORTANT: DO NOTIMMERSE THE SLOW COOKERBASE IN WATER.

Please note: During initial use,you may notice a slight odourdue to the burning off ofmanufacturing residues. This iscompletely normal and will

disappear after a few uses.

Instructions foruse

1 Place the base on a dry,level, heat resistant surface,away from the edge of the worksurface. Do not use on the floor.

2 Place ingredients into theceramic pot, and place thepot into the base. Cover withthe glass lid. If you need topre-cook or brown foods priorto slow cooking, this must bedone in a pan. Do not try tobrown or pre-cook food in the

slow cooker.

3 With the control knob set tothe OFF position, plug the unitinto the mains socket.

4 Set the heat control to low,medium or high and cook forthe recommended time given inthe recipes, or use the cookingguide on page 5.

5 Switch off and unplug the slowcooker after cooking andremove the ceramic pot usingoven gloves.

Always place the ceramic poton a heat proof mat or surface.

CAUTION: BE CAREFUL NOTTO TOUCH THE BASE UNITAFTER COOKING AS ITREMAINS HOT.

For details of other Morphy Richards products, please see our website:

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About slowcooking

Slow cooking has always beenthe best way to prepare anutritious hot meal withminimum preparation andmaximum free time away fromthe kitchen. Morphy Richardshas brought this style ofcooking into this modern,cooking system; providing youwith style, convenience andgreat tasting meals.

Traditionally, slow cooking hascentred on soups andcasseroles, but with this oval

ceramic pot you can alsoproduce most modern familymeals and dinner party dishes.This pot is convenient as wellas looking good enough to takestraight to the table for serving(always place the ceramic poton a heat proof mat or surface).

Slow cooking gives youconvenient, versatile andflavoursome food. The longercooking times allow betterdistribution of flavours, givingthem time to blend and seasonthe food. A slow cooker heatsfood gently, making it a greatway to cook meats - inparticular, less-expensive cuts,

such as stewing beef, which aretenderised through the longcooking process. Remember,there are no limits to thepotential uses of your slowcooker, only your imagination!

IMPORTANT: The slow cookerworks by building up heat andmaintaining an eventemperature. To get the bestcooking results, do not removethe lid during cooking, sincethis will lose heat and thereforeslow down the cooking time.The glass lid allows you tomonitor the cooking progresswithout interrupting the cookingtime.

Suitable foods forslow cooking

Most foods are suited to slowcooking methods, howeverthere are a few guidelines thatneed to be followed.

Make sure all frozen ingredientsare well thawed out.

Cut root vegetables into small,even pieces, as they take longerto cook than meat. They shouldbe gently sauteed for 2-3minutes before slow cooking.Ensure that root vegetables arealways placed at the bottom of

the pot and all ingredients areimmersed in the cooking liquid.

Trim all excess fat from meatbefore cooking, since the slowcooking method does not allowfat to evaporate.

If adapting an existing recipefrom conventional cooking, youmay need to cut down on theamount of liquid used. Liquidwill not evaporate from the slowcooker to the same extent aswith conventional cooking.

Never leave uncooked food atroom temperature in the slowcooker.

Do not use the slow cooker toreheat food.

Uncooked red beans must besoaked and boiled for at least10 minutes to remove toxinsbefore use in a slow cooker.

Insert a meat thermometer intojoints of roasts, hams, or wholechickens to ensure they arecooked to the desiredtemperature.

Dos and do notsfor the ceramic pot

Authentic stoneware is fired athigh temperatures, therefore,the ceramic pot may have minorsurface blemishes, the glass lidmay rock slightly due to theseimperfections. Low heatcooking does not producesteam, so there will be littleheat loss. Due to normal wearand tear through the productslife, the outer surface may startappearing crazed.

Do not put the ceramic pot orglass lid in an oven, freezer,

microwave or on a gas /electrical hob.

Do not pre-heat before addingingredients.

Do not subject the ceramic potto sudden changes intemperature. Adding cold waterto a very hot pot could cause itto crack.

Do not allow the pot to stand inwater for a long time (you canleave water in the pot to soak).There is an area on the base ofthe ceramic pot that has toremain unglazed formanufacturing purposes. This

unglazed area is porous,therefore will soak up water, thisshould be avoided.

Do not switch the slow cookeron when the ceramic pot isempty or out of the base.

UK Helpline 0844 871 0956 Replacement Parts 0844 873 0722 Ireland Helpline 1800 409 119

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Tips for slowcooking

The slow cooker must be at leasthalf full for best results.

Slow cooking retains moisture. Ifyou wish to reduce this, removethe lid after cooking and turn thecontrol to high (if set to low ormedium) and reduce themoisture by simmering for 30 to45 minutes.

Removing the lid will allowvaluable heat to escape,reducing the efficiency of yourslow cooker and increasing the

cooking time. If you remove thelid more than a couple of timesto stir or add ingredients, thenyou will need to allow 10-15minutes extra cooking time eachtime you remove the lid.

If cooking soups, leave 5 cmspace between the top of thecook pot and the food surface toallow for simmering.

Many recipes will take severalhours to cook. If you dont havetime to prepare food in themorning, prepare it the nightbefore, storing the food in acovered container in the fridge.Transfer the food to the ceramic

pot and add boiling liquid/stock.In most of the recipes in thisbook, the meat ingredients arebrowned first to improve theirappearance and flavour.

If you are short on preparationtime and would prefer to skip thebrowning stage, simply add yourmeat and other ingredients intothe slow cooker and cover withboiling liquid/stock. You will needto increase the recipe cookingtime as follows: High setting+1hr, Medium setting +1-2hrs,Low Setting +2-3hrs.

Most meat and vegetable recipesrequire 8-10 hours on low, 5-7hours on medium and 4-6 hourson high.

Do not use frozen meat orpoultry unless it is thoroughlythawed out first.

Some ingredients are notsuitable for slow cooking.Pasta, seafood, milk, and cream

should be added towards theend of the cooking time. Manythings can affect how quickly arecipe will cook, water and fatcontent, initial temperature ofthe food and the size of thefood.

Pieces of food cut into smallpieces will cook quicker.A degree of tr ial and error willbe required to fully optimise thepotential of your slow cooker.

Vegetables usually take longerto cook than meat, so try andarrange vegetables in the lowerhalf of the pot.

After food is cooked, switch offand leave covered with the lid.There will be enough heat in theceramic pot to keep warm for30 minutes. If you require longerto keep warm, switch to the lowsetting.

All food should be covered witha liquid, gravy or sauce. In aseparate pan or jug, prepareyour liquid, gravy or sauce andcompletely cover the food in theceramic pot.

Pre-brown meat and onions in apan to seal in the juices, thisalso reduces the fat content if

separated before adding to theceramic pot. This is notnecessary if the time is limited,but improves the flavour.

When cooking joints of meat,ham, poultry etc, the size andshape of the joint is important.Try to keep the joint in the lower2/3 of the pot and fully coverwith water. If necessary, cut intotwo pieces. Joint weight shouldbe kept within the maximumlimit: 1 kg for a medium sizedslow cooker, and 1.5 kg for alarge sized slow cooker.

COOKING GUIDEThe cooking times given in thefollowing recipes are for theMEDIUM setting. Should youwant to increase or reduce thetime, please refer to thecooking guide.A Please notethat these cooking times are forguidance only and may varydepending on food type andpersonal tastes. For yourconvenience, a conversion tablefor weight and volume has beenincluded on page 19.

Eg. If the recipe says cook for4-6 hours (MED) and yourequire this to be a shorter time,

cook on HIGH, which willreduce the cooking time to 3-4hours. Increasing the time,choose LOW which will give 6-8hours.

The recipes are based onMAXIMUM WORKINGVOLUMES which are:

6.5 litres: Working capacity of4.5 litres / 8 pts. This allows a3cm space between the top ofthe ceramic pot and the food.

3.5 litres: Working capacity of2.5 litres / 41/2 pts. This allows a2cm space between the top ofthe ceramic pot and the food.

NOTE: THE CAPACITY CAN BEFOUND ON THE RATINGPLATE UNDERNEATH THEPRODUCT.

Equivalent cook times for (LOW) and (HIGH) settingsA

Cook on(MEDIUM)

4 - 6 hours

6 - 8 hours

8 - 10 hours

Cook on(LOW)

6 - 8 hours

8 - 10 hours

10 - 12 hours

Cook on(HIGH)

3 - 4 hours

5 - 6 hours

7 - 8 hours


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Soups

Minestrone soup

2.5 litres 4.5 litres

Butter 30g 55g

Streaky bacon, chopped60g 100g

Onion, finely chopped 1 large 2 large

Clove garlic, crushed 1 2

Celery, chopped 3 sticks 4 sticks

Potatoes, peeled and cubed300g 500g

Carrots, peeled and diced2 medium 2 large

Cabbage leaves, shredded3 4

Tomatoes, skinned and roughly chopped3 medium 4 large

Chicken stock 1.25 litres 2.25 litres

Tomato puree 11/2 tbsp 3 tbsp

Worcestershire sauce 11/2 tsp 3 tsp

Parsley, finely chopped11/2 tbsp 2 tbsp

Pasta shells 75g 150g

Parmesan cheese, grated2-3 tbsp 3 tbsp

Salt and freshly ground black pepper

MethodMelt the butter in a pan and frybacon and vegetables until soft.Make up stock and add the stock,bacon and vegetables to the ceramicpot. Add remaining ingredientsexcept the parsley, pasta shells andparmesan cheese. Place the ceramicpot in the base unit, cover with lidand cook for approximately 4-6hours. 45 minutes before serving,add the pasta shells and parsley.Adjust the seasoning if necessaryand sprinkle with parmesan cheese.Serve with crusty french bread.

Lentil soup


Smoked bacon, chopped125g 200g

Onion, finely chopped 1 large 2 large

Carrots, finely diced 3 4

Celery, finely sliced 2 sticks 4 sticks

Orange lentils 200g 400g

Can of chopped tomatoes400g 2x 400g

Chicken stock 1100ml 2 litres

Worcestershire sauce 3 tsp 4 tsp

Bayleaf 1 1

Basil 1 tsp 2 tsp

Parsley, finely chopped1 tbsp 2 tbsp

Pinch of nutmeg


MethodIn a pan, gently fry the bacon untilthe fat begins to run. Add the onion,carrot and celery and fry until soft.Add all the remaining ingredientsexcept the parsley and bring to theboil. Simmer for 2 minutes. Transferto the ceramic pot. Place the ceramicpot into the slow cooker base, coverwith the lid. Cook for approximately4-8 hours. If a smoother consistencyis required, liquidise the soup aftercooling and then reheat the soup in apan. Sprinkle with parsley and servewith crusty french bread.


RECIPESVisit our website for more delicious recipes.

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Vegetable soup


Butter 30g 60g

Mixed vegetables, e.g. potato, onion,carrot, parsnips, celery, leek, tomato

1.25kg 2.2kg

Flour 30g 60g

Stock 1100ml 2 litres

Mixed herbs 1 tsp 2 tsp


MethodPeel, wash and cube or slice all thevegetables. Melt butter in a pan andgently fry the vegetables for 2-3minutes. Add the hot stock. Stir welland bring to the boil. Season to tasteand add mixed herbs. Transfer allingredients to the ceramic pot andplace the pot in the slow cookerbase. Cover with the lid and cook forapproximately 6-8 hours. Cool andliquidise the soup and then reheat ina pan on the hob. Thicken it with theflour.

PoultryChicken paprika


Chicken portions 4 8

Butter 30g 60g

Seasoned flour 50g 60g

Onions, chopped 3 large 4 large

Carrots, peeled and sliced4 6

Green pepper, de-seeded and chopped1 2

Paprika 1 tsp 3 tsp

Tomato puree 1 tsp 3 tsp

Chicken stock 500ml 1 litre


MethodClean, wipe and dry chicken, coat inseasoned flour. Using a pan, fry thechicken in the butter until brown allover. Add onions and carrots and fryuntil soft. Add pepper, paprika,tomato puree, and the remainingflour, stir well. Gradually mix in thechicken stock. Bring to the boil and

season. Transfer all ingredients to theceramic pot and place in the baseunit. Cover with the lid and cook forapproximately 4-7 hours.


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Caribbean chicken


Vegetable oil 2 tbsp 3 tbsp

Onion, chopped 2 small 2 large

Celery, chopped 2 sticks 4 sticks

Carrots, sliced 2 3

Mushrooms, sliced 250g 500g

Red pepper, de-seeded and sliced1 2

Chicken joints, skinned 4 8

Can sliced peaches 200g 400g

Can pineapple chunks400g 400g

Cornflour 5 tbsp 10 tbsp

Paprika 1 tsp 3 tsp

Soy sauce 1 tbsp 3 tbsp

Worcestershire sauce 1 tbsp 3 tbsp

Malt/wine vinegar 4 tbsp 8 tbsp

Boiling water 1/2 litre 1 litre


MethodFry onions, celery, carrot, mushroomsand pepper in a pan. Add chickenjoints and fry until browned all over.Drain peaches and pineapple,reserving juice, and add them to thepan. To make the sauce, blendcornflour and paprika with soy sauce,worcestershire sauce, vinegar andreserved juice, add seasoning, boilingwater and pour into pan. Bring thesauce to the boil, stirringcontinuously. Transfer all ingredientsto the ceramic pot and place the potinto the base unit. Cover with the lidand cook for approximately 5-7hours.

Chicken in white wine sauce


Chicken joints, skinned4 8

Butter 30g 75g

Onion, finely chopped1 large 2 large



Dry white wine 500ml 1 litre


Egg yolks 2 2

Double cream 5 tbsp 9 tbsp


MethodPlace the chicken joints and butter ina pan and gently fry until all thejuices are sealed in. Add the onionand fry until softened but notbrowned. Add the mushrooms andcook for a minute on low heat. Blendthe cornflour with a little of the wine.Pour the remaining wine into the potwith the blended cornflour, mixed

herbs and seasoning. Bring to theboil, stirring continuously untilthickened. Transfer all ingredients tothe ceramic pot, place in the base ofthe slow cooker and place the lid onthe slow cooker. Cook forapproximately 5-8 hours. Just beforeserving, beat together the egg yolkand cream. Beat in a fewtablespoons of hot sauce, mix welltogether. Pour this mixture into theceramic pot and stir until the saucethickens.


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MeatNew England beef


Piece of topside 1 kg 1.5 kg

Bouquet garni 1 1

Thyme 1 tsp 11/2 tsp

Black peppercorns 1 tsp 11/2 tsp

Shallots 4 8

Carrots, sliced 225g 400g

Swede, diced 100g 200g

MethodPut the beef into a pan and coverwith cold water. Add all the remainingingredients, cover and bring to asimmer. Season well and thentransfer all the ingredients to theceramic pot. Place the ceramic pot inthe slow cooker base. Place the lidonto the slow cooker. Cook forapproximately 5-7 hours. Take thebeef out of the slow cooker with aslotted spoon and allow to cool for10 minutes. The cooking liquid can beused as a base to make gravy. Cutthe beef into slices and spoon a littleof the cooking liquid over. Serve withvegetables and garnish with fresh

parsley.

IMPORTANT: When buying a joint ofmeat, make sure that it will fit theceramic pot. It should fit into theceramic pot so that when it iscovered with liquid, it will still be2.5cm below the rim of the pot. Thejoint must not stick out above the rimand there should be enough room tocover the meat with water. The shapeof the meat is just as important asthe weight.

Paprika beef


Stewing steak 700g 1.5 kg



Garlic cloves, crushed1 2

Cooking fat 30g 75g

Tomatoes 500g 1 kg

Brown stock 400ml 1 litre

Paprika 11/2 tsp 3 tsp

Tomato puree 11/2 tbsp 3 tbsp

Bay leaves 2 4

Mixed herbs 11/2 tsp 3 tsp


MethodCut the meat into cubes and toss inseasoned flour. In a pan, fry onionsand garlic until softened, then addthe meat and continue to fry until themeat is slightly browned. Skin andchop tomatoes finely, add to meat

with the stock, (blended with thepaprika) tomato puree, bay leavesand mixed herbs. Season to tasteand bring to a simmer. Transfer allingredients to the ceramic pot andplace the pot in the base unit. Coverwith the lid. Cook for approximately5-8 hours. Before serving, remove thebay leaves and thicken the sauce ifnecessary.


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Beef in red wine


Oil 2 tbsp 3 tbsp


Stewing beef, cubed 700g 1.5 kg

Black olives 8 16

Garlic cloves, crushed (optional)1 2

Tomatoes skinned, de-seeded and roughlychopped 5 10

Mushrooms 125g 800g

Dry red wine 400ml 1 litre

Bay leaf 1 2

Freshly chopped parsley


MethodIn a pan, gently fry the onion in theoil until softened. Add the beef andbrown on all sides. Add all theremaining ingredients except theparsley and bring to a simmer.Transfer all the ingredients into theceramic pot and place the pot into

the slow cooker base. Place the lidinto the slow cooker. Cook forapproximately 4-8 hours. Beforeserving, remove the bay leaf andsprinkle with parsley.

Hungarian Goulash


Stewing steak, cut into cubes500g 1 kg



Onions, finely chopped1 large 2 large

Green pepper, de-seeded and chopped1 1

Carrot, peeled and chopped

2 2

Celery sticks, chopped1 2

Paprika 1 tsp 3 tsp

Tomato puree 3 tbsp 5 tbsp


Beef stock 200ml 400ml

Can of tomatoes, roughly chopped200g 400g

Red wine (optional) 200ml 400ml

Worcestershire sauce 3 tsp 5 tsp

Pinch of grated nutmeg


MethodToss the meat in seasoned flour. Heatthe oil in a pan and fry onions,pepper, carrot and celery until soft.Add the meat and fry until browned.Add the paprika, tomato puree,nutmeg, mixed herbs and seasoningand cook for a further 2 minutes. Addstock, tomatoes, red wine andworcestershire sauce. Bring to asimmer. Transfer all the ingredientsinto the ceramic pot and place thepot into the slow cooker base. Placethe lid onto the slow cooker. Cook forapproximately 5-7 hours.


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Chilli con carne




Garlic cloves, crushed2 cloves 4 cloves

Green pepper de-seeded and chopped1 1

Minced beef 500g 1 kg

Can of tomatoes, chopped400g 2x 400g

Chilli powder 11/2 tsp 3 tsp

Flour 11/2 tbsp 3 tbsp

Brown sugar 11/2 tsp 3 tsp


Can red kidney beans, drained425g 2x 400g


MethodFry onions, garlic and pepper in apan until soft. Add minced beef andfry until lightly browned. Blend

together chilli powder, flour, brownsugar and tomato puree. Stir intomatoes, chilli paste and seasoning.Transfer all ingredients to the ceramicpot and place the pot in the slowcooker base. Place the lid on theslow cooker. Cook for approximately3-7 hours. One hour before serving,add the kidney beans. Serve withboiled rice or baked potatoes.

Steak and kidney ragout


Stewing steak 700g 1.5 kg

Kidney 200g 300g

Flour 2 tbsp 3 tbsp

Onions, quartered 2 large 4 large

Hot beef stock 600ml 1 litre

Red wine 200ml 400ml


Worcestershire sauce 11

/2 tsp 2 tsp

Button mushrooms 125g 225g

MethodUsing a sharp knife, trim the beef andcut into 1 inch (2.5cm) cubes. Cut thekidney into bite size pieces. Coat thebeef with the flour. Place into a panwith onions, stock, wine and tomatopuree. Bring to a simmer. Add theworcestershire sauce andseason.Transfer all ingredients to theceramic pot and place in the baseunit. Place the lid on the slow cooker.Cook for approximately 5 - 7 hours.Add the button mushrooms one hourbefore serving. This recipe can be

used as a base for steak and kidneypie.


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Beef Curry



Cooking apple, peeled, cored and sliced2 medium 2 large


Stewing steak, cubed 700g 1.5 kg

Curry powder 3 tsp 5 tsp

Plain flour 3 tbsp 5 tbsp

Beef stock 400ml 1 litre

Mango chutney 3 tbsp 5 tbsp

Sultanas 75g 125g

Tin tomatoes, chopped200g 400g

Lemon juice 2 tbsp 2 tbsp


MethodFry the apple and onion in a pan untilsoft. Coat the meat in seasoned flour,add to the pan and fry until lightlybrowned. Stir in the stock and bringto a simmer. Add the remaining

ingredients and bring back to asimmer. Transfer all the ingredients tothe ceramic pot and place the pot inthe slow cooker base. Place the lidonto the slow cooker. Cook forapproximately 4-7 hours. At the endof the cooking time, it may benecessary to thicken the sauce.

Bolognese sauce


Minced beef 700g 1 kg


Celery, thinly sliced 3 sticks 4 sticks



Flour 1 tbsp 3 tbsp

Can of tomatoes, including juice400g 2x 400g

Beef stock 250ml 400ml




MethodIn a pan, gently brown the mincewithout adding any fat or oil. Whenthe fat has started to run from themeat, add the onion, celery andgarlic. Fry for a couple of minutesand then add the tomato puree.

Blend some of the tomato juice withthe flour to make a smooth pouringcream, add to the meat withremaining tomatoes and juice andbring to the boil, stirring continuouslyuntil thickened. Add the remainingingredients and mix well. Transfer allthe ingredients to the ceramic potand place in the base of the slowcooker. Place the lid on the slowcooker. Cook for approximately 3-8hours. (Note: a slight crust' of brownmeat may appear on the top. It soondisappears if stirred into the sauce).


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Pork goulash


Oil 2 tbsp 3 tbsp

Onion, finely chopped1 2

Flour 4 tbsp 7 tbsp


Stewing pork, cubed 750g 1.5 kg

Red pepper, de-seeded and diced1 2

Oregano 1 tsp 1 tsp


Stock 450ml 1 litre

Small carton of soured cream or yoghurt1 2


MethodIn a pan, gently fry onion in the oiluntil soft. Blend together the flour,paprika, salt and pepper. Toss thepork in the seasoned flour and add tothe pan, fry until brown on all sides.Add red pepper, oregano, puree andstock. Bring to the boil, stirring

continuously until thickened. Transferall the ingredients to the ceramic potand place into the slow cooker base.Place the lid on the pot and cook forapproximately 4-8 hours. Just beforeserving, swirl the cream or yoghurtinto the goulash.

Oriental honeyed pork


Pork fillet 550g 1 kg

Seasoned cornflour 4 tbsp 6 tbsp

Corn oil 4 tbsp 6 tbsp

Onion, chopped 1 large 1 large


Green peppers, de-seeded and chopped1 2

Pineapple chunks, drained (reserve juice)400g 2x 400g

Mushrooms, sliced 6 8

Ripe tomatoes, quartered4 6

SAUCE


Honey 4 tbsp 5 tbsp



Pineapple juice (reserved from chunks)

MethodCut pork into cubes and toss inseasoned cornflour. Heat oil in a panand fry garlic and onion. Add porkand fry until lightly browned on allsides. Lower the heat and addpepper, pineapple, mushrooms andtomatoes, leave on gentle heat whilstpreparing sauce. To make the sauce,mix together chicken stock, honeyand soy sauce. Blend cornflour withpineapple juice and add to themixture. Add sauce to the pan andstir whilst bringing to the boil.Transfer all the ingredients to theceramic pot, place in the slow cookerbase and cover with the lid. Cook forapproximately 5-8 hours. Serve withrice and fresh green vegetables.


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Pork and pineapple curry


Lean pork, cubed 1.25kg 2kg

Flour 50g 100g

Salt 1 tsp 2 tsp

Oil 3 tbsp 3 tbsp


Curry powder 11/2 tsp 3 tsp



Mango chutney 2 tbsp 3 tbsp

Worcester sauce 2 tsp 3 tsp

Can pineapple cubes, with juice225g 400g

Bay leaves 2 4

MethodToss the pork in the flour and salt. Ina pan, heat the oil and brown themeat. Add the onions and fry untilsoft. Stir in the curry powder andpaprika. Stir well and cook for a fewminutes. Add the remaining

ingredients, bring to a simmer andtransfer to the ceramic pot. Place theceramic pot into the base unit. Cookfor approximately 4-7 hours. Removebay leaves before serving.

Boiled ham

Gammon joint

2.5 litre slow cooker up to 1 kg

4.5 litre slow cooker up to 1.5 kg

MethodPut the gammon in a pan, cover withcold water and bring to the boil, drainand rinse. Place in the ceramic potand cover with boiling water. Place theceramic pot in the slow cooker baseunit and cover with the lid. Cook forapproximately 5-7 hours. Drain andcool slightly before removing the skin.

Allow to cool. Wrap tightly in kitchenfoil. Place in the refrigerator until wellchilled. Coat fat with toastedbreadcrumbs before serving.

IMPORTANT: When buying a joint ofmeat, make sure that it will fit the sizeof the ceramic pot. It should fit intothe ceramic pot so that when it iscovered with liquid it will still be2.5cm below the rim of the pot. Thejoint must not stick out above the rimand there should be enough room tocover the meat with water. The shapeof the meat is just as important asthe weight.


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16

Irish stew


Lamb chops 4 8

Onions, sliced 2 large 4 large

Mixed herbs 11/2 tsp 3 tsp

Large parsnip 1 2

Carrots, thickly sliced 550g 1 kg

Potatoes, quartered 750g 1.5 kg

Hot vegetable stock 750ml 1 litre

Leeks, sliced 2 3

MethodRemove any excess fat from thechops and then place in a pan withthe onions. Brown the chops on eachside. Sprinkle over the mixed herbs.Add parsnip, carrots, potatoes, leeksand pour over the stock. Bring to asimmer. Transfer all the ingredients tothe ceramic pot and place into theslow cooker base. Place the lid ontothe ceramic pot. Cook forapproximately 5-8 hours.

Lamb with lentils


Carrots, sliced 425g 800g

Parsnips, sliced 125g 225g


Bay leaf 1 2

Orange lentils, soaked for 1 hour125g 250g

Red wine 200ml 400ml

Lamb leg fillet, cubed 750g 1.5kg


Button mushrooms 200g 300g

Parsley sprigs to garnish


MethodPlace the carrots, parsnips, garlic,bay leaf and drained lentils in theceramic pot and season with salt andpepper. Pour in the wine afterbringing to simmering point in a pan.Brush the meat all over with the soysauce and sprinkle with salt and

pepper. Place on top of thevegetables. Place the ceramic potinto the slow cooker base andreplace the lid. Cook forapproximately 6-8 hours. Add themushrooms for the last 30 minutes.Discard the bay leaf. Garnish withparsley and serve with a crisp greensalad.


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17

Sausage Pot


Oil 2 tbsp 3 tbsp

Sausage 750g 1.5kg


Carrots, thinly sliced 3 4

Leek, sliced 2 2

Flour 3 tbsp 5 tbsp

Beef stock 400ml 1 litre

Chutney 3 tbsp 5 tbsp

Worcestershire sauce 2 tbsp 3 tbsp


MethodIn a pan, quickly brown the sausageson all sides in the oil. Add the onions,carrots and leeks and gently sauteuntil softened, but not browned. Stirin the flour and cook on a low heatuntil the oil is absorbed. Slowly addthe stock, and bring to the boil,stirring continuously until thickened.Stir in the chutney, worcestershiresauce and seasoning. Transfer all

ingredients to the ceramic pot andplace into the slow cooker base.Cover with the lid and cook forapproximately 5-8 hours. If thesausages contain a lot of fat, anyexcess can be removed from thesurface of the finished dish withkitchen paper.

Vegetarian curry


Cooking oil 3 tbsp 5 tbsp



Curry powder 3 tsp 5 tsp

Lentils 275g 600g

White stock 200ml 2 litre

Lemon juice 2 tsp 3 tsp

Carrots, diced 3 4

Apple, peeled, cored and chopped2 2

Sultanas 50g 125g


MethodHeat the oil in a pan. Saute theonion, carrots and garlic lightly. Addthe curry powder. Cook gently forone minute. Stir in the stock, lemonjuice, salt, pepper and lentils. Bringto the boil and continue to boil for 3minutes. Transfer all ingredients to the

ceramic pot and place into the slowcooker base. Stir in the apples andsultanas. Place the lid on the slowcooker. Cook for approximately 5-8hours. Ensure that the vegetables areimmersed during cooking.


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DessertsPears in Red Wine

Strong red wine (Shiraz/Syrah) 500 ml

Firm pears 6

Cinnamon stick 1

Vanilla pod 1

Water 200 ml

Fructose 150g

Peel of half an orange

MethodPour the wine into your slow cookerand then place in the pears, makingsure that they are sitting upright. Addthe remaining ingredients and cookfor 5 hours. Once cooked, removethe pears, set a side while you putthe liquid into a frying pan and brisklyreduce by half or until you have aconsistency of double cream. Bear inmind that the more you reduce theliquid, the sweeter it will become.Serve with vanilla ice cream or a blobof fromage frais.

Great because...Pears are rich in soluble fibre whichhelps to control blood sugar andblood cholesterol levels.

It is a low calorie pudding withalmost a third of your days fibre perserving.

Rice pudding


Butter 25g 40g

Pudding r ice 100g 150g

Sugar 100g 150g

Milk 1 litre 11/2 litre

Pinch of nutmeg

MethodButter the inside of the ceramic pot.Add all ingredients and stir. Place the

ceramic pot on the slow cooker baseand cover with the lid. Cook forapproximately 3-4 hours.

Fruit compote


Dried mixed fruit, such as apples, prunes,pears, apricots and peaches

275g 500g

Sultanas 30g 60g

Raisins 30g 60g

Flaked almonds 20g 35g

Caster sugar 3 tbsp 5 tbsp

Water 625ml 1 litre

Cointreau 3 tbsp 5 tbsp

MethodPlace all ingredients, except theCointreau, in the ceramic pot. As theapple rings tend to float to thesurface and may discolour, put themat the bottom. Cook forapproximately 5-7 hours. Removefrom the ceramic pot and allow thefruit to cool before putting into acut-glass serving dish. Stir in theCointreau and serve chilled.


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Weight/volumeconversion table

g oz

5 0.2

10 0.35

100 3.5

500 17.6

1000 35

(1Kg)

ml floz

50 1.7

100 3.4

200 7

500 17

1000 35

(1L)

Cleaning yourslow cooker

The ceramic pot and glass lidmay be washed in a dishwasheror washed by hand in hot soapywater. Do not use harshabrasive cleaners.

If you wash the glass lid in hotsoapy water, use a sponge ordishcloth. Rinse and drythoroughly.

Do not immerse the electricalbase in water or any otherliquid.

The base may be wiped cleanas follows. Unplug the basefrom the mains. Wipe the baseover gently with a dish cloth.

Ensure that the plug andelectrical connections remaindry at all times.

HELPLINEIf you have any difficulty withyour appliance, do not hesitateto call us.

We are more likely to be able tohelp than the store from whereyou bought it.

Please have the followinginformation ready to enable ourstaff to deal with your queryquickly.

Name of the product.

Model number as shown on theunderside of the appliance.

Serial number as shown on theunderside of the appliance.

UK Helpline0844 871 0956

Replacement Parts0844 873 0722

Ireland Helpline1800 409 119

WEBSITE

You may also contact usthrough our website, or visit thesite to browse and purchase

appliances, spare parts andaccessories from the extensiveMorphy Richards range.


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YOUR TWO YEARGUARANTEE

It is important to retain theretailers receipt as proof ofpurchase. Staple your receiptto this back cover for futurereference.

Please quote the followinginformation if the productdevelops a fault. Thesenumbers can be found on thebase of the product.

Model no.

Serial no.

All Morphy Richards productsare individually tested beforeleaving the factory. In theunlikely event of any applianceproving to be faulty within 28days of purchase, it should bereturned to the place ofpurchase for it to be replaced.

If the fault develops after 28days and within 24 months oforiginal purchase, you shouldcontact the Helpline numberquoting model number andserial number on the product,or write to Morphy Richards atthe address shown.

You may be asked to return acopy of proof of purchase.

Subject to the exclusions setout below (see Exclusions), thefaulty appliance will then berepaired or replaced anddispatched usually within 7working days of receipt.

If, for any reason, this item isreplaced during the 2 yearguarantee period, theguarantee on the new item willbe calculated from the originalpurchase date. Therefore, it isvital to retain your original tillreceipt or invoice to indicatethe date of initial purchase.

To qualify for the 2 yearguarantee, the appliance musthave been used according tothe instructions supplied. Forexample, crumb trays shouldhave been emptied regularly.

EXCLUSIONSMorphy Richards shall not beliable to replace or repair thegoods under the terms of theguarantee where:

1 The fault has been caused or isattributable to accidental use,misuse, negligent use or usedcontrary to the manufacturersrecommendations or where thefault has been caused bypower surges or damagecaused in transit.

2 The appliance has been usedon a voltage supply other thanthat stamped on the products.

3 Repairs have been attemptedby persons other than ourservice staff (or authoriseddealer).

4 The appliance has been usedfor hire purposes or nondomestic use.

5 The appliance is second hand.

6 Morphy Richards are not liableto carry out any type ofservicing work, under theguarantee.

7 Plastic filters for all MorphyRichards kettles and coffeemakers are not covered by theguarantee.

8 Batteries and damage fromleakage are not covered by theguarantee.

This guarantee does not conferany rights other than those

expressly set out above anddoes not cover any claims forconsequential loss or damage.This guarantee is offered as anadditional benefit and does notaffect your statutory rights as aconsumer.

This guarantee is valid in theUK and Ireland only.

Morphy Richards products are intended for household use only.

Morphy Richards has a policy of continuous improvement in product quality and

design. The company, therefore reserves the right to change the specification of

its models at any time.

The After Sales DivisionMorphy Richards LtdMexborough, South Yorkshire,England, S64 8AJ

Helplines (office hours)UK 0844 871 0956Spare Parts 0844 873 0722Republic of Ireland 1800 409 119

SC48720 MUK Rev 3 02/09

For electrical products sold within theEuropean Community. At the end of theelectrical products useful life, it should notbe disposed of with household waste.Please recycle where facilities exist. Checkwith your Local Authority or retailer forrecycling advice in your country.

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manual morphy richards

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