48720 rev7_Layout 1 15/03/2013 16:19 Page 1
SC48720 MUK Rev7
2
Slow Cooker
Please read and keep these instructions for future use
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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 aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilites, or lack of experience and knowledge, if they have
been given supervision or instruction concerning the use of the
appliance in a safe way and understand the hazards involved.
• Children shall not play with the appliance.
• Cleaning and user maintenance shall not be made by children
unless they are older than 8 and supervision.
• Keep the appliance and it’s cord out of reach of children less than
8 years.
Location
• This appliance is intended to be used in household and
similar applications such as:
• To protect against the risk of electrical shock do not put
base in water or in any other liquid.
farm houses;
• Do not touch hot surfaces. Use oven gloves or a cloth
when removing lid or handling hot containers.
by clients in hotels, motels and other residential type
environments;
• Extreme caution must be used when moving an
appliance containing hot food, water, or other hot liquids.
bed and breakfast type environments.
It is not suitable for use in staff kitchen areas in shops,
offices and other working environments.
Other safety considerations
• Do not switch on the Slow Cooker if the Cooking Pot is
empty.
• Always locate your appliance away from the edge of
the worktop.
• Allow the Glass Lid and Cooking Pot to cool before
immersing in water.
• Ensure that the appliance is used on a firm, flat, heat
resistant surface.
• Never cook directly in the Base Unit. Use the Cooking
Pot.
• Do not use the appliance outdoors or near water.
• Do not use the Cooking Pot or Glass Lid if cracked or
chipped.
• IMPORTANT: Do not use too close to curtains, draperies,
walls, cupboards and other flammable materials.
WARNING: Do not use underneath cupboards.
Mains cable
• 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.
• Do not let the mains cable hang over the edge of the
worktop or open space where a child could reach it.
• Do not let the cable run across a cooker or hot area
which might damage the cable.
• Never leave the appliance connected to the socket outlet
when not in use.
• If the supply cable is damaged, it must be replaced by
the manufacturer, its service agent or similarly qualified
Personal safety
• WARNING: Do not touch the top of the
appliance or other hot parts during or after use,
use handles or knobs.
• Do not switch on the appliance when it is upside down or
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.
• 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 or electric burner or in
a heated oven.
• 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.
2
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Introduction
Thank you for purchasing your new Morphy Richards Slow Cooker.
Your Slow Cooker will allow you to create an extensive selection of
meals from soup to stews and even desserts.
Please read these instructions throughly before you first use your
Slow Cooker. We have included some recipe ideas to get you
started.
Contents
Health and safety .........................................................
2
Introduction ..................................................................
3
Features ........................................................................
4
Before first use .............................................................
5
Using your Slow Cooker ..............................................
5
Handling the Glass Lid and Cooking Pot ....................
6
Foods for slow cooking ...............................................
6
Slow cooking tips .........................................................
6
Caring for the Glass Lid and Cooking Pot ..................
7
Care and cleaning ........................................................
7
Notes ............................................................................
8
Recipes .........................................................................
9
Recipes - Soup ............................................................. 10
Recipes - Poultry .......................................................... 11
Recipes - Meat ............................................................. 13
Recipes - Dessert ......................................................... 22
Contact us .................................................................... 23
Guarantee ..................................................................... 24
3
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Product overview
1
2
3
4
5
6
Features
4
(1)
Handle
(2)
Glass Lid
(3)
Cooking Pot
(4)
Base Handles
(5)
Base Unit
(6)
Indicator Light
(7)
Control Knob
7
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Before first use
Warning
Wash the Glass Lid (2) and Cooking Pot (3) in hot,
soapy water. Rinse and dry.
WARNING: The Cooking Pot (3) and the sides of
the Base Unit (5) will become very hot during
use. Always use oven gloves when handling.
Using your Slow Cooker
1
Place the Cooking Pot (3) into the Base Unit
(5).
2
Add the ingredients into the Cooking Pot. We
recommend searing meat in a pan before
adding to the Cooking Pot for better flavour.
3
Place the Glass Lid (2) onto the Cooking Pot.
4
Select either the Low or High cooking setting
on the Control Knob (7) to start cooking. The
Indicator Light (6) will illuminate. Refer to the
recipe for a guide on cooking times.
5
When cooking has finished, turn the Control
Knob to Off and serve.
5
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Handling the Glass Lid and
Cooking Pot
• When removing the Glass Lid (2), tilt it so that the
opening faces away from you to avoid being burnt
by the released steam.
Slow cooking tips
• The Slow Cooker must be at least half full for best
results.
• The Handle (1), Glass Lid (2), Base Unit (5) and
Cooking Pot (3), all become hot during cooking.
• 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.
Always use oven gloves when handling ANY
part of the Slow Cooker during cooking.
• If cooking soups, leave 5cm gap from the rim of
the Cooking Pot (3) to allow for simmering.
Foods for slow cooking
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
thawed prior to cooking.
• Cut root vegetables into small, even pieces, as
they take longer to cook than meat. 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.
• Never leave uncooked food at room temperature
in the Slow Cooker.
• Do not use the Slow Cooker to reheat food.
• 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 meat,
hams or whole chickens to ensure they are
cooked to the desired temperature.
• WARNING: Do not use the Slow Cooker to
reheat food.
• 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 by searing in a
pan 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
and cover with boiling liquid/stock. You will need
to increase the recipe cooking time as follows:
High setting +1hr and 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.
• 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.
• 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).
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• 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
(3.5L) or 1.5kg (6.5L).
• Do not allow the pot to stand in water for a long
time (you can leave water in the pot to soak). There
is an area on the base of the ceramic pot that has
to remain unglazed for manufacturing purposes.
This unglazed area is porous, therefore will soak up
water, this should be avoided.
• For ham and brisket fill with hot water to cover
2/3 of the depth of the joint. For beef, pork or
poultry cover to 1/3 depth.
• Due to normal wear and tear through the product’s
life, the outer surface may start appearing ‘crazed’,
this is when the glaze on the ceramic pot wears
and appears crackled.
After food is cooked, switch off and leave covered
with the lid. There will be enough heat in the
ceramic pot to keep warm for 30 minutes. If you
require longer to keep warm, switch to the low
setting.
• 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 ceramic pot.
• Pre-brown meat and onions in a pan to seal in the
juices, this also reduces the fat content if
separated before adding to the ceramic pot. This
is not necessary if the time is limited, but
improves the flavour.
Caring for the Glass Lid and
Cooking Pot
• Do not pre-heat
Care and cleaning
• Disconnect power cord from the mains and allow
the Slow Cooker to cool before cleaning.
• Do not use metal utensils or abrasive cleaners
when cleaning.
• Remove the Glass Lid (2) and Cooking Pot (3)
from the Base Unit (5) and clean in hot soapy
water.
• Wipe the sides of the main unit with a damp
cloth.
• The Cooking Pot and Glass Lid are not
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 on to a wet surface.
• Avoid dropping or hitting the Glass Lid against
hard surfaces.
• Do not use the Glass Lid if chipped, cracked or
severely scratched.
• Do not use abrasive cleansers or metal scouring
pads on the Glass Lid or Cooking Pot.
• Never heat the Cooking Pot when empty.
• Never place the Glass Lid or Cooking Pot in the
microwave or oven.
• Never place the Glass Lid directly on a burner or
hob.
• Never use the Glass Lid or Cooking Pot under a
grill.
7
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Notes
8
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Recipes
The recipes have been designed and tested by Morphy Richards for use in your Slow
Cooker. Please be aware that for these recipes there are 2 ingredient lists for different volumes of Slow Cooker, ensure that you refer to the correct list.
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.
Cooking Guide
Cook on Low
• 8-10 hours
Cook on Medium
• 6-8 hours
Cook on High
• 5-6 hours
9
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Recipes - Soup
Minestrone soup
Ingredients:
Method:
3.5L
• 30g
6.5L
55g
Butter
1 Melt the butter and fry the bacon and vegetables
in a pan until soft.
• 60g
120g
Streaky bacon, chopped
2 Transfer to the Cooking Pot and add the stock.
• 1 large
2 large
Onion(s), chopped
• 1
2
Garlic clove(s), crushed
3 Add remaining ingredients except the parsley,
pasta shells and parmesan cheese. Stir well.
• 3
4
Celery sticks, chopped
• 300g
500g
Potatoes, peeled and cubed
• 2 medium
2 large
Carrots, peeled and diced
• 3
4
Cabbage leaves, shredded
• 3 medium
4 large
Tomatoes, skinned and
chopped
• 1.25L
2.25L
Chicken stock
• 11/2tbsp
3tbsp
Tomato puree
• 11/2tsp
3tsp
Worcestershire sauce
• 11/2tbsp
2tbsp
Parsley, chopped
• 75g
150g
Pasta shells
• 2-3tbsp
3tbsp
Parmesan cheese
4 Cover with the Glass Lid and cook for
approximately 4-6 hours.
5 Add the pasta shells and parsley 45 minutes
before serving.
6 When cooked, adjust the seasoning if necessary
and sprinkle with parmesan cheese just before
serving.
Serve with crusty french bread.
• Salt and pepper to taste
Lentil soup
Ingredients:
6.5L
200g
Smoked bacon, chopped
• 1 large
2 large
Onion(s), chopped
• 3
4
Carrot(s), finley diced
• 2
4
Celery sticks, chopped
• 200g
400g
Orange lentils
• 400g
800g
Chopped tomatoes (tinned)
• 1.1L
2L
Chicken stock
• 3tsp
4tsp
Worcestershire sauce
• 1
1
Bayleaf
• 1tsp
2tsp
Basil
• 11/2tbsp
3tbsp
Parsley, finely chopped
• 11/2tsp
3tsp
Worcestershire sauce
• 1 /2tbsp
2tbsp
Parsley, chopped
1
• Pinch of nutmeg
• Salt and pepper to taste
10
Method:
3.5L
• 125g
1 In a pan, gently fry the bacon until the fat begins
to run.
2 Add the onion, carrot and celery and fry until
soft.
3 Add all the remaining ingredients except the
parsley and bring to the boil. Simmer for 2
minutes.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-8 hours.
5 If a smoother consistency is required, liquidise
the soup after cooling and then reheat the soup
in a pan.
6 Sprinkle with parsley and serve with crusty
french bread.
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Vegetable soup
Ingredients:
3.5L
• 30g
6.5L
60g
• 1.25kg
2.2kg
Method:
1 Peel, wash and cube or slice all the vegetables.
Butter
Mixed vegetables, e.g.
potato, onion, carrot, celery,
parsnips, leek, tomato
• 30g
60g
Flour
• 1.1L
2L
Stock
• 1tsp
2tsp
Mixed herbs
• Salt and pepper to taste
2 Melt butter in a pan and gently fry the vegetables
for 2-3 minutes.
3 Add the hot stock. Stir well and bring to the boil.
Season to taste and add mixed herbs.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 6-8 hours.
5 Cool and liquidise the soup and then reheat in a
pan on the hob. Thicken with the flour.
Recipes - Poultry
Chicken paprika
Ingredients:
3.5L
Method:
6.5L
• 4
8
Chicken portions
• 30g
60g
Butter
• 50g
60g
Seasoned flour
• 3 large
4 large
Onion(s), finley chopped
1 Clean, wipe and dry chicken, coat in seasoned
flour. In a pan, fry the chicken in the butter until
brown all over.
2 Add onions and carrots and fry until soft.
3 Add pepper, paprika, tomato puree, and the
remaining flour, stir well.
• 4
6
Carrots, peeled and sliced
• 1
2
Green pepper, de-seeded
and chopped
4 Gradually mix in the chicken stock. Bring to the
boil and season.
• 1tsp
3tsp
Paprika
• 1tsp
3tsp
Tomato puree
5 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
• 500ml
1L
Chicken stock
• Salt and pepper to taste
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Recipes - Poultry
Chicken in white wine sauce
Ingredients:
3.5L
Method:
6.5L
• 4
8
Chicken joints, skinned
• 30g
75g
Butter
• 1 large
2 large
Onion(s), finley chopped
• 125g
250g
Mushrooms, sliced
• 2tbsp
3tbsp
Cornflour
• 500ml
1L
Dry white wine
• 1tsp
3tsp
Mixed herbs
• 2
2
Egg yolks
• 5tbsp
9tbsp
Double cream
• Salt and pepper to taste
1 Gently fry the chicken joints in the butter until
browned and seared on all sides.
2 Add the onion and fry until softened but not
browned. Add the mushrooms and cook for a
minute on low heat.
3 Blend the cornflour with a little of the wine. Pour
the remaining wine into the pot with the blended
cornflour, mixed herbs and seasoning. Bring to
the boil, stirring continuously until thickened.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
5 Just before serving, beat together the egg yolks
and cream. Beat in a few tablespoons of the hot
cooking liquid from the Cooking Pot, mix well
together. Pour this mixture into the Cooking Pot
and stir until the sauce thickens.
Caribbean chicken
Ingredients:
3.5L
• 2tbsp
3tbsp
Vegetable oil
• 2 small
2 large
Onion(s), chopped
• 2
4
Celery stick(s), chopped
• 2
3
Carrot(s), peeled and diced
• 250g
500g
Mushrooms, sliced
• 1
2
Red pepper(s), de-seeded
and sliced
• 4
8
Chicken joints, skinned
• 200g
400g
Tinned peaches, sliced
1 Fry the onions, celery, carrot, mushrooms and
pepper in a pan.
2 Add the chicken joints and fry until seared on all
sides.
3 Drain the peaches and pineapple, (retaining the
juice separately). Add the fruit to the pan.
4 To make the sauce, blend cornflour and paprika
with soy sauce, worcestershire sauce, vinegar
and reserved juice. Season to taste.
5 Add the sauce to the pan with the boiling water
and bring to the boil stirring continuously.
• 200g
400g
Tinned pineapple chunks
• 5tbsp
10tbsp
Cornflour
6 Transfer the ingredients to the Cooking Pot.
• 1tsp
3tsp
Paprika
• 1tbsp
3tbsp
Soy sauce
7 Cover with the Lid and cook for approximately
5-7 hours.
• 1tbsp
3tbsp
Worcestershire sauce
• 4tbsp
8tbsp
Malt/wine vinegar
• 500ml
1L
Boiling water
• Salt and pepper to taste
12
Method:
6.5L
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Recipes - Meat
Chicken and mushroom casserole
Ingredients:
3.5L
Method:
6.5L
• 4
8
Chicken quarters
• 30g
75g
Butter
• 2tbsp
3tbsp
Flour
• 1 large
2 large
Onion(s), finley chopped
• 3
3
Celery sticks, thinly sliced
• 250g
500g
Mushrooms, thinly sliced
• 1
2
Garlic cloves, crushed
• 375ml
1L
Chicken stock
• 4tbsp
7tbsp
Cream (optional)
1 Toss the chicken in the flour, place in a pan and
fry in the butter until golden brown on all sides.
2 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.
3 Transfer to the Cooking Pot and ensure that the
chicken and vegetables are immersed.
4 Cover with the Lid and cook for approximately
5-7 hours. Before serving, stir in the cream.
• Salt and pepper to taste
Fricassee of Turkey
Ingredients:
3.5L
Method:
6.5L
• 4
8
Turkey portions
• 1 small
2 large
Onion(s), finely chopped
• 2
4
Butter
• 250g
500g
Mushrooms, sliced
• 1
2
Bouquet garni
• 4
8
Stock
• 5tbsp
10tbsp
Cornflour
• 1tsp
3tsp
Milk
• Sliver of lemon zest
• Salt and pepper to taste
1 In a pan, gently fry the onions in the butter until
softened but not browned. Cube the turkey meat
and add to the pan.
2 Add the remaining ingredients, except the milk
and cornflour, and bring to the boil.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-6 hours.
4 Remove the bouquet garni and lemon half an
hour before serving.
5 Pour the liquid into a pan. Blend the cornflour
with the milk and pour into the pan. Stir well and
leave to thicken.
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Recipes - Meat
New England beef
Ingredients:
3.5L
Method:
1 Brown the beef joint to seal in the juices.
6.5L
• 1kg
1.5kg
Topside beef
• 1
1
Bouquet garni
(parsley, thyme and bay leaf)
• 1tsp
11/2tsp
Thyme
• 1tsp
1 /2tsp
Black peppercorns
• 4
8
Shallots
• 225g
400g
Carrots sliced
• 100g
200g
Swede, diced
1
• Boiling water (enough to cover the vegetables)
2 Place the vegetables in the bottom of the
Cooking Pot. Place the joint on top of the
vegetables.
3 Add enough boiling water to cover the
vegetables.
4 Season well and cover with the Glass Lid.
5 Cook for approximately 5-7 hours.
6 Take the joint out of the Slow Cooker with a
slotted spoon and allow to cool for 10 minutes.
The cooking liquid can be thickened with corn
flour to make a gravy.
IMPORTANT: When buying a joint of meat, make
sure that it will fit in the Cooking Pot, so that
with liquid, it will still be 2.5cm below the rim
when it is covered.
The shape of the meat is just as important as
the weight.
Paprika beef
Ingredients:
3.5L
• 700g
1.5kg
Stewing steak
• 30g
75g
Seasoned flour
• 2 large
4 large
Onions, chopped
• 1
2
Garlic cloves, crushed
• 30g
75g
Cooking fat
• 500g
1kg
Tomatoes
• 400ml
1L
Brown stock
• 11/2tsp
3tsp
Paprika
• 11/2tbsp
3tbsp
Tomato puree
• 2
4
Bay leaves
• 1tsp
3tsp
Mixed herbs
• Salt and pepper to taste
14
Method:
6.5L
1 Cut the meat into cubes and toss in seasoned
flour.
2 In a pan, fry onions and garlic until softened,
then add the meat and continue to fry until the
meat is slightly browned.
3 Skin and chop tomatoes finely, add to meat with
the stock, (blended with the paprika) tomato
puree, bay leaves and mixed herbs. Season to
taste and bring to a simmer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
5 Before serving, remove the bay leaves and
thicken the sauce if necessary.
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Beef in Red Wine
Ingredients:
3.5L
Method:
6.5L
• 2tbsp
3tbsp
Oil
• 1 large
2 large
Onion(s) chopped
• 700g
1.5kg
Stewing beef, cubed
• 8
16
Black olives
• 1
2
Garlic cloves, crushed
(optional)
• 5
10
Tomatoes skinned,
de-seeded and roughly
chopped
• 125g
800g
Mushrooms
• 400ml
1L
Dry red wine
• 1
2
Bay leaf
1 In a pan, gently fry the onion in the oil until
softened. Add the beef and brown on all sides.
2 Add all the remaining ingredients except the
parsley and bring to a simmer.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-8 hours.
4 Before serving, remove the bay leaf and sprinkle
with parsley.
• Freshly chopped parsley
• Salt and pepper to taste
Hungarian goulash
Ingredients:
3.5L
Method:
6.5L
1 Toss the meat in seasoned flour. Heat the oil in a
pan and fry onions, pepper, carrot and celery
until soft.
• 500g
1kg
Stewing steak, cut into
cubes
• 30g
75g
Seasoned flour
2 Add the meat and fry until browned.
• 3tbsp
5tbsp
Vegetable oil
• 1 large
2 large
Onion(s), finely chopped
• 1
1
Green pepper, de-seeded
and chopped
3 Add the paprika, tomato puree, nutmeg, mixed
herbs and seasoning and cook for a further 2
minutes.
• 2
2
Carrot, peeled and chopped
• 1
2
Celery sticks, chopped
• 1tsp
3tsp
Paprika
• 3tsp
5tsp
Tomato puree
• 3tsp
5tsp
Mixed herbs
• 200ml
400ml
Beef stock
• 200g
400g
Can of tomatoes,
roughly chopped
• 200ml
400ml
Red wine (optional)
• 3tsp
5tsp
Worcestershire sauce
4 Add stock, tomatoes, red wine and
worcestershire sauce. Bring to a simmer.
5 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-7 hours.
• Pinch of grated nutmeg
• Salt and pepper to taste
15
48720 rev7_Layout 1 15/03/2013 16:19 Page 16
Recipes - Meat
Chilli con carne
Ingredients:
3.5L
Method:
1 Fry onions, garlic and pepper in a pan until soft.
Add minced beef and fry until lightly browned.
6.5L
• 2tbsp
3tbsp
Vegetable oil
• 2 large
2 large
Onions, chopped
• 2
4
Garlic cloves, crushed
2 Blend together chilli powder, flour, brown sugar
and tomato puree. Stir in tomatoes, chilli paste
and seasoning.
• 1
1
Green pepper, de-seeded
and chopped
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 3-7 hours.
• 500g
1kg
Minced beef
• 400g
800g
Can of tomatoes, chopped
• 1 /2tsp
3tsp
Chilli powder
• 1 /2tbsp
3tbsp
Flour
• 11/2tsp
3tsp
Brown sugar
• 4tbsp
7tbsp
Tomato puree
• 425g
800g
Red kidney beans, tinned
(drained)
1
1
4 One hour before serving, add the kidney beans.
5 Serve with boiled rice or baked potatoes.
• Salt and pepper to taste
Steak and kidney ragout
Ingredients:
3.5L
Method:
6.5L
• 700g
1.5kg
Stewing steak
• 200g
300g
Kidney
• 2tbsp
3tbsp
Flour
• 2 large
4 large
Onions, quartered
• 600ml
1L
Hot beef stock
• 200ml
400ml
Red wine
• 3tbsp
5tbsp
Tomato puree
• 11/2tsp
2tsp
Worcestershire sauce
• 125g
225g
Button mushrooms
1 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 the flour.
2 Place into a pan with onions, stock, wine and
tomato puree. Bring to a simmer.
3 Add the worcestershire sauce and season.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-7 hours.
5 Add the button mushrooms one hour before
serving.
This recipe can be used as a base for steak and
kidney pie.
16
48720 rev7_Layout 1 15/03/2013 16:19 Page 17
Beef curry
Ingredients:
3.5L
Method:
6.5L
• 2tbsp
5tbsp
Oil
• 2 medium
2 large
Cooking apple, peeled cored
and sliced
• 2 large
4 large
Onions, chopped
• 700g
1.5kg
Stewing steak, cubed
• 3tsp
5tsp
Curry powder
• 3tbsp
5tbsp
Plain flour
• 400ml
1L
Beef stock
• 3tbsp
5tbsp
Mango chutney
• 75g
125g
Sultanas
• 200g
400g
Tinned tomatoes, chopped
• 2tbsp
2tbsp
Lemon juice
1 Fry the apple and onion in a pan until soft. Coat
the meat in seasoned flour, add to the pan and
fry until lightly browned.
2 Stir in the stock and bring to a simmer. Add the
remaining ingredients and bring back to a
simmer.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
4 At the end of the cooking time, it may be
necessary to thicken the sauce.
• Salt and pepper to taste
Bolognese sauce
Ingredients:
3.5L
Method:
6.5L
• 700g
1kg
Minced beef
• 1 large
2 large
Onion(s), chopped
• 3
4
Celery sticks, thinly sliced
• 1
2
Garlic clove(s), crushed
• 3tbsp
5tbsp
Tomato puree
• 1tbsp
3tbsp
Flour
• 400g
800g
Tinned tomatoes
(including the juice)
• 250ml
400ml
Beef stock
• 125g
200g
Mushrooms, sliced
• 1tsp
1tsp
Mixed herbs
• Salt and pepper to taste
1 In a pan, gently brown the mince without adding
any fat or oil.
2 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.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 3-8 hours.
Note: a slight ‘crust' of brown meat may appear
on the top. It soon disappears if stirred into the
sauce.
17
48720 rev7_Layout 1 15/03/2013 16:19 Page 18
Recipes - Meat
Pork goulash
Ingredients:
3.5L
Method:
1 Fry onions, garlic and pepper in a pan until soft.
Add minced beef and fry until lightly browned.
6.5L
• 2tbsp
3tbsp
Oil
• 1
2
Onions, finley chopped
• 4tbsp
7tbsp
Flour
• 11/2tsp
2tsp
Paprika
• 500g
1kg
Stewing pork, cubed
• 1
2
Red pepper, de-seeded and
diced
• 1tsp
1tsp
Oregano
• 3tbsp
5tbsp
Tomato puree
• 450ml
1L
Stock
• 1
2
Small carton of sour cream
or yoghurt
2 Blend together chilli powder, flour, brown sugar
and tomato puree. Stir in tomatoes, chilli paste
and seasoning.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 3-7 hours.
4 One hour before serving, add the kidney beans.
5 Serve with boiled rice or baked potatoes.
• Salt and pepper to taste
Oriental honeyed pork
Ingredients:
3.5L
Method:
6.5L
• 550g
1kg
Pork fillet
• 4tbsp
6tbsp
Seasoned cornflour
• 4tbsp
6tbsp
Corn oil
• 1 large
1 large
Onion, chopped
• 1
2
Garlic cloves, crushed
• 1
2
Green peppers, de-seeded
and chopped
• 400g
2x400g
Pineapple chunks, tinned,
drained (reserve the juice)
• 6
8
Mushrooms, sliced
• 4
6
Ripe tomatoes, quartered
For the sauce:
3.5L
2 Add pork and fry until lightly browned on all
sides.
3 Lower the heat and add pepper, pineapple,
mushrooms and tomatoes, leave on gentle heat
whilst preparing sauce.
4 To make the sauce, mix together chicken stock,
honey and soy sauce. Blend cornflour with
pineapple juice and add to the mixture.
5 Add sauce to the pan and stir whilst bringing to
the boil.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
6.5L
• 600ml
1L
Chicken stock
• 4tbsp
5tbsp
Honey
• 2tbsp
3tbsp
Soy sauce
• 4tbsp
5tbsp
Cornflour
• Pineapple juice (from the chunks)
18
1 Cut pork into cubes and toss in seasoned
cornflour. Heat oil in a pan and fry garlic and
onion.
Serve with rice and fresh green vegetables.
48720 rev7_Layout 1 15/03/2013 16:19 Page 19
Pork and pineapple curry
Ingredients:
3.5L
Method:
6.5L
• 1.25kg
2kg
Lean pork, cubed
• 50g
100g
Flour
• 1tsp
2tsp
Salt
• 3tbsp
3tbsp
Oil
• 1large
2large
Onions, chopped
1
• 1 /2tsp
3tsp
Curry powder
• 1 /2tsp
2tsp
Paprika
• 400ml
1L
Chicken stock
• 2tbsp
3tbsp
Mango chutney
• 2tsp
3tsp
Worcester sauce
• 225g
400g
Tinned pineapple chunks,
with juice
• 2
4
Bay leaves
1
1 Toss the pork in the flour and salt. In a pan, heat
the oil and brown the meat. Add the onions and
fry until soft.
2 Stir in the curry powder and paprika. Stir well
and cook for a few minutes.
3 Add the remaining ingredients, bring to a simmer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
5 Remove bay leaves before serving.
• Salt and pepper to taste
Boiled ham
Ingredients:
3.5L
• 1kg (max)
6.0L
1.5kg (max) Gammon joint
Method:
1 Put the gammon in the Cooking Pot.
2 Drain and rinse the joint.
3 Place the gammon joint into the Cooking Pot
and cover with boiling water.
4 Transfer to the Cooking Pot and cover with the
Glass Lid.
5 Cook for approximately 5-7 hours.
6 Drain and cool slightly before removing the skin.
7 Allow to cool. Wrap tightly in kitchen foil.
8 Place in the refrigerator until well chilled. Coat fat
with toasted breadcrumbs before serving.
IMPORTANT: When buying a joint of meat, make
sure that it will fit in the Cooking Pot, so that
with liquid, it will still be 2.5cm below the rim
when it is covered.
The shape of the meat is just as important as
the weight.
19
48720 rev7_Layout 1 15/03/2013 16:19 Page 20
Recipes - Meat
Irish stew
Ingredients:
3.5L
Method:
6.5L
• 4
8
Lamb chops
• 2 large
4 large
Onions, sliced
• 11/2tsp
3tsp
Mixed herbs
• 1
2
Parsnips, large
• 250g
500g
Carrots, thickly sliced
• 500g
1kg
Potatoes, quartered
• 1L
1.5L
Hot vegetable stock
• 2
3
Leeks, sliced
1 Remove any excess fat from the chops and then
place in a pan with the onions. Brown the chops
on each side.
Sprinkle over the mixed herbs. Add the parsnip,
carrots, potatoes, leeks and pour over the stock.
Bring to a simmer.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
Lamb with lentils
Ingredients:
3.5L
6.5L
• 425g
800g
• 125g
225g
Parsnips, sliced
• 1
2
Garlic cloves, crushed
• 1
2
Bay leaf
• 125g
250g
Orange lentils, soaked for
one hour
• 200ml
400ml
Red wine
• 750g
1.5kg
Lamb leg fillet, cubed
• 3tbsp
4tbsp
Soy sauce
5 Add the mushrooms for the last 30 minutes.
• 200g
300g
Button mushroom
6 Discard the bay leaf. Garnish with parsley and
serve with a crisp green salad.
• Parsley sprigs to garnish
• Salt and pepper to taste
20
Method:
Carrots, sliced
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 the soy sauce and
sprinkle with salt and pepper.
4 Cover with the Lid. Cook for approximately 6-8
hours.
48720 rev7_Layout 1 15/03/2013 16:19 Page 21
Sausage pot
Ingredients:
3.5L
Method:
6.0L
• 2tbsp
3tbsp
Oil
• 750g
1.5kg
Sausage
• 1 large
2 large
Onion, finley chopped
• 3
4
Carrots, thinly sliced
• 2
2
Leeks, sliced
• 3tbsp
5tbsp
Flour
• 400ml
1L
Beef stock
• 3tbsp
5tbsp
Chutney
• 2tbsp
3tbsp
Worcestershire sauce
1 In a pan, quickly brown the sausages on all sides
in the oil.
2 Add the onions, carrots and leeks and gently
saute until softened, but not browned.
3 Stir in the flour and cook on a low heat until the
oil is absorbed.
4 Slowly add the stock, and bring to the boil,
stirring continuously until thickened.
5 Stir in the chutney, worcestershire sauce and
seasoning.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
• Salt and pepper to taste
7 If the sausages contain a lot of fat, any excess
can be removed from the surface of the finished
dish with kitchen paper.
Vegetarian curry
Ingredients:
3.5L
Method:
6.0L
• 3tbsp
5tbsp
Oil
• 2 large
4 large
Onions, chopped
• 1
2
Garlic cloves, crushed
• 3tsp
5tsp
Curry powder
• 275g
600g
Lentils
• 200ml
2L
Vegetable stock
• 2tsp
3tsp
Lemon juice
• 3
4
Carrots, diced
• 2
2
Apples, peeled cored and
chopped.
• 50g
125g
Sultanas
1 Heat the oil in a pan. Saute the onion, carrots
and garlic lightly. Add the curry powder. Cook
gently for one minute.
2 Stir in the stock, lemon juice, salt, pepper and
lentils. Bring to the boil and continue to boil for 3
minutes.
3 Transfer all ingredients to the Cooking Pot. Stir in
the apples and sultanas.
4 Place the lid on, cook for approximately 5-8
hours. Ensure that the vegetables are immersed
during cooking.
• Salt and pepper to taste
21
48720 rev7_Layout 1 15/03/2013 16:19 Page 22
Recipes - Dessert
Rice pudding
Ingredients:
Method:
1 Butter the inside of the Cooking Pot
3.5L
6.5L
• 25g
40g
Butter
2 Add all the ingredients and stir well.
• 100g
150g
Pudding rice
3 Cover with the Glass Lid.
• 100g
150g
Sugar
4 Cook for approximately 3-4 hours.
• 1L
1.5L
Milk
• Pinch of Nutmeg
Fruit compote
Ingredients:
3.5L
• 275g
22
Method:
6.5L
500g
Dried mixed fruit, such as
apples, prunes, pears,
apricots and peaches
1 Place all ingredients, except the Cointreau, in the
Cooking Pot.
2 As the apple rings tend to float to the surface
and may discolour, put them at the bottom.
• 30g
60g
Sultanas
• 30g
60g
Raisins
• 20g
35g
Flaked almonds
• 3tbsp
5tbsp
Caster sugar
4 Remove from the Cooking Pot and allow the fruit
to cool before putting into a cut-glass serving
dish.
• 625ml
1L
Water
5 Stir in the Cointreau and serve chilled.
• 3tbsp
5tbsp
Cointreau
3 Cook for approximately 5-7 hours.
48720 rev7_Layout 1 15/03/2013 16:19 Page 23
Pears in red wine
Ingredients:
• 500ml
Strong red wine (Shiraz/Syrah)
• 6
Firm pears
• 1
Cinnamon stick
• 1
Vanilla pod
• 200ml
Water
• 150g
Fructose
• Peel of half an orange
Method:
1 Pour the wine into your Cooking Pot and then
place in the pears, making sure that they are
sitting upright.
2 Add the remaining ingredients and cook for 5
hours.
3 Once cooked, remove the pears, set a side while
you put the liquid into a frying pan 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.
Serve with vanilla ice cream or a blob of fromage
frais.
Contact us
Helpline
Talk To Us
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 retailer you purchased
the item from.
If you have any questions or comments, or want
some great tips or recipe ideas to help you get
the most out of your products, join us online:
Please have the product name, model number
and serial number to hand when you call to help
us deal with your enquiry.
Facebook: www.facebook.com/morphyrichardsuk
UK Helpline: 0844 871 0960
Blog:
www.morphyrichards.co.uk/blog
Twitter:
www.twitter.com/loveyourmorphy
Website:
www.morphyrichards.com
IRE Helpline: 1800 409 119
Spares:
0844 873 0726
23
48720 rev7_Layout 1 15/03/2013 16:19 Page 24
SC48720 MUK Rev 7 03/13
Registering your 2 year
guarantee
Exclusions
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
IRE
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.
2 The appliance has been used on a voltage supply other
0844 871 0962
1800 409 119
than that stamped on the products.
3 Repairs have been attempted by persons other than our
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.
service staff (or authorised dealer).
4 The appliance has been used for hire purposes or non
domestic use.
5 The appliance is second hand.
6 Morphy Richards reserves the right not to carry out any
Your 1 year guarantee
type of servicing under the guarantee at its discretion
7 Plastic filters for all Morphy Richards kettles and coffee
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 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.
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
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:
The After Sales Division
Morphy Richards Ltd
Mexborough, South Yorkshire,
England, S64 8AJ
UK:
EIRE:
SPARES:
Helplines (office hours)
UK 0844 871 0960
Spare Parts 0844 873 0726
Republic of Ireland 1800 409 119
www.morphyrichards.com
0844 871 0960
1800 409 119
0844 873 0726
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