Edelbrock 4803 Automobile Parts User Manual

48795 MUK Rev1
4/6/08
15:11
Page 1
Slow cooker
Please read and keep these instructions
Getting the best from your new appliance...
Safety
Never touch the outer enclosure of the slow cooker during it’s operation or
before it has cooled down. Use oven gloves when removing the lid or ceramic
pot.
Efficiency
Removing the lid will allow 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 benefits
Slow 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!
For replacement parts, help with using your Morphy Richards product,
problems and lots more, contact us by phone or through our website.
UK Helpline: 0844 871 0956
Replacement Parts: 0844 873 0722
Ireland Helpline: 1800 409 119
SC48795 MUK Rev 1
48795 MUK Rev1
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15:11
IMPORTANT
SAFETY
INSTRUCTIONS
Page 2
•
Do not touch hot surfaces. Use
oven gloves or a cloth when
removing lid or handling hot
containers.
•
Extreme caution must be used
when moving an appliance
containing hot food, water, or
other hot liquids.
•
IMPORTANT: Damage to the
appliance!
This appliance is not intended for
use by persons (including
children) with reduced physical,
sensory or mental capabilities, or
lack of experience and
knowledge, unless they have
been given supervision or
instruction concerning use of the
appliance by a person
responsible for their safety.
In addition, we offer the
following safety advice.
Mains lead
The use of any electrical
appliance requires the following
common sense safety rules.
Primarily there is danger of
injury or death and secondly
the danger of damage to the
appliance. These are indicated
in the text by the following two
conventions:
WARNING: Danger to the
person!
Location
The mains lead should reach from
the socket to the appliance
without straining the connections.
Reduce the length of the excess
lead by using the cord storage
facility.
•
Always locate your appliance
away from the edge of the
worktop.
•
Keep your appliance away from
any hot burners and heated
ovens.
•
Do not let the mains lead hang
over the edge of the worktop
where a child could reach it.
•
Ensure that the appliance is used
on a firm, flat, heat resistant
surface.
•
Do not let the lead run across an
open space e.g. between a low
socket and table.
•
Ensure that sufficient space is left
above and around all sides of
your appliance to allow air to
circulate.
•
Do not let the lead run across a
cooker or hot area which might
damage the cable.
•
Do not use the appliance
outdoors or near water.
•
Never leave the appliance
connected to the socket outlet
when not in use.
•
IMPORTANT: Do not use too
close to curtains, draperies, walls,
cupboards and other flammable
materials.
•
•
WARNING: Do not use
underneath cupboards.
If the supply cord is damaged, it
must be replaced by the
manufacturer, its service agent or
similarly qualified persons in
order to avoid a hazard.
Personal safety
•
•
2
•
WARNING: Do not touch the
top of the appliance or other
hot parts during or after use,
use handles or knobs.
To protect against the risk of
electrical shock do not put base
in water or in any other liquid.
UK Helpline 0844 871 0956
Children
•
Children should be supervised to
ensure that they do not play with
the appliance.
•
Teach children to be aware of
dangers in the kitchen, warn them
of the dangers of reaching up to
areas where they cannot see
properly or should not be
reaching.
Replacement Parts 0844 873 0722
•
Children are vulnerable in the
kitchen, particularly when
unsupervised and if appliances
are being used or cooking is
being carried out.
•
Never allow a child to operate this
appliance.
Other safety
considerations
•
Never touch the outer enclosure
of the slow cooker during it’s
operation or before it cools. Use
the handles or knobs.
•
Do not switch on the cooker if
the ceramic pot is empty.
•
Allow the lid and ceramic pot to
cool before immersing in water.
•
Never cook directly in the base
unit. Use the ceramic pot.
•
Do not use the ceramic pot or lid
if cracked or chipped.
•
Do not switch on the appliance
when it is upside down or laid on
it’s side.
•
The lid and ceramic pot are
fragile. Handle them with care.
•
Do not operate with a damaged
cord or plug or after the appliance
malfunctions or has been
damaged in any manner. Contact
Morphy Richards for advice.
•
Do not attempt repairs - the
appliance contains no
user-serviceable parts. Call our
helpline for advice.
•
The use of attachments or tools
not recommended by Morphy
Richards may cause fire, electric
shock or injury.
•
Do not place on or near a hot gas
electric burner or in a heated
oven.
•
Only use for intended purpose.
•
Unplug from the socket when not
in use, before putting on or
taking off attachments, and
before cleaning.
•
Do not move the appliance whilst
hot.
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48795 MUK Rev1
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Page 3
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).
Before first use
⁄
•
Remove all labels and tags
from the product.
•
Wash the ceramic pot and
glass lid in hot soapy water,
with a sponge or a dish cloth,
rinse thoroughly and dry.
¤
IMPORTANT: DO NOT
IMMERSE THE SLOW
COOKER BASE UNIT IN
WATER.
If the socket outlets in your home
are not suitable for the plug
supplied with this appliance, the
plug should be removed and the
appropriate one fitted.
WARNING: The plug removed
from the mains lead, if
severed, must be destroyed,
as a plug with a bared
flexible cord is hazardous if
engaged into a live socket
outlet.
Please note: During initial use,
you may notice a slight odour
due to the burning off of
manufacturing residues. This is
completely normal and will
disappear after a few uses.
‹
›
fi
Instructions for
use
Should the fuse in the 13 amp
plug require changing, a 3 amp
BS1362 fuse must be fitted.
1
Place the base unit ‹ on a
dry, level, heat resistant
surface, away from the edge of
the work surface. Do not use
on the floor.
2
Place ingredients into the
ceramic pot ¤, and place the
ceramic pot into the base.
Cover with the glass lid. If you
need to pre-cook or brown
foods prior to slow cooking,
this must be done in a pan. Do
not try to brown or pre-cook
food in the slow cooker.
3
With the control knob › set to
the
(OFF) position, plug the
unit into the mains socket.
4
Set the heat control to (LOW),
(MEDIUM) or
(HIGH) and
cook for the recommended
time given in the recipes, or
use the cooking guide on page
5.
5
Switch off and unplug the slow
cooker after cooking and
remove the ceramic pot using
oven gloves.
WARNING: This appliance
must be earthed.
FEATURES
⁄ Glass lid
¤ Ceramic pot
‹ Base unit
› Control knob
fi Power indicator
Control knob
symbols
Low
Medium
High
OFF
Control knob and
temperature
settings
The control knob on the slow
cooker offers a (LOW),
(MEDIUM) and
(HIGH)
temperature setting for
cooking. This setting allows
you to adapt the cooking time
to your convenience.
The (MEDIUM) setting is the
standard setting for slow
cooking with this product. This
gives you an average of
6 - 8 hours cooking time.
However, if you wish to extend
the cooking period, you can
use the (LOW) setting, and if
you wish to shorten the
cooking period, you can use
the
(HIGH) setting.
Cooking capacity
This 6.5 litre slow cooker has a
maximum working capacity of
4.5 litres.
Always place the ceramic pot
on a heat proof mat or
surface.
CAUTION: BE CAREFUL NOT
TO TOUCH THE BASE UNIT
AFTER COOKING AS IT
REMAINS HOT.
3
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Page 4
About slow
cooking
•
•
•
Slow cooking has always been
the best way to prepare a
nutritious hot meal with
minimum preparation and
maximum free time away from
the kitchen. Morphy Richards
has brought this style of
cooking into this modern,
cooking system; providing you
with style, convenience and
great tasting meals.
Traditionally, slow cooking has
centred on soups and
casseroles, but with this oval
ceramic pot you can also
produce most modern family
meals and dinner party dishes.
This pot is convenient as well
as looking good enough to
take straight to the table for
serving (always place the
ceramic pot on a heat proof
mat or surface).
Slow cooking gives you
convenient, versatile and
flavoursome food. The 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 - in
particular, less expensive cuts,
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!
IMPORTANT: The slow cooker
works by building up heat and
maintaining an even
temperature. To get the best
cooking results, do not remove
the lid during cooking, since
this will lose heat and therefore
slow down the cooking time.
The glass lid allows you to
monitor the cooking progress
without interrupting the
cooking time.
4
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Suitable foods for
slow cooking
•
Most foods are suited to slow
cooking methods, however
there are a few guidelines that
need to be followed:
•
Make sure all frozen
ingredients are well thawed
out.
•
Cut root vegetables into small,
even pieces, as they take
longer to cook than meat. They
should be gently sauted for
2 - 3 minutes before slow
cooking. Ensure that root
vegetables are always placed
at the bottom of the ceramic
pot and all ingredients are
immersed in the cooking
liquid.
•
•
Trim all excess fat from meat
before cooking, since the slow
cooking method does not
allow fat to evaporate.
If adapting an existing recipe
from conventional cooking,
you may need to cut down on
the amount of liquid used.
Liquid will not evaporate from
the slow cooker to the same
extent as with conventional
cooking.
•
Never leave uncooked food at
room temperature in the slow
cooker.
•
Do not use the slow cooker to
reheat food.
•
Uncooked red beans must be
soaked and boiled for at least
10 minutes to remove toxins
before use in a slow cooker.
•
Insert a meat thermometer into
joints of roasts, hams, or
whole chickens to ensure they
are cooked to the desired
temperature.
Replacement Parts 0844 873 0722
Do’s and do not’s
for the ceramic
pot
•
Authentic stoneware is fired at
high temperatures, therefore,
the ceramic pot may have
minor surface blemishes, the
glass lid may rock slightly due
to these imperfections. Low
heat cooking does not
produce steam, so there will
be little heat loss. Due to
normal wear and tear through
the product’s life, the outer
surface may start appearing
‘crazed’.
•
Do not put the ceramic pot or
glass lid in an oven, freezer,
microwave or on a
gas/electrical hob.
•
Do not pre-heat before adding
ingredients.
•
Do not subject the ceramic pot
to sudden changes in
temperature. Adding cold
water to a very hot pot could
cause it to crack.
•
Do not allow the ceramic pot
to stand in water for a long
time (you can leave water in
the ceramic 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.
•
Do not switch the slow cooker
on when the ceramic pot is
empty or out of the base unit.
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48795 MUK Rev1
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Tips for slow
cooking
•
The slow cooker must be at
least half full for best results.
•
Slow cooking retains moisture.
If you wish to reduce this,
remove the lid after cooking and
turn the control to (HIGH), if
set to (LOW) or (MEDIUM),
and reduce the moisture by
simmering for 30-45 minutes.
•
•
•
•
•
Removing 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.
If cooking soups, leave 5 cm
space between the top of the
ceramic pot and the food
surface to allow for simmering.
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 ceramic
pot and add boiling
liquid/stock.
In most of the recipes in this
book, the meat ingredients are
browned first to improve their
appearance and flavour. If you
are short on preparation time
and would prefer to skip the
browning 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 +1 hour,
(MEDIUM) setting +1-2 hours,
(LOW) Setting +2-3 hours.
Most meat and vegetable
recipes require:
8 - 10 hours on (LOW),
5-7 hours on (MEDIUM),
and 4-6 hours on (HIGH).
Page 5
•
Do not use frozen meat or
poultry unless it is thoroughly
thawed out first.
•
Some ingredients are not
suitable for slow cooking.
Pasta, seafood, milk, and
cream should be added
towards the end of the cooking
time. Many things can affect
how quickly a recipe will cook:
water and fat content, initial
temperature of the food and
the size of the food.
•
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.
•
Vegetables usually take longer
to cook than meat, so try and
arrange vegetables in the
lower half of the ceramic pot.
•
After food is cooked, switch to
the
(OFF) position 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.
•
•
•
COOKING GUIDE
The cooking times given in the
following recipes are for the
(MEDIUM) setting. Should
you want to increase or reduce
the time, please refer to the
cooking guide in the table
below A. Please note that
these cooking times are for
guidance only and may vary
depending on food type and
personal tastes. For your
convenience, a conversion
table for weight and volume
has been included on page 19.
Eg. If the recipe says cook for
4 - 6 hours
(MEDIUM), and
you require this to be shorter,
cook on
(HIGH), which will
reduce the cooking time to
3 - 4 hours. Alternatively, if you
wish to increase the time,
choose (LOW) which will
increase the cooking time to
6 - 8 hours.
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.
The recipes are based on
MAXIMUM WORKING
VOLUMES.
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.
A Equivalent cook times for
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 ceramic pot
and fully cover with water. If
necessary, cut into two pieces.
Joint weight should be kept
within the maximum limit of
1.5kg for this slow cooker.
This 6.5 litre slow cooker has a
working capacity of 41/2 litres /
8 pts. This allows a 3cm space
between the top of the
ceramic pot and the food.
(LOW) and
(HIGH) settings
Cook on
(MEDIUM)
Cook on
(LOW)
Cook on
(HIGH)
4 - 6 hours
6 - 8 hours
3 - 4 hours
6 - 8 hours
8 - 10 hours
5 - 6 hours
8 - 10 hours
10 - 12 hours
7 - 8 hours
5
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Page 6
RECIPES
Visit our website for more delicious recipes.
Soups
Lentil soup
Minestrone soup
4.5 litres
4.5 litres
Smoked bacon, chopped
200g
Butter
55g
Onion, finely chopped
2 large
Streaky bacon, chopped
100g
Carrots, finely diced
4
Onion, finely chopped
2 large
Celery, finely sliced
4 sticks
Clove garlic, crushed
2
Orange lentils
400g
Celery, chopped
4 sticks
Can of chopped tomatoes
2x 400g
Potatoes, peeled and cubed
500g
Chicken stock
2 litres
Carrots, peeled and diced
2 large
Worcestershire sauce
4 tsp
Cabbage leaves, shredded
4
Pinch of nutmeg
Tomatoes, skinned and roughly chopped
Bay leaf
1
4 large
Basil
2 tsp
Chicken stock
2.25 litres
Salt and freshly ground black pepper
Tomato puree
3 tbsp
Parsley, finely chopped
Worcestershire sauce
3 tsp
Salt and freshly ground black pepper
Parsley, finely chopped
2 tbsp
Pasta shells
150g
Parmesan cheese, grated
3 tbsp
Method
Melt the butter in a pan and fry
bacon and vegetables until soft.
Make up stock and add stock,
bacon and vegetables to the crock
pot. Add remaining ingredients
except the parsley, pasta shells and
parmesan cheese. Place the
ceramic pot in the base unit, cover
with lid and cook for approximately
4 - 6 hours. 45 minutes before
serving, add the pasta shells and
parsley. Adjust the seasoning if
necessary and sprinkle with
parmesan cheese. Serve with crusty
french bread.
6
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2 tbsp
Method
In a pan, gently fry the bacon until
the fat begins to run. Add the onion,
carrot and celery and fry until soft.
Add all the remaining ingredients
except the parsley and bring to the
boil. Simmer for 2 minutes. Transfer
to the crock pot. Place ceramic pot
into the slow cooker base, cover
with the lid. Cook for approximately
4 - 8 hours. If a smoother
consistency is required, liquidise the
soup after cooling and then reheat
the soup in a pan. Sprinkle with
parsley and serve with crusty french
bread.
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Page 7
Poultry
Vegetable soup
4.5 litres
Butter
Chicken paprika
4.5 litres
60g
Mixed vegetables, e.g. potato, onion,
Chicken portions
8
carrot, parsnips, celery, leek, tomato
Butter
60g
2.2kg
Seasoned flour
60g
Flour
60g
Onions, chopped
4 large
Stock
2 litres
Carrots peeled and sliced
6
Salt and freshly ground black pepper
Mixed herbs
Green pepper, de-seeded and chopped
2
2 tsp
Method
Peel, wash and cube or slice all the
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well
and bring to the boil. Season to
taste and add mixed herbs. Transfer
all ingredients to the ceramic pot
and place pot in the slow cooker
base. Cover with the lid and cook
for approximately 6 - 8 hours. Cool
and liquidise the soup and then
reheat in a pan on the hob. Thicken
it with the flour.
Paprika
3 tsp
Tomato puree
3 tsp
Chicken stock
1 litre
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to
the ceramic pot and place in the
base unit. Cover with the lid and
cook for approximately 4 - 7 hours.
7
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Page 8
Caribbean chicken
Chicken in white wine sauce
4.5 litres
4.5 litres
Vegetable oil
3 tbsp
Chicken joints, skinned
8
Onion, chopped
2 large
Butter
75g
Celery, chopped
4 sticks
Onion, finely chopped
2 large
Carrots, sliced
3
Mushrooms, sliced
250g
Mushrooms, sliced
500g
Cornflour
3 tbsp
Dry white wine
1 litre
2
Mixed herbs
3 tsp
Chicken joints, skinned
8
Salt and freshly ground black pepper
Can sliced peaches
400g
Egg yolks
2
Can pineapple chunks
400g
Double cream
9 tbsp
Cornflour
10 tbsp
Paprika
3 tsp
Soy sauce
3 tbsp
Worcestershire sauce
3 tbsp
Malt/wine vinegar
8 tbsp
Boiling water
1 litre
Red pepper, de-seeded and sliced
Salt and freshly ground black pepper
Method
Fry onions, celery, carrot,
mushrooms and pepper in a pan.
Add chicken joints and fry until
browned all over. Drain peaches and
pineapple, reserving juice, and add
them to the pan. To make the sauce,
blend cornflour and paprika with
soy sauce, worcestershire sauce,
vinegar and reserved juice, add
seasoning, boiling water and pour
into pan. Bring the sauce to the
boil, stirring continuously. Transfer
all ingredients to the ceramic pot
and place pot into the base unit.
Cover with the lid and cook for
approximately 5 - 7 hours.
8
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Method
Place the chicken joints and butter
in a pan and gently fry until all the
juices are sealed in. 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 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.
Transfer all ingredients to the
ceramic pot, place in the base of
the slow cooker and place the lid on
the slow cooker. Cook for
approximately 5 - 8 hours. Just
before serving, beat together the
egg yolk and cream. Beat in a few
tablespoons of hot sauce, mix well
together. Pour this mixture into the
ceramic pot and stir until the sauce
thickens.
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Page 9
Chicken and mushroom
casserole
Fricasse of Turkey
4.5 litres
Chicken quarters
8
Butter
75g
Flour
3 tbsp
Onions, finely chopped
2 large
Celery, thinly sliced
3 sticks
Mushrooms, thinly sliced
500g
Clove of garlic, crushed
2
Chicken stock
1 litre
Salt and freshly ground black pepper
Cream (optional)
7 tbsp
Method
Toss the chicken in the flour, place
in a pan and fry in the butter 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 all ingredients to
the ceramic pot and place the pot in
the base unit. Place lid on the slow
cooker. Ensure that the chicken and
vegetables are immersed. Cook for
approximately 5 - 7 hours. Before
serving, stir in the cream.
4.5 litres
Turkey portions
8
Onions, finely chopped
2 large
Butter
75g
Mushrooms, sliced
225g
Bouquet garni
Sliver of zest of lemon
Salt and freshly ground black pepper
Stock
1 litre
Cornflour
5 tbsp
Milk
9 tbsp
Method
In a pan, gently fry the onions in the
butter until softened but not
browned. Cube the turkey meat and
add to the pan. Add the remaining
ingredients, including the stock,
except the milk and cornflour, and
bring to the boil. Transfer all the
ingredients to the ceramic pot.
Place the ceramic pot in the slow
cooker base unit. Place the lid over
the slow cooker. Cook for
approximately 4 - 6 hours. Remove
the bouquet garni and lemon half an
hour before serving. Pour the liquid
into a pan. Blend the cornflour with
the milk and pour into the pan. Stir
well and leave to thicken.
9
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Page 10
Meat
Paprika beef
New England beef
4.5 litres
4.5 litres
Stewing steak
1.5 kg
Piece of topside
1.5 kg
Seasoned flour
75g
Bouquet garni
1
Onions, chopped
4 large
Thyme
11/2
tsp
Clove of garlic, crushed
2
Black peppercorns
11/2
tsp
Cooking fat
75g
Shallots
8
Tomatoes
1 kg
Carrots, sliced
400g
Brown stock
1 litre
Swede, diced
200g
Paprika
3 tsp
Tomato puree
3 tbsp
Bay leaves
4
Mixed herbs
3 tsp
Method
Put the beef into a pan and cover
with cold water. Add all the
remaining ingredients, cover and
bring to a simmer. Season well and
then transfer all the ingredients to
the ceramic pot. Place the ceramic
pot in the slow cooker base. Place
the lid onto the slow cooker. Cook
for approximately 5-7 hours. Take
the beef out of the slow cooker with
a slotted spoon and allow to cool
for 10 minutes. The cooking liquid
can be used as a base to make
gravy. Cut the beef into slices and
spoon a little of the cooking liquid
over. Serve with vegetables and
garnish with fresh parsley.
Salt and freshly ground black pepper
IMPORTANT: When buying a joint of
meat, make sure that it will fit into
the slow cook pot. It should fit into
the crock pot so that when it is
covered with liquid, it will still be
2.5cm below the rim of the pot. 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.
10
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Method
Cut the meat into cubes and toss in
seasoned flour. In a pan, fry onions
and garlic until softened, then add
the meat and continue to fry until
the meat is slightly browned. 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. Transfer
all ingredients to the ceramic pot
and place the pot in the base unit.
Cover with the lid. Cook for
approximately 5 - 8 hours. Before
serving, remove the bay leaves and
thicken the sauce if necessary.
Ireland Helpline 1800 409 119
48795 MUK Rev1
4/6/08
15:11
Page 11
Beef in red wine
Hungarian Goulash
4.5 litres
4.5 litres
Oil
3 tbsp
Stewing steak, cut into cubes
1 kg
Onions, chopped
2 large
Seasoned flour
75g
Stewing beef, cubed
1.5 kg
Vegetable oil
5 tbsp
Black olives
16
Onions, finely chopped
2 large
Clove garlic, crushed (optional) 2
Green pepper, de-seeded and chopped
1
Tomatoes skinned, de-seeded and roughly
chopped
10
Carrot, peeled and chopped
2
Mushrooms
800g
Celery sticks, chopped
2
Dry red wine
1 litre
Paprika
3 tsp
Salt and freshly ground black pepper
Tomato puree
5 tbsp
Bay leaf
Pinch of grated nutmeg
2
Freshly chopped parsley
Method
In a pan, gently fry the onion in the
oil until softened. Add the beef and
brown on all sides. Add all the
remaining ingredients, except the
parsley, and bring to a simmer.
Transfer all the ingredients into the
ceramic pot and place the pot into
the slow cooker base. Place the lid
onto the slow cooker. Cook for
approximately 4 - 8 hours. Before
serving, remove the bay leaf and
sprinkle with parsley.
Mixed herbs
5 tsp
Salt and freshly ground black pepper
Beef stock
400ml
Can of tomatoes, roughly chopped
400g
Red wine (optional)
400ml
Worcestershire sauce
5 tsp
Method
Toss the meat in seasoned flour.
Heat the 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 seasoning
and cook for a further 2 minutes.
Add stock, tomatoes, red wine and
worcestershire sauce. Bring to a
simmer. Transfer all the ingredients
into the ceramic pot and place the
pot into the slower cooker base.
Place the lid onto the slow cooker.
Cook for approximately 5 - 7 hours.
11
48795 MUK Rev1
4/6/08
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Page 12
Chilli con carne
Steak and kidney ragout
4.5 litres
4.5 litres
Vegetable oil
3 tbsp
Stewing steak
1.5 kg
Onions, chopped
2 large
Kidney
300g
Garlic, crushed
4 cloves
Flour
3 tbsp
Onions, quartered
4 large
1
Hot beef stock
1 litre
Minced beef
1 kg
Red wine
400ml
Can of tomatoes, chopped
2x 400g
Tomato puree
5 tbsp
Chilli powder
3 tsp
Worcestershire sauce
2 tsp
Flour
3 tbsp
Button mushrooms
225g
Brown sugar
3 tsp
Tomato puree
7 tbsp
Green pepper, de-seeded and chopped
Salt and freshly ground black pepper
Can red kidney beans, drained 2x 400g
Method
Fry onions, garlic and pepper in a
pan until soft. Add minced beef and
fry until lightly browned. Blend
together chilli powder, flour, brown
sugar and tomato puree. Stir in
tomatoes, chilli paste and
seasoning. Transfer all ingredients to
the ceramic pot and place the pot in
the slow cooker base. Place the lid
on the slow cooker. Cook for
approximately 3 - 7 hours. One hour
before serving, add the kidney
beans. Serve with boiled rice or
baked potatoes.
12
UK Helpline 0844 871 0956
Replacement Parts 0844 873 0722
Method
Using a sharp knife, trim the beef
and cut into 1 inch (2.5cm) cubes.
Cut the kidney into bite size pieces.
Coat the beef with the flour. Place
into a pan with onions, stock, wine
and tomato puree. Bring to a
simmer. Add the worcestershire
sauce and season.Transfer all
ingredients to the ceramic pot and
place in the base unit. Place the lid
on the slow cooker. Cook for
approximately 5 - 7 hours. Add the
button mushrooms one hour before
serving. This recipe can be used as
a base for steak and kidney pie.
Ireland Helpline 1800 409 119
48795 MUK Rev1
4/6/08
15:11
Page 13
Beef Curry
Bolognese sauce
4.5 litres
Vegetable oil
5 tbsp
4.5 litres
Minced beef
1 kg
Onions, finely chopped
2 large
2 large
Celery, thinly sliced
4 sticks
Onions, chopped
4 large
Cloves garlic, crushed
2
Stewing steak, cubed
1.5 kg
Tomato puree
5 tbsp
Curry powder
5 tsp
Flour
3 tbsp
Plain flour
5 tbsp
Can of tomatoes including juice 2x 400g
Beef stock
1 litre
Beef stock
400ml
Salt and freshly ground black pepper
Mushrooms, sliced
200g
Mango chutney
5 tbsp
Mixed herbs
1 tsp
Sultanas
125g
Salt and freshly ground black pepper
Tin tomatoes, chopped
400g
Lemon juice
2 tbsp
Cooking apple, peeled, cored and sliced
Method
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. Stir in the
stock and bring to a simmer. Add
remaining ingredients and bring
back to a simmer. Transfer all the
ingredients to the ceramic pot and
place the pot in the slow cooker
base. Place the lid onto the slow
cooker. Cook for approximately
5 - 7 hours. At the end of the
cooking time, it may be necessary
to thicken the sauce.
Method
In a pan, gently brown the mince
without adding any fat or oil. When
the fat has started to run from the
meat, add the onion, celery and
garlic. Fry for a couple of minutes
and then add the tomato puree.
Blend some of the tomato juice with
the flour to make a smooth pouring
cream, add to the meat with the
remaining tomatoes and juice and
bring to the boil, stirring
continuously until thickened. Add
the remaining ingredients and mix
well. Transfer all the ingredients to
the ceramic pot and place in the
base of the slow cooker. Place the
lid on the slow cooker. 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.
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48795 MUK Rev1
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Page 14
Pork goulash
Oriental honeyed pork
4.5 litres
4.5 litres
Oil
3 tbsp
Pork fillet
1 kg
Onion, finely chopped
2
Seasoned cornflour
6 tbsp
Flour
7 tbsp
Corn oil
6 tbsp
Paprika
2 tsp
Onion, chopped
1 large
Salt and freshly ground black pepper
Cloves garlic, crushed
2
Stewing pork, cubed
Green peppers, de-seeded and chopped
1.5 kg
2
Red pepper, de-seeded and diced
2
2x 400g
Oregano
1 tsp
Tomato puree
5 tbsp
Mushrooms, sliced
8
Stock
1 litre
Ripe tomatoes quartered
6
Small carton of soured cream or yoghurt
2
Method
In a pan, gently fry onion in the oil
until soft. Blend together the flour,
paprika, salt and pepper. Toss the
pork in the seasoned flour and add
to the pan, fry until brown on all
sides. Add red pepper, oregano,
puree and stock. Bring to the boil,
stirring continuously until thickened.
Transfer all the ingredients to the
ceramic pot and place into the slow
cooker base. Place the lid on the
pot and cook for approximately
4 - 8 hours. Just before serving,
swirl the cream or yoghurt into the
goulash.
14
Pineapple chunks, drained (reserve juice)
UK Helpline 0844 871 0956
SAUCE:
Chicken stock
1 litre
Honey
5 tbsp
Soy sauce
3 tbsp
Cornflour
5 tbsp
Pineapple juice (reserved from chunks)
Replacement Parts 0844 873 0722
Method
Cut pork into cubes and toss in
seasoned cornflour. Heat oil in a
pan and fry garlic and onion. Add
pork and fry until lightly browned on
all sides. Lower the heat and add
pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat
whilst preparing the sauce. To make
the sauce, mix together chicken
stock, honey and soy sauce. Blend
cornflour with pineapple juice and
add to the mixture. Add sauce to
the pan and stir whilst bringing to
the boil. Transfer all ingredients to
the ceramic pot, place in the slow
cooker base and cover with the lid.
Cook for approximately 5 - 8 hours.
Serve with rice and fresh green
vegetables.
Ireland Helpline 1800 409 119
48795 MUK Rev1
4/6/08
15:11
Page 15
Pork and pineapple curry
Boiled ham
4.5 litres
Gammon joint
Lean pork, cubed
2kg
4.5 litre slow cooker up to 1.5 kg
Flour
100g
Salt
2 tsp
Oil
3 tbsp
Onions, chopped
2 large
Curry powder
3 tsp
Paprika
2 tsp
Chicken stock
1 litre
Mango chutney
3 tbsp
Worcester sauce
3 tsp
Can pineapple cubes, with juice 400g
Bay leaves
4
Method
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. Stir in the curry powder and
paprika. Stir well and cook for a few
minutes. Add the remaining
ingredients, bring to a simmer and
transfer to the crock pot. Place the
crock pot into the base unit. Cook
for approximately 4 - 7 hours.
Remove the bay leaves before
serving.
Method
Put the gammon in a pan, cover with
cold water and bring to the boil,
drain and rinse. Place in the crock
pot and cover with boiling water.
Place the ceramic pot in the slow
cooker base unit and cover with the
lid. Cook for approximately 5-7
hours. 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, make sure that it will fit the
size of the slow crock pot. It should
fit into the crock pot so that when it
is covered with liquid, it will still be
2.5cm below the rim of the pot. 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.
15
48795 MUK Rev1
4/6/08
15:11
Page 16
Irish stew
Lamb with lentils
4.5 litres
Lamb chops
8
Carrots, sliced
800g
Onions, sliced
4 large
Parsnips, sliced
225g
Mixed herbs
3 tsp
Cloves garlic, crushed
2
Large parsnip
2
Bay leaf
2
Carrots, thickly sliced
1 kg
Orange lentils, soaked for 1 hour
Potatoes, quartered
1.5 kg
Hot vegetable stock
1 litre
Salt and freshly ground black pepper
Leeks, sliced
3
Red wine
400ml
Lamb leg fillet cubed
1.5kg
Soy sauce
4 tbsp
Button mushrooms
300g
Method
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown chops on each
side. Sprinkle over the mixed herbs.
Add parsnip, carrots, potatoes,
leeks and pour over the stock. Bring
to a simmer. Transfer all the
ingredients to the ceramic pot and
place into the base unit. Place the
lid onto the ceramic pot. Cook for
approximately 5 - 8 hours.
16
4.5 litres
UK Helpline 0844 871 0956
250g
Parsley sprigs to garnish
Replacement Parts 0844 873 0722
Method
Place the carrots, parsnips, garlic,
bay leaf and drained lentils in the
ceramic pot and season with salt
and pepper. Pour in the wine after
bringing to simmering point in a
pan. Brush the meat all over with
the soy sauce and sprinkle with salt
and pepper. Place on top of the
vegetables. Place the ceramic pot
into the slow cooker base and
replace the lid. Cook for
approximately 6 - 8 hours. Add the
mushrooms for the last 30 minutes.
Discard the bay leaf. Garnish with
parsley and serve with a crisp green
salad.
Ireland Helpline 1800 409 119
48795 MUK Rev1
4/6/08
15:11
Page 17
Sausage Pot
Vegetarian curry
4.5 litres
4.5 litres
Oil
3 tbsp
Cooking oil
5 tbsp
Sausage
1.5kg
Onions, chopped
4 large
Onions, finely chopped
2 large
Cloves garlic, crushed
2
Carrots, thinly sliced
4
Curry powder
5 tsp
Leek, sliced
2
Lentils
600g
Flour
5 tbsp
White stock
2 litre
Beef stock
1 litre
Lemon juice
3 tsp
Chutney
5 tbsp
Salt and freshly ground black pepper
Worcestershire sauce
3 tbsp
Carrots, diced
Salt and freshly ground black pepper
Method
In a pan, quickly brown the
sausages on all sides in the oil. Add
the onions, carrots and leeks and
gently saute until softened, but not
browned. Stir in the flour and cook
on a low heat until the oil is
absorbed. Slowly add the stock,
and bring to the boil, stirring
continuously until thickened. Stir in
the chutney, worcestershire sauce
and seasoning. Transfer all
ingredients to the ceramic pot and
place into the slow cooker base.
Cover with the lid and cook for
approximately 5 - 8 hours. If the
sausages contain a lot of fat, any
excess can be removed from the
surface of the finished dish with
kitchen paper.
4
Apple, peeled, cored and chopped
2
Sultanas
125g
Method
Heat the oil in a pan. Saute the
onion, carrots and garlic lightly. Add
the curry powder. Cook gently for
one minute. Stir in the stock, lemon
juice, salt, pepper and lentils. Bring
to the boil and continue to boil for 3
minutes. Transfer all ingredients to
the ceramic pot and place into the
slow cooker base. Stir in the apples
and sultanas. Place the lid on the
slow cooker. Cook for approximately
5 - 8 hours. Ensure that the
vegetables are immersed during
cooking.
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48795 MUK Rev1
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15:11
Desserts
Page 18
Rice pudding
Pears in Red Wine
Fruit compote
4.5 litres
Strong red wine (Shiraz/Syrah) 500ml
Butter
40g
Dried mixed fruit, such as apples,
prunes, pears, apricots and peaches
Firm pears
6
Pudding rice
150g
Cinnamon stick
1
Sugar
150g
Vanilla pod
1
Milk
11/2
Peel of half an orange
litre
Pinch of nutmeg
Water
200ml
Fructose
150g
Method
Pour the wine into your
ceramic pot and then place in
the pears, making sure that
they are sitting upright. Add
the remaining ingredients and
cook for 5 hours. Once
cooked, remove 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.
4.5 litres
Method
Butter the inside of the
ceramic pot. Add all
ingredients and stir. Place the
ceramic pot on the slow
cooker base and cover with
the lid. Cook for approximately
3 - 4 hours.
500g
Sultanas
60g
Raisins
60g
Flaked almonds
35g
Caster sugar
5 tbsp
Water
1 litre
Cointreau
5 tbsp
Method
Place all ingredients, except
the cointreau, in the ceramic
pot. As the apple rings tend to
float to the surface and may
discolour, put them at the
bottom. Cook for
approximately 5 - 7 hours.
Transfer the fruit to a serving
dish and allow to cool. Cool
the fruit first before putting into
a cut-glass dish. Stir in the
cointreau and serve chilled.
Great because...
Pears are rich in soluble fibre
which helps to control blood
sugar and blood cholesterol
levels.
It is a low calorie pudding with
almost a third of your day’s
fibre per serving.
18
UK Helpline 0844 871 0956
Replacement Parts 0844 873 0722
Ireland Helpline 1800 409 119
48795 MUK Rev1
4/6/08
15:11
Page 19
Weight/volume
conversion table
Cleaning your
slow cooker
g
oz
5
0.2
10
0.35
The ceramic pot and glass lid
may be washed in a
dishwasher or washed by hand
in hot soapy water. Do not use
harsh abrasive cleaners.
100
3.5
500
17.6
1000
(1Kg)
35
ml
floz
50
1.7
100
3.4
200
7
500
17
1000
(1L)
35
HELPLINE
If you have any difficulty with
your appliance, do not hesitate
to call us.
We are more likely to be able
to help than the store from
where you bought it.
Please have the following
information ready to enable
our staff to deal with your
query quickly.
If you wash the glass lid in hot
soapy water, use a sponge or
dishcloth. Rinse and dry
thoroughly.
Do not immerse the electrical
base in water or any other
liquid.
The base may be wiped clean
as follows. Unplug the base
from the mains. Wipe the base
over gently with a dish cloth.
Ensure that the plug and
electrical connections remain
dry at all times.
•
Name of the product.
•
Model number as shown on
the underside of the appliance.
•
Serial number as shown on the
underside of the appliance.
UK Helpline
0844 871 0956
Replacement Parts
0844 873 0722
Ireland Helpline
1800 409 119
19
48795 MUK Rev1
4/6/08
15:11
Page 20
YOUR TWO YEAR
GUARANTEE
If, for any reason, this item
is replaced during the 2
year guarantee period, the
guarantee on the new item
will be calculated from the
original purchase date.
Therefore, it is vital to retain
your original till receipt or
invoice to indicate the date
of initial purchase.
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.
To qualify for the 2 year
guarantee, the appliance
must have been used
according to the
instructions supplied. For
example, crumb trays
should have been emptied
regularly.
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 24 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 and
dispatched usually within 7
working days of receipt.
EXCLUSIONS
4
The appliance has been
used for hire purposes or
non domestic use.
5
The appliance is second
hand.
6
Morphy Richards are not
liable to carry out any type
of servicing work, under the
guarantee.
7
Plastic filters for all Morphy
Richards kettles and coffee
makers are not covered by
the guarantee.
8
Batteries and damage from
leakage are not covered by
the guarantee.
•
This guarantee does not
confer any rights other than
those expressly set out
above and does not cover
any claims for
consequential loss or
damage. This guarantee is
offered as an additional
benefit and does not affect
your statutory rights as a
consumer.
•
This guarantee is valid in
the UK and Ireland only.
Morphy Richards shall not
be liable to replace or
repair the goods under the
terms of the guarantee
where:
1
2
3
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.
The appliance has been
used on a voltage supply
other than that stamped on
the products.
Repairs have been
attempted by persons other
than our service staff (or
authorised dealer).
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
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.
The After Sales Division
Morphy Richards Ltd
Mexborough, South Yorkshire,
England, S64 8AJ
Helplines (office hours)
UK 0844 871 0956
Spare Parts 0844 873 0722
Republic of Ireland 1800 409 119
SC48795 MUK Rev 1 06/08
For details of other products in the Morphy Richards range, please see our website . . .
20