morphy richards MRSC65BK Sear and Stew Slow Cooker Instruction manual

6.5L ‘Sear and Stew’ Slow Cooker
Model: MRSC65BK & MRSC65WT
INSTRUCTION MANUAL
Read these instructions carefully before
using this appliance for the first time.
STORE THESE INSTRUCTIONS CAREFULLY
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IMPORTANT SAFETY INSTRUCTIONS
The use of any electrical appliance requires the following
common sense safety rules.
Please read these instructions carefully before using the product.
2
•
WARNING: Misuse of appliance could cause potential injury.
•
This appliance can be used by children aged from 8 years
and above if they have been given supervision or instruction
concerning use of the appliance in a safe way and if they
understand the hazards involved. Cleaning and user
maintenance shall not be made by children unless they are
older than 8 and supervised. Keep the appliance and its cord
out of the reach of children aged less than 8 years. Children
shall not play with the appliance.
•
Appliances can be used by persons with reduced physical,
sensory or mental capabilities or lack of experience and
knowledge if they have been given supervision or instruction
concerning use of the appliance in a safe way and understand
the hazards involved.
•
Do not immerse main unit in water.
•
This appliance is intended to be used in household and
similar applications such as: farm houses, by clients in hotels,
motels and other residential type environments, and bed
and breakfast type environments. It is not suitable for use
in staff kitchen areas in shops, offices and other working
environments.
•
If the supply cable is damaged, it must be replaced by the
manufacturer, its service agent or similarly qualified persons in
order to avoid a hazard.
•
The heating element surface is subject to residual heat after
use.
Location
•
Always locate your appliance away from the edge of the
worktop.
•
Ensure that the appliance is used on a firm, flat, heat resistant
surface.
•
Do not use the appliance outdoors or near water.
Power cord
•
The power cord should reach from the socket to the appliance
without straining the connections.
•
Do not let the power cord hang over the edge of the worktop
or open space where a child could reach it.
•
Do not let the cord run across a cook top or hot area which
might damage the cord.
•
WARNING: This appliance is NOT recommended for use with
extension leads and/or power boards.
Other safety considerations
•
Do not switch on the Slow Cooker if the Cooking Pot is empty.
•
Allow the Glass Lid and Cooking Pot to cool before immersing
in water.
•
Never cook directly on the Base Unit. Use the Cooking Pot.
•
Do not switch on the Base Unit without the Cooking Pot in
place.
•
Switch off the Base Unit before removing the Cooking Pot.
•
Do not use the Cooking Pot or Glass Lid if cracked or chipped.
3
•
Do not switch on the appliance when it is upside down or laid
on its side.
•
The Glass Lid and Cooking Pot are fragile. Handle them with
care.
•
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.
Personal safety
•
WARNING: Do not touch the top of the appliance or other hot
parts during or after use, use handles or knobs. Misuse of this
appliance could cause potential injury.
•
To protect against the risk of electrical shock do not put base
in water or in any other liquid.
•
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.
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).
WARNING: This appliance must be earthed.
4
SPECIFICATIONS
Model:
MRSC65BK
MRSC65WT
Colour:
Matte Black
Vivid White
Rated Voltage:
220-240V~ 50-60Hz
Rated Power:
290W
Max Capacity:
6.5L
External Dimensions (L x W x H):
435 x 297 x 253 mm
Net Weight:
3.03 Kg
NAMES OF PARTS AND ACCESSORIES
1. Lid Handle
2. Glass Lid
3. Cooking Pot
4. Base Unit
5. Base Handles
6. Control Knob
7. Indicator Light
5
BEFORE FIRST USE
•
Wash the Glass Lid (2) and Cooking Pot (3) in hot, soapy water.
•
Rinse and dry.
USING YOUR SLOW COOKER
6
•
The Cooking Pot is NOT suitable for use on an induction hob.
•
Add oil to Cooking Pot (3). Refer to the recipe for the correct
amount of oil to use.
•
Pre-heat oil in the Cooking Pot (3) on the hob over a mediumhigh heat. The Cooking Pot (3) is compatible with most hobs,
EXCEPT induction.
•
When the oil is hot, add meat in to the Cooking Pot (3).
•
When the meat has seared, place the Cooking Pot (3) into the
Base Unit (4).
•
WARNING: The Cooking Pot (3) will be hot. Handle with oven
gloves.
•
Add the rest of the ingredients to the Cooking Pot (3).
•
Place the Glass Lid (2) on the Cooking Pot (3).
•
Select Low, Medium or High cooking setting on the Control
Knob (6) to start slow cooking. The Indicator Light (7) will
illuminate (refer to the cooking guide on page 13 in this
manual).
•
When cooking has finished, turn the Control Knob (6) to Off.
The Indicator Light (7) will switch off.
1
2
3
4
5
6
7
8
7
USING THE GLASS LID
•
When removing the Glass Lid (2), tilt so that the opening faces
away from you to avoid being burnt by steam.
USING THE COOKING POT
•
WARNING: The Cooking Pot (3) will become very hot when in
use.
•
WARNING: The Lid handle (1), Base Unit (4) and the Cooking
Pot (3), as well as the outside of the Base Unit, all become hot
during cooking. Always use oven gloves when handling ANY
part of the Slow Cooker during cooking.
•
To prevent the Cooking Pot (3) from slipping when using to
sear, saute or fry the ingredients on your hob, use an oven
glove to support the Cooking Pot (3) when stirring the food.
•
Be careful when using the Cooking Pot (3) on a gas hob, select
the correct size gas ring to fit the base area of the Cooking Pot
(3). DO NOT use on a wok burner or oversized gas hob.
•
Do not use metal utensils to stir food in the Cooking Pot (3) as
this will scratch and remove the non stick coating. Use either
wood or silicone plastic utensils.
TIPS FOR YOUR SLOW COOKER
8
•
Most foods are suited to slow cooking methods, however,
there are a few guidelines that need to be followed.
•
Ensure all frozen ingredients are thoroughly defrosted prior to
cooking.
•
Cut root vegetables into small, even pieces, as they take
longer to cook than meat. They can be gently sauteed for 2-3
minutes before slow cooking. Ensure that root vegetables are
always placed at the bottom of the Cooking Pot (3) and all
ingredients are immersed in the cooking liquid.
TIPS FOR YOUR SLOW COOKER
•
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 your Slow Cooker to the same extent as
conventional cooking.
•
Never leave uncooked food at room temperature in your Slow
Cooker.
•
Uncooked kidney beans must be soaked overnight and boiled
for at least 10 minutes to remove toxins before use in a Slow
Cooker.
•
Insert a meat thermometer into joints of roasts, hams or whole
chickens to ensure they are cooked to the desired temperature.
•
Do not use your Slow Cooker to reheat food.
•
The Slow Cooker must be at least half full for best results.
•
Slow cooking retains moisture. If you wish to reduce liquid,
remove the lid after cooking and turn the control to High.
Reduce the moisture by simmering for 30 to 45 minutes.
•
If cooking soups, leave 5cm gap from the rim of the Cooking
Pot (3) and the food surface to allow for simmering.
•
Removing the Glass Lid (2) will allow heat to escape, reducing
the efficiency of your Slow Cooker and increasing the cooking
time. If you remove the lid to stir or add ingredients, you will
need to allow 10-15 minutes extra cooking time for each time
you remove the Glass Lid (2).
•
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.
9
TIPS FOR YOUR SLOW COOKER
10
•
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 (3) and add boiling liquid/
stock. In most of the recipes in this book, the meat ingredients
are browned first to improve their appearance and flavour.
•
If you are short on preparation time and would prefer to skip
the searing stage, simply add your meat and other ingredients
into your Slow Cooker and cover with boiling liquid/stock. You
will need to increase the recipe cooking time as follows: High
setting +1hr, Medium setting +1-2 hrs, Low Setting +2-3hrs.
•
Most meat and vegetable recipes require 8-10 hours on Low
Setting, 6-8 hours on Medium setting or 4-6 hours on High
setting.
•
Some ingredients are not suitable for slow cooking. Pasta,
seafood, milk and cream should be added towards the end of
the cooking time.
•
All food should be covered with a liquid, gravy or sauce. In a
separate pan or jug, prepare your liquid, gravy or sauce and
completely cover the food in the Cooking Pot (3).
•
When cooking joints of meat, ham, poultry etc, the size and
shape of the joint is important. Try to keep the joint in the lower
2/3 of the pot. If necessary, cut into two pieces. Joint weight
should be kept within the maximum limit of 1kg.
•
For ham and brisket fill with hot water to just cover the joint.
For beef, pork or poultry cover to 1/3 depth.
CARE AND CLEANING
•
Turn off and unplug the Slow Cooker from the mains. Allow to
cool completely before cleaning.
•
Do not use metal utensils or abrasive cleaners when cleaning.
•
Remove the Glass Lid (2) and Cooking Pot (3) and clean in hot
soapy water.
•
Wipe the sides of the main unit with a damp cloth.
•
The Glass Lid (2) and Cooking Pot (3) are dishwasher safe.
•
WARNING: Do NOT immerse the base unit in water.
•
Please handle the Glass Lid (2) and Cooking Pot (3) carefully.
•
Avoid sudden, extreme temperature changes to the Glass Lid.
For example, do not place a hot lid into cold water or onto a
wet surface.
•
Avoid hitting the Glass Lid (2) against any hard surfaces.
•
Do not use the Glass Lid (2) if chipped, cracked or severely
scratched.
•
Do not use abrasive cleansers or metal scouring pads.
•
Never heat the Cooking Pot (3) when empty. When searing or
browning, add meat as soon as the oil is hot.
•
Never place the Glass Lid (2) or Cooking Pot (3) under a grill, in
the oven, in a microwave or toaster oven.
•
Never place lid directly on a burner or hob.
•
Do not use metal utensils when searing or to stir food in the
Cooking Pot (3) as this will scratch and remove the non-stick
coating. Use either wooden or silicone plastic utensils.
11
TROUBLESHOOTING
FOOD IS UNDERCOOKED
Reason
• Loss of power
Solution
• Test the mains outlet with a lamp known to be
•
•
working.
•
Food cooked on wrong setting for
Check the Control Knob (6) position and the recipe
cooking time
details.
Glass Lid (2) not placed correctly on •
Check the Glass Lid (2) is correctly placed and
the Cooking Pot (3)
nothing is obstructing it.
FOOD IS OVERCOOKED
Reason
Solution
• Cooking Pot (3) was under half full • Your Slow Cooker has been designed to thoroughly
cook food in a filled Cooking Pot (3). If the Cooking
Pot (3) is only half-filled, check to see if the food is
cooked 1 to 2 hours earlier than recipe time.
•
Food cooked too long
•
Check the Control Knob (6) position and the recipe
details.
•
Cooking Pot (3) placed in Base Unit •
Cooking time may be shortened. Check food is
while still very hot
cooked 30 minutes to 1 hour earlier than the stated
recipe time.
12
RECIPES
We have developed some recipes to use in the Sear and Stew
Slow Cooker. From soups for starters, curries for mains and rice
pudding for dessert, there are choices for all tastes.
The cooking times given in the following recipes are for the
Medium setting. Should you want to increase or decrease the
cooking time, please refer to the cooking guide below. Please
note that these cooking times are a guide only and may vary
depending on food type and personal tastes.
For example, if the recipe says cook for 6-8 hours on Medium
and you require the cooking time to be shorter, cook on High,
which will reduce the cooking time to 4-6 hours. To increase the
cooking time, choose Low which will increase the cooking time to
8-10 hours.
The recipes are based on the maximum working volume of
the slow cooker 2.5 litres / 4 1/2 pts. This allows a 2cm space
between the top of the pot and the food.
COOKING GUIDE
• Cook on High: 4-6 hours
•
Cook on Medium: 6-8 hours
•
Cook on Low: 8-10 hours
See individual recipes for guidance on best cooking setting.
For more inspirational recipes for your slow cooker,
visit our website
www.morphyrichards.com.au
13
RECIPES - SOUP
Vegetable soup
Ingredients
1. Peel, wash and cube or slice all the vegetables.
• 60g butter
2. Melt butter in the Cooking Pot and gently fry the vegetables
on the hob for 2-3 minutes.
• 1.8kg mixed vegetables, e.g.
potatoes, onions, carrots, parsnips,
celery, leeks, tomatoes
• 2L vegetable stock
• mixed herbs to taste
• salt and pepper
• 60g plain flour
3. Add the hot stock. Stir well and bring to the boil. Season to
taste and add mixed herbs.
4. Transfer the Cooking Pot into the Base Unit.
5. Cover with the Glass Lid and cook for approximately 4-6
hours on the Medium setting.
6. Cool and liquidise the soup.
7. Reheat on the hob, thickening the soup with the flour.
RECIPES - MEAT & FISH
Beef Stew
Ingredients
Method
• 1.2kg stewing beef cut into 1” cubes
1. Heat 1 tbsp oil in the Cooking Pot on the hob and then sear
the meat in batches using the remaining oil as necessary and
reserve.
• 800g potatoes, peeled and cut into
large dice
• 800g carrots, peeled and cut into
rounds
2. Soften the onions. Remove the meat.
• 500g leeks, sliced
3. Add the remaining ingredients and stir well. Replace the
meat and stir.
• 280g onions, chopped into large
pieces
4. Place the pan in the Base Unit, cover with the Lid and
select the desired setting.
• 1.7 litres beef stock
5. If necessary, thicken the sauce with the cornflour. Mix
the cornflour with a little cold water until a smooth paste is
achieved. Mix this into a cup of the hot liquid taken from the
Cooking Pot, when fully mixed into the liquid add this back
into the rest of the ingredients and stir well until the cornflour
is evenly distributed.
• 3 tsp mixed herbs
• 3 tbsp cornflour
• 2 tbsp cooking oil
This can be done 30 minutes from the end of the cooking time.
BBQ Spare Ribs
Ingredients
Method
• 1.5kg pork spare ribs
1. Marinade the ribs in the sauce in a covered dish in the
fridge for several hours or overnight.
• 300ml BBQ sauce
2. Next day, transfer to the Cooking Pot and cover with the
Glass Lid.
3. Cook for 4 hours on the High setting, 6 hours on Medium
setting or 8 hours on the Low Setting.
14
RECIPES - MEAT & FISH
Boiled Ham
Ingredients
Method
• 1.8kg (max) gammon joint
1. Remove the outer packaging from the joint but leave any collar
in place. Rinse the joint under cold running water and then place
into the Cooking Pot.
2. Transfer the Cooking Pot into the Base Unit.
3. Cover the joint with boiling water and then cover with the Glass
Lid.
4. Cook for 4-6 hours on the High setting, 6-8 hours on Medium
Setting or 8-10 hours on Low Setting.
IMPORTANT: When buying a joint of meat, ensure it will fit into the Cooking Pot. The joint must not protrude
above the rim of the Pot. The shape of the meat is just as important as the weight.
Bolognese
Ingredients
Method
• 1.5kg minced beef
1. Using the Cooking Pot, brown the mince on the hob without
adding any oil or fat.
• 300g onions, peeled and chopped
• 300g celery, thinly chopped
• 3 garlic cloves, crushed
• 3 x 400g cans chopped tomatoes
• 7 tbsp tomato puree
• 600ml beef stock
• 300g mushrooms, sliced
• 2 tsp mixed herbs
2. When the fat has started to run from the meat, add the
onions, celery and garlic, stirring occasionally.
3. After a couple of minutes, add the remaining ingredients, stir
well.
4. Transfer the Cooking Pot into the Base Unit, cover with the
Glass Lid.
5. Cook for 4-6 hours on the High setting, 6-8 hours on Medium
Setting or 8-10 hours on Low Setting.
• salt and pepper
Sausage Pot
Ingredients
Method
• 1 tbsp sunflower oil
1. Place the oil in the Cooking Pot on the hob and sear the
sausages in two batches until browned. Remove and set aside.
• 1.5kg good quality thick pork
sausages
• 450g onions, peeled and chopped
• 400g carrots, peeled and sliced
• 500g, leeks, washed and sliced
• 1.2L beef stock
• 6 tbsp chutney
• 5 tbsp Worcestershire sauce
• 3 tbsp plain flour
• salt and pepper
2. Add the vegetables to the Cooking Pot and sauté for a
couple of minutes.
3. Add the remaining ingredients and stir well. Replace the
sausages into the Cooking Pot and stir gently.
4. Place the Cooking Pot into the Base Unit and cover with the
Glass Lid.
5. Cook for 4-6 hours on the High setting, 6-8 hours on the
Medium setting or 8-10 hours on the Low setting.
6. Any excess fat may be removed from the surface of the
Cooking Pot after cooking.
15
RECIPES - MEAT & FISH
Lamb Shank Rogan Josh
Ingredients
Method
• 4 lamb shanks - about 1.5kg
1. Heat a little oil in the Cooking Pot on the hob and sear the
lamb shanks on all sides. Remove the lamb from the pot and
set aside.
• 3 brown onions, peeled and thinly
sliced
• 3 large garlic cloves, peeled and thinly
sliced
• 400g can of chopped tomatoes
• 125ml hot beef stock
• 1 Jar Rogan Josh simmer sauce
• Small bunch fresh coriander (cilantro)
• 4 tbsp natural yoghurt or double
cream
• handful cherry tomatoes, halved
• Grapeseed (canola) oil to fry
• Salt and freshly ground black pepper
2. Lower the heat and add the chopped onions, stir until the
onions start to soften – about 5 minutes and add the simmer
sauce.
3. Remove the leaves from the bunch of coriander and reserve.
Finely dice the coriander stalks.
4. Turn the heat up and add the tinned tomatoes, chopped
coriander stalks and stock. Stir everything together and bring
to the boil. Turn the heat off and season with salt and pepper.
5. Place the Cooking Pot in the Base Unit and cover with the
Lid
6. Place the lamb shanks in the bottom of the slow cooker so
they are covered about halfway up. Cook for 6 hours on the
low setting.
7. Add the chopped cherry tomatoes and yoghurt and cook for
a further 30 minutes on high heat.
8. Serve with rice and garnish with fresh coriander leaves and
pappadums
Chilli Poached Salmon
Ingredients
Method
• 2 fillets of salmon
1. Combine coconut milk, vegetable broth, lime juice and fish
sauce in a small bowl.
• 1 tsp salt
• 1 tbsp oil
• 4 cloves of garlic, minced
• 2 tsp chilli flakes
• 2 tsp fresh grated ginger
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 tbsp fish sauce
• 1/4 cup lime juice
• Zest from 1 lime
• 1/2 tbsp corn flour
• 2 tbsp water
• Rice, Coriander, bok choy
16
2. Heat oil over medium heat on hob. Sear salmon in warm oil
over medium heat for 2 minutes on each side. Remove salmon
fillets from the Cooking pot and set aside.
3. Reduce heat to medium-low. Add minced garlic, ginger, and
chilli flakes to the warm pot and cook for 2-3 minutes. Stir and
increase the heat to medium high until the sauce bubbles.
4. Add the seared salmon back to the pot with the skin side
up and place the Cooking Pot in the Base Unit. Poach salmon
in the simmer sauce on your desired setting, keeping the skin
side up the whole time and regularly spooning sauce over the
skin side of the salmon.
5. Remove the poached salmon from the sauce. Combine
corn starch and water. Pour slurry into the sauce as you are
stirring the sauce. Continue stirring until the sauce thickens.
6. Serve salmon with the thickened chilli lime sauce, rice and
bok choy, garnish with lime zest and coriander.
RECIPES - MEAT & FISH
Beef Curry
Ingredients
Method
• 4 tbsp sunflower oil
1. Place 2 tbsp oil into the Cooking Pot on the hob and gently
fry the apples and onions for a few minutes without browning.
Remove and set aside.
• 650g cooking apples, peeled, cored
and thickly sliced
• 450g onions, peeled and chopped
• 1.5kg stewing steak, cubed
• 5 tsp curry powder
• 5 tbsp mango chutney
• 150g sultanas
• 600g tinned chopped tomatoes
• 3 tbsp lemon juice
• 5 tbsp cornflour
• 1L beef stock
2. Add one tbsp oil to the Cooking Pot and brown the meat in
two batches, adding the remaining oil for the second batch.
3. Add the remaining ingredients to the Cooking Pot together
with the apples and onions and stir well.
4. Place the Cooking Pot into the Base Unit and cover with the
Glass Lid.
5. Cook for 4-6 hours on the High setting, 6-8 hours on Medium
Setting or 8-10 hours on Low Setting.
6. If necessary, at the end of cooking the sauce may be
thickened by mixing 2 tbsp cornflour in a cup with a little cold
water to make a paste. Add a little of the hot liquid and then stir
into the Cooking Pot. This can be done 30 minutes from the end
of the cooking time.
RECIPES - DESSERTS
Rice Pudding
Ingredients
Method
• 60g butter
1. Butter the sides and base of the Cooking Pot.
• 250g pudding rice
2. Add all the ingredients and stir well.
• 250g granulated sugar
3. Transfer the Cooking Pot into the Base Unit, cover with the
Glass Lid.
• 2L whole milk
• 1 tsp ground nutmeg
4. Cook for 2½ - 3 hours on High setting, stirring if required
after 2½ hours.
Sponge Pudding
Ingredients
Method
• 125g butter
• 4 tbsp golden syrup
1. Butter the inside of a 1.25L pudding basin and line the
bottom of the Cooking Pot with greaseproof paper.
• 100g caster sugar
2. Pour the syrup into the bottom of the basin.
• 2 eggs
3. In a mixing bowl, cream the butter and sugar until smooth
and creamy.
• 200g self raising flour
• 2 tbsp Milk
• 2 tbsp Lemon juice
4. Gradually mix in the eggs and flour and stir in the milk and
lemon juice.
5. Spoon the mixture on top of the syrup and cover with
pleated baking paper. Tie with string to secure and make a
handle.
6. Place into the Cooking Pot and fill with boiling water
halfway up the sides of the basin.
7. Cover with the Glass Lid. Cook for approximately 4-6 hours
on the Medium setting.
17
MAINTENANCE
If the unit fails to operate efficiently, is broken or other problems
arise, unplug and do not operate.
Ask for advice by calling your local after sales service agent or
the Customer Care Centre on 1300 556 816 (AU) / 0800 666 2824
(NZ).
WARRANTY
Please refer to the warranty card in the box for warranty information.
For any troubleshooting advice, please contact the relative Customer
Care Centre below.
Glen Dimplex Australia Pty Ltd Glen Dimplex New Zealand Ltd
8 Lakeview Drive,
38 Harris Road, East Tamaki,
Scoresby 3179, Victoria
Auckland 2013
AustraliaNew Zealand
Ph: 1300 556 816
Ph: 0800 666 2824
18
NOTES
19
Recycling: Do not dispose of electrical appliances as unsorted municipal waste. Use separate collection
facilities. Contact your local government for information regarding the collection systems available. If
electrical appliances are disposed of in landfills or dumps, hazardous substances can leak into the ground
water, polluting the food chain and damaging health and wellbeing.
Expanded Polystyrene Disposal: The websites listed below can assist in the responsible disposal of EPS
(Expanded Polystyrene) packaging products.
Australia: https://recyclingnearyou.com.au/polystyrene and/or http://epsa.org.au
New Zealand: https://greenbusinesshq.com/epsrecycling and/or
https://www.plastics.org.nz/environment/recycling-disposal/eps-recycling
Glen Dimplex Australia Pty Ltd
8 Lakeview Drive
Scoresby VIC 3179
Phone: 1300 556 816
Email: [email protected]
Web: www.morphyrichards.com.au
© Glen Dimplex Australia.
All rights reserved.
Material contained in this publication may not be
reproduced in whole or in part, without prior permission in writing of Glen Dimplex Australia.
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