Morphy Richards 460002 Instruction manual

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SC48701 MUK Rev 1

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48701

Sear and Stew Slow Cooker

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Please read and keep these instructions for future use

Features

(1) Lid Handle

(2) Glass Lid

(3) Cooking Pot

(4) Base Unit

(5) Base Handles

(6) Indicator Light

(7) Control Knob

Product overview

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Features ........................................................................ 2

Before first use ............................................................. 3

Using your Slow Cooker .............................................. 4

Handling the Cooking Pot ............................................ 5

Handling the Lid ........................................................... 5

Foods for slow cooking ............................................... 5

Slow cooking tips ........................................................ 5

Care and cleaning ........................................................ 6

Caring for the lid and cooking pot .............................. 6

Cooking Guide ............................................................ 7

Recipes - soup ............................................................. 8

Recipes - poultry .......................................................... 9

Recipes - meat ............................................................. 12

Recipes - vegetarian .................................................... 19

Recipes - dessert ......................................................... 20

Troubleshooting ........................................................... 21

Notes ............................................................................ 22

Health and safety ......................................................... 23

Guarantee ..................................................................... 24

Contents

Thank you for purchasing your new Morphy Richards Slow Cooker.

Your Slow Cooker will allow you to create an extensive selection of meals with the added benefit of being able to sear the meat in the same pan. Searing meat in the cooking pan means that the juices from the meat combine with the rest of the ingredients creating richer fuller flavours in your dishes.

Introduction

Wash the Lid (2) and Cooking Pot (3) in hot, soapy water. Rinse and dry.

Before first use

The Cooking Pot is not suitable for use on an induction hob.

Note

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Pre-heat the oil in the Cooking Pot on the hob over a medium-high heat. The Cooking Pot is compatible with most hobs, except induction.

Add oil to Cooking Pot (3). Refer to the recipe for the correct amount of oil to use.

When the oil is hot, add the meat in to the Cooking Pot. WARNING: Cooking Pot will be

hot. Handle with oven gloves.

When the meat has seared, place the Cooking Pot into the Base Unit (4). WARNING: Cooking

Pot will be hot. Handle with oven gloves.

Add the rest of the ingredients to the Cooking Pot.6Place the Glass Lid (2) on the Cooking Pot.

Select Low, Medium or High cooking setting on the Control Knob

(7) to start slow cooking. The

Indicator Light

(6) will illuminate

When cooking has finished, (refer to the cooking guide on page 7). Turn the Control Knob to Off. The Indicator Light will switch off.

Using your Slow Cooker

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• WARNING: Cooking Pot (3) will become very hot

when in use.

• To prevent the Cooking Pot from slipping when

using to sear, saute or fry the ingredients on your hob, use an oven glove to support the Cooking Pot when stirring the food.

• Be careful when using the Cooking Pot on a gas

hob, select the correct size gas ring to fit the base area of the Cooking Pot. DO NOT use on a

wok burner or oversized gas hob.

• Do not use metal utensils to stir food in the

Cooking Pot as this will scratch and remove the non stick coating. Use either wood or silicone plastic utensils.

• WARNING: The Lid handle (1), Base Unit (4) and

Cooking Pot

(3), as well as the outside of the

Base Unit, all become hot during cooking. Always use oven gloves when handling ANY part of the Slow Cooker during cooking.

• When removing the Glass Lid (2), tilt so that

opening faces away from you to avoid being burned by steam.

• Most foods are suited to slow cooking methods,

however there are a few guidelines that need to be followed.

• Ensure all frozen ingredients are thoroughly

defrosted prior to cooking.

• Cut root vegetables into small, even pieces, as

they take longer to cook than meat. They can be gently sauteed for 2-3 minutes before slow cooking. Ensure that root vegetables are always placed at the bottom of the Cooking Pot

(3) and

all ingredients are immersed in the cooking liquid.

• Trim all excess fat from meat before cooking, as

the slow cooking method does not allow fat to evaporate.

• If adapting an existing recipe from conventional

cooking, you may need to reduce the amount of liquid used. Liquid will not evaporate from the Slow Cooker to the same extent as conventional cooking.

• Never leave uncooked food at room temperature

in the 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 the 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 5 cm 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.

• 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 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 the Slow Cooker and cover with boiling liquid/stock. You will need to increase the recipe cooking time as follows: High setting +1hr, Medium setting +1-2 hrs, Low Setting +2-3hrs.

• 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.

• 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.

Foods for slow cooking

Slow cooking tips

Handling the Cooking Pot

Handling the Glass Lid

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• All food should be covered with a liquid, gravy or

sauce. In a separate pan or jug, prepare your liquid, gravy or sauce and completely cover the food in the Cooking Pot (3).

• When cooking joints of meat, ham, poultry etc,

the size and shape of the joint is important. Try to keep the joint in the lower 2/3 of the pot. If necessary, cut into two pieces. Joint weight should be kept within the maximum limit of 1kg.

• For ham and brisket fill with hot water to just

cover 2/3 of the depth of the joint. For beef, pork or poultry cover to 1/3 depth

• Turn off and unplug the Slow Cooker from the

mains. Allow to cool completely before cleaning.

• Do not use metal utensils or abrasive cleaners

when cleaning.

• Remove the Glass Lid (2) and Cooking Pot (3) and

clean in hot soapy water.

• Wipe the sides of the main unit with a damp

cloth.

• The Glass Lid and Cooking Pot are dishwasher

safe.

DO NOT IMMERSE THE MAIN UNIT IN WATER

• 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 onto a wet surface.

• Avoid hitting the Glass Lid against any hard

surfaces.

• Do not use the Glass Lid if chipped, cracked or

severely scratched.

• Do not use abrasive cleansers or metal scouring

pads.

• Never heat the Cooking Pot when empty, when

searing or browning add the meat as soon as the oil is hot.

• Never place the Glass Lid or Cooking Pot 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 as this will scratch and remove the non stick coating. Use either wooden or silicone plastic utensils.

Care and cleaning

Caring for the Glass Lid and Cooking Pot

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We have developed over 25 recipes for you to use in the Sear and Stew Slow Cooker. From soups for starters, curries for mains and pears in red wine for dessert, there are choices for all tastes.

The cooking times given in the following recipes are for the Medium setting. Should you want to increase or decrease the cooking time, please refer to the cooking guide below. Please note that these cooking times are for guidance only and may vary depending on food type and personal tastes.

For example if the recipe says cook for 4-6 hours on Medium and you require the cooking time to be a shorter, cook on High, which will reduce the cooking time to 3-4 hours. To increase the cooking time, choose Low which will increase the cooking time to 6-8 hours.

The recipes are based on the maximum working volume of the slow cooker 2.5 litres / 4

2 pts.

This allows a 2cm space between the top of the pot and the food.

Cook on Low Cook on Medium Cook on High

• 4-6 hours

• 6-8 hours

• 8-10 hours

• 6-8 hours

• 8-10 hours

• 10-12 hours

• 3-4 hours

• 5-6 hours

• 7-8 hours

Cooking Guide

Recipes

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Method:

1 Melt the butter in the Cooking Pot and fry the bacon and

vegetables until soft.

2 Transfer the Cooking Pot into the Base Unit and add the stock.

3 Add remaining ingredients except the parsley, pasta shells and

parmesan cheese.

4 Cover with the Glass Lid and cook for approximately 4-6 hours on

the Medium setting.

5 45 minutes before serving, add the pasta shells and parsley.

6 When cooked, season to taste and sprinkle with parmesan cheese

just before serving.

Ingredients:

• 30g butter

• 60g streaky bacon, chopped

• 1 large onion, chopped

• 1 garlic clove, crushed

• 3 celery sticks, chopped

• 300g potatoes, peeled and

cubed

• 2 medium carrots, peeled and

diced

• 3 cabbage leaves, shredded

• 3 tomatoes, skinned and

chopped

• 1.25L chicken stock

• 11/

2tbsp tomato puree

• 11/

2tsp worcestershire sauce

• 11/

2tbsp parsley, chopped

• 75g pasta shells

• 2-3tbsp parmesan cheese

• salt and pepper

Minestrone soup

Method:

1 Gently fry the bacon in the Cooking Pot 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 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 If a smoother consistency is required, liquidise the soup after

cooling and then reheat the soup in a pan.

7 Sprinkle with parsley and serve.

Ingredients:

• 125g smoked bacon, chopped

• 1 large onions, chopped

• 3 carrots, diced

• 2 celery sticks, finley sliced

• 200g orange lentils

• 400g can of chopped tomatoes

• 1.1L chicken stock

• 3tsp worcestershire sauce

• 1 bay leaf

• 1tsp basil

• 1tbsp parsley. chopped

• pinch of nutmeg

• salt and pepper

Lentil soup

Recipes - Soup

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