G
UARA NTE E
2
YEAR
SC461002 MUK Rev3
* Register online for your 2 year guarantee. See the back of this instruction book for details (UK and Ireland customers only).
*
Slow Cooker
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Please read and keep these instructions for future use
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Health and Safety
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.
Mains cable
• The mains cable should reach from the socket to the
appliance without straining the connections.
• 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.
• 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.
Personal safety
• 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.
• 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.
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 in the Base Unit. Use the Cooking
Pot.
• Do not use the Cooking Pot or Glass Lid if cracked or
chipped.
• 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.
• 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.
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 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 reach of
children aged less than 8 years.
• Appliances can be used by persons with reduced physical,
sensory or mental capabilities or lack of experience and
knowledge of they have been given supervision or instruction
concerning use of the appliance in a safe way and the hazards
involved.
• Children shall not play with the appliance.
• This appliance is intended to be used in households 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
.
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3
Health and safety ......................................................... 2
Introduction .................................................................. 3
Product Overview ......................................................... 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
Contact us .................................................................... 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
m
eals from soup to stews and even desserts.
Please read these instructions throughly before you first use your
S
low Cooker. We have included some recipe ideas to get you
started.
Introduction
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4
Features Icons
(1) Handle
(2) Glass Lid
(3) Cooking Pot
(4) Base Handles
(5) Base Unit
(6) Indicator Light
(7) Control Knob
1
3
4
5
2
6
7
Product overview
Off
Low
Medium
High
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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.
Using your Slow Cooker
1
Place the Cooking Pot (3) into the Base Unit
(5).
3
Place the Glass Lid (2) onto the Cooking Pot.
4
Select either the Low, Medium 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.
W
ash the Glass Lid
(
2) and Cooking Pot (3) in hot,
soapy water. Rinse and dry.
W
ARNING: The Cooking Pot
(
3) and the sides of
the Base Unit
(5) will become very hot during
u
se. Always use oven gloves when handling.
Before first use Warning
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6
• When removing the Glass Lid (2), tilt it so that the
opening faces away from you to avoid being burnt
b
y the released steam.
• T
he Handle (1), Glass Lid (2), Base Unit (5)and
C
ooking Pot
(3),
all become hot during cooking.
A
lways use oven gloves when handling ANY
part of the Slow Cooker during 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.
• The Slow Cooker must be at least half full for best
r
esults.
• Slow cooking retains moisture. If you wish to
r
educe liquid, remove the lid after cooking and
turn the control to High. Reduce the moisture by
s
immering for 30 to 45 minutes.
• I
f cooking soups, leave 5cm gap from the rim of
the Cooking Pot
(3) 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 by searing in a
pan to improve their appearance and flavour.
• If you are shor t 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 +1-2hrs 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.
Slow cooking tips
Foods for slow cooking
Handling the Glass Lid and
Cooking Pot
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• When cooking joints of meat, ham, poultry etc,
t
he size and shape of the joint is important. Try to
k
eep the joint in the lower 2/3 of the pot. If
necessary, cut into two pieces. Joint weight
s
hould be kept within the maximum limit of 1.5kg.
• 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.
A
fter food is cooked, switch off and leave covered
with the lid. There will be enough heat in the
c
eramic pot to keep warm for 30 minutes. If you
require longer to keep warm, switch to the low
setting.
• 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.
• 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
oven or microwave.
• Never place the Glass Lid directly on a burner or
hob.
• Never use the Glass Lid or Cooking Pot under a
grill.
•
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.
•
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.
• Do not pre-heat
• D
isconnect power cord from the mains and allow
the Slow Cooker to cool before cleaning.
• D
o not use metal utensils or abrasive cleaners
when cleaning.
• R
emove the Glass Lid (2) and Cooking Pot (3)
f
rom the Base Unit (5)and clean in hot soapy
w
ater.
• W
ipe the sides of the main unit with a damp
cloth.
• The Cooking Pot and Glass Lid are dishwasher
safe.
DO NOT IMMERSE THE MAIN UNIT IN WATER
Caring for the Glass Lid and
Cooking Pot
Care and cleaning
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8
Notes
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The recipes have been designed and tested by Morphy Richards for use in your Slow
Cooker.
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.
Recipes are based on a maximum working volume of 4.5L. This allows for space above-------
--- the food for the cooking process.
Recipes
Cook on Low Cook on Medium Cook on High
• 6-8 hours
• 8-10 hours
• 10-12 hours
• 6-8 hours
• 8-10 hours
• 10-12 hours
• 3-4 hours
• 5-6 hours
• 7-8 hours
Cooking Guide
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Recipes - Soup
Method:
1 Melt the butter and fry the bacon and vegetables
i
n a pan until soft.
2 Transfer to the Cooking Pot and add the stock.
3 Add remaining ingredients except the parsley,
pasta shells and parmesan cheese. Stir well.
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.
Minestrone soup
Ingredients:
• 55g Butter
• 1
20g Streaky bacon, chopped
• 2 large Onions, chopped
• 2
Garlic cloves, crushed
• 4 Celery sticks, chopped
• 500g Potatoes, peeled and cubed
• 2
large Carrots, peeled and diced
• 4
Cabbage leaves, shredded
• 4 large Tomatoes, skinned and chopped
• 2.25L Chicken stock
• 3tbsp Tomato puree
• 3tsp Worcestershire sauce
• 2tbsp Parsley, chopped
• 150g Pasta shells
• 3tbsp Parmesan cheese
• Salt and pepper to taste
Method:
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.
Lentil soup
Ingredients:
• 200g Smoked bacon, chopped
• 2 large Onions, chopped
• 4 Carrots, finely diced
• 4 Celery sticks, chopped
• 400g Orange lentils
• 800g Chopped tomatoes (tinned)
• 2L Chicken stock
• 4tsp Worcestershire sauce
• 1 Bayleaf
• 2tsp Basil
• 2tbsp Parsley, chopped
• Pinch of nutmeg
• Salt and pepper to taste
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Method:
1 Peel, wash and cube or slice all the vegetables.
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.
Vegetable soup
Ingredients:
• 60g Butter
• 2
.2kg Mixed vegetables, e.g. potato, onion,
carrot, celery, parsnips, leek, tomato
• 6
0g Flour
• 2L Stock
• 2tsp Mixed herbs
• Salt and pepper to taste
Recipes - Poultry
Method:
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 Gradually mix in the chicken stock. Bring to the
boil and season.
5 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
Ingredients:
• 8 Chicken portions
• 60g Butter
• 60g Seasoned flour
• 4 large Onions, finely chopped
• 6 Carrots, peeled and sliced
• 2 Green peppers, de-seeded
and chopped
• 3tsp Paprika
• 3tsp Tomato puree
• 1L Chicken stock
• Salt and pepper to taste
Chicken paprika
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12
Recipes - Poultry
Method:
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.
6 Transfer the ingredients to the Cooking Pot.
7 Cover with the Lid and cook for approximately
5-7 hours.
Ingredients:
• 3tbsp Vegetable oil
• 2 large Onions, chopped
• 4 Celery sticks, chopped
• 3 Carrots, peeled and diced
• 500g Mushrooms, sliced
• 2 Red peppers, de-seeded and sliced
• 8 Chicken joints, skinned
• 400g Tinned peaches, sliced
• 400g Tinned pineapple chunks
• 10tbsp Cornflour
• 3tsp Paprika
• 3tbsp Soy sauce
• 3tbsp Worcestershire sauce
• 8tbsp Malt/wine vinegar
• 1L Boiling water
• Salt and pepper to taste
Caribbean chicken
Method:
1 Gently fry the chicken joints in the butter until
b
rowned 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.
Ingredients:
• 8
Chicken joints, skinned
• 75g Butter
• 2
large Onions, finely chopped
• 2
50g Mushrooms, sliced
• 3
tbsp Cornflour
• 1L Dry white wine
• 3
tsp Mixed herbs
• 2 Egg yolks
• 9tbsp Double cream
• Salt and pepper to taste
Chicken in white wine sauce
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Recipes - Meat
Method:
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.
Ingredients:
• 8 Turkey portions
• 2 large Onions, finely chopped
• 75g Butter
• 500g Mushrooms, sliced
• 2 Bouquet garni
• 1L Chicken stock
• 5tbsp Cornflour
• 3tbsp Milk
• Sliver of lemon zest
• Salt and pepper to taste
Fricassee of Turkey
Method:
1 Toss the chicken in the flour, place in a pan and
f
ry 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
a
nd 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.
Ingredients:
• 8
Chicken quarters
• 75g Butter
• 3
tbsp Flour
• 2
large Onions, finely chopped
• 3
Celery sticks, thinly sliced
• 500g Mushrooms, thinly sliced
• 2
Garlic cloves, crushed
• 1L Chicken stock
• 7tbsp Cream (optional)
• Salt and pepper to taste
Chicken and mushroom casserole
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Recipes - Meat
Method:
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.
Ingredients:
• 1.5kg Stewing steak
• 75g Seasoned flour
• 4 large Onions, chopped
• 2 Garlic cloves, crushed
• 75g Cooking fat
• 1kg Tomatoes
• 1L Brown stock
• 3tsp Paprika
• 3tbsp Tomato puree
• 4 Bay leaves
• 3tsp Mixed herbs
• Salt and pepper to taste
Paprika beef
Method:
1 B
rown the beef joint to seal in the juices.
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.
Ingredients:
• 1.5kg Topside beef
• 1
Bouquet garni
(parsley, thyme and bay leaf)
• 11/
2tsp Thyme
• 11/
2t
sp Black peppercorns
• 8 Shallots
• 4
00g Carrots sliced
• 2
00g Swede, diced
• Boiling water (enough to cover the vegetables)
New England beef
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15
Method:
1 Toss the meat in seasoned flour. Heat the oil in a
pan and fry onions, pepper, carrot and celery
until soft.
2 Add the meat and fry until browned.
3 Add the paprika, tomato puree, nutmeg, mixed
herbs and seasoning and cook for a further 2
minutes.
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.
Ingredients:
• 1kg Stewing steak, cut into cubes
• 75g Seasoned flour
• 5tbsp Vegetable oil
• 2 large Onions, finely chopped
• 1 Green pepper, de-seeded and chopped
• 2 Carrots, peeled and chopped
• 2 Celery sticks, chopped
• 3tsp Paprika
• 5tsp Tomato puree
• 5tsp Mixed herbs
• 400ml Beef stock
• 400g Can of tomatoes, roughly chopped
• 400ml Red wine (optional)
• 5tsp Worcestershire sauce
• Pinch of grated nutmeg
• Salt and pepper to taste
Hungarian goulash
Method:
1 I
n a pan, gently fry the onion in the oil until
s
oftened. Add the beef and brown on all sides.
2 A
dd all the remaining ingredients except the
p
arsley and bring to a simmer.
3 Transfer to the Cooking Pot and cover with the
L
id. Cook for approximately 4-8 hours.
4 Before serving, remove the bay leaves and
sprinkle with parsley.
Ingredients:
• 3tbsp Oil
• 2
large Onions chopped
• 1.5kg Stewing beef, cubed
• 16 Black olives
• 2 Garlic cloves, crushed (optional)
• 1
0 Tomatoes skinned, de-seeded and
roughly chopped
• 8
00g Mushrooms
• 1L Dry red wine
• 2 Bay leaves
• Freshly chopped parsley
• Salt and pepper to taste
Beef in Red Wine
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16
Recipes - Meat
Method:
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.
Ingredients:
• 1.5kg Stewing steak
• 300g Kidney
• 3tbsp Flour
• 4 large Onions, quartered
• 1L Hot beef stock
• 400ml Red wine
• 5tbsp Tomato puree
• 2tsp Worcestershire sauce
• 225g Button mushrooms
Steak and kidney ragout
Method:
1 F
ry onions, garlic and pepper in a pan until soft.
A
dd minced beef and fry until lightly browned.
2 Blend together chilli powder, flour, brown sugar
and tomato puree. Stir in tomatoes, the chilli
mixture and season.
3 T
ransfer 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.
Ingredients:
• 3tbsp Vegetable oil
• 2
large Onions, chopped
• 4 Garlic cloves, crushed
• 1 Green pepper, de-seeded and chopped
• 1kg Minced beef
• 8
00g Can of tomatoes, chopped
• 3tsp Chilli powder
• 3
tbsp Flour
• 3tsp Brown sugar
• 7tbsp Tomato puree
• 800g Red kidney beans, tinned
(drained)
• Salt and pepper to taste
Chilli con carne
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17
Method:
1 F
ry the apple and onion in 2 tbsp of oil in a pan
u
ntil soft. Remove and set aside.
2 C
oat the meat in seasoned flour, add to the pan
a
nd fry in batches in the remaining oil as
required, until lightly browned.
3 S
tir in the stock and bring to a simmer. Add the
remaining ingredients and bring back to a
simmer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
5 At the end of the cooking time, it may be
necessary to thicken the sauce.
Ingredients:
• 5tbsp Oil
• 2
large Cooking apples, peeled cored and
sliced
• 4 large Onions, chopped
• 1
.5kg Stewing steak, cubed
• 5tsp Curry powder
• 5
tbsp Plain flour
• 1
L Beef stock
• 5tbsp Mango chutney
• 125g Sultanas
• 400g Tinned tomatoes, chopped
• 2tbsp Lemon juice
• Salt and pepper to taste
Beef curry
Method:
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.
Ingredients:
• 1kg Minced beef
• 2 large Onions, chopped
• 4 Celery sticks, thinly sliced
• 2 Garlic cloves, crushed
• 5tbsp Tomato puree
• 3tbsp Flour
• 800g Tinned tomatoes (including the juice)
• 400ml Beef stock
• 200g Mushrooms, sliced
• 1tsp Mixed herbs
• Salt and pepper to taste
Bolognese sauce
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18
Recipes - Meat
Method:
1 Cut pork into cubes and toss in seasoned
cornflour. Heat oil in a pan and fry garlic and
onion.
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.
Serve with rice and fresh green vegetables.
Ingredients:
• 1kg Pork fillet
• 6tbsp Seasoned cornflour
• 6tbsp Corn oil
• 1 large Onion, chopped
• 2 Garlic cloves, crushed
• 2 Green peppers, de-seeded
and chopped
• 2x400g Pineapple chunks, tinned, drained
(reserve the juice)
• 8 Mushrooms, sliced
• 6 Ripe tomatoes, quartered
For the sauce:
• 1L Chicken stock
• 5tbsp Honey
• 3tbsp Soy sauce
• 5tbsp Cornflour
• Pineapple juice (from the chunks)
Oriental honeyed pork
Method:
1 In a pan, gently fry onion in the oil until soft.
2 Blend together the flour, paprika, salt and
pepper. Toss the pork in the seasoned flour and
add to the pan, fry until seared on all sides.
3 A
dd red pepper, oregano, puree and stock. Bring
to the boil, stirring continuously until thickened.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-8 hours.
5 Just before serving, swirl the sour cream or
yogurt into the goulash.
Ingredients:
• 3
tbsp Oil
• 2 Onions, finely chopped
• 7
tbsp Flour
• 2
tsp Paprika
• 1
kg Stewing pork, cubed
• 2 Red peppers, de-seeded and diced
• 1
tsp Oregano
• 5tbsp Tomato puree
• 1L Stock
• 2 Small cartons of sour cream or yoghurt
• Salt and pepper to taste
Pork goulash
461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 18
19
Method:
1 Toss the pork in the flour and salt. In a pan, heat
t
he 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 sim-
mer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
5 Remove bay leaves before serving.
Ingredients:
• 2
kg Lean pork, cubed
• 100g Flour
• 2
tsp Salt
• 3
tbsp Oil
• 2
large Onions, chopped
• 3tsp Curry powder
• 2
tsp Paprika
• 1L Chicken stock
• 3tbsp Mango chutney
• 3tsp Worcester sauce
• 400g Tinned pineapple chunks, with juice
• 4 Bay leaves
• Salt and pepper to taste
Pork and pineapple curry
Method:
1 Drain and rinse the joint.
2 Place the gammon joint into the Cooking Pot
and cover with boiling water.
3 Transfer to the Main Unit and Cover with the
Glass Lid.
4 Cook for approximately 5-7 hours.
5 Drain and cool slightly before removing the skin.
6 Allow to cool. Wrap tightly in kitchen foil.
7 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.
Ingredients:
• 1.5kg (max) Gammon joint
Boiled ham
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20
Recipes - Meat
Method:
1 Place the carrots, parsnips, garlic, bay leaves
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.
5 Add the mushrooms for the last 30 minutes.
6 Discard the bay leaves. Garnish with parsley and
serve with a crisp green salad.
Ingredients:
• 800g Carrots, sliced
• 225g Parsnips, sliced
• 2 Garlic cloves, crushed
• 2 Bay leaves
• 250g Orange lentils, soaked for one hour
• 400ml Red wine
• 1.5kg Lamb leg fillet, cubed
• 4tbsp Soy sauce
• 300g Button mushroom
• Parsley sprigs to garnish
• Salt and pepper to taste
Lamb with lentils
Method:
1 R
emove any excess fat from the chops and then
p
lace in a pan with the onions. Brown the chops
on each side.
2 Sprinkle over the mixed herbs. Add the parsnip,
carrots, potatoes, leeks and pour over the stock.
3 Bring to a simmer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
Ingredients:
• 8 Lamb chops
• 4
large Onions, sliced
• 3tsp Mixed herbs
• 2 Parsnips, large
• 500g Carrots, thickly sliced
• 1
kg Potatoes, quartered
• 1.5L Hot vegetable stock
• 3
Leeks, sliced
Irish stew
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21
Method:
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.
Ingredients:
• 5tbsp Oil
• 4 large Onions, chopped
• 2 Garlic cloves, crushed
• 5tsp Curry powder
• 600g Lentils
• 2L Vegetable stock
• 3tsp Lemon juice
• 4 Carrots, diced
• 2 Apples, peeled cored and chopped.
• 125g Sultanas
• Salt and pepper to taste
Vegetarian curry
Method:
1 I
n a pan, brown the sausages in batches on all
s
ides in the oil. Remove and set aside.
2 A
dd the onions, carrots and leeks and gently
s
aute until softened, but not browned.
3 Stir in the flour and cook on a low heat until the
o
il is absorbed.
4 Slowly add the stock, and bring to the boil,
stirring continuously until thickened.
5 Stir in the chutney, worcestershire sauce,
sausages and seasoning. Bring to a simmer.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
7 If the sausages contain a lot of fat, any excess
can be removed from the surface of the finished
dish with kitchen paper.
Ingredients:
• 3tbsp Oil
• 1
.5kg Sausage
• 2 large Onions, finely chopped
• 4 Carrots, thinly sliced
• 2 Leeks, sliced
• 5
tbsp Flour
• 1L Beef stock
• 5
tbsp Chutney
• 3tbsp Worcestershire sauce
• Salt and pepper to taste
Sausage pot
461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 21
22
Recipes - Dessert
Method:
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.
3 Cook for approximately 5-7 hours.
4 Remove from the Cooking Pot and allow the fruit
to cool before putting into a cut-glass serving
dish.
5 Stir in the Cointreau and serve chilled.
Ingredients:
• 500g Dried mixed fruit, such as apples, prunes,
pears, apricots and peaches
• 60g Sultanas
• 60g Raisins
• 35g Flaked almonds
• 5tbsp Caster sugar
• 1L Water
• 5tbsp Cointreau
Fruit compote
Method:
1 Butter the inside of the Cooking Pot
2 A
dd all the ingredients and stir well.
3 Cover with the Glass Lid.
4 C
ook for approximately 3-4 hours.
Ingredients:
• 40g Butter
• 1
50g Pudding rice
• 150g Sugar
• 1.5L Milk
• P
inch of Nutmeg
Rice pudding
461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 22
23
Helpline
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.
Please have the product name, model number
and serial number to hand when you call to help
us deal with your enquiry.
UK Helpline: 0344 871 0944
IRE Helpline: 1800 409 119
Spares: 0344 873 0710
Talk To Us
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:
Blog: www.morphyrichards.co.uk/blog
Facebook: www.facebook.com/morphyrichardsuk
Twitter: @loveyourmorphy
Website: www.morphyrichards.com
Contact us
Method:
1 Pour the wine into your Cooking Pot and then
place in the pears, making sure that they are
s
itting upright.
2 Add the remaining ingredients and cook for 5
h
ours.
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 fromage frais.
Ingredients:
• 500ml Strong red wine (Shiraz/Syrah)
• 6
Firm pears
• 1 Cinnamon stick
• 1 Vanilla pod
• 2
00ml Water
• 1
50g Fructose
• P
eel of half an orange
Pears in red wine
461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 23
S
C461002 MUK Rev3 11/14
The After Sales Division
Morphy Richards Ltd
Mexborough, South Yorkshire,
England, S64 8AJ
Helplines (office hours)
UK 0344 871 0944
Spare Parts 0344 873 0710
Republic of Ireland 1800 409 119
www.morphyrichards.com
Y
our 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
r
egister the product with Morphy Richards within 28 days,
y
our product is guaranteed for 1 year. To validate your 2
y
ear guarantee register with us online at
w
ww.morphyrichards.co.uk
Or call our customer registration line
U
K 0344 871 0242
IRE 1800 409 119
N.B. Each qualifying product needs to be registered with
M
orphy 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.
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 infor mation if the produc t
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.
To qualify for the 1 year guarantee, the appliance must
have been used according to the instructions supplied.
For example, crum b trays should have been emptied
regularly.
Morphy Richards shall not be liable to replace or repair the
g
oods under the terms of the guarantee where:
1 The fault has been caused or is attributable to accidental
use, misus e, negligent use or used cont rary t o the
m
anufacturer’s recommendations or where the fault has
b
een caused by power surges or damage caused in
transit.
2 T
he appliance has been used on a voltage supply other
t
han that stamped on the products.
3 Repairs have been attempted by persons other than our
service staff (or authorised dealer).
4 T
he appliance has been used for hire purposes or non
d
omestic use.
5 T
he appliance is second hand.
6 M
orphy Richards reserves the right not to carry out any
t
ype of servicing under the guarantee at its discretion
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. Morphy Richards products are
intended for household use only. See usage limitations
within the location safety instructions.
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 electrica l produ cts so ld wit hin th e
Europea n Co mmunity. 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
Exclusions
Registering your 2 year
guarantee
Your 1 year guarantee
Disclaimer
IF YOU ARE HAVING A PROBLEM
WITH ONE OF OUR PRODUCTS, CALL
OUR HELPLINE:
UK: 0344 871 0944
EIRE: 1800 409 119
SPARES: 0344 873 0710
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