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48701
Sear and Stew Slow Cooker
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48701 new_Layout 1 25/04/2012 16:40 Page 1
Please read and keep these instructions for future use
2
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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1
2
3
4
5
5
6
7
3
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
Contact us .................................................................... 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
1
/
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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Recipes - Poultry
Method:
1 Fry the onions, celery, carrot, mushrooms and pepper in the
Cooking Pot.
2 Add the chicken joints and fry until seared on all sides.
3 Drain the peaches and pineapple, reserving juice, add them to the
Cooking Pot.
4 To make the sauce, blend cornflour and paprika with soy sauce,
worcestershire sauce, vinegar and fruit juice, season to taste.
5 Add to the Cooking pot with the boiling water and bring to the boil
stirring continuously.
6 Transfer the Cooking Pot into the Base Unit.
7 Cover with the Glass Lid and cook for approximately 5-7 hours on
the Medium setting.
Ingredients:
• 2tbsp vegetable oil
• 2 small onions, chopped
• 2 celery sticks, chopped
• 2 large carrots, peeled and diced
• 250g mushrooms, sliced
• 1 red pepper, de-seeded and
sliced
• 4 chicken joints, skinned
• 200g tinned peaches
• 400g tinned pineapple chunks
• 5tbsp cornflour
• 1tsp paprika
• 1tbsp soy sauce
• 3tsp worcestershire sauce
• 4tbsp malt/wine vinegar
• 500ml boiling water
• salt and pepper
Caribbean chicken
Recipes - Soup
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in the Cooking Pot 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 the Cooking Pot into the Base Unit.
5 Cover with the Glass Lid and cook for approximately 6-8 hours on
the Medium setting.
6 Cool and liquidise the soup.
7 Reheat on the hob, thickening the soup with the flour.
Ingredients:
• 30g butter
• 1.25kg mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
• 30g flour
• 1.1L vegetable stock
• 1tsp mixed herbs
• salt and pepper
Vegetable soup
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Recipes - Poultry
Method:
1 Place the chicken joints and butter in the Cooking Pot and gently
fry until sealed 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 splash of 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 the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cover with the Glass Lid and cook for approximately 5-8 hours on
the Medium setting.
6 Just before serving, beat together the egg yolks and cream. Beat in
a few tablespoons of the cooking liquid, mix well together. Pour this
mixture into the Cooking Pot and stir until the sauce thickens.
Ingredients:
• 4 chicken joints, skinned
• 30g butter
• 1 large onion, finley chopped
• 125g mushrooms, sliced
• 2tbsp cornflour
• 500ml dry white wine
• 1tsp mixed herbs
• 2 egg yolks
• 5tbsp double cream
• salt and pepper
Chicken in white wine sauce
Method:
1 Coat the chicken with flour. Melt the butter in the Cooking Pot and
fry the chicken until golden brown on all sides.
2 Add the onion and celery and gently fry until softened but not
browned.
3 Add the mushrooms and garlic and stir in the stock. Bring to the
boil and season.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Ensure that the chicken and vegetables are immersed. Cover with
the Glass Lid and cook for approximately 5-7 hours on the Medium
setting.
6 Before serving, stir in the cream.
Ingredients:
• 4 chicken quarters
• 30g butter
• 2tbsp plain flour
• 1 large onions, finley chopped
• 3 celery sticks, thinly sliced
• 250g mushrooms, thinly sliced
• 1 garlic cloves, crushed
• 375ml chicken stock
• 4tbsp cream (optional)
• salt and pepper
Chicken and mushroom casserole
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Recipes - Poultry
Method:
1 In the Cooking Pot, gently fry the onions in the butter until softened
but not browned.
2 Cube the turkey meat and add to the pan.
3 Add the remaining ingredients, except the milk and cornflour, and
bring to the boil.
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 Remove the bouquet garni and lemon half an hour before serving.
7 Pour the liquid into a pan. Blend the cornflour with the milk and
pour into the pan. Stir well and leave to thicken.
Ingredients:
• 4 turkey portions
• 1 large onion, finley chopped
• 30g butter
• 125g mushrooms
• 1 bouquet garni
• 400ml stock
• 2tbsp cornflour
• 4tbsp milk
• sliver of lemon zest
• salt and pepper
Fricassee of turkey
Method:
1 Clean, wipe and dry the chicken, coat with the seasoned flour.
2 Add the butter to the Cooking Pot and fry the chicken until sealed
on all sides.
3 Add onions and carrots and fry until soft. Add the 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 the Cooking Pot into the Base Unit and cover with the
Glass Lid.
6 Cook for approximately 4-7 hours on the Medium setting.
Ingredients:
• 4 chicken portions
• 30g butter
• 50g seasoned flour
• 3 large onions, chopped
• 4 carrots peeled and sliced
• 1 green peppers, de-seeded
and chopped
• 1tsp paprika
• 1tsp tomato puree
• 500ml chicken stock
• salt and pepper
Chicken paprika
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Recipes - Meat
Method:
1 Cut the meat into cubes and coat in seasoned flour.
2 In the Cooking Pot, fry the onions and garlic until softened, then
add the meat and continue to fry until the meat is seared.
3 Skin and chop the tomatoes finely. Add to the Cooking Pot.
4 Blend the stock with the paprika, tomato puree, bay leaves and
mixed herbs. Add to the Cooking Pot and season to taste.
5 Transfer the Cooking Pot into the Base Unit.
6 Cover with the Glass Lid and cook for approximately 5-8 hours on
the Medium setting.
7 Before serving, remove the bay leaves and thicken the sauce if
necessary.
Ingredients:
• 700g stewing steak
• 30g seasoned flour
• 2 large onions, chopped
• 1 garlic clove, crushed
• 30g cooking fat
• 500g tomatoes
• 400ml beef stock
• 11/
2tsp paprika
• 11/
2tbsp tomato puree
• 2 bay leaves
• 11/
2tsp mixed herbs
• salt and pepper
Paprika beef
Method:
1 Put the beef into the Cooking Pot and add all the remaining
ingredients. Cover the beef with cold water (1.2L should be
sufficient to submerge the joint.) Place the lid on and bring to a
simmer on the hob.
2 Season well and then transfer the Cooking Pot into the Base Unit,
cover with the Glass Lid.
3 Cook for approximately 5-7 hours on the Medium setting.
4 Take the beef out of the Cooking Pot with a slotted spoon and allow
to cool for 10 minutes. The cooking liquid can be used as a base to
make gravy.
5 Cut the beef into slices and spoon a little of the cooking liquid over.
Serve with vegetables and garnish with fresh parsley.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot, so when it is covered with liquid it will be 2.5cm below
the rim. 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.
Ingredients:
• 1kg topside beef
• 1 bouquet garni
• 1tsp thyme
• 1tsp black peppercorns
• 4 shallots
• 225g carrots, sliced
• 100g swede, diced
New England beef
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Recipes - Meat
Method:
1 Coat the meat with seasoned flour.
2 Heat the oil in the Cooking Pot and fry the onions, peppers, carrots
and celery until soft.
3 Add the meat and fry until seared.
4 Add the paprika, tomato puree, nutmeg, mixed herbs and
seasoning and cook for a further 2 minutes.
5 Add the stock, tomatoes, red wine and worcestershire sauce. Bring
to a simmer.
6 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7 Cook for approximately 5-7 hours on the Medium setting.
Ingredients:
• 500g stewing steak, cubed
• 30g seasoned flour
• 3tbsp vegetable oil
• 1 large onion, chopped
• 1 green pepper, de-seeded and
chopped
• 2 carrots, peeled and chopped
• 1 celery stick, chopped
• 1tsp paprika
• 3tbsp tomato puree
• 3tsp mixed herbs
• 200ml beef stock
• 200g tinned tomatoes, roughly
chopped
• 200ml red wine (optional)
• 3tsp worcestershire sauce
• pinch of nutmeg
• salt and pepper
Hungarian goulash
Method:
1 In the Cooking Pot, gently fry the onion in the oil until softened. Add
the beef and sear on all sides.
2 Add all the remaining ingredients except the parsley and bring to a
simmer.
3 Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
4 Cook for approximately 4-8 hours on the Medium setting.
5 Before serving, remove the bay leaf and sprinkle with parsley.
Ingredients:
• 2tbsp vegetable oil
• 1 large onion, chopped
• 700g stewing beef, cubed
• 8 black olives
• 1 garlic clove, crushed
(optional)
• 5 tomatoes, skinned,
de-seeded and roughly chopped
• 125g mushrooms
• 400ml dry red wine
• 1 bay leaf
• fresh parsley, chopped
• salt and pepper
Beef in red wine
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Method:
1 Add the oil, onions, garlic and pepper to the Cooking Pot and fry
until soft.
2 Add minced beef and fry until lightly browned.
3 Blend together chilli powder, flour, brown sugar and tomato puree.
Stir in tomatoes, chilli paste and seasoning.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 3-7 hours on the Medium setting.
6 One hour before serving, add the kidney beans.
Serve with boiled rice or baked potatoes.
Ingredients:
• 2tbsp vegetable oil
• 2 large onions, chopped
• 2 garlic cloves, crushed
(optional)
• 1 green pepper, de-seeded and
chopped
• 500g minced beef
• 400g tinned tomatoes, chopped
• 11/
2tsp chilli powder
• 11/
2tbsp flour
• 11/
2tsp brown sugar
• 4tbsp tomato puree
• 425g tinned red kidney beans,
drained
• salt and pepper
Chilli con carne
Recipes - Meat
Method:
1 Using a sharp knife, trim the beef and cut into 1 inch (2.5cm) cubes.
2 Cut the kidney into bite size pieces. Coat the beef with flour.
3 Place into the Cooking Pot with onions, stock, wine and tomato
puree. Bring to a simmer.
4 Add the worcestershire sauce and season.
5 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
6 Cook for approximately 5-7 hours on the Medium setting.
7 Add the button mushrooms one hour before serving.
Note: This recipe can be used as a base for steak and kidney pie.
Ingredients:
• 700g stewing steak
• 200g kidney
• 2tbsp flour
• 2 large onions, quartered
• 600ml beef stock
• 200ml red wine
• 3tbsp tomato puree
• 11/
2tsp worcestershire sauce
• 125g button mushrooms
• salt and pepper
Steak and kidney ragout
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Recipes - Meat
Method:
1 In the Cooking Pot, 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 the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7 Cook for approximately 3-8 hours on the Medium setting.
Note: a slight ‘crust' of brown meat may appear on the top. It soon
disappears if stirred into the sauce.
Ingredients:
• 700g minced beef
• 1 large onion, chopped
• 3 sticks of celery, thinly sliced
• 1 garlic clove, crushed
• 3tbsp tomato puree
• 1tbsp flour
• 400g tinned tomatoes
(including the juice)
• 250ml beef stock
• 125g mushrooms, sliced
• 1tsp mixed herbs
• salt and pepper
Bolognese sauce
Method:
1 Add the oil, apple and onion to the Cooking Pot and fry until soft.
2 Coat the meat in seasoned flour, add to the pan and fry until lightly
seared.
3 Stir in the stock and bring to a simmer.
4 Add the remaining ingredients and bring back to a simmer.
5 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
6 Cook for approximately 4-7 hours on the Medium setting.
7 At the end of the cooking time, it may be necessary to thicken the
sauce.
Ingredients:
• 3tbsp vegetable oil
• 2 medium cooking apples,
peeled, cored and sliced
• 2 large onions chopped
• 700g stewing steak, cubed
• 3tsp curry powder
• 3tbsp plain flour
• 400ml beef stock
• 3tbsp mango chutney
• 75g sultanas
• 200g tinned tomatoes, chopped
• 2tbsp lemon juice
• salt and pepper
Beef curry
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Method:
1 In the Cooking Pot, gently fry onion in the oil until soft.
2 Blend together the flour, paprika, salt and pepper. Coat the pork in
the seasoned flour and add to the pot, fry until seared on all sides.
3 Add red pepper, oregano, puree and stock. Bring to the boil, stirring
continuously until thickened.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 4-8 hours on the Medium setting.
6 Just before serving, swirl the cream or yoghurt into the goulash.
Ingredients:
• 2tbsp vegetable oil
• 1 onion, finley chopped
• 4tbsp flour
• 11/
2tsp paprika
• 750g stewing pork, cubed
• 1 red pepper, de-seeded and
diced
• 1tsp oregano
• 3tbsp tomato puree
• 450ml pork stock
• 1 small carton of sour cream or
yoghurt
• salt and pepper
Pork goulash
Recipes - Meat
Method:
1 Cut pork into cubes and coat in seasoned cornflour.
2 Heat oil in the Cooking Pot and fry garlic and onion.
3 Add pork and fry until lightly seared on all sides.
4 Lower the heat and add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst preparing sauce.
5 To make the sauce, mix together chicken stock, honey and soy
sauce.
6 Blend cornflour with pineapple juice and add to the mixture.
7 Add sauce to the pan and stir whilst bringing to the boil.
8 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
9 Cook for approximately 5-8 hours on the Medium setting.
Serve with rice and fresh green vegetables.
Ingredients:
• 550g pork fillet
• 4tbsp seasoned cornflour
• 4tbsp corn oil
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1 green pepper, de-seeded and
chopped
• 400g tinned pineapple chunks,
drained (reserve juice)
• 6 mushrooms, sliced
• 4 ripe tomatoes, quartered
For the sauce
• 600ml chicken stock
• 4tbsp honey
• 2tbsp soy sauce
• 4tbsp cornflour
• Pineapple juice (reserved from
chunks) crushed
Oriental honeyed pork
48701 new_Layout 1 25/04/2012 16:40 Page 16
17
Recipes - Meat
Method:
1 Put the gammon in the Cooking Pot, cover with cold water (1.5L
should be sufficient to submerge the joint) and bring to the boil.
2 Drain and rinse the joint.
3 Place the gammon joint back into the Cooking Pot and fill the
Cooking Pot with boiling water to roughly 2/3 the depth of the joint..
4 Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
5 Cook for approximately 5-7 hours on the Medium setting.
6 Drain and cool slightly before removing the skin.
7 Allow to cool. Wrap tightly in kitchen foil.
8 Place in the refrigerator until well chilled. Coat fat with toasted
breadcrumbs before serving.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot. The joint must not stick out above the rim. The shape
of the meat is just as important as the weight.
Ingredients:
• 1kg (max) gammon joint
• Breadcrumbs (to coat)
Boiled ham
Method:
1 Coat the pork in the flour and salt.
2 In the Cooking Pot, heat the oil and sear the meat.
3 Add the onions and fry until soft.
4 Stir in the curry powder and paprika. Stir well and cook for a few
minutes.
5 Add the remaining ingredients and bring to a simmer.
6 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7 Cook for approximately 4-7 hours on the Medium setting.
8 Remove the bay leaves before serving.
Ingredients:
• 1.25kg lean pork, cubed
• 50g flour
• 1tsp salt
• 3tbsp vegetable oil
• 1 large onion, chopped
• 11/
2tsp curry powder
• 11/
2tsp paprika
• 400ml chicken stock
• 2tbsp mango chutney
• 2tsp worcestershire sauce
• 225g tinned pineapple cubes,
with juice
• 2 bay leaves
Pork and pineapple curry
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18
Method:
1 Remove any excess fat from the chops and then place in the
Cooking Pot with the onions. Sear the chops on both sides.
2 Sprinkle over the mixed herbs.
3 Add parsnip, carrots, potatoes, leeks and pour over the stock.
Bring to a simmer.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 5-8 hours on the Medium setting.
Ingredients:
• 4 lamb chops
• 2 large onions, sliced
• 11/
2tsp mixed herbs
• 1 large parsnip
• 550g carrots, thickly sliced
• 750g potatoes, quartered
• 750ml hot vegetable stock
• 2 leeks, sliced
Irish stew
Recipes - Meat
Method:
1 In the Cooking Pot, quickly sear the sausages on all sides in the oil.
2 Add the onions, carrots and leeks and gently saute until softened,
but not browned.
3 Stir in the flour and cook on a low heat until the oil is absorbed.
4 Slowly add the stock and bring to the boil, stirring continuously
until thickened.
5 Stir in the chutney, worcestershire sauce and seasoning.
6 Add the remaining ingredients and bring to a simmer.
7 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
8 Cook for approximately 5-8 hours on the Medium setting.
If the sausages contain a lot of fat, any excess can be removed
from the surface of the finished dish with kitchen paper.
Ingredients:
• 2tbsp oil
• 750g sausage
• 1 large onion, finley chopped
• 3 carrots, thinly sliced
• 2 leeks, sliced
• 3tbsp flour
• 400ml beef stock
• 3tbsp chutney
• 2tbsp worcestershire sauce
• salt and pepper
Sausage pot
48701 new_Layout 1 25/04/2012 16:40 Page 18
19
Recipes - Vegetarian
Method:
1 Heat the oil in the Cooking Pot. Saute the onion, carrots and garlic
lightly.
2 Add the curry powder. Cook gently for one minute.
3 Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the
boil and continue to boil for 3 minutes.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 5-8 hours on the Medium setting.
Ensure that the vegetables are immersed during cooking.
Ingredients:
• 3tbsp cooking oil
• 2 large onions, chopped
• 1 garlic clove, crushed
• 3tsp curry powder
• 275g lentils
• 1L vegetable stock
• 2tsp lemon juice
• 3 carrots, diced
• 2 apples, peeled, cored and
chopped
• 50g sultanas
• salt and pepper
Vegetarian curry
Recipes - Meat
Method:
1 Place the carrots, parsnips, garlic, bay leaf and drained lentils in the
Cooking Pot and season with salt and pepper.
2 Pour in the wine after bringing to simmering point in a pan.
3 Brush the meat all over with soy sauce and sprinkle with salt and
pepper. Place on top of the vegetables.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 6-8 hours on the Medium setting.
6 Add the mushrooms for the last 30 minutes.
7 Discard the bay leaf before serving.
Garnish with parsley and serve with a crisp green salad.
Ingredients:
• 425g carrots, sliced
• 125g parsnips, sliced
• 1 garlic clove, crushed
• 1 bay leaf
• 125g orange lentils, soaked for
one hour
• 200ml red wine
• 750g lamb leg fillet, cubed
• 3tbsp soy sauce
• 200g button mushrooms
• parsley sprigs to garnish
• salt and pepper
Lamb with lentils
48701 new_Layout 1 25/04/2012 16:40 Page 19
20
Method:
1 Butter the sides of the Cooking Pot
2 Add all the ingredients and stir well.
3 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
4 Cook for approximately 3-4 hours on the Medium setting.
Ingredients:
• 25g butter
• 100g pudding rice
• 100g sugar
• 1L milk
• pinch of nutmeg
Rice pudding
Method:
1 Place the Cooking Pot into the Base Unit.
2 Pour the wine into the Cooking Pot and then place in the pears,
making sure that they are sitting upright.
3 Add the remaining ingredients, cover with the lid and cook for
approximately 5 hours on the Medium setting.
4 Once cooked, remove the pears and vanilla pod and set a side.
5 Place the Cooking Pot onto the hob 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.
Ingredients:
• 500ml strong red wine, Shiraz or
similar
• 6 firm pears
• 1 cinnamon stick
• 1 vanilla pod
• 200ml water
• 150g fructose
•1/
2 orange peel
Pears in red wine
Recipes - Desserts
Method:
1 Place all ingredients, except the Cointreau, in the Cooking Pot. (As
the apple rings tend to float to the surface and may discolour, put
them at the bottom.)
2 Cook for approximately 5-7 hours on the Medium setting.
3 Allow the fruit to cool before putting into a cut-glass serving dish.
4 Stir in the Cointreau and serve chilled.
Ingredients:
• 275g dried mixed fruit such as
apples, prunes, pears, apricots
and peaches.
• 30g sultanas
• 30g raisins
• 20g flaked almonds
• 3tbsp caster sugar
• 625ml water
• 3tbsp cointreau
Fruit compote
48701 new_Layout 1 25/04/2012 16:40 Page 20
21
• Food is undercooked. • Loss of power
• Food cooked on wrong setting
for cooking time
• Glass Lid not placed correctly
on the Cooking Pot
• Test the mains outlet with a
lamp known to be working.
• Check the Control Knob
position and the recipe details.
• Check the Glass Lid is
correctly placed and nothing is
obstructing it.
Problem Reason Solution
•
Food is overcooked.
•
Cooking Pot was under half full
•
Food cooked too long
•
Cooking Pot placed in Base
Unit while still very hot.
•
The Slow Cooker has been
designed to thoroughly cook
food in a filled Cooking Pot. If
the Cooking Pot is only
half-filled, check to see if the
food is cooked 1 to 2 hours
earlier than recipe time.
•
Check the Control Knob
position and the recipe details.
•
Cooking time may be
shortened. Check food is
cooked 30 minutes to 1 hour
earlier than the stated recipe
time.
Troubleshooting
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 store 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 quicker.
UK Helpline: 0844 871 0960
IRE Helpline: 1800 409 119
Spares: 0844 873 0726
Talk To Us
If you have any questions, comments, 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: www.twitter.com/loveyourmorphy
Website: www.morphyrichards.com
Contact us
48701 new_Layout 1 25/04/2012 16:40 Page 21
22
Notes
48701 new_Layout 1 25/04/2012 16:40 Page 22
23
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!
IMPORTANT: Damage to the appliance!
In addition, we offer the following safety advice.
Location
• 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;
bed and breakfast type environments.
It is not suitable for use in staff kitchen areas in shops,
offices and other working environments.
• Always locate your appliance away from the edge of
the worktop.
• Ensure that the appliance is used on a firm, flat, heat
resistant surface.
• Ensure that sufficient space is left above and around all
sides of your appliance to allow air to circulate.
• Do not use the appliance outdoors or near water.
• IMPORTANT: Do not use too close to curtains, draperies,
walls, cupboards and other flammable materials.
WARNING: Do not use underneath cupboards.
Mains cable
• The mains cable should reach from the socket to the
appliance without straining the connections. Reduce the
length of the excess cable by using the cord storage
facility.
• Do not let the mains cable hang over the edge of the
worktop where a child could reach it.
• Do not let the cable run across an open space
e.g. between a low socket and table.
• Do not let the cable run across a cooker or hot area
which might damage the cable.
• Never leave the appliance connected to the socket outlet
when not in use.
• If the supply cable is damaged, it must be replaced by
the manufacturer, its service agent or similarly qualified
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.
• 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.
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.
• 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 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.
• Do not operate with a damaged cable or plug or after the
appliance malfunctions or has been damaged in any
manner. Contact Morphy Richards for advice.
• 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.
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).
If the socket outlets in your home are not suitable for the
plug supplied with this appliance, the plug should be re
moved 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.
Should the fuse in the mains plug require changing, a 3
amp BS1362 fuse must be fitted.
WARNING: This appliance must be earthed.
Health and Safety
48701 new_Layout 1 25/04/2012 16:40 Page 23
SC48701 MUK Rev 1 04/12
The After Sales Division
Morphy Richards Ltd
Mexborough, South Yorkshire,
England, S64 8AJ
Helplines (office hours)
UK 0844 871 0960
Spare Parts 0844 873 0726
Republic of Ireland 1800 409 119
www.morphyrichards.com
Your standard one year guarantee is extended for an
additional 12 months when you register the product within
28 days of purchase with Morphy Richards. If you do not
register the product with Morphy Richards within 28 days,
your product is guaranteed for 1 year. To validate your 2
year guarantee register with us online at
www.morphyrichards.co.uk
Or call our customer registration line
UK 0844 871 0962
IRE 1800 409 119
N.B. Each qualifying product needs to be registered with
Morphy Richards individually.
Please note that the 2 year guarantee is only available in
the UK and Ireland. Please refer to the one year guarantee
for more information.
It is important to retain the retailer’s receipt as proof of
purchase. Staple your receipt to this back cover for future
reference.
Please quote the following information if the product
develops a fault. These numbers can be found on the base
of the product.
Model no.
Serial no.
All Morphy Richards products are individually tested before
leaving the factory. In the unlikely event of any appliance
proving to be faulty within 28 days of purchase, it should
be returned to the place of purchase for it to be replaced.
If the fault develops after 28 days and within 12 months of
original purchase, you should contact the Helpline number
quoting Model number and Serial number on the product,
or write to Morphy Richards at the address shown.
You may be asked to return a copy of proof of purchase.
Subject to the exclusions set out below (see Exclusions),
the faulty appliance will then be repaired or replaced as
appropriate and dispatched usually within 7 working days
of receipt.
If, for any reason, this item is replaced or repaired during
the 1 year guarantee period, the guarantee on the new
item will be calculated from original purchase date.
Therefore it is vital to retain your original till receipt or
invoice to indicate the date of initial purchase.
To qualify for the 1 year guarantee, the appliance must
have been used according to the instructions supplied.
For example, crumb trays should have been emptied
regularly.
Morphy Richards shall not be liable to replace or repair the
goods under the terms of the guarantee where:
1 The fault has been caused or is attributable to accidental
use, misuse, negligent use or used contrary to the
manufacturer’s recommendations or where the fault has
been caused by power surges or damage caused in
transit.
2 The appliance has been used on a voltage supply other
than that stamped on the products.
3 Repairs have been attempted by persons other than our
service staff (or authorised dealer).
4 The appliance has been used for hire purposes or non
domestic use.
5 The appliance is second hand.
6 Morphy Richards reserves the right not to carry out any
type 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 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
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: 0844 871 0960
EIRE: 1800 409 119
SPARES: 0844 873 0726
48701 new_Layout 1 25/04/2012 16:40 Page 24
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