MORPHY RICHARDS 48715 User Manual
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Slow Cooker
Please read and keep these instructions
Mijoteuse
Merci de bien vouloir lire et conserver ces instructions
Slow Cooker
Lesen Sie diese Bedienungsanleitung, und heben Sie sie gut auf
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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
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 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 and persons with reduced physical, sensory or mental
capabilites, or lack of experience and knowledge, if they have
been given supervision or instruction concerning the use of the
appliance in a safe way and understand the hazards involved.
• Children shall not play with the appliance.
• Cleaning and user maintenance shall not be made by children
unless they are older than 8 and under supervision.
• Keep the appliance and it’s cord out of reach of children less
than 8 years.
• This appliance is intended to be used in household and similar
applications such as: farm houses, by clients in hotels, motels
and other residential type environments, and bed and breakfast
type environments.
It is not suitable for use in staff kitchen areas in shops, offices
and other working environments.
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•
The Glass Lid and Cooking Pot are fragile. Handle them with care.
•
The use of attachments or tools not recommended by Morphy
R
ichards may cause fire, electric shock or injury.
•
Do not place on or near a hot gas or electric burner or in a heated
o
ven.
•
Unplug from the socket when not in use, before putting on or
t
aking 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
m
ust be A.C. (Alternating Current).
Should the fuse in the mains plug require changing, a 3 amp
BS1362 fuse must be fitted.
W
ARNING: This appliance must be earthed.
Introduction
T
hank you for purchasing your new Morphy Richards Slow
C
ooker.
Your Slow Cooker will allow you to create an extensive
s
election of meals from soup to stews and even desserts.
P
lease read these instructions throughly before you first use
y
our Slow Cooker. We have included some recipe ideas to get
y
ou started.
Contents
H
ealth and safet 2
I
ntroduction 3
Features 4
B
efore 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
Recipes 9
Recipes - Soup 10
Recipes - Poultry 11
Recipes - Meat 13
Recipes - Dessert 22
Contact us 23
Guarantee 24
Features
(1) Handle
(2) Glass Lid
(3) Cooking Pot
(4) Base Handles
(5) Base Unit
(6) Indicator Light
(7) Control Knob
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Before first use
W
ash the Glass Lid (2) and Cooking Pot (3) in hot, soapy water.
R
inse and dry.
Warning
WARNING: The Cooking Pot (3) and the sides of the Base Unit
(5) will become very hot during use. Always use oven gloves
when handling.
Using your Slow Cooker
1
Place the Cooking Pot (3) into the Base Unit (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.
3
Place the Glass Lid (2) onto the Cooking Pot.
4
Select either the Low 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.
Handling the Glass Lid and
Cooking Pot
When removing the Glass Lid (2), tilt it so that the opening faces
away from you to avoid being burnt by the released steam.
• The Handle (1), Glass Lid (2), Base Unit (5) and
Cooking Pot (3), all become hot during cooking.
Always use oven gloves when handling ANY part of the Slow
Cooker during cooking.
Foods for slow 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
c
hickens to ensure they are cooked to the desired temperature.
•
WARNING: Do not use the Slow Cooker to reheat food.
Slow cooking tips
•
The Slow Cooker must be at least half full for best results.
•
Slow cooking retains moisture. If you wish to reduce liquid,
r
emove the lid after cooking and turn the control to High. Reduce
the moisture by simmering for 30 to 45 minutes.
• If cooking soups, leave 5cm gap from the rim of the Cooking Pot
(3) to allow for simmering.
•
Removing the Glass Lid (2) will allow heat to escape, reducing the
e
fficiency 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 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
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 (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 (3.5L) or 1.5kg (6.5L).
• 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.
After food is cooked, switch off and leave covered with the lid.
There will be enough heat in the ceramic pot to keep warm for 30
minutes. If you require longer to keep warm, switch to the low
setting.
• All food should be covered with a liquid, gravy or sauce. In a
separate pan or jug, prepare your liquid, gravy or sauce and
completely cover the food in the ceramic pot.
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•
Pre-brown meat and onions in a pan to seal in the juices, this also
r
educes the fat content if separated before adding to the ceramic
pot. This is not necessary if the time is limited, but improves the
flavour.
Caring for the Glass Lid and
Cooking Pot
• Please handle the Glass Lid (2) and Cooking Pot (3) carefully to
e
nsure long life.
• Avoid sudden, extreme temperature changes to the Glass Lid. For
e
xample, do not place a hot lid into cold water or on to a wet
s
urface.
• Avoid dropping or hitting the Glass Lid against hard surfaces.
•
Do not use the Glass Lid if chipped, cracked or severely
s
cratched.
• 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 directly on a burner or hob.
• Never use the Glass Lid or Cooking Pot under a grill.
• Never place the Glass Lid or Cooking Pot in the
oven or microwave.
• 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
Care and cleaning
• Disconnect power cord from the mains and allow the Slow
Cooker to cool before cleaning.
• Do not use metal utensils or abrasive cleaners when cleaning.
• Remove the Glass Lid (2) and Cooking Pot (3) from the Base Unit
(5) and clean in hot soapy water.
• Wipe 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
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Recipes
The recipes have been designed and tested by Morphy Richards for use in your Slow Cooker. Please be aware that for these recipes there
are 2 ingredient lists for different volumes of Slow Cooker, ensure that you refer to the correct list.
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.
Cooking Guide
Cook on Low Cook on Medium Cook on High
8-10 hours 6-8 hours 5-6 hours
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Recipes - Soup
Minestrone soup
I
ngredients:
3
.5L 6.5L
• 30g 55g Butter
•
60g 120g Streaky bacon, chopped
• 1 large 2 large Onion(s), chopped
• 1 2 Garlic clove(s), crushed
• 3 4 Celery sticks, chopped
• 300g 500g Potatoes, peeled and cubed
•
2 medium 2 large Carrots, peeled and diced
• 3 4 Cabbage leaves, shredded
• 3 medium 4 large Tomatoes, skinned and
chopped
• 1.25L 2.25L Chicken stock
• 11/2tbsp 3tbsp Tomato puree
• 11/2tsp 3tsp Worcestershire sauce
• 11/2tbsp 2tbsp Parsley, chopped
• 75g 150g Pasta shells
• 2-3tbsp 3tbsp Parmesan cheese
• Salt and pepper to taste
Method:
1 Melt the butter and fry the bacon and vegetables in 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.
Lentil soup
I
ngredients:
3.5L 6.5L
• 125g 200g Smoked bacon, chopped
•
1 large 2 large Onion(s), chopped
• 3 4 Carrot(s), finley diced
• 2 4 Celery sticks, chopped
•
200g 400g Orange lentils
• 400g 800g Chopped tomatoes (tinned)
•
1.1L 2L Chicken stock
• 3tsp 4tsp Worcestershire sauce
•1 1 Bayleaf
•
1tsp 2tsp Basil
• 11/2tbsp 3tbsp Parsley, finely chopped
• 11/2tsp 3tsp Worcestershire sauce
• 11/2tbsp 2tbsp Parsley, chopped
• Pinch of nutmeg
• 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.
Vegetable soup
Ingredients:
3.5L 6.5L
• 30g 60g Butter
• 1.25kg 2.2kg Mixed vegetables, e.g.
potato, onion, carrot, celery,
parsnips, leek, tomato
• 30g 60g Flour
• 1.1L 2L Stock
• 1tsp 2tsp Mixed herbs
• Salt and pepper to taste
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.
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Recipes - Poultry
Chicken paprika
I
ngredients:
3
.5L 6.5L
• 4 8 Chicken portions
•
30g 60g Butter
• 50g 60g Seasoned flour
• 3 large 4 large Onion(s), finley chopped
• 4 6 Carrots, peeled and sliced
•1 2 Green pepper, de-seeded
and chopped
•
1tsp 3tsp Paprika
• 1tsp 3tsp Tomato puree
• 500ml 1L Chicken stock
• Salt and pepper to taste
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.
Chicken in white wine sauce
Ingredients:
3.5L 6.5L
• 4 8 Chicken joints, skinned
• 30g 75g Butter
• 1 large 2 large Onion(s), finley chopped
• 125g 250g Mushrooms, sliced
• 2tbsp 3tbsp Cornflour
• 500ml 1L Dry white wine
• 1tsp 3tsp Mixed herbs
• 2 2 Egg yolks
• 5tbsp 9tbsp Double cream
• Salt and pepper to taste
Method:
1 Gently fry the chicken joints in the butter until browned 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
a
pproximately 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.
Caribbean chicken
Ingredients:
3
.5L 6.5L
•
2tbsp 3tbsp Vegetable oil
• 2 small 2 large Onion(s), chopped
•
2 4 Celery stick(s), chopped
• 2 3 Carrot(s), peeled and diced
• 250g 500g Mushrooms, sliced
• 1 2 Red pepper(s), de-seeded
and sliced
• 4 8 Chicken joints, skinned
• 200g 400g Tinned peaches, sliced
• 200g 400g Tinned pineapple chunks
• 5tbsp 10tbsp Cornflour
• 1tsp 3tsp Paprika
• 1tbsp 3tbsp Soy sauce
• 1tbsp 3tbsp Worcestershire sauce
• 4tbsp 8tbsp Malt/wine vinegar
• 500ml 1L Boiling water
• Salt and pepper to taste
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.
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Recipes - Meat
Chicken and mushroom casserole
I
ngredients:
3
.5L 6.5L
• 4 8 Chicken quarters
• 30g 75g Butter
• 2tbsp 3tbsp Flour
•
1 large 2 large Onion(s), finley chopped
• 3 3 Celery sticks, thinly sliced
• 250g 500g Mushrooms, thinly sliced
• 1 2 Garlic cloves, crushed
• 375ml 1L Chicken stock
• 4tbsp 7tbsp Cream (optional)
• Salt and pepper to taste
Method:
1 Toss the chicken in the flour, place in a pan and fry 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 and 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.
Fricassee of Turkey
Ingredients:
3.5L 6.5L
• 4 8 Turkey portions
• 1 small 2 large Onion(s), finely chopped
• 2 4 Butter
• 250g 500g Mushrooms, sliced
• 1 2 Bouquet garni
• 4 8 Stock
• 5tbsp 10tbsp Cornflour
• 1tsp 3tsp Milk
• Sliver of lemon zest
• Salt and pepper to taste
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.
New England beef
I
ngredients:
3.5L 6.5L
• 1kg 1.5kg Topside beef
•
1 1 Bouquet garni
(parsley, thyme and bay leaf)
•
1tsp 11/2tsp Thyme
• 1tsp 11/2tsp Black peppercorns
•
4 8 Shallots
• 225g 400g Carrots sliced
• 100g 200g Swede, diced
• Boiling water (enough to cover the vegetables)
M
ethod:
1 Brown 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.
Paprika beef
Ingredients:
3.5L 6.5L
• 700g 1.5kg Stewing steak
• 30g 75g Seasoned flour
• 2 large 4 large Onions, chopped
•1 2 Garlic cloves, crushed
• 30g 75g Cooking fat
• 500g 1kg Tomatoes
• 400ml 1L Brown stock
• 11/2tsp 3tsp Paprika
• 11/2tbsp 3tbsp Tomato puree
• 2 4 Bay leaves
• 1tsp 3tsp Mixed herbs
• Salt and pepper to taste
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.
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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.
Beef in Red Wine
Ingredients:
3
.5L 6.5L
• 2tbsp 3tbsp Oil
•
1 large 2 large Onion(s) chopped
• 700g 1.5kg Stewing beef, cubed
• 8 16 Black olives
•1 2 Garlic cloves, crushed
(optional)
• 5 10 Tomatoes skinned,
de-seeded and roughly
chopped
• 125g 800g Mushrooms
• 400ml 1L Dry red wine
• 1 2 Bay leaf
• Freshly chopped parsley
• Salt and pepper to taste
Method:
1 In a pan, gently fry the onion in the oil until
softened. Add the beef and brown on all sides.
2 Add all the remaining ingredients except the parsley and bring to
a simmer.
3 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-8 hours.
4 Before serving, remove the bay leaf and sprinkle with parsley.
Hungarian goulash
I
ngredients:
3.5L 6.5L
• 500g 1kg Stewing steak, cut into
cubes
• 30g 75g Seasoned flour
•
3tbsp 5tbsp Vegetable oil
• 1 large 2 large Onion(s), finely chopped
•
1 1 Green pepper, de-seeded
and chopped
•
2 2 Carrot, peeled and chopped
• 1 2 Celery sticks, chopped
•
1tsp 3tsp Paprika
• 3tsp 5tsp Tomato puree
• 3tsp 5tsp Mixed herbs
• 200ml 400ml Beef stock
• 200g 400g Can of tomatoes,
roughly chopped
• 200ml 400ml Red wine (optional)
• 3tsp 5tsp Worcestershire sauce
• Pinch of grated nutmeg
• Salt and pepper to taste
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.
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Chilli con carne
I
ngredients:
3.5L 6.5L
• 2tbsp 3tbsp Vegetable oil
•
2 large 2 large Onions, chopped
• 2 4 Garlic cloves, crushed
•1 1 Green pepper, de-seeded
and chopped
•
500g 1kg Minced beef
• 400g 800g Can of tomatoes, chopped
• 11/2tsp 3tsp Chilli powder
• 11/2tbsp 3tbsp Flour
• 11/2tsp 3tsp Brown sugar
• 4tbsp 7tbsp Tomato puree
• 425g 800g Red kidney beans, tinned
(drained)
• Salt and pepper to taste
Method:
1 Fry onions, garlic and pepper in a pan until soft. Add minced beef
and fry until lightly browned.
2 Blend together chilli powder, flour, brown sugar and tomato puree.
Stir in tomatoes, chilli paste and seasoning.
3 Transfer 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.
Steak and kidney ragout
Ingredients:
3.5L 6.5L
• 700g 1.5kg Stewing steak
• 200g 300g Kidney
• 2tbsp 3tbsp Flour
• 2 large 4 large Onions, quartered
• 600ml 1L Hot beef stock
• 200ml 400ml Red wine
• 3tbsp 5tbsp Tomato puree
• 11/2tsp 2tsp Worcestershire sauce
• 125g 225g Button mushrooms
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
a
pproximately 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.
Beef curry
I
ngredients:
3.5L 6.5L
• 2tbsp 5tbsp Oil
•
2 medium 2 large Cooking apple, peeled cored
and sliced
•
2 large 4 large Onions, chopped
• 700g 1.5kg Stewing steak, cubed
•
3tsp 5tsp Curry powder
• 3tbsp 5tbsp Plain flour
• 400ml 1L Beef stock
• 3tbsp 5tbsp Mango chutney
• 75g 125g Sultanas
• 200g 400g Tinned tomatoes, chopped
• 2tbsp 2tbsp Lemon juice
• Salt and pepper to taste
Method:
1 Fry the apple and onion in a pan until soft. Coat the meat in
seasoned flour, add to the pan and fry until lightly browned.
2 Stir in the stock and bring to a simmer. Add the remaining
ingredients and bring back to a
simmer.
3 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-7 hours.
4 At the end of the cooking time, it may be
necessary to thicken the sauce.
g
SC48720MEE Rev3.qxp_Morphy Richards Instruction Book 25/10/2016 09:38 Page 13
14
Bolognese sauce
I
ngredients:
3.5L 6.5L
• 700g 1kg Minced beef
•
1 large 2 large Onion(s), chopped
• 3 4 Celery sticks, thinly sliced
• 1 2 Garlic clove(s), crushed
•
3tbsp 5tbsp Tomato puree
• 1tbsp 3tbsp Flour
•
400g 800g Tinned tomatoes
(including the juice)
• 250ml 400ml Beef stock
• 125g 200g Mushrooms, sliced
• 1tsp 1tsp Mixed herbs
• Salt and pepper to taste
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.
Pork goulash
I
ngredients:
3.5L 6.5L
• 2tbsp 3tbsp Oil
•
1 2 Onions, finley chopped
• 4tbsp 7tbsp Flour
• 11/2tsp 2tsp Paprika
•
500g 1kg Stewing pork, cubed
• 1 2 Red pepper, de-seeded and
diced
• 1tsp 1tsp Oregano
• 3tbsp 5tbsp Tomato puree
• 450ml 1L Stock
• 1 2 Small carton of sour cream
or yoghurt
• Salt and pepper to taste
Method:
1 Fry onions, garlic and pepper in a pan until soft. Add minced beef
and fry until lightly browned.
2 Blend together chilli powder, flour, brown sugar and tomato puree.
Stir in tomatoes, chilli paste and seasoning.
3 Transfer 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.
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15
Oriental honeyed pork
I
ngredients:
3.5L 6.5L
• 550g 1kg Pork fillet
•
4tbsp 6tbsp Seasoned cornflour
• 4tbsp 6tbsp Corn oil
• 1 large 1 large Onion, chopped
•
1 2 Garlic cloves, crushed
• 1 2 Green peppers, de-seeded
and chopped
• 400g 2x400g Pineapple chunks, tinned,
drained (reserve the juice)
• 6 8 Mushrooms, sliced
• 4 6 Ripe tomatoes, quartered
For the sauce:
3.5L 6.5L
• 600ml 1L Chicken stock
• 4tbsp 5tbsp Honey
• 2tbsp 3tbsp Soy sauce
• 4tbsp 5tbsp Cornflour
• Pineapple juice (from the chunks)
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.
Pork and pineapple curry
I
ngredients:
3.5L 6.5L
• 1.25kg 2kg Lean pork, cubed
•
50g 100g Flour
• 1tsp 2tsp Salt
• 3tbsp 3tbsp Oil
•
1large 2large Onions, chopped
• 11/2tsp 3tsp Curry powder
•
11/2tsp 2tsp Paprika
• 400ml 1L Chicken stock
• 2tbsp 3tbsp Mango chutney
•
2tsp 3tsp Worcester sauce
• 225g 400g Tinned pineapple chunks,
with juice
• 2 4 Bay leaves
• Salt and pepper to taste
Method:
1
Toss the pork in the flour and salt. In a pan, heat the oil and brown
the meat. Add the onions and fry until soft.
2
Stir in the curry powder and paprika. Stir well and cook for a few
minutes.
3
Add the remaining ingredients, bring to a simmer.
4
Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-7 hours.
5
Remove bay leaves before serving.
Boiled ham
Ingredients:
3.5L 6.0L
• 1kg (max) 1.5kg (max) Gammon joint
Method:
1 Put the gammon in the Cooking Pot.
2 Drain and rinse the joint.
3 Place the gammon joint into the Cooking Pot and cover with
boiling water.
4 Transfer to the Cooking Pot and cover with the Glass Lid.
5 Cook for approximately 5-7 hours.
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, 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.
g
SC48720MEE Rev3.qxp_Morphy Richards Instruction Book 25/10/2016 09:38 Page 15
16
Irish stew
I
ngredients:
3.5L 6.5L
• 4 8 Lamb chops
• 2 large 4 large Onions, sliced
•
11/2tsp 3tsp Mixed herbs
•
1 2 Parsnips, large
• 250g 500g Carrots, thickly sliced
• 500g 1kg Potatoes, quartered
• 1L 1.5L Hot vegetable stock
•
2 3 Leeks, sliced
M
ethod:
1 Remove any excess fat from the chops and then place in a pan
with the onions. Brown the chops on each side.
Sprinkle over the mixed herbs. Add the parsnip, carrots, potatoes,
leeks and pour over the stock.
Bring to a simmer.
2 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 5-8 hours.
Lamb with lentils
Ingredients:
3.5L 6.5L
• 425g 800g Carrots, sliced
• 125g 225g Parsnips, sliced
•1 2 Garlic cloves, crushed
•1 2 Bay leaf
• 125g 250g Orange lentils, soaked for
one hour
• 200ml 400ml Red wine
• 750g 1.5kg Lamb leg fillet, cubed
• 3tbsp 4tbsp Soy sauce
• 200g 300g Button mushroom
• Parsley sprigs to garnish
• Salt and pepper to taste
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 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 leaf. Garnish with parsley and serve with a crisp
green salad.
Sausage pot
I
ngredients:
3.5L 6.0L
• 2tbsp 3tbsp Oil
•
750g 1.5kg Sausage
• 1 large 2 large Onion, finley chopped
• 3 4 Carrots, thinly sliced
•
2 2 Leeks, sliced
• 3tbsp 5tbsp Flour
•
400ml 1L Beef stock
• 3tbsp 5tbsp Chutney
• 2tbsp 3tbsp Worcestershire sauce
•
Salt and pepper to taste
Method:
1 In a pan, quickly brown 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 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.
Vegetarian curry
Ingredients:
3.5L 6.0L
• 3tbsp 5tbsp Oil
• 2 large 4 large Onions, chopped
• 1 2 Garlic cloves, crushed
• 3tsp 5tsp Curry powder
• 275g 600g Lentils
• 200ml 2L Vegetable stock
• 2tsp 3tsp Lemon juice
• 3 4 Carrots, diced
• 2 2 Apples, peeled cored and
chopped.
• 50g 125g Sultanas
• Salt and pepper to taste
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.
SC48720MEE Rev3.qxp_Morphy Richards Instruction Book 25/10/2016 09:38 Page 16
17
Recipes - Dessert
Rice pudding
I
ngredients:
3
.5L 6.5L
• 25g 40g Butter
•
100g 150g Pudding rice
• 100g 150g Sugar
• 1L 1.5L Milk
• Pinch of Nutmeg
M
ethod:
1
Butter the inside of the Cooking Pot
2 Add all the ingredients and stir well.
3 Cover with the Glass Lid.
4 Cook for approximately 3-4 hours.
Fruit compote
Ingredients:
3.5L 6.5L
• 275g 500g Dried mixed fruit, such as
apples, prunes, pears,
apricots and peaches
• 30g 60g Sultanas
• 30g 60g Raisins
• 20g 35g Flaked almonds
• 3tbsp 5tbsp Caster sugar
• 625ml 1L Water
• 3tbsp 5tbsp Cointreau
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.
Pears in red wine
I
ngredients:
• 500ml Strong red wine (Shiraz/Syrah)
•
6 Firm pears
•1 Cinnamon stick
•
1 Vanilla pod
• 200ml Water
• 150g Fructose
• Peel of half an orange
M
ethod:
1 Pour the wine into your Cooking Pot and then place in the pears,
m
aking sure that they are
s
itting upright.
2 Add the remaining ingredients and cook for 5 hours.
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 a blob of fromage frais.
Contact us
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: 0844 871 0960
IRE Helpline: 1800 409 119
Spares: 0844 873 0726
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: www.twitter.com/loveyourmorphy
Website: www.morphyrichards.com
WEBSITE
You may also contact us through our website, or visit the site to
browse and purchase appliances, spare parts and accessories
from the extensive Morphy Richards range.
www.morphyrichards.com
g
SC48720MEE Rev3.qxp_Morphy Richards Instruction Book 25/10/2016 09:38 Page 17
18
THIS SECTION IS ONLY APPLICABLE FOR
CUSTOMERS IN UK AND IRELAND
REGISTERING YOUR TWO YEAR GUARANTEE
Y
our standard one year guarantee is extended for an additional
1
2 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
N.B. Each qualifying product needs to be registered with
M
orphy Richards individually. Please refer to the one year
g
uarantee for more information.
YOUR ONE YEAR GUARANTEE
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 and dispatched usually within 7 working
days of receipt. If, for any reason, this item is replaced 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.
EXCLUSIONS
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 are not liable to carry out any type of servicing
w
ork, under the guarantee.
7
Plastic filters for all Morphy Richards kettles and coffee makers
are not covered by the guarantee.
8
Batteries and damage from leakage are not covered by the
g
uarantee.
9
The filters have not be cleaned and replaced as instructed.
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
c
onsumer.
YOUR INTERNATIONAL TWO YEAR
GUARANTEE
This appliance is covered by two-year repair or replacement
warranty.
It is important to retain the retailers 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 24 months of
original purchase, you should contact your local distributor
quoting Model number and Serial number on the product, or
write to your local distributor at the addresses shown.
You will be asked to return the product (in secure, adequate
packaging) to the address below along with a copy of proof of
purchase.
Subject to the exclusions set out below (1-9) the faulty
appliance will then be repaired or replaced and dispatched
usually within 7 working days of receipt.
If for any reason this item is replaced during the 2-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 2-year guarantee the appliance must have
been used according to the manufacturers instructions. For
example, appliances must have been descaled and filters must
have been kept clean as instructed.
The local distributor 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 manufacturers
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
SC48720MEE Rev3.qxp_Morphy Richards Instruction Book 25/10/2016 09:38 Page 18
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