SC48730M UK Rev 1 07/03
The After Sales Division,
Morphy Richards Ltd, Mexborough,
South Yorkshire, England, S64 8AJ
Helpline (office hours)
UK 0870 060 2612
Republic of Ireland 1800 409119
Morphy Richards products are intended
for household use only
Morphy Richards has a policy of
continuous improvement in product
quality and design. The Company,
therefore, reserves the right to change
the specification of its models at any
time.
Your two year guarantee
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 the Helpline number quoting
Model number and Serial number on the
product, or write to Morphy Richards at the
address 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
(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 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
kettles should have been regularly descaled.
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
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 stamped on the
products.
3 Repairs have been attempted by persons
other than our service staff (or authorised
dealer).
4 Where the appliance has been used for
hire purposes or non domestic use.
5 Morphy Richards are not liable to carry
out any type of servicing work, under the
guarantee.
6 Plastic filters for all Morphy Richards
kettles and coffee makers 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.
• This guarantee is valid in the UK and
Ireland only.
digital slow cooker rev 1 20/8/03 3:57 pm Page 1
Digital slow cooker
Please read and keep these instructions
getting the best from your
new digital slow cooker...
• Safety first
Do not immerse the electrical 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. Use handles or
knobs.
www.morphyrichards.co.uk
digital slow cooker rev 1 20/8/03 3:57 pm Page 2
Important safety
instructions
The use of any electrical appliance
requires the following of basic 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 essential
safety advice.
Your safety
• Never touch the outer enclosure of the
slow cooker during its operation or before
it cools. Do not touch hot surfaces. Use
oven gloves or a cloth when removing
the lid or handling hot containers as hot
steam will escape.
• To protect against fire, electric shock and
personal injury do not immerse cord,
plugs, or appliance in water or other
liquid.
• Unplug from the socket when not in use,
before putting on or taking off
attachments, and before cleaning.
• Do not operate any appliance with a
damaged lead or plug, or after an
appliance has malfunctioned, or has
been dropped or damaged in any way.
Contact Morphy Richards for advice on
examination, repair or electrical or
mechanical adjustment.
• Do not switch on the cooker if the
ceramic pot is empty.
• Never cook directly in the base unit. Use
the ceramic pot.
Location
• Do not use outdoors.
• Ensure that this appliance is situated out
of reach of children.
• Do not place directly under kitchen wall
cupboards when in use as it produces
large amounts of steam. Avoid reaching
over the slow cooker when in use.
Mains lead
• The mains lead should reach from the
socket to the base unit without straining
the connections.
• Do not let the cord hang over the edge of
the table or counter and keep it away
from any hot surfaces, including the slow
cooker itself.
• Do not let the lead run across an open
space e.g. between a low socket and
table.
Children
• Never allow a child to operate this
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.
Other safety
considerations
• Do not use attachments or tools not
recommended by Morphy Richards as
this may cause fire, electric shock or
injury.
• Extreme caution must be used when
moving the cooker when containing hot
food, water, or other hot liquids.
• To open, lift the lid off towards yourself
but tilted away from you.
• Do not use any slow cooker parts in a
microwave or on any cooking/heated
surfaces.
• Do not place on or near a hot gas or
electric burner, or in a heated oven.
• Do not use the appliance for other than
intended use.
• Never leave the appliance connected to
the socket outlet when not in use.
• Do not switch on the appliance when it is
upside down or laid on its side.
• The glass lid and ceramic pot are fragile.
Handle them with care.
• Allow the lid and the crock pot to cool
before immersing in water.
• Do not use crock pot or glass lid if
cracked or chipped.
2
digital slow cooker rev 1 20/8/03 3:57 pm Page 3
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 removed and
the appropriate one fitted.
⁄
¤
WARNING: The plug removed from the
mains lead, if severed, must be destroyed
as a plug with bared flexible cord is
hazardous if engaged into a live socket
outlet.
Should the fuse in the 13 amp plug
require changing, a 3 amp BS1362 fuse
must be fitted.
WARNING: This appliance must be
earthed.
‰
fl
‹
›
Features
⁄ Glass lid
¤ Ceramic crock pot
‹ Base
› Control panel
fi Power indicator
fi
‡
fl Power on/off button
‡ Timer set button
· LCD display
‚ Increase cooking time button
„ Decrease cooking time button
‰ Handles
3
‚
·
„
4
Cooking capacity
The 6.5 litre digital slow cooker has a
maximum working capacity of 4.5 litres.
Before using the
digital slow cooker
for the first time
1 Remove all labels and tags from the
product.
2 Wash the crock pot and glass lid in hot
soapy water, with a sponge or a dish
cloth, rinse thoroughly and dry.
Warning : Do not immerse the slow
cooker base in water.
Please note
During initial use you may notice a slight
odour due to the burning off of
manufacturing residues. This is completely
normal and will disappear after a few uses.
Instructions for use
1 Place the base ‹ on a dry, level, heat
resistant surface, away from the edge of
the work surface. Do not use on the floor.
2 Place the ingredients into the ceramic
crock pot ¤, and place the pot into the
base. Cover with the glass lid. If you need
to pre-cook or brown foods prior to slow
cooking, this must be done in a pan. Do
not try to brown or pre-cook food in a
slow cooker.
3 Plug the slow cooker into the mains
socket.
Quick start
• When plugged in, the red LED will glow
and the unit will display '' 06:00 '' as the
default cooking time.
• If the recipe calls for 6 hours cooking
time, simply press O/I and cooking will
begin. The green LED will glow to show
that cooking has begun.
• During the cooking process, the display
will count down minute by minute to the
keep warm time when your meal is ready
to eat. ''WARM'' will then be displayed, to
indicate that the cooking process has
stopped and the unit is on keep warm.
• Please follow the timings in the recipes
provided for recommended cooking
durations.
Adjusting the cooking time
• If the recipe calls for an alternative
cooking time, follow this procedure to
adjust the cooking time.
Please note:
Cooking time can be adjusted to between
4 and 12 hours.
4 Press the SET button, (numbers will
flash).
5 Press + to increase the cooking time in
hours or - to decrease cooking time until
the desired cooking time is shown.
6 Press the SET button again to adjust the
cooking time by minutes in the same way
as above, (time advances in 10 minute
increments).
7 Press the SET button again, (numbers
stop flashing) and press O/I when you are
ready for cooking to begin. The LED will
glow green to indicate that cooking has
begun.
Unit is plugged in and the
default cooking time is
showing.
Unit is cooking and there is 2
hours and 30 minutes left to
cook.
The unit has finished cooking
and is on keep warm. The
meal is ready.
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5
Keep warm
• At the end of the cooking time the unit will
go onto the keep warm function.
•“WARM” will then be displayed on the
digital display showing that the cooking
process has stopped and the unit is on
keep warm.
8 Switch off and unplug the slow cooker
after cooking and remove the crock pot
using oven gloves.
Warning: Be careful not to touch the
base unit after cooking as it remains hot.
About slow cooking
• Slow cooking has always been the best
way to prepare nutritious hot meal with
minimum preparation and maximum free
time away from the kitchen. Morphy
Richards has brought this style of cooking
right up to date with this modern, cooking
system.
• Traditionally slow cooking has centred on
soups and casseroles but with this oval
ceramic cook pot you can also produce
most modern family meals and dinner
party dishes. This pot is convenient as
well as looking good enough to take
straight to the table for serving. (Always
place crock pot on a heat proof mat or
surface).
• This method of cooking is ideal for
preparing tougher cuts of meat, giving
them the long, gentle simmering that
ensures that they become tender and full
of flavour.
IMPORTANT
The slow cooker works by building up
heat and maintaining an even temperature.
To get the best cooking results, do not
remove the lid during cooking, since this will
lose heat and therefore slow down the
cooking time. The glass lid allows you to
monitor the cooking progress without
interrupting the cooking time. Each time you
remove the lid allow 10 minutes extra
cooking time.
Suitable foods
• Most foods are suited to slow cooking
methods, however there are a few
guidelines that need to be followed.
• Make sure all frozen ingredients are well
thawed out.
• Cut root vegetables into small, even
pieces, as they take longer to cook than
meat. They should be gently sauted 2-3
minutes before slow cooking. Ensure that
root vegetables are always placed at the
bottom of the pot and all ingredients are
immersed in the cooking liquid.
• Trim all excess fat from meat before
cooking, since the slow cooking method
does not allow fat to evaporate.
• If adapting an existing recipe from
conventional cooking, you may need to
cut down on the amount of liquid used.
Liquid will not evaporate from the slow
cooker to the same extent as with
conventional cooking.
• Never leave uncooked food at room
temperature in the slow cooker.
• Do not use the slow cooker to reheat
food.
• Uncooked red beans must be soaked 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.
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6
Do's and Don'ts for
crock pot
• Authentic stoneware is fired at high
temperatures therefore the crock pot may
have minor surface blemishes, the glass
lid may rock slightly due to these
imperfections. Low heat cooking does not
produce steam so there will be little heat
loss. Due to normal wear and tear
through the products life, the outer
surface may start appearing 'crazed'.
• Do not put the crock pot or glass lid in an
oven, freezer, microwave or on a
gas/electrical hob.
• Do not pre-heat before adding
ingredients.
• Do not subject the crock pot to sudden
changes in temperature. Adding cold
water to a very hot pot could cause it to
crack.
• 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 crock
pot that has to remain unglazed for
manufacturing purposes. This unglazed
area is porous, therefore will soak up
water, this should be avoided.
• Do not switch the cooker on when the
crock pot is empty or out of the base.
Tips for slow
cooking
• The slow cooker must be at least half full
for best results.
• The lid is not a sealed fit. Don’t remove
unnecessarily as the built up heat will
escape. Each time you remove the lid
allow 10 minutes extra cooking time.
• If cooking soups, leave 5cm space
between the top of the cook pot and the
food surface to allow simmering.
• Many recipes require all day cooking, if
you do not have time to prepare food that
morning prepare it the night before and
store the food in a covered container in
the fridge. Transfer the food to the crock
pot and add boiling liquid / gravy.
• Most meat and vegetable recipes require
4-6 hours.
• Do not use frozen meat or poultry unless
it is thoroughly thawed out first.
• Some ingredients are not suitable for slow
cooking. Pasta, seafood, milk and cream
should be added towards the end of the
cooking time. Many things can affect how
quickly a recipe will cook, water and fat
content, initial temperature of the food
and the size of the food.
• Pieces of food cut into small pieces will
cook quicker, a degree of 'trial and error'
will be required to fully optimize the
potential of your slow cooker.
• Vegetables usually take longer to cook
than meat, so try and arrange vegetables
in the lower half of the pot.
• 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 crock
pot.
• Pre-brown meat and onions in a pan to
seal the juices. This also reduces the fat
content if separated before adding to the
crock pot. This is not necessary if the time
is limited, but improves the flavour.
• 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 and fully cover with
water. If necessary cut in two pieces. Joint
weight should be kept within the
maximum limit.
1.5 kg Large sized slow cooker
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7
Cooking guide
• The recipes are based on MAXIMUM
WORKING VOLUMES which are:
6.5 Litres
Working capacity 4
1
/
2
litres / 8 pts
This allows a 3cm space between the top of
the cook pot and the food.
Recipes
Soups
Minestrone Soup
55g butter
100g streaky bacon chopped
2 onions, finely chopped
2 cloves garlic, crushed
4 ticks celery, chopped
500g potatoes, peeled and cubed
2 large carrots, peeled and diced
4 cabbage leaves, shredded
4 large tomatoes, skinned and roughly
chopped
2.25 litres chicken stock
3 tbsp tomato puree
3 tsp worcestershire sauce
Salt and freshly ground blackpepper
2 tbsp parsley, finely chopped
150g pasta shells
3 tbsp parmesan cheese, grated
Melt the butter in a pan and fry bacon and
vegetables until soft. Make up stock and add
stock, bacon and vegetables to the crockpot.
Add remaining ingredients except the
parsley, pasta shells and parmesan cheese.
Place the crockpot in the base unit, cover
with the lid and cook for approx 4-6 hours.
45 minutes before serving add the pasta
shells and parsley. Adjust the seasoning if
neccessary and sprinkle with parmesan
cheese. Serve with crusty french bread.
Lentil soup
200g smoked bacon, chopped
2 large onions, finely chopped
4 carrots finely diced
4 sticks of celery, finely sliced
400g orange lentils
2x400g cans of chopped tomatoes
2 litres chicken stock
4 tsp worcestershire sauce
pinch nutmeg
1 bayleaf
2 tsp basil
salt and freshly ground black pepper
2 tbsp parsley, finely chopped
In a pan gently fry the bacon until the fat
begins to run. Add all the remaining
ingredients except the parsley and bring to
the boil. Simmer for 2 minutes. Transfer to
the crock pot. Place the crock pot into the
slow cooker base, cover with the lid. Cook
for approx 4-8 hours. If a smoother
consistency is required liquidise the soup
after cooling and then reheat the soup in a
pan. Sprinkle with parsley and serve with
crusty french bread.
Vegetable Soup
60g butter
2.2kg mixed vegetables, e.g potatoes,
onion, carrot, parsnips, celery,
leek, tomato
60g flour
Salt and freshly ground black pepper
2 tsp mixed herbs
Peel, wash and cube or slice the
vegetables. Melt butter in a pan and gently
fry the vegetables for 2-3 minutes. Add the
hot stock. Stir well and bring to the boil.
Season to taste and add mixed herbs.
Transfer all ingredients to the crock pot and
place pot in the slow cooker base. Cover
with lid and cook for approx 6-8 hours. Cool
and liquidise the soup and then reheat in a
pan on the hob. Thicken it with flour.
digital slow cooker rev 1 20/8/03 3:57 pm Page 8
Poultry
Chicken Paprika
8 chicken portions
60g butter
60g seasoned flour
4 large onions, chopped
6 carrots peeled and sliced
2 green pepper, de-seeded and
chopped
3 tsp paprika
3 tsp tomato puree
1 litre chicken stock
Salt and freshly ground black pepper
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the chicken
in the butter until brown all over. Add onions
and carrots and fry until soft. Add pepper,
paprika, tomato puree, and the remaining
flour, stir well. Gradually mix in chicken
stock. Bring to the boil and season. Transfer
all the ingredients to the crock pot and place
in the base unit. Cover with the lid and cook
for approx. 4-7 hours.
Caribbean chicken
3 tbsp vegetable oil
2 large onions, chopped
4 sticks celery, chopped
3 carrots, sliced
500g mushrooms, sliced
2 red peppers, de-seeded and
sliced
8 chicken joints, skinned
400g can sliced peaches
400g can pineapple chunks
10 tbsp cornflour
3 tsp paprika
3 tsp soy sauce
3 tbsp worcestershire sauce
8 tbsp malt/wine vinegar
1 litre boiling water
Salt and freshly ground black pepper.
Fry onions, celery, carrot, mushrooms,
and pepper in a pan. Add chicken joints and
fry until brown all over. Drain peaches, and
pineapple, reserving juice, and add them to
the pan. To make the sauce, blend cornflour
and paprika with soy sauce, worcestershire
sauce, vinegar and reserved juice, add
seasoning, boiling water and pour into pan.
Bring the sauce to the boil, stirring
continuously. Transfer all ingredients to the
slow crock pot and place pot into the base
unit. Cover with the lid and cook for approx.
5-7 hours.
Chicken in white wine sauce
8 chicken joints, skinned
75g butter
2 large onions, finely chopped
250g mushrooms, sliced
3 tbsp cornflour
1 litre dry white wine
3 tsp mixed herbs
Salt and freshly ground black pepper
2 egg yolks
9 tbsp double cream
Place the chicken joints and butter in a
pan and gently fry until all the juices are
sealed in. Add the onion and fry until
softened but not browned. Add the
mushrooms and cook for a minute on low
heat. 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. Transfer all
ingredients to the crock pot, place in the
base of the slow cooker and place the lid on.
Cook for approx. 5-8 hours. Just before
serving beat together the egg yolk and
cream. Beat in a few tablespoons of hot
sauce, mix well together. Pour this mixture
into the slow crock pot and stir until the
sauce thickens.
8
digital slow cooker rev 1 20/8/03 3:57 pm Page 9
Chicken and mushroom casserole
8 chicken quarters
75g butter
3 tbsp flour
2 large onions, finely chopped
3 sticks celery, thinly sliced
500g mushrooms, thinly sliced
2 cloves garlic, crushed
1 litre chicken stock
Salt and freshly ground black pepper
7 tbsp cream (optional)
Toss the chicken in the flour, place in a
pan and fry in the butter until golden brown
on all sides. Add the onion and celery and
gently fry until softened but not browned.
Add the mushroom and garlic and stir in the
stock. Bring to the boil and season. Transfer
all the ingredients into the slow crock pot
and place the pot in the base unit. Place lid
on the slow cooker. Ensure that the chicken
and vegetables are immersed. Cook for
Approx. 5-7 hours. Before serving, stir in the
cream.
Fricasse of Turkey
8 turkey portions
2 large onions, finely chopped
75g butter
225g mushrooms, sliced
Bouquet garni
Sliver of zest of lemon
Salt and freshly ground black pepper
1 litre stock
5 tbsp cornflour
9 tbsp milk
In a pan gently fry the onions in the butter
until softened but not browned. Cube the
turkey meat and add to the pan. Add the
remaining ingredients, except the milk and
cornflour, and bring to the boil.
Transfer all ingredients to the crock pot.
Place the crock pot in the slow cooker base
unit. Place the lid over the slow cooker. Cook
for approx. 4-6 hours. Remove the bouquet
garni and lemon, half an hour before serving.
Pour the liquid into a pan. Blend the
cornflour with the milk and pour into the pan,
stir well and leave to thicken.
Meat
New England beef
1.5kg piece of topside
1 bouquet garni
1
1
/
2
tsp thyme
1
1
/
2
tsp black peppercorns
8 shallots
400g carrots, sliced
200g swede, diced
Put the beef into a pan and cover with
cold water. Add all the remaining ingredients,
cover and bring to a simmer. Season well
and transfer all the ingredients to the slow
crock pot. Place the crock pot into the slow
cooker base. Place the lid on to the slow
cooker. Cook for approx. 5-7 hours. Take the
beef out of the slow cooker with a slotted
spoon and allow to cool for 10 minutes. The
cooking liquid can be used as a base to
make gravy. 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, make sure
that it will fit into the crock pot so that when it
is covered with liquid it will still be 2.5cm
below the rim of the pot. 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.
9
digital slow cooker rev 1 20/8/03 3:58 pm Page 10
Steak and kidney ragout
1.5kg stewing steak
300g kidney
3 tbsp flour
4 large onions, quartered
1 litre hot beef stock
400 ml red wine
5 tbsp tomato puree
2 tsp worcestershire sauce
225g button mushrooms
Using a sharp knife to trim the beef and
cut into 1 inch (2.5)cm cubes. Cut the kidney
into bite sized pieces. Coat the beef with the
flour. Place into a pan with onions, stock,
wine and tomato puree. Bring to a simmer.
Add the worcestershire sauce and season.
Transfer all the ingredients to the crock pot
and place into the crock pot and place in the
base unit. Place the lid on the slow cooker.
Cook for approx. 5-7 hours. Add the button
mushrooms one hour before serving. This
recipe can be used as a base for steak and
kidney pie.
Beef Curry
5 tbsp vegetable oil
2 large cooking apples, peeled, cored and
sliced
4 large onions, chopped
1.5 kg stewing steak, cubed
5 tsp curry powder
5 tbsp plain flour
1 litre beef stock
Salt and freshly ground black pepper
5 tbsp mango chutney
125g sultanas
400g tin tomatoes, chopped
2 tbsp lemon juice
Fry the apple and the onion in a pan until
soft. Coat the meat in seasoned flour, add to
the pan and fry until lightly browned. Stir in
the stock and bring back to a simmer. Add
remaining ingredients and bring back to a
simmer. Transfer all the ingredients to the
crock pot and place pot in the slow cooker
base. Place the lid onto the slow cooker.
Cook for approx. 4-7 hours. At the end of the
cooking time it may be neccessary to thicken
the sauce.
Paprika beef
1.5kg stewing steak
75g seasoned flour
4 large onions, chopped
2 cloves of garlic, crushed
75g cooking fat
1kg tomatoes
1 litre brown stock
3 tsp paprika
3 tbsp tomato puree
4 bay leaves
3 tsp mixed herbs
Salt and freshly ground black pepper.
Cut the meat into cubes and toss in
seasoned flour. In a pan fry onions and garlic
until softened, then add the meat and
continue to fry until the meat is slightly
browned. 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. Transfer all ingredients to the crock
pot and place pot in the base unit. Cover
with the lid. Cook for approx. 5-8 hours.
Before serving remove the bay leaves and
thicken the sauce if neccessary.
10
digital slow cooker rev 1 20/8/03 3:58 pm Page 11
Beef in red wine
3 tbsp oil
2 large onions, chopped
1.5kg stewing steak, cubed
16 black olives
2 cloves garlic, crushed (optional)
10 tomatoes skinned, deseeded and
roughly chopped
800g mushrooms
1 litre dry red wine
Salt and freshly ground black pepper
2 bay leafs
Freshly chopped parsley
In a pan gently fry the onion in the oil until
softened. Add the beef and brown on all
sides. Add all the remaining ingredients
except the parsley and bring to a simmer.
Transfer all the ingredients into the crock pot
and place the pot into the slow cooker base.
Place the lid into the slow cooker. Cook for
approx. 4-8 hours. Before serving remove
the bay leaf and sprinkle with parsley.
Hungarian Goulash
1kg stewing steak, cut into cubes
75g seasoned flour
5 tbsp vegetable oil
2 large onions, finely chopped
1 green pepper, deseeded and
chopped
2 carrot, peeled and chopped
2 sticks celery chopped
3 tsp paprika
5 tbsp tomato puree
Pinch of grated nutmeg
5 tsp mixed herbs
Salt and freshly ground black pepper
400 ml beef stock
400g can of tomatoes, roughly
chopped
400 ml red wine (optional)
5 tsp worcestershire sauce
Toss the meat in seasoned flour. Heat the
oil in the pan and fry onions, pepper, carrot
and celery until soft. Add the meat and fry
until browned. Add the paprika, tomato
puree, nutmeg, mixed herbs and seasoning
and cook for a further two minutes. Add
stock, tomatoes, red wine and
worcestershire sauce. Bring to a simmer.
Transfer all ingredients into the crock pot
and place the pot into the slow cooker base.
Place the lid onto the slow cooker. Cook for
approx. 5-7 hours.
Chilli con carne
3 tbsp vegetable oil
2 large onions chopped
4 cloves garlic, crushed
1 green pepper, de-seeded and
chopped
1 kg minced beef
2 x 400g can of tomatoes, chopped
3 tsp chilli powder
3 tbsp flour
3 tsp brown sugar
7 tbsp tomato puree
Salt and freshly ground black pepper
2 x 400g can red kidney beans, drained
Fry onions, garlic and pepper in a pan
until soft. Add minced beef and fry until
lightly browned. Blend together chilli powder,
flour, brown sugar and tomato puree. Stir in
tomatoes, chilli paste and seasoning.
Transfer all ingredients to the crock pot and
place pot into the slow cooker base. Place
lid on the slow cooker. Cook for approx. 3-7
hours. One hour before serving add the
kidney beans. Serve with boiled rice or
baked potatoes.
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Bolognese sauce
1 kg minced beef
2 large onions, finely chopped
4 sticks celery, thinly sliced
2 cloves garlic, crushed
5 tbsp tomato puree
3 tbsp flour
2x400g can of tomatoes including juice
400ml beef stock
200g mushrooms, sliced
1 tsp mixed herbs
Salt and freshly ground black pepper
In a pan gently brown the mince without
adding any fat or oil. When the fat has
started to run from the meat add the onion,
celery and garlic. Fry for a couple of minutes
and then add the tomato puree. Blend some
of the tomato juice with 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.
Add the remaining ingredients and mix well.
Transfer all the ingredients to the crock pot
and place in the base of the slow cooker.
Place the lid on the slow cooker. Cook for
approx. 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
3 tbsp oil
2 onions, finely chopped
7 tbsp flour
2 tsp paprika
Salt and freshly ground black pepper
1.5kg stewing pork, cubed
2 red peppers de-seeded and
diced
1 tsp oregano
5 tbsp tomato puree
1 litre stock
2 small cartons of soured cream or
yoghurt
In a pan gently fry onion in the oil until
soft. Blend together the flour, paprika, salt
and pepper. Toss the pork in the seasoned
flour and add to the pan, fry until brown on
all sides. Add red pepper, oregano, puree
and stock. Bring to the boil, stirring
continuously until thickened. Transfer all the
ingredients to the crock pot and place in the
slow cooker base. Place lid on the pot and
cook for approx. 4-8 hours. Just before
serving swirl the cream or yoghurt into the
goulash.
Oriental honeyed pork
1kg pork fillet
6 tbsp seasoned cornflour
6 tbsp corn oil
1 large onion, chopped
2 cloves garlic, crushed
2 green peppers, de-seeded and
chopped
2x 400g pineapple chunks (reserve juice)
8 mushrooms, sliced
6 ripe tomatoes quartered
Sauce
1 litre chicken stock
5 tbsp honey
3 tbsp soy sauce
5 tbsp cornflour
Pineapple juice (reserved from chunks)
Cut pork into cubes and toss in seasoned
cornflour. Heat oil in a pan and fry garlic and
onion. Add pork and lightly fry until lightly
browned on all sides. Lower the heat and
add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst
preparing sauce. To make the sauce, mix
together chicken stock, honey and soy
sauce. Blend cornflour with pineapple juice
and add to the mixture. Add sauce to the
pan and stir whilst bringing to the boil.
Transfer all ingredients to the crock pot,
place in the slow cooker base and cover with
the lid. Cook for approx 5-8 hours. Serve
with rice and fresh green vegetables.
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Pork and pineappple curry
2kg lean pork, cubed
100g flour
2 tsp salt
3 tbsp oil
2 large onions, chopped
3 tsp curry powder
2 tsp paprika
1 litre chicken stock
3 tbsp mango chutney
3 tsp worcester sauce
400g can pineapple cubes, with juice
4 bay leaves
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. Stir in the curry
powder and paprika. Stir well and cook for a
few minutes. Add the remaining ingredients,
bring to a simmer and transfer to the crock
pot. Place crock pot into the base unit and
cook for approx. 4-7 hours. Remove bay
leaves before serving.
Boiled ham
Gammon joint up to 1.5 Kg
Put the gammon in a pan, cover with cold
water and bring to the boil, drain and rinse.
Place in the crock pot and cover with boiling
water. Place the crock pot in the slow cooker
base unit and cover with the lid. Cook for
approx. 5-7 hours. Drain and cool slightly
before removing the skin. Allow to cool.
Wrap tightly in kitchen foil. Place in the
refridgerator until well chilled. Coat fat with
toasted breadcrumbs before serving.
IMPORTANT
When buying a joint of meat, make sure
that it will fit the size of the slow cooker crock
pot. It should fit into the crock pot so that
when it is covered with liquid it will still be
2.5 cm below the rim of the pot. 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.
Irish stew
8 lamb chops
4 onions, sliced
3 tsp mixed herbs
2 large parsnips
1 kg carrots, thickly sliced
1.5 kg potatoes quartered
1 litre hot vegetable stock
3 leeks, sliced
Remove any excess fat from the chops
and then place in a pan with the onions.
Brown chops on both sides. Sprinkle over
the mixed herbs. Add parsnips, carrots,
potatoes, leeks and pour over the stock.
Bring to a simmer. Transfer all the ingredients
to the crock pot and place into the slow
cooker base. Place the lid onto the crock
pot. Cook for approx. 5-8 hours.
Lamb with lentils
800g carrots, sliced
225g parsnips, sliced
2 cloves garlic, crushed
2 bay leaves
250g orange lentils, soaked for 1 hour
Salt and freshly ground black pepper
400ml red wine
1.5 kg lamb leg fillet cubed
4 tbsp soy sauce
300g button mushrooms
parsley sprigs to garnish
Place the carrots, parsnips garlic, bay leaf
and drained lentils in the slow crock pot and
season with salt and pepper, Pour in the
wine after bringing to simmering point in a
pan. Brush the meat all over with the soy
sauce and sprinkle with salt and pepper.
Place on top of the vegetables. Place the
crock pot into the slow cooker base and
replace the lid. Cook for approx. 6-8 hours.
Add the mushrooms for the last 30 minutes.
Discard the bay leaf. Garnish with parsley
and serve with a crisp green salad.
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Sausage pot
3 tbsp oil
1.5kg sausage
2 large onions, finely chopped
4 carrots, thinly sliced
2 leeks, sliced
5 tbsp flour
1 litre beef stock
5 tbsp chutney
3 tbsp worcestershire sauce
Salt and freshly ground black pepper
In a pan quickly brown the sausages on
all sides in the oil. Add the onions, carrots
and leeks and gently saute until softened,
but not browned. Stir in the flour and cook
on a slow heat until the oil is absorbed.
Slowly add the stock, and bring to the boil,
stirring continuously until thickened. Stir in
the chutney, worcestershire sauce and
seasoning. Transfer all the ingredients to the
crock pot and place in the slow cooker base.
Cover with the lid and cook for approx. 5-8
hours. 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
5 tbsp cooking oil
4 large onions, chopped
2 cloves garlic, crushed
5 tsp curry powder
600g lentils
2 litres white stock
3 tsp lemon juice
Salt and freshly ground pepper
4 carrots, diced
2 apples, peeled, cored and
chopped
125g sultanas
Heat the oil in a pan. Saute the onion,
carrots and garlic lightly. Add the curry
powder. Cook gently for 1 minute. Stir in the
stock, lemon juice, salt, pepper and lentils.
Bring to the boil and continue to boil for 3
minutes. Transfer all ingredients to the crock
pot and place in the slow cooker base. Stir in
the apples and sultanas. Place lid on the
slow cooker. Cook for approx. 5-8 hours.
Ensure that the vegetables are immersed
during cooking.
Desserts
Rice Pudding
40g butter
150g pudding rice
150g sugar
1
1
/
2
litres milk
Pinch of nutmeg
Butter the inside of the slow crock pot.
Add all the ingredients and stir. Place crock
pot on the slow cooker base and cover with
the lid. Cook for approx 3-4 hours.
Fruit compote
500g dried mixed fruit, such as apples,
prunes, pears, apricots and
peaches
60g sultanas
60g raisins
35g flaked almonds
5 tbsp caster sugar
1 litre water
5 tbsp cointreau
Place all the ingredients, except the
cointreau, in the slow crock pot. As the apple
rings tend to float to the surface and
discolour, put them at the bottom. Cook for
approx. 5-7 hours. Transfer the fruit to a
serving dish and allow to cool. Cool the fruit
first before putting into a cut-glass dish. Stir
in the cointreau and serve chilled.
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Weight/Volume conversion table
gtooz
5 0.2
10 0.35
100 3.5
500 17.6
1000 (1Kg) 35
ml to floz
50 1.7
100 3.4
200 7
500 17
1000 (1L) 34
Cleaning your slow
cooker
The crock pot may be washed in a
dishwasher or washed by hand in hot soapy
water. Do not use harsh abrasive cleaners.
Wash the glass in hot soapy water, using
a sponge or dish cloth. Rinse and dry
thoroughly.
Warning : Do not immerse the electrical
base in water or any other liquid.
The base may be wiped clean as follows.
Unplug the base from the mains. Wipe the
base over gently with a dish cloth.
Ensure that the plug and electrical
connections remain dry at all times.
Helpline
If you have any difficulty with your
appliance, do not hesitate to call us. We’re
more likely to be able to help than the store
from where you bought it.
Please have the following information
ready to enable our staff to deal with your
query quickly:
• Name of the product
• Model number and serial number as
shown on the underside of the appliance.
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