Morphy Richards 48730 User manual

Digital slow cooker
Please read and keep these instructions
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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.
IMPO TANT SAFETY INST UCTIONS
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:
WA NING: 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.
• 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.
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.
• Children should be supervised to ensure that they do not play with
the appliance.
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.
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).
WA NING: This appliance must be earthed.
Cooking capacity
The 6.5 litre digital slow cooker has a maximum working
capacity of 4.5 litres.
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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.
WA NING : 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.
Features
A
⁄
Glass lid
¤ Ceramic crock pot
‹ Base
› Control panel
fi Power indicator
fl Power on/off button
‡ Timer set button
· CD display
‚ Increase cooking time button
„ Decrease cooking time button
‰ Handles
Instructions for use
1Place the base ‹ on a dry, level, heat resistant surface, away
from the edge of the work surface. Do not use on the floor.
2Place 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.
3Plug the slow cooker into the mains socket.
Quick start
• When plugged in, the red ED 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 ED 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. ''WA M'' 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 SETbutton 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 ED will glow
green to indicate that cooking has begun.
Keep warm
• At the end of the cooking time the unit will go onto the keep warm
function.
•“WA M” 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.
WA NING: 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.
IMPO TANT
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.
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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. iquid 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.
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. ow 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 arge sized slow cooker
Cooking guide
• The recipes are based on MAXIMUM WO KING VOLUMES
which are:
6.5 Litres
Working capacity 4.5 litres / 8 pts
This allows a 3cm space between the top of the cook pot and
the food.
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RECIPES
SOUPS
Minestrone Soup
55g butter
100g streaky bacon chopped
2 onions, finely chopped
2 cloves garlic, crushed
4 sticks celery, chopped
500g potatoes, peeledand 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.
POULT Y
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.
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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.
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
1litre 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.
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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.
IMPO TANT
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.
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.
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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.
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).
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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. ower 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.
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.
IMPO TANT
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.
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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
4tbsp 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.
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.
DESSE TS
ice 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.\
o
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Weight/Volume conversion table
g to oz
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 (1 ) 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.
YOU INTE NATIONAL TWO YEA
GUA ANTEE
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
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 The appliance is second hand.
6 The local distributor are not liable to carry out any type of
servicing work, under the guarantee.
7 The guarantee excludes consumables such as bags, filters and
glass carafes.
8 Batteries and damage from leakage are not covered by the
guarantee.
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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
consumer.
AUST ALIAN WA ANTY
This appliance is guaranteed for 2 years against faulty material,
components and workmanship.
This warranty is in addition and does not affect your statutory rights.
Proof of purchase must be produced for any warranty benefit.
In the unlikely event of any appliance proving to be faulty, securely
pack and return the item to the place of purchase accompanied by
the original receipt or invoice.
Our goods come with guarantees that cannot be excluded under
the Australian Consumer aw. You are entitled to a replacement or
refund for a major failure and for compensation for any other
reasonably foreseeable loss or damage. You are also entitled to have
the goods repaired or replaced if the goods fail to be of acceptable
quality and the failure does not amount to a major failure.
NOT COVE ED BY THIS WA ANTY
(Australian only)
• If the appliance has not been used in accordance with the
manufacturers’ recommendations or Instructions.
• If the fault is deemed to be caused by abuse, misuse, neglect,
modifications or in proper use and or care
Eg: Kettles: Excessive build up of scale.
Toasters: Excessive build up of crumbs or foreign matter etc.
• Connection to incorrect voltage to that stamped on the product.
• Unauthorised repairs.
• Appliance used other than for domestic purposes.
• Excluding bags, filters, glass, carafes, and cutting blades.
• Freight and insurance costs.
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 receipt or invoice to indicate the date of
original purchase.
Morphy Richards’s policy is to continually improve quality
design and product quality. The company therefore reserves the
right to change any specifications or to carry out modifications
as deemed worthy at any time.
The Australian supplier ASKO Appliances reserves the right to
repair, modify, exchange or replace the faulty appliance with the
same or similar model or product of equivalent value.
o
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SC48730MAUS Rev 2 07/11
oAustralia - Sales office locations
Asko Appliances (Australia) Pty Ltd.
Victoria
35 Sunmore Close, Moorabbin. 3189 T: 03 8551 2200
New South Wales
F3/ 3-9 Birnie Ave., idcombe. 2141 T: 02 8748 2900
Queensland
2/112 Fison Ave,. Eagle Farm. 4009 T: 07 3623 2700
South Australia
45 Hampton Road, Keswick. 5035 T: 08 8292 9500
Western Australia
15 Walters Drive, Osborne Park. 6017 T: 08 9347 0600
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