Morphy Richards 48730 User manual

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Digital slow cooker
Please read and keep these instructions
Mijoteuse électrique numérique
Merci de bien vouloir lire et conserver ces instructions
Digitaler Schongarer
Lesen Sie diese Bedienungsanleitung, und heben Sie sie gut auf
Olla digital de cocción lenta
Lea estas instrucciones atentamente y guárdelas
Digitale slowcooker
Lees deze instructies en bewaar ze op een veilige plaats
Panela eléctrica digital de cozedura lenta
Leia e guarde estas instruções
Slow cooker digitale
Leggere e conservare le presenti istruzioni
Digital gryde til langtidsstegning
Læs og behold denne vejledning
Digital långkokare
Läs och spara dessa anvisningar
Wolnowar elektroniczny
Prosimy zapoznać się z niniejszą instrukcją obsługi i zachować ją do użytku w przyszłości
Цифровая долговарка
Пожалуйста, прочтите и сохраните данное руководство
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Getting the best from your
new digital slow cooker...
Safety first
•Do not immerse the electrical base
inwater 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.
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 enclosureof
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
awareof dangers in the kitchen,
warnthem 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.
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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
amicrowave 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 beforeimmersing 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).
Ifthe 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.
Where used, should the fuse in the
13 amp plug require changing, a 3
amp BS1362 fuse must be fitted.
WARNING: This appliance must
be earthed.
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Features A
⁄Glass lid
¤Ceramic crock pot
‹Base
›Control panel
fiPower indicator
flPower on/offbutton
‡Timer set button
·LCD display
‚Increase cooking time button
„Decrease cooking time button
‰Handles
Cooking capacity
The 6.5 litredigital slow cooker has
amaximum working capacity of
4.5 litres.
⁄
¤
‹
›
fi
fl
‡
·
‚
„
‰
A
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Before using the digital
slow cooker for the first
time
1Remove all labels and tags from
the product.
2Wash 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
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 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,
toindicate 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.
4Press the SET button, (numbers
will flash).
5Press + to increase the cooking
time in hours or - to decrease
cooking time until the desired
cooking time
is shown.
6Press the SET button again to
adjust the cooking time by minutes
in the same way as above, (time
advances in 10 minute increments).
7Press the SET button again,
(numbers stop flashing) and press
O/I when you areready for cooking
to begin. The LED will glow green to
indicate that cooking has begun.
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Unit is plugged in and
the default cooking time
is showing.
Unit is cooking and thereis
2hours and 30 minutes left
to cook.
The unit has finished cooking
and is on keep warm.
The meal is ready.
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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.
8Switch 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. Toget 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
befollowed.
• 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
temperaturein 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.
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'.
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•Do not put the crock pot or glass lid
in an oven, freezer, microwave or on
agas/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
preparefood 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
require4-6 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
beforeadding 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
Cooking guide
•The recipes are based on
MAXIMUM WORKING 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
2onions, finely chopped
2 cloves garlic, crushed
4 sticks celery, chopped
500g potatoes, peeled
and cubed
2 large carrots, peeled
and diced
4cabbage leaves, shredded
4 large tomatoes, skinned and
roughly chopped
2.25 litres chicken stock
3tbsp tomato puree
3tsp worcestershire sauce
Salt and freshly ground blackpepper
2tbsp parsley, finely chopped
150g pasta shells
3tbsp 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
4carrots finely diced
4sticks of celery, finely sliced
400g orange lentils
2x400g cans of chopped tomatoes
2litres chicken stock
4tsp worcestershire sauce
pinch nutmeg
1 bayleaf
2tsp basil
salt and freshly ground black pepper
2tbsp 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
apan. 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
2tsp mixed herbs
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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.
Poultry
Chicken Paprika
8chicken portions
60g butter
60g seasoned flour
4large onions, chopped
6 carrots peeled and sliced
2green pepper,de-seeded
and chopped
3tsp paprika
3tsp tomato puree
1litre 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
3tbsp vegetable oil
2 large onions, chopped
4sticks celery, chopped
3carrots, sliced
500g mushrooms, sliced
2red peppers, de-seeded
and sliced
8 chicken joints, skinned
400g can sliced peaches
400g can pineapple chunks
10 tbsp cornflour
3tsp paprika
3tsp soy sauce
3tbsp worcestershiresauce
8tbsp malt/wine vinegar
1litre 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.
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Chicken in white wine sauce
8chicken joints, skinned
75g butter
2large onions, finely chopped
250g mushrooms, sliced
3tbsp cornflour
1litre dry white wine
3tsp mixed herbs
Salt and freshly ground black pepper
2egg yolks
9tbsp double cream
Place the chicken joints and butter
in a pan and gently fry until all the
juices aresealed 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
8chicken quarters
75g butter
3tbsp flour
2large onions, finely chopped
3sticks celery, thinly sliced
500g mushrooms, thinly sliced
2cloves garlic, crushed
1litre chicken stock
Salt and freshly ground black pepper
7tbsp 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
2large onions, finely chopped
75g butter
225g mushrooms, sliced
Bouquet garni
Sliver of zest of lemon
Salt and freshly ground black pepper
1 litre stock
5tbsp cornflour
9tbsp milk
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Inapan 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
1bouquet garni
11/2 tsp thyme
11/2 tsp black peppercorns
8shallots
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
sothat 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
3tbsp flour
4large onions, quartered
1litre hot beef stock
400 ml red wine
5tbsp tomato puree
2tsp 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.
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Beef Curry
5tbsp vegetable oil
2large cooking apples, peeled,
cored and sliced
4 large onions, chopped
1.5 kg stewing steak, cubed
5tsp curry powder
5tbsp plain flour
1litre beef stock
Salt and freshly ground black pepper
5tbsp mango chutney
125g sultanas
400g tin tomatoes, chopped
2tbsp 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
4large onions, chopped
2 cloves of garlic, crushed
75g cooking fat
1kg tomatoes
1litre brown stock
3tsp paprika
3tbsp tomato puree
4 bay leaves
3tsp 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. Beforeserving remove
the bay leaves and thicken the
sauce if neccessary.
Beef in red wine
3tbsp oil
2large onions, chopped
1.5kg stewing steak, cubed
16 black olives
2cloves garlic, crushed (optional)
10 tomatoes skinned, deseeded
and roughly chopped
800g mushrooms
1litre dry red wine
Salt and freshly ground black pepper
2bay leafs
Freshly chopped parsley
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Inapan 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
5tbsp vegetable oil
2large onions, finely chopped
1green pepper, deseeded
and chopped
2 carrot, peeled and chopped
2sticks celery chopped
3tsp paprika
5tbsp tomato puree
Pinch of grated nutmeg
5tsp mixed herbs
Salt and freshly ground black pepper
400 ml beef stock
400g can of tomatoes, roughly
chopped
400 ml red wine (optional)
5tsp 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
3tbsp vegetable oil
2 large onions chopped
4
cloves garlic, crushed
1green pepper, de-seeded
and chopped
1kg minced beef
2x400g can of tomatoes, chopped
3tsp chilli powder
3tbsp flour
3tsp brown sugar
7tbsp tomato puree
Salt and freshly ground black pepper
2x400g 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.
g
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Bolognese sauce
1kg minced beef
2 large onions, finely chopped
4sticks celery, thinly sliced
2 cloves garlic, crushed
5tbsp tomato puree
3tbsp flour
2x400g can of tomatoes
including juice
400ml beef stock
200g mushrooms, sliced
1tsp 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
3tbsp oil
2 onions, finely chopped
7tbsp flour
2tsp paprika
Salt and freshly ground black pepper
1.5kg stewing pork, cubed
2red peppers de-seeded
and diced
1tsp oregano
5tbsp tomato puree
1litre 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.
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Oriental honeyed pork
1kg pork fillet
6tbsp seasoned cornflour
6tbsp corn oil
1 large onion, chopped
2cloves garlic, crushed
2green peppers, de-seeded
and chopped
2x 400g pineapple chunks
(reserve juice)
8 mushrooms, sliced
6ripe tomatoes quartered
Sauce
1litre chicken stock
5tbsp honey
3tbsp soy sauce
5tbsp 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.
Pork and pineappple curry
2kg lean pork, cubed
100g flour
2tsp salt
3tbsp oil
2large onions, chopped
3tsp curry powder
2tsp paprika
1litre chicken stock
3tbsp mango chutney
3tsp 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.
g
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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
3tsp mixed herbs
2 large parsnips
1kg carrots, thickly sliced
1.5 kg potatoes quartered
1litre hot vegetable stock
3leeks, 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
2cloves garlic, crushed
2 bay leaves
250g orange lentils, soaked for
1hour
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
acrisp green salad.
Sausage pot
3tbsp oil
1.5kg sausage
2large onions, finely chopped
4carrots, thinly sliced
2 leeks, sliced
5tbsp flour
1litre beef stock
5tbsp chutney
3tbsp worcestershire sauce
Salt and freshly ground black pepper
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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
5tbsp cooking oil
4large onions, chopped
2 cloves garlic, crushed
5tsp curry powder
600g lentils
2litres white stock
3tsp lemon juice
Salt and freshly ground pepper
4 carrots, diced
2apples, 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
11/2 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
5tbsp caster sugar
1litrewater
5tbsp 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 beforeputting into a cut-glass
dish. Stir in the cointreau and
serve chilled.
g
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Weight/Volume
conversion table
gto 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 (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.
YOUR TWO YEAR
GUARANTEE
Itis 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
afault. 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.
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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
ordamage caused in transit.
2The 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.
Pour utiliser au mieux
votre nouvelle mijoteuse
électrique numérique...
Priorité à la sécurité
•Ne plongez jamais le socle
électrique dans de l’eau ou dans un
autreliquide.
• Ne touchez jamais les surfaces
chaudes. Utilisez des gants
thermiques ou un torchon lorsque
vous ouvrez le couvercle ou lorsque
vous manipulez des récipients
chauds. Servez-vous des poignées
ou boutons.
CONSIGNES DE
SÉCURITÉ IMPORTANTES
Lorsque vous utilisez tout appareil
électrique, vous devez respecter
des règles de sécurité de bon sens.
Tout appareil électrique peut blesser
oumême provoquer la mort. Vous
risquez également d’endommager
l’appareil. Ces dangers sont
indiqués dans le texte par les deux
conventions suivantes :
DANGER : Risque de blessure !
IMPORTANT : Risque pour
l’appareil !
Nous vous donnons également les
conseils de sécurité essentiels
suivants.
Votre sécurité
•Ne touchez jamais la surface
extérieure de la mijoteuse électrique
pendant qu’elle fonctionne ou avant
qu’elle ait refroidi. Ne touchez
jamais les surfaces chaudes.
Utilisez des gants thermiques ou un
torchon lorsque vous ouvrez le
couvercle ou lorsque vous
manipulez des bols chauds, car de
la vapeur brûlante
s’en échappe.
• Pour vous protéger des risques
d’incendie, de choc électrique et de
blessure, ne plongez pas le cordon
d’alimentation, les fiches électriques
ou l’appareil lui-même dans l’eau ou
dans d’autres liquides.
• Débranchez l’appareil du secteur
lorsque vous ne l’utilisez pas, avant
de fixer ou d’enlever des
accessoires et avant de le nettoyer.
• N’utilisez jamais un appareil dont le
cordon d’alimentation ou la fiche
électrique est endommagé, ou
après un mauvais fonctionnement
de l’appareil, ou encore si l’appareil
aété endommagé de quelque
manière que ce soit. Contactez
Morphy Richards pour avoir des
conseils sur le contrôle, la
réparation ou les réglages
électriques ou mécaniques.
• N’allumez pas la mijoteuse si le
récipient en céramique est vide.
f
g
f
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•Ne cuisinez jamais directement
dans le socle. Utilisez le récipient en
céramique.
•Cet appareil n’est pas conçu pour
être utilisé par des personnes (y
compris les enfants) ayant des
capacités physiques, sensorielles
oumentales réduites, ou un
manque d’expérience et de
connaissance, sauf si elles sont
surveillées ou si elles ont reçu des
instructions concernant l’utilisation
del’appareil par une personne
responsable de leur sécurité.
Positionnement
• N’utilisez pas cet appareil à
l’extérieur.
• Cet appareil doit être situé hors de
portée des enfants.
• Ne le placez pas juste en dessous
des éléments muraux de votre
cuisine, car il produit de grandes
quantités de vapeur. Évitez de vous
pencher au-dessus de la mijoteuse
électrique pendant qu’elle
fonctionne.
Cordon d’alimentation
secteur
• Positionnez l’appareil de manière à
ce que le cordon d’alimentation
secteur puisse atteindre une prise
électrique sans forcer sur les
connexions.
• Ne laissez pas le cordon pendre au
bord d’une table ou d’un plan de
travail, et tenez-le éloigné des
surfaces chaudes, y compris de la
mijoteuse électrique elle-même.
• Ne laissez jamais le cordon
traverser un espace accessible, par
exemple entreune prise murale
basse et une table.
Les enfants
• N’autorisez jamais un enfant à utiliser
cet appareil. Apprenez aux enfants à
reconnaître les dangers de la cuisine,
expliquez-leur les risques qu’ils
courent lorsqu’ils s’étirent pour
prendre quelque chose sur une
surface qu’ils ne voient pas
correctement.
•Les jeunes enfants doivent être
supervisés pour les empêcher de
jouer avec l’appareil
Autres consignes de
sécurité
•N’utilisez pas d’accessoires ou
outils non recommandés par
Morphy Richards, car ils pourraient
représenter un risque d’incendie, de
choc électrique ou de dommages
corporels.
•Soyez extrêmement prudent lorsque
vous déplacez la mijoteuse alors
qu’elle contient des aliments, de
l’eau ou d’autres liquides chauds.
• Pour ouvrir l’appareil, soulevez le
couvercle vers vous tout en
l’inclinant pour l’éloigner.
• N’utilisez aucune pièce de la
mijoteuse dans un micro-ondes ou
sur une surface de cuisson ou
chauffée.
•Ne mettez pas l’appareil sur ou près
d’une plaque électrique ou d’un
brûleur gaz chaud, ou dans un four
chauffé.
• N’utilisez jamais l’appareil pour un
usage autre que son usage prévu.
• Ne laissez jamais l’appareil branché
au secteur
lorsqu’il n’est pas utilisé.
• Ne mettez pas l’appareil sous
tension lorsqu’il est à l’envers ou
couché sur
le côté.
• Le couvercle en verre et le récipient
en céramique sont fragiles. Veillez à
les manipuler avec précaution.
• Laissez refroidir le couvercle et le
récipient en grès avant de les
plonger dans l’eau.
•N’utilisez pas le récipient en grès ni
le couvercle en verre s’ils sont
fissurés ou ébréchés.
Alimentation électrique
Vérifiez que la tension indiquée sur
la plaque signalétique de l’appareil
correspond à l’alimentation
électrique de votre domicile, qui doit
être en courant alternatif (CA).
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