Morphy Richards 48705 User manual

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2
YEAR
SC48705 MUK Rev 1
* Register online for your 2 year guarantee. See the back of this instruction book for details (UK and Ireland customers only).
Sear and Stew Slow Cooker
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Please read and keep these instructions for future use
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Location
•Always locate your appliance away from the edge of
the worktop.
•Ensure that the appliance is used on a firm, flat, heat
resistant surface.
•Do not use the appliance outdoors or near water.
Mains cable
•The mains cable should reach from the socket to the
appliance without straining the connections.
•Do not let the mains cable hang over the edge of the
worktop or open space where a child could reach it.
•Do not let the cable run across a cooker or hot area
which might damage the cable.
•If the supply cable is damaged, it must be replaced by
the manufacturer, its service agent or similarly qualified
Personal safety
•WARNING: Do not touch the top of the
appliance or other hot parts during or after use,
use handles or knobs.
•To protect against the risk of electrical shock do not put
base in water or in any other liquid.
•Do not touch hot surfaces. Use oven gloves or a cloth
when removing lid or handling hot containers.
•Extreme caution must be used when moving an
appliance containing hot food, water, or other hot liquids.
Other safety considerations
•Do not switch on the Slow Cooker if the Cooking Pot is
empty.
•Allow the Glass Lid and Cooking Pot to cool before
immersing in water.
•Never cook directly in the Base Unit. Use the Cooking
Pot.
•Do not use the Cooking Pot or Glass Lid if cracked or
chipped.
•Do not switch on the appliance when it is upside down or
laid on it’s side.
•The Glass Lid and Cooking Pot are fragile. Handle them
with care.
•The use of attachments or tools not recommended by
Morphy Richards may cause fire, electric shock or injury.
•Do not place on or near a hot gas or electric burner or in
a heated oven.
•Unplug from the socket when not in use, before putting
on or taking off attachments, and before cleaning.
Electrical requirements
Check that the voltage on the rating plate of your
appliance corresponds with your house electricity supply
which must be A.C. (Alternating Current).
Should the fuse in the mains plug require changing, a 3
amp BS1362 fuse must be fitted.
WARNING: This appliance must be earthed.
The use of any electrical appliance requires the following common sense safety rules.
Please read these instructions carefully before using the product.
•This appliance can be used by children aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilites, or lack of experience and knowledge, if they have
been given supervision or instruction concerning the use of the
appliance in a safe way and understand the hazards involved.
•Children shall not play with the appliance.
•Cleaning and user maintenance shall not be made by children
unless they are older than 8 and supervision.
•Keep the appliance and it’s cord out of reach of children less than
8 years.
•This appliance is intended to be used in household and similar
applications such as: farm houses, by clients in hotels, motels
and other residential type environments, and bed and breakfast
type environments.
It is not suitable for use in staff kitchen areas in shops, offices and
other working environments.
Health and Safety
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Health and safety ......................................................... 2
Before first use ............................................................. 3
Features ........................................................................ 4
Using your Slow Cooker .............................................. 5
Handling the Cooking Pot ............................................ 6
Handling the Glass Lid ................................................. 6
Foods for slow cooking ............................................... 6
Slow cooking tips ........................................................ 6
Care and cleaning ........................................................ 7
Caring for the Lid and Cooking Pot ............................ 7
Troubleshooting ........................................................... 7
Notes ............................................................................ 8
Recipes / Cooking Guide ............................................ 9
Recipes - soup ............................................................. 10
Recipes - poultry .......................................................... 10
Recipes - meat ............................................................. 11
Recipes - dessert ......................................................... 15
Contact us .................................................................... 15
Guarantee ..................................................................... 16
Contents
Thank you for purchasing your new Morphy Richards Slow Cooker.
Your Slow Cooker will allow you to create an extensive selection of meals
with the added benefit of being able to sear the meat in the same pan.
Searing meat in the cooking pan means that the juices from the meat
combine with the rest of the ingredients creating richer fuller flavours in
your dishes.
Introduction
Wash the Lid (2) and Cooking Pot (3) in hot, soapy water. Rinse and
dry.
Before first use
The Cooking Pot is not suitable for use on an induction hob.
Note
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Features
(1) Lid Handle
(2) Glass Lid
(3) Cooking Pot
(4) Base Unit
(5) Base Handles
(6) Indicator Light
(7) Control Knob
1
3
4
5
2
5
67
Product overview
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2
Pre-heat the oil in the Cooking Pot on the hob
over a medium-high heat. The Cooking Pot is
compatible with most hobs, except induction.
1
Add oil to Cooking Pot (3). Refer to the recipe for
the correct amount of oil to use.
3
When the oil is hot, add the meat in to the
Cooking Pot. WARNING: The Cooking Pot will
be hot. Handle with oven gloves.
4
When the meat has seared, place the Cooking Pot
into the Base Unit (4). WARNING: The Cooking
Pot will be hot. Handle with oven gloves.
5
Add the rest of the ingredients to the Cooking Pot.
6
Place the Glass Lid (2) on the Cooking Pot.
7
Select Low, Medium or High cooking setting on
the Control Knob (7) to start slow cooking. The
Indicator Light (6) will illuminate
8
When cooking has finished, (refer to the cooking
guide on page 7). Turn the Control Knob to Off.
The Indicator Light will switch off.
Using your Slow Cooker
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•WARNING: The Cooking Pot (3) will become
very hot when in use.
•To prevent the Cooking Pot from slipping when
using to sear, saute or fry the ingredients on your
hob, use an oven glove to support the Cooking
Pot when stirring the food.
•Be careful when using the Cooking Pot on a gas
hob, select the correct size gas ring to fit the
base area of the Cooking Pot. DO NOT use on a
wok burner or oversized gas hob.
•Do not use metal utensils to stir food in the
Cooking Pot as this will scratch and remove the
non stick coating. Use either wood or silicone
plastic utensils.
•WARNING: The Lid handle (1), the Base Unit (4)
and the Cooking Pot (3), as well as the outside
of the Base Unit, all become hot during cooking.
Always use oven gloves when handling ANY
part of the Slow Cooker during cooking.
•When removing the Glass Lid (2), tilt so that
opening faces away from you to avoid being
burned by steam.
•Most foods are suited to slow cooking methods,
however there are a few guidelines that need to
be followed.
•Ensure all frozen ingredients are thoroughly
defrosted prior to cooking.
•Cut root vegetables into small, even pieces, as
they take longer to cook than meat. They can be
gently sauteed for 2-3 minutes before slow
cooking. Ensure that root vegetables are always
placed at the bottom of the Cooking Pot (3) and
all ingredients are immersed in the cooking liquid.
•Trim all excess fat from meat before cooking, as
the slow cooking method does not allow fat to
evaporate.
•If adapting an existing recipe from conventional
cooking, you may need to reduce the amount of
liquid used. Liquid will not evaporate from your
Slow Cooker to the same extent as conventional
cooking.
•Never leave uncooked food at room temperature
in your Slow Cooker.
•Uncooked kidney beans must be soaked
overnight and boiled for at least 10 minutes to
remove toxins before use in a Slow Cooker.
•Insert a meat thermometer into joints of roasts,
hams or whole chickens to ensure they are
cooked to the desired temperature.
•Do not use your Slow Cooker to reheat food.
•The Slow Cooker must be at least half full for best
results.
•Slow cooking retains moisture. If you wish to
reduce liquid, remove the lid after cooking and
turn the control to High. Reduce the moisture by
simmering for 30 to 45 minutes.
•If cooking soups, leave 5 cm gap from the rim of
the Cooking Pot (3) and the food surface to allow
for simmering.
•Removing the Glass Lid (2) will allow heat to
escape, reducing the efficiency of your Slow
Cooker and increasing the cooking time. If you
remove the lid to stir or add ingredients, you will
need to allow 10-15 minutes extra cooking time
for each time you remove the Glass Lid.
•Many things can affect how quickly a recipe will
cook, including water and fat content, initial
temperature of the food and the size of the food.
Check food is properly cooked before serving.
•Many recipes will take several hours to cook. If
you don’t have time to prepare food in the
morning, prepare it the night before, storing the
food in a covered container in the fridge. Transfer
the food to the Cooking Pot and add boiling
liquid/stock. In most of the recipes in this book,
the meat ingredients are browned first to improve
their appearance and flavour.
•If you are short on preparation time and would
prefer to skip the searing stage, simply add your
meat and other ingredients into your Slow Cooker
and cover with boiling liquid/stock.You will need
to increase the recipe cooking time as follows:
High setting +1hr, Medium setting +1-2 hrs, Low
Setting +2-3hrs.
•Most meat and vegetable recipes require 8-10
hours on Low, 5-7 hours on Medium and 4-6
hours on High.
•Some ingredients are not suitable for slow
cooking. Pasta, seafood, milk and cream should
be added towards the end of the cooking time.
•Pieces of food cut into small pieces will cook
quicker. A degree of ‘trial and error’ will be
required to fully optimise the potential of your
Slow Cooker.
Foods for slow cooking
Slow cooking tips
Handling the Cooking Pot
Handling the Glass Lid
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7
•All food should be covered with a liquid, gravy or
sauce. In a separate pan or jug, prepare your
liquid, gravy or sauce and completely cover the
food in the Cooking Pot (3).
•When cooking joints of meat, ham, poultry etc,
the size and shape of the joint is important. Try to
keep the joint in the lower 2/3 of the pot. If
necessary, cut into two pieces. Joint weight
should be kept within the maximum limit of 2kg.
•For ham and brisket fill with hot water to just
cover the joint. For beef, pork or poultry cover to
1/3 depth.
•Turn off and unplug you Slow Cooker from the
mains. Allow to cool completely before cleaning.
•Do not use metal utensils or abrasive cleaners
when cleaning.
•Remove the Glass Lid (2) and Cooking Pot (3) and
clean in hot soapy water.
•Wipe the sides of the main unit with a damp
cloth.
•The Glass Lid and Cooking Pot are dishwasher
safe.
DO NOT IMMERSE THE MAIN UNIT IN WATER
•Please handle the Glass Lid (2) and Cooking Pot
(3) carefully to ensure long life.
•Avoid sudden, extreme temperature changes to
the Glass Lid. For example, do not place a hot lid
into cold water or onto a wet surface.
•Avoid hitting the Glass Lid against any hard
surfaces.
•Do not use the Glass Lid if chipped, cracked or
severely scratched.
•Do not use abrasive cleansers or metal scouring
pads.
•Never heat the Cooking Pot when empty, when
searing or browning add the meat as soon as the
oil is hot.
•Never place the Glass Lid or Cooking Pot under a
grill, in the oven, in a microwave or toaster oven.
•Never place lid directly on a burner or hob.
•Do not use metal utensils when searing or to stir
food in the Cooking Pot as this will scratch and
remove the non stick coating. Use either
wooden or silicone plastic utensils.
Care and cleaning
Caring for the Glass Lid and
Cooking Pot
•Food is undercooked. •Loss of power
•Food cooked on wrong setting
for cooking time
•Glass Lid not placed correctly
on the Cooking Pot
•Test the mains outlet with a
lamp known to be working.
•Check the Control Knob
position and the recipe details.
•Check the Glass Lid is
correctly placed and nothing is
obstructing it.
Problem Reason Solution
•Food is overcooked. •Cooking Pot was under half full
•Food cooked too long
•Cooking Pot placed in Base
Unit while still very hot.
•Your Slow Cooker has been
designed to thoroughly cook
food in a filled Cooking Pot. If
the Cooking Pot is only
half-filled, check to see if the
food is cooked 1 to 2 hours
earlier than recipe time.
•Check the Control Knob
position and the recipe details.
•Cooking time may be
shortened. Check food is
cooked 30 minutes to 1 hour
earlier than the stated recipe
time.
Troubleshooting
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Notes
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We have developed 12 recipes for you to use in your Sear and Stew Slow Cooker. From
soups for starters, curries for mains and pears in red wine for dessert, there are choices for
all tastes.
The cooking times given in the following recipes are for the Medium setting. Should you want
to increase or decrease the cooking time, please refer to the cooking guide below. Please
note that these cooking times are for guidance only and may vary depending on food type
and personal tastes.
For example if the recipe says cook for 4-6 hours on Medium and you require the cooking
time to be shorter, cook on High, which will reduce the cooking time to 3-4 hours. To
increase the cooking time, choose Low which will increase the cooking time to 8-10 hours.
The recipes are based on the maximum working volume of your slow cooker
(5 litres / 10.5 pints). This allows a 2cm space between the top of the pot and the food.
Cook on Low Cook on Medium Cook on High
•4-6 hours•8-10 hours •3-4 hours
Cooking Guide
Recipes
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Recipes - Poultry
Method:
1Peel, wash and cube or slice all the vegetables.
2Melt butter in the Cooking Pot and gently fry the vegetables on the
hob for 2-3 minutes.
3Add the hot stock. Stir well and bring to the boil. Season to taste
and add mixed herbs.
4Transfer the Cooking Pot into the Base Unit.
5Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
6Cool and liquidise the soup.
7Reheat on the hob, thickening the soup with the flour.
Ingredients:
•60g butter
•1.8kg mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
•2L vegetable stock
•mixed herbs to taste
•salt and pepper
•60g plain flour
Vegetable soup
10
Recipes - Soup
Method:
1Place the chicken breasts and butter in the Cooking Pot and gently
fry on the hob until sealed on all sides.
2Add the onion and fry until softened but not browned. Add the
mushrooms and cook for a minute on low heat.
3Blend the cornflour with a splash of wine. Pour the remaining wine
into the pot with the blended cornflour, mixed herbs and seasoning.
Bring to the boil, stirring continuously until thickened.
4Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
6Just before serving, beat together the egg yolks and cream. Beat in
a few tablespoons of the cooking liquid, mix well together. Pour this
mixture into the Cooking Pot and stir until the sauce thickens.
Ingredients:
•10 chicken breasts
•40g butter
•2 large onions, finley chopped
•400g mushrooms, sliced
•5tbsp dry white wine
•750ml chicken stock
•2tsp mixed herbs
•3tbsp cornflour
•3 egg yolks
•150ml double cream
•salt and pepper
Chicken in white wine sauce
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Recipes - Meat
Method:
1In the Cooking Pot, fry the onions and garlic on the hob until
softened, then add the meat and continue to fry until the meat is
seared.
2Add the potatoes, carrots and leeks.
3Blend the stock with the mixed herbs. Add to the Cooking Pot and
season to taste.
4Transfer the Cooking Pot into the Base Unit.
5Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
6Before serving, thicken the sauce with the cornflour. Mix the
cornflour with a little cold water until a smooth paste is achieved.
Mix this into a cup of the hot liquid taken from the Cooking Pot,
when fully mixed into the liquid add this back into the rest of the
ingredients and stir well until the cornflour is evenly distributed.
This can be done 30 minutes from the end of the cooking time.
Ingredients:
•1kg beef, cubed
•700g potatoes, cubed
•700g carrots, sliced
•3 large leeks, sliced
•2 large onions, chopped
•2 garlic clove, crushed
•1.5L beef stock
•3tbsp cornflour
•3tsp mixed herbs
•salt and pepper
Beef Stew
Method:
1Put the beef into the Cooking Pot and sear on the hob on all sides.
2Add all the remaining ingredients. Cover the beef with cold water
(1.2L should be sufficient to submerge the joint.) Place the lid on
and bring to a simmer on the hob.
3Season well and then transfer the Cooking Pot into the Base Unit,
cover with the Glass Lid.
4Cook for approximately 4-6 hours on the Medium setting.
5Take the beef out of the Cooking Pot with a slotted spoon and allow
to cool for 10 minutes. The cooking liquid can be used as a base to
make gravy.
6Cut the beef into slices and spoon a little of the cooking liquid over.
Serve with vegetables and garnish with fresh parsley.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot, so when it is covered with liquid it will be 2.5cm below
the rim. The joint must not stick out above the rim and there should
be enough room to cover the meat with water. The shape of the
meat is just as important as the weight.
Ingredients:
•1.5kg topside beef
•1 bouquet garni
•2tsp thyme
•2tsp black peppercorns
•10 shallots
•550g carrots, sliced
•300g swede, diced
•Water (enough to cover the joint)
New England beef
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Method:
1Add the oil, apple and onion to the Cooking Pot and fry on the hob
until soft.
2Add the steak to the pan and fry until lightly seared.
3Stir in the stock and bring to a simmer.
4Add the remaining ingredients and bring back to a simmer.
5Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
6Cook for approximately 4-6 hours on the Medium setting.
7At the end of the cooking time, thicken with the cornflour. Mix the
cornflour with a little cold water until a smooth paste is achieved.
Mix this into a cup of the hot liquid taken from the Cooking Pot,
when fully mixed into the liquid add this back into the rest of the
ingredients and stir well until the cornflour is evenly distributed. This
can be done 30 minutes from the end of the cooking time.
Ingredients:
•5tbsp vegetable oil
•3 medium cooking apples,
peeled, cored and sliced
•3 large onions chopped
•1.5kg stewing steak, cubed
•5tsp curry powder
•1L beef stock
•5tbsp mango chutney
•150g sultanas
•600g tinned tomatoes, chopped
•3tbsp lemon juice
•5tbsp cornflour
•salt and pepper
Beef curry
12
Recipes - Meat
Method:
1In the Cooking Pot, melt the butter and gently brown the beef on
the hob.
2Add the onions and garlic and fry until soft.
3Add the remaining ingredients and mix well.
4Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5Cook for approximately 4-6 hours on the Medium setting.
Note: a slight ‘crust' of brown meat may appear on the top. It soon
disappears if stirred into the sauce.
Ingredients:
•60g butter
•1kg stewing beef, cubed
•2 onions, chopped
•4 garlic cloves, crushed
•6tbsp peanut butter
•800g coconut milk
•700g potatoes, quartered
•4tbsp curry powder
•4tbsp thai fish sauce
•4tbsp soft brown sugar
•1L beef stock
Thai beef curry
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Method:
1In the Cooking Pot, gently brown the mince on the hob without
adding any fat or oil.
2When the fat has started to run from the meat, add the onion,
celery and garlic.
3Fry for a couple of minutes and then add the tomato puree.
4Blend some of the tomato juice with the flour to make a smooth
pouring cream, add to the meat with remaining tomatoes and juice
and bring to the boil, stirring continuously until thickened.
5Add the remaining ingredients and mix well.
6Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
7Cook for approximately 4-6 hours on the Medium setting.
Note: a slight ‘crust' of brown meat may appear on the top. It soon
disappears if stirred into the sauce.
Ingredients:
•1.5kg minced beef
•3 onions, chopped
•6 sticks of celery, thinly sliced
•3 garlic cloves, crushed
•7tbsp tomato puree
•3tbsp flour
•3x400g cans chopped tomatoes
•600ml beef stock
•300g mushrooms, sliced
•2tsp mixed herbs
•salt and pepper
Bolognese sauce
Method:
1Marinade the ribs in the sauce for a few hours, preferably overnight.
2Place in the Cooking Pot and cover with the Glass Lid.
3Cook for approximately 4-6 hours on the Medium setting.
Ingredients:
•1.5kg ribs
•300ml BBQ sauce
BBQ beef ribs
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Recipes - Meat
Method:
1In the Cooking Pot, quickly sear the sausages on the hob on all
sides in the oil.
2Add the onions, carrots and leeks and gently saute until softened,
but not browned.
3Stir in the flour and cook on a low heat until the oil is absorbed.
4Slowly add the stock and bring to the boil, stirring continuously
until thickened.
5Stir in the chutney, worcestershire sauce and seasoning.
6Add the remaining ingredients and bring to a simmer.
7Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
8Cook for approximately 4-6 hours on the Medium setting.
If the sausages contain a lot of fat, any excess can be removed
from the surface of the finished dish with kitchen paper.
Ingredients:
•1tbsp oil
•1.5kg sausages
•3 large onion, finley chopped
•5 carrots, thinly sliced
•3 leeks, sliced
•1.5L beef stock
•6tbsp chutney
•5tbsp worcestershire sauce
•salt and pepper
Sausage pot
Method:
1Put the gammon in the Cooking Pot, cover with cold water (1.5L
should be sufficient to submerge the joint) and bring to the boil.
2Drain and rinse the joint.
3Place the gammon joint back into the Cooking Pot and fill the
Cooking Pot with boiling water to roughly cover the joint.
4Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.
5Cook for approximately 4-6 hours on the Medium setting.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot. The joint must not stick out above the rim. The shape
of the meat is just as important as the weight.
Ingredients:
•1.8kg (max) gammon joint
Boiled ham
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Method:
1Butter the sides of the Cooking Pot
2Add all the ingredients and stir well.
3Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
4Cook for approximately 8-10 hours on the Low setting.
Ingredients:
•60g butter
•250g pudding rice
•250g sugar
•2L milk
•1tsp nutmeg
Rice pudding
Recipes - Dessert
Method:
1Butter the inside of a 1.25L pudding basin and line the bottom with
greaseproof paper. of the Cooking Pot
2Pour the syrup into the bottom of the basin.
3In a mixing bowl, cream the butter and sugar until smooth and
creamy.
4Gradually mix in the eggs and flour and stir in the milk and lemon
juice.
5Spoon the mixture on top of the syrup and cover with pleated
baking paper. Tie with string to secure and make a
handle.
6Place into the Cooking Pot and fill with boiling water halfway up the
sides of the basin.
7Cover with the Glass Lid. Cook for approximately 4-6 hours on the
Medium setting.
Ingredients:
•125g butter
•4tbsp golden syrup
•100g caster sugar
•2 eggs
•200g self raising flour
•2tbsp Milk
•2tbsp Lemon juice
Sponge Pudding
Helpline
If you are having a problem with your appliance,
please call our Helpline, as we are more likely to
be able to help than the store you purchased the
item from.
Please have the product name, model number
and serial number to hand when you call to help
us deal with your enquiry quicker.
UK Helpline: 0844 871 0960
IRE Helpline: 1800 409 119
Spares: 0844 873 0726
Talk To Us
If you have any questions, comments, want some
great tips or recipe ideas to help you get the most
out of your products, join us online:
Blog: www.morphyrichards.co.uk/blog
Facebook: www.facebook.com/morphyrichardsuk
Twitter: @loveyourmorphy
Website: www.morphyrichards.com
Contact us
48705_Layout 1 11/04/2013 10:42 Page 15

SC48705 MUK Rev 1 04/13
The After Sales Division
Morphy Richards Ltd
Mexborough, SouthYorkshire,
England, S64 8AJ
Helplines (office hours)
UK 0844 871 0960
Spare Parts 0844 873 0726
Republic of Ireland 1800 409 119
www.morphyrichards.com
Your standard one year guarantee is extended for an
additional 12 months when you register the product within
28 days of purchase with Morphy Richards. If you do not
register the product with Morphy Richards within 28 days,
your product is guaranteed for 1 year. To validate your 2
year guarantee register with us online at
www.morphyrichards.co.uk
Or call our customer registration line
UK 0844 871 0962
IRE 1800 409 119
N.B. Each qualifying product needs to be registered with
Morphy Richards individually.
Please note that the 2 year guarantee is only available in
the UK and Ireland. Please refer to the one year guarantee
for more information.
It is important to retain the retailer’s receipt as proof of
purchase. Staple your receipt to this back cover for future
reference.
Please quote the following information if the product
develops a fault.These numbers can be found on the base
of the product.
Model no.
Serial no.
All Morphy Richards products are individually tested before
leaving the factory. In the unlikely event of any appliance
proving to be faulty within 28 days of purchase, it should
be returned to the place of purchase for it to be replaced.
If the fault develops after 28 days and within 12 months of
original purchase, you should contact the Helpline number
quoting Model number and Serial number on the product,
or write to Morphy Richards at the address shown.
You may be asked to return a copy of proof of purchase.
Subject to the exclusions set out below (see Exclusions),
the faulty appliance will then be repaired or replaced as
appropriate and dispatched usually within 7 working days
of receipt.
If, for any reason, this item is replaced or repaired during
the 1 year guarantee period, the guarantee on the new
item will be calculated from original purchase date.
Therefore it is vital to retain your original till receipt or
invoice to indicate the date of initial purchase.
To qualify for the 1 year guarantee, the appliance must
have been used according to the instructions supplied.
For example, crumb trays should have been emptied
regularly.
Morphy Richards shall not be liable to replace or repair the
goods under the terms of the guarantee where:
1The fault has been caused or is attributable to accidental
use, misuse, negligent use or used contrary to the
manufacturer’s recommendations or where the fault has
been caused by power surges or damage caused in
transit.
2The appliance has been used on a voltage supply other
than that stamped on the products.
3Repairs have been attempted by persons other than our
service staff (or authorised dealer).
4The appliance has been used for hire purposes or non
domestic use.
5The appliance is second hand.
6Morphy Richards reserves the right not to carry out any
type of servicing under the guarantee at its discretion
7Plastic filters for all Morphy Richards kettles and coffee
makers are not covered by the guarantee.
8Batteries and damage from leakage are not covered by
the guarantee.
•This guarantee does not confer any rights other than those
expressly set out above and does not cover any claims for
consequential loss or damage. This guarantee is offered
as an additional benefit and does not affect your statutory
rights as a consumer. Morphy Richards products are
intended for household use only. See usage limitations
within the location safety instructions.
Morphy Richards has a policy of continuous improvement
in product quality and design. The company, therefore
reserves the right to change the specification of
it’s models at any time.
For electrical products sold within the
European Community. At the end of the
electrical products useful life, it should not be
disposed of with household waste.
Please recycle where facilities exist. Check with
your Local Authority or retailer for
recycling advice in your country
Exclusions
Registering your 2 year
guarantee
Your 1 year guarantee
Disclaimer
IF YOU ARE HAVING A PROBLEM
WITH ONE OF OUR PRODUCTS, CALL
OUR HELPLINE:
UK: 0844 871 0960
EIRE: 1800 409 119
SPARES: 0844 873 0726
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