Morphy Richards 48720 User manual

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Please read and keep these instructions
Getting the best from your new appliance...
Safety
Never touch the outer enclosure of the slow cooker during it’s operation or
before it has cooled down. Use oven gloves when removing the lid or ceramic
pot.
Efficiency
Removing the lid will allow valuable heat to escape, reducing the efficiency of
your slow cooker and increasing the cooking time. If you remove the lid more
than a couple of times to stir or add ingredients, then you will need to allow
10-15 minutes extra cooking time each time you remove the lid.
Enjoy the benefits
Slow cooking gives you convenient, versatile and flavoursome food. Longer
cooking times allow better distribution of flavours, giving them time to blend
and season the food. A slow cooker heats food gently, making it a great way
to cook meats, less expensive cuts in particular, such as stewing beef, which
are tenderised through the long cooking process. Remember, there are no
limits to the potential uses of your slow cooker, only your imagination!
SC48720 MUK Rev 2
If you have a problem or complaint, please call our dedicated UK based helpline
before returning your product to the retailer from where it was purchased.
UK Helpline: 0844 871 0956
Replacement Parts: 0844 873 0722
Ireland Helpline: 1800 409 119
48720 Rev2 15/8/08 10:31 Page 1

IMPORTANT
SAFETY
INSTRUCTIONS
The use of any electrical
appliance requires the following
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 safety advice.
Location
• Always locate your appliance
away from the edge of the
worktop.
• Keep your appliance away from
any hot burners and heated
ovens.
• Ensure that the appliance is
used on a firm, flat, heat
resistant surface.
• Ensure that sufficient space is
left above and around all sides
of your appliance to allow air to
circulate.
• Do not use the appliance
outdoors or near water.
• IMPORTANT: Do not use too
close to curtains, draperies,
walls, cupboards and other
flammable materials.
• WARNING: Do not use
underneath cupboards.
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.
• 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.
Mains lead
• The mains lead should reach
from the socket to the appliance
without straining the
connections. Reduce the length
of the excess lead by using the
cord storage facility.
• Do not let the mains lead hang
over the edge of the worktop
where a child could reach it.
• Do not let the lead run across an
open space e.g. between a low
socket and table.
• Do not let the lead run across a
cooker or hot area which might
damage the cable.
• Never leave the appliance
connected to the socket outlet
when not in use.
• If the supply cord is damaged,
it must be replaced by the
manufacturer, its service agent
or similarly qualified persons in
order to avoid a hazard.
Children
• Children should be supervised
to ensure that they do not play
with the 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 are vulnerable in the
kitchen, particularly when
unsupervised and if appliances
are being used or cooking is
being carried out.
• Never allow a child to operate
this appliance.
Other safety
considerations
• Never touch the outer enclosure
of the slow cooker during it’s
operation or before it cools.
Use the handles or knobs.
• Do not switch on the slow
cooker if the ceramic pot is
empty.
• Allow the lid and ceramic pot to
cool before immersing in water.
• Never cook directly in the base
unit. Use the ceramic pot.
• Do not use the ceramic pot or
lid if cracked or chipped.
• Do not switch on the appliance
when it is upside down or laid
on it’s side.
• The lid and ceramic pot are
fragile. Handle them with care.
• Do not operate with a damaged
cord or plug or after the
appliance malfunctions or has
been damaged in any manner.
Contact Morphy Richards for
advice.
• Do not attempt repairs - the
appliance contains no
user-serviceable parts. Call our
helpline for advice.
• 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 electric burner or in a
heated oven.
2
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⁄
¤
‹
›fi
3
• Only use for intended purpose.
• Unplug from the socket when
not in use, before putting on or
taking off attachments, and
before cleaning.
• Do not move the appliance
whilst hot.
ELECTRICAL
REQUIREMENTS
Check that the voltage on the
rating plate of your appliance
corresponds with your house
electricity supply which must be
A.C. (Alternating current).
If the socket outlets in your
home are not suitable for the
plug supplied with this
appliance, the plug should be
removed and the appropriate
one fitted.
WARNING: The plug
removed from the mains
lead, if severed, must be
destroyed, as a plug with a
bared flexible cord is
hazardous if engaged into a
live socket outlet.
Should the fuse in the 13 amp
plug require changing, a 3 amp
BS1362 fuse must be fitted.
WARNING: This appliance
must be earthed.
FEATURES
⁄ Glass lid
¤ Ceramic pot
‹ Base
› Control knob
fi Power indicator
Control knob and
temperature
settings
The control knob on the slow
cooker offers a low, medium
and high temperature setting for
cooking. This setting allows you
to adapt the cooking time to
your convenience.
The MED (MEDIUM) setting is
the standard setting for slow
cooking with this product. This
gives you an average of 6-8
hours cooking time.
However, if you wish to extend
the cooking period, can use the
LOW setting, and if you wish to
shorten the cooking period, you
can use the HIGH setting.
Cooking capacity
The 6.5 litre slow cooker has a
maximum working capacity of
4.5 litres. The 3.5 litre slow
cooker has a maximum working
capacity of 2.5 litres.
Before first use
• Remove all labels and tags from
the product.
• Wash the ceramic pot and glass
lid in hot soapy water, with a
sponge or a dish cloth, rinse
thoroughly and dry.
IMPORTANT: 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 ingredients into the
ceramic 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 the
slow cooker.
3With the control knob ›set to
the OFF position, plug the unit
into the mains socket.
4Set the heat control to low,
medium or high and cook for
the recommended time given in
the recipes, or use the cooking
guide on page 5.
5Switch off and unplug the slow
cooker after cooking and
remove the ceramic pot using
oven gloves.
Always place the ceramic pot
on a heat proof mat or surface.
CAUTION: BE CAREFUL NOT
TO TOUCH THE BASE UNIT
AFTER COOKING AS IT
REMAINS HOT.
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4
About slow
cooking
• Slow cooking has always been
the best way to prepare a
nutritious hot meal with
minimum preparation and
maximum free time away from
the kitchen. Morphy Richards
has brought this style of
cooking into this modern,
cooking system; providing you
with style, convenience and
great tasting meals.
• Traditionally, slow cooking has
centred on soups and
casseroles, but with this oval
ceramic 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 the ceramic pot
on a heat proof mat or surface).
• Slow cooking gives you
convenient, versatile and
flavoursome food. The longer
cooking times allow better
distribution of flavours, giving
them time to blend and season
the food. A slow cooker heats
food gently, making it a great
way to cook meats - in
particular, less-expensive cuts,
such as stewing beef, which are
tenderised through the long
cooking process. Remember,
there are no limits to the
potential uses of your slow
cooker, only your imagination!
IMPORTANT: The slow cooker
works by building up heat and
maintaining an even
temperature. To get the best
cooking results, do not remove
the lid during cooking, since
this will lose heat and therefore
slow down the cooking time.
The glass lid allows you to
monitor the cooking progress
without interrupting the cooking
time.
Suitable foods for
slow cooking
• 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 sauteed for 2-3
minutes before slow cooking.
Ensure that root vegetables are
always placed at the bottom of
the pot and all ingredients are
immersed in the cooking liquid.
• Trim all excess fat from meat
before cooking, since the slow
cooking method does not allow
fat to evaporate.
• If adapting an existing recipe
from conventional cooking, you
may need to cut down on the
amount of liquid used. Liquid
will not evaporate from the slow
cooker to the same extent as
with conventional cooking.
• Never leave uncooked food at
room temperature in the slow
cooker.
• Do not use the slow cooker to
reheat food.
• Uncooked red beans must be
soaked and boiled for at least
10 minutes to remove toxins
before use in a slow cooker.
• Insert a meat thermometer into
joints of roasts, hams, or whole
chickens to ensure they are
cooked to the desired
temperature.
Do’s and do not’s
for the ceramic pot
• Authentic stoneware is fired at
high temperatures, therefore,
the ceramic 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 product’s
life, the outer surface may start
appearing ‘crazed’.
• Do not put the ceramic 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 ceramic 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 ceramic 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 slow cooker
on when the ceramic pot is
empty or out of the base.
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5
Tips for slow
cooking
• The slow cooker must be at least
half full for best results.
• Slow cooking retains moisture. If
you wish to reduce this, remove
the lid after cooking and turn the
control to high (if set to low or
medium) and reduce the
moisture by simmering for 30 to
45 minutes.
• Removing the lid will allow
valuable heat to escape,
reducing the efficiency of your
slow cooker and increasing the
cooking time. If you remove the
lid more than a couple of times
to stir or add ingredients, then
you will need to allow 10-15
minutes extra cooking time each
time you remove the lid.
• If cooking soups, leave 5 cm
space between the top of the
cook pot and the food surface to
allow for simmering.
• 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 ceramic
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
browning stage, simply add your
meat and other ingredients into
the slow cooker and cover with
boiling liquid/stock.You will need
to increase the recipe cooking
time as follows: High setting
+1hr, Medium setting +1-2hrs,
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.
• 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 optimise 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.
• After food is cooked, switch off
and leave covered with the lid.
There will be enough heat in the
ceramic pot to keep warm for
30 minutes. If you require longer
to keep warm, switch to the low
setting.
• All food should be covered with
a liquid, gravy or sauce. In a
separate pan or jug, prepare
your liquid, gravy or sauce and
completely cover the food in the
ceramic pot.
• Pre-brown meat and onions in a
pan to seal in the juices, this
also reduces the fat content if
separated before adding to the
ceramic 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 into
two pieces. Joint weight should
be kept within the maximum
limit: 1 kg for a medium sized
slow cooker, and 1.5 kg for a
large sized slow cooker.
COOKING GUIDE
The cooking times given in the
following recipes are for the
‘MEDIUM’ setting. Should you
want to increase or reduce the
time, please refer to the
cooking guide A. Please note
that these cooking times are for
guidance only and may vary
depending on food type and
personal tastes. For your
convenience, a conversion table
for weight and volume has been
included on page 19.
Eg. If the recipe says cook for
4-6 hours (MED) and you
require this to be a shorter time,
cook on HIGH, which will
reduce the cooking time to 3-4
hours. Increasing the time,
choose LOW which will give 6-8
hours.
The recipes are based on
MAXIMUM WORKING
VOLUMES which are:
6.5 litres: Working capacity of
4.5 litres / 8 pts. This allows a
3cm space between the top of
the ceramic pot and the food.
3.5 litres: Working capacity of
2.5 litres / 4
1/2
pts. This allows a
2cm space between the top of
the ceramic pot and the food.
NOTE: THE CAPACITY CAN BE
FOUND ON THE RATING
PLATE UNDERNEATH THE
PRODUCT.
Equivalent cook times for (LOW) and (HIGH) settingsA
Cook on
(MEDIUM)
4 - 6 hours
6 - 8 hours
8 - 10 hours
Cook on
(LOW)
6 - 8 hours
8 - 10 hours
10 - 12 hours
Cook on
(HIGH)
3 - 4 hours
5 - 6 hours
7 - 8 hours
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6
Soups
Minestrone soup
2.5 litres 4.5 litres
Butter 30g 55g
Streaky bacon, chopped
60g 100g
Onion, finely chopped 1 large 2 large
Clove garlic, crushed 1 2
Celery, chopped 3 sticks 4 sticks
Potatoes, peeled and cubed
300g 500g
Carrots, peeled and diced
2 medium 2 large
Cabbage leaves, shredded
3 4
Tomatoes, skinned and roughly chopped
3 medium 4 large
Chicken stock 1.25 litres 2.25 litres
Tomato puree 1
1/2
tbsp 3 tbsp
Worcestershire sauce 1
1/2
tsp 3 tsp
Salt and freshly ground black pepper
Parsley, finely chopped
1
1/2
tbsp 2 tbsp
Pasta shells 75g 150g
Parmesan cheese, grated
2-3 tbsp 3tbsp
Method
Melt the butter in a pan and fry
bacon and vegetables until soft.
Make up stock and add stock, bacon
and vegetables to the ceramic pot.
Add remaining ingredients except the
parsley, pasta shells and parmesan
cheese. Place the ceramic pot in the
base unit, cover with lid and cook for
approximately 4-6 hours. 45 minutes
before serving, add the pasta shells
and parsley. Adjust the seasoning if
necessary and sprinkle with
parmesan cheese. Serve with crusty
french bread.
Lentil soup
2.5 litres 4.5 litres
Smoked bacon, chopped
125g 200g
Onion, finely chopped 1 large 2 large
Carrots, finely diced 3 4
Celery, finely sliced 2 sticks 4 sticks
Orange lentils 200g 400g
Can of chopped tomatoes
400g 2x 400g
Chicken stock 1100ml 2 litres
Worcestershire sauce 3 tsp 4 tsp
Pinch of nutmeg
Bayleaf 1 1
Basil 1 tsp 2 tsp
Salt and freshly ground black pepper
Parsley, finely chopped
1 tbsp 2 tbsp
Method
In a pan, gently fry the bacon until
the fat begins to run. Add the onion,
carrot and celery and fry until soft.
Add all the remaining ingredients
except the parsley and bring to the
boil. Simmer for 2 minutes. Transfer
to the ceramic pot. Place the ceramic
pot into the slow cooker base, cover
with the lid. Cook for approximately
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.
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RECIPES
Visit our website for more delicious recipes.
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7
Vegetable soup
2.5 litres 4.5 litres
Butter 30g 60g
Mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
1.25kg 2.2kg
Flour 30g 60g
Stock 1100ml 2 litres
Salt and freshly ground black pepper
Mixed herbs 1tsp 2tsp
Method
Peel, wash and cube or slice all 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 ceramic pot and
place the pot in the slow cooker
base. Cover with the lid and cook for
approximately 6-8 hours. Cool and
liquidise the soup and then reheat in
a pan on the hob. Thicken it with the
flour.
Poultry
Chicken paprika
2.5 litres 4.5 litres
Chicken portions 4 8
Butter 30g 60g
Seasoned flour 50g 60g
Onions, chopped 3 large 4 large
Carrots, peeled and sliced
4 6
Green pepper, de-seeded and chopped
1 2
Paprika 1tsp 3tsp
Tomato puree 1tsp 3tsp
Chicken stock 500ml 1 litre
Salt and freshly ground black pepper
Method
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 the
chicken stock. Bring to the boil and
season. Transfer all ingredients to the
ceramic pot and place in the base
unit. Cover with the lid and cook for
approximately 4-7 hours.
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8
Caribbean chicken
2.5 litres 4.5 litres
Vegetable oil 2 tbsp 3 tbsp
Onion, chopped 2 small 2 large
Celery, chopped 2 sticks 4 sticks
Carrots, sliced 2 3
Mushrooms, sliced 250g 500g
Red pepper, de-seeded and sliced
1 2
Chicken joints, skinned 4 8
Can sliced peaches 200g 400g
Can pineapple chunks
400g 400g
Cornflour 5 tbsp 10 tbsp
Paprika 1 tsp 3 tsp
Soy sauce 1 tbsp 3 tbsp
Worcestershire sauce 1 tbsp 3 tbsp
Malt/wine vinegar 4 tbsp 8 tbsp
Boiling water
1/2
litre 1 litre
Salt and freshly ground black pepper
Method
Fry onions, celery, carrot, mushrooms
and pepper in a pan. Add chicken
joints and fry until browned 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 ceramic pot and place the pot
into the base unit. Cover with the lid
and cook for approximately 5-7
hours.
Chicken in white wine sauce
2.5 litres 4.5 litres
Chicken joints, skinned
4 8
Butter 30g 75g
Onion, finely chopped
1 large 2 large
Mushrooms, sliced 125g 250g
Cornflour 2 tbsp 3 tbsp
Dry white wine 500ml 1 litre
Mixed herbs 1tsp 3 tsp
Salt and freshly ground black pepper
Egg yolks 2 2
Double cream 5 tbsp 9 tbsp
Method
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 ceramic pot, place in the base of
the slow cooker and place the lid on
the slow cooker. Cook for
approximately 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
ceramic pot and stir until the sauce
thickens.
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9
Chicken and mushroom casserole
2.5 litres 4.5 litres
Chicken quarters 4 8
Butter 30g 75g
Flour 2 tbsp 3 tbsp
Onions, finely chopped
1 large 2 large
Celery, thinly sliced 3 sticks 3 sticks
Mushrooms, thinly sliced
250g 500g
Clove of garlic, crushed
1 2
Chicken stock 375ml 1 litre
Salt and freshly ground black pepper
Cream (optional) 4 tbsp 7 tbsp
Method
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
mushrooms and garlic and stir in the
stock. Bring to the boil and season.
Transfer all ingredients to the ceramic
pot and place the pot in the base
unit. Place the lid on the slow cooker.
Ensure that the chicken and
vegetables are immersed. Cook for
approximately 5-7 hours. Before
serving, stir in the cream.
Fricasse of Turkey
2.5 litres 4.5 litres
Turkey portions 4 8
Onions, finely chopped
1 large 2 large
Butter 30g 75g
Mushrooms, sliced 125g 225g
Bouquet garni 1 1
Sliver of zest of lemon
Salt and freshly ground black pepper
Stock 400ml 1 litre
Cornflour 2 tbsp 5 tbsp
Milk 4 tbsp 9 tbsp
Method
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 the ingredients to the
ceramic pot. Place the ceramic pot in
the slow cooker base unit. Place the
lid over the slow cooker. Cook for
approximately 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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10
Meat
New England beef
2.5 litres 4.5 litres
Piece of topside 1 kg 1.5 kg
Bouquet garni 1 1
Thyme 1tsp 1
1/2
tsp
Black peppercorns 1tsp 1
1/2
tsp
Shallots 4 8
Carrots, sliced 225g 400g
Swede, diced 100g 200g
Method
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 then
transfer all the ingredients to the
ceramic pot. Place the ceramic pot in
the slow cooker base. Place the lid
onto the slow cooker. Cook for
approximately 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 the
ceramic pot. It should fit into the
ceramic 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.
Paprika beef
2.5 litres 4.5 litres
Stewing steak 700g 1.5 kg
Seasoned flour 30g 75g
Onions, chopped 2 large 4 large
Clove of garlic, crushed
1 2
Cooking fat 30g 75g
Tomatoes 500g 1 kg
Brown stock 400ml 1 litre
Paprika 1
1/2
tsp 3 tsp
Tomato puree 1
1/2
tbsp 3 tbsp
Bay leaves 2 4
Mixed herbs 1
1/2
tsp 3 tsp
Salt and freshly ground black pepper
Method
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 ceramic pot and
place the pot in the base unit. Cover
with the lid. Cook for approximately
5-8 hours. Before serving, remove the
bay leaves and thicken the sauce if
necessary.
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11
Beef in red wine
2.5 litres 4.5 litres
Oil 2 tbsp 3 tbsp
Onions, chopped 1 large 2 large
Stewing beef, cubed 700g 1.5 kg
Black olives 8 16
Clove garlic, crushed (optional)
1 2
Tomatoes skinned, de-seeded and roughly
chopped 5 10
Mushrooms 125g 800g
Dry red wine 400ml 1 litre
Salt and freshly ground black pepper
Bay leaf 1 2
Freshly chopped parsley
Method
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
ceramic pot and place the pot into
the slow cooker base. Place the lid
into the slow cooker. Cook for
approximately 4-8 hours. Before
serving, remove the bay leaf and
sprinkle with parsley.
Hungarian Goulash
2.5 litres 4.5 litres
Stewing steak, cut into cubes
500g 1 kg
Seasoned flour 30g 75g
Vegetable oil 3 tbsp 5 tbsp
Onions, finely chopped
1 large 2 large
Green pepper, de-seeded and chopped
1 1
Carrot, peeled and chopped
2 2
Celery sticks, chopped
1 2
Paprika 1 tsp 3 tsp
Tomato puree 3 tbsp 5 tbsp
Pinch of grated nutmeg
Mixed herbs 3 tsp 5 tsp
Salt and freshly ground black pepper
Beef stock 200ml 400ml
Can of tomatoes, roughly chopped
200g 400g
Red wine (optional) 200ml 400ml
Worcestershire sauce 3 tsp 5 tsp
Method
Toss the meat in seasoned flour. Heat
the oil in a 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 2 minutes. Add
stock, tomatoes, red wine and
worcestershire sauce. Bring to a
simmer. Transfer all the ingredients
into the ceramic pot and place the
pot into the slow cooker base. Place
the lid onto the slow cooker. Cook for
approximately 5-7 hours.
FFoorrddeettaaiillssooffootthheerrMMoorrpphhyyRRiicchhaarrddsspprroodduuccttss,,pplleeaasseesseeeeoouurrwweebbssiittee::
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12
Chilli con carne
2.5 litres 4.5 litres
Vegetable oil 2 tbsp 3 tbsp
Onions, chopped 2 large 2 large
Garlic, crushed 2 cloves 4 cloves
Green pepper de-seeded and chopped
1 1
Minced beef 500g 1 kg
Can of tomatoes, chopped
400g 2x 400g
Chilli powder 11/2 tsp 3 tsp
Flour 11/2 tbsp 3 tbsp
Brown sugar 11/2 tsp 3 tsp
Tomato puree 4 tbsp 7 tbsp
Salt and freshly ground black pepper
Can red kidney beans, drained
425g 2x 400g
Method
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 ceramic
pot and place the pot in the slow
cooker base. Place the lid on the
slow cooker. Cook for approximately
3-7 hours. One hour before serving,
add the kidney beans. Serve with
boiled rice or baked potatoes.
Steak and kidney ragout
2.5 litres 4.5 litres
Stewing steak 700g 1.5 kg
Kidney 200g 300g
Flour 2 tbsp 3 tbsp
Onions, quartered 2 large 4 large
Hot beef stock 600ml 1 litre
Red wine 200ml 400ml
Tomato puree 3 tbsp 5 tbsp
Worcestershire sauce 11/2 tsp 2 tsp
Button mushrooms 125g 225g
Method
Using a sharp knife, trim the beef and
cut into 1 inch (2.5cm) cubes. Cut the
kidney into bite size pieces. Coat the
beef with the flour. Place into a pan
with onions, stock, wine and tomato
puree. Bring to a simmer. Add the
worcestershire sauce and
season.Transfer all ingredients to the
ceramic pot and place in the base
unit. Place the lid on the slow cooker.
Cook for approximately 5 - 7 hours.
Add the button mushrooms one hour
before serving. This recipe can be
used as a base for steak and kidney
pie.
UUKKHHeellpplliinnee0088444488771100995566RReeppllaacceemmeennttPPaarrttss0088444488773300772222IIrreellaannddHHeellpplliinnee11880000440099111199
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13
Beef Curry
2.5 litres 4.5 litres
Vegetable oil 3 tbsp 5 tbsp
Cooking apple, peeled, cored and sliced
2 medium 2 large
Onions, chopped 2 large 4 large
Stewing steak, cubed 700g 1.5 kg
Curry powder 3 tsp 5 tsp
Plain flour 3 tbsp 5 tbsp
Beef stock 400ml 1 litre
Salt and freshly ground black pepper
Mango chutney 3 tbsp 5 tbsp
Sultanas 75g 125g
Tin tomatoes, chopped
200g 400g
Lemon juice 2 tbsp 2 tbsp
Method
Fry the apple and onion in a pan until
soft. Coat the meat in seasoned flour,
add to the pan and fry until lightly
browned. Stir in the stock and bring
to a simmer. Add the remaining
ingredients and bring back to a
simmer. Transfer all the ingredients to
the ceramic pot and place the pot in
the slow cooker base. Place the lid
onto the slow cooker. Cook for
approximately 4-7 hours. At the end
of the cooking time, it may be
necessary to thicken the sauce.
Bolognese sauce
2.5 litres 4.5 litres
Minced beef 700g 1 kg
Onions, finely chopped
1 large 2 large
Celery, thinly sliced 3 sticks 4 sticks
Cloves garlic, crushed
1 2
Tomato puree 3 tbsp 5 tbsp
Flour 1 tbsp 3 tbsp
Can of tomatoes, including juice
400g 2x 400g
Beef stock 250ml 400ml
Mushrooms, sliced 125g 200g
Mixed herbs 1 tsp 1 tsp
Salt and freshly ground black pepper
Method
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
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. Add the remaining
ingredients and mix well. Transfer all
the ingredients to the ceramic pot
and place in the base of the slow
cooker. Place the lid on the slow
cooker. Cook for approximately 3-8
hours. (Note: a slight ‘crust' of brown
meat may appear on the top. It soon
disappears if stirred into the sauce).
FFoorrddeettaaiillssooffootthheerrMMoorrpphhyyRRiicchhaarrddsspprroodduuccttss,,pplleeaasseesseeeeoouurrwweebbssiittee::
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14
Pork goulash
2.5 litres 4.5 litres
Oil 2 tbsp 3 tbsp
Onion, finely chopped 1 2
Flour 4 tbsp 7 tbsp
Paprika 11/2 tsp 2 tsp
Salt and freshly ground black pepper
Stewing pork, cubed 750g 1.5 kg
Red pepper, de-seeded and diced
1 2
Oregano 1 tsp 1 tsp
Tomato puree 3 tbsp 5 tbsp
Stock 450ml 1 litre
Small carton of soured cream or yoghurt
1 2
Method
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 ceramic pot
and place into the slow cooker base.
Place the lid on the pot and cook for
approximately 4-8 hours. Just before
serving, swirl the cream or yoghurt
into the goulash.
Oriental honeyed pork
2.5 litres 4.5 litres
Pork fillet 550g 1 kg
Seasoned cornflour 4 tbsp 6 tbsp
Corn oil 4 tbsp 6 tbsp
Onion, chopped 1 large 1 large
Cloves garlic, crushed
1 2
Green peppers, de-seeded and chopped
1 2
Pineapple chunks, drained (reserve juice)
400g 2x 400g
Mushrooms, sliced 6 8
Ripe tomatoes, quartered
4 6
SAUCE
Chicken stock 600ml 1 litre
Honey 4 tbsp 5 tbsp
Soy sauce 2 tbsp 3 tbsp
Cornflour 4 tbsp 5 tbsp
Pineapple juice (reserved from chunks)
Method
Cut pork into cubes and toss in
seasoned cornflour. Heat oil in a pan
and fry garlic and onion. Add pork
and 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 the ingredients to the
ceramic pot, place in the slow cooker
base and cover with the lid. Cook for
approximately 5-8 hours. Serve with
rice and fresh green vegetables.
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15
Pork and pineapple curry
2.5 litres 4.5 litres
Lean pork, cubed 1.25kg 2kg
Flour 50g 100g
Salt 1 tsp 2 tsp
Oil 3 tbsp 3 tbsp
Onions, chopped 1 large 2 large
Curry powder 11/2 tsp 3 tsp
Paprika 11/2 tsp 2 tsp
Chicken stock 400ml 1 litre
Mango chutney 2 tbsp 3 tbsp
Worcester sauce 2 tsp 3 tsp
Can pineapple cubes, with juice
225g 400g
Bay leaves 2 4
Method
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 ceramic pot. Place the
ceramic pot into the base unit. Cook
for approximately 4-7 hours. Remove
bay leaves before serving.
Boiled ham
Gammon joint
2.5 litre slow cooker up to 1 kg
4.5 litre slow cooker up to 1.5 kg
Method
Put the gammon in a pan, cover with
cold water and bring to the boil, drain
and rinse. Place in the ceramic pot
and cover with boiling water. Place the
ceramic pot in the slow cooker base
unit and cover with the lid. Cook for
approximately 5-7 hours. Drain and
cool slightly before removing the skin.
Allow to cool. Wrap tightly in kitchen
foil. Place in the refrigerator until well
chilled. Coat fat with toasted
breadcrumbs before serving.
IMPORTANT: When buying a joint of
meat, make sure that it will fit the size
of the ceramic pot. It should fit into
the ceramic 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.
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16
Irish stew
2.5 litres 4.5 litres
Lamb chops 4 8
Onions, sliced 2 large 4 large
Mixed herbs 11/2 tsp 3 tsp
Large parsnip 1 2
Carrots, thickly sliced 550g 1 kg
Potatoes, quartered 750g 1.5 kg
Hot vegetable stock 750ml 1 litre
Leeks, sliced 2 3
Method
Remove any excess fat from the
chops and then place in a pan with
the onions. Brown the chops on each
side. Sprinkle over the mixed herbs.
Add parsnip, carrots, potatoes, leeks
and pour over the stock. Bring to a
simmer. Transfer all the ingredients to
the ceramic pot and place into the
slow cooker base. Place the lid onto
the ceramic pot. Cook for
approximately 5-8 hours.
Lamb with lentils
2.5 litres 4.5 litres
Carrots, sliced 425g 800g
Parsnips, sliced 125g 225g
Cloves garlic, crushed
1 2
Bay leaf 1 2
Orange lentils, soaked for 1 hour
125g 250g
Salt and freshly ground black pepper
Red wine 200ml 400ml
Lamb leg fillet, cubed 750g 1.5kg
Soy sauce 3 tbsp 4 tbsp
Button mushrooms 200g 300g
Parsley sprigs to garnish
Method
Place the carrots, parsnips, garlic,
bay leaf and drained lentils in the
ceramic 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 ceramic pot
into the slow cooker base and
replace the lid. Cook for
approximately 6-8 hours. Add the
mushrooms for the last 30 minutes.
Discard the bay leaf. Garnish with
parsley and serve with a crisp green
salad.
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17
Sausage Pot
2.5 litres 4.5 litres
Oil 2 tbsp 3 tbsp
Sausage 750g 1.5kg
Onions, finely chopped
1 large 2 large
Carrots, thinly sliced 3 4
Leek, sliced 2 2
Flour 3 tbsp 5 tbsp
Beef stock 400ml 1 litre
Chutney 3 tbsp 5 tbsp
Worcestershire sauce 2 tbsp 3 tbsp
Salt and freshly ground black pepper
Method
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 low 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
ingredients to the ceramic pot and
place into the slow cooker base.
Cover with the lid and cook for
approximately 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
2.5 litres 4.5 litres
Cooking oil 3 tbsp 5 tbsp
Onions, chopped 2 large 4 large
Cloves garlic, crushed
1 2
Curry powder 3 tsp 5 tsp
Lentils 275g 600g
White stock 200ml 2 litre
Lemon juice 2 tsp 3 tsp
Salt and freshly ground black pepper
Carrots, diced 3 4
Apple, peeled, cored and chopped
2 2
Sultanas 50g 125g
Method
Heat the oil in a pan. Saute the
onion, carrots and garlic lightly. Add
the curry powder. Cook gently for
one 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
ceramic pot and place into the slow
cooker base. Stir in the apples and
sultanas. Place the lid on the slow
cooker. Cook for approximately 5-8
hours. Ensure that the vegetables are
immersed during cooking.
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18
Desserts
Pears in Red Wine
Strong red wine (Shiraz/Syrah) 500 ml
Firm pears 6
Cinnamon stick 1
Vanilla pod 1
Peel of half an orange
Water 200 ml
Fructose 150g
Method
Pour the wine into your slow cooker
and then place in the pears, making
sure that they are sitting upright. Add
the remaining ingredients and cook
for 5 hours. Once cooked, remove
the pears, set a side while you put
the liquid into a frying pan and briskly
reduce by half or until you have a
consistency of double cream. Bear in
mind that the more you reduce the
liquid, the sweeter it will become.
Serve with vanilla ice cream or a blob
of fromage frais.
Great because...
Pears are rich in soluble fibre which
helps to control blood sugar and
blood cholesterol levels.
It is a low calorie pudding with
almost a third of your day’s fibre per
serving.
Rice pudding
2.5 litres 4.5 litres
Butter 25g 40g
Pudding rice 100g 150g
Sugar 100g 150g
Milk 1 litre 11/2 litre
Pinch of nutmeg
Method
Butter the inside of the ceramic pot.
Add all ingredients and stir. Place the
ceramic pot on the slow cooker base
and cover with the lid. Cook for
approximately 3-4 hours.
Fruit compote
2.5 litres 4.5 litres
Dried mixed fruit, such as apples, prunes,
pears, apricots and peaches
275g 500g
Sultanas 30g 60g
Raisins 30g 60g
Flaked almonds 20g 35g
Caster sugar 3 tbsp 5 tbsp
Water 625ml 1 litre
Cointreau 3 tbsp 5 tbsp
Method
Place all ingredients, except the
cointreau, in the ceramic pot. As the
apple rings tend to float to the
surface and may discolour, put them
at the bottom. Cook for
approximately 5-7 hours. Transfer the
fruit to a serving dish and allow to
cool. Cool the fruit first before putting
into a cut-glass dish. Stir in the
cointreau and serve chilled.
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19
Weight/volume
conversion table
g oz
5 0.2
10 0.35
100 3.5
500 17.6
1000 35
(1Kg)
ml floz
50 1.7
100 3.4
200 7
500 17
1000 35
(1L)
Cleaning your
slow cooker
The ceramic pot and glass lid
may be washed in a dishwasher
or washed by hand in hot soapy
water. Do not use harsh
abrasive cleaners.
If you wash the glass lid in hot
soapy water, use a sponge or
dishcloth. Rinse and dry
thoroughly.
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 are 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 as shown on the
underside of the appliance.
• Serial number as shown on the
underside of the appliance.
UK Helpline
0844 871 0956
Replacement Parts
0844 873 0722
Ireland Helpline
1800 409 119
WEBSITE
You may also contact us
through our website, or visit
the site to browse and
purchase appliances, spare
parts and accessories from
the extensive Morphy
Richards range.
FFoorrddeettaaiillssooffootthheerrMMoorrpphhyyRRiicchhaarrddsspprroodduuccttss,,pplleeaasseesseeeeoouurrwweebbssiittee::
48720 Rev2 15/8/08 10:31 Page 19

YOUR TWO YEAR
GUARANTEE
It is important to retain the
retailer’s receipt as proof of
purchase. Staple your receipt
to this back cover for future
reference.
Please quote the following
information if the product
develops a fault. These
numbers can be found on the
base of the product.
Model no.
Serial no.
All Morphy Richards products
are individually tested before
leaving the factory. In the
unlikely event of any appliance
proving to be faulty within 28
days of purchase, it should be
returned to the place of
purchase for it to be replaced.
If the fault develops after 28
days and within 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 may be asked to return a
copy of proof of purchase.
Subject to the exclusions set
out below (see Exclusions), the
faulty appliance will then be
repaired or replaced and
dispatched usually within 7
working days of receipt.
If, for any reason, this item is
replaced during the 2 year
guarantee period, the
guarantee on the new item will
be calculated from the 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 instructions supplied. For
example, crumb trays should
have been emptied regularly.
EXCLUSIONS
Morphy Richards shall not be
liable to replace or repair the
goods under the terms of the
guarantee where:
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 are not liable
to carry out any type of
servicing work, under the
guarantee.
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.
• This guarantee is valid in the
UK and Ireland only.
Morphy Richards products are intended for household use only.
Morphy Richards has a policy of continuous improvement in product quality and
design. The company, therefore reserves the right to change the specification of
it’s models at any time.
The After Sales Division
Morphy Richards Ltd
Mexborough, SouthYorkshire,
England, S64 8AJ
Helplines (office hours)
UK 0844 871 0956
Spare Parts 0844 873 0722
Republic of Ireland 1800 409 119
SC48720 MUK Rev 2 08/08
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.
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