Morphy Richards Sear and Stew MRRSC65CR User manual

INSTRUCTION MANUAL
Model: MRRSC65CR & MRRSC65TB
Read these instructions carefully before
using this appliance for the rst time.
STORE THESE INSTRUCTIONS CAREFULLY
Boutique ‘Sear and Stew’ Slow Cooker
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Model: MRRSC65CR MRRSC65TB
Colour: Chilli Red Thunder Blue
Rated Voltage: 220-240V~ 50-60Hz
Rated Power: 290W
Max Capacity: 6.5L
External Dimensions (L x W x H): 435 x 297 x 253 mm
Net Weight: 3.03 Kg
NAMES OF PARTS AND ACCESSORIES
SPECIFICATIONS
1. Lid Handle
2. Glass Lid
3. Cooking Pot
4. Base Unit
6. Control Knob
7. Indicator Light
5. Base Handles

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1
3
5
7
2
4
6
8

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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 if they have been given supervision or instruction
concerning use of the appliance in a safe way and if they
understand the hazards involved. Cleaning and user
maintenance shall not be made by children unless they are
older than 8 and supervised. Keep the appliance and its cord
out of the reach of children aged less than 8 years. Children
shall not play with the appliance.
• Appliances can be used by persons with reduced physical,
sensory or mental capabilities or lack of experience and
knowledge if they have been given supervision or instruction
concerning use of the appliance in a safe way and understand
the hazards involved.
• WARNING: Misuse of appliance could cause potential injury.
• Do not immerse main unit in water.
• 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.
• If the supply cable is damaged, it must be replaced by the
manufacturer, its service agent or similarly qualified persons in
order to avoid a hazard.
• The heating element surface is subject to residual heat after
use.
IMPORTANT SAFETY INSTRUCTIONS

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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.
Power cord
• The power cord should reach from the socket to the appliance
without straining the connections.
• Do not let the power cord hang over the edge of the worktop
or open space where a child could reach it.
• Do not let the cord run across a cook top or hot area which
might damage the cord.
• WARNING: This appliance is NOT to be used with extension
leads and/or power boards.
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 on the Base Unit. Use the Cooking Pot.
• Do not switch on the Base Unit without the Cooking Pot in
place.
• Switch off the Base Unit before removing 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 its 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.

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Personal safety
• WARNING: Do not touch the top of the appliance or other hot
parts during or after use, use handles or knobs. Misuse of this
appliance could cause potential injury.
• 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.
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).
WARNING: This appliance must be earthed.

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Thank you for purchasing your new Morphy Richards Slow
Cooker.
Your Sear & Stew 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
Pot means that the juices from the meat combine with the rest of
the ingredients creating richer fuller flavours in your dishes.
Wash the Glass Lid (2) and Cooking Pot (3) in hot, soapy water.
Rinse and dry.
INTRODUCTION
USING YOUR SLOW COOKER
The Cooking Pot is NOT suitable for use on an induction hob.
Add oil to Cooking Pot (3). Refer to the recipe for the correct
amount of oil to use.
Pre-heat the oil in the Cooking Pot (3) on the hob over a medium-
high heat. The Cooking Pot (3) is compatible with most hobs,
EXCEPT induction.
When the oil is hot, add the meat in to the Cooking Pot (3).
When the meat has seared, place the Cooking Pot (3) into the
Base Unit (4).
WARNING: The Cooking Pot (3) will be hot. Handle with oven
gloves.
Add the rest of the ingredients to the Cooking Pot (3).
Place the Glass Lid (2) on the Cooking Pot (3).
Select Low, Medium or High cooking setting on the Control Knob
(6) to start slow cooking. The Indicator Light (7) will illuminate.
When cooking has finished (refer to the cooking guide on page
10), turn the Control Knob (6) to Off. The Indicator Light (7) will
switch off.
BEFORE FIRST USE

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• When removing the Glass Lid (2), tilt so that the opening faces
away from you to avoid being burnt by steam.
WARNING: The Cooking Pot (3) will become very hot when in
use.
• To prevent the Cooking Pot (3) from slipping when using to
sear, saute or fry the ingredients on your hob, use an oven
glove to support the Cooking Pot (3) when stirring the food.
• Be careful when using the Cooking Pot (3) on a gas hob, select
the correct size gas ring to fit the base area of the Cooking Pot
(3). DO NOT use on a wok burner or oversized gas hob.
• Do not use metal utensils to stir food in the Cooking Pot (3) 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.
• 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.
SLOW COOKING TIPS
HANDLING THE COOKING POT
HANDLING THE GLASS LID

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• 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 5cm 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 (2).
• 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 (3) 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.
SLOW COOKING TIPS

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SLOW COOKING TIPS
• 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
Setting, 6-8 hours on Medium setting or 4-6 hours on High
setting.
• 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.
• 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 1kg.
• For ham and brisket fill with hot water to just cover the joint.
For beef, pork or poultry cover to 1/3 depth.