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48790 MUK Rev1 1/5/08 15:55 Page 1
Up to 44% energy saving, with
no compromise on performance *
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Please read and keep these instructions
The slow cooker that not only works brilliantly...
Slow cooking has always had certain advantages - it fits with busy lifestyles, produces flavoursome
melt in your mouth meals and is incredibly versatile, allowing you to cook casseroles, soups, curries
and even desserts and our ecolectric slow cooker is no exception. Simply put
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48790 MUK Rev1 1/5/08 15:55 Page 2 GETTING THE • Do not use the appliance • Never leave the appliance BEST FROM outdoors or near water. connected to the socket outlet when not in use. YOUR NEW SLOW • IMPORTANT: Do not use too COOKER close to curtains, draperies, walls, • If the supply cord is damaged, it Safety: Never touch the outer cupboards and other flammable must be replaced by the enclosure of the slow cooker materials. manufacturer, its service agent or during its operation or before i
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48790 MUK Rev1 1/5/08 15:55 Page 3 Before first use • Do not attempt repairs - the appliance contains no • Remove all labels and tags user-serviceable parts. Call our from the product. helpline for advice. ⁄ • Wash the crock pot and lid in • The use of attachments or tools hot soapy water, with a not recommended by Morphy sponge or a dish cloth, rinse Richards may cause fire, electric € thoroughly and dry. shock or injury. IMPORTANT: DO NOT • Do not place on or near a hot gas IMMERSE THE SLOW
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48790 MUK Rev1 1/5/08 15:55 Page 4 About slow Suitable foods for Do’s and do not’s cooking slow cooking for the crock pot • Slow cooking has always been • Most foods are suited to slow • Authentic stoneware is fired at the best way to prepare a cooking methods, however high temperatures, therefore, nutritious hot meal with there are a few guidelines that the crock pot may have minor minimum preparation and need to be followed. surface blemishes, the lid may maximum free time away from rock sl
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48790 MUK Rev1 1/5/08 15:55 Page 5 Tips for slow • Do not use frozen meat or • When cooking joints of meat, cooking poultry unless it is thoroughly ham, poultry etc, the size and thawed out first. shape of the joint is important. • The slow cooker must be at Try to keep the joint in the least half full for best results. • Some ingredients are not lower 2/3 of the pot and fully suitable for slow cooking. cover with water. If necessary, • Slow cooking retains moisture. Pasta, seafood, milk, an
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48790 MUK Rev1 1/5/08 15:55 Page 6 RECIPES Visit our website for more delicious recipes. Soups Lentil soup Minestrone soup 2.5 litres 2.5 litres Smoked bacon, chopped 125g Butter 30g Onion, finely chopped Streaky bacon, chopped 1 large 60g Carrots, finely diced 3 Onion, finely chopped Celery, finely sliced 2 sticks 1 large Orange lentils 200g Clove garlic, crushed 1 Can of chopped tomatoes 400g Celery, chopped 3 sticks Chicken stock 1100ml Potatoes, peeled and cubed 300g Worcestershire sauce
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48790 MUK Rev1 1/5/08 15:55 Page 7 Poultry Vegetable soup Chicken paprika 2.5 litres 2.5 litres Butter 30g Chicken portions 4 Mixed vegetables, e.g. potato, onion, Butter 30g carrot, parsnips, celery, leek, tomato Seasoned flour 50g 1.25kg Onions, chopped 3 large Flour 30g Carrots peeled and sliced Stock 1100ml 4 Salt and freshly ground black pepper Green pepper, de-seeded and chopped Mixed herbs 1tsp 1 Method Paprika 1tsp Peel, wash and cube or slice all the vegetables. Melt butter in
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48790 MUK Rev1 1/5/08 15:55 Page 8 Caribbean chicken Chicken in white wine sauce 2.5 litres 2.5 litres Vegetable oil 2 tbsp Chicken joints, skinned 4 Onion, chopped 2 small Butter 30g Celery, chopped 2 sticks Onion, finely chopped Carrots, sliced 2 1 large Mushrooms, sliced 250g Mushrooms, sliced 125g Red pepper, de-seeded and sliced Cornflour 2 tbsp 1 Dry white wine 500ml Chicken joints, skinned 4 Mixed herbs 1tsp Can sliced peaches 200g Salt and freshly ground black pepper Can pineappl
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48790 MUK Rev1 1/5/08 15:55 Page 9 Chicken and mushroom casserole Fricasse of Turkey 2.5 litres 2.5 litres Chicken quarters 4 Turkey portions 4 Butter 30g Onions, finely chopped Flour 2 tbsp 1 large Onions, finely chopped 1 large Butter 30g Celery, thinly sliced 3 sticks Mushrooms, sliced 125g Mushrooms, thinly sliced 250g Bouquet garni Clove of garlic, crushed 1 Sliver of zest of lemon Chicken stock 375ml Salt and freshly ground black pepper salt and freshly ground black pepper Stock 400
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48790 MUK Rev1 1/5/08 15:55 Page 10 Meat Paprika beef New England beef 2.5 litres 2.5 litres Stewing steak 700g Piece of topside 1 kg Seasoned flour 30g Bouquet garni 1 Onions, chopped 2 large Thyme 1tsp Clove of garlic, crushed 1 Black peppercorns 1tsp Cooking fat 30g Shallots 4 Tomatoes 500g Carrots, sliced 225g Brown stock 400ml Swede, diced 100g Paprika 11/2 tsp Method Tomato puree 11/2 tbsp Put the beef into a pan and cover with cold water. Add all the Bay leaves 2 remaining
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48790 MUK Rev1 1/5/08 15:55 Page 11 Beef in red wine Hungarian Goulash 2.5 litres 2.5 litres Oil 2 tbsp Stewing steak, cut into cubes 500g Onions, chopped 1 large Seasoned flour 30g Stewing beef, cubed 700g Vegetable oil 3 tbsp Black olives 8 Onions, finely chopped 1 large Clove garlic, crushed (optional) 1 Green pepper, de-seeded and chopped Tomatoes skinned, de-seeded and 1 roughly chopped 5 Carrot, peeled and chopped 2 Mushrooms 125g Sticks celery chopped Dry red wine 400ml 1 Salt and
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48790 MUK Rev1 1/5/08 15:55 Page 12 Chilli con carne Steak and kidney ragout 2.5 litres 2.5 litres Vegetable oil 2 tbsp Stewing steak 700g Onions, chopped 2 large Kidney 200g Garlic, crushed 2 cloves Flour 2 tbsp Green pepper de-seeded and chopped Onions, quartered 2 large 1 Hot beef stock 600ml Minced beef 500g Red wine 200ml Can of tomatoes, chopped 400g Tomato puree 3 tbsp Chilli powder 11/2 tsp Worcestershire sauce 11/2 tsp Flour 11/2 tbsp Button mushrooms 125g Brown sugar 11/2 tsp
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48790 MUK Rev1 1/5/08 15:55 Page 13 Beef Curry Bolognese sauce 2.5 litres 2.5 litres Vegetable oil 3 tbsp Minced beef 700g Cooking apple, peeled, cored and sliced Onions, finely chopped 2 medium 1 large Onions, chopped 2 large Celery, thinly sliced 3 sticks Stewing steak, cubed 700g Cloves garlic, crushed Curry powder 3 tsp 1 Plain flour 3 tbsp Tomato puree 3 tbsp Beef stock 400ml Flour 1 tbsp Salt and freshly ground black pepper Can of tomatoes including juice400g Mango chutney 3 tbsp
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48790 MUK Rev1 1/5/08 15:55 Page 14 Pork goulash Oriental honeyed pork 2.5 litres 2.5 litres Oil 2 tbsp Pork fillet 550g Onion, finely chopped Seasoned cornflour 4 tbsp 1 Corn oil 4 tbsp Flour 4 tbsp Onion, chopped 1 large Paprika 11/2 tsp Cloves garlic, crushed Salt and freshly ground black pepper 1 Stewing pork, cubed 750g Green peppers, de-seeded and chopped Red pepper de-seeded and diced 1 1 Pineapple chunks, drained (reserve juice) Oregano 1 tsp 400g Tomato puree 3 tbsp Mushrooms,
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48790 MUK Rev1 1/5/08 15:55 Page 15 Pork and pineapple curry Boiled ham 2.5 litres Gammon joint Lean pork, cubed 1.25kg 2.5 litre slow cooker up to 1 kg. Flour 50g Method Salt 1 tsp Put the gammon in a pan, cover with cold water and bring to the boil, Oil 3 tbsp drain and rinse. Place in the crock pot and cover with boiling water. Onions, chopped 1 large Place the crock pot in the slow cooker base unit and cover with the Curry powder 11/2 tsp lid. Cook for approximately 5-7 hours. Drain and
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48790 MUK Rev1 1/5/08 15:55 Page 16 Irish stew Lamb with lentils 2.5 litres 2.5 litres Lamb chops 4 Carrots, sliced 425g Onions, sliced 2 large Parsnips, sliced 125g Mixed herbs 11/2 tsp Cloves garlic, crushed Large parsnip 1 1 Carrots, thickly sliced 550g Bay leaf 1 Potatoes, quartered 750g Orange lentils, soaked for 1 hour Hot vegetable stock 750ml 125g Leeks, sliced 2 Salt and freshly ground black pepper Red wine 200ml Method Remove any excess fat from the Lamb leg fillet cubed 750g c
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48790 MUK Rev1 1/5/08 15:55 Page 17 Sausage Pot Vegetarian curry 2.5 litres 2.5 litres Oil 2 tbsp Cooking oil 3 tbsp Sausage 750g Onions, chopped 2 large Onions, finely chopped 1 large Cloves garlic, crushed Carrots, thinly sliced 3 1 Leek, sliced 2 Curry powder 3 tsp Flour 3 tbsp Lentils 275g Beef stock 400ml White stock 200ml Chutney 3 tbsp Lemon juice 2 tsp Worcestershire sauce 2 tbsp Salt and freshly ground black pepper Salt and freshly ground black pepper Carrots, diced 3 Apple, pee
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48790 MUK Rev1 1/5/08 15:55 Page 18 Desserts Rice pudding Pears in Red Wine 2.5 litres Strong red wine (Shiraz/Syrah) 500 ml Butter 25g Firm pears 6 Pudding rice 100g Cinnamon stick 1 Sugar 100g Vanilla pod 1 Milk 1 litre Peel of half an orange Pinch of nutmeg Water 200 ml Fructose 150g Method Butter the inside of the crock pot. Add all ingredients and stir. Place Method crock pot on the slow cooker base Pour the wine into your crock pot and cover with the lid. Cook for 1 1 and then p
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48790 MUK Rev1 1/5/08 15:55 Page 19 Weight/volume Cleaning your HELPLINE conversion table slow cooker If you have any difficulty with your appliance, do not hesitate g oz The crock pot may be washed to call us. in a dishwasher or washed by 5 0.2 hand in hot soapy water. Do We are more likely to be able not use harsh abrasive to help than the store from 10 0.35 cleaners. where you bought it. 100 3.5 Wash the lid in hot soapy Please have the following water, using a sponge or information ready
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48790 MUK Rev1 1/5/08 15:55 Page 20 YOUR TWO YEAR If, for any reason, this item 4 The appliance has been GUARANTEE is replaced during the 2 used for hire purposes or year guarantee period, the non domestic use. It is important to retain the guarantee on the new item retailer’s receipt as proof of will be calculated from the 5 The appliance is second purchase. Staple your original purchase date. hand. receipt to this back cover Therefore, it is vital to retain for future reference. your origin
