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48720 Rev2 15/8/08 10:31 Page 17 Sausage Pot Vegetarian curry 2.5 litres 4.5 litres 2.5 litres 4.5 litres Oil 2 tbsp 3 tbsp Cooking oil 3 tbsp 5 tbsp Sausage 750g 1.5kg Onions, chopped 2 large 4 large Onions, finely chopped Cloves garlic, crushed 1 large 2 large 1 2 Carrots, thinly sliced 3 4 Curry powder 3 tsp 5 tsp Leek, sliced 2 2 Lentils 275g 600g Flour 3 tbsp 5 tbsp White stock 200ml 2 litre Beef stock 400ml 1 litre Lemon juice 2 tsp 3 tsp Chutney 3 tbsp 5 tbsp Salt and freshly
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48720 Rev2 15/8/08 10:31 Page 18 Desserts Rice pudding Pears in Red Wine 2.5 litres 4.5 litres Strong red wine (Shiraz/Syrah) 500 ml Butter 25g 40g Firm pears 6 Pudding rice 100g 150g Cinnamon stick 1 Sugar 100g 150g Vanilla pod 1 1 Milk 1 litre 1 /2 litre Peel of half an orange Pinch of nutmeg Water 200 ml Fructose 150g Method Butter the inside of the ceramic pot. Add all ingredients and stir. Place the Method ceramic pot on the slow cooker base Pour the wine into your slow cooker an
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48720 Rev2 15/8/08 10:31 Page 1
S Sllo ow w c co oo ok ke er r
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
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48720 Rev2 15/8/08 10:31 Page 2 IMPORTANT • To protect against the risk of • Teach children to be aware of SAFETY electrical shock do not put base dangers in the kitchen, warn in water or in any other liquid. them of the dangers of reaching INSTRUCTIONS up to areas where they cannot The use of any electrical • Do not touch hot surfaces. Use see properly or should not be appliance requires the following oven gloves or a cloth when reaching. common sense safety rules. removing lid or handling h
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48720 Rev2 15/8/08 10:31 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 ceramic pot and glass lid to call us. may be washed in a dishwasher 5 0.2 or washed by hand in hot soapy We are more likely to be able to water. Do not use harsh help than the store from where 10 0.35 abrasive cleaners. you bought it. 100 3.5 If you wash the glass lid in hot Please have the following soapy water, use a spon
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48720 Rev2 15/8/08 10:31 Page 20 YOUR TWO YEAR If, for any reason, this item is 5 The appliance is second hand. GUARANTEE replaced during the 2 year guarantee period, the 6 Morphy Richards are not liable It is important to retain the guarantee on the new item will to carry out any type of retailer’s receipt as proof of be calculated from the original servicing work, under the purchase. Staple your receipt purchase date. Therefore, it is guarantee. to this back cover for future vital to retain
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48720 Rev2 15/8/08 10:31 Page 3 Before first use • Only use for intended purpose. • Remove all labels and tags from • Unplug from the socket when the product. not in use, before putting on or ⁄ taking off attachments, and • Wash the ceramic pot and glass before cleaning. lid in hot soapy water, with a sponge or a dish cloth, rinse • Do not move the appliance € thoroughly and dry. whilst hot. IMPORTANT: DO NOT IMMERSE THE SLOW COOKER BASE IN WATER. ELECTRICAL REQUIREMENTS Please note: During i
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48720 Rev2 15/8/08 10:31 Page 4 About slow Suitable foods for Do’s and do not’s cooking slow cooking for the ceramic 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 ceramic pot may have minor minimum preparation and need to be followed. surface blemishes, the glass lid maximum free time away from may
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48720 Rev2 15/8/08 10:31 Page 5 Tips for slow COOKING GUIDE should be added towards the cooking end of the cooking time. Many The cooking times given in the things can affect how quickly a following recipes are for the • The slow cooker must be at least recipe will cook, water and fat ‘MEDIUM’ setting. Should you half full for best results. content, initial temperature of want to increase or reduce the the food and the size of the time, please refer to the • Slow cooking retains moisture. If
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48720 Rev2 15/8/08 10:31 Page 6 RECIPES Visit our website for more delicious recipes. Soups approximately 4-6 hours. 45 minutes before serving, add the pasta shells Minestrone soup and parsley. Adjust the seasoning if necessary and sprinkle with 2.5 litres 4.5 litres parmesan cheese. Serve with crusty french bread. Butter 30g 55g Streaky bacon, chopped 60g 100g Lentil soup Onion, finely chopped 1 large 2 large 2.5 litres 4.5 litres Clove garlic, crushed 1 2 Smoked bacon, chopped Celery, cho
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48720 Rev2 15/8/08 10:31 Page 7 Poultry Vegetable soup Chicken paprika 2.5 litres 4.5 litres 2.5 litres 4.5 litres Butter 30g 60g Chicken portions 4 8 Mixed vegetables, e.g. potato, onion, Butter 30g 60g carrot, parsnips, celery, leek, tomato Seasoned flour 50g 60g 1.25kg 2.2kg Onions, chopped 3 large 4 large Flour 30g 60g Carrots, peeled and sliced Stock 1100ml 2 litres 4 6 Salt and freshly ground black pepper Green pepper, de-seeded and chopped Mixed herbs 1tsp 2tsp 1 2 Method Pap
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48720 Rev2 15/8/08 10:31 Page 8 Caribbean chicken Chicken in white wine sauce 2.5 litres 4.5 litres 2.5 litres 4.5 litres Vegetable oil 2 tbsp 3 tbsp Chicken joints, skinned Onion, chopped 2 small 2 large 4 8 Celery, chopped 2 sticks 4 sticks Butter 30g 75g Carrots, sliced 2 3 Onion, finely chopped Mushrooms, sliced 250g 500g 1 large 2 large Red pepper, de-seeded and sliced Mushrooms, sliced 125g 250g 1 2 Cornflour 2 tbsp 3 tbsp Chicken joints, skinned 4 8 Dry white wine 500ml 1 litr
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48720 Rev2 15/8/08 10:31 Page 9 Chicken and mushroom casserole Fricasse of Turkey 2.5 litres 4.5 litres 2.5 litres 4.5 litres Chicken quarters 4 8 Turkey portions 4 8 Butter 30g 75g Onions, finely chopped Flour 2 tbsp 3 tbsp 1 large 2 large Onions, finely chopped Butter 30g 75g 1 large 2 large Mushrooms, sliced 125g 225g Celery, thinly sliced 3 sticks 3 sticks Bouquet garni 1 1 Mushrooms, thinly sliced Sliver of zest of lemon 250g 500g Salt and freshly ground black pepper Clove of garlic
Краткое содержание страницы № 10
48720 Rev2 15/8/08 10:31 Page 10 Meat Paprika beef New England beef 2.5 litres 4.5 litres 2.5 litres 4.5 litres Stewing steak 700g 1.5 kg Piece of topside 1 kg 1.5 kg Seasoned flour 30g 75g Bouquet garni 1 1 Onions, chopped 2 large 4 large 1 Thyme 1tsp 1 /2 tsp Clove of garlic, crushed 1 Black peppercorns 1tsp 1 /2 tsp 1 2 Shallots 4 8 Cooking fat 30g 75g Carrots, sliced 225g 400g Tomatoes 500g 1 kg Swede, diced 100g 200g Brown stock 400ml 1 litre 1 Method Paprika 1 /2 tsp 3
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48720 Rev2 15/8/08 10:31 Page 11 Beef in red wine Hungarian Goulash 2.5 litres 4.5 litres 2.5 litres 4.5 litres Oil 2 tbsp 3 tbsp Stewing steak, cut into cubes Onions, chopped 1 large 2 large 500g 1 kg Stewing beef, cubed 700g 1.5 kg Seasoned flour 30g 75g Black olives 8 16 Vegetable oil 3 tbsp 5 tbsp Clove garlic, crushed (optional) Onions, finely chopped 1 2 1 large 2 large Tomatoes skinned, de-seeded and roughly Green pepper, de-seeded and chopped chopped 5 10 1 1 Mushrooms 125g 800
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48720 Rev2 15/8/08 10:31 Page 12 Chilli con carne Steak and kidney ragout 2.5 litres 4.5 litres 2.5 litres 4.5 litres Vegetable oil 2 tbsp 3 tbsp Stewing steak 700g 1.5 kg Onions, chopped 2 large 2 large Kidney 200g 300g Garlic, crushed 2 cloves 4 cloves Flour 2 tbsp 3 tbsp Green pepper de-seeded and chopped Onions, quartered 2 large 4 large 1 1 Hot beef stock 600ml 1 litre Minced beef 500g 1 kg Red wine 200ml 400ml Can of tomatoes, chopped Tomato puree 3 tbsp 5 tbsp 1 400g 2x 400g Wo
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48720 Rev2 15/8/08 10:31 Page 13 Beef Curry Bolognese sauce 2.5 litres 4.5 litres 2.5 litres 4.5 litres Vegetable oil 3 tbsp 5 tbsp Minced beef 700g 1 kg Cooking apple, peeled, cored and sliced Onions, finely chopped 2 medium 2 large 1 large 2 large Onions, chopped 2 large 4 large Celery, thinly sliced 3 sticks 4 sticks Stewing steak, cubed 700g 1.5 kg Cloves garlic, crushed Curry powder 3 tsp 5 tsp 1 2 Plain flour 3 tbsp 5 tbsp Tomato puree 3 tbsp 5 tbsp Beef stock 400ml 1 litre Flou
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48720 Rev2 15/8/08 10:31 Page 14 Pork goulash Oriental honeyed pork 2.5 litres 4.5 litres 2.5 litres 4.5 litres Oil 2 tbsp 3 tbsp Pork fillet 550g 1 kg Onion, finely chopped 1 2 Seasoned cornflour 4 tbsp 6 tbsp Flour 4 tbsp 7 tbsp Corn oil 4 tbsp 6 tbsp 1 Paprika 1 /2 tsp 2 tsp Onion, chopped 1 large 1 large Salt and freshly ground black pepper Cloves garlic, crushed Stewing pork, cubed 750g 1.5 kg 1 2 Red pepper, de-seeded and diced Green peppers, de-seeded and chopped 1 2 1 2 Oregano
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48720 Rev2 15/8/08 10:31 Page 15 Pork and pineapple curry Boiled ham 2.5 litres 4.5 litres Gammon joint Lean pork, cubed 1.25kg 2kg 2.5 litre slow cooker up to 1 kg Flour 50g 100g 4.5 litre slow cooker up to 1.5 kg Salt 1 tsp 2 tsp Method Oil 3 tbsp 3 tbsp Put the gammon in a pan, cover with cold water and bring to the boil, drain Onions, chopped 1 large 2 large and rinse. Place in the ceramic pot and cover with boiling water. Place the 1 Curry powder 1 /2 tsp 3 tsp ceramic pot in the slow c
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48720 Rev2 15/8/08 10:31 Page 16 Irish stew Lamb with lentils 2.5 litres 4.5 litres 2.5 litres 4.5 litres Lamb chops 4 8 Carrots, sliced 425g 800g Onions, sliced 2 large 4 large Parsnips, sliced 125g 225g 1 Mixed herbs 1 /2 tsp 3 tsp Cloves garlic, crushed Large parsnip 1 2 1 2 Carrots, thickly sliced 550g 1 kg Bay leaf 1 2 Potatoes, quartered 750g 1.5 kg Orange lentils, soaked for 1 hour Hot vegetable stock 750ml 1 litre 125g 250g Leeks, sliced 2 3 Salt and freshly ground black pepper R
