48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 1 SC48701 MUK Rev 2 Sear And Stew Slow Cooker Please read and keep these instructions for future use For competitions, product hints and tips and more join us at www.morphyrichards.co.uk/blog www.facebook.com/morphyrichardsuk @loveyourmorphy * Register online for your 2 year guarantee. See the back of this instruction book for details (UK and Ireland customers only).
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 2 Health And Safety 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 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.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 3 Introduction 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. Contents Health And Safety .........................................................
8701 rev2.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 5 Using Your Slow Cooker 1 Add oil to Cooking Pot (3). Refer to the recipe for the correct amount of oil to use. 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. 3 When the oil is hot, add the meat in to the Cooking Pot. WARNING: Cooking Pot will be hot. Handle with oven gloves. 4 When the meat has seared, place the Cooking Pot into the Base Unit (4).
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 6 Handling The Cooking Pot • WARNING: 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.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 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 1kg.
48701 rev2.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 9 Recipes We have developed over 25 recipes for you to use in the 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.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 10 Recipes - Soup Minestrone soup Ingredients: Method: • 60g streaky bacon, chopped 1 Melt the butter in the Cooking Pot and fry the bacon and vegetables until soft. • 1 large onion, chopped 2 Transfer the Cooking Pot into the Base Unit and add the stock. • 1 garlic clove, crushed • 3 celery sticks, chopped 3 Add remaining ingredients except the parsley, pasta shells and parmesan cheese.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 11 Recipes - Soup Vegetable soup Ingredients: Method: • 30g butter 1 Peel, wash and cube or slice all the vegetables. • 1.25kg mixed vegetables, e.g. potatoes, onions, carrots, parsnips, celery, leeks, tomatoes 2 Melt butter in the Cooking Pot and gently fry the vegetables for 2-3 minutes. • 30g flour 3 Add the hot stock. Stir well and bring to the boil. Season to taste and add mixed herbs. • 1.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 12 Recipes - Poultry Chicken in white wine sauce Ingredients: • 4 chicken joints, skinned • 30g butter • 1 large onion, finley chopped • 125g mushrooms, sliced • 2tbsp cornflour • 500ml dry white wine • 1tsp mixed herbs • 2 egg yolks • 5tbsp double cream • salt and pepper Method: 1 Place the chicken joints and butter in the Cooking Pot and gently fry until sealed on all sides. 2 Add the onion and fry until softened but not browned.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 13 Recipes - Poultry Chicken paprika Ingredients: Method: • 4 chicken portions 1 Clean, wipe and dry the chicken, coat with the seasoned flour. • 30g butter 2 Add the butter to the Cooking Pot and fry the chicken until sealed on all sides. • 50g seasoned flour • 3 large onions, chopped • 4 carrots peeled and sliced 3 Add onions and carrots and fry until soft. Add the pepper, paprika, tomato puree and the remaining flour, stir well.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 14 Recipes - Meat Paprika beef Ingredients: Method: • 700g stewing steak 1 Cut the meat into cubes and coat in seasoned flour. • 30g seasoned flour • 2 large onions, chopped 2 In the Cooking Pot, fry the onions and garlic until softened, then add the meat and continue to fry until the meat is seared. • 1 garlic clove, crushed 3 Skin and chop the tomatoes finely. Add to the Cooking Pot.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 15 Recipes - Meat Hungarian goulash Ingredients: Method: • 500g stewing steak, cubed 1 Coat the meat with seasoned flour. • 30g seasoned flour • 3tbsp vegetable oil 2 Heat the oil in the Cooking Pot and fry the onions, peppers, carrots and celery until soft. • 1 large onion, chopped 3 Add the meat and fry until seared.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 16 Recipes - Meat Steak and kidney ragout Ingredients: Method: • 700g stewing steak 1 Using a sharp knife, trim the beef and cut into 1 inch (2.5cm) cubes. • 200g kidney 2 Cut the kidney into bite size pieces. Coat the beef with flour.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 17 Recipes - Meat Bolognese sauce Ingredients: • 700g minced beef • 1 large onion, chopped Method: 1 In the Cooking Pot, gently brown the mince without adding any fat or oil. • 1 garlic clove, crushed 2 When the fat has started to run from the meat, add the onion, celery and garlic. • 3tbsp tomato puree 3 Fry for a couple of minutes and then add the tomato puree.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 18 Recipes - Meat Oriental honeyed pork Ingredients: Method: • 550g pork fillet 1 Cut pork into cubes and coat in seasoned cornflour. • 4tbsp seasoned cornflour 2 Heat oil in the Cooking Pot and fry garlic and onion.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 19 Recipes - Meat Pork and pineapple curry Ingredients: Method: • 1.25kg lean pork, cubed 1 Coat the pork in the flour and salt. • 50g flour 2 In the Cooking Pot, heat the oil and sear the meat. • 1tsp salt • 3tbsp vegetable oil • 1 large onion, chopped • 11/2tsp curry powder • 11/2tsp paprika • 400ml chicken stock • 2tbsp mango chutney • 2tsp worcestershire sauce • 225g tinned pineapple cubes, with juice 3 Add the onions and fry until soft.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 20 Recipes - Meat Sausage pot Ingredients: Method: • 2tbsp oil 1 In the Cooking Pot, quickly sear the sausages on all sides in the oil. • 750g sausage • 1 large onion, finley chopped 2 Add the onions, carrots and leeks and gently saute until softened, but not browned. • 3 carrots, thinly sliced 3 Stir in the flour and cook on a low heat until the oil is absorbed.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 21 Recipes - Meat Lamb with lentils Ingredients: Method: • 125g parsnips, sliced 1 Place the carrots, parsnips, garlic, bay leaf and drained lentils in the Cooking Pot and season with salt and pepper. • 1 garlic clove, crushed 2 Pour in the wine after bringing to simmering point in a pan. • 1 bay leaf 3 Brush the meat all over with soy sauce and sprinkle with salt and pepper. Place on top of the vegetables.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 22 Recipes - Desserts Pears in red wine Ingredients: • 500ml strong red wine, Shiraz or similar • 6 firm pears • 1 cinnamon stick • 1 vanilla pod • 200ml water • 150g fructose • /2 orange peel 1 Method: 1 Place the Cooking Pot into the Base Unit. 2 Pour the wine into the Cooking Pot and then place in the pears, making sure that they are sitting upright.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 23 Troubleshooting Problem Reason • Food is undercooked. • Food is overcooked. Solution • Loss of power • Test the mains outlet with a lamp known to be working. • Food cooked on wrong setting for cooking time • Check the Control Knob position and the recipe details. • Glass Lid not placed correctly on the Cooking Pot • Check the Glass Lid is correctly placed and nothing is obstructing it.
48701 rev2.qxp_Layout 1 23/01/2015 10:40 Page 24 SC48701 MUK Rev 2 01/15 Registering Your 2 Year Guarantee Exclusions 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.
