Morphy Richards SC48696 Bedienungsanleitung

Off

Low High

Warm

Upon registration with Morphy Richards

(UK & ROI only)

SC48696 MUK Rev 1

* Register online for your 2 year guarantee. See the back of this instruction book for details. (UK and Ireland customers only)

48696

Slow Cooker

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Please read and keep these instructions for future use

48696 rev1_Layout 1 15/06/2012 09:16 Page 1

Location

•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;

bed and breakfast type environments.

It is not suitable for use in staff kitchen areas in shops,

offices and other working environments.

•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.

•IMPORTANT: Do not use too close to curtains, draperies,

walls, cupboards and other flammable materials.

WARNING: Do not use underneath cupboards.

Mains cable

•The mains cable should reach from the socket to the

appliance without straining the connections. Reduce the

length of the excess cable by using the cord storage

facility.

•Do not let the mains cable hang over the edge of the

worktop or open space where a child could reach it.

•Do not let the cable 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 cable is damaged, it must be replaced by

the manufacturer, its service agent or similarly qualified

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.

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 in the Base Unit. Use 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 it’s side.

•The Glass Lid and Cooking Pot are fragile. Handle them

with care.

•Do not operate with a damaged cable or plug or after the

appliance malfunctions or has been damaged in any

manner. Contact Morphy Richards 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 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.

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).

Should the fuse in the mains plug require changing, a 3

amp BS1362 fuse must be fitted.

WARNING: This appliance must be earthed.

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 and persons with reduced physical, sensory or mental

capabilites, or lack of experience and knowledge, if they have

been given supervision or instruction concerning the use of the

appliance in a safe way and understand the hazards involved.

•Children shall not play with the appliance.

•Cleaning and user maintenance shall not be made by children

unless they are older than 8 and supervision.

•Keep the appliance and it’s cord out of reach of children less than

8 years.

Health and Safety

48696 rev1_Layout 1 15/06/2012 09:16 Page 2

Health and safety ......................................................... 2

Introduction .................................................................. 3

Features ........................................................................ 4

Before first use ............................................................. 5

Using your Slow Cooker .............................................. 5

Handling the Glass Lid and Cooking Pot .................... 6

Foods for slow cooking ............................................... 6

Slow cooking tips ......................................................... 6

Caring for the Glass Lid and Cooking Pot .................. 7

Care and cleaning ........................................................ 7

Notes ............................................................................ 8

Recipes ......................................................................... 9

Recipes - Poultry .......................................................... 10

Recipes - Soup ............................................................. 11

Recipes - Meat ............................................................. 11

Recipes - Dessert ......................................................... 14

Guarantee ..................................................................... 16

Contents

Thank you for purchasing your new Morphy Richards Slow Cooker.

Your Slow Cooker will allow you to create an extensive selection of

meals from soup to stews and even desserts.

Please read these instructions throughly before you first use your

Slow Cooker. We have included some recipe ideas to get you

started.

Introduction

48696 rev1_Layout 1 15/06/2012 09:16 Page 3

Features

(1) Handle

(2) Glass Lid

(3) Cooking Pot

(4) Base Handles

(5) Base Unit

(6) Control Knob

Off

Low High

Warm

Product overview

48696 rev1_Layout 1 15/06/2012 09:16 Page 4

Add the ingredients into the Cooking Pot.

Using your Slow Cooker

Place the Cooking Pot (3) into the Base Unit

(5).

Place the Glass Lid (2) onto the Cooking Pot.

Select either the Low or High cooking setting

on the Control Knob (6) to start cooking. Refer

to the recipe for a guide on cooking times.

Do not use the Keep Warm setting to cook

food.

When cooking has finished, turn the Control

Knob to Off and serve.

Wash the Glass Lid (2) and Cooking Pot (3) in hot,

soapy water. Rinse and dry.

WARNING: The Cooking Pot (3) and the sides of

the Base Unit (5) will become very hot during

use. Always use oven gloves when handling.

Before first use Warning

Alternatively turn the Control Knob to Keep

Warm if not serving immediately.

WARNING: Do not leave on Keep Warm for

longer than 2 hours.

48696 rev1_Layout 1 15/06/2012 09:16 Page 5

•When removing the Glass Lid (2), tilt it so that the

opening faces away from you to avoid being burnt

by the released steam.

•The Handle (1), Glass Lid (2), Base Unit (5) and

Cooking Pot (3), 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

thawed prior to cooking.

•Cut root vegetables into small, even pieces, as

they take longer to cook than meat. 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.

•If adapting an existing recipe from conventional

cooking, you may need to reduce the amount of

liquid used. Liquid will not evaporate from the

Slow Cooker to the same extent as conventional

cooking.

•Never leave uncooked food at room temperature

in the Slow Cooker.

•Do not use the Slow Cooker to reheat food.

•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 meat,

hams or whole chickens to ensure they are

cooked to the desired temperature.

•WARNING: Do not use the 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) 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.

•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 and add boiling

liquid/stock. In most of the recipes in this book,

the meat ingredients are browned by searing in a

pan to improve their appearance and flavour.

•If you are short on preparation time and would

prefer to skip the searing 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 and Low Setting +2-3hrs.

•Most meat and vegetable recipes require 8-10

hours on the Low setting and 4-6 hours on the

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.

•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).

Slow cooking tips

Foods for slow cooking

Handling the Glass Lid and

Cooking Pot

48696 rev1_Layout 1 15/06/2012 09:16 Page 6

•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

(3.5L) or 1.8kg (6.0L).

•For ham and brisket fill with hot water to cover

2/3 of the depth of the joint. For beef, pork or

poultry cover to 1/3 depth

•Please handle the Glass Lid (2) and Cooking Pot

(3) carefully to ensure long life.

•Avoid sudden, extreme temperature changes to

the Glass Lid. For example, do not place a hot lid

into cold water or on to a wet surface.

•Avoid dropping or hitting the Glass Lid against

hard surfaces.

•Do not use the Glass Lid if chipped, cracked or

severely scratched.

•Do not use abrasive cleansers or metal scouring

pads on the Glass Lid or Cooking Pot.

•Never heat the Cooking Pot when empty.

•Never place the Glass Lid or Cooking Pot in the

microwave or oven.

•Never place the Glass Lid directly on a burner or

hob.

•Never use the Glass Lid or Cooking Pot under a

grill.

•

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.

•

Due to normal wear and tear through the product’s

life, the outer surface may start appearing ‘crazed’,

this is when the glaze on the ceramic pot wears

and appears crackled.

•Do not pre-heat

•Disconnect power cord from the mains and allow

the Slow Cooker to cool before cleaning.

•Do not use metal utensils or abrasive cleaners

when cleaning.

•Remove the Glass Lid (2) and Cooking Pot (3)

from the Base Unit (5) and clean in hot soapy

water.

•Wipe the sides of the main unit with a damp

cloth.

•The Cooking Pot and Glass Lid are not

dishwasher safe.

DO NOT IMMERSE THE MAIN UNIT IN WATER

Caring for the Glass Lid and

Cooking Pot

Care and cleaning

48696 rev1_Layout 1 15/06/2012 09:16 Page 7

Notes

48696 rev1_Layout 1 15/06/2012 09:16 Page 8

The recipes have been designed and tested by Morphy Richards for use in your Slow

Cooker. The recommended cooking times are given for the following recipes as a guide, but

will need to be adjusted dependant upon the temperature setting and your personal

preference.

Please be aware that for these recipes there are 2 ingredient lists for different volumes of

Slow Cooker, ensure that you refer to the correct list.

The cooking times stated are given as a guide as will change dependant upon the size of

your slow cooker, the amount of food you are cooking and your personal taste preferences.

Recipes

48696 rev1_Layout 1 15/06/2012 09:16 Page 9

Recipes - Poultry

Method:

1Fry the onions, celery, carrot, mushrooms and

pepper in a pan.

2Add the chicken joints and fry until seared on all

sides.

3Drain the peaches and pineapple, (retaining the

juice separately). Add the fruit to the pan.

4To make the sauce, blend cornflour and paprika

with soy sauce, worcestershire sauce, vinegar

and reserved juice. Season to taste.

5Add the sauce to the pan with the boiling water

and bring to the boil stirring continuously.

6Transfer the ingredients to the Cooking Pot.

7Cover with the Glass Lid and cook for

approximately 8-10 hours on Low or 5-6 hours

on High.

Ingredients:

3.5L 6.0L

•2tbsp 3tbsp Vegetable oil

•1 small 2 small Onion(s), chopped

•1 2 Celery stick(s), chopped

•1 2 Carrot(s), peeled and diced

•150g 250g Mushrooms, sliced

•1 2 Red pepper(s), de-seeded

and sliced

•4 8 Chicken breasts, skinned

•200g 400g Tinned peaches

•200g 400g Tinned pineapple chunks

•3tbsp 5tbsp Cornflour

•2tsp 3tsp Paprika

•1tbsp 3tbsp Soy sauce

•1tbsp 3tbsp Worcestershire sauce

•4tbsp 6tbsp Malt/wine vinegar

•500ml 1L Boiling water

•Salt and pepper to taste

Caribbean chicken

Method:

1Gently fry the chicken joints in the butter until

browned and seared on all sides.

2Add the onion and fry until softened but not

browned. Add the mushrooms and cook for a

minute on low heat.

3Blend 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.

4Transfer to the Cooking Pot and cover with the

Glass Lid.

5Cook for approximately 8-10 hours on Low or

5-6 hours on High.

6Just before serving, beat together the egg yolks

and cream. Beat in a few tablespoons of the hot

cooking liquid from the Cooking Pot, mix well

together. Pour this mixture into the Cooking Pot

and stir until the sauce thickens.

Ingredients:

3.5L 6.0L

•4 8 Chicken joints, skinned

•30g 75g Butter

•1 large 2 large Onion(s), finley chopped

•125g 250g Mushrooms, sliced

•2tbsp 3tbsp Cornflour

•500ml 1L Dry white wine

•1tsp 3tsp Mixed herbs

•2 2 Egg yolks

•5tbsp 9tbsp Double cream

•Salt and pepper to taste

Chicken in white wine sauce

48696 rev1_Layout 1 15/06/2012 09:16 Page 10

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