Instructon Booklet

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.
Before First Use
Wash the Glass Lid (2) and Cooking Pot (3) in hot, soapy water.
Rinse and dry.
Note
The Cooking Pot is not suitable for use on an induction hob.
Features
⁄ Lid Handle
¤ Glass Lid
‹ Cooking Pot
› Base Unit
fi Base Handles
fl Indicator Light
‡ Control Knob
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). WARNING: Cooking Pot will be hot. Handle with oven
gloves.
5 Add the rest of the ingredients to the Cooking Pot.
6 Place the Glass Lid (2) on the Cooking Pot.
7 Select Low, Medium or High cooking setting on the Control Knob
(7) to start slow cooking. The Indicator Light (6) will illuminate
8 When cooking has finished, (refer to the cooking guide on page 9)
turn the Control Knob to Off. The Indicator Light will switch off.
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.
• Do not use metal utensils to stir food in the Cooking Pot as
this will scratch and remove the non stick coating. Use either
wood or silicone plastic utensils.
• WARNING: The Lid Handle (1), Base Unit (4) and 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.
Handling The Glass Lid
When removing the Glass Lid (2), tilt so that opening faces away
from you to avoid being burned by steam.
Foods For Slow 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.
• 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.
• 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 the Slow Cooker to reheat food.
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