48726 - Home Appliance MORPHY RICHARDS - Free user manual and instructions

Product Type	Steam Iron
Brand	Morphy Richards
Model	48726
Power Consumption	2400 W
Voltage	220-240 V, 50-60 Hz
Water Tank Capacity	300 ml
Soleplate Material	Stainless Steel / Ceramic (est.)
Steam Output	Continuous steam up to 40 g/min
Shot of Steam	Up to 150 g/min
Spray Function	Yes
Vertical Steaming	Yes
Auto Shut-Off	Yes (after 8 min idle, 30 sec on soleplate)
Anti-Calc System	Yes
Self-Cleaning	Yes
Cord Length	2.5 m
Weight	1.5 kg
Dimensions (L x W x H)	30 x 15 x 20 cm
Safety Features	Auto shut-off, thermal fuse, non-slip handle
Maintenance	Descale periodically with recommended solution
Warranty	2 years (subject to registration)

Frequently Asked Questions - 48726 MORPHY RICHARDS

How do I descale my Morphy Richards 48726 iron?

To descale, fill the water tank with a mixture of water and white vinegar (1:1) or use a commercial descaling solution. Heat the iron and steam until the tank is empty. Repeat with clean water to rinse. Always follow the manual's descaling instructions.

What type of water should I use?

Use normal tap water. If your water is very hard, mix 50% tap water with 50% distilled water. Do not use pure distilled or demineralized water as it may cause spitting.

Why is my iron not steaming?

Check if the water tank is empty. Ensure the temperature dial is set to a steam-enabled setting (usually 2 or above). If still not steaming, the iron may need descaling due to mineral buildup.

How do I use the shot of steam feature?

Press the shot of steam button firmly. Make sure the iron is hot enough (temperature setting high). This is great for removing stubborn wrinkles on vertical fabrics like curtains.

Can I use the iron without water?

Yes, you can use it as a dry iron. Set the temperature according to fabric type. Do not use steam functions when the water tank is empty.

What does the auto shut-off feature do?

The iron automatically turns off if left idle for 8 minutes in a vertical position or 30 seconds on its soleplate. This safety feature prevents accidents.

How do I clean the soleplate?

Wait until the iron is cool. Wipe the soleplate with a damp cloth. For stuck residues, use a non-abrasive cleaner specially designed for irons. Avoid metal scouring pads.

What fabrics can I iron with this model?

The iron has adjustable temperature settings suitable for all fabrics: synthetic (low), silk/wool (medium), cotton/linen (high). Always check garment care labels.

Is the iron suitable for vertical steaming?

Yes, you can use the shot of steam function while holding the iron vertically to steam hanging garments, curtains, or upholstery without an ironing board.

What should I do if the iron leaks water?

Leaking often occurs if the iron is not hot enough. Ensure the temperature is set to a steam zone. Also, don't overfill the tank. If problem persists, descale the iron.

USER MANUAL 48726 MORPHY RICHARDS

Register online for your 2 year guarantee. See back of this instruction book for details. (UK and Ireland customers only) www.morphyrichards.co.uk

Exterior view of a stainless steel cooking pot with lid and side handles (no visible text or symbols)

Slow cooker

Please read and keep these instructions

Getting the best from your new appliance...

Environmental benefits

Slow cookers use low levels of energy making them economical to run rather than heating a large conventional oven. This slow cooker also has a seal around the lid to ensure a snug fit on the ceramic pot which minimises the heat loss and reduces overall cooking times.

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 times to stir or add ingredients, then you will need to allow 10-15 minutes extra cooking time each time you remove the lid.

Enjoy the benefits

Slow cooking gives you convenient, versatile and flavoursome food. Longer cooking times allow better distribution of flavours, giving them time to blend and season the food. A slow cooker heats food gently, making it a great way to cook meats, less expensive cuts in particular, such as stewing beef, which are tenderised through the long cooking process.

SC48726 MUK Rev 2

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If you have a problem or complaint, please call our dedicated UK based helpline before returning your product to the retailer from where it was purchased.

UK Helpline: 0844 871 0956 Replacement Parts: 0844 873 0722 Ireland Helpline: 1800 409 119

For details of other Morphy Richards products, plus replacement parts and accessories, please see our website:

www.morphyrichards.com

IMPORTANT SAFETY INSTRUCTIONS

The use of any electrical appliance requires the following common sense safety rules.

Primarily there is danger of injury or death and secondly the danger of damage to the appliance. These are indicated in the text by the following two conventions:

WARNING: Danger to the person!

IMPORTANT: Damage to the appliance!

In addition, we offer the following safety advice.

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.
- Ensure that sufficient space is left above and around all sides of your appliance to allow air to circulate.
- 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.

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 the 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.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

Mains lead

• The mains lead should reach from the socket to the appliance without straining the connections.
• Do not let the mains lead hang over the edge of the worktop where a child could reach it.
• Do not let the lead run across an open space e.g. between a low socket and table.
• Do not let the lead 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 cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in

order to avoid a hazard.

Children

• Children should be supervised to ensure that they do not play with the appliance.
- Teach children to be aware of dangers in the kitchen, warn them of the dangers of reaching up to areas where they cannot see properly or should not be reaching.
• Children are vulnerable in the kitchen, particularly when unsupervised and if appliances are being used or cooking is being carried out.
- Never allow a child to operate this appliance.

Other safety considerations

• Never touch the outer enclosure of the slow cooker during it's operation or before it cools. Use the handles or knobs.
• Do not switch on the slow cooker if the ceramic pot is empty.
• Allow the lid and ceramic pot to cool before immersing in water.
• Never cook directly in the base unit. Use the ceramic pot.
• Do not use the ceramic pot or lid if cracked or chipped.
• Do not switch on the appliance when it is upside down or laid on it's side.
  • The lid and ceramic pot are fragile. Handle them with care.
• Do not operate with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Contact Morphy Richards for advice.
• Do not attempt repairs - the appliance contains no user-serviceable parts. Call our helpline for advice.

• Do not place on or near a hot gas electric burner or in a heated oven.
• Only use for intended purpose.
• Unplug from the socket when not in use and before cleaning.
• Do not move the appliance whilst hot.

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).

If the socket outlets in your home are not suitable for the plug supplied with this appliance, the plug should be removed and the appropriate one fitted.

WARNING: The plug removed from the mains lead, if severed, must be destroyed, as a plug with a bared flexible cord is hazardous if engaged into a live socket outlet.

Should the fuse in the 13 amp plug require changing, a 3 amp BS1362 fuse must be fitted.

WARNING: This appliance must be earthed.

Control knob and settings

The control knob on the slow cooker offers a low, medium and high setting for cooking. This setting allows you to adapt the cooking time to your convenience.

The MED (MEDIUM) setting is the standard setting for slow cooking with this product. This gives you an average of 5^1/2-7^1/2 hours cooking time.

However, if you wish to extend the cooking period, can use the LOW setting, and if you wish to shorten the cooking period, you can use the HIGH setting.

Cooking capacity

The 6.5 litre slow cooker has a maximum working capacity of 4.5 litres. The 3.5 litre slow cooker has a maximum working capacity of 2.5 litres.

FEATURES

① Glass lid
2 Ceramic pot
3 Base
4 Control knob
5 Power indicator

Before first use

• Remove all labels and tags from the product.
• Wash the ceramic pot and glass lid in hot soapy water, with a sponge or a dish cloth, rinse thoroughly and dry.

IMPORTANT: DO NOT IMMERSE THE SLOW COOKER BASE IN WATER.

Please note: During initial use, you may notice a slight odour due to the burning off of manufacturing residues. This is completely normal and will disappear after a few uses.

Instructions for use

1 Place the base 3 on a dry, level, heat resistant surface, away from the edge of the work surface. Do not use on the floor.
2 Place ingredients into the ceramic pot ②, and place the pot into the base. Cover with the glass lid. If you need to pre-cook or brown foods prior to slow cooking, this must be done in a pan. Do not try to brown or pre-cook food in the slow cooker.
3 With the control knob ④ set to the OFF position, plug the unit into the mains socket.
4 Set the control to low, medium or high and cook for the recommended time given in the recipes, or use the cooking guide on page 5.
5 Switch off and unplug the slow cooker after cooking and remove the ceramic pot using oven gloves.

Always place the ceramic pot on a heat proof mat or surface.

CAUTION: BE CAREFUL NOT TO TOUCH THE BASE UNIT AFTER COOKING AS IT REMAINS HOT.

About slow cooking

- Slow cooking has always been the best way to prepare a nutritious hot meal with minimum preparation and maximum free time away from the kitchen. Morphy Richards has brought this style of cooking into this modern, cooking system; providing you

with style, convenience and great tasting meals.

• Traditionally, slow cooking has centred on soups and casseroles, but with this oval ceramic pot you can also produce most modern family meals and dinner party dishes. This pot is convenient as well as looking good enough to take straight to the table for serving (always place the ceramic pot on a heat proof mat or surface).
• Slow cooking gives you convenient, versatile and flavoursome food. The longer cooking times allow better distribution of flavours, giving them time to blend and season the food. A slow cooker heats food gently, making it a great way to cook meats - in particular, less-expensive cuts, such as stewing beef, which are tenderised through the long cooking process.
• IMPORTANT: The slow cooker works by building up heat and maintaining an even temperature. To get the best cooking results, do not remove the lid during cooking, since this will lose heat and therefore slow down the cooking time. The glass lid allows you to monitor the cooking progress without interrupting the cooking time.

Suitable foods for slow cooking

• Most foods are suited to slow cooking methods, however there are a few guidelines that need to be followed.
  • Make sure all frozen ingredients are well thawed out.
• Cut root vegetables into small, even pieces, as they take longer to cook than meat. They should be gently sauteed for 2-3 minutes before slow cooking. Ensure that root vegetables are always placed at the bottom of the pot and all ingredients are immersed in the cooking liquid.
• Trim all excess fat from meat before cooking, since the slow

cooking method does not allow fat to evaporate.

• If adapting an existing recipe from conventional cooking, you may need to cut down on the amount of liquid used. Liquid will not evaporate from the slow cooker to the same extent as with conventional cooking.
• Never leave uncooked food at room temperature in the slow cooker.
• Do not use the slow cooker to reheat food.
• Uncooked red beans must be soaked 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.

Care for the ceramic pot

• Authentic stoneware is fired at high temperatures, therefore, the ceramic pot may have minor surface blemishes, the glass lid may rock slightly due to these imperfections. Low heat cooking does not produce steam, so there will be little heat loss. Due to normal wear and tear through the product's life, the outer surface may start appearing 'crazed'.
• Do not put the ceramic pot or glass lid in an oven, freezer, microwave or on a gas / electrical hob.
• Do not pre-heat before adding ingredients.
• Do not subject the ceramic pot to sudden changes in temperature. Adding cold water to a very hot pot could cause it to crack.
• 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.

- Do not switch the slow cooker on when the ceramic pot is empty or out of the base.

Tips for slow cooking

• The slow cooker must be at least half full for best results.
• Slow cooking retains moisture. If you wish to reduce this, remove the lid after cooking and turn the control to high (if set to low or medium) and reduce the moisture by simmering for 30 to 45 minutes.
• 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 times to stir or add ingredients, then you will need to allow 10-15 minutes extra cooking time each time you remove the lid.
• If cooking soups, leave 5 cm space between the top of the cook pot and the food surface to allow for simmering.
• 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 ceramic pot and add boiling liquid/stock. In most of the recipes in this book, the meat ingredients are browned first to improve their appearance and flavour.

• If you are short on preparation time and would prefer to skip the browning 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, Medium setting +1-2hrs, Low Setting +2-3hrs.

• Most meat and vegetable recipes require 7^1/2 - 9^1/2 hours on low, 4^1/2 - 6^1/2 hours on medium and 3^1/2 - 5^1/2 hours on high.

• Do not use frozen meat or poultry unless it is thoroughly thawed out first.
• Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and cream should be added towards the end of the cooking time. Many things can affect how quickly a recipe will cook, water and fat content, initial temperature of the food and the size of the food.
• Pieces of 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.
  • Vegetables usually take longer to cook than meat, so try and arrange vegetables in the lower half of the pot.
• After food is cooked, switch off and leave covered with the lid. There will be enough heat in the ceramic pot to keep warm for 30 minutes. If you require longer to keep warm, switch to the low setting.
• 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 ceramic pot.
• Pre-brown meat and onions in a pan to seal in the juices, this also reduces the fat content if separated before adding to the ceramic pot. This is not necessary if the time is limited, but improves the flavour.
• 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 and fully cover with water. If necessary, cut into two pieces. Joint weight should be kept within the maximum limit: 1 kg for a medium sized slow cooker, and 1.5 kg for a large sized slow cooker.

COOKING GUIDE

The cooking times given in the following recipes are for the 'MEDIUM' setting. Should you want to increase or reduce the time, please refer to the cooking guide. A Please note that these cooking times are for guidance only and may vary depending on food type and personal tastes. For your convenience, a conversion table for weight and volume has been included on page 19.

Eg. If the recipe says cook for 3^1/2-5^1/2 hours (MED) and you require this to be a shorter time, cook on HIGH, which will reduce the cooking time to 2^1/2-3^1/2 hours. Increasing the time, choose LOW which will give 5^1/2-7^1/2 hours.

The recipes are based on MAXIMUM WORKING VOLUMES which are:

6.5 litres: Working capacity of 4.5 litres / 8 pts. This allows a 3cm space between the top of the ceramic pot and the food.

3.5 litres: Working capacity of 2.5 litres / 4 ^1/2 pts. This allows a 2cm space between the top of the ceramic pot and the food.

NOTE: THE CAPACITY CAN BE FOUND ON THE RATING PLATE UNDERNEATH THE PRODUCT.

A Equivalent cook times for (LOW) and (HIGH) settings
Cook on(MEDIUM)	Cook on(LOW)	Cook on(HIGH)
3^1/2 - 5^1/2 hours	5^1/2 - 7^1/2 hours	2^1/2 - 3^1/2 hours
5^1/2 - 7^1/2 hours	7^1/2 - 9^1/2 hours	4^1/2 - 5^1/2 hours
7^1/2 - 9^1/2 hours	9^1/2 - 11^1/2 hours	6^1/2 - 7^1/2 hours

For details of other Morphy Richards products, please see our website: www.morphyrichards.com

RECIPES

Visit our website for more delicious recipes.

Soups

Minestrone soup			Lentil soup
	2.5 litres 4.5 litres			2.5 litres	4.5 litres
Butter 30g 55g			Smoked bacon, chopped
						125g	200g
Streaky bacon, chopped60g 100g			Onion, finely chopped 1 large		2 large
Onion, finely chopped 1 large 2 large			Carrots, finely diced	3	4
Garlic cloves, crushed 1 2			Celery, finely sliced 2 sticks		4 sticks
Celery, chopped 3 sticks 4 sticks			Orange lentils	200g	400g
Potatoes, peeled and cubed300g 500g			Can of chopped tomatoes
						400g	2x 400g
Carrots, peeled and diced2 medium 2 large			Chicken stock	1100ml	2 litres
			Worcestershire sauce	3 tsp	4 tsp
Cabbage leaves, shredded3	4		Bayleaf	1	1
Tomatoes, skinned and roughly chopped3 medium 4 large			Basil	1 tsp	2 tsp
Chicken stock	1.25 litres 2.25 litres		Parsley, finely chopped
						1 tbsp	2 tbsp
Tomato puree 1	^1/_2 tbsp	3 tbsp	Pinch of nutmeg
Worcestershire sauce	1^1/_2 tsp 3 tsp		Salt and freshly ground black pepper
Parsley, finely chopped 1^1/_2 tbsp	2 tbsp		MethodIn a pan, gently fry the bacon untilthe fat begins to run. Add the onion,carrot and celery and fry until soft.Add all the remaining ingredientsexcept the parsley and bring to theboil. Simmer for 2 minutes. Transferto the ceramic pot. Place the ceramispot into the slow cooker base, cover
Pasta shells	75g 150g
Parmesan cheese, grated2-3 tbsp	3 tbsp
Salt and freshly ground black pepper

Method

Melt the butter in a pan and fry bacon and vegetables until soft. Make up stock and add the stock, bacon and vegetables to the ceramic pot. Add remaining ingredients except the parsley, pasta shells and parmesan cheese. Place the ceramic pot in the base unit, cover with lid and cook for approximately 3^1/2-5^1/2 hours. 45 minutes before serving, add the pasta shells and parsley. Adjust the seasoning if necessary and sprinkle with parmesan cheese. Serve with crusty french bread.

Lentil soup

	2.5 litres	4.5 litres
Smoked bacon, chopped
	125g	200g
Onion, finely chopped	1 large	2 large
Carrots, finely diced	3	4
Celery, finely sliced	2 sticks	4 sticks
Orange lentils	200g	400g
Can of chopped tomatoes
	400g	2x 400g
Chicken stock	1100ml	2 litres
Worcestershire sauce	3 tsp	4 tsp
Bayleaf	1	1
Basil	1 tsp	2 tsp
Parsley, finely chopped
	1 tbsp	2 tbsp
Pinch of nutmeg
Salt and freshly ground black pepper

Method

In a pan, gently fry the bacon until the fat begins to run. Add the onion, carrot and celery and fry until soft. Add all the remaining ingredients except the parsley and bring to the boil. Simmer for 2 minutes. Transfer to the ceramic pot. Place the ceramic pot into the slow cooker base, cover with the lid. Cook for approximately 3^1/2-7^1/2 hours. If a smoother consistency is required, liquidise the soup after cooling and then reheat the soup in a pan. Sprinkle with parsley and serve with crusty french bread.

Vegetable soup

	2.5 litres 4.5 litres
Butter	30g	60g
Mixed vegetables, e.g. potato, onion, carrot, parsnips, celery, leek, tomato 1.25 kg 2.2 kg
Flour	30g	60g
Stock	1100ml	2 litres
Mixed herbs 1 tsp 2 tsp
Salt and freshly ground black pepper

Method

Peel, wash and cube or slice all the vegetables. Melt butter in a pan and gently fry the vegetables for 2-3 minutes. Add the hot stock. Stir well and bring to the boil. Season to taste and add mixed herbs. Transfer all ingredients to the ceramic pot and place the pot in the slow cooker base. Cover with the lid and cook for approximately 5^1/2 - 7^1/2 hours. Cool and liquidise the soup and then reheat in a pan on the hob. Thicken it with the flour.

Poultry
Chicken paprika

	2.5 litres	4.5 litres
Chicken portions 4 8
Butter 30g	60g
Seasoned flour 50g	60g
Onions, chopped	3 large	4 large
Carrots, peeled and sliced	4	6
Green pepper, de-seeded and chopped	1	2
Paprika	1 tsp	3 tsp
Tomato puree 1 tsp	3 tsp
Chicken stock	500ml	1 litre
Salt and freshly ground black pepper

Method

Clean, wipe and dry chicken, coat in seasoned flour. Using a pan, fry the chicken in the butter until brown all over. Add onions and carrots and fry until soft. Add pepper, paprika, tomato puree, and the remaining flour, stir well. Gradually mix in the chicken stock. Bring to the boil and season. Transfer all ingredients to the ceramic pot and place in the base unit. Cover with the lid and cook for approximately 3^1/2-6^1/2 hours.

Caribbean chicken

	2.5 litres	4.5 litres
Vegetable oil 2 tbsp	3 tbsp
Onion, chopped 2 small	2 large
Celery, chopped 2 sticks	4 sticks
Carrots, sliced 2	3
Mushrooms, sliced 250g	500g
Red pepper, de-seeded and sliced
	1	2
Chicken joints, skinned 4	8
Can sliced peaches 200g		400g
Can pineapple chunks
	400g	400g
Cornflour	2 tbsp	3 tbsp
Paprika	1 tsp	3 tsp
Soy sauce	1 tbsp	3 tbsp
Worcestershire sauce	1 tbsp	3 tbsp
Malt/wine vinegar	4 tbsp	8 tbsp
Boiling water	12 litre	1 litre
Salt and freshly ground black pepper

Method

Fry onions, celery, carrot, mushrooms and pepper in a pan. Add chicken joints and fry until browned all over. Drain peaches and pineapple, reserving juice, and add them to the pan. To make the sauce, blend cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice, add seasoning, boiling water and pour into pan. Bring the sauce to the boil, stirring continuously. Transfer all ingredients to the ceramic pot and place the pot into the base unit. Cover with the lid and cook for approximately 4^1/2-6^1/2 hours.

Chicken in white wine sauce

	2.5 litres	4.5 litres
Chicken joints, skinned
	4	8
Butter	30g	75g
Onion, finely chopped
	1 large	2 large
Mushrooms, sliced 125g 250g
Cornflour	2 tbsp	3 tbsp
Dry white wine	500ml	1 litre
Mixed herbs	1 tsp	3 tsp
Egg yolks	2 2
Double cream	5 tbsp	9 tbsp
Salt and freshly ground black pepper

Method

Place the chicken joints and butter in a pan and gently fry until all the juices are sealed in. Add the onion and fry until softened but not browned. Add the mushrooms and cook for a minute on low heat. Blend 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. Transfer all ingredients to the ceramic pot, place in the base of the slow cooker and place the lid on the slow cooker. Cook for approximately 4^1/2-7^1/2 hours. Just before serving, beat together the egg yolk and cream. Beat in a few tablespoons of hot sauce, mix well together. Pour this mixture into the ceramic pot and stir until the sauce thickens.

Chicken and mushroom casserole

	2.5 litres	4.5 litres
Chicken quarters 4 8
Butter 30g	75g
Flour 2 tbsp 3 tbsp
Onions, finely chopped1 large 2 large
Celery, thinly sliced 3 sticks 3 sticks
Mushrooms, thinly sliced250g		500g
Garlic cloves, crushed1		2
Chicken stock 375ml 1 litre
Cream (optional) 4 tbsp 7 tbsp
Salt and freshly ground black pepper

Method

Toss the chicken in the flour, place in a pan and fry in the butter until golden brown on all sides. Add the onion and celery and gently fry until softened but not browned. Add the mushrooms and garlic and stir in the stock. Bring to the boil and season. Transfer all ingredients to the ceramic pot and place the pot in the base unit. Place the lid on the slow cooker. Ensure that the chicken and vegetables are immersed. Cook for approximately 4^1/2-6^1/2 hours. Before serving, stir in the cream.

Fricasse of Turkey

	2.5 litres	4.5 litres
Turkey portions 4	8
Onions, finely chopped
	1 large	2 large
Butter 30g	75g
Mushrooms, sliced	125g 225g
Bouquet garni 1	1
Stock	400ml	1 litre
Cornflour	2 tbsp 5 tbsp
Milk	4 tbsp 9 tbsp
Sliver of zest of lemon
Salt and freshly ground black pepper

Method

In a pan, gently fry the onions in the butter until softened but not browned. Cube the turkey meat and add to the pan. Add the remaining ingredients, except the milk and cornflour, and bring to the boil. Transfer all the ingredients to the ceramic pot. Place the ceramic pot in the slow cooker base unit. Place the lid over the slow cooker. Cook for approximately 3^1/2-5^1/2 hours. Remove the bouquet garni and lemon half an hour before serving. Pour the liquid into a pan. Blend the cornflour with the milk and pour into the pan. Stir well and leave to thicken.

Meat
New England beef

	2.5 litres	4.5 litres
Piece of topside 1 kg	1.5 kg
Bouquet garni 1	1
Thyme 1 tsp	1	12 tsp
Black peppercorns	1 tsp	12 tsp
Shallots	4	8
Carrots, sliced 225g	400g
Swede, diced 100g	200g

Method

Put the beef into a pan and cover with cold water. Add all the remaining ingredients, cover and bring to a simmer. Season well and then transfer all the ingredients to the ceramic pot. Place the ceramic pot in the slow cooker base. Place the lid onto the slow cooker. Cook for approximately 5-7 hours. Take the beef out of the slow cooker with a slotted spoon and allow to cool for 10 minutes. The cooking liquid can be used as a base to make gravy. Cut the beef into slices and spoon a little of the cooking liquid over. Serve with vegetables and garnish with fresh parsley.

IMPORTANT: When buying a joint of meat, make sure that it will fit the ceramic pot. It should fit into the ceramic pot so that when it is covered with liquid, it will still be 2.5cm below the rim of the pot. The joint must not stick out above the rim and there should be enough room to cover the meat with water. The shape of the meat is just as important as the weight.

Paprika beef

	2.5 litres	4.5 litres
Stewing steak	700g	1.5 kg
Seasoned flour	30g	75g
Onions, chopped	2 large	4 large
Garlic cloves, crushed
	1	2
Cooking fat	30g	75g
Tomatoes	500g	1 kg
Brown stock	400ml	1 litre
Paprika	1^1/2 tsp	3 tsp
Tomato puree 1	^1/2 tbsp	3 tbsp
Bay leaves	2	4
Mixed herbs	1^1/2 tsp	3 tsp
Salt and freshly ground black pepper

Method

Cut the meat into cubes and toss in seasoned flour. In a pan, fry onions and garlic until softened, then add the meat and continue to fry until the meat is slightly browned. Skin and chop tomatoes finely, add to meat with the stock, (blended with the paprika) tomato puree, bay leaves and mixed herbs. Season to taste and bring to a simmer. Transfer all ingredients to the ceramic pot and place the pot in the base unit. Cover with the lid. Cook for approximately 4^1/2-7^1/2 hours. Before serving, remove the bay leaves and thicken the sauce if necessary.

Beef in red wine

	2.5 litres	4.5 litres
Oil 2 tbsp 3 tbsp
Onions, chopped 1 large 2 large
Stewing beef, cubed 700g 1.5 kg
Black olives 8 16
Garlic cloves, crushed (optional)
	1	2
Tomatoes skinned, de-seeded and roughly chopped	5	10
Mushrooms	125g	800g
Dry red wine 400ml 1 litre
Bay leaf 1 2
Freshly chopped parsley
Salt and freshly ground black pepper

Method

In a pan, gently fry the onion in the oil until softened. Add the beef and brown on all sides. Add all the remaining ingredients except the parsley and bring to a simmer. Transfer all the ingredients into the ceramic pot and place the pot into the slow cooker base. Place the lid into the slow cooker. Cook for approximately 3^1/2-7^1/2 hours. Before serving, remove the bay leaf and sprinkle with parsley.

Hungarian Goulash

	2.5 litres	4.5 litres
Stewing steak, cut into cubes
	500g	1 kg
Seasoned flour	30g	75g
Vegetable oil 3 tbsp	5 tbsp
Onions, finely chopped
	1 large	2 large
Green pepper, de-seeded and chopped
	1	1
Carrot, peeled and chopped
	2	2
Celery sticks, chopped
	1	2
Paprika	1 tsp	3 tsp
Tomato puree	3 tbsp	5 tbsp
Mixed herbs	3 tsp	5 tsp
Beef stock	200ml	400ml
Can of tomatoes, roughly chopped
	200g	400g
Red wine (optional)	200ml	400ml
Worcestershire sauce	3 tsp	5 tsp
Pinch of grated nutmeg
Salt and freshly ground black pepper

Method

Toss the meat in seasoned flour. Heat the oil in a pan and fry onions, pepper, carrot and celery until soft. Add the meat and fry until browned. Add the paprika, tomato puree, nutmeg, mixed herbs and seasoning and cook for a further 2 minutes. Add stock, tomatoes, red wine and worcestershire sauce. Bring to a simmer. Transfer all the ingredients into the ceramic pot and place the pot into the slow cooker base. Place the lid onto the slow cooker. Cook for approximately 4^1 / 2 - 6^1 / 2 hours.

Chilli con carne

	2.5 litres	4.5 litres
Vegetable oil 2 tbsp	3 tbsp
Onions, chopped 2 large	2 large
Garlic cloves, crushed	2 cloves	4 cloves
Green pepper de-seeded and chopped	1	1
Minced beef 500g	1 kg
Can of tomatoes, chopped
	400g	2x	4
Chilli powder 1	12 tsp	3	tsp
Flour 1	12 tbsp	3	tbsp
Brown sugar 1	12 tsp	3	tsp
Tomato puree	4 tbsp	7 tbsp
Can red kidney beans, drained
	425g	2x	400g
Salt and freshly ground black pepper

Method

Fry onions, garlic and pepper in a pan until soft. Add minced beef and fry until lightly browned. Blend together chilli powder, flour, brown sugar and tomato puree. Stir in tomatoes, chilli paste and seasoning. Transfer all ingredients to the ceramic pot and place the pot in the slow cooker base. Place the lid on the slow cooker. Cook for approximately 2^1/2-6^1/2 hours. One hour before serving, add the kidney beans. Serve with boiled rice or baked potatoes.

Steak and kidney ragout

	2.5 litres	4.5 litres
Stewing steak	700g	1.5 kg
Kidney	200g	300g
Flour	2 tbsp	3 tbsp
Onions, quartered 2 large		4 large
Hot beef stock	600ml	1 litre
Red wine	200ml	400ml
Tomato puree g	3 tbsp	5 tbsp
Worcestershire sauce	1^1/_2 tsp	2 tsp
Button mushrooms	125g	225g

Method

Using a sharp knife, trim the beef and cut into 1 inch (2.5cm) cubes. Cut the kidney into bite size pieces. Coat the beef with the flour. Place into a pan with onions, stock, wine and tomato puree. Bring to a simmer. Add the worcestershire sauce and season. Transfer all ingredients to the ceramic pot and place in the base unit. Place the lid on the slow cooker. Cook for approximately 4^1/2 - 6^1/2 hours. Add the button mushrooms one hour before serving. This recipe can be used as a base for steak and kidney pie.

Beef Curry

	2.5 litres	4.5 litres
Vegetable oil 3 tbsp	5 tbsp
Cooking apple, peeled, cored and sliced 2 medium 2 large
Onions, chopped 2 large	4 large
Stewing steak, cubed 700g	1.5 kg
Curry powder 3 tsp	5 tsp
Plain flour 3 tbsp	5 tbsp
Beef stock 400ml	1 litre
Mango chutney 3 tbsp	5 tbsp
Sultanas	75g	125g
Tin tomatoes, chopped 200g		400g
Lemon juice 2 tbsp	2 tbsp
Salt and freshly ground black pepper

Method

Fry the apple and onion in a pan until soft. Coat the meat in seasoned flour, add to the pan and fry until lightly browned. Stir in the stock and bring to a simmer. Add the remaining ingredients and bring back to a simmer. Transfer all the ingredients to the ceramic pot and place the pot in the slow cooker base. Place the lid onto the slow cooker. Cook for approximately 3^1/2-6^1/2 hours. At the end of the cooking time, it may be necessary to thicken the sauce.

Bolognese sauce

	2.5 litres	4.5 litres
Minced beef	700g	1 kg
Onions, finely chopped
	1 large	2 large
Celery, thinly sliced	3 sticks	4 sticks
Garlic cloves, crushed
	1	2
Tomato puree 3 tbsp	5 tbsp
Flour	1 tbsp	3 tbsp
Can of tomatoes, including juice
	400g	2x 400g
Beef stock 250ml	400ml
Mushrooms, sliced 125g		200g
Mixed herbs	1 tsp	1 tsp
Salt and freshly ground black pepper

Method

In a pan, gently brown the mince without adding any fat or oil. When the fat has started to run from the meat, add the onion, celery and garlic. Fry for a couple of minutes and then add the tomato puree. Blend some of the tomato juice with the flour to make a smooth pouring cream, add to the meat with remaining tomatoes and juice and bring to the boil, stirring continuously until thickened. Add the remaining ingredients and mix well. Transfer all the ingredients to the ceramic pot and place in the base of the slow cooker. Place the lid on the slow cooker. Cook for approximately 2^1/2-7^1/2 hours. (Note: a slight 'crust' of brown meat may appear on the top. It soon disappears if stirred into the sauce).

Pork goulash

	2.5 litres	4.5 litres
Oil 2 tbsp 3 tbsp
Onion, finely chopped 1 2
Flour 4 tbsp 7 tbsp
Paprika 1	^1/_2 tsp	2 tsp
Stewing pork, cubed 750g 1.5 kg
Red pepper, de-seeded and diced
	1	2
Oregano 1 tsp 1 tsp
Tomato puree 3 tbsp 5 tbsp
Stock 450ml	1 litre
Small carton of soured cream or yoghurt
	1	2
Salt and freshly ground black pepper

Method

In a pan, gently fry onion in the oil until soft. Blend together the flour, paprika, salt and pepper. Toss the pork in the seasoned flour and add to the pan, fry until brown on all sides. Add red pepper, oregano, puree and stock. Bring to the boil, stirring continuously until thickened. Transfer all the ingredients to the ceramic pot and place into the slow cooker base. Place the lid on the pot and cook for approximately 3^1/2-7^1/2 hours. Just before serving, swirl the cream or yoghurt into the goulash.

Oriental honeyed pork

	2.5 litres	4.5 litres
Pork fillet	550g	1 kg
Seasoned cornflour	4 tbsp	6 tbsp
Corn oil	4 tbsp	6 tbsp
Onion, chopped	1 large	1 large
Garlic cloves, crushed	1	2
Green peppers, de-seeded and chopped	1	2
Pineapple chunks, drained (reserve juice)	400g	2x 400g
Mushrooms, sliced	6	8
Ripe tomatoes, quartered	4	6
SAUCE
Chicken stock	600ml	1 litre
Honey	4 tbsp	5 tbsp
Soy sauce	2 tbsp	3 tbsp
Cornflour	4 tbsp	5 tbsp
Pineapple juice (reserved from chunks)

Method

Cut pork into cubes and toss in seasoned cornflour. Heat oil in a pan and fry garlic and onion. Add pork and fry until lightly browned on all sides. Lower the heat and add pepper, pineapple, mushrooms and tomatoes, leave on gentle heat whilst preparing sauce. To make the sauce, mix together chicken stock, honey and soy sauce. Blend cornflour with pineapple juice and add to the mixture. Add sauce to the pan and stir whilst bringing to the boil. Transfer all the ingredients to the ceramic pot, place in the slow cooker base and cover with the lid. Cook for approximately 4^1/2-7^1/2 hours. Serve with rice and fresh green vegetables.

Pork and pineapple curry

	2.5 litres	4.5 litres
Lean pork, cubed 1.25 kg 2 kg
Flour 50g	100g
Salt 1 tsp 2 tsp
Oil 3 tbsp 3 tbsp
Onions, chopped 1 large 2 large
Curry powder 1	12 tsp	3 tsp
Paprika 1	12 tsp	2 tsp
Chicken stock 400ml	1 litre
Mango chutney	2 tbsp 3 tbsp
Worcester sauce 2 tsp 3 tsp
Can pineapple cubes, with juice
	225g	400g
Bay leaves	2	4

Method

Toss the pork in the flour and salt. In a pan, heat the oil and brown the meat. Add the onions and fry until soft. Stir in the curry powder and paprika. Stir well and cook for a few minutes. Add the remaining ingredients, bring to a simmer and transfer to the ceramic pot. Place the ceramic pot into the base unit. Cook for approximately 3^1/2-6^1/2 hours. Remove bay leaves before serving.

Boiled ham

Gammon joint

2.5 litre slow cooker up to 1 kg

4.5 litre slow cooker up to 1.5 kg

Method

Put the gammon in a pan, cover with cold water and bring to the boil, drain and rinse. Place in the ceramic pot and cover with boiling water. Place the ceramic pot in the slow cooker base unit and cover with the lid. Cook for approximately 5-7 hours. Drain and cool slightly before removing the skin. Allow to cool. Wrap tightly in kitchen foil. Place in the refrigerator until well chilled. Coat fat with toasted breadcrumbs before serving.

IMPORTANT: When buying a joint of meat, make sure that it will fit the size of the ceramic pot. It should fit into the ceramic pot so that when it is covered with liquid it will still be 2.5cm below the rim of the pot. The joint must not stick out above the rim and there should be enough room to cover the meat with water. The shape of the meat is just as important as the weight.

Irish stew

	2.5 litres	4.5 litres
Lamb chops 4 8
Onions, sliced 2 large	4 large
Mixed herbs 1	12 tsp	3 tsp
Large parsnip 1 2
Carrots, thickly sliced 550g	1 kg
Potatoes, quartered 750g	1.5 kg
Hot vegetable stock 750ml	1 litre
Leeks, sliced 2 3

Method

Remove any excess fat from the chops and then place in a pan with the onions. Brown the chops on each side. Sprinkle over the mixed herbs. Add parsnip, carrots, potatoes, leeks and pour over the stock. Bring to a simmer. Transfer all the ingredients to the ceramic pot and place into the slow cooker base. Place the lid onto the ceramic pot. Cook for approximately 4 ^1/2 -7 ^1/2 hours.

Lamb with lentils

	2.5 litres	4.5 litres
Carrots, sliced 425g	800g
Parsnips, sliced	125g	225g
Garlic cloves, crushed	1	2
Bay leaf	1	2
Orange lentils, soaked for 1 hour
	125g	250g
Red wine	200ml	400ml
Lamb leg fillet, cubed	750g	1.5 kg
Soy sauce	3 tbsp	4 tbsp
Button mushrooms	200g	300g
Parsley sprigs to garnish
Salt and freshly ground black pepper

Method

Place the carrots, parsnips, garlic, bay leaf and drained lentils in the ceramic pot and season with salt and pepper. Pour in the wine after bringing to simmering point in a pan. Brush the meat all over with the soy sauce and sprinkle with salt and pepper. Place on top of the vegetables. Place the ceramic pot into the slow cooker base and replace the lid. Cook for approximately 5 ^1 /2-7 ^1 /2 hours. Add the mushrooms for the last 30 minutes. Discard the bay leaf. Garnish with parsley and serve with a crisp green salad.

Sausage Pot

	2.5 litres	4.5 litres
Oil 2 tbsp 3 tbsp
Sausage 750g	1.5	kg
Onions, finely chopped1 large 2 large
Carrots, thinly sliced 3 4
Leek, sliced 2 2
Flour 3 tbsp 5 tbsp
Beef stock 400ml 1 litre
Chutney 3 tbsp 5 tbsp
Worcestershire sauce 2 tbsp 3 tbsp
Salt and freshly ground black pepper

Method

In a pan, quickly brown the sausages on all sides in the oil. Add the onions, carrots and leeks and gently saute until softened, but not browned. Stir in the flour and cook on a low heat until the oil is absorbed. Slowly add the stock, and bring to the boil, stirring continuously until thickened. Stir in the chutney, worcestershire sauce and seasoning. Transfer all ingredients to the ceramic pot and place into the slow cooker base. Cover with the lid and cook for approximately 4^1/2 - 7^1/2 hours. If the sausages contain a lot of fat, any excess can be removed from the surface of the finished dish with kitchen paper.

Vegetarian curry

	2.5 litres	4.5 litres
Cooking oil	3 tbsp	5 tbsp
Onions, chopped	2 large	4 large
Garlic cloves, crushed	1	2
Curry powder	3 tsp	5 tsp
Lentils	275g	600g
White stock 200ml	2 litre
Lemon juice	2 tsp	3 tsp
Carrots, diced	3 4
Apple, peeled, cored and chopped	2	2
Sultanas	50g	125g
Salt and freshly ground black pepper

Method

Heat the oil in a pan. Saute the onion, carrots and lightly. Add the curry powder. Cook gently for one minute. Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the boil and continue to boil for 3 minutes. Transfer all ingredients to the ceramic pot and place into the slow cooker base. Stir in the apples and sultanas. Place the lid on the slow cooker. Cook for approximately 4^1/2-7^1/2 hours. Ensure that the vegetables are immersed during cooking.

Desserts

Pears in Red Wine

Strong red wine (Shiraz/Syrah) 500 ml
Firm pears 6
Cinnamon stick 1
Vanilla pod 1
Water 200 ml
Fructose	150g
Peel of half an orange

Method

Pour the wine into your slow cooker and then place in the pears, making sure that they are sitting upright. Add the remaining ingredients and cook for 4^1/2 hours. Once cooked, remove the pears, set a side while you put the liquid into a frying pan and briskly reduce by half or until you have a consistency of double cream. Bear in mind that the more you reduce the liquid, the sweeter it will become. Serve with vanilla ice cream or a blob of fromage frais.

Great because...

Pears are rich in soluble fibre which helps to control blood sugar and blood cholesterol levels. It is a low calorie pudding with almost a third of your day's fibre per serving.

Rice pudding

	2.5 litres 4.5 litres
Butter	25g	40g
Pudding rice	100g	150g
Sugar	100g	150g
Milk 1 litre	1	^1/_2 litre
Pinch of nutmeg

Method

Butter the inside of the ceramic pot. Add all ingredients and stir. Place the ceramic pot on the slow cooker base and cover with the lid. Cook for approximately 2^1/2-3^1/2 hours.

Fruit compote

	2.5 litres	4.5 litres
Dried mixed fruit, such as apples, prunes, pears, apricots and peaches
	275g	500g
Sultanas	30g	60g
Raisins	30g	60g
Flaked almonds	20g	35g
Caster sugar 3 tbsp		5 tbsp
Water	625ml	1 litre
Cointreau	3 tbsp	5 tbsp

Method

Place all ingredients, except the Cointreau, in the ceramic pot. As the apple rings tend to float to the surface and may discolour, put them at the bottom. Cook for approximately 4^1/2 - 6^1/2 hours. Remove from the ceramic pot and allow the fruit to cool before putting into a cut-glass serving dish. Stir in the Cointreau and serve chilled.

Weight/volume conversion table

g	oz
5	0.2
10	0.35
100	3.5
500	17.6
100(1Kg)	0 35

ml	floz
50	1.7
100	3.4
200	7
500	17
100(1L)	0 35

Cleaning your slow cooker

The ceramic pot and glass lid may be washed in a dishwasher or washed by hand in hot soapy water. Do not use harsh abrasive cleaners.

If you wash the glass lid in hot soapy water, use a sponge or dishcloth. Rinse and dry thoroughly.

Do not immerse the electrical base in water or any other liquid.

The base may be wiped clean as follows. Unplug the base from the mains. Wipe the base over gently with a dish cloth.

Ensure that the plug and electrical connections remain dry at all times.

HELPLINE

If you have any difficulty with your appliance, do not hesitate to call us.

We are more likely to be able to help than the store from where you bought it.

Please have the following information ready to enable our staff to deal with your query quickly.

- Name of the product.

- Model number as shown on the underside of the appliance.

- Serial number as shown on the underside of the appliance.

UK Helpline 0844 871 0956

Replacement Parts 0844 873 0722

Ireland Helpline 1800 409 119

WEBSITE

You may also contact us through our website, or visit the site to browse and purchase appliances, spare parts and accessories from the extensive Morphy Richards range.

www.morphyrichards.com

REGISTERING YOUR TWO YEAR GUARANTEE

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.uk

N.B. Each qualifying product needs to be registered with Morphy Richards individually.

Please note that the 2 year guarantee is only available in the UK and Ireland. Please refer to the one year guarantee for more information.

YOUR ONE YEAR GUARANTEE

It is important to retain the retailer's receipt as proof of purchase. Staple your receipt to this back cover for future reference.

Please quote the following information if the product develops a fault. These numbers can be found on the base of the product.

Model no.

Serial no.

All Morphy Richards products are individually tested before leaving the factory. In the unlikely event of any appliance proving to be faulty within 28 days of purchase, it should be returned to the place of purchase for it to be replaced.

If the fault develops after 28 days and within 12 months of original purchase, you should contact the Helpline number quoting Model number and Serial number on the product, or write to Morphy Richards at the address shown.

You may be asked to return a copy of proof of purchase.

Subject to the exclusions set out below (see Exclusions), the faulty appliance will then be repaired or replaced and dispatched usually within 7 working days of receipt.

If, for any reason, this item is replaced during the 1 year guarantee period, the guarantee on the new item will be calculated from original purchase date. Therefore it is vital to retain your original till receipt or invoice to indicate the date of initial purchase.

To qualify for the 1 year guarantee, the appliance must have been used according to the instructions supplied. For example, crumb trays should have been emptied regularly.

EXCLUSIONS

Morphy Richards shall not be liable to replace or repair the goods under the terms of the guarantee where:

1The fault has been caused or is attributable to accidental use, misuse, negligent use or used contrary to the manufacturer's recommendations or where the fault has been caused by power surges or damage caused in transit.

2The appliance has been used on a voltage supply other than that stamped on the products.

Morphy Richards products are intended for household use only. See usage limitations within the location safety instructions.

Morphy Richards has a policy of continuous improvement in product quality and design. The company, therefore reserves the right to change the specification of its models at any time.

3Repairs have been attempted by persons other than our service staff (or authorised dealer).

4The appliance has been used for hire purposes or non domestic use.

5The appliance is second hand.

6Morphy Richards are not liable to carry out any type of servicing work, under the guarantee.

7Plastic filters for all Morphy Richards kettles and coffee makers are not covered by the guarantee.

8Batteries and damage from leakage are not covered by the guarantee.

- This guarantee does not confer any rights other than those expressly set out above and does not cover any claims for consequential loss or damage. This guarantee is offered as an additional benefit and does not affect your statutory rights as a consumer.

• This guarantee is valid in the UK and Ireland only.

For electrical products sold within the European Community. At the end of the electrical products useful life, it should not be disposed of with household waste. Please recycle where facilities exist. Check with your Local Authority or retailer for recycling advice in your country.

morphy richards

The After Sales Division Morphy Richards Ltd Mexborough, South Yorkshire, England, S64 8AJ

Helplines (office hours) UK 0844 871 0956 Spare Parts 0844 873 0722 Republic of Ireland 1800 409 119

SC48726 MUK Rev 2 11/09

For details of other Morphy Richards products, plus replacement parts and accessories, please see our website:

www.morphyrichards.com