Slow Cooker
Please read and keep these instructions
48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 1
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IMPORTANT
SAFEGUARDS
WHEN USING ELECTRICAL
APPLIANCES BASIC SAFETY
PRECAUTIONS SHOULD ALWAYS
BE FOLLOWED INCLUDING THE
FOLLOWING:
• Read all the instructions.
• To protect against the risk of
electrical shock do not put base in
water or in any other liquid.
• Close supervision is necessary
when any appliance is used near
children.
• NEVER ALLOW A CHILD TO USE
THIS PRODUCT.
• Unplug from the socket when not in
use, before putting on or taking off
attachments, and before cleaning.
• Do not operate any appliance with a
damaged lead or plug, or after an
appliance has malfunctioned, or
been damaged in any way. Contact
Morphy Richards for advice on
examination, repair, electrical or
mechanical adjustment.
• The use of attachments or tools not
recommended by Morphy Richards
may cause fire, electric shock or
injury.
• Do not use outdoors.
• DO NOT let the mains lead over
hang the edge of the table or work-
top, and keep it away from any hot
surfaces.
• KEEP YOUR APPLIANCE AWAY
FROM ANY HOT BURNERS AND
HEATED OVENS.
• Extreme caution must be used
when moving an appliance
containing hot food, water, or other
hot liquids.
• Do not use the appliance for other
than intended use.
• Do not switch on the cooker if the
ceramic pot is empty.
• Allow lid and crock pot to cool
before immersing in water.
•
Never touch the outer enclosure of
the slow cooker during its operation
or before it cools. Use the handles
or knobs.
• Do not touch hot surfaces. Use
oven gloves or a cloth when
removing lid or handling hot
containers.
• Never cook directly in the base unit.
Use the ceramic pot.
• Do not use crock pot or glass lid if
cracked or chipped.
• Never leave the appliance
connected to the socket outlet
when not in use.
• Do not switch on the appliance
when it is upside down or laid on its
side.
⁄
¤
‹
› fi
48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 2
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• The glass lid and ceramic pot are
fragile. Handle them with care.
SAVE THESE INSTRUCTIONS
• 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.
• 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.
• Children should be supervised to
ensure that they do not play with
the appliance.
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.
IMPORTANT: THE PLUG REMOVED
FROM THE MAINS LEAD, IF
SEVERED, MUST BE DESTROYED
AS A PLUG WITH BARED
FLEXIBLE CORD IS HAZARDOUS
IF ENGAGED INTO A LIVE SOCKET
OUTLET.
Where used, should the fuse in the
13 amp plug require changing, a 3
amp BS1362 fuse must be fitted
Features
⁄ Glass lid
¤ Ceramic crock pot
‹ Base
› Control knob
fi Power indicator
Control knob and
temperature settings
The control knob on the slow
cooker offers a low, medium and
high temperature 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 6-8 hours cooking time.
However, if you wish to extend the
cooking period, can use the LOW
setting and if you wish to shorten
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.
Before first use
• Remove all labels and tags from the
product.
• Wash the crock 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 ‹ 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
crock pot ¤, 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.
48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 3
3 With the control knob › set to the
OFF position, plug the unit into the
mains socket.
4 Set the heat control to low, medium
or high and cook for the
recommended time given in the
recipes or use the cooking guide in
page 6.
5 Switch off and unplug the slow
cooker after cooking and remove
the crock pot using oven gloves.
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 crock 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 crock 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
tenderized through the long cooking
process
. Remember, there are no
limits to the potential uses of your
slow cooker, only your imagination!
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
sauted 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.
Do’s and do not’s for the
crock pot
• Authentic stoneware is fired at high
temperatures therefore the crock
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 products life, the outer
surface may start appearing
‘crazed’.
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48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 4
• Do not put the crock 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 crock 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 crock 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 cooker on when
the crock 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 crock 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 8-10 hours on low, 5-7 hours
on medium and 4-6 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 crock 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 crock 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 crock 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.
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1 kg medium sized slow cooker
1.5 kg 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 in
the table below. 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 4-6
hours (MED) and you require this to
be a shorter time cook on HIGH,
which will reduce the cooking time
to 3-4 hours. Increasing the time
choose LOW which will give 6-8
hours.
The recipes are based on
MAXIMUM WORKING VOLUMES
which are:
6.5 litres - 48715 model
Working capacity 4
1/2 litres / 8 pts
This allows a 3cm space between
the top of the cook pot and the
food.
3.5 litres - 48710 / 48713 /
48714 / 48720 model
Working capacity 2
1/2 litres / 41/2
pts This allows a 2cm space
between the top of the cook pot
and the food.
(NOTE: THE MODEL NUMBER CAN
BE FOUND ON THE RATING PLATE
UNDERNEATH THE PRODUCT)
6
Cook on
MEDIUM
4-6 hours
6-8 hours
8-10 hours
Cook on
LOW
6-8 hours
8-10 hours
10-12 hours
Cook on
HIGH
3-4 hours
5-6 hours
7-8 hours
48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 6
RECIPES
Soups
Minestrone soup
2.5 litres 4.5 litres
Butter 30g 55g
Streaky bacon, chopped
60g 100g
Onion, finely chopped 1 large 2 large
Clove garlic, crushed 1 2
Celery, chopped 3 sticks 4 sticks
Potatoes, peeled and cubed
300g 500g
Carrots, peeled and diced
2 medium 2 large
Cabbage leaves, shredded
3 4
Tomatoes, skinned and roughly chopped
3 medium 4 large
Chicken stock 1.25 litres 2.25 litres
Tomato puree 1
1/2
tbsp 3 tbsp
Worcestershire sauce 1
1/2
tsp 3 tsp
Salt and freshly ground black pepper
Parsley, finely chopped
1
1/2
tbsp 2 tbsp
Pasta shells 75g 150g
Parmesan cheese, grated
2-3 tbsp 3 tbsp
Method
Melt the butter in a pan and fry
bacon and vegetables until soft.
Make up stock and add stock,
bacon and vegetables to the crock
pot. Add remaining ingredients
except the parsley, pasta shells and
parmesan cheese. Place the crock
pot in the base unit, cover with lid
and cook for approx. 4-6 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.
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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 2x400g
Chicken stock 1100ml 2 litres
Worcestershire sauce 3 tsp 4 tsp
Pinch of nutmeg
Bayleaf 1 1
Basil 1 tsp 2 tsp
Salt and freshly ground black pepper
Parsley, finely chopped
1 tbsp 2 tbsp
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 crock pot. Place crock pot
into the slow cooker base, cover
with the lid. Cook for approx. 4-8
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
1.25kg 2.2kg
Flour 30g 60g
Stock 1100ml 2 litres
Salt and freshly ground black pepper
Mixed herbs 1tsp 2tsp
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 crock pot and
place pot in the slow cooker base.
Cover with the lid and cook for
approx. 6-8 hours. Cool and
liquidise the soup and then reheat in
a pan on the hob. Thicken it with
the flour.
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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 1tsp 3tsp
Tomato puree 1tsp 3tsp
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 crock pot and place in the base
unit. Cover with the lid and cook for
approx. 4-7 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 5 tbsp 10 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
1/2
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 slow
crock pot and place pot into the
base unit. Cover with the lid and
cook for approx. 5-7 hours.
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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 1tsp 3 tsp
Salt and freshly ground black pepper
Egg yolks 2 2
Double cream 5 tbsp 9 tbsp
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 crock
pot, place in the base of the slow
cooker and place the lid on the slow
cooker. Cook for approx. 5-8 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 slow crock 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 chopped
1 large 2 large
Celery, thinly sliced 3 sticks 3 sticks
Mushrooms, thinly sliced
250g 500g
Clove of garlic, crushed
1 2
Chicken stock 375ml 1 litre
salt and freshly ground black pepper
Cream (optional) 4 tbsp 7 tbsp
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 slow crock pot and place pot in
the base unit. Place lid on the slow
cooker. Ensure that the chicken and
vegetables are immersed. Cook for
approx. 5-7 hours. Before serving,
stir in the cream.
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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
Sliver of zest of lemon
Salt and freshly ground black pepper
Stock 400ml 1 litre
Cornflour 2 tbsp 5 tbsp
Milk 4 tbsp 9 tbsp
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
crock pot. Place the crock pot in
the slow cooker base unit. Place the
lid over the slow cooker. Cook for
approx. 4-6 hour. 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 1tsp 1
1/2
tsp
Black peppercorns 1tsp 1
1/2
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 slow crock pot. Place the crock
pot in the slow cooker base. Place
the lid over onto the slow cooker.
Cook for approx. 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
slow cook pot. It should fit into the
crock 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.
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Paprika beef
2.5 litres 4.5 litres
Stewing steak 700g 1.5 kg
Seasoned flour 30g 75g
Onions, chopped 2 large 4 large
Clove of garlic, 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 crock
pot and place pot in the base unit.
Cover with the lid. Cook for approx.
5-8 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
Clove garlic, crushed (optional)
1 2
tomatoes skinned, de-seeded and roughly
chopped 5 10
Mushrooms 125g 800g
Dry red wine 400ml 1 litre
Salt and freshly ground black pepper
Bay leaf 1 2
Freshly chopped parsley
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
crock pot and place the pot into the
slow cooker base. Place the lid into
the slow cooker. Cook for approx.
4-8 hours. Before serving remove
the bay leaf and sprinkle with
parsley.
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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
Sticks celery chopped 1 2
Paprika 1tsp 3tsp
Tomato puree 3 tbsp 5 tbsp
Pinch of grated nutmeg
Mixed herbs 3 tsp 5 tsp
Salt and freshly ground black pepper
Beef stock 200ml 400ml
Can of tomatoes, roughly chopped
200g 400g
Red wine (optional) 200ml 400ml
Worcestershire sauce 3 tsp 5 tsp
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 crock pot and place the pot
into the slower cooker base. Place
the lid onto the slow cooker. Cook
for approx. 5-7 hours.
Chilli con carne
2.5 litres 4.5 litres
Vegetable oil 2 tbsp 3 tbsp
Onions, chopped 2 large 2 large
Garlic, crushed 2 cloves 4 cloves
Green pepper de-seeded and chopped
1 1
Minced beef 500g 1 kg
Can of tomatoes, chopped
400g 2x400g
Chilli powder 1
1/2
tsp 3 tsp
Flour 1
1/2
tbsp 3 tbsp
Brown sugar 1
1/2
tsp 3 tsp
Tomato puree 4 tbsp 7 tbsp
Salt and freshly ground black pepper
Can red kidney beans, drained
425g 2x400g
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 crock pot and place pot in
slow cooker base. Place lid on the
slow cooker. Cook for approx. 3-7
hours. One hour before serving add
the kidney beans. Serve with boiled
rice or baked potatoes.
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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 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 crock pot and
place in the base unit. Place the lid
on the slow cooker. Cook for
approx. 5 - 7 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
Salt and freshly ground black pepper
Mango chutney 3 tbsp 5 tbsp
Sultanas 75g 125g
Tin tomatoes, chopped
200g 400g
Lemon juice 2 tbsp 2 tbsp
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
remaining ingredients and bring
back to a simmer. Transfer all the
ingredients to the crock pot and
place pot in the slow cooker base.
Place the lid onto the slow cooker.
Cook for approx. 4-7 hours. At the
end of the cooking time it may be
necessary to thicken the sauce.
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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
Cloves garlic, crushed
1 2
Tomato puree 3 tbsp 5 tbsp
Flour 1 tbsp 3 tbsp
Can of tomatoes including juice
400g 2x400g
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 crock pot and place in the base
of the slow cooker. Place the lid on
the slow cooker. Cook for approx.
3-8 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
Salt and freshly ground black pepper
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
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
crock pot and place into the slow
cooker base. Place the lid on the
pot and cook for approx. 4-8 hours.
Just before serving swirl the cream
or yoghurt into the goulash.
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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
Cloves garlic, crushed 1 2
Green peppers, de-seeded and chopped
1 2
Pineapple chunks, drained (reserve juice)
400g 2x400g
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 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 ingredients to
the crock pot, place in the slow
cooker base and cover with the lid.
Cook for approx. 5-8 hours. Serve
with rice and fresh green
vegetables.
Pork and pineapple curry
2.5 litres 4.5 litres
Lean pork, cubed 1.25kg 2kg
Flour 50g 100g flour
Salt 1 tsp 2 tsp
Oi l3 tbsp 3 tbsp
Onions, chopped 1 large 2 large
Curry powder 1
1/2
tsp 3 tsp
Paprika 1
1/2
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 remaining ingredients,
bring to a simmer and transfer to
the crock pot. Place crock pot into
the base unit. Cook for approx. 4-7
hours. Remove bay leaves before
serving.
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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 crock
pot and cover with boiling water.
Place the crock pot in the slow
cooker base unit and cover with the
lid. Cook for approx. 5-7 hours. Drain
and cool slightly before removing the
skin. Allow to cool. Wrap tightly in
kitchen foil. Place in the refridgerator
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 slow crock pot. It should
fit into the crock 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
1/2
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 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 crock pot and
place into the slow cooker base.
Place the lid onto the crock pot.
Cook for approx. 5-8 hours.
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Lamb with lentils
2.5 litres 4.5 litres
Carrots, sliced 425g 800g
Parsnips, sliced 125g 225g
Cloves garlic, crushed 1 2
Bay leaf 1 2
Orange lentils, soaked for 1 hour
125g 250g
Salt and freshly ground black pepper
Red wine 200ml 400ml
Lamb leg fillet cubed 750g 1.5kg
Soy sauce 3 tbsp 4 tbsp
Button mushrooms 200g 300g
Parsley sprigs to garnish
Method
Place the carrots, parsnips, garlic,
bay leaf and drained lentils in the
slow crock 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 crock pot into the
slow cooker base and replace the
lid. Cook for approx. 6-8 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 1.5kg
Onions, finely chopped 1 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 slow crock pot
and place into the slow cooker
base. Cover with the lid and cook
for approx. 5-8 hours. If the
sausages contain a lot of fat, any
excess can be removed from the
surface of the finished dish with
kitchen paper.
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Vegetarian curry
2.5 litres 4.5 litres
Cooking oil 3 tbsp 5 tbsp
Onions, chopped 2 large 4 large
Cloves garlic, crushed 1 2
Curry powder 3 tsp 5 tsp
Lentils 275g 600g
White stock 200ml 2 litre
Lemon juice 2 tsp 3 tsp
Salt and freshly ground black pepper
Carrots, diced 3 4
Apple, peeled, cored and chopped
2 2
Sultanas 50g 125g
Method
Heat the oil in a pan. Saute the
onion, carrots and garlic 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 crock pot and place into the
slow cooker base. Stir in the apples
and sultanas. Place lid on the slow
cooker. Cook for approx. 5-8 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
Peel of half an orange
Water 200 ml
Fructose 150g
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 5 hours.
Once cooked remove pears, set a
side while you put the liquid in to 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.
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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
Butter the inside of the slow crock
pot. Add all ingredients and stir.
Place crock pot on the slow cooker
base and cover with the lid. Cook
for approx. 3-4 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 slow crock pot. As
the apple rings tend to float to the
surface and may discolour, put
them at the bottom. Cook for
approx. 5-7 hours. Transfer the fruit
to a serving dish and allow to cool.
Cool the fruit first before putting into
a cut-glass 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
1000 35
(1Kg)
ml floz
50 1.7
100 3.4
200 7
500 17
1000 35
(1L)
Cleaning your slow cooker
The crock pot and glass lid may be
washed in a dishwasher or wash 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.
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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.
YOUR TWO-YEAR
GUARANTEE
This appliance is covered by two-
year repair or replacement warranty.
It is important to retain the retailers
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 24 months of original
purchase, you should contact
Morphy Richards quoting Model
number and Serial number on the
product, or write to Morphy
Richards at the address shown.
You will be asked to return the
product (in secure, adequate
packaging) to the address below
along with a copy of proof of
purchase.
Subject to the exclusions set out
below (1-6) 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 2-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 2-year guarantee
the appliance must have been used
according to the manufacturers
instructions. For example,
appliances must have been
descaled and filters must have been
kept clean as instructed.
Morphy Richards shall not be liable
to replace or repair the goods under
the terms of the guarantee where:
1 The fault has been caused or is
attributable to accidental use,
misuse, negligent use or used
contrary to the manufacturers
recommendations or where the fault
has been caused by power surges
or damage caused in transit.
2 The appliance has been used on a
voltage supply other than that
stamped on the products.
3 Repairs have been attempted by
persons other than our service staff
(or authorised dealer).
4 Where the appliance has been used
for hire purposes or non domestic
use.
5 Morphy Richards are not liable to
carry out any type of servicing work,
under the guarantee.
6 The guarantee excludes
consumables such as bags, filters
and glass carafes.
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.
AUSTRALIAN WARRANTY
This appliance is guaranteed for 2
years against faulty material,
components and workmanship.
This warranty is in addition and
does not affect your statutory rights.
Proof of purchase must be
produced for any warranty benefit.
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In the unlikely event of any
appliance proving to be faulty,
securely pack and return the item to
the place of purchase accompanied
by the original receipt or invoice.
NOT COVERED BY THIS
WARRANTY
(Australian only)
• If the appliance has not been used
in accordance with the
manufacturers’ recommendations or
Instructions.
• If the fault is deemed to be caused
by abuse, misuse, neglect,
modifications or in proper use and
or care
Eg: Kettles: Excessive build up of
scale.
Toasters: Excessive build up of
crumbs or foreign matter etc.
• Connection to incorrect voltage to
that stamped on the product
• Unauthorised repairs
• Appliance used other than for
domestic purposes.
• Excluding bags, filters, glass,
carafes, and cutting blades.
• Freight and insurance costs.
If for any reason this item is
replaced during the 2 year
guarantee period, the guarantee on
the new item will be calculated from
original purchase date. Therefore it
is vital to retain your original receipt
or invoice to indicate the date of
original purchase.
Morphy Richards’s policy is to
continually improve quality design
and product quality. The company
therefore reserves the right to
change any specifications or to
carry out modifications as deemed
worthy at any time.
The Australian supplier ASKO
Appliances reserves the right to
repair, modify, exchange or replace
the faulty appliance with the same
or similar model or product of
equivalent value.
SERVICE CENTRE
ADDENDUM
Locations
Asko Appliances (Australia)
Pty Ltd
Victoria
35 Sunmore Close
Moorabbin 3189
03 8551 2200
New South Wales
F3/3-9 Birnie Ave
Lidcombe 2141
02 8748 2900
Queensland
2/112 Fison Ave
Eagle Farm 4009
07 3623 2700
South Australia
45 Hampton Road
Keswick 5035
08 8292 9500
Western Australia
15 Walters Drive
Osborne Park 6017
08 9347 0600
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o Morphy Richards products are intended for household
use only.
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.
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