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7
• 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.
• The lid is not a sealed fit. Don’t
remove unnecessarily as the built
up heat will escape. Each time you
remove the lid allow 10 minutes
extra cooking time.
• If cooking soups, leave 5cm space
between the top of the cook pot
and the food surface to allow
simmering.
• Many recipes require all day
cooking, if you do not have time to
prepare food that morning prepare it
the night before and store the food
in a covered container in the fridge.
Transfer the food to the crock pot
and add boiling liquid / gravy.
• Most meat and vegetable recipes
require 4-6 hours.
• 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
optimize 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.
• 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 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 in two pieces. Joint
weight should be kept within the
maximum limit.
1.5 kg Large sized slow cooker
Cooking guide
• The recipes are based on
MAXIMUM WORKING VOLUMES
which are:
6.5 Litres
W
orking capacity 4.5
litres / 8 pts
This allows a 3cm space between
the top of the cook pot and
the food.
6
Keep warm
• At the end of the cooking time
the unit will go onto the keep
warm function.
• “WARM” will then be displayed on
the digital display showing that the
cooking process has stopped and
the unit is on keep warm.
8 Switch off and unplug the slow
cooker after cooking and r
emove
the cr
ock pot using oven gloves.
WARNING: Be careful not to
touch the base unit after
cooking as it r
emains hot.
About slow cooking
• Slow cooking has always been the
best way to prepare nutritious hot
meal with minimum preparation and
maximum free time away from the
kitchen. Morphy Richards has
brought this style of cooking right
up to date with this modern,
cooking system.
• Traditionally slow cooking has
centred on soups and casseroles
but with this oval ceramic cook 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 crock pot on a heat
proof mat or surface).
• This method of cooking is ideal for
preparing tougher cuts of meat,
giving them the long, gentle
simmering that ensures that they
become tender and full of flavour.
IMPORTANT
The slow cooker works by building
up heat and maintaining an even
temperatur
e. T
o 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. Each time you remove
the lid allow 10 minutes extra
cooking time.
Suitable foods
• 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 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 Don'ts for
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'.
g
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