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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
.
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 ceramic
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 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 ceramic pot
to stand in water for a long
time (you can leave water in
the ceramic 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 unit.
48795 MUK Rev1 4/6/08 15:11 Page 4