Sauté Function - Morphy Richards TOTAL CONTROL Instructions Manual

• 1
• ½ tsp
• Approx. 450ml
Method:
1 Place the olive oil in the Removable Vessel (7), fit the Lid (4), select Sauté Function (16) and press the Start/Stop Button (23). After 1 minute
carefully add the lamb mince, refit the Lid (4) and sauté for
2 minutes, stirring occasionally with a wooden spoon until evenly browned.
2 Carefully add the onion, garlic, carrot, potato and swede to the Removable Vessel (7) and sauté for
4 minutes. Stir in the flour then add the rest of the ingredients and hot stock up to the desired level.
3 Stir with a wooden spoon or spatula. Press and hold the Start/Stop Button (23) then select Chunky Function (15), required portion size and
press the Start/Stop Button (23).
4 Season to taste and remove bay leaves (leaf) before serving.
Sauté Function (16)
Celery Soup
3 portions
Preparation time: 10 minutes
Sauté: 7 minutes
Cooking time: 19 minutes
Setting: Smooth
Ingredients:
• 1tbsp
• 350g
• 75g
• 110g
• Approx. 700ml
Method:
1 Place the olive oil in the Removable Vessel (7), fit the Lid (4), select Sauté Function (16) and press the Start/Stop Button (23). After 1 minute
carefully add the lamb mince, refit the Lid (4) and sauté for 2 minutes, stirring occasionally with a wooden spoon until evenly browned.
2 Carefully add the onion, garlic, carrot, potato and swede to the Removable Vessel (7) and sauté for 4 minutes. Stir in the flour then add the rest
of the ingredients and hot stock up to the desired level.
3 Stir with a wooden spoon or spatula. Press and hold the Start/Stop Button (23) then select Chunky Function (15), required portion size and
press the Start/Stop Button (23).
4 Season to taste and remove bay leaves (leaf) before serving.
16
1 2
½ tsp 1tsp
Approx. 675ml Approx. 900ml
4 portions
10 minutes
7 minutes
21 minutes
Smooth
1tbsp olive oil
450g celery, roughly chopped (including leaves)
100g onion, chopped
150g potato, chopped
Approx. 800ml hot vegetable stock
salt and ground black pepper
fresh parsley to garnish
bay leaf
Worcestershire sauce
hot lamb stock