Hints And Tips - Morphy Richards SupremePrecision User Manual

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Hints and tips

• All ingredients should be at room temperature
before adding. If chilled, allow to come to room
temperature, as cold food will affect the cooking
time.
• Refrigerated meat can be used, but do not use
frozen meat direct from the freezer.
• Make sure all frozen ingredients are thoroughly
thawed before use.
• If using cold stock in the slow cooking recipe (for
example, wine) you will need to pre-heat the
ingredients. Start with the Sear programme first,
adding all the ingredients. When the 15 min time
is up, continue with the slow cooking function.
• In traditional stove top slow cooking, it is advised
to coat the meat in flour before browning. There is
no need to do this in this slow cooker. Simply
sear / brown the meat as instructed. If the liquid
needs to be thickened, add and stir in a corn
flour / cold water paste mix 30 minutes towards
the end of the cooking time.
• If using meat on the bone (for example, chicken
thighs, spare ribs, etc), the slow cooking process
can make the meat fall away from the bone - this
is normal, and results in a richer flavour. However,
watch out for small bones that could be in the
liquid.
• When searing large quantities of meat, we
suggest you split the meat into smaller batches to
make the job easier. As the meat should be
stirred at all times during the process, smaller
quantities of meat are easier to handle.
• Do not over fill the Cooking Pot (6), as the recipes
in this instruction booklet are designed for
maximum capacity, and allows room above the
food for even cooking. The capacity can be found
on the rating label, located underneath the
product. If using your own recipe, do not fill
above the Rivets
Cooking Pot.
• The Lid (2) will become very hot in use, especially
the glass window and the stainless steel rim. The
silicon insulated Handle
allowing you to lift the lid. However, it is advisable
to take the precaution of using oven gloves when
doing this.
• Ingredients should be evenly distributed
throughout the Cooking Pot. However, root
vegetables are better placed in the lower half of
the pot to start cooking. All ingredients should be
immersed in the cooking liquid.
• To ensure even cooking, root vegetables should
be cut to size (approx 20mm cubed).
• In general, tough meats like stewing meat require
longer cooking times which are ideal for slow
cooking. For the fast stew function, a better
quality cut of meat is required to suit the shorter
cooking time.
8
(4) that can be seen inside the
(1),(5) will stay cool,
• If the Cooking Pot over boils, this will usually be
because it has been over filled, so remove some
of the ingredients and /or liquid.
• Chicken and quality cuts of meat require less time
to cook. You should therefore use the lower value
of the time range – for example, for level 1
use 8 hours.
• For dumplings, add to the stew 30-45 minutes
before the end time. You can add these to the
surface, and there is no need to submerge in the
liquid.
• Ham joints should be left in the plastic wrapper, if
supplied. If not, use a suitable heat resistant
plastic bag or tie with butchers string to prevent
the ham from falling apart during cooking.
• If using the Fast Stew (16)
cooked food to rest for 10 minutes in the Cooking
Pot before serving. This allows the hot (boiling)
food to cool before eating.
• When you have become experienced at using
your slow cooker, you can begin to create your
own recipes, but it is advisable to follow an
existing recipe as a guide. If using ingredients
such as pasta, milk, cream, seafood or shellfish in
a recipe, these should be added 30 minutes
towards the end of the cooking of the other
ingredients. Coconut milk and the rice pudding
recipe does not apply.
• Do not leave raw, uncooked food in the Cooking
Pot for any length of time. Start the cooking
process as soon as possible. If you have to delay
the cooking, store the food in a fridge, and when
ready, allow to come back to room temperature.
• If a previously cooked recipe has gone cold, use
the stew setting at 1:30hrs to reheat the food.
Depending on the recipe, this can take 30-45
minutes to reheat. Ensure the food is hot before
serving.
• If you are cooking half quantities, cooking time
can usually be reduced to two thirds. Check that
the food is thoroughly cooked before serving.
• Adapting existing recipes from conventional
cooking to use in a slow cooker may require
reducing the liquid used, as liquid does not
evaporate to the same extent.
• Where stock is required, use boiling water.
• When cooking joints of meat, start by covering
with boiling water or stock. This can be reduced
towards the end of the cooking time.
• Uncooked red kidney beans must be soaked and
boiled for 10 minutes to remove toxins before use
in the slow cooker.
• If required pour off excess oil after browning.
• If using stock or sauces from jars or containers,
heat first in a microwave and then add to the
Cooking Pot. Alternatively add 30 minutes to the
cooking time.
(17)
setting, allow the