Morphy Richards 48784, Easy Setup Manual

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Chicken and White Wine
4.5L 6.5L
Chicken breasts 6 10
Butter 30g 40g
Onion, chopped 1 large 2 large
Mushrooms, sliced 250g 400g
White wine 3 tbsp 5 tbsp
Chicken stock 500ml 750ml
Mixed herbs 1tsp 2 tsp
Corn flour 3 tbsp 5 tbsp
Egg yolks 2 3
Double cream 100ml 150ml
Salt and freshly ground black pepper
Method
• No need to use browning / sealing function.
• Add all ingredients except flour, egg and cream to pan and set to slow cook.
• Thicken with corn flour / water mix.
• Once cooked, mix egg and cream together with a little of the hot liquid and stir
into the dish.
• Chicken recipes are usually cooked for the shortest time for each setting.
e.g.
8hrs 6 hrs 3-4hrs
Boiled Ham
4.5L 6.5L
Gammon joint 1.1kg 1.8kg
Method
• No need to use browning / sealing function.
• Place gammon in pan and cover with boiling water.
• Can be cooked for the min or max time for each setting.
Vegetable soup
4.5L 6.5L
Vegetable selection 1.75kg 1.8kg
Vegetable stock 1.5L 2L
Mixed herbs to taste to taste
Salt and freshly ground black pepper
Method
• No need for browning / sealing function.
• Add all ingredients at once, and cook for the maximum time for the setting.
• Liquidise when cooled.
New England Beef
4.5L 6.5L
Beef joint, topside 1kg 1.5kg
Bouquet garni 1 1
Thyme 1½ tsp 2 tsp
Peppercorns 1½ tsp 2 tsp
Shallots 8 10
Carrots 400g 550g
Swede 200g 300g
Water, enough to cover joint
When using the browning / sealing function, always add 30ml (2 tbsp) of cooking
oil to the pan first.
Method
• Use browning / sealing function to brown all sides of beef.
• Add rest of ingredients and cook for minimum time for the setting.
• Thicken sauce with corn flour for gravy.
Bolognese sauce
4.5L 6.5L
Minced beef 1kg 1.5kg
Onions, chopped 2 3
Celery, sliced 4 sticks 6 sticks
Garlic cloves, crushed 2 3
Tomato puree 5 tbsp 7 tbsp
Flour 1 tbsp 3 tbsp
Can tomatoes 2 cans 3 cans
Beef stock 400ml 600ml
Mushroom, sliced 200g 300g
Mixed herbs 1 tsp 2 tsp
Salt and freshly ground black pepper
When using the browning / sealing function, always add 30ml (2 tbsp) of cooking
oil to the pan first.
Method
• Use browning / sealing function to brown mince, a bit at a time.
• Add onions, garlic and celery and fry until soft.
• Switch to slow cook.
• Mix flour with puree and add along with rest of ingredients.
• Stir well.
• Can be cooked for minimum to maximum time for the setting.
Sausage Pot
4.5L 6.5L
Oil 1 tbsp 1 tbsp
Sausages 1 kg 1.5 kg
Onions, chopped 2 large 3 large
Carrots, sliced 4 5
Leeks, sliced 2 3
Beef stock 1ltr 1.5ltr
Chutney 4 tbsp 6 tbsp
Worcestershire sauce 3 tbsp 5 tbsp
Salt and freshly ground black pepper
When using the browning / sealing function, always add 30ml (2 tbsp) of cooking
oil to the pan first.
Method
• Use browning / sealing function to brown sausages in batches.
• Add vegetables and fry until soft.
• Switch to slow cook.
• Add rest of ingredients and cook for minimum time for the setting.
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48784MEE Rev1:9225 47507 MEE pump - Jon 30/3/10 09:29 Page 9