Morphy Richards HEALTH COOKER, Manual

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Cooking guide
The cooking times given in the following recipes are for the
‘MEDIUM’ setting. Should you want to increase or reduce the
time please refer to the cooking guide in the table below.
Please note that these cooking times are for guidance only and
may vary depending on food type and personal tastes.
For your convenience a conversion table for weight and
volume has been included on page 11.
Eg. If the recipe says cook for 4-6 hours (MED) and you
require this to be a shorter time cook on HIGH, which will
reduce the cooking time to 3-4 hours. Increasing the time
choose LOW which will give 6-8 hours.
The recipes are based on MAXIMUM WORKING
VOLUMES which are:
6.5 litres
Working capacity 4
1 /
2
litres / 8 pts
This allows a 3cm space between the top of the cook pot and
the food.
3.5 litres
Working capacity 2
1
/
2
litres / 4
1
/
2
pts
This allows a 2cm space between the top of the cook pot and
the food.
(NOTE : THE MODEL NUMBER CAN BE FOUND ON THE RATING
PLATE UNDERNEATH THE PRODUCT)
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Recipes
Soups
Minestrone soup
2.5 litres 4.5 litres
30g 55g butter
60g 100g streaky bacon, chopped
1 large 2 onion, finely chopped
1 2 clove garlic, crushed
3 4 sticks celery, chopped
300g 500g potatoes, peeled and cubed
2 medium 2 large carrots, peeled and diced
3 4 cabbage leaves, shredded
3 medium 4 large tomatoes, skinned and
roughly chopped
1.25 2.25 litres chicken stock
1
1
/
2
tbsp 3 tbsp tomato puree
1 1 /
2
tsp 3 tsp worcestershire sauce
Salt and freshly ground black pepper
1
1 /
2
tbsp 2 tbsp parsley, finely chopped
75g 150g pasta shells
2-3 tbsp 3 tbsp parmesan cheese, grated
Melt the butter in a pan and fry bacon and vegetables until
soft. Make up stock and add stock, bacon and vegetables to
the crock pot. Add remaining ingredients except the parsley,
pasta shells and parmesan cheese. Place the crock pot in the
base unit, cover with lid and cook for approx. 4-6 hours. 45
minutes before serving add the pasta shells and parsley.
Adjust the seasoning if necessary and sprinkle with parmesan
cheese. Serve with crusty french bread.
Lentil soup
2.5 litres 4.5 litres
125g 200g smoked bacon, chopped
1 2 large onion, finely chopped
3 4 carrots, finely diced
2 4 sticks of celery, finely sliced
200g 400g orange lentils
400g 2x400g can of chopped tomatoes
1100ml 2 litres chicken stock
3 tsp 4 tsp worcestershire sauce
pinch pinch nutmeg
1 1 bayleaf
1 tsp 2 tsp basil
Salt and freshly ground black pepper
1 tbsp
2 tbsp parsley, finely chopped
In a pan gently fry the bacon until the fat begins to run. Add the
onion, carrot and celery and fry until soft. Add all the remaining
ingredients except the parsley and bring to the boil.
Simmer for 2 minutes. Transfer to the crock pot. Place crock pot
into the health cooker base, cover with the lid. Cook for approx.
4-8 hours. If a smoother consistency is required liquidise the
soup after cooling and then reheat the soup in a pan. Sprinkle
with parsley and serve with crusty french bread.
Vegetable soup
2.5 litres 4.5 litres
30g 60g butter
1.25kg 2.2kg mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
30g 60g flour
1100ml 2 litres stock
Salt and freshly ground black pepper
1tsp
2tsp mixed herbs
Peel, wash and cube or slice all the vegetables. Melt butter in a
pan and gently fry the vegetables for 2-3 minutes. Add the hot
stock. Stir well and bring to the boil. Season to taste and add
mixed herbs. Transfer all ingredients to the crock pot and place
pot in the health cooker base. Cover with the lid and cook for
approx. 6-8 hours. Cool and liquidise the soup and then reheat
in a pan on the hob. Thicken it with the flour.
Poultry
Chicken paprika
2.5 litres 4.5 litres
4 8 chicken portions
30g 60g butter
50g 60g seasoned flour
3 4 large onions, chopped
4 6 carrots peeled and sliced
1 2 green pepper, de-seeded and chopped
1tsp 3tsp paprika
1tsp 3tsp tomato puree
500ml 1 litre chicken stock
salt and freshly ground black pepper
Clean, wipe and dry chicken, coat in seasoned flour. Using a
pan, fry the chicken in the butter until brown all over. Add
onions and carrots and fry until soft. Add pepper, paprika,
tomato puree, and the remaining flour, stir well. Gradually mix in
the chicken stock. Bring to the boil and season. Transfer all
ingredients to the crock pot and place in the base unit. Cover
with the lid and cook for approx. 4-7 hours.
Cook on LOW
6-8 hours
8-10 hours
10-12 hours
Cook on HIGH
3-4 hours
5-6 hours
7-8 hours
Cook on MEDIUM
4-6 hours
6-8 hours
8-10 hours