Morphy Richards SUPREME PRECISION, Instructions Manual

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Sausage Pot
6.5L
Oil 1 tbsp
Sausages 1.5 kg
Onions, chopped 3 large
Carrots, sliced 5
Leeks, sliced 3
Beef stock 1.5ltr
Chutney 6 tbsp
Worcestershire sauce 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.
Beef Curry
6.5L
Vegetable oil 4 tbsp
Cooking apples, peeled cored and chopped 3 medium
Onions, chopped 3 large
Stewing steak, cubed 1.5kg
Curry powder 5 tsp
Beef stock 1L
Mango Chutney 5 tbsp
Sultanas 150g
Tinned tomatoes, chopped 600g
Lemon juice 3 tbsp
Corn flour 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 the meat, a bit at a time.
• Add onions and fry until soft.
• Switch to slow cook
• Add other ingredients and stir well.
• Mix flour with puree and add along with rest of the ingredients.
• Stir well.
• Can be cooked for minimum to maximum time for the setting.
Thai Beef Curry
6.5L
Butter 60g
Stewing beef, cubed 1kg
Onion, chopped 2
Garlic cloves, crushed 4
Peanut butter 6 tbsp
Coconut milk 800g
Potatoes, quartered 700g
Curry powder 4 tbsp
Thai fish sauce 4 tbsp
Soft brown sugar 4 tbsp
Beef stock 1L
Method
• Melt butter in pan on browning / sealing function and add meat, garlic and onion and brown. (fry
meat in two batches for the 6.5L)
• Add onions and garlic and fry until soft.
• Add other ingredients and stir well.
• Switch to slow cook.
• Best cooked using Slow Cook function
BBQ Ribs
6.5L
Ribs 1.5kg
BBQ sauce 300ml
Method
• Marinade ribs in the sauce for a few hours or overnight.
• Place in pan and cook for required time.
• The longer the cook time the more tender the meat.
Syrup Sponge Pudding
6.5L
Butter 125g
Golden syrup 4 tbsp
Caster sugar 100g
Eggs 2
Self raising flour 200g
Milk 2 tbsp
Lemon juice 2 tbsp
Method
• Butter inside of a 1.25l pudding basin and line bottom with baking paper.
• Pour the syrup into the bottom of the basin.
• Cream butter and sugar until smooth and creamy.
• Gradually mix in eggs and flour and stir in milk and juice. Spoon mixture on top of syrup and cover
with pleated baking paper. Tie with string and make a handle.
• Place into Supreme Precision 3 in 1 Slow Cooker and fill with boiling water half way up the sides.
• Best cooked on fast stew setting for 1:45hr
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