Morphy Richards 48815 Rapid Cook, Инструкция, Страница: 7 / 19

7
g
Electrical requirements
Check that the voltage on the rating plate of your appliance
corresponds with your house electricity supply which must
be A.C. (Alternating Current).
WARNING: This appliance must be earthed.
UK only
If the socket outlets in your home are not suitable for the
plug supplied with this appliance, the plug should be
removed and the appropriate one fitted.
WARNING: The plug removed from the mains cable, if
severed, must be destroyed, as a plug with bared flexible
cord is hazardous if engaged into a live socket outlet.
Should the fuse in the 13 amp plug require replacement, a
13 amp BS1362 fuse must be fitted.
Product Features
⁄ Cooker lid
¤ Stainless steel cooking pan
‹ Drainage channel
› Base unit
fi Display panel (see enlarged diagram)
fl Function button
‡ Time / delay button
· Keep warm / cancel button
‚ Standby button
„ Heat indicator
‰ Warm indicator
 Time / delay time display
Ê Browning indicator
Á 1-10 mins timer indicator
Ë 11-20 mins timer indicator
È 21-40 mins timer indicator
Í 41-90 mins timer indicator
Î Delay timer indicator
Ï Time indicator
Ì Pressure release valve
Ó Spatula
Ô Spoon
 Measuring cup
Ò Drip tray
Ú Steaming tray & trivet
Enjoy the benefits
Pressure cooking is an ideal way to make fast, tasty meals
for your family! This method of cooking makes it easy for
even the busiest cooks to prepare meals from scratch. Use
your Rapid Cook for fish, chicken, fresh vegetables, rice,
legumes, and even dessert – and everything can be cooked
to perfection in minutes. The Rapid Cook will save you time,
energy and money, as well as valuable nutrients. Boiling
liquid inside the tightly sealed pot produces steam, which is
trapped inside to create pressure. The very hot temperature
produced reduces cooking times. The steam helps break
down fibres of whatever you are cooking and infuse the food
with flavours. This also captures all of the water-soluble
nutrients, making the food higher in flavour and more
nutritious than with conventional cooking methods.
Before using the Rapid Cook for the first time
Remove all labels and tags from the product.
Wash the internal cooking pan and accessories and lid in hot
soapy water with a sponge or dishcloth.
DO NOT
use a
scouring pad or other abrasive material as this will mark the
stainless steel. Rinse the pan and lid thoroughly and dry.
Avoid leaving the lid fully immersed in water, as it will take a
long time to drain.
Attach the drip tray Ò to the space provided at the rear,
simply clip into place. Any overspill into the drainage channel
‹ at the top of the cooking pot will collect into this tray.
After use fully clean this area by wiping away any spilled
food and clean the drip tray.
IMPORTANT
DO NOT IMMERSE THE MAIN COOKING UNIT IN WATER
Please note:
During initial use, you may notice a slight odour due to the
burning off of manufacturing residue. This is completely
normal, does not effect the food being cooked and will
disappear after a few uses.
Instructions for use
Place the base › on to a dry, level, heat resistant surface,
away from the edge of the work surface. Do not use on the
floor.
Steam will escape from the vent while heating, and
sometimes during the cooking cycle. This is perfectly
normal. Therefore, do not use the Rapid Cook under
overhanging wall cupboards.
Unlocking the lid
Remove the lid (after releasing the pressure) by turning the
lid anti clockwise, grip the handle as shown A . If the lid is
tight use two hands.
Explanation of terms
Browning / Sealing:
Before cooking the meat in the Rapid Cook, it is important
that the meat is sealed / browned first. This means to cook
the meat lightly on the outside in hot oil before starting the
cooking process (the meat should still be raw in the middle).
Sealing / browning your meat in this way helps it to retain
flavour as well as moisture.
Sealing / Browning Function
Place the Rapid Cook onto the kitchen work surface, plug it
in and press the Standby button ‚ .
The display fi will show the default screen B .
Add the appropriate amount of oil to the pan for the quantity
of meat you wish to seal.
We recommend that approximately two tablespoons of
vegetable oil is suitable to seal between 800g-1200g of
meat. This can however be varied depending on personal
taste and the amount of fat in the meat being sealed.
48815MEE Rev1 +GreekQ7:9225 47507 MEE pump - Jon 5/8/10 17:23 Page 7