Morphy Richards IB48730, Инструкция по эксплуатации

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Cooking guide
• 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.
Recipes
Soups
Minestrone Soup
55g butter
100g streaky bacon chopped
2 onions, finely chopped
2 cloves garlic, crushed
4 ticks celery, chopped
500g potatoes, peeled and cubed
2 large carrots, peeled and diced
4 cabbage leaves, shredded
4 large tomatoes, skinned and roughly
chopped
2.25 litres chicken stock
3 tbsp tomato puree
3 tsp worcestershire sauce
Salt and freshly ground blackpepper
2 tbsp
parsley, finely chopped
150g pasta shells
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 crockpot.
Add remaining ingredients except the
parsley, pasta shells and parmesan cheese.
Place the crockpot in the base unit, cover
with the lid and cook for approx 4-6 hours.
45 minutes before serving add the pasta
shells and parsley. Adjust the seasoning if
neccessary and sprinkle with parmesan
cheese. Serve with crusty french bread.
Lentil soup
200g smoked bacon, chopped
2 large onions, finely chopped
4 carrots finely diced
4 sticks of celery, finely sliced
400g orange lentils
2x400g cans of chopped tomatoes
2 litres chicken stock
4 tsp worcestershire sauce
pinch nutmeg
1 bayleaf
2 tsp basil
salt and freshly ground black pepper
2 tbsp
parsley, finely chopped
In a pan gently fry the bacon until the fat
begins to run. Add all the remaining
ingredients except the parsley and bring to
the boil. Simmer for 2 minutes. Transfer to
the crock pot. Place the crock pot into the
slow 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
60g butter
2.2kg
mixed vegetables, e.g potatoes,
onion, carrot, parsnips, celery,
leek, tomato
60g flour
Salt and freshly ground black pepper
2 tsp
mixed herbs
Peel, wash and cube or slice 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 slow cooker base. Cover
with 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 flour.
digital slow cooker rev 1 20/8/03 3:57 pm Page 8