Morphy Richards SUPREME PRECISION, Инструкция по эксплуатации

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9
RECIPES
Beef Stew
6.5L
Beef, cubed 1kg
Potatoes, cubed 700g
Carrots, sliced 700g
Leeks, sliced 3 large
Onion, chopped 2
Beef stock 1.5L
Mixed herbs 3 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 meat and fry onions.
(Fry meat in two batches)
• Mix in rest of ingredients.
• Switch to slow cook setting.
• Cook for maximum time for the setting.
• Thicken with corn flour / water mix.
• Add dumplings 30 minutes to 1hr before end.
Chicken and White Wine
6.5L
Chicken breasts 10
Butter 40g
Onion, chopped 2 large
Mushrooms, sliced 400g
White wine 5 tbsp
Chicken stock 750ml
Mixed herbs 2 tsp
Corn flour 5 tbsp
Egg yolks 3
Double cream 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
6.5L
Gammon joint 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
6.5L
Vegetable selection peeled and chopped 1.8kg
Vegetable stock 2L
Mixed herbs 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
6.5L
Beef joint, brisket 1.5kg
Bouquet garni 1
Thyme 2 tsp
Peppercorns 2 tsp
Shallots, peeled 10
Carrots, chopped 550g
Swede, chopped 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
6.5L
Minced beef 1.5kg
Onions, chopped 3
Celery, sliced 6 sticks
Garlic cloves, crushed 3
Tomato puree 7 tbsp
Flour 3 tbsp
Tinned tomatoes, chopped 3 cans
Beef stock 600ml
Mushrooms, sliced 300g
Mixed herbs 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, in batches.
• 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.
g
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