English dropdown-ico

Morphy Richards 48790 manual

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20

Go to page of

Similar user manuals

A good user manual

The rules should oblige the seller to give the purchaser an operating instrucion of Morphy Richards 48790, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.

What is an instruction?

The term originates from the Latin word „instructio”, which means organizing. Therefore, in an instruction of Morphy Richards 48790 one could find a process description. An instruction's purpose is to teach, to ease the start-up and an item's use or performance of certain activities. An instruction is a compilation of information about an item/a service, it is a clue.

Unfortunately, only a few customers devote their time to read an instruction of Morphy Richards 48790. A good user manual introduces us to a number of additional functionalities of the purchased item, and also helps us to avoid the formation of most of the defects.

What should a perfect user manual contain?

First and foremost, an user manual of Morphy Richards 48790 should contain:
- informations concerning technical data of Morphy Richards 48790
- name of the manufacturer and a year of construction of the Morphy Richards 48790 item
- rules of operation, control and maintenance of the Morphy Richards 48790 item
- safety signs and mark certificates which confirm compatibility with appropriate standards

Why don't we read the manuals?

Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Morphy Richards 48790 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Morphy Richards 48790, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Morphy Richards service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Morphy Richards 48790.

Why one should read the manuals?

It is mostly in the manuals where we will find the details concerning construction and possibility of the Morphy Richards 48790 item, and its use of respective accessory, as well as information concerning all the functions and facilities.

After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.

Table of contents for the manual

  • Page 1

    s s l l o o w w c c o o o o k k e e r r Please read and keep these instr uctions The slow c ooker that not only works br illiantly ... Slow cooking has always had certain advantages - it fits with busy lifestyles, produces flavoursome melt in your mouth meals and is incredibly versatile, allowing you to cook casseroles, soups, curries and even dess[...]

  • Page 2

    GETTING THE BEST FROM YOUR NEW SLOW COOKER Safety: Nev er touch the outer enclosure of the slow cooker during its operation or before it has cooled down. Use oven glov es when removing the lid or crock pot. Efficiency: Removing the lid will allow valuable heat to escape, reducing the efficiency of your slow cooker and increasing the cooking time. I[...]

  • Page 3

    ⁄ ¤ ‹ ›fi 3 • Do not attem pt re pai rs - the appl ian ce con tain s no user -servi cea ble pa rts. Cal l our help lin e for advic e. • The use of attachments or tools not recommended by Morphy Richards may cause f ire, electr ic shock or injury . • Do not place on or near a hot gas elec tric bu rner or in a he ated ov en . • Only u[...]

  • Page 4

    4 U U K K H H e e l l p p l l i i n n e e 0 0 8 8 4 4 4 4 8 8 7 7 1 1 0 0 9 9 5 5 6 6 R R e e p p l l a a c c e e m m e e n n t t P P a a r r t t s s 0 0 8 8 4 4 4 4 8 8 7 7 3 3 0 0 7 7 2 2 2 2 I I r r e e l l a a n n d d H H e e l l p p l l i i n n e e 1 1 8 8 0 0 0 0 4 4 0 0 9 9 1 1 1 1 9 9 About slow cooking • Slow cooking has always been the [...]

  • Page 5

    5 Equivalent cook times for low and high settings A T ips for slow cooking • The slo w coo k er m ust be a t lea st hal f fu ll fo r be st r es ul ts. • Slo w coo ki ng r et ai ns mois tu r e. If y ou wis h to re du ce thi s, re mo v e the l id a fte r co ok in g an d turn the con tr ol to h igh (if set to lo w or med iu m) and re duc e th e mo[...]

  • Page 6

    6 Soups Minestrone soup 2.5 li tr es Butt er 30 g Str eak y baco n, ch opp ed 60g Onio n, fine ly cho ppe d 1 lar ge Clo v e garlic , crush ed 1 Cele ry , chopp ed 3 stic ks P ota toe s, peel ed and cubed 300g Ca rrot s, pee led an d dice d 2 medi um Ca bbag e lea v es, sh re dded 3 T omatoe s, ski nne d and r ough ly ch oppe d 3 medi um Chic k en [...]

  • Page 7

    7 V egetable soup 2.5 li tr es Butt er 30 g Mix ed v ege tabl es, e.g. potat o , onio n, carr ot, parsn ips, celer y , leek , toma to 1.25 kg Flou r 30g Stoc k 1 1 00ml Salt and fr esh ly gr oun d blac k pep per Mix ed he rbs 1tsp Method P eel, wash and cube or slice all the vegetables. Melt butter in a pan and gently fry the vegetables for 2-3 min[...]

  • Page 8

    8 Caribbean chicken 2.5 li tr es V egeta ble oi l 2 tbsp Onio n, ch opp ed 2 smal l Cele ry , chopp ed 2 stic ks Ca rrot s, sli ced 2 Mush ro oms , slic ed 250g Red pe pper , de-seed ed and slice d 1 C h i c k e n j oi n t s , s k i n n e d 4 Ca n slic ed pea che s 200g Ca n pine appl e chu nks 40 0g Cornflo ur 5 tbsp P a prika 1 tsp So y sauc e 1 [...]

  • Page 9

    9 Chicken and mushroom casserole 2.5 li tr es Chic k en q uarters 4 Butt er 30g Flou r 2 tbsp Onio ns, finely ch opp ed 1 lar ge Cele ry , thinly slice d 3 stic ks Mush ro oms , thin ly sli ced 250g Clo v e of garli c, crush ed 1 Chic k en sto ck 375m l salt and fr esh ly gr oun d blac k pep per Cr eam (o ptio nal ) 4 tbsp Method T oss the chicken [...]

  • Page 10

    10 Meat New England beef 2.5 li tr es Piec e of top side 1 kg Bouq ue t garni 1 Th yme 1tsp Blac k pep per co rns 1tsp Shal lot s 4 Ca rrot s, sli ced 225g Sw ede, diced 1 00g Method Put the beef into a pan and cover with cold water . Add all the remaining ingredients, cover and bring to a simmer . Season well and then transfer all the ingredients [...]

  • Page 11

    11 Beef in red wine 2.5 li tr es Oil 2 tbsp Onio ns, chop ped 1 lar ge Ste win g beef , cube d 700g Blac k oli ve s 8 Clo v e garlic , crush ed (op tion al) 1 T omatoe s skin ned , de-s eede d and ro ughl y cho ppe d 5 Mush ro oms 1 25g Dry r ed win e 40 0ml Salt and fr esh ly gr oun d blac k pep per Ba y leaf 1 F r eshl y cho pped parsl ey Method [...]

  • Page 12

    12 Chilli con carne 2.5 li tr es V egeta ble oi l 2 tbsp Onio ns, chop ped 2 lar ge Garli c, crush ed 2 clo v es Gr een pe pper de-se ede d and ch opp ed 1 Minc ed bee f 50 0g Ca n of toma toe s, cho ppe d 400g Chil li po w der 1 1/2 t sp Flou r 1 1/2 tb sp Br ow n suga r 1 1/2 tsp T omato pu re e 4 tbsp Salt and fr esh ly gr oun d blac k pep per C[...]

  • Page 13

    13 Beef Curry 2.5 li tr es V egeta ble oi l 3 tbsp Cook ing apple , peel ed, co re d and sli ced 2 medi um Onio ns, chop ped 2 lar ge Ste win g stea k, cub ed 700g Curry pow der 3 tsp Plai n flour 3 tbsp Beef stoc k 400ml Salt and fr esh ly gr oun d blac k pep per Mang o chu tne y 3 tbsp Sult ana s 75g Tin to mato es, chopp ed 200g Lemo n juic e 2 [...]

  • Page 14

    14 Pork goulash 2.5 li tr es Oil 2 tbsp Onio n, fine ly cho ppe d 1 Flou r 4 tbsp P a prika 1 1/2 t sp Salt and fr esh ly gr oun d blac k pep per Ste win g pork , cube d 750g Red pe pper de-se ede d and dic ed 1 Or egan o 1 tsp T omato pu re e 3 tbsp Stoc k 450m l Smal l carton of sour ed cr eam or yog hurt 1 Method In a pan, gently fry onion in th[...]

  • Page 15

    15 Pork and pineapple curry 2.5 li tr es Lean pork, cubed 1.2 5k g Flou r 50g Salt 1 tsp Oil 3 tbsp Onio ns, chop ped 1 lar ge Curry pow der 1 1/2 tsp P a prika 1 1/2 t sp Chic k en sto ck 400ml Mang o chu tne y 2 tbsp W o rc este r sauc e 2 tsp Ca n pine appl e cube s, wit h juic e 225g Ba y lea v es 2 Method T oss the pork in the flour and salt. [...]

  • Page 16

    16 Irish stew 2.5 li tr es Lamb ch ops 4 Onio ns, slice d 2 lar ge Mix ed he rbs 1 1/2 tsp Lar ge par sni p 1 Ca rrot s, thi ckl y slic ed 5 50g P ota toe s, qu arter ed 750g Hot v ege tabl e stoc k 750m l Leek s, sli ced 2 Method Remov e any ex cess fat from the chops and then place in a pan with the onions. Brown chops on each side. Spr inkle ove[...]

  • Page 17

    17 Sausage Pot 2.5 li tr es Oil 2 tbsp Saus age 750g Onio ns, finely ch opp ed 1 lar ge Ca rrot s, thi nly sl iced 3 Leek , slic ed 2 Flou r 3 tbsp Beef stoc k 400ml Chut ney 3 tbsp W o rc este rsh ir e sauc e 2 tbsp Salt and fr esh ly gr oun d blac k pep per Method In a pan, quickly bro wn the sausages on all sides in the oil. Add the onions, carr[...]

  • Page 18

    18 Desserts Pears in Red Wine Str ong red wine (Sh ira z/S yr ah) 500 ml Firm pea rs 6 Cinn amo n stic k 1 V anill a pod 1 P eel of half an orang e W a ter 200 ml F ructo se 1 5 0g Method P our the wine into your crock pot and then place in the pears, making sure that they are sitting upright. Add the remaining ingredients and cook for 4 1 / 2 hour[...]

  • Page 19

    19 W eight/volume conversion table g oz 5 0.2 1 0 0.35 1 00 3.5 50 0 1 7 .6 1 00 0 35 (1Kg) ml floz 50 1.7 1 00 3.4 20 0 7 50 0 1 7 1 00 0 35 (1L) Cleaning your slow cooker The crock pot may be washed in a dishwasher or washed by hand in hot soapy water . Do not use harsh abrasive cleaners. W ash the lid in hot soapy water , using a sponge or dishc[...]

  • Page 20

    20 YOUR TWO YEAR GUARANTEE It is im portant to re tai n the re tai ler’ s rece ipt as pro of of pur c has e. Sta ple you r re cei pt to this bac k co v er fo r fut ur e re f er enc e. Ple ase quo te the fol lo win g inf orm atio n if the pro duc t de v elo ps a fau lt. These num ber s can be fou nd on the base of the pr odu ct. Mod el no. Seria l[...]