Morphy Richards MC48815 Enjoy the benefits, Sealing, Browning, Function, Instructions for, Use

48815 rev3_x 21/06/2010 10:11 Page 6

Enjoy the benefits		IMPORTANT		should still be raw in the
Pressure cooking is an ideal
		DO NOT IMMERSE THE		middle). Sealing / browning
way to make fast, tasty meals		MAIN COOKING UNIT IN		your meat in this way helps it
for your family! This method		WATER		to retain flavour as well as
of cooking makes it easy for				moisture.
even the busiest cooks to		Please note:
prepare meals from scratch.		During initial use, you may		Sealing /
Use your Rapid Cook for fish,		notice a slight odour due to
chicken, fresh vegetables,		the burning off of		Browning
rice, legumes, and even		manufacturing residue. This is		Function
dessert – and everything can		completely normal, does not
				Place the Rapid Cook onto
be cooked to perfection in		effect the food being cooked
minutes. The Rapid Cook will		and will disappear after a few		the kitchen work surface,
save you time, energy and		uses.		plug it in and press the
money, as well as valuable				Standby button ‚.
nutrients. Boiling liquid inside		Instructions for		The display fi will show the
the tightly sealed pot
produces steam, which is		Use		default screen B.
trapped inside to create
pressure. The very hot		Place the base › on to a	B			Warm
				Heat
temperature produced		dry, level, heat resistant
reduces cooking times. The		surface, away from the edge
steam helps break down		of the work surface. Do not
fibres of whatever you are		use on the floor.		Browning	1-10	11-20 21-40
cooking and infuse the food
		Steam will escape from the
with flavours. This also			41-90		Delay Time Time
captures all of the water-		vent while heating, and
soluble nutrients, making the		sometimes during the		Add the appropriate amount
food higher in flavour and		cooking cycle. This is
more nutritious than with		perfectly normal. Therefore,		of oil to the pan for the
conventional cooking		do not use the Rapid Cook		quantity of meat you wish to
methods.		under overhanging wall		seal.
		cupboards.		We recommend that
Before using the
		Unlocking the lid		approximately two
Rapid Cook for				tablespoons of vegetable oil
the first time		Remove the lid (after		is suitable to seal between
				800g-1200g of meat. This
Remove all labels and tags
		releasing the pressure) by		can however be varied
from the product.		turning the lid anti clockwise,		depending on personal taste
Wash the internal cooking		grip the handle as shown A.		and the amount of fat in the
		If the lid is tight use two		meat being sealed.
pan and accessories and lid		hands.
in hot soapy water with a				To select the Sealing
	A
sponge or dishcloth. DO				function, press the Function
NOT use a scouring pad or		OPEN		button fl once. The Rapid
other abrasive material as		CLOSE		Cook will beep once, and the
this will mark the stainless				display will show 0:15
steel. Rinse the pan and lid				minutes on the timer, and the
thoroughly and dry.				Browning indicator Ê will be
				illuminated.

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.

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

The Rapid Cook will then start to heat up and the timer

Âwill begin to countdown. The oil will take approximately 5 minutes to reach the correct temperature for sealing / browning meat (i.e. when the timer reads 0:10.)

A good way to test if the oil is hot enough is to add a small piece of meat or onion to the pan. If it sizzles when it

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