Morphy Richards RAPID COOK MC48815 - Manual (Page 6)

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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.
To select the Sealing
function, press the Function
button fl once. The Rapid
Cook will beep once, and the
display will show 0:15
minutes on the timer, and the
Browning indicator Ê will be
illuminated.
The Rapid Cook will then
start to heat up and the timer
 will 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
Heat Warm
Browning 1-10 11-20 21-40
41-90 Delay Time Time
B
OPEN
CLO SE
A
48815 rev3_x 21/06/2010 10:11 Page 6