I've inherited a Morphy Richards slow cooker, model 48710, but unfortunately there are no instructions with it. It has a High, Medium and Low setting and I was wondering what would be best for cooking a belly-pork casserole. Can anyone help, please?
With that type of cut, the slower the better, so use low or medium. On the high setting, the liquid will boil, and that will toughen the meat and it will all turn out a bit 'school dinner-ish'.