Morphy Richards Intellisteam Food Steamer 48780 Manual
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your complete product development partner
Modelled to Perfection
When leading domestic appliance manufacturer Morphy Richards decided they needed prototypes of their latest innovation, ARRK was delighted to assist. The client was keen to obtain a number of prototypes of their latest cooking appliance, the Intellisteam 48780 food steamer, for several reasons. As with most prototypes, checking fit, function and, in this case, aesthetics were important factors. In addition, the ability to prove and improve design prior to committing to conventional tooling offered a chance not to be missed. Finally, they needed the parts to be of the highest quality so that they could be used in marketing photo shoots. Taking advantage of a long standing relationship with ARRK, and in accordance with the clients detailed brief, a set of CNC* components were commissioned as masters. The components were machined and fabricated from ABS and acrylic with subsequent paint, tinting and texturing being applied to simulate production intent materials and final appearance. The components comprised several cooking chambers and lids, along with a main outer housing and several removable dipping, rice and sauce trays. An ARRK spokesperson commented: This is another great example of the number of ways our clients can use their vacuum casting prototypes. This service is just one of the ways ARRK can assist in product development. The CNC components were then used as masters to create the silicon tools. This allowed for 6 sets of vacuum castings to be supplied, complete with screen printing, graphics and some functionality within the assembly. All this was achieved, and parts were delivered within 12 working days. Morphy Richards were delighted with the delivered parts and report that the product has been a great success and has since gone on to receive a Which? Best Buy recommendation!
Footnote: *PremCast: ARRK uses CNC masters for its silicone tooling as part of its PremCast Service where premium, exhibition quality is specified by the client. For more information about ARRKs range of Vacuum Casting services, or for any of its other Rapid Prototyping services, please contact Projects on or email us at firstname.lastname@example.org (please note you should also use this email address to attach data when requesting a quotation from us).
ARRK PRODUCT DEVELOPMENT GROUP LIMITED Olympus Park, Quedgeley, Gloucester. GL2 4NF. UK. Tel: +44 (0)Fax: +44 (0)Teesside Office: Unit 78, Sadler Forster Way, Teesside Industrial Estate. TS17 9JY. UK. Tel: +44 (0) Fax: +44 (0) Email: email@example.com Website: www.arrkeurope.com
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CONTENTS EASY SET-UP GUIDE FEATURES BEFORE USE USING CONFIGURATIONS DIGITAL INTERFACE HINTS AND TIPS COOKING GUIDE RECIPES CARE AND CLEANING IMPORTANT SAFETY INSTRUCTIONS ELECTRICAL REQUIREMENTS HELPLINE GUARANTEE Getting the best from your new appliance.
Intellisteam brings the whole meal together at precisely the same time to make steaming as easy as 1, 2, 3.
5-9 10-13 14-Easy set up guide
To get started quickly, see pages 3 and 4.
For inspiration, see the weekly meal plan on page 14.
SET & RELAX
Easy set-up guide
Please also refer to the main instruction booklet, which contains important safety information and more detail on how to use Intellisteam.
Cut and keep Back Front left Front dual Front right
Fill the water reservoir with cold water to the maximum level. This will produce enough steam to cook for approximately 60 minutes.
Assemble the appliance, fitting the drip tray and then the containers.
Place food directly into the containers before setting the timer. Use the divider wall for the front container if cooking two different types of food. Use the accessories if required, see suggestions.
Plug into the electrical socket. Set the time for each container, using the corresponding heater buttons.
Press the heater button until the rectangle appears under the food type you are cooking. The pre-set cook time will appear in the timer column.
Soft boiled eggs, 16 mins Leaf/pod veg, 15 mins Chicken, 27 mins Fish, 20 mins Root veg, 35 mins Sauce, 30 mins Rice, 42 mins
The pre-set cook time is based on cooking four portions (see Cooking guide for portion and specific food type adjustments). To adjust the time, press the upwards and downwards arrows.
To begin cooking, press the steam button once. One bleep will sound. To save adjusted times for future use, hold the steam button down for two seconds, until a second bleep is heard.
The container with the longest cook time will begin steaming first. The timer counts down so all food finishes together. After cooking has finished, the alarm will sound and the keep warm function will start automatically for 40 minutes. To stop the keep warm function, press the steam button.
WARNING: Use oven gloves to remove the lids and containers, ensuring the lids are tilted to direct the steam away from you. Do not remove the drip tray until it is completely cooled.
Pour away excess water from the main base unit, using the pouring lip at the back. The containers, lids, accessories and drip tray may be washed in a dishwasher.
Back lid Back container Front left lid Front right lid Front container removable divider wall Front container External water top-up Drip tray Main base unit / water reservoir Maximum water level indicator Heaters Pouring lip Water level gauge Back heater button Front left heater button Front right heater button Front dual heater button Display screen (see page 7) Steam button Increase steam time button Decrease steam time button
USING THE ACCESSORIES TO ARRANGE YOUR FOOD BEFORE COOKING
Place food directly into the containers or use accessories as required. The accessories are very versatile and can be used in a number of ways (see C, D, E, F, G).
Front container removable divider wall
Use the divider wall if cooking foods with different cook times. Alternatively, use the front container as one large container C.
Use in the front or back container. Use the plinth in raised position to place food on and below D. Alternatively, use the plinth upside down to place food on, using the legs as handles for easy removal E.
Use in the front or back container. Use for cooking rice or pasta. Other foods may be cooked in the space below the rice tray F.
Accessories 2 Food plinth 2 x sauce trays Rice tray
Use in the front or back container. Use for cooking sauce, peas or small portions of rice G. IMPORTANT: If steaming meat, fish or poultry together with vegetables, always place the meat, fish or poultry separately so that the juices from raw or partially cooked meat cannot drip onto other foods. Once food is arranged, place all lids back on the containers H.
Before using Intellisteam for the first time, wash all parts except the main base unit.
USING Filling the water reservoir A
Fill the water reservoir with cold water to the maximum level indicated. This will produce enough steam to cook for approximately 60 minutes. The system is designed for cold water only. Do not add any other liquids or add anything to the water.
Display screen features 3
Water level gauge Back heater button Front left heater button Front right heater button Front dual heater button Display screen Steam button Increase steam time button Decrease steam time button Digital rectangle icons Food symbols Keep warm symbol Timer column (minutes)
Fitting the drip tray and containers B
Fit the drip tray to the main base, aligning the steam vents with the heaters. Fit the front and back containers to the drip tray, aligning them above the steam vents in the drip tray.
Setting timer using pre-set cook times
Plug into the electrical socket. Set the time for each container using the corresponding heater buttons. If using the front container with the divider wall, use the separate right and left heater buttons. If using as one large container, use the dual heater button I. Press the heater button to move the rectangle until it appears under the required food symbol (refer to food symbols guide ). A bleep will sound each time the heater button is pressed. The cook time for each food symbol will appear in the timer column. Repeat this process for each container, the rectangle will flash to indicate your last setting J. If using the back container for foods with different cook times, set the timer to the longest cook time. Alternatively, stop the appliance during cooking and add the food with the shortest cook time. Press the steam button once to begin cooking. A bleep will sound and the display screen and steam button will illuminate brightly until cooking and keep warm finishes. The timer will count down from the longest cook time so everything finishes together K. When cooking has finished, the alarm will sound and the keep warm function will start automatically for 40 minutes. To stop, press the steam button once. After 40 minutes, the keep warm function will automatically turn off L. Always check there is water in the water reservoir when using the keep warm function.
Adjusting the timer
The timer can be adjusted for portion sizes and specific food types (see cooking guide) or to suit your personal preferences. Press the heater button until the rectangle appears under the food symbol you want to adjust. Press the upwards arrow button to increase the cook time or the downwards arrow button to decrease the cook time. Each time the arrow button is pressed, a bleep will sound and the time will increase/decrease by one minute M. Repeat the process for each container as required.
Saving time adjustments
To save your personal time adjustments for future use, hold down the steam button for two seconds. One bleep will sound, indicating steaming has begun, the second bleep indicates your time adjustments have been saved N. If you do not want to save your personal time settings for future use, press the steam button once to start cooking.
Reverting back to pre-set times
Plug into the electrical socket. Before pressing any other buttons, hold down the increase steam time button for 2 seconds until a bleep is heard. Repeat for the decrease steam time button O. Intellisteam is now set to the original pre-sets.
Food symbols guide
Soft boiled eggs, pre-set time: 16 minutes Leaf & Pod vegetables, pre-set time: 15 minutes Chicken, pre-set time: 27 minutes Fish, pre-set time: 20 minutes Root vegetables, pre-set time: 35 minutes Sauce, pre-set time: 30 minutes Rice, pre-set time: 42 minutes Keep warm , pre-set time: 40 minutes Pre-set times are a guide and based on approximately 4 portions. Refer to cooking guide for portion and specific food type adjustments. 1 2
To cook rice
Add rice to the rice tray. For every 75g of rice, add 122ml of cold water and stir. Set the time using the pre-set time for rice or adjust if required.
To stop steaming during cooking
To stop steaming, press the steam button once. The alarm will sound and the illuminated display screen and steam button will dim. To re-start steaming, press the steam button once. A bleep will sound and cooking will start from when it stopped.
Keep warm function
When cooking has finished, the alarm will sound and the keep warm function will start automatically for 40 minutes. To stop, press the steam button once. After 40 minutes the keep warm function will automatically turn off. Always check there is water in the water reservoir when using the keep warm function. To check the
water level, use the external water gauge and fill using the external water top-up P.
External water top-up during cooking
If steaming for a long period, it may be necessary to add extra water. The water level can be checked using the external water gauge. To fill, fully extend the external water top-up and slowly pour cold water through it using a suitable jug P.
Boil dry alarm
If water in the water reservoir reaches unsafe levels, an alarm will sound, the digital display will flash, and cooking will stop automatically. Immediately add more cold water by slowly pouring through the external water top-up. To restart cooking, press the steam button once. Cooking will re-start from when it stopped.
Removing food from the steamer
WARNING: Use oven gloves to remove the lids and containers, ensuring the lids are tilted to direct the steam away from you. Do not remove the drip tray until it is completely cooled.
COOKING HINTS AND TIPS
For best results, use pieces of food that are similar in size. If pieces vary in size and layering is required, place smaller pieces on top. Do not crowd food in the containers or rice bowl. Arrange the food with spaces between pieces to allow for maximum steam flow. Never steam meat, poultry or seafood from frozen. Always completely thaw first. Meat, poultry and seafood can be wrapped and cooked in cooking foil to retain juices.
Cooking times are approximate and may vary depending on the size of the food, the space between the food, and the amount of food. Portion sizes per person are a guide only.
Meat / Poultry (pre-set time: 27 mins)
Protein from meat and poultry may leave white residue on meat and poultry when cooked.
Chicken breast (whole boneless) Duck breast (whole boneless)
18 mins x1 (150g / 6oz) 18 mins x1 (150g / 6oz)
20 mins x2 (300g / 11oz) 20 mins x2 (300g / 11oz) 20 mins 15 mins x2 (200g / 7oz)
25 mins x3 (450g / 16oz) 25 mins x3 (450g / 16oz) 30 mins 20-25 mins x3 (300g / 10oz)
27 mins x4 (600g / 21oz) 27 mins x4 (600g / 21oz) 30 mins 20-25 mins x4 (400g / 14oz)
Chicken drumsticks 20 mins Turkey escalope 11 mins x1 (100g / 4oz) 20 mins 80g / 3oz 20 mins x1 (100g / 4oz) 20 mins x1 (100g / 4oz) 20 mins x1 (100g / 4oz) 15 mins x3 (170g / 6oz)
Pork fillet Lamb steaks
20 mins 160g / 6oz 25 mins 250g / 9oz 30 mins 400g / 14oz 20 mins x2 (200g / 7oz) 20 mins x2 (200g / 7oz) 20 mins x2 (200g / 7oz) 15 mins x6 (340g / 12oz) 23 mins x3 (300g / 10oz) 25 mins x3 (300g / 10oz) 25 mins x3 (300g / 10oz) 17 mins x9 (500g / 18oz) 23-27 mins x4 (400g / 14oz) 25-30 mins x4 (400g / 14oz) 25-30 mins x4 (400g / 14oz) 22-30 mins x12 (680g / 24oz)
Lamb rump steaks
Fish / Shellfish
Food type 1 portion
(pre-set time: 20 mins)
2 portions 3 portions 4 portions
Thick fillet of fish Thin fillet of fish Whole fish Mussels
15 mins 125g / 5oz 15 mins 250g / 9oz 20 mins 375g / 13oz 20 mins 500g / 18oz 13 mins 100g / 4oz 13 mins 200g / 7oz 15 mins 300g / 10oz 16 mins 400g / 14oz 23 minutes for 1 whole fish (220g) 12-13 mins 600g / 21oz
10 mins 200g / 7oz 10-12 mins 400g / 14oz
15-17 mins 800g / 28oz
King prawns (raw)
10 mins 100g / 4oz 13 mins 200g / 7oz 15 mins 300g / 10oz 15-17 mins 400g / 14oz 10 mins x3 (70g / 3oz) 10 mins x6 (150g / 5oz) 12 mins x9 (230g / 8oz) 13 mins x12 (300g / 10oz)
Leaf and Pod Vegetables
(pre-set time: 15 mins)
3 portions 4 portions
15 mins 60g / 2oz 15 mins 50g / 2oz 20 mins 60g / 2oz 15 mins 50g / 2oz 30 mins 100g / 4oz 15 mins 60g / 2oz 20 mins 50g / 2oz 15 mins 70g / 3oz 12-15 mins 50g / 2oz 13-15 mins 50g / 2oz 10 mins 60g / 2oz 10 mins 60g / 2oz 15 mins 80g / 3oz 15 mins 60g / 2oz 20 mins 100g / 4oz 12-13 mins 80g / 3oz 15 mins 80g / 3oz 10 mins 120g / 5oz
12-15 mins 120g / 5oz 15 mins 100g / 4oz 20 mins 120g / 5oz 15 mins 100g / 4oz 30 mins 200g / 7oz 15 mins 120g / 5oz 20 mins 100g / 4oz 15 mins 140g / 6oz 12-15 mins 100g / 4oz 13-15 mins 100g / 4oz 10 mins 120g / 5oz 10 mins 120g / 4oz 15 mins 160g / 6oz 15 mins 120g / 5oz 20 mins 200g / 7oz 15 mins 160g / 6oz 15 mins 160g / 6oz 10-15 mins 240g / 8oz
15 mins 180g / 6oz 20 mins 150g / 6oz 22-25 mins 180g / 6oz 15-20 mins 150g / 6oz 30 mins 300g / 10oz 15 mins 180g / 6oz 20-23 mins 150g / 6oz 15 mins 210g / 7oz 15 mins 150g / 6oz 13-15 mins 150g / 6oz 10 mins 180g / 6oz 10 mins 180g / 6oz 15 mins 240g / 8oz 15 mins 180g / 7oz 25 mins 300g / 10oz 17 mins 240g / 8oz 17 mins 240g / 8oz 15 mins 360g / 13oz
15-17 mins 240g / 8oz 20 mins 200g / 7oz 25-27 mins 240g / 8oz 20 mins 200g / 7oz 30 mins 400g / 14oz 15 mins 240g / 8oz 25 mins 200g / 7oz 15-17 mins 280g / 9oz 15 mins 200g / 7oz 15 mins 200g / 7oz 10-12 mins 240g / 8oz 10-12 mins 240g / 8oz 15-17 mins 320g / 10oz 15 mins 240g / 8oz 25-30 mins 400g / 14oz 18-20 mins 320g / 10oz 18-20 mins 320g / 10oz 15 mins 400g / 14oz
Cauliflower florets Courgette
Peas (fresh) Peas (frozen) Peppers
Sweet corn (canned) Sweet corn (frozen) Tomatoes
(pre-set time: 35 mins)
15 mins 100g / 4oz 15 mins 200g / 7oz 20 mins 300g / 10oz
20-25 mins 400g / 14oz
Carrots Celeriac New potatoes Old potatoes
30 mins 100g / 4oz 30 mins 200g / 7oz 30 mins 300g / 10oz 30 mins 400g / 14oz 20 mins 100g / 4oz 20 mins 200g / 7oz 20 mins 300g / 10oz 20 mins 400g / 14oz 28 mins 180g / 6oz 30 mins 350g / 12oz 32 mins 530g / 19oz 35 mins 760g / 27oz 30 mins 180g / 6oz 30 mins 350g / 12oz 32 mins 530g / 19oz 33-35 mins 760g / 27oz 20 mins xmins 100g / 4oz 20 mins x4 30-32 mins 200g / 7oz 20 mins xmins 300g / 10oz 20 mins x8 35-40 mins 400g / 14oz
Onions (small whole) Swede Sweet corn (whole cobs)
30 mins for 1 whole cob (250g / 9oz)
30 mins for 2 whole cobs (500g / 18oz)
Rice / Pasta / Noodles
Food type 1 portion 2 portions
(pre-set time: 42 mins)
3 portions 4 portions Hints and Tips
Easy cook rice
30 mins 75g / 3oz
30 mins 150g / 6oz 30 mins 150g / 6oz 30 mins 150g / 6oz 27 mins 150g / 6oz 17 mins 150g / 6oz 10 mins 2 packs (250g / 9oz) 20 mins 2 sheets (120g / 5oz) 35 mins 150g / 6oz
35 mins 225g / 8oz 40 mins 225g / 8oz 35 mins 225g / 8oz 30 mins 225g / 8oz 20 mins 225g / 8oz 10-15 mins 3 packs (375g / 13oz) 27 mins 3 sheets (180g / 7oz) Too large to fit in the rice container
42 mins 300g / 10oz 40 mins 300g / 10oz 45 mins 300g / 10oz 30 mins 300g / 10oz 25 mins 300g / 10oz 10-15 mins 4 packs (500g / 18oz) 27 mins 4 sheets (240g / 8oz) Too large to fit in the rice container
White long grain 30 mins rice 75g / 3oz White basmati rice Bulgar wheat 30 mins 75g / 3oz 20 mins 75g / 3oz 15 mins 75g / 3oz 10 mins 1 pack (125g / 5oz) 20 mins 1 sheet (60g / 2oz) 30 mins 75g / 3oz
Add 112ml of cold water per 75g portion of rice, and stir. Add 112ml of cold water per 75g portion of rice, and stir. Add 112ml of cold water per 75g portion of rice, and stir. Add 100ml of water per portion Add 65ml of water per portion Add 1 tbsp of cold water per portion, and stir Make sure water covers noodles Make sure water covers pasta
Ready-to-Wok Noodles Egg noodles
(pre-set time: 16 mins)
1 portion 2 portions 3 portions 4 portions
11 mins xmins x1
12 mins xmins x2
14 mins xmins x3
16 mins x4 23-24 mins x4
Food type 1 portion 2 portions 3 portions 4 portions
20 mins xmins xmins x1
20-25 mins xmins x2 15-17 mins x2
25 mins xmins x3 15-17 mins x3
22-30 mins xmins x4 15-17 mins x4
Bananas (in skin) Apples
Enjoy our delicious weekly recipe plan. Visit our website for recipes and more information about intellisteam.
TUESDAY Maple-glazed Chicken with Corn-on-thecob and Crushed Butternut Squash
Preparation time: 15 minutes, plus marinating Cooking time: 35 minutes Serves: 4 Ingredients: 4 skinless, boneless chicken breasts Finely grated zest and juice of 1 small orange 2 tbsp maple syrup 1/4 tsp dried chilli flakes Salt and freshly ground black pepper Rice: 250g (9oz) white and wild rice 1 tsp vegetable stock powder Vegetables: 2 corn-on-the-cob, cut in half 1 medium butternut squash, peeled, deseeded and cut into chunks 15g (1/2 oz) butter 2 tsp finely chopped fresh rosemary
MONDAY Sesame Salmon Noodles and Steamed Greens with Coconut Milk and Sweet Chilli Sauce
Preparation time: 15 minutes Cooking time: 20 minutes Serves: 4 Ingredients: 4 x 125g (5oz) salmon fillets 4 tsp toasted sesame oil 1 tsp sesame seeds 2 x 150g packs of medium or thick ready-to-wok noodles 4 tbsp hot vegetable stock Vegetables: 150g (6oz) sugar snap peas or mangetout, halved 6 spring onions, thinly sliced 1 carrot, cut into fine strips Sauce: 300ml (1/2 pint) coconut milk 2 tbsp sweet chilli sauce 1 tsp grated fresh root ginger 1 tbsp chopped fresh coriander
Method: 1 Brush salmon fillets with sesame oil and then sprinkle with sesame seeds. Arrange in the back container. Empty 2 packs of noodles into the rice tray and position above the salmon. Add vegetable stock to the noodles. 2 Position the divider wall in the front container. Mix the vegetables together and put into the compartment. 3 Pour coconut milk into the sauce tray and stir in sweet chilli sauce, ginger and coriander. Place the tray in the remaining compartment. 4 Set time for the salmon and noodles using the fish pre-set (20 mins). Set time for the sauce using the sauce pre-set (30 mins) then adjust to 18 mins. Set time for the vegetables using the leaf and pod vegetable pre-set (15 mins). Cooks tip: Stir noodles before serving. If you prefer crunchier vegetables, adjust the preset time. Fish can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.
Method: 1 Put chicken breasts into a non-metallic bowl and add orange zest, orange juice, maple syrup and chilli flakes. Season with a little salt and plenty of black pepper. Cover and refrigerate for at least 30 minutes. 2 Arrange the chicken breasts in the back container. Put rice and vegetable stock powder into the rice tray. Position the rice tray above the chicken and add 250ml (9fl oz) of cold water to the rice, stirring to mix. 3 Position the divider wall in the front container. Put four pieces of corn-on-the-cob in one compartment and the butternut squash in the remaining compartment. 4 Set time for the chicken and rice using the chicken pre-set (27 mins) then adjust to 35 minutes. Set time for the corn-on-the-cob using the root vegetable pre-set (35 mins) then adjust to 30 minutes. Set time for butternut squash using the root vegetable pre-set (35 mins) then adjust to 25 minutes. 5 When cooked, add butter and rosemary to butternut squash and crush lightly with a fork. Cooks tip: Chicken can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.
WEDNESDAY Sweet Red Peppers stuffed with Leeks and Feta Cheese with Spring Onions and Pine Nut Couscous
Preparation time: 25 minutes Cooking time: 25 minutes Serves: 4 Ingredients: 4 Sweet (long) red peppers, tops removed 1 small leek, finely chopped
1 tbsp chopped fresh parsley
THURSDAY Tikka Masala Chicken with Zesty Cardamom Rice
Preparation time: 10 minutes, plus marinating Cooking time: 42 minutes Serves: 4 Ingredients: 4 tbsp low fat natural yogurt 2 tbsp chicken tikka masala curry paste 2 tbsp chopped fresh coriander 4 skinless, boneless chicken breasts, chopped into chunks Salt and freshly ground black pepper Rice: 300g (11oz) basmati rice 2 tsp vegetable stock powder 2 strips pared lemon zest 6 green cardamom pods, lightly crushed To garnish: Lime wedges and coriander sprigs
2 tbsp olive oil 25g (1oz) finely grated parmesan cheese 25g (1oz) fresh bread crumbs 100g (4oz) feta cheese, finely crumbled Salt and freshly ground black pepper Couscous: 200g (7oz) couscous 2 tsp vegetable stock powder 4 spring onions, finely chopped 25g (1oz) pine nuts To garnish: Parsley sprigs
Method: 1 Split peppers lengthways, taking care not to cut in half. Remove the core and seeds. Mix together leek, parsley and olive oil, then add parmesan cheese and bread crumbs. Mix in crumbled feta cheese, then season with a little salt and plenty of black pepper. Stuff the mixture into the peppers. 2 Remove the divider wall from the front container and place the peppers inside. 3 Position the rice tray in the back container. Add couscous and 265ml of cold water. Stir in stock powder, spring onions and pine nuts. 4 Set time for couscous using the rice pre-set (42 mins) then adjust to 25 minutes. Set time for the peppers (using the front dual heater button) using the leaf and pod vegetable pre-set (15 mins) then adjust to 20 minutes. 5 When cooked, allow to stand for 5 minutes. Fluff up the couscous with a fork. Garnish with parsley sprigs.
Method: 1 Spoon yoghurt, curry paste and coriander into a large non metallic bowl. Mix well, add chicken chunks and stir to coat. Season with a little salt and pepper, then cover and refrigerate for at least 30 minutes. 2 Position the rice tray in the back container. Add rice and 450 ml (16 fl oz) of cold water. Stir in stock powder. Put strips of pared lemon zest on top and sprinkle in cardamom pods. 3 Remove the divider wall from the front container. Tip the chicken with its marinade into the container and make sure the mixture is well spread out. 4 Set time for the rice using the rice pre-set (42 mins). Set time for the chicken (using the front dual heater button) using the chicken pre-set (27 mins). 5 Serve garnished with lime wedges and coriander sprigs. Cooks tip: Chicken can be wrapped and cooked in cooking foil to retain juices and prevent marinade from staining containers.
FRIDAY Steamed Halibut with Lemon & Thyme Dressing.
Preparation time: 15 minutes Cooking time: 35 minutes Serves: 4 Ingredients: 4 x 125g (5oz) halibut fillets, skinned (or use Pacific cod) 15g (1/2oz) butter 4 small thyme sprigs Salt and freshly ground black pepper Vegetables: 750g (1lb 11oz) small new potatoes 2 leeks, thinly sliced 1 large carrot, sliced into fine strips 150g (6oz) fine green beans, trimmed and halved Sauce: 50g (2oz) butter Finely grated zest and juice of 1 lemon 1 tbsp fresh thyme leaves
SATURDAY Hoisin Duck with Egg Noodles and Steamed Chinese-spiced Vegetables.
Preparation time: 10 minutes, plus marinating Cooking time: 27 minutes Serves: 4 Ingredients: 4 skinless duck breasts, thinly sliced 4 tbsp hoisin sauce Noodles: 180g (3 sheets) medium egg noodles Vegetables: 350g pack fresh stir-fry vegetables 2 heads pak choi, broken into separate leaves 1 tbsp toasted sesame oil Pinch of Chinese 5-spice powder 1 tsp sesame seeds To garnish: 4 spring onions, thinly sliced
Method: 1 Arrange fish fillets in the back container. Place a small knob of butter on top of each one and arrange thyme sprigs on top. Season with a little salt and pepper. 2 Position the divider wall in the front container. Put potatoes into one compartment. Mix vegetables together and put in the remaining compartment. 3 For the sauce, put butter, lemon zest, lemon juice and thyme leaves into the rice tray and position above the fish. 4 Set time for the fish and sauce using the fish preset (20 mins). Set time for the potatoes using the root vegetables pre-set (35 mins). Set time for the vegetables using the leaf and pod vegetables preset (15 mins). Cooks tip: If you prefer crunchier vegetables, adjust the preset time. Fish can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.
Method: 1 Toss sliced duck breasts in hoisin sauce. Cover and refrigerate for at least 30 minutes. 2 Tip the duck breasts and any marinade into the back container. Position the rice tray above the duck and add noodles and 250 ml (9 fl oz) of cold water. 3 Remove the divider wall from front container. In a large bowl, toss the stir-fry vegetables, pak choi, toasted sesame oil and Chinese 5-spice powder together and tip into the front container. 4 Set time for the duck and noodles using the chicken pre-set (27 mins). Set time for the vegetables (using the front dual heater button) using the leaf and pod vegetable pre-set (15 mins). 5 Serve sprinkled with sesame seeds and garnish with spring onions. Cooks tip: Stir noodles before serving. Duck can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.
SUNDAY Lamb with oregano and Tomato with Mint & Lemon Baby Potatoes
Preparation time: 20 minutes, plus marinating Cooking time: 35 minutes Serves: 4 Ingredients: 4 x 110-125g (4-5oz) lamb leg or lamb rump steaks 1 tbsp olive oil 1 large garlic clove, crushed 2 tbsp tomato puree 1 tsp dried oregano Salt and freshly ground black pepper Potatoes: 750g (1lb 11oz) baby new potatoes, scrubbed 1 tbsp olive oil 1 tsp finely grated lemon zest 2 mint sprigs Carrots: 400g (14oz) carrots, sliced tsp cumin seeds (optional) 10g (1/3 oz) butter
SUNDAY TREAT! Ginger and Banana Sponge Pudding with Sticky Toffee Sauce
Preparation time: 25 minutes Cooking time: 42 minutes Serves: 4 Ingredients: 75g (3oz) butter, plus extra for greasing 75g (3oz) light muscovado sugar 2 medium eggs, beaten 1/2 tsp vanilla extract 75g (3oz) self-raising flour 1/2 tsp ground ginger Pinch of salt 1 large ripe banana, mashed 2 pieces stem ginger in syrup, plus 4 tbsp of syrup from the jar Sauce: 3 tbsp golden syrup 25g (1oz) butter 25g (1oz) light muscovado sugar To serve: Vanilla ice-cream or custard
To garnish: Mint sprigs
Method: 1 Put lamb steaks into a non metallic bowl and add the olive oil, garlic, tomato puree and oregano. Season with salt and pepper, then toss to coat. Cover and refrigerate for at least 30 minutes. 2 Put the lamb steaks in the back container. 3 Position the divider wall in the front container. Toss potatoes in olive oil and lemon zest, then tip the compartment and add mint sprigs. Place carrots in remaining compartment, sprinkle with cumin seeds (if using) and put butter on top. 4 Set time for the lamb using the chicken pre-set (27 mins). Set time for the carrots using the root vegetable pre-set (35 mins) then adjust to 30 minutes. Set time for the potatoes using the preset for root vegetables (35 mins). 5 Serve garnished with mint sprigs. Cooks tip: Lamb can be wrapped and cooked in cooking foil to retain juices and prevent surface protein.
Method: 1 In a large mixing bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, then stir in vanilla. Sift in flour, ground ginger and salt, and fold in, using a large metal spoon. Stir in the mashed banana. 2 Butter 2 x 200ml (7 fl oz) individual pudding basins. Slice stem ginger and place it in the bottom of the basins, spooning 1 tbsp of syrup into each one. Spoon over the creamed mixture and level the tops. Cover tightly with pieces of buttered foil. 3 Arrange the puddings in the back compartment. 4 Position the divider wall in the front container. Put the sauce ingredients into a sauce tray and place in one compartment. 5 Set time for the puddings using the rice pre-set (42 mins). Set time for the sauce using the sauce pre-set (30 mins) then adjust to 20 minutes. 6 When cooked, run a knife around the basins to release the puddings. Stir the sauce thoroughly and spoon over each pudding. Serve with icecream or custard.
CARE AND CLEANING
WARNING: Allow steamer to cool before washing. Unplug from the mains socket. Remove the containers and the lids. Carefully remove the drip tray and pour away juices into a bowl or sink. If there is any water remaining in the main base unit, pour away using the pouring lip at the back into a bowl or sink.
Do not use outdoors or near water. Ensure that this appliance is situated out of reach of children. Do not place directly under kitchen wall cupboards when in use, as it produces large amounts of steam. Avoid reaching over the steamer when in use.
The mains lead should reach from the socket to the base unit without straining the connections. Do not let the cord hang over the edge of the table or counter and keep it away from any hot surfaces. Do not let the lead run across an open space e.g. between a low socket and table. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
Containers, drip tray and accessories
The containers, lids, accessories and drip tray may be washed in a dishwasher. Prolonged dishwasher use could discolour these parts. Alternatively, wash in hot soapy water, rinse and dry thoroughly.
Main base unit
The base unit may be wiped with a clean, damp cloth. Wipe dry with a soft cloth. Do not use abrasive cleaners to clean any part of Intellisteam. WARNING: Do not immerse the steamer base, cord or plug in water or in any other liquid.
Never allow a child to operate this appliance. Teach children to be aware of dangers in the kitchen, warn them of the dangers of reaching up to areas where they cannot see properly or should not be reaching. Children should be supervised to ensure that they do not play with the appliance.
Occasionally, you may need to remove mineral deposits (known as descaling) from the steaming system. This is normal and will depend on the degree of hardness of the water in your area. If you notice a slowing in steam production, or a lengthening of steaming times, you should descale the steaming system using a mild descaling solution.
Other safety considerations
Do not use attachments or tools not recommended by Morphy Richards as this may cause fire, electric shock or injury. To open, lift the lids off towards yourself but tilted away from you. Do not use any steamer parts in a microwave or on any cooking/heated surfaces. Do not place on or near a hot gas or electric burner, or in a heated oven. Do not leave it in a damp and corrosive environment. Do not switch the steamer on unless it contains at least 1 cup of water, otherwise the steamer may be damaged. Always make sure the water does not fall below the minimum level. To prevent damage to the appliance do not use alkaline cleaning agents when cleaning, use a soft cloth and a mild detergent.
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