Morphy Richards Stainless steel steamer User manual

getting the best from your
new food steamer...
•Easy fill water tank at the sides of the steamer.
Stainless steel steamer
Please read and keep these instructions
UK
Helpline: 0870060 2612
Replacement parts: 0870 167 6643
Ireland 1800 409119
www.morphyrichards.com
For replacement parts, help with using your Morphy Richards
products and lots more, contact us by phone or through our website
48755 rev1 8/11/05 8:31 AM Page 1

Important safety
instructions
The use of any electrical appliance
requires the following of basic common
sense safety rules.
Primarily there is danger of injury or death
and secondly the danger of damage to the
appliance. These are indicated in the text by
the following two conventions:
WARNING: Danger to the person!
IMPORTANT: Damage to the appliance!
In addition we offer the following
essential safety advice.
Personal safety
•Do not touch hot surfaces. Use oven
gloves or a cloth when removing the lid or
handling hot containers as hot steam will
escape.
•WARNING: To protect against fire,
electric shock and personal injury do
not immerse cord, plugs, or
appliance in water or other liquid.
•WARNING: Extreme caution must be
used when moving the steamer when
containing hot food, water, or other
hot liquids.
•Unplug from the socket when not in use,
before putting on or taking off
attachments, and before cleaning.
•Do not operate any appliance with a
damaged lead or plug, or after an
appliance has malfunctioned, or has been
dropped or damaged in any way. Contact
Morphy Richards for advice on
examination, repair or electrical or
mechanical adjustment.
•Do not fill above the maximum level. If the
steamer is overfilled, boiling water may be
ejected which can scald.
Location
•Do not use outdoors.
•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.
Mains lead
•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.
Children
•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.
Other safety considerations
•Do not use attachments or tools not
recommended by Morphy Richards this
may cause fire, electric shock or injury.
•To open, lift the lid 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.
2
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⁄
¤
‹
3
›
fi
fl
‡
Ê
Electrical requirements
Check that the voltage on the rating
plate of your appliance corresponds with
your house electricity supply which must be
A.C. (Alternating Current).
If the socket outlets in your home are
not suitable for the plug supplied with this
appliance, the plug should be removed and
the appropriate one fitted.
WARNING: The plug removed from
the mains lead, if severed, must be
destroyed as a plug with bared flexible
cord is hazardous if engaged into a
live socket outlet.
Should the fuse in the 13 amp plug
require changing, a 13 amp BS1362 fuse
must be fitted.
WARNING: This appliance must be
earthed.
Features
⁄Lid
¤Rice bowl
‹Top ring
›Top tray
fiMiddle ring
flMiddle tray
‡Bottom ring
·Bottom tray
‚Drip tray
„Mantle
‰Heater
Â60 minute timer
ÊIndicator light
ÁWater level gauge
ËAdd water hole
ÈMain unit/water reservoir
·
‚
ȉ
Â
Á
Ë„
Ilustration
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4
Before use
Before using your steamer for the first
time, wash all parts except the main unit.
Using
1Fill the water reservoir with pure water to
the maximum level.
•Do not use broth or other liquids. Do not
add anything to the water in the reservoir.
The system is designed for use with cold
water only, do not use hot water.
2Put the mantle around the heater.
3Fit the drip tray. The drip tray is used to
collect juices so they can be used for
gravies, sauces, soup or stock, etc.
4Fit the clear rings to the steamer trays.
5Place food into the steaming bowls.
According to the amount and kind of
foods to be cooked, you can use one,
two or three bowls as they stack up on
the top of each other. (see diagram
below).
6Place the lid on the upper steaming bowl.
7Plug into the electrical socket.
8Refer to the cooking guide and adjust the
timer for the desired cooking time, the
on/off light will glow. Steaming will begin.
9After the set time the on/off light will go
out, the bell will ring and the steamer will
switch off automatically. Using oven
gloves or a cloth promptly remove the
steaming bowls.
•Do not remove the drip tray until it has
cooled completely.
Configurations
Single bowl
Use one bowl for steaming one type of
food such as peeled potatoes. Take care to
arrange the food so that some of the holes in
the bottom of the bowl remain clear, allowing
steam to flow.
Two bowls
Always place the largest pieces of food
with the longest cooking time in the lower
steaming bowl. Place different foods in the
upper and lower bowls, but as condensation
will drip from the upper bowl be sure the
flavours complement each other.
If steaming meat, fish or poultry together
with vegetables, always place the meat, fish
or poultry in the lower bowl so that juices
from the raw meat cannot drip onto other
foods.
Three bowls
Always place the largest pieces of food
with the longest cooking time in the lower
steaming bowl.
Steaming times for food in the upper
bowl are usually slightly longer so allow an
extra 3-5 minutes due to a large volume of
food being cooked and due to extra time
being needed to reach temperature.
Top bowl Top and middle bowl Top, middle and bottom bowl
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If foods with different cooking times are
being steamed start the food with the
longest cooking time in the lower bowl. If
steaming meat, fish or poultry together with
vegetables, always place the meat, fish or
poultry in the lower bowl so that juices from
raw or partially cooked meat cannot drip
onto other foods.
Refilling reservoir
If steaming for a long period it may be
necessary to add extra water.
Fill with water through the ‘add water
hole’ by using a suitable filling jug.
Cooking rice
The steamer comes with a container that
allows you to cook rice to perfection.
1Add rice and water to the rice bowl in
equal proportions.
2Place the rice bowl with rice and water
into a steaming tray.
3Proceed as described previously for
steaming.
Useful hints and tips
•Always ensure meat is placed below other
food types.
•Steaming times stated in the cooking
guide are only a guide. Times may vary
depending on size of the food pieces,
spacing of the food in the steamer bowl,
quantity of food, freshness of food and
personal preference. As you become
familiar with the steamer, adjust the
cooking times as necessary.
•Asingle bowl of food steams faster than
with 2 or 3 bowls in use. Therefore, the
cooking time for a larger quantity of food
will be longer.
•For best results, be sure pieces of food
are similar in size. If pieces vary in size
and layering is required, place smaller
pieces on top.
•Do not crowd food in the steaming bowl
or rice bowl. Arrange the food with
spaces between pieces to allow for
maximum steam flow.
•Always use the drip tray to prevent drips
splashing.
•Never steam meat, poultry or seafood
from frozen. Always completely thaw first.
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Cooking guide
•The cooking times shown below are only
a guide and should be adjusted according
to suit your tastes.
•While the majority of foods cook in less
than 60 minutes, longer cooking times
may require adding additional water to
the water reservoir. Follow refill
instructions. Remember to reset the timer
as the steamer will switch off when the
timer runs out.
Food type Bottom bowl Middle bowl Top bowl Any tier with
steam tube fitted
Rice 25-30 mins 30-35 mins 35-40 mins 25-30 mins
Fish 8-10 mins 10-15 mins 15-18 mins 8-10 mins
Poultry 25-28 mins 28-30 mins 30-35 mins 25-28 mins
Vegetables 15-30 mins 20-30 mins 25-35 mins 15-30 mins
Eggs 18 mins 18-20 mins 20-25 mins 18-20 mins
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Recipes
Dolmades (serves 25)
1Place the chopped onion in a small saucepan
with the lemon juice and simmer for 3-4 minutes,
stirring until softened. Remove from the heat and
stir in the mint sauce, cooked white rice, ground
cumin and plenty of seasoning,. Bind together
with egg yolk.
2Prepare 25 vine leaves as directed on the packet.
Drain well and dry using absorbent kitchen paper.
3Lay each vine leaf, vein side up, on a board.
Place a spoonful of rice in the middle. fold in two
parallel sides of the leaf and roll up the leaf to
encase the stuffing completely.
4Place in the bottom tier and cook for 10 minutes
until hot. Drain and serve warm with the lemon
wedges and pickled chillies, if wished.
Preparation time and cooking time Aprrox 40
minutes.
Ingredients
1medium red oninon, finely
chopped
2tablespoons lemon juice
1teaspoon unsweetened mint
sauce
227g/8oz cooked white rice
1teaspoon ground cumin
Salt and freshly ground black pepper
1medium egg yolk 25 vine leaves.
Lemon wedges and pickled
chillies, to serve (optional)
Cod in Parsley Sauce (serves 4)
1Place the fish in the bottom tier of the steamer,
sprinkle with lemon rind, juice and black pepper.
Add the bay leaves, cover and steam for 7-8
minutes until cooked through.
2Meanwhile blend the cornflour with a little of the
milk to form the paste. Pour into a saucepan with
the rest of the milk and the stock. Bring to the
boil, stirring, and cook gently for 1 minute until
thickened.
3Remove from the heat and cool for 5 minutes. Stir
in the fromage frais and parsley.season to taste
and return to heat. Heat through over a low heat
until hot-do not allow to boil.
4Drain the fish and discard the bay leaves. Place
on warmed plates and spoon over the sauce.
Accompany with fresh vegetables.
Preparation time and cooking time 20 minutes
Ingrediants
4x170g/6oz skinless thick cod fillets
or cod loin
1 teaspoon finely grated lemon rind
Juice of 1 small lemon
Salt and freshly ground black pepper
8 bay leaves
2 level teaspoons cornflour
142ml/1/4 pint skimmed milk
142ml/1/4 pint fish or vegetable stock
113g/4oz very low fat natural fromage
frais
4 tablespoons freshly chopped
parsely,
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Ingrediants
4x142g/5oz skinless chicken breasts
2 leeks, finely chopped
284ml 1/2 pint chicken stock made
with Bovril
227g/8oz Quark, skimmed milk soft
cheese
1 teaspoon fresh thyme, chopped
Salt and freshly ground black pepper
Steamed chicken breasts with leek
stuffing(serves 4)
1Make a deep horizontal cut nearly all the way
through each chicken breast.
2Place the leeks in a saucepan with the stock,
bring to the boil then simmer for 10 minutes until
the stock has evaporated and the leeks have
softened
Leave to cool.
3Once cold, mix the leeks with the Quark and
tyme and season with salt and pepper.
Stuff into the cuts in the chicken.
Season the chicken and steam for 25 minutes.
Preparation time 10 minutes, plus cooking time.
Cooking time 35 minutes.
Steamed lemon and thyme couscous
with courgettes (serves 4)
1Place the couscous in a bowl and pour over the
hot stock. Add the lemon zest, lemon juice
thyme. Cover with cling film and leave for 5
minutes.
2Sprinkle the courgettes with salt and pepper and
place in the bottom tier of the steamer.
3Line the middle tier with a clean J-cloth or muslin
and spoon the couscous into the middle. Cover
and steam for 8 minutes.
4Spoon the couscous into a bowl and stir in the
courgettes followed by the cherry tomatoes.
Serve hot or cold
Preparation time 15 minutes
Cooking time approximately 13 minures.
Ingredients
227g 8oz couscous
284ml/1/2 pint vegetable stock
Juice and zest of 1/2 lemon
1 tablespoon chopped fresh thyme
283g/10oz courgettes, cut into
1cm/1/2in cubes
Salt and freshly ground black pepper
113g/4oz cherry tomatoes halved
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Steamed Caribbean fish (serves 4)
1Prepare the fish: Snip off the fins with sissors cut
off the heads and scrape off the scales with a
kitchen knife. Slit down the belly and remove the
guts. Wash each fish throughly nder running cold
water, then pat dry with kitchen paper.
2Mix all the marinade ingrediants together. Place
the fish in the shallow dish and pour the
marinade over the top. Leave in a cool place for
at least 30 minutes.
3Remove the fish from the marinade and place in
the bottom tier.
Steam for 18-20 minutes.
Preparation time 15 minutes, plus marinating.
Cooking time 18-20 minutes
Ingrediants
4x 170g/6oz red snapper
1420ml/1/2 pints water or fresh fish
stock
2 bay leaves
1 sprig fresh parsley
1 sprig fresh thyme
1 onion, thinly sliced
For the marinade juice of 2 limes
3 garlic cloves, crushed
4 allspice berries, crushed
1 fresh red chilli, de-seeded and
chopped salt and freshly
grounded black pepper.
Steamed seafood skewers (serves 4)
1Mix the garlic lemon juice and basil together in a
bowl. Mix in the fish and leave for 5 minutes.
2Take 4 wooden skewers and thread the fish,
fennel, prawns and bay leaves alternately onto
each skewer.
3Place the skewers in the bottom tier, season with
a little salt and pepper for 5-8 minutes
Preparation time 15 minutes, plus marinating.
Cooking time 5-8 minutes.
Ingredients
2 garlic cloves, crushed juice of 2
lemons
2 teaspoons fresh basil leaves, finely
chopped
560g/1lb 40z monkfish or kingclip
fillets, cut into 2.5/1in pieces
16 large raw peeled prawns
8 bay leaves salt and freshly ground
black pepper
Steamed chicken pepper and lime
skewers (serves 4)
1Plaace the chicken pieces in a bowl and stir in
the garlic and juice and zest of the lime.
leave for 10 minutes.
2Thread the chicken poeces onto the skewers
alternating with the peppers.
3Season with salt and pepper and place in the
bottom tier for 15 minutes.
Just before serving, sprinkle with coriander.
Preparation time 15 minutes, plus marinating.
Cooking time 15 minutes
Ingredients
4x142g/50z skimless chicken breasts,
cut into 2.5cm/1in pieces
1 garlic clove, crushed juice and zest
of 1 lime
8 bamboo skewers,
1 red pepper, de-seeded and cut into
2.5/1in pieces
Salt and freshly ground black pepper
2 tablespoons chopped coriander
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Steamed spicy meatballs with tomato
salsa (serves 4)
1Place all the ingredients for the meatballs in a
large bowl and mix throughly. Season generously
and with wet hands shapes the meat into
golfball-sized rounds.
2Place the meaballs in the bottom tier and steam
for 20 minutes.
3Mix together all the ingrediants for the salsa and
serve cold with the meaballs.
Preparation time 30 minutes
Cooking time 20 minutes.
Ingredients
750g/1lb 10oz extra lean beef mince
1 onion, finely chopped
1 tablespoon fresh parsley, finely
chopped
1 garlic clove, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon ccayenne pepper
1 egg beaten salt and freshly ground
black pepper
For the salsa
8 tomatoes, peeled, de-seeded and
diced
2 spring onions, finely chopped
2 tablespoons passata
1 tablespoon fresh thyme, finely
chopped
Steamed pork rolls with chinese
vegetables and ginger (serves4)
1Place the pork escalopes between two sheets of
cling film and lightly beat out to 5mm/1/4in
thickness.
Place in shallow bowl
2Mix the garlic clove and soy sauce together and
pour over the escalopes. Leave for 10 minutes to
marinate.
3Lay out the escalopes on a board and pile a
small handful of the vegetables and ginger in the
middle of each piece of meat. Roll up and secure
with a toothpick. Place in the bottom tier. Steam
for 18-20 minutes
Preparation time 20 minutes, plus marinating.
Cooking time 20 minutes
Ingredients
4x113g/4oz pork escalopes
1 garlic clove, crushed
2 tablespoons soy sauce
113g/4oz baby whole sweetcorn,
halved lengthways
85g/3oz mangetout
4 spring onions, sliced
2.5cm/1in piece root ginger, peeled
and finely sliced.
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Care and cleaning
WARNING: Allow steamer to cool
before washing. Turn timer to off and
unplug from the mains socket.
Bowls, lid and drip tray
The clear rings and drip tray may be
washed in a dishwasher (top rack only).
Alternatively, wash in hot soapy water, rinse
and dry thoroughly. Prolonged dishwasher
use could discolour these parts.
The trays and lids are dishwasher proof.
Steamer base
The steamer base may be wiped with a
clean, damp cloth. Wipe dry with a soft
cloth.
Do not use abrasive cleaners to clean
any part of the steamer.
WARNING: Do not immerse the
steamer base, cord or plug in water or
in any other liquid.
Helpline
If you have any difficulty with your
appliance, do not hesitate to call us. We’re
more likely to be able to help than the store
from where you bought it.
Please have the following information
ready to enable our staff to deal with your
query quickly:
•Name of the product
•Model number and serial number as
shown on the underside of the appliance.
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48755 UK Rev 1 08/05
The After Sales Division,
Registered address
Morphy Richards Ltd, Mexborough,
South Yorkshire, England, S64 8AJ
Helpline (office hours)
UK 0870 060 2612
Republic of Ireland 1800 409119
Morphy Richards products are
intended for household use only
Morphy Richards has a policy of
continuous improvement in product
quality and design. The Company,
therefore, reserves the right to change
the specification of its models at any
time.
Your two year guarantee
It is important to retain the retailers
receipt as proof of purchase. Staple your
receipt to this back cover for future
reference.
Please quote the following information if
the product develops a fault. These numbers
can be found on the base of the product.
Model no. Serial no.
All Morphy Richards products are
individually tested before leaving the factory.
In the unlikely event of any appliance proving
to be faulty within 28 days of purchase it
should be returned to the place of purchase
for it to be replaced.
If the fault develops after 28 days and
within 24 months of original purchase, you
should contact the Helpline number quoting
Model number and Serial number on the
product, or write to Morphy Richards at the
address shown.
You may be asked to return the product
(in secure, adequate packaging) to the
address below along with a copy of proof of
purchase.
Subject to the exclusions set out below
(see Exclusions) the faulty appliance will then
be repaired or replaced and dispatched
usually within 7 working days of receipt.
If for any reason this item is replaced
during the 2 year guarantee period, the
guarantee on the new item will be calculated
from original purchase date. Therefore it is
vital to retain your original till receipt or
invoice to indicate the date of initial
purchase.
To qualify for the 2 year guarantee the
appliance must have been used according to
the manufacturers instructions. For example
kettles should have been regularly descaled.
EXCLUSIONS
Morphy Richards shall not be liable to
replace or repair the goods under the terms
of the guarantee where:
1The fault has been caused or is
attributable to accidental use, misuse,
negligent use or used contrary to the
manufacturers recommendations or where
the fault has been caused by power
surges or damage caused in transit.
2The appliance has been used on a voltage
supply other than that stamped on the
products.
3Repairs have been attempted by persons
other than our service staff (or authorised
dealer).
4Where the appliance has been used for
hire purposes or non domestic use.
5Morphy Richards are not liable to carry
out any type of servicing work, under the
guarantee.
6Plastic filters for all Morphy Richards
kettles and coffee makers are not covered
by the guarantee.
This guarantee does not confer any rights
other than those expressly set out above and
does not cover any claims for consequential
loss or damage. This guarantee is offered as
an additional benefit and does not affect your
statutory rights as a consumer.
•This guarantee is valid in the UK and
Ireland only.
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