Morphy Richards 8780 User manual

Food processor
Please read and keep these instructions
getting the best from your
new food processor...
Safety locking lid
• The processor will not work unless the lid is correctly fitted
• The lid will not close fully when all the tools are stored in the bowl
for safety
Safety first
• The metal blade and disc attachments are very sharp. Always
take care when handling, especially when removing from the
bowl and cleaning.
www.morphyrichards.co.uk
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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.
Location
•Always locate your appliance away from
the edge of a worktop.
•Ensure that the appliance is used on a
firm, flat surface.
•Do not use outdoors.
Mains lead
•The mains lead should reach from the
socket to the appliance without straining
the connections.
•Do not let the mains lead hang over the
edge of a worktop where a child could
reach it.
•Do not let the lead run across an open
space e.g. between a low socket and
table.
•Do not let the lead run across a cooker or
toaster or other hot area which might
damage the cable.
•Do not place the appliance where the
mains lead could fall into a sink.
Your safety
•WARNING: The metal blade and disc
attachments are very sharp. Always
take care when handling, especially
when removing from the bowl and
cleaning.
•WARNING: Don’t touch moving parts.
Keep hands, hair, clothing as well as
spatulas and other utensils away
from processor tools during
operation to prevent personal injury
and/or damage to the appliance.
•WARNING: Never put your fingers
into the feed tube, always use the
food pusher.
•Unplug from the socket when not in use,
before putting on or taking off
attachments and before cleaning.
Children
•WARNING: Never allow a child to use
this appliance.
Children are vulnerable in the kitchen
particularly when unsupervised and if
appliances are being used or cooking is
being carried out.
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
•To protect against fire, electric shock and
personal injury do not immerse cord,
plugs or main body in water or other
liquid.
•Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions or has been
damaged in any manner.
•Do not use accessories not recommended
by the manufacturer as there is the danger
of fire, electric shock or personal injury.
•Do not overfill the processor. This could
cause damage to the motor.
•Do not process for longer than the time
periods recommended.
•When using the processor, do not remove
the lid until the blade has stopped
rotating.
•Always remove the tool before emptying
the processor bowl of its contents.
•Should the mains lead of the appliance
need replacing, do not attempt this repair
yourself as special tools are required.
Contact Morphy Richards for advice on
service or repair.
•Do not place on or near a hot gas or
electric hob or in a heated oven.
2
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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 replacement, a BS1362 5 amp fuse
must be fitted.
Features
⁄Two-piece food pusher
¤Pusher tube
‹Lid
›Tool adaptor
fiProcessing bowl
flPulse operation button
‡Lid safety interlock
·Speed control dial
‚Drive shaft
„Main body
‰Whisk
ÂMetal chopping blade & safety cover
ÊPlastic dough blade
ÁFine shredder blade
ËBlade holding disk
ÈCoarse shredder blade
ÍFine slicer blade
ÎCoarse slicer blade
ÏTool storage pod
ÌSpatula
3
A
⁄
‰
Ì
Â
Ê
Á
Ë
È
Í
Î
Ï
‹
›
fi
fl
‡
·
‚
„
¤
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Before first use
Carefully unpack the processor, checking
all parts against the illustrations. Remove any
stickers (except for the rating plate) and wash
all the parts which are safe to immerse in
water.
IMPORTANT: Never immerse the main
body in water or any other liquid
Operating controls
The speed control dial · has three
positions:
0Off
1Low speed
2High speed
The pulse button fl allows greater control
over texture of the food produced. To operate
simply press the pulse button until the food
has reached the desired texture.
Setting up
1Lower the processing bowl fi onto the
main body „ such that the three lugs
locate into the three slots, then rotate the
bowl clockwise until it locks into
position B.
2Place the tool adaptor › over the central
column.
3Fit the required tool, see following section.
4Place the lid ‹ on the bowl by lowering
on with the safety catch just in front of the
main body, then twist clockwise to
lock C.
5Plug into the mains supply.
6Process the food by using the control dial
or pulse button.
Fitting and using
the tools
All tools are fitted within the processor
bowl and drop over the tool adaptor, locating
at the top or bottom.
Metal blade, plastic blade and
whisk
These three tools locate in the bottom
position on the tool adaptor.
1Choose your tool and drop it over the tool
adaptor D.
2Place the food into the bowl.
3Replace the lid with the pusher ⁄ located
in the pusher tube ¤.
4Process the food.
4
BC
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Slicing and grating blades
The blades Á, È, Íand Îare stored in
the tool storage pod Ï. The blade holding
disk Ëis also the lid of the pod. These
blades locate in the upper position of the tool
adaptor.
1Choose which blade you wish to use and
place it into the plate holding disk E.
•Blades can be removed from the blade
holding disk or the lid by pushing up from
behind E.
2Use the two finger holes in the plate
holding disk, locate the disk onto the tool
adaptor inside the bowl F.
3Replace the bowl lid.
4Insert the food to be sliced or grated into
the the pusher tube.
5Insert the pusher into the pusher tube G.
6Switch on and process the food by
pushing the food onto the rotating blade
by pushing with the pusher tube.
•To feed in large pieces of food use the
large pusher (with the small pusher locked
inside).
•To feed in small amounts of ingredients,
liquids and oils, remove the small pusher
from the inside of the large pusher by
unlocking it. Feed the food through the
tube of the large pusher with the small
pusher.
WARNING: never insert your fingers
into the pusher tube.
5
ED
F G
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6
Reference table
Tool Function Types of food Max vol. Speed Time Special notes
Metal blade Chopping Meat, vegetables, 700g Pulse 15-20 secs Pulse gives
cheese, chocolate control over
texture, ideal
for coarse
chopping
2Increase time
for finer food
Blending Soups, drinks 700g 1-2 20 secs
Pureeing Cooked vegetables 600g 2 10-15 secs
and potatoes, fruit
Mixing Pastry, scones 350g 2 1 min max Max vol =
weight of flour
Cakes (total weight) 1kg 2 1 min max
Plastic Kneading Bread dough 600g flour 2 20 secs Max vol =
dough blade weight of flour
400g water + 2 min rest
Do not over
process
Slicing Slicing Vegetables, cheese, 1-2
blades potatoes, fruit
Shredding Shredding Vegetables, cheese, 1-2
blades fruit, chocolate
Whisk Whisking Egg whites 4 eggs 2 1-2 mins
(min 2-max 4)
Cream 570ml 2 40-50 secs Do not over
process
Do not process for longer than recommended time
Do not exceed recommended maximum volumes
Tool storage
The tools can be stored in the bowl as
they were when purchased. Place them in as
follows: whisk, metal chopping blade, plastic
dough blade, blade storage pod Hand then
the lid.
IMPORTANT: The lid sits on top and will
not locate in the safety interlock to prevent
accidental operation during storage.
WARNING: When removing the tool
storage pod, do not put your fingers in
the blade holding disk. Blades within
the pod are sharp.
H
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7
Dismantling after
use
1Unplug the processor.
2Remove the processor bowl lid by turning
anti-clockwise.
3Carefully remove the blade/disc and tool
adaptor.
WARNING: The metal tools are very
sharp.
4Unlock and remove the processor bowl.
Hints and tips
•Pre-cut larger pieces to make them fit into
the feed tube. When chopping hard foods
(eg meat, cheese) cut into 1 inch/2.5cm
cubes.
•For grating, place food horizontally into
the feed tube; for slicing, place the food
vertically.
•If slicing carrots or similar use the small
food pusher.
•When using the whisk, use the maximum
speed setting.
•Use the spatula provided to remove
processed food from the lid and
processor bowl.
IMPORTANT: Never use the whisk
attachment for dough kneading.
Cleaning
1Switch the processor off and unplug from
the electrical socket.
2The lid, pusher, bowl and processor tools
can be washed in hot, soapy water or in a
dishwasher.
WARNING: Extreme care must be
taken when washing the metal
chopping blade, as it is extremely
sharp.
3With the appliance unplugged from an
electrical socket, wipe the processor body
over with a clean, damp cloth.
IMPORTANT: Never immerse the
processor body in water or any other liquid.
Helpline
If you have any difficulty with your
appliance, do not hesitate to call us. We’re
more likely 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 as shown on the underside
of the appliance.
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Recipes
Spicy Carrot & Cabbage Salad
Serves 6-8
142ml carton soured cream
6 tbsp mayonnaise
Zest and juice of 1 lime
1 tbsp Cajun seasoning
20g pack chives, chopped
3 large carrots
1 small white cabbage (approx. 500g)
Salt and black pepper
Mix together all the ingredients except
carrots and cabbage.
Grate the carrots using the coarse grater
attachment. Transfer to a bowl. Shred the
cabbage using the thin slicing attachment and
mix with the carrots.
Mix in the dressing and season to taste.
Season to taste. Leave for 1 hour before
serving.
Raspberry, Mascarpone & Rum Ice Cream
Serves 6
500g mascarpone
1 tbsp lemon juice
100g icing sugar
170g raspberries
3 medium eggs, separated
3 tbsp rum
1 tsp vanilla essence
Place all the ingredients except the egg
whites in the bowl with the chopping blade
attachment and blend together.
Place in a freezerproof container and freeze
for 2 hours, stirring occasionally.
Using the whisk attachment, whisk the egg
whites until stiff peaks form then fold into the ice
cream mixture. Allow to freeze. Remove from
the freezer 10 minutes before serving to soften
slightly.
Potato Rösti with Creamed Spinach &
Poached Eggs
Serves 4
4 baking potatoes
1 onion
4 tbsp oil
Salt and black pepper
225g baby spinach
4 tbsp crème fraîche
Large pinch nutmeg
4 medium eggs
Peel the potatoes and boil whole for 15
minutes. Drain and run under cold water to cool.
Slice the onion using the thin slicing blade
and fry in 1 tbsp oil for 3-4 minutes until
browned. Grate the potatoes using the coarse
grater attachment and transfer to a bowl. Mix in
the onions and season. Divide into 4 and press
into rounds. Shallow fry in remaining oil for 6-7
minutes on each side until golden and crisp.
Blanch the spinach and drain well. Press out
any excess liquid. Chop the spinach using the
chopping blade and place in a small saucepan.
Add the crème fraîche, nutmeg and seasoning.
Cook for 1-2 minutes.
Poach the eggs in boiling water according to
taste. Place each rösti on a plate top with a little
spinach and then an egg.
Pork in Cider
Serves 4
750g pork fillet, diced
2 tbsp oil
1 large onion
3 tbsp plain flour
2 chicken stock cubes
440ml can cider
Salt and black pepper
2 potatoes
1 apple, peeled and quartered
Preheat oven to 200ºC, Gas 6.
Fry the pork in the oil until browned and set
aside.
Using the fine slicing attachment, slice the
onion and fry in the pan until softened. Add the
flour and cook for 1 minute. Dissolve the stock
cubes in 200ml boiling water and gradually stir
into the onions with the cider. Bring to the boil,
stirring until thickened. Add the pork back to the
pan. Season.
Using the thin slicing attachment, slice the
potatoes and apple. Pour half the pork mixture
into a casserole dish, top with half the potato
and apples. Pour over the remaining pork and
then top with the remaining potato and apple.
Cover and bake for 11/2hours until pork is
tender.
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Parmesan Biscuits with Onion Relish
Serves 4
Onion Relish
3 red onions
1 tbsp oil
100g muscovado sugar
50g balsamic vinegar
50g red wine vinegar
Salt and black pepper
Parmesan biscuits
50g Parmesan
100g butter, softened
150g plain flour
1 tsp sesame seeds
1/2tsp dried rosemary
1/2tsp cracked black pepper
To serve: Cheddar cheese
For the relish, use the chopping blade to
chop the onions and fry gently in the oil for 5-6
minutes until softened, stirring occasionally. Add
the remaining ingredients and simmer for 15
minutes until thick and caramelised. Allow to
cool.
For the biscuits, preheat the oven to 200ºC,
Gas 6.
Grate the Parmesan using the fine grater
attachment. Using the chopping blade, blend
together all the biscuit ingredients including
Parmesan to form a dough. Knead lightly and
divided into 12 balls. Flatten into discs with your
palms and place on a greased baking sheet.
Bake for 15-20 minutes or until golden. Cool on
a wire rack.
Serve biscuits with the onion relish and
Cheddar cheese.
Mini Frittatas
Makes 10
1 small courgette
1 red onion
1 tbsp oil
50g Cheddar cheese
6 medium eggs
100ml milk
Salt and black pepper
Preheat the oven to 200ºC, Gas 6.
Using the coarse grater attachment, grate
the courgette and onion. Heat the oil in a frying
pan and fry for 3-4 minutes until softened.
Divide between 10 sections of a deep non-stick
muffin tin. Grate the cheese using the coarse
grater attachment and sprinkle on top.
Using the whisk attachment, whisk the eggs,
milk and seasoning and pour over the
vegetables. Bake for 25-30 minutes until well
risen and golden. Loosen from the tin to
remove.
Hot Smoked Salmon Paté
Serves 4-6
1 ciabatta loaf
Olive oil
300g hot smoked salmon
Handful parsley
1 tsp horseradish sauce
1 tsp wholegrain mustard
1 tsp honey
3 tbsp mayonnaise
Preheat the oven to 200ºC, Gas 6.
Slice the loaf lengthways and brush with
olive oil. Cut each half into 8 strips and place on
a baking tray. Bake for 10 minutes until golden.
Meanwhile, place the remaining ingredients
in the bowl and blend together. Serve with the
warm ciabatta toasts.
Alternatively, to replace hot smoked salmon,
use raw salmon fillets cooked at 200ºC, Gas 6,
for 30 minutes and allow to cool.
Courgette & Wild Mushroom Pasta Sauce
Serves 4
30g dried wild mushrooms
1 onion
3 tbsp oil
3 tbsp sherry
1 bunch spring onions
Handful parsley
2 courgettes
50g Parmesan
500g mascarpone
100ml milk
Salt & black pepper
Rehydrate the mushrooms according to pack
instructions. Drain. Chop the onion using the
chopping blade and fry in a saucepan in 2 tbsp
oil until softened. Add the mushrooms and
sherry and reduce by half.
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Chop the spring onions and parsley. Using
the coarse grater attachment, grate the
courgettes and mix with the spring onions. Fry
in 1 tbsp oil until softened.
Grate the Parmesan using the fine grater
attachment and add to the mushroom mixture
with the mascarpone, milk and seasoning and
bring to the boil, stirring. Blitz in the processor.
Add to the courgettes and heat through.
Stir into freshly cooked pasta.
Citrus Chelsea Buns
Makes 8
350g strong white bread flour
Pinch salt
1 tbsp caster sugar
1 tsp Fast Action dried yeast
1 medium egg, beaten
150ml warm milk
25g very soft butter
3 tbsp marmalade
75g mixed fruit
1 tbsp honey
Mix together the flour, salt, sugar and yeast
in the bowl.
Using the dough hook attachment, gradually
add the egg and milk. Knead on the low speed
for 4 minutes until an elastic dough is formed.
Preheat oven to 200ºC, Gas 6.
Roll the dough out to a rectangle approx.
30x23cm. Mix together the butter and
marmalade and spread over the dough. Sprinkle
over the fruit. Roll up and cut into 8 rounds.
Place in a tin approx. 20x23cm, until just
touching. Cover and place in a warm place until
doubled in size.
Bake for 20-30 minutes. Brush with honey
and cool.
Chocolate Marquise
Serves 6-8
1 ripe peach
200g plain chocolate
100g unsalted butter, softened
175g icing sugar
3 medium eggs, separated
Line a loaf tin with cling film.
Using the chopping blade, chop the peach
and set aside. Place the chocolate in a bowl
over a pan of simmering water until melted.
Beat the butter and icing sugar together
using the chopping blade until pale. Beat in the
egg yolks.
Using the whisk attachment, whisk the egg
whites until stiff peaks form. Mix the chocolate
and peach into the butter mixture and then fold
in the egg whites. Pour into the loaf tin and
cover with cling film.
Chill for 4 hours or overnight. Slice using a
hot knife. Serve with cream or chocolate sauce.
Chicken Satay Kebabs
Serves 4
500g boneless, skinless chicken breasts
2 tsp ground cumin
2 tsp ground coriander
2 tsp chilli sauce
2 tbsp Thai fish sauce
2 tbsp soy sauce
1 onion
1 tbsp oil
1/2250ml carton coconut cream
8 tbsp crunchy peanut butter
Large handful coriander leaf
Cut the chicken into 1cm strips and mix with
1 tsp each cumin, coriander and chilli sauce,
and 1 tbsp each fish and soy sauce. Marinate
for 1 hour. Thread onto 8 wooden satay sticks
and grill for 15-20 minutes, turning occasionally.
Meanwhile, chop the onion using the
chopping blade and fry in the oil for 3-4 minutes
until softened. Add the remaining spices, chilli,
fish and soy sauce, coconut, peanut butter and
6 tbsp water and bring to the boil. Simmer for 1-
2 minutes.
Roughly chop the coriander using the
chopping blade and stir into the sauce. Serve
with the satay kebabs.
Chicken Baked in Sweet Pepper Sauce
Serves 4
4 red peppers, quartered
2 cloves garlic
Olive oil
500g new potatoes
4 boneless, skinless chicken breasts
400g tin chopped tomatoes
4 sun dried tomatoes
3 tbsp sun dried tomato paste
50g pitted black olives
Handful parsley
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11
Salt and black pepper
25g Parmesan, grated
Preheat oven to 200ºC, Gas 6.
Place the peppers and garlic on a baking
sheet and drizzle with oil. Roast for 30 minutes.
Using the thin slicing attachment, slice the
new potatoes and scatter on the base of a large
roasting tin. Top with the chicken.
Place the peppers, garlic, tomatoes, paste,
olives, parsley and seasoning in the bowl and
purée using the chopping blade until smooth.
Pour over the chicken and sprinkle over the
Parmesan.
Bake for 3/4- 1 hour or until chicken is
cooked throughout.
Caribbean Fruit Punch
Serves 4
1 ripe mango
1/2small pineapple, diced
100ml coconut cream
200g natural yoghurt
300ml orange juice
2-3 tbsp rum (optional)
Remove the mango flesh from the stone and
place in the processor bowl with the pineapple.
Add the coconut cream and using the chopping
blade, blend until smooth. Add the remaining
ingredients and process until well blended.
Served chilled.
Calzone Pizza
Serves 2
200g tin chopped tomatoes
2 tbsp sun dried tomato paste
1/2tsp mixed herbs
1/2tsp sugar
350g strong white bread flour
1 tsp salt
1 tsp Fast Action dried yeast
2 tbsp olive oil
200ml warm water
50g pepperoni
100g mozzarella, sliced
Place the tomatoes, paste, herbs and sugar
in a small saucepan and bring to the boil.
Simmer for 3-4 minutes until thick. Allow to cool.
Place the flour, salt and yeast in the bowl
with the kneading blade attached. Blend in the
oil and water to form an elastic dough. Knead
on a low speed for 4 minutes.
Divide the dough in half and roll each out
into a 25cm circle. Spread the tomato sauce
over half of each circle, top with the pepperoni
and mozzarella and fold the plain side over to
form a semi-circle.
Transfer to a large greased baking sheet and
bake for 20-30 minutes until golden.
Classic Caesar Salad
Serves 2
1 large egg
1 clove garlic
6 anchovy fillets
2 tsp mustard powder
Juice of 1/2lemon
1/2tsp Worcestershire sauce
150ml olive oil
1/2tsp cracked black pepper
1 ciabatta roll, cubed
Oil for shallow frying
1 large romaine lettuce
Parmesan shavings
Place the egg, garlic, 3 anchovy fillets,
mustard, lemon juice and Worcestershire sauce
in the bowl and mix together using the chopping
blade. With the motor running, gradually add a
slow stream of oil until used up and the dressing
is the consistency of single cream. Stir in the
pepper. Chill.
Heat the oil in a frying pan and fry the
ciabatta cubes for 2-3 minutes turning
occasionally until golden and crispy. Allow to
cool slightly.
Thickly shred the lettuce and mix with
enough Caesar dressing to taste. Top with
remaining chopped anchovies, croutons and
Parmesan shavings.
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FP48905M UK Rev 1 5/04
The After Sales Division,
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 will be asked to return
the product (in secure, adequate packaging)
along with a copy of proof of purchase.
Subject to the exclusions set out below (1-6),
the faulty appliance will then be repaired or
replaced and dispatched usually within
seven 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 receipt or invoice
to indicate the date of initial purchase.
To qualify for the two-year guarantee the
appliance must have been used according to
the manufacturers instructions. For example
appliances should have been regularly
descaled.
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, mis-use, 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
appliances 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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