48755 rev1 8/11/05 8:31 AM Page 1 Stainless steel steamer Please read and keep these instructions getting the best from your new food steamer... • Easy fill water tank at the sides of the steamer. For replacement parts, help with using your Morphy Richards products and lots more, contact us by phone or through our website UK Helpline: 0870060 2612 Replacement parts: 0870 167 6643 Ireland 1800 409119 www.morphyrichards.
48755 rev1 8/11/05 8:31 AM Page 2 Important safety instructions • 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 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.
48755 rev1 8/11/05 8:31 AM Page 3 Electrical requirements Ilustration 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.
8755 rev1 8/11/05 8:31 AM Page 4 Before use • Do not remove the drip tray until it has cooled completely. Before using your steamer for the first time, wash all parts except the main unit. Configurations Using Single bowl 1 Fill 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. 2 Put the mantle around the heater.
48755 rev1 8/11/05 8:31 AM Page 5 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. 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.
48755 rev1 8/11/05 8:31 AM Page 6 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.
48755 rev1 8/11/05 8:31 AM Page 7 Recipes Dolmades (serves 25) Ingredients 1 Place 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. 2 Prepare 25 vine leaves as directed on the packet. Drain well and dry using absorbent kitchen paper. 3 Lay each vine leaf, vein side up, on a board.
48755 rev1 8/11/05 8:31 AM Page 8 Steamed chicken breasts with leek stuffing(serves 4) 1 Make a deep horizontal cut nearly all the way through each chicken breast. 2 Place 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. 3 Once 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.
48755 rev1 8/11/05 8:31 AM Steamed Caribbean fish Page 9 Ingrediants (serves 4) 1 Prepare 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. 2 Mix 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.
48755 rev1 8/11/05 8:31 AM Page 10 Steamed spicy meatballs with tomato salsa (serves 4) 1 Place 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. 2 Place the meaballs in the bottom tier and steam for 20 minutes. 3 Mix together all the ingrediants for the salsa and serve cold with the meaballs. Preparation time 30 minutes Cooking time 20 minutes.
48755 rev1 8/11/05 8:31 AM Page 11 Care and cleaning Helpline WARNING: Allow steamer to cool before washing. Turn timer to off and unplug from the mains socket. 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.
48755 rev1 8/11/05 8:31 AM Page 12 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.
