User manual MORPHY RICHARDS INTELLISTEAM FOOD STEAMER

[. . . ] 48780 rev2 29/4/08 14:32 Page 1 TM Food Steamer Please read and keep these instructions 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. / ¤ < PREPARE SET & RELAX ENJOY Easy set-up guide To get started quickly, see pages 3 and 4. Recipes For inspiration, see the weekly meal plan on page 14. For replacement parts, help with using your Morphy Richards product, problems and lots more, contact us by phone or through our website. UK Helpline: 0844 871 0951 Replacement Parts: 0844 873 0717 Ireland Helpline: 1800 409 119 FS48780 MUK Rev 2 48780 rev2 29/4/08 14:32 Page 2 CONTENTS EASY SET-UP GUIDE FEATURES BEFORE USE USING CONFIGURATIONS DIGITAL INTERFACE HINTS AND TIPS COOKING GUIDE CARE AND CLEANING RECIPES IMPORTANT SAFETY INSTRUCTIONS ELECTRICAL REQUIREMENTS HELPLINE GUARANTEE 3-4 5 6 6 6-7 7-8 9 10-13 13 14-21 22 23 23 24 2 UK Helpline 0844 871 0951 Replacement Parts 0844 873 0717 Ireland Helpline 1800 409 119 48780 rev2 29/4/08 14:32 Page 3 TM Easy set-up guide Please also refer to the main instruction booklet, which contains impor tant safety information and more detail on how to use Intellisteam. 1 2 3 4 5 Cut and keep Back Front left Front dual Front right Max 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. [. . . ] Visit our website for recipes and more information about intellisteam. 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. Empty 2 packs of noodles into the rice tray and position above the salmon. Pour coconut milk into the sauce tray and stir in sweet chilli sauce, ginger and coriander. 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). 2 3 4 Cooks tip: · · · Stir noodles before serving. Fish can be wrapped and cooked in cooking foil to retain juices and prevent surface protein. 14 UK Helpline 0844 871 0951 Replacement Parts 0844 873 0717 Ireland Helpline 1800 409 119 48780 rev2 29/4/08 14:32 Page 15 TUESDAY Maple-glazed Chicken with Corn-on-the-cob 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 Method: 1 Put chicken breasts into a non-metallic bowl and add orange zest, orange juice, maple syrup and chilli flakes. Position the rice tray above the chicken and add 250ml (9fl oz) of cold water to the rice, stirring to mix. Put four pieces of corn-on-the-cob in one compartment and the butternut squash in the remaining compartment. 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. When cooked, add butter and rosemary to butternut squash and crush lightly with a fork. 2 3 4 tsp dried chilli flakes Salt and freshly ground black pepper Rice: 5 · · 250g (9oz) white and wild rice 1 tsp vegetable stock powder Vegetables: Cooks tip: · Chicken can be wrapped and cooked in cooking foil to retain juices and prevent surface protein. · · · · 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 15 48780 rev2 29/4/08 14:32 Page 16 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 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. 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. Remove the divider wall from the front container and place the peppers inside. 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. Garnish with parsley sprigs. 2 3 4 5 16 UK Helpline 0844 871 0951 Replacement Parts 0844 873 0717 Ireland Helpline 1800 409 119 48780 rev2 29/4/08 14:32 Page 17 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 Method: 1 Spoon yoghurt, curry paste and coriander into a large non metallic bowl. Season with a little salt and pepper, then cover and refrigerate for at least 30 minutes. Tip the chicken with it's marinade into the container and make sure the mixture is well spread out. Set time for the chicken (using the front dual heater button) using the chicken pre-set (27 mins). Serve garnished with lime wedges and coriander sprigs. 2 3 4 5 Cooks tip: · Chicken can be wrapped and cooked in cooking foil to retain juices and prevent marinade from staining containers. 17 48780 rev2 29/4/08 14:32 Page 18 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 Method: 1 Arrange fish fillets in the back container. [. . . ] 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 13amp plug require replacement, a 13 amp BS1362 fuse must be fitted. WARNING: This appliance must be earthed. HELPLINE If you have any difficulty with your appliance, do not hesitate to call. We are more likely to be able to help than the store from where you bought it. [. . . ]