Morphy Richards 470006 User Manual
Displayed below is the user manual for 470006 by Morphy Richards which is a product in the Steam Cookers category. This manual has pages.
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FS470006MUK Rev 1
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GUARANTEE
2
YEAR
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 1
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Location
•Do not use outdoors or near water.
•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 cable
•The mains cable should reach from the socket to the
base unit without straining the connections.
•Do not let the cable hang over the edge of the table or
counter and keep it away from any hot surfaces.
•Do not let the cable run across an open space e.g.
between a low socket and table.
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.
•Appliances must not be immersed.
•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.
•Do not fill above the maximum level. If the steamer is
over-filled, boiling water may be ejected which can scald.
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, tilt the lid to direct steam 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 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.
Treating scalds
•Run cold water over the affected area immediately. Do
not stop to remove clothing, get medical help quickly.
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).
Should the fuse in the mains plug require changing,
replace it with a fuse of the same rating as originally
fitted.
WARNING: This appliance must be earthed.
The use of any electrical appliance requires the following common sense safety rules.
Please read these instructions carefully before using the product.
•This appliance can be used by children aged from 8 years and
above if they have been given supervision or instruction
concerning use of the appliance in a safe way and understand the
hazards involved.
•This appliance can be used by persons with reduced mental
capabilities or lack of experience if they have been given
supervision or instruction concerning use of the appliance in a
safe way and understand the hazards involved.
•Cleaning and user maintenance shall not be made by children
unless they are older than 8 and supervised. Children shall not
play with the appliance.
•For care and cleaning, refer to page 10.
•WARNING: Misuse of appliance could cause personal injury.
•The appliance has a heating element which is subject to residual
heat after use.
•Keep the appliance and cord out of the reach of children aged
less than 8 years.
•If the supply cable is damaged, it must be replaced by the
manufacturer, its service agent or similarly qualified persons in
order to avoid a hazard.
•This appliance is intended to be used in household and similar
applications such as: farm houses, by clients in hotels, motels
and other residential type environments; bed and breakfast type
environments. It is not suitable for use in staff kitchen areas in
shops, offices and other working environments.
Health and Safety
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Thank you for your recent purchase of the Intellisteam. Please read this instruction
booklet carefully to ensure you get the best performance from your new product.
Introduction
Health and Safety ............................................................................
Introduction .....................................................................................
Product Overview ............................................................................
Control Panel Features ...................................................................
Overview .............................................................................................
Before First Use ...............................................................................
Using Your Intellisteam ...................................................................
Front Container Overview ..............................................................
Preset Cooking Times .....................................................................
Pausing During Cooking ................................................................
Steaming Times ...............................................................................
Keep Warm ......................................................................................
Removing Food From Your Intellisteam ........................................
Fitting and Removing The Dividing Wall ........................................
Refilling The Water Tank During Use ..............................................
Boil Dry Alarm and Auto Shut Off ..................................................
The Intellisteam Button ..................................................................
Saving Time Adjustments ...............................................................
Hints and Tips ..................................................................................
Care and Cleaning ..........................................................................
Descaling .........................................................................................
Using The Accessories ...................................................................
Cable Tidy .........................................................................................
Adjusting The Cable Length ...........................................................
Steaming Guide ...............................................................................
Recipes ............................................................................................
Contact Us .......................................................................................
Notes ................................................................................................
Guarantee ........................................................................................
Contents
2
3
4
5
6
6
6
8
8
8
8
8
8
9
9
9
9
9
10
10
10
10
11
11
12
18
35
35
36
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 3
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Features
(1) Lid
(2) Drip Tray
(3) Water Inlet Filler
(4) Steam Vent
(5) Water Tank
(6) Element
(7) Water Gauge
(8) Main Unit
(9) Control Panel
(see page 5)
(10) Steam Tray
(11) Rice Tray
(12) Rear Container
(13) Dividing Wall
(14) Small Pots x2
(15) Front Container
(16) On/Off Button
Product Overview
1
3
5
6
7
8
4
2
9
10
11
12
13
14
15
1
1
16
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 4
55
Features
(17) LCD Screen
(18) Rear Heater Button
(19) Front Left Heater Button
(20) Front Right Heater
Button
(21) Front Dual Heater Button
(22) Food Icons
(23) Intellisteam Button
(24) Timer (Front Left
Compartment)
(25) Timer (Rear
Compartment)
(26) Timer (Front Right
Compartment)
(27) Start/Pause Button
(28) Increase Button
(29) Decrease Button
(30) Steaming Icon
(31) Keep Warm Icon
Control Panel
18
19
20
21
23 24 25 26 27 22
28
29
Leaf/Pod Veg
16 mins
Sauce
30 mins
Rice
40 mins
Keep Warm
40 mins
Eggs
16 mins
Root Vegetables
35 mins
Poultry
28 mins
Fish
20 mins
30
17
31 22
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6
2
Fit the Drip Tray (2) to the Water Tank (5) and then
place Containers (12),(15) on top.
Using Your Intellisteam
1
Fill the Water Tank (5) with cold water to the
maximum level.
3
Place the food in the Containers (12),(15). Use the
Dividing Wall (13) when required. Refer to page 9 to fit
the Dividing Wall in the Front Container (15) to keep
food separate. Cover each Container with the Lid (1).
4
Plug your Intellisteam into the mains and switch on
using the On/Off Button (16) at the rear of the Main
Unit (8). Your Intellisteam will beep and the LCD
screen (17) will illuminate.
WARNING: Never immerse the Main Unit (8), power cord or mains plug in water.
It is important to wash all parts except the Main Unit (8) before first use. See page 10 for cleaning
instructions.
1. Wash the Water Tank (5) with hot soapy water and a dishcloth. Rinse and dry.
2. Wash the Lids (1), Drip Tray (2), Steam Tray (10), Rice Tray (11), Small Pots x2 (14), Containers (12),(15) and
Dividing Wall (13) in hot soapy water. Rinse and dry.
Do not use abrasive cleaning products, e.g. scouring powders/pads, cream cleaners, steel wool or
bleach on any part of the product as these will damage it.
Please note that when you first use your Intellisteam, you may notice some smoke/vapour emitting from
the rear of the Main Unit (8), this is normal and is simply grease applied during the manufacturing
process. After using your Intellisteam a few times this will stop. This is not dangerous and will not
contaminate or flavour food cooked in your Intellisteam.
Before First Use
Congratulations on your purchase of the Morphy Richards Intellisteam. Intellisteam is the perfectly
synchronised meal solution that will allow you to cook healthy, balanced meals all in one product. With its
versatile accessories and 3 cooking chambers you can cook proteins, carbohydrates and vegetables in
different combinations as well as much, much more including sauces and desserts. Cooking couldn’t be
easier with the intelligent control panel and 8 reprogrammable pre-sets, as Intellisteam manages the
cooking process for you so all the elements are finished at the same time ready for you to enjoy.
Overview
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5
To set the steaming time, press the Heater Button
(18), (19), (20), (21) relating to the compartment
you would like to use. Press the button repeatedly
to cycle through the default steaming times and
select the required food icon (22).
These are the default settings, see page 12 for a
guide to steaming times.
6
Use the Increase (28) or Decrease (29) Buttons to
adjust the cooking time (if required). Press while
the relevant Timer Icon (24), (25), (26) is flashing.
Repeat steps 5-6 for the other compartments
(if required).
Using Your Intellisteam (Continued)
7
Press the Start/Pause Button (27). Your Intellisteam
will beep, the Steaming Icon (30) and selected food
icons will illuminate and the display times will start
counting down.
8
When the timers reach zero the alarm will sound. Your
Intellisteam will automatically switch to keep warm for
40 minutes (see page 8). The timer will reset to 40 and
the Keep Warm Icon (31) will illuminate.
9
When complete or when ready to serve, press the
Start/Pause Button (27), and turn your Intellisteam off
at the back of the unit or at the mains. Carefully lift the
Lid (1) angling it away from you, to release steam safely.
WARNING: Steam can burn.
10
Carefully remove the cooked food from your
Intellisteam.
*Note: If you have selected different times for each compartment the steaming icon will flash when
each compartment begins the steaming process. Only follow steps 5-7 for compartments you intend to
use. The timer display (24),(25),(26) will remain at ‘00’ if not selected.
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The Front Container (15) can be used in one of
two ways; as two individual cooking
compartments or one large single
compartment. See page 9 for fitting of
Dividing Wall (13).
To use the Front Container (15) as a single
steaming compartment, lift the Dividing Wall (13)
out of the container and set aside. Follow steps
1-7 of ‘Using your Intellisteam’. Use the Front Dual
Heater Button (21) to select the steaming time.
The Dividing Wall (13) should be stored loose
when not in use.
Your Intellisteam features 8 preset cooking times.
These are a guide and can be adjusted using the
Increase (28) and Decrease (29) Buttons.
To cycle through the options, and select the
desired preset cooking time for each
compartment, press the relevant Rear
(18)
, Left
(19)
, Right
(20)
, or Dual
(21)
Heater Button
repeatedly.
Keep warm is preset at 40 minutes and cannot be
increased.
Preset cooking times as follows:
Leaf/Pod vegetables - 16 minutes
Sauce - 30 minutes
Rice - 40 minutes
Keep Warm - 40 minutes
Eggs - 16 minutes
Root Vegetables - 28 minutes
Poultry - 28 minutes
Fish - 20 minutes
To pause your Intellisteam during the cooking
process press the Start/Pause Button (27). The
Steaming Icon (30) and Food Icons (22) will go
out. To continue steaming, press the Start/Pause
Button
(27)
again. The Steaming Icon (30) will
illuminate.
Whilst your Intellisteam is paused, it is possible to
amend the cooking times as detailed in steps 5-7
of ‘Using your Intellisteam’. To cancel the
steaming cycle, press and hold the Start/Pause
Button (27).
Your Intellisteam has been designed so that all
food is ready at the same time. When the
steaming process begins, the timer will
automatically start counting down from the
longest cooking time so all the food in your
Intellisteam completes cooking at the same time.
When cooking has finished, the alarm will sound
and the keep warm function will start
automatically for 40 minutes. To stop, press the
Start/Pause Button
(27)
once. After 40 minutes
the keep warm function will automatically turn off.
Whilst Intellisteam is in keep warm mode, the
Keep Warm Icon (31) will appear on the LCD
screen (17).
Always check there is water in the Water Tank (5)
when using the keep warm function. To check the
water level, use the external Water Gauge (7) and
fill using the external Water Inlet Filler (3).
WARNING: Use oven gloves to remove the Lids
(1) and Containers (12),(15), ensure the Lids are
tilted to direct the steam away from you. Do
not remove the Drip Tray (2) until it has
completely cooled.
When cooking noodles or pasta in the Rice Tray
(11), take extra care when draining liquid after
cooking.
Front Container Overview
Preset Cooking Times
Pausing During Cooking
Keep Warm
Removing Food From Your
Intellisteam
Steaming Times
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 8
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Plastic Containers:
Slide the Dividing Wall (13) into place.
Stainless Steel Containers:
Insert the Dividing Wall
(13)
at an angle and twist
into place
.
The Dividing Wall (13) should be stored loose
when not in use.
If steaming for a long period, it may be necessary
to add extra water. Use the Water Inlet Filler (3) to
refill the Water Tank (5) during cooking.
Carefully pour cold water into the Water Inlet Filler
(3) using a jug.
When the water level is lower than the “MIN” level
on the Water Gauge (7), beeping will sound
continuously.
If this happens mid steam cycle it will
automatically shut off, stopping the cooking
process.
If this occurs you should press the Start/Pause
Button (27) once to silence the beeping and place
in pause mode. Refill the Water Tank (5) with
water as soon as possible via the Water Inlet Filler
(3) as detailed above. Press the Start/Pause
Button (27) once more to resume cooking.
You can use your Intellisteam to start the
steaming of all compartments at the same time.
This will enable you to take out cooked food as
required whilst leaving food in other
compartments to continue cooking.
1. Follow steps 1-6 of ‘Using your Intellisteam’ as
required.
2. Press the Intellisteam Button (23). This will turn off
the Intellisteam light. Press Start/Pause Button
(27).
3. When the timer reaches zero on a particular
compartment it will automatically switch to keep
warm. Remove the food as required.
4. Other compartments will continue to steam until
the timer shows zero.
To save your personal time adjustments for future
use, hold down the Start/Pause Button (27) for
three seconds. One double beep will sound,
indicating steaming has begun, the second
double beep indicates your time adjustments
have been saved.
Reverting Back to Preset Times
Press and hold both the Intellisteam Button (23)
and the Start/Pause Button (27) together for two
seconds until a beep is heard. Intellisteam is now
returned to the original presets.
Saving Time Adjustments
Boil Dry Alarm and Shut Off
The Intellisteam Button
Fitting and Removing the
Dividing Wall
Refilling the Water Tank
During Use
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•Cook meat, poultry, fish, shellfish and fruit in foil
as this retains juices. To prevent skin on fish from
sticking, lightly grease foil first.
•The Containers (12) (15) will become hot. Take
care when removing the Lids (1) to avoid steam.
•Use tongs where practical to remove food
wrapped in foil from the container.
•Handle the Small Pots (14) and Rice Tray (11)
carefully when hot and full of liquid.
•The recipes provided serve two portions.
•The cooking guide provides information for up to
4 portions of most foods. Do be prepared to
adjust the timings when you are familiar with your
steamer to suit personal preference.
•Use the Front Container (15) with the Dividing Wall
(13) for single portions and use the Rear
Container (12) when cooking 2, 3 or 4 portions of
food.
•Do not crowd food in the Containers (12) (15) or
Rice Tray (11). Arrange food with spaces between
pieces to allow for maximum steam flow.
•
For best results use pieces of food that are similar
in size. As a guide, cut potatoes/ sweet potatoes
into rough chunks of 30mm, swede, celeriac and
butternut squash into approximately 20mm chunks.
Cut leeks, courgettes and carrots into roughly
10mm thick rounds, onion into 10mm slices.
•If pieces of food vary in size and layering is
required, place smaller pieces on top.
WARNING: Never immerse the Main Unit (8),
power cord or mains plug in water.
1. Unplug from the wall socket and leave the
appliance to cool completely before cleaning.
2. Do not clean any part of the unit with abrasive
cleaners e.g. scouring powders, pads, steel wool
or bleach.
3. Wipe out the Water Tank (5) and, if required, follow
the descaling instructions.
4. Wash the Lid (1), Drip Tray (2), Steam Tray (10),
Rice Tray (11), Containers (12) (15), Small Pots x2
(14) and Dividing Wall (13) in warm water and
washing-up liquid. Rinse and dry.
Alternatively, place in the dishwasher on cool or
eco cycle.
5.
The Dividing Wall (13) should be stored loose
when not in use.
Occasionally, you may need to remove mineral
deposits (known as descaling) from the Water Tank
(5)
. 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 and follow
instructions for food steamers.
Alternatively, fill the Water Tank to the maximum
level with boiling water. Add two sachets of
descaling solution and fit the Drip Tray. Set the
steaming time to 40 minutes for each Element (6)
and press the Start/Pause Button (27). Ventilate
the room well. Repeat as necessary, then wash
the Water Tank and Drip Tray with hot soapy water
and a dishcloth, rinse and dry.
WARNING: Do not attempt to move the
Intellisteam until the Water Tank is completely cold.
Your Intellisteam is supplied with a Steam Tray
(10)
,
a Rice Tray
(11)
and Small Pots x2
(14)
.
Use the Steam Tray
(10)
when cooking fish fillets in
foil. The Steam Tray can be placed directly into
either the Front
(15)
or Rear
(12)
Container in its
‘high’ position. If necessary, fish fillets may be
cooked in foil underneath the Steam Tray also.
The Rice Tray
(11)
is ideal for cooking rice, pasta,
noodles and grains. A little water is added when
cooking these foods. See the Steaming Guide on
page 14 for recommended quantities, hints and tips.
Hints and Tips Descaling
Care and Cleaning
Using the Accessories
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The Small Pots
(14)
may be used when cooking 1-2
eggs, for sauces and single portions of rice,
noodles, pasta etc.
See page 9 for fitting of Dividing Wall (13).
In order to help with storage there is an inbuilt
cable tidy.
1. Separate the Main Unit (8 ) from the other
components and turn upside down.
2. Following the arrow, wrap the cable around
clockwise ensuring the cable is in the cable
recess.
3.Once you have wrapped the cable back to the
starting point, turn the plug back on itself and
plug it into plug socket provided.
If you would like to reduce the operating cable
length it is possible to do so by using the plug
socket recess under the Main Unit (8 ).
1. Where the cable exits the product, coil it in the
plug socket recess until your cable is at your
desired length. You may find it easier coiling anti
clockwise.
2. Secure the cable by pushing into the cable recess
and cable exit at the back of the product.
Cable Tidy
Adjusting the Cable Length
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Steaming times and portion sizes stated below are a guide only. Times may vary depending on the size of
the food, the spacing of the food in the Containers (12), (15) the freshness of food and personal preference.
As you become familiar with the steamer, adjust cooking times as required. Steaming times are for the
quantities stated in the guide, for larger or smaller quantities adjust the time accordingly.
Steaming Guide
Leaf and Pod Vegetables (preset time: 16 mins)
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Asparagus
Beans –
Broad
beans
Beans –
Fine green
beans
Beans –
Runner
beans
Broccoli
florets
Broccoli –
“Tender
stem”
10 mins
60g/2oz
15 mins
50g/2oz
15 mins
50g/ 2oz
15 mins
60g/ 2oz
12 mins
60g/2oz
12 mins
50g/ 2oz
10 mins
120g/5oz
15 mins
100g/4oz
15 mins
100g/4oz
15 mins
120g/ 5oz
14-15 mins
120g/5oz
12 mins
100g/4oz
11 mins
180g/6oz
15 mins
150g/6oz
15 mins
150g/6oz
15 mins
180g/6oz
16-17 mins
180g/6oz
13 mins
150g/6oz
12 mins
240g/8oz
15 mins
200g/7oz
15 mins
200g/7oz
16 mins
240g/8oz
18 mins
240g/8oz
13 mins
200g/7oz
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 12
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Leaf and Pod Vegetables (preset time: 16 mins) Continued
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Cabbage
Cauliflower
florets
Courgette
Kale
Leeks
Mangetout
Pak choi
Peas (fresh)
Peas
(frozen)
Peppers
Spinach –
Baby leaves
Sprouts
Sugarsnaps
Sweetcorn
(canned)
Sweetcorn
(frozen
kernels)
12 mins
50g/ 2oz
15 mins
100g/4oz
13 mins
60g/2oz
12 mins
50g/2oz
15 mins
70g/3oz
8 mins
50g/2oz
10 mins
80g/3oz
10 mins
60g/2oz
10 mins
60g/2oz
12 mins
80g/3oz
10 mins
60g/2oz
15 mins
100g/4oz
13 mins
75g/3oz
7 mins
80g/3oz
12-14 mins
80g/3oz
12 mins
100g/4oz
15 mins
200g/7oz
13 mins
120g/5oz
12 mins
100g/4oz
15 mins
140g/6oz
8 mins
100g/4oz
11 mins
160g/6oz
10 mins
120g/5oz
10 mins
120g/5oz
12 mins
160g/6oz
10 mins
120g/5oz
21 mins
200g/7oz
14 mins
150g/6oz
8 mins
160g/6oz
14 mins
160g/6oz
13 mins
150g/6oz
15 mins
300g/10oz
13 mins
180g/6oz
15-16 mins
150g/6oz
17 mins
210g/7oz
9 mins
150g/6oz
11 mins
240g/8oz
10 mins
180g/6oz
11 mins
180g/6oz
12 mins
240g/8oz
10 mins
180g/6oz
22 mins
300g/10oz
15 mins
225g/8oz
8 mins
240g/8oz
15 mins
240g/8oz
13 mins
200g/7oz
15 mins
400g/14oz
13 mins
240g/8oz
18 mins
200g/7oz
19 mins
280g/9oz
9 mins
200g/7oz
12 mins
320g/10oz
12 mins
240g/8oz
11 mins
240g/8oz
12 mins
320g/10oz
10 mins
240g/8oz
22 mins
400g/14oz
16 mins
300g/10oz
9 mins
320g/10oz
16 mins
320g/10oz
Roughly chop before cooking
Approximately 10mm rounds
Roughly chop before cooking
Approximately 10mm rounds
Roughly cut leaves, stalks to be
sliced approximately 10mm thick
Chunks roughly 30 x 30 mm
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 13
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Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Easy cook
white rice
Easy cook
brown rice
White
basmati
rice
Brown
basmati
rice
White long
grain rice
Bulgur
wheat
Couscous
Quinoa
Pasta
Whole
wheat
pasta
Egg
noodles
Ready
to wok
noodles
Rice
noodles
Whole
wheat
noodles
30 mins
75g/3oz
40-42 mins
75g/3oz
25 mins
75g/3oz
45 mins
75g/3oz
30-31 mins
75g/3oz
16 mins
30g/1oz
15 mins
35g/1oz
25 mins
30g/1oz
30 mins
75g/3oz
30 mins
75g/3oz
20 mins
1 sheet
60g/2oz
16 mins
1 pack
150g/6oz
15 mins
1 pack
150g/6oz
22 mins
1 nest
50g/2oz
31 mins
150g/6oz
44 mins
150g/6oz
25-26 mins
150g/6oz
47 mins
150g/6oz
31-32 mins
150g/6oz
18 mins
60g/2oz
19 mins
70g/2oz
27 mins
60g/2oz
32 mins
150g/6oz
31 mins
150g/6oz
20 mins
2 sheets
120g/5oz
16 mins
2 packs
300g/10oz
15 mins
2 packs
300g/10oz
22 mins
2 nests
100g/4oz
32 mins
225g/8oz
46 mins
225g/8oz
27 mins
225g/8oz
49 mins
225g/8oz
31- 32 mins
225g/8oz
19 mins
90g/3oz
20 mins
105g/4oz
28 mins
90g/3oz
Too large to
fit in the
Rice Tray
Too large to
fit in the
Rice Tray
22 mins
3 sheets
180g/7oz
17 mins
3 packs
450g/17oz
17 mins
3 packs
450g/17oz
22 mins
3 nests
150g/6oz
40 mins
300g/10oz
48 mins
300g/10oz
28 mins
300g/10oz
51 mins
300g/10oz
31-32 mins
300g/10oz
20 mins
120g/4oz
21 mins
140g/5oz
29 mins
120g/4oz
Too large to
fit in the
Rice Tray
Too large to
fit in the
Rice Tray
Too large to
fit in the
Rice Tray
Too large to
fit in the
Rice Tray
Too large to
fit in the
Rice Tray
Too large to
fit in the
Rice Tray
Add 100ml cold water per 75g
portion of rice and stir
Add 100ml cold water per 75g
portion of rice and stir
Add 100ml cold water per 75g
portion of rice and stir
Add 100ml cold water per 75g
portion of rice and stir
Add 100ml cold water per 75g
portion of rice and stir
Add 30ml cold water per 30g portion
Add 30ml cold water per 35g portion
Add 75ml boiling water per 30g
portion. Drain if required after cooking,
fork up and leave to stand 10 mins
Ensure water covers pasta
Ensure water covers pasta
Ensure boiling water covers noodles.
For 1 portion in a Small Pot, break up
noodles first to fit.
Gently separate, add 1 tbsp cold
water per portion and stir
Gently separate, add 1 tbsp cold
water per portion and stir
Ensure boiling water covers noodles.
Rice/Grains/Pasta/Noodles (preset time: 40 mins)
Hints and Tips
•Rinse rice and grains such as couscous, quinoa and bulgur wheat under cold running water prior to
cooking.
•Using boiling water for noodles, pasta, rice and other grains reduces the recommended cooking times by
about two minutes.
•Gently separate ready to wok and rice noodles before cooking in the Rice Tray as they will cook more
quickly than when used straight from the packet. Similarly before cooking a single portion of ready to wok
or egg noodles in the Small Pot
(14)
, it will be necessary to lightly break them up so that they fit.
•Use a good quality brand when cooking pasta.
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 14
15
Eggs (preset time: 16 mins)
The timings are for medium size hens eggs.
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Soft boiled
Hard
boiled
12 mins
x1
20 mins
x1
12 mins
x2
20 mins
x2
12 mins
x3
20 mins
x3
12 mins
x4
20-22 mins
x4
Use Rice Tray (11). 2 eggs may also
be cooked in Small Pot (14) for 14
minutes in Front Container (15).
Use Rice Tray (11). 2 eggs may also
be cooked in a Small Pot (14) for 22
mins in Front Container (15).
Fruit
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Dessert
apples
Pears
15 mins
x1
21 mins
x1
15 mins
x2
22 mins
x2
20-21 mins
x3
22 mins
x3
21-22 mins
x4
22 mins
x4
Peel, core and cut into
approximately 10mm thick slices
and cook in foil. Add a little lemon
juice to prevent browning.
Peel, halve and core before cooking
in foil. Add a little lemon juice to
prevent browning.
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 15
16
Root Vegetables (preset time: 28 mins)
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Butternut
squash
Carrots
Celeriac
New
potatoes
Old
potatoes
Onions
Parsnips
Swede
Sweetcorn
(whole cobs)
Sweet
potatoes
10-12 mins
100g/4oz
25 mins
100g/4oz
30 mins
100g/4oz
21 mins
180g/6oz
23-25 mins
180g/6oz
18 mins
50g/2oz
24 mins
100g/4oz
20-21 mins
100g/4oz
21 mins
180g/6oz
14 mins
200g/7oz
26 mins
200g/7oz
30 mins
200g/7oz
24-25 mins
350g/12oz
24-25 mins
350g/12oz
18 mins
100g/4oz
24 mins
200g/7oz
22 mins
200g/7oz
21 mins
350g/12oz
16 mins
300g/10oz
26-27 mins
300g/10oz
30 mins
300g/10oz
25-26 mins
530g/19oz
24-26 mins
530g/19oz
20 mins
150g/6oz
24 mins
300g/10oz
24 mins
300g/10oz
23-24 mins
530g/19oz
18 mins
400g/14oz
28-30 mins
400g/14oz
32 mins
400g/14oz
26-28 mins
760g/27oz
28-30 mins
760g/27oz
22 mins
200g/7oz
24 mins
400g/14oz
25 mins
400g/14oz
25-26 mins
760g/27oz
Cut into approximately 20mm
chunks
Cut into 10mm rounds
Cut into approximately 20mm
chunks
Cut into approximately 30mm
chunks
Sliced, approx. 10mm thick
Cut into chunks approx. 60mm x
30mm
Cut into approximately 20mm
chunks
Cut into approximately 30mm
chunks
30-32 mins for 1 whole
cob 250g/9oz
30-32 mins for 2 whole
cobs 500g/18oz
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 16
17
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Chicken
breast
whole,
skinless and
boneless
Duck breast
whole,
skinless
and
boneless
Chicken
drumsticks
Turkey
breast
steak
20 mins
x1
150g/6oz
20 mins
x1
120g/5oz
40 mins
x2
200g/7oz
12 mins
x1
100g/4oz
23 mins
x2
300g/11oz
23 mins
x2
240g/8oz
48 mins
x4
400g/14oz
13 mins
x2
200g/7oz
29 mins
x3
450g/16oz
29 mins
x3
360g/12oz
50 mins
x6
600g/21oz
15 mins
x3
300g/10oz
32 mins
x4
600g/21oz
32 mins
x4
480g/16oz
50 mins
x8
800g/28oz
20 mins
x4
400g/14oz
Wrap in single layer of foil to retain
juices
Wrap in single layer of foil to retain
juices
Wrap in single layer of foil to retain
juices
Wrap in foil to retain juices.
Meat/Poultry (preset time: 28 mins)
White protein residue on meat and poultry may be apparent after cooking. This is normal.
Hints and Tips
•Marinating meat and poultry before cooking, improves flavour. For best results marinate for a minimum of
30 minutes or several hours or overnight if time permits.
•Never steam meat or poultry or seafood from frozen. Allow to thaw completely first.
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Thick fillet
of fish
Thin fillet of
fish
Whole fish,
cleaned
Mussels
King
prawns
(raw)
Scallops
17 mins
130g/5oz
14 mins
100g/4oz
11 mins
250g/9oz
7 mins
100g/4oz
6 mins
x3
70g/3oz
20 mins
260g/9oz
15-16 mins
200g/7oz
12 mins
500g/18oz
9 mins
200g/7oz
7 mins
x6
150g/5oz
22 mins
390g/13oz
17 mins
300g/10oz
15 mins
750g/27oz
12 mins
300g/10oz
7 mins
x9
230g/8oz
25 mins
520g/18oz
21 minutes
400g/14oz
17 mins
1kg/36oz
15-16 mins
400g/14oz
9 mins
x12
300g/10oz
Wrap in single layer of foil to retain
juices
Wrap in single layer of foil in Steam
Tray (10). For 3 and 4 fillets, place
fish in foil on top of and below tray.
Wrap in foil to retain juices.
Use Steam Tray (10).
Wrap in foil to retain juices.
Wrap in foil to retain juices.
Fish/Shellfish (preset time: 20 mins)
21 mins for 1 whole fish 250g/9oz
Hints and Tips
•It is possible to cook two thin fish fillets on the Steam Tray (10) and one or two under it if required. Be
aware that the fish in the lower position will cook slightly more quickly. Wrap the fish in foil for best results.
•Never steam fish or seafood from frozen. Allow to thaw completely first.
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 17
18
The recipes in this book have been developed and tested by Morphy Richards specifically for
your Intellisteam. They include healthy meals for two people complete with sides such as
vegetables and rice. In addition there are a selection of desserts when you fancy a treat. The
cooking times for the recipes are a guide and will be affected by the size and freshness of the
ingredients used.
Always ensure food is thoroughly cooked before serving.
Recipes serve 2 people. If you reduce the portion sizes, please adjust the cooking times as
appropriate.
Recipes
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 18
19
Method:
1Lightly grease a piece of foil big enough to make a parcel,
then place the fish on it side by side. Add a 2g knob of butter
to each, add the thyme sprigs and season with salt and
pepper, then seal the foil parcel and place in the Rear
Container, leaving room on one side for the Small Pot.
2Next make the sauce: put 25g butter, lemon zest and juice
and the thyme leaves into the Small Pot and place next to the
fish.
3Position the Dividing Wall in the Front Container. Put the
potatoes into one compartment. Mix the leek, carrot and
beans together and put in the other compartment. Cover both
Containers with the Lids.
4Set the time for the fish and sauce using the fish preset (20
mins). Adjust to 19 minutes. Set the time for the potatoes
using the root vegetables preset (28 mins), adjust to 25
minutes. Set the time for the vegetables using the leaf and
pod vegetables preset (16 minutes) and adjust to 15 minutes.
Press the Start/Pause Button.
Ingredients:
•2 x 140g thick cod fillets
•4g butter
•2 small fresh thyme sprigs
•A little salt and freshly ground black
pepper
Sauce:
•25g butter
•Finely grated zest and juice of half a
lemon
•½ tbsp fresh thyme leaves
Vegetables:
•350g small new potatoes
•100g leek thinly sliced
•50g carrot sliced into fine strips
•75g fine green beans, trimmed and
halved
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 2
Steamed Cod with Lemon and Thyme Dressing and Vegetables
Fish/Shellfish Recipes
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 19
20
Method:
1Brush a piece of foil with ½ tsp oil then put salmon onto it,
brush with the remaining oil and sprinkle with the sesame
seeds. Form a parcel and place in the Rear Container leaving
room for a Small Pot.
2Gently break up the noodles and place in the Small Pot. Mix
the water and stock powder together and add to the noodles.
Place in the Rear Container next to the fish.
3Position the Dividing Wall in the Front Container. Mix the
vegetables together and put into one compartment.
4Make the sauce: pour coconut milk into a Small Pot and stir in
the sweet chilli sauce, ginger and coriander. Place the Pot in
the other compartment. Cover both Containers with the Lids.
5Set the time for the fish and noodles using the fish preset (20
minutes), adjust to 19 minutes, set the time for the vegetables
using the leaf and pod preset (16 minutes), adjust to 14
minutes. Set the time for the sauce using the sauce preset (30
minutes) and then press the Start/Pause Button.
6When ready, stir the noodles before serving.
Ingredients:
•2 x 130g salmon fillets
•1½ tsp sesame oil
•1 tsp sesame seeds
Noodles:
•1 x 150g sachet medium ready to
wok noodles
•2 tbsp boiling water
•¼ tsp vegetable stock powder
Vegetables:
•75g sugar snap peas, halved
•35g spring onions, thinly sliced
•60g carrot, cut into strips
Sauce:
•150ml light coconut milk
•1 tbsp sweet chilli sauce
•½ tsp fresh ginger, finely grated
•1 tbsp coriander leaves, chopped
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
Sesame Salmon Noodles and Steamed Greens with
Coconut Milk and Sweet Chilli Sauce
Method:
1Remove the Dividing Wall from the Front Container and put
the eggs in a Small Pot in one side. In the other side put the
fish in a foil parcel.
2Rinse the rice under cold running water and then drain and
place in the Rice Tray with the onion, curry powder, salt and
water. Stir the mixture and then place into the Rear Container.
Cover both Containers with the Lids.
3Set the time for the rice using the rice preset (40 minutes)
adjust to 31 minutes. Use the Front Dual Heater Button to set
the time for the fish and eggs using the fish preset (20
minutes). Press the Start/Pause Button.
4When ready, immediately plunge the eggs into a bowl of cold
water. Leave for a minute then peel and roughly chop. Leave
the rice to keep warm, while you remove the fish skin and
flake the fish.
5Add the eggs and fish to the rice and gently stir, add the
chopped parsley and then serve immediately with a squeeze
of lemon, salad and crusty bread.
Ingredients:
•2 x 140g thick smoked haddock fillets
•2 medium eggs
Rice:
•150g easy cook long grain rice
•50g onion, very finely chopped,
•¾ level tsp hot curry powder,
•Good pinch salt
•200ml water
To Serve:
•2 tbsp chopped fresh parsley, lemon
wedges
Preparation time: 10 minutes
Cooking time: 31 minutes
Serves: 2
Kedgeree
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21
Method:
1Fit the Dividing Wall in the Front Container. Make a foil parcel
for the prawns and put into one compartment. Put the peas
into the Small Pot and put in the other side.
2Put the rice and onion in the Rice Tray, add the wine and stir.
3Sprinkle on the stock powder, lemon juice and zest, season
with a little pepper and stir again then dot the butter evenly on
the surface.
4Add the water to the rice mixture and stir well. Place the Rice
Tray into the Rear Container and cover both Containers with
the Lids.
5Set the time for the rice using the rice preset (40 minutes). Set
the time for the prawns using the fish preset (20 minutes) and
adjust to 9 minutes. Set the time for the peas using the leaf
and pod preset (16 minutes) and adjust to 19 minutes. Press
the Start/Pause Button.
6When ready, first remove the prawns from the container to
stop them cooking any more. Stir the rice, add the prawns
with 2 tbsp of the prawn juices. Drain the peas of any liquid,
then stir them into the rice. Adjust the seasoning if necessary
and then serve the risotto with a sprinkling of chopped
parsley.
Ingredients:
•165g raw king prawns
•100g frozen peas
Rice:
•150g Arborio risotto rice
•100g onion, very finely chopped
•6 tbsp dry white wine
•2 level tsp vegetable stock powder
•Zest and juice ½ lemon
•A little salt and freshly ground black
pepper
•25g unsalted butter
•250ml boiling water
Garnish:
•Chopped fresh parsley
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 2
Prawn and Pea Risotto
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22
Method:
1Prepare the sauce first: put the tomatoes into a bowl and pour
boiling water over them. When the skin splits, remove it and
discard. Cut open the tomatoes and discard the seeds and
core.
2Finely chop the tomato flesh and mix with ½ a crushed garlic
clove, the parsley, olive oil and a little salt and pepper.
3Lightly grease a piece of foil and lay the two fish fillets on it
side by side. Spoon the tomato mixture over them and make
into a parcel. Place in the Rear Container on the Steam Tray in
its high position.
4Put the Dividing Wall into the Front Container. Put the peas,
onion and crushed garlic into a Small Pot with the vegetable
stock powder and water. Put into one side. In the other, put
the new potatoes. Cover both Containers with the Lids.
5Set time for fish using fish preset (20 minutes). Set time for
peas using the leaf and pod preset (16 minutes) and adjust to
30 minutes. Set the time for the potatoes using the root
vegetables preset (28 minutes) and adjust to 25 minutes.
Press the Start/Pause Button.
6When ready drain the liquid from the peas and serve the fish
with a little fresh lemon.
Ingredients:
•2 x 100g sea bass fillets
Sauce:
•180g ripe fresh tomatoes
•½ clove garlic, crushed
•1 tbsp fresh parsley, chopped
•½ tsp olive oil
•Salt and freshly ground black pepper
Vegetables:
•120g frozen peas
•30g onion, very finely chopped
•1 clove garlic, crushed
•½ level tsp vegetable stock powder
•50ml water
•350g new potatoes
To Serve:
•Fresh lemon
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
Sea Bass Fillets with Fresh Tomato and Herb Sauce,
Peas with Garlic and New Potatoes
Method:
1Prepare the broth first: divide the ingredients equally between
the two Small Pots, stir gently and then put them into the
Front Container with the Dividing Wall removed.
2Make sure the cleaned mussels are all fully closed (tap gently
on a chopping board). Discard any that remain open or any
with damaged shells.
3Put the mussels into the Rear Container. Cover both
Containers with the Lids.
4Set the time for the mussels using the fish preset (20 minutes)
and adjust to 12 minutes. Set the time for the sauce using the
sauce preset (30 minutes) and the Front Dual Heater Button
and adjust to 24 minutes. Press the Start/Pause Button.
5When ready, discard any mussels that have not opened. Serve
the mussels with the broth poured over them, sprinkled with a
little extra chopped parsley, lemon wedges and some fresh
bread for dipping.
Ingredients:
•500g fresh mussels, cleaned with
beard removed
Broth:
•1 shallot, very finely chopped
•2 cloves garlic, crushed
•30g unsalted butter
•Zest of 1 lemon
•3 tbsp lemon juice
•250ml dry white wine
•1 tbsp chopped parsley
•A little salt and freshly ground black
pepper
To Serve:
•Chopped parsley, lemon wedges,
good bread
Preparation time: 20 minutes
Cooking time: 24 minutes
Serves: 2 as a starter
Mac’s Fresh Mussels with a Garlic and White Wine Broth
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 22
23
Meat Recipes
Method:
1Prepare the marinade for the meat first: mix the olive oil,
orange juice, spices and coriander in a shallow dish and
season with a little salt and pepper.
2Place the sliced lamb in the dish and turn so that it is evenly
coated. Cover and refrigerate for at least 30 minutes, longer if
possible.
3When ready to cook, discard any liquid marinade and put the
meat into a foil parcel. Remove the Dividing Wall from the
Front Container and put the parcel in.
4Put the couscous in the Rice Tray and add the onion, apricots,
almonds and stock powder. Season with a little salt and
pepper and add the water and stir. Put into the Rear Container
and cover both Containers with the Lids.
5Set the time for the couscous using the rice preset (40
minutes) and adjust to 24 minutes. Set the time for the meat
using the poultry preset (28 minutes) and adjust to 30
minutes. Press the Start/Pause Button.
6Meanwhile make the salsa: put all the ingredients into a small
serving bowl and mix well.
7When ready to serve, fluff the couscous up with a fork, check
the seasoning and serve the meat with the juices poured over.
Garnish with a few sprigs of watercress and serve the salsa.
Ingredients:
•300g lamb leg steaks, cut into thin
slices
Marinade:
•2 tbsp extra virgin olive oil
•1 tbsp fresh orange juice
•1 level tsp cumin
•¼ level tsp turmeric
•2 level tsp harissa paste
•5g fresh coriander, chopped
•Salt and freshly ground black pepper
Couscous:
•140g couscous, rinsed and drained
•50g red onion, finely chopped
•75g ready to eat soft dried apricots,
chopped
•35g almonds, roughly chopped
•½ level tsp vegetable stock powder
•A little salt and freshly ground black
pepper
•120ml water
Salsa:
•2 medium oranges, peeled, and finely
chopped
•Juice of half an orange
•10g red onion, finely chopped
•2g coriander leaves, chopped
Garnish:
•Watercress
Preparation time: 30 minutes, plus marinating time
Cooking time: 30 minutes
Serves: 2
Moroccan Lamb with Fruit and Nut Couscous and Orange and Coriander Salsa
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 23
24
Method:
1Prepare the sauce first: In a bowl, mix the onion, garlic, chilli,
chorizo and parsley with the passata and add a little freshly
ground black pepper.
2Remove the Dividing Wall from the Front Container. Divide the
tomato sauce equally between the two Small Pots and place
in the Front Container.
3Put the penne into the Rice Tray, cover with boiling water, stir
and then carefully place in the Rear Container. Cover both
Containers with the Lids.
4Set time for penne using rice preset (40 minutes) and adjust to
29 minutes. Set time for sauce using the Front Dual Heater
Button and sauce preset (30 minutes), adjust to 45 minutes.
Press the Start/Pause Button.
5When ready, carefully drain the penne, then return to the Rice
Tray. Pour over the sauce, adjust the seasoning if necessary
and serve sprinkled with a little Parmesan cheese.
Ingredients:
•150g whole wheat penne
Sauce:
•50g onion, very finely chopped
•1 garlic clove, crushed
•7g green chilli, very finely chopped
with seeds
•75g chorizo, chopped
•3 tbsp parsley, chopped
•500g tomato passata
•Freshly ground black pepper
To Serve:
•Parmesan cheese, garlic bread
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 2
Whole Wheat Penne with a Chilli Chorizo Sauce
Poultry/Chicken Recipes
Method:
1Mix the yogurt, spice marinade and coriander in a
non-metallic bowl and stir in the chicken. Season with a little
salt and pepper, cover and refrigerate for at least 30 minutes.
2Rinse the rice under cold running water and then place into
the Rice Tray. Add the water. Stir in the vegetable stock
powder and add the lemon zest and cardamom pods. Place
the Rice Tray into the Rear Container.
3Place the chicken and marinade onto some tin foil, spread out
well and make a parcel. Remove the Dividing Wall from the
Front Container and put the parcel in. Cover both Containers
with the Lids.
4Set time for rice using rice preset (40 mins) and then adjust to
25 minutes. Set time for the chicken using the poultry preset
(28 minutes) using the Front Dual Heater Button and press the
Start/Pause Button.
5When ready, discard the lemon zest, then serve garnished
with lemon wedges and fresh coriander. To serve, 2 tbsp
natural yogurt mixed with a little lemon juice to taste makes a
simple dressing.
Ingredients:
•2 tbsp low fat natural yogurt
•2 tbsp tandoori spice marinade
•1½ tbsp fresh coriander leaves,
chopped
•2 x 150g skinless, boneless chicken
breasts, cut into bite-sized chunks
•A little salt and freshly ground black
pepper
Rice:
•150g basmati rice
•200ml water
•1 level tsp vegetable stock powder
•1 strip pared lemon zest
•4 green cardamom pods, lightly
crushed
To Serve:
•Lemon wedges, chopped fresh
coriander and lemon yogurt dressing
Preparation time: 10 minutes plus marinating
Cooking time: 28 minutes
Serves: 2
Tandoori Chicken with Zesty Cardamom Rice
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25
Method:
1Coat the sliced duck breasts in the hoisin sauce. Cover and
refrigerate for at least 30 minutes.
2Make a foil parcel for the duck and marinade. Position the
Dividing Wall in the Front Container and place the duck in one
of the front compartments.
3Separate and rinse the pak choi, then slice the stalks and
roughly cut the leaves.
3In a bowl, toss the pak choi and stir fry vegetables with the
sesame oil and 5 spice powder and then place into the other
front compartment.
4Put the noodles into the Rice Tray in the Rear Container and
cover them with boiling water. Cover both Containers with the
Lids.
5Set the time for the noodles using the rice preset (40 minutes)
and adjust to 20 minutes. Set time for the duck using the
poultry preset (28 minutes). Set time for the stir fry vegetables
using the leaf and pod preset (16 minutes), and adjust to 12
minutes. Press the Start/Pause Button.
6When ready stir the noodles and carefully drain before serving.
7Serve the duck with the hoisin juices, sprinkle on sesame
seeds and garnish with spring onions.
Ingredients:
•2 x 150g skinless duck breasts,
thinly sliced
•2 tbsp hoisin sauce
Vegetables:
•150g head pak choi
•180g pack fresh stir fry vegetables
•1 tbsp sesame oil
•¼ level tsp Chinese 5 spice powder
Noodles:
•2 sheets medium egg noodles
•Boiling water to cover
Garnish:
•2 spring onions, thinly sliced
•½ tsp sesame seeds
Preparation time: 10 minutes plus marinating
Cooking time: 28 minutes
Serves: 2
Hoisin Duck with Egg Noodles and Steamed Chinese-Spiced Vegetables
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26
Method:
1Put the chicken breasts side by side on foil and make a parcel.
Place in the Rear Container leaving room for a Small Pot.
2Put the Dividing Wall into the Front Container and put the
potatoes in one side, the green vegetables in the other.
3Mix the wine, cream and pesto in the Small Pot and season
with a little salt and pepper. Put the Small Pot in the Rear
Container next to the chicken. Cover both Containers with the
Lids.
4Set the time for the chicken and sauce using the poultry
preset (28 minutes) and adjust to 23 minutes. Set the time for
the potatoes using the root vegetable preset (28 minutes) and
adjust to 24 minutes. Set the time for the green vegetables
using the leaf and pod preset (16 minutes) and adjust to 12
minutes. Press the Start/Pause Button.
5When ready, stir the sauce, check the seasoning then serve
spooned over the chicken.
Ingredients:
•2x 150g skinless and boneless
chicken breasts
Vegetables:
•350g miniature potatoes
•180g pack sugar snap peas, trimmed
fine beans and tender stem broccoli
Sauce:
•2 tbsp dry white wine
•100ml whipping cream
•1½ tbsp pesto
•A little salt and freshly ground black
pepper
Preparation time: 10 minutes
Cooking time: 24 minutes
Serves: 2
Chicken in a Creamy Pesto Sauce with Baby Vegetables
Method:
1Put the orange zest, juice, maple syrup and chilli flakes into a
non-metallic bowl. Add a little salt and pepper and stir well,
then add the chicken, coating with the glaze. Turn the chicken
over to coat and then cover and refrigerate for at least 30
minutes, turning from time to time.
2Put the chicken into a foil parcel, discard the glaze and place
in the Rear Container. Put the butternut squash cubes next to
the chicken.
3Position the Dividing Wall in the Front Container. Rinse the rice
under cold running water and place in the Small Pot. Cover
with the water, add the vegetable stock powder and stir. Place
the Small Pot in one front compartment. Put the corn on the
cob into the other compartment. Cover both Containers with
the Lids.
4Set the time for the chicken and butternut using the poultry
preset (28 minutes) and adjust to 24 minutes. Set the time for
the corn on the cob using root vegetables preset (28 minutes)
and adjust to 16 minutes. Set time for rice using the rice
preset (40 minutes) and adjust to 30 minutes. Press the
Start/Pause Button.
5When ready, add the butter and rosemary to butternut squash
in a bowl and crush lightly with a fork.
Ingredients:
•2 x 150g skinless boneless chicken
breasts
•Finely grated zest and juice of ½ an
orange
•1 tbsp maple syrup
•⅛tsp dried chilli flakes
•Salt and freshly ground black pepper
Vegetables:
•1 corn on the cob, halved
•300g butternut squash, peeled
deseeded and cut into chunks
Rice:
•100g white and wild rice
•150ml water
•½ level tsp vegetable stock powder
To Serve:
•7g butter
•½ tsp fresh rosemary, finely chopped
Preparation time: 15 minutes plus marinating
Cooking time: 30 minutes
Serves: 2
Maple-Glazed Chicken with Corn on the Cob and Crushed Butternut Squash
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27
Method:
1First, mix the marinade ingredients together in a bowl.
2Chop the chicken into bitesize pieces and add to the bowl and
mix well. Cover and refrigerate for at least 30 minutes, longer
if possible.
3When ready to cook, remove the Dividing Wall from the Front
Container. Make a foil parcel for the chicken and place in the
Front Container.
4Put the quinoa into the Rice Tray and cover with the boiling
water. Put into the Rear Container and cover both Containers
with the Lids.
5Set the time for the quinoa using the rice preset (40 minutes)
and adjust to 29 minutes. Set the time for the chicken using
the poultry preset (28 minutes) and adjust to 25 minutes.
Press the Start/Pause Button.
6When ready allow the quinoa to stand for 10 minutes before
draining off any water and forking up.
7To assemble the salad: put the quinoa in a large mixing bowl,
add 2 tbsp oil and the juice of a lemon. Stir in the chopped
herbs. Add the drained chicken, spring onions, walnuts and
cucumber and serve immediately garnished with a few walnut
halves and lemon wedges.
82 tbsp natural yogurt mixed with a little lemon juice makes a
simple dressing.
Ingredients:
•300g skinless, boneless chicken
thigh fillets
Marinade:
•Juice and zest of 1 lemon
•2 tbsp extra virgin olive oil
•1 clove garlic, crushed
•2 level tsp fresh mint, chopped
•1 level tbsp fresh parsley, chopped
•Salt and freshly ground black pepper
Quinoa:
•120g quinoa, rinsed and drained
•300ml boiling water
Salad:
•2 tbsp extra virgin olive oil
•Juice of 1 lemon
•3 level tbsp mint, chopped
•1 level tbsp parsley, chopped
•50g spring onions, chopped
•50g walnuts, roughly chopped
•100g cucumber, peeled, deseeded
and diced (prepared weight)
To Serve:
•Lemon yogurt dressing, flatbread
Preparation time: 30 minutes, plus marinating time
Cooking time: 29 minutes
Serves: 2
Warm Chicken and Quinoa Salad with Walnuts
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28
Method:
1Prepare the marinade first: in a bowl, mix together the garlic,
soy sauce, sriracha, vinegar, honey and season with a little
salt and pepper. Stir in the chicken, cover and refrigerate for at
least 30 minutes, longer if possible.
2Drain the chicken of marinade and place in a foil parcel into
the Rear Container.
3Cut the pepper into strips and place in a mixing bowl with the
onion. Add 1 tbsp oil and mix well. Remove the Dividing Wall
from the Front Container and place the vegetables into it.
Cover both Containers with the Lids.
4Set the time for the chicken using the poultry preset (28
minutes) and adjust to 25 minutes. Set the time for the
vegetables using the leaf and pod preset (16 minutes) and
adjust to 15 minutes. Press the Start/Pause Button.
5Meanwhile, mix the sauce ingredients together in a small
serving dish, shred the lettuce and slice the tomatoes.
6To serve, discard the liquid from the chicken. Divide the
chicken and vegetables between the tortilla wraps, add salad
and sauce and serve immediately.
Ingredients:
•300g skinless, boneless chicken thigh
fillets, cut into bitesize pieces.
Marinade:
•1 small clove garlic, crushed
•1 tbsp light soy sauce
•1½ tbsp hot sriracha sauce
•1 tsp white wine vinegar
•2 tbsp clear honey
•A little salt and freshly ground black
pepper
Vegetables:
•1 red pepper, core and seeds
removed
•1 green pepper, core and seeds
removed
•100g red onion, peeled and thinly
sliced
•1 tbsp extra virgin olive oil
Sriracha sauce:
•4 heaped tbsp soured cream
•½ tsp sriracha sauce
•Pinch salt
To Serve:
•4 regular flour tortillas, shredded
iceberg lettuce, sliced tomatoes
Preparation time: 15 minutes, plus marinating time
Cooking time: 25 minutes
Serves: 2
Honeyed Sriracha Chicken Wraps
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29
Vegetable Recipes
Method:
1In a non-metallic bowl, mix the chopped tomatoes with the
onion, garlic, ginger, salt and spices.
2Add the potatoes and chick peas, cover with cling film and
refrigerate for 30 minutes.
3Stir in 100ml of the coconut milk then transfer the tomato
mixture to the Rice Tray and place in the Rear Container.
4Put the Dividing Wall into the Front Container. Put the rice and
150ml coconut milk into a Small Pot, stir well and place in one
compartment. Put the baby spinach into the other
compartment. Cover both Containers with the Lids.
5Set time for curry using root vegetables preset (28 mins) and
adjust to 60 minutes. Set time for rice using rice preset (40
minutes), adjust to 28 minutes. Then set the time for the
spinach using the leaf and pod preset (16 minutes), adjust to
12 minutes. Press the Start/Pause Button.
6When ready, gently stir the spinach through the curry, fork up
the rice and serve with natural yogurt and naan bread.
Ingredients:
•200g can chopped tomatoes
•100g onion, very finely chopped
•2 garlic cloves, crushed
•1 tbsp fresh ginger, finely grated
•¼ level tsp salt
•1½ level tsp hot chilli powder
•1 level tsp cumin
•1 level tsp turmeric
•200g peeled Maris Piper potatoes,
cut into 10mm cubes
•400g can chickpeas, drained and
rinsed
•100ml light coconut milk
Rice:
•100g basmati rice, rinsed and
drained
•150ml light coconut milk
•130g baby spinach leaves
To Serve:
•Natural yogurt and naan bread.
Preparation time: 15 minutes plus marinating
Cooking time: 60 minutes
Serves: 2
Potato, Spinach and Chickpea Curry with Coconut Rice
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30
Method:
1Remove the tops from the peppers. Then split the peppers
lengthways taking care not to cut in half. Remove the core and
seeds and discard.
2Mix together leek, parsley and olive oil, then add the
Parmesan and breadcrumbs. Mix in the feta cheese and
season with salt and pepper to taste.
3Stuff the mixture into the peppers.
4Remove the Dividing Wall from the Front Container and place
the peppers inside.
5Put the couscous, vegetable powder and the water into the
Rice Tray. Stir in the spring onions and pine nuts. Put the Rice
Tray in the Rear Container and cover both Containers with the
Lids.
6Set time for couscous using the rice preset (40 minutes) and
adjust to 20 minutes. Set time for peppers using the leaf and
pod preset (16 minutes) and adjust to 20 minutes. Press the
Start/Pause Button.
7When cooked allow to stand for 5 minutes. Fluff up the
couscous with a fork and garnish with the parsley.
Ingredients:
•2 x 110g sweet long red peppers
•80g white part of leek, finely chopped
•1 tbsp parsley, chopped
•1 tbsp olive oil
•10g Parmesan cheese, finely grated
•10g fresh white breadcrumbs
•50g feta cheese, finely crumbled
•Salt and freshly ground black pepper
Couscous:
•100g couscous
•1 level tsp vegetable stock powder
•90ml water
•20g spring onions, finely chopped
•10g pine nuts
Garnish:
•Parsley sprigs
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 2
Sweet Red Peppers Stuffed with Leeks and Feta Cheese with Spring Onion
and Pine Nut Couscous
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31
Method:
1Gently loosen the noodles and put into the Rice Tray. Sprinkle
on the curry powder and add the water. Mix gently. Put into
the Rear Container.
2Put the onion, peppers, mangetout, cashew nuts and garlic in
a mixing bowl and add the sesame oil. Stir well so that all the
vegetables are coated. Fit the Dividing Wall to the Front
Container and put the vegetables in one compartment.
3Mix the sauce ingredients in a Small Pot and place in the other
compartment. Cover both Containers with the Lids.
4Set the time for the noodles using the rice preset (40 minutes)
and adjust to 15 minutes. Set the time for the vegetables
using the leaf and pod preset (16 minutes). Set the time for the
sauce using the sauce preset (30 minutes) and adjust to 20
minutes. Press the Start/Pause Button.
5When ready, gently stir the noodles and divide between two
plates. Stir the hot chilli sauce then spoon 1 tbsp over the
noodles. Serve the vegetables on top with another spoonful or
two of the sauce according to taste.
Ingredients:
•2 x 150g sachets straight to wok
thread fine noodles
•2 tsp mild curry powder
•2 tbsp water
Vegetables:
•100g onion, sliced
•80g red pepper, sliced
•80g yellow pepper, sliced
•100g mangetout
•50g cashew nuts
•2 cloves garlic, crushed
•2 tbsp sesame oil
Sauce:
•2 tbsp light soy sauce
•3 tbsp sriracha hot chilli sauce
•4 tbsp lime juice
•2 tsp clear honey
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 2
Singapore Noodles with a Hot Chilli Sauce
Dessert Recipes
Method:
1Peel the pears, cut in half lengthways and remove the core.
2Brush all over with a little lemon juice and then place on tin foil
with the cut side uppermost.
3Sprinkle each pear half with a little cinnamon. Make a foil
parcel and place in the Rear Container. Cover the Container
with the Lid.
4Set the time for the pears using the leaf and pod preset (16
minutes) adjust to 22 minutes. Press the Start/Pause Button.
5When ready serve warm or cold with a little of the juice from
the foil and fresh cream or crème fraiche.
Ingredients:
•2 firm pears
•1 tbsp lemon juice
•A little cinnamon
To Serve:
•Crème fraiche or fresh single cream
Preparation time: 5 minutes
Cooking time: 22 minutes
Serves: 2
Cinnamon Pears
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Method:
1Lightly grease 2 x 200ml ramekins.
2Slice the stem ginger thinly and put into the bottom of the
ramekins, then spoon 1 tbsp stem ginger syrup into each
ramekin to cover the base.
3In a mixing bowl, cream together the butter and sugar until
light and fluffy. Gradually beat in the egg, then stir in the
vanilla extract.
4Sieve in the flour, ginger and salt and fold in the flour with a
metal tablespoon. Stir in the mashed banana.
5Spoon the creamed mixture into each ramekin and level the
tops. Cover tightly with pieces of greased foil.
6Put the ramekins in the Rear Container.
7Position the Dividing Wall in the Front Container then prepare
the sauce: Put the butter, sugar and golden syrup in the Small
Pot and place in one compartment. Cover both Containers
with the Lids.
8Set time for puddings using the sauce preset (30 minutes) and
adjust to 35 minutes. Set the time for the sauce using the
sauce preset (30 minutes) and press the Start/Pause Button.
9When ready remove the ramekins from the Rear Container
using oven gloves and run a knife around the ramekin edge to
loosen the puddings. Then put a side plate over the top of
each pudding and invert. Put the plate on the work surface
and very carefully remove the ramekin.
10
Stir the sauce thoroughly and spoon over each pudding. Serve
warm with ice cream or custard.
Ingredients:
•1 piece stem ginger in syrup, plus 2
tbsp syrup from the jar
•35g softened unsalted butter, plus
extra for greasing
•35g light muscovado sugar
•1 medium egg, beaten
•¼ tsp vanilla extract
•35g self-raising flour
•¼ level tsp ground ginger
•Pinch salt
•80g ripe banana, mashed
•1½ tbsp golden syrup
Sauce:
•10g unsalted butter
•10g light muscovado sugar
•1½ tbsp golden syrup
To Serve:
•Vanilla ice cream or custard
Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 2
Ginger and Banana Sponge Pudding with Sticky Toffee Sauce
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33
Method:
1Put the fruit in the Rice Tray and sprinkle on the sugar.
2Place in the Rear Container and cover the Container with the
Lid.
3Set the time using the leaf and pod preset (16 minutes) and
adjust to 11 minutes. Press the Start/Pause Button.
4When ready gently spoon the juices over the fruit.
5Serve warm or cold with crème fraiche, ice cream or cream.
Ingredients:
•100g blueberries
•100g strawberries, hulled and halved
lengthways
•100g blackberries
•100g raspberries
•1 level tbsp caster sugar
To Serve:
•Crème fraiche, ice cream or fresh
cream
Preparation time: 5 minutes
Cooking time: 11 minutes
Serves 2
Soft Berry Compote
Method:
1Grease the inside of two 200ml pudding moulds or ramekins.
2Put the cocoa into one mould and evenly coat the sides and
base, then tip into the other mould and repeat.
3Put the butter and chocolate into a heatproof bowl and melt
over a pan of simmering water. Don’t allow the bottom of the
bowl to touch the water. Stir occasionally then leave to cool.
4Put the egg, egg yolk and sugar into a mixing bowl and whisk
on high speed for 3½ -4 minutes until pale in colour and
thickened enough to hold the trail of the whisk.
5With a spatula, gently fold in the chocolate and butter mixture
and then fold in the flour.
6Divide the mixture between the two moulds and place in the
Rear Container. Cover the Container with the Lid.
7Set the time using the sauce preset (30 minutes) and adjust to
17 minutes. Press the Start/Pause Button.
8When ready remove the moulds from the Intellisteam
container using oven gloves and leave to rest for 2 minutes on
the work surface. Then put a side plate over the top of the
fondant and invert. Put the plate on the work surface and very
carefully remove the mould. Serve warm with cream or ice
cream.
Ingredients:
•50g unsalted butter,
plus a little extra for greasing
•½ tbsp cocoa
•50g dark chocolate
(85% cocoa)
•1 medium egg and 1 egg yolk
•50g caster sugar
•1 level tbsp plain flour
To Serve:
•Cream or ice cream
Preparation time: 15 minutes
Cooking time: 17 minutes plus 2 minutes resting
Serves: 2
Chocolate Fondant
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34
Method:
1Grease the pudding basin and place a circle of non-stick
baking paper into the base.
2Put the dried fruit into a mixing bowl and stir in the brandy.
3Stir in all the remaining ingredients, mix well and then place
into the prepared basin, lightly press down the mixture and
level the surface.
4Cover the pudding with a double layer of non-stick baking
paper, and then a layer of foil. Form around the basin and
secure with string.
5Place the basin into the Rear Container and cover the
Container with the Lid.
6Set the time for the pudding using the rice preset (40 minutes)
and adjust to 60 minutes. Press the Start/Pause Button.
7When an hour has elapsed, the Intellisteam will beep and
switch onto Keep Warm. Cancel this by pressing the
Start/Pause Button and then reset as point 6 above for a
further 60 minutes, topping up the water level in the Water
Tank if necessary.
8To serve the pudding, remove from the Rear Container using
oven gloves and leave to stand for 5 minutes before carefully
running a palette knife around the edge of the basin, invert
onto a serving plate, remove the baking paper circle and then
serve with white sauce or brandy butter as desired.
9To store, leave the pudding until cold, then remove the paper
and foil, re-cover with fresh paper and foil as before and
secure with string. Store the pudding in the fridge for up to
one month.
10
When ready to use, reheat straight from the fridge and steam
in the Rear Container as detailed above for 2 hours.
Ingredients:
•75g currants
•50g raisins
•50g sultanas
•50g mixed peel
•1½ tbsp brandy
•1 tsp mixed spice
•25g plain flour
•Pinch salt
•50g fresh white breadcrumbs
•50g dark brown soft sugar
•50g suet
•Zest of ½ lemon
•1 medium egg, beaten
•2 tbsp milk
•2 level tbsp black treacle
Preparation time: 30 minutes
Cooking time: 2 hours, plus 2 hours to reheat
Serves: 4
Christmas Pudding
Notes:
•This pudding is improved if made up to a month in advance and stored in the fridge until needed. It can
be conveniently re-steamed straight from the fridge when required. However, if you don’t have enough
time to prepare the pudding in advance, 2 hours steaming is sufficient.
•Y
ou will need a pudding basin (not plastic) of approximately 750ml capacity. Make sure this will fit into the
Rear Container with the lid fitted properly before you begin. If preferred, 4 individual non-stick dariole
moulds, each of approximately 200ml capacity may be used. In this case, follow the recipe below but
divide the mixture equally between the four moulds.
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35
Helpline
If you are having a problem with your appliance,
please call our Helpline, as we are more likely to
be able to help than the retailer you purchased
the item from.
Please have the product name, model number
and serial number to hand when you call to help
us deal with your enquiry quicker.
UK Helpline: 0344 871 0944
IRE Helpline: 1800 409 119
Spares: 0344 873 0710
Talk To Us
If you have any questions or comments, or want
some great tips or recipe ideas to help you get
the most out of your products, join us online:
Blog: www.morphyrichards.co.uk/blog
Facebook: www.facebook.com/morphyrichardsuk
Twitter: @loveyourmorphy
Website: www.morphyrichards.com
Notes
Contact Us
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 35
36
FS470006MUK Rev 1 11/19
The After Sales Division
Morphy Richards Ltd
Mexborough, South Yorkshire,
England, S64 8AJ
Helplines (office hours)
UK 0344 871 0944
Spare Parts 0344 873 0710
Republic of Ireland 1800 409 119
www.morphyrichards.com
Your standard one year guarantee is extended for an
additional 12 months when you register the product within
28 days of purchase with Morphy Richards. If you do not
register the product with Morphy Richards within 28 days,
your product is guaranteed for 1 year. To validate your 2
year guarantee register with us online at
www.morphyrichards.co.uk
Or call our customer registration line
UK0344 871 0242
IRE 1800 409 119
N.B. Each qualifying product needs to be registered with
Morphy Richards individually.
Please note that the 2 year guarantee is only available in
the UK and Ireland. Please refer to the one year guarantee
for more information.
It is important to retain the retailer’s 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 12 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 a copy of proof of purchase.
Subject to the exclusions set out below (see Exclusions),
the faulty appliance will then be repaired or replaced as
appropriate and dispatched usually within 7 working days
of receipt.
If, for any reason, this item is replaced or repaired during
the 1 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 1 year guarantee, the appliance must
have been used according to the instructions supplied.
For example, crumb trays should have been emptied
regularly.
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
manufacturer’s 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).
4The appliance has been used for hire purposes or non
domestic use.
5The appliance is second hand.
6Morphy Richards reserves the right not to carry out any
type of servicing under the guarantee at its discretion
7Plastic filters for all Morphy Richards kettles and coffee
makers are not covered by the guarantee.
8Batteries and damage from leakage 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. Morphy Richards products are
intended for household use only. See usage limitations
within the location safety instructions.
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.
For electrical products sold within the
European Community. At the end of the
electrical products useful life, it should not be
disposed of with household waste.
Please recycle where facilities exist. Check with
your Local Authority or retailer for
recycling advice in your country
Exclusions
Registering Your 2 Year
Guarantee
Your 1 Year Guarantee
Disclaimer
IF YOU ARE HAVING A PROBLEM
WITH ONE OF OUR PRODUCTS,
CALL OUR HELPLINE:
UK: 0344 871 0944
EIRE: 1800 409 119
SPARES: 0344 873 0710
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