Пароварка morphy richards 470006 инструкция

The Morphy Richards IntelliSteam 470006 has a weight of 4800 g.

The Morphy Richards IntelliSteam 470006 has a height of 265 mm.

The Morphy Richards IntelliSteam 470006 has a width of 310 mm.

The Morphy Richards IntelliSteam 470006 has a depth of 375 mm.

Yes, the manual of the Morphy Richards IntelliSteam 470006 is available in English .

FS470006MUK Rev 1

* Register online for your 2 year guarantee. See the back of this instruction book for details, (UK and Ireland customers only).

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Please read and keep these instructions for future use

2

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

3

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

4

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

55

Features

(17) LCD Screen

(1 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

Fit the Drip Tray (2) to the Water Tank (5) and then

place Containers (12),(15) on top.

Using Your Intellisteam

Fill the Water Tank (5) with cold water to the

maximum level.

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).

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 ( , 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

To set the steaming time, press the Heater Button

(1 , (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.

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)

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.

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.

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.

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.

8

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

(1

, 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

9

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

10

•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

11

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

12

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

13

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

14

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.

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.

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

32

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

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

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.

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

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

Morphy Richards IntelliSteam 470006 Manuals come in various types, each serving a specific purpose to help users effectively operate and maintain their devices. Here are the common types of Morphy Richards IntelliSteam 470006 User Guides and the information they typically include:

• User Manuals: Provide comprehensive instructions on how to use the device, including setup, features, and operation. They often include troubleshooting tips, safety information, and maintenance guidelines.
• Service Instructions: Designed for technicians and repair professionals, these manuals offer detailed information on diagnosing and repairing issues with the device. They include schematics, parts lists, and step-by-step repair procedures.
• Installation Guides: Focus on the installation process of the device, providing detailed instructions and diagrams for proper setup. They are essential for ensuring the device is installed correctly and safely.
• Maintenance Manuals: Provide guidance on routine maintenance tasks to keep the device in optimal condition. They cover cleaning procedures, part replacements, and regular servicing tips.
• Quick Start Guides: Offer a concise overview of the essential steps needed to get the device up and running quickly. They are ideal for users who need immediate assistance with basic setup and operation.

Each type of Morphy Richards IntelliSteam 470006 instruction is designed to address specific needs, ensuring users have the necessary information to use, maintain, and repair their devices effectively.

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