User manual MORPHY RICHARDS STAINLESS STEEL STEAMER

[. . . ] 48755 rev1 8/11/05 8:31 AM Page 1 Stainless steel steamer Please read and keep these instructions getting the best from your new food steamer. . . · Easy fill water tank at the sides of the steamer. For replacement parts, help with using your Morphy Richards products and lots more, contact us by phone or through our website UK Helpline: 0870060 2612 Replacement parts: 0870 167 6643 www. morphyrichards. com Ireland 1800 409119 48755 rev1 8/11/05 8:31 AM Page 2 Important safety instructions The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of injury or death and secondly the danger of damage to the appliance. These are indicated in the text by the following two conventions: WARNING: Danger to the person!In addition we offer the following essential safety advice. · Do not place directly under kitchen wall cupboards when in use as it produces large amounts of steam. [. . . ] · A single bowl of food steams faster than with 2 or 3 bowls in use. Therefore, the cooking time for a larger quantity of food will be longer. · For best results, be sure pieces of food are similar in size. If pieces vary in size and layering is required, place smaller pieces on top. · Do not crowd food in the steaming bowl 5 48755 rev1 8/11/05 8:31 AM Page 6 Cooking guide · The cooking times shown below are only a guide and should be adjusted according to suit your tastes. · While the majority of foods cook in less than 60 minutes, longer cooking times may require adding additional water to the water reservoir. Remember to reset the timer as the steamer will switch off when the timer runs out. Food type Bottom bowl Middle bowl Top bowl Any tier with steam tube fitted 25-30 mins Rice 25-30 mins 30-35 mins 35-40 mins Fish 8-10 mins 10-15 mins 15-18 mins 8-10 mins Poultry 25-28 mins 28-30 mins 30-35 mins 25-28 mins Vegetables 15-30 mins 20-30 mins 25-35 mins 15-30 mins Eggs 18 mins 18-20 mins 20-25 mins 18-20 mins 6 48755 rev1 8/11/05 8:31 AM Page 7 Recipes Dolmades (serves 25) 1 Place the chopped onion in a small saucepan with the lemon juice and simmer for 3-4 minutes, stirring until softened. Remove from the heat and stir in the mint sauce, cooked white rice, ground cumin and plenty of seasoning, . 2 Prepare 25 vine leaves as directed on the packet. Drain well and dry using absorbent kitchen paper. 3 Lay each vine leaf, vein side up, on a board. fold in two parallel sides of the leaf and roll up the leaf to encase the stuffing completely. 4 Place in the bottom tier and cook for 10 minutes until hot. Drain and serve warm with the lemon wedges and pickled chillies, if wished. Preparation time and cooking time Aprrox 40 minutes. Ingredients 1 medium red oninon, finely chopped 2 tablespoons lemon juice 1 teaspoon unsweetened mint sauce 227g/8oz cooked white rice 1 teaspoon ground cumin Salt and freshly ground black pepper 1 medium egg yolk 25 vine leaves. Lemon wedges and pickled chillies, to serve (optional) Cod in Parsley Sauce (serves 4) Ingrediants 4x170g/6oz skinless thick cod fillets or cod loin 1 teaspoon finely grated lemon rind Juice of 1 small lemon Salt and freshly ground black pepper 8 bay leaves 2 level teaspoons cornflour 142ml/1/4 pint skimmed milk 142ml/1/4 pint fish or vegetable stock 113g/4oz very low fat natural fromage frais 4 tablespoons freshly chopped parsely, 1 Place the fish in the bottom tier of the steamer, sprinkle with lemon rind, juice and black pepper. Add the bay leaves, cover and steam for 7-8 minutes until cooked through. 2 Meanwhile blend the cornflour with a little of the milk to form the paste. Pour into a saucepan with the rest of the milk and the stock. Bring to the boil, stirring, and cook gently for 1 minute until thickened. 3 Remove from the heat and cool for 5 minutes. Stir in the fromage frais and parsley. season to taste and return to heat. [. . . ] Do not use abrasive cleaners to clean any part of the steamer. WARNING: Do not immerse the steamer base, cord or plug in water or in any other liquid. 7 48755 rev1 8/11/05 8:31 AM Page 12 Your two year guarantee It is important to retain the retailers receipt as proof of purchase. Staple your receipt to this back cover for future reference. Please quote the following information if the product develops a fault. [. . . ]