MC562010MAUS REV1 Multifunction Pot Please read and keep these instructions for future use POWER OFF LOW For competitions, product hints and tips and more join us at www.morphyrichards.co.uk/blog MED HIGH HOT www.facebook.com/morphyrichardsuk @loveyourmorphy * Register online for your 2 year guarantee. See the back of this instruction book for details.
Health And Safety The use of any electrical appliance requires the following common sense safety rules. Please read these instructions carefully before using the product. • This appliance shall not be used by children from 0 to 8 years. This appliance can be used by children aged from 8 years and above if they are continuously supervised.
Introduction Thank you for your recent purchase of the Multifunction Pot. Please read this instruction booklet carefully to ensure you get the best performance from your new product. Contents Health And Safety .................................................................................. 2 Introduction ............................................................................................ 3 Product Features ...................................................................................
Product Overview 1 2 3 4 5 6 7 8 POWER OFF LOW MED 11 HIGH 10 HOT 12 9 Features 4 (1) Pot Lid (5) Deep Pot (2) (3) Steam Vent (6) Heating Plate (10) Temperature Control Steaming Tray (7) Base Handle (11) Power Light (4) Grill Pan (8) Base (12) Power Cord Connector (9) Heat Indicator
Before First Use • Wash the Grill Pan, Deep Pot & Steaming Tray in warm soapy water and dry before use. • Before placing the Deep Pot or Grill Pan onto the base, make sure there is no water between the Deep Pot and the Heating Plate. POWER HIGH MED LOW OFF • After placing the Deep Pot or Grill Pan on the base make sure it is fitted straight. • When heating for the first time expect a small amount of smoke. This is normal and will soon stop.
Cooking - Grill Pan 1 POWER OFF LOW MED HIGH HOT Refer to the cooking guide. After pre-heat add oil to the Grill Pan (4) before you begin cooking and adjust the Temperature Control (10) to the temperature required. Do not use metal tools with the multicooker to avoid damaging the surface. 2 POWER OFF LOW MED HIGH HOT After cooking turn the Temperature Control (10) switch to the Off position and unplug at the mains.
Cooking - Deep pot 1 POWER OFF HIGH MED LOW 2 HOT POWER Refer to cooking guide before you begin cooking and adjust the Temperature Control (10) to the temperature required. HIGH MED LOW OFF HOT Gently place ingredients into the Deep Pot (5). Do not use metal tools with the multicooker to avoid damaging the surface. 3 POWER OFF HIGH MED LOW 4 HOT POWER Ensure ingredients don’t go above the cook max line inside the Deep Pot (5).
Cooking - Steaming Tray 1 2 POWER POWER HIGH MED LOW OFF OFF LOW HIGH MED HOT HOT Place the Deep Pot (5) onto the Base (8). Fill the Deep Pot (5) up with water to the Max line. (lower mark for steam) 3 4 POWER POWER HIGH MED LOW OFF OFF HIGH MED LOW HOT HOT Place the Steaming Tray (3) into the Deep Pot (5). Place ingredients on Steaming Tray (3) and set to temperature using the Temperature Control (10). See recipe guide.
Cooking Temperatures Heat Setting Temperature Food Examples Low 60ºC - 100ºC See recipes Med 140ºC - 180ºC See recipes High 195ºC - 235ºC See recipes Cleaning & Maintenance WARNING: Not Dishwasher safe • Wash the Deep Pot, Grill Pan, Steaming Tray and Lid in hot soapy water after use. • Ensure all parts are cool before cleaning. • Do not submerge the base in water. • Do not use metal scouring pads or abrasive cleaners. • No parts are dishwasher safe.
Recipes The recipes in this book have been designed and tested by Morphy Richards for use specifically in your Multifunction Pot. The cooking times for the following 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 are designed for the maximum quantity to serve 4 people. If you are reducing the portion sizes, please adjust the cooking times as appropriate.
Recipes - Grill Pan Korean Style BBQ Chicken Ingredients: • 700g chicken breast fillets, thinly sliced • ¼ cup (60ml) soy sauce • 2 teaspoons sesame oil • 1 tablespoon brown sugar • 2 garlic cloves, finely chopped • 2 shallots, finely chopped Method: 1 Place the chicken in a bowl with the soy sauce, oil, sugar, garlic, shallots, chilli and ginger. Season with salt and pepper, and toss well. Cover and place in the fridge for at least 2 hours to marinate. 2 Insert the Grill Pan and preheat on high heat.
Grilled Miso Salmon Ingredients: • 4 x 150g salmon fillets, with skin on • ¼ cup (60ml) mirin • 1 tablespoon soy sauce • ¼ cup (60ml) shiro miso • 2 tablespoons finely chopped shallots (white part only) Method: 1 Place the salmon in a shallow dish and pour over combined mirin, soy sauce, miso, shallots, brown sugar, teriyaki and sesame oil; turn to coat, cover and refrigerate for 1 hour or longer if time permits. 2 Insert the Grill Pan and preheat on HIGH.
Sweet Sour and Sticky King Prawns Ingredients: • 600g green king prawns, peeled and deveined • 1 tablespoon oyster sauce • 1 tablespoon lemon juice • 1 tablespoon soy sauce • 1½ tablespoons brown sugar Method: 1 Place the prawns in a glass bowl with combined oyster sauce, lemon juice, soy sauce, brown sugar, lemongrass, lime leaves and garlic; toss well. Cover and place in the fridge for at least 1 hour to marinate. 2 Insert the Grill Pan and preheat on HIGH.
Sweet Sticky Rice with Grilled Bananas and Coconut Caramel Sauce Ingredients: • 1 cup (200g) short grain rice • 2½ cups (625ml) water • 1 can (400ml) coconut milk • ½ cup (110g) sugar • 3 small bananas, cut lengthwise and quartered • 2 tablespoons butter • 2 tablespoons brown sugar • Toasted coconut, to serve Method: 1 Insert the Deep Pot; add rice and water and bring to the boil, stirring occasionally. Reduce heat to MEDIUM LOW, cover and cook for 10 mins.
Chinese Style Steamed Whole Bream Ingredients: • 4 shallots, thinly sliced • 1 tablespoon finely sliced ginger • 1 clove garlic, thinly sliced Method: 1 Pour water into the Deep Pot to the level indicated in the pan; set Steaming Tray into the Deep Pot and slide the control to mediumhigh; place lid on and allow to come to the boil. 2 Meanwhile, combine shallots, ginger, garlic and chilli in a bowl and combine.
Steamed Chicken with Five Spice and Garlic Ingredients: • 4 small chicken breast fillets, about 800g • ¼ cup (60ml) soy sauce • 1½ tablespoons lemon juice • 2 teaspoons sesame oil • 2 shallots, finely chopped • 2 cloves garlic, finely chopped • 2 teaspoons finely chopped ginger • 1 teaspoon Chinese five spice • ½ teaspoon dried chilli flakes • Thinly sliced shallots and sliced chilli, to serve • Steamed rice, to serve Method: 1 Place chicken in a bowl; combine soy sauce, lemon juice, sesame oil, shal
Steamed Greens with Sesame Dressing Ingredients: • 2 bunches asparagus, ends trimmed • 1 bunch choy sum, ends trimmed and quartered • 1 bunch broccolini, ends trimmed Sauce to dress vegetables: Method: 1 Pour water into the Deep Pot to the level indicated in the pan; set steamer rack into the Deep Pot and slide the control to MEDIUMHIGH; place lid on and allow to come to the boil.
Mussels in Aromatic Coconut Broth Ingredients: • 2 tablespoon vegetable oil • 1 lemongrass stalk, white part only, finely chopped • 2 cloves garlic, finely chopped • 4 kaffir lime leaves, finely chopped • 2 long red chillies, seeded, finely chopped • 3 shallots, finely chopped • 1 x 400ml can coconut milk Method: 1 Insert the Deep Pot and heat to MEDIUM-HIGH; add oil, lemongrass, garlic, lime leaves, chilli and shallots; cook for 2 minutes or until fragrant.
Slow Cooked Panang Lamb Curry Ingredients: • 1 tablespoon vegetable oil • 800g lamb shoulder, excess fat trimmed, cubed • 1 large onion, finely chopped • 3 cloves garlic, finely chopped • 1 tablespoon chopped ginger • 4 kaffir lime leaves, finely chopped • 1 long red chilli, seeded, finely chopped • 180g (1 small jar) panang curry Method: 1 Insert the Deep Pot and heat to HIGH. Add oil; cook lamb, in batches, for 5 minutes or until golden brown. Transfer to a plate; cook remaining lamb.
Bolognaise Sauce Ingredients: • 2 tablespoons olive oil • 1 onion, finely chopped • 2 cloves garlic, chopped • 500g lamb mince (beef or pork mince could also be used) • 2 x 750ml bottles passata sauce • 8 basil leaves, torn • Salt and freshly ground pepper, pepper to taste Method: 1 Insert the Deep Pot; heat on MEDIUM HIGH; add onion and cook until tender, but not browned; add garlic, cook 1 minute or until fragrant.
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MC562010MAUS REV1 07/19 Warranty This appliance is guaranteed for 2 years against faulty material, components and workmanship. This warranty is in addition and does not affect your statutory rights. Proof of purchase must be produced for any warranty benefit. In the unlikely event of any appliance proving to be faulty, securely pack and return the item to the place of purchase accompanied by the original receipt or invoice.
