MC562020 MUK Rev 1
Please read and keep these instructions for future use
Multicooker
* 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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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.
• Cooking appliances should be positioned in a stable
situation.
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: Misuse of appliance could cause
personal injury.
• WARNING: Extreme caution must be used when
moving the appliance when containing hot food,
water, or other
hot liquids.
• Appliance 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 appliance 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, lift the lid off towards yourself but tilted away from
you.
• Do not use any of the appliance 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.
• 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, a 13 amp
BS1362 fuse must be 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 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.
•
This appliance can be used by persons with reduced physical,
sensory or mental capabilities, or lack of experience and
knowledge, if they have been given supervision or instruction
concerning the use of the appliance in a safe way and understand
the hazards involved.
•
Children shall not play with the appliance.
•
Cleaning and user maintenance shall not be made by children
unless they are older than 8 and supervised.
•
Keep the appliance and its cord out of reach of children less than
8 years of age.
• 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.
• 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 not intended to be operated by means of an
external timer or a separate remote-control system.
Health And Safety
CAUTION
HOT SURFACE
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Health And Safety .................................................................................. 2
Introduction ............................................................................................ 3
Product Features ................................................................................... 4
Before First Use ....................................................................................... 5
Assembling The Fryer Basket ................................................................ 5
Cooking - Slow Cooking ........................................................................ 6
Cooking - Steaming ............................................................................... 7
Cooking - Fry ........................................................................................ 8
Cooking - Braise .................................................................................... 9
Cooking - Stir Fry ................................................................................... 10
Cooking - Boil ........................................................................................ 11
Cooking - Grill ........................................................................................ 12
Cooking - Fast Stew .............................................................................. 13
Cooking - Poaching Eggs ..................................................................... 14
Cooking - Poaching Fish ....................................................................... 15
Cooking - Poaching Chicken ................................................................ 16
Recipes .................................................................................................. 17
Care and Cleaning ................................................................................ 31
Contact Us ............................................................................................ 31
Guarantee .............................................................................................. 32
Contents
Thank you for your recent purchase of the Intellichef Multicooker. Please read this
instruction booklet carefully to ensure you get the best performance from your new
product.
Introduction
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Features
(1) Lid Handle
(2) Lid
(3) Pan
(4) Main Unit
(5) Control Knob
(6) Indicator Light
(7) Basket Handle
(8) Fryer Basket
(9) Basket Rest
(10) Steaming Rack
(11) Egg Poaching Silicone Cup x 4
Product Overview
1
2
3
4
10
11
7
8
6
5
9
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Remove the white foam packaging moulding from
the underside of the Pan (3) before use.
It is important to clean your Intellichef Multicooker
before first use or if it has not been used for a
long period of time.
Wash of the Pan with hot soapy water. Thoroughly
dry the connector pins on the base of the Pan
before using.
The Lid (2), Steaming Rack (10) and Fryer Basket
(8) should be washed with hot soapy water.
WARNING: No parts are dishwasher safe.
Your Fryer Basket (8) has a removable Basket
Handle (7) for ease of cleaning and storage.
To assemble the Fryer Basket, squeeze the metal
shaft of the handle and place through the slot,
into the hooks on the Fryer Basket. Release the
handle to lock into place. Ensure the handle is
attached correctly and securely before use.
Before First Use Assembling The Fryer Basket
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2
Turn the Control Knob (5) to 180-200oC. The
Indicator Light (6) will illuminate. When the
Pan reaches cooking temperature the light will
switch off.
Cooking - Slow Cooking
1
Place the Pan (3) into the Main Unit (4).
3
Add a small amount of cooking oil and brown
the meat in the Pan. After browning, add the
rest of the ingredients.
4
Place the Lid (2) on the Pan. Reduce the
cooking temperature to 100-140oC
5
Leave to cook (see recipe for timings). When
ready, turn the Control Knob to off and
carefully remove and serve the food.
6
Allow the Intellichef Multicooker to cool
completely before cleaning.
Note:
• Never cook frozen meat, poultry or seafood
direct from freezer. Always thaw thoroughly first.
• Brown meat off before cooking to retain flavour
and juices.
• Make sure there is enough liquid in the unit so it
wont boil dry.
• Refrain from lifting the lid during cooking as this
will add to the cooking time.
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Cooking - Steaming
2
Place the Steaming Rack (10) into the Pan.
1
Place the Pan (3) into the Main Unit (4). Add 2
cups of boiling water.
3
Turn the Control Knob (5) to 120-140oC. The
Indicator Light (6) will illuminate. When it
reaches cooking temperature the light will
switch off.
4
Carefully place your food onto the Steaming
Rack. Lay the food out evenly acrosss the
rack. Place the Lid (2) on the Pan.
5
After cooking, turn the Control Knob to off and
carefully remove food and serve.
WARNING: HOT STEAM
6
Allow the Intellichef Multicooker to cool
completely before cleaning.
Note:
• Make sure there is always enough water in the
unit so it doesn’t boil dry.
• Refrain from lifting the Lid during the cooking as
this will add to the cooking time.
• When cooking large quantities of food, remove
the Lid about halfway through, stir the food
carefully using a long handled utensil to ensure
the food is cooked evenly. Warning: Do not put
your hand into the steam.
• Do not crowd food unnecessarily. Arrange the
food with space to help steam flow.
• The water left after cooking is ideal for use in
making sauces and gravy.
• Never steam frozen meat, poultry or seafood
direct from freezer. Always thaw thoroughly first.
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Cooking - Fry
2
Turn the Control Knob (5) to 200-220oC. The
Indicator Light (6) will illuminate. When the oil
reaches cooking temperature the light will
switch off.
1
Place the Pan (3) into the Main Unit (4). Fill
with oil, to the MAX fill line.
Do not exceed the maximum level.
3
Add your food to the Frying Basket (8), do not
fill the basket more than half full. Do not over
crowd the basket with large items.
4
Carefully lower the Frying Basket into the hot
oil.
5
After cooking, turn the Control Knob to off.
Carefully lift the basket out of the Intellichef
Multicooker, shake and rest on the side of the
Pan to allow the oil to drain from the food. Tip
on to kitchen paper before serving.
6
Allow the oil to cool completely before
removing the oil and cleaning the Intellichef
Multicooker.
Note:
• Shake the basket when the food is added so it
doesn’t stick to the basket.
• Don’t overcrowd the basket when frying.
• If cooking another batch straight after the first,
allow the oil to heat up again to the correct
temperature.
• WARNING: Do not use the lid when frying.
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Cooking - Braise
2
Turn the Control Knob (5) to 180oC. The
Indicator Light (6) will illuminate. When the
Intellichef Multicooker reaches cooking
temperature the light will switch off.
1
Place the Pan (3) into the Main Unit (4).
3
Add oil to the Pan, place the meat in the Pan
and sear.
4
Add the rest of the ingredients and liquid.
5
Place the Lid (2) on the Intellichef Multicooker
Reduce the temperature to 140oC and leave
to cook. (Refer to the recipe for cooking times).
6
After cooking, turn the Control Knob to off,
carefully remove food and serve.
Note:
• Never cook frozen meat, poultry or seafood
direct from freezer. Always thaw thoroughly first.
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Cooking - Stir Fry
2
Add a small amount of cooking oil.
1
Place the Pan (3) into the Main Unit (4).
3
Turn the Control Knob (5) to 160-180oC. The
Indicator Light (6) will illuminate. When the oil
reaches cooking temperature the light will
switch off.
4
Add your food to the Pan. Stir briskly with a
non metal implement while the food cooks.
5
After cooking, turn the Control Knob to off.
Carefully remove food and serve.
6
Allow the Intellichef Multicooker to cool
completely before cleaning.
Note:
• Keep stirring the food during cooking.
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Cooking - Boil
2
Fill the Pan with water to the MAX line.
1
Place the Pan (3) into the Main Unit (4).
3
Turn the Control Knob (5) to 220-240oC, or to
the required temperature. The Indicator Light
(6) will illuminate.
4
When the water begins to boil, add your food
to the pan. If required, reduce the temperature
to simmer.
5
After cooking, turn the control knob to off,
carefully remove the food and serve.
6
Allow the Intellichef Multicooker to cool
completely before cleaning.
Note:
• Keep the lid off during boiling.
• Use this setting for cooking pasta or rice.
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Cooking - Grill
2
Add a small amount of cooking oil.
1
Place the Pan (3) into the Main Unit (4).
3
Turn the Control Knob (5) to 180-200oC. The
Indicator Light (6) will illuminate. When the Pan
reaches cooking temperature the light will
switch off.
4
Add your food to the Pan.
5
After cooking, turn the Control Knob to off,
carefully remove food and serve.
6
Allow the Intellichef Multicooker to cool
completely before cleaning.
Note:
• Always allow the Pan to heat up before adding
food.
• Never cook frozen meat, poultry or seafood
direct from freezer. Always thaw thoroughly first.
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Note:
• Never cook frozen meat, poultry or seafood
direct from freezer. Always thaw thoroughly first.
• Brown meat off before cooking to retain flavour
and juices.
• Make sure there is enough liquid in the unit so it
wont boil dry.
• Refrain from lifting the lid during the cooking as
this will add to the cooking time.
Cooking - Fast Stew
2
Turn the Control Knob (5) to 180-200oC. The
Indicator Light (6) will illuminate. When the
Pan reaches cooking temperature the light will
switch off.
1
Place the Pan (3) into the Main Unit (4).
3
Add a small amount of cooking oil and brown
the meat in the Pan. After browning, add the
rest of the ingredients.
4
Place the Lid (2) on the Pan and reduce the
cooking temperature to 140-160oC
5
Leave to cook (see recipe for timings). When
ready, Turn the Control Knob to off and
carefully remove and serve the food.
6
Allow the Intellichef Multicooker to cool
completely before cleaning.
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Cooking - Poaching Eggs
2
Fill the Pan (3) with water to the MAX line.
1
Place the Pan (3) into the Main Unit (4).
3
Turn the Control Knob (5) to 240oC. The
Indicator Light (6) will illuminate. Bring to the
boil with the Lid (2) on. This takes around
10-11 minutes from cold, around 4 minutes
when using boiled water from the kettle.
4
Lightly oil each Silicone Cup (11) with
sunflower oil and break an egg into each
cup (11).
5
Turn the Control Knob (5) to 140oC to reduce
the temperature (no need to add any vinegar).
6
When the rapid boiling dissipates place the
Cups (11) carefully into the water. Fit the Lid (2).
7
Cook for 51/2 - 6 minutes at 140oC and then
carefully remove the Cups (11) with a slotted
spoon and turn the eggs out onto a plate.
Cleaning the silicone cups
Easy clean Silicone Cups. After use wash
in warm soapy warm water and dry
carefully.
SILICONE CUPS ARE NOT
DISHWASHER SAFE.
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Cooking - Poaching Fish
2
Add 500ml of cold water into the Pan (3).
1
Place the Pan (3) into the Main Unit (4).
3
Turn the Control Knob (5) to 140oC.
The Indicator Light (6) will illuminate.
Bring to the boil with the Lid (2) on.
4
Foil wrap the fish and place into the water and
fit the Lid (2.
5
Cook for 10 minutes at 140oC after the water
has come to boil and then carefully remove the
parcels with a slotted spoon and serve.
Ensure food is properly cooked before serving.
Thick fillets may take slightly longer to cook
through.
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Cooking - Poaching Chicken
1
Place the Pan (3) into the Main Unit (4).
2
Add 500ml of chicken stock or cold water into
the Pan (3).
3
Turn the Control Knob (5) to 140oC.
The Indicator Light (6) will illuminate.
Bring to the boil with the Lid (2) on.
4
Place the chicken breasts into the pan and fit
the Lid (2).
5
Once the temperature has been reached, cook
for 15 minutes. Then turn off the Multicooker
and leave the chicken in the hot liquid for
15-20 minutes. Remove the chicken using
a slotted spoon.
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The recipes in this book have been designed and tested by Morphy Richards for use
specifically in your Intellichef Multicooker.
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
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Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Heat olive oil in the Pan and fry the onions until soft.
3 Add the pears, marrow, stock and bay leaf. Season well.
4 Place the Lid on and set to the Fast Stew temperature (140ºC).
5 Cook for 20-30 minutes, or until the vegetables are soft. Remove
the bay leaf and stir in the cream.
6 Transfer to a heat proof bowl and blend the soup until smooth with
a hand blender.
Ingredients:
• 1tbsp (15ml) olive oil
• 1 onion, peeled and chopped
• 4 pears, peeled cored and
chopped
• 50 0g marrow, trimmed and
chopped
• 1 bay leaf
• 750ml vegetable stock
• 250ml single cream
• Salt and black pepper
Pear and Marrow Soup
Method:
1 Set the Intellichef to the Stir Fry temperature (180ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2 Add the sesame oil and onions, fry until soft.
3 Add the curry paste and fry for 1-2 minutes.
4 Add the seafood, ginger, garlic, coriander, coconut milk and
coconut cream.
5 Continue to cook until the seafood is cooked,
(approximately 5 minutes).
6 Add the sherry before serving.
7 If desired, a thicker sauce can be made by mixing 1-2 tbsp of
cornflour with a little water to form a paste. Add the paste to the
sauce at the end of cooking and stir for 2-3 minutes until thickened.
Ingredients:
• 1tbsp sesame oil
• 1 onion, peeled and chopped
• 2tbsp (30ml) Thai green curry
paste
• 1kg fresh mixed seafood;
(mussels, scallops, prawns,
calamari etc)
• 20 0ml coconut cream
• 40 0ml coconut milk
• 2tsp (10ml) fresh chopped ginger
• 2 fresh chopped garlic cloves
• 1tbsp (15ml) fresh chopped
coriander
• 1tbsp (15ml) dry sherry
Thai Seafood Curry
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Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Rub the duck breasts with salt, pepper and cinnamon. Place skin
side down and fry for 4 mins.
3 Turn the breasts over and fry for another 5 min. Turn again and fry
for 1 more minute on the skin side then turn back over.
4 Reduce the Intellichef temperature to the Braise temperature
(160ºC).
5 Add the stock, put the Lid on and cook for 5-10 minutes until
breasts are slightly pink inside.
6 Add the mango pulp and cardamom pods and stir.
7 Serve with the lemon mash.
Ingredients:
• 4 duck breasts, trimmed and fat
scored
• 1tsp cinnamon
• 250ml hot chicken stock
• 250ml mango pulp
• 6 cardamom pods, crushed
• Salt and pepper
Mash:
• 8 medium potatoes boiled and
mashed with:-
• 50g butter,
• 2tbsp (30ml) milk
• 1tsp (5ml) lemon scented oil
Fried Duck Breast set in Lemon Mash with Mango and Cardamom Sauce
Method:
1 Rub the lamb cutlets with the Moroccan spice mix and set aside.
2 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3 Add 1 tbsp oil to the pan and brown the cutlets on all sides until
golden brown.
4 Add the garlic, red wine, stock and rosemary.
5 Put the Lid on and reduce the temperature to the Braise
temperature (150ºC). Cook for 30 minutes.
6 Add the potatoes, onions and carrots and cook for another 25min,
until the potatoes are tender. Remove the cutlets and vegetables
and set aside.
7 Set the Intellichef to the Grill temperature (180ºC) and simmer the
sauce for 5 mins. Add the cranberry sauce and simmer until
reduced. Add 1tsp of oil.
8 If desired, a thicker sauce can be made by mixing 1-2 tbsp of
cornflour with a little water to form a paste. Add the paste to the
sauce at the end of cooking and stir for 2-3 minutes until thickened.
Ingredients:
• 8 lamb cutlets -2 per person
• Moroccan spice mix:
2 tsp (10ml) cumin
5 tsp (25ml) ground coriander
1 tsp (5ml) cinnamon
½ tsp (2ml) ground cloves
½ tsp (2ml) ground ginger
½ tsp (2ml) cardamom
½ tsp (2ml) nutmeg
• 1tbsp (15ml) olive oil
• 50 0ml red wine
• 50 0ml hot beef stock
• 2 garlic cloves, crushed
• Sprig of fresh rosemary
• 250g baby potatoes – halved
• 250g carrot batons
• 1 onion, cut into wedges
• 250g whole cranberry sauce
• 1tsp (5ml) olive oil
Lamb Cutlets on Baby Potatoes with Cranberry Sauce:
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Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Rub the chicken with the spice mix and brown on all sides. Remove
from the Pan and set aside.
3 Add 1 tbsp of olive oil and sauté the onions until soft.
4 Reduce the Intellichef temperature to the Braise temperature
(140ºC).
5 Return the chicken to the pan and add the stock, lemon, garlic and
thyme. Place the Lid on and cook for 1 hour.
6 Add the baby potatoes, season with salt and pepper and cook for a
further 30 minutes or until chicken is cooked and the potatoes are
tender.
Ingredients:
• 1 medium whole free range
chicken (1.4kg)
• Chicken spice:
1tbsp olive oil mixed with
2tsp (10ml) ground cumin
2tsp (10ml) ground coriander
2tsp (10ml) paprika
½tsp (2ml) ground cloves
½tsp (2ml) cayenne pepper
Salt and pepper to taste
• 2 onions, peeled and quartered
• 1 lemon, cut into wedges
• Zest of 1 lemon
• 1 bulb of garlic, chopped in half
• 1 small bunch of fresh thyme
• 50 0ml hot chicken stock
• 12 baby potatoes, peeled and
halved (250g)
• Salt and pepper
• Olive oil
Braised Chicken with Lemon and Thyme
Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Rub the beef with olive oil and brown for 4 minutes each side.
3 Add the wine and balsamic vinegar and cook for another 5 min.
Remove the fillets and set aside.
4 Add the sugar to the sauce and boil for 5-7 minutes.
5 To serve, place mash and steamed vegetables on a plate and place
the beef fillet on top. Spoon the sauce over.
Ingredients:
• 4 x 30 0g beef fillets
• Olive Oil
• 50 0ml red wine
• 100ml balsamic vinegar
• 20 0g sugar
• Salt and pepper to taste
Mash:
• 8 medium potatoes boiled and
mashed with:-
• 50g butter,
• 2tbsp milk
• 1tbsp (15ml) pesto
Fillet of Beef on Basil Mash with Red Wine Reduction
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Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Coat the tuna steaks in sesame oil and sprinkle with salt.
3 Sear the steaks for 1 minute per side until brown but not cooked
through.
4 Remove the tuna and keep warm. Add soy sauce, sherry, ginger
and coriander to the Intellichef and stir for 1-2 minutes to make a
light sauce and remove.
5 To serve cut the tuna steaks diagonally and plate with a drizzle of
the sauce and sprinkle with sesame seeds. Serve with salad or stir
fried vegetables.
Ingredients:
• 4 fresh tuna steaks
• 1tbsp (15ml) sesame oil
• Salt
• 250ml light soy sauce
• 50ml dry sherry
• 2tsp (10ml) fresh ginger, finely
chopped
• 2tsp (10ml) coriander
• 1tbsp (15ml) sesame seeds
Seared Tuna
Method:
1 Liberally season the beef with salt and pepper and rub with
coriander seeds and harissa.
2 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3 Brown the beef on all sides. Add all the other ingredients.
4 Set the Intellichef to the Slow Cook temperature (120ºC) and cook
for 4 hours or as required.
Ingredients:
• 2kg beef joint i.e. brisket,
topside
• 8 baby onions
• 250g carrot batons
• 1tbsp (15ml) whole coriander
seeds
• 90g harissa paste, optional
• 30 0g potatoes, cut into quarters.
• 1 bay leaf
• 750ml hot beef stock
• Sprig of rosemary
• Salt and pepper
Slow Cooked Beef Joint
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Method:
1 Set the Intellichef to the Fast Stew temperature (140ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2 Heat the oil and butter in the unit and gently fry the onions, garlic
and chicken for 3-4 minutes until the onions are tender and the
chicken is golden.
3 Stir in the pepper, mushrooms and rice.
4 Add the stock, wine and saffron. Season with salt and pepper.
5 Fit the Lid and reduce to the Slow Cook temperature (120ºC)
6 Cook for 20 minutes, stirring occasionally.
7 Once cooked, stir in the parmesan and switch off the unit. Allow to
stand for 5 minutes with the Lid on before serving.
Ingredients:
• 1tbsp (15ml) Olive oil
• 1tbsp (15ml) butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 50 0g chicken breasts, cubed
• 1 red pepper, chopped
• 170g mushrooms, sliced
• 230g risotto rice
• 250ml white wine
• 60 0ml hot chicken stock
• Pinch of saffron
• Salt and pepper
• 50g grated parmesan cheese
Chicken and Mushroom Risotto
Method:
1 Place the oil into the Pan, do not fill past the MAX line.
2 Place the Frying Basket in the pan.
3 Set the Intellichef to the Fry temperature (220ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
4 Carefully lower the halloumi into the hot oil. Fry for about 3 minutes
or until golden brown. Don’t overfill the Frying Basket.
5 Carefully remove from the Intellichef and place on paper towel to
drain.
6 Serve with sweet chilli sauce and a herb salad.
Ingredients:
• 50 0g of halloumi cut into 16
sticks
• 2L vegetable oil
• Sweet chilli dipping sauce
• Herb salad
Fried Halloumi with Sweet Chilli Sauce
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Method:
1 Set the Intellichef to the Stir Fry temperature (160ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2 Heat the oil in the Pan and brown the sausages on all sides for
about 5 minutes. Remove and set aside.
3 Add the bacon lardons and fry for about 5 minutes until browned
and crispy.
4 Add the onions and garlic and fry for a few minutes until the onion
has softened.
5 Add the sausages and stir in the rest of the ingredients, season well
and reduce the temperature to the Fast Stew temperature (140ºC)
6 Place the lid on and cook for 20 minutes. Add 100ml of water
during cooking if required.
Ingredients:
• 1tbsp (15ml) olive oil
• 8 good quality pork sausages
• 180g bacon lardons
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1tsp (5ml) chilli flakes
• 1 x 40 0g tin of chopped
tomatoes
• 2tbsp (30ml) tomato puree
• 1tsp (5ml) dried mixed herbs
• 1 x 40 0g tin of mixed beans,
drained and rinsed
• Salt and pepper to taste
Sausage and Bean Casserole
Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Heat the oil in the unit and fry the chicken for about 5 minutes until
golden. Remove and set aside.
3 Reduce the temperature to the Stir Fry temperature (160ºC). Add
the onion and fry for 2-3 minutes until softened.
4 Return the chicken to the Pan and add the parsnips.
5 Mix the mustard and honey into the stock and add to the chicken
and parsnips.
6 Sprinkle with thyme and season; reduce the temperature to the
Fast Stew temperature (140ºC) and place Lid on.
7 Cook for 45 minutes until the chicken in tender and the parsnips are
cooked through.
8 Remove the meat and vegetables and set aside.
9 Increase temperature to the Grill temperature (180ºC) and thicken
the sauce with 1tbsp cornflour mixed with a little water.
Serve with steamed green vegetables.
Ingredients:
• 1tbsp (15ml) olive oil
• 8 x bone in chicken thighs, skin
removed
• 2 onions, chopped
• 350g parsnips, peeled and cut
into batons
• 30 0ml hot chicken stock
• 2tbsp (30ml) wholegrain mustard
• 2tbsp (30ml) clear honey
• Sprigs of thyme
• Salt and pepper to taste
• Green vegetables (to serve)
Honey and Mustard Braised Chicken with Parsnips
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Method:
1 Wash the rice well and add to the Pan. Pour in the stock and wine
and add the star anise.
2 Set the Intellichef to the Boil temperature (240ºC,) put the Lid on
and allow to come to the boil. (2-3 minutes) The Indicator light will
switch off when the Pan is the correct temperature.
3 Once boiling, reduce the temperature to the Steam temperature
(140ºC). Allow to steam for 10 minutes.
4 Place the Steaming Rack into the Pan and place the salmon fillets
on top.
5 Continue to steam for a further 15 minutes.
6 Serve with a drizzle of soy sauce and green vegetables.
Ingredients:
• 4 salmon fillets
• 40 0g basmati rice
• 90 0ml hot chicken stock
• 150ml white wine
• 2 star anise
• Drizzle of soy sauce
• green vegetables (to serve)
Steamed Salmon on Basmati Rice
Method:
1 To make the sauce, place the peanut butter, chilli, lime juice, soy
sauce and garlic into a mini chopper and blend until smooth.
2 Set the Intellichef to the Stir Fry temperature (160ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
3 Heat the oil and add the onion and pepper. Stir fry for 3-4 minutes
until softened.
4 Add the pork and stir fry for 4-5 minutes until cooked through.
5 Add the peanut sauce, the green beans and soy sauce and cook
through for a couple of minutes.
6 Add the noodles and stir to warm through.
Ingredients:
• 2tbsp (30ml) oil
• 1 red pepper, sliced
• 1 onion, sliced
• 4 pork steaks, fat removed, cut
into strips
• 100g green beans, trimmed and
halved
• 2tbsp (30ml) soy sauce
• 2 packets of ready to wok
noodles
For the sauce:
• 3tbsp (45ml) peanut butter
• 1 red chilli, seeds removed
• Juice of 1 lime
• Splash of soy sauce
• 1 clove garlic
Peanut Pork Stir Fry
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Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Add the onion and fry until golden, about 2-3 minutes. Remove and
set aside.
3 Season the shanks with salt and pepper. Add another 1 tbsp of oil
and allow unit to heat up. Brown the lamb shanks on all sides.
4 Add the remaining ingredients to the Pan, tucking the herbs
underneath the lamb. Place the Lid on.
5 Set the unit to the Slow Cook temperature (120ºC) and cook for 4
hours until the lamb is tender.
Note: can also be cooked for 6-7 hours if the temperature is
reduced to 100ºC.
Ingredients:
• 4 lamb shanks
• 150ml red wine
• 40 0ml beef stock
• 1 onion, sliced
• 2tbsp tomato puree
• 5 garlic cloves, peeled
• 250g carrots, thickly sliced
• Sprigs of fresh rosemary and
thyme
• 2tbsp (30ml) olive oil
• Salt and pepper to taste
Lamb Shanks
Method:
1 Grease 4 x 150ml ramekins.
2 Place 1 tbsp of syrup in the bottom of each ramekin.
3 Using a wooden spoon or hand mixer, cream the butter and sugar
together until smooth and creamy.
4 Gradually mix in the eggs and flour and divide the batter between
the 4 ramekins.
5 Cover tightly with foil and place on the Steaming Rack in the unit.
6 Pour 1 litre of boiling water into the Pan and place the Lid on.
7 Set the Intellichef to the Steam temperature (140ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature. Steam for 45 minutes or until the sponge
springs back when pressed lightly.
8 Serve with custard.
Ingredients:
• 100g butter
• 100g sugar
• 100g self raising flour
• 2 eggs
• 4tbsp (60ml) golden syrup
• Custard (to serve)
Syrup Sponge Pudding
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Method:
1 Fill the unit with oil to the MAX mark. Place the Frying Basket
in the pan.
2 Set the Intellichef to the Fry temperature (220ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3 Cut the onion into 1cm circular slices and separate them into rings.
Set aside.
4 Combine all the dry ingredients in a bowl. Whisk the egg and milk
together and add to the dry ingredients. Whisk until smooth.
5 Coat the onion rings in the batter and drop into the oil, one at a
time. Don’t overcrowd the Frying Basket, do not fill more than half
full.
6 Shake the Frying Basket as soon as the rings are added to avoid
sticking to the mesh.
7 Once cooked on one side flip over and cook other side until golden,
(this takes about 3 minutes).
8 Once cooked drain on kitchen paper.
9 Allow the unit to heat up again before cooking another batch if
required.
Ingredients:
• 2L vegetable oil
• 75g plain flour
• 2tbsp corn flour
• ½tsp baking powder
• Pinch of paprika
• ½tsp sugar
• 1 egg
• 120ml milk
• 1 large onion, peeled
• Salt and pepper to taste
Onion Rings
Method:
1 Place potatoes in unit and pour cold water up to the MAX mark.
2 Place on the Lid.
3 Set the Intellichef to the Boil temperature (240ºC) and bring the
water to the boil.
4 When water begins to boil, remove the Lid and boil for 30 minutes
or until soft.
Ingredients:
• 750g new potatoes, halved
Boiled Potatoes
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Method:
1 Place the Steaming Rack in the unit and arrange the vegetables in
a single layer on the rack.
2 Pour in 1litre of boiling water. 1 litre of water is enough to steam
for approximately 30 minutes.
3 Place on the Lid.
4 Set the Intellichef to the Steam temperature (140ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature. Cook the vegetables for the correct amount of
time (see left).
5 If a selection of vegetables are required adjust the cooking time
accordingly.
Ingredients:
• 50 0g Broccoli / cauliflower
4 portions = 500g; 15 mins
Or
• Asparagus
4 portions = 250g; 5 mins
Or
• Potatoes
4 portions = 750g; 30 mins
Steamed Vegetables
Method:
1 Rinse the rice well and place in the pan.
2 Add the water and place the lid on.
3 Set the Intellichef to the Boil temperature (240ºC). Wait until the
water comes to a boil. The Indicator light will switch off when the
Pan is the correct temperature.
4 Stir the rice to prevent sticking and put the lid back on.
5 Reduce the temperature to the Slow Cook temperature (120ºC) for
15 minutes.
6 Fluff rice up with a fork and serve.
Ingredients:
• 4 por tions of basmati rice (400g)
• 800ml of cold water
Standard Rice
Method:
1 Fill the unit with oil to the MAX mark.
2 Set the Intellichef to the Fry temperature (220ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3 Wash the vegetables, cut the vegetables into slices as thin as
possible (between 1-2mm), and pat dry.
4 Place the vegetable slices into the hot oil and fry until golden brown
(1-2 minutes), flip if necessary. Don’t overcrowd the basket.
5 Once cooked drain on kitchen paper and sprinkle with salt.
6 Allow the unit to heat up again before cooking another batch.
Ingredients:
• 2L vegetable oil
• Selection of suitable vegetables:
e.g. Potatoes, parsnips, carrots,
beetroot, sweet potatoes
Vegetable Crisps
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Method:
1 Fill the Pan with boiling water to the MAX line.
2 Set the Intellichef to the Boil temperature (240ºC) place on the lid
and bring to the boil. The Indicator light will switch off when the Pan
is the correct temperature.
3 Add the pasta and stir.
3 Leaving the Lid off, boil for 12 minutes (or as per packet
instructions).
4 Drain and serve.
Ingredients:
• 4 por tions of fusilli pasta (480g)
• 3L boiling water
Fusilli Pasta
Method:
1 Cut two pieces of foil large enough to enclose the fillets tightly in
a parcel.
2 Lightly grease the inside of the foil with butter.
3 Place half the parsley on one piece of foil, then the salmon on top.
Sprinkle with salt and pepper and a dash of lemon juice. Repeat for the
other fillet then fold the foil into a parcel, folding over the open ends as
securely as possible.
4 Place 500ml cold water in the pan, place the parcels into the water and
fit the lid. Turn the temperature control to 140°C.
5 Cook the parcels for around 10 minutes then carefully remove each from
the pan using a slotted spoon.
Ingredients:
• 2 x 135g salmon fillet (tail end)
• 15g fresh flat leaf parsley,
washed
• Salt and pepper
• Lemon juice
• A little butter
Poached Salmon Fillet
Method:
1 Place the milk into the pan and place the fish in the milk. Fit the lid.
2 Select temperature setting 140°C and cook until the fish is opaque.
3 Carefully remove using a fish slice.
Ingredients:
• 2 x 120g cod loin fillets, skinned
and boned
• 50 0ml semi skimmed milk
Cod loin fillets poached in milk
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Method:
1 Place the water into the pan with the vinegar, herbs and seasoning, fit
the lid, select temperature setting 240°C and bring to the boil.
2 Reduce the temperature setting to 140°C then place the fish (which
should be submerged) in the pan and fit the lid.
3 Cook for 3-5 minutes then turn off the Multicooker. Leave the fish to
poach in the hot stock for around 15-20 minutes until it feels firm when
pushed with a finger.
4 Carefully remove the fish from the pan using a fish slice. Serve with fresh
lemon, green vegetable and new or sauté potatoes.
Ingredients:
• 1 x 235g whole sea bass,
cleaned
• 2.5 litres water
• 1 tbsp cider vinegar
• 3 sprigs fresh thyme
• 2 bay leaves
• 6 peppercorns
• 1 tsp salt
Poached Whole Sea Bass
Method:
1 Place fish in the pan, skin side down add the remaining ingredients and
fit the lid.
2 Select temperature setting 140°C.
3 Once the temperature has been reached cook the fillets for 5-8 minutes.
4 Carefully remove the fish from the pan using a fish slice. Serve with
horseradish.
Ingredients:
• 1 x 250g Mackerel, cleaned,
de-boned and cut into two fillets
• 50 0ml water
• 125ml dry white wine
• Thick slice lemon
• Good pinch salt
Poached Mackerel Fillets
Method:
1 Place the chicken breasts in the pan, add the remaining ingredients and
fit the lid.
2 Select temperature setting 140°C.
3 Once the temperature has been reached cook for 15 minutes. Then turn
off the Multicooker and leave the chicken in the hot liquid for 15 – 20
minutes.
4 Remove from the liquid using a slotted spoon.
5 The chicken may be served with a creamy pesto sauce or shredded for
salads, or as a basis for a quick curry.
Ingredients:
• 6 boneless, skinless chicken
breasts (approx. 650g)
• 2 litres chicken stock
• 1 bouquet garni
• 2 bay leaves
• A little salt
Poached Chicken
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Method:
1 Place the water and sugar in the pan and set the temperature on the dial
at 140°C. Stir with a wooden spoon occasionally until dissolved. The lid
is not needed at this stage.
2 Increase the temperature to 240°C and boil with the lid off for 5 minutes.
3 Meanwhile peel the pears, cut in half lengthways and remove the cores.
As each is prepared, coat with lemon juice to prevent browning.
4 Place the cut side up in a dish and place a little cinnamon in the hollow
of each pear half.
5 Reduce the temperature setting to 140°C and carefully place each pear
cut side up into the pan.
6 Cover the pan with the lid, and cook for 20 minutes or until soft when
pierced with a metal skewer.
7 The pears may be served warm or cold with fresh pouring cream or
crème fraiche.
Ingredients:
• 4 pears, such as Rocha or
Comice
• 60 0ml water
• Juice of 1 lemon
• 20 0g caster sugar
• ½ tsp ground cinnamon
Poached Cinnamon Pears
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WARNING: Not Dishwasher safe
Wash the Pan (3) with hot soapy water. The Pan
can be immersed in water, but ensure the
elements and pins on the underside of the Pan
are completely dry before reassembling your
Intellichef Multicooker.
The Thermostat Pad (shown above) is
located on the side of the Pan. Greasy
deposits in this area cause the Intellichef
Multicooker to misread the temperature of the
Pan and overheat. When cleaning the Pan ensure
the pad is cleaned thoroughly and free of any
grease or food deposits.
Wash the Lid (2), Steaming Rack (10) and Fryer
Basket (8) with hot soapy water.
No parts are dishwasher safe.
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
Contact Us
Care and Cleaning
562020 REV 1.qxp_Layout 1 08/04/2016 09:45 Page 31
MC562020 MUK Rev 1 04/16
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
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
Your standard one year product 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 quoting model and
serial number, these numbers can be found on the base of
the product,
UK 0344 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 or iginal 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, crum b trays should have been emptied
regularly.
Morphy Richards shall not be liable to replace or repair the
goods under the te rms of either the Lifetime Bl ade
Guarantee or the 1 or 2 Year Guarantee where:
1 The fault has been caused or is attributable to accidental
use, misus e, negligent use or u sed contrary to t he
manufacturer’s recommendations or where the fault has
been caus ed by power surges or damage caused in
transit.
2 The appliance has been used on a voltage supply other
than that stamped on the products.
3 Repairs have been attempted by persons other than our
service staff (or authorised dealer).
4 The appliance has been used for hire purposes or non
domestic use.
5 The appliance is second hand.
6 Morphy Richards reserves the right not to carry out any
type of servicing under the guarantee at its discretion
7 Batteries and damage from leakage are not covered by
the guarantee.
• These guarantees do not confer any rights other than those
expressly set out above and do not cover any claims for
consequential loss or damage. These guarant ees are
offered as an additional benefit and do 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
it’s 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
562020 REV 1.qxp_Layout 1 08/04/2016 09:45 Page 32
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