2 tier / 3 tier turbo food steamer
T wo year guarantee
This guarantee is valid in the UK and Ireland
only. It is in your interest to retain the retailers receipt
as proof of purchase. 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 24
months of original purchase, you should contact the
Helpline number quoting Model number and Serial
number on the product, or write to the address below.
You will be asked to return the product (in secure,
adequate packaging) to the address below along with a
copy of proof of purchase. Subject to the exclusions
set out below (see ‘Exclusions’) the faulty appliance will
then be repaired or replaced and dispatched usually
within 7 working days of receipt.
If for any reason this item is replaced during the 2
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 2 year guarantee the appliance
must have been used according to the
manufacturers instructions. For example kettles
should have been regularly descaled or an iron cord
should have been stored as recommended by the
instructions.
EXCLUSIONS
Morphy Richards shall not be liable to replace
or repair the goods under the terms of the
Guarantee where:
1 The fault has been caused or is attributable to
accidental use, misuse, negligent use or used
contrary to the manufacturers recommendations
or where the fault has been caused 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 Where the appliance has been used for hire
purposes or non-domestic use.
5 Morphy Richards are not liable to carry out any
type of servicing work, under the guarantee.
6 Plastic filters for all Morphy Richards kettles
and coffee makers 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.
The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ
Helpline (office hours ): UK (local rate) 08450 777700, Republic of Ireland 1800 409119
Important Safeguards
Before using your electrical appliances for the
first time please read these
safeguards.
1 Read all the instructions.
2 Do not touch hot surfaces. Use oven gloves or
a cloth when removing lid or handling hot
containers as hot steam will escape.
3 To protect against the risk of electrical
shock do not put appliance in water or in
any other liquid.
4 Close supervision is necessary when any
appliance is used near children.
NEVER ALLOW A CHILD TO USE THIS
PRODUCT.
5 Unplug from the socket when not in use,
before putting on or taking off attachments,
and before cleaning.
6 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 . Contact Morphy
Richards for advice on examination, repair, or
electrical or mechanical adjustment.
7 The use of attachments or tools not
recommended by Morphy Richards may
cause fire, electric shock or injury .
8 Do not use outdoors.
9 DO NOT let the mains lead overhang the
edge of the table or work-top, or touch hot
surfaces.
10 DO NOT PLACE THE APPLIANCE ON
OR NEAR A HOT GAS OR ELECTRIC
HOB, OR IN A HEATED OVEN.
11 Extreme caution must be used when
moving an appliance containing hot food,
water, or other hot liquids.
12 Do not use the appliance for other than
intended use.
13 To open, lift the lid toward yourself to
allow steam to escape in the opposite
direction.
14 Do not place the turbo steamer directly
under kitchen wall cupboards when
operating as it produces large amounts of
steam. Avoid reaching over the steamer
when operating.
15 Some water will remain in the water
reservoir after the steamer has turned off,
this is normal.
16 Do not use any steamer parts in a
microwave or on any cooking/heated
surfaces.
17 Fill the reservoir with water before plugging
the power cord into the socket outlet,
otherwise the appliance may be damaged.
18 Always make sure the water level does not
fall below the minimum level indicated by the
symbol.
SAVE THESE
INSTRUCTIONS
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).
For appliances supplied with fitted plug.
If the socket outlets in your home are not
suitable for the plug supplied with this appliance the plug should be removed and the
appropriate one fitted.
IMPORT ANT : THE PLUG REMOVED FROM
THE MAINS LEAD, IF SEVERED, MUST BE
DESTROYED AS A PLUG WITH BARED
FLEXIBLE CORD IS HAZARDOUS IF ENGAGED
INTO A LIVE SOCKET OUTLET .
Should the fuse in the 13 amp plug require
changing a 13 amp BS1362 fuse must be fitted
2
Features
Lid
Upper steaming bowl (3 tier model only)
Bowl adaptor (3 tier model only)
Middle steaming bowl
Lower steaming bowl
Drip tray
Container base
On/Off light
60 minute timer
Water reservoir base
Water outlet valve
Water fill cap
Water reservoir
Rice tray
3
Cooking with the
turbo steamer
See steaming guide for suggested cooking
times and techniques.
Before using your turbo steamer for
the first time, wash all the parts except
the main unit and .
Assembling the
turbo steamer
1 Remove the water reservoir by lifting it
upwards from the reservoir base .
Remove the water fill cap (located
underneath the reservoir), by turning in an
anti-clockwise direction and pulling out .
2 Fill the water reservoir to its maximum
indicated by the symbol.
Do not use broth or other liquids. Do not
add anything to water in the reservoir.
(The steaming system is designed for
use with cold water only). Do not add
boiling water to the reservoir.
3 Replace the water fill cap and turn in
a clockwise direction until it locks in
place.
4 Replace the water reservoir on to
the water reservoir base .
5 Hold the drip tray by the handles and
place it into the container base by
lining up the cut-out in the drip tray
with the matching shape inside the base.
Ensure that it sits flat.
Tip : The drip tray is used to collect juices so
they can be used for gravies, sauces, soup,
stock, etc.
6 You can now place the food into the
steaming bowls provided. T o your
convenience you can either use one, two
or three tier (on some models) as they
stack up on the top of one another.
7 Place the lid on the upper steaming
bowl.
8 Put the steaming bowl(s) onto the
container base .
9 Plug the cord into the electrical socket.
10 Refer to the cooking guide page 7 and
set the timer for the desired cooking
time. Steaming will begin almost
instantly . Make sure that the on/off light
is lit.
11 When the cooking time is up the on/off
light will go off and the turbo steamer
will shut off automatically . Using oven
gloves or a cloth promptly remove the
steaming bowls.
12 DO NOT REM0VE THE DRIP TRA Y
UNTIL IT HAS COOLED COMPLETEL Y .
4
Basic Steaming
• Place the lower steaming bowl on to the steamer base.
Use this configuration for steaming one type of food such
as peeled potatoes. Take care to arrange the food so
that some of the holes in the bottom of the bowl remain
clear, allowing proper steam flow.
2 tier steaming
• Stacked steaming is a convenient method of preparing
several foods at the same time. Place the lower steaming
bowl onto the steamer base. Place the middle steaming
bowl onto the lower steaming bowl.
• Always place the largest pieces of food with the longest
cooking time in the lower steaming bowl. You may place
different foods in the upper and lower bowls, but as
condensation will drip from the upper bowl be sure the
flavours compliment each other.
• If steaming meat, fish or poultry and vegetables, always
place the meat, fish or poultry in the lower bowl so that
juices from raw or partially cooked meat cannot drip onto
other foods. Cover with the lid and continue steaming.
3 tier steaming
• Place the lower steaming bowl onto the steamer base.
Place the middle steaming bowl onto the lower steaming
bowl. Place the bowl adaptor over the top of the middle
steaming bowl and place the upper steaming bowl on top.
Cover with the lid. Always place the largest pieces of
food with the longest cooking time in the lower steaming
bowl.
• Steaming times for food in the upper bowl are usually
slightly longer so allow an extra 3-5 minutes due to a large
volume of food being cooked and due to extra time being
needed to reach temperature.
• If foods with different cooking times are being steamed
start the food with the longest cooking time in the lower
bowl. Then when the remaining steaming time reaches
that of the food with the shortest cooking time, carefully
remove the lid with oven gloves or cloth and place the
upper bowl on top.
5
3 tier
model
only
Refilling water reservoir
If steaming for a long period it may be necessary to add extra water.
1 The steamer will require refilling if the
water in the reservoir reaches the
symbol .
2 Remove the water reservoir by lifting
upwards from the reservoir base .
Refill the water reservoir and place it back
onto the reservoir base.
Cooking rice
The turbo steamer comes with a special
container that allows you to cook rice to
perfection drawing .
1 Fill water reservoir with cold tap water.
Do not use wine, broth or other liquids. Do
not add anything to the water in the
reservoir.
2 Put the lower steaming bowl onto the
base.
3 Add rice and water to the rice bowl .
4 Place rice bowl with rice and water
into the steaming bowl.
5 Place the lid on the steaming bowl. Plug
the unit into an electrical outlet.
6 Set the timer for the desired cooking
time.
7 When cooking time has been
completed. Unplug the cord carefully
remove steaming bowl from the container
base (using oven cloths or a cloth) and
remove the lid.
8 Using oven gloves carefully lift the rice
bowl out by its handles.
Useful hints and tips
• Steaming times stated in the cooking guide
are only a guide. Times may vary
depending on the size of the food pieces,
spacing of the food in the steamer bowl,
quantity of food, freshness of food and
personal preference. As you become
familiar with the steamer, adjust the cooking
times as necessary.
• 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 steaming bowl or rice
bowl. Arrange the food with spaces
between pieces to allow for maximum
steam flow.
• Always use the drip tray to prevent drips
splashing.
• Never steam meat, poultry or seafood
from frozen. Always completely thaw first.
6
Cooking guide
• The cooking times shown below are only a guide and should be adjusted accordingly to suit your
tastes.
• Times shown are based on foods being cooked in the lower steaming bowl. Foods in the upper
steaming bowl may take slightly longer.
• While the majority of foods cook in much less than 60 minutes, longer cooking times may require
adding additional water to the water reservoir. Follow refill instructions. Remember to reset the
timer. Use product graphics for guidance.
FRESH FRUIT & VEGETABLES COOKING TIME SUGGESTIONS
Asparagus, whole spears (450g) 10 to 12 mins Lie flat in bowl, crisscross layers if
Apples, whole peeled and cored (4 to 6) 20 to 25 mins Use high quality baking
Baby sweetcorn (225g) 16 to 18 mins
Broccoli, florets (225g) 8 to 10 mins
Brussel sprouts (225g) 10 to 12 mins
Cabbage, sliced (450g) 8 to 10 mins
Carrots, cut into 1/4 inch slices (450g) 10 to 12 mins
Cauliflower, florets (450g) 8 to 10 mins
Corn on the cob (2-3 ears) 35 to 45 mins
Green beans (450g) 16 to 18 mins
Mushrooms, whole (450g) 8 to 10 mins
Pears, whole peeled and cored (4 to 5) 15 to 20 mins Stand upright in bowl
Potatoes, new baby (450g) 23 to 25 mins Place around edges of the steaming
Potatoes, baking cut into 5 cm cubes 19 to 21 mins
(900g)
necessary
apples
basket
Snow peas (450g) 8 to 10 mins
Squash, cut into 5 cm cubes (450g) 12 to 14 mins
FROZEN VEGET ABLES COOKING TIME SUGGESTIONS
Brussel sprouts (450g) 10 to 12 mins
Carrots baby (450g) 12 to 14 mins
7
Corn on the cob (2-3 ears) 16 to 18 mins
Sweet peas (450g) 20 to 22 mins
Spinach (450g) 23 to 25 mins
RICE AND PAST A COOKING TIME SUGGESTIONS
Brown rice (1 cup) 37 to 40 mins Put in rice bowl, along with
White rice (1 cup) 26 to 28 mins Put in rice bowl, along with
Macaroni pasta (3 cups) 25 to 28 mins Put pasta in rice bowl along
1 1/4 cups water
1 1/4 cups water
with 3 cups of water
MEA T AND POUL TR Y COOKING TIME SUGGESTIONS
Beef, sirloin or fillet mignon sliced 5 to 7 mins Trim any excess fat
1.5 cm approx thick (225g)
Chicken, skinless and boneless breast 15 to 17 mins Layer carefully to allow for
(650g) steam flow
Chicken drumsticks (450g) 22 to 25 mins Layer carefully to allow for
Hot dogs (450g) tinned sausage 6 to 8 mins Pierce skin before cooking
Pork Chops, bone in, about 1.5 cm 10 to 12 mins Trim off excess fat
thick (4 chops)
Pork tenderloin, sliced 1.5 cm thick 10 to 12 mins Trim off excess fat
(450g)
steam flow
FISH AND SEAFOOD COOKING TIME SUGGESTIONS
Fish fillets, such as sole, cod, haddock 9 to 11 mins Layer carefully to allow for
or trout (450g) steam flow
Fish steaks, salmon or sword fish 9 to 11 mins Layer carefully to allow for
(450g ) steam flow
Mussels (450g) 6 to 10 mins Steaming is done when shells are
Scallops (450g) 9 to 11 mins
Shrimp, peeled (225g) 6 to 8 mins Layer carefully to allow for
completely open. Discard any shells
that do not open.
steam flow
8
Care and Cleaning
CAUTION; ALLOW STEAMER TO COOL
BEFORE WASHING. TURN TIMER TO OFF .
UNPLUG THE CORD FROM OUTLET .
Bowls, lid and drip tray
Bowls, lid, drip tray and detachable steam
nozzle may be washed in a dishwasher (top
rack only). Alternatively, wash in hot soapy
water, rinse and dry thoroughly. Prolonged
dishwasher use could discolour these parts.
Water reservoir
Fill the removable water reservoir with
warm water and rinse. Wipe dry
with a soft cloth. Do not place in a
dishwasher as it may get damaged.
Do not use abrasive cleaners to clean
any part of the steamer.
The steamer base may be wiped with a
clean damp cloth.
Do not immerse the steamer base,
cord or plug in water or in any other
liquid.
2 Set the timer for 25 minutes to begin
steaming. Allow the steamer to operate
until the bell rings.
3 Allow the steamer to cool completely.
Pour out the vinegar in the drip tray. Empty
any remaining vinegar in the water reservoir.
4 Rinse the water reservoir several times
with cold water. Allow all parts to dry
completely before storing.
Descaling your food
steamer
Occasionally, you may need to remove
mineral deposits (known as descaling)
from the steaming system. 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.
1 Fill the water reservoir half full with clear,
white vinegar. Place the drip tray, lower
steaming bowl and lid onto the steamer
base. Position the water reservoir in
place.
9
Recipes
Poached Eggs
4 eggs
4 teaspoons sour cream
1
/2 teaspoon freshly grated nutmeg
1
/2 teaspoon salt
1
/2 teaspoon pepper
Break one egg into each of 4 ramekins. Add
a teaspoon of the sour cream to each. Season
with nutmeg, salt and pepper.
Place the ramekins into the steaming bowl.
Cover and cook for 5 -7 minutes. Remove
ramekins and serve.
Tip : Try flavouring the sour cream with a
little saffron, paprika or curry powder to add a
little zip to these delicate treats.
Variations : Try adding a small amount of
cooked diced ham or cooked crumbled bacon
to each ramekin before cooking. Or, for a
vegetarian dish, add diced cooked vegetables
and shredded cheese before cooking.
Sausage and potatoes
with mustard seed
Makes 4 servings.
450g kielbasa, smoked sausage or other
pre-cooked sausage
450g new baby potatoes
1 cup light (whipping) cream
2 tablespoons Dijon-style mustard
1
/2 teaspoon salt
1
/4 teaspoon pepper
Peel the baby potatoes. Slice the sausage
into 1 inch pieces. Place the sausage and
potatoes into the steaming bowl. Cover and
cook for 20 to 25 minutes.
Meanwhile, heat the cream and mustard in
a small saucepan over low heat. Do not boil.
Season with salt and pepper. Pour mustard
sauce into a small sauce boat.
Remove the sausage and potatoes from the
steamer, arrange on a serving plate. Serve
with mustard sauce.
Chicken Supreme with
Tarragon
Makes 4 servings.
4 boneless, skinless chicken breasts
(about 650g)
1
/
teaspoon pepper
2
2 tablespoons fresh tarragon, chopped, or 2
teaspoons dried
1 3/4 cups light (whipping) cream
1 teaspoon salt
Season the chicken breasts with half of the
pepper and half of the tarragon. Place chicken
in the steaming bowl, arranging chicken to
allow for steam flow. Cover and cook for 14 to
17 minutes.
Meanwhile, combine the cream, salt and
remaining pepper and tarragon in a medium
saucepan over medium heat. Bring to a boil.
Remove from heat.
Remove the chicken from the steamer. Slice
and arrange on a serving platter. Pour the
tarragon sauce over the top. Serve
immediately.
Tip : For stronger flavour sauce, try
substituting the tarragon with rosemary.
Banana packets
Makes 4 servings.
4 firm bananas
Vanilla extract
Lemon juice
4 teaspoons sugar
Whipped cream
Peel each banana. Cut each banana in half,
lengthwise. Sprinkle each half with a few
drops of lemon juice.
On each of four large sheets (9 x 12
inches) of aluminium foil, place one banana
half. Sprinkle each with a few drops of vanilla
extract and 1 teaspoon of the sugar. Top each
with the other banana half. Roll each foil sheet
into a tight packet.
Place foil packets into the steaming bowl.
Cover and cook for 9-11 minutes. Remove
packets from the steamer and unwrap. Serve
each banana with a spoonful of whipped
cream.
Tip : If desired, bananas can also be
served with a small amount of rum poured
over each.
10
Sole on a bed of
mushrooms
Make 4 servings.
900g fresh sole fillets
225g fresh mushrooms
1 tablespoon lemon juice
1 cup parsley
2 cloves of garlic
1 teaspoon salt
1
/2 teaspoon pepper
4 teaspoons butter
Chop the parsley and garlic, mix together.
Clean, slice and distribute mushrooms evenly.
Sprinkle with 1 teaspoon lemon juice. On each
of 4 sheets of aluminium foil (10x13 inches)
lay out one fourth of the mushrooms. Top with
some of the parsley garlic mixture. Sprinkle
with salt and pepper.
Cut the sole fillets into serving size
portions, if necessary. Place the fillets onto the
mushrooms, sprinkle with 2 teaspoons lemon
juice and the rest of the parsley-garlic mixture.
Wrap each foil sheet into a packet. Place
packets into the steaming bowl. Cover and
cook for 10 to 12 minutes. Remove from
steamer and unwrap. Serve each with 1
teaspoon butter on top.
Tip : Try substituting the butter with salad
dressing or mayonnaise for a tasty summer
dish.
Salmon steaks with
fennel
Make 4 servings.
4 salmon steaks, each about 2 cm thick
2 tablespoons fennel seed
1
/4 cup butter, melted
1 1/2 teaspoons lemon juice
1 teaspoon salt
1
/2 teaspoon pepper
Season the salmon steaks with salt and
pepper. Sprinkle with fennel seed. Place each
steak into the steaming bowl. Cover and cook
for 6 to 8 minutes.
Mix together the melted butter and lemon
juice. Remove the salmon from the steamer.
Carefully remove any skin from the cooked
salmon. Arrange salmon on a serving platter.
Brush with butter-lemon mixture and serve.
Tip : For a more traditional flavour,
substitute the fennel seed with dill leaves.
Caramel custard
Makes 4 servings.
3 cups milk
1 cup sugar
3 eggs
1
/4 teaspoon vanilla extract
1 teaspoon water
Cauliflower with chive
cream
Make 4 servings.
900g cauliflower florets
1 3/4 cups light (whipping) cream
2 tablespoons chives, chopped
1 teaspoon salt
1
/2 teaspoon pepper
Clean the cauliflower florets and place in
the steaming bowl. Cover and cook for 10 to
12 minutes.
Meanwhile combine the cream, salt and
pepper in a medium saucepan over medium
heat. Heat to almost boiling point.
Add the chopped chives.
Remove the cauliflower from the steamer.
Arrange a serving platter. Pour the chive
sauce over the top. Serve immediately.
Tip : Serve this elegant dish with poultry or
fish fillets.
Heat 1/2 cup of sugar and 1 teaspoon water
in a medium saucepan over low heat, stirring
constantly, for 8-10 minutes, until a golden
caramel syrup forms.
Divide the caramel between 4 custard
ramekins, making sure to cover the bases and
sides well.
Scald the milk in a double boiler. Set aside.
Beat the eggs and remaining 1/2 cup of sugar
with an electric mixer on medium speed.
Slowly add the scalded milk to the mixture.
Beat at low speed for 1 minute, or until mixed
thoroughly. Add the vanilla, continue mixing at
low speed for 1 additional minute.
Divide the custard mixture evenly into
caramel prepared ramekins. Cover each with a
small square of aluminium foil. Place each
ramekin into the steaming bowl. Cover and
cook for 10 minutes. Remove ramekins from
the steamer and allow to cool. When cooled,
turn each custard out onto a serving plate and
serve.
11
Gammon
Gammon 450g
Place a piece of gammon in a pan, bring to
the boil and drain.
Steam the gammon for approximately 25
minutes.
Rice pudding
1
/2 cup round grain rice
2 cups milk
1 1/2 tablespoons honey
Place ingredients in the rice bowl. Cook for
approximately 1 hour.
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.
Morphy Richards Limited, Mexborough,
South Yorkshire, England, S64 8AJ
Morphy Richards products are intended for household use only.
444/8502/01 Rev 0I
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