MC562010MAUS REV1
Please read and keep these instructions for future use
Multifunction Pot
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POWER HOT
OFF LOW MED HIGH
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 1
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.
• 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: 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 o
r
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 microwa
ve 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.
•
WARNING: Misuse of appliance could cause personal injury.
•
WARNING: Avoid spillage on connector. This product incorporates
a heating element which is subject to residual heat after
use.
For care and cleaning, refer to page ‘9’
• 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
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 2
3
Health And Safety .................................................................................. 2
Introduction ............................................................................................ 3
Product Features ................................................................................... 4
Before First Use ..........................................................................
............. 5
Pre-heat - Grill Pan ............................................................................... 5
Cooking - Grill Pan ................................................................................. 6
Cooking - Deep Pot ............................................................................... 7
Cooking - Steaming Tray ..........................................................
............. 8
Cooking Temperatures .......................................................................... 9
Cleaning & Maintenance ........................................................................ 9
Recipes .................................................................................................. 10
Recipes - Grill Pan ..................................................................
............... 11
Recipes - Grill Pan & Deep Pot ............................................................ 13
Recipes Steaming Tray ......................................................................... 14
Recipes Deep Pot ................................................................................. 17
Notes .......................................................................................
............... 21
Warranty ................................................................................................. 24
Contents
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.
Introduction
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 3
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.
• 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: 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 o
r
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 microwa
ve 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.
•
WARNING: Misuse of appliance could cause personal injury.
•
WARNING: Avoid spillage on connector. This product incorporates
a heating element which is subject to residual heat after
use.
For care and cleaning, refer to page ‘9’
• 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
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 2
3
Health And Safety .................................................................................. 2
Introduction ............................................................................................ 3
Product Features ................................................................................... 4
Before First Use ..........................................................................
............. 5
Pre-heat - Grill Pan ............................................................................... 5
Cooking - Grill Pan ................................................................................. 6
Cooking - Deep Pot ............................................................................... 7
Cooking - Steaming Tray ..........................................................
............. 8
Cooking Temperatures .......................................................................... 9
Cleaning & Maintenance ........................................................................ 9
Recipes .................................................................................................. 10
Recipes - Grill Pan ..................................................................
............... 11
Recipes - Grill Pan & Deep Pot ............................................................ 13
Recipes Steaming Tray ......................................................................... 14
Recipes Deep Pot ................................................................................. 17
Notes .......................................................................................
............... 21
Warranty ................................................................................................. 24
Contents
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.
Introduction
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 3
4
Features
(1) Pot Lid
(2) Steam Vent
(3) Steaming Tray
(4) Grill Pan
(5) Deep Pot
(6) Heating Plate
(7) Base Handle
(8) Base
(9) Heat Indicator
(10) Temperature Control
(11) Power Light
(12) Power Cord Connector
Product Overview
POWER HOT
OFF LOW MED HIGH
1
2
3
4
5
7
8
6
11 10 9
12
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 4
55
• 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.
• 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.
Before First Use
POWER
HOT
OF
F
LO
W M
ED
HIGH
Pre-heat - Grill Pan
1
POWER
HOT
OFF LOW
M
ED
HI
GH
Plug the power cord into the Base (8) and
place the Grill Pan (4) onto the Base (8).
3
POWER HOT
OFF
LOW
MED HI
GH
Using the Temperature Control (10), set to the
desired temperature. The Heat Indicator (9) will
illuminate and the Multicooker begins to heat.
When desired temperature has been reached
the The Heat Indicator (9) light will turn off.
2
POWER HOT
OFF
LOW
MED HI
GH
The Power Light (11) will illuminate indicating
the Multi cooker is ready to pre heat.
WARNING: During the pre-heating process
the Base (8) and Grill Pan (4) will become
hot.
WARNING: When used for the first time
expect a small amount of smoke.
WARNING: Ensure the power cord is firmly
connected to the Base (8) and does not
touch the hot plates.
Do not use metal spatulas, knives or other
hard objects in
the Grill Pan and Deep Pot
to avoid damaging the coating.
DO NOT use the Pot Lid (1) when
pre-heating.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 5
4
Features
(1) Pot Lid
(2) Steam Vent
(3) Steaming Tray
(4) Grill Pan
(5) Deep Pot
(6) Heating Plate
(7) Base Handle
(8) Base
(9) Heat Indicator
(10) Temperature Control
(11) Power Light
(12) Power Cord Connector
Product Overview
POWER HOT
OFF LOW MED HIGH
1
2
3
4
5
7
8
6
11 10 9
12
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 4
55
• 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.
• 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.
Before First Use
POWER
HOT
OF
F
LO
W M
ED
HIGH
Pre-heat - Grill Pan
1
POWER
HOT
OFF LOW
M
ED
HI
GH
Plug the power cord into the Base (8) and
place the Grill Pan (4) onto the Base (8).
3
POWER HOT
OFF
LOW
MED HI
GH
Using the Temperature Control (10), set to the
desired temperature. The Heat Indicator (9) will
illuminate and the Multicooker begins to heat.
When desired temperature has been reached
the The Heat Indicator (9) light will turn off.
2
POWER HOT
OFF
LOW
MED HI
GH
The Power Light (11) will illuminate indicating
the Multi cooker is ready to pre heat.
WARNING: During the pre-heating process
the Base (8) and Grill Pan (4) will become
hot.
WARNING: When used for the first time
expect a small amount of smoke.
WARNING: Ensure the power cord is firmly
connected to the Base (8) and does not
touch the hot plates.
Do not use metal spatulas, knives or other
hard objects in
the Grill Pan and Deep Pot
to avoid damaging the coating.
DO NOT use the Pot Lid (1) when
pre-heating.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 5
6
Cooking - Grill Pan
1
POWER HOT
OFF
LOW
MED HI
GH
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 HOT
OFF
LOW
MED HI
GH
After cooking turn the Temperature Control (10)
switch to the Off position and unplug at the
mains.
WARNING: After cooking the Heating Plate
(6) and the surface of the Base (8) will be
hot until cooled down.
Do not use the Pot Lid (1) when cooking in
the Grill Pan.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 6
7
Cooking - Deep pot
1
POWER HOT
OFF
LOW
MED HIGH
Refer to cooking guide 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.
3
POWER HOT
OFF
LOW
M
E
D
HI
GH
Ensure ingredients don’t go above the cook
max line inside the Deep Pot (5).
4
POWER
HOT
OFF
LOW
MED
H
IG
H
Place the Pot Lid (1) onto the Deep Pot (5)
while cooking.
PLEASE NOTE: The Pot Lid (1) is only used
with the Deep Pot (5).
5
POWE
R HOT
O
FF
LO
W
MED
H
IG
H
After cooking remove the Pot Lid (1).
Use the handle and take care removing the
Pot Lid (1) as this will be hot after use.
POWER HOT
OFF
LOW
MED HI
GH
2
Gently place ingredients into the Deep Pot (5).
6
POWER HOT
OFF
LOW
MED HI
GH
After cooking turn the Temperature Control (10)
switch to the Off position and unplug at the
mains.
WARNING: After cooking, the Heating Plate
(6) and the Deep Pot (5) and Base (8) will be
hot until cooled down.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 7
6
Cooking - Grill Pan
1
POWER HOT
OFF
LOW
MED HI
GH
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 HOT
OFF
LOW
MED HI
GH
After cooking turn the Temperature Control (10)
switch to the Off position and unplug at the
mains.
WARNING: After cooking the Heating Plate
(6) and the surface of the Base (8) will be
hot until cooled down.
Do not use the Pot Lid (1) when cooking in
the Grill Pan.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 6
7
Cooking - Deep pot
1
POWER HOT
OFF
LOW
MED HIGH
Refer to cooking guide 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.
3
POWER HOT
OFF
LOW
M
E
D
HI
GH
Ensure ingredients don’t go above the cook
max line inside the Deep Pot (5).
4
POWER
HOT
OFF
LOW
MED
H
IG
H
Place the Pot Lid (1) onto the Deep Pot (5)
while cooking.
PLEASE NOTE: The Pot Lid (1) is only used
with the Deep Pot (5).
5
POWE
R HOT
O
FF
LO
W
MED
H
IG
H
After cooking remove the Pot Lid (1).
Use the handle and take care removing the
Pot Lid (1) as this will be hot after use.
POWER HOT
OFF
LOW
MED HI
GH
2
Gently place ingredients into the Deep Pot (5).
6
POWER HOT
OFF
LOW
MED HI
GH
After cooking turn the Temperature Control (10)
switch to the Off position and unplug at the
mains.
WARNING: After cooking, the Heating Plate
(6) and the Deep Pot (5) and Base (8) will be
hot until cooled down.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 7
8
Cooking - Steaming Tray
1
POWER
HOT
OFF LOW
M
ED
HI
GH
Place the Deep Pot (5) onto the Base (8).
3
POWER
HOT
OFF L
OW
M
ED HI
GH
Place the Steaming Tray (3) into the Deep Pot
(5).
5
POWER HOT
O
FF
LOW
MED
HIGH
Place the Pot Lid (1) onto the Deep Pot (5)
while steaming.
4
POWER
HOT
OFF LOW M
E
D H
IGH
Place ingredients on Steaming Tray (3) and
set to temperature using the Temperature
Control (10). See recipe guide.
2
POWER HOT
OFF
LOW
M
E
D
HI
GH
Fill the Deep Pot (5) up with water to the
Max line. (lower mark for steam)
6
POWER HOT
O
FF
LOW
MED
HIGH
After cooking remove the Pot Lid (1).
Use the handle and take care removing the
Pot Lid (1) as this will be hot after use.
After cooking turn the Temperature Control
(10) switch to the Off position and unplug at
the mains.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 8
9
Cooking Temperatures
Cleaning & Maintenance
Heat Setting Temperature Food Examples
Low 60ºC - 100ºC See recipes
Med 140ºC - 180ºC See recipes
High 195ºC - 235ºC See recipes
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.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 9
8
Cooking - Steaming Tray
1
POWER
HOT
OFF LOW
M
ED
HI
GH
Place the Deep Pot (5) onto the Base (8).
3
POWER
HOT
OFF L
OW
M
ED HI
GH
Place the Steaming Tray (3) into the Deep Pot
(5).
5
POWER HOT
O
FF
LOW
MED
HIGH
Place the Pot Lid (1) onto the Deep Pot (5)
while steaming.
4
POWER
HOT
OFF LOW M
E
D H
IGH
Place ingredients on Steaming Tray (3) and
set to temperature using the Temperature
Control (10). See recipe guide.
2
POWER HOT
OFF
LOW
M
E
D
HI
GH
Fill the Deep Pot (5) up with water to the
Max line. (lower mark for steam)
6
POWER HOT
O
FF
LOW
MED
HIGH
After cooking remove the Pot Lid (1).
Use the handle and take care removing the
Pot Lid (1) as this will be hot after use.
After cooking turn the Temperature Control
(10) switch to the Off position and unplug at
the mains.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 8
9
Cooking Temperatures
Cleaning & Maintenance
Heat Setting Temperature Food Examples
Low 60ºC - 100ºC See recipes
Med 140ºC - 180ºC See recipes
High 195ºC - 235ºC See recipes
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.
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 9
10
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
portio
n sizes, please adjust the cooking times as appropriate.
Recipes
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 10
11
Recipes - Grill Pan
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. Add half the chicken,
in a single layer and cook, turning once, for 1-2 minutes per side or
until just cooked. Transfer to a
serving plate, cover loosely with foil
and repeat with remaining chicken. Serve with steamed buns (see
recipe) or with steamed rice and green salad.
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
• ½ long red chilli, finely
chopped
• 1 teaspoon finely chopped
ginger
• Salt & freshly ground black
pepper
Korean Style BBQ Chicken
Method:
1 Place beef in a shallow glass dish. Combine lemon juice, fish
sauce, kecap manis, garlic, chilli, lime leaves, coriander, sugar and
oil in a jug and whisk to combine. Pour half the mixture over the
beef and turn beef to coat in marinade; cover and refrigerate for
3 hours. Cover the remaining mixture and reserve.
2 Insert the Grill Pan and
heat on HIGH. Spray with oil; add beef and
cook for 3 to 4 minutes per side for medium or until cooked to your
liking. Transfer to a plate and cover with foil; allow to rest for
5 minutes. Thinly slice.
3 Place beef on a serving plate. Drizzle with reserved dressing and
top with onion, coriander, mint and peanuts. Serve with steamed
rice.
Ingredients:
• 500g piece beef rump steak,
trimmed
• 1/4 (60ml) cup lemon juice
• 2 tablespoons fish sauce
• 1 tablespoon kecap manis
• 2 garlic cloves, crushed
• 1 long red chilli, finely chopped
2 kaffir lime leaves, finely
shredded
• 1 tablespoon finely chopped
coriander root
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• ½ small red onion, finely sliced
• Coriander leaves, to serve
• Mint leaves, to serve
• 1/4 cup crushed peanuts,
to serve
• Steamed rice, to serve
Thai Grilled Beef with Lemon Chilli Dressing
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 11
10
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
portio
n sizes, please adjust the cooking times as appropriate.
Recipes
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 10
11
Recipes - Grill Pan
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. Add half the chicken,
in a single layer and cook, turning once, for 1-2 minutes per side or
until just cooked. Transfer to a
serving plate, cover loosely with foil
and repeat with remaining chicken. Serve with steamed buns (see
recipe) or with steamed rice and green salad.
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
• ½ long red chilli, finely
chopped
• 1 teaspoon finely chopped
ginger
• Salt & freshly ground black
pepper
Korean Style BBQ Chicken
Method:
1 Place beef in a shallow glass dish. Combine lemon juice, fish
sauce, kecap manis, garlic, chilli, lime leaves, coriander, sugar and
oil in a jug and whisk to combine. Pour half the mixture over the
beef and turn beef to coat in marinade; cover and refrigerate for
3 hours. Cover the remaining mixture and reserve.
2 Insert the Grill Pan and
heat on HIGH. Spray with oil; add beef and
cook for 3 to 4 minutes per side for medium or until cooked to your
liking. Transfer to a plate and cover with foil; allow to rest for
5 minutes. Thinly slice.
3 Place beef on a serving plate. Drizzle with reserved dressing and
top with onion, coriander, mint and peanuts. Serve with steamed
rice.
Ingredients:
• 500g piece beef rump steak,
trimmed
• 1/4 (60ml) cup lemon juice
• 2 tablespoons fish sauce
• 1 tablespoon kecap manis
• 2 garlic cloves, crushed
• 1 long red chilli, finely chopped
2 kaffir lime leaves, finely
shredded
• 1 tablespoon finely chopped
coriander root
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• ½ small red onion, finely sliced
• Coriander leaves, to serve
• Mint leaves, to serve
• 1/4 cup crushed peanuts,
to serve
• Steamed rice, to serve
Thai Grilled Beef with Lemon Chilli Dressing
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 11
12
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. Add salmon, skin side
down, and grill for 4 minutes each side or until slightly charred and
just cooked. Serve with steamed rice and green salad.
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)
• 3 teaspoons brown sugar
• 2 teaspoons teriyaki sauce
• 2 teaspoons sesame oil
• Toasted sesame seeds,
to serve
• Steamed rice, to serve
Grilled Miso Salmon
Method:
1 Place fish in a glass dish and add combined garlic, shallots,
lemongrass, chilli, ginger, coconut milk, fish sauce, coriander and
turmeric; use hands to massage well into the fish. Cover and place
in the fridge for at least 1 hour to marinate or longer if time allows.
2 Insert the Grill Pan and preheat on HIGH. Scrape marinade away
from fish, reserving marinade; cook half the fish for 3-4 minutes per
side or until just cooked. Transfer to a serving plate, cover loosely
with foil an
d repeat with remaining fish. Reduce heat to medium;
pour in marinade, bring to the boil and simmer 2-3 minutes or until
thick; pour over fish and serve with steamed rice and coriander.
Ingredients:
• 800g boneless white fish
fillets, like ling, barramundi or
swordfish
• 4 garlic cloves, finely chopped
• 4 shallots, white part only,
finely chopped
• 2 teaspoons lemongrass paste
or 1 stick lemongrass, white
part only, finely chopped
• 1 long red chilli, halved,
deseeded and finely chopped
• 2 teaspoons finely chopped
ginger
• ½ cup (125ml) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• Steamed jasmine rice, to serve
• Coriander, to serve
Grilled Coconut and Lemongrass Fish
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 12
13
Recipes - Grill Pan & Deep Pot
Method:
1 For caramelised onions, insert the Deep Pot and heat (to low to
medium) add oil, onion, sugar and vinegar and cook, stirring
occasionally, for 15 mins, or until golden brown and caramelised.
Season to taste. Set aside.
2 Meanwhile, form mince into four equal-sized patties and flatten
them so they are slightly larger than the diameter of the buns. Insert
the Grill Pan
and preheat on high heat. Season lamb with salt and
pepper on both sides and cook for 4-5 mins on each side, or until
cooked through.
3 While lamb is cooking, combine mayonnaise and sriracha in a small
bowl and mix well.
4 To serve, assemble buns with cheese, burgers, caramelised onions,
rocket and mayonnaise. Finish with bun tops.
Ingredients:
• 500g lamb mince
• 4 burger buns, cut in half
Caramelised Onions
• 1 tablespoon olive oil
• 1 large brown onion, thinly
sliced
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
Sriracha mayo
• 1/3 cup store bought
mayonnaise
• 1 tablespoon sriracha sauce
• 4 slices cheddar cheese
• Rocket
Grilled Lamb Burgers with Caramelised Onions and Sriracha Mayo
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. Add prawns and cook for
1-2 minutes per side or until just cooked. Transfer to a serving plate
and serve with shallots and lemon wedges.
Ingredients:
• 600g green king prawns,
peeled and deveined
• 1 tablespoon oyster sauce
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1½ tablespoons brown sugar
• 1 lemongrass stalk (white part
only), finely chopped or 2 tea-
spoon paste
• 2 kaffir lime leaves, finely
chopped
• 2 garlic cloves, finely chopped
• Sliced shallots, to serve
• Lemon wedges, to serve
Sweet Sour and Sticky King Prawns
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 13
12
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. Add salmon, skin side
down, and grill for 4 minutes each side or until slightly charred and
just cooked. Serve with steamed rice and green salad.
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)
• 3 teaspoons brown sugar
• 2 teaspoons teriyaki sauce
• 2 teaspoons sesame oil
• Toasted sesame seeds,
to serve
• Steamed rice, to serve
Grilled Miso Salmon
Method:
1 Place fish in a glass dish and add combined garlic, shallots,
lemongrass, chilli, ginger, coconut milk, fish sauce, coriander and
turmeric; use hands to massage well into the fish. Cover and place
in the fridge for at least 1 hour to marinate or longer if time allows.
2 Insert the Grill Pan and preheat on HIGH. Scrape marinade away
from fish, reserving marinade; cook half the fish for 3-4 minutes per
side or until just cooked. Transfer to a serving plate, cover loosely
with foil an
d repeat with remaining fish. Reduce heat to medium;
pour in marinade, bring to the boil and simmer 2-3 minutes or until
thick; pour over fish and serve with steamed rice and coriander.
Ingredients:
• 800g boneless white fish
fillets, like ling, barramundi or
swordfish
• 4 garlic cloves, finely chopped
• 4 shallots, white part only,
finely chopped
• 2 teaspoons lemongrass paste
or 1 stick lemongrass, white
part only, finely chopped
• 1 long red chilli, halved,
deseeded and finely chopped
• 2 teaspoons finely chopped
ginger
• ½ cup (125ml) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• Steamed jasmine rice, to serve
• Coriander, to serve
Grilled Coconut and Lemongrass Fish
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 12
13
Recipes - Grill Pan & Deep Pot
Method:
1 For caramelised onions, insert the Deep Pot and heat (to low to
medium) add oil, onion, sugar and vinegar and cook, stirring
occasionally, for 15 mins, or until golden brown and caramelised.
Season to taste. Set aside.
2 Meanwhile, form mince into four equal-sized patties and flatten
them so they are slightly larger than the diameter of the buns. Insert
the Grill Pan
and preheat on high heat. Season lamb with salt and
pepper on both sides and cook for 4-5 mins on each side, or until
cooked through.
3 While lamb is cooking, combine mayonnaise and sriracha in a small
bowl and mix well.
4 To serve, assemble buns with cheese, burgers, caramelised onions,
rocket and mayonnaise. Finish with bun tops.
Ingredients:
• 500g lamb mince
• 4 burger buns, cut in half
Caramelised Onions
• 1 tablespoon olive oil
• 1 large brown onion, thinly
sliced
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
Sriracha mayo
• 1/3 cup store bought
mayonnaise
• 1 tablespoon sriracha sauce
• 4 slices cheddar cheese
• Rocket
Grilled Lamb Burgers with Caramelised Onions and Sriracha Mayo
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. Add prawns and cook for
1-2 minutes per side or until just cooked. Transfer to a serving plate
and serve with shallots and lemon wedges.
Ingredients:
• 600g green king prawns,
peeled and deveined
• 1 tablespoon oyster sauce
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1½ tablespoons brown sugar
• 1 lemongrass stalk (white part
only), finely chopped or 2 tea-
spoon paste
• 2 kaffir lime leaves, finely
chopped
• 2 garlic cloves, finely chopped
• Sliced shallots, to serve
• Lemon wedges, to serve
Sweet Sour and Sticky King Prawns
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 13
14
Recipes - Steaming Tray
Method:
1 Place milk, sugar and yeast in a small jug and mix well to combine;
set aside for 10 mins or until the top is creamy and foamy; stir in oil.
2 Meanwhile, combine flour and salt in a medium bowl. Add yeast
mixture and mix until well combined; turn out onto a floured surface
and knead for 5 – 10 minutes or until smooth and elastic. Transfer to
a lightly oiled bowl; cover and
place in a warm place for 30 – 45
minutes or until the dough doubles in size.
3 Meanwhile, cut sixteen 10cm squares from baking paper.
4 Turn dough out onto a lightly floured surface; divide in half. Roll
each half into a log, then cut each log into 8 pieces, rolling each
piece into a ball.
5 Using a rolling pin, flatten each ball into an oval about 10cm x 8cm.
Fold each oval in half over itself to make a
semi-circle. Set each
bun on a baking paper square and cover buns to keep them from
drying out.
6 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 medium-
high; place lid on and allow to come to the boil. Working in batches,
place buns (sitting on their baking paper) into the steamer rack
without overcrowding. Cover and steam for
10 mins or until buns
are puffed and tender. Repeat with remaining buns, adding more
boiling water to the pot, from the kettle, if needed.
7 Serve warm with Korean Style BBQ Chicken. (see recipe).
Ingredients:
• 1 cup (250ml) milk, slightly
warmed
• 1 tablespoon caster sugar
• 1 x 7g sachet (or 1 ½ tea-
spoons) dried yeast
• 1½ tablespoons vegetable oil
• 2½ cups (375g) plain flour
• ¼ teaspoon salt
Fluffy Steamed Buns
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.
2 Whisk 1 cup (250ml) coconut milk (reserve remaining) and sugar
together in a jug. Pour over rice and mix well; bring to the boil,
stirring continuously; turn off heat; cover and remove Deep Pot
from unit and allow the rice to rest while cooking the bana
nas.
3 Insert the Grill Pan and heat on MEDIUM HIGH; melt half the butter
and add the banana. Cook for 1-2 mins each side or until golden
and char grilled; transfer to a plate. Reduce heat to MEDIUM; add
remaining butter, brown sugar and reserved coconut milk and mix
well; bring to the boil, return bananas and cook just until bananas
are heated through. Serve with sweet sticky rice and sprinkle with
toast
ed coconut.
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
Sweet Sticky Rice with Grilled Bananas and Coconut Caramel Sauce
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 14
15
Method:
1 Combine mince, chives, garlic, ginger, rice wine, soy sauce, and
sesame oil in a bowl; season to taste with salt and pepper.
2 Place 1 teaspoon of the mixture into the centre of 1 wonton wrap-
per; brush edges with water. Fold wonton over to make a triangle.
Bring base corners of triangle together and press firmly to join.
3 Pour water into the Deep Pot to the level indicated in the pan; set
Steam
ing Tray into the Deep Pot and slide the control to medium-
high; place lid on and allow to come to the boil. Carefully line the
steamer rack with a sheet of baking paper; place dumplings in a
single layer into the steamer rack without overcrowding. Cover and
steam for 15 to 20 mins or until tender and cooked though, adding
more boiling water to the pot, from the kettle, if needed.
4 Meanwhile, combine s
oy sauce, rice wine, oil, sugar, ginger and
chilli in a bowl. Stir until well combined. Serve with dumplings.
Ingredients:
• 300g pork mince
• 1 bunch chives, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon finely chopped
ginger
• 1 teaspoon Chinese rice wine
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 250g pkt (about 30) wonton
wrappers (from the fresh pasta
section of the supermarket)
• 1cm piece ginger, peeled,
finely chopped
Dipping Sauce
• 1/4 cup (60ml) soy sauce
• 2 tablespoons Chinese rice
wine
• 1 teaspoon sesame oil
• 1½ tablespoons brown sugar
• 1 teaspoon finely chopped
ginger
• 1 teaspoon dried chilli flakes
Steamed Pork and Chive Dumplings with Ginger Dipping Sauce
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 medium-
high; place lid on and allow to come to the boil.
2 Meanwhile, combine shallots, ginger, garlic and chilli in a bowl and
combine. Place half the mixture into the fish cavity, with the lemon
slices; carefully place a sheet of baking paper onto the steamer
rack; place fish into steamer and top with remaining shallot mixture.
Cover and steam for 12-15 mins or until fish is just cooked. Serve
with steamed r
ice.
3 NOTE – add more boiling water to the pot, from the kettle,
if needed.
Ingredients:
• 4 shallots, thinly sliced
• 1 tablespoon finely sliced ginger
• 1 clove garlic, thinly sliced
• 1 long red chilli, deseeded,
thinly sliced
• 1 (about 800g) whole silver bream
(or other small fish), scaled,
gutted and scored
• 1 small lemon, sliced
• 2 tablespoons Chinese rice wine
• 1½ tablespoons soy sauce
• ½ teaspoon sesame oil
• Steamed rice, to serve
Chinese Style Steamed Whole Bream
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 15
14
Recipes - Steaming Tray
Method:
1 Place milk, sugar and yeast in a small jug and mix well to combine;
set aside for 10 mins or until the top is creamy and foamy; stir in oil.
2 Meanwhile, combine flour and salt in a medium bowl. Add yeast
mixture and mix until well combined; turn out onto a floured surface
and knead for 5 – 10 minutes or until smooth and elastic. Transfer to
a lightly oiled bowl; cover and
place in a warm place for 30 – 45
minutes or until the dough doubles in size.
3 Meanwhile, cut sixteen 10cm squares from baking paper.
4 Turn dough out onto a lightly floured surface; divide in half. Roll
each half into a log, then cut each log into 8 pieces, rolling each
piece into a ball.
5 Using a rolling pin, flatten each ball into an oval about 10cm x 8cm.
Fold each oval in half over itself to make a
semi-circle. Set each
bun on a baking paper square and cover buns to keep them from
drying out.
6 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 medium-
high; place lid on and allow to come to the boil. Working in batches,
place buns (sitting on their baking paper) into the steamer rack
without overcrowding. Cover and steam for
10 mins or until buns
are puffed and tender. Repeat with remaining buns, adding more
boiling water to the pot, from the kettle, if needed.
7 Serve warm with Korean Style BBQ Chicken. (see recipe).
Ingredients:
• 1 cup (250ml) milk, slightly
warmed
• 1 tablespoon caster sugar
• 1 x 7g sachet (or 1 ½ tea-
spoons) dried yeast
• 1½ tablespoons vegetable oil
• 2½ cups (375g) plain flour
• ¼ teaspoon salt
Fluffy Steamed Buns
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.
2 Whisk 1 cup (250ml) coconut milk (reserve remaining) and sugar
together in a jug. Pour over rice and mix well; bring to the boil,
stirring continuously; turn off heat; cover and remove Deep Pot
from unit and allow the rice to rest while cooking the bana
nas.
3 Insert the Grill Pan and heat on MEDIUM HIGH; melt half the butter
and add the banana. Cook for 1-2 mins each side or until golden
and char grilled; transfer to a plate. Reduce heat to MEDIUM; add
remaining butter, brown sugar and reserved coconut milk and mix
well; bring to the boil, return bananas and cook just until bananas
are heated through. Serve with sweet sticky rice and sprinkle with
toast
ed coconut.
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
Sweet Sticky Rice with Grilled Bananas and Coconut Caramel Sauce
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 14
15
Method:
1 Combine mince, chives, garlic, ginger, rice wine, soy sauce, and
sesame oil in a bowl; season to taste with salt and pepper.
2 Place 1 teaspoon of the mixture into the centre of 1 wonton wrap-
per; brush edges with water. Fold wonton over to make a triangle.
Bring base corners of triangle together and press firmly to join.
3 Pour water into the Deep Pot to the level indicated in the pan; set
Steam
ing Tray into the Deep Pot and slide the control to medium-
high; place lid on and allow to come to the boil. Carefully line the
steamer rack with a sheet of baking paper; place dumplings in a
single layer into the steamer rack without overcrowding. Cover and
steam for 15 to 20 mins or until tender and cooked though, adding
more boiling water to the pot, from the kettle, if needed.
4 Meanwhile, combine s
oy sauce, rice wine, oil, sugar, ginger and
chilli in a bowl. Stir until well combined. Serve with dumplings.
Ingredients:
• 300g pork mince
• 1 bunch chives, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon finely chopped
ginger
• 1 teaspoon Chinese rice wine
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 250g pkt (about 30) wonton
wrappers (from the fresh pasta
section of the supermarket)
• 1cm piece ginger, peeled,
finely chopped
Dipping Sauce
• 1/4 cup (60ml) soy sauce
• 2 tablespoons Chinese rice
wine
• 1 teaspoon sesame oil
• 1½ tablespoons brown sugar
• 1 teaspoon finely chopped
ginger
• 1 teaspoon dried chilli flakes
Steamed Pork and Chive Dumplings with Ginger Dipping Sauce
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 medium-
high; place lid on and allow to come to the boil.
2 Meanwhile, combine shallots, ginger, garlic and chilli in a bowl and
combine. Place half the mixture into the fish cavity, with the lemon
slices; carefully place a sheet of baking paper onto the steamer
rack; place fish into steamer and top with remaining shallot mixture.
Cover and steam for 12-15 mins or until fish is just cooked. Serve
with steamed r
ice.
3 NOTE – add more boiling water to the pot, from the kettle,
if needed.
Ingredients:
• 4 shallots, thinly sliced
• 1 tablespoon finely sliced ginger
• 1 clove garlic, thinly sliced
• 1 long red chilli, deseeded,
thinly sliced
• 1 (about 800g) whole silver bream
(or other small fish), scaled,
gutted and scored
• 1 small lemon, sliced
• 2 tablespoons Chinese rice wine
• 1½ tablespoons soy sauce
• ½ teaspoon sesame oil
• Steamed rice, to serve
Chinese Style Steamed Whole Bream
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 15
16
Method:
1 Place chicken in a bowl; combine soy sauce, lemon juice, sesame
oil, shallots, garlic, ginger, five spice and chilli flakes in a small jug.
Mix well to combine. Pour over chicken, mixing well to coat; cover
and marinate in the fridge for at least 30 minutes or longer if time
allows.
2 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 MEDIUM-
HIGH; place lid on and allow to come to the boil.
3 Place a sheet of baking paper into the steamer; place chicken onto
paper; cover and steam for 8-10 mins (adjusting temperature if nec-
essary, to maintain a constant simmer) or until chicken is just
cooked. Slice chicken and serve topped with shallots and chilli.
Serve with steamed rice and a green salad if desired.
NOTE – if simmeri
ng water starts to run low, simply add more boil-
ing water to the pot, from the kettle.
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
Steamed Chicken with Five Spice and Garlic
Method:
1 Grease six 3/4-cup (190ml) dariole moulds. Cut six 15cm squares of
foil; spray with oil; fold each square to form a pleat in the centre.
2 Beat butter and sugar in a medium bowl with an electric beater until
light and creamy. Add eggs, one at a time, beating well after each
addition. Add flour and milk, and beat
for 1-2 minutes or until thick
and creamy; fold in chocolate bits. Divide mixture between pre-
pared moulds. Place foil squares over the moulds and smooth
down to secure foil.
3 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 MEDIUM-
HIGH; place lid on and allow to come to the boil. Place moulds into
pan, cover, and simmer for 4
0 minutes (adjusting temperature if
necessary, to maintain a constant simmer) or until a skewer in-
serted into the puddings comes out clean. Allow the puddings to
stand for 5 minutes, then invert onto plates and pour over the
sauce. Serve with cream.
4 CHOCOLATE SAUCE - place cream and chocolate in a small
saucepan over low heat; stir until chocolate melts and sauce is
mixed well. Serve with puddings.
NOT
E – if simmering water starts to run low, simply add more boil-
ing water to the pot, from the kettle.
Ingredients:
• 125g unsalted butter, softened
at room temperature
• ½ cup (110g) caster sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• ½ cup (125ml) milk
• ½ cup (95g) chocolate bits
• Thick cream, to serve
Chocolate Sauce:
• ¾ cup (190ml) cream
• 100g dark chocolate, broken
into squares
Individual Steamed Pudding with Chocolate Sauce
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 16
17
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 MEDIUM-
HIGH; place lid on and allow to come to the boil. Place vegetables
into the steamer rack; cover and steam for 5 mins, (adjusting
temperature if necessary, to maintain a constant simmer) or until
cooked to your liking.
2 To make dressing: combine ingredients in a sma
ll bowl or jug.
Whisk well with a fork. Place vegetables onto a serving plate.
Drizzle over dressing; sprinkle with sesame seeds and serve.
NOTE – if simmering water starts to run low, simply add more
boiling water to the pot, from the kettle.
Ingredients:
• 2 bunches asparagus,
ends trimmed
• 1 bunch choy sum, ends
trimmed and quartered
• 1 bunch broccolini, ends
trimmed
Sauce to dress
vegetables:
• 2 tablespoons kecap manis
• 2 tablespoons vegetable oil
• 1 teaspoons sesame oil
• 1 teaspoon sesame seeds,
to serve
Steamed Greens with Sesame Dressing
Recipes - Deep Pot
Method:
1 Grease and base line the Deep Pot with baking paper.
2 Melt butter, chocolate and sugar in a medium saucepan over low
heat; stir continuously until melted. Cool 10 minutes.
3 Stir in eggs and flour until well combined; fold in choc bits. Spoon
mixture into prepared pan and smooth top. Bake at MEDIUM LOW
for 35 minutes or until firm to touch. Cool in pan. Cut into squares
to serve
, dusted with cocoa powder and serve with thick cream if
desired.
Ingredients:
• 180g butter, chopped
• 3/4 cup (165g) brown sugar
• 300g dark chocolate, broken
into squares
• 3 eggs, lightly beaten
• 1½ cups (225g) plain flour
• 1 cup (190g) White Choc bits
White Choc Chip Brownies
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 17
16
Method:
1 Place chicken in a bowl; combine soy sauce, lemon juice, sesame
oil, shallots, garlic, ginger, five spice and chilli flakes in a small jug.
Mix well to combine. Pour over chicken, mixing well to coat; cover
and marinate in the fridge for at least 30 minutes or longer if time
allows.
2 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 MEDIUM-
HIGH; place lid on and allow to come to the boil.
3 Place a sheet of baking paper into the steamer; place chicken onto
paper; cover and steam for 8-10 mins (adjusting temperature if nec-
essary, to maintain a constant simmer) or until chicken is just
cooked. Slice chicken and serve topped with shallots and chilli.
Serve with steamed rice and a green salad if desired.
NOTE – if simmeri
ng water starts to run low, simply add more boil-
ing water to the pot, from the kettle.
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
Steamed Chicken with Five Spice and Garlic
Method:
1 Grease six 3/4-cup (190ml) dariole moulds. Cut six 15cm squares of
foil; spray with oil; fold each square to form a pleat in the centre.
2 Beat butter and sugar in a medium bowl with an electric beater until
light and creamy. Add eggs, one at a time, beating well after each
addition. Add flour and milk, and beat
for 1-2 minutes or until thick
and creamy; fold in chocolate bits. Divide mixture between pre-
pared moulds. Place foil squares over the moulds and smooth
down to secure foil.
3 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 MEDIUM-
HIGH; place lid on and allow to come to the boil. Place moulds into
pan, cover, and simmer for 4
0 minutes (adjusting temperature if
necessary, to maintain a constant simmer) or until a skewer in-
serted into the puddings comes out clean. Allow the puddings to
stand for 5 minutes, then invert onto plates and pour over the
sauce. Serve with cream.
4 CHOCOLATE SAUCE - place cream and chocolate in a small
saucepan over low heat; stir until chocolate melts and sauce is
mixed well. Serve with puddings.
NOT
E – if simmering water starts to run low, simply add more boil-
ing water to the pot, from the kettle.
Ingredients:
• 125g unsalted butter, softened
at room temperature
• ½ cup (110g) caster sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• ½ cup (125ml) milk
• ½ cup (95g) chocolate bits
• Thick cream, to serve
Chocolate Sauce:
• ¾ cup (190ml) cream
• 100g dark chocolate, broken
into squares
Individual Steamed Pudding with Chocolate Sauce
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 16
17
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 MEDIUM-
HIGH; place lid on and allow to come to the boil. Place vegetables
into the steamer rack; cover and steam for 5 mins, (adjusting
temperature if necessary, to maintain a constant simmer) or until
cooked to your liking.
2 To make dressing: combine ingredients in a sma
ll bowl or jug.
Whisk well with a fork. Place vegetables onto a serving plate.
Drizzle over dressing; sprinkle with sesame seeds and serve.
NOTE – if simmering water starts to run low, simply add more
boiling water to the pot, from the kettle.
Ingredients:
• 2 bunches asparagus,
ends trimmed
• 1 bunch choy sum, ends
trimmed and quartered
• 1 bunch broccolini, ends
trimmed
Sauce to dress
vegetables:
• 2 tablespoons kecap manis
• 2 tablespoons vegetable oil
• 1 teaspoons sesame oil
• 1 teaspoon sesame seeds,
to serve
Steamed Greens with Sesame Dressing
Recipes - Deep Pot
Method:
1 Grease and base line the Deep Pot with baking paper.
2 Melt butter, chocolate and sugar in a medium saucepan over low
heat; stir continuously until melted. Cool 10 minutes.
3 Stir in eggs and flour until well combined; fold in choc bits. Spoon
mixture into prepared pan and smooth top. Bake at MEDIUM LOW
for 35 minutes or until firm to touch. Cool in pan. Cut into squares
to serve
, dusted with cocoa powder and serve with thick cream if
desired.
Ingredients:
• 180g butter, chopped
• 3/4 cup (165g) brown sugar
• 300g dark chocolate, broken
into squares
• 3 eggs, lightly beaten
• 1½ cups (225g) plain flour
• 1 cup (190g) White Choc bits
White Choc Chip Brownies
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 17
18
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.
2 Add coconut milk and stock; bring to a boil. Reduce heat to
MEDIUM and cook, stirring occasionally, for 5 minutes or until
coconut milk is heated through and slightly thickened. Add soy
sauce and brown sugar and mix well.
3 Add the mussels and cook, co
vered, for 5-7 minutes or until
mussels just open and are cooked through. Discard any unopened
mussels. Top with coriander and serve with steamed jasmine rice.
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
• ½ cup (125ml) fish or
vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1kg black mussels, scrubbed,
debearded
• Coriander leaves, to serve
• Steamed jasmine rice, to serve
Mussels in Aromatic Coconut Broth
Method:
1 Grease and line the base of the Deep Pot with baking paper.
2 Place egg whites in a large bowl and beat with electric beaters until
soft peaks form. Add caster sugar
and beat until well combined.
Set aside.
3 Place egg yolks, extra caster sugar and vanilla in a large bowl and
beat with electric beaters until thick and pale in colour.
4 Add flour and beat until well combined; add butter and beat until
well combined; gradually add milk and beat on low speed until well
combined.
5 Use a large spoon to fold a third of the egg white into the flour
mixture. Repeat in 2 more b
atches until just combined (you may
have a few lumps, but that’s okay). Pour into prepared pan. Sprinkle
with the raspberries.
6 Bake at MEDIUM for 30 – 40 minutes or until the cake is just set
(wobbles slightly). Set aside in the pan to cool completely. Dust
with icing sugar; cut into squares and serve with thick cream.
Ingredients:
• 4 eggs, at room temperature,
separated
• 1 tablespoon caster sugar
• ½ cup (110g) caster sugar,
extra
• 2 teaspoons vanilla essence
• ¾ cup (110g) plain flour, sifted
• 125g butter, melted, cooled
• 2 cups (500ml) milk, slightly
warmed
• 1 punnet (125g) fresh
raspberries
• Icing sugar to dust
• Double cream, to serve
Raspberry ‘MAGIC’ Custard Cake
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 18
19
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. Reduce heat to MEDIUM.
2 Add onion, garlic, ginger, lime leaves and chilli; cook 1-2 minutes or
until fragrant. Add curry paste and cook 1 minute; add coconut
milk, brown sugar and fish sauce; bring to a boil. Reduce heat to
MEDIUM LOW and cook, stir
ring occasionally, for 4 hours or until
tender. Adjust heat if necessary, to maintain a slow simmer.
3 Combine cornflour and water in a small bowl or cup; mix to
dissolve. Pour into curry and mix until thickened; add beans and
cook a further 5-10 minutes or until beans are just tender; stir in
shallots and coriander leaves to serve. Serve with steamed rice.
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
paste
• 400ml can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 2 teaspoons cornflour
• 2 tablespoons water
• 150g green beans, halved
• 2 shallots, cut diagonally
• Coriander leaves, to serve
• Steamed jasmine rice, to serve
Slow Cooked Panang Lamb Curry
Method:
1 Insert the Deep Pot; add rice, water and coconut cream. Bring to
the boil on HIGH, stirring occasionally. Reduce heat to LOW.
Simmer, with lid on, for 8-10 minutes. Turn off heat. Stand, covered,
for 10 minutes before serving.
Ingredients:
• 1½ cups jasmine rice,
well-rinsed
• 1½ (375ml) cups water
• ¾ cup (190ml) coconut cream
Coconut Rice
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 19
18
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.
2 Add coconut milk and stock; bring to a boil. Reduce heat to
MEDIUM and cook, stirring occasionally, for 5 minutes or until
coconut milk is heated through and slightly thickened. Add soy
sauce and brown sugar and mix well.
3 Add the mussels and cook, co
vered, for 5-7 minutes or until
mussels just open and are cooked through. Discard any unopened
mussels. Top with coriander and serve with steamed jasmine rice.
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
• ½ cup (125ml) fish or
vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1kg black mussels, scrubbed,
debearded
• Coriander leaves, to serve
• Steamed jasmine rice, to serve
Mussels in Aromatic Coconut Broth
Method:
1 Grease and line the base of the Deep Pot with baking paper.
2 Place egg whites in a large bowl and beat with electric beaters until
soft peaks form. Add caster sugar
and beat until well combined.
Set aside.
3 Place egg yolks, extra caster sugar and vanilla in a large bowl and
beat with electric beaters until thick and pale in colour.
4 Add flour and beat until well combined; add butter and beat until
well combined; gradually add milk and beat on low speed until well
combined.
5 Use a large spoon to fold a third of the egg white into the flour
mixture. Repeat in 2 more b
atches until just combined (you may
have a few lumps, but that’s okay). Pour into prepared pan. Sprinkle
with the raspberries.
6 Bake at MEDIUM for 30 – 40 minutes or until the cake is just set
(wobbles slightly). Set aside in the pan to cool completely. Dust
with icing sugar; cut into squares and serve with thick cream.
Ingredients:
• 4 eggs, at room temperature,
separated
• 1 tablespoon caster sugar
• ½ cup (110g) caster sugar,
extra
• 2 teaspoons vanilla essence
• ¾ cup (110g) plain flour, sifted
• 125g butter, melted, cooled
• 2 cups (500ml) milk, slightly
warmed
• 1 punnet (125g) fresh
raspberries
• Icing sugar to dust
• Double cream, to serve
Raspberry ‘MAGIC’ Custard Cake
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 18
19
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. Reduce heat to MEDIUM.
2 Add onion, garlic, ginger, lime leaves and chilli; cook 1-2 minutes or
until fragrant. Add curry paste and cook 1 minute; add coconut
milk, brown sugar and fish sauce; bring to a boil. Reduce heat to
MEDIUM LOW and cook, stir
ring occasionally, for 4 hours or until
tender. Adjust heat if necessary, to maintain a slow simmer.
3 Combine cornflour and water in a small bowl or cup; mix to
dissolve. Pour into curry and mix until thickened; add beans and
cook a further 5-10 minutes or until beans are just tender; stir in
shallots and coriander leaves to serve. Serve with steamed rice.
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
paste
• 400ml can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 2 teaspoons cornflour
• 2 tablespoons water
• 150g green beans, halved
• 2 shallots, cut diagonally
• Coriander leaves, to serve
• Steamed jasmine rice, to serve
Slow Cooked Panang Lamb Curry
Method:
1 Insert the Deep Pot; add rice, water and coconut cream. Bring to
the boil on HIGH, stirring occasionally. Reduce heat to LOW.
Simmer, with lid on, for 8-10 minutes. Turn off heat. Stand, covered,
for 10 minutes before serving.
Ingredients:
• 1½ cups jasmine rice,
well-rinsed
• 1½ (375ml) cups water
• ¾ cup (190ml) coconut cream
Coconut Rice
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 19
20
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. Turn heat to HIGH; add mince and cook, stirring frequently,
for 10 minutes or until well browned. Add passata, basil and season
to taste with salt and pepper; bring to the boil.
2 Reduce heat to MEDIUM LOW and simmer for 2 hours, or until
slightly reduced and ri
ch in colour. Adjust heat if necessary, to
maintain a slow simmer.
3 Cook pasta according to instructions on packet; drain well and mix
with sauce; serve with parmesan cheese.
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
Bolognaise Sauce
Method:
1 Combine teriyaki sauce, oil, ginger, garlic, chilli and brown sugar in
a glass dish. Add the pork and mix well to coat in the marinade;
cover with plastic wrap and marinate 1 hour or longer if time
permits.
2 Insert the Deep Pot and heat to HIGH; drain pork from marinade
and set marinade aside. Heat oil; add pork and cook for 6 minutes,
turning once or until browned all
over. Add reserved marinade and
bring to the boil; reduce heat to MEDIUM LOW and simmer, with lid
on for 90 minutes, or until pork is tender. Turn pork occasionally.
Adjust heat if necessary, to maintain a slow simmer.
3 Transfer pork to a plate; drain away any excess oil from the pan and
pour remaining sauce over pork; sprinkle with shallots and serve
with steamed vegetables and jasmine rice.
Ingredients:
• ½ cup (125ml) teriyaki sauce
• 1 tablespoon vegetable oil
• 1 tablespoon finely chopped
ginger
• 3 garlic cloves, crushed
• 1 long red chilli, seeded and
chopped
• 1 tablespoon brown sugar
• 800g pork spare ribs
• 2 shallots, sliced diagonally
• Steamed vegetables, to serve
• Steamed jasmine rice, to serve
Braised Sweet Glazed Pork Ribs with Ginger and Shallots
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 20
21
Notes
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 21
20
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. Turn heat to HIGH; add mince and cook, stirring frequently,
for 10 minutes or until well browned. Add passata, basil and season
to taste with salt and pepper; bring to the boil.
2 Reduce heat to MEDIUM LOW and simmer for 2 hours, or until
slightly reduced and ri
ch in colour. Adjust heat if necessary, to
maintain a slow simmer.
3 Cook pasta according to instructions on packet; drain well and mix
with sauce; serve with parmesan cheese.
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
Bolognaise Sauce
Method:
1 Combine teriyaki sauce, oil, ginger, garlic, chilli and brown sugar in
a glass dish. Add the pork and mix well to coat in the marinade;
cover with plastic wrap and marinate 1 hour or longer if time
permits.
2 Insert the Deep Pot and heat to HIGH; drain pork from marinade
and set marinade aside. Heat oil; add pork and cook for 6 minutes,
turning once or until browned all
over. Add reserved marinade and
bring to the boil; reduce heat to MEDIUM LOW and simmer, with lid
on for 90 minutes, or until pork is tender. Turn pork occasionally.
Adjust heat if necessary, to maintain a slow simmer.
3 Transfer pork to a plate; drain away any excess oil from the pan and
pour remaining sauce over pork; sprinkle with shallots and serve
with steamed vegetables and jasmine rice.
Ingredients:
• ½ cup (125ml) teriyaki sauce
• 1 tablespoon vegetable oil
• 1 tablespoon finely chopped
ginger
• 3 garlic cloves, crushed
• 1 long red chilli, seeded and
chopped
• 1 tablespoon brown sugar
• 800g pork spare ribs
• 2 shallots, sliced diagonally
• Steamed vegetables, to serve
• Steamed jasmine rice, to serve
Braised Sweet Glazed Pork Ribs with Ginger and Shallots
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 20
21
Notes
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 21
22
Notes
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 22
23
Notes
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 23
22
Notes
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 22
23
Notes
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 23
MC562010MAUS REV1 07/19
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
Glen Dimplex Australia
1340 Ferntree Gully Road,
Scoresby, Victoria 3179
T : 1300 556 816
www.morphyrichards.com.au
Glen Dimplex New Zealand
38 Harr
is Road, East Tamaki,
Auckland, New Zealand
T : 09 2748265
E : [email protected].nz
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 war-
ranty 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.
Our goods come with guarantees that cannot be ex-
cluded under the Australian Consumer Law. You are
entitled to a replacement or refund for a major fail-
ure and for compensation for any other reasonably
foreseeable loss or damage. You are also entitled to
have the goods repaired or replaced if the goods fail
to be of acceptable quali
ty and the failure does not
amount to a major failure.
Warranty
• If the appliance has not been used in
accordance with the manufacturers’
recommendations or Instructions.
• If the fault is deemed to be caused by abuse,
misuse, neglect, modifications or in proper use
and or care Eg: Kettles: Excessive build up of
scale. Toasters: Excessive build up of crumbs or
foreign matter etc.
• Connection to incorrect voltage to that stamped
on the product.
• Unauthorised repairs.
• Appliance used other than for domestic
purposes.
• Excluding bags, filters, glass, carafes, and
cutting blades.
• Freight and insurance costs.
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
receipt or invoice to indicate the date of original
purchase.
Mo
rphy Richards’s policy is to continually improve
quality design and product quality. The company
therefore reserves the right to change any
specifications or to carry out modifications as
deemed worthy at any time.
The Australian supplier reserves the right to
repair, modify, exchange or replace the faulty
appliance with the same or similar model or product
of equivalent value.
Morphy Richards products
are intended for
household use only.
See usage limitations within the location
sub-heading in the important 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.
Exclusions
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 24
