instructions - Russell Hobbs
Contents
1. Meantime cook the pasta in plenty of boiling water Remove the tomato mixture from the heat stir in the flaked tuna parsley basil and pepper and warm on a low heat for just a minute or two Serve with the pasta garnish with the basil leaves 7 connection Earth green yellow The product must be earthed It has a 13A BS1362 fuse in a 13A BS1363 plug To replace the plug fit the green yellow wire to or E the blue wire to N and the brown wire to L Fit the cord grip If in doubt call an electrician Don t use a non rewireable plug unless the fuse cover is in place If you remove the plug dispose of it wheelie bin symbol blue To avoid environmental and health problems due to hazardous substances in electrical and electronic goods appliances marked with this symbol mustn t be disposed of with unsorted municipal waste but recovered reused or recycled service If you ring Customer Service please have the Model No to hand as we won t be able to help you without it It s on the rating plate usually underneath the product The product isn t user serviceable If it s not working read the instructions check the plug fuse and main fuse circuit breaker If it s still not working consult your retailer If that doesn t solve the problem ring Customer Service they may be able to offer technical advice If they advise you to return the product to us pack it carefully include a note with your name address2. chocolate velvet dessert serves 8 10 1 tbsp powdered gelatine Y cup very hot water 134 cups long life milk 4 large free range eggs separated either 3 tbsp each of cocoa and caster sugar or 6 tbsp drinking chocolate powder 2 cup caster sugar 1 tsp vanilla essence 500ml thickened cream Ys cup caster sugar whipped cream violets rose petals to garnish optional Mix the gelatine with a little cold water add the hot water and stir till thoroughly dissolved Heat the milk in a saucepan and whisk in the cocoa and sugar or the drinking chocolate Beat the egg yolks with the cup of caster sugar till pale and fluffy then beat in the vanilla Remove the milk from the heat stir in the yolk mixture return to the heat and cook very gently till the mixture thickens stirring constantly Remove from the heat and stir in the gelatine Strain into a bowl and chill till mixture begins to thicken Whisk 500ml of cream with the 1 4 cup caster sugar till stiff In a separate bowl beat the egg whites with a pinch of salt till stiff peaks form Fold both into the chocolate mixture then pour into prepared individual moulds or one large mould and chill till firm Turn out and garnish with a little whipped cream and violets and or rose petals wickedly wonderful hot chocolate serves 2 90g high quality dark chocolate 1 tbsp caster sugar or to taste 1 vanilla pod split lengthwise 300 ml whole milk 100ml whipping cream whipped freshly
3. day phone number and what s wrong If under guarantee say where and when purchased and include proof of purchase till receipt Send it to Customer Service Salton Europe Ltd Failsworth Manchester M35 OHS email service saltoneurope com telephone 0845 658 9700 local rate number guarantee Defects affecting product functionality appearing within one year of purchase will be corrected by replacement or repair provided the product is used and maintained in accordance with the instructions Your statutory rights are not affected Documentation packaging and product specifications may change without notice online www russellhobbs co uk for more products 550 387
4. grated chocolate or cocoa Break the chocolate into a pan add the sugar vanilla bean and milk and heat gently stirring constantly till the chocolate has melted and dissolved into the milk Remove the vanilla pod Gradually bring to the boil whisking constantly with a balloon whisk till smooth and frothy Pour into warmed mugs top with the whipped cream and sprinkle with grated chocolate or cocoa vanilla ice cream serves 4 775g white sugar 6 tbsp water 3 free range egg yolks 400 ml cream 1 tsp vanilla essence Put the sugar and water in a pan and cook over low heat till the sugar dissolves Beat the egg yolks in a bowl till creamy Bring the syrup to the boil and boil rapidly for about 15 minutes or till a little syrup forms a thread when pulled up with a fork then remove immediately from the heat Pour the syrup very gradually into the egg yolks beating constantly till the mixture thickens and becomes mousse like Stir in the vanilla essence and let the mixture cool Whisk the cream till stiff fold into the egg mixture then transfer to an ice cream machine Alternatively pour into a freezer tray freeze for 2 hours beat again return to the freezer for 2 hours and beat again To make a rum amp raisin version soak 125g chopped raisins in 3 tbsp of rum for 4 hours till soft and juicy then add to the egg mixture just before adding the cream 5 corn fritters with chilli on wild rocket serves 4 1 cup self raising flour pinch s
5. Russell Hobbs instructions en ae S hotplate eS aan eee hotplate A caution control hot surface light D oa Read the instructions and keep them safe Pass them on if you pass the hob on Remove all packaging but keep it till you know the hob works important safeguards Follow basic safety precautions including 1 The hob must only be used by or under the supervision of a responsible adult Use and store it out of reach of children 2 Don t put the hob in liquid Don t use it in a bathroom near a source of water or outdoors CN 3 Put the hob on a stable level heat resistant work surface 4 The work surface must be at least 75cm 30 inches above floor level 5 Leave a space of at least 5cm 2 inches all round the hob 6 Don t use the hob near or under cupboards curtains or combustible materials 7 Keep it away from the edge of the work surface 8 Route the cable so it doesn t overhang and can t be tripped over or caught 9 Position pan handles so they can t be knocked or caught 10 The hob surfaces will be very hot when in use don t touch 11 Don t try to move the hob till it s cold and don t try to move it while there s anything on it 12 Take care when cooking with oil or fat to guard against overheating 13 Don t leave the hob unattended while it s plugged in 14 Choose pans with bases the same size as the hotplate on which they are to be used otherwise overh
6. atten Put the meat into a bowl pour on the marinade and mix to ensure the meat is well coated Cover with plastic wrap and marinate overnight in the fridge To cook remove the meat with tongs and reserve the marinade Pat the meat dry with kitchen paper Heat the oil in the frypan and cook the meat over high heat till well browned 8 10 minutes Carefully add the reserved marinade cook on high heat for a further 2 minutes then serve immediately Goes well with fresh bean shoots thinly sliced red onion and carrot matchsticks spinach dhal serves 4 500g red lentils rinsed 4 cups shredded spinach 2 tbsp peanut or extra light olive oil 1 tsp mustard seeds tsp cumin seeds 1 medium onion peeled and thinly sliced 3 4 fresh chillies sliced more or less to taste Y2 tsp turmeric tsp sea salt Put the lentils in a large pan with 4 cups of cold water bring to the boil reduce the heat and simmer stirring occasionally till the lentils are mushy Add boiling water as necessary during cooking to stop the lentils drying out Add the spinach and cook over low heat for 10 minutes Heat the oil in a frypan and fry the mustard cumin turmeric onion and chillies till soft a few minutes then add them to the lentils and greens add the salt and stir for a few minutes Natural yoghurt with a little fresh chopped mint stirred through makes a nice accompaniment If you re not a fan of spinach you may substitute Swiss chard 4
7. e cable so it doesn t overhang and can t be tripped over or caught operation 10 Each hotplate has a control and a light The controls are marked MIN off to MAX 11 To switch a hotplate on turn its control clockwise from MIN 12 To switch a hotplate off turn its control anti clockwise to MIN lights 13 Each light glows when its hotplate is heating goes off when the set temperature is reached then cycles on and off as the thermostat operates to maintain the temperature pans 14 Use heavy based flat bottomed pans for good contact with the hotplates 15 Sit the pans centrally on the hotplates 16 Position the handles safely out of the way where they can t be knocked 17 Use pans with bases the same size as the hotplates to avoid overheating 18 Don t use oversized pans e g catering pans or pans which cover both hotplates They ll overheat the hob and reduce its working life in use 19 Check that both controls are at MIN 20 Plug the hob into the wall socket switch the socket on if it s switchable 21 Turn the control s to the required setting s 22 Use the lower settings 1 2 for simmering medium 3 4 for rolling boil and the higher settings 5 6 for boiling 23 The hotplates will stay hot for quite a while after switching off Use the residual heat to keep food warm or to dry off potatoes or rice 24 Switch the hotplates off MIN wait till they re cold and unplug before moving or cleaning the hob care and ma
8. ea salt Y2 cup milk 2 free range eggs 2 cups sweetcorn drained 1 small red onion peeled and diced 1 red chilli seeded and shredded 1 tbsp shredded basil 1 tbsp chopped parsley wild rocket leaves Sift the flour and salt into a bowl make a well in the centre add the milk and eggs then whisk till the batter is smooth Add the corn onion chilli basil and parsley and mix well Heat a little oil in a frypan over a low to medium heat then slide spoonfuls of the batter mixture into the hot oil and cook on both sides till golden brown Serve on wild rocket leaves Goes well with bacon and fried tomato slices lamb curry with raita serves 4 1 tbsp extra light olive oil 1 medium white onion cut into slim wedges 2 tbsp curry paste 400g lamb fillets cubed 400g canned diced tomatoes 1 cup chicken stock raita 34 cup fresh chopped coriander leaves Y cup chopped parsley 1 gherkin grated 2 cups natural yoghurt black pepper Heat the oil in the frypan add the onion and curry paste and cook for about 2 minutes over moderate heat stirring constantly Add the lamb increase heat to high and cook for 5 minutes stirring occasionally Add the tomatoes with juice and the chicken stock and bring to the boil then reduce the heat and simmer for 30 40 minutes or till lamb is tender To make the raita stir the parsley gherkin and half the coriander leaves into half the yoghurt and add pepper to taste Remove the curry from the heat a
9. eating may occur 15 Don t use oversized pans e g catering pans or any pan which covers both hotplates as this will cause overheating and damage to the hob 16 After use turn the controls to MIN and unplug the hob Let it cool down fully before cleaning or storing away 17 Don t wrap the cable around the hob 18 Keep the cable away from hot surfaces 19 This appliance must not be operated by an external timer or remote control system 20 Don t use the hob if it s damaged or malfunctions 21 If the cable is damaged return the hob to avoid hazard household use only before use for the first time 1 The hotplates must be cured and their protective coatings burned off 2 Ensure the room is well ventilated as it can get a bit smelly 3 Plug the hob into the wall socket switch the socket on if it s switchable 2 4 Turn both controls to bring MAX up to the mark above the control and leave them on for 5 minutes 5 Turn both controls to bring MIN up to the mark above the control unplug and leave the hob till both hotplates are cold 6 Wipe any residues off the surfaces of the hob and hotplates The hob is now ready for use positioning 7 Put the hob ona stable level heat resistant work surface at least 75cm 30in above floor level and leave a space of at least 5cm 2in all round 8 Don t use the hob near or under cupboards curtains or combustible materials 9 Keep it away from the edge of the work surface and route th
10. intenance 25 Switch the hotplates off MIN unplug the hob switch the socket off first if it s switchable and wait till the hotplates are cold 26 Mop up any spillage after each use don t leave it to harden 27 Wipe all surfaces with a damp cloth and a little washing up liquid if necessary 28 Don t put the hob in water or any other liquid 29 Don t use harsh or abrasive cleaners or solvents 3 a few recipes to get you started chilli prawns serves 2 3 500g raw prawns 1 large white onion peeled and finely sliced 1 2 tsp chilli powder more or less to taste 1 tsp cumin 1 tsp turmeric 1 tsp sweet paprika 4 tbsp extra light olive oil lime or lemon wedges to garnish Shell clean and vein the prawns the tails may be left on for a more decorative presentation Mix the spices and prawns in a bowl till evenly coated Heat the oil in the frypan over a medium heat and fry the onions till soft Add the prawns and cook over a low heat stirring occasionally till the prawns turn red brown 20 25 minutes Serve on warm plates garnish with wedges of lime or lemon teriyaki steak serves 4 Y2 cup dry sherry or rice wine 3 tbsp soy sauce 1 tbsp sugar 1 clove garlic crushed 1 tsp finely grated fresh ginger root 750g good quality steak such as Scotch fillet 1 tbsp peanut or extra light olive oil Whisk together the sherry rice wine soy sauce sugar garlic and ginger Cut the steak into thin strips and lightly fl
11. nd stir in the remaining yoghurt and coriander leaves Serve with a green salad and the bowl of raita Serve with poppadoms chapatis or roti bread traditional tomato sauce about 2 litres 4 kg ripe firm tomatoes peeled and chopped 4 large brown onions peeled and chopped 8 cloves garlic raw or roasted and chopped v2 tsp cayenne pepper more or less to taste 1 tsp allspice berries 1 tsp black peppercorns 12 cloves 4 5 cups wine vinegar 2 22 cup sugar 2 tsp salt Sterilise the bottles or jars you re going to put the sauce in Put the vegetables and cayenne in a stock pot Put the peppercorns allspice and cloves in a small piece of muslin and tie with string to form a small bag Attach the string to the handle of the saucepan allowing the bag to dangle in the tomato mixture Cook for 4 5 hours making sure that all the vegetables are tender Remove and discard the spice bag Cool the mixture slightly then blend with a stick blender or put through a jug blender in batches and return to the stock pot Add the vinegar sugar and salt and boil gently for 1 hour stirring frequently to prevent sticking till the mixture is smooth and thick Pour into the heated bottles or jars and seal To prolong the shelf life clean the stock pot and put the sealed bottles in the stock pot with sufficient hot water to come half way up their sides Bring to the boil reduce the heat and simmer gently for 30 minutes You may use a variety of herbs f
12. or flavouring such as basil thyme oregano and marjoram For extra bite add a little chilli mushrooms a la grecque serves 4 250g button mushrooms 2 tsp fresh tarragon chopped or 2 tsp dried juice of lemon 2 tsp chopped Italian parsley 1 tsp fresh or tsp dried thyme 1 bay leaf 2 cloves garlic crushed 1 ripe medium sized tomato salt to taste freshly ground pepper 2 tbsp virgin olive oil v2 cup water 6 small shallots or pickling onions peeled not spring onions 34 cup small cherry tomatoes Italian parsley leaves Wipe the mushrooms and cut them in half Peel seed and finely chop the tomato Put everything except the cherry tomatoes and shallots in a large heavy based pan cover bring to the boil then add the shallots Reduce the heat and cook till the mushrooms are tender but still firm 8 10 minutes Remove and discard the bay leaf and stir in the cherry tomatoes Let the mixture cool then chill before serving sprinkled with Italian parsley leaves pasta with tuna and tomatoes serves 2 185g tuna in olive oil 1 tbsp virgin olive oil 1 clove garlic crushed 400g can of diced tomatoes 2 tbsp each freshly chopped Italian parsley and basil 250g pasta spaghetti linguine penne coarsely ground pepper fresh basil leaves Drain the oil from the tuna into the frypan add the olive oil and heat gently Saut the garlic till lightly coloured add the tomatoes including the juice stir and simmer gently for 20 minutes
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