COOK@HOME 19790-56 - Saucepan RUSSELL HOBBS - Free user manual and instructions

Product type	Saucepan
Brand	Russell Hobbs
Model	COOK@HOME 19790-56
Material	Stainless steel
Coating	Non-stick
Capacity	2.5 liters
Diameter	18 cm
Height	11 cm
Weight	1 kg
Handle type	Stainless steel handle
Lid	Glass lid with vents
Hob compatibility	All hob types (gas, electric, ceramic, induction)
Oven safe	Yes, up to 180°C
Dishwasher safe	Dishwasher safe
Care	Hand wash or dishwasher, avoid abrasive sponges
Warranty	2 years
Spare parts	Available on the manufacturer's website
Country of manufacture	China
Package dimensions	22 x 22 x 15 cm

Frequently Asked Questions - COOK@HOME 19790-56 RUSSELL HOBBS

What types of hobs can I use with this saucepan?

This saucepan is suitable for all hob types: gas, electric, ceramic, and induction thanks to its adapted base.

Can I put the saucepan in the oven?

Yes, it is oven safe up to 180°C without the lid.

Is the non-stick coating safe?

Yes, the coating is PFOA-free and compliant with food safety standards.

Can I use metal utensils?

It is recommended to use wood, silicone, or plastic utensils to preserve the non-stick coating.

How to clean the saucepan?

Let it cool, wash with warm soapy water and a soft sponge. It is dishwasher safe.

Is the lid included?

Yes, the saucepan comes with a glass lid with a vent.

What is the exact capacity of the saucepan?

The capacity is 2.5 liters, ideal for preparing sauces, soups, or vegetables.

Is the saucepan compatible with induction?

Yes, the stainless steel base is magnetic, allowing use on all induction hobs.

Can I stack the saucepans for storage?

Yes, they are designed to be stackable, but place a cloth between them to avoid scratches.

Where can I find spare parts?

Spare parts are available on the official Russell Hobbs website or from your retailer.

USER MANUAL COOK@HOME 19790-56 RUSSELL HOBBS

HVIS APPARATET KOGER T∅RT

STELL OG VEDLIKEHOLD

Read the instructions, keep them safe, pass them on if you pass the appliance on.

Remove all packaging before use.

IMPORTANT SAFEGUARDS

Follow basic safety precautions, including:

1 This appliance must only be used by or under the supervision of a responsible adult. Use and store the appliance out of reach of children.

2 Don't put the base unit in liquid. Don't use the appliance in a bathroom, near water, or outdoors.

3 Don't put frozen meat or poultry in the steamer – defrost fully before use.

4 Fill the reservoir to max (1.2l). If you overfill, it may spit boiling water and you may damage the steamer.

5 Don't touch the hot surfaces of the base unit, lid, baskets, rice bowl, or tray. Use oven gloves or a cloth, and lift them only by the handles.

6 Don't reach over the appliance, and keep hands, arms, face, etc. clear of the escaping steam.

7 This appliance must not be operated by an external timer or remote control system.

8 Don't cover the appliance or put anything on top of it.

9 Don't line the baskets with paper, foil, etc. – you'll block the steam holes.

10 Unplug the appliance when not in use, before moving and before cleaning.

11 Let the appliance cool down fully before moving or cleaning.

12 Don't use accessories or attachments other than those we supply.

13 Don't use the appliance for any purpose other than those described in these instructions.

14 Don't operate the appliance if it's damaged or malfunctions.

15 If the cable is damaged, it must be replaced by the manufacturer, its service agent, or someone similarly qualified, in order to avoid hazard.

household use only

PREPARATION

1 Sit the appliance on a stable, level, heat-resistant surface.
2 Route the cable so it doesn't overhang, and can't be tripped over or caught.
3 Steam will escape. Don't put the appliance near curtains, under shelves or cupboards, or near anything that might be damaged by the escaping steam.
4 Have plates or a tray handy to put the baskets on afterwards, as they'll drip. This would be a good time to set out serving spoons, tongs, etc. for emptying the baskets. Don't forget the oven gloves.

FILLING

5 Fill the reservoir to max (1.2l). This'll give you about 60 minutes steaming, enough time for most foods.

6 Don't add anything to the water. Seasonings, marinades, etc. should be added to the food, not the steaming water. They won't circulate with the steam, they'll just concentrate in the reservoir, possibly damaging the surfaces of the reservoir and element.

7 Fit the steam tube round the element, so that the element is in its centre.

8 Sit the tray on the base unit.

9 The tray fits only one way round, to allow for the control panel. It prevents juices from the food reaching the element and reservoir.

10 The basket handles are marked 1, 2, and 3. You may use 1, 2, or 3 baskets at a time.

a) Fit basket 1 on top of the tray

b) Put food in the basket.

c) Fit basket 2 on top of basket 1.

d) Put food in the basket.

diagrams	9 tray	15 water level window
4 vents	10 water	16 base unit
5 handle	11 steam tube	17 light
6 lid	12 element	18 timer
7 rice bowl	13 pouring lip
8 basket	14 reservoir

e) Fit basket 3 on top of basket 2.
f) Put food in the basket.
g) Fit the lid.

be careful with flavours

11 Juices from the upper basket will drip into the basket below. Don't put delicate flavours below strong ones, or vegetables below greasy foods.

CIRCULATION

12 To allow the steam to circulate:

a) pack food loosely in the baskets
b) whenever possible, use single layers of food
c) leave spaces between the pieces
d) when layering food in a basket, leave spaces between the pieces in each layer to let the steam circulate through the layers

UNIFORMITY

13 For uniform cooking:

a) Try to cut all pieces of food in a basket to roughly the same size.
b) Put larger pieces, or food with long cooking times, nearest the reservoir.
c) Put smaller pieces, or food with short cooking times, furthest from it.

OVERCOOKING

14 Don't worry too much about overcooking – steaming is a relatively gentle cooking method and a few minutes extra generally won't matter.
15 Don't overcook fish – it'll chew like rubber and taste like cardboard.

COOKING

16 Put the plug into the power socket.
17 Turn the timer clockwise to the required time.
18 The light will glow.
19 Steam will start to fill the baskets.
20 When the timer returns to 0, a bell will sound, and the steamer will switch off.

THE TIMER

21 The timer is clockwork, and it's one-way only.
22 Don't try to turn it anti-clockwise or you'll break it.
23 It will continue to whirr till its spring has wound down.
24 Don't worry about this – if the light is off, the element is off.
25 If you want to stop the appliance early, unplug it.

FINISHED?

26 Unplug the appliance.
27 Everything will be hot – use oven gloves or a cloth – use the handles.
28 Steam and hot air will escape when you lift the lid. Tilt it slightly to direct the steam away from you.
29 Put the lid on a plate or tray.

30 Lift the baskets off and set them down on plates or a tray.
31 Remove the tray carefully – the juices will be hot, and they may stain if spilt.
32 Empty the reservoir via one of the pouring lips at the sides.

cooking times & food safety

33 These times are for a single layer of food. You'll need to experiment to find the times which suit your favourite foods and food combinations.
34 Extend these times:

a) if 2 or 3 baskets are used – the steam has to heat more food

b) if food is layered within a basket

35 Generally, the further the food is from the element, the longer it'll take to cook.
36 You'll need to experiment to find the times and positions which suit your favourite foods and food combinations.
37 Use these times purely as a guide.
38 Check that food is properly cooked before serving. If in doubt, cook it a bit more.
39 Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is opaque throughout.
40 You should cook leaf vegetables as little as possible, to keep them green and crisp. Plunging them into iced water will stop the cooking process.

food (fresh) quantity time (minutes)
artichokes, fresh 2-3 40-45
asparagus 400g 10
green beans 400g 15-20
broccoli 400g 10
brussels sprouts 400g 15
cabbage (cored and quartered) 1 15
carrots (sliced)	400g 10-15
cauliflower	1 15
corn cobs	4 15
courgette (sliced)	400g 10
peas, shelled	400g 12
peppers, deseeded & sliced	1	8-10
potatoes (quartered)	900g 20
spinach	200g	6-8
mushrooms	200g 10-13
chicken (boneless)	400g	20-30
fish fillets	200g	10
fish steaks 200g	12-17
prawns	400g	6-8
lobster tail (frozen)	2	20-22
mussels	400g 10-15

Don't use mussels that are open prior to cooking. Steam until the shells open fully, and discard any that aren't open after cooking.

THE RICE BOWL

41 Fill the rice bowl no more than half full with rice.
42 Add water to the rice bowl – one and a quarter times the volume of rice (the rice will absorb some of the water).
43 Put the rice bowl in the topmost basket. If you put rice underneath other foods, juices from those foods will alter the flavour of the rice, and the additional liquid may make it mushy.
44 Rice should take 15 to 20 minutes, depending on type, quantity, and personal taste.
45 Taste after 15 minutes, then cook for longer if necessary.

OVER 60 MINUTES?

46 If you intend to steam for more than 60 minutes:

a) keep an eye on the water level and/or the timer, top up the reservoir with water at about the half way mark, and reset the timer

or

b) set the timer for half the steaming time, then the bell will alert you to top up the reservoir – don't forget to reset the timer

topping up

c) Slowly pour water into one of the holes at the sides of the tray

d) Keep an eye on the water level – don't let it get above max

BOILING DRY

47 If the appliance boils dry, the thermostat will cut off power to the element.

48 The light will go off, but the timer will keep going.

49 The thermostat will cycle on and off till you remember to add water, or till the timer returns to 0 and switches off.

50 Unplug the base unit, let it cool for a couple of minutes, then fill the reservoir with water and start again.

51 When calculating the time needed, allow for the whole of the time already spent steaming, and part of the time between running dry and restarting, as the cooking process won't have stopped immediately the reservoir ran dry.

52 If you watch the cooking process carefully, there's no reason why the rescue operation shouldn't be 100% successful.

53 If it isn't, then a piquant sauce should do the trick – try something with lemon or lime in it first. If all else fails, ginger, garlic, or chilli will hide absolutely anything.

STOPPING EARLY

54 Unplug the base unit from the power socket.

CARE AND MAINTENANCE

55 Unplug the appliance and let it cool down before cleaning or storing away.

56 Wash the removable parts in warm soapy water, rinse well, drain, and air dry.

57 Wipe the base unit, inside and out, with a clean damp cloth.

58 Don't put any part of the appliance in a dishwasher.

DESCALING

59 Scale deposits may build up on the reservoir and element.

60 Ensure the kitchen is well ventilated, as heating vinegar causes an unpleasant smell.

61 Don't fit the tray, baskets, rice bowl, or lid.

62 Fill the reservoir with 600ml white vinegar, plug it into the power socket, and set the timer to 20 minutes.

63 After the 20 minutes is up, leave it to cool completely, then pour out the vinegar and rinse the reservoir several times with cold water, to remove all trace of the vinegar.

64 Dry the base unit thoroughly.

65 Don't use anything other than white vinegar, and don't use a proprietary descaler.

ENVIRONMENTAL PROTECTION

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.