22230-56 - EXPLORE - Small Appliances RUSSELL HOBBS - Free user manual and instructions

USER MANUAL 22230-56 - EXPLORE RUSSELL HOBBS

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 can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been supervised/instructed and understand the hazards involved.

Children must not use or play with the appliance.
- Keep the appliance and cable out of reach of children.

Misuse of the appliance may cause injury.

2 Unplug the appliance before assembly, disassembly, or cleaning.
3 Don't leave the appliance unattended while plugged in.
4 If the cable is damaged, it must be replaced by the manufacturer, its service agent, or someone similarly qualified, to avoid hazard.

Don't immerse the appliance in liquid.

5 Keep fingers, hair, clothing and kitchen utensils clear of the whisks/hooks.
6 Don't use accessories or attachments other than those we supply.
7 Don't use the appliance for any purpose other than those described in these instructions.
8 Don't use the appliance if it's damaged or malfunctions.

household use only

DIAGRAMS

1 drive heads (underneath)
2 pips
3 vents
4 speed control

6 handle
7whisks

FITTING THE WHISKS

1 Switch off (0) and unplug the mixer before fitting or removing the whisks.
2 Turn each whisk to align the pips on the shaft with the slots in the drive head, then push it into the drive head till it clicks into place.
3 The whisks may be fitted to either drive head.

REMOVING THE WHISKS

4 Switch off (0) and unplug the mixer, then shake any excess mixture into the mixing bowl.
5 Hold both whisks, to prevent them jumping out, and press . This will eject them from the drive heads.

6 Move the speed control to 0.
7 Put the plug into the power socket.
8 Move the speed control to the speed you require (1 to 6).
9 Generally, large quantities, thick mixes, and a high ratio of solids to liquids suggest longer timings and slower speeds.

10 Smaller quantities, thinner mixes, and more liquids than solids suggest shorter timings and higher speeds.
11 Use the whisks for beating/aerating light dough, batter, egg whites and cream.
12 If you need to set the mixer down, switch off (0), and shake any mixture off the whisks.
13 Don't use the appliance continuously for more than 3 minutes. After 3 minutes use, let it rest for 5 minutes before carrying on.
14 If the motor starts to labour, add more liquid to the mix, if possible, or switch off and carry on by hand.
15 Move the speed control to 0 to switch off.

CARE AND MAINTENANCE

16 Switch the appliance off (0) and unplug it.
17 Clean the outside surfaces of the appliance with a damp cloth.

Wash the whisks in hot soapy water, or in the cutlery basket of your dishwasher.

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.

recipes

g=grams

ml = millilitres

= tablespoons (15ml)

• = teaspoon (5ml)

⑥ 0 = egg, medium (53-63g)
70 = egg, large (63-73g)

wraps (whisk)

400 g plain flour 1 ⑦ egg
300 ml milk 1 / 2 salt

vegetable oil

Mix the egg and milk in a jug. Sift the flour into a bowl. Add the salt. Mix at medium speed.

Gradually add the liquid. Gradually increase speed till everything has combined. Drop small amounts of mixture into a hot, lightly oiled pan. Cook till golden brown on both sides (1 minute). Set aside and keep warm.

hot chocolate souffle (whisk)

75 g butter 50 g plain flour
112 cocoa powder 450 g milk
4 60 eggs, separated 50 g caster sugar

Melt the butter in a pan over a low heat. Stir in the flour and cocoa. Add the milk. Stir till it thickens. Remove from the heat. Cool for 30 minutes. Beat in the egg yolks. Beat the egg whites at high speed for a few seconds. Add the sugar, and beat till stiff. Fold the mixtures together in a buttered 1.2 litre ovenproof dish. Put the dish into a roasting tin half filled with boiling water. Bake in a pre-heated oven at 190^ for 40-45 minutes.

classic Victoria sponge cake (whisks)

100 g butter/margarine 100 g caster sugar
2 ⑦ eggs 100 g self raising flour
1 vanilla essence

Grease two 180mm straight sided baking tins. Line the bottoms with buttered greaseproof paper Put the butter and sugar in a bowl. Beat at medium speed till fluffy (1-2 minutes). Reduce

speed. Gradually add the eggs, then the vanilla, then the flour. Increase to medium speed once the ingredients start to incorporate. Put the mixture into the baking tins. Bake in a pre-heated oven at 180^ for 25 minutes. The surface should be golden brown. Cool on a wire rack. Turn one sponge upside down. Put a layer of raspberry jam on top. Put the other sponge on top of the jam. You can replace the raspberry jam with other fillings, like buttercream.

basic biscuits (whisks)

100 g butter

150 g caster sugar

1 vanilla essence

1 60 egg

100 g plain flour

100 g self raising flour

Put the butter, sugar and vanilla essence in a bowl. Beat at medium speed till fluffy (1-2 minutes). Reduce speed. Add the egg. Gradually increase speed till everything has combined. Sift the flours together then work them into the mixture. Form the mixture into balls. Put them on a greased baking tray. Flatten them slightly. Bake in a pre-heated oven at 180^ for 12-15 minutes. Cool on the tray for a few minutes, then move to a wire rack.

buttercream

50 g butter/margarine

100 g icing sugar

any one of:

2 liquid flavouring

1 - cocoa powder

lemon/orange zest, grated

Add flavourings a little at a time, and taste before adding any more. Put the butter and sugar in a bowl. Beat at medium speed till fluffy (1-2 minutes).

recipes are available on our website:

http://www.russellhobbs.com/ifu/550932

100 g Butter/Margarine

100 g Feiner Zucker

2 ⑦ Eier

100 g Backpulver

1 Vanilllearoma

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

= spiseskefuld (15ml)

= teskefuld (5ml)

⑦ = aεg, sort (63-73g)

⑥ 0 = aeg medium (53-63g)

varm chokolade souffle (piskeris)

75 g smør
112 - kakaopulver
4 60 aeg, delte

50ghvedemel
450 g maelk
50 g fintalet sukker

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

BEHANDLING OG VEDLIKEHOLD

⑥ 0 = egg,medium(53-63 gram)
⑦ = egg, store (63-73 gram)

varmsjokoladesuffle(visp)

75 g smør
1% kakao
4 ⑥ egg, delt

50 g hvetemel
450 g melk
50 g finkornet sukker

http://www.russellhobbs.com/ifu/550932

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He norpykaTe np6Op B xuKocTb.

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TolbKO JIJI 6bITOBORIO NcNOJIb3OBAHnA

NJIIOCTPAUIN

1 Haacakn PoiB (B HnKHeuactn)
2 BblCTynbl
3 BeHTnJIaIIOHhbIe OTBepCTna
4peryIaTOpckopocTu

6 pyka
7B36uBaJkN

YCTAHOBKA BEHUYIKOB

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CHATNBEHUYIKOB

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NCIOJIb3OBAHNE MUKCEPA

6 YctaHOBtpeperyIaTOp ckopocTeHa 0.
7 BCTaBtBe BUNkY B pO3eTKy.
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12 Ecln Heo6xOIMO yCTaHOBntb MKNcep, BblKlnHcHte npu6op (noLoXeHne 0) n cTpaxHnTe CMECb C BeHuNKOB.
13 3anpezaeTcH enpepbBHO nCnOJb3OBaTb np6op 6oJe 3 MNHyT. Iocne nCnOJb3OBaHn np6opab TeueHne yKa3aHHoro BpeMeHn daTe emy octbTb 5 MNHyT, Iocne ueo moKte npoDoJIkaTb pa6OtY.
14 Ecni DvIraTeJIb IOnaAeT npu3HaKnpeperpy3Kn,do6aBbTe B Cmecb HEmHOrO XnIkoCTn nn BbIKIOHTe npu6Op n 3aBePunTE B3bUNBaHne BpyHyU.
15 YTo6bI BbIKNoHtB npi6Op, yCTaHOBtpe peryTOp ckOpoTe Ha 0.

UXOДИОБСЛУЖИBAHINE

16 Bbiklouhnte npn6op (0) n oTcoeMHHTe erO t cetn.
17 OuHCTnTe BHeSHIOI NOBepXHOCTb Ipn60pa BJaJxHO TkaHbIO.

BbIMoTe BcHnKn TOpaYe MblHoB BOOn Nn NmecTne INX B CTnpaJIbHyIO MaunHy, B KOp3nHy dIy cToNoBbIX npu6opOB.

3AUHTA OKPYXAIOUI CPEIbI DnToro yTO6bI n36exaTb yrpo3 dny 3

BeeCTB B 3JIeKTPnuecknx U 3JIeKTPoHHbIX TOBaPax, npI6Opbl, OTMeueHHbIe daHHbIM CUMBOJOM,doJIHbI yTINl3uPoBAtbcr He KaK He OTCOPTuPoBAHHbIe 6blTOBbIe OTXObl, a KaKBOcCTaHOBJEHbIe INI NOBTOPHO NCIOJIb3OBAHHbIe.

peuertbl

g=rpaMMbl

ml=mnllnnlntpbbl

=CTOJOBaNoKka(15Mn)

6yTeP6pOdbI B IeneWkaX (Hacadka - BeHuNK)

400 g Myka

1 ⑦ 問卍

300 ml moJoko

1/2 COJb

paCTnTeJIbHOe MaCNo

Cmeuante B kpykne moIko n IaIc. HacbIbTe Myky B uAly. IobabTe rIc. CmeuBaIte Ha cpeHne ckopocTn. NocTepeHHo do6abJrTe JxNdkocTb. NocTepeHHo yBelenuBaIte ckopocTb Do noHoro CmeuHn. HanuBaIte TecTo He6OblshmN nopzmaMn Ha pa3orpeTyU cIerKa cMa3aHHyMoMacIOM cKOBOpOy. BblneKaIte Do 30JOTncTO-kOpunHeBOrO OTeHka C oBeNX cTOpOH (1 MInHyTa). OToLXNe TcSTOpOHy n CoXpaHraTE TePJIbIMn.

OCHOBHoi peceent Neuehby (HaCaAka - BeHnuK)

100 g macno

150 g mekkn caxaphny necok

1 BaHnIbHaJ ECCeHcIa

1 ⑥ yin

100 g Myka

100 g 6nHHa Myka

Положит e вашиу масл, сар an BaHnIbHyIO эССeHцИ.В36иBaIte Na cpeДн eckopoctndo пьшоctn (1-2 мнут).СиЗБТe Chokopostb.В6eIteЯиzo.ПocTeHEno yBelenuBaIte cokopoctb do ПОнloro CmeSeHЯ.Всынг Te COBmecTHO o6a Bnda MykN iЗamseMaIte TectO.Clennte шарки n3 Tecta.Выложит eix Ha cma3aHHb JxIpom npOTuBHe.Сlerka pacnIooJIte nx. Выпекаite BnpedBaPnte bHo pa3OrPeToJ dYxOBKe npi 180°C B TceHene 12 - 15 mInyT. B TeueHne HeckolbKnx MInyT OCTyDnTe nX Ha npOTuBHe, 3aTeM nepeloxKte Ha peWeTky.

Klaccnueckn 6nckBHTbI Topt Victoria sponge (ry6ka BnkTopnn) (HaCaJa - BeHcNK)

100 g maclo/MaprapinH

100 g mekn caxapn neok

2 70 mya

100 g 6πnHHa Myka

1 △BaHnIbHaN ḋCCeHцŋa

CmajbtTe Jnropom DBe 180 MM fOpMbI dJa BbIneKu C pIprMbIM CteHKamM. BblIOxNtE dHO fOpm npomacJIeHNo JxipoHepOnHuaemO 6yMaRoI PIoOxNtE B uAwy MaCNo I caxap. B3bUaBte Ha cpeHneckopocTn Do nbIHooCTn (1-2 MNHTb). Chn3btE cKOpocTb. NocTepeHNO do6abJrte Rya, NotOM BaHInb, NotOM MyK. KOrda INHrpEduNEHbI NaHyT CmeuBaTcR, YBeJIuYbTe cKOpocTb B3bUbaHnI Do cpeHne. IpeLoXNtE TeTO B fOpMbI dJa BblNeUKN. BblKeaTe B IpeDbapntelbHO pa3oRpeToI duXOBKe npi 180°C B TceHene 25 MInHT. NObepxHoCTb DOJXHa IMeTb 30JOTNCTO-KOpuHeBbI OTeHOK. OctykaIte Ha peWeTke. IpeBepHnTe Odn H3 KopJei. CmaJbtTe BepXHIO UcAcbTb MaINHObIM dIXeMOM. PIoOxNtE BTOPOI KOPX CbePxy Ha nepBbI. MaINHObII dIXeM MoXHO 3aMeHNTb dpyroHauHHKO, HApPImEp, CInBOUYbIM KpemOM.

CINBOUHbIKpem

50 g macNo/MaprapuH

100 g caxapna nypda

JIO60Iu3CJIeDuOuX INHpeDIneHTOB:

2 XnIckn PnIeBOV apOMaTH3aTOp

1 -nopouok kaKaao

JIIMOHNa/aneIbCnHna ZeJa, TepTa

IocTepeHNO Do6aBnIe Te apomatn3aTOpbl. Ipeep KaKdbm Do6aBneHem IpO6yIte. IonoJnte B uAwy macNo n caxap. B36uBaIte Ha cpeHneckopocTn Do nbuHocTn (1-2 MInHyTb).

PeuentbIMoXHOHaHTNaHaHawemBe6-caiTe:

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

Preberite navodila, jih shranite na varnem in jih predajte skupaj z napravo, ce jo posredujete naprej. Pred uporabo odstranite vso embalazo.

POMEMBNA VAROVALA

Sledite osnovim varnostnim ukrepom, vklučno z:

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

http://www.russellhobbs.com/ifu/550932

CIRPICI UCLARI TAKMA

CIRPICI UCLARI CIKARMA

http://www.russellhobbs.com/ifu/550932

1 rossi cherry, taiate

2 fileuri de pui, prajite sī tāiate in bucāṭi

50 g Parmezan, ras

frunze de patrunjel, tocate

Presarati pe rulouri pesto, puiul, rosiile si patrunjelul. Condimenta ci piper negru. Rulai rulourile, azeatai-le intr-un vas rezistent la caldura si presarati ci cele doua tipuri de branza. Frigeti-le pana cand devin aurii si dau in clocot.

He notanra Te ypea B TeuHOCT.

5 PanaTe npbctnte, Kocata, o6neKIoTO u KyxHcNKe Tnpi6Opn OT TeNoBete 3a pa36uBaHe/ KyKnte.
6 He n3no3BaIte akcecoapn nn npncTabKn, pa3JnUHn OT Te3n, npedocTaBeHN OT Hac.
7 He n3noI3BaIte ypea 3a dpyrIu cIeJI, OcBeH Te3I, OINcaH N B HacToIuTe INHCTpyKUIn.
8 He n3noI3BaIte ypeDa, aKe e nobpeDeH nn He pa6oTn n3paIHO.

$$ \therefore \text {a l l} O \text {a l l} A C \text {a l l} \text {a l l} \text {a l l} \text {a l l} 1 5 $$

$$ \vec {a} \vec {a} \vec {a} \vec {a} \vec {a} \vec {a} \vec {a} \vec {a} \vec {a} $$

$$ \therefore \Delta_ {1} = 0, j _ {2} = 1 6 $$

$$ \therefore \text {a b} \text {j i l a s} \text {a b b i j} \text {j i l l} \text {j i l l} \text {j i l l} \text {j i l l} 1 7 $$

$$ \therefore \dot {a} g a l l \text {a l l} \dot {a} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} \text {a l l} $$

$$ \overline {{a}} \equiv a \equiv a \equiv a \equiv a \equiv a \equiv a \equiv a \equiv a $$

galeiie 1e! galeiie i jgl aiaall yie aylll ciala e jaoal o jess

1. 1.

6

7

3

4

biin 5

Lg

（j）

jjj 2

aill j i 1i 1i 1i 1i 1i 1i 1i 1i 1i

Jiaiuiyi Jia iai ci

a 1

aillll aalssl alol alol alol

8 1 j 1 1 1 1 1 1 1 1 1 1

g

aieeall jalil all iogagg g aegla/aga l 1i 1i 1i

jie:JIeIbJ1 1