1508556 - Barbecue RUSSELL HOBBS - Free user manual and instructions

USER MANUAL 1508556 RUSSELL HOBBS

Black oval emblem with interwoven white lines, no text or symbols present

Russell Hobbs

Gril DECO

Réf.: 15085-56 - 15086-56 - 15087-56 - 15088-56

Mode d'emploi 2

Instructions 11

saucisse (cuite) 6-7

dinde (cuite) 6-7

snacks

calzone 8-9

hot dogs 2-3

quesadillas 2-3

tacos,hachis de viande 6-8

poulet/dinde

Handle Grill plates Latch Latch Drip tray

Light Handle Slot Switch On Off Latch Drip tray

Snack grilling 1 2 3 4

Read the instructions and keep them safe. If you pass the grill on, pass on the instructions too. Remove all packing, but keep it till you know the grill works.

important safeguards

Follow basic safety precautions, including:

1. This appliance must only be used by or under the supervision of a responsible adult.

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

3. Some parts aren't as hot as others, but they're all hot. Don't touch - use oven gloves or a folded towel.

4.Sit the grill on a stable, level, heat-resistant surface,near a power socket.

5.Bread, oil, and other foods may burn. Don't use the appliance near or below curtains or other combustible materials, and watch it while in use.

6.Route the cable so it doesn't overhang,and can't be tripped over or caught.

1. Don't wrap food in plastic film, polythene bags, or metal foil. You'll damage the grill and you may cause a fire hazard.

2. Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is opaque throughout.

3. Don't use anything metal or sharp, you'll damage the non-stick surfaces.

4. Keep the appliance and the cable away from hotplates, hobs or burners.

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

6. Don't use the appliance for any purpose other than cooking food.

7. It is recommended that the power cable be regularly inspected to detect any trace of possible damage, and the appliance should not be used if the cable is damaged.

8. If the power cable is damaged, it must be replaced by the manufacturer, their after-sales service or a manufacturer-approved technician to avoid any danger.

household use only

before using for the first time

1 Wipe the cooking plates with a damp cloth.

preparation

2 Centre the drip tray under the front of the grill, so it catches any run-off.

3 Grip the tops of the latches, pull them out of their slots,and open the grill.

4 Wipe the cooking plates with a little cooking oil or butter, then close the grill. Don't use low fat spread – it may burn on to the grill.
5 Put the plug into the power socket and press 1 to switch on.
6 The light will cycle on and off as the thermostat maintains the temperature.
7 Wait till the light is out before cooking.

fill the grill

8 When the light goes off, use an oven glove to open the grill.
9 Lay the food on the bottom cooking plate with a spatula or tongs, not fingers.
10 Don't use anything metal or sharp, you'll damage the non-stick surfaces.

contact grilling

11 Simply bring the handle forward, to close the grill on the food.
12 The hinge is articulated to cope with thick or oddly shaped foods.
13 The cooking plates should be roughly parallel, to avoid uneven cooking.
14 Contact grilling tends to be faster, as both grill plates are in contact with the food.

Snack grilling

15 Use the handle to lift the lid straight up, to bring the hinges to the top of their travel, then pull it gently forward, as you close it, to leave a gap between the cooking plates.
16 Snack grilling tends to be a bit slower, as the upper cooking plate is clear of the food, but it has the advantage that you can grill things you don't want to squash, like cheese on toast, or tomatoes.

check that the food is cooked

17 Whichever cooking mode you use, check that the food is cooked through before serving.
18 If you're in doubt, cook it a bit more.
19 Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is opaque throughout.

remove the food

20 Use the oven glove to open the grill.
21 Use wooden or plastic tools to remove the food.

finished?

22 Switch off (0) and unplug the grill.

more?

23 Put on the oven glove, empty the drip tray into a heatproof bowl, then give it a wipe with kitchen paper, and put it under the front of the grill.

care and maintenance

24 Switch off (0), unplug the grill and let it cool before cleaning and storing away.
25 Wipe all surfaces with a clean damp cloth. Use a paper towel moistened with a little cooking oil to remove stubborn stains.
26 Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
27 Take extra care with the non-stick cooking surfaces.
28 Don't put the grill in water or any other liquid.
29 Don't use harsh or abrasive cleaning agents or solvents.
30 Don't use scourers, wire wool, or soap pads.
31 If you close the grill, and push the latches into the slots, it can be stored upright, to save space.

cooking times & food safety

Use these times only as a guide. They're for contact grilling fresh or fully defrosted food. For frozen foods: add 2-3 minutes for seafood, or 3-6 minutes for meat and poultry, depending on the thickness and density of the food. Check food is cooked through before serving. If in doubt, cook it a bit more. Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is opaque throughout. When cooking pre-packed foods, follow any guidelines on the package or label.

beef min

fillet 5-7

loin steak 7-8

burger, 50g

burger, 100g

kebabs, 25mm cube 7-8

round steak 5-7

sausages (thin) 5-6

sausages (thick) 7-8

sirloin 7-9

T-Bone 8-9

lamb

kebabs, 25mm cube 7-8

minced 6-7

loin chops 4-6

seafood

halibut steak, 12-25mm 6-8

kebabs, 25mm cube 4-6

prawn 1-2

red snapper fillet 3-5

salmon fillet 3-4

salmon steak, 12-25mm 6-8

scallops 4-6

sea bass fillet 3-5

swordfish steak, 12-25mm 6-9

tuna steak, 12-25mm 6-8

pork

chops, 12mm 5-6

gammon steak 5-6

kebabs, 25mm cube 7-8

minced 7-8

sausages (thin) 5-6

sausages (thick) 7-8

tenderloin, 12mm 4-6

sandwiches min

cheese 2-3

ham (cooked) 5-6

roast beef (cooked) 5-6 6-7

sausage (cooked) 7-8 6-7

turkey (cooked) 6-7

snacks

calzone 8-9

hot dogs 2-3

quesadillas 2-3

tacos, meat filling 6-8

chicken/turkey

chicken breast pieces 5-7

burger, 50g, fresh/frozen 4/5

burger, 100g, fresh/frozen 5/6

kebabs, 25mm cube 7-8

thighs (chicken) 5-7

minced 7-8

turkey breast, thin sliced 3-4

vegetables

asparagus 3-4

carrots, sliced 5-7

aubergine, slice/cube

onions, thin slice 5-6

peppers, thin slice 6-8

peppers, grill then skin 2-3

whole peppers brushed with oil 8

potatoes, slice/cube 7-9

squash, slice/cube 6-8

fruit

apple, halve/slice 6-8

bananas, slice lengthwise 3-4

nectarines, halve/slice 3-5

peaches, halve/slice 3-5

pineapple, slice 3-7

contact grilling

Grilled pepper stuffed with creamy red pesto rice

1 medium red/yellow pepper
75g risotto rice
2 mushrooms
^1/_2 small onion
1 large tbsp cream cheese
2 tsp red pesto
1 tsp olive oil
1 tsp vegetable bouillon granules
400ml boiling water
ground black pepper
a few spring onions

• Cook the rice in the boiling water with a teaspoon of bouillon granules/stock cube.
• Wash and dry the pepper, halve and deseed it, coat the outer skin in olive oil, and cook for 6-8 minutes on the preheated grill, till the skin softens.
• Finely chop the half onion and mushrooms. Chop the spring onions separately.
• Mix the cooked rice, chopped half onion, mushrooms, cream cheese, pesto and black pepper, spoon the mixture into the grilled pepper halves, top with the spring onion.
• Return to the grill and cook for 2 minutes, till the tops are golden brown.

Chicken stuffed with sweet balsamic red onion marmalade

2 chicken breasts
1 large red onion
small handful flat leaf parsley
1 clove garlic (crushed)
1 tsp butter
1-2 tbsp olive oil
4 tbsp balsamic vinegar
small pinch brown sugar
pinch sea salt
freshly ground white pepper

• Slice the onion paper thin, chop the parsley fine, put them into a medium bowl with the garlic, balsamic vinegar, butter, oil, sugar, salt & pepper, mix, then leave this marmalade till the flavours develop (in the fridge overnight).
• Cook the marmalade on a preheated grill for 4-6 minutes (to soften and caramelise the onion. Half way through, move the marmalade with a plastic or wooden spatula.
• Return the marmalade to the bowl, and leave to cool fully.
• Flatten the chicken breasts (10-15mm thick) with a mallet or rolling pin,brush with a little olive oil,put a tablespoon of the marmalade on each flattened breast,roll up,and secure with a wooden cocktail stick.
• Cook the chicken parcels on the preheated grill for 7-9 minutes till cooked through.
• Serve with grilled asparagus or green salad.

Sole with tomatoes

250g fillet of sole (or any white fish)
2 small onions, diced
2 cloves garlic, crushed
2 small tomatoes, chopped
1 tbsp fresh parsley, chopped
2 tbsp fresh chopped basil (2 tsp dried)
1 tbsp ground pepper
1 tbsp lemon juice
2 tsp olive oil or red wine (optional)

• Sauté the onion and garlic in the oil or wine in a frying pan for 2 minutes.
• Add the tomato, half of the herbs and a few grinds of pepper, then stir.
• Spoon on to the preheated grill, lay the fish on top, add the lemon juice and remaining herbs, and cook for 2-3 minutes.
• Put the fish and vegetables on a plate, pour the drip tray juices over the fish.
• Serve with fresh bread or rice.

Spicy Mexican beef & bean wraps with creamy coriander crème fraîche

2 floured tortilla wraps 25g grated cheddar cheese (optional)

filling

50-75g minced beef (or soya mince) 1 small chilli 1 clove garlic ^1/_2 onion small tin (150g drained) mixed beans

2 tsp tomato purée 1 tsp chilli powder 1 tsp ground cumin 1 tsp coriander

2-3 tbsp crème fraîche squeeze lemon juice large handful fresh coriander freshly ground black pepper

• Drain the beans, crush the garlic, deseed the chilli, finely chop the chilli and onion. Chop the fresh coriander separately.
• Mix the filling ingredients together in a bowl, then spread the mixture on the preheated grill and cook for 6-8 minutes, till the meat is fully browned. Half way through, break the meat up with a wooden or plastic spatula.
• Mix the crème fraîche ingredients in a serving bowl.
• Spread half the cooked meat mixture on each tortillas, top with cheese (optional), roll them up, and grill for 1-2 minutes.

Burger

375g lean minced beef
4 tbsp seasoned breadcrumbs
4 tbsp chopped vegetables – onions, courgettes, parsley, etc. (may be sautéed)

• Mix the vegetables and breadcrumbs in a bowl, add the minced beef and mix well.
• Shape the mixture into 10cm (4") wide burgers.
• Preheat the grill and cook for 5-6 minutes or till the meat is no longer pink and the juices run clear, turning once.
• Top your burger in healthful style with dark, leafy, green lettuce, shredded cabbage, fresh cilantro, basil or spinach.

This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie Calbom.

Snack grilling

Triple cheese and garlic mushroom melt

1 mini-baguette, crusty roll or ciabatta

3-4 button mushrooms (thinly sliced)

25g grated mature cheddar

25g grated mozzarella

25g grated gruyere or emmental

1 clove garlic (crushed)

small handful flat leaf parsley (chopped)

olive oil (or flavoured oil e.g.basil, chilli)

• Split the bread, drizzle the cut sides with the oil, then smear with the crushed garlic.
• On one piece, put the three cheeses, then the parsley, then the mushrooms.
• Put the other piece on top, then grill for 3-4 minutes, till the cheese has melted.

Toasted bagel with garlic mayonnaise tuna, peppers and sweetcorn

2 bagels

1 tin tuna (drained)

2 tbsp garlic mayonnaise

2 tbsp chopped red pepper

2 tbsp chopped green pepper

1 tbsp sweetcorn

white pepper

• Split the bagels and lay them split side down on the hot grill for 1-2 minutes.
• Mix the tuna, mayonnaise, peppers and sweetcorn, and season with white pepper.
• Make sandwiches of the bagels and tuna mixture, then grill for 2-3 minutes.

bits and bobs

frozen garlic baguette

Cook half a frozen garlic baguette on the hot grill for about 7 minutes (don't overcook, to prevent the garlic butter leaking).

frozen French bread pizza

Cook French bread pizza on the hot grill for 10-12 minutes till heated through.

cheese on toast

Grill bread topped with grated cheese for 5-6 minutes, till the cheese melts.

Connection

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 E 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/moulded plug unless the fuse cover is in place. If you remove the plug, dispose of it.

Earth (green/yellow) E L N CORD GRIP Neutral (blue) Live (brown)

Warning : This device should not be disposed of with your household waste. A recycling system has been set up by the town councils for this type of product. Contact your town hall to find out further information on your nearest recycling centre.Electrical and electronic products contain dangerous substances that have a detrimental effect on the environment and human health and should therefore be recycled.

After sales service

The appliance isn't user-serviceable. If it's not working properly, check that:

- You've followed the instructions correctly;

- The main supply fuse/circuit breaker hasn't blown/tripped.

If it still doesn't work, consult your retailer.

Guarantee

Any defect affecting the functionality of the appliance which becomes apparent within one year of its purchase will be corrected by free repair or replacement provided that it has been used and maintained in accordance with the instructions and has not been abused or misused in any way.

Würstchen (dick) 7-8

Sirloin-Steak 7-9

T-Bone-Steak 8-9

Lammfleisch

Red-Snapper-Filet 3-5

Lachsfilet 3-4

Lachssteak 12-25 mm 6-8

Jakobsmuscheln 4-6

Wolfsbarschfilet 3-5

Schwertfischsteak 12-25 mm 6-9

Tunfischsteak 12-25 mm 6-8

Schweinefleisch

Kotelett,12 mm 5-6

Schinkensteak 5-6

Würstchen (dick) 7-8

Filetsteak, 12mm

50-75 gram rundergehakt (of sojagehakt)

1 kleine rode peper

1 teentje knoflook

^1/_2 ui