2274056 - Saucepan RUSSELL HOBBS - Free user manual and instructions

USER MANUAL 2274056 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: This appliance can be used by children aged from 8 years and above and 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 shall not play with the appliance. Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised. Keep the appliance and cable out of reach of children under 8 years. If the cable is damaged, it must be replaced by the manufacturer, its service agent, or someone similarly qualified, to avoid hazard.

The surfaces of the appliance will get hot. b Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Leave a space of at least 50mm all round the appliance.

• Don’t cover the appliance or put anything on top of it.

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

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

• Don’t operate the appliance if it’s damaged or malfunctions.

• Cooking pot is only suitable for gas and electric hobs. Not suitable for induction hobs.

• Do not leave the cooking pot unattended when cooking on the hob

Health: The gentle cooking action reduces damage to vitamins and retains more of the nutrients and flavours. Economy: Long, slow cooking can tenderise the cheaper, tougher cuts of meat, and uses about a quarter of the power of the small ring on the average hob. Convenience: Prepare the ingredients the night before, put them in the slow cooker before you leave, and have a delicious meal waiting for you when you get home. TEMPERATURE CONTROL 0 Off 1 For traditional slow cooking. 2 For “fast cooking”, using the appliance as an electric stewpot. O For keeping the food warm after cooking. GENERAL

• Thaw frozen food completely before adding it to the cookpot.

• Brown the meat and sauté the vegetables in a pan or the cooking pot.

• You can use the cooking pot for searing browning, sautéing or frying,suitable for gas and electric hobs only, prior to using the slow cooker. Meat

• When roasting, the juices don’t spit or evaporate, so flavour and nutritive value are retained. The size and shape of the joint, its quality, and the proportion of lean, fat and bone, all affect cooking times. Experience will soon help you judge these.

• Avoid meat which has a high proportion of fat, or trim the excess fat. Poultry

• Wash and dry the poultry and season inside and out.

• Brown the skin in its own fat or a little cooking oil, in a large frying pan. Fish

• To retain flavour and texture, fish shouldn’t be cooked for long periods.

• Grease the base of the cookpot with butter or margarine.

• Clean, trim and wash the fish. Dry and place in the cookpot.

• Season, sprinkle with lemon juice, then add hot stock, water or wine.

• Dot butter over the fish, and cook on low (1) for 2-3 hours. Vegetables

• Quickly cooked vegetables, like frozen peas and sweetcorn, must be thawed, then added half an hour before the end of cooking.

• Root vegetables, tubers, and bulbs (carrots, potatoes, onions) take much longer to cook than meat, so cut them to about 5mm thick slices, sticks or dice, and sauté them gently for 2-3 minutes before adding to the cookpot. Pulses (beans, peas and lentils)

• You must boil dried beans (e.g. red kidney beans) for at least 10 minutes before adding them to the slow cooker. They’re poisonous if eaten raw or under-cooked.

• Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.

• You don’t need to soak lentils overnight.

• When cooking with rice, use at least 150ml of cooking liquid for each 100g of rice. We’ve found that “easy-cook” rice gives the best results.

• Pasta gets too soft for slow cooking. If your recipe requires pasta, stir it in 30-40 minutes before the end of the cooking. Soup

• Tasty, home-made soup can be left simmering all day or overnight.

• Brown the meat and vegetables in a pan.

• If thickening is required, stir in flour or cornflour, then gradually add stock.

• Bring to the boil, season to taste, and transfer to the cookpot.

• Don’t add milk till the final half hour of cooking. Cream or egg yolk may be added just before serving. Puddings

• Use a heatproof pudding basin, which fits the cookpot without touching the sides.

• Fill the cookpot with enough water to come half-way up the basin. Pâté

• Prepare the pâté as in the recipe and simply use the cookpot as a water bath to provide the gentle even temperature necessary for cooking this dish. PREPARATION

1. Decide when you want to eat and when you want to start cooking.

2. If you want to eat at 6 p.m., and you need to start cooking at 8 a.m., find a recipe that takes about 10

3. Sit the appliance on a stable, level, heat-resistant surface.

4. Set the temperature control to 0.

5. For recipes without searing put the cookpot in the slow cooker, fit the lid.5

6. Put the plug into the power socket.

7. Set the temperature control to 2, and let the appliance preheat for 20 minutes.

8. The light will come on.

SEARING Important points when using the cooking pot for searing: When searing on the hob, the cooking pot will become very hot. Handle with care using oven gloves! On gas hobs, always use the correct sized burner. Do not use on a burner that is larger than the base area of the cooking pot. Use an oven glove to hold the cooking pot during use and when stirring.

• For recipes requiring ingredients to be seared, browned,sautéed or fried. Always use silicone, heatproof plastic or wood utensils to avoid scratching nonstick surface. Never use metal spoons, spatulas, tongs, forks or knives as these will damage the non-stick surface.

• If your recipe calls for searing, browning, sautéing or frying ingredients prior to slow cooking, remove the cooking pot from the slow cooker and place it directly on a hob to cook ingredients as per a normal frypan.

• Hob use is only suitable for gas and electric hobs. Not suitable for induction hobs.

• Do not leave the cooking pot unattended when cooking on the hob.

• Do not use the lid when searing on the stove top, otherwise ingredients will not sear or brown.

• Once food is seared or browned as required, add other ingredients and stir though.

• Using oven mitts grasp both handles and carefully place the cooking pot back into the slow cooker. FILLING When the cookpot has heated up:

1. Use the lid knob to remove the lid.

2. Put the ingredients into the cookpot, then add the boiling cooking liquid.

4. Set the temperature control to 1 for traditional slow cooking, set it to 2, if you’re using it as an electric

1. Set the temperature control to 0. The light will go out.

2. Unplug the appliance.

3. Use the lid knob to remove the lid.

4. Remove all the food from the cookpot.

If you’re not going to clean the cookpot immediately, fill it with warm water, to prevent the residual heat baking any food debris on to the cookpot.

CARE AND MAINTENANCE

1. Unplug the appliance and let it cool.

2. Wipe all surfaces with a clean damp cloth.

3. Wash the lid and cookpot in hot soapy water, using a cloth or sponge, then rinse and dry thoroughly.

To avoid environmental and health problems due to hazardous substances, appliances and rechargeable and non-rechargeable batteries marked with one of these symbols must not be disposed of with unsorted municipal waste. Always dispose of electrical and electronic products and, where applicable, rechargeable and non-rechargeable batteries, at an appropriate official recycling/collection point.

BEHANDLING OG VEDLIKEHOLD