Living & Co SRO8306 User manual

L&C Spiralizer
INSTRUCTION MANUAL & RECIPES
MODEL: SRO8306

CONTENTS
IMPORTANT SAFEGUARDS .................................................................... 1
Part Names .................................................................... 3
To Use .................................................................... 4
Cleaning and Maintenance .................................................................... 5
Recipes .................................................................... 6
Technical Data .................................................................... 16
Environmental Protection .................................................................... 17

1
IMPORTANT SAFEGUARDS
Caution
When using the electrical appliance, the below basic
safety precautions should be followed:
1. Carefully read the instructions before using your
appliance: failure to follow instructions may void the
warranty.
2. Children must be supervised to ensure they do not play
with the appliance.
3. Verify that the mains voltage indicated on the rating plate
of the unit corresponds to that of the domestic supply.
4. Do not place, or use this product, on a hot plate or near a
flame (gas stove).
5. To prevent accidents and damage to the equipment,
always keep hands and utensils away from the blades
and moving cones.
6. Do not operate the unit for more than 1 minute
continuously.
7. 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 given supervision or
instruction concerning use of the appliance in a safe way
and understand the hazards involved. Children shall not
play with the appliance. Cleaning and user maintenance
shall not be made by children unless they are older than
8 and supervised.
8. Do not chop meat.
9. Never remove the cones before the appliance is stopped
and the plug removed from the wall outlet.
10. Never feed food by hand. Always uses the pusher
provided.
11. Do not use the product for too concentrated foods (eg
sugar, meat).

2
IMPORTANT SAFEGUARDS
Caution
12. Only use accessories supplied with the appliance.
13. The appliance must be unplugged:
-if there is an abnormality in operation,
-before cleaning or maintenance,
-after each use.
14. Do not unplug by pulling on cord.
15. An appliance should not be used:
-if it is dropped,
-if the cones are damaged or incomplete.
16. Always disconnect the unit from the power supply if it is
left unattended,and before fitting or removal of the blade
cone.
17. If the power cord is damaged, it must be replaced by the
manufacturer, its service agent or a similarly qualified
person in order to avoid any danger in service.
18. Do not use parts other than those provided by authorized
after-sales service centers.
19. The product has been designed for home use. Warranty and
product liability does not apply in the case of professional
use, inappropriate use, or failure to observe the instruction
manual.
20. This appliance is intended to be used in household and
similar applications such as:
-- staff kitchen areas in shops, offices and other working
environments;
-- farm houses;
-- by clients in hotels, motels and other residential type
environments;
-- bed and breakfast type environments.
21. Switch off the appliance and disconnect from supply before
changing accessories or approaching parts that move in use.
22. Do not use outdoors - for indoor use only.

3
Part Names

4
To Use
Notes:
the unit has two kinds of blades (grating blade, stripping blade) to make
different shapes of food. The grating blade has a wavy blade edge, the
stripping blade has a straight edge
Notes:
The food should ideally be long, and 30mm-60mm in diameter (e.g. carrot,
radish, cucumber, sweet potato, squash, etc.
1. Cut off the head of the food squarely and fix to the bottom of the pusher;
2. Place the pusher with food attached into the vegetable cutting tube;
3. Plug in the machine, then press the switch to “ON” position;
4. Press down the food pusher with an even pressure;
5. The cut food will fall into the cup;
6. Switch off the machine, and unplug after use.

5
CLEANING & MAINTENANCE
•Unplug the power cord before cleaning.
•Disassemble all the accessories such as vegetable cutting tube,
blade cone, food pusher and gear. Please clean all the accessories
after each use.
Caution:
-- Ensure that the motor unit is unplugged when disassembling.
-- T he blade is sharp, please handle carefully when cleaning.
-- Turn vegetable cutting tube clockwise to take it out.
•Wipe the outside surface of the motor unit with a damp cloth, then
drying thoroughly.
Notes:
· NEVER immerse the motor unit in the water for cleaning.

Side Dishes/Salads
Beetroot and Orange Salad
Preparation time: 10 minutes
Serves: 4
Cooking time: 0 minutes
Ingredients:
• 450g small raw beetroot
• 1 orange
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1–2 level tsp caraway seeds(to taste)
• 2 pinches caster sugar
• 2 pinches salt
• Freshly ground black pepper
Method:
1. Top, tail and peel the beetroot. You may wish to wear disposable
gloves whilst doing this.
2. Spiralize the beetroot using the finer blade. Cut the spirals into
manageable lengths with scissors and place into a bowl.
3. Finely grate the zest from the orange and squeeze 1 tbsp juice. Place
into a mixing bowl with the oil, vinegar, caraway seeds, sugar, salt
and pepper and beat well with a fork or balloon whisk until mixed.
4. Pour the dressing over the beetroot and toss to ensure it is well
coated.
5. Serve on a bed of rocket with cold cooked meat or with fish.
Recipes
6

Tuna and Cucumber Salad with Lemon Dressing
Preparation time: 10 minutes
Serves: 2
Cooking time: 0 minutes
Ingredients:
•1 cucumber (310g), peeled and cut in half
•40g small red onion, very finely chopped
•30g lambs lettuce or mixed baby leaves, washed
•6 black olives
•1 x 185g can tuna steak, drained (optional)
For the dressing:
•2 tbsp lemon juice
•4 tbsp olive oil
•1 tbsp balsamic vinegar
•Pinch salt
•2 pinches caster sugar
•Freshly ground black pepper
Method:
1. Make the dressing first by placing all the ingredients into a clean jam
jar with a lid and shaking vigorously until well mixed.
2. Spiralize the cucumber using the broad blade.
3. Pat the spirals dry with kitchen paper, cut into shorter lengths to make
them easier to eat and then place into a serving dish. Add the finely
chopped onion, leaves and olives.
4. Add the tuna, if using, trying to keep the pieces fairly large and then
pour over the salad dressing. Gently turn the salad to coat in the
dressing.
5. Serve immediately.
7

8
Roasted Winter Vegetables
Preparation time: 15 minutes
Serves: 3-4
Cooking time: 40 minutes
Ingredients: Note all vegetable weights are after peeling
•130g onion
•130g butternut squash (use the long neck end)
•130g sweet potato
•130g swede
•130g potato
•130g parsnips
•1 clove garlic
•1 tsp dried oregano
•1 tsp dried rosemary
•2 tbsp olive oil
•Salt and freshly ground black pepper
Method:
1. Preheat the fan oven to 200°C / Gas Mark 6.
2. Thinly slice the onion, separate the layers and place in a large mixing
bowl.
3. Spiralize the vegetables using the broad blade; cut the lengths to
manageable size and place in the mixing bowl with the onion.
4. Crush the garlic finely and add to the mixing bowl together with the
herbs, oil and seasoning.
5. Mix well with your hands and then place the vegetable mixture into a
non-stick roasting tin of approximate size 28 x 21.5 x 5cm.
6. Roast in the oven for 30- 40 minutes, turning the vegetables over
occasionally with a wooden spoon or spatula until tender and
beginning to brown.
Any combination of vegetables could be used.
This dish is useful for using up the odd leftover raw vegetables.

9
Main Courses
No-crust Butternut and Red Onion Quiche
Preparation time: 10 minutes
Serves: 4
Cooking time: 50 minutes
Ingredients:
• 200g prepared butternut squash
• 100g red onion, peeled
• 2 small garlic cloves crushed
• 50g baby spinach leaves
• 2½ tbsp olive oil
• 100g Feta cheese
• 6 medium eggs
• 5 tbsp milk
• Salt and pepper
Method:
1. Cut a square of non-stick baking paper approximately 30cm x 30cm.
Place a shallow 21 x 21 x 3.5cm the 21cm square tin on it and in
each corner make a diagonal cut from the corner of the paper as far
as the corner of the tin. Grease the tin and put in the paper so that it
fits, overlapping at the corners. Trim the edges slightly if required.
2. Preheat the fan oven to 200°C /Gas Mark 6.
3. Meanwhile, spiralize the butternut squash using the finer blade and
then thinly slice the onion, separating the slices. Place into a mixing
bowl with the crushed garlic.
4. Add 2 tbsp olive oil and stir to coat the vegetables.
5. Place this mixture on a large baking tray in a single layer and cook for
around 15 -20 minutes (turning the vegetables over half way through
cooking) until just starting to brown.
6. Heat the remaining olive oil in a small frying pan and add the spinach,
cooking for a couple of minutes until it just begins to wilt.
7. Remove the vegetables from the oven and place in a layer in the
prepared tin. Spread the spinach on top.

8.Crumble the Feta cheese over the spinach.
9. Lightly beat the eggs and milk together with a fork and season with salt
and pepper. Pour over the Feta cheese.
10. Bake at 200°C/ Gas Mark 6 for 25-30 minutes until the quiche is
browned and set.
11. Leave the quiche in the tin for 5 minutes and then carefully holding the
paper remove it from the tin using a fish slice if necessary. Place the
quiche in its paper case onto a plate and cut into quarters. If necessary
ease the paper away from the quiche with a round bladed knife.
12. Serve warm or cold with a mixed salad and new potatoes if desired.
10

11
Chicken Stir Fry
Preparation time: 15 minutes
Serves: 2-3
Cooking time: 10 minutes
Ingredients:
• 360g chicken breast fillets
• 2 tbsp sesame oil
• 100g onion, peeled and sliced
• 100g mangetout
• 100g beansprouts
• 200g courgettes, peeled
• 100g carrot, peeled
• 30g cashew nuts, roughly chopped
For the sauce:
• 2 tbsp dark soy sauce
• 2 tbsp sweet chilli sauce
• 2 cloves finely crushed garlic
• 1 level tsp cornflour
Method:
1. Cut the chicken breast fillets into thin strips.
2. Using the coarse blade, spiralize the courgettes, discard the seeds
and then pat dry on kitchen paper.
3. Fit the finer blade and spiralize the carrots.
4. Mix the sauce ingredients together in a bowl.
5. Heat 1 tbsp oil in the wok and cook the chicken for approximately 5
minutes over a medium high heat until the juices run clear. Remove
from the wok with a slotted spoon and discard any liquid.
6. Add 1tbsp oil to the wok and heat to a medium heat.
7. Add the onion, chicken, mangetout and beansprouts, and stir fry for
3 minutes on a high heat.
8. Add the courgettes and carrots and cook for 1 minute only. Make a
space in the centre of the wok, pour in the sauce and stir fry for 1
minute only.
9. Serve immediately sprinkled with the cashew nuts.

Baked Salmon Parcels
Preparation time: 10 minutes
Serves: 2
Cooking time: 20 minutes
Ingredients:
• 2 salmon fillets
• 1 small courgette (approx. 80g)
• 1 small carrot (approx. 60g), peeled
• 1 small potato (approx. 100g), peeled
• 50g onion, peeled and thinly sliced
• 2 sprigs fresh parsley
• Juice of half a lemon
• Salt and fresh ground black pepper
• A little butter
To Garnish:
• Lemon wedges
• Parsley sprigs
Method:
1. Lightly grease two pieces of tin foil of approximate size 40cm x 30cm
with a little butter.
2. Preheat the fan oven to 180°C / Gas Mark 4.
3. Spiralize the courgette, carrot and potato using the fine blade, and
then divide equally between the pieces of foil.
4. Place the sliced onion on top, sprinkle with a little salt and pepper.
5. Add the parsley and then the fish fillet. Squeeze a little lemon juice
over the fish, dot with a knob of butter and lightly season.
6. Fold the foil into a parcel to keep all the juices and flavours in, place
on a baking tray and cook for 20 minutes.
7. Carefully open the foil parcel, discard the parsley, and then serve
immediately with the juices with a wedge of lemon and a sprig of
fresh parsley to garnish.
12

Courgette Ribbons with Pesto
Preparation time: 10 minutes
Serves: 2
Cooking time: 1½ minutes
Ingredients:
• 750g courgettes
• 2 – 3 tbsp pesto To Serve:
• Side salad
• Rustic bread
Method:
1. Peel the courgettes and spiralize with the finer blade.
2. Cut the ribbons to the required length.
3. Place the courgettes on kitchen paper, pat dry, discarding the seeds.
4. Preheat a wok or large frying pan over a high heat without adding
any oil. When hot, add the courgettes and dry fry for 1-1½ minutes
only, turning frequently with a wooden spatula.
5. Remove from the heat, drain well through a sieve and lightly press
the ribbons to extract the moisture. Return the ribbons to the wok or
frying pan, stir through the pesto and serve immediately with a side
salad and rustic bread.
13

14
Courgette Ribbons in Tomato Sauce
Preparation time: 15 minutes
Serves: 3
Cooking time: 50 minutes
Ingredients:
• 1½ tbsp olive oil
• 120g onion, finely chopped
• 1 garlic clove, crushed
• ¼ tsp crushed dried chillies
• 2 x 400g tins chopped tomatoes
• ½ level tsp mixed herbs
• 1 level tsp oregano
• 1 level tsp sugar
• 6 courgettes, peeled and stalk removed (1kg prepared weight)
• Salt and pepper to taste
To Serve:
• Parmesan Cheese
Method:
1. Heat the olive oil in a large pan for a couple of minutes and then
add the onion, garlic and crushed chillies. Cook gently for
approximately 2 minutes without colouring, stirring occasionally with
a wooden spoon.
2. Add the tinned tomatoes, herbs, sugar and seasoning and bring up
to the boil, then reduce the heat, put a lid on the pan and simmer for
about 45 minutes or until the onions are softened.
3. Using the finer blade spiralize the courgettes, discarding the seeds.
4. Cut the courgettes to the desired length with scissors and pat dry
with kitchen paper or a clean tea towel.
5. EITHER: add the courgettes to the sauce, turning them with tongs
to coat and heat through. This should take two minutes only. Serve
immediately. OR: preheat a wok or large saucepan and without
adding any oil, dry fry the courgettes for 2 minutes, turning with
tongs. Drain the courgettes through a colander, pat dry and serve
immediately with the sauce spooned over.
· For a change a little chopped bacon may be added with the onions and
garlic.
· If time is short, substitute your favorite jar of pasta sauce.

Desserts
Apple Meringue Pudding
Preparation time: 10 minutes
Serves: 4
Cooking time: 25 minutes
Ingredients:
• 3 Braeburn apples (approximately 400g)
• Juice of ½ lemon
• ½ tbsp sugar
• 1 tbsp water
• 1 tbsp strawberry jam
• 2 eggs, separated
• 75g caster sugar
Method:
1. Lightly grease a shallow oven proof oval dish of approximate size 25
x 17 x 5cm.
2. Preheat the fan oven to 180°C/ Gas Mark 4.
3. Peel the apples and spiralize using the broad blade. Place into the
dish.
4. Squeeze the lemon juice over the apples and sprinkle with the sugar.
Add the water and dot the surface of the apples with the jam.
5. Whisk the egg whites until firm and then whisk in half the sugar. Fold
in the remainder with a tablespoon.
6. Spoon the meringue over the apple mixture spreading to the edges of
the dish to form a seal. Use the back of a spoon to make peaks in the
meringue.
7. Bake in the centre of the oven for 20 – 25 minutes or until the
meringue is browned. Serve immediately.
15
· Choose the size of the apples so that once peeled they will fit down
the feeder chute.
· Use up the leftover egg yolks in an omelette

16
Technical Data
Product name Model No. Rated voltag e Rated frequency
50/60Hz
Rated power
Spiralizer SRO8306 220 - 240V~ 80W

Environmental Protection
Responsible Disposal
At the end of its working life, do not throw this product out with your
household rubbish. Electrical and electronic products contain substances
that can have a detrimental effect on the environment and human health if
disposed of inappropriately. Observe any local regulations regarding the
disposal of electrical consumer goods and dispose of it appropriately for
recycling. Contact your local authorities for advice on recycling facilities in
your area.
Please keep the original packaging carton and materials in a safe place. It
will help to prevent any damage if the product needs to be transported in
the future. In the event it is to be disposed of, please recycle all packaging
material where possible.
17

Warranty
We pride ourselves on producing a range
of quality home appliances that are both packed with features
and completely reliable. We are so confident in our products,
we back them up with a 3 year warranty.
Now you too can relax knowing that you are covered.
Customer Helpline NZ: 0800 422 274
This Product is covered by 3 year warranty when
accompanied by proof of purchase.