Russell Hobbs RHRG100 Installation guide

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INSTRUCTIONS AND WARRANTY
MODEL NO: RHRG100
RUSSELL HOBBS RED GRILLER

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Congratulations on purchasing our Russell Hobbs Red Griller. Each unit is
manufactured to ensure safety and reliability. Before using this hand mixer for the
first time, please read the instruction manual carefully and keep it for future
reference.
IMPORTANT SAFEGUARDS
When using any electrical appliance, basic safety precautions should always be
followed including the following:
1. Please read the instructions carefully before using any appliance.
2. Always ensure that the voltage on the rating label corresponds to the mains
voltage in your home.
3. Incorrect operation and improper use can damage the appliance and cause
injury to the user.
4. The appliance is intended for household use only. Commercial use invalids
the warranty and the supplier cannot be held responsible for injury or
damage caused when using the appliance for any other purpose than that
intended.
5. Avoid any contact with moving parts.
6. This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety
7. Close supervision is required when any appliance is used near or by
children or invalids.
8. Check the power cord and plug regularly for any damage. If the cord or the
plug is damaged, it must be replaced by the manufacturer or a qualified
person in order to avoid an electrical hazard.
9. Do not use the appliance if it has been dropped or damaged in any way. In
case of damage, take the unit in for examination and/or repair by an
authorised service agent
10. To reduce the risk of electric shock, do not immerse or expose the motor
assembly, plug or the power cord to water or any other liquid.
11. Never immerse the unit in water or any other liquid for cleaning purposes.
12. Remove the plug from the socket by gripping the plug. Do not pull on the
cord to disconnect the appliance from the mains. Always unplug the unit
when not in use, before cleaning or when adding or removing parts.
13. The use of accessory attachments that are not recommended or supplied
by the manufacturer may result in injuries, fire or electric shock.
14. A short cord is provided to reduce the hazards resulting from becoming
entangled in or tripping over a longer cord.
15. Do not let the cord hang over the edge of a table or counter. Ensure that
the cord is not in a position where it can be pulled on inadvertently.

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16. Do not allow the cord to touch hot surfaces and do not place on or near a
hot gas or electric burner or in a heated oven.
17. Do not use the appliance on a gas or electric cooking top or over or near an
open flame.
18. Use of an extension cord with this appliance is not recommended.
However, if it is necessary to use an extension lead, ensure that the lead is
suited to the power consumption of the appliance to avoid overheating of
the extension cord, appliance or plug point. Do not place the extension cord
in a position where it can be pulled on by children or animals or tripped
over.
19. This appliance is not suitable for outdoor use. Do not use this appliance for
anything other than its intended use.
20. DO NOT carry the appliance by the power cord.
21. Do not leave this appliance unattended during use. Always unplug the unit
when not in use or before cleaning.
22. Always operate the appliance on a smooth, even, stable surface. Do not
place the unit on a hot surface.
23. The manufacturer does not accept responsibility for any damage or injury
caused by improper or incorrect use, or for repairs carried out by
unauthorised personnel.
24. The grill must only be used by or under the supervision of a responsible
adult. Use and store the grill out of reach of children.
25. Don’t put the grill in liquid, don’t use it in a bathroom, near water, or
outdoors.
26. Some parts aren’t as hot as others, but they’re all hot. Don’t touch – use
oven gloves or a folded towel.
27. 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.
28. Sit the grill on a stable, level, heat-resistant surface, near a power socket.
29. Route the cable so it doesn’t overhang, and can’t be tripped over or caught.
30. This appliance must not be operated by an external timer or remote control
system.
31. Don’t wrap food in plastic film, polythene bags, or metal foil. You’ll damage
the grill and you may cause a fire hazard.
32. Cook meat, poultry, and derivatives mince, burgers, etc.) till the juices run
clear. Cook fish till the flesh is opaque throughout.
33. Don’t use tools that might damage the non-stick surfaces.
34. Keep the grill and the cable away from hotplates, hobs or burners
35. Unplug the grill after use, before moving and before cleaning.
36. Don’t use the grill for any purpose other than cooking food.
37. Don’t use the grill if it’s damaged or malfunctions.
38. If the cable is damaged, you must return the grill, in order to avoid hazard.
Household use only

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PARTS DIAGRAM
Before using for the first time
Wipe the grill plates with a damp cloth.
Preparation
1. Prepare any garnish (cheese, tomato, etc.), and split
your buns or rolls.
2. Centre the drip tray under the front of the grill, to
catch run-off.
3. Wipe the grill plates with a little cooking oil or butter,
then close it. Don’t use low fat spread – it may burn
on to the grill.
Preheat
1. Put the plug into the power socket.
2. The light will come on, then cycle on and off as the thermostat operates
to maintain the temperature. When the light goes off, the grill is ready
for use.

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Fill the grill
1. When the light goes off, use an oven glove to open the grill.
2. Lay the food on the bottom grill plate with a spatula or tongs, not fingers.
3. Close the grill. The hinge is articulated to cope with thick or oddly shaped
foods.
4. The grill plates should be roughly parallel, to avoid uneven cooking.
5. Wait while the food cooks.
Remove the food
1. Check that the food is cooked. If you’re in any doubt, cook it a bit more.
2. Use the oven glove to open the grill.
3. Use wooden or plastic tools to remove the food.
After cooking
Switch grill off and pull out plug. Put on the oven glove, empty the drip tray
into a heatproof bowl, give it a wipe with kitchen paper, and replace it under
the front of the grill.
Care and maintenance
1. Unplug the grill and let it cool before cleaning and storing away.
2. Wipe all surfaces with a damp cloth or sponge. Use a paper towel with a
dab of cooking oil to remove stubborn stains.
3. Wash the drip tray in warm soapy water, or in the top rack of the
dishwasher.
4. Take extra care with the non-stick cooking
surfaces.
5. Don’t put the grill in water or any other liquid.
6. Don’t use harsh or abrasive cleaners, solvents, scourers, wire wool, or
soap pad.
Cooking times & food safety
Use these times purely as a guide –they’re for fresh or fully defrosted food.
When cooking frozen foods, add 2-3 minutes for seafood, and 3-6 minute
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.

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beef
min
fillet
5-7
loin steak
7-8
burger, 50g
5-6
burger, 100g
7-8
burger, 200g
8-9
kebabs, 25mm cube
7-8
round steak
5-7
sausages (thin)
5-6
sausages (thick)
7-8
sirloin
7-9
T-Bone
8-9
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
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
chicken/turkey
chicken breast pieces
5-7
burger, 50g, fresh
4
burger, 50g, frozen
5
burger, 100g, fresh
5
burger, 100g, frozen
6
kebabs, 25mm cube
7-8
thighs (chicken)
5-7
minced
7-8
turkey breast, thin sliced
3-4

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lamb
min
kebabs, 25mm cube
7-8
minced
6-7
loin chops
4-6
sandwiches
cheese
2-3
ham (cooked)
5-6
roast beef (cooked)
6-7
sausage (cooked)
6-7
turkey (cooked)
6-7
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
snacks
calzone
8-9
hot dogs
2-3
quesadillas
2-3
tacos, meat filling
6-8
vegetables
asparagus
3-4
carrots, sliced
5-7
aubergine, slice/cube
8-9
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

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A FEW RECIPES TO GET YOU STARTED
Preheat the grill before cooking.
When times are shown as a range (e.g. 5-7 minutes), we suggest you
cook for the minimum time, then start checking the food for
readiness.
Sausage and herb stuffed Pork
(Serves a family of 4)
250g/½lb low-fat sausage, uncooked
½cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black pepper
2 whole port tenderloins (fillets)
8 cocktail sticks, soaked in water then patted dry
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley and
pepper in a bowl.
Cut each tenderloin in two, then cut a slit sideways into each piece to make a
pocket. Stuff the pockets with the mixture and fasten the edges with cocktail
sticks. Grill till the port and stuffing are cooked through (6-8 minutes)
Chicken tandoori with yoghurt-based marinade
(Serves a family of 4)
2 boneless, skinless chicken breasts
200-250g carton plain low fat yoghurt
1 tbsp lemon juice
2 tsp paprika
2 garlic cloves, minced
½ tsp ground ginger
½ tsp cumin
½ tsp cayenne pepper
½ tsp cinnamon
Use a lidded casserole dish big enough to hold the chicken and the marinade. Mix
the yoghurt, lemon juice, paprika, garlic, ginger, cumin, cayenne and cinnamon in
the dish. Cut each chicken breast into two, add them to the dish and turn till
they’re well coated. Cover and refrigerate for 1-8 hours, turning at least every
hour. Grill the chicken till its cooked through (5-7 minutes). Discard the marinade.

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Smoked Mackerel Panini with tomatoes and crème fraiche
(Serves 1)
2 small cooked smoked mackerel fillets
2 thick slices wholegrain/wholewheat
4 cherry tomatoes, halved
1 large handful watercress
Dressing:
2 tbsp reduced fat crème fraiche
½ tsp lemon zest, grated
squeeze lemon juice
1tsp black pepper
Mix the dressing ingredients and refrigerate. Flake the mackerel on a slick of
bread, top with tomatoes and watercress, then the other slice, cook for 2-3
minutes, add the dressing and serve.
Mediterranean beef and vegetable grill
(Serves a family of 4)
500g/1lb hindquarter flank steak
1 small courgette cut into 8 pieces
1 small tomato cut into 8 pieces
1 small onion cut into 8 pieces
1 tbsp balsamic vinegar
1 tsp fresh ground black pepper
1 tsp fresh ground black pepper
1 tsp garlic granules
8 wooden skewers, soaked in water then patted dry.
Mix the vinegar, pepper and garlic granules in a bowl. Freeze the steak for 30
minutes, then cut it into thin strips across the grain. Discard any fat. Threat the
steak on 4 skewers and the tomato and vegetables on the other 4. Grill the steak
skewers for 4 minutes, then add the vegetable skewers to the grill. Sprinkle the
skewers with the vinegar, pepper and garlic mixture and grill for 3-4 minutes more.

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Herbed chicken and mushroom kebabs
(Serves 4)
2 boneless, skinless chicken breasts
500g/1lb fresh whole mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup non-fat chicken broth
1 tsp black pepper
8 wooden skewers, soaked in water and patted dry.
Use a lidded casserole dish big enough to hold the chicken, mushrooms and
marinade. Mix the rosemary, parsley, thyme, juice, vinegar, broth, sal and pepper
in the dish. cut the chicken into 25mm/1” cubes, add to the dish and turn till they’re
well coated. Add the mushrooms and turn gently. Cover and refrigerate for 4-12
hours, turning occasionally. Thread the chicken and mushrooms on the skewers
and grill until cooked through (5-7) minutes. Discard the marinade.
Healthy pizza pitta pockets
(Serves 2)
2 slices lean ham or turkey (cooked)
50g/1½ oz reduced fat mozzarella
2 wholemeal pitta breads
2 tomatoes, thinly sliced
2 mushrooms, thinly sliced
¼ small onion, thinly sliced
1 tbsp sweetcorn
¼ green pepper, diced
1 tbsp tomato puree
1 tsp olive oil
1 tsp dried mixed herbs
Slit open each pitta bread to form pockets and spread the tomato puree inside
each pocket. Cut the ham/turkey into strips, turn them in a bowl with the other
ingredients, res for half an hour to rehydrate the herbs, then fill the pitta pockets
and grill for 3-5 minutes.

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Goujons of fish with carrot sticks and sweet potato wedges
(Serves 2)
1 large tuna, cod or salmon stead
1 medium carrot
1 small sweet potato
25g/1oz wholemeal flour
1 egg white
breadcrumbs from 1 slice of wholemeal bread
1tsp white pepper
½ tsp medium curry powder (optional)
1 tsp clear honey
1 tsp olive oil
1 tsp paprika
Put the olive oil in a bowl. Cut the sweet potato into thin wedges. Toss the wedges
in the bowl. Cut the carrot into sticks about the same width as the thick ends of the
potato wedges and toss them in a bowl to coat them. Put the wedges and sticks
on the grill and cook for 4 minutes.
Mix the flour, curry powder and pepper on a plate. Put the egg white on another
plate and mix with a fork. Put the breadcrumbs on a third plate.
Cut the fish into goujons (fingers) and dip them into the seasoned flour, then into
the egg white, then the breadcrumbs.
When the wedges and sticks have cooked for 4 minutes, add the goujons to the
grill and cook for another 3-4 minutes, or till the breadcrumbs turn golden.
Warm Asian-style noodle and tofu salad
(Serves 2)
60g/2oz buckwheat or soba noodles
250g/8oz pre-cooked tofu, drained and cubed
1 carrot, peeled and grated into long strips
1 head pak choi, shredded
½ courgette, cut into long strips
½ red onion cut into strips
small handful fresh coriander leaves, torn
Marinade
1 garlic clove crushed
1 red chilli, de-seeded and finely chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime

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Combine the marinade ingredients in a bowl, add the tofu and refrigerate overnight.
Boil two litres of water in a large pan, add the noodles, bring back to the boil and
boil for 10 minutes, drain, transfer to a serving dish and keep warm.
Grill the marinated tofu till golden brown (2-3 minutes), then remove and set aside.
Grill the carrot, courgette, pak choi and onion for 30-60 seconds to wilt them. Lay
the wilted vegetables on the noodles, top with the grilled tofu and garnish with
coriander and squeeze of lime juice.
Creamy cheesy chicken parcels with hidden green stuff
(Serves 2)
1 lean skinless chicken breast
2 flour tortilla wraps
75-100g/2½ - 3oz reduced fat cream cheese
100g/3oz fresh baby spinach leaves
1 tsp mustard powder
1 tsp grated nutmeg
1 tsp pepper
Grill the chicken till it’s cooked through (6-8 minutes). Remove it from the grill, let it
cool and cut into strips. Wash and dry the spinach, wilt the leaves on the grill for
20-30 seconds, remove and dry with kitchen paper. Mix the cream cheese and
spinach in a bowl, then fold in the chicken strips. Spoon the mixture into the centre
of the tortilla wraps, fold one end of each wrap over, roll the wraps up and warm
the filled wraps on the grill for 2-3 minutes.
Wholegrain Panini with feta, red onions and red pepper
(Serves 1)
2 thick slices wholegrain or wholewheat bread
50g reduced fat feta cheese
½ red onion, cut into thin strips
½ red pepper cut into strips
2 tbsp balsamic vinegar
½ tsp fresh ground black pepper

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Mix the onion, red pepper, balsamic vinegar and black pepper in a bowl. Spoon
the mixture on to the grill, cook till softened (1-2 minutes) and lay it on a slice of
bread. Tear the feta, sprinkle over the mixture and top with the other slice of
bread. Clean the grill then grill the Panini for 2-3 minutes. Serve with a watercress
and tomato salad.
Quick and easy grilled bananas
(Serves 2)
2 bananas, peeled
2 tbsp walnuts, finely chopped
2 tbsp sugar
½ tsp cinnamon
Mix the walnuts, sugar and cinnamon in a bowl. Split the bananas lengthwise, then
across their width. Lay the bananas on the grill, flat sides uppermost an spoon the
mixture on top of them. Grill till the bananas are warm and the cinnamon and
walnuts are slightly glazed (3-4 minutes).
Grilled strawberry maple shortcake
(Serves 4)
1 low-fat shortcake, cut into 8 slices
¼ cup maple syrup
2 cups fresh strawberries, cleaned and sliced
1 cup non-fat whipped cream topping
Lay the shortcake pieces on the grill, brush with maple syrup and grill for 3-4
minutes. Remove, top with strawberry slices and whipped cream topping.

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Vanilla fruit kebabs with a quick creamy dip
(Serves 4)
½ fresh pineapple or a tin of pineapple chunks
1 small orange
2 bananas
2 peaches or nectarines
1 tsp brown sugar
4 tbsp orange juice
2 small tubs fruit fromage frais
1 stp vanilla extract
8 wooden skewers, soaked in water, then patted dry.
Cut the fruit into chunks and marinade for 10 minutes in the orange juice, brown
sugar and half the vanilla extract. Thread the marinaded fruit chunks on the
skewers and grill for 4-6 minutes. Mix the fromage frais with the other half of the
vanilla extract as a dip for the kebabs.
The original burger
(Serves 4)
500g/1lb lean minced beef
1 tbsp Worcestershire sauce
1 tsp black pepper
1 red onion
3 wholegrain burger buns
tomato, lettuce, dill pickles, etc to garnish
Combine the mince, Worcestershire sauce and pepper and shape into 4 burgers.
Slice the onion into 12mm/½” thick slices. Grill the burgers for 4 minutes, top each
with an onion slice, then grill for 3-4 minutes more. Serve the burgers on the buns
with your choice of garnish (tomato, lettuce, dill pickles etc).

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Sante Fé veggie burger
(Serves 4)
1 cup steamed white rice
½ cup of canned corn kernels
1 green pepper, seeded
1 large white onion
1 tsp fresh ground black pepper
1 tsp lemon juice
1 tsp chilli powder
4 wholegrain hamburger buns
non-fat cooking spray
Use a blender or food processor to process the rice, corn, green pepper, onion,
pepper, juice and chilli powder to a coarse mealy texture. Shape the mixture into 4
burgers and refrigerate for 2 hours. Spray the grill lightly with non-fat cooking
spray, grill the burgers till well browned (6-7 minutes) and serve on buns.
More burger recipes
Cheesy beef burger (Serves 4)
450g lean minced beef 250g low fat Cheddar cheese, grated
1 spring onion, chopped 1 tbsp Worcestershire sauce
½ tsp garlic powder ½ tsp black pepper
1 tsp sea salt
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for
readiness.
Tex-Mex burger (Serves 4)
450g lean minced beef 2 tbsp barbecue sauce
1 strong onion, finely chopped 1 tbsp fresh salsa
1 tsp chilli powder
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for
readiness.
Cheese and Horseradish burger (Serves 4)
450g lean minced beef 125g low fat Cheddar cheese, grated
2 tbsp creamed horseradish sauce ½ tsp garlic powder
½ tsp black pepper ½ tsp sea salt
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for
readiness.

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Ranchero burgers (Serves 4)
375g lean minced beef 125g tinned kidney beans, drained &
mashed
2 cloves garlic, finely chopped 4 tbsp barbecue sauce
½ tsp black pepper ½ tsp sea salt
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for
readiness
Asian chicken burger (Serves 4)
450g lean minced beef 1 clove garlic, finely chopped
2 sprint onions, finely chopped 1 tbsp lemon juice
2 tbsp soy sauce ½ tsp ground ginger
1 egg white
Combine everything and shape into 4 burgers. Refrigerate for 2 hours. Grill the
burgers for 5 minutes, then check for readiness.
Ranch style chicken burger (Serves 4)
450g lean minced chicken 2 tbsp canned green chillies, chopped
1 tbsp coriander leaves, finely chopped 2 tbsp mayonnaise
½ tsp Tabasco sauce ½ tsp black pepper
¼ tsp garlic powder
Combine everything, shape into 4 burgers, grill for 5 minutes, then check for
readiness
Swiss Turkey Burger (Serves 4)
450g lean minced turkey 200g low fat Swiss cheese, grated
1 egg white 1 tbsp Dijon mustard
¼ cup fresh breadcrumbs 1 tsp black pepper
1 tsp sea salt
Combine everything, shape into 4 burgers, grill for 7 minutes, then check for
readiness
Dijon pork burgers (Serves 4)
450g lean minced pork 1 strong onion, chopped
2 tbsp Dijon mustard 2 tbsp mayonnaise
1 tsp black pepper ½ tsp sea salt
Combine everything, shape into 4 burgers, grill for 7 minutes, then check for
readiness

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Pineapple Teriyaki burger (Serves 4)
450g lean minced chicken 1 egg white
4 tbsp bottled teriyaki sauce 1 strong onion, finely chopper
1 tsp yellow mustard ½ tsp black pepper
4 slices fresh pineapple
Refrigerate the pineapple slices. Combine the other ingredients and shape into 4
burgers. Grill the burgers for 4 minutes, then check for readiness. Put a slice of
pineapple on each burger.
Cowboy burger (Serves 4)
450g lean minced beef 1 clove garlic, finely chopped
1 strong onion, finely chopped 2 tbsp Worcestershire sauce
1 tbsp brown sugar 4 tbsp tomato ketchup
1 tbsp yellow mustard
Simmer the tomato ketchup, mustard, sugar, Worcestershire sauce, onion and
garlic in a pan for 10 minutes, then let the sauce go cold. Mix the beef with the
cold sauce. Shape the mixture into 4 burgers and refrigerate for 2 hours. Grill the
burgers for 5 minutes, then check for readiness.
Lamb burger (Serves 4)
450g lean minced lamb ½ tsp black pepper
½ tsp dried rosemary, ground ½ tsp sea salt
1 red onion, thinly sliced 2 tomatoes, thinly sliced
¼ cucumber, thinly sliced 4 soft pitta breads
Combine the lamb, rosemary, pepper and salt and shape into 4 burgers. Grill the
burgers for 6 minutes, then check for readiness. Warm the pitta breads and open
them to form pockets. Fill each pitta pocket with a burger and a selection of onion,
tomato and cucumber slices.
Portabella mushroom burger (Serves 4)
4 large portabella mushrooms 2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil 2 tbsp balsamic vinegar
1 tbsp dried Italian seasoning 1 tsp black pepper
Remove the stems from the mushrooms. Lay the mushrooms, underside up, on a
hot grill. Drizzle the oil and vinegar over the mushrooms, then sprinkle with the
garlic, Italian seasoning and pepper. Close the grill and grill for 5 minutes.

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Texas Style Burger (Serves 8)
250g lean minced beef 1 lightly beaten egg white
1 small onion, finely chopped 4 tbsp seasoned breadcrumbs
2 green chilli peppers, diced 1 clover (large) garlic, crushed
2 tbsp fresh cilantro, chopped fine 1 tbsp cider vinegar
1½ tsp chilli powder ¼ tsp sea salt
1/8th tsp cayenne pepper
Combine everything, shape into 8 burgers, grill for 5 minutes, then check for
readiness. This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
Power Burger (Serves 4)
375g lean minced beef 4 tbsp seasoned breadcrumbs
4 tbsp chopped vegetables –onions, spring onion, Courgettes, parsley (these can
be sautéed .
Combine the vegetables and breadcrumbs in a bowl. Add the minced beef and
mix well. Shape the mixture into 4 10cm 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. This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
STORING THE APPLIANCE
Unplug the unit from the wall outlet and clean all the parts as instructed
above. Ensure that all parts are dry before storing.
Store the appliance in its box or in a clean, dry place.
Never store the appliance while it is still wet or dirty.
Never wrap the power cord around the appliance.
SERVICING THE APPLIANCE
There are no user serviceable parts in this appliance. If the unit is not operating
correctly, please check the following:
You have followed the instructions correctly
That the unit has been wired correctly and that the wall socket is
switched on.
That the mains power supply is ON.
That the plug is firmly in the mains socket.

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If the appliance still does not work after checking the above:
- Consult the retailer for possible repair or replacement. If the retailer fails to
resolve the problem and you need to return the appliance, make sure that:
The unit is packed carefully back into its original packaging.
Proof of purchase is attached.
A reason is provided for why it is being returned.
If the supply cord is damaged, it must be replaced by the manufacturer or an
authorised service agent, in order to avoid any hazard. If service becomes
necessary within the warranty period, the appliance should be returned to an
approved Home of Living Brands (Pty) Ltd service centre. Servicing outside the
warranty period is still available, but will, however, be chargeable.
CHANGING THE PLUG
Should the need arise to change the fitted plug, follow the instructions below.
This unit is designed to operate on 230V-240V current only. Connecting to
other power sources may damage the appliance.

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PLEASE AFFIX YOUR PROOF OF PURCHASE/RECEIPT HERE
IN THE EVENT OF A CLAIM UNDER WARRANTY THIS RECEIPT MUST BE PRODUCED.
W A R R A N T Y
1. Home of Living Brands(Pty) Limited warrants to the original purchaser of this product
(“the customer”) that this product will be free of defects in quality and workmanship
which under normal personal, family or household use and purpose may manifest
within a period of 1 (one) year from the date of purchase (“warranty period”).
2. Where the customer has purchased a product and it breaks, is defective or does not
work properly for the intended purpose, the customer must notify the supplier from
whom the customer bought the product (“the supplier”) thereof within the warranty
period. Any claim in terms of this warranty must be supported by a proof of purchase.
If proof of purchase is not available, then repair, and/or service charges may be
payable by the customer to the supplier.
3. The faulty product must be taken to the supplier's service centre to exercise the
warranty.
4. The supplier will refund, repair or exchange the product in terms of this warranty
subject to legislative requirements. This warranty shall be valid only where the
customer has not broken the product himself, or used the product for something that it
is not supposed to be used for. The warranty does not include and will not be
construed to cover products damaged as a result of disaster, misuse, tamper, abuse
or any unauthorised modification or repair of the product.
5. This warranty will extend only to the product provided at the date of the purchase and
not to any expendables attached or installed by the customer.
6. If the customer requests that the supplier repairs the product and the product breaks
or fails to work properly within 3 (three) months of the repair and not as a result of
misuse, tampering or modification by or on behalf of the customer, then the supplier
may replace the product or pay a refund to the customer.
7. The customer may be responsible for certain costs where products returned are not in
the original packaging, or if the packaging is damaged. This will be deducted from any
refund paid to the customer.
HOME OF LIVING BRANDS (PTY) LTD (JOHANNESBURG)
JOHANNESBURG TEL NO. [phone]
CAPE TOWN TEL NO. [phone]
DURBAN TEL NO. [phone]
www.homeoflivingbrands.co.za