Russell Hobbs 15199 User manual

instructions

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Read the instructions and keep them safe. Pass them on if you pass the hob on.
Remove all packaging, but keep it till you know the hob works.
important safeguards
Follow basic safety precautions, including:
1 The hob must only be used by or under the supervision of a responsible adult. Use
and store it out of reach of children.
2 Don’t put the hob in liquid. Don’t use it in a bathroom, near a source of
water, or outdoors.
3 Put the hob on a stable, level, heat resistant work surface.
4 The work surface must be at least 75cm (30 inches) above floor level.
5 Leave a space of at least 5cm (2 inches) all round the hob.
6 Don’t use the hob near or under cupboards, curtains or combustible materials.
7 Keep it away from the edge of the work surface.
8 Route the cable so it doesn’t overhang, and can’t be tripped over or caught.
9 Position pan handles so they can’t be knocked or caught.
10 The hob surfaces will be very hot when in use – don’t touch.
11 Don’t try to move the hob till it’s cold, and don’t try to move it while
there’s anything on it.
12 Take care when cooking with oil or fat to guard against overheating.
13 Don’t leave the hob unattended while it’s plugged in.
14 Choose pans with bases the same size as the hotplate on which they are to be used,
otherwise overheating may occur.
15 Don’t use oversized pans (e.g. catering pans) or any pan which covers both hotplates,
as this will cause overheating and damage to the hob.
16 After use turn the controls to MIN, and unplug the hob. Let it cool down fully before
cleaning or storing away.
17 Don’t wrap the cable around the hob.
18 Keep the cable away from hot surfaces.
19 This appliance must not be operated by an external timer or remote control system.
20 Don’t use the hob if it’s damaged or malfunctions.
21 If the cable is damaged, return the hob, to avoid hazard.
household use only
before use for the first time
1 The hotplates must be cured, and their protective coatings burned off.
2 Ensure the room is well ventilated, as it can get a bit smelly.
3 Plug the hob into the wall socket (switch the socket on if it’s switchable).

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4 Turn both controls to bring MAX up to the mark above the control, and leave them
on for 5 minutes.
5 Turn both controls to bring MIN up to the mark above the control, unplug, and leave
the hob till both hotplates are cold.
6 Wipe any residues off the surfaces of the hob and hotplates. The hob is now ready
for use.
positioning
7 Put the hob on a stable, level, heat resistant work surface, at least 75cm (30in) above
floor level, and leave a space of at least 5cm (2in) all round.
8 Don’t use the hob near or under cupboards, curtains or combustible materials.
9 Keep it away from the edge of the work surface, and route the cable so it doesn’t
overhang and can’t be tripped over or caught.
operation
10 Each hotplate has a control and a light. The controls are marked MIN (off) to MAX.
11 To switch a hotplate on, turn its control clockwise from MIN.
12 To switch a hotplate off, turn its control anti-clockwise to MIN.
lights
13 Each light glows when its hotplate is heating, goes off when the set temperature is
reached, then cycles on and off as the thermostat operates to maintain the
temperature.
pans
14 Use heavy-based, flat-bottomed pans, for good contact with the hotplates.
15 Sit the pans centrally on the hotplates.
16 Position the handles safely out of the way, where they can’t be knocked.
17 Use pans with bases the same size as the hotplates, to avoid overheating.
18 Don’t use oversized pans (e.g. catering pans) or pans which cover both hotplates.
They’ll overheat the hob, and reduce its working life.
in use
19 Check that both controls are at MIN.
20 Plug the hob into the wall socket (switch the socket on, if it’s switchable).
21 Turn the control(s) to the required setting(s).
22 Use the lower settings (1-2) for simmering, medium (3-4) for rolling boil and the
higher settings (5-6) for boiling.
23 The hotplates will stay hot for quite a while after switching off. Use the residual heat
to keep food warm, or to dry off potatoes or rice.
24 Switch the hotplates off (MIN), wait till they’re cold, and unplug before moving or
cleaning the hob.
care and maintenance
25 Switch the hotplates off (MIN), unplug the hob (switch the socket off first, if it’s
switchable), and wait till the hotplates are cold.
26 Mop up any spillage after each use, don’t leave it to harden.
27 Wipe all surfaces with a damp cloth (and a little washing-up liquid if necessary).
28 Don’t put the hob in water or any other liquid.
29 Don’t use harsh or abrasive cleaners or solvents.

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a few recipes to get you started
chilli prawns serves 2-3
500g raw prawns
1 large white onion, peeled and finely sliced
1-2 tsp chilli powder (more or less, to taste)
1½ tsp cumin
1 tsp turmeric
1 tsp sweet paprika
4 tbsp extra light olive oil
lime or lemon wedges to garnish
Shell, clean, and vein the prawns (the tails may be left on, for a more decorative presentation).
Mix the spices and prawns in a bowl till evenly coated.
Heat the oil in the frypan over a medium heat, and fry the onions till soft. Add the prawns and
cook over a low heat, stirring occasionally, till the prawns turn red-brown (20-25 minutes).
Serve on warm plates, garnish with wedges of lime or lemon.
teriyaki steak serves 4
½ cup dry sherry or rice wine
3 tbsp soy sauce
1 tbsp sugar
1 clove garlic, crushed
1 tsp finely grated fresh ginger root
750g good quality steak (such as Scotch fillet),
1 tbsp peanut or extra light olive oil
Whisk together the sherry/rice wine, soy sauce, sugar, garlic and ginger. Cut the steak into thin
strips and lightly flatten. Put the meat into a bowl, pour on the marinade and mix to ensure the
meat is well coated. Cover with plastic wrap and marinate overnight in the fridge.
To cook, remove the meat with tongs and reserve the marinade. Pat the meat dry with kitchen
paper. Heat the oil in the frypan, and cook the meat over high heat till well browned (8-10
minutes). Carefully add the reserved marinade, cook on high heat for a further 2 minutes, then
serve immediately. Goes well with fresh bean shoots, thinly sliced red onion, and carrot
matchsticks.
spinach dhal serves 4
500g red lentils, rinsed
4 cups shredded spinach
2 tbsp peanut or extra light olive oil
1 tsp mustard seeds
½ tsp cumin seeds
1 medium onion, peeled and thinly sliced
3-4 fresh chillies, sliced (more or less, to taste)
½ tsp turmeric
½ tsp sea salt
Put the lentils in a large pan with 4 cups of cold water, bring to the boil, reduce the heat and
simmer, stirring occasionally, till the lentils are mushy. Add boiling water as necessary, during
cooking, to stop the lentils drying out. Add the spinach, and cook over low heat for 10 minutes.
Heat the oil in a frypan, and fry the mustard, cumin, turmeric, onion and chillies till soft (a few
minutes), then add them to the lentils and greens, add the salt, and stir for a few minutes.
Natural yoghurt, with a little fresh chopped mint stirred through, makes a nice accompaniment.
If you’re not a fan of spinach, you may substitute Swiss chard.

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chocolate velvet dessert serves 8-10
1 tbsp powdered gelatine
¼ cup very hot water
1¾ cups long-life milk
4 large free range eggs, separated
either 3 tbsp each of cocoa and caster sugar or 6 tbsp drinking chocolate powder
½ cup caster sugar
1 tsp vanilla essence
500ml thickened cream
¼ cup caster sugar
whipped cream, violets, rose petals to garnish (optional)
Mix the gelatine with a little cold water, add the hot water, and stir till thoroughly dissolved.
Heat the milk in a saucepan, and whisk in the cocoa and sugar or the drinking chocolate.
Beat the egg yolks with the ½ cup of caster sugar till pale and fluffy, then beat in the vanilla.
Remove the milk from the heat, stir in the yolk mixture, return to the heat, and cook very gently
till the mixture thickens, stirring constantly. Remove from the heat, and stir in the gelatine.
Strain into a bowl, and chill till mixture begins to thicken.
Whisk 500ml of cream with the ¼ cup caster sugar till stiff. In a separate bowl, beat the egg
whites with a pinch of salt till stiff peaks form. Fold both into the chocolate mixture, then pour
into prepared individual moulds or one large mould, and chill till firm. Turn out, and garnish with
a little whipped cream and violets and/or rose petals.
wickedly wonderful hot chocolate serves 2
90g high quality dark chocolate
1 tbsp caster sugar (or to taste)
1 vanilla pod, split lengthwise
300 ml whole milk
100ml whipping cream, whipped
freshly grated chocolate or cocoa
Break the chocolate into a pan, add the sugar, vanilla bean and milk, and heat gently, stirring
constantly, till the chocolate has melted and dissolved into the milk. Remove the vanilla pod.
Gradually bring to the boil, whisking constantly with a balloon whisk, till smooth and frothy.
Pour into warmed mugs, top with the whipped cream, and sprinkle with grated chocolate or
cocoa.
vanilla ice cream serves 4
775g white sugar
6 tbsp water
3 free range egg yolks
400 ml cream
1 tsp vanilla essence
Put the sugar and water in a pan and cook over low heat till the sugar dissolves.
Beat the egg yolks in a bowl till creamy.
Bring the syrup to the boil and boil rapidly for about 15 minutes or till a little syrup forms a
thread when pulled up with a fork, then remove immediately from the heat.
Pour the syrup very gradually into the egg yolks, beating constantly, till the mixture thickens and
becomes mousse-like. Stir in the vanilla essence and let the mixture cool. Whisk the cream till
stiff, fold into the egg mixture, then transfer to an ice cream machine. Alternatively, pour into a
freezer tray, freeze for 2 hours, beat again, return to the freezer for 2 hours, and beat again.
To make a rum & raisin version, soak 125g chopped raisins in 3 tbsp of rum for 4 hours, till soft
and juicy, then add to the egg mixture just before adding the cream.

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corn fritters with chilli on wild rocket serves 4
1 cup self raising flour
pinch sea salt
½ cup milk
2 free-range eggs
2 cups sweetcorn (drained)
1 small red onion, peeled and diced
1 red chilli, seeded and shredded
1 tbsp shredded basil
1 tbsp chopped parsley
wild rocket leaves
Sift the flour and salt into a bowl, make a well in the centre, add the milk and eggs, then whisk till
the batter is smooth. Add the corn, onion, chilli, basil and parsley, and mix well.
Heat a little oil in a frypan over a low to medium heat, then slide spoonfuls of the batter mixture
into the hot oil, and cook on both sides till golden brown. Serve on wild rocket leaves. Goes well
with bacon and fried tomato slices.
lamb curry with raita serves 4
1 tbsp extra light olive oil
1 medium white onion, cut into slim wedges
2 tbsp curry paste
400g lamb fillets, cubed
400g canned diced tomatoes
1 cup chicken stock
raita
¾ cup fresh chopped coriander leaves
¼ cup chopped parsley
1 gherkin, grated
2 cups natural yoghurt
black pepper
Heat the oil in the frypan, add the onion and curry paste, and cook for about 2 minutes over
moderate heat, stirring constantly. Add the lamb, increase heat to high and cook for 5 minutes,
stirring occasionally.
Add the tomatoes (with juice) and the chicken stock, and bring to the boil, then reduce the heat
and simmer for 30-40 minutes, or till lamb is tender.
To make the raita, stir the parsley, gherkin, and half the coriander leaves into half the yoghurt,
and add pepper to taste.
Remove the curry from the heat, and stir in the remaining yoghurt and coriander leaves.
Serve with a green salad and the bowl of raita. Serve with poppadoms, chapatis, or roti bread.
traditional tomato sauce about 2 litres
4 kg ripe firm tomatoes, peeled and chopped
4 large brown onions, peeled and chopped
8 cloves garlic, raw or roasted and chopped
½ tsp cayenne pepper (more or less, to taste)
1½ tsp allspice berries
1½ tsp black peppercorns
12 cloves
4-5 cups wine vinegar
2-2½ cup sugar
2 tsp salt

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Sterilise the bottles or jars you’re going to put the sauce in.
Put the vegetables and cayenne in a stock pot. Put the peppercorns, allspice and cloves in a
small piece of muslin, and tie with string to form a small bag. Attach the string to the handle of
the saucepan, allowing the bag to dangle in the tomato mixture.
Cook for 4-5 hours, making sure that all the vegetables are tender.
Remove and discard the spice bag. Cool the mixture slightly, then blend with a stick blender (or
put through a jug blender in batches and return to the stock pot). Add the vinegar, sugar and
salt, and boil gently for 1 hour, stirring frequently to prevent sticking, till the mixture is smooth
and thick. Pour into the heated bottles or jars and seal.
To prolong the shelf life, clean the stock pot, and put the sealed bottles in the stock pot, with
sufficient hot water to come half-way up their sides. Bring to the boil, reduce the heat, and
simmer gently for 30 minutes.
You may use a variety of herbs for flavouring, such as basil, thyme, oregano and marjoram. For
extra bite, add a little chilli.
mushrooms à la grecque serves 4
250g button mushrooms
2 tsp fresh tarragon, chopped or ½ tsp dried
juice of ½ lemon
2 tsp chopped Italian parsley
1 tsp fresh or ½ tsp dried thyme
1 bay leaf
2 cloves garlic, crushed
1 ripe, medium sized tomato
salt to taste
freshly ground pepper
2 tbsp virgin olive oil
½ cup water
6 small shallots or pickling onions, peeled (not spring onions!)
¾ cup small cherry tomatoes
Italian parsley leaves
Wipe the mushrooms, and cut them in half. Peel, seed, and finely chop the tomato.
Put everything except the cherry tomatoes and shallots in a large, heavy-based pan, cover, bring
to the boil, then add the shallots. Reduce the heat and cook till the mushrooms are tender but
still firm (8-10 minutes). Remove and discard the bay leaf, and stir in the cherry tomatoes.
Let the mixture cool, then chill before serving sprinkled with Italian parsley leaves.
pasta with tuna and tomatoes serves 2
185g tuna in olive oil
1 tbsp virgin olive oil
1 clove garlic, crushed
400g can of diced tomatoes
2 tbsp each freshly chopped Italian parsley and basil
250g pasta (spaghetti, linguine, penne)
coarsely ground pepper
fresh basil leaves
Drain the oil from the tuna into the frypan, add the olive oil, and heat gently. Sauté the garlic till
lightly coloured, add the tomatoes (including the juice), stir, and simmer gently for 20 minutes.
Meantime, cook the pasta in plenty of boiling water.
Remove the tomato mixture from the heat, stir in the flaked tuna, parsley, basil, and pepper, and
warm on a low heat for just a minute or two. Serve with the pasta, garnish with the basil leaves.

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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 Eor 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 plug unless the fuse cover is in
place. If you remove the plug, dispose of it.
wheelie bin symbol
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.
service
If you ring Customer Service, please have the Model No. to hand, as we won’t be able
to help you without it. It’s on the rating plate (usually underneath the product).
The product isn’t user-serviceable. If it’s not working, read the instructions, check the
plug fuse and main fuse/circuit breaker. If it’s still not working, consult your retailer.
If that doesn’t solve the problem – ring Customer Service – they may be able to offer
technical advice.
If they advise you to return the product to us, pack it carefully, include a note with your
name, address, day phone number, and what’s wrong. If under guarantee, say where
and when purchased, and include proof of purchase (till receipt). Send it to:
Customer Service, Salton Europe Ltd, Failsworth, Manchester M35 0HS
email: serv[email protected]
telephone: [phone] (local rate number)
guarantee
Defects affecting product functionality appearing within one year of purchase
will be corrected by replacement or repair provided the product is used and
maintained in accordance with the instructions. Your statutory rights are not affected.
Documentation, packaging, and product specifications may change without notice.
online
www.russellhobbs.co.uk for more products
550-387