Russell Hobbs 21850 User manual

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instructions
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Read the instructions, keep them safe, pass them on if you pass the appliance on. Remove all
packaging before use.
A IMPORTANT SAFEGUARDS
Follow basic safety precautions, including:
1 This appliance can be used by 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 must not use or play with the appliance.
•Keep the appliance and cable out of reach of children.
2 Use the appliance only with the connector and cable supplied,
and vice versa.
3 If the connector or cable are damaged, they must be replaced by
a special assembly available from the manufacturer or its service
agent.
4 Don’t connect the appliance via a timer or remote control system.
`Don’t immerse the appliance in liquid.
¬The surfaces of the appliance will get hot. Residual heat will keep
the surfaces hot after use.
3 Don’t put frozen meat or poultry in the appliance – defrost fully before use.
4 Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till
the flesh is opaque throughout.
5 Don’t try to cook anything in the body of the cooker – cook only in the removable bowl.
6 Don’t fill the bowl above max.
7 Don’t reach over the appliance, and keep hands, arms, face, etc. clear of the escaping steam.
8 Don’t cover the appliance or put anything on top of it.
9 Don’t cook foods that foam when heated (like laver, Chinese cabbage, kelp, corn grits, pasta),
they may block the filter, and overwhelm the appliance.
10 Attach the connector to the appliance before plugging the cable into the power socket.
11 Unplug the appliance when not in use.
12 Don’t use accessories or attachments other than those we supply.
13 Don’t use the appliance for any purpose other than those described in these instructions.
14 Don’t use the appliance if it’s damaged or malfunctions.
household use only
U BEFORE USING FOR THE FIRST TIME
Hand wash the removable parts.
d HOW IT WORKS
•Measure the ingredients into the bowl.
•Give the bowl quarter of a turn each way, to ensure the bottom of the bowl makes good
contact with the element.
•Close the lid.
•Use the menu button ]to select the program you want.
•The three big buttons at the bottom, hrice cooking, islow cooking, and jstewing,

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over-rule the menu and the start button.
•Set the timer T, if appropriate.
•Press the start button v.
•To stop the appliance, press stop wonce if the display is not counting down, or twice if the
display is counting down.
•After using the appliance, let it rest for 15 minutes before using it again.
C PREPARATION
1 Sit the appliance on a stable, level, heat-resistant surface.
2 Don’t use the appliance near or below curtains, shelves, cupboards, or anything else likely to
be damaged by the escaping steam.
3 Have oven gloves (or a cloth) to hand, and a heat-resistant mat or dinner plate to put the
bowl on after cooking.
4 Put the bowl inside the cooker.
5 Give the bowl quarter of a turn each way.
C POWER UP
6 Put the lid on the bowl.
7 Put the connector into the plug into the power socket.
8 The display will light up briefly.
9 The klight will blink.
hRICE COOKING
1 Use the cup to put rice into the bowl.
2 Don’t use more than 10 cups of rice.
3 The scale on the left inside the bowl is marked from 2 to 10.
4 Fill the bowl with water up to the number corresponding to the number of cups of rice.
5 Close the lid.
6 Press h.
7 The hlight will glow.
8 The outer segments of the display will blink while the food heats up.
9 The display will then show the remaining cooking time (13 minutes), and count down.
10 At the end of the cooking time, the appliance will go into “keep warm” mode.
11 The Wlight will glow.
12 Open the lid.
13 Lift out the bowl and set it down on a heat-resistant mat or dinner plate.
14 Press stop w.
15 Use the spatula to turn and mix the rice, to let all the steam escape.
16 Sometimes the layer of rice in contact with the bowl will form a crust.
17 If you don’t want it you can remove it with the spatula, after you’ve served the rice.
iSLOW COOKING
1 Brown meat and vegetables (see “BROWN/SAUTE/SOFTEN/BOIL” on page 9).
2 Boil the cooking liquid (see “BROWN/SAUTE/SOFTEN/BOIL” on page 9).
3 Put the solid ingredients into the bowl, then add the cooking liquid.
4 Close the lid
5 Press i.
6 The ilight will glow.
7 The display will show 8 hours, and count down.
9 At the end of the cooking time, the appliance will go into “keep warm” mode.
10 The Wlight will glow.
11 Open the lid, remove the food, then press stop w.

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jSTEWING
1 Brown meat and vegetables (see “BROWN/SAUTE/SOFTEN/BOIL” on page 9).
2 Boil the cooking liquid (see “BROWN/SAUTE/SOFTEN/BOIL” on page 9).
3 Put the solid ingredients into the bowl, then add the cooking liquid.
4 Close the lid
5 Press j.
6 The jlight will glow.
7 The display will show 1 hour, and count down.
8 At the end of the cooking time, the appliance will go into “keep warm” mode.
9 The Wlight will glow.
10 Open the lid, remove the food, then press stop w.
] USING THE MENU
menu range default
kmeat 10 min-1 h 20 min
Xsoup 1-5 h 1 h
gyoghurt 6 -10 h 8 h
nbread 1-3 h 3 h
menu range default
Rfish 10 min-1 h 20 min
Ssteam 30 min-2 h 30 min
mporridge/risotto 1-4 h 1 h
ocake 30 min-2 h 40 min
kMEAT
1 Rub the meat all over with cooking oil.
2 Rub any seasonings over the surface of the meat.
3 Put a tablespoon of cooking oil in the bowl.
4 Lay the meat in the centre of the bowl.
5 Close the lid.
cooking time
6 Cooking time will depend on the type and weight of food.
7 Don’t cook more than about 500g at a time.
8 We suggest cooking times of 10 minutes + 10 minutes per 100g of weight for beef.
9 Don’t cook pork or poultry for less than 30 minutes.
10 Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear.
11 Cook fish till the flesh is opaque throughout.
12 Use the menu button ]to select k.
13 The default time is 20 minutes.
14 You can use the h and min buttons while the display time is blinking.
15 Use the min button to move the display through the options, 10, 15, 20, 25, 30, 35, 40, 45, 50,
and 55.
16 If you want to cook for 1 hour, press the h button.
17 To undo the 1 hour setting, press the h button again, while the display time is blinking.
,If you do nothing for 2 minutes, the appliance will revert to standby mode.
18 When you have chosen the cooking time, press start v.
19 The display will count down.
20 At the end of the cooking time, the appliance will go into “keep warm” mode.
21 The Wlight will glow.
22 Open the lid, remove the food, then press stop w.

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TTIMER
•You may use the delay timer with the soup X, yoghurt g, bread n, steam S, and
porridge mprograms.
•Do this immediately after setting the cooking time, and before pressing start v:
a) Press T.
b) The clight will glow, to remind you that you are using the delay timer.
c) Decide when you want your food to be ready.
d) For example, if it is 2.00 now, and you want it to be ready at 9.00, you must set the ready
time to 7 hours.
e) Use the h and min buttons to set the ready time
f) Press start v.
XSOUP
1 Brown meat and vegetables (see “BROWN/SAUTE/SOFTEN/BOIL” on page 9).
2 Put the solid ingredients into the bowl, then add the cooking liquid.
3 Close the lid.
4 Use the menu button ]to select X.
5 Choose the cooking time.
6 The default time is 1 hour.
7 You can use the h and min buttons while the display time is blinking.
8 Use the min button to move the display through the options, 10, 15, 20, 25, 30, 35, 40, 45, 50,
and 55 .
9 Use the h button to move the display through the options, 1, 2, 3, 4, and 5.
10 To undo the 5 hour setting, press the h button again, while the display time is blinking.
,If you do nothing for 2 minutes, the appliance will revert to standby mode.
11 You have the option of using the timer with this program (see TIMER).
12 Press start v.
13 The display will count down.
14 At the end of the cooking time, the appliance will go into “keep warm” mode.
15 The Wlight will glow.
16 Open the lid, remove the food, then press stop w.
gYOGHURT
yoghurt culture
1 You may use 30ml (2 tablespoons) of:
a) Unflavoured live yoghurt – it must be fresh (look for a long expiry date).
• Different brands will give different results.
b) Yoghurt you made previously.
• The bacteria weaken over time, so you can only do this 10 times before using another new
culture.
c) Freeze-dried yoghurt culture from a pharmacy or health food shop
• If the instructions on the culture package differ from this guide, follow those on the
package.
milk
2 You will need 1 litre of milk.
3 Whole milk gives thicker yoghurt than low fat milk.
4 To make it even thicker, you may add up to 8 tablespoons of powdered milk.
5 You may also use reconstituted powdered milk, or tinned evaporated milk.
making yoghurt
6 You need to kill the bacteria in the milk, to prevent them competing with the bacteria in the
yoghurt culture.

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7 While you are heating the milk, let the yoghurt culture get to room temperature.
8 Open the lid.
9 Use the STEAM (BROWN/SAUTE/SOFTEN/BOIL) program to heat the milk to just below boiling.
10 Switch off when small bubbles form round the edges of the bowl.
11 Leave the milk cool to between 37°C and 45°C.
12 Stir the yoghurt culture into the milk.
13 They must be thoroughly mixed, or the yoghurt will be lumpy.
14 Close the lid.
15 Use the menu button ]to select g.
16 Choose the cooking time.
17 The default time is 6 hours.
18 You can use the h and min buttons while the display time is blinking.
19 Use the min button to move the display through the options, 10, 15, 20, 25, 30, 35, 40, 45, 50,
and 55 .
20 Use the h button to move the display through the options, 6, 7, 8, 9, and 10.
21 To undo the 10 hour setting, press the h button again, while the display time is blinking.
,If you do nothing for 2 minutes, the appliance will revert to standby mode.
22 You have the option of using the timer with this program (see TIMER).
23 Press start v.
24 The display will count down.
25 At the end of the cooking time, the appliance will go into standby mode.
26 It will not keep the yogurt warm.
27 Open the lid, remove the food, then press stop w.
nBREAD
1 Defrost frozen dough thoroughly before use.
2 Don’t use more than 500g, or the dough might overwhelm the appliance.
3 Wipe the bowl with cooking oil.
4 Put the dough into the bowl.
5 Close the lid.
6 Use the menu button ]to select n.
7 Choose the cooking time.
8 The default time is 3 hours.
9 You can use the h and min buttons while the display time is blinking.
10 Use the min button to move the display through the options, 10, 15, 20, 25, 30, 35, 40, 45, 50,
and 55 .
11 Use the h button to move the display through the options, 1, 2, 3, 4, 5, and 6.
12 To undo the 6 hour setting, press the h button again, while the display time is blinking.
,If you do nothing for 2 minutes, the appliance will revert to standby mode.
13 You have the option of using the timer with this program (see TIMER).
14 Press start v.
15 The display will count down.
16 At the end of the cooking time, the appliance will go into “keep warm” mode.
17 The Wlight will glow.
18 Open the lid, remove the food, then press stop w.
RFISH
1 Rub the fish all over with cooking oil.
2 Rub any seasonings over the surface of the fish.
3 Put a tablespoon of cooking oil in the bowl.
4 Lay the fish in the centre of the bowl.
5 Close the lid.

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cooking time
6 Cooking time will depend on the type and weight of food.
7 Don’t cook more than 500g at a time.
8 We suggest cooking times of 10 minutes per 100g of weight.
9 Cook fish till the flesh is opaque throughout.
10 Use the menu button ]to select R.
11 The default time is 20 minutes.
12 You can use the h and min buttons while the display time is blinking.
13 Use the min button to move the display through the options, 10, 15, 20, 25, 30, 35, 40, 45, 50,
and 55.
14 If you want to cook for 1 hour, press the h button.
15 To undo the 1 hour setting, press the h button again, while the display time is blinking.
,If you do nothing for 2 minutes, the appliance will revert to standby mode.
16 When you have chosen the cooking time, press start v.
17 The display will count down.
18 At the end of the cooking time, the appliance will go into “keep warm” mode.
19 The Wlight will glow.
20 It’s best to remove the food as soon as it has cooked, to prevent it drying out.
21 Open the lid, remove the food, then press stop w.
hSTEAMING
1 Fill the bowl with cold water up to the 6 mark.
2 Sit the basket inside the top of the bowl.
3 Put the food into the basket.
4 For uniform cooking, cut all pieces of food to roughly the same size.
5 For peas, or anything that’ll break up or drop into the water, make a parcel with aluminium
foil.
6 Take care when removing the parcel – wear oven gloves and use plastic tongs/spoons.
7 Close the lid.
8 Use the menu button ]to select S.
9 Choose the cooking time – these should cook within the 30 minute default time:
food (fresh) quantity
green beans 200g
broccoli 200g
brussels sprouts 200g
cabbage quarter
carrots (sliced) 200g
corn cobs 2
potatoes (quartered) 400g
cooking times & food safety
10 Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till
the flesh is opaque throughout.
11 You should cook leaf vegetables as little as possible, to keep them green and crisp. Plunging
them into iced water will stop the cooking process.
12 The default time is 30 minutes.
13 You can use the h and min buttons while the display time is blinking.
14 Use the min button to move the display through the options, 30, 35, 40, 45, 50, and 55.
15 Use the h button to move the display through the options, 1 and 2.
16 To undo the 2 hour setting, press the h button again, while the display time is blinking.
,If you do nothing for 2 minutes, the appliance will revert to standby mode.

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17 You have the option of using the timer with this program (see TIMER).
18 Press start v.
19 The display will count down.
20 At the end of the cooking time, the appliance will go into “keep warm” mode.
21 The Wlight will glow.
22 It’s best to remove the food as soon as it has cooked, to prevent it going soggy.
23 Open the lid, remove the food, then press stop w.
hBROWN/SAUTE/SOFTEN/BOIL
1 You may use the STEAMING Sprogram at its default setting, with the lid open, as a high
temperature pan for 30 minutes, prior to cooking with another program.
2 Use it with a little oil to brown meat and vegetables, to sautée, to soften onions, celery, leeks,
etc.
3 Use it with water or stock to pre-heat cooking liquids.
4 When you switch to the main program, the appliance is warmed up, and some or all of your
ingredients will already be in the bowl.
5 You don’t then have to wash the pan you would have used during preparation.
mPORRIDGE/RISOTTO
1 Use the cup to put the grain (rice, oatmeal, etc.) into the bowl.
porridge
a) Use the scale on the right, inside the bowl, which is marked from ½ to 1½.
b) Don’t use more than 1½ cups.
congee
a) Use the scale on the centre, inside the bowl, which is marked from 1 to 3.
b) Don’t use more than 3 cups.
2 Fill the bowl with water up to the number corresponding to the number of cups of grain.
3 Close the lid.
4 Use the menu button ]to select m.
5 Choose the cooking time.
6 The default time is 1 hour.
7 You can use the h and min buttons while the display time is blinking.
8 Use the min button to move the display through the options, 5, 10, 15, 20, 25, 30, 35, 40, 45,
50, and 55.
9 Use the h button to move the display through the options, 1, 2, 3, and 4.
10 To undo the 4 hour setting, press the h button again, while the display time is blinking.
,If you do nothing for 2 minutes, the appliance will revert to standby mode.
11 You have the option of using the timer with this program (see TIMER).
12 Press start v.
13 The display will count down.
14 At the end of the cooking time, the appliance will go into “keep warm” mode.
15 The Wlight will glow.
16 Open the lid, remove the food, then press stop w.
risotto – follow the recipe on page 17
oCAKE
1 Defrost frozen dough thoroughly before use.
2 Don’t fill the bowl above the 6 mark on the left scale, or the dough might overwhelm the
appliance.
3 Wipe the bowl with cooking oil.
4 Put the dough into the bowl.
5 Close the lid.

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6 Use the menu button ]to select o.
7 Choose the cooking time.
8 The default time is 40 minutes.
9 You can use the h and min buttons while the display time is blinking.
10 Use the min button to move the display through the options, 30, 35, 40, 45, 50, and 55 .
11 Use the h button to move the display through the options, 1 and 2.
12 To undo the 2 hour setting, press the h button again, while the display time is blinking.
,If you do nothing for 2 minutes, the appliance will revert to standby mode.
13 When you have chosen the cooking time, press start v.
14 The display will count down.
15 At the end of the cooking time, the appliance will go into “keep warm” mode.
16 The Wlight will glow.
17 It’s best to remove the food as soon as it has cooked, to prevent it going soggy.
18 Open the lid, remove the food, then press stop w.
C KEEP WARM
•If you want to use the keep warm feature after a program that doesn’t support it, then, when
the only thing showing on the display is the blinking klight, press W.
•Press stop wto exit the feature.
C CARE AND MAINTENANCE
1 Unplug the appliance and let it cool.
, Remove the plug from the power socket, then remove the connector from the power inlet on
the appliance.
2 With the lid closed, grip the top of the filter and lever it out of the lid.
3 Turn it over, to expose the markings on the front edge.
4 Hold the filter lid fast, and turn the rest of the filter towards the open padlock U.
5 Press on the tabs at the bottom of the inner lid (R), and pull it off the appliance.
6 Hand wash all removable parts.
7 Wipe all surfaces with a clean damp cloth.
8 Don’t put any part of the appliance in a dishwasher.
9 Reassemble the filter, and replace it in the lid.
10 Replace the inner lid in the lid.

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recipes
“cup” means the 180ml rice measuring cup supplied with the appliance
veggie and couscous chilli slow cook i
1 tbsp oil
1 large onion
2 cloves garlic
1 each of red, yellow and orange peppers
1 jar green jalapenos
1 tin kidney beans
1 tin cannellini beans
1 tin butter beans
1 tin chopped plum tomatoes
2 tbsp chilli powder
2 tbsp oregano
1 tsp ground coriander
2 tsp cumin
1 tbsp tomato purée
1 tsp sugar
2 tbsp hot tomato sauce (Heinz fiery tomato sauce or similar)
850ml vegetable stock
120-240ml couscous
to serve
grated cheese
1 small tub sour cream
small bunch coriander finely chopped
Firstly turn on your Russell Hobbs Multi Cooker, select the steam program, and add the oil. Add
the chopped onion and garlic and let them soften, this should take a couple of minutes. Then
add the rest of the ingredients except the couscous. Note: With the beans – rinse and drain
before adding to the cooker. Select the slow cook button. This program is an 8 hour cycle –
perfect if you are going out to work. With around 30 minutes to go add the couscous. If the cycle
has already reached the end just select the Steam setting again and leave for about 20 minutes.
Serve in a bowl with a handful of cheese a drizzle of sour cream and a sprinkle of fresh coriander.
Top Tip: if you just want a classic veggie chilli, don’t put the couscous in.
home-made yoghurt in the multi cooker yoghurt g
1200ml whole milk
100ml plain yoghurt (full fat)
flavour option
50g frozen mix summer berries
1 tbsp clear honey
Pour the milk into your Russell Hobbs Multi Cooker and select the steam program. Allow the
milk to heat up until it begins to bubble at the edges. Turn the Multi Cooker off and allow the
milk to cool to about 37 degrees.
Once the milk has cooled add the yoghurt and mix well, removing all lumps. Select the yoghurt
program. When the program is complete take out and place in the fridge to completely cool.
Meanwhile, place the mixed berries in a pan and heat gently, add the honey and cook until the
fruit begins to fall. Take off the heat and cool. Mix the fruit and the yoghurt together.
If you want to store your yoghurt you must sterilize the jars you are going to use. Place them in
the oven at around 100 degrees for 10 minutes or so. You do not want them in for too long as
they could crack. The yoghurt will last for up to a couple of weeks.

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fiery NY beef chilli slow cook i
450g braising beef
1 tbsp olive oil
2 onions
3 garlic cloves
2 tbsp cumin
2 tbsp chilli powder
1 tbsp cayenne
1 tbsp smoked paprika or chipotle powder
2 tbsp tomato sauce
2 tins tomatoes
1 green pepper
1 bay leaf
1 tbsp salt
1 tsp pepper
1 tin kidney beans – add at the end
large handful fresh basil
Peel and chop the onions and garlic. Chop the beef, tomatoes and pepper into bite sized
chunks. Place the oil in your Russell Hobbs Multi Cooker and select the steam program. After 1
minute add the meat chunks and brown, turning occasionally – leave the lid open so you can
check the meat. When browned slightly, take the meat out of the Multi Cooker and leave in a
bowl. Add the onions, garlic and all the herbs to the oil in the Multi Cooker and stir well. When
the onions have softened, place the meat back into the bowl. Then place everything but the
kidney beans into the bowl, stir well. Close the lid and select the stew option. After an hour
check the meat – if it is still a little tough, add a little water so it does not go dry, and run the
meat program for an additional 30 minutes.
Moroccan fish tagine fish R
1 onion, coarsely chopped
2 garlic cloves, finely chopped
1 red pepper, chopped or sliced in strips
2 sticks celery - sliced
2 tomatoes, chopped
1 tsp whole or ground cumin seeds
1 tsp ground ginger
1 tsp turmeric
1 cinnamon stick
1 tbsp harissa paste
120ml white wine
120ml fish stock
1 pinch of saffron (or a tsp tomato purée)
675g fish – such as cod, salmon, finnan haddock *
salt and pepper to taste
1 lemon
handful of green olives
small bunch of coriander
* Most supermarkets do fish pie mixes – one of these would work a treat!
Add all of the ingredients except the coriander to your Russell Hobbs Mutli Cooker and select
the fish program setting. Depending on the size of your fish pieces cook for between 40 – 60
minutes, until fish becomes flaky. Stir in the chopped coriander, check the seasoning and serve
immediately. This would be great with couscous.

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split pea and ham hock soup slow cook i
1150ml chicken stock
225g split peas
1 onion, diced small
2 carrots, diced small
1 celery stick, diced small
2 garlic cloves, minced
1 tbsp fresh thyme, finely chopped
1 bay leaf
1 ham hock
pepper
Select the slow cook program on your Russell Hobbs Multi Cooker and place the Ham Hock in
the pot. Add the split peas, onion, carrots, celery, garlic, thyme, bay leaf, and pour in the hot
chicken stock; season with pepper.
When the program has finished, remove ham hock from pot. Discard skin and bones; dice meat.
Discard the bay leaf. Lightly mash peas with the back of a wooden spoon. Return ham to soup
and season to taste with salt and pepper. Heaven in a bowl!
Top Tip: If it is a big hock you can keep some of the ham back for sandwiches.
salmon with a spicy rub fish R
2 salmon fillets – skin on
1 tsp olive oil
1 tsp paprika
1 tsp chili powder
½ tsp cumin
pinch salt and pepper
1 tsp soft brown sugar
1 lemon
Mix the paprika, chilli powder, cumin sugar and the salt and pepper in a bowl. Take your Salmon
fillets and sprinkle on the rub. Turn on your Russell Hobbs Multi Cooker and select the fish
program. Add the oil to the bowl and after a couple of minutes when the oil has heated add the
fillets skin down and close the lid. This is a great combination of steaming and pieces of fish but
you get a crispy skin. Serve with a wedge of lemon – a great light meal.
chocolate brownie cake cake o
170g butter unsalted, melted
340g sugar
170g cocoa powder
75g plain flour
3 large eggs, lightly beaten
1 tsp vanilla essence
a good pinch salt
110g milk chocolate drops
optional vanilla ice cream, for serving
Line the bowl of your Russell Hobbs Multi Cooker with a large piece of foil, and then generously
butter the foil. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and
the salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared
insert in an even layer. Close the lid and cook on the cake program. You need to change the
default time to 1 hour 30 minutes; the cake should be set around the edges and slightly gooey
in the centre.
Serve the cake warm, scooped into a bowl and topped with ice cream.

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irish stew with goats cheese dumplings stew j
for the stew:
1.8kg lamb shoulder
olive oil
5 rashers streaky bacon, chopped into bite sized pieces
3 garlic cloves
salt and pepper to taste
950ml lamb stock
1 large onion, diced
2 carrot, diced
2 celery sticks, diced
2 sprigs fresh rosemary
2 tbsp tomato purée
for the dumplings:
100g self raising flour
50g suet
1 tsp baking powder
1 tsp salt
5 tbsp water
40g soft goat’s cheese
1 tsp parsley, marjoram and thyme
1 tsp pepper
Take all the meat off the bone and chop into bite sized chunks. Slice the bacon and chop
the onion, carrots and celery. Turn on your Russell Hobbs Multi Cooker and select the Steam
program. Place the onions with the oil into the bowl and cook for a few minutes until they
soften. Add the meat, garlic, rosemary and the other vegetables, and cook for about 5 minutes.
Add the stock and the tomato purée and select the stew option.
The dumplings: place the flour, baking powder, herbs and suet into a bowl add the water and
then mix in the goat’s cheese. Portion into 6 dumplings and leave to rest for 20 minutes.
In a cup add the cornflower and a little cold water and mix until smooth.
When the stew has had 30 minutes left on the timer add the cornflower mix and stir well. Then
place the dumplings into the stew. Close the lid and leave until the end of the program. A
fabulous bowl of comfort food!
Note: if you do not have any cooked lamb – take a shoulder and take the meat off the bone
– chop into bite sized chunks. Do as you would with the cooked lamb but select the slow
cook option instead of the stew program. When done, go back to the above recipe from the
dumplings moment.
steamed artichoke steam S
2 globe artichoke
1 lemon
fresh herb sprigs such as tarragon, mint, parsley and/or thyme
1 clove garlic, peeled and sliced
Cut the top quarter off the artichokes, snap off and discard any battered outer leaves. Rub
the cut surfaces with a slice of lemon. Cut the stem flush with the artichoke body. Slice the
remaining lemon and place that in the steaming basket of your Russell Hobbs Multi Cooker. Add
the sprigs of fresh herbs and the garlic to the basket and place the Artichoke on top. Fill with
water to the 2 level on the rice scale on the inside of the bowl. Place the steaming basket into
the bowl and close the lid. Select the steaming program. The artichoke is cooked when the outer
leaves can be easily removed. Serve the artichoke warm or cold with a vinaigrette. Amazing!

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pearl barley and borlotti bean one-pot stew j
1 tbsp olive oil
1 tin borlotti beans, drained and rinsed
1 onion, finely chopped
175g pearl barley
1 tin tomatoes chopped
1 tbsp tomato purée
salt and pepper to taste
1ltr vegetable stock
125 ml dry red wine
handful of parsley, chopped
hot chilli oil, to serve (optional)
Place the oil in your Russell Hobbs Multi Cooker and add the onion and a pinch of salt; select
the steam program and cook the onions till soft. Add the wine and cook for a few minutes. Add
the pearl barley, and stir well until it begins to take on the colour of the wine. Stir in the beans,
tomatoes, and hot stock. Select the stew program. Check after 30 minutes that there is enough
liquid in the pot. Serve with a splash of chili oil and serve hot, either on its own or with some
fresh crusty bread.
syrup sponge pudding steam S
115g bu t te r
100g caster sugar
2 eggs, beaten
¼ tsp vanilla essence
175g self raising flour
2 tbsp milk
4 tbsp golden syrup
Grease a two pint oven-proof bowl or pudding basin.
In large bowl, cream together the butter and sugar. Add, a little at a time, the beaten eggs,
vanilla and flour, until well mixed. Fold in milk to achieve a smooth consistency.
Pour the syrup into the bottom of prepared basin and layer the mixture over the top. Cover
the basin with baking parchment and then with foil and tie with string to secure it. Place in
your Multi Cooker (make sure there is room all around the bowl. Add boiling water to the Multi
Cooker, about an inch lower than the lip of the bowl. Select the Steam program for 1 to 1½
hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.
This is a great pudding any time of the year!!
white loaf bread n
1 tbsp golden syrup
1 tbsp melted butter
320ml warm milk
1 sachet yeast
500g strong white flour
1 tsp salt
In a bowl, place the flour and salt and mix well. Add the yeast sachet and add the melted butter
and golden syrup. Finally add the warm milk and knead into a ball. Add a little extra flour if the
mix is very sticky. Cover and leave in a warm place for 10 minutes. Take out and knead again
well. Place back in the bowl, cover and leave again for 10 minutes. Then place the bread in your
Russell Hobbs Multi Cooker and select the bread program. Check when the display shows 2.30.
Turn the bread over and cook for the last 30 minutes – this will help to give the top of the loaf a
little colour and a crunch. Serve with lashings of butter.

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soda bread bread n
1 packet soda bread mix
350 ml water
butter to grease the bowl
Firstly grease the base and lower sides of the machine bowl with a little butter. This stops the
bread from sticking to the sides when baking. Turn on your Russell Hobbs Multi Cooker and
select the bread option. The default time of 3 hours will show. Select the timer and reduce
the time to 2 hours 15 minutes. In a large baking bowl place the packet mix and the water and
combine by hand. This will take a minute or so. Then place the mix in the now warm bowl, it
should almost cover the entire base of the bowl. With a plastic spatula divide the bread dough
into quarters. Close the lid. After 1 hour 45 minutes check on the bread – the base should be
golden brown and have a hollow sound to it when tapped. Turn the loaf over and leave for the
last half an hour – this is so the top of the loaf becomes slightly crispy. Take out and place on a
cooling tray for as long as you can resist the smell of warm bread. Eat with salted butter on its
own or with a meal.
Top Tip: don’t leave the bread in after it has finished cooking as it will end up being a bit soggy.
porridge porridge/risotto m
1½ cups oats
water
1 large tsp salt
2 tsp sugar
to serve
dark muscovado sugar
cream or milk
a small tot of whisky – optional
Using the cup provided place two measures into the Multi Cooker bowl. Add the salt and
the sugar – this means you get a good start to your end flavour from the start of the cooking
process. Fill with water to the 1½ line on the bowl marked porridge. Close the lid an select the
porridge/risotto option. It will take 1 hour. If you are doing less reduce by 15 minutes per ¼ less
oats. If you feel the urge you can stir it during the process but only if you want to.
Top Tip: this batch will serve 6 easily so you can pop it in the fridge once cooled and use it over a
couple of days ... mmmm.
You could add chopped dried apricots or halved prunes (stoned) into the mix when there are
about 15 minutes left to cook if you fancy an alternative to your porridge!
nutty porridge porridge/risotto m
½ cup rolled oats,
water
120ml milk
3 tbsp desiccated coconut
1 tsp cinnamon
to serve
golden syrup
nibbed almonds
Place the oats, cinnamon, milk, and coconut in your Multi Cooker. Add enough water to reach
the ½ line on the porridge scale. Select the porridge/risotto program. When finished, drizzle
over a little golden syrup and sprinkle nibbed almonds on the top. Serve immediately.

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multi-cooker beetroot risotto porridge/risotto m
2 tbsp olive oil
400g beetroot, fresh
1 onions
2 cloves garlic
250g arborio rice for risotto
250 ml white wine
1 tsp thyme fresh
900 ml vegetable or chicken stock
to finish
100g plain low fat yoghurt
1 tbsp parsley finely chopped
1 tbsp butter
Firstly turn your Russell Hobbs Multi Cooker and select the porridge/risotto program. Finely
chop the garlic cloves, onions and peel and chop the beetroot into small cubes. Place them into
the Multi Cooker and sauté for around 10 minutes until the onions have softened. Add the rice
and stir well. Close the lid and allow to cook for another 3- 4 minutes. Add the wine, stir and
again allow to cook for 3-4 minutes. Add the chopped thyme and hot stock. When the program
has finished, test the rice to make sure it is cooked – it should have a slight bite to it but not hard.
If not quite done add a little water and extend the cooking time for a couple of minutes. Stir in
the butter – this gives the risotto its shine. Serve with a dollop of the yoghurt and sprinkle with
parsley. This is a really good as a starter or as a light lunch option.
savoury rice rice h
2 cups of rice
water
1 vegetable stock pot - dissolved
2 sticks celery, chopped
1 pepper, chopped
2 carrots, chopped
1 pinch saffron ( turmeric will do)
optional
a handful of peas
Place the rice into the bowl and fill with water to the 2 mark on the Rice measurement in the
bowl. Add the other ingredients, stir thoroughly, then close the lid and select the rice option.
When the water has been absorbed the machine will beep. If the rice is not quite done, leave of
a few minutes with the lid closed to continue to steam.
tomato big soup soup X
1 onion chopped
1 tbsp olive oil
1 tin chopped tomatoes
2 tomatoes, chopped
1 sweet pointed pepper
1 pt hot chicken stock
2 medium potatoes, peeled and cubed
1 tsp mixed herbs
1 tbsp tomato purée
1 tsp cracked black pepper
Select the Soup program on your Russell Hobbs Multi Cooker. Add the oil and the chopped
onion and pepper. Cook until the onions are soft then add the other ingredients, stir well and
close the lid. Before serving check the flavours then serve with crusty bread.

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chorizo, cabbage and apple soup soup X
¼ of a chorizo sausage, chopped small
1 onion, finely chopped
1 apple, peeled and finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
2 tomatoes, roughly chopped
¼ spring cabbage, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
1 tsp cayenne pepper
a good pinch salt and pepper
850ml vegetable stock
Place the chorizo, onion and garlic into your Russell Hobbs Multi Cooker and select the steam
program. Once the onions have softened after a couple of minutes add all the other ingredients
and stir well. Close the lid and select the soup program. This is a great soup and if you leave it
overnight in the fridge, the flavour will develop further.
chicken with tomatoes and mushrooms meat k
2 chicken breasts
1 tsp olive oil
450g brown mushrooms, chopped
2 garlic cloves, minced
1 tin plum tomatoes
a good slug worcestershire sauce
1 tbsp tomato sauce
1 tsp dried oregano
salt and pepper to taste
Select the meat program on your Russell Hobbs Multi Cooker and add the oil to the bowl.
Season the chicken well with salt and pepper and place in the hot bowl. Seal both sides for a
minute or so, then add the crushed garlic and the chopped mushrooms – cook for a further 3-4
minutes, turn the chicken once. Add the chopped tinned tomatoes and the Worcester sauce,
tomato sauce and oregano. Cook on, turning once more. When finished check the flavour
and that the chicken is cooked then serve with pasta, potatoes or rice. A quick and tasty store
cupboard supper.
stout-braised ribs with maple and soy meat k
1kg belly pork ribs
1 tsp oil
1 onion, diced
3 garlic cloves, chopped
350ml guinness (or other stout)
240ml beef or pork stock
60ml maple syrup (honey would work just as well)
2 tbsp dark soy sauce
Place the oil in your Russell Hobbs Multi Cooker and select the meat program. Change the time
to 1 hour 45 minutes. Add the ribs and brown for 5 or so minutes – turning occasionally. When
done take the ribs out of the pot and add the onions and the garlic and let them cook for a
couple of minutes to soften.
Place the ribs back into the pot and stir in the Guinness, stock, syrup, and soy. Once finished,
check the sauce for flavour and then serve immediately. A great starter or as part of a pick and
mix lunch.

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one pot brisket supper slow cook i
1kg brisket joint
50g chorizo sausage, sliced
2 garlic cloves, peeled and finely chopped
2 red onions, peeled and chopped
6-8 small potatoes cut into chunks – skins on
2 carrots, chopped chunky
3 celery stick, chopped chunky
600 ml hot beef stock
1 tin chopped tomatoes
2 tbsp tomato purée
2 bay leaves
2 tbsp mixed herbs
2 good slugs worcestershire sauce
1 tbsp fresh rosemary
salt and pepper to taste
Select the Steam program on your Russell Hobbs Multi Cooker and after 1 minute add the
chorizo slices. When they begin to give off a little oil add the well-seasoned brisket joint. After a
couple of minutes turn the joint and seal on the other side. When done add the onions and veg
– note if you have any other root vegetable that need using up pop them in. When the onions
begin to soften then add the remaining ingredients and then select the slow cook program. It
will come up with 8 hours but this will probably be ready to eat after 5 hours. It will do no harm
leaving it for the 8 hours.
Enjoy!

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552-828
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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
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Spectrum Brands (UK) Ltd
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email: s[email protected]om
telephone: [phone] (local rate number)
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product specifications may change without notice.
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