Russell Hobbs 24180 User manual

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I www.russellhobbs.com
24180
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Read the instructions, keep them safe, pass them on if you pass the appliance on. Remove all
packaging before use.
IMPORTANT SAFEGUARDS
Follow basic safety precautions, including:
This appliance can be used by children aged from 8 years and above
and persons with reduced physical, sensory or mental capabilities or
lack of experience and knowledge if they have been supervised/
instructed and understand the hazards involved. Children shall not
play with the appliance. Cleaning and user maintenance shall not
be done by children unless they are older than 8 and supervised.
Keep the appliance and cable out of reach of children under 8 years.
If the cable is damaged, it must be replaced by the manufacturer, its
service agent, or someone similarly qualified, to avoid hazard.
b Do not use this appliance near bathtubs, showers, basins or
other vessels containing water.
¬ The surfaces of the appliance will get hot.
• Leave a space of at least 50mm all round the appliance.
• Don’t cover the appliance or put anything on top of it.
• Unplug the appliance when not in use, before moving and before cleaning.
• Don’t use accessories or attachments other than those we supply.
• Don’t use the appliance for any purpose other than those described in these instructions.
• Don’t operate the appliance if it’s damaged or malfunctions.
HOUSEHOLD USE ONLY
PARTS
1. Lid
2. Cooking pot
3. Handles
4. Base unit
5. Mode switch
6. Chalk
BEFORE USING FOR THE FIRST TIME
Remove all packaging. Wash the cooking pot is warm soapy water. Rinse and dry. Wipe the
inside and outside of the base unit with a damp cloth.
IMPORTANT: Before writing on your slow cooker with the supplied chalk you must prepare the
surface. If you don’t do this, the chalk may be difficult to erase afterwards. To condition the
surface, rub the writing area of your slow cooker with the side of the chalk to give an even
coating (Fig A). Wipe off the coating of chalk with a soft cloth and the surface is now conditioned
and ready to use. The exterior of your slow cooker will become hot during use. Only write on
your slow cooker before cooking or when it has cooled down.
THE BENEFITS OF SLOW COOKING
Health: The gentle cooking action reduces damage to vitamins and retains more of the
nutrients and flavours.
Economy: Long, slow cooking can tenderise cheaper, tougher cuts of meat, and uses about a
quarter of the power of other cooking methods.

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Convenience: Prepare the ingredients the night before, put them in the slow cooker in the
morning before you leave for work and have a delicious meal waiting for you when you get
home.
COOKING MODES
• LOW for traditional slow cooking (typically 8-10 hours).
• HIGH for faster cooking (typically 4-5 hours).
• WARM for keeping food warm before serving (only after it has been fully cooked in the
slow cooker).
CAUTION Never use the LOW or WARM settings to reheat food.
USING YOUR SLOW COOKER
1. Place your slow cooker on a stable, level, heat-resistant surface.
2. Put the prepared ingredients into the cooking pot.
3. Put the cooking pot into the slow cooker then fit the lid.
4. Plug the slow cooker into a wall socket.
5. Turn the mode switch to LOW or HIGH as required. Cooking will start.
6. When cooking is finished turn the mode switch to the WARM position. If you want to serve
the food right away, turn the control to OFF and unplug your slow cooker. Don’t use the
WARM setting for longer than 4 hours.
7. Always use oven gloves when handling the lid or cooking pot.
CARE AND MAINTENANCE
Cleaning can be made much easier if you immediately remove all the cooked food from the
cooking pot, then fill it with warm water. Otherwise residual heat may bake food debris on to
the cooking pot, making its eventual removal more difficult.
1. Unplug your slow cooker and allow it to cool.
2. Wash the lid and cooking pot in hot soapy water, using a cloth or sponge, then rinse and
dry thoroughly. Don’t use scouring pads.
3. All other surfaces, internal and external, should be wiped with a damp cloth. You may use a
little washing-up liquid, if necessary.
4. Dry all surfaces thoroughly before re-using the slow cooker or storing it away.
5. You may wash the cooking pot and lid in a dishwasher, but the harsh environment inside
the dishwasher may affect the surface finishes. Any damage should be cosmetic, and
should not affect the functionality of the cooker.
COOKING GUIDELINES
General
• When testing a dish to see if it’s cooked, don’t forget that root vegetables usually take
longer to cook than the meat.
• Thaw frozen food completely before adding it to the cooking pot.
• Brown the meat and sauté the vegetables in a pan.
• Store ingredients prepared beforehand (e.g. the night before) in containers in the fridge.
Don’t put the slow cooker or the cooking pot into the fridge.
• When cooking with rice, use at least 150ml of cooking liquid for each 100g of rice. Easy-
cook style rice gives the best results.
• If your recipe requires pasta, it should be stirred in 30-40 minutes before the end of the
cooking time.
• Food can sometimes dry out on the HIGH setting. If it looks like drying out add a little hot
water.

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Vegetables
Slow cooking is ideal for vegetables because all the juices and flavours are retained. However,
they will take longer to cook than the meat. Cut them into 5 - 6 mm slices, sticks or dice and
make sure that they are immersed in the cooking liquid. Vegetables that cook quickly like frozen
peas and sweetcorn must be thawed first then added half an hour before the end of cooking.
Pulses (Beans, Peas and Lentils)
WARNING boil dried beans (e.g. red kidney beans) for at least 10 minutes, drain, then add to the
slow cooker. They’re poisonous if eaten raw or under cooked.
Soak dried peas or beans overnight. Don’t soak lentils. For canned beans or peas, simply drain
and add them 30 minutes before the end of the cooking time.
Fish
Cooking fish in the slow cooker helps to develop the delicate flavours of fish and retain nutrients.
1. Grease the base of the cooking pot with butter or margarine.
2. Clean, trim and wash the fish (rolled fillets and steaks are most suitable). Dry and place in
the cooking pot. Frozen fish should be completely thawed before slow cooking.
3. Season well, sprinkle with lemon juice, then add stock, water or wine
4. Dot some butter over the fish and cook on LOW for 2-3 hours.
Meat
Slow cooking tenderises cheaper cuts, reduces shrinkage and evaporation, and retains flavour
and nutritive value. The size and shape of the joint, its quality, and the proportion of lean, fat
and bone, all affect cooking times. Thaw frozen meat completely before cooking. Recipe times
are given only as a guide. Where a different cut of meat is used cooking times may need to be
adjusted. Avoid meat with a high proportion of fat, or trim the excess fat. Small joints (up to
800g) can be cooked, depending on shape and fit. The meat must not prevent the lid from
closing.
1. Season the meat, then brown on all sides.
2. Transfer to the slow cooker and cook at HIGH for the time shown.
3. Pork joints with rind may be grilled for 10 minutes to crisp the rind.
4. If possible, turn joints once during cooking to ensure even tenderness.
Joint Weight Setting Time
Beef, lamb, pork 500-800g HIGH 5-7 hours
Poultry
Cook poultry up to 750g. The meat must not prevent the lid from closing. Thaw frozen poultry
before cooking. Cook whole poultry unstuffed, on HIGH.
1. Wash and dry the poultry and season inside and out.
2. Brown the skin in its own fat or a little cooking oil, in a pan on a hob.
3. Transfer to the slow cooker and cook on HIGH for the time shown.
Poultry Weight Setting Time
Chicken/poussin 750g HIGH 3½-4 hours
Pheasant small HIGH 3-4 hours
Slow Cooker Cooking Times (approximate times)
Food Size/Weight Time on LOW (hours) Time on HIGH (hours)
Fish whole 1-2 -
Beef 500-800g 7-10 5-7
Lamb 500-800g 6-9 4-6
Poultry 500-800g 8-10 3½-4
Stew 500-800g 9-14 6-8

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Food Size/Weight Time on LOW (hours) Time on HIGH (hours)
Vegetable soup 800-1000ml 6-10 3-4
Beef soup 800-1000ml 10-14 7-9
Converting Recipes from a Traditional Oven (approximate times)
Oven cooking time Time on LOW (hours) Time on HIGH (hours)
15-30 minutes 4-6 1-2
30-60 minutes 6-8 2-4
1-3 hours 8-12 4-7
A FEW RECIPES TO START YOU OFF
• Cooking for more than an hour over the times in the recipes may affect the flavour. Nevertheless,
if these times don’t suit you, feel free to experiment. Slow cooking is very forgiving.
• Use metric or imperial measures, don’t mix them, they’re not exact equivalents.
• Be careful with quantities. After all the ingredients are put into the cooking pot, it shouldn’t
be more than about threequarters full, to allow for expansion. If you overfill, it may spit hot
water, and it may overflow during use.
• Slow cooking can leave too much liquid. If you want to adjust this, remove the lid, stir in a
teaspoon of flour, and cook at HIGH, stirring, till the sauce thickens/reduces.
• For recipes that don’t need ingredients searing put the cooking pot in the slow cooker, fit the
lid, then preheat on HIGH for 20 minutes before putting anything into the cooking pot.
Minestrone Soup LOW = 7-10 hours; HIGH = 4-5 hours
• 25g butter
• ½ clove garlic, crushed
• 1 leek, sliced
• 1 small carrot, chopped small
• 1 medium potato, chopped
• 1 small onion, chopped
• ½ celery stick, thinly sliced
• 50g cabbage, finely shredded
• 200g canned tomatoes including juice
• 300ml chicken stock
• 1 bay leaf
• 1 bouquet garni
• 25g thin cut macaroni
• salt and pepper to taste
Heat the butter in a large pan. Add the garlic, leek, carrot, potato, onion and celery. Sauté till the
butter is absorbed. Add the other ingredients, except the macaroni. Bring to the boil, transfer to
the cookpot and cook for the time shown. 45 minutes before serving, remove the bay leaf and
bouquet garni and add the macaroni. Adjust seasoning and serve with grated parmesan.
Old Fashioned Vegetable Soup LOW = 8-10 hours; HIGH = 4-6 hours
• 225g mixed vegetables, chopped (potato,
onion, carrot, celery etc.)
• 25g butter
• 2 tbsp flour
• 200ml stock
• ½ tsp mixed herbs
• salt and pepper to taste
Melt the butter in a pan and fry the vegetables gently for 2-3 minutes. Stir in the flour and add
the stock. Bring to the boil, season to taste and add mixed herbs. Transfer to the slow cooker.
Ratatouille LOW = 6-8 hours; HIGH = 4-5 hours
• 1 small aubergine, sliced
• 50g butter
• 1 green pepper, deseeded and diced
• 1 onion, chopped
• 1 red pepper, deseeded and diced
• 1 clove garlic, crushed
• 397g can chopped tomatoes
• 2 courgettes, sliced
• salt and pepper to taste
Slice the aubergine and sprinkle with salt. Leave for half an hour, rinse and pat dry. In a large pan
melt the butter and fry the onion and garlic till transparent. Mix in the remaining ingredients,
and cook for a further 2 minutes, stirring, then add to the cookpot. Cook for the time shown.

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Stuffed Tomatoes LOW = 3-4 hours; HIGH = 1-2 hours
• 4 large, firm tomatoes
• 50g fresh bread crumbs
• 50g boiled ham, finely chopped
• 50g cheese, grated
• 1 tsp chopped parsley
• salt and pepper to taste
Cut a lid off the top of each tomato and scoop out the pulp. Mix the ham, cheese, breadcrumbs,
seasoning, parsley, and a little of the tomato pulp to bind the mixture. Spoon into the tomatoes.
Stand the tomatoes in the cooking pot, add any extra filling and 1 tbsp water.
Vegetarian Curry LOW = 6-10 hours; HIGH = 3-4 hours
• 1 tbsp cooking oil
• ½ onion, chopped
• ½ clove garlic, crushed
• ¼ tsp chilli
• ¼ tsp turmeric
• ¼ tsp coriander
• ¼ tsp cumin
• 50g lentils
• 300ml white stock
• ½ tsp lemon juice
• 1 small carrot, diced
• ½ apple, peeled, cored and chopped
• 15g sultanas
• salt and pepper to taste
Heat the oil in a pan. Lightly sauté the onion and garlic. Add the turmeric, chilli, coriander, cumin
and lentils. Cook gently for a minute. Stir in the stock, lemon juice, salt and pepper. Bring to the
boil and boil for 5 minutes. Transfer to the cookpot and stir in the carrots, apple and sultanas.
Poached Cutlets of Salmon LOW = 2-3 hours
• 175g-225g salmon cutlet
• 100ml water
• 3 tbsp white wine
• ½ tsp salt
• 1 bay leaf
• 2 peppercorns
• 1 thin slice of onion
• 1 sprig parsley
Put the cutlet on a piece of baking parchment and put into the cooking pot. Put the other
ingredients into a pan, bring to the boil, then pour over the salmon. Replace the lid and cook for
the time shown. Lift from the cooking pot, then remove the parchment, bone and skin.
Serve hot with melted butter or hollandaise sauce. To serve cold, transfer the salmon to a dish
and pour over the cooking liquid. When cold, drain and serve with salad or coat with aspic made
from the liquid.
Stuffed Mackerel LOW = 3-4 hours
• 1 tomato, skin, deseed and chop
• 2 mackerel fillets
• ½ cooking apple, peel, core and cho
• 2 tsp lemon juice
• ½ slice of bread, crumbled
• chopped parsley to taste
Lay the mackerel out, skin side down, season and sprinkle with lemon juice. Mix the other
ingredients, and spread thickly over the mackerel. Roll up from head to tail, and secure with a
cocktail stick or thread. Butter baking parchment and the bottom of the cooking pot, put the
parchment in the cooking pot and the fish on the parchment. Cook for the time shown.
Portuguese Haddock LOW = 2-3 hours
• 25g butter
• 1 small onion, very thinly sliced
• 2 haddock or cod steaks or fillets
• 1 bay leaf
• 298g can condensed cream of tomato soup
• salt and pepper to taste
Butter the bottom of the cooking pot. Lay the onion on the butter, then the fish and bay leaf.
Season. Boil the tomato soup in a pan, stirring well, and pour over the fish. Cook for the time
shown. Remove the bay leaf before serving.
Beef and Vegetable Casserole with Dumplings LOW = 7-10 hours; HIGH = 4-6 hours
• 450g stewing beef (shin/shoulder/chuck)
• 2 tbsp flour
• 1 tbsp cooking oil
• 1 small onions, sliced
• 275ml beef stock
• 1 carrot, thinly sliced
• salt and pepper to taste

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for the dumplings:
• 25g self-raising flour
• ¼ tsp salt
• 12g shredded suet
• 1 tbsp chopped parsley
• 5 tsp cold water
Cut the meat in cubes and toss in seasoned flour. Heat the oil in a pan and brown the meat.
Transfer to the cookpot. Fry the onions lightly in the pan. Stir in the remaining flour, gradually
add the stock and carrots. Bring to the boil, transfer to the cookpot, and cook.
Make the dumplings by mixing flour, salt, suet and parsley. Add water and mix to a soft dough.
Shape into 4 balls. Add to the casserole and cook at HIGH for 45 minutes with the lid on.
Braised Liver and Onions LOW = 5-7 hours; HIGH = 2-4 hours
• 225g lambs liver, thinly sliced
• 2 tbsp cooking oil
• 25g plain flour
• 1 large onion, thinly sliced
• 300ml beef stock
Heat the oil in a frying pan. Coat the liver in the flour and fry till sealed. Transfer to the slow
cooker. Add the onions to the pan and fry till golden. Stir in the remaining flour and stock. Bring
to the boil, stirring. Pour over the liver and cook for the time shown. Serve with grilled bacon.
Bolognese Sauce LOW = 6-10 hours; HIGH = 3-4 hours
• 1 tbsp cooking oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 350g minced beef
• 200g tinned chopped tomatoes incl. juice
• 100g tomato purée
• 100ml - 200ml beef stock
• 60g button mushrooms, sliced
• 1 tsp dried basil
• 1 bay leaf
• 1 bouquet garni
• 1 tbsp dried mixed peppers
Heat the oil in a pan, and fry the onion and garlic lightly. Add the beef, and fry till brown. Stir in
the other ingredients. Bring to the boil, transfer to the cookpot, and cook for the time shown.
Remove the bay leaf and bouquet garni. Serve with spaghetti or noodles, and grated parmesan.
Boiled Bacon in Apple Juice HIGH = 4-5 hours
• 500g collar of bacon
• 275ml apple juice
• 1 small onion, sliced
• 1 tbsp cornflour
• freshly ground black pepper to taste
Put the bacon in a large pan, cover with cold water, and bring to the boil. Put the bacon in the
cookpot, and discard the water. Put the apple juice and onion in the pan, bring to the boil, and
pour over the bacon. Add pepper. Cook for the time shown.Remove the bacon to a serving dish,
and keep hot.
Put the cornflour in a small pan and blend with a little cold water. Gradually stir in the apple
juice. Bring to the boil and simmer for 2 minutes. Serve with the bacon.
Braised Brisket of Beef HIGH = 6-8 hours
• 750g brisket
• salt and pepper to taste
• 25g butter
• 1 onion, chopped
• 1 carrot, finely chopped
• 150ml beef stock
• 1 bay leaf
• flour or cornflour to thicken
Season the meat. Heat the butter in a pan and brown the meat. Transfer to the slow cooker. Fry
the onion and carrot till the onion is transparent. Add stock and bay leaf and bring to the boil.
Pour round the meat. Cook for the time shown. Remove the meat to a serving dish. Keep hot.
Strain the stock. In a pan, blend a little flour with cold water to make a paste. Gradually add the
stock. Bring to the boil, stirring. Adjust the seasoning. Serve the gravy with the meat.

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Pork and Pineapple Curry LOW = 6-8 hours; HIGH = 3-4 hours
• 500g lean pork (cut into cubes)
• 25g flour
• 1 tsp salt
• 2 tbsp cooking oil
• 1 large onion, chopped
• 1 tbsp curry powder
• 1 tbsp paprika pepper
• 300ml chicken stock
• 1 dried red chillies
• 1 tbsp mango chutney
• 1 tsp Worcestershire sauce
• 225g tinned pineapple cubes incl. juice
• 2 bay leaves
Toss the pork in the flour and salt. In a large pan heat the oil and brown the meat. Lift out on to a
plate with a draining spoon. In the same pan, fry the onions till soft. Stir in the curry powder and
paprika pepper. Fry for 2 minutes then return meat to the pan. Stir well and cook for a few
minutes. Add remaining ingredients, bring to the boil and transfer to slow cooker. Cook for the
recommended time. Remove bay leaves before serving.
Beef in Guinness LOW = 6-8 hours
• 675g shin of beef
• 300ml Guinness
• 2 medium onions, sliced
• 1 tbsp oil
• 3 tbsp soy sauce
• 1 tbsp mushroom ketchup
• seasoned flour
Cut the beef into 4 pieces, and toss in the seasoned flour. Heat the oil in a pan, brown the beef
all over, then transfer to the slow cooker. Add the Guinness, soy sauce, and mushroom ketchup
to the pan, and bring to the boil. Pour over the meat, then cook on LOW for 6-8 hours.
Savoury Pork Casserole LOW = 6-10 hours; HIGH = 3-4 hours
• 1 tbsp cooking oil
• 250g lean pork, cubed
• 1 small onion, sliced
• 1 tbsp flour
• 150ml white wine
• 90ml chicken stock
• 2 tbsp tomato purée
• ½ green pepper, deseed and chop
• 75g button mushrooms
• salt and pepper to taste
• ½ tsp dried sage
• 1 tomato, skin, deseed and slice
Heat the oil In a large pan and lightly brown the pork. Add the onions. Stir in the flour and add
the wine, stock and tomato purée. Add the green peppers and mushrooms. Bring to the boil,
season and add sage and tomatoes. Transfer to the cookpot and cook for the time shown.
Boeuf Bourguignonne LOW = 7-10 hours; HIGH = 4-6 hours
• 1 tbsp cooking oil
• 500g stewing steak, cubed
• 50g streaky bacon, chopped
• 1 tbsp flour
• 150ml red wine
• 1 tbsp brandy
• 150ml stock
• good pinch thyme
• 1 bay leaf
• 1 clove garlic, crushed
• 6-8 shallots or tiny onions, whole
• salt and pepper to taste
Heat the oil in a pan, lightly brown the beef and bacon, add the flour, stir in the wine and brandy.
Add the other ingredients and season. Bring to the boil, transfer to the cookpot, and cook for
the time shown. Remove the bay leaf before serving.
Coq Au Vin LOW = 8-10 hours; HIGH = 3½-5 hours
• 2 chicken joints, skinned
• 1 tbsp cooking oil
• 100g streaky bacon, chopped
• 40g flour
• 1 onion, chopped
• 200ml chicken stock
• 200ml red wine
• 100g button mushrooms, sliced
• 1 bay leaf
• 1 clove
• 1 bouquet garni
• salt and pepper to taste

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Heat the oil in a pan. Coat the chicken in seasoned flour and brown all over. Transfer to the
cookpot. Put the bacon and onion in the pan and soften but don’t brown. Stir in the remaining
flour and add the other ingredients. Bring to the boil, stirring, and pour over the chicken. Cook
for the time shown. Remove the bay leaf, clove and bouquet garni before serving.
Country Chicken Casserole LOW = 8-10 hours; HIGH = 5-7 hours
• 200g tinned tomatoes, in. juice
• 2 chicken joints, skinned
• 100g tinned sweet corn, drained
• 1 stick celery, finely chopped
• 1 small onion, finely chopped
• 25g white cabbage, finely shredded
• 1 bay leaf
• ½ tsp mixed herbs
• 160ml chicken stock, boiling
• salt and freshly ground black pepper to
taste
Put all the ingredients into the cooking pot making sure that the fresh vegetables are covered
by the boiling hot stock. Cook for the time shown.
Chinese Chicken and Mushroom LOW = 8-10 hours; HIGH = 3½-5 hours
• 1 tbsp cooking oil
• 2 chicken joints
• 1 onion, roughly chopped
• 2 tbsp cornflour
• 150ml chicken stock
• 225g button mushrooms, halved
• 2 tbsp soy sauce
• juice of 1 lemon
• 1 tsp sugar
• salt and pepper to taste
Heat the oil in a large pan and fry the chicken till golden brown. Transfer to the cookpot. In the
remaining oil, fry the onions till transparent, stir in the cornflour, then gradually stir in the stock.
Add the other ingredients, bring to the boil, pour over the chicken, and cook for the time shown.
Chicken with Barbecue Sauce HIGH = 4½-5 hours
• 750g chicken breast or thigh meat
• 30g butter
• 1 small onion, finely chopped
• 2 tbsp tomato ketchup
• 1 tbsp vinegar
• 3 tbsp mango chutney, chopped
• ¼ tsp French mustard
• ½ tsp caster sugar
• 1½ tsp Worcestershire sauce
• salt and pepper to taste
Rub inside the cookpot with a little of the butter. Season the chicken. Heat the remaining butter
in a large pan and brown the chicken pieces all over. Transfer to the cookpot. Put the onion in
the pan and fry for 2-3 minutes, without colouring. Add the other ingredients and bring to the
boil. Pour over the chicken and cook for the time shown.
Pears in Red Wine LOW = 6-8 hours; HIGH = 3-5 hours
• 75g sugar
• 400ml red wine
• Rind and juice of 2 lemons
• 2 cloves
• 2 medium or 1 large ripe pear(s)
Put the sugar, wine, lemon rind, juice and cloves in a pan. Heat gently, stir till the sugar dissolves,
then take off the heat. Peel the pears, leaving them whole, complete with stalks. Stand them in
the cookpot, stalks upwards, and pour over the syrup. Cook for the time shown, turning the
pears occasionally, so they’re evenly coated with the syrup and colour evenly. Remove the
cloves, and serve hot or chilled with cream.
Rhubarb and Orange LOW = 3-4 hours; HIGH = 2-2½ hours
• 500g rhubarb
• 75g sugar
• grated rind and juice of 1 medium orange
• 300ml water
Wash the rhubarb and cut into 2.5cm (1”) pieces. Put the ingredients into the cookpot and cook
for the time shown.