Russell Hobbs RHMC30 Installation instructions manual

RHMC30_IB&RB_FA_290621 Part no. T22-9002338
2 YEAR WARRANTY
RHMC30
INSTRUCTIONS & WARRANTY
GOOD TO GO DIGITAL
MULTI-COOKER

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IMPORTANT SAFEGUARDS
When using this appliance, basic safety precautions should always be followed,
including the following:
Read all instructions before, and follow whilst using this appliance.
1. To protect against electrical hazards, do not immerse the Control Panel in
water or any liquid.
2. Do not use it in a bathroom or near any source of water.
3. Do not use outdoors.
4. WARNING: Avoid spillage on the connector
5. 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.
6. This appliance is NOT a toy. Children should be supervised to ensure they do NOT
play with this appliance.
7. Always follow the instructions when using this appliance.
8. The temperature of accessible surfaces/parts may become very hot when the
appliance is operating and may remain hot for some time after the appliance has
been switched off.
9. To avoid the possibility of scalding, keep clear of steam escaping around the lid
area.
10. Do not touch any surfaces until the appliance has fully cooled.
11. Do not use the slow cooker function to re-heat food that has already been cooked.
12. WARNING: Dried beans (e.g. red kidney beans) must be boiled for at least 10
minutes before being added into slow cooked recipes. They are poisonous if eaten
raw or undercooked.
13. CAUTION: Do not operate on an inclined plane. Place the appliance on a stable,
level, heat-resistant surface and out of reach of children.
14. Route the power cord so it does not overhang, and cannot be caught accidentally.
15. Unplug the appliance when not in use, before moving and before cleaning. Let it
cool down fully before cleaning and storing away.
16. There are no user serviceable parts. If the power cord is damaged, it must be
replaced by the manufacturer or similarly qualied person in order to avoid hazard.
17. Do not operate this appliance with a damaged cord/plug or after the appliance has
malfunctioned, or been dropped or damaged in any manner. Contact Customer
Service for examination, adjustment, repair or replacement.
18. To disconnect, ensure the appliance Control Panel is set to OFF. Switch off the wall
power outlet then grasp the plug and withdraw it from the outlet. Never pull by the
cord.

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19. Leave a clear space of at least 75mm (3 inches) around the appliance when in use.
20. Do not cover the appliance or place anything on top of it while in use.
21. Do not use the appliance near or below curtains or other combustible materials.
22. Keep the appliance and power cord away from hotplates, cook-tops and burners.
23. The Cooking Pot must not be used with or in any appliance (cook-top, stove, oven,
microwave oven, etc.).
24. Do not shock/bump the glass lid. The lid supplied with this appliance is made from
tempered glass. However, this does not make it indestructible! Care needs to be
taken not to shock the glass as it may cause it to weaken and unexpectedly shatter
into small fragments for seemingly no reason.
25. Do not use accessories or attachments other than those supplied as specically for
use with this appliance.
26. Do not use the appliance for any purpose other than that described in these
instructions.
27. Use only Control Panel model RHMC30-01 with this appliance.
28. Do not connect this appliance to an external timer or remote control system.
29. For added safety, electrical appliances should be connected to a power outlet that
is protected by a residual current device (RCD), also often referred to as a ‘Safety
Switch’. Your switchboard may already incorporate an RCD. If unsure, call an
electrician for verication and tting if necessary.
This appliance is intended to be used in household and similar applications such as:
- Staff kitchen areas in shops, ofces and other working environments;
- Farm houses;
- By clients in hotels, motels, and other residential type environments;
- Bed & breakfast type environments.
WARNING: HOT SURFACE(S):
The hot surface symbol indicates that accessible surfaces may be hot during and after
appliance use.
SAVE THESE INSTRUCTIONS

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1. Glass lid
2. Cooking pot
3. Handles
4. Control panel
5. Steaming rack
6. Roasting rack
FEATURES
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Congratulations on the purchase of your new Russell Hobbs Good To Go Digital Multi-Cooker.
Each unit is manufactured to ensure safety and reliability. Before using the Multi-Cooker for
the first time, please read this instruction booklet carefully and keep it for future reference.
Pass it on if you pass on the Multi-Cooker.
When using this appliance, basic safety precautions should always be followed.

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BEFORE FIRST USE
• Remove all packaging material from the product.
• As some parts may be packed separately, check to ensure all items have been unpacked
before disposing of the packaging.
• Remove all accessories and components.
• Wash all removable parts as instructed in “CLEANING AND MAINTENANCE” section of this
manual. Do not wash the control panel.
• Select a level, dry countertop where the appliance is to be used.
• Do not place cooking pot into an oven or directly on a stove top. The cooking pot must only
be used in connection with the control panel.
• Ensure the multi-cooker is always disconnected from the wall power outlet when not in use.
NOTE: The appliance inlet must be dried before the appliance is used.
CONTROLS
The following table gives a brief description of the control panel functions
Keep Warm Selects the keep
warm mode. Roast Selects the roast mode.
Steam Selects the steamer
mode.
Sous Vide Selects the sous
vide mode.
Rice Selects the rice cooking
mode.
Temperature Used to select
temperature values for
adjustment.
Boil Selects the boil mode. Time Used to select time
values for adjustment.
Sear/Sauté Selects the sear/
sauté mode.
Used to increase/decrease
temperature or time values.
Slow Cook High Used to
select the slow cooker high
setting mode.
I/OUsed to start or stop the
appliance.
Slow Cook Low Used to
select the slow cooker low
setting mode.

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ASSEMBLY
The Control Panel can be removed when you are serving food or
when you are cleaning the unit.
To fit:
With the plug removed from the wall power outlet, slide the control
panel into the front of the cooking pot (g. A).
To remove:
Remove the mains plug from the wall power outlet and then slide
the control panel out from the cooking pot.
NOTE: Use only Control Panel model number RHMC30-1 with this
appliance.
TEMPERATURE UNITS
To switch back and forth between °F and °C hold the Temperature button for 3 seconds.
COOKING FUNCTIONS
Sear/Sauté: Quickly sear meats with a hot temperature. Sauté vegetables to build avors.
Roast: Perfect for roast joints using the included roasting rack.
Sous Vide: Sous-vide is a French term meaning “under vacuum”. It is a method of cooking food
inside a sealed pouch in a water bath at an accurately regulated temperature. Sealing the food in
pouches retains the juices and subtle avours that would otherwise be lost during conventional
cooking.
Slow Cook: Perfect for casseroles, soups, stews, and combinations of meats and vegetables.
Steam: Steam vegetables, sh, etc. using the included steaming rack.
Rice: Prepare delicious, uffy rice. Can also be used for grains, lentils, oats.
Boil: Boil eggs, potatoes, or corn. Also used for ingredients such as pasta or making soups.
Keep Warm: Allows you to keep cooked food warm before serving.
SEAR/SAUTÉ
1. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is
off and the appliance is ready to be programmed.
2. Press the Sear/Sauté button.
3. The display will ash and show a default time of 30 minutes.
4. To adjust the cooking time, use the and buttons. The maximum cooking time is 1 hour.
5. Press the I/O button. The display will stop ashing and the cooking pot will start to heat up.
This might take a few minutes.
TIP - Start the program rst while you prepare the ingredients to be seared.
6. When the temperature of the unit reaches approx. 220°C the time will begin to count down.
7. Add butter, oil, etc. to the cooking pot and use it in the same way as you would use a frying pan.
8. When nished, press the I/O button.
9. Unplug the appliance when not in use and always allow it to completely cool before cleaning
and storing.
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ROAST
1. Place the roasting rack into the cooking pot and add the
ingredients (g. B).
2. Plug in the appliance. The main control display will ash “----”.
This indicates that the heat is off and the appliance is ready to be
programmed.
3. Press the Roast button.
4. The display will change to the default temperature of 204°C. To
change the temperature, use the and buttons. The range is approx. 65 to 215°C.
5. Next, press the Time button. The default cooking time is 1 hour 30 minutes. To adjust the
cooking time, use the and buttons. The maximum cooking time is 20 hours.
6. Once you have set the temperature and time, press the I/O button. The display will stop
ashing and cooking will start.
7. When the cooking time has ended, the unit will beep three times and automatically switch
to the keep warm setting. The display will ash and start counting up from zero (00:00) to 4
hours (04:00).
8. After the keep warm setting has been on for 4 hours, the unit will stop heating and return to
the default display: “----”.
NOTE: Do not keep foods on the keep warm setting for more than 4 hours.
9. Unplug the appliance when not in use and always allow it to completely cool before cleaning
and storing.
TIPS
• The approximate maximum capacity for roasting is a 1.8–2.2 kg chicken or a 1.3–1.8 kg
roast.
• If you desire a stronger avour of browned meat, use the Sear/Sauté function before
roasting to brown the meat.
• Always roast with the lid on. Open the lid as little as possible to ensure even cooking and to
keep heat from escaping.
• Using a meat thermometer can help signicantly improve and give a more accurate end
result.
SOUS VIDE
For Sous Vide cooking you will need a bag or pouch to put the ingredients into.
Bag/pouch type Advantages Disadvantages
‘Zipper lock’ plastic bag
suitable for food Inexpensive ‘Single use’ only
Silicon bag for sous vide
cooking
Can be reused and be
cleaned in a dishwasher
Can be more difcult to
remove air
Vacuum pack machine
Creates an almost perfect
vacuum and seals the bag at
the same time.
Higher initial cost
Each bag is ‘single use’ only
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PREPARATION
Place the ingredients into your chosen bag or pouch. Use one bag per portion. Try to keep
portions similar in size. Before sealing the bag, you need to remove as much air out of it as
possible.
For ‘Zipper lock’ style bags:
1. Hand Method (g. C)
Place the bag onto a at surface and, using your hand,
carefully push out as much of the air from the bag as you
can. Be careful not to squash or damage the ingredients
when you do this. Then, close the seal on the bag.
2. Water Immersion Method (g. D)
Fill a container big enough to hold the zip bag and
ingredients with cold water. Put the ingredients into
the bag and close the seal almost all of the way,
just leaving a small opening at one corner. Slowly
push the bag into the water leaving the unsealed
corner sticking up out of the water. When you do
this, make sure that no water accidentally enters
the bag. As you immerse the bag, the water will
push almost all of the remaining air out. Finally, seal
the corner and remove the bag from the container.
For Silicon bags:
Follow the instructions provided by the manufacturer of the bag.
For Vacuum pack machines:
A purpose made vacuum sealer suitable for food use is perfect for sous vide cooking. Use the
correct bags as recommended by the manufacturer, and follow the instructions that come with
the machine.
USING THE SOUS VIDE MODE
1. Add hot water and ll the cooking pot to approximately half way. Use water from the hot
water tap (not boiling). Try and get the temperature of the water as close as you can to the
temperature you are cooking at as this will cut down any unnecessary waiting time. Use
a mixture of hot and cold water as required. If the water that you put in the cooker is at a
temperature that is very different from the temperature you will be cooking at, the appliance
will take a lot longer to either heat the water up or cool it down to the selected temperature.
2. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is
off and the appliance is ready to be programmed.
3. Put the bagged food into the cooking pot ensuring that it is fully submerged. Add additional
water if needed.
4. Cover with the glass lid.
5. Press the Sous Vide button.
6. The default cooking temperature is set at 57°C. To change the temperature, use the and
buttons. The range is approx. 38 to 96°C.
7. Next, press the Time button. The default cooking time is 1 hour. To adjust the cooking time,
use the and buttons. The maximum cooking time is 20 hours.
8. Press the I/O button. The display will stop ashing and the cooking pot will start to heat up.
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9. At this point the water will start heating up to the target temperature. The heating up time
varies. The bagged food can stay in the water during the heating up time as long as the set
temperature is 55°C or above. The cooking cycle timer will only begin to count down once
the water has reached the target temperature.
10. When the cooking time has ended, the unit will beep three times and automatically switch
to the keep warm setting. The display will ash and start counting up from zero (00:00) to 4
hours (04:00).
11. After the keep warm setting has been on for 4 hours, the unit will stop heating and return to
the default display: “----”.
NOTE: Do not keep foods on the keep warm setting for more than 4 hours.
12. Unplug the appliance when not in use and always allow it to completely cool before cleaning
and storing.
Finishing Steps
Some foods can be eaten straight after cooking. For steaks and other meats, searing after
cooking is essential for the best avour and texture.
• Use your multi-cooker’s Sear/Sauté function to sear the edges and sides of the meat to your
preference (up to 2 minutes per side).
NOTES ON COOKING TIMES AND FOOD SAFETY
To minimise the risks of illness due to improperly cooked food, please note the following:
• Cooking food at the right temperature and for the correct length of time will ensure that
any harmful bacteria are killed. Always check the advice on food packaging and follow the
cooking instructions provided.
• For food safety reasons, food cooked below 55ºC (e.g. steak) should not be cooked for
longer than 2 hours and must be seared on the outside.
• Fish is often cooked at temperatures lower than 55ºC and if you intend to do this, it is
important that you buy sh that is classed as Sushi grade (i.e. sh that can be eaten raw).
• Do not take meat out early. Let it cook at least for the minimum length of time on the chart at
the correct temperature.
• It is OK to leave meat in longer than the minimum time range. Fish is the exception to this
rule. Fish will get mushy if overcooked using the sous vide function.
• Always check that food is correctly cooked through (e.g. for pork, poultry, etc. till the juices
run clear). Cook sh till the esh is opaque throughout.
• Adding chilled ingredients straight from the refrigerator can rapidly decrease the temperature
of the water and therefore signicantly add to the overall cooking time. In a similar way,
adding a lot of ingredients to the cooking pot can also lower the water temperature.

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SOUS VIDE COOKING GUIDE TABLE
Food Temperature Time (hours) Notes
min. max.
Beef steaks (llet, ribeye,
sirloin, rump, etc.)
Medium rare: 56ºC 1 1 ½ Timings based
on a 200 - 250 g
portion.
Medium: 60ºC 1 ½ 2
Well done: 68ºC 2 2 ½
Lamb, veal, duck,
venison, etc. (cutlets, loin,
steaks, etc.)
Pink: 56ºC 1 ½ 3 ½ Timings based
on a 200 - 250 g
portion.
Well done: 68ºC 2 4
Pork (chops, llet, loin,
etc.)
Juicy/tender: 63ºC 1 ½ 3 Timings based
on a 200 - 250 g
portion.
Well done: 70ºC 3 5
Chicken breast
Juicy/tender: 60ºC 1 ½ 3 ½ Timings based
on a 200 - 250 g
portion.
Well done: 70ºC 2 4
Chicken leg, wing, thigh
Juicy/tender: 63ºC 3 ½ 5 ½
Well done: 72ºC 4 ½ 6 ½
Fish, (salmon, cod, etc.)
Soft, aky 55ºC 1 2 Timings based
on a 150 - 200 g
portion.
Firm, well cooked 65ºC 1 ½ 2 ½
Root vegetables (carrots,
swede, celeriac, etc.) 80ºC 4 6
Cut into even
sized pieces, 15-
20 mm in size.
SLOW COOKING
THE BENEFITS OF SLOW COOKING
• Health: The gentle cooking action reduces damage to vitamins and retains more of the
nutrients and avours.
• Economy: Long, slow cooking can tenderise the cheaper, tougher cuts of meat, and uses
about a quarter of the power of the small ring on the average hob.
• Convenience: Prepare the ingredients the night before, put them in the slow cooker before
you leave, and have a delicious meal waiting for you when you get home.
USING THE SLOW COOKING MODE
1. Add the ingredients to the cooking pot and cover with the glass lid.
2. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is
off and the appliance is ready to be programmed.
3. Press the Slow Cook High or Slow Cook Low button as desired.
4. The display will show a ashing default time. For the low setting, the default cooking time is
8 hours and for the high setting the default time is 4 hours. To adjust the cooking time, use
the and buttons. The maximum cooking time is 20 hours.
5. Press the I/O button to begin cooking. The display will stop ashing and the “:” between the
numbers will ash, indicating the unit is cooking.