Russell Hobbs RHFP02 User manual

Congratulations on the purchase of your new Russell Hobbs stainless FEATURES OF YOUR RUSSELL HOBBS FRYING PAN
steel frying pan. This versatile product is sure to bring you the many
benefits of frypan cooking. (Economical, easy to clean and reliable)
IMPORTANT SAFEGUARDS
Basic safety precautions should always be followed when using electrical
appliances :
¾Read all instructions carefully and keep for future reference.
¾Ensure that the lid knob is assembled securely before use.
¾Always insert the temperature control probe into the unit before plugging the
appliance on. After use, turn the control dial to ‘0’, switch off mains supply
and disconnect from the wall. Always unplug from wall outlet when unit
is not in use and before cleaning.
¾The frypan must only be used with the Control Probe provided.
¾The knob on the glass lid may get hot during use, it is recommended to
use oven mitts to remove.
¾If using a plastic spatula do not leave in frypan when hot.
¾Avoid using on metal surfaces e.g. sink , hotplate.
¾Be extremely careful when moving the unit if it contains hot oil or any other
hot liquids.
¾Always place on a level surface.
¾Never leave the appliance unattended while in use.
¾Close supervision is necessary when the product is used near or by children.
¾Do not let the power cord of the frypan hang over the edge of a table or
bench top or touch any hot surface.
¾DO NOT IMMERSE THE CONTROL PROBE IN WATER.
¾Do not use the unit if it has malfunctioned or has been damaged in any way,
or if the control probe or cord are damaged. Always take it to an authorised
Amalgamated Appliances service centre.
¾DO NOT USE APPLIANCE FOR ANY PURPOSE OTHER THAN ITS
INTENDED USE.
FOR HOUSEHOLD USE ONLY
If necessary to re-plug always ensure that the three pin plug is fitted
as follows :

PREPARATION FOR USE : CARE AND CLEANING – Cont.
Before the first use, wash, rinse and dry your frypan and lid. Removing stubborn stains : These can be removed by using any brand of stainless steel
‘Season’ the cooking surface by applying a thin layer of powder cleaner, use on the cooking surface only !!
cooking oil and rub in with a paper towel. This is also necessary Alternately, rub a paste of bicarbonate of soda and water onto the stained area, wash
after cleaning in a dishwasher. thoroughly before use.
1. Insert the control probe into the frypan inlet. Note – Re-season the cooking surface after using any of the above methods to
2. Plug the power cord in and turn the power on remove stains.
3. Set the control probe dial to the desired temperature setting The pan is completely dishwasher – safe , the heating element is totally sealed so it is
(refer to temperature guide on page 3) safe to fully immerse in water. Always remove the probe first !!
4. The light will remain on until the set temperature has been reached
and will then cycle on and off throughout the cooking process.
STAINLESS STEEL COOKING SURFACE COOKING WITH YOUR RUSSELL HOBBS FRYING PAN
The Russell Hobbs stainless steel cooking surface is manufactured from high quality Frying :
stainless steel. Stainless steel is hygienic, easy to care for and extremely durable. The frypan is ideal for shallow or dry frying. Deep frying is not particularly suitable
To maintain this surface and achieve the best results, as the shallow sides and large surface of the pan result in heat loss.
follow these simple instructions : Pan frying – suitable for eggs, omelettes, bacon, steak etc. Pre-heat on 4 –5 with a little
oiltopreventsticking.
- Before initial use , always ‘season’ the surface as explained above. Shallow frying : Suitable for vegetable pieces, e.g roast pumpkin and potato, and crumbed
- Use sufficient oil when sautéing, pan frying and roasting to prevent food. Pre-heat on 5-6 with sufficient oil to half cover the food. Cook with lid off.
sticking. Two to three tablespoons is generally sufficient. Sauteeing :
- Do not use high temperatures to brown and seal meat as this will cause Pre-heat on setting 4 –5 with a little oil to prevent sticking.
it to stick. Use settings 6 – 7. Food such as steaks, rissoles and roasts Stir Frying :
will also stick if turned before completely browned and sealed. For best results, cut food into small even sized pieces. Pre-heat fry-pan on settings 6 – 7
Note – To prevent food from sticking, maintain low temperatures, with a little oil. Add vegetables, meat and seasoning, stirring continuously.
ensure sufficient juices are in the frypan and season the frypan The lid can be placed on the unit for the last few minutes of cooking.
before and after each use. Roasting :
Meat and poultry – The frypan is ideal for roasting meat and poultry, as the meat retains
CARE AND CLEANING its flavour and juices.
Preheat on settings 6-7 with a little oil for less fatty joints and no oil for fattier joints of
1. Glass lid : Wash the lid in warm soapy water using a soft sponge, rinse meat. Brown and seal the meat on all sides and position the lid. After browning, turn to
and dry thoroughly. The glass lid is also dishwasher safe. settings 4-5 to cook the meat as desired. Turn the meat during cooking, set aside and
Note – Take care when glass lid is hot, never place hot lid under water cover with foil while you prepare the gravy from the juices in the frypan
or on cold surfaces. This may cause the lid to crack. Roasting times :
Note:These times are for well done. Reduce the times to suite personal taste
2. Control Probe: If cleaning is necessary, wipe over with a damp cloth. Pork – 30 – 40 minutes per 500g after browning
NEVER IMMERSE THE CONTROL PROBE IN ANY LIQUIDS
Veal – 30 – 40 minutes per 500g after browning
3. Cooking pan : Wash in hot soapy water, rinse and dry thoroughly.
To remove cooked – on food, fill the pan with hot water and allow to Lamb – 25-30 minutes per 500g after browning
stand for a few minutes. This will soften the food making it easier to
remove. NEVER POUR COLD WATER INTO A HOT FRYPAN Chicken – 30 – 35 minutes per 500g after browning
Do not use abrasives or scouring pads as these may scratch the highly
polished surface. The frypan can also be used for boiling rice and pasta (see recipes herewith)

RECIPES
(Recipes are a general guideline only and cooking times may vary according
to personal taste and quality and type of food used.)