Russell Hobbs Food 22241 User manual

User Manual of Product 1:
Russell Hobbs Slow Cooker 23200, 3.5 L - Stainless Steel
Silver
User Manual of Product 2:
Russell Hobbs 22241 Food Collection Hand Blender, 200 W -
White

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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.
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.
Don’t immerse the appliance in liquid.
¬ 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 Handles
3 Cooking pot
4 Light
5 Mode select
BEFORE USING FOR THE FIRST TIME
Remove all packaging and clean the slow cooker, to remove manufacturing dust, etc.
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 the small ring on the average hob.
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.

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COOKING MODES
• 1 (low) for traditional “slow cooking”. You must preheat the cooking pot in the slow cooker
on high for at least 20 minutes before cooking on 1 (low).
• 2 (high) for “fast cooking”, using the slow cooker as an electric stewpot. Keep an eye on it,
to make sure that the food doesn’t dry out. If it looks like drying out, add hot water.
• O (warm) for keeping food warm – but only after it has been cooked to readiness in the
slow cooker.
CAUTION Don’t use the 1 (low) setting to heat food up – you won’t kill the bugs.
GENERAL
• Thaw frozen food completely before adding it to the cooking pot.
• Brown the meat and sauté the vegetables in a pan.
• Don’t cook on 1 (low) without first preheating the cooking pot in the slow cooker on the 2
(high) setting for at least 20 minutes.
• Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.
WARNING boil dried beans (e.g. red kidney beans) for at least 10 minutes before adding to
the slow cooker. They’re poisonous if eaten raw or undercooked.
• You don’t need to soak lentils overnight.
• 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.
• Root vegetables, tubers, and bulbs (carrots, potatoes, onions) take much longer to cook
than meat, so cut them down to about 5mm (¼ inch) thick slices, sticks or dice, and sauté
them gently for 2-3 minutes in a pan on a hob.
• All vegetables (including dried veg) must be immersed in the cooking liquid.
• When cooking with rice, use at least 150ml (¼pt) of cooking liquid for each 100g (4oz) of
rice. We’ve found that “easy-cook” rice gives the best results.
• Pasta isn’t suitable for slow cooking, it becomes too soft. If your recipe requires pasta, it
should be stirred in 30-40 minutes before the end of the cooking time.
PREPARATION
1. Decide when you want to eat and when you want to start cooking.
2. If you want to eat at 6 p.m., and you need to start cooking at 8 a.m., find a recipe that takes
8-10 hours. If you’re slow cooking at low power, an extra hour or so at the end of the
cooking time doesn’t make much difference, as long as there’s sufficient cooking liquid to
prevent the food drying out.
3. Prepare the food in accordance with the recipe.
4. Sit the slow cooker on a stable, level, heat-resistant surface.
5. Put the cooking pot into the slow cooker, fit the lid.
6. Check that the slow cooker is off – turn the control to low.
7. Plug the slow cooker into a wall socket (switch the socket on, if it’s switchable).
8. Turn the control to high, and leave the slow cooker to preheat for 20 minutes.
9. Boil the cooking liquid in a pan. If you use a tinned cooking sauce, add it to the pan before
bringing it to the boil.

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COOKING
1. When the 20 minutes is up, remove the lid (oven gloves) and put it on a heatproof surface.
2. Put the meat and vegetables into the cookpot and add the boiling cooking liquid.
3. Turn the control to low for traditional slow cooking, or high, if you’re using it as an electric
stewpot or the auto setting, this setting is ideal for slow cooking when you require variable
temperature and a have approximately 4 to 6 hours to cook your recipe.
4. The light will come on, and cooking will start.
5. If you want to serve the food right away, turn the control to 0, unplug the slow cooker
(switch the socket off first, if it’s switchable)
6. Using oven gloves, remove the lid, and put it on a heatproof surface.
• It’s best to ladle the food from the slow cooker into serving dishes or plates.
• Don’t carry the slow cooker, the trailing cable may catch on something.
• You may use oven gloves to lift the cookpot, complete with the lid, but it’s hot and it’s
heavy – so take care.
TIP
Cleaning can be made much easier if you immediately remove all the cooked food from the
cooking pot, then fill it with warm water.
GRAVY/SAUCE
Slow cooking retains more of the juices than normal cooking. This tends to increase the volume
of cooking liquid, and thin the sauce or gravy. To allow for this, sauces should initially be thicker
than normal. Anything to be sautéed could be tossed in seasoned flour beforehand, to thicken
the gravy/sauce.
CARE AND MAINTENANCE
1. Unplug the slow cooker (switch the socket off first, if it’s switchable).
2. Using oven gloves, remove the lid and the cooking pot and put them on a heatproof
surface.
3. If you don’t intend to wash up right away, fill the cooking pot with warm water, otherwise
residual heat may bake food debris on to the cooking pot, making its eventual removal
more difficult.
4. 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.
5. All other surfaces, internal and external, should be wiped with a damp cloth. You may use a
little washing-up liquid, if necessary.
6. Dry all surfaces thoroughly before re-using the slow cooker or storing it away.
7. 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.
• Don’t immerse the body of the slow cooker in water or any other liquid.
• Don’t put the body of the slow cooker in a dishwasher.
• Don’t use harsh or abrasive cleaners or solvents.

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COOKING GUIDELINES
Vegetables
Slow cooking is ideal for vegetables. There’s little evaporation, so all the juices and flavours are
retained.
Root vegetables like potato, carrot, turnip, and swede, need more slow cooking than meat. Cut
them into 5mm (¼”) slices, sticks or dice, and immerse in the cooking liquid. Cooking times vary
with the type and age of the vegetables. Experience will soon show the best times for your own
taste. Quickly cooked vegetables, like frozen peas and sweetcorn, must be thawed, then added
half an hour before the end of cooking. Don’t slow cook baked potatoes in their jackets.
Pulses (Beans, Peas and Lentils)
WARNING boil dried beans (e.g. red kidney beans) for at least 10 minutes before adding to the
slow cooker. They’re poisonous if eaten raw or undercooked.
Don’t soak lentils. Soak dried peas or beans overnight. Drain and rinse, then boil for 10 minutes,
in the cooking liquid, before adding to the cooking pot. Season at the end of cooking. For
canned beans or peas, simply drain and add them 30 minutes before the end of the cooking
time.
Fish
Cooking fish in the cooking pot develops delicate flavours slowly, retains the flavour and
nutritive value, and holds the fish together. Don’t cook fish for long periods.
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). Frozen fish should
be completely thawed before slow cooking. Dry and place in the cooking pot.
3. Season well, sprinkle with lemon juice, then add hot stock, water or wine
4. Dot some butter over the fish, and cook on 1 (low) for 2-3 hours.
Meat
Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining 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. When testing a dish to see if it’s cooked, don’t forget that
root vegetables usually take longer to cook. 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 (1½lb), can be cooked, depending on shape and fit. The meat mustn’t force the lid up.
1. Season the meat, then brown on all sides in the cook pot.
2. Transfer the cook pot 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.
4. If possible, turn joints once during cooking, to ensure even tenderness.
Joint Weight Setting Time
Beef, lamb, pork 500-800g (1-1½lb) 2 (high) 5-7 hours
Poultry
Cook poultry up to 750g (1½lb). The lid mustn’t be raised by the meat. Thaw frozen poultry
before cooking. Cook whole poultry unstuffed, at high.
1. Wash and dry the poultry and season inside and out.

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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 at high for the time shown.
Poultry Weight Setting Time
Chicken/poussin 750g (1½lb) 2 (high) 3½-4 hours
Pheasant small 2 (high) 3-4 hours
Slow Cooker Cooking Times (approximate times)
Food Size/Weight Time on 1 (low) (hours) Time on 2 (high) (hours)
Fish whole 1-2 N/A
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
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 1 (low) (hours) Time on 2 (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 dont need ingredients searing put the cooking pot in the slow cooker, fit the
lid, then preheat on 2 (high) for 20 minutes before putting anything into the cooking pot.
Minestrone Soup 1 (low) = 7-10 hours; 2 (high) = 4-5 hours
25g (1oz) 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 (2oz) cabbage, finely shredded
200g (7oz) canned tomatoes including juice salt and pepper to taste
300ml (½pt) chicken stock 1 bay leaf
1 bouquet garni 25g (1oz) thin cut macaroni
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.

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Old Fashioned Vegetable Soup 1 (low) = 8-10 hours; 2 (high) = 4-6 hours
225g (½lb) mixed vegetables, chopped (potato, onion, carrot, celery etc.)
25g (1oz) butter 2 tbsp flour
200ml (½pt) 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 1 (low) = 6-8 hours; 2 (high) = 4-5 hours
1 small aubergine, sliced 50g (2oz) 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.
Stuffed Tomatoes 1 (low) = 3-4 hours; 2 (high) = 1-2 hours
4 large, firm tomatoes 50g (2oz) fresh bread crumbs
50g (2oz) boiled ham, finely chopped 50g (2oz) cheese, grated
salt and pepper to taste 1 tsp chopped parsley
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 1 (low) = 6-10 hours; 2 (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 (2oz) lentils
300ml (½pt) white stock ½ tsp lemon juice
salt and pepper to taste 1 small carrot, diced
½ apple, peeled, cored and chopped 15g (½oz) sultanas
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
theboil and boil for 5 minutes. Transfer to the cookpot and stir in the carrots, apple and sultanas.
Poached Cutlets of Salmon 1 (low) = 2-3 hours
1 x 175g-225g (6-8oz) salmon cutlet 100ml (3½ floz) 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.

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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 1 (low) = 3-4 hours
1 tomato, skinned, deseeded, and chopped 2 mackerel fillets
½ cooking apple, peeled, cored and chopped 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 1 (low) = 2-3 hours
25g (1oz) butter 1 small onion, very thinly sliced
2 haddock or cod steaks or fillets 1 bay leaf
298g (10½oz) 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 Dumplings1 (low) = 7-10 hours; 2 (high) = 4-6 hours
450g (1lb) stewing beef (shin/shoulder/chuck) 2 tbsp flour
1 tbsp cooking oil 1 small onions, sliced
275ml (½pt) beef stock 1 carrot, thinly sliced
salt and pepper to taste
for the dumplings:
25g (1oz) self-raising flour ¼ tsp salt
12g (½oz) 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 1 (low) = 5-7 hours; 2 (high) = 2-4 hours
225g (½lb) lambs liver, thinly sliced 2 tbsp cooking oil
25g (1oz) plain flour 1 large onion, thinly sliced
300ml (½pt) beef stock
Heat the oil in a frypan. 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.

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Bolognese Sauce 1 (low) = 6-10 hours; 2 (high) = 3-4 hours
1 tbsp cooking oil 1 smallonion, finely chopped
1 clove garlic, crushed 350g (¾Ib) minced beef
200g (8oz) tinned chopped tomatoes + juice 100g (4oz) tomato purée
100ml - 200ml (¼ -½pt) beef stock 60g (2oz) 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 2 (high) = 4-5 hours
500g (1lb) collar of bacon 275ml (½pt) 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 2 (high) = 6-8 hours
750g (1½lb) brisket salt and pepper to taste
25g (1oz) butter 1 onion, chopped
1 carrot, finely chopped 150ml (½pt) 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.
Beef in Guinness 1 (low) = 6-8 hours
675g (1½lb) shin of beef 300ml (½pt) Guinness
2 medium onions, sliced 1 tbsp oil
3 tbsp soy sauce 1 tbsp mushroom ketshup
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.

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Savoury Pork Casserole 1 (low) = 6-10 hours; 2 (high) = 3-4 hours
1 tbsp cooking oil 250g (½Ib) lean pork, cubed
1 small onion, sliced 1 tbsp flour
150ml (¼pt) white wine 90ml (3 floz) chicken stock
2 tbsp tomato purée ½ green pepper, deseeded and chopped
75g (3oz) button mushrooms salt and pepper to taste
½ tsp dried sage 1 tomatoes, skinned, deseeded, and sliced
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 1 (low) = 7-10 hours; 2 (high) = 4-6 hours
1 tbsp cooking oil 500g (1lb) stewing steak, cubed
50g (2oz) streaky bacon, chopped 1 tbsp flour
150ml (¼pt) red wine 1 tbsp brandy
150ml (¼pt) 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.
Pork and Pineapple Curry 1 (low) = 6-8 hours; 2 (high) = 3-4 hours
500g (1lb) lean pork (cut into cubes) 25g (1oz) flour
1 tsp salt 2 tbsp cooking oil
1 large onion, chopped 1 tbsp curry powder
1 tbsp paprika pepper 300ml (½pt) chicken stock
1 dried red chillies 1 tbsp mango chutney
1 tsp worcester sauce 225g (½lb) tinned pineapple cubes + 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.
Coq Au Vin 1 (low) = 8-10 hours; 2 (high) = 3½-5 hours
2 chicken joints, skinned 1 tbsp cooking oil
100g (4oz) streaky bacon, chopped 40g (1½oz) flour
1 onion, chopped 200ml (8 floz) chicken stock
200ml (8 floz) red wine 100g (4oz) button mushrooms, sliced
1 bay leaf 1 cloves
1 bouquet garni salt and pepper to taste
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.

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Country Chicken Casserole 1 (low) = 8-10 hours; 2 (high) = 5-7 hours
200g (7oz) tinned tomatoes, including juice 2 chicken joints, skinned
100g (3½oz) tinned sweet corn, drained 1 stick celery, finely chopped
1 small onion, finely chopped 25g (1oz) white cabbage, finely shredded
1 bay leaf ½ tsp mixed herbs
160ml (¼pt) 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 1 (low) = 8-10 hours; 2 (high) = 3½-5 hours
1 tbsp cooking oil 2 chicken joints
1 onion, roughly chopped 2 tbsp cornflour
150ml (¼pt) chicken stock 225g (8oz) 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 2 (high) = 4½-5 hours
750g (1½lb) chicken breast or thigh meat 30g (1oz) 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 1 (low) = 6-8 hours; 2 (high) = 3-5 hours
75g (3oz) sugar 400ml (¾pt) 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 1 (low) = 3-4 hours; 2 (high) = 2-2½ hours
500g (1lb) rhubarb 75g (3oz) sugar
grated rind and juice of 1 medium orange 300ml (½pt) water
Wash the rhubarb and cut into 2.5cm (1”) pieces. Put the ingredients into the cookpot and cook
for the time shown.

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Baked Stuffed Apple 1 (low) = 4-6 hours; 2 (high) = 2-3 hours
1 knob butter 50g (2oz) soft brown sugar
25g (1oz) sultanas 1 large cooking apple, cored
150ml (¼pt) boiling water
Grease the cookpot with the butter. Core the apple. Use a sharp knife to score the skin round the
equator on the apple. Mix the sugar and sultanas and pack tightly inside the apple. Fold a square
of foil to form a saucer. Put the foil in the cookpot, sit the apple on the foil, and pour the boiling
water round it. Cook for the time shown. The cooking time for this recipe may vary with different
types of apples.
Creamy Rice Pudding 1 (low) = 5-7 hours; 2 (high) = 4-4½ hours
15g (½oz) butter 400ml (¾pt) milk
150ml (¼pt) evaporated milk 50g (2oz) pudding Rice
25g (1oz) sugar
Butter the inside of the cookpot. Add all the ingredients and stir. Cook for the time shown.
Brandy and Orange Punch 1 (low) = 3-5 hours; 2 (high) = 1-2 hours
150g (5oz) sugar 300ml (½pt) boiling water
6 cloves 1 tsp cinnamon
zest and juice of 1 lemon juice of 1 orange
1 orange, sliced 2 tbsp orange squash
¼ bottle white wine 150ml (¼pt) brandy
Put the sugar and boiling water into the cookpot. Stir in the other ingredients except the brandy.
Heat for the time shown. Stir in the brandy just before serving.
Apple Chutney 1 (low) = 8-9 hours; 2 (high) = 3-5 hours
750g (1¾lb) apples, peeled & finely chopped 225g (8oz) onions, finely chopped
350g (12oz) light brown sugar 100g (4oz) sultanas
150ml (¼pt) white wine vinegar 2 tbsp cornflour
2 tsp salt 1 clove garlic, crushed
pinch cayenne pepper ½ tsp ground cinnamon
½ tsp ground ginger
Put the apples, onions, brown sugar and sultanas into the slow cooker. Mix the cornflour and
vinegar together in a small bowl till completely smooth. Add the cornflour/vinegar mix to the
slow cooker with the salt, garlic, cayenne pepper, cinnamon and ginger. Stir well. Cook for the
time shown. Pour into heated jars and cover in the usual way. Alternatively, store in a container in
the refrigerator for up to 2 weeks.

14

15

16
T22-5002086
WENVIRONMENTAL PROTECTION
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
Spectrum Brands (UK) Ltd
Fir Street, Failsworth, Manchester M35 0HS
email: s[email protected]om
telephone: [phone] (local rate number)
GUARANTEE
Defects affecting product functionality appearing within two years of first retail 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.
JONLINE
www.russellhobbs.co.uk for more products
IREGISTER ONLINE FOR –
r£10,000 prize draw,
EXTRA year guarantee,
FREE rewards gallery
Visit www.russellhobbs.co.uk/productregister/
You must register within 28 days of purchase.

instructions
£10,000 prize draw
EXTRA year guarantee
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See back for
details
To avoid spray/splashing:
• Keep the wand vertical.
• Don’t switch on till it’s inside the container.
• Switch off before removing it.
• With liquids, switch on and off with the blade
under the surface.
HOT LIQUIDS
If blending hot liquids in a pan, always remove the
pan from the heat and allow it to cool down a little
before blending.
When using in hot liquids, don’t let the blade break
the surface at an angle, you may spray hot liquid
outside the container.
Don’t use the wand in hot oil. Splashes from even
moderately hot oil cause nasty burns.
CARE AND MAINTENANCE
1. Switch the blender off, and unplug it.
2. Don’t touch the blade – use a brush.
3. Wipe outer surfaces with a soft damp cloth.
4. Don’t put any part in a dishwasher.
GUARANTEE
Defects affecting product functionality appearing
within two years of first retail 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.
SERVICE
If you ring Customer Service, please have the Model
Number 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
Spectrum Brands (UK) Ltd
Fir Street, Failsworth, Manchester M35 0HS
email: s[email protected]om
telephone: [phone] (local rate number)
JONLINE
www.russellhobbs.co.uk for more products
IREGISTER ONLINE FOR –
r£10,000 prize draw,
EXTRA year guarantee,
FREE rewards gallery
Visit www.russellhobbs.co.uk/productregister/
You must register within 28 days of purchase.
T22-5003573
r

Read the instructions, keep them safe, pass them on
if you pass the kettle on.
Remove all packaging before use.
IMPORTANT SAFEGUARDS
Follow basic safety precautions, including:
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.
Keep the appliance and cable out of
reach of children. They must not use
or play with it.
Misuse of the appliance may cause
injury.
Unplug before assembly,
disassembly, or cleaning.
Don’t leave the appliance
unattended while plugged in.
If the cable is damaged, return the
appliance, to avoid hazard.
H Don’t put the handle in liquid.
• Don’t use the wand in hot oil – even moderately
hot oil can cause a nasty burn.
• Don’t try to chip ice, or chop raw meat.
• Don’t use the blender for any purpose other
than those described in these instructions.
• Don’t use the blender if it’s damaged or
malfunctions.
• Never leave the blender resting in the pan
because the bottom of the pan could still be
very hot and damage the blender.
• Don’t run the motor for more than 1 minute,
rest it for 2 minutes before using it again.
HOUSEHOLD USE ONLY
PARTS
1. Low (I)
2. Ligh (II)
3. Handle
4. Wand
5. Blade
FITTING THE WAND
1. Unplug the appliance.
2. Push the wand on to the end of the handle, and
turn it clockwise.
3. To remove, turn it anti-clockwise, then pull it off
the handle.
USING
Generally, the wand can do anything a normal
blender can do. Make milkshakes, smoothies, or
mayonnaise in a beaker. Purée ingredients in the
pan you cook them in.
• Don’t immerse the wand past its junction with
the handle. Whatever container you use, make
sure it’s on a stable, flat surface, and support it
with your free hand, to prevent it moving.
1. Put the plug into the power socket.
2. Press the low (I) button for low speed, release it
to switch off.
3. Press the high (II) button for high speed, release
it to switch off.
• Large quantities, thick mixes, and a high ratio of
solids to liquids require longer timings and
slower speeds.
• Smaller quantities, thinner mixes, and more
liquids than solids require shorter timings and
higher speeds.
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