Russell Hobbs 19790 Instructions Manual

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instructions

2

lid

cookpot

handle

light

lid knob

handle

0

1O2

control

0

1

O

2

low high

off warm

3

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 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.

2 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.

3 You must boil dried beans (e.g. red kidney beans) for at least 10 minutes before

adding them to the slow cooker. They’re poisonous if eaten raw or under-cooked.
4 Leave a space of at least 50mm all round the appliance.
5 Don’t cover the appliance or put anything on top of it.
6 Don’t put a hot cookpot on a cold surface or into cold water, it may crack.

7 Don’t use the cookpot with any other appliance.

8 Unplug the appliance when not in use, before moving and before cleaning.
9 Don’t use accessories or attachments other than those we supply.

10 Don’t use the appliance for any purpose other than those described in these

instructions.

11 Don’t operate the appliance if it’s damaged or malfunctions.

household use only

U BEFORE USING FOR THE FIRST TIME

Remove all packaging and clean the slow cooker, to remove manufacturing dust, etc.

C 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.

4

C THE SWITCH

The slow cooker is controlled by a 4-position switch, the positions are:

0 off

1 (low) for traditional “slow cooking”. You must preheat the cookpot, in the slow

cooker, at 2 for at least 20 minutes before cooking at 1.

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, not cold water – you might crack the cookpot.

O (warm) for keeping food warm – but only after it has been cooked to readiness

in the slow cooker.

caution Don’t use 1 (the low setting) to heat food up – you won’t kill the bugs.

C GENERAL

1 Thaw frozen food completely before adding it to the cookpot.
2 Brown the meat and sauté the vegetables in a pan, not in the cookpot.

3 Don’t use the cookpot for cooking anywhere other than inside the slow cooker.

4 Don’t cook at 1 without first preheating the cookpot, in the slow cooker, at 2 for at

least 20 minutes.
5 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.

6 You don’t need to soak lentils overnight.

7 Store ingredients prepared beforehand (e.g. the night before) in containers in the

fridge. Don’t put the slow cooker or the cookpot into the fridge.
8 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 before adding to the cookpot.
9 All vegetables (including dried veg) must be immersed in the cooking liquid.

10 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.

11 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.

C PREPAR ATION

12 Decide when you want to eat and when you want to start cooking.
13 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.

14 Prepare the food in accordance with the recipe.
15 Sit the slow cooker on a stable, level, heat-resistant surface.
16 Check that the slow cooker is off – turn the control to 0.
17 Plug the slow cooker into a wall socket (switch the socket on, if it’s switchable).
18 Put the cookpot into the slow cooker, and fit the lid.

5

19 Turn the control to 2, and leave the slow cooker to preheat for 20 minutes.

20 Meantime, brown the meat and sauté the vegetables in a pan.
21 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.

C FILL THE COOKPOT

22 When the 20 minutes is up, remove the lid (oven gloves) and put it on a heatproof

surface.

23 Put the meat and vegetables into the cookpot and add the boiling cooking liquid.

C CHOOSE THE MODE

24 Turn the control to 1 for traditional slow cooking, or 2, if you’re using it as an electric

stewpot.

25 The light will come on, and cooking will start.

C FINISHED?

26 When the cooking time is over:

a) 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)

b) if you’re not ready to serve, turn the control to O, to keep the food warm

C SERVING

27 Check that the slow cooker is off – turn the control to 0.
28 Using oven gloves, remove the lid, and put it on a heatproof surface.
29 It’s best to ladle the food from the slow cooker into serving dishes or plates.
30 Don’t carry the slow cooker, the trailing cable may catch on something.
31 You may use oven gloves to lift the cookpot, complete with the lid, but it’s hot and

it’s heavy – so take care.

32 You’ll find that cleaning the cookpot is much easier if you remove all the food as

soon as it’s cooked, then fill the cookpot with warm water.

C 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.

C CARE AND MAINTENANCE

1 Switch off (0), and unplug the slow cooker (switch the socket off first, if it’s

switchable).

2 Using oven gloves, remove the lid and the cookpot and put them on a heatproof

surface.
3 If you don’t intend to wash up right away, fill the cookpot with warm water,

otherwise residual heat may bake food debris on to the cookpot, making its

eventual removal more difficult.

4 Don’t soak the exterior of the cookpot in water. The base is porous, so it may soak

up water, which may then expand, and crack the cookpot when it’s heated.
5 Wash the lid and cookpot in hot soapy water, using a cloth or sponge, then rinse and

dry thoroughly. Don’t use scouring pads.
6 All other surfaces, internal and external, should be wiped with a damp cloth. You