Russell Hobbs 23160 Instruction manual

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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.

• Cooking pot is only suitable for gas and electric hobs. Not suitable for induction hobs.

• Do not leave the cooking pot unattended when cooking on the hob

• 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

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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4 Light
5 Mode select

3

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 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 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 or the cooking pot.

• You can use the cooking pot for searing browning, sautéing or frying,suitable for gas and
electric hobs only, prior to using the slow cooker.

• Don’t cook on low without first preheating the cooking pot in the slow cooker on the 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 the cooking pot 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.

PR E PARATION

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. Check that the slow cooker is off – turn the control to low.

6. Plug the slow cooker into a wall socket (switch the socket on, if it’s switchable).

7. For recipes without searing put the cookpot in the slow cooker, fit the lid.

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 mode select control to 1 (low) or 2 (high) as required.

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.

7. It’s best to ladle the food from the slow cooker into serving dishes or plates.

8. Don’t carry the slow cooker, the trailing cable may catch on something.

9. 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.

SEARING

Important points when using the cooking pot for searing:

When searing on the hob, the cooking pot will become very hot. Handle with care using
oven gloves!
On gas hobs, always use the correct sized burner. Do not use on a burner that is larger
than the base area of the cooking pot.

Use an oven glove to hold the cooking pot during use and when stirring.

• For recipes requiring ingredients to be seared, browned,sautéed or fried. Always use
silicone, heatproof plastic or wood utensils to avoid scratching nonstick surface. Never use
metal spoons, spatulas, tongs, forks or knives as these will damage the non-stick surface.

• If your recipe calls for searing, browning, sautéing or frying ingredients prior to slow
cooking, remove the cooking pot from the slow cooker and place it directly on a hob to
cook ingredients as per a normal frypan.

• Hob use is only suitable for gas and electric hobs. Not suitable for induction hobs.

• Do not leave the cooking pot unattended when cooking on the hob.

• Do not use the lid when searing on the stove top, otherwise ingredients will not sear or
brown.

• Once food is seared or browned as required, add other ingredients and stir though.

• Using oven mitts grasp both handles and carefully place the cooking pot back into the slow
cooker.

GR AV Y/SAU CE

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.

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