Russell hobbs 25930 User Manual

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25930

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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 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 must not use or play with the appliance. Keep the
appliance and cable out of reach of children.
Always disconnect the appliance from the mains supply socket if it
is left unattended and before assembling, disassembling or
cleaning.
Care must be taken when handling sharp cutting blades during
emptying and cleaning.
Don’t run the appliance for more than 10 minutes. After 10 minutes,
switch o for at least 20 minutes.
If the cable is damaged, return the appliance, to avoid hazard.

• Don’t put the motor unit in liquid, don’t use it in a bathroom, near water, or outdoors.

• Keep ngers, hair, clothing, kitchen utensils, etc. clear of the bowl and attachments.

• Don’t use the appliance for any purpose other than those described in these instructions.

• Don’t use attachments or accessories unless we supply them.

• Don’t use the appliance if it’s damaged or malfunctions.

• Don’t use the blender at the same time as the mixer.

HOUSEHOLD USE ONLY

PARTS

1. Beater

2. Whisk

3. Dough hook

4. Accessory drive (for optional accessories)

5. Arm

6. Drive shaft and pin

7. Arm lock lever

8. Speed control

9. Splash guard

10. Bowl

` Dishwasher safe

POSITIONING

1. Sit the appliance on a water-resistant, dry, stable, level surface.

2. Route the cable so it doesn’t overhang, and can’t be tripped over or caught.

3. Don’t plug it in until you have nished assembling it.

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ASSEMBLY

Raising the arm:

1. The springs in the arm are powerful so place your hand on top of the arm to control its movement.

2. Turn the arm lock lever to the position and hold it there. The arm will rise.

Lowering the arm

1. Turn the arm lock lever to the position and hold it there.

2. Press the arm down and, while holding it there, release the arm lock lever.

Fitting the bowl

Raise the arm before tting or removing the bowl. Use only the bowl supplied.

1. Fit the bowl into the recess in the base and turn it clockwise until it locks.

2. To remove, turn it anti-clockwise then lift it o the base.

Fitting/removing attachments

Switch o, unplug and raise the arm before tting or removing attachments.

1. Align the slot in the attachment with the pin on the drive shaft (Fig A).

2. Push the attachment onto the drive shaft then turn it anti-clockwise to lock it (Fig B).

To remove an attachment, push it upwards slightly then turn it clockwise and pull it o the shaft.

Splash guard

The splash guard protects you from spills or splashes during mixing while still allowing you to

add ingredients. Switch o and unplug your mixer before tting/removing the splash guard.
With the bowl in position and the arm in the lowered position:

1. Slide the splash guard between the arm and the bowl.

2. Align it so that the opening is on the right hand side (Fig C).

• Always remove the splash guard before raising the arm.

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USING YOUR MIXER

1. Check that the speed control is set to O.

2. Put the plug into the power socket (switch the socket on, if its switchable).

3. Turn the speed control clockwise to the speed you want.

4. The range is from 1 (low) to 10 (high). Turn the speed control back to O to turn the motor o.

5. To operate the motor in short bursts, turn the speed control to the Y position. Release the

control to stop the motor.

Recommended Speeds

Attachment Speed Use for

Whisk 7-10 beating/aerating cream, egg whites, batter, light mixes

Beater 4-7 creaming butter and sugar, medium cake mixes

Dough hook 1-4 heavy mixtures, bread, pastry

CARE AND MAINTENANCE

Switch o (O) and unplug before cleaning.

1. Clean as soon after use as possible to prevent residues setting inside the bowl.

2. Wash the bowl, splash guard and attachments in warm soapy water, rinse, and dry.

3. You may put the bowl and attachments in a dishwasher, but note: the harsh environment
inside the dishwasher will aect the surface nishes. The damage should be cosmetic only,
and should not aect the operation of the appliance.

4. Wipe the outside surfaces of the appliance with a clean damp cloth.

4

RECIPES

PIZZA DOUGH dough hook

• 400g plain our

• 1 sachet active dried yeast (about 2½ tsp)

• 250ml warm water
Put the our in the bowl. Mix the other ingredients in a jug. Select speed 1, and slowly add the
liquid. As the dough ball forms, increase speed to 2, and knead for a couple of minutes, till the
dough ball is smooth. Remove, split into 2-4 pieces, and roll into pizza bases (circles or
rectangles) on a oured surface. Lay them on a baking sheet or pizza tray, spread with tomato
purée and add your desired toppings. Top with dried herbs, torn mozzarella and a drizzle of
olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20 minutes, till the toppings are
bubbling and golden brown.

CURRANT LOAF (1kg/2lb loaf) dough hook

• 500g wholemeal our

• 150g butter (softened)

• 15g baking powder

• 2.5g salt

• 150g sugar
Put the our in the bowl, add the softened butter, and mix on speed 1. When the butter and
our start to blend, add the sugar, salt, currants, peel and baking powder. Leave it mixing while
you beat the eggs and milk together, then add the egg/milk mixture to the bowl. Select speed 2
and mix till combined. Put into a greased loaf tin and bake in a preheated oven at 180°C/350°F/
gas 4 for 35 minutes. Cool on a wire rack before slicing. Serve toasted with butter.

BASIC WHITE BREAD (1kg/2lb loaf) dough hook

• 600g strong white bread our

• 1 sachet active dried yeast (about 2½ tsp)

• 345ml warm water
Mix as for pizza dough, then cover and leave in a warm place till doubled in size (30-40 minutes).
Punch down to remove air, knead lightly on a oured board, shape it into a loaf, or put it in a tin,
cover, and leave in a warm place to rise for another 30 minutes. Bake in a preheated oven at
200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow sounding on the bottom.

• 25ml olive oil

• 2.5g sugar

• 5g salt

• 150g currants

• 50g mixed peel

• 2 eggs (medium)

• 30ml milk

• 15ml sunower oil or butter

• 5g sugar

• 10g salt

BASIC WHOLEMEAL BREAD (1kg/2lb loaf) dough hook

• 575g strong wholemeal bread our

• 1 sachet active dried yeast (about 2½ tsp)

• 375ml warm water
Follow the method for basic white bread.

• 30ml sunower oil or butter

• 15g light brown sugar

• 10g salt

SOFT POPPY SEED ROLLS (8-10 rolls) dough hook

• 570g strong white bread our

• 1 sachet active dried yeast (about 2½ tsp)

• 300ml milk (warmed slightly)

• 2 eggs (room temperature)
Mix the milk, eggs, oil, sugar, salt and yeast in a jug. Leave for 5 minutes. Put the our and poppy
seeds in the bowl. Mix at speed 1, gradually adding the liquid, increase speed to 2, and mix for
ve minutes. Cut into 8-10 pieces, then roll into shape, on a oured surface. Leave on a baking
sheet, in a warm place, till doubled in size. Brush with egg or milk, and bake in a preheated oven
at 220°C/425°F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base.

• 15ml sunower oil

• 8g sugar

• 10g salt

• 75g poppy seeds

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ITALIAN HERB BREAD (1kg/2lb loaf) dough hook

• 575g strong white bread our

• 1 sachet active dried yeast (about 7g)

• 290ml lukewarm water (30°-35°C)

• 30ml olive oil
Mix the water, oil, sugar, salt and yeast in a jug, and leave for 5 minutes. Put the our and dried herbs in the
bowl. Select speed 1. Gradually add the liquid, increase speed to 2, and mix for ve minutes. Cover the
dough, and leave in a warm place till doubled in size (20-30 minutes). Knead gently on a oured surface, to
knock out the air, then shape, put on a baking sheet, and leave in the warm till doubled in size. Bake in a
preheated oven at 200°C/400°F/gas 6 for 25 minutes, till golden brown and hollow sounding on the bottom.

• 10g sugar

• 10g salt

• 60g mixed dried herbs

APRICOT, LEMON AND RUM PANCAKES whisk

• 100g plain our

• 25g ground almonds

• 50g dried apricots

• 300ml milk

• 1 egg
Soak the dried apricots overnight in the rum. Mix the egg, milk, lemon rind and melted butter in
a jug. Sift the our into the bowl, add the ground almonds and salt, and whisk at speed 3,
gradually adding the liquid. Increase speed to 5 or 6, as everything is incorporated, then whisk
till smooth. Heat the oil in a frying pan and drop in tablespoons of batter. Cook for a minute or
so on each side till golden. Put in a stack and keep warm. Purée the rum and apricots in a
blender, put a little purée on each pancake and roll up. Serve warm with cream or ice cream.

• 25g butter (melted)

• grated rind of ½ lemon

• 30-45ml rum

• pinch salt

• oil for frying

HOT CHOCOLATE SOUFFLÉ whisk

• 75g butter

• 50g plain our

• 10g cocoa powder
Melt the butter in a pan over a low heat. Stir in the our and cocoa, then the milk and stir till
thickened slightly. Remove from the heat, let it cool, then beat in the egg yolks. Put the whites in
the bowl, mix at speed 6 for a few seconds, add the sugar and whisk till soft peaks form. Fold in
the sauce. Pour the mixture into a greased 1.2 litre (2 pint) dish. Bake, in the oven, in a roasting
tin half lled with boiling water, at 190°C/375°F/gas 5 for 40-45 minutes, till well risen.

• 450ml milk

• 4 eggs, separated

• 50g caster sugar

CHICKEN AND PESTO PANCAKE WRAPS whisk

Pancake wraps:

• 100g plain our

• 1 large egg

• 300ml milk

Filling:

• 90g pesto (green or red)

• 2 cooked chicken llets, shredded
handful of baby plum tomatoes large handful of fresh basil leaves
Mix the egg and milk in a jug. Sift the our and salt into the bowl. Select speed 3. Gradually add
the liquid, increase speed to 5 or 6, and whisk till smooth and light. Cook small amounts of
batter in a hot saucepan coated with oil for a minute each side, till golden brown. Set aside and
keep warm. Chop the tomatoes, tear the basil into shreds, spread each pancake wraps with a
little pesto, add cooked chicken, chopped tomatoes, and basil. Season, roll up, and put in an
ovenproof dish. Sprinkle with the two cheeses. Brown under a hot grill till golden and bubbling.

• 2.5g salt

• oil for frying

• 75g Gruyere cheese, grated

• 50g Parmesan cheese, grated

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COFFEE AND BRANDY ICE CREAM whisk

• 3 eggs

• 75g caster sugar

• 300ml single cream
Whisk the sugar and eggs at speed 6 till smooth. Put the single cream and coee in a pan, bring
just to the boil, then stir in the egg and sugar mixture. Put in a heatproof bowl over a simmering
pan of water and cook gently, stirring well, till thick enough to coat the back of a spoon. Strain
into a bowl and leave to cool. Whip the double cream at speed 6 till soft peaks form, then fold
into the cold egg and sugar mixture, with the brandy. Pour into a container, cover, and freeze for
2½-3 hours, till partially frozen. Remove, stir well, then freeze again, till the texture suits you.

• 30g instant coee powder

• 300ml double cream

• 40ml brandy

BASIC BISCUITS whisk

• 100g butter

• 150g caster sugar

• 5ml vanilla essence
Cream the butter, sugar and vanilla at speed 5 for 1-2 minutes till light, pale and uy, add the
egg, and whisk till combined. Sift the ours together then gradually add them to the mixture.
Remove the bowl, form the mixture into balls, and atten them. Bake on a greased tray, in a
preheated oven at 180°C/350°F/gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.

• 1 medium egg

• 100g plain our

• 100g self raising our

BASIC MERINGUES whisk

• 4 egg whites

• 100g caster sugar

:Combine the sugars and set aside. Whisk the egg whites at speed 6 till fairly sti. Add half the

sugar and whisk till sti peaks form. Remove the bowl, and fold in the remaining sugar with a
metal spoon. Line a baking sheet, spoon the meringue into ovals, sprinkle with the remaining
sugar, and cook on the bottom oven shelf at 120°C/250°F/ gas ½ for 1½ hours. Cool on a rack.

• 100g icing sugar

CLASSIC VICTORIA SPONGE CAKE whisk

• 100g butter/margarine

• 100g caster sugar

• 2 large eggs
Grease two 18cm (7”) straight sided sandwich tins. Line the bases with greased greaseproof
paper. Cream the butter and sugar at speed 3 till light and uy, gradually add the eggs, then
the vanilla, then the our. Increase speed to 4 once the ingredients start to incorporate. Divide
the mixture between the tins and level the surfaces. Bake in the centre of a preheated oven at

180°C/350°F/gas 4 for about 25 minutes. Cool on a wire rack.

• 100g self raising our

• 1 drop vanilla essence

STEAMED TREACLE PUDDING beater

• 100g caster sugar

• 2 eggs

• 100g self raising our
Grease a 900ml pudding basin. Whisk the butter and sugar at 2-3 till light and uy. Add an egg,
then a little our, then the other egg, then the remaining our. Put the syrup in the pudding
basin, and pour the mixture on top. Cover with greaseproof paper or foil, secure with string and
steam for 1½-2 hours. Serve hot with custard or cream.

• 75g golden syrup

• 100g butter

• extra butter for greasing

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VERY MOIST CHOCOLATE CAKE beater

• 50g butter, softened

• 30g golden syrup

• 50ml milk

• 2 eggs, beaten

• 125g caster sugar

• 100g cooking chocolate, melted
Dissolve the cocoa in the boiling water and leave to cool. Cream the butter and sugar for a few
seconds at 1, add half the egg, then half the our, gradually increasing the speed to 3, add the
remaining egg and our, mix till smooth, add the other ingredients and mix till smooth. Put in a
dish, cover with foil and steam for 1 hour, or till a skewer pushed into the cake comes out clean.

• 10ml vanilla extract

• 100ml boiling water

• 35g cocoa powder

• 125g self raising our

• 30ml light vegetable oil (sunower, etc.)

FARMHOUSE FRUIT CAKE beater

• 150g b utter

• 150g caster sugar

• 75g glacé cherries, chopped

• 75g each of sultanas and raisins

• 25g mixed peel
Grease a 20cm (8”) cake tin. Line with greaseproof paper. Preheat the oven to 180°C/350°F/gas 4.
Put the butter, sugar, dried fruits and spices in the bowl, and beat at speed 3 till combined. Add
the eggs and milk and beat for a few seconds. Gradually add the our, beating till well mixed.
Bake in the cake tin for about 1½ hours. Cool in the tin for 15 minutes then turn on to a wire rack.

• 300g self raising our

• Pinch salt

• 5g mixed spice

• 45ml milk

• 3 eggs

SPONGE MIXTURE (BASIC RECIPE) beater

• 500g plain our

• 250g soft butter or margarine

• 250g sugar

• 2 drops vanilla essence
Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5. Put
everything into the bowl, mix at speed 1 for 30 seconds, then at speed 3 for 3 minutes, till
combined. Pour the mixture into the cake tin, and bake in the centre of the oven for 50-60
minutes, till a skewer pushed into the cake comes out clean. Cool on a wire tray. Vary the basic
recipe by adding 100g raisins, chopped nuts, or grated chocolate.

• 4 eggs

• 15g baking powder

• 125ml milk

• pinch of salt

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91011

RECYCLING

To avoid environmental and health problems due to hazardous substances,
appliances and rechargeable and non-rechargeable batteries marked with

W

one of these symbols must not be disposed of with unsorted municipal
waste. Always dispose of electrical and electronic products and, where
applicable, rechargeable and non-rechargeable batteries, at an appropriate
ocial recycling/collection point.

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 oer 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: [e-mail]
telephone: [phone] (local rate number)
Please note: If you have purchased the product within the last 6 months, please contact the

retailer in the rst instance to deal with any matters relating to warranty.

GUARANTEE

Defects aecting product functionality appearing within the guarantee period will be corrected
by replacement or repair at our option provided the product is used and maintained in
accordance with the instructions. Your statutory rights are not aected.

Guarantee period = 2 years from rst retail purchase.
To claim an extra 1 year guarantee, register your product online within 28 days of purchase.

Register at: uk.russellhobbs.com/product-registration
Consumables are guaranteed only for their recommended lifecycle. Replacement/Spare parts*

are excluded and are only covered by a 1 year warranty.

* Examples include lters, removable grill plates, drip trays/crumb trays etc.

J ONLINE

www.russellhobbs.com for more products

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