Russell Hobbs 17888 Bedienungsanleitung

instructions

Read the instructions and keep them safe, pass them on if you pass the grill on.

Remove all packaging, but keep it till you know the grill works.

important safeguards

Follow basic safety precautions, including:

1 The grill must only be used by or under the supervision of a responsible adult. Use and store

it out of reach of children.

2 Don’t put the grill in liquid, don’t use it in a bathroom, near water, or outdoors.

3 Don’t use the grill unless grill plates are ﬁtted to both elements.

4 Some parts aren’t as hot as others, but they’re all hot. Don’t touch – use oven gloves

or a folded towel.

5 Bread, oil, and other foods may burn. Don’t use the appliance near or below curtains

or other combustible materials, and watch it while in use.

6 Sit the grill on a stable, level, heat-resistant surface, near a power socket.

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

8 Don’t use the grill with an external timer or remote control system.

9 Don’t wrap food in plastic ﬁlm, polythene bags, or metal foil. You’ll damage the grill and you

may cause a ﬁre hazard.

10 Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook ﬁsh till

the ﬂesh is opaque throughout.

11 Keep the grill and cable away from hotplates, hobs or burners.

12 Unplug the grill after use, before moving and before cleaning.

13 Don’t use the grill for any purpose other than cooking food.

14 Although the grill can be used to barbecue food, it isn’t a barbecue. Don’t try to use it with

charcoal or any other combustible materials, otherwise you’ll start a ﬁre.

15 Don’t use the grill if it’s damaged or malfunctions.

16 If the cable is damaged, return the grill, to avoid hazard.

household use only

positioning

1 Sit the grill on a stable, level, heat-resistant surface.

2 Leave a space of at least 50mm all round the grill.

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

preparation

4 Check that the drip tray is pushed fully in – the rear should sit beneath both spillways.

5 Open the grill, wipe the cooking plates with a little cooking oil or butter, then close it. Don’t

use low fat spread – it may burn on to the grill.

preheat

6 Plug the grill into the power socket (switch the socket on, if it’s switchable).

7 The power light (red) will glow as long as the grill is connected to the electricity supply.

8 The ready light (green) will glow while the elements are heating, then go out when the grill

reaches operating temperature. It’ll then go on and oﬀ as the thermostat operates.

9 Wait till the ready light goes oﬀ before cooking.

ﬁll the grill

10 When the light goes oﬀ, use the oven glove to open the grill.

11 Lay the food on the bottom cooking plate with a spatula or tongs, not ﬁngers.

12 Don’t use anything metal or sharp, you’ll damage the non-stick surfaces.

13 Close the grill.

14 The cooking plates are articulated, to cope with thick or oddly shaped foods or panini – try to

keep the plates roughly parallel, to avoid uneven cooking.

15 Wait till the food is cooked.

remove the food

16 Check it’s cooked through – if you’re in doubt, let it cook a bit longer, then check again.

17 Use the oven glove to open the grill.

ﬁnished?

18 Unplug the grill.

more?

19 Put on the oven glove.

20 Slide the drip tray out from under the bottom plate.

21 Empty it into a heatproof bowl.

22 Give it a wipe with kitchen paper.

23 Replace it in the rails under the front of the grill.

24 Push it in – the rear should sit beneath both spillways.

griddle/barbecue

25 You may open the grill up for use as a griddle or barbecue.

26 To go to the griddle position:

a) move the handle forward till the plates are less than 90 degrees apart

b) press the release button, and hold it in

c) pull the handle back, till the grill is fully open

d) check that the front of the top plate doesn’t catch on the end of the stabilisers

e) if it does, close it slightly, push the top of the plate with an oven glove, and open it again

f) let the release button go

27 To close the griddle, simply lift the handle, till the plates are less than 90 degrees apart, you

can then close it fully, or open it again in grilling mode.

care and maintenance

1 Unplug the grill and let it cool before cleaning and storing away.

2 Wipe all surfaces with a clean damp cloth. Use kitchen paper moistened with a little cooking

oil to remove stubborn stains.

3 Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.

4 Take extra care with the non-stick cooking surfaces.

5 Don’t put the grill in water or any other liquid.

6 Don’t use harsh or abrasive cleaning agents or solvents.

7 Don’t use scourers, wire wool, or soap pads.

8 Wind the cable round the clips at the back of the grill.

cooking times

•Use these times purely as a guide – they’re for grilling fresh or fully defrosted food.

•When cooking frozen foods, add 2-3 minutes for seafood, and 3-6 minutes for meat and

poultry, depending on the thickness and density of the food.

beef min

ﬁllet 5-7

loin steak 7-8

burger, 50g, fresh 5-6

burger, 100g, fresh 7-8

kebabs, 25mm cube 7-8

round steak 5-7

sausages (thin) 5-6

sausages (thick) 7-8

sirloin 7-9

T-Bone 8-9

pork

burger, 50g, fresh 5-6

burger, 100g, fresh 7-8

chop, 12mm 5-6

gammon steak 5-6

kebabs, 25mm cube 7-8

sausages (thin) 5-6

sausages (thick) 7-8

tenderloin, 12mm 4-6

chicken/turkey

chicken breast pieces 5-7

burger, 50g, fresh 4

burger, 100g, fresh 5

kebabs, 25mm cube 7-8

thighs (chicken) 5-7

turkey breast, thin sliced 3-4

lamb

kebabs, 25mm cube 7-8

minced 6-7

loin chops 4-6

fruit min

apple, halve/slice 6-8

bananas, slice lengthwise 3-4

nectarines/peaches, halve/slice 3-5

pineapple, slice 3-7

toasted sandwiches

cheese 2-3

ham (cooked) 5-6

roast beef/sausage/turkey (cooked) 6-7

seafood – steaks (25mm)

halibut, salmon, swordﬁsh, tuna 6-9

seafood – ﬁllets (12mm)

red snapper, salmon, sea bass 3-5

seafood

kebabs, 25mm cube 4-6

langoustines, prawns 1-2

scallops 4-6

snacks

calzone 8-9

hot dogs 2-3

quesadillas 2-3

tacos, meat ﬁlling 6-8

vegetables

asparagus 3-4

carrots, sliced 5-7

aubergine, slice/cube 8-9

onions, thin slice 5-6

peppers, thin slice 6-8

peppers, grill then skin 2-3

potatoes, slice/cube 7-9

squash, slice/cube 6-8

food safety

•Whether grilling or griddling/barbecuing, check that the food is cooked through before

serving. If in doubt, cook it a bit more.

•Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear. Cook ﬁsh

till the ﬂesh is opaque throughout.

•When cooking pre-packed foods, follow any guidelines on the package or label.

a few recipes to get you started

•Preheat the grill, then cook everything at 5 (max) unless the recipe says otherwise.

•When times are shown as a range (e.g. 5-7 minutes), we suggest you cook for the

minimum time, then start checking the food for readiness.

sausage and herb stuﬀed pork serves a family of 4

250g/½lb low-fat sausage, uncooked

½ cup fresh breadcrumbs

2 tbsp fresh parsley

½ tsp thyme

½ tsp marjoram

1 tsp fresh ground black pepper

2 whole pork tenderloins (ﬁllets)

8 cocktail sticks, soaked in water then patted dry

Remove the sausage skins. Mix the sausagemeat, marjoram,

thyme, parsley, and pepper in a bowl. Cut each tenderloin in

two, then cut a slit sideways into each piece to make a

pocket. Stuﬀ the pockets with the mixture, and fasten the

edges with cocktail sticks. Grill till the pork and stuﬃng are cooked through (6-8 minutes).

chicken tandoori with yogurt-based marinade serves a family of 4

2 boneless, skinless chicken breasts

200-250g carton plain low-fat yogurt

1 tbsp lemon juice

2 tsp paprika

2 garlic cloves, minced

½ tsp ground ginger

½ tsp cumin

½ tsp cayenne pepper

½ tsp cinnamon

Use a lidded casserole dish big enough to hold the chicken and

the marinade. Mix the yogurt, lemon juice, paprika, garlic,

ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into two, add them to

the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours, turning at least

every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the marinade.

smoked mackerel panini with tomatoes and crème fraiche serves 1

2 small cooked smoked mackerel ﬁllets

2 thick slices wholegrain/wholewheat

4 cherry tomatoes, halved

1 large handful watercress

dressing

2 tbsp reduced fat crème fraiche

½ tsp lemon zest, grated

squeeze lemon juice

1 tsp black pepper

Mix the dressing ingredients and refrigerate.

Flake the mackerel on a slice of bread, top with

tomatoes and watercress, then the other slice, cook

for 2-3 minutes, add the dressing, and serve.

Mediterranean beef and vegetable grill serves a family of 4

500g/1lb hindquarter ﬂank steak

1 small courgette, cut into 8 pieces

1 small tomato, cut into 8 pieces

1 small onion, cut into 8 pieces

1 green pepper, cut into 8 pieces

1 tbsp balsamic vinegar

1 tsp fresh ground black pepper

1 tsp garlic granules

8 wooden skewers, soaked in water then patted dry

Mix the vinegar, pepper and garlic granules in a bowl.

Freeze the steak for 30 minutes, then cut it into thin

strips, across the grain. Discard any fat. Thread the

steak on 4 skewers, and the tomato and vegetables on

the other 4. Grill the steak skewers for 4 minutes, then

add the vegetable skewers to the grill. Sprinkle the

skewers with the vinegar, pepper and garlic mixture, and grill for 3-4 minutes more.

herbed chicken and mushroom kebabs serves 4

2 boneless, skinless chicken breasts

500g/1lb fresh whole mushrooms

1 tsp dried rosemary

1 tbsp dried parsley

½ tsp dried thyme

¼ cup lemon juice

2 tbsp white vinegar

½ cup nonfat chicken broth

1 tsp black pepper

8 wooden skewers, soaked in water then patted dry

Use a lidded casserole dish big enough to hold the chicken,

mushrooms and marinade. Mix the rosemary, parsley, thyme,

juice, vinegar, broth, salt and pepper in the dish. Cut the chicken

into 25mm/1” cubes, add to the dish, and turn till they’re well coated. Add the mushrooms, and

turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken and

mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the marinade.

healthy pizza pitta pockets serves 2

2 slices lean ham or turkey (cooked)

50g/1½oz reduced fat mozzarella

2 wholemeal pitta breads

2 tomatoes, thinly sliced

2 mushrooms, thinly sliced

¼ small onion, thinly sliced

1 tbsp sweetcorn

¼ green pepper, diced

1 tbsp tomato purée

1 tsp olive oil

1 tsp dried mixed herbs

Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket.

Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an

hour to rehydrate the herbs, then ﬁll the pitta pockets and grill for 3-5 minutes.

goujons of ﬁsh with carrot sticks and sweet potato wedges serves 2

1 large tuna, cod or salmon steak

1 medium carrot

1 small sweet potato

25g/1oz wholemeal ﬂour

1 egg white

breadcrumbs from 1 slice of wholemeal bread

1 tsp white pepper

½ tsp medium curry powder (optional)

1 tsp clear honey

1 tsp olive oil

1 tsp paprika

Put the olive oil in a bowl. Cut the sweet potato into thin wedges. Toss the wedges in the bowl

to coat them with oil, then put them on a plate.

Stir the paprika and honey into the bowl. Cut the carrot into sticks about the same width as the

thick ends of the potato wedges, and toss them in the bowl to coat them. Put the wedges and

sticks on the grill, and cook for 4 minutes.

Mix the ﬂour, curry powder and pepper on a plate. Put the egg white on another plate, and mix

with a fork. Put the breadcrumbs on a third plate.

Cut the ﬁsh into goujons (ﬁngers), and dip the ﬁsh goujons into the seasoned ﬂour, then into the

egg white, then the breadcrumbs.

When the wedges and sticks have cooked for 4 minutes, add the goujons to the grill, and cook

for another 3-4 minutes, or till the breadcrumbs turn golden.

warm Asian-style noodle and tofu salad serves 2

60g/2oz buckwheat or soba noodles

250g/8oz pre-cooked tofu, drained and cubed

1 carrot, peeled and grated into long strips

1 head pak choi, shredded

½ courgette, cut into long strips

½ red onion, cut into strips

small handful fresh coriander leaves, torn

marinade

1 garlic clove, crushed

1 red chilli, de-seeded and ﬁnely chopped

2 tbsp reduced sodium soy sauce

1 tsp sweet chilli dipping sauce

1 tsp sesame oil

juice of ½ lime

Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight.

Boil two litres of water in a large pan, add the noodles, bring back to the boil, and boil for 10

minutes, drain, transfer to a serving dish, and keep warm.

Grill the marinated tofu till golden brown (2-3 minutes), then remove and set aside.

Grill the carrot, courgette, pak choi and onion for 30-60 seconds to wilt them.

Lay the wilted vegetables on the noodles, top with the grilled tofu, and garnish with the

coriander and a squeeze of lime juice.

creamy cheesy chicken parcels with hidden green stuﬀ serves 2

1 lean skinless chicken breast

2 ﬂour tortilla wraps

75-100g/2½-3oz reduced fat cream cheese

100g/3oz fresh baby spinach leaves

1 tsp mustard powder

1 tsp grated nutmeg

1 tsp pepper

Grill the chicken till it’s cooked through (6-8 minutes).

Remove it from the grill, let it cool, and cut it into strips.

Wash and dry the spinach, wilt the leaves on the grill for

20-30 seconds, remove, and dry with kitchen paper.

Mix the cream cheese and spinach in a bowl, then fold in

the chicken strips.

Spoon the mixture into the centre of the tortilla wraps, fold one end of each wrap over, roll the

wraps up, and warm the ﬁlled wraps on the grill for 2-3 minutes.

wholegrain panini with feta, red onions and red pepper serves 1

2 thick slices wholegrain or wholewheat bread

50g reduced fat feta cheese

½ red onion, cut into thin strips

½ red pepper, cut into strips

2 tbsp balsamic vinegar

½ tsp fresh ground black pepper

Mix the onion, red pepper, balsamic vinegar and black

pepper in a bowl. Spon the mixture on to the grill, cook

till softened (1-2 minutes), and lay it on a slice of bread.

Tear the feta, sprinkle over the mixture, and top with

the other slice of bread. Clean the grill, then grill the

panini for 2-3 minutes. Serve with a watercress and tomato salad.

quick and easy grilled bananas serves 2

2 bananas, peeled

2 tbsp walnuts, ﬁnely chopped

2 tbsp sugar

½ tsp cinnamon

Mix the walnuts, sugar and cinnamon in a bowl. Split the

bananas lengthwise, then across their width. Lay the

bananas on the grill, ﬂat sides uppermost, and spoon the

mixture on top of them. Grill till the bananas are warm and

the cinnamon and walnuts are slightly glazed (3-4 minutes).

grilled strawberry maple shortcake serves 4

1 low-fat shortcake, cut into 8 slices

¼ cup maple syrup

2 cups fresh strawberries, cleaned and sliced

1 cup non-fat whipped cream topping

Lay the shortcake pieces on the grill, brush with maple syrup,

and grill for 3-5 minutes. Remove, top with strawberry slices

and whipped cream topping.

vanilla fruit kebabs with a quick creamy dip serves 4

½ fresh pineapple or a tin of pineapple chunks

1 small orange

2 bananas

2 peaches or nectarines

1 tsp brown sugar

4 tbsp orange juice

2 small tubs fruit fromage frais

1 tsp vanilla extract

8 wooden skewers, soaked in water then patted dry

Cut the fruit into chunks and marinade for 10 minutes in

the orange juice, brown sugar, and half the vanilla extract.

Thread the marinaded fruit chunks on the skewers, and grill for 4-6 minutes.

Mix the fromage frais with the other half of the vanilla extract as a dip for the kebabs.

the original burger serves 4

500g/1lb lean minced beef

1 tbsp Worcestershire sauce

1 tsp black pepper

1 red onion

4 wholegrain burger buns

tomato, lettuce, dill pickles, etc. to garnish

Combine the mince, Worcestershire sauce and pepper,

and shape into 4 burgers.

Slice the onion into 12mm/½” thick slices.

Grill the burgers for 4 minutes, top each with an onion

slice, then grill for 3-4 minutes more.

Serve the burgers on the buns with your choice of

garnish (tomato, lettuce, dill pickles, etc.).

Santa Fé veggie-burger serves 4

1 cup steamed white rice

½ cup of canned corn kernels

1 green pepper, seeded

1 large white onion

1 tsp fresh ground black pepper

1 tsp lemon juice

1 tsp chilli powder

4 wholegrain hamburger buns

non-fat cooking spray

Use a blender or food processor to process the rice,

corn, green pepper, onion, pepper, juice and chilli

powder to a coarse, mealy texture.

Shape the mixture into 4 burgers and refrigerate for 2 hours.

Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned (6-7 minutes),

then serve in the buns.

chicken ﬁllets with a Thai curry sauce serves 4

4 large chicken ﬁllets, trimmed of fat and skin

375g Thai curry sauce

½ cup coconut milk

2 spring onions, ﬁnely chopped

½ handful torn coriander leaves

steamed jasmine rice or noodles mixed with

grated lemon or lime peel

additional ½ handful torn coriander leaves

Lightly ﬂatten the chicken ﬁllets to an even thickness.

Preheat the grill, and lightly spray the cooking plates

with cooking oil.

Lay the chicken ﬁllets on the cooking plate, and grill till

the chicken is cooked through (5-7 minutes).

Meantime, heat the sauce in a pan, stir in the coconut

milk, spring onions and coriander leaves, and heat through, stirring occasionally, till cooked (but

don’t let it boil).

To serve, spoon a portion of the curry sauce on a plate, lay a chicken ﬁllet on the sauce, then

pour a little more sauce over the chicken. Spoon rice or noodles and additional torn coriander

leaves on to the plate.

Accompany this dish with crisp green vegetables.

ﬁllet steak with tomato concasse serves 6

6 ﬁllet steaks

1 clove garlic

tomato concasse

2 large onions, ﬁnely chopped

2 tbsp olive oil

450g tin of tomatoes, drained and chopped

1 bay leaf

¼ tsp thyme

grated zest of ½ orange

pinch of saﬀron (optional)

1 large clove garlic, crushed

salt and pepper

Heat the oil in a pan over a moderate heat, and sauté

the onions till they’re just translucent. Add the

tomatoes, then the other concasse ingredients, and simmer, stirring occasionally, till the

concasse is thick and rich.

Preheat the grill.

Trim the ﬁllets, then ﬂatten gently. Cut the garlic clove in half, and rub the cut side over the

surfaces of the ﬁllets.

Lay the ﬁllets on the grill, and cook for 2-5 minutes, depending on how rare you want them.

,Remember – it’s ﬁllet steak – it doesn’t take a lot of cooking!

To serve, spoon a portion of the concasse on a plate, lay a steak on the concasse, then pour a

little more concasse over the steak.

Accompany with creamy mashed potatoes, boiled baby new potatoes in butter, carrot sticks and

a green vegetable.

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