Russell Hobbs 14586 Bedienungsanleitung

instructions

Read the instructions and keep them safe. Pass them on if you pass the cooker on.

Remove all packaging, but keep it till you’re satisﬁed the cooker is working.

important safeguards

1 This appliance must only be used by or under the supervision of a responsible adult.

Use and store the appliance out of reach of children.

2 Don’t put the slow cooker in liquid, don’t use it in a bathroom, near a source of water,

or outdoors.

3 Don’t cook on the low setting without ﬁrst preheating the cookpot, in the

slow cooker, on the high setting for at least 20 minutes.

4 Don’t use the slow cooker to re-heat food that has already been cooked.

5 Dried beans (e.g. red kidney beans) must be boiled for at least 10 minutes before

being added to the slow cooker. They’re poisonous if eaten raw or undercooked.

6 Don’t touch hot surfaces (including the outside of the slow cooker). Use the handles

and lid knob, and wear oven gloves.

7 Keep clear of steam issuing from the edge of the lid.

8 Don’t touch internal surfaces till the slow cooker has cooled down fully.

9 Sit the slow cooker on a stable, level, heat-resistant surface.

10 Leave a clear space of at least 5cm (2 inches) all round it.

11 Route the cable so it doesn’t overhang, and can’t be caught accidentally.

12 Unplug the slow cooker when not in use, before moving, or cleaning. Let it cool

down fully before cleaning or storing away.

13 Don’t try to cook in the slow cooker without using the cookpot.

14 Don’t cover the slow cooker or put anything on top of it while in use.

15 Don’t use the slow cooker near or below curtains or other combustible materials.

16 Keep the cable, the slow cooker, and the cookpot away from hotplates, hobs and

burners.

17 Don’t put a hot cookpot on a cold surface, or in cold water, as it may crack.

18 Don’t put cold water into a hot cookpot, or hot water into a cold cookpot, as it may

crack.

19 Don’t use the cookpot with any appliance (cooker, hob, oven, microwave oven, etc.)

other than the slow cooker.

20 Don’t use accessories or attachments other than those we supply.

21 Don’t use the slow cooker for any purpose other than that described in these

instructions.

22 Don’t connect this slow cooker to an external timer or remote control system.

23 Don’t use the slow cooker if it’s damaged or malfunctions.

24 If the cable is damaged, return the slow cooker, to avoid hazard.

household use only

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 the 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.

cooking modes

You’re not restricted to slow cooking. You can use the slow cooker in three diﬀerent

modes.

low

This is the traditional “slow cooking” method. You must preheat the cookpot, in the

slow cooker, on high for at least 20 minutes before cooking at low power.

high

This is “fast cooking”, using the slow cooker as an automatic stewpot. You need to take

care that the food doesn’t dry out. If it does, don’t just add cold water, you might crack

the cookpot. Switch oﬀ, unplug, then either let it cool or add hot water.

auto

This is a compromise between high and low power. Cooking starts at high power, then

switches automatically to low. You get most of the beneﬁts of slow cooking, but shave

an hour or two oﬀ the cooking time.

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 on the low setting without ﬁrst preheating the cookpot, in the slow

cooker, on the high setting for at least 20 minutes.

5 Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.

warning Dried beans (e.g. red kidney beans) must be boiled for at least 10 minutes

before being added 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 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.

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 Turn the control to 0.

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

7 Put the cookpot into the slow cooker, and ﬁt the lid.

8 Turn the control to high, and leave the slow cooker preheat for 20 minutes.

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

10 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.

set the time

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

surface.

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

choose the mode

13 Turn the control to low, high, or auto.

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

15 When the cooking time is over, unplug the slow cooker (switch the socket oﬀ ﬁrst, if

it’s switchable).

serving

16 Using oven gloves, remove the lid, and set it on a heatproof surface.

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

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

19 You may use oven gloves to lift the cookpot, complete with the lid, but take care – it

could weigh as much as 4kg (9lb).

20 Cleaning can be made much easier if you remove all the cooked food from the

cookpot as soon as it’s cooked, then ﬁll the cookpot 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 from the wall socket (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 and may soak up

water which may then cause it to crack when 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

may use a little mild household detergent (washing-up liquid) if necessary.

7 Dry these surfaces thoroughly before re-using the slow cooker or storing it away.

8 After some time in use, the glaze on the cookpot may develop “crazing”, a network

of small cracks. This marking is superﬁcial, and should not be a cause for concern.

9 You may wash the cookpot 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.

10 Don’t immerse the body of the slow cooker in water or any other liquid.

11 Don’t put the body of the slow cooker in a dishwasher.

12 Don’t use harsh or abrasive cleaners.

a few recipes to start you oﬀ

•The recommended cooking times and temperature setting are given after the title

of each recipe – e.g. boeuf bourguignonne high 4-5 hours / low 7-8 hours / auto 6-7

hours. This means you can cook it on high for anything from 4 to 5 hours, on low for

7 to 10, or on auto for 6 to 7 hours.

•If food is cooked for more than an hour or so over the cooking times, you may ﬁnd

that ﬂavour and quality start to fall away. However, if these times are not to your

taste, feel free to experiment.

•The metric and imperial measures given in these recipes are not exact equivalents.

Use either metric or imperial, don’t mix the two.

•Use these recipes initially to familiarise yourself with the capabilities of your slow

cooker. Then use them as a guide, vary the ingredients, vary the quantities, and

taste the results. Keep notes, write down what changes you make, and you’ll build

up a range of recipes which suit your taste. Keep notes of the not so successful ones

as well, so you know what not to do next time.

•To adapt your own recipes for the slow cooker, we suggest you ﬁnd a recipe in this

booklet which uses similar ingredients, and use that as a guide for timing and liquid

quantity, along with the food preparation guidelines given earlier.

•Be careful with quantities. After all the ingredients are put into the cookpot, it

shouldn’t be more than threequarters full, to allow for expansion. If you overﬁll, it

may spit hot water, and it may overﬂow during use.

boeuf bourguignonne serves 3-4

cooking time: high 4-5 hours / low 7-8 hours / auto 6-7 hours

15ml (1 tbsp) oil

500g (1lb 2oz) stewing steak, cubed

50g (2oz) streaky bacon

15ml (1 tbsp) ﬂour

275ml (½pt) red wine

275ml (½pt) beef stock

15ml (1tbsp) brandy (optional)

2 cloves garlic crushed

5ml (1 x tsp) dried thyme

8 shallots or tiny onions, peeled

seasoning

1 bay leaf

Preheat the cooking pot for 20 minutes on high.

Heat the oil in a large non stick pan and lightly brown the beef and bacon. Stir in the

ﬂour and then blend in the wine, stock and brandy (if using). Bring to the boil stirring.

Add the remaining ingredients and then transfer to the cooking pot.

Cook for the time required on the chosen setting. Remove the bay leaf before serving.

savoury pork casserole serves 3-4

cooking time: high 3-5 hours / low 6-7 hours / auto 4-5 hours

15ml (1tbsp) oil

500g (1lb 2oz) lean casserole pork, cubed

1 large onion, ﬁnely sliced

15ml (1tbsp) ﬂour

300ml (½pt) white wine

425ml (¾pt) chicken stock

15ml (1tbsp) tomato purée

1 green pepper deseeded and chopped

75g (3oz) button mushrooms

5ml (1tsp) dried sage

3 tomatoes, skinned and sliced

seasoning

Preheat the cooking pot for 20 minutes on high

Heat the oil in a large non stick pan and lightly brown the pork. Add the onions and

cook for a couple of minutes. Stir in the ﬂour and then blend in the wine and the stock.

Add the tomato purée and then bring to the boil stirring.

Stir in the remaining ingredients and then transfer to the cooking pot. Cover and cook

for the required time.

country chicken casserole serves 2-4

cooking time: high 4-5 hours / low 7-9 hours / auto 6-8

4 skinless chicken thighs (bone in)

1 x 397g (14oz) tin chopped tomatoes

2 sticks celery, ﬁnely chopped

1 small onion, peeled and chopped

75g (3oz) mushrooms, sliced

75g (3oz) canned or frozen sweetcorn

5ml (1tsp) mixed herbs

275ml (½pt) chicken stock, boiling

15ml (1tbsp) tomato purée

seasoning

1 bay leaf

Preheat the cooking pot for 20 minutes on high.

Put all the ingredients into the cooking pot, and mix, ensuring that the vegetables and

chicken are covered by the liquid.

Cover and cook for the time required on the chosen setting.

Remove the bay leaf before serving. Delicious served with rice.

Saute the vegetables before adding to the cooking pot if desired, this will reduce the

cooking time by about 1 hour (high setting).

Add extra tomato purée towards the end of cooking for thicker sauce if desired.

spicy golden vegetable soup serves 4-6

cooking time: high 3-4 hours / low 5-6 hours / auto 4-6 hours

15ml (1tbsp) oil

1 onion peeled and chopped

2 sweet potatoes, peeled and ﬁnely chopped

3 carrots, peeled and sliced

3 parsnips, peeled and sliced

2 sticks celery, sliced

10ml (2tsp) curry powder

1.2 litres (2pts) vegetable stock, hot

400g (14oz) tin low fat coconut milk

15ml (1tbsp) fresh coriander, chopped (optional)

Preheat the cooking pot for 20 minutes on high setting.

Heat the oil in a large pan and cook the vegetables and curry powder for a few minutes.

Transfer to the cooking pot. Add the hot vegetable stock and coconut milk and stir.

Cover and cook for the required time on the chosen setting.

Stir in the coriander (if using) and blend the soup with a hand blender (allow to cool a

little beforehand).

Serve garnished with coriander and fresh crusty bread.

Increase the amount of curry powder if a spicier soup is required.

thai green ﬁsh curry serves 4

cooking time: high 2-2¼ hours / low 3-3½ hours / auto 2½ hours

15ml (1tbsp) oil

1 onion, peeled and chopped

30ml (2tbsp) thai green curry paste

400ml (14ﬂoz) tin reduced fat coconut milk

1 small red pepper deseeded and ﬁnely chopped

2 tomatoes cut into chunks

450g (1lb) white ﬁsh ﬁllets, cut into chunks (coley loins are very good for this recipe)

2 kaﬃr lime leaves

30ml (2tbsp) coriander, chopped

Preheat the cooking pot on high setting for 20 minutes.

Heat the oil in a non stick pan and fry the onion for a few minutes until softened, stir in

the thai green curry paste and continue to cook for a further minute stirring.

Blend in the coconut milk and bring to the boil. Stir in the red pepper, tomatoes, kaﬃr

lime leaves and coriander.

Put the ﬁsh in the cooking pot and cover with the thai green curry sauce.

Cover and cook for the required amount of time.

Remove the lime leaves before serving and garnish with freshly chopped coriander.

This recipe is best cooked on the low or auto settings.

If kaﬃr lime leaves are unavailable, add a squeeze of lime juice instead.

Serve with rice.

chilli con carne serves 8-10

cooking time high 3-4 hours / low 6-7 hours / auto 4-6 hours

15ml (1tbsp) oil

1 onion, peeled and chopped

1kg (2¼lb) lean minced beef

15ml (1tbsp) chilli powder

2 cloves garlic, crushed

400g (14oz) tin chopped tomatoes

200g (7oz) tin kidney beans, drained

1 green pepper, chopped (optional)

275ml (½pt) beef stock

2x15ml (2tbsp) tomato purée

15ml (1tbsp) mixed herbs

seasoning

Preheat the cooking pot for 20 minutes on high setting.

Heat the oil in a large non stick pan and cook the onions for a couple of minutes.

Add the mince and cook until browned stirring. Drain oﬀ the excess fat.

Stir in the remaining ingredients and transfer to the cooking pot.

Cover and cook for the required time on the chosen setting.

beef stew with herby dumplings serves 4-6

cooking time: high 4-5 hours / low 7-8 hours / auto 6-8 hours

stew

15ml (1tbsp) vegetable oil

675g (1½lb) stewing steak

25g (1oz) ﬂour

2 medium carrots, peeled and thinly sliced

2 sticks celery, thinly sliced

100g (4oz) mushrooms, sliced

1 onion, peeled and ﬁnely chopped

400g (14oz) tin chopped tomatoes

275ml (½pt) beef stock, hot

150ml (¼pt) red wine

5ml (1tsp) mixed herbs

seasoning

1 bay leaf

dumplings

175g (6oz) self raising ﬂour

75g (3oz) shredded suet

5ml (1tsp) mixed herbs

2.5ml (½tsp) salt

30-45ml (2-3tbsp) cold water

Preheat the cooking pot for 20 minutes on high setting

Heat the oil in a large non stick pan and brown the steak. Coat with ﬂour and transfer

to the cooking pot.

Add the carrots, celery, mushrooms and onion to the cooking pot and then stir in the

remaining stew ingredients ensuring that the meat and vegetables are covered with

liquid.

Cover and cook for the required time on the chosen setting.

To make the dumplings, mix the ﬂour, suet, salt and herbs together and stir in enough

water to make a soft elastic dough. Roll into small balls.

Add the dumplings to the stew and cook on high setting for 30-35 minutes.

Alternatively, when preparing the stew, blend the stock and wine in with the ﬂoured

steak and bring to the boil and then transfer to the cooking pot.

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