selection of recipes included
selection of recipes included
product safety
Please read these instructions before operating the appliance and retain them for
future use.
! This product is not suitable for use by children, and may not be suitable for persons
requiring supervision unless they receive instruction by a competent person on how to
safely use the product. Children should be supervised to ensure that they do not play
with the product.
! Always ensure that hands are dry before handling the plug or switching on the
appliance.
! Always use the appliance on a stable, secure, dry and level surface.
! Allow adequate space above and on all sides for air circulation. Do not allow the
appliance to touch any flammable material during use (such as curtains or wall
coverings). Do not use under a wall cupboard. Care is required when using the
appliance on surfaces that may be damaged by heat. The use of an insulated pad is
recommended.
! Ensure the appliance is switched off and unplugged from the supply socket after use
and before cleaning.
! Always allow the appliance to cool before cleaning or storing.
! Use extreme caution when moving the appliance when it contains hot food or hot
liquids.
! The power cord is not replaceable by the user. Always return the appliance if the power
cord is damaged to avoid any hazard.
! Do not use the appliance if it has been dropped or if there are any visible signs of
damage.
! Never use this appliance for anything other than its intended use. This appliance is for
household use only. Do not use this appliance outdoors
! Never immerse any part of the appliance or power cord and plug in water or any other
liquid.
! Never let the power cord hang over the edge of a worktop, touch hot surfaces or
become knotted, trapped or pinched.
! This appliance must not be placed on or near any potentially hot surfaces (such as a
gas or electric hob).
! Do not touch the external surfaces of the appliance during use as they may become
very hot. Use oven gloves or a cloth when removing the lid. Beware of escaping steam
when removing the lid.
! Only operate the appliance within the minimum and maximum capacity guidelines in
these instructions. Never place any food or liquid in the main body of the appliance.
! Never operate the appliance if it is empty or without the lid fitted or if the lid is cracked
or damaged. Never use without the inner cooking bowl and lid in place and correctly
fitted.
parts
1
Controls
2
Handles
3
Non-stick removable bowl
4
Steaming tray
5
Glass lid
6
Serving spoon
7
Measure
8
Power light
9
Keep warm light
10 Mode selector
11 Frying temperature (only
active in FRY mode)
Due to our policy of continuous improvement, the actual product may differ slightly from the one illustrated in these instructions.
before first use
Make sure your multi cooker is switched off and unplugged from the mains
supply socket before cleaning. Never immerse the base of the cooker body, cord or
plug in water or any other liquid.
Before using your multi cooker for the first time, wash the steaming tray, removable
bowl and glass lid in warm, soapy water. Rinse and dry thoroughly. Do not use harsh
abrasives, chemicals or oven cleaners.
Using a damp cloth or sponge, wipe the exterior and interior of the cooker body. Use a
mild detergent solution. Dry thoroughly.
Positioning
Position the multi cooker on a dry, flat, secure, heat resistant surface close to a mains
supply socket.
Leave a clear space of at least 100mm (4”) all around the multi cooker and keep it as far
back from the edge of the work surface as possible.
Do not position the multi cooker underneath anything such as a shelf or cupboard, and
place away from curtains, wall coverings, or other flammable materials and never cover.
Apart from the possible risk of fire, the steam given off by the cooking process may mark
or damage anything above the cooker.
Place your multi cooker close to a wall socket. When connected, ensure that the power
cord does not overhang the work surface or is positioned where it might be caught
accidentally.
Provide adequate ventilation when using the multi cooker.
cooking rice
Make sure your multi cooker is switched off, unplugged at the mains supply
socket and is fully cooled before assembling or disassembling. During use the
glass lid, removable bowl and cooker body will get very hot. Always handle with
care and use oven gloves.
Beware of hot steam escaping from the vent hole in the glass lid.
Always check that your rice is thoroughly cooked before serving.
1. Set the mode selector switch to OFF. Place the removable bowl inside your multi
cooker’s base. Ensure the bowl is positioned correctly before continuing.
2. Use the supplied measure to measure the required quantity of rice into a container
for washing. For accuracy, always fill the measure with rice until it is level with the
surface of the measure. Don’t use heaped measures. For quantities see the rice
cooking guide on page 14.
3. Wash the rice thoroughly under cold running water. This will remove the excess
starch from the rice and produce better results when cooking. Add the washed rice to
the removable bowl.
4. Using the supplied measure, add the required quantity of water to the removable
bowl. Spread the rice evenly across the bottom of the bowl. The minimum quantity is
150g and the maximum is 900g.
5. Place the glass lid onto your multi cooker.
6. Plug your multi cooker into a suitable mains supply socket. The POWER light will
flash.
7. Move the mode selector switch to the RICE position. After a few seconds, the
POWER light will stop flashing and remain on as your multi cooker heats up.
When the rice is cooked, the KEEP WARM light will illuminate.
For best results, allow your rice to stand for 10-15 minutes in your multi cooker on the
keep warm setting before serving.
After the rice has rested for 10 to 15 minutes, remove the lid and stir the rice gently with
the serving spoon. If the rice is not done, re-cover and let it stand in the keep warm mode
until it is ready. Do not leave your multi cooker on the keep warm setting for longer than
one hour.
After use
After use, set the mode selector to OFF and unplug your multi cooker from the supply
socket. Your multi cooker does not switch off automatically.
steaming
Make sure your multi cooker is switched off, unplugged at the mains supply
socket and is fully cooled before assembling or disassembling. During use the
glass lid, removable bowl, steamer tray and cooker body will get very hot. Always
handle with care and use oven gloves.
Beware of hot steam escaping from the vent hole in the glass lid.
Always check that your food is thoroughly cooked before serving.
1. Set the mode selector switch to OFF. Place the removable bowl inside your multi
cooker’s base. Ensure the bowl is positioned correctly before continuing.
2. Add 1 litre of cold water.
3. Plug your multi cooker into a suitable mains supply socket. The POWER light will
flash.
4. Move the mode selector switch to the STEAM position. After a few seconds, the
POWER light will stop flashing and remain on as your multi cooker heats up.
5. When the water has heated sufficently to produce steam, Add the vegetables to the
steamer tray. Make sure that some of the steam holes in the steamer tray remain
uncovered to allow the steam to penetrate the vegetables. Don’t overfill the steamer
tray otherwise the vegetables may be unevenly cooked. Using oven gloves, carefully
place the steamer tray into your multi cooker
6. Place the glass lid onto your multi cooker.
Unless your recipe states otherwise, avoid removing the lid during steaming. Removing
the lid unnecessarily will result in a loss of steam and the cooking time will need to be
extended.
Steam the vegetables for the appropriate time. For cooking times see the steam cooking
guide on page 15.
If further steaming is required ensure there is sufficient water in the bowl. Add more
water or stock as required and replace the steaming tray and glass lid. Take care when
removing the lid. Angle the lid away from you in order to allow the excess steam to
escape.
After use
After use, set the mode selector to OFF and unplug your multi cooker from the supply
socket. Your multi cooker does not switch off automatically.
frying
Make sure your multi cooker is switched off, unplugged at the mains supply
socket and is fully cooled before assembling or disassembling. Your multi cooker
is suitable for shallow frying and browning only and must never be used to deep
fry foodstuffs.
The serving spoon provided is not suitable for use when frying.
1. Set the mode selector switch to OFF. Place the removable bowl inside your multi
cooker’s base. Ensure the bowl is positioned correctly before continuing.
2. Plug your multi cooker into a suitable mains supply socket. The POWER light will
flash.
3. Move the mode selector switch to the FRY position. After a few seconds, the
POWER light will stop flashing and remain on as your multi cooker heats up. Use the
temperature control as required to set the temperature for frying.
4. Add the food to be browned or fried in small batches.
After browning or frying, you can set the mode selector to SLOW. This is extremely useful
in slow cooking if your recipe requires that meat is browned before the slow cooking
phase.
After use
After use, set the mode selector to OFF and unplug your multi cooker from the supply
socket. Your multi cooker does not switch off automatically.
10
11
slow cooking
Make sure your multi cooker is switched off, unplugged at the mains supply
socket and is fully cooled before assembling or disassembling. During use the
glass lid, removable bowl and cooker body will get very hot. Always handle with
care and use oven gloves.
Beware of hot steam escaping from the vent hole in the glass lid.
Your slow cooker works by building up heat and maintaining an even temperature. For
the best results do not remove the glass lid before half the cooking time has elapsed. The
glass lid allows you to monitor cooking progress without interrupting the cooking time.
For more information on slow cooking, including how to adapt recipes, see pages 16, 17
and 18 of these isntructions.
1. Set the mode selector switch to OFF. Place the removable bowl inside your multi
cooker’s base. Ensure the bowl is positioned correctly before continuing.
2. Add the prepared ingredients. Don’t overfill the bowl. We recommend not to fill it
more than two thirds full.
3. Place the glass lid onto your multi cooker.
4. Plug your multi cooker into a suitable mains supply socket. The POWER light will
flash.
5. Move the mode selector switch to the SLOW position. After a few seconds, the
POWER light will stop flashing and remain on as your multi cooker heats up.
6. Using oven gloves, remove the glass lid. Angle the glass lid away from you as you
remove it. This will allow any build up of steam to escape safely away from your
hands, arms and face.
7. Carefully lift the bowl out of the cooker body. Place it on a heat resistant surface.
Don’t place it on any surface affected by heat. A trivet or an insulated pad is
recommended.
After use
After use, set the mode selector to OFF and unplug your multi cooker from the supply
socket. Your multi cooker does not switch off automatically.
12
13
rice cooking guide
Rice quantities
The quantites and cooking times in these tables are for use only with the supplied
measure.
White rice
Uncooked rice
measures
Water
measures
Cooked rice
measures
Keep warm
time (mins)
2
2
4
10-15
4
4
8
10-15
6
6
12
10-15
8
8
16
10-15
Uncooked rice
measures
Water
measures
Cooked rice
measures
Keep warm
time (mins)
2
3
5
10-15
4
6
10
10-15
6
9
15
10-15
8
12
20
10-15
Brown rice
Tips
•
Add a little extra water for fluffier rice and a little less water for firmer rice.
•
Some rice varieties may require more water for cooking, such as wild rice. Follow the
directions on the packet or use the brown rice cooking table.
•
Due to the additional water needed to cook brown rice, some starchy water bubbles
may be visible during cooking. For best results, thoroughly wash the rice before
cooking and keep warm for 10-15 minutes after cooking to absorb the remaining
moisture.
14
steaming guide
Vegetable
Preperation
Quantity
Cooking time
(mins)
Asparagus
Runner beans
Trim, leave as spears
250g
12-14
Trim both ends
200g
14-16
Broccoli
Cut into samll/medium florets
250g
12-14
Brussel sprouts
Cut a cross in the base
300g
10-12
Cabbage
Large pieces
500g
14-16
Carrots
Cut into slices
250g
20-22
Cauliflower
Cut into florets
250g
20-22
Celery
Sliced
3 medium stalks
7-9
Mange tout
Top and tail
250g
6-8
Fresh peas
Peeled
250g
12-14
250g
6-8
Frozen peas
New potatoes
Washed
500g
30-35
Turnips
Peel, slice into 50g pieces
350g
20-25
Fish
Preperation
Quantity
Cooking time
(mins)
Boneless, skinned
fillets
Cut into medium sized fillets
Prawns
In shell
2 large or 4 small
20-30
Steam until the flesh
is opaque and flaky
all the way through
250g
10-12
Steam until they
are pink
15
slow cooking guide
Adapting recipes for your multi cooker
This section is designed to help you adapt your favourite recipes so they can be cooked
in your multi cooker. Many recipes can be converted to cooking in your multi cooker.
Soups and stews, of course, are natural favourites. Casseroles and most meats benefit
from the low temperatures and even cooking.
•
Allow sufficient time for cooking.
•
Do not add as much liquid as your conventional recipe indicates. Generally, only half
of the amount of liquid specified in the recipe needs to be added. This is because
liquids do not boil away as in conventional cooking.
•
Many of the steps in conventional recipes may be ignored. Because vegetables don’t
overcook, everything can go into your multi cooker at the same time. However, milk,
cream or sour cream should be added during the last hour of cooking.
Cooking time guide
Use the following table for suggested cooking times and settings when adjusting your
favourite recipes. Always check that the food is thoroughly cooked before serving.
Recipe time
Cooking time in SLOW mode
15 to 30 mins
4 to 6 hours
35 to 45 mins
6 to 10 hours
50 mins to 3 hours
8 to 18 hours
These times are approximate and can vary depending on the ingredients and
quantities.
Preparing meat and poultry
When selecting meat, look for the leanest cuts. Trim any visible fat from the meat
because the slow cooking process will result in too much liquid in the form of fat. If
possible, use chicken without skin. For casserole style recipes, cut the meat into cubes,
approximately 2.5cm (1”).
Less tender cuts of meat are ideal to use in your multi cooker because the prolonged
cooking periods make them tender and tasty. The table below shows cuts suitable for
use.
Meat
Cut
Beef
Brisket, shin, silverside, topside, stewing steak, braising steak
Lamb
Neck, forequarter, neck chops, shanks, shoulder chops
Pork
Leg steaks, butterfly steaks, loin chops, fillet
16
Browning before cooking
Pre-browning meat and poultry prior to cooking seals in the moisture, intensifies the
flavour and provides more tender results.
It also provides much richer flavours in other foods such as onions, peppers and leeks.
Pre-browning may take little extra time, and whilst not strictly necessary, the rewards
are evident in the end result. To brown, use a non-stick pan on the stove. Use a minimal
amount of oil. Without browning, some meat and poultry may appear bland when cooked
in your slow cooker.
Roasting
Roasting in your multi cooker results in tender, flavoursome meats which are easy to
slice. The long, slow covered cooking process breaks down and softens the connective
tissues within the meats, therefore the cheaper cuts of meat provide perfect results
cooked by this method.
The addition of liquids is not necessary for roasting. A minimal amount is required for
pot-roasting. Raise the meat to be roasted on an inverted heatproof plate or saucer so
the meat is kept free of any fat released throughout the cooking process. Suitable cuts for
roasting include:
Meat
Cut
Beef
Blade, fillet, rump, sirloin, silverside, topside
Lamb
Leg, mid loin, rack, shank, shoulders, mini roast
Pork
Loin, neck, leg, racks
Suitable cuts for pot roasting include:
Meat
Cut
Beef
Blade, chunk, round, silverside, skirt, topside
Lamb
Forequarter, shank, shoulder
Pork
Loin, neck
Preparing vegetables
A characteristic of slow cooking is that vegetables generally cook much slower than most
meat. Most vegetables should be cut into small bite sized pieces and placed near to the
sides and as close to the bottom of the bowl as possible. Meat should then be placed on
top of the vegetables. Carrots should be peeled and placed where they will be completely
covered by liquid. Frozen vegetables should be thawed before adding to other foods in
your multi cooker.
17
slow cooking guide
Pasta and rice
If a recipe requires noodles, macaroni etc. to be added, cook on a conventional stove
until slightly tender and add to your slow cooker during the last 30 minutes of cooking. To
use rice, stir in with the other ingredients and add ¼ cup extra of liquid for every ¼ cup of
rice. Long grain rice gives better results.
Herbs and spices
Leaf or whole herbs and spices are preferred. As the flavour of these is stronger, it is
recommended to use half the suggested amount. If using ground or dried herbs and
spices, add during the last hour of cooking. Always taste and season before serving.
Milk and cream
Milk, cream and sour cream tend to break down during extended cooking. When possible,
add during the last hour of cooking.
18
recipes
Note: The following recipes have already been adapted for use in your multi cooker.
Carrot and Coriander Soup (serves 5-6 people)
•
•
•
•
•
•
•
•
•
•
•
Olive oil
1 medium onion (chopped)
3 cloves of garlic (finely chopped)
600g of carrots (peeled and chopped)
1 large sweet potato (chopped)
3 tsp of ground coriander
1.5 litres of vegetable stock
½ tsp of Italian herbs
Salt and pepper
2 large handfuls of fresh coriander leaves
3 large tablespoons of crème fraiche
1. Turn the mode selector to FRY and the temperature to medium. Add some olive
oil and once it is heated stir in the onions and garlic. Sauté for approximately 3-4
minutes until they are soft but not browned.
2. Stir in the carrots, sweet potato, ground coriander, vegetable stock and the Italian
herbs, cook for 1 minute and then set the mode selector to SLOW. Season with salt
and pepper to taste.
3. Cover with the lid and cook for a minimum of 3 hours until the vegetables are tender.
If you are leaving it to cook for more than 6 hours you may want to add a little
more stock at the start in order to maintain the correct consistency and to prevent it
becoming dry.
4. When all the vegetables are soft and you are ready to serve, add the fresh coriander
leaves and the crème fraiche. Use a hand blender to blend the soup until it is
smooth. Alternatively carefully pour batches into a food processor or blender.
5. Serve warm with crusty bread and some more coriander to garnish.
19
recipes
Spicy Tomato Chilli Con Carne (serves 4-5)
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
500g of lean minced beef
1 large onion (chopped)
3 garlic cloves (finely chopped)
½ to 1 red chilli, depending on your taste (finely chopped)
1 tsp of chilli powder
2 tsp of ground coriander
2 tsp of ground cumin
1 x 400g can of kidney beans (drained)
1 x can of chopped tomatoes
2 tbsp of tomato puree
2 tbsp of sundried tomato paste (optional)
½ tsp of brown sugar
180ml of chicken stock
Salt and pepper
A handful of fresh coriander leaves
1. Heat some olive oil on the FRY setting on a medium temperature. Add the onions,
garlic and chilli and cook for approximately 5 minutes until the onions are golden.
2. Then add the mince and cook until browned, stirring occasionally.
3. Once it is browned, select the SLOW setting and then stir in the chilli powder,
coriander and cumin.
4. Add all the remaining ingredients, except the fresh coriander and stir well. Cover it
with the lid and then leave it to cook for a minimum of 6 hours.
5. When it is ready to serve, stir in the fresh coriander leaves and leave to cook for
another 2 minutes so that the coriander wilts slightly.
6. Serve with white rice, sour cream and guacamole.
20
Chicken and Mushroom casserole in Red Wine Sauce (serves
4)
•
•
•
•
•
•
•
•
•
•
•
•
4-5 skinless chicken breasts
25g of butter
Olive oil
5 shallots (chopped)
3 cloves of garlic (thinly sliced)
5 rashers of smoked streaky bacon (chopped)
200g of small button mushrooms
2 sprigs of thyme (leaves removed)
2 bay leaves
Salt and pepper
500 ml of red wine
100ml of chicken stock
1. Turn the multi cooker to the FRY setting and select a medium temperature. Add
some olive oil and when it has heated, add the bacon and cook for approximately
5 minutes until it is crispy around the edges. Then add the chicken and cook for a
further 5 minutes until the surface is browned.
2. Remove both the chicken and the bacon and set to one side. Turn the temperature
dial down to a lower setting, add the butter and then stir in the shallots, garlic and
mushrooms. Cook until the onions and mushrooms are golden, stirring occasionally.
3. Turn the multi cooker to the SLOW setting and then add the chicken and bacon back
to the bowl then pour in the wine and stock. Season with salt and pepper and add
the thyme and bay leaves.
4. Cover with the lid and cook for a minimum of 6 hours.
5. When it is ready to serve remove the chicken from the pot and keep warm. Leave the
sauce and vegetables to cook uncovered, stirring occasionally until the sauce has
reduced and thickened. For added thickness you can alternatively add 1 tablespoon
of cornflour mixed with a little water to form a paste and stir this in, leaving it to cook,
uncovered for another 10 minutes.
6. When the sauce is at its desired consistency, place the chicken on plates and pour
the sauce and vegetables over the top.
21
recipes
Slow Cooked Lamb with Rosemary (serves 4)
•
•
•
•
•
•
•
•
•
•
•
4 lamb chops
12 small rosemary sprigs
2 cloves of garlic (sliced)
olive oil
2 carrots (chopped)
2 sticks of celery (chopped)
2 small onions (chopped)
3 sprigs of thyme
2 sprigs of rosemary
400ml of red wine
500ml of chicken stock
1. Remove the excess fat from the lamb. Place it in a bowl and with a knife make a few
incisions in the flesh of the meat.
2. Cover the lamb with the olive oil and garlic, and then rub the sprigs of rosemary
together between your hands and sprinkle it over the lamb.
3. Using a fork work the marinade into the meat by pushing it into the incisions and
stirring it so that it is fully coated. Season with some salt and pepper and cover,
leaving to rest in the fridge for a few hours or overnight if possible.
4. On the FRY setting, heat some oil in the pan and brown the lamb on the surface,
turning occasionally.
5. Remove the lamb from the bowl and put to one side. Add a little more oil to the pan if
necessary and then add the onions and other vegetables. Cook for about 10 minutes
until soft and then turn the mode selector to SLOW.
6. Add the lamb back to the bowl and then pour in the wine and stock giving the mixture
a stir. Rub the rosemary and thyme leaves between your hands and then add to the
bowl. Cover with the lid and cook for a minimum of 6 hours.
7. When it is ready to serve you may want to thicken the sauce. Remove the lid and
leave to cook uncovered for up to 30 minutes, stirring occasionally. This will allow the
sauce to reduce and thicken.
22
Chilli and Sun dried Tomato Bolognaise (serves 4-5)
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Olive oil
1 onion (chopped)
150g of mushrooms (chopped)
500g of lean minced beef
2 garlic cloves (finely chopped)
1 red pepper (de-seeded and sliced)
1 tsp paprika
½ of crushed dried chillies
400g can of chopped tomatoes
3 large tbsp of sundried tomato paste
150ml of vegetable stock
handful of fresh basil leaves
380g of spaghetti
Salt and pepper
To serve: freshly grated parmesan cheese and black pepper
1. Select the FRY mode and heat the oil on a low heat and then add the onion and the
mushrooms. Cook them for approximately 5 minutes until they are golden and soft.
Turn the heat up to medium and then add the mince and then cook for another 5
minutes until the meat is browned.
2. Stir in the garlic, red pepper, paprika and dried chillies and cook for a further 2
minutes to allow the flavours to develop.
3. Mix in the chopped tomatoes, sundried tomato paste, stock and season to taste.
Bring it to the boil and then turn the mode selector to the SLOW setting.
4. Scatter the torn basil over the sauce and then cover and cook for a minimum of 5
hours.
5. When it is ready to serve, cook the spaghetti for approximately 8 minutes or until it
is tender, and serve on individual plates with the Bolognaise poured over it. Top with
black pepper and freshly grated parmesan.
23
recipes
Fragrant Steamed Salmon (serves 2)
•
•
•
•
•
•
•
•
•
•
•
•
2 large pieces or 4 smaller pieces of salmon
1 shallot (peeled and chopped)
1 small pieces of fresh ginger (peeled)
3 cloves of garlic (peeled)
1 kaffir lime leaf
2 large bunches of fresh coriander
½ a teaspoon of cumin
1 large spoons of fish sauce
½ red chilli (deseeded)
1 tablespoons of soy sauce
zest of 1 lime
3 tablespoons of coconut milk
Extra: Thinly sliced chillies, chopped lemon grass, sliced spring onions and coriander
leaves
1. In a food chopper or processor put the shallot, ginger, garlic, kaffir lime leaf (if you
are using it), fresh coriander, cumin, fish sauce, chilli, soy sauce, lime zest and the
coconut milk and process until it becomes a smooth paste.
2. Place the fish on the steamer plate and then spread the paste over the surface of the
fish.
3. Add 1 litre of water to the bowl and set the mode selector to the STEAM setting.
Cover with the lid and then leave it until the water is steaming.
4. Using oven gloves carefully remove the lid and then insert the steamer plate with the
fish into the cooker.
5. Replace the lid and steam for approximately 25-35 minutes depending on the
thickness of the fish.
6. When the fish is fully cooked (the fish should be flaky), remove the lid and sprinkle
the surface of the fish with any extra chopped coriander, chillies, lemon grass and
spring onions, depending on your taste.
7. Leave to steam for a further 2 minutes. Serve either with basmati rice or with the
Asian Style Rice recipe in the recipes section.
24
cleaning
Always unplug your multi cooker before cleaning it. Never immerse the cooker
body, mains lead or plug in water or any other liquid. Never use harsh abrasive
cleaners or cleaning materials.
Main body
Using a mild detergent solution, wipe the exterior of the main body with a damp cloth. Dry
thoroughly.
Glass lid, steaming tray, bowl, serving spoon and measure
After removing from the main body wash the glass lid, steaming tray, non-stick bowl,
serving spoon and measure in warm soapy water. Rinse and dry thoroughly.
•
If there is stubborn or burnt residue sticking to the non-stick bowl, soak in hot soapy
water, then brush the residue off with a stiff nylon brush.
•
Do not use harsh or abrasive cleaning products as they may damage the non-stick
surface of the bowl. It must be cleaned gently to avoid damage.
•
We do not recommend that any part of your multi cooker is cleaned in a dishwasher.
25
connection to the mains supply
This appliance must be earthed.
This appliance is fitted with either a moulded or rewirable BS1363, 13 amp plug. The fuse
should be rated at 5 amps and be ASTA approved to BS1362.
If the fuse in a moulded plug needs to be changed, the fuse cover must be refitted. The
appliance must not be used without the fuse cover fitted.
If the plug is unsuitable, it should be dismantled and removed from the supply cord
and an appropriate plug fitted as detailed below. If you remove the plug it must not be
connected to a 13 amp socket and the plug must be disposed of immediately.
The wires of the mains lead are coloured in accordance with the following code:
GREEN/YELLOW = EARTH
BLUE = NEUTRAL
BROWN = LIVE
The wire which is coloured GREEN/YELLOW must be connected to the terminal in
your plug which is marked with an E or by the earth symbol ( ) or coloured GREEN or
GREEN /YELLOW.
The wire which is coloured BLUE must be connected to the terminal in your plug which is
marked with the letter N or coloured BLACK.
The wire which is coloured BROWN must be connected to the terminal in your plug which
is marked with the letter L or coloured RED.
If any other plug is used, a 5 amp fuse must be fitted either in the plug or adaptor or at the
distributor board.
Plug should be BS1363 approved
Fit a 5 Amp Fuse
GREEN/YELLOW
(Earth)
BLUE
(Neutral)
5 Amp Fuse
BROWN
(Live)
Ensure that the outer sheath of the cable
is firmly held by the clamp
26
after sales service
These appliances are built to the very highest of standards. There are no user serviceable
parts. Follow these steps if the unit fails to operate:
1. Check the instructions have been followed correctly.
2. Check that the fuse has not blown.
3. Check that the mains supply is functional.
If the appliance will still not operate, return the appliance to the place it was purchased for
a replacement. To return the appliance to the Customer Service Department, follow the
steps below:
1. Pack it carefully (preferably in the original carton). Ensure the unit is clean.
2. Enclose your name and address and quote the model number on all correspondence.
3. Give the reason why you are returning it.
4. If within the guarantee period, state when and where it was purchased and include
proof of purchase (e.g. till receipt).
5. Send it to our Customer Service Department at the address below:
Customer Service Department
Pulse Home Products Limited
Middleton Road
Royton
Oldham
OL2 5LN, UK.
Telephone: 0161 621 6900 Fax: 0161 626 0391
e-mail: info@pulse-uk.co.uk
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guarantee
This product is guaranteed for a period of 1 year from the date of purchase against
mechanical and electrical defects.
This guarantee is only valid if the appliance is used solely for domestic purposes in
accordance with the instructions provided, that it is not connected to an unsuitable
electricity supply, dismantled or interfered with in any way or damaged through misuse.
Under this guarantee we undertake to repair or replace free of charge any parts found to
be defective.
Nothing in this guarantee or the instructions relating to the product excludes, restricts or
otherwise affects your statutory rights.
In line with our policy of continuous development, we reserve the right to change this
product, packaging and documentation without notice.
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