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instructions
Read the instructions, keep them safe, pass them on if you pass the appliance on.
Remove all packaging before use.
AIMPORTANT SAFEGUARDS
Follow basic safety precautions, including:
1This 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.
sTo avoid injury, take care handling the blades, emptying the bowl,
and cleaning.
uDo not add hot liquid (over 40°C), as it may be ejected due to
sudden steaming.
cMisuse of the appliance may cause injury.
2Unplug the appliance before assembly, disassembly, or cleaning.
3Don’t leave the appliance unattended while plugged in.
4If the cable is damaged, return the appliance, to avoid hazard.
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5 Don’t try to chop raw meat.
LDon’t put the motor unit in liquid.
6 Don’t use accessories or attachments other than those we supply.
7 Don’t use the appliance for any purpose other than those described in these
instructions.
8 Don’t use the appliance if it’s damaged or malfunctions.
T
maximum operating time
resting time
15 seconds
15 seconds
household use only
UBEFORE USING FOR THE FIRST TIME
1 Turn to “CARE AND MAINTENANCE” and clean the appliance, to remove
manufacturing dust, etc.
,The splash guard is already fitted to the motor unit. It must be removed for cleaning.
CFILLING
2 Unplug the appliance.
3 Lift the motor unit off the bowl.
4 Fit the splash guard to the underside of the motor unit, to avoid penetration by
liquids.
5 You may use the storage lid as an anti-slip base.
6 Turn it upside down, and fit it to the bottom of the bowl.
7 Hold the blade unit by the plastic part.
8 Lower the blade unit over the spindle in the bottom of the bowl.
9 You may have to turn it slightly, to fit over the flanges on the spindle.
10It’s spring-loaded, so you’ll feel some resistance as you push it down.
11Put the food in the bowl.
12Don’t fill above the max mark.
13Don’t fill above the V mark with liquids or soft foods like cheese.
14Don’t process hard foods – i.e. anything you can’t cut easily with a kitchen knife.
15Don’t chop big bits – maximum 18mm cubes.
16Lower the motor unit on to the bowl.
17Put the plug into the power socket.
CTHE SPEED BUTTONS
18Press the • button for low speed, release it to switch off.
19Press the •• button for high speed, release it to switch off.
20Start with 2 or 3 half-second bursts, before operating for longer times (maximum 15
seconds).
21Generally, large quantities, thick mixes, and a high ratio of solids to liquids suggest
longer timings and slower speeds.
22Smaller quantities, thinner mixes, and more liquids than solids suggest shorter
timings and higher speeds.
CFINISHED?
23Lift the motor unit off the bowl.
24Put a finger on top of the blade unit, to stop it falling out.
25Tip the processed contents out of the bowl.
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26Alternatively, hold the plastic part of the blade unit, turn it to free it from the spindle
flanges, and lift it straight up and out of the bowl.
27Fit the storage lid to the bowl.
CCARE AND MAINTENANCE
28Unplug before dismantling or cleaning.
29Lift the motor unit off the bowl.
30Use the tab to pull the splash guard off the motor unit.
31Turn the blade unit, to free it from the spindle flanges, and lift it out of the bowl.
32Wipe the outside of the motor unit with a clean damp cloth.
33Hand wash the bowl, lid, blade unit, and splash guard.
34Clean the inside of the blade unit with a toothpick.
¬You may wash these parts in the top rack of a dishwasher.
35If you use a dishwasher, the harsh environment inside the dishwasher will affect the
surface finishes. The damage should be cosmetic only, and should not affect the
operation of the appliance.
recipes
black olive and anchovy tapenade/sauce
250g pitted black olives
60g anchovy fillets, drained
3 tbsp capers, drained
150ml olive oil
2 tbsp brandy (optional)
freshly ground black pepper
•Save half of the oil. Blend everything else together at high speed for a few seconds.
•Check the result, and blend in more oil to adjust the thickness.
•For a tapenade, to spread on toast, you need a paste. For a sauce, to toss through
warm pasta, it should be fairly runny.
horseradish and apple sauce
250ml double cream
6 tbsp horseradish relish
2 sharp flavoured apples
2 tsp paprika
•Peel and grate the apples, and put them in a covered container.
•Put the cream in the bowl and process at low speed till soft peaks form.
•Spoon the cream into a large bowl, then gently fold in the remaining ingredients.
•Season with black pepper, and serve with beef or sausage.
sweet and sour sauce
2 shallots, peeled
small piece fresh ginger, peeled
1 clove garlic
1 tbsp soy sauce
dash white wine vinegar
1 tsp mustard
1 tsp tomato purée
• Blend together at high speed till really smooth. Serve with chicken, fish, or as a dip.
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coriander pesto (dip, topping or sauce)
4 handfuls fresh leaf coriander
4 cloves fresh garlic
120g pine nuts
250ml olive oil
120g freshly grated Parmesan
salt and pepper
•Put the coriander, garlic, pine nuts, and a bit more than half the oil into the bowl,
and blend at low speed till it looks smooth.
•To adjust the thickness, add a little oil, give it a short burst, and repeat till it’s right.
•Transfer to a bowl, stir in the Parmesan, taste, and adjust the seasoning.
•Serve as a dip (fairly thick), as a topping for soup (not too thick, but not runny), or
tossed through warm pasta (fairly runny).
spicy pumpkin soup
450g pumpkin/squash
1 tbsp vegetable oil
1 leeks trimmed and sliced
1 clove garlic, crushed
½ tsp ground ginger
½ tsp ground coriander
450ml chicken or vegetable stock
1 tbsp single cream or crème fraiche
bunch of fresh coriander leaves, torn
salt & pepper
•Peel, deseed, and cut the pumpkin into chunks.
•Heat the oil in a pan, add the leek, garlic and spices, and cook till the leeks soften
slightly.
•Add the pumpkin and stock, bring to the boil, then simmer gently till the pumpkin is
tender (20-30 minutes).
•Remove from the heat, and stir in the coriander and cream.
•Allow to cool for 30 minutes, then blend at high speed, ½ litre at a time, till smooth.
•Warm to serving temperature (don’t let it boil), adjust the seasoning, and serve with
crusty bread.
leek & potato soup (serves 4)
100g leeks, trimmed
100g potatoes, peeled
1 vegetable or chicken stock cubes
400ml water
salt and pepper to taste
•Blend the leeks and potatoes at low speed for 2 seconds (you want them lumpy, not
mushy), and transfer to a 2 litre pan.
•Add the water and stock cube, bring to the boil, stirring, then reduce the heat, cover
the pan, and simmer for 20 minutes.
•Cool for 30 minutes, then blend, in batches, till smooth.
•Warm to serving temperature (don’t let it boil), and adjust the seasoning.
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Vichyssoise (serves 4)
•For Vichyssoise, use the leek & potato soup recipe, add a chive to the leeks and
potatoes, add a knob of butter to the pan before heating, cool the soup, and whisk
in 75ml of cream before serving it cold.
strawberry mess
6 strawberries, hulled
2 tbsp broken meringue
100ml single or whipping cream
a sprig of fresh mint to garnish
•Don’t clean the bowl between ingredients.
•Whip the cream in the bowl at low speed till soft peaks form, then transfer to a bowl.
•Chop the broken meringues in the bowl at low speed just long enough to crush the
meringues, then fold them into the cream.
•Purée the strawberries in the bowl at high speed, then fold them gently into the
whipped cream and meringue mixture. Garnish with the mint.
mayonnaise
We were reluctant to include a recipe for mayonnaise, because of the health hazards
associated with raw eggs.
We tried to find a recipe using cooked eggs, but this doesn’t seem to work very well
unless a raw yolk is used to start them off, which rather defeats the purpose.
Attempts at home pasteurisation resulted in cleaning a lot of exploded egg yolks from
inside the microwave.
Instead, we’ve come up with a recipe for gribiche. We like this recipe because it uses
hard boiled egg yolks, so it’s safe.
It’s also extremely tolerant to change, so you can make it with a whole range of
ingredients to suit your taste. It can pass as “almost mayonnaise”, “nearly rémoulade”,
“close to aioli”, and “not quite tartare sauce”, depending on what you put in it.
gribiche – basic
2 hard boiled eggs
2 shallots/1 small onion/2 spring onions
250ml vegetable oil
2 tsp Dijon mustard
25ml wine vinegar
1 good sized gherkin
1 tbsp fresh/½ tsp dried tarragon
1 tbsp fresh/½ tsp dried parsley
salt & pepper
•Crack the hard boiled eggs. Separate the yolks and whites. Roughly chop the whites
and put them in a bowl. Finely chop the gherkin and shallots and add to the whites.
•Blend together the yolks, mustard, vinegar, tarragon, parsley, and a good pinch each
of salt and pepper at high speed for a couple of seconds.
•Add about half of the oil, blend, at low speed, stop and have a look at the result.
•Repeat, adding half the remaining oil, till it looks about right, or all the oil is used up.
•Switch off, use a wooden spoon to remove a little and taste it, then adjust the taste
with salt and pepper.
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•After adjusting the seasoning, blend again for a couple of seconds.
•Fold the mixture into the bowl containing the egg white, gherkin, and shallots.
•Serve with salads, fish, or chicken. It’ll keep in the fridge for about a week.
•If you want to firm it up a bit, you can use a third egg yolk.
•If you want it a bit smoother, blend any or all of the shallots, gherkin, egg whites into
the mixture at the end.
•From the basic gribiche, you can make a substitute for most mayonnaise-type
sauces:
almost mayonnaise
Mayonnaise is eggs, acid, and oil, so remove the tarragon,
mustard, shallots, and gherkin, for a more mayonnaise-style
taste.
nearly rémoulade
Rémoulade is mayonnaise with mustard, so reinstate the
mustard, and maybe one of the shallots.
close to aioli
Aioli is mayonnaise with garlic, so replace the shallots.
gherkin, and mustard with a couple of garlic cloves.
not quite tartare sauce Tartare sauce is not unlike mayonnaise with capers and
gherkin, so replace the shallots and mustard with capers.
bacon and egg sauce Fry a slice of dry cured back bacon till it’s not quite crisp, trim
the fat, cut it up a bit, then blend it into the basic gribiche.
gribiche variations
The vinegar can be red wine vinegar, white wine vinegar,
cider vinegar, rice wine vinegar, lemon juice, or lime juice.
The vegetable oil can be tasteless (safflower/grapeseed/peanut), to bring out the
flavour of the other ingredients, or flavourful, like virgin olive
oil or corn oil, or use a flavourless oil with a dash of the more
expensive oils, like sesame, hazelnut, or walnut.
The herbal/spice ingredients, mustard, tarragon, parsley can be swapped/augmented
by other varieties.
The crunchy ingredients, gherkins, shallots, capers can be swapped/augmented – there
are probably at least 4 different types of onion in your local
supermarket, there’s probably sauerkraut, there’s bound to
be water chestnuts, there’ll also be many varieties of peppers
and chillies, all of which can add “crunch” to the mixture.
fresh fruit smoothies – these make 2 large smoothies
breakfast smoothie
4 tbsp natural yogurt
200ml milk
2 tbsp oatmeal or porridge oats
1 large banana, cut in half
2 tsp honey
2 apples, cored and cut in half
Blend everything together at high speed till smooth (20 seconds).
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peach & apricot smoothie
4 halves of tinned apricot (in juice)
80ml apricot juice (from tin)
2 peaches
4 tbsp natural yogurt
200ml milk
2 tsp honey
Stone and roughly chop the peaches. Blend everything together at high speed till
smooth (30 seconds).
mango lassi
200ml natural yogurt
1 ripe mango
200ml milk
2 tsp honey
Stone, peel and roughly chop the mango. Blend everything together at high speed till
smooth (15 seconds).
chocolate orange smoothie
170g chocolate ice cream
300ml orange juice
Blend everything together at high speed till smooth (15 seconds).
chocolate pear smoothie
300ml chocolate milk
2 pears, peeled, cored and cut in half
Blend everything together at high speed till smooth (20 seconds).
nutty banana smoothie
150g hazelnut yogurt
1 large banana, cut in half
200ml milk
Blend everything together at high speed till smooth (15 seconds).
strawberry & banana smoothie
300ml milk
1 large banana, cut in half
12 strawberries, stalks removed
Blend everything together at high speed till smooth (20 seconds).
apple & mango smoothie
600ml apple juice
1 ripe mango
Stone, peel and roughly chop the mango. Blend everything together at high speed till
smooth (20 seconds).
creamy blueberry & vanilla smoothie
360ml lemonade
125g vanilla ice cream
70g blueberries
Blend everything together at high speed till smooth (20 seconds).
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cranberry, orange & banana smoothie
300ml orange juice
300ml cranberry juice
1 small banana, cut in half
Blend everything together at high speed till smooth (15 seconds).
berry fruity smoothie
300ml apple juice
90g raspberries
12 strawberries, stalks removed
Blend everything together at high speed till smooth (25 seconds).
apple, melon & kiwi fruit smoothie
400ml apple juice
1 kiwi fruit, peeled and cut in half
150g melon, cut in half
Blend everything together at high speed till smooth (20 seconds).
very chocolatey cherry smoothie
350ml lemonade
125ml chocolate ice cream
100g cherries, stoned
Blend everything together at high speed till smooth (20 seconds).
banana, vanilla & honey smoothie
400ml milk
1 large banana, cut in half
4 tsp honey
2 tsp vanilla extract
Put everything into a serving jug. Blend till smooth (15 seconds).
adult only smoothies – these make 2 glasses
tropical cocktail
200ml ginger beer
150g melon, cut in half
40ml rum
Blend everything together at high speed till smooth (20 seconds).
cosmopolitan
100ml cranberry juice
50ml vodka
50ml cointreau
Blend everything together till smooth (10 seconds). Serve over ice.
baileys coffee cocktail
100ml milk
40g vanilla ice cream
½ tsp instant coffee
40ml baileys or irish cream liqueur
Blend everything together at high speed till smooth (15 seconds). Serve over ice.
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strawberry gin fizz
100ml lemonade
60ml gin
1 tsp lemon juice
6 strawberries, stalks removed
Blend everything together at high speed till smooth (20 seconds).
mango & rum cocktail
100ml pineapple juice
½ ripe mango, stone removed, peeled and roughly chopped
1 small banana, roughly chopped
40ml rum
3 tbsp natural yogurt
5 ice cubes
Stone, peel and roughly chop the mango. Blend everything together at high speed till
smooth (20 seconds). Serve over ice.
la mumba
300ml chocolate milk
50ml brandy
Blend everything together at high speed till smooth (20 seconds). Serve over ice.
pina colada
200ml pineapple juice
100ml malibu
30ml single cream
Blend everything together at high speed till smooth (20 seconds). Serve over ice.
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WENVIRONMENTAL PROTECTION
To avoid environmental and health problems due to hazardous substances in
electrical and electronic goods, appliances marked with this symbol mustn’t be
disposed of with unsorted municipal waste, but recovered, reused, or recycled.
SSERVICE
If you ring Customer Service, please have the Model No. 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 offer
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: support@russellhobbs.com
telephone: 0845 658 9700 (local rate number)
EGUARANTEE
Defects affecting product functionality appearing within two years of first retail
purchase will be corrected by replacement or repair provided the product is used and
maintained in accordance with the instructions. Your statutory rights are not affected.
Documentation, packaging, and product specifications may change without notice.
JONLINE
www.russellhobbs.co.uk for more products
IREGISTER ONLINE FOR –
r
552-535
£10,000 prize draw, EXTRA year guarantee, FREE rewards gallery
Visit www.productregister.co.uk/rhobbs
You must register within 28 days of purchase.
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