User manual RUSSELL HOBBS 14333

[. . . ] 5 Don't use the wand in hot oil ­ even moderately hot oil can cause a nasty burn. 6 When using the wand in hot liquids, don't let the blade break the surface at an angle, as you might spray liquid outside the bowl/pan/container. 7 Route the cable so it doesn't overhang, and can't be tripped over or caught. 8 Keep the hand blender and the cable away from hotplates, hobs or burners. [. . . ] When using it in hot liquids, don't let the blade break the surface at an angle, as you might spray liquid outside the bowl/pan/container. 10 Don't use the wand in hot oil ­ not even moderately hot oil. While you may be able to stand fairly hot water, oil at the same temperature will cause painful burns. Water can be thrown off immediately and the skin will rapidly cool, but oil will stick to the skin and blister it. the beaker 11 Don't fill above the 1000ml mark on the beaker, to prevent the contents escaping. 12 Sit it on a stable, flat work surface, and support it with your free hand. 13 Don't lift it off the work surface and hold it in your hand ­ if it slips, you'll hurt yourself. care and maintenance 14 Clean the hand blender after each use. 16 Take great care with the blade ­ don't handle it directly, use a washing-up brush. 21 Don't use harsh or abrasive cleaning agents or solvents. 4 a few simple recipes to get you started leek & potato soup (serves 4) 150g leeks, trimmed 150g potatoes, peeled 2 vegetable or chicken stock cubes 800ml water salt and pepper to taste · Put the leeks and potatoes into a pan (2 litre or bigger), and blend for a couple of seconds (you want them lumpy, not mushy). · Bring to the boil, stirring, reduce the heat, cover the pan, and simmer for 20 minutes. · Let the mixture cool for about 30 minutes, then blend at maximum speed, in the pan, till the mixture is silky smooth. · Bring the mixture up to serving temperature (don't let it boil). 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 freshly ground black pepper to taste , Keep the hand blender upright, to avoid splashing. · Put the coriander, garlic, pine nuts, and a bit more than half the oil into a large bowl. · Use a low to medium speed, and blend till the mixture looks smooth. · To adjust the thickness, add a little oil and give it a short burst with the blender. · Serve as a dip (fairly thick), as a topping for soup (not too thick, but not runny), or tossed through warm pasta (fairly runny). sweet and sour sauce 4 shallots, peeled a small piece of fresh ginger, peeled 2 cloves fresh garlic 2 tbsp soy sauce 2 tsp mustard 2 tsp tomato purée a dash of white wine vinegar · Put everything into the beaker, then blend till smooth. 5 horseradish and apple sauce 250ml double cream 2 sharp flavoured apples, peeled and grated 6 tbsp horseradish relish 2 tsp paprika · Put the cream into a large bowl, and blend at high speed till soft peaks form. · "Gently" means don't knock the air out of the cream or it'll collapse. · Season with fresh ground black pepper, and serve with beef or sausage. 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) fresh ground black pepper · Reserve half the oil, and put everything else into the beaker. · Adjust the oil and blend till you achieve the consistency you need. [. . . ] If you remove the plug, dispose of it. service If you ring Customer Service, please have the Model No. If it's not working, read the instructions, check the plug fuse and main fuse/circuit breaker. If that doesn't solve the problem: Pack carefully, with a note of 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). [. . . ]