User manual RUSSELL HOBBS 14449

[. . . ] 7 Don't fill with anything hotter than you can comfortably handle (i. e. 8 When blending hot liquids, put a hand on the lid to hold it in place. 9 Don't put your hand into the jug, even after it's been removed for cleaning ­ the blades are sharp. 12 Don't put anything other than ingredients into the jug while the blender is plugged in. [. . . ] liquid temperature below 40°C) b) put a hand on the lid, to hold it in place while blending c) if the lid is too hot for comfort, remove it and let the liquid cool further ­ replace the lid before blending 5 care and maintenance 1 Switch off (0), and unplug the blender. 2 Clean as soon after use as possible, to prevent residues setting inside the jug. 4 Wash the jug, lid and cap in warm soapy water, rinse well, then turn the jug upside down to drain and dry. 6 We don't recommend putting the jug, lid or cap into a dishwasher. The extreme environment inside the dishwasher can affect the surface finishes. 9 Don't use harsh or abrasive cleaning agents or solvents. blade unit 10 You may remove the blade unit for cleaning. 15 Turn the blade unit anti-clockwise till it comes loose from the jug (about 2 cm). 17 It's a close fit, so you'll have to move it around a bit, to get it out of the jug. 18 Slip the end of a knife under the edge of the seal, and lift the seal away from the blade unit. 19 Wash the seal and blade unit in warm soapy water, rinse, and air dry. 22 Turn the blade unit anti-clockwise to tighten it, it's a bayonet-type fitting. connection This product doesn't need an earth. If you remove the plug, dispose of it. 7 a few simple recipes to get you started 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 Put the coriander, garlic, pine nuts, and a bit more than half the oil into the jug. Repeat till the consistency looks right, then transfer to a bowl, 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). 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 Put everything but the oil into the jug. Examine the result, then adjust the oil, and blend till you achieve the consistency you need. For a tapenade, to spread on toast, you need a paste; for a sauce, to toss through warm pasta, it should be fairly runny. You might like to try it with sun-dried tomatoes instead of capers, with green olives instead of black, or with a little garlic. 8 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 jug, then fit the lid and blend till smooth. Serve with chicken or fish, or as a dip. 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 the jug and blend till soft peaks form. Spoon it gently into a large bowl and gently fold in the rest of the ingredients ("gently" means don't knock the air out of the cream or it'll collapse). [. . . ] Taste, adjust the seasoning, and serve with crusty bread. 11 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). [. . . ]