User manual RUSSELL HOBBS 15154

[. . . ] 2 Route the cable so it doesn't overhang, and can't be tripped over or caught. 3 Don't plug the mixer in yet. raising the arm 4 To withstand the load, the springs in the arm are quite powerful, so: a) Hold the bottom of the mixer firmly, to reduce splashing. e) Turn the arm release clockwise about a quarter of a turn, with the other hand. 3 the bowl 5 To remove the bowl, turn it anti-clockwise (U) to release it from its bayonet fittings, then lift it off the mixer. [. . . ] Leave it mixing while you beat the eggs and milk together, then add the egg/milk mixture to the bowl. Put into a greased loaf tin and bake in a preheated oven at 180°C/350°F/gas 4 for 35 minutes. Serve toasted with butter. basic white bread dough hooks (makes a 1kg/2lb loaf) 600g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 345ml warm water 1 tbsp sunflower oil or butter 1 tsp sugar 2 tsp salt Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and leave in a warm place till it's doubled in size (30-40 minutes). Knead lightly on a floured board, shape it into a loaf, or put it in a tin, cover, and leave in a warm place to rise for another 30 minutes. Bake in a preheated oven at 200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow sounding on the bottom. basic wholemeal bread (makes a 1kg/2lb loaf) 575g strong wholemeal bread flour 375ml warm water 1 tbsp light brown sugar Follow the method for basic white bread. dough hooks 1 sachet active dried yeast (about 2½ tsp) 2 tbsp sunflower oil or butter 2 tsp salt soft poppy seed rolls dough hooks (makes 8-10) 570g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 300ml milk (warmed slightly) 2 eggs (room temperature) 1 tbsp sunflower oil 1½ tsp sugar 2 tsp salt 75g poppy seeds Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the flour and poppy seeds in the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for five minutes. Remove the dough to a floured surface, cut into 8-10 pieces, roll into shape, then put on a greaseproof baking sheet. Brush with a little egg or milk, and bake in a preheated oven at 220°C/425°F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base. 6 Italian herb bread dough hooks (makes a 1kg/2lb loaf) 575g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 290ml water 2 tbsp olive oil 2 tsp sugar 2 tsp salt 4 tbsp mixed dried herbs Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the flour and dried herbs in the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for 5 minutes. Put the dough in a bowl, cover and leave in a warm place till doubled in size (20-30 minutes). Put on a floured surface, knead gently to knock out the air, then shape, put on a baking sheet, and leave in the warm till doubled in size. Bake in a preheated oven at 200°C/400°F/gas 6 for 25 minutes or till golden brown and hollow sounding on the bottom. chicken & pesto pancake wraps whisk pancake wraps 100g plain flour 1 large egg 300ml milk ½ tsp salt oil for frying filling 6 tbsp pesto (green or red) 2 cooked chicken fillets, shredded 75g Gruyere cheese, grated 50g Parmesan cheese, grated handful of baby plum tomatoes large handful of fresh basil leaves Mix the egg and milk in a jug. Sift the flour into the bowl, add the salt, and mix at speed 3, gradually adding the liquid, then increase the speed to 5 or 6, and whisk for a minute or so, till smooth and light. Drop small amounts of the batter into a hot saucepan coated with a little hot oil. Spread each of the pancake wraps with a little of the pesto, add cooked chicken, chopped tomatoes, and basil. Season with salt and black pepper, then roll up, and put the wraps in an ovenproof dish and sprinkle with the two cheeses. Brown under a hot grill till golden and bubbling. apricot, lemon & rum pancakes whisk 100g plain flour 25g ground almonds 50g dried apricots 300ml milk 1 egg 25g butter (melted) grated rind of ½ lemon 2-3 tbsp rum pinch salt oil for frying Soak the dried apricots overnight in the rum, and set aside. Sift the flour into the bowl, add the ground almonds and salt, and mix at speed 3, gradually adding the liquid, then increase the speed to 5 or 6, as everything becomes incorporated, and whisk till the batter has a smooth consistency. Heat the oil in a frying pan and drop in small amounts of the batter to coat the base. Purée the rum and apricots in a blender (or chop finely and press through a sieve), put a little purée on each pancake and roll up. 7 hot chocolate soufflé whisk 75g butter 50g plain flour 1½ tbsp cocoa powder 450ml milk 4 eggs, separated 50g caster sugar Melt the butter in a pan, stir in the flour and cocoa, and blend over a low heat. [. . . ] 10 notes 11 connection The product doesn't need an earth. Don't use a nonrewireable/moulded plug unless the fuse cover is in place. If you remove the plug, dispose of it. wheelie bin symbol 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. 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. [. . . ]