User manual RUSSELL HOBBS 15199

[. . . ] 21 If the cable is damaged, return the hob, to avoid hazard. household use only before use for the first time 1 The hotplates must be cured, and their protective coatings burned off. 3 Plug the hob into the wall socket (switch the socket on if it's switchable). 2 4 Turn both controls to bring MAX up to the mark above the control, and leave them on for 5 minutes. 5 Turn both controls to bring MIN up to the mark above the control, unplug, and leave the hob till both hotplates are cold. [. . . ] Add the prawns and cook over a low heat, stirring occasionally, till the prawns turn red-brown (20-25 minutes). Serve on warm plates, garnish with wedges of lime or lemon. teriyaki steak serves 4 ½ cup dry sherry or rice wine 3 tbsp soy sauce 1 tbsp sugar 1 clove garlic, crushed 1 tsp finely grated fresh ginger root 750g good quality steak (such as Scotch fillet), 1 tbsp peanut or extra light olive oil Whisk together the sherry/rice wine, soy sauce, sugar, garlic and ginger. Put the meat into a bowl, pour on the marinade and mix to ensure the meat is well coated. Heat the oil in the frypan, and cook the meat over high heat till well browned (8-10 minutes). Carefully add the reserved marinade, cook on high heat for a further 2 minutes, then serve immediately. Goes well with fresh bean shoots, thinly sliced red onion, and carrot matchsticks. spinach dhal serves 4 500g red lentils, rinsed 4 cups shredded spinach 2 tbsp peanut or extra light olive oil 1 tsp mustard seeds ½ tsp cumin seeds 1 medium onion, peeled and thinly sliced 3-4 fresh chillies, sliced (more or less, to taste) ½ tsp turmeric ½ tsp sea salt Put the lentils in a large pan with 4 cups of cold water, bring to the boil, reduce the heat and simmer, stirring occasionally, till the lentils are mushy. Add boiling water as necessary, during cooking, to stop the lentils drying out. Heat the oil in a frypan, and fry the mustard, cumin, turmeric, onion and chillies till soft (a few minutes), then add them to the lentils and greens, add the salt, and stir for a few minutes. Natural yoghurt, with a little fresh chopped mint stirred through, makes a nice accompaniment. If you're not a fan of spinach, you may substitute Swiss chard. 4 chocolate velvet dessert serves 8-10 1 tbsp powdered gelatine ¼ cup very hot water 1¾ cups long-life milk 4 large free range eggs, separated either 3 tbsp each of cocoa and caster sugar or 6 tbsp drinking chocolate powder ½ cup caster sugar 1 tsp vanilla essence 500ml thickened cream ¼ cup caster sugar whipped cream, violets, rose petals to garnish (optional) Mix the gelatine with a little cold water, add the hot water, and stir till thoroughly dissolved. Heat the milk in a saucepan, and whisk in the cocoa and sugar or the drinking chocolate. Beat the egg yolks with the ½ cup of caster sugar till pale and fluffy, then beat in the vanilla. Remove the milk from the heat, stir in the yolk mixture, return to the heat, and cook very gently till the mixture thickens, stirring constantly. In a separate bowl, beat the egg whites with a pinch of salt till stiff peaks form. Fold both into the chocolate mixture, then pour into prepared individual moulds or one large mould, and chill till firm. Turn out, and garnish with a little whipped cream and violets and/or rose petals. wickedly wonderful hot chocolate serves 2 90g high quality dark chocolate 1 tbsp caster sugar (or to taste) 1 vanilla pod, split lengthwise 300 ml whole milk 100ml whipping cream, whipped freshly grated chocolate or cocoa Break the chocolate into a pan, add the sugar, vanilla bean and milk, and heat gently, stirring constantly, till the chocolate has melted and dissolved into the milk. Gradually bring to the boil, whisking constantly with a balloon whisk, till smooth and frothy. Pour into warmed mugs, top with the whipped cream, and sprinkle with grated chocolate or cocoa. vanilla ice cream serves 4 775g white sugar 6 tbsp water 3 free range egg yolks 400 ml cream 1 tsp vanilla essence Put the sugar and water in a pan and cook over low heat till the sugar dissolves. Bring the syrup to the boil and boil rapidly for about 15 minutes or till a little syrup forms a thread when pulled up with a fork, then remove immediately from the heat. Pour the syrup very gradually into the egg yolks, beating constantly, till the mixture thickens and becomes mousse-like. Whisk the cream till stiff, fold into the egg mixture, then transfer to an ice cream machine. Alternatively, pour into a freezer tray, freeze for 2 hours, beat again, return to the freezer for 2 hours, and beat again. [. . . ] To prolong the shelf life, clean the stock pot, and put the sealed bottles in the stock pot, with sufficient hot water to come half-way up their sides. Don't use a non-rewireable 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. [. . . ]