User manual RUSSELL HOBBS 3.5L SLOW COOKER 18144

[. . . ] Remove all packaging, but keep it till you're satisfied the cooker is working. important safeguards 1 The slow cooker must only be used by or under the supervision of a responsible adult. 2 Don't put the slow cooker in liquid, don't use it in a bathroom, near a source of water, or outdoors. 3 Don't cook on the low setting without first preheating the cookpot, in the slow cooker, on the high setting for at least 20 minutes. 4 Don't cook on the warm setting ­ this setting must only be used to keep food warm after it has been cooked. [. . . ] If you overfill, it may spit hot water, and it may overflow during use. a few recipes to start you off 6 minestrone soup high 4-5/low 7-10 25g (1oz) butter 1 clove garlic, crushed 1 large leek, sliced 1 medium carrot, chopped small 1 medium potato, chopped 1 medium onion, chopped 1 celery stick, thinly sliced 100g (4oz) cabbage, finely shredded 397g (14oz) canned tomatoes including juice salt and pepper to taste 600ml (1pt) chicken stock 1 bay leaf 1 bouquet garni 25g (1oz) thin cut macaroni Heat the butter in a large pan. Bring to the boil, transfer to the cookpot and cook for the time shown. 45 minutes before serving, remove the bay leaf and bouquet garni and add the macaroni. Adjust seasoning and serve with grated parmesan. Scotch broth high 7-9/low 10-14 175g (6oz) scrag end lamb, cut into pieces 500ml (1pt) water 25g (1oz) pearl barley 1 onion, sliced 100g (4oz) carrots, cut into small dice 100g (4oz) turnip, cut into small dice 1 leeks, thinly sliced chopped parsley to garnish salt and pepper to taste Put the lamb in a pan, cover with cold water and bring to the boil. Bring to the boil, transfer to the cookpot, and cook for the time shown. Adjust seasoning and sprinkle with parsley. French onion soup high 3-4/low 6-10 25g (1oz) butter or margarine 225g (8oz) onions, sliced 450ml (¾pt) chicken stock 1 bay leaf 4 slices French bread 75g (3oz) grated cheese salt and pepper to taste Melt the butter/margarine in a large pan and fry the onions till golden brown. Bring to the boil, transfer to the cookpot, and cook for the time shown. To serve: sprinkle slices of French bread with grated cheese and float on top of the soup. Remove the cookpot and brown under a hot grill till the cheese bubbles. Mix the ham, cheese, breadcrumbs, seasoning, parsley, and a little of the tomato pulp to bind the mixture. Stand the tomatoes in the cookpot, add any extra filling and 15 ml (1tbsp) of water. vegetarian curry high 3-4/low 6-10 30ml (2tbsp) cooking oil 1 onion, chopped 1 clove garlic, crushed 2. 5ml (½tsp) chilli 2. 5ml (½tsp) turmeric 2. 5ml (½tsp) coriander 2. 5ml (½tsp) cumin 100g (4oz) lentils 600ml (1pt) white stock 5ml (1tsp) lemon juice salt and pepper to taste 1 carrot, diced 1 apple, peeled, cored and chopped 25g (1oz) sultanas Heat the oil in a pan. Transfer to the cookpot and stir in the carrots, apple and sultanas. fish Cooking fish in the cookpot develops delicate flavours slowly, retains the flavour and nutritive value, and holds the fish together. 2 Clean, trim and wash the fish (rolled fillets and steaks are most suitable). 3 Season well, sprinkle with lemon juice, then add hot stock, water or wine 4 Dot some butter over the fish, and cook on low for 2-3 hours. poached cutlets of salmon low 2-3 2 x 175g-225g (6-8oz) salmon cutlets 150ml (¼pt) water 75ml (5tbsp) white wine 5ml (1tsp) salt 1 bay leaf 2 peppercorns 1 thin slice of onion 1 sprig parsley Put each cutlet on a piece of baking parchment and put into the cookpot. Put the other ingredients into a pan, bring to the boil, then pour over the salmon. To serve cold, transfer the salmon to a dish and pour over the cooking liquid. When cold, drain and serve with salad or coat with aspic made from the liquid. stuffed mackerel low 2-4 2 medium size mackerel 1 large tomato, skinned and chopped 20ml (4tsp) lemon juice 1 cooking apple, peeled, cored and chopped 1 slice of bread, crumbled chopped parsley to taste Gut and clean the mackerel. Lay the mackerel out, skin side down, season and sprinkle with lemon juice. Roll up from head to tail, and secure with a cocktail stick or thread. Butter baking parchment and the bottom of the cookpot, put the parchment in the cookpot and the fish on the parchment. Cook for the time shown. Portuguese haddock low 2-3 25g (1oz) butter ½ medium or 1 small onion, very thinly sliced 2 haddock or cod steaks or fillets 1 bay leaf 298g (10½oz) can condensed cream of tomato soup salt and pepper to taste Butter the bottom of the cookpot. Remove the bay leaf before serving. boiled ham high 4-5 1. 8kg (4lb) gammon joint Put the gammon in a pan and cover with cold water. [. . . ] Put the ingredients into the cookpot and cook for the time shown. poached dried fruit salad high 3-4/low 5-7 450g (1lb) mixed dried fruit (prunes, apricots, pears, apples etc) 100g (4oz) sugar (or according to taste) juice of 2 lemons or oranges 700ml (1¼pt) water Put the fruit and water in the cookpot and soak overnight. If the apple slices float to the surface, weigh them down with prunes. Serve hot or chilled. Christmas pudding 25g (1oz) self-raising flour 2. 5ml (½tsp) nutmeg 50g (2oz) shredded suet rind and juice of half a lemon 25g (1oz) blanched almonds, chopped 50g (2oz) currants 25g (1oz) mixed peel 15ml (1tbsp) black treacle 100ml (7tbsp) stout or ale high 13/reheat - high 5 2. 5ml (½tsp) cinnamon 2. 5ml (½tsp) mixed spice 50g (2oz) fresh white bread crumbs 25g (1oz) soft brown sugar 50g (2oz) seedless raisins 50g (2oz) sultanas 25g (1oz) prunes, stoned and chopped 30ml (2tbsp) rum 1 large egg 14 Sieve together the flour and spices. Select a basin which comfortably fits in the cookpot without raising the lid. [. . . ]