User manual RUSSELL HOBBS COMPACT SLOW COOKER 18446

[. . . ] instructions 2 Read the instructions, keep them safe, pass them on if you pass the slow cooker on. Remove all packaging, but keep it in case you ever need to return the product. 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. [. . . ] Keep notes of the not so successful ones too, so you don't repeat them. · To adapt your own recipes for the slow cooker, we suggest you find a recipe in this booklet which uses similar ingredients, and use that as a guide for timing and liquid quantity, along with the food preparation guidelines given earlier. After all the ingredients are put into the cookpot, it shouldn't be more than about threequarters full, to allow for expansion. If you overfill, it may spit hot water, and it may overflow during use. · Put the cookpot in the slow cooker, fit the lid, then preheat on high for 20 minutes before putting anything into the cookpot. If you want to adjust this, remove the lid, stir in a teaspoon of flour, and cook to high, stirring, till the sauce thickens/reduces. 6 a few recipes to start you off minestrone soup high 4-5/low 7-10 25g (1oz) butter ½ clove garlic, crushed 1 leek, sliced 1 small carrot, chopped small 1 medium potato, chopped 1 small onion, chopped ½ celery stick, thinly sliced 50g (2oz) cabbage, finely shredded 200g (7oz) canned tomatoes including juice salt and pepper to taste 300ml (½pt) 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 1 tbsp water. vegetarian curry high 3-4/low 6-10 1 tbsp cooking oil ½ onion, chopped ½ clove garlic, crushed ¼ tsp chilli ¼ tsp turmeric ¼ tsp coriander ¼ tsp cumin 50g (2oz) lentils 300ml (½pt) white stock ½ tsp lemon juice salt and pepper to taste 1 small carrot, diced ½ apple, peeled, cored and chopped 15g (½oz) 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 1 x 175g-225g (6-8oz) salmon cutlet 100ml (3½ floz) water 3 tbsp white wine ½ tsp salt 1 bay leaf 2 peppercorns 1 thin slice of onion 1 sprig parsley Put the 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 mackerel fillets 1 tomato, skinned, deseeded, and chopped 2 tsp lemon juice ½ cooking apple, peeled, cored and chopped ½ slice of bread, crumbled chopped parsley to taste Lay the mackerel out, skin side down, season and sprinkle with lemon juice. [. . . ] Fold a 45cm (18") long piece of aluminium cooking foil till it's about 5cm (2") wide. When cooking steamed puddings or those containing a raising agent, pre-heat the cookpot for 20 minutes and cook on high for the time shown. pears in red wine high 3-5/low 6-8 75g (3oz) sugar 400ml (¾pt) red wine rind and juice of 2 lemons 2 cloves 2 medium or 1 large ripe pear(s) 1-2 drops cochineal Put the sugar, wine, lemon rind, juice and cloves in a pan. Heat gently, stir till the sugar dissolves, then take off the heat and add the cochineal. Cook for the time shown, turning the pears occasionally, so they're evenly coated with the syrup and colour evenly. [. . . ]