Russell Hobbs 22240-56 - Инструкция по эксплуатации - Страница 4

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• 

Whatever container you use, make sure it’s on a stable, flat surface, and support it with your free hand, 

to prevent it wandering over the work surface.

• 

Don’t immerse the wand past its junction with the handle.

• 

When using it in hot liquids, don’t let the blade break the surface at an angle, as you might spray 

liquid outside the bowl/pan/container.

• 

Don’t switch on till the blade is inside the food container.

• 

Switch off before lifting the blade from the food container.

CARE AND MAINTENANCE

1. 

Switch the appliance off, and unplug it.

2.  Take great care with the blades – don’t handle them directly, use a nylon washing-up brush.

3. 

Wipe the handle surfaces with a soft damp cloth.

4. 

Clean the blade end of the wand in hot soapy water, with a nylon brush.

5. 

Don’t put any part of the appliance in a dishwasher.

W

ENVIRONMENTAL PROTECTION

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.

RECIPES

h

 = handful 

T

 = tablespoon (15ml) 

g

 = grams

b

 = bunch 

t

 = teaspoon (5ml) 

m

 = millilitres

c

 = clove(s)

LEEK & POTATO SOUP

150 

g

 leeks 

150 

g

 potatoes

2 stock cubes 

800 

m

 water

salt and pepper

Process the leeks and potatoes for 2 second. Transfer to a large pan. Add the water and stock cubes. Bring 

to the boil, stirring. Reduce the heat. Cover the pan. Simmer for 20 minutes. Remove from the heat. Cool for 

30 minutes. Process till smooth. Bring to serving temperature (don’t let it boil). Adjust the seasoning. Serve 

with bread.

For Vichyssoise, add a couple of chives to the leeks and potatoes, add a knob of butter to the pan before 

heating, cool the soup instead of re-heating it, and whisk in 150ml of cream before serving it cold.

SPICY PUMPKIN SOUP

900 

g

 pumpkin 

2 

T

 vegetable oil

2 leeks 

2 

c

 garlic

900 

m

 chicken/vegetable stock 

1 

t

 ground ginger

2 

T

 single cream/crème fraiche 

1 

t

 ground coriander

1 

b

 coriander leaves 

salt and pepper

Peel, deseed, and cut the pumpkin into chunks. Heat the oil in a pan. Add the leeks, garlic and spices. Stir 

for 3 minutes. Add the stock and pumpkin. Bring to the boil, stirring. Reduce the heat. Cover the pan. 

Simmer for 20-30 minutes. Remove from the heat. Stir in the coriander and cream. Cool for 30 minutes. 

Process till smooth. Bring to serving temperature (don’t let it boil). Adjust the seasoning. Serve with bread.

CORIANDER PESTO

2 

h

 coriander leaves 

2 

c

 garlic

60 

g

 pine nuts 

125 

m

 olive oil

60 

g

 Parmesan, grated

Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large bowl. Stir in the 

Parmesan. Add oil to adjust the consistency: For a dip: thick. For a topping: medium. For pasta sauce: thin.