Russell Hobbs 21000-56 - Инструкция по эксплуатации - Страница 4

4

PREHEAT

1. 

Wipe the grill plate with a little cooking oil or butter.

2.  Don’t use low fat spread – it may burn on to the grill.
3.  Put the plug into the power socket.
4.  Set the temperature control to 5.
5.  Press and release the button. The light will come on.

6.  Let the metal grill plate heat for 3-4 minutes.

7. 

Let the stone grill plate heat for 25-30 minutes.

USING THE GRILL

The stone plate takes longer to heat up and therefore retains more heat during cooking. This 

makes it ideal for crisping up vegetables and breads, and also for searing the outside of meat. 

Because it retains heat for longer, and will remain hot for several minutes even after you have 

turned the appliance off, it’s also perfect for keeping food warm.

1. 

Cut the meat or vegetables thinly and cook them on top of the grill.

2.  About 5 minutes before the grilled food is ready, cook cheese in the raclette pans.
3.  Allow one raclette pan per person.
4. 

Fill each raclette pan threequarters full with cheese.

5.  Place the raclette pans on the base, below the heating element.
6.  Wait till the food has cooked, and the cheese has melted.

7. 

Remove the cooked food with wooden or plastic tools.

8.  Press and release the button. The light will go off.

9.  Serve the cheese with the cooked food.

CREPES

1.  You may make crepes on the metal grill plates, large ones on the large circle, small ones on 

the small circles.

2.  Pour a small amount of batter in the centre of the circle.
3.  Spread it with a plastic spatula or the back of a wooden spoon.
4. 

Wait till the surface is no longer liquid and the crepe can be moved slightly.

5.  Insert a spatula under a third of the crepe, and turn it over.
6.  Lift the edge to check the underside of the crepe. It should be golden, rather than brown.

7. 

Move the crepe to a wire tray.

8.  If the crepe is too brown, reduce the temperature slightly for the next one.

9.  Each batch of batter will be different.

HINTS AND TIPS

• 

Thickness depends on the ratio of egg to liquid; more liquid = thinner crêpes, more egg = 

thicker crêpes.

• 

You can season the batter with sugar, herbs, spices, or a dash of beer.

• 

Adding sugar makes crêpes more likely to stick together when stacked, and likely to tear 

when handled.

• 

Try other types of flour (wholemeal flour will produce thicker batter).

RECIPES

ml = millilitres 

e

 = egg, medium (53-63g) 

g = grams 

p

 = pinch

Makes

12

crepes

• 

250g plain flour 

• 

500ml milk

• 

3 

e 

• 

1 

p

 salt