Russell Hobbs 22750-56 - Инструкция по эксплуатации - Страница 6

6

SEARING 

Important points when using the cooking pot for searing:

When searing on the hob, the cooking pot will become very hot. Handle with care using oven gloves!

On gas hobs, always use the correct sized burner. Do not use on a burner that is larger than the 

base area of the cooking pot.

Use an oven glove to hold the cooking pot during use and when stirring.

• 

For recipes requiring ingredients to be seared, browned,sautéed or fried. Always use silicone, 

heatproof plastic or wood utensils to avoid scratching nonstick surface. Never use metal spoons, 

spatulas, tongs, forks or knives as these will damage the non-stick surface.

• 

If your recipe calls for searing, browning, sautéing or frying ingredients prior to slow cooking, 

remove the cooking pot from the slow cooker and place it directly on a hob to cook ingredients as 

per a normal frypan.

• 

Hob use is only suitable for gas and electric hobs. Not suitable for induction hobs.

• 

Do not leave the cooking pot unattended when cooking on the hob.

• 

Do not use the lid when searing on the stove top, otherwise ingredients will not sear or brown.

• 

Once food is seared or browned as required, add other ingredients and stir though.

• 

Using oven mitts grasp both handles and carefully place the cooking pot back into the slow cooker.

CARE AND MAINTENANCE

1. 

Unplug the appliance and let it cool.

2.  Wipe all surfaces with a clean damp cloth.

3.  Wash the lid and cookpot in hot soapy water, using a cloth or sponge, then rinse and dry thoroughly.

RECYCLING

W

To avoid environmental and health problems due to hazardous substances, appliances 

and rechargeable and non-rechargeable batteries marked with one of these  symbols 

must not be disposed of with unsorted municipal waste. Always dispose of electrical 

and electronic products and, where applicable, rechargeable and non-rechargeable 

batteries, at an appropriate official recycling/collection point.

RECIPES

CHICKEN, TOMATO AND MUSHROOM STEW

• 

800 g chicken leg (cut into 1-2 cm pieces)

•  30 g olive oil

•  3 red onions (cut into 1-2 cm pieces)

• 

600 g brown mushrooms cut into quarters 

•  4 garlic cloves, finely diced

•  2 400 g tins of chopped tomatoes

• 

60 g tomato puree

• 

6 g dried oregano

• 

Salt and pepper to taste

Put all ingredients into the cooking pot and cook on HI for 4-5 hours.

SMOKED PORK AND BEAN SOUP

•  3 white onions (cut into 1-2 cm pieces)

•  4 cloves garlic, minced

•  3 carrots (cut into 1-2 cm pieces)

•  4 sticks celery (cut into 1-2 cm pieces)

•  2 medium potatoes (cut into 1-2 cm pieces)

•  2 pieces rosemary

•  2 pieces thyme

•  2 400 g tins of beans

•  400 ml vegetable stock

•  1kg smoked pork (cut into 1-2 cm pieces)

Put all ingredients into the cooking pot and cook on HI for 6-8 hours.