Russell Hobbs 25630-56 - Инструкция по эксплуатации - Страница 5

5

GB

DE

FR

NL

IT

ES

PT

DK

SE

NO

FI

RU

CZ

SK

PL

HR

SI

GR

HU

TR

RO

BG

AE

T

 SLOW COOKING

USING THE SLOW COOKING MODE

1.  Add the ingredients to the cooking pot and cover with the glass lid. In slow cooking, you don’t need to lock the lid.

2.  Plug in the appliance. The main control display will flash “----”. This indicates that the heat is off and the appliance is ready to be programmed.
3.  You can select the 

LOW

 (

N

) or 

HIGH

 (

O

) setting. Press the Slow Cook 

T

 button a number of times until the 

N

 or 

O

 light is lit.  

• 

Note

: Never use the 

Keep Warm

 (

o

) setting to cook food. 

4.  The default cooking times are 4 hours on the HIGH setting, or 8 hours on the LOW setting. If you want to change them, use the 

u

 and 

d 

buttons to 

make any adjustments.

5.  Press the 

I/O

 button to begin cooking. The display will stop flashing and the “:“  between the numbers will flash, indicating the unit is cooking.

Making Adjustments During Cooking

You may adjust the time by pressing the 

u

 and 

d 

buttons. After 3 seconds of no buttons being pressed, the numbers will stop flashing and the new time 

for cooking will begin.

End of Cooking

• 

When the cooking time has ended, the unit will beep three times and automatically switch to the keep warm (

o

)  setting. The 

o

light will come on 

and the display will start counting up from zero to 4 hours.

• 

After the keep warm setting has been on for 4 hours, the unit will stop heating and return to the default display: “----”.

• 

Note

: Do not keep foods on the keep warm setting for more than 4 hours.

• 

Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.

V 

SOUS VIDE FUNCTION

For Sous Vide cooking you will need a bag or pouch to put the ingredients into from which you can remove as much of the air as possible, and then seal.

PREPARATION

Place the ingredients into your chosen bag or pouch. Use one bag per portion. Try to keep portions similar in size. Before sealing the bag, you need to 

remove as much air out of it as possible. 

For ‘Zipper lock’ style bags:

1.  Hand Method (fig. D)

Place the bag onto a flat surface and, using your hand, carefully push out as much of the air from the bag as you can. Be careful not to squash or damage 

the ingredients when you do this. Then, close the seal on the bag.
2.  Water Immersion Method (fig. E)

Fill a container big enough to hold the zip bag and ingredients with cold water. Put the ingredients into the bag and close the seal almost all of the way 

just leaving a small opening at one corner. Slowly push the bag into the water leaving the unsealed corner sticking up out of the water. When you do this, 

make sure than no water accidentally enters the bag. As you immerse the bag, the water will push almost all of the remaining air out. Finally, seal the 

corner and remove the bag from the container.

For Silicon bags:

Follow the instructions provided by the manufacturer of the bag.

For Vacuum pack machines:

A purpose made vacuum sealer suitable for food use is perfect for sous vide cooking. Use the correct bags as recommended by the manufacturer, and 

follow the instructions that come with the machine.

USING THE SOUS VIDE MODE

1.  Add hot water and fill the cooking pot to approximately half way. Use water from the hot water tap (not boiling). Try and get the temperature of the 

water as close as you can to the temperature you are cooking at as this will cut down any unnecessary waiting time. Use a mixture of hot and cold 

water as required. If the water that you put in the cooker is at a temperature that is very different from the temperature you will be cooking at, the 

appliance will take a lot longer to either heat the water up or cool it down to the selected temperature. 

2.  Plug in the appliance. The main control display will flash “----”. This indicates that the heat is off and the appliance is ready to be programmed.

3.  Connect the temperature probe to the socket on the side of the control panel (fig. F).

4.  Put the bagged food into the cooking pot ensuring that it is fully submerged. Add additional water if needed. If you are putting in several items at 

once, use the provided rack to keep them separated. 

5.  Fit lid and lock it.

6.  Put the temperature probe into the sous vide insertion point in the lid. Make sure that the probe goes into the water and not the food.
7.  Press the Sous Vide 

V

 button. The target temperature (

g

) light will come on.

8.  The default cooking temperature is set at 57°C.  Use the 

u

 and 

d 

buttons to adjust the temperature.

9.  Press the 

t

 /

i

 button.  The time (

i

) light will come on.

10.  The default cooking time is 60 minutes.  Use the 

u

 and 

d 

buttons to set the time.

11.  Press the 

I/O

 button to begin cooking. The actual temperature light (

k

) will come on, and the display will show the actual water temperature that 

the probe is sensing. 

12.  When the water temperature reaches the temperature that you have set, the appliance will beep twice and the countdown timer will begin.