Russell Hobbs 28270-56 - Инструкция по эксплуатации - Страница 7

7

Pulses (Beans, Peas and Lentils)

Some dried pulses (lentils, peas, etc.) may need soaking before use. Always check any recommendations  on the packaging before using. 

WARNING

 dried beans (e.g. red kidney beans, cannellini, etc.) should be soaked for a minimum of 8 hours and boiled for at least 10 minutes before adding 

to the slow cooker. They’re poisonous if eaten raw or undercooked. 

Meat and Poultry

• 

Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining flavour and nutritional value. The leanest cuts of meat are 

best for slow cooking. 

• 

Trim excess fat from the meat because this can add to the liquid during cooking in the form of fat. 

• 

Where possible, use chicken without skin. 

• 

Cut the meat into evenly sized cubes (approx. 2.5 cm) for casseroles and stews.

CONVERTING RECIPES FROM A TRADITIONAL OVEN

These times are approximate and can vary depending on the ingredients and quantities. Always check that the food is thoroughly cooked before serving.

Oven cooking time (minutes)

Time on low (hours)

Time on high (hours)

15-30

4-6

1-2

30-60

6-8

2-4

60-180

8-12

4-7

STEAM

1.  Fill the cooking pot with water to a depth of approx. 2 - 2.5 cm. This will give you approx. 30 minutes of steaming. Don’t add too much water 

otherwise the ingredients will be submerged.

2.  Place the steaming rack into the cooking pot (fig. C). Add ingredients such as fresh vegetables cut to a uniform size to the cooking pot and cover with 

glass lid.

3.  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.

4.  Press the 

Steam

 button. 

5.  The display will flash and show a default time of 30 minutes. To adjust the cooking time, use the 

u

 and 

d 

buttons. The maximum cooking time is 2 

hours. 

6.  Press the 

I/O

 button. The display will stop flashing and the cooking pot will start to heat up.

7.  When the temperature of the unit reaches 100°C the time will begin to count down. 

8.  When the cooking time has ended, the unit will stop heating and return to the default display: “----”.

Tip

• 

Keep an eye on fresh vegetables and don’t overcook. Aim for brightly colored and slightly softened but not limp. Refer to your recipe for precise 

times.

Suggested Steaming Times

These foods are best cooked using your steamer from cold. 

Food (fresh)

Notes

Time (minutes)

Broccoli 

Cut into 1-2 cm florets/pieces 

13-15

Green Beans 

Lay flat on the steaming rack

13-15

Carrots

Sliced approx. 1 cm thick 

17-19

Cabbage (savoy) 

Shred or cut into pieces 

11-13

Asparagus 

Lay flat on the steaming rack

11-13

Courgettes 

Sliced approx. 1 cm thick 

9-11

Sprouts 

Whole (approx. 2 cm in diameter)

13-15

Cauliflower 

Cut into 1-2 cm florets/pieces 

15-17

Sweetcorn 

Whole, on the cob

17-21

Potatoes

New potatoes or potatoes cut into 1-2 cm pieces

21-23

Boiled egg 

Soft / Medium / Hard / Well done

5-6/7-8/9-10/11-12

Poached egg 

Place in a ramekin or small dish

5-6

Chicken breast

Butterfly or dice into 1-2cm pieces

12-14

Salmon/round fish

Cod, Haddock, etc.

7-9

Flat white fish 

Plaice, Sole, Basa, etc.

3-4

Steak fish 

Tuna, Swordfish, etc.

7-9

Kale/cavolo nero

Cut into pieces

9-11

King prawns

Remove shells. Steam for 2-3 minutes or until the prawns have cooked all the way through. Stir half way through 

cooking.

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