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Related Manuals for Russell Hobbs RHMC1000
Summary of Contents for Russell Hobbs RHMC1000
- Page 1 EXPRESS CHEF MULTI COOKER 2 YEAR WARRANTY RHMC1000 INSTRUCTIONS & WARRANTY...
- Page 2 (Warranty Period), for the period of:- (a) Two (2) years for Russell Hobbs products (see product packaging for details) (b) Two (2) years with ve (5) year motor warranty for Russell Hobbs products (see product packaging for details) (c) Limited Lifetime, Ten (10) years for Russell Hobbs cookware.
- Page 3 Warranty Conditions 4. The Goods must be used in accordance with the manufacturer’s instructions. This Warranty does not apply should the defect in or failure of the Goods be attributable to misuse, abuse, accident or non-observance of manufacturer’s instructions on the part of the user.
- Page 4 Congratulations on the purchase of your new Russell Hobbs Express Chef Multi Cooker. Each unit is manufactured to ensure safety and reliability. Before using the appliance for the first time, please read this instruction booklet carefully and keep it for future reference. Pass it on if you pass on the appliance.
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Page 5: Before First Use
Ensure the multi cooker is always disconnected from the wall power outlet when not in use. COOKING FUNCTIONS The Russell Hobbs Express Chef Multi Cooker has 6 cooking functions: Sauté, Slow Cook, Bake, Roast, Steam and Deep Fry. DISPLAY SCREEN... - Page 6 QUICK START GUIDE No matter which cooking function you would like to use, below is a quick start guide for the buttons required to operate your multi cooker. For more detailed instructions for each specific cooking function, see the following pages. Put the cooking pot into place within the housing.
- Page 7 SAUTÉ The SAUTÉ function cooks at a medium-high heat similar to stove top cooking. This function will heat the cooking pot quickly and is useful for cooking stir-frys, as well as browning or caramelising ingredients prior to slow cooking, casseroling or roasting. The temperature can be set from 130°C to 210°C.
- Page 8 SLOW COOK Whether you prefer a hearty beef casserole, a chicken curry or a minestrone soup, slow cooking is not only a flavoursome and time-saving cooking process, it can save you money. Hours of slow cooking means flavour intensity and cheaper cuts of meat transform into melt in your mouth meals.
- Page 9 ROAST Sunday roasts just got easier, as you can even cook roasts such as topside beef, shoulders of lamb or pork, whole chickens and roasted vegetables with the roast function. You can brown your piece of meat first using the SAUTÉ function to seal in the flavour. Place meat on the rack and select the ROAST function for the required time and you will end up with a succulent roast in less time than a traditional oven.
- Page 10 12. Press the START/STOP button, then press the (POWER) button to turn the multi cooker off. 13. Unplug and switch off at the power outlet. 14. Using oven gloves remove the lid from the multi cooker and set it on a heat proof surface.
- Page 11 STEAM The steam function is perfect for steaming vegetables and seafood, as well as mouth watering dumplings and dim-sims. When steaming in the multi cooker, you should first place the steaming rack over 2 cups of water. Then place food items in the steamer basket and place this on the steaming rack.
- Page 12 The fry function allows you to deep fry using the large basket provided. It is perfect for deep frying fish and chips, donuts and tempura. See the recipe guide in the back of this instruction booklet for some recipes to get you started. CAUTION: Ensure the basket handle does not extend up to or over the edge of the work surface, where it might be caught accidentally when passing.
- Page 13 Frying the food CAUTION: Do not leave the deep fryer unattended when in use. CAUTION: Do not lean or reach over the multi cooker while the oil is hot. Attach the basket handle to the basket ensuring the prongs of the handle are securely in place in the basket.
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Page 14: Care And Cleaning
CARE AND CLEANING • Switch off the wall power outlet and remove the plug from the socket. • Always wait until the cooking pot is cool enough to handle (less than 40°C) before removing from the multi cooker, as a hot cooking pot may cause serious burns or damage to benchtops. -
Page 15: Cooking Tips
COOKING TIPS • Thaw frozen meat, poultry, fish and seafood completely before cooking. Keep raw meat and poultry separate from cooked foods. • If using the slow cooker function, note that slow cookers cook food at much lower temperatures than conventional cooking, always ensure that cooking times are adjusted for raw and chilled foods such as meat and poultry to ensure they are cooked until piping hot throughout. -
Page 16: Important Safeguards
IMPORTANT SAFEGUARDS To protect against electrical hazards, do not immerse the multi cooker main body in water or any liquid. Do not use it in a bathroom or near any source of water. Do not use outdoors. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. - Page 17 26. Do not place food or liquid directly into the stainless steel housing. Only the removable cooking bowl is designed to contain food or liquid. 27. Never operate the multi cooker without food and liquid in the removable cooking bowl. 28.
- Page 18 NOTES:...
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Page 21: Recipe Book
EXPRESS CHEF MULTI COOKER 2 YEAR WARRANTY RHMC1000 RECIPE BOOK... - Page 22 ©2013 Spectrum Brands, Inc. Recipes are to be used in conjunction with the RHMC1000 Multi Cooker by Russell Hobbs. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying,...
- Page 23 Place the onion and garlic in your Russell Hobbs Food Processor and chop finely. Heat the olive oil in your Russell Hobbs Multi-Cooker on SAUTE at 180°C and SAUTE the onion and garlic mix for 5 minutes. Add the cumin and chilli and SAUTE for a further 2 minutes until fragrant.
- Page 24 Now place the egg, sugar, butter and milk in a separate large bowl and whisk to combine. Add the dry ingredients to the wet ingredients and stir to thoroughly combine. Set aside. Fill your Russell Hobbs Multi-Cooker with canola oil to the MAX level indicator line and press FRY at 170°C.
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Page 25: Poached Pears
Pouring cream to serve Method: Turn your Russell Hobbs Multi-Cooker on and set the function to SLOW COOK on HIGH for 4 hours. Add the sugar, spices, lemon zest, vanilla pod, ginger and boiling water. Stir to combine. Add pears and place the lid on. - Page 26 Meanwhile, place spice paste ingredients in your Russell Hobbs food processor and blend to a smooth paste Heat 2 tbs olive oil in your Russell Hobbs Multi-Cooker and SAUTE the shanks on each side on 200°C. Remove the browned shanks and set aside.
- Page 27 Pour over the chicken and mix well. Cover and refrigerate for at least 2 hours. Turn your Russell Hobbs Multi-Cooker on to ROAST at 170°C to cook for 1 hour. Pour 2 tbs vegetable oil into the cooking pot to heat for 1 minute then place the marinated chicken into the cooking pot and place the lid on.
- Page 28 1 lime to serve Method: Place the oil in your Russell Hobbs Multi-Cooker and press SAUTE at 160 °C, leave to heat up for 1 minute. Add the onions and SAUTE for 2 minutes (don’t stir too much – you want to colour them), then transfer them to a plate.
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Page 29: Chicken Stock
1 bay leaf 1 tsp black pepper corns Method: Pour the water into your Russell Hobbs Multi-Cooker and add all ingredients except the chicken. Place the steaming/roasting rack into the bottom of the cooking pot and place the chicken on it. Secure the lid and press the STEAM function. This will cook for one hour. - Page 30 6 new potatoes, peeled and halved Method: Turn your Russell Hobbs Multi-Cooker on to ROAST and set the temperature to 180°C to cook for 1 hour, 10 minutes. Mix the salt, rosemary and pepper together and rub all over the lamb.
- Page 31 1 orange, juiced 2 tbs balsamic vinegar Method: Turn your Russell Hobbs Multi-Cooker on to ROAST at 170°C to cook for 1 hour, 10 minutes. Meanwhile, cut beetroot into quarters and place in a large bowl with the other vegetables.
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Page 32: Steamed Artichokes
1 cup continental parsley, chopped Method: Pour the water into your Russell Hobbs Multi-Cooker and place the steaming/roasting rack into the bottom of the cooking pot. Secure the lid and press the STEAM function. This will heat the water, ready to steam the artichokes.