Timer; Soup; Yoghurt - Russell Hobbs 21850 Instructions Manual

5 l - stainless steel
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T TIMER
• You may use the delay timer with the soup X , yoghurt g , bread n , steam S , and
porridge m programs.
• Do this immediately after setting the cooking time, and before pressing start v :
a) Press T .
b) The c light will glow, to remind you that you are using the delay timer.
c) Decide when you want your food to be ready.
d) For example, if it is 2.00 now, and you want it to be ready at 9.00, you must set the ready
time to 7 hours.
e) Use the h and min buttons to set the ready time
f) Press start v .
X SOUP
1 Brown meat and vegetables (see "BROWN/SAUTE/SOFTEN/BOIL" on page 9).
2 Put the solid ingredients into the bowl, then add the cooking liquid.
3 Close the lid.
4 Use the menu button ] to select X .
5 Choose the cooking time.
6 The default time is 1 hour.
7 You can use the h and min buttons while the display time is blinking.
8 Use the min button to move the display through the options, 10, 15, 20, 25, 30, 35, 40, 45, 50,
and 55 .
9 Use the h button to move the display through the options, 1, 2, 3, 4, and 5.
10 To undo the 5 hour setting, press the h button again, while the display time is blinking.
, If you do nothing for 2 minutes, the appliance will revert to standby mode.
11 You have the option of using the timer with this program (see TIMER).
12 Press start v .
13 The display will count down.
14 At the end of the cooking time, the appliance will go into "keep warm" mode.
15 The W light will glow.
16 Open the lid, remove the food, then press stop w .
g YOGHURT
yoghurt culture
1 You may use 30ml (2 tablespoons) of:
a) Unflavoured live yoghurt – it must be fresh (look for a long expiry date).
• Different brands will give different results.
b) Yoghurt you made previously.
• The bacteria weaken over time, so you can only do this 10 times before using another new
culture.
c) Freeze-dried yoghurt culture from a pharmacy or health food shop
• If the instructions on the culture package differ from this guide, follow those on the
package.
milk
2 You will need 1 litre of milk.
3 Whole milk gives thicker yoghurt than low fat milk.
4 To make it even thicker, you may add up to 8 tablespoons of powdered milk.
5 You may also use reconstituted powdered milk, or tinned evaporated milk.
making yoghurt
6 You need to kill the bacteria in the milk, to prevent them competing with the bacteria in the
yoghurt culture.
6

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