Related Manuals for Russell Hobbs RHPC1000 Series
Summary of Contents for Russell Hobbs RHPC1000 Series
- Page 1 EXPRESS CHEF DIGITAL MULTI COOKER 2 YEAR WARRANTY RHPC1000 SERIES INSTRUCTIONS & WARRANTY...
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS When using this appliance, basic safety precautions should be followed, including but not limited to: 1. To protect against electrical hazards do not immerse the power cord, plug or multi cooker body in water or any other liquid. 2. - Page 3 20. Always be sure the cooking pot contains liquid before the multi cooker is switched on. 21. Do not overfill or attempt to cook food items too large for the appliance. 22. Do not fill the multi cooker with cooking oil or try to use it as a deep fryer. 23.
- Page 4 Congratulations on the purchase of your new Russell Hobbs Express Chef Digital 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. HOW PRESSURE COOKING WORKS Your Russell Hobbs Multi Cooker has pressure cooking functionality and has been specially designed to safely control the steam pressure and temperature during cooking. - Page 6 COOKING PREPARATION 1. How to open the lid Hold the lid handle and turn the lid counter-clockwise until the “ ” marking on the lid aligns with the “OPEN ” marking on the multi cooker and lift the lid up and off the multi cooker.
- Page 7 4. Inserting the cooking pot in the multi cooker Be sure to remove any food residue and water droplets from the exterior of the cooking pot and interior of the multi cooker. After placing the cooking pot into the multi cooker, rotate the cooking pot slightly left to right to ensure the pot is in place and there is contact between the cooking pot and heating...
- Page 8 IMPORTANT INFORMATION FOR RELIABLE AND SAFE OPERATION REMOVAL AND INSTALLATION OF THE ANTI-BLOCK SHIELD AND THE GASKET Prior to each use, inspect and ensure the gasket, anti-block shield, red float valve and red float valve seal are clean correctly fitted to the lid. Thoroughly clean after each use to ensure all food residues are removed.
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Page 9: General Functions
GENERAL FUNCTIONS IMPORTANT: Be certain to use utensils that will not scratch the cooking surface of the cooking pot. Use the utensil provided or use silicone or rubber utensils when cooking and serving. Do not use metal utensils, be careful not to scrape the non-stick finish. Complete the Cooking Preparation as per pages 7 and 8. - Page 10 DE-PRESSURISING AND OPENING THE LID CAUTION: The lid will not unlock until pressure inside the pot has been released. This will be indicated when steam has stopped coming out of the exhaust valve and the red float valve has lowered. Once cooking is complete, the multi cooker will automatically switch to KEEP WARM.
- Page 11 HOW TO OPEN THE LID Wearing an oven mitt, hold the lid handle and turn the lid counter-clockwise until the “ ” marking on the lid aligns with the “OPEN ” marking on the housing. To open the lid, lift and tilt it so it opens from the back first, to avoid steam coming towards you.
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Page 12: Brown Rice
10 PRE-SET AUTOMATIC COOKING FUNCTIONS There are 8 pressurized functions and 2 non-pressurized functions. 8 FUNCTIONS WITH PRESSURE: WHITE RICE This function will create delicious fluffy rice every time, whether you cook basmati, jasmice or long grain rice. Measure out the desired amount of rice or grains with the provided measure cup and add to the cooking pot. - Page 13 Curry can be ready in just 30 minutes and still have rich and intense flavours as well as tender meat, as if it has been slow cooked. Should you be adapting a favourite curry recipe for the multi cooker, just remember to halve the amount of liquid. See the recipe guide in the back of this instruction booklet for some fabulous recipes to get you started.
- Page 14 • Do not place the lid on when using the Sauté function. If you do so, the multi cooker will beep repeatedly until the lid is removed. SLOW COOK This setting allows you to cook delicious slow cooked meals including meat, soups, bolognese, fruits or vegetables as you would in a standard slow cooker.
- Page 15 COOKING MENU FUNCTIONS Time for pressure to build up will vary depending on the recipe or function selected. Once pressure has built up, cooking time will commence. Please note cooking times will vary due to ingredient sizes, quantities and starting temperatures. Cooking Time Temperature...
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Page 16: Delay Start Function
MULTI COOKER FUNCTIONS ADJUST FUNCTION: The adjust function allows to adjust the pre-set cooking time. It can be adjusted depending on the quantity of food added to the cooking pot. A larger quantity may require more cooking time. • Finish cooking preparation as per page 7. •... -
Page 17: Keep Warm Function
Within 10 seconds of pressing your menu selection button, press DELAY START once and the hour flashes. Then use the “-“ & “+” buttons to adjust the desired number of hours, depending on when you wish your food to be ready. Press DELAY START again and the minutes will flash. -
Page 18: Manual Operation
MANUAL OPERATION: Note: The STEAM function works using the same method as MANUAL. See detailed instructions on how to use the Manual and Steam functions below: The manual function can be used if the preset menu functions and timings do not suit your required cooking preferences. -
Page 19: Cooking Time
MANUAL OPERATION GUIDE Follow the guide below as an approximate indication for recommended cooking times. VEGETABLES Vegetables cook in no time in the multi cooker. Always use the quick pressure release method when the cook time has ended, this will ensure your vegetables retain some texture and don’t overcook. - Page 20 MEAT, FISH & POULTRY Meat cooked in the multi cooker will give a succulent and flavoursome result, every time. For maximum flavour, first brown the meat or poultry (not fish) on all sides in the multi cooker using 1 tablespoon of oil on the SAUTÉ function before locking the lid and commencing pressure- cooking.
- Page 21 RICE & GRAINS The following recommendations are only a guide. You can always return the lid and KEEP WARM to continue cooking slightly. Alternatively, add ½ cup of hot water and pressure cook for an additional 1 minute and leave to release pressure naturally. Never fill (combined rice/grain and liquid) past the halfway mark when cooking in the multi cooker.
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Page 22: Cleaning And Maintenance
PRESSURE COOKING TIPS • The multi cooker must never be filled more than 2/3 full or to the MAX. marking, the unused space is needed to produce pressure. • The amount of liquid required is less than for traditional cooking methods. •... -
Page 23: Troubleshooting
TROUBLESHOOTING Problem Possible Reason Solution Ensure the gasket is positioned Gasket not positioned correctly correctly Carefully push down using the Difficult to close the lid plastic edges of the lid Small amount of pressure remains in the cooking pot CAUTION: do not touch the metal part of the lid as it will be very hot Red float valve fails to lower after Press down on the red float valve... - Page 24 Spectrum Brands Australia Pty Ltd Spectrum Brands New Zealand Ltd Locked Bag 3004 Braeside PO Box 9817 Newmarket Victoria 3195 Australia Auckland 1149 New Zealand Customer Service in Australia Customer Service in New Zealand TollFree: 1800 623 118 TollFree: 0800 736 776 Email: info@spectrumbrands.com.au Email: service@spectrumbrands.co.nz Website: www.spectrumbrands.com.au...
- Page 25 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.
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- Page 27 RECIPE BOOK EXPRESS CHEF DIGITAL MULTI COOKER RHPC1000 SERIES...
- Page 28 ©2018 Spectrum Brands, Inc. Recipes are to be used in conjunction with the RHPC1000/BLK Digital 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,...
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Page 29: Chicken Stock
CHICKEN STOCK Preparation Time: 5 minutes Cooking Time: 30 minutes (+ de-pressurising time) Ingredients: 1 small chicken 5 cups water 1 stick of celery, sliced 1 brown onion, peeled and halved 1 carrot, sliced 1 bay leaf 1 tsp whole pepper corns Method: Pour the water in the bottom of your multi cooker and add all ingredients except the chicken. - Page 30 AROMATIC TOMATO SOUP Preparation Time: 5 minutes Cooking Time: 15 minutes Serves: 4 Ingredients: 2 tsp olive oil ½ brown onion, finely diced 2 carrots, finely diced 1 stalk celery, chopped 1 clove garlic, crushed and chopped 1 tsp dried rosemary 400g can diced tomatoes 2 tbs tomato paste 1L beef stock (or 3 beef stock cubes in 1L water)
- Page 31 MOROCCAN LAMB POT ROAST Preparation Time: 15 minutes (plus marinating time 30 minutes) Cooking Time: 45 minutes Serves: 8 Ingredients: 2kg lamb shoulder, de-boned 2 red onions, peeled and cut into thin wedges 3 tbs olive oil 4 garlic cloves, crushed 1 lemon, rind finely zested 1 tsp chilli flakes 1 tsp ground cumin...
- Page 32 CORNED BEEF Preparation Time: 10 minutes Cooking Time: 1 hour, 20 minutes Serves: 8 Ingredients: 1.2kg corned beef (silverside) 1 brown onion, peeled and halved 4 cloves 2 bay leaves 1tsp peppercorns 1 carrot, peeled and chopped 1tbs brown sugar 2 tbs malt vinegar Water (to cover corned beef) Method:...
- Page 33 MASSAMAN BEEF CURRY Preparation Time: 10 minutes Cooking Time: 25 minutes (+ de-pressurising time) Serves: 6-8 Ingredients: 1 tsp canola oil 2 brown onions, peeled and quartered 4 tbs Massaman curry paste 400g coconut milk 1.2kg beef chuck, cut into 2 cm pieces 1 cup vegetable stock 1 tbs fish sauce 1 tbs soy sauce...
- Page 34 THAI GREEN CHICKEN CURRY Preparation Time: 10 minutes Cooking Time: 5 minutes Serves: 4-6 Ingredients: 1 tsp vegetable oil 1 brown onion, peeled and quartered 1 garlic clove, crushed Knob of ginger, 1cm, peeled and finely grated 1 green chilli, finely sliced 2 tbs green curry paste 1.2kg chicken thigh fillets, diced into 3cm pieces 250g can coconut milk...
- Page 35 PEA AND PANCETTA RISOTTO Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 4-6 Ingredients: 1 tbs extra virgin olive oil 20g butter 2 cups Arborio rice 1 brown onion, finely diced 100g pancetta, diced 1 garlic clove, finely chopped ½...
- Page 36 POTATOES WITH DILL & CHIVES Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 6-8 Ingredients: 1 tbs extra virgin olive oil 2 tbs butter 1 tsp celery salt 2 tbs fresh dill, chopped 6 large new potatoes, quartered lengthways 1 cup chicken stock, warm Pepper to taste 2 tbs chives, chopped...
- Page 37 SLOW COOKED HONEY GARLIC CHICKEN Preparation Time: 20 minutes Cooking Time: 4 hours (+ de-pressurising time) Serves: 4-6 Ingredients: 3 chicken Maryland pieces, skin off ½ cup soy sauce ½ cup honey ¼ cup hoisin sauce ½ cup currants 1 tbs olive oil 3 cloves garlic, crushed 2cm piece of ginger, peeled &...
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Page 38: Poached Pears
POACHED PEARS Preparation Time: 10 minutes Cooking Time: 2 hours, 5 minutes Serves: 4 Ingredients: 4 ripe pears, peeled and left whole 1 cinnamon stick 5 cloves 1 knob of ginger, 1cm 1 tsp lemon zest ¼ cup brown sugar 1 star anise 1 vanilla pod 2 cups water... - Page 39 APPLE RELISH Preparation Time: 10 minutes Cooking Time: 2 hours (+ de-pressurising time) Ingredients: 1.2kg Granny Smith Apples, peeled, cored & chopped 2 brown onions, finely diced 1/2 cup apple cider vinegar ¾ cup raw sugar ¼ tsp salt 1 tbs lemon juice ½...
- Page 40 VANILLA SPONGE CAKE Preparation Time: 15 minutes Cooking Time: 35 minutes Ingredients: 1½ cup castor sugar 2 eggs, at room temperature 2 cups self-raising flour 1 cup milk 50g butter, melted ½ tsp vanilla bean paste (or 1 tsp vanilla essence) Cooking oil spray for greasing Cream or ice cream to serve Flaked almonds to serve...
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Page 41: Creamy Rice Pudding
CREAMY RICE PUDDING Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 4-6 Ingredients: 2 tbs butter 3 cups milk, warmed 1 cup long grain rice 1/3 cup castor sugar 1 tsp vanilla 1 tsp ground cinnamon Method: Place the butter in the multi cooker and press SAUTÉ. When the butter has melted, add the warm milk and stir in the rice, vanilla and sugar. - Page 42 STEAMED VANILLA & GOLDEN SYRUP PUDDING Preparation Time: 15 minutes Cooking Time: 40 minutes (+ 10 minutes de-pressurising time) Serves: 4-6 Ingredients: 20g butter for greasing ½ cup castor sugar 120g butter, softened 1/2 tsp vanilla bean paste (or 1 tsp vanilla essence) 2 eggs 120g plain flour ¼...
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