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Summary of Contents for Russell Hobbs RHSV6000
- Page 1 MASTER SLOW COOKER & SOUS VIDE 2 YEAR WARRANTY RHSV6000 INSTRUCTIONS & WARRANTY...
- Page 2 IMPORTANT SAFEGUARDS When using this appliance, basic safety precautions should always be followed, including the following: Read all instructions before, and follow whilst using this appliance. To protect against electrical hazards, do not immerse the slow cooker cooking base in water or any liquid.
- Page 3 24. Do not put cold water into a hot ceramic bowl or hot water into a cold ceramic bowl as it may crack the bowl. 25. Do not use the ceramic bowl with any appliance (cook-top, stove, oven, microwave oven, etc) other than the slow cooker. 26.
- Page 4 Congratulations on the purchase of your new Russell Hobbs Master Slow Cooker & Sous Vide. Each unit is manufactured to ensure safety and reliability. Before using the Slow Cooker for the first time, please read this instruction booklet carefully and keep it for future reference. Pass it on if you pass on the Slow Cooker.
- Page 6 BEFORE FIRST USE This appliance is intended for household use only. • Remove all packing material, any stickers, and the plastic band around the power plug. • All parts of the appliance need to be thoroughly cleaned before being used for the first time (see CARE AND MAINTENANCE).
- Page 7 IMPORTANT: When unlocking, keep your fingers out from between the top part of the handles and the edge of the ceramic bowl. GENERAL USE The appliance has 3 distinct cooking modes: A - Slow Cooking: This mode operates like any standard slow cooker. The Slow Cook mode cannot be used with the temperature probe element.
- Page 8 Important: When unlocking, keep your fingers out from between the top part of the handles and the edge of the stoneware. THE CONTROL PANEL SLOW COOK FUNCTIONS temp Note: The temperatures for the Slow Cook and Keep Warm functions are fixed at 175°F for low, 190°F for high, and 140°F for (keep) warm.
- Page 9 SLOW COOK FUNCTIONS temp Note: The temperatures for the Slow Cook and Keep Warm functions are fixed at A. SLOW COOKER MODE 175°F for low, 190°F for high, and 140°F for (keep) warm. Do not use the temperature probe for these functions. Note: Do not use the Slow Cook functions with the temperature probe.
- Page 10 • Always operate the appliance with the lid on and securely sealed. Do not open lid during first 2 hours of cooking; this allows heat to rise effectively. Open the lid as little as possible to ensure even cooking. Every time the lid is removed, the cooking time increases by 15–20 minutes.
- Page 11 B. TEMPERATURE PROBE MODE For more information on cooking temperature and time, refer to “COOKING TIME AND SOUS-VIDE TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE” P.14 • temp Add meat/fish to the ceramic bowl and cover with the glass lid. Place rack into the center bottom of the stoneware pot.
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Page 12: Temp Probe
C. SOUS-VIDE MODE After the Keep Warm cycle has been on for 4 hours, the unit will power off and return to the default display: “----”. The Sous Vide mode must be used with the temperature probe element. While only using Note: Do not keep foods on the warm setting for more than 4 hours. - Page 13 to the opening. (H) Seal it all the way closed, being careful not to get water into the bag. Once the slow cooker has reached the desired target temperature, it will beep twice. Insert the bag with the food and it will be cooked for the set amount of time.
- Page 14 • The temperature probe is not dishwasher safe. Do not immerse the temperature probe body and cord. Use a damp cloth to clean the probe element. NOTES ON COOKING TIMES AND FOOD SAFETY In order to make sure the food is safe to eat, sous-vide cooking depends on the combination of the superior heat transfer of water, precise temperature, and a longer cooking time.
- Page 15 COOKING TIME AND TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE Note: The below temperature and time are guidelines only and will depend on the size of the meat. Further cooking may be required to achieve the desired result. FOOD TEMPERATURE TIME NOTES TEMPERATURE PROBE...
- Page 16 FOOD TEMPERATURE TIME NOTES SOUS VIDE BEEF STEAKS Rare: Rare: Be aware that if you want 49°C-54°C 1 - 2 ½ hours to cook your steak rare, NY Strip: do not leave it in the water Sirloin, tenderloin, Medium: Medium: for longer than 2 hours ribeye, T-Bone 54°C-65°C...
- Page 17 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 18 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 19: Recipe Book
RECIPE BOOK MASTER SLOW COOKER & SOUS VIDE RHSV6000 RECIPES... - Page 20 ©2019 Spectrum Brands, Inc. Recipes are to be used in conjunction with the RHSV6000 Master Slow Cooker & Sous Vide 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,...
- Page 21 SELF SAUCING CHOCOLATE PUDDING SLOW COOK Serves: 6 Ingredients: 1 cup caster sugar 1 ½ self raising flour, sifted 1 egg, lightly beaten 1 cup, light brown sugar ¾ cup milk 1 tsp vanilla extract 2 tbsp cocoa powder 2 tbsp cocoa powder, extra 2 ½...
- Page 22 PORK NOODLE BOWL SOUS VIDE Serves: 4 Ingredients: 4 pork ribeye chops 2” knob fresh ginger 4 tbsp. + ½ cup low sodium soy sauce 2 tbsp. + 4 tbsp. minced garlic 2 tbsp. hoisin 4 baby bok choy 8 oz sliced mushrooms 8 cups (64 oz) vegetable broth 10 tbsp.
- Page 23 CONFIT CHICKEN MARYLAND SOUS VIDE Serves: 1 Preparation time: 15 minutes Cooking time: 4 hours Ingredients: 250-300g chicken Maryland 2 Tbsp olive oil 1 tbsp butter 2 sprigs thyme 1 fresh bay leaf 1 whole garlic clove, peeled 8 whole black peppercorns Method: Combine all the ingredients in a zip lock bag.
- Page 24 SOUS VIDE SALMON WITH GREMOULATA SOUS VIDE Serves: 1 Preparation time: 15 minutes Cooking time: 30 minutes Ingredients: 200g fillet salmon Salt and cracked black pepper, to taste 2 tsp olive oil 2 tbsp parsley 1/2 tsp lemon zest 1/2 clove garlic, minced Method: Rub the salmon all over with the salt and pepper and place skin side down in a zip lock bag.
- Page 25 SIRLOIN (PORTERHOUSE) STEAK WITH HERB & GARLIC BUTTER SOUS VIDE Serves: 1 Preparation time: 15 minutes Cooking time: 2 hours Ingredients: 200g portion porterhouse steak 1 Tbsp softened butter 1 garlic clove, crushed 1 tsp chopped herbs (such as parsley, thyme or chive) Salt and cracked black pepper, to taste Method: Combine all the ingredients in a zip lock bag.
- Page 26 PORK CUTLET WITH MUSTARD GLAZE SOUS VIDE Serves: 1 Preparation time: 15 minutes Cooking time: 3 hours Ingredients: 2 tsp olive oil 1 tsp Dijon or seeded mustard 1 tsp apple cider vinegar 1/2 tsp runny honey salt and cracked black pepper, to taste 250-300g pork cutlet 1 clove garlic, peeled &...
- Page 27 WHOLE EYE FILLET OF BEEF WITH RED WINE JUS TEMPERATURE PROBE Serves: 4-6 Preparation time: 6 hours, or overnight Cooking time: 2 hours approx. Ingredients: 750g - 1kg beef eye fillet, evenly truss 1 tbsp olive oil 2 tsp salt Cracked black pepper, to taste 125ml red wine 2 tbsp salted butter...
- Page 28 LAMB RACK WITH ROSEMARY POTATOES TEMPERATURE PROBE Serves: 4 Preparation time: 20 minutes Cooking time: 2 hours approx. Ingredients: 12 chat potatoes 600-800g frenched rack of lamb 2 tsp salt cracked black pepper, to taste 1 Tbsp butter 2 sprigs rosemary, leaves picked 2 garlic cloves, crushed 1 Tbsp olive oil Method:...