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Russell Hobbs RHMC50 Instructions & Warranty
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Russell Hobbs RHMC50 Instructions & Warranty

Cook@home multi-cooker
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COOK@HOME
MULTI-COOKER
2 YEAR WARRANTY
RHMC50
INSTRUCTIONS & WARRANTY

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Summary of Contents for Russell Hobbs RHMC50

  • Page 1 COOK@HOME MULTI-COOKER 2 YEAR WARRANTY RHMC50 INSTRUCTIONS & WARRANTY...
  • Page 2 IMPORTANT SAFEGUARDS When using this appliance, basic safety precautions should be followed, including but not limited to: To protect against electrical hazards do not immerse the power cord, plug or Multi-Cooker body in water or any other liquid. Do not use this appliance near bathtubs, showers, basins or other vessels containing water.
  • Page 3 23. Do not move the appliance when in use. 24. Do not cover the appliance when in use. 25. Do not place on or near any heat sources. 26. Always thoroughly clean the appliance after use. 27. Follow the instructions when cleaning this appliance. 28.
  • Page 4 Congratulations on the purchase of your new Russell Hobbs COOK@HOME Multi-Cooker. Each unit is manufactured to ensure safety and reliability. Before using the Multi-Cooker for the first time, please read this instruction booklet carefully and keep it for future reference.
  • Page 5 PREPARATION Sit the appliance on a stable, level, heat-resistant surface. Don’t use the appliance near or below curtains, shelves, cupboards, or anything else likely to be damaged by the escaping steam. Use oven gloves or a cloth, and a heat-resistant mat or dinner plate to put the bowl on after cooking.
  • Page 6 STEWING Brown meat and vegetables (see “BROWN/SAUTE/SOFTEN/BOIL”). Boil the cooking liquid (see “BROWN/SAUTE/SOFTEN/BOIL”). Put the solid ingredients into the bowl, then add the cooking liquid. Close the lid. Press the button. The button will come on. The display will show 1 hour, and count down. At the end of the cooking time, the appliance will go into “keep warm”...
  • Page 7 Use the button to select in the menu. Choose the cooking time. The default time is 1 hour. You can only use the h and min buttons while the display time is blinking. Use the min button to move the display through the options (10, 15, 20, 25, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, and 55).
  • Page 8 Let the milk cool to between 37°C and 45°C. Stir the yoghurt culture into the milk. They must be thoroughly mixed, or the yoghurt will be lumpy. Close the lid. 10. Use the button to select g in the menu. 11.
  • Page 9 FISH Rub the fish all over with cooking oil. Rub any seasonings over the surface of the fish. Put a tablespoon of cooking oil in the bowl. Put the fish in the bowl. Close the lid. Time depends on the size of the fish. Don’t cook more than about 500g of fish at a time.
  • Page 10 • These should cook within the default time: Food (fresh) Quantity Green beans 200g Brussels sprouts 200g Carrots (sliced) 200g Potatoes (quartered) 400g Broccoli 200g Cabbage Quarter Corn cobs You can only use the h and min buttons while the display time is blinking. 10.
  • Page 11 • Don’t fill above max. Fill the bowl with water up to the number corresponding to the number of cups of grain. Close the lid. Use the button to select in the menu. Choose the cooking time. The default time is 1 hour. You can only use the h and min buttons while the display time is blinking.

  • Page 12: Care And Maintenance

    EEP WARM 12. When you have set the time, press v . If you want to use the keep warm feature after a program that doesn’t support it 13. The display will count down. only thing showing on the display is the blinking k light, press W . KEEP WARM 14.
  • Page 13 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 14 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 15 NOTES...
  • Page 16 NOTES...
  • Page 17 NOTES...

  • Page 18: Recipe Book

    COOK@HOME MULTI-COOKER 2 YEAR WARRANTY RHMC50 RECIPE BOOK...
  • Page 19 ©2020 Spectrum Brands, Inc. Recipes are to be used in conjunction with the RHMC50 Cook@Home 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,...
  • Page 20 SPLIT PEA AND HAM HOCK SOUP SLOW COOK Ingredients: 1.15l chicken stock 1 onion, finely chopped 225g split peas 1 carrot, chopped 1 stick of celery, chopped 2 garlic cloves (crushed) 1 tbsp thyme, finely chopped 1 bayleaf 1 ham hock Black pepper Method: Open the lid and add the stock.
  • Page 21 BRISKET ONE-POT MEAL SLOW COOK Ingredients: 1kg brisket 2 tbsp tomato purée 2 garlic cloves, peeled and chopped 2 bayleaf 50g chorizo sausage, sliced 2 carrots 2 red onions, chopped 3 sticks of celery 600ml beef stock 2 sprigs rosemary, chopped 2 tbsp dried mixed herbs 1 can of chopped tomatoes 6-8 potatoes (small)
  • Page 22 HOME-MADE YOGHURT YOGHURT Ingredients: 200ml milk 100ml yoghurt Serving Options: • 50g frozen mixed summer berries • 1 tbsp honey Method: Open the lid and add the milk. Select on the menu, and press . Let the milk heat till it begins to bubble at the edges.
  • Page 23 BEEF CHILLI STEW Ingredients: 450g braising beef 1 tbsp olive oil 3 garlic cloves, peeled and chopped 2 onions, chopped 2 tbsp ground cumin 2 tbsp chilli powder 1 tbsp cayenne pepper 2 tbsp tomato sauce 1 tbsp smoked paprika/chipotle powder 2 cans tomatoes 1 green pepper 1 bayleaf...
  • Page 24 IRISH STEW WITH GOATS CHEESE DUMPLINGS STEW Ingredients for the stew: 1.8kg lamb shoulder (cooked) 1 tbsp olive oil 250g streaky bacon 3 garlic cloves (crushed) 950ml lamb stock Salt and pepper 1 large onion, chopped 2 carrots, chopped 2 sticks of celery, chopped 2 sprigs rosemary, chopped 2 tbsp tomato purée 1 tbsp cornflour...
  • Page 25 PEARL BARLEY AND BORLOTTI BEAN ONE-POT MEAL STEW Ingredients: 1 tbsp olive oil 1 can of borlotti beans 175g pearl barley 1 onion, finely chopped 1 can of chopped tomatoes 1 tbsp tomato purée 1l vegetable stock 2 handfuls of parsley (chopped) 125ml dry red wine Salt and pepper Serving Options:...
  • Page 26 MOROCCAN FISH TAGINE FISH Ingredients: 2 garlic cloves, peeled and chopped 1 onion, chopped 1 red pepper, deseeded and chopped 2 sticks of celery, chopped 2 chopped tomatoes 1 tsp ground cumin 1 tsp ground ginger 1 tsp turmeric 1 cinnamon stick 1 tbsp harissa paste 120ml white wine 1 tsp tomato purée...
  • Page 27 FISH SALMON WITH A SPICY RUB Ingredients: 2 salmon fillets (with skin) 1 tsp olive oil 1 tsp paprika 1 tsp chilli powder ½ tsp ground cumin 1 pinch of salt and pepper 1 tsp soft brown sugar 1 lemon Method: Mix the paprika, chilli powder, cumin, sugar, salt and pepper and sprinkle over the salmon fillets.
  • Page 28 STEAMED ARTICHOKE STEAM Ingredients: 1 garlic clove, peeled and chopped 2 globe artichokes Sprigs of herbs (tarragon, mint, parsley, thyme) 1 lemon Method: Slice the lemon and cut the stem flush with the bottom of each artichoke. Cut the top quarter off each artichoke and discard any damaged leaves.
  • Page 29 SYRUP SPONGE PUDDING STEAM Ingredients: 115g butter 2 eggs 100g caster sugar ¼ tsp vanilla essence 175g self raising flour 2 tbsp milk 4 tbsp golden syrup Method: Beat the eggs in a bowl. Cream the butter and sugar in a bowl. Gradually add the eggs, then the vanilla, then the flour.
  • Page 30 WHITE LOAF BREAD Ingredients: 1 tbsp golden syrup 1 tbsp butter 320ml milk 1 sachet dried yeast 500g strong white bread flour 1 tsp salt Method: Open the lid and add the milk. Select on the menu, and press . Let the milk heat till it begins to bubble at the edges.
  • Page 31 SODA BREAD BREAD Ingredients: 1 sachet of soda bread mix Butter 350ml water Method: Open the lid. Grease the bowl with butter. Select on the menu. Close the lid. Set the cooking time to 2 hours 15 minutes. Press the button and leave it to warm up.
  • Page 32 PORRIDGE PORRIDGE/RISOTTO Ingredients: 2 cups oatmeal Water 1¼ tsp salt 2tsp sugar Serving Options: • dark brown sugar • milk / single cream Method: Open the lid and add the oatmeal, salt, and sugar. Fill with water to the 1½ level on the scale on the right, inside the bowl. Close the lid and select on the menu, press .
  • Page 33 NUTTY PORRIDGE PORRIDGE/RISOTTO Ingredients: ½ cup rolled oats Water 120ml milk 3 tbsp desiccated coconut 1 tsp ground cinnamon Serving Options: • golden syrup • nibbed almonds Method: Open the lid and add the oats, cinnamon, coconut and milk. Fill with water to the ½ level on the scale on the right, inside the bowl. Close the lid.
  • Page 34 MULTI-COOKER BEETROOT RISOTTO PORRIDGE/RISOTTO Ingredients: 400g beetroot 2 tbsp olive oil 250g arborio/risotto rice 1 onion, finely chopped 250ml white wine 2 garlic cloves, peeled and chopped 900ml vegetable stock / chicken stock 1 tsp thyme, finely chopped To finish: •...
  • Page 35 SAVOURY RICE RICE Ingredients: 2 cups rice Water 1 stock cube (vegetable) 2 carrots, chopped 1 red pepper, deseeded and chopped 2 sticks celery, chopped 1 pinch turmeric 1 handful peas (optional) Method: Open the lid and put the rice in the bowl. Fill with water to the 2 level on the scale on the left, inside the bowl.
  • Page 36 TOMATO BIG SOUP SOUP Ingredients: 1 onion, chopped 1 tbsp olive oil 1 can chopped tomatoes 2 chopped tomatoes 1 red pepper, deseeded and chopped 2 potatoes 550ml chicken stock 1 tbsp tomato purée 1 tsp dried mixed herbs 1 tsp black pepper Method: Open the lid and add the stock.
  • Page 37 CHORIZO, CABBAGE AND APPLE SOUP SOUP Ingredients: ¼ chorizo sausage, finely chopped 1 onion, finely chopped 1 apple 2 carrots, chopped 2 sticks of celery, chopped 2 chopped tomatoes ¼ spring cabbage, finely chopped 1 tbsp tomato purée 2 garlic cloves, peeled and chopped 1 tsp cayenne pepper 1 pinch salt 1 pinch black pepper...
  • Page 38 CHICKEN WITH TOMATOES AND MUSHROOMS MEAT Ingredients: 2 chicken breasts, skinned and boned 1 tsp olive oil 450g brown mushrooms, chopped 1 can chopped tomatoes 2 garlic cloves, peeled and chopped 1 tbsp tomato sauce 1 tbsp Worcestershire sauce 1 tsp dried oregano Salt and pepper Method: Open the lid and select...
  • Page 39 STOUT-BRAISED RIBS WITH MAPLE AND SOY MEAT Ingredients: 1kg belly pork ribs 1 onion, chopped 350ml Guinness / stout 1 tsp olive oil 140ml beef stock / pork stock 3 garlic cloves, peeled and chopped 60ml maple syrup / honey 2 tbsp dark soy sauce Method: Open the lid and select...
  • Page 40 CHOCOLATE BROWNIE CAKE CAKE Ingredients: 170g unsalted butter 3 large eggs 340g sugar 1 tsp vanilla essence 170g cocoa powder 1 pinch of salt 110g milk chocolate drops 75g plain flour Serving Options: • vanilla ice cream (optional) Method: Melt the butter in a pan over a low heat and line the bowl with buttered foil. Whisk the melted butter, sugar, cocoa powder, flour, eggs, vanilla and salt in a dish.