Russell Hobbs 23810-56 - Ultimate Spiralizer Manual

PARTS

1. Pusher
2. Feed tube
3. Thin spaghetti shape blade A
4. Thick spaghetti shape blade B
5. Ribbon shape blade C
6. Motor unit
7. Switch
8. Container

Dishwasher safe

BEFORE USING FOR THE FIRST TIME

1. Wash the removable parts in warm soapy water. Rinse and dry
2. Wipe over the motor unit with a damp cloth.

ASSEMBLY

• Sit the appliance on a dry, stable, level surface.
• Route the cable so it doesn't overhang, and can't be tripped over or caught.
• Don't plug it in until you have finished assembling it.

1. Put the container underneath the opening on the motor unit.
2. Put the chosen blade into the opening on the motor unit (Fig. A).
   
3. Put the feed tube into the opening with the aligned with the symbol (Fig B).
   
4. Turn the feed tube counter clockwise until the is aligned with the symbol (Fig C).
   

USING

1. Check that the switch is set to O.
2. Put the plug into the power socket.
3. Impale the prepared food centrally onto the teeth on the end of the pusher.
4. Move the switch to I.
5. Place the pusher/food into the feed tube and apply downward pressure.
6. The food will be processed and collect in the container.
7. Switch the appliance off (O) and unplug it.

• Keep constant downward pressure on the food with the pusher during processing.

TIPS

• Trim long/thick ingredients so that they will fit the feed tube without jamming.
• Fresh, firm fruits and vegetables produce the best results.
• Cover and refrigerate any processed ingredients you are not immediately using.
• Some ingredients will discolour quickly so it's best to process these ingredients last.
• Processed apples, pears, etc. can be mixed with a little lemon juice to help prevent browning.

= suitable, = unsuitable

CLEANING

Switch off (O) and unplug before cleaning.

1. Wash the removable parts in warm soapy water, rinse and air dry.
2. You may wash the blades, container, feed tube and pusher in a dishwasher. If you use a dishwasher the harsh environment inside the dishwasher will affect the surface finishes. The damage should be cosmetic only, and should not affect the operation of the appliance.
3. Wipe the outside of the motor unit with a clean damp cloth.

STORING

Store as follows:

1. Stack the three blades inside the container then put the container under the opening of the motor unit.
2. Turn the feed tube upside down and insert it into the motor unit opening
3. Put the pusher into the feed tube.

RECIPES

SWEET POTATO SPAGHETTI WITH CHORIZO, RED PEPPER AND BASIL

(Serves approx. 4)

• 2 sweet potatoes
• 100g chorizo, diced
• 30ml olive oil
• 10 red peppers, seeds removed
• 2 red onions, peeled and sliced
• ½ red chilli, finely diced
• Juice of ½ a lemon
• 1 bunch fresh basil
• Salt and pepper to taste

Process the sweet potatoes with the blade. Cut the strands into 6-7cm pieces. Cut two of the peppers into 1cm dice and set aside. For the sauce, roughly chop five of the red peppers and juice the remaining three. Heat the oil in a pan then add one of the onions and the chilli. Fry until soft (without browning). Next, add the roughly chopped peppers and again fry until soft (without browning). Add the juiced peppers and simmer for approx. 20 minutes until the liquid has cooked into the peppers, season to taste, add the lemon juice and blend until smooth.
In a separate pan, fry the chorizo until lightly browned then add the diced peppers and remaining onion and fry for 4 – 5 minutes, stirring frequently. Then, add the sweet potato and fry for 5-6 minutes stirring frequently. Add enough of the red pepper sauce to coat the sweet potato spaghetti and cook for a further 3-4 minutes. Serve sprinkled with torn basil leaves

CURLY SWEET POTATO FRIES

• 2 large sweet potatoes

Process the sweet potatoes with the blade. Cut the strands into 3-4 cm pieces. Heat a fryer to 160ºC then fry the sweet potato in batches for about 5 minutes until the potato starts to become crispy. Drain on paper, season and serve.

SPICED POTATO CRISPS

• 2 potatoes
• 2g chilli powder
• 2g spiced paprika
• 2g Cajun spice
• Salt

Process the potatoes with the blade. Cut the ribbons into 2-3 cm lengths.
Heat a fryer to 150ºC then fry the crisps until crispy, drain on paper. Mix the chilli powder, paprika, Cajun spice and salt together then sprinkle over the crisps while hot. Leave to cool and serve.

HASH BROWNS

• 2 potatoes
• 1 onion, grated
• Olive oil
• Salt

Process the potatoes with the blade. Cut the strands into 2-3 cm pieces. Mix together the potato, onion and olive oil seasoning well. Use a cloth to squeeze out as much liquid from the mix as possible. Shape the mixture into golf ball sized balls, flatten slightly and refrigerate for about 20 minutes. To cook, heat a little oil and fry each side of the hash brown until golden brown.

COURGETTE SPAGHETTI WITH AVOCADO, PINE NUTS, MOZZARELLA AND BASIL

(Serves approx. 2)

• 2 large courgettes
• 2 avocados
• ½ onion
• 20ml olive oil
• 8 cherry tomatoes, halved
• 4 rashers streaky bacon, cooked until crispy
• 40g pine nuts, toasted
• 2 bunches basil
• ½ lemon, juice
• 1 Buffalo mozzarella ball

Process the courgette with the blade. Process the onion with the blade. Peel the avocados and put them into a food processor. Add the basil leaves (save a few for garnish), lemon and season lightly. Process until smooth. Heat the olive oil in a pan then add the onion and fry for 2-3 minutes without browning. Add the pine nuts followed by the courgette spaghetti and fry for 3-4 minutes without browning. Add the tomatoes and cook for a further 2-3 minutes. Serve sprinkled with the crispy bacon, some of the avocado mix and garnish with torn pieces of the buffalo mozzarella and basil leaves.

SAUTÉED POTATOES WITH BACON AND CHEESE

(Serves approx. 4-5)

• 6 potatoes
• 3g Cajun spice powder
• 1g chilli powder
• 8 rashers bacon, cooked until crispy, chopped
• 1 red onion, finely diced
• 200g cheddar cheese, grated

Process the potatoes with the blade. Cut the strands into 3-4 cm pieces. Deep fry the processed potato at 160ºC until crispy, remove and drain on kitchen paper. Mix the Cajun spice and chilli powder together and sprinkle over the potatoes. Put the potatoes on a heatproof dish and sprinkle with the diced onion, bacon and cheese. Put under a hot grill for 1-2 minutes until the cheese has melted.

BUTTERNUT SQUASH NOODLES WITH CHICKEN AND SAGE

(Serves approx. 4)

• 1 butternut squash
• 30ml olive oil
• 1 red onion, finely diced
• 2 garlic cloves, finely chopped
• 1 bunch of fresh sage
• 400g boneless chicken, cut into 1-2 cm pieces
• 50g butter
• 100g stilton cheese
• Salt and pepper to taste

Process the butternut squash with the blade. Heat the oil in a pan then add the chicken and fry for 5-6 minutes. Stir to ensure the chicken is evenly browned. Add the onion and garlic and cook for a further 3-4 minutes. Add the butter and half of the chopped sage. When the butter is starting to foam add the butternut squash, season and fry for 5-6 minutes. Serve sprinkled with the rest of the sage and the crumbled stilton.

SIMPLE CUCUMBER AND HERB SALAD

(Serves approx. 5-6)

• 2 cucumbers,
• 15g mixed chopped herbs (parsley, chives, mint, dill, etc.)
• ½ lemon, juice and zest
• Salt and cracked black pepper to taste

Process the cucumber with the blade. Cut the cucumber ribbons into 4-5 cm pieces. Combine with the remaining ingredients and serve.

ASIAN STYLE SALAD

(Serves approx. 4-6)

• ½ daikon
• 1 large carrot
• 100g mange tout, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 4 spring onions, sliced

Dressing:

• 20ml dark soy sauce
• 30g demerara sugar
• 30ml vinegar
• 100ml sesame oil
• 50ml vegetable oil
• 10g sesame seeds, toasted
• ½ red chilli, finely diced
• 3g ginger, finely grated
• ½ bunch coriander, chopped
• Salt and pepper to taste

Process the daikon and the carrot with the blade then cut it into 2-3 cm pieces. To make the dressing, combine all ingredients in a bowl and mix well. Put the salad ingredients into a bowl and pour over enough dressing to coat the salad. Mix well and serve

IMPORTANT SAFEGUARDS

Read the instructions, keep them safe, pass them on if you pass the appliance on. Remove all packaging before use.

Follow basic safety precautions, including:
This appliance can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been supervised/instructed and understand the hazards involved.
Children must not use or play with the appliance. Keep the appliance and cable out of reach of children.
To avoid injury, take care handling the blades, emptying the appliance, and cleaning.
Always disconnect the appliance from the mains supply socket if it is left unattended and before assembling, disassembling or cleaning.
Care must be taken when handling sharp cutting blades during emptying and cleaning.
Misuse of the appliance may cause injury.
Don't run the appliance for more than 3 minutes. After 3 minutes, switch off for at least 2 minutes.
If the cable is damaged, it must be replaced by the manufacturer, its service agent, or someone similarly qualified, to avoid hazard.

Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Keep fingers, hair, clothing, kitchen utensils, etc. clear of moving parts, blades and attachments.
• Don't use the appliance for any purpose other than those described in these instructions.
• Don't use attachments or accessories unless we supply them.
• Don't use the appliance if it's damaged or malfunctions.

HOUSEHOLD USE ONLY

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Documents / Resources

References

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