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Summary of Contents for Russell Hobbs 15154
- Page 1 instructions...
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Page 3: Important Safeguards
Read the instructions and keep them safe. If you pass the mixer on, pass on the instructions too. Remove all packaging, but keep it till you know the mixer works. important safeguards Follow basic safety precautions, including: 1 The mixer must only be used by or under the supervision of a responsible adult. 2 It’s not a toy, don’t let children play with it. - Page 4 the bowl 5 To remove the bowl, turn it anti-clockwise (U) to release it from its bayonet fittings, then lift it off the mixer. a) Whenever possible, add ingredients while the bowl is off the mixer. b) If this isn’t practical, stop the motor before adding ingredients. c) If you have to add ingredients while the motor is running, try not to pour them on the attachment, as this’ll cause splashing (certainly when using the whisk).
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Page 5: Care And Maintenance
power up 18 Check that the speed control is set to 0. 19 Put the plug into the power socket (switch the socket on, if its switchable). 20 Turn the speed control clockwise to the speed you want (1-6 or Y). 21 Turn the speed control back to 0 to turn the motor off. - Page 6 currant loaf dough hooks (makes a 1kg/2lb loaf) 500g wholemeal flour 150g butter (softened) 1 tbsp baking powder ½ tsp salt 150g sugar 150g currants 50g mixed peel 2 eggs (medium) 2 tbsp milk Put the flour in the bowl, add the softened butter, and mix on speed 1. When the butter and flour start to blend, add the sugar, salt, currants, peel and baking powder.
- Page 7 Italian herb bread dough hooks (makes a 1kg/2lb loaf) 575g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 290ml water 2 tbsp olive oil 2 tsp sugar 2 tsp salt 4 tbsp mixed dried herbs Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the flour and dried herbs in the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for 5 minutes.
- Page 8 hot chocolate soufflé whisk 75g butter 50g plain flour 1½ tbsp cocoa powder 450ml milk 4 eggs, separated 50g caster sugar Melt the butter in a pan, stir in the flour and cocoa, and blend over a low heat. Add the milk and mix well till thickened slightly.
- Page 9 classic Victoria sponge cake beater 100g (4oz) butter/margarine 100g (4oz) caster sugar 2 large eggs 100g (4oz) self raising flour 1 drop vanilla essence Grease two 180mm (7 inch) straight sided sandwich tins and line the bases with buttered greaseproof paper. Beat the butter at speed 3 till light and fluffy, gradually add the eggs, then the vanilla.
- Page 10 buttery vanilla bean cake beater 125g butter 1 vanilla bean pod 125g self raising flour 100g caster sugar 2 eggs 1 tbsp milk Split the vanilla pod, and scrape out the seeds with a knife. Grease two 18cm (7”) straight sided sandwich tins and line with greaseproof paper. Preheat the oven to 180°C/350°F/gas 4.
- Page 11 notes...
- Page 12 connection The product doesn’t need an earth. It has a 13A BS1362 fuse in a 13A BS1363 plug. To replace the plug, fit the blue wire to N, and the brown wire to L. Fit the cord grip. If in doubt, call an electrician. Don’t use a non- rewireable/moulded plug unless the fuse cover is in place.
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