User manual RUSSELL HOBBS 14624

[. . . ] 9 Don't let anything enter the vents. 10 Don't run the mixer for more than 10 minutes at a time, or it'll overheat. After 10 minutes, let it rest for 10 minutes. 11 Keep the mixer and the cable away from hotplates, hobs or burners. [. . . ] 4 19 Speed and timing aren't critical. Switch on, switch off, look/feel/taste, till it feels right. using the mixer 20 Use the whisks for beating/aerating light dough, batter, egg whites and cream. 21 To avoid splashing, don't start the mixer till the whisks are immersed in the food/liquid to be mixed. 22 Use the hooks for heavier dough (e. g. 23 Don't use the hooks for kneading dough, just for mixing the ingredients. 22 Kneading dough by hand is kinder, and gives better results. 23 If you need to set the mixer down, switch off (0), and shake any mixture off the whisks/hooks before removing them from the mixing bowl. 24 You may sit the mixer on its end, it's quite stable. 25 Don't run the mixer for more than 10 minutes at a time. After 10 minutes, let it rest for 10 minutes. 26 If the motor starts to labour, add more liquid to the mix, if possible, or switch off (0) and carry on by hand. care and maintenance 1 Switch off (0) and unplug the mixer before cleaning. 2 Wipe outer surfaces with a damp cloth. 3 Wash the whisks and hooks in hot soapy water, or in the cutlery basket of your dishwasher. 4 Don't let liquid get into the vents. 5 Don't put the mixer in water or any other liquid. 6 Don't use harsh or abrasive cleaning agents or solvents. 5 three simple recipes to get you started basic biscuits (using the whisks) 100g (4oz) butter 150g (6oz) caster sugar 1 tsp vanilla essence 1 medium egg 100g (4oz) plain flour 100g (4oz) self raising flour Cream the butter, sugar and vanilla essence at medium speed for 1-2 minutes till light, pale and fluffy. Reduce speed, add the egg, then gradually increase speed till everything has combined. Sift the flours together then work them into the mixture. Form into balls, put them on a greased baking tray, flatten them slightly, then bake in a pre-heated oven at 180°C for 12-15 minutes. Cool on the tray for a few minutes, then move to a wire rack. pizza dough (makes 2 large pizzas, using the hooks) 250ml (9floz) water 525g (1lb) strong white flour 1½ tbsp olive oil 1½ tsp dried yeast 1½ tsp sugar 1½ tsp salt Sift the flour into a bowl and add the yeast, sugar and salt. Add the water and oil and mix at mid to high speed till the dough is fully incorporated and smooth in texture. [. . . ] It's on the rating plate (usually underneath the product). The product isn't user-serviceable. If it's not working, read the instructions, check the plug fuse and main fuse/circuit breaker. If it's still not working, consult your retailer. [. . . ]