User manual RUSSELL HOBBS 20355-56 AURA

[. . . ] after 10 Minutes switch off for at least 10 minutes, to recover. 1 The springs in the arm are quite powerful, so: a) Check that the appliance is switched off (0) b) Hold the bottom of the appliance. E) The arm will move to the raised position. 2 Raise the arm before fitting or removing the bowl. [. . . ] D) Slide the funnel down to cover the open part of the splash guard. 13 To remove the splash guard: e) Lift the funnel off. F) Lift the splash guard slightly, to clear the bowl rim. G) Pull it out from between the bowl and the arm. c SWITCH ON 14 Sit the motor unit on a dry, firm, level surface, near a power socket. 15 Check that the speed control is set to 0. 17 Turn the speed control to the speed you want (1 = low, 8 = high). 18 Turn the speed control back to 0 to turn the motor off. 19 Generally, large quantities, thick mixes, and a high ratio of solids to liquids suggest longer timings and slower speeds. 20 Smaller quantities, thinner mixes, and more liquids than solids suggest shorter timings and Creaming butter and sugar, medium cake Heavy mixtures, bread, pastry 21 Fit and remove the attachments with the appliance switched off and unplugged, and the arm 22 Remove the front drive cover from the arm. 23 Align the rear of the body with the hole in the front drive, push the tool into the drive, and Turn it clockwise to lock it into place. 55 Put the front of the sausage nozzle through the centre of the ring nut. 56 Align the rear of the sausage nozzle with the front of the backplate. 57 Fit the ring nut to the front of the body and tighten it by hand. 58 Soak sausage skins in water for at least 10 minutes before using. 59 Slide the sausage skin over the outside of the sausage nozzle till almost all the skin is on the nozzle. 60 Tie a knot in the free end of the skin. 62 Run the appliance, to force meat into the skin. 63 Tighten or loosen your grip on the skin, to regulate the thickness of the sausage. 64 When you have filled a length of sausage, pinch and twist the skin every 120mm or so to 65 Kebbe is an outer casing made from 50% ground meat and 50% bulgur wheat, stuffed with spiced meat and/or vegetables, sealed at the ends, then baked/fried. 69 Mix the ground meat and bulgur wheat. 71 Switch off, unplug, then remove the screen and blade. [. . . ] 85 Remove the pusher, and drop the ingredients down the tube. 86 Replace the pusher, and use it to push the ingredients gently down the tube. C Don't put your fingers inside the cutters. 87 Switch the appliance off (0) and unplug it. [. . . ]