User manual RUSSELL HOBBS COOK@HOME 19720-56

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Manual abstract: user guide RUSSELL HOBBS COOK@HOME 19720-56

Detailed instructions for use are in the User's Guide.

[. . . ] If the cable is damaged, it must be replaced by the manufacturer, its service agent, or someone similarly qualified, to avoid hazard. € • • • • • • • Don’t put frozen meat or poultry in the steamer – defrost fully before use. Don’t touch the hot surfaces of the base unit, lid, baskets, rice bowl, or tray. Don’t reach over the appliance, and keep hands, arms, face, etc. [. . . ] BOILING DRY If the appliance boils dry, the thermostat will cut off power to the element. The thermostat will cycle on and off till you remember to add water, or till the timer returns to 0 and switches off. Unplug the base unit, let it cool for a couple of minutes, then fill the reservoir with water and start again. When calculating the time needed, allow for the whole of the time already spent steaming, and part of the time between running dry and restarting, as the cooking process won’t have stopped immediately the reservoir ran dry. 4 SUGGESTED STEAMING TIMES These foods are best cooked using your steamer from cold. Fill the reservoir with cold water, add the ingredients and set the timer according to the table. Food (fresh) Notes Time (minutes) Broccoli Cut into 1-2 cm florets/pieces 13-15 Green Beans Lay flat in the basket 13-15 Carrots Slice approx. ½ cm thick 17-19 Cabbage (savoy) Shred or cut into pieces 11-13 Asparagus Lay flat in the basket 11-13 Courgettes Slice approx. 2 cm in diameter) 13-15 Cauliflower Cut into 1-2 cm florets/pieces 15-17 Sweetcorn Whole, on the cob 17-21 Potatoes New potatoes or potatoes cut into 1-2 cm pieces 21-23 The following foods should be cooked once steam is being produced by your steamer. Add the ingredients to the basket(s) and cover with the lid but don’t put the baskets onto the drip tray until steam is being produced. Once steaming, carefully put the basket(s) with the food inside onto the drip tray using oven gloves or similar and start timing. Food (fresh) Boiled egg Poached egg Chicken breast Salmon/round fish Flat white fish Steak fish Mussels King prawns • • Notes Time (minutes) Soft / Medium / Hard / Well done 5-6/7-8/9-10/11-12 Place in a ramekin or small dish 5-6 Butterfly or dice into 1-2cm pieces 12-14 Cod, Haddock, etc. Steam for 2-3 minutes or until the prawns have cooked all the way through. HINTS, TIPS AND FOOD SAFETY Don’t worry too much about overcooking. steaming is a relatively gentle cooking method and a few minutes extra generally won’t matter. To allow the steam to circulate: a) Pack food loosely in the baskets. D) When layering food in a basket, leave spaces between the pieces in each layer to let the steam circulate through the layers. Ensure the water level always remain above the Min mark of the water level window. Stir food halfway through a longer steam cycle for more even steaming. Foods that require longer cooking times should be placed in lower steaming baskets. [. . . ] W ENVIRONMENTAL PROTECTION To avoid environmental and health problems due to hazardous substances in electrical and electronic goods, appliances marked with this symbol mustn’t be disposed of with unsorted municipal waste, but recovered, reused, or recycled. Tilberedningstid for ris er 15 til 20 minutter, afhængig af type, mængde og personlig smag. Beräkna återstående tillagningstid genom att ta hänsyn till den tid då ångkokningen verkligen pågick och lägga till en del av tiden mellan torrkokning och återstart eftersom 40 tillagningsprocessen inte upphörde med en gång efter det att vattnet i vattenbehållaren hade kokat in. TIPS, RÅD OG MATSIKKERHET Ikke bekymre deg for mye for overkoking – damping er en relativt skånsom kokemetode, og noen få minutter ekstra vil normalt ikke ha noe å si. [. . . ]

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