User manual RUSSELL HOBBS 14333

[. . . ] 8 Keep the hand blender and the cable away from hotplates, hobs or burners. 9 Don't fit any attachment or accessory other than those we supply. 10 Don't use the hand blender for any purpose other than those described in these instructions. 11 Don't run the motor for more than one minute at a time, then leave it for a minute to cool down before using it again. [. . . ] 21 Don't use harsh or abrasive cleaning agents or solvents. 4 a few simple recipes to get you started leek & potato soup (serves 4) 150g leeks, trimmed 150g potatoes, peeled 2 vegetable or chicken stock cubes 800ml water salt and pepper to taste · Put the leeks and potatoes into a pan (2 litre or bigger), and blend for a couple of seconds (you want them lumpy, not mushy). · Switch the hand blender off, and remove it from the pan. · Bring to the boil, stirring, reduce the heat, cover the pan, and simmer for 20 minutes. · Let the mixture cool for about 30 minutes, then blend at maximum speed, in the pan, till the mixture is silky smooth. · Switch the hand blender off, and remove it from the pan. · Bring the mixture up to serving temperature (don't let it boil). · Taste, adjust the seasoning, and serve with crusty bread. coriander pesto (dip, topping or sauce) 4 handfuls fresh leaf coriander 4 cloves fresh garlic 120g pine nuts 250ml olive oil 120g freshly grated Parmesan salt and freshly ground black pepper to taste , Keep the hand blender upright, to avoid splashing. · Put the coriander, garlic, pine nuts, and a bit more than half the oil into a large bowl. · Use a low to medium speed, and blend till the mixture looks smooth. · To adjust the thickness, add a little oil and give it a short burst with the blender. · Repeat till the consistency looks right. · Switch off, then remove the hand blender from the bowl. · Taste the mixture and adjust the seasoning. · Serve as a dip (fairly thick), as a topping for soup (not too thick, but not runny), or tossed through warm pasta (fairly runny). sweet and sour sauce 4 shallots, peeled a small piece of fresh ginger, peeled 2 cloves fresh garlic 2 tbsp soy sauce 2 tsp mustard 2 tsp tomato purée a dash of white wine vinegar · Put everything into the beaker, then blend till smooth. · Serve with chicken or fish, or as a dip. 5 horseradish and apple sauce 250ml double cream 2 sharp flavoured apples, peeled and grated 6 tbsp horseradish relish 2 tsp paprika · Put the cream into a large bowl, and blend at high speed till soft peaks form. · Gently fold in the rest of the ingredients. · "Gently" means don't knock the air out of the cream or it'll collapse. · Season with fresh ground black pepper, and serve with beef or sausage. black olive and anchovy tapenade/sauce 250g pitted black olives 60g anchovy fillets, drained 3 tbsp capers, drained 150ml olive oil 2 tbsp brandy (optional) fresh ground black pepper · Reserve half the oil, and put everything else into the beaker. · Blend for a couple of seconds, then check the mixture. · Adjust the oil and blend till you achieve the consistency you need. [. . . ] 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. [. . . ]