User manual RUSSELL HOBBS 20355-56 AURA
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Manual abstract: user guide RUSSELL HOBBS 20355-56 AURA
Detailed instructions for use are in the User's Guide.
[. . . ] 10 Don't run the motor continuously for more than 10 minutes, it may overheat. 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. 5 The contents of the bowl will rise when you start the motor the higher the speed, the more they'll rise. 6 Try not to fill the bowl more than about half full (specially when using the whisk). [. . . ] 7 Fit and remove the attachments with the appliance switched off and unplugged, and the arm raised. 8 Align the slot in the top of the attachment with the lug on the drive shaft, push the attachment on to the drive shaft, and turn it anti-clockwise. 9 To remove an attachment, push it on to the drive shaft, turn it clockwise, then pull it off. 11 The funnel lets you add ingredients without removing the splash guard. 12 With the bowl in position, and the arm down: A) slide the splash guard between the arm and the bowl b) Turn the splash guard towards you, so that you can add ingredients easily. C) Align the tabs on the sides of the funnel with the grooves in the open part of the splash guard. c SWITCH ON 14 Sit the motor unit on a dry, firm, level surface, near a power socket. 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. 56 Align the rear of the sausage nozzle with the front of the backplate. 59 Slide the sausage skin over the outside of the sausage nozzle till almost all the skin is on the nozzle. 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. 74 Put the front of the kebbe nozzle through the centre of the ring nut. 75 Align the rear of the kebbe nozzle with the front of the backplate. 77 Run the appliance till you have a short (80-100mm) hosepipe of meat. 80 Fill with your chosen filling, then crimp the other end of the hosepipe. 83 You might need to turn is slightly to engage with the drive at the rear of the body. [. . . ] 80 Fill with your chosen filling, then crimp the other end of the hosepipe. 83 You might need to turn is slightly to engage with the drive at the rear of the body. 84 Don't use fingers or cutlery to push food down the tube only the pusher. 86 Replace the pusher, and use it to push the ingredients gently down the tube. [. . . ]
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