User manual RUSSELL HOBBS COMPACT SLOW COOKER 18446

[. . . ] instructions 2 Read the instructions, keep them safe, pass them on if you pass the slow cooker on. Remove all packaging, but keep it in case you ever need to return the product. important safeguards 1 The slow cooker must only be used by or under the supervision of a responsible adult. Use and store it out of reach of children. 2 Don't put the slow cooker in liquid, don't use it in a bathroom, near a source of water, or outdoors. [. . . ] Frozen fish should be completely thawed before slow cooking. 3 Season well, sprinkle with lemon juice, then add hot stock, water or wine 4 Dot some butter over the fish, and cook on low for 2-3 hours. poached cutlets of salmon low 2-3 1 x 175g-225g (6-8oz) salmon cutlet 100ml (3½ floz) water 3 tbsp white wine ½ tsp salt 1 bay leaf 2 peppercorns 1 thin slice of onion 1 sprig parsley Put the cutlet on a piece of baking parchment and put into the cookpot. Put the other ingredients into a pan, bring to the boil, then pour over the salmon. Replace the lid and cook for the time shown. 8 Lift from the cookpot, then remove the parchment, bone and skin. Serve hot with melted butter or hollandaise sauce. To serve cold, transfer the salmon to a dish and pour over the cooking liquid. When cold, drain and serve with salad or coat with aspic made from the liquid. stuffed mackerel low 2-4 2 mackerel fillets 1 tomato, skinned, deseeded, and chopped 2 tsp lemon juice ½ cooking apple, peeled, cored and chopped ½ slice of bread, crumbled chopped parsley to taste Lay the mackerel out, skin side down, season and sprinkle with lemon juice. Mix the other ingredients, and spread thickly over the mackerel. Roll up from head to tail, and secure with a cocktail stick or thread. Butter baking parchment and the bottom of the cookpot, put the parchment in the cookpot and the fish on the parchment. Cook for the time shown. Portuguese haddock low 2-3 25g (1oz) butter ½ medium or 1 small onion, very thinly sliced 2 haddock or cod steaks or fillets 1 bay leaf 298g (10½oz) can condensed cream of tomato soup salt and pepper to taste Butter the bottom of the cookpot. Lay the onion on the butter, then the fish and bay leaf. Boil the tomato soup in a pan, stirring well, and pour over the fish. Remove the bay leaf before serving. meat Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining flavour and nutritive value. The size and shape of the joint, its quality, and the proportion of lean, fat and bone, all affect cooking times. When testing a dish to see if it's cooked, don't forget that root vegetables usually take longer to cook. Thaw frozen meat completely before cooking. Where a different cut of meat is used cooking times may need to be adjusted. Avoid meat with a high proportion of fat, or trim the excess fat. Small joints, up to 800g (1½lb), can be cooked, depending on shape and fit. 1 Season the meat, then brown on all sides in a frying pan. [. . . ] Add the cornflour/vinegar mix to the slow cooker with the salt, garlic, cayenne pepper, cinnamon and ginger. Pour into heated jars and cover in the usual way. Alternatively, store in a container in the refrigerator for up to 2 weeks. cheese fondue low 1 hour 40 minutes 1 clove garlic, cut in half 300ml (½pt) dry white wine 225g (8oz) gruyere cheese, grated 225g (8oz) emmenthal cheese, grated 4 tsp cornflour pepper to taste grated nutmeg to taste Have a heatproof plate to have, to rest the lid on when serving the fondue, as the lid will be both hot and wet (with condensation). Rub the inside of the cookpot with garlic. [. . . ]