User manual RUSSELL HOBBS MINI HOB

[. . . ] 9 Position pan handles so they can't be knocked or caught. 10 The hob surfaces will be very hot when in use ­ don't touch. 11 Don't try to move the hob till it's cold, and don't try to move it while there's anything on it. 12 Take care when cooking with oil or fat to guard against overheating. [. . . ] 29 Don't use harsh or abrasive cleaners or solvents. 3 a few recipes to get you started chilli prawns serves 2-3 500g raw prawns 1 large white onion, peeled and finely sliced 1-2 tsp chilli powder (more or less, to taste) 1½ tsp cumin 1 tsp turmeric 1 tsp sweet paprika 4 tbsp extra light olive oil lime or lemon wedges to garnish Shell, clean, and vein the prawns (the tails may be left on, for a more decorative presentation). Mix the spices and prawns in a bowl till evenly coated. Heat the oil in the frypan over a medium heat, and fry the onions till soft. Add the prawns and cook over a low heat, stirring occasionally, till the prawns turn red-brown (20-25 minutes). Serve on warm plates, garnish with wedges of lime or lemon. teriyaki steak serves 4 ½ cup dry sherry or rice wine 3 tbsp soy sauce 1 tbsp sugar 1 clove garlic, crushed 1 tsp finely grated fresh ginger root 750g good quality steak (such as Scotch fillet), 1 tbsp peanut or extra light olive oil Whisk together the sherry/rice wine, soy sauce, sugar, garlic and ginger. Cut the steak into thin strips and lightly flatten. Put the meat into a bowl, pour on the marinade and mix to ensure the meat is well coated. Cover with plastic wrap and marinate overnight in the fridge. To cook, remove the meat with tongs and reserve the marinade. Heat the oil in the frypan, and cook the meat over high heat till well browned (8-10 minutes). Carefully add the reserved marinade, cook on high heat for a further 2 minutes, then serve immediately. Goes well with fresh bean shoots, thinly sliced red onion, and carrot matchsticks. spinach dhal serves 4 500g red lentils, rinsed 4 cups shredded spinach 2 tbsp peanut or extra light olive oil 1 tsp mustard seeds ½ tsp cumin seeds 1 medium onion, peeled and thinly sliced 3-4 fresh chillies, sliced (more or less, to taste) ½ tsp turmeric ½ tsp sea salt Put the lentils in a large pan with 4 cups of cold water, bring to the boil, reduce the heat and simmer, stirring occasionally, till the lentils are mushy. Add boiling water as necessary, during cooking, to stop the lentils drying out. Add the spinach, and cook over low heat for 10 minutes. Heat the oil in a frypan, and fry the mustard, cumin, turmeric, onion and chillies till soft (a few minutes), then add them to the lentils and greens, add the salt, and stir for a few minutes. Natural yoghurt, with a little fresh chopped mint stirred through, makes a nice accompaniment. If you're not a fan of spinach, you may substitute Swiss chard. 4 chocolate velvet dessert serves 8-10 1 tbsp powdered gelatine ¼ cup very hot water 1¾ cups long-life milk 4 large free range eggs, separated either 3 tbsp each of cocoa and caster sugar or 6 tbsp drinking chocolate powder ½ cup caster sugar 1 tsp vanilla essence 500ml thickened cream ¼ cup caster sugar whipped cream, violets, rose petals to garnish (optional) Mix the gelatine with a little cold water, add the hot water, and stir till thoroughly dissolved. Heat the milk in a saucepan, and whisk in the cocoa and sugar or the drinking chocolate. Beat the egg yolks with the ½ cup of caster sugar till pale and fluffy, then beat in the vanilla. Remove the milk from the heat, stir in the yolk mixture, return to the heat, and cook very gently till the mixture thickens, stirring constantly. Remove from the heat, and stir in the gelatine. [. . . ] 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. [. . . ]