719354
4
Zoom out
Zoom in
Previous page
1/56
Next page
4
d) Dip the food in the oil/bouillon for 2-4 minutes to cook.
e) Check that all food is fully cooked before eating.
For other types of fondue:
a) Prepare the fondue.
b) Prepare the food and mount it on the fork.
c) Dip the food in the fondue.
CARE AND MAINTENANCE
1. Unplug the appliance and let it cool.
2. Discard the contents of the pot. Don’t reuse anything, you’ll spoil the taste.
3. Wipe outer surfaces with a damp cloth.
4. Hand wash the removable parts.
5. You may wash these parts ` in a dishwasher.
If you use a dishwasher, the harsh environment inside the dishwasher will aect the surface nishes.
The damage should be cosmetic only, and should not aect the operation of the appliance.
ENERGY EFFICIENCY
Energy Eciency = Ec < 210 ( in Wh/kg)
The above requirements have been calculated in accordance with European Regulation 66/2014/UE.
RECYCLING
W
To avoid environmental and health problems due to hazardous substances, appliances
and rechargeable and non-rechargeable batteries marked with one of these symbols
must not be disposed of with unsorted municipal waste. Always dispose of electrical
and electronic products and, where applicable, rechargeable and non-rechargeable
batteries, at an appropriate ocial recycling/collection point.
For recipes, please visit http://eu.russellhobbs.com/recipes/
RECIPES
These recipes are for 6 portions. Don’t reduce them by more than half.
p = pinch
Cheese fondue
225g Beaufort cheese 425ml dry white wine
225g Emmental cheese 1 clove garlic
225g comté or gruyère cheese 1 p black pepper
1 p ground nutmeg white bread
Rub the pot with the garlic clove. Pour the wine into the pot, then let it heat for 6 to 10 minutes. Grate the
cheese. Gradually stir in the cheese till the mixture is smooth. Add pepper and ground nutmeg. Cut the
bread into cubes. Dip the bread. During the meal, gradually reduce the heat.
Chinese fondue
350g llet steak 350g pork llet
750ml chicken stock 1 celery
10ml soy sauce 1 clove garlic
3-4g Five spice powder ½ onion
10g dried black mushrooms (soak the night before)
Cut the meat in thin strips, ready for the forks. Put the rest of the ingredients into the pot. Bring to the boil,
stirring. Reduce the heat. Simmer for 10 minutes. Dip the meat till it’s cooked.
4


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Russel Hobbs 22560 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Russel Hobbs 22560 in the language / languages: All languages as an attachment in your email.

The manual is 0,79 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info