Manual Russell Hobbs 22100-56 (page 6 of 108) (All languages)

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CARE AND MAINTENANCE

1. Unplug the appliance and let it cool down.

2. The bowl can be lifted out of the main body for cleaning.

3. Wipe the inner and outer surfaces of the appliance with a damp cloth.

4. Hand wash the removable parts, rinse, and dry.

5. When retting the bowl, make sure that you press it all the way down into the body of the appliance.

` 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.

HINTS AND TIPS

• Don’t put food that has a coating such as breadcrumbs into the drum because the rotating/tumbling action of the drum will shake the coating

from the food during cooking.

• Don’t overll the drum because this can restrict hot air ow which can alter the cooking time and aect cooking quality.

RECYCLING

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 official recycling/

collection point.

RECIPES

HOMEMADE CHIPS

Serves: approx. 4

Preparation time: 5-10 minutes. Cooking time: 35-45 minutes

• 650 g Maris piper potatoes • 15 ml oil

1. Cut the potatoes to the desired size. Try to keep the size of the pieces

similar. Cover the potatoes with cold water and drain. Repeat this twice

more. Dry any excess water from the potatoes using a cloth or kitchen

paper. Add the oil and agitate the potatoes until they have an even coating

of the oil.

2. Select Air Fry mode. Adjust the time to 40 minutes then put the potatoes

into the drum. Fit the drum and cook until the potatoes are crispy on the

outside and soft in the middle.

SPICED SWEET POTATO WEDGES

Serves: 4

Preparation time: 5-10 minutes. Cooking time: 35-45 minutes

• 750 g sweet potatoes

• 15 ml oil

• 5 g chilli powder/

chilli akes

• 3 g cracked black

pepper

1. Cut the sweet potatoes into evenly sized wedges. Wash the wedges under

cold water and drain. Dry o any excess water from the sweet potatoes

with a cloth or kitchen paper.

2. Mix the olive oil, chilli and cracked black pepper together then add to the

sweet potatoes making sure the sweet potatoes are well coated.

3. Select Air Fry mode. Adjust the time to 40 minutes then put the sweet

potatoes into the drum. Fit the drum and cook until the sweet potatoes are

crispy on the outside and soft in the middle.

STUFFED PEPPERS

Serves: 4

Preparation time: 10-15 minutes. Cooking time: 25-30 minutes

• 2 red bell peppers

• 350 g minced beef

• ½ white onion, nely

chopped

• 3 cloves garlic, nely

chopped

• 3 g cracked black

pepper

• 3 g paprika

• 3 g ground cumin

• 100 g cheddar

cheese, grated

• 3 g chilli puree

• 1 bualo mozzarella

ball

• 30 ml olive oil

• Salt to taste

1. Cut the peppers in half lengthways and remove the stalk and seeds. Drizzle

with a little olive oil and season.

2. Mix together the minced beef, onion, garlic, cracked black pepper, paprika,

cumin, cheddar cheese, chilli, olive oil and salt.

3. Divide the mixture evenly between the four halves of pepper. Cut the

mozzarella into 4 slices and set aside.

4. Select Roast/Bake mode. Place the wire rack into the bowl in the low

position then place the stued peppers on the rack. Cook for 25-30

minutes until the juices run clear. Five minutes before the end of cooking,

add a slice of mozzarella to each stued pepper. Finish cooking and serve.

TRIPLE CHEESE GRILLED PORTOBELLO MUSHROOMS Serves: 4

Preparation time: 5-10 minutes. Cooking time: 15-20 minutes

• 4 Portobello

mushrooms

• 200 g cheddar

cheese, grated

• 3 cloves garlic, nely

diced

• 2 spring onions, nely

diced

• 50 g parmesan cheese,

grated

• 75 g goats cheese

• 3 g cracked black

pepper

• 4 g at leaf parsley,

chopped

• 15 ml olive oil

• 2 g paprika

1. Remove the stalk and peel the skin o the mushrooms. Drizzle with olive oil and

season.

2. Mix the cheddar cheese, garlic, onion, cracked black pepper, parsley and olive oil

together. Divide the mix equally between the mushrooms.

3. Divide the goats’ cheese into 4 equal amounts and crumble on top of the

mushrooms. Do the same with the grated parmesan. Sprinkle the paprika

evenly over the top.

4. Select Grill mode. Place the wire rack into the bowl in the low position and place

the mushrooms onto the rack. Cook for 15-20 minutes.

LEMON AND DILL GRILLED SALMON Serves: 4

Preparation time: 5-10 minutes. Cooking time: 5-10 minutes depending on shape

and size of salmon portions

• 4 salmon portions

approx. 200 g each

• Zest and juice 1 lemon

• 2 cloves garlic, nely

chopped

• 30 ml olive oil

• 30 ml white wine

• 3 g dill leaves

• Salt and pepper to

taste

1. Mix the lemon zest, lemon juice, garlic, olive oil, white wine together.

2. Place the salmon portions on a tray and coat with the mixture. Season.

3. Select Grill mode. Place the wire rack into the bowl in the high position and place

the salmon portions onto the rack. Cook for 5-10 minutes until the salmon starts

to ake.

CHOCOLATE ORANGE FONDANTS Serves: 6

Preparation time: 45 minutes including time to refrigerate . Cooking time: 15 minutes

Equipment: 6 moulds

• 200 g dark chocolate

(at least 54%)

• 200 g unsalted butter

• 50 g unsalted butter,

melted

• 140 g caster sugar

• 4 large eggs

• 100 g plain our

• 20 g cocoa powder

plus extra for dusting

• 5 g baking powder

• Zest of 2 oranges

Place the moulds on a tray and brush the inside with some of the melted butter

using upward strokes. Refrigerate the moulds for 5 minutes and repeat the above

process with more butter. Put a little cocoa powder into each mould and rotate the

moulds until the buttered coating is evenly covered with the cocoa powder. Tap out

any excess cocoa powder.

1. Slowly melt the chocolate, butter and orange zest together. Separately whisk

the sugar and eggs together until light and uy. Remove the orange zest from

the chocolate mixture. Combine the chocolate mixture with the eggs and sugar.

2. Sieve the our, cocoa powder and baking owder. Fold into the chocolate mixture

until well combined.

3. Divide the mixture between the moulds and refrigerate for at least 20 minutes.

4. Select Roast/Bake mode. Place the wire rack into the bowl in the low position

and heat for 2 minutes. Carefully place the fondants onto the rack and set the

time for 12-13 minutes. Bake until the top starts to crust over and the fondants

start to pull away from the sides of the moulds. Once cooked leave to stand for 1

minute before serving.

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Russell Hobbs 22100-56 Manual

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