Manual Russell Hobbs 22240-56 (page 4 of 76) (All languages)

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• Smaller quantities, thinner mixes, and more liquids than solids suggest shorter timings and higher

speeds.

THE WAND

• Generally, the wand can do anything a normal blender can do, but faster, and with less washing up

– make mayonnaise, milkshakes, smoothies, or fruit drinks in the beaker. You can blend, pulp or purée

ingredients in the pan or bowl you’re going to cook them in.

• Whatever container you use, make sure it’s on a stable, ﬂat surface, and support it with your free

hand, to prevent it wandering over the work surface.

• Don’t immerse the wand past its junction with the handle.

• When using it in hot liquids, don’t let the blade break the surface at an angle, as you might spray

liquid outside the bowl/pan/container.

• Don’t switch on till the blade is inside the food container.

• Switch oﬀ before lifting the blade from the food container.

CARE AND MAINTENANCE

1. Switch the appliance oﬀ, and unplug it.

2. Take great care with the blades – don’t handle them directly, use a nylon washing-up brush.

3. Wipe the handle surfaces with a soft damp cloth.

4. Clean the blade end of the wand in hot soapy water, with a nylon brush.

5. Don’t put any part of the appliance in a dishwasher.

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

h = handful T = tablespoon

(15ml) g = grams

b = bunch t = teaspoon

(5ml) m = millilitres

c = clove(s)

LEEK & POTATO SOUP

150 g leeks

150 g potatoes

2 stock cubes

800 m water

salt and pepper

Process the leeks and potatoes for 2 second. Transfer to a large pan. Add the water and stock cubes. Bring

to the boil, stirring. Reduce the heat. Cover the pan. Simmer for 20 minutes. Remove from the heat. Cool

for 30 minutes. Process till smooth. Bring to serving temperature (don’t let it boil). Adjust the seasoning.

Serve with bread.

For Vichyssoise, add a couple of chives to the leeks and potatoes, add a knob of butter to the pan before

heating, cool the soup instead of re-heating it, and whisk in 150ml of cream before serving it cold.

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Russell Hobbs 22240-56 Manual

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