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Russell Hobbs 22940-56 Manual

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USING
1. Turn the temperature control fully anticlockwise (0).
2. Plug the connector into the power inlet on the appliance (Fig B).
3. Put the plug into the power socket.
4. Set the temperature control to the required temperature (1-5).
5. The thermostat light will come on. It will go out go out when the temperature is reached. It will then
cycle on and off as the thermostat operates to maintain the temperature.
6. Lay the food on the grill with a spatula or tongs, not fingers.
NOTE: Foods with a high fat content can spit hot fat during cooking. If this happens you can reduce the
temperature but this will increase the cooking time.
• Wait till the food has cooked.
• Check it’s cooked. If you’re in doubt, cook it a bit more.
• Remove the cooked food with wooden or plastic tools.
• Periodically empty the drip trays. The drip trays will be hot so handle with care using an oven glove
or similar protection. Wipe with kitchen paper and replace.
CARE AND MAINTENANCE
1. Unplug the appliance and let it cool down before cleaning or storing away.
2. Pull the connector out of the power inlet.
3. Wipe all surfaces with a clean damp cloth.
4. Wash the drip trays in warm soapy water, or in the top rack of the dishwasher.
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 official recycling/collection point.
RECIPES
HONEY, SOY AND SESAME SALMON (serves 4)
• 350g salmon
• 20g dark soy sauce
• 40g honey
• 15ml sherry vinegar
• 30ml sesame oil
• 15ml vegetable oil
• 20g toasted sesame seeds
Mix the soy sauce, honey, vinegar, sesame oil, vegetable oil and sesame seeds together in a bowl. Pour
into a tray and place the salmon skin side up into the liquid. Leave to marinate for at least 20-30 minutes.
Preheat the grill to setting 5. Once heated, place the salmon onto the grill and cook for 7-8 minutes or
until the salmon starts to flake.
PAPRIKA CHICKEN (serves 4-6)
• 400g boneless chicken thighs
• 10g smoked paprika
• 3g chilli powder
• 30ml olive oil
• 1 lemon, juice and zest
• Salt and pepper to taste
Mix the paprika, chilli powder, oil, lemon and seasoning in a bowl. Cut the chicken into your desired sized
pieces and add to the bowl. Mix well making sure the chicken is well coated with the marinade. Cover the
bowl with cling film and refrigerate for at least 2 hours. Remove the chicken from the fridge about 15
minutes before cooking. Preheat the grill on setting 5. Once heated, cook the chicken until the juices run
clear.
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