Russell Hobbs 19780 Spécifications

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10Irish stew1 carrot, thinly sliced 1 small onion, thinly sliced115g (4oz) potatoes, thinly sliced 2 neck of lamb chops250ml (8 floz) chicken stock

11braised brisket of beef750g (1½lb) brisket salt and pepper to taste25g (1oz) butter 1 onion, chopped1 carrot, finely chopped 150ml (½pt) beef stoc

12boeuf bourguignonne1 tbsp cooking oil 500g (1lb) stewing steak, cubed50g (2oz) streaky bacon, chopped 1 tbsp flour150ml (¼pt) red wine 1 tbsp bran

13chicken with barbecue sauce750g (1½lb) chicken breast or thigh meat 30g (1oz) butter1 small onion, finely chopped 2 tbsp tomato ketchup1 tbsp vineg

14baked stuffed apple1 knob butter 50g (2oz) soft brown sugar25g (1oz) sultanas 1 large cooking apple, cored150ml (¼pt) boiling waterGrease the cookp

15slow cooker cooking times (rough guide)food quantity time at 1 (in hours) time at 2 (in hours)fish whole 1-2 – – –beef 500-800g 7-10 5-7lamb 500-800g

16551-722D WIRING INSTRUCTIONSThe product must be earthed.It has a 13A BS1362 fuse in a 13A BS1363 plug.To replace the plug, fit the green/yellow wire

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3Read the instructions, keep them safe, pass them on if you pass the slow cooker on.Remove all packaging before use.A IMPORTANT SAFEGUARDS1 The slow

4U BEFORE USING FOR THE FIRST TIMERemove all packaging and clean the slow cooker, to remove manufacturing dust, etc.C THE BENEFITS OF SLOW COOKINGhe

5C PREPARATION12 Decide when you want to eat and when you want to start cooking.13 If you want to eat at 6 p.m., and you need to start cooking at 8

6C CARE AND MAINTENANCE1 Switch off (0), and unplug the slow cooker (switch the socket off first, if it’s switchable).2 Using oven gloves, remove the

7minestrone soup25g (1oz) butter ½ clove garlic, crushed1 leek, sliced 1 small carrot, chopped small1 medium potato, chopped 1 small onion, chopped

8pulses (beans, peas and lentils)warning Boil dried beans (e.g. red kidney beans) for at least 10 minutes before adding to the cookpot. They’re poiso

9Lift from the cookpot, then remove the parchment, bone and skin.Serve hot with melted butter or hollandaise sauce.To serve cold, transfer the salmon