Russell Hobbs RHSB 025 Installation instructions manual

INSTRUCTIONS/WARRANTY

MODEL: RHSB 025

MULIT PURPOSE STICK BLENDER

If blending ‘solid’ or ‘sticky’ ingredients, please use your blender for

no longer than 30 seconds at a time. After blending for 30 seconds, switch your

blender off for 10-15 minutes to avoid damaging the motor. If blending ‘liquid’

ingredients,please use your blender for no longer than a minute at a time. After

blending for a minute, switch your blender off for 10-15 minutes to avoid

damaging the motor. We suggest these usage times to help keep your product

working for years to come.”

15. Never attempt to open any part or dismantle the controls.

Responsibility for failure cannot be accepted if this instruction has

been ignored.

16. This product is intended for household use only. Industrial or

commercial use invalidates the warranty.

17.Use only original parts provided.

18.Switch OFF and remove the plug from the power outlet when:

assembling, disassembling, cleaning and storing.

19.Use only attachments or accessories sold by the manufacturer.

20.Do not attempt to repair or disassemble the appliance. There are

no user serviceable parts.

21.Never use for extended periods of time. The stick blender does its

work in seconds.

22.Do not use beaker or any other type of container if is cracked or

chipped.

23.When blending hot liquids, be careful they do not splatter by

ensuring the blending arm placed into the mixer before starting

use. Begin processing at a low speed.

SAVE THESE INSTRUCTIONS

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

PARTS NAME AND LOCATION

A. ON/OFF Button

B. Motor body

C. Variable Speed control

D. Blending arm and blade

E. 600ml Beaker

NOTE: Before first use clean all components. Rinse blender arm under

cool water and rinse beaker in the same way. DO NOT IMMERSE OR

ALLOW WATER TO TOUCH THE STICK BLANDER MOTOR.

PREPARATION FOR USE

Should the need arise to change the fitted/moulded plug, follow these

instructions:

Mains (AC) Operation

This unit is designed to operate on 230V current only. Connecting

to other power sources may damage the unit.

Connect three-pin plug as follows:

The wires in this mains lead are coloured in accordance with the

following code: Green/Yellow = Earth Blue = Neutral Brown = Live

NOTE: This appliance is a class two product and as such does not have

an Earth wire. Please follow the above instructions leaving out the

connection for the Earth wire.

USING YOUR STICK BLENDER

The stick blender is perfectly suited for preparing dips, sauces, soups,

mayonnaise and baby food as well for mixing drinks and smoothies.

1. Take the stick blender out of the box and take off any protective

wrappings.

REMEMBER NOT TO LEAVE PROTECTIVE PACKAGING LYING AROUND,

AS IT COULD BE DANGEROUS AROUND INFANTS.

2. Before first use, the blending arm should be cleaned with moist

cloth or rinsed under the tap. Make sure the unit is unplugged

before doing this.

3. Attached the blending arm onto the motor body in a clockwise

position by aligning drawings at the back of the motor body, until a

‘click’ sound is heard and the two parts are locked together.

4. Ensure the stick blender is unplugged and the speed control is set

to “0”.

5. Put the ingredients into the mixing bowl provided or a different

durable bowl, which is sufficiently tall and wide to avoid splashing.

6. Plug the unit into the mains power supply.

7. Dip the blending arm with blade as deep as possible into the

mixer.

SUGGESTIONS FOR USE

 Move the blending arm gently around the mixture to ensure

uniform results.

 If you want to clean the sides and base of the utensil/container

with a hand-held utensil, first switch the machine OFF.

 To avoid unnecessary splashing, immerse the blending arm into

mixture before switching the appliance ON.

 The speed can be adjusted at any time. First, release the ON/OFF

button, and then adjust the speed. For thicker mixtures, a low

speed is recommended. For fine consistency, use the high-speed

settings.

CLEANING

NOTE: Use extreme care when handling the blade at the bottom of the

blending arm. Do not touch the blade with your fingers. The blade is very

sharp and can cause injury.

 Make sure the unit is unplugged from the main power supply.

 Disconnect the blending tool from the motor.

 It is much easier to clean the accessories directly after their use.

Wash in warm, soapy water, rinse and dry well.

 The beaker must be washed with luke warm water.

 The body of the stick blender can be cleaned with a damp cloth,

and must immediately be buffed with a dry cloth.

 The blending arm can be washed in warm soapy water or can be

washed in the dishwasher.

 To remove stubborn spots, wipe the surfaces with a piece of cloth

slightly dampened in soapy water or a mild non-abrasive cleaner.

Follow with a clean damp cloth.

 When processing foods with colour (e.g. carrots), the parts of the

appliance may become discoloured. Wipe these parts with

vegetable oil before placing them in the dishwasher.

 Do not use any abrasive cleaning material to clean any part of the

stick blender, as it will harm the exterior.

 Store in a cool dry place.

CAUTION: The stick blender motor should never be submerged in water

or held under a running tap. To clean, simply wipe with a damp cloth

and dry thoroughly.

RECIPES

STRAWBERRY SHAKE

½ Cup vanilla ice cream

½ Cup milk

½ Cup fresh strawberries (Other type of fruit can be used such as:

peaches, pineapple, banana)

1 ½ Tablespoons powdered sugar

1. Attach the blending arm to the motor body

2. Place ingredients into the mixing bowl.

3. Blend on the HIGH speed for 25-30 seconds.

Makes one shake

MAYONNAISE

200-250 ml oil

1 egg (yolk and white)

1 tbsp. lemon juice or vinegar

Salt and pepper to taste

Put all ingredients into the beaker according to the above-mentioned

order. Introduce the stick blender to the base of the beaker. Pressing the

On/Off switch, keep the stick blender in this position until the oil

emulsifies, Then, without switching off, slowly move it up and down until

the mayonnaise is well combined.

BUTTERNUT SQUASH & APPLE SOUP WITH CHESTNUTS

To speed preparation, this recipe calls for prepared butternut squash puree. A

garnish of lightly sweetened whipped cream and chopped roasted chestnuts

adds richness and texture to the soup. For tips on roasting chestnuts, click on

the link at right.

2 Tbs. unsalted butter

1 yellow onion, thinly sliced

2 Golden Delicious apples, peeled, cored and

thinly sliced

1 jar (32 oz.) butternut squash puree

2 1/2 to 3 cups chicken stock

1 large bay leaf

2 tsp. salt, plus more, to taste

1/2 cup heavy cream

Freshly ground pepper, to taste

1/2 cup heavy cream, whipped until just

thickened (optional)

12 fresh chestnuts, roasted, peeled and

roughly chopped

In a small stockpot over medium heat, melt the butter. Add the onion

and apples and cook, stirring occasionally, until softened, about 10

minutes. Stir in the butternut squash puree, 2 1/2 cups of the stock, the

bay leaf and the 2 tsp. salt. Bring to a simmer, reduce the heat to

medium-low and cook, stirring occasionally, about 30 minutes. Remove

the bay leaf and discard.

Using an stick blender, puree the soup in the pot until smooth. Pour

through a fine-mesh sieve set over a clean stockpot. Stir in the cream

and add more stock to reach the desired consistency. Season with salt

and pepper. Reheat the soup gently to serving temperature.

Ladle the soup into warmed bowls. Garnish each serving with a swirl of

whipped cream and sprinkle with chestnuts. Serve immediately. Serves 6.

BUTTERNUT SQUASH SOUP WITH HAZELNUT AND CREAM

Be sure to toast and skin the hazelnuts before adding them to the cream. Toasting

brings out the rich flavor of the nuts and loosens the skins, which can taste

bitter. Place the nuts in a dry fry pan over medium heat and toast, shaking the

pan or stirring occasionally, until the nuts are fragrant, 10 to 15 minutes. Or

spread the nuts in a single layer on a baking sheet and toast in a 325°F oven,

stirring occasionally, for 10 to 15 minutes. While the nuts are still warm, wrap

them in a kitchen towel and rub vigorously to remove the skins. It’s OK if a few

bits of skin still cling to the nuts.

1/3 cup heavy cream

2 Tbs. finely chopped toasted hazelnuts

Salt and freshly ground pepper, to taste

2 Tbs. unsalted butter

1 yellow onion, chopped

2 cups unsalted chicken stock, warmed,

plus more as needed

1 jar (17 oz.) butternut squash puree

Freshly grated nutmeg, to taste

In a saucepan over medium heat, warm the cream until steam starts to

rise. Remove from the heat, add the hazelnuts and let cool. Season with

salt and pepper. Refrigerate for 1 hour.

In a soup pot over medium heat, melt the butter. Add the onion and

sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.

Add the 2 cups stock and the squash puree and bring to a simmer,

stirring, then reduce the heat to medium-low. Cook, stirring, for 12 to 15

minutes. Using a stick blender or , puree the soup, adding more stock if

the soup is too thick. Season with salt, pepper and nutmeg.

Whisk the hazelnut cream until lightly foamy. Ladle the soup into

warmed bowls and top each serving with the hazelnut cream. Serves 4.

ASPARAGUS SOUP

For an ultra smooth soup, strain it through a fine sieve, or a conical

strainer that is a favorite in restaurant kitchens. A pestle is used to push

the food through the fine-mesh perforations of the sieve.

1 1/2lb. asparagus

4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter

1 yellow onion, diced

3 garlic cloves, minced

1/4 cup dry vermouth

3 cups chicken stock, plus more as needed

Salt and freshly ground pepper, to taste

3/4 cup heavy cream

Snap off the tough stem ends from the asparagus spears. Cut the tips

off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the

remaining asparagus into 1-inch pieces.

In a heavy soup pot over medium heat, melt the 4 Tbs. (1⁄2 stick)

butter. Add the onion and garlic and sauté, stirring occasionally, until

tender and translucent, 3 to 4 minutes. Add the vermouth and cook

until most of the liquid has evaporated. Add the chopped asparagus

and the 3 cups stock. Season with salt and pepper. Bring to a simmer,

then reduce the heat to medium-low. Cover and cook until the

asparagus is tender, about 20 minutes.

Using an stick blender, puree the soup until smooth, about 2 minutes.

Pass the soup through a fine sieve into a clean saucepan. Stir in the

cream plus more stock if needed to reach the desired consistency.

Season with salt and pepper. Set the pan over low heat and reheat the

soup to serving temperature.

In a small sauté pan over medium heat, melt the 2 tsp. butter. Add

the reserved asparagus tips and cook until just tender, about 2

minutes. Ladle the soup into warmed bowls, garnish with the

asparagus tips and serve immediately. Serves 4.

PROBLEM SOLVING

There are no user serviceable parts in this appliance. If the appliance is

not operating correctly, please check that:

1 You have followed the instructions correctly.

2. The unit has been wired correctly and the wall socket is

switched on.

3. You did not run the machine for longer then 30 seconds. As

this would cause the motor to overheat.

4. Is the blending arm securely locked in place onto the motor

body.

5. The mains power supply is ON.

6. You have not operated the unit for longer periods than

specified time, causing the motor to overheat.

If the appliance still does not work:

In the first instance, consult your retailer for possible repair or

replacement. If your retailer fails to solve your problem and you need to

return the appliance, make sure that:

1. The unit is packed carefully, complete in its original packaging.

2. Proof of purchase is attached.

3. Give the reason why you are returning it.

If the supply cord is damaged, it must be replaced by the manufacturer

or its service agents in order to avoid a hazard.

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