Russell Hobbs 20810 Guida all'installazione

INSTRUCTIONS AND WARRANTY

MODEL NO. 20810

PURIFRY HEALTH FRYER

Congratulations on purchasing our Russell Hobbs Purifry Health Fryer. Each unit is

manufactured to ensure safety and reliability. Before using this appliance for the first time,

please read the instruction manual carefully and keep it for future reference.

FEATURES OF THE RUSSELL HOBBS PURIFRY HEALTH FRYER

The Purifry Health Fryer from Russell Hobbs uses clever technology to harness the cooking

power of pure, fast-circulating air to cook family favourites like chips or chicken nuggets

without using oil or fat. The coatings are still crispy and the taste will speak for itself.

Oil free health fryer

A healthier and odour free way to cook

2 litre capacity drawer, slides out for easy access

Basket separator for cooking 2 types of foods at once

60 minute timer with auto switch off

Variable temp up to 200° C

Versatile appliance for cooking food from fresh or frozen

Dishwasher safe basket

Cool touch handles and non-slip feet

For domestic use only

1 year warranty

IMPORTANT SAFEGUARDS

When using any electrical appliance, basic safety precautions should always be followed

including the following:

1. Please read the instructions carefully before using any appliance.

2. Always ensure that the voltage on the rating label corresponds to the mains voltage in

your home.

3. Incorrect operation and improper use can damage the appliance and cause injury to

the user.

4. The appliance is intended for household use only. Commercial use invalids the

warranty and the supplier cannot be held responsible for injury or damage caused

when using the appliance for any other purpose than that intended.

5. Avoid any contact with moving parts.

6. This appliance is not intended for use by persons (including children) with reduced

physical, sensory or mental capabilities, or lack of experience and knowledge, unless

they have been given supervision or instruction concerning use of the appliance by a

person responsible for their safety.

7. Children should be supervised to ensure that they do not play with the appliance.

8. Check the power cord and plug regularly for any damage. If the cord or the plug is

damaged, the manufacturer or a qualified person must replace it in order to avoid an

electrical hazard.

9. Do not allow this appliance to touch curtains, wall coverings, clothing, dishtowels or

other flammable materials during use. Allow a minimum of 200mm distance. Caution

is required on surfaces where heat may cause damage - an insulated heat pad is

recommended. Never place the appliance on a plastic, fabric or carpeted surface

while cooking.

10. The appliance is not intended to be operated by means of an external timer or

separate remote control system.

11. Do not touch hot surfaces –use the handles and knobs.

12. Let the unit cool down completely before you clean or store it.

13. Extreme caution must be used when moving the unit. It is recommended that you do

not move it when it is switched on or before it has cooled down.

14. Do not use the appliance if it has been dropped or damaged in any way. In case of

damage, take the unit in for examination and/or repair by an authorised service agent.

15. Do not use harsh abrasives, caustic cleaners or oven cleaners when cleaning this

appliance.

16. To reduce the risk of electric shock, do not immerse or expose the body, plug or the

power cord to water or any other liquid.

17. Remove the plug from the socket by gripping the plug. Do not pull on the cord to

disconnect the appliance from the mains. Always unplug the unit when not in use,

before cleaning or when adding or removing parts.

18. A short detachable cord is provided to reduce the hazards resulting from becoming

entangled in or tripping over a longer cord.

19. Do not let the cord hang over the edge of a table or counter. Ensure that the cord is

not in a position where it can be pulled on inadvertently.

20. Do not allow the cord to touch hot surfaces and do not place on or near a hot gas or

electric burner or in a heated oven.

21. Do not use the appliance on a gas or electric cooking top or over or near an open

flame.

22. Use of an extension cord with the appliance is not recommended. However, if it is

necessary to use an extension lead, ensure that the lead is suited to the power

consumption of the appliance to avoid overheating of the extension cord, appliance or

plug point. Do not place the extension cord in a position where it can be pulled on by

children or animals, or tripped over.

23. This appliance is not suitable for outdoor use. For household use only. Do not use

this appliance for anything other than its intended use.

24. DO NOT carry the appliance by the power cord.

25. Do not leave the appliance unattended during use. Always unplug the unit when not in

use or before cleaning.

26. Ensure that the switch is in the “OFF” or “O” position after each use.

27. The manufacturer does not accept responsibility for any damage or injury caused by

improper or incorrect use, or for repairs carried out by unauthorised personnel.

28. In case of technical problems, switch off the machine and do not attempt to repair it

yourself. Return the appliance to an authorised service facility for examination,

adjustment or repair. Always insist on the use of original spare parts. Failure to

comply with the above mentioned pre-cautions and instructions, could affect the safe

operation of this machine.

29. Do not use accessories or attachments other than those we supply.

30. Do not use anything metal or sharp, you will damage the non-stick surfaces.

31. Keep clear of the vent at the rear of the appliance –hot air will immerse from it.

IMPORTANT: In case your Purifry Health Fryer switches off before cooking has

completed, there is a reset button located at the bottom of the unit that you must

press to proceed with cooking. Please use a non-metallic rod such as a toothpick

or plastic knitting needle.

PARTS DIAGRAM

BEFORE FIRST USE

Before using the unit for the first time, remove any packaging material and carefully

clean it using warm, soapy water - rinse and dry.

REMOVING THE BOWL AND BASKET

The handle serves the bowl and the basket.

To remove the bowl from the body, place one hand on the disc on top of the body,

grip the handle with the other hand, and pull the bowl out of the body.

Rest the bowl out on an insulated heat pad.

To remove the basket from the bowl, slide the cover away from the handle to expose

most of the lock and press the lock down.

To unlock the handle from the bowl, lift the handle and basket up and out of the bowl.

HOW TO USE

Sit the unit on a heat-resistant surface.

Insert the plug into a power socket and switch the power socket on.

Set the temperature to your desired level. In addition, set the timer for 3-5 minutes to

preheat the appliance.

The power light will go on, showing that the unit is now on.

The thermostat light will go on, then cycle on and off as it maintains the right

temperature.

Once the thermostat light goes off, carefully remove the bowl as per the previous

instruction.

If you are preparing two different meals at the same time, fit the partition.

Put the food into the basket, ensuring not to overfill.

Leave enough space between pieces of food to allow the hot air to circulate.

Slide the bowl back into the body.

Set the timer to the time you need –see “RECOMMENDED COOKING TIMES”.

HALF-WAY THROUGH COOKING

About half way through cooking, remove the bowl as per the previous instruction,

give it a bit of a shake, and/or turn the food over, and then place the bowl in the body

again.

The thermostat light will switch off when you remove the bowl, however, it will switch

on again when you re-place the bowl. The timer will continue to count down.

When the timer returns to 0 and the bell sounds, switch the unit off from the power

socket and unplug the unit.

If you wish to switch the unit off manually, simply turn the timer to 0.

Remove the bowl as per the previous instruction and carefully place it on an

insulated heat pad.

Press the lock down, and lift the handle and basket up and out of the bowl.

RECOMMENDED COOKING TIMES

food

°C

time (min)

shake/turn the food half way through

cooking

frozen chips/potato

wedges

200

12-20

a single layer of chips –12 minutes basket half

full –15 minutes

basket full (loosely, not packed) –20 minutes

fresh chips

200

peel, cut, rinse, towel dry, toss in salt, pepper

and 1 tsp oil

fresh potato wedges

200

rinse, towel dry, cut, toss in salt, pepper, and 1

tsp oil

jacket potatoes

180

30-40

for a crispy jacket, rub with oil

roast potatoes

180

25-35

peel, cut, rinse, towel dry, toss in salt, pepper,

crushed rosemary (optional) and 1 tsp oil

frozen onion rings

180

frozen fishcakes

large

180

20-25

frozen fishcakes

small

180

15-20

fresh fishcakes large

180

15-20

fresh fishcakes small

180

frozen scampi (in

crumbs)

180

10-15

fish goujons

180

cut fish in strips, roll in egg, then in seasoned

crumb

frozen samosas

180

fresh samosas

180

10-15

frozen duck rolls

180

fresh duck rolls

180

10-15

boneless preformed

chicken products

(frozen)

180

fresh chicken

goujons

180

10-15

cut meat in strips, roll in egg, then in seasoned

crumb

schnitzel

(chicken/veal/ pork)

180

hammer meat flat, coat in egg, then in seasoned

crumb

chicken thighs

180

25-30

cooking time depends on size

tortillas

200

5-10

for a crispy finish, rub with oil

Scotch eggs

170

15-20

cooking time depends on size

stir fry

180

25-30

toss in salt, pepper, and 1 tsp oil, add a little

sauce 5 minutes before the end (chilli, sweet

chilli, garlic, etc)

sausages

180

the fat drips into the bowl, away from the

sausages

RECIPES

Onion Rings

White onion(s)

Milk

Seasoned flour

Oil

Slice the onion(s), dip in milk, then seasoned flour, drizzle with oil and cook at 180 for 12-15

minutes.

Mini Salmon Fishcakes

½ onion

2 sprigs fresh parsley pinch of chilli

1 good sized salmon fillet

5-6 tbsp breadcrumbs

Egg, lightly beaten

Seasoned flour

Salt and pepper

Preheat at 180.

Blend the onion and parsley for a few seconds, add the salmon, chilli, a generous pinch of

both salt and pepper, and blend for 5-10 seconds. Transfer to a bowl, and fold in 2 tbsp

breadcrumbs. Divide the mix into 10 portions (or 4 portions, if you want large fishcakes).

Roll each portion into a ball, coat in egg, then breadcrumbs, flatten the balls and cook for 10-

15 minutes for small fishcakes, or 15-20 minutes for large fishcakes, turning them about half

way through cooking.

Chicken Kiev

Skinned chicken breasts

2 cloves fresh garlic

50g salted butter

2 sprigs fresh parsley

1 egg lightly beaten

Breadcrumbs (either packet or home-made)

Pepper to taste

Preheat at 180.

Blend the garlic, parsley and a generous pinch of pepper for 10-20 seconds, add the butter,

and blend for 15 seconds.

Slice each chicken breast along the long edge (do not cut completely in half) and open into a

butterfly shape. Cover with cling film and hit with a rolling pin to flatten slightly.

Put a good spoonful of the mixture in the middle of each breast, and then roll the chicken

over the mix so it overlaps and leaves no exit for the mix to escape. You will now have a

tight roll in the shape of a chicken breast (a fat version of its original shape). Dip the chicken

into the seasoned flour, then into the egg and finally roll in the breadcrumbs, coating the

chicken completely.

Repeat this for the second breast.

If you have time, leave the chicken on greaseproof paper in the fridge for an hour to rest.

Cook for 30-35 minutes. Turn after 15-20 minutes, to ensure a lovely golden colour all over.

Victoria Sponge

100g self raising flour

100g soft butter

100g caster sugar

2 eggs

Mix everything together with a hand or stand mixer for 2 minutes. Put a large paper case in

the basket. Spoon the mixture into the paper case. Smooth with a spoon or spatula, leaving

a small dent in the centre, to stop the cake from rising too much in the middle. Cook for 15 -

20 minutes. Don’t check till at least 10 minutes baking time has passed, or you will collapse

the sponge.

Scotch Eggs

500g beef (for mincing) or 500g minced beef

1 onion

2 sprigs thyme

2 sprigs parsley

Pinch cayenne pepper salt and pepper

5 eggs (one for egg wash) breadcrumbs

Flour for coating oil for cooking

If you’re using a mincer, mince the beef and onion together. If you’ve bought mince, chop or

blend the onion finely, and mix into the mince with the salt, pepper, cayenne pepper and

chopped herbs.

Boil 4 eggs till soft boiled with slightly runny yolks. Carefully peel the shells from the eggs.

Coat the eggs in flour then cover completely in the minced meat. Roll the ball in the egg,

then the breadcrumbs. Cook at 170 for about 15 minutes, turning occasionally.

Mustard and Honey Pork Loin with Roasted Vegetables

Piece pork loin, about the thickness of 4 chops

2 carrots, peeled and cut into chunks

Parsnips, peeled and cut into chunks

2 red onions, quartered

6 large cherry tomatoes

2 courgettes, cut into chunks

2 tbsp grainy mustard

Tbsp runny honey

1 tbsp oil

Salt and pepper

Preheat at 170.

Stir the vegetables in a bowl with the oil, salt and pepper, ensuring all are well coated. Mix

the mustard and honey in a dish, then smear all over the loin.

Put the loin in the centre of the basket, and spoon the vegetables round it. Cook at 170 for

40 minutes to 1 hour, depending upon the size of the loin. Turn the loin after 15 minutes and

stir the vegetables. Check again at 30 minutes.

Chicken Schnitzel

2 large chicken breasts

1 large egg

2 tbsp seasoned flour

75g breadcrumbs

Dried zest of ½ a lemon

15g parmesan, grated

1 heaped tbsp parsley, finely chopped

Olive oil spray

Salt and freshly ground black pepper

Preheat at 180.

Slice each chicken breast along the long edge (do not cut completely in half) and open into a

butterfly shape. Cover with cling film and hit with a rolling pin to flatten slightly.

Beat the egg in a bowl. Sprinkle the seasoned flour on a plate. Mix the breadcrumbs with the

lemon zest, parmesan and parsley. Coat each piece of chicken in flour, then beaten egg,

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