Russell Hobbs 17888 Manuale utente

I www.russellhobbs.com

17888

Visit www.russellhobbs.co.uk/productregister/ You must register within 28 days of purchase

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Read the instructions, keep them safe, pass them on if you pass the grill on.

Remove all packaging before use.

IMPORTANT SAFEGUARDS

Follow basic safety precautions, including:

This appliance can be used by children aged from 8 years and above and

persons with reduced physical, sensory or mental capabilities or lack of

experience and knowledge if they have been given supervision or

instruction concerning use of the appliance in a safe way and understand

the hazards involved. Children shall not play with the appliance. Cleaning

and user maintenance shall not be made by children unless they are older

than 8 and supervised.

Keep the appliance and cable out of reach of children under 8.

Don’t connect the appliance via a timer or remote control system.

¬The surfaces of the appliance will get hot during use.

If the cable is damaged, return the appliance, to avoid hazard.

b Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Don’t use the appliance near or below combustible materials (e.g. curtains).

• Don’t wrap food in plastic ﬁlm, polythene bags, or metal foil. This will damage your grill and you may

cause a ﬁre hazard.

• Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook ﬁsh till the ﬂesh

is opaque throughout.

• Don’t use your grill for any purpose other than cooking food.

• Don’t use your grill if it is damaged or malfunctions.

HOUSEHOLD USE ONLY

PARTS

A. Grill/panini mode

B. Griddle/barbecue mode

1. Handle

2. Grill plates

3. Power light (red)

4. Thermostat light (green)

5. Drip tray

6. Release button

7. Stabilisers

8. Foot

9. Spillways

BEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

USING YOUR GRILL

• Check that the drip tray is fully pushed in – the rear should sit beneath both spillways.

• The hinge is articulated to cope with thick or oddly shaped foods. The grill plates should be roughly

parallel, to avoid uneven cooking.

1. Put the plug into the power socket.

2. The power light will come on as long as the appliance is connected to the electricity supply.

3. The thermostat light will come on when the appliance reaches working temperature. It will then cycle

on and oﬀ as the thermostat operates to maintain the temperature.

4. When the thermostat light comes on, open the grill.

5. Lay the food on the bottom grill plate with a spatula or tongs, not ﬁngers. Close the grill.

6. Wait till the food has cooked. Check it’s cooked. If you’re in doubt, cook it a bit more.

7. Remove the cooked food with wooden or plastic tools.

8. Unplug the appliance when you have ﬁnished.

• When necessary, use an oven glove and empty the drip tray into a heatproof bowl. Wipe it with

kitchen paper then replace it under the front of your grill.

GRIDDLE/BARBECUE

You may open the grill up for use as a griddle or barbecue. To go to the griddle position:

1. Move the handle forward till the plates are less than 90 degrees apart.

2. Press the release button, and hold it in.

3. Pull the handle back, till the grill is fully open.

4. Check that the front of the top plate doesn’t catch on the end of the stabilisers. If it does, close it

slightly, push the top of the plate with an oven glove, and open it again.

5. Let the release button go.

6. Lift the front of the grill, and ﬂip the extendible feet out, to level the bottom grill plate.

To close the griddle, lift the handle till the plates are less than 90 degrees apart.

You can then close it fully, or open it again in grilling mode.

Lift the front of the grill, and rotate the extendible feet into the grill, to restore the slope to the bottom grill

plate.

CARE AND MAINTENANCE

1. Unplug the appliance and let it cool down before cleaning or storing away.

2. Wipe all surfaces with a clean damp cloth.

3. Use a paper towel moistened with a little cooking oil to remove stubborn stains.

4. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.

• Don’t use scourers, wire wool, or soap pads.

• At the places where the top and bottom plates make contact, the non-stick surfaces may show signs

of wear. This is purely cosmetic, and will not aﬀect the operation of the grill.

COOKING TIMES AND FOOD SAFETY

Use these times purely as a guide. They’re for fresh or fully defrosted food. When cooking frozen foods, add

2-3 minutes for seafood, and 3-6 minutes for meat and poultry, depending on the thickness and density of

the food.

When cooking pre-packed foods, follow any guidelines on the package or label.

BEEF MIN SANDWICHES MIN

ﬁllet 5-7 cheese 2-3

loin steak 7-8 ham (cooked) 5-6

burger, 50g 5-6 roast beef (cooked) 6-7

burger, 100g 7-8 sausage (cooked) 6-7

kebabs, 25mm cube 7-8 turkey (cooked) 6-7

round steak 5-7 SNACKS

sausages (thin) 5-6 hot dogs 2-3

sausages (thick) 7-8 quesadillas 2-3

sirloin 7-9 tacos, meat ﬁlling 6-8

T-Bone 8-9 CHICKEN/TURKEY

LAMB chicken breast pieces 5-7

kebabs, 25mm cube 7-8 burger, 50g, fresh/frozen 4/5

minced 6-7 burger, 100g, fresh/frozen 5/6

loin chops 4-6 kebabs, 25mm cube 7-8

SEAFOOD thighs (chicken) 5-7

halibut steak, 12-25mm 6-8 minced 7-8

kebabs, 25mm cube 4-6 turkey breast, thin sliced 3-4

prawn 1-2 VEGETABLES

red snapper ﬁllet 3-5 asparagus 3-4

salmon ﬁllet 3-4 carrots, sliced 5-7

salmon steak, 12-25mm 6-8 aubergine, slice/cube 8-9

scallops 4-6 onions, thin slice 5-6

sea bass ﬁllet 3-5 peppers, thin slice 6-8

swordﬁsh steak, 12-25mm 6-9 peppers, grill then skin 2-3

tuna steak, 12-25mm 6-8 whole peppers brushed with oil 8

PORK potatoes, slice/cube 7-9

chops, 12mm 5-6 squash, slice/cube 6-8

gammon steak 5-6 FRUIT

kebabs, 25mm cube 7-8 apple, halve/slice 6-8

minced 7-8 bananas, slice lengthwise 3-4

sausages (thin) 5-6 nectarines, halve/slice 3-5

sausages (thick) 7-8 peaches, halve/slice 3-5

tenderloin, 12mm 4-6 pineapple, slice 3-7

FILLET STEAK WITH TOMATO CONCASSE serves 6

• 6 ﬁllet steaks

• 1 clove garlic

Tomato concasse

• 2 large onions, ﬁnely chopped

• 2 tbsp olive oil

• 450g tin of tomatoes, drained and chopped

• 1 bay leaf

• ¼ tsp thyme

• grated zest of ½ orange

• pinch of saﬀron (optional)

• 1 large clove garlic, crushed

• salt and pepper

Sauté the onions in a pan till they’re just translucent. Add the tomatoes, then the other

concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich.

Preheat the grill. Trim the ﬁllets, then ﬂatten gently. Cut the garlic clove in half, and rub the cut

side over the surfaces of the ﬁllets. Lay the ﬁllets on the grill, and cook for 2-5 minutes,

depending on how rare you want them. Remember – it’s ﬁllet steak – it doesn’t take a lot of

cooking! Put a portion of concasse on a plate, lay a steak on top, then pour a little more

concasse over it. Serve with creamy mashed potatoes, boiled baby new potatoes in butter,

carrot sticks and a green vegetable.

WHOLEGRAIN PANINI WITH FETA, RED ONIONS AND RED PEPPER serves 1

• 2 thick slices wholegrain or wholewheat

bread

• 50g reduced fat feta cheese

• ½ red onion, cut into thin strips

• ½ red pepper, cut into strips

• 2 tbsp balsamic vinegar

• ½ tsp fresh ground black pepper

Mix the onion, red pepper, balsamic vinegar and black pepper in a bowl. Spoon the mixture

on to the grill, cook till softened (1-2 minutes), and lay it on a slice of bread.

Tear the feta, sprinkle over the mixture, and top with the other slice of bread. Clean the grill,

then grill the panini for 2-3 minutes. Serve with a watercress and tomato salad.

CHICKEN TANDOORI WITH YOGURT MARINADE serves 4

• 2 boneless, skinless chicken breasts

• 200-250g carton plain low-fat yogurt

• 1 tbsp lemon juice

• 2 tsp paprika

• 2 garlic cloves, minced

• ½ tsp ground ginger

• ½ tsp cumin

• ½ tsp cayenne pepper

• ½ tsp cinnamon

Use a lidded casserole dish big enough to hold everything. Mix the yogurt, lemon juice,

paprika, garlic, ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into

two, add them to the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours,

turning at least every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the

marinade.

THE ORIGINAL BURGER serves 4

• 500g lean minced beef

• 1 tbsp Worcestershire sauce

• 1 tsp black pepper

• 1 red onion

• 4 wholegrain burger buns

• tomato, lettuce, dill pickles, etc. to garnish

Combine the mince, Worcestershire sauce and pepper, and shape into 4 burgers.

Slice the onion into 12mm/½” thick slices.

Grill the burgers for 4 minutes, top each with an onion slice, then grill for 3-4 minutes more.

Serve the burgers on the buns with your choice of garnish (tomato, lettuce, dill pickles, etc.).

HERBED CHICKEN AND MUSHROOM KEBABS serves 4

• 2 boneless, skinless chicken breasts

• 500g fresh whole mushrooms

• 1 tsp dried rosemary

• 1 tbsp dried parsley

• ½ tsp dried thyme

• ¼ cup lemon juice

• 2 tbsp white vinegar

• ½ cup nonfat chicken broth

• 1 tsp black pepper

• 8 wooden skewers, soak in water, pat dry

Use a lidded casserole dish big enough to hold the chicken, mushrooms and marinade. Mix

the rosemary, parsley, thyme, juice, vinegar, broth, salt and pepper in the dish. Cut the chicken

into 25mm/1” cubes, add to the dish, and turn till they’re well coated. Add the mushrooms,

and turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken

and mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the

marinade.

QUICK AND EASY GRILLED BANANAS serves 2

• 2 bananas, peeled

• 2 tbsp walnuts, ﬁnely chopped

• 2 tbsp sugar

• ½ tsp cinnamon

Mix the walnuts, sugar and cinnamon in a bowl. Split the bananas lengthwise, then across

their width. Lay the bananas on the grill, ﬂat sides uppermost, and spoon the mixture on top

of them. Grill till the bananas are warm and the cinnamon and walnuts are slightly glazed (3-4

minutes).

MEDITERRANEAN BEEF AND VEGETABLE GRILL serves 4

• 500g hindquarter ﬂank steak

• 1 small courgette, cut into 8 pieces

• 1 small tomato, cut into 8 pieces

• 1 small onion, cut into 8 pieces

• 1 green pepper, cut into 8 pieces

• 1 tbsp balsamic vinegar

• 1 tsp fresh ground black pepper

• 1 tsp garlic granules

• 8 wooden skewers, soak in water, pat dry

Mix the vinegar, pepper and garlic granules in a bowl. Freeze the steak for 30 minutes, then

cut it into thin strips, across the grain. Discard any fat. Thread the steak on 4 skewers, and the

tomato and vegetables on the other 4. Grill the steak skewers for 4 minutes, then add the

vegetable skewers to the grill. Sprinkle the skewers with the vinegar, pepper and garlic

mixture, and grill for 3-4 minutes more.

CREAMY CHEESY CHICKEN PARCELS WITH HIDDEN GREEN STUFF serves 2

• 1 lean skinless chicken breast

• 2 ﬂour tortilla wraps

• 75-100g reduced fat cream cheese

• 100g fresh baby spinach leaves

• 1 tsp mustard powder

• 1 tsp grated nutmeg

• 1 tsp pepper

Grill the chicken till it’s cooked through (6-8 minutes).

Remove it from the grill, let it cool, and cut it into strips.

Wash and dry the spinach, wilt the leaves on the grill for 20-30 seconds, remove, and dry with

kitchen paper.

Mix the cream cheese and spinach in a bowl, then fold in the chicken strips.

Spoon the mixture into the centre of the tortilla wraps, fold one end of each wrap over, roll the

wraps up, and warm the ﬁlled wraps on the grill for 2-3 minutes.

SMOKED MACKEREL PANINI WITH TOMATOES AND CRÈME FRAICHE serves 1

• 2 small cooked smoked mackerel ﬁllets

• 2 thick slices wholegrain/wholewheat

• 4 cherry tomatoes, halved

• 1 large handful watercress

Dressing

• 2 tbsp reduced fat crème fraiche

• ½ tsp lemon zest, grated

• squeeze lemon juice

• 1 tsp black pepper

Mix the dressing ingredients and refrigerate.

Flake the mackerel on a slice of bread, top with tomatoes and watercress, then the other slice,

cook for 2-3 minutes, add the dressing, and serve.

HEALTHY PIZZA PITTA POCKETS serves 2

• 2 slices lean ham or turkey (cooked)

• 50g reduced fat mozzarella

• 2 wholemeal pitta breads

• 2 tomatoes, thinly sliced

• 2 mushrooms, thinly sliced

• ¼ small onion, thinly sliced

• 1 tbsp sweetcorn

• ¼ green pepper, diced

• 1 tbsp tomato purée

• 1 tsp olive oil

• 1 tsp dried mixed herbs

Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket.

Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an

hour to rehydrate the herbs, then ﬁll the pitta pockets and grill for 3-5 minutes.

WARM ASIAN-STYLE NOODLE AND TOFU SALAD serves 2

• 60g buckwheat or soba noodles

• 250g pre-cooked tofu, drain and cube

• 1 carrot, peeled and grated into strips

• 1 head pak choi, shredded

• ½ courgette, cut into long strips

• ½ red onion, cut into strips

• small handful fresh coriander leaves, torn

Marinade

• 1 garlic clove, crushed

• 1 red chilli, de-seeded, ﬁnely chopped

• 2 tbsp reduced sodium soy sauce

• 1 tsp sweet chilli dipping sauce

• 1 tsp sesame oil

• juice of ½ lime

Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in a

bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket.

Stuﬀ the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork

and stuﬃng are cooked through (6-8 minutes).

SANTA FÉ VEGGIE-BURGER serves 4

• 1 cup steamed white rice

• ½ cup of canned corn kernels

• 1 green pepper, seeded

• 1 large white onion

• 1 tsp fresh ground black pepper

• 1 tsp lemon juice

• 1 tsp chilli powder

• 4 wholegrain hamburger buns

• non-fat cooking spray

Use a blender or food processor to process the rice, corn, green pepper, onion, pepper, juice

and chilli powder to a coarse, mealy texture. Shape the mixture into 4 burgers and refrigerate

for 2 hours. Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned

(6-7 minutes), then serve in the buns.

GRILLED STRAWBERRY MAPLE SHORTCAKE serves 4

• 1 low-fat shortcake, cut into 8 slices

• ¼ cup maple syrup

• 2 cups fresh strawberries, sliced

• 1 cup non-fat whipped cream topping

Lay the shortcake pieces on the grill, brush with maple syrup, and grill for 3-5 minutes.

Remove, top with strawberry slices and whipped cream topping.

GOUJONS OF FISH WITH CARROT STICKS AND SWEET POTATO WEDGES serves 2

• 1 large tuna, cod or salmon steak

• 1 medium carrot

• 1 small sweet potato

• 25g wholemeal ﬂour

• 1 egg white

• breadcrumbs (1 slice of wholemeal bread)

• 1 tsp white pepper

• ½ tsp medium curry powder (optional)

• 1 tsp clear honey

• 1 tsp olive oil

• 1 tsp paprika

Put the olive oil in a bowl. Cut the sweet potato into thin wedges then toss them in the olive

oil. Put them on a plate. Stir the paprika and honey into the bowl. Cut the carrot into sticks

about the same width as the thick ends of the potato wedges, and toss them in the bowl to

coat them. Put the wedges and sticks on the grill, and cook for 4 minutes.

Mix the ﬂour, curry powder and pepper on a plate. Put the egg white on another plate, and

mix with a fork. Put the breadcrumbs on a third plate.

Cut the ﬁsh into goujons (ﬁngers). Dip them into the seasoned ﬂour, then into the egg white,

then the breadcrumbs. When the wedges and sticks have cooked for 4 minutes, add the

goujons to the grill, and cook for another 3-4 minutes, or till the breadcrumbs turn golden.

CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 4

• 4 large chicken ﬁllets, trim fat and skin

• 375g Thai curry sauce

• ½ cup coconut milk

• 2 spring onions, ﬁnely chopped

• ½ handful torn coriander leaves

• steamed jasmine rice or noodles

• grated lemon or lime zest

• ½ handful torn coriander leaves

Flatten the chicken ﬁllets to an even thickness. Preheat the grill. Lightly spray the grill plates

with cooking oil. Grill the chicken ﬁllets till cooked (5-7 minutes). Meantime, heat the sauce in a

pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it

boil). Put a portion of sauce on a plate, lay a chicken ﬁllet on the sauce, then put a little more

sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with

crisp green vegetables.

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