Page 2 - IMPORTANT SAFEGUARDS
IMPORTANT SAFEGUARDS When using this appliance, basic safety precautions should always be followed, including the following: Read all instructions before, and follow whilst using this appliance. 1. To protect against electrical hazards, do not immerse the slow cooker cooking base in water or any liq...
Page 3 - SAVE THESE INSTRUCTIONS
24. Do not put cold water into a hot ceramic bowl or hot water into a cold ceramic bowl as it may crack the bowl. 25. Do not use the ceramic bowl with any appliance (cook-top, stove, oven, microwave oven, etc) other than the slow cooker. 26. Do not shock/bump the glass. The lid supplied with this is...
Page 4 - c b
4 Congratulations on the purchase of your new Russell Hobbs Master Slow Cooker & Sous Vide. Each unit is manufactured to ensure safety and reliability. Before using the Slow Cooker for the first time, please read this instruction booklet carefully and keep it for future reference. Pass it on if ...
Page 6 - BEFORE FIRST USE; IMPORTANT INFORMATION; Always carry the slow cooker by the cooking base
6 BEFORE FIRST USE This appliance is intended for household use only. • Remove all packing material, any stickers, and the plastic band around the power plug. • All parts of the appliance need to be thoroughly cleaned before being used for the first time (see CARE AND MAINTENANCE). Place the clean, ...
Page 7 - COOKING MODES
7 IMPORTANT: When unlocking, keep your fingers out from between the top part of the handles and the edge of the ceramic bowl. GENERAL USE The appliance has 3 distinct cooking modes: A - Slow Cooking: This mode operates like any standard slow cooker. The Slow Cook mode cannot be used with the tempera...
Page 8 - settings
8 THE CONTROL PANEL 6 7 Important: Always carry the slow cooker from the cooking base handles. Make sure to securely grasp the bottom portion of the handles to avoid the handles separating or unlocking unexpectedly while carrying. (D) Never lift the slow cooker by the lid handle. Detach temperature ...
Page 9 - S LOW C O O K F U N C T I O N S; Add ingredients to the ceramic bowl and cover with the glass lid.; SLOW COOKER GENERAL TIPS:
9 6 7 Important: Always carry the slow cooker from the cooking base handles. Make sure to securely grasp the bottom portion of the handles to avoid the handles separating or unlocking unexpectedly while carrying. (D) Never lift the slow cooker by the lid handle. Detach temperature probe before carry...
Page 11 - B. TEMPERATURE PROBE MODE; “COOKING TIME AND; Probe
11 B. TEMPERATURE PROBE MODE For more information on cooking temperature and time, refer to “COOKING TIME AND TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE” P.14 1. Add meat/fish to the ceramic bowl and cover with the glass lid. 2. Plug in the appliance. The main control display will blink “----”. T...
Page 13 - CARE AND MAINTENANCE
13 to the opening. (H) Seal it all the way closed, being careful not to get water into the bag. 11. Once the slow cooker has reached the desired target temperature, it will beep twice. Insert the bag with the food and it will be cooked for the set amount of time. Note: During the cooking cycle, if y...
Page 14 - NOTES ON COOKING TIMES AND FOOD SAFETY
14 • The temperature probe is not dishwasher safe. Do not immerse the temperature probe body and cord. Use a damp cloth to clean the probe element. NOTES ON COOKING TIMES AND FOOD SAFETY In order to make sure the food is safe to eat, sous-vide cooking depends on the combination of the superior heat ...
Page 15 - COOKING TIME AND TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE; TEMPERATURE PROBE
15 COOKING TIME AND TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE Note: The below temperature and time are guidelines only and will depend on the size of the meat. Further cooking may be required to achieve the desired result. FOOD TEMPERATURE TIME NOTES TEMPERATURE PROBE BEEF ROAST 1 - 3kg Tough Cu...
Page 16 - Warranty Against Defects; SOUS VIDE
16 Spectrum Brands Australia Pty Ltd Locked Bag 3004 BraesideVictoria 3195 Australia Customer Service in Australia TollFree: 1800 623 118Email: [email protected]Website: www.spectrumbrands.com.au Spectrum Brands New Zealand Ltd PO Box 9817 NewmarketAuckland 1149 New Zealand Customer Service in New Z...
Page 19 - RECIPES; RECIPE BOOK; MASTER SLOW COOKER & SOUS VIDE
1 RHSV6000_IB&RB_F A_290719 RHSV6000 RECIPES RECIPE BOOK MASTER SLOW COOKER & SOUS VIDE
Page 20 - ROSEMARY AND GARLIC ROASTED LEG OF LAMB; SLOW COOK
2 ROSEMARY AND GARLIC ROASTED LEG OF LAMB Serves: 6 Ingredients: 4 large all-purpose potatoes, peeled, cut into ¼-inch thick slices 2kg trimmed, boneless leg of lamb, tied 1 tsp salt ½ tsp coarsely ground black pepper 6 cloves garlic, peeled and crushed 4 sprigs fresh rosemary, chopped 2 tbsp olive ...
Page 21 - SELF SAUCING CHOCOLATE PUDDING
3 SELF SAUCING CHOCOLATE PUDDING Serves: 6 Ingredients: 1 cup caster sugar 1 ½ self raising flour, sifted 1 egg, lightly beaten 1 cup, light brown sugar ¾ cup milk 1 tsp vanilla extract 2 tbsp cocoa powder 2 tbsp cocoa powder, extra 2 ½ cups boiling water Icing sugar, to serve Ice-cream / cream, to ...
Page 22 - PORK NOODLE BOWL
4 PORK NOODLE BOWL Serves: 4 Ingredients: 4 pork ribeye chops 2” knob fresh ginger 4 tbsp. + ½ cup low sodium soy sauce 2 tbsp. + 4 tbsp. minced garlic 2 tbsp. hoisin 4 baby bok choy 8 oz sliced mushrooms 8 cups (64 oz) vegetable broth 10 tbsp. miso 8 oz udon noodles Method: 1. Fill the ceramic bowl...
Page 23 - CONFIT CHICKEN MARYLAND
5 SOUS VIDE CONFIT CHICKEN MARYLAND Serves: 1 Preparation time: 15 minutes Cooking time: 4 hours Ingredients: 250-300g chicken Maryland 2 Tbsp olive oil 1 tbsp butter 2 sprigs thyme 1 fresh bay leaf 1 whole garlic clove, peeled 8 whole black peppercorns Method: 1. Combine all the ingredients in a zi...
Page 24 - SOUS VIDE SALMON WITH GREMOULATA
6 SOUS VIDE SALMON WITH GREMOULATA Serves: 1 Preparation time: 15 minutes Cooking time: 30 minutes Ingredients: 200g fillet salmon Salt and cracked black pepper, to taste 2 tsp olive oil 2 tbsp parsley 1/2 tsp lemon zest 1/2 clove garlic, minced Method: 1. Rub the salmon all over with the salt and p...
Page 26 - PORK CUTLET WITH MUSTARD GLAZE
8 PORK CUTLET WITH MUSTARD GLAZE Serves: 1 Preparation time: 15 minutes Cooking time: 3 hours Ingredients: 2 tsp olive oil 1 tsp Dijon or seeded mustard 1 tsp apple cider vinegar 1/2 tsp runny honey salt and cracked black pepper, to taste 250-300g pork cutlet 1 clove garlic, peeled & cut in half...
Page 27 - WHOLE EYE FILLET OF BEEF WITH RED WINE JUS; Beef Internal Temperature Chart
9 WHOLE EYE FILLET OF BEEF WITH RED WINE JUS Serves: 4-6 Preparation time: 6 hours, or overnight Cooking time: 2 hours approx. Ingredients: 750g - 1kg beef eye fillet, evenly truss 1 tbsp olive oil 2 tsp salt Cracked black pepper, to taste 125ml red wine 2 tbsp salted butter 1 brown onion, cut into ...
Page 28 - LAMB RACK WITH ROSEMARY POTATOES; Lamb Internal Temperature Chart
10 LAMB RACK WITH ROSEMARY POTATOES Serves: 4 Preparation time: 20 minutes Cooking time: 2 hours approx. Ingredients: 12 chat potatoes 600-800g frenched rack of lamb 2 tsp salt cracked black pepper, to taste 1 Tbsp butter 2 sprigs rosemary, leaves picked 2 garlic cloves, crushed 1 Tbsp olive oil Met...
