Russell Hobbs RHMC30 Manual de instrucciones de instalación

RHMC30_IB&RB_FA_290621

Part no. T22-9002338

2 YEAR WARRANTY

RHMC30

INSTRUCTIONS & WARRANTY

GOOD TO GO DIGITAL

MULTI-COOKER

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 Control Panel in

water or any liquid.

2. Do not use it in a bathroom or near any source of water.

3. Do not use outdoors.

4. WARNING: Avoid spillage on the connector

5. 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.

6. This appliance is NOT a toy. Children should be supervised to ensure they do NOT

play with this appliance.

7. Always follow the instructions when using this appliance.

8. The temperature of accessible surfaces/parts may become very hot when the

appliance is operating and may remain hot for some time after the appliance has

been switched off.

9. To avoid the possibility of scalding, keep clear of steam escaping around the lid

area.

10. Do not touch any surfaces until the appliance has fully cooled.

11. Do not use the slow cooker function to re-heat food that has already been cooked.

12. WARNING: Dried beans (e.g. red kidney beans) must be boiled for at least 10

minutes before being added into slow cooked recipes. They are poisonous if eaten

raw or undercooked.

13. CAUTION: Do not operate on an inclined plane. Place the appliance on a stable,

level, heat-resistant surface and out of reach of children.

14. Route the power cord so it does not overhang, and cannot be caught accidentally.

15. Unplug the appliance when not in use, before moving and before cleaning. Let it

cool down fully before cleaning and storing away.

16. There are no user serviceable parts. If the power cord is damaged, it must be

replaced by the manufacturer or similarly qualied person in order to avoid hazard.

17. Do not operate this appliance with a damaged cord/plug or after the appliance has

malfunctioned, or been dropped or damaged in any manner. Contact Customer

Service for examination, adjustment, repair or replacement.

18. To disconnect, ensure the appliance Control Panel is set to OFF. Switch off the wall

power outlet then grasp the plug and withdraw it from the outlet. Never pull by the

cord.

19. Leave a clear space of at least 75mm (3 inches) around the appliance when in use.

20. Do not cover the appliance or place anything on top of it while in use.

21. Do not use the appliance near or below curtains or other combustible materials.

22. Keep the appliance and power cord away from hotplates, cook-tops and burners.

23. The Cooking Pot must not be used with or in any appliance (cook-top, stove, oven,

microwave oven, etc.).

24. Do not shock/bump the glass lid. The lid supplied with this appliance is made from

tempered glass. However, this does not make it indestructible! Care needs to be

taken not to shock the glass as it may cause it to weaken and unexpectedly shatter

into small fragments for seemingly no reason.

25. Do not use accessories or attachments other than those supplied as specically for

use with this appliance.

26. Do not use the appliance for any purpose other than that described in these

instructions.

27. Use only Control Panel model RHMC30-01 with this appliance.

28. Do not connect this appliance to an external timer or remote control system.

29. For added safety, electrical appliances should be connected to a power outlet that

is protected by a residual current device (RCD), also often referred to as a ‘Safety

Switch’. Your switchboard may already incorporate an RCD. If unsure, call an

electrician for verication and tting if necessary.

This appliance is intended to be used in household and similar applications such as:

- Staff kitchen areas in shops, ofces and other working environments;

- Farm houses;

- By clients in hotels, motels, and other residential type environments;

- Bed & breakfast type environments.

WARNING: HOT SURFACE(S):

The hot surface symbol indicates that accessible surfaces may be hot during and after

appliance use.

SAVE THESE INSTRUCTIONS

1. Glass lid

2. Cooking pot

3. Handles

4. Control panel

5. Steaming rack

6. Roasting rack

FEATURES

Congratulations on the purchase of your new Russell Hobbs Good To Go Digital Multi-Cooker.

Each unit is manufactured to ensure safety and reliability. Before using the Multi-Cooker for

the ﬁrst time, please read this instruction booklet carefully and keep it for future reference.

Pass it on if you pass on the Multi-Cooker.

When using this appliance, basic safety precautions should always be followed.

BEFORE FIRST USE

• Remove all packaging material from the product.

• As some parts may be packed separately, check to ensure all items have been unpacked

before disposing of the packaging.

• Remove all accessories and components.

• Wash all removable parts as instructed in “CLEANING AND MAINTENANCE” section of this

manual. Do not wash the control panel.

• Select a level, dry countertop where the appliance is to be used.

• Do not place cooking pot into an oven or directly on a stove top. The cooking pot must only

be used in connection with the control panel.

• Ensure the multi-cooker is always disconnected from the wall power outlet when not in use.

NOTE: The appliance inlet must be dried before the appliance is used.

CONTROLS

The following table gives a brief description of the control panel functions

Keep Warm Selects the keep

warm mode. Roast Selects the roast mode.

Steam Selects the steamer

mode.

Sous Vide Selects the sous

vide mode.

Rice Selects the rice cooking

mode.

Temperature Used to select

temperature values for

adjustment.

Boil Selects the boil mode. Time Used to select time

values for adjustment.

Sear/Sauté Selects the sear/

sauté mode.

Used to increase/decrease

temperature or time values.

Slow Cook High Used to

select the slow cooker high

setting mode.

I/OUsed to start or stop the

appliance.

Slow Cook Low Used to

select the slow cooker low

setting mode.

ASSEMBLY

The Control Panel can be removed when you are serving food or

when you are cleaning the unit.

To ﬁt:

With the plug removed from the wall power outlet, slide the control

panel into the front of the cooking pot (g. A).

To remove:

Remove the mains plug from the wall power outlet and then slide

the control panel out from the cooking pot.

NOTE: Use only Control Panel model number RHMC30-1 with this

appliance.

TEMPERATURE UNITS

To switch back and forth between °F and °C hold the Temperature button for 3 seconds.

COOKING FUNCTIONS

Sear/Sauté: Quickly sear meats with a hot temperature. Sauté vegetables to build avors.

Roast: Perfect for roast joints using the included roasting rack.

Sous Vide: Sous-vide is a French term meaning “under vacuum”. It is a method of cooking food

inside a sealed pouch in a water bath at an accurately regulated temperature. Sealing the food in

pouches retains the juices and subtle avours that would otherwise be lost during conventional

cooking.

Slow Cook: Perfect for casseroles, soups, stews, and combinations of meats and vegetables.

Steam: Steam vegetables, sh, etc. using the included steaming rack.

Rice: Prepare delicious, uffy rice. Can also be used for grains, lentils, oats.

Boil: Boil eggs, potatoes, or corn. Also used for ingredients such as pasta or making soups.

Keep Warm: Allows you to keep cooked food warm before serving.

SEAR/SAUTÉ

1. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is

off and the appliance is ready to be programmed.

2. Press the Sear/Sauté button.

3. The display will ash and show a default time of 30 minutes.

4. To adjust the cooking time, use the and buttons. The maximum cooking time is 1 hour.

5. Press the I/O button. The display will stop ashing and the cooking pot will start to heat up.

This might take a few minutes.

TIP - Start the program rst while you prepare the ingredients to be seared.

6. When the temperature of the unit reaches approx. 220°C the time will begin to count down.

7. Add butter, oil, etc. to the cooking pot and use it in the same way as you would use a frying pan.

8. When nished, press the I/O button.

9. Unplug the appliance when not in use and always allow it to completely cool before cleaning

and storing.

ROAST

1. Place the roasting rack into the cooking pot and add the

ingredients (g. B).

2. Plug in the appliance. The main control display will ash “----”.

This indicates that the heat is off and the appliance is ready to be

programmed.

3. Press the Roast button.

4. The display will change to the default temperature of 204°C. To

change the temperature, use the and buttons. The range is approx. 65 to 215°C.

5. Next, press the Time button. The default cooking time is 1 hour 30 minutes. To adjust the

cooking time, use the and buttons. The maximum cooking time is 20 hours.

6. Once you have set the temperature and time, press the I/O button. The display will stop

ashing and cooking will start.

7. When the cooking time has ended, the unit will beep three times and automatically switch

to the keep warm setting. The display will ash and start counting up from zero (00:00) to 4

hours (04:00).

8. After the keep warm setting has been on for 4 hours, the unit will stop heating and return to

the default display: “----”.

NOTE: Do not keep foods on the keep warm setting for more than 4 hours.

9. Unplug the appliance when not in use and always allow it to completely cool before cleaning

and storing.

TIPS

• The approximate maximum capacity for roasting is a 1.8–2.2 kg chicken or a 1.3–1.8 kg

roast.

• If you desire a stronger avour of browned meat, use the Sear/Sauté function before

roasting to brown the meat.

• Always roast with the lid on. Open the lid as little as possible to ensure even cooking and to

keep heat from escaping.

• Using a meat thermometer can help signicantly improve and give a more accurate end

result.

SOUS VIDE

For Sous Vide cooking you will need a bag or pouch to put the ingredients into.

Bag/pouch type Advantages Disadvantages

‘Zipper lock’ plastic bag

suitable for food Inexpensive ‘Single use’ only

Silicon bag for sous vide

cooking

Can be reused and be

cleaned in a dishwasher

Can be more difcult to

remove air

Vacuum pack machine

Creates an almost perfect

vacuum and seals the bag at

the same time.

Higher initial cost

Each bag is ‘single use’ only

PREPARATION

Place the ingredients into your chosen bag or pouch. Use one bag per portion. Try to keep

portions similar in size. Before sealing the bag, you need to remove as much air out of it as

possible.

For ‘Zipper lock’ style bags:

1. Hand Method (g. C)

Place the bag onto a at surface and, using your hand,

carefully push out as much of the air from the bag as you

can. Be careful not to squash or damage the ingredients

when you do this. Then, close the seal on the bag.

2. Water Immersion Method (g. D)

Fill a container big enough to hold the zip bag and

ingredients with cold water. Put the ingredients into

the bag and close the seal almost all of the way,

just leaving a small opening at one corner. Slowly

push the bag into the water leaving the unsealed

corner sticking up out of the water. When you do

this, make sure that no water accidentally enters

the bag. As you immerse the bag, the water will

push almost all of the remaining air out. Finally, seal

the corner and remove the bag from the container.

For Silicon bags:

Follow the instructions provided by the manufacturer of the bag.

For Vacuum pack machines:

A purpose made vacuum sealer suitable for food use is perfect for sous vide cooking. Use the

correct bags as recommended by the manufacturer, and follow the instructions that come with

the machine.

USING THE SOUS VIDE MODE

1. Add hot water and ll the cooking pot to approximately half way. Use water from the hot

water tap (not boiling). Try and get the temperature of the water as close as you can to the

temperature you are cooking at as this will cut down any unnecessary waiting time. Use

a mixture of hot and cold water as required. If the water that you put in the cooker is at a

temperature that is very different from the temperature you will be cooking at, the appliance

will take a lot longer to either heat the water up or cool it down to the selected temperature.

2. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is

off and the appliance is ready to be programmed.

3. Put the bagged food into the cooking pot ensuring that it is fully submerged. Add additional

water if needed.

4. Cover with the glass lid.

5. Press the Sous Vide button.

6. The default cooking temperature is set at 57°C. To change the temperature, use the and

buttons. The range is approx. 38 to 96°C.

7. Next, press the Time button. The default cooking time is 1 hour. To adjust the cooking time,

use the and buttons. The maximum cooking time is 20 hours.

8. Press the I/O button. The display will stop ashing and the cooking pot will start to heat up.

9. At this point the water will start heating up to the target temperature. The heating up time

varies. The bagged food can stay in the water during the heating up time as long as the set

temperature is 55°C or above. The cooking cycle timer will only begin to count down once

the water has reached the target temperature.

10. When the cooking time has ended, the unit will beep three times and automatically switch

to the keep warm setting. The display will ash and start counting up from zero (00:00) to 4

hours (04:00).

11. After the keep warm setting has been on for 4 hours, the unit will stop heating and return to

the default display: “----”.

NOTE: Do not keep foods on the keep warm setting for more than 4 hours.

12. Unplug the appliance when not in use and always allow it to completely cool before cleaning

and storing.

Finishing Steps

Some foods can be eaten straight after cooking. For steaks and other meats, searing after

cooking is essential for the best avour and texture.

• Use your multi-cooker’s Sear/Sauté function to sear the edges and sides of the meat to your

preference (up to 2 minutes per side).

NOTES ON COOKING TIMES AND FOOD SAFETY

To minimise the risks of illness due to improperly cooked food, please note the following:

• Cooking food at the right temperature and for the correct length of time will ensure that

any harmful bacteria are killed. Always check the advice on food packaging and follow the

cooking instructions provided.

• For food safety reasons, food cooked below 55ºC (e.g. steak) should not be cooked for

longer than 2 hours and must be seared on the outside.

• Fish is often cooked at temperatures lower than 55ºC and if you intend to do this, it is

important that you buy sh that is classed as Sushi grade (i.e. sh that can be eaten raw).

• Do not take meat out early. Let it cook at least for the minimum length of time on the chart at

the correct temperature.

• It is OK to leave meat in longer than the minimum time range. Fish is the exception to this

rule. Fish will get mushy if overcooked using the sous vide function.

• Always check that food is correctly cooked through (e.g. for pork, poultry, etc. till the juices

run clear). Cook sh till the esh is opaque throughout.

• Adding chilled ingredients straight from the refrigerator can rapidly decrease the temperature

of the water and therefore signicantly add to the overall cooking time. In a similar way,

adding a lot of ingredients to the cooking pot can also lower the water temperature.

SOUS VIDE COOKING GUIDE TABLE

Food Temperature Time (hours) Notes

min. max.

Beef steaks (llet, ribeye,

sirloin, rump, etc.)

Medium rare: 56ºC 1 1 ½ Timings based

on a 200 - 250 g

portion.

Medium: 60ºC 1 ½ 2

Well done: 68ºC 2 2 ½

Lamb, veal, duck,

venison, etc. (cutlets, loin,

steaks, etc.)

Pink: 56ºC 1 ½ 3 ½ Timings based

on a 200 - 250 g

portion.

Well done: 68ºC 2 4

Pork (chops, llet, loin,

etc.)

Juicy/tender: 63ºC 1 ½ 3 Timings based

on a 200 - 250 g

portion.

Well done: 70ºC 3 5

Chicken breast

Juicy/tender: 60ºC 1 ½ 3 ½ Timings based

on a 200 - 250 g

portion.

Well done: 70ºC 2 4

Chicken leg, wing, thigh

Juicy/tender: 63ºC 3 ½ 5 ½

Well done: 72ºC 4 ½ 6 ½

Fish, (salmon, cod, etc.)

Soft, aky 55ºC 1 2 Timings based

on a 150 - 200 g

portion.

Firm, well cooked 65ºC 1 ½ 2 ½

Root vegetables (carrots,

swede, celeriac, etc.) 80ºC 4 6

Cut into even

sized pieces, 15-

20 mm in size.

SLOW COOKING

THE BENEFITS OF SLOW COOKING

• Health: The gentle cooking action reduces damage to vitamins and retains more of the

nutrients and avours.

• Economy: Long, slow cooking can tenderise the cheaper, tougher cuts of meat, and uses

about a quarter of the power of the small ring on the average hob.

• Convenience: Prepare the ingredients the night before, put them in the slow cooker before

you leave, and have a delicious meal waiting for you when you get home.

USING THE SLOW COOKING MODE

1. Add the ingredients to the cooking pot and cover with the glass lid.

2. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is

off and the appliance is ready to be programmed.

3. Press the Slow Cook High or Slow Cook Low button as desired.

4. The display will show a ashing default time. For the low setting, the default cooking time is

8 hours and for the high setting the default time is 4 hours. To adjust the cooking time, use

the and buttons. The maximum cooking time is 20 hours.

5. Press the I/O button to begin cooking. The display will stop ashing and the “:” between the

numbers will ash, indicating the unit is cooking.

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