Part No. T22-9002136 RHKM5BLK_IB_RB_FA_151020 DESIRE MATTE BLACK 5.
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 electric shock DO NOT immerse cord, plug or motor unit in water or any other liquid. 2. Do not use in the bathroom or near any source of water. 3. Do not use outdoors. 4.
25. This appliance is not intended to be operated by means of an external timer or separate remote control system. 26. For added safety, electrical appliances should be connected to a power outlet that is protected by a residual current device (RCD / ‘Safety Switch’) having a rated residual operating current not exceeding 30mA. Your switchboard may already incorporate an RCD. If unsure, call an electrician for verification and fitting if necessary. 27.
Congratulations on the purchase of your new Russell Hobbs appliance. Each unit is manufactured to ensure safety and reliability. Before using the appliance for the first time, please read this instruction booklet carefully and keep it for future reference. Pass it on if you pass on the appliance. When using this appliance, basic safety precautions should always be followed. 1 2 3 4 8 5 9 6 7 Dishwasher safe 1. Beater 6. Arm lock lever 2. Whisk 7. Speed dial 3. Dough hook 8.
BEFORE FIRST USE • Read all of the instructions included in this manual. • Remove any packaging material and labels from the Kitchen Machine. • 1 All parts of the Kitchen Machine need to be thoroughly cleaned before being used for the first time. (See “Care and Maintenance” section). PREPARATION 1. Sit the appliance on a water-resistant, dry, stable, level surface. 2. Route the cable so it doesn’t overhang, and can’t be tripped over or caught.
SPLASH GUARD The splash guard protects you from spills or splashes during mixing while still allowing you to add ingredients. Switch off and unplug your mixer before fitting/removing the splash guard. With the bowl in position and the arm in the lowered position: 1. Slide the splash guard between the arm and the bowl. 2. Align the guard so that the opening is on the same side as the speed control dial (Fig C). NOTE: Always remove the splash guard before raising the arm. USING YOUR MIXER 1.
Spectrum Brands Australia Pty Ltd Locked Bag 3004 Braeside Victoria 3195 Australia Spectrum Brands New Zealand Ltd PO Box 9817 Newmarket Auckland 1149 New Zealand Customer Service in Australia TollFree: 1800 623 118 Email: info@spectrumbrands.com.au Website: www.spectrumbrands.com.au Customer Service in New Zealand TollFree: 0800 736 776 Email: service@spectrumbrands.co.nz Website: www.spectrumbrands.co.
Warranty Conditions 4. The Goods must be used in accordance with the manufacturer’s instructions. This Warranty does not apply should the defect in or failure of the Goods be attributable to misuse, abuse, accident or non-observance of manufacturer’s instructions on the part of the user.
Part No. T22-9002136 RHKM5BLK_IB_RB_FA_151020 DESIRE MATTE BLACK 5.
BEATER FRUIT CAKE Ingredients: 150g butter 300g self raising flour 150g caster sugar Pinch salt 75g glace cherries, chopped 1 tsp mixed spice 75g each of sultanas and raisins 3 tbsp milk 25g mixed peel 3 eggs 1. Preheat the oven to 180°C. 2. Grease a 20cm round cake tin and line with greaseproof paper. 3. Put the butter, sugar, dried fruits and spices in the bowl, and beat on speed ‘3’ until combined slightly.
BEATER SPONGE CAKE Ingredients: 500g plain flour 2 drops vanilla essence 1 tbsp baking powder 50g strawberry jam 250g soft butter or margarine 4 eggs 125ml milk 200g whipped cream 250g sugar Pinch of salt 1. Preheat the oven to 190°C. 2. Grease and line a deep 23cm round cake tin. 3. Put everything into the bowl, mix on speed ‘1’ for 30 seconds, then on speed ‘2’ for 3 minutes or until combined. 4. Pour the mixture into the cake tin, and bake in the centre of the oven for 50-60 minutes. 5.
BEATER TREACLE PUDDING Ingredients: 100g caster sugar 100g butter 5 tbsp golden syrup 100g self raising flour 2 eggs Extra butter for greasing 1. Grease a 900ml pudding basin and set aside. 2. Put the butter and sugar in the bowl and beat on speed ‘2’ or ‘3’ until light and fluffy. Add one egg, then a little flour, then the other egg, and then mix in the remaining flour. 3. Put the syrup into the greased pudding basin, and pour the mixture on top. 4.
WHISK BASIC MERINGUES Ingredients: 4 egg whites 100g caster sugar 100g icing sugar 1. Preheat the oven to 120°C 2. Combine the sugars and set aside. Whisk the egg whites in the bowl on speed ‘5’ until fairly stiff. Add half the sugar and whisk until smooth and stiff peaks have formed. 3. Remove the bowl, and lightly fold in the remaining sugar with a metal spoon. 4. Line a tray with baking paper, and spoon or pipe the meringue mixture into ovals, then sprinkle with the remaining sugar. 5.
DOUGH HOOK ITALIAN HERB BREAD Makes a 1kg loaf Ingredients: 575g bakers white bread flour 2 tsp salt 2 tsp sugar 290ml lukewarm water (30°-35°C) 1 sachet active dried yeast (about 2½ tsp) 4 tbsp mixed dried herbs 2 tbsp olive oil 1. Preheat the oven to 200°C 2. Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. 3. Put the flour and dried herbs in the bowl, and mix on speed ‘1’, gradually adding the liquid, then increase the speed to ‘2’ and mix for 5 minutes.
DOUGH HOOK SOFT POPPY SEED ROLLS Makes 8-10 Ingredients: 570g bakers white bread flour 300ml milk, warmed slightly 1 tbsp sunflower oil 2 tsp salt 1 sachet active dried yeast (about 2½ tsp) 2 eggs (room temperature) 75g poppy seeds 1½ tsp sugar 1. Preheat the oven to 220°C 2. Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. 3.
DOUGH HOOK BASIC WHITE BREAD Makes a 1kg loaf Ingredients: 600g bakers white bread flour 1 tsp sugar 1 tbsp sunflower oil or butter 345ml warm water 1 sachet active dried yeast (about 2½ tsp) 2 tsp salt 1. Preheat the oven to 200°C. 2. Put the dry ingredients in the bowl and mix gently with a wooden spoon. Gradually add the liquid and mix on speed ‘1’. As the ingredients incorporate, and the dough ball becomes more formed, increase the speed to ‘2’.
