INSTRUCTIONS AND WARRANTY RHSB150 RUSSELL HOBBS HERITAGE KITCHEN MACHINE
Congratulations on purchasing our Russell Hobbs Heritage Kitchen Machine. 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.
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.
14. A short cord is provided to reduce the hazards resulting from becoming entangled in or tripping over a longer cord. 15. 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. 16. 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. 17. Do not use the appliance on a gas or electric cooking top or over or near an open flame. 18.
30. Always insist on the use of original spare parts. Failure to comply with the above mentioned precautions and instructions, could affect the safe operation of this machine. THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY PARTS DIAGRAM 1. Drive outlet cover 2. Drive outlet 3. Speed control 4. Head release lever 5. Stainless steel bowl 6. Filling cap 7. Blender lid 8. Blender jug 9. Creamer-beater 10. Balloon whisk 11. Dough hook 12. Safety pusher 13. Pusher tube 14. Food processor bowl 15.
is important to keep these away from babies, infants and children for safety purposes. All parts of the kitchen machine need to be thoroughly cleaned before being used for the first time. (See “Cleaning and maintenance” section). POSITIONING Place the kitchen machine on a firm, stable, level surface. Position the power cord away from the edge of tables or countertops so it cannot be tripped over or caught.
The head release lever will return to the lock position. SPLASH GUARD The mixing bowl can be used with or without the splash guard. It is recommended to use the mixing bowl with the splash guard and chute cover fitted to avoid spatter. Ensure that the kitchen machine is switched off and unplugged. Raise the head. (See “Raising the head” section) Remove any mixing accessories from the mixing accessory drive.
CHUTE COVER Caution: Do not insert fingers or utensils into the feeding chute at any time. To avoid spatter, ensure the chute cover is fitted when the kitchen machine is in use. The chute cover sits on top of the feeding chute on the splash guard. Lift the chute cover off to add ingredients. BOWL Caution: Only use the bowl supplied - do NOT attempt to use any other bowl. The head must be raised to allow for fitting or removing the bowl (See “Raising the Head” Section).
FITTING ACCESSORIES Ensure that the kitchen machine is switched off and unplugged. Raise the head (See “Raising the Head” section) Select the appropriate accessory: o Creamer-Beater: For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato. o Balloon Whisk: For eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, soufflé’s. Don’t use the whisk for heavy mixtures (eg creaming fat and sugar)-you could damage it. o Dough Hook: For yeast mixtures.
POWER UP Caution: - If the speed control is not set to ‘0' (off position), the kitchen machine will start when the power supply is connected. Please fit accessories correctly to avoid damaging the machine. Check that the speed control is set to "0". Put the plug into the wall power outlet and switch it on. SPEED CONTROL Turn the speed control clockwise to the speed you want. Turn the speed control back to "0" to turn the motor off.
HOT LIQUIDS Caution: Take extreme care if mixing hot liquids. The mixing accessories may splash liquids creating a scalding hazard. Ideally, you should not try mixing liquids that are hotter than you can comfortably handle i.e. temperatures below 40°C. If your recipe calls for mixing liquids hotter than 40°C, ensure you take steps to prevent scalding from possible splatter.
Place the Heritage kitchen machine on a firm, stable, level surface. Position the power cord away from the edge of tables or countertops so it cannot be tripped over or caught. Caution: Do not operate the blender accessory empty for more than 1 (one) minute. Never fill the glass jug with boiling liquid. Allow liquids to cool down to ambient room temperature. By not following this caution, the appliance could overheat and the glass of the jug could crack.
Check that the speed control is set to “0”. Put the plug into the wall power outlet and switch it on. SPEED CONTROL Turn the speed control clockwise to the speed you want. Turning the speed control anti-clockwise to ‘P’ will give you a pulse at high speed. Turn the speed control back to “0” to turn the motor off. CAUTION: Do not run the motor continuously for more than 10 minutes, it may overheat. After 10 minutes, switch off for at least 10 minutes to let the motor cool.
You may add liquid ingredients (such as oil, cream, water, etc.) to the food when blending. To do so, use the small hole located on the top of the blender jug lid, by the filler cap. Ensure to replace the filler cap after adding additional ingredients. Caution: Check that the added ingredients do not push the volume over the MAX mark.
FITTING THE BLADE UNIT Lower the blade unit into the upturned jug. Use the grips to turn the blade unit clockwise to engage the latches on the blade unit with the tabs on the inside of the jug. FOOD PROCESSOR A Food Processor allows you to chop, grate and slice, particularly in large quantities which will save you masses of time. Vegetables, fruits and nuts are easy as pie. It is ideal if you want to make a stuffing. It can also evenly chop meat much more efficiently.
POSITIONING Place the Heritage kitchen machine on a firm, stable, level surface. Position the power cord away from the edge of tables or countertops so it cannot be tripped over or caught. Fit the bowl and splash guard cover to the kitchen machine. The kitchen machine’s drive operates when the motor is running. Caution: Do not operate the food processor accessory empty for more than 1 (one) minute. Never fill it with boiling liquid. Allow liquids to cool down to ambient room temperature.
Put the plastic bowl onto the turn axis, onto the power outlet and turn the handle in a clockwise direction. Put the blade support on the axis in the middle of the bowl and press it to the bottom. Now fit the chopping blade to the blade support. Warning: The blades are sharp. Please only hold the plastic part while using. Put the ingredients into the bowl. Put the cover on the bowl and turn it until you hear the lid fitting correctly into place.
POWER UP Caution: - If the speed control is not set to the ‘0’ (off position) the kitchen machine will start when the power supply is connected. If accessories are not fitted correctly you may damage the machine. Check that the speed control is set to “0”. Put the plug into the wall power outlet and switch it on. SPEED CONTROL Turn the speed control clockwise to the speed you want. Turning the speed control anti-clockwise to ‘P’ will give you a pulse at high speed.
POWER DOWN Turn the speed control to the ‘0’ (off position) and wait until the blades stop moving before removing the lid from the bowl or removing the bowl from the drive outlet. HOT LIQUIDS Caution: Pouring hot liquids into the processor bowl could cause the bowl to break. Before pouring into the bowl, let the liquid cool down to a temperature you can comfortably handle – i.e. keep the liquid temperature below 40°C.
Be sure that there is no egg yolk in the egg white. Egg whites should be at room temperature for maximum volume. Use a high setting. Beating time will vary according to the freshness of the eggs. Hints for whipping cream: Use a heavy cream. Chill the cream before whipping. For best results, chill both beaters and bowl. Start beating at a low speed to prevent spatter, increase to high as the cream thickens.
Whipped cream 300ml fresh cream From speed 1 to 4 for about 5 minutes. Shakes, cocktails or other liquids 1L Beating eggs into creamed mixtures. From speed 1 for about 4 minutes.
CLEANING AND MAINTENANCE General Ensure that the kitchen machine is switched off and unplugged before cleaning. Give it a few minutes to cool down. Clean the kitchen machine as soon after use as possible to prevent residues setting. Wash the bowl and accessories in warm soapy water, rinse well. Leave them to drain and air dry. Please do not put any of the kitchen machine accessories in the dishwasher.
SERVICING THE APPLIANCE There are no user serviceable parts in this appliance. If the unit is not operating correctly, please check the following: You have followed the instructions correctly That the unit has been wired correctly and that the wall socket is switched on. That the mains power supply is ON. That the plug is firmly in the mains socket. If the appliance still does not work after checking the above: - Consult the retailer for possible repair or replacement.
CHANGING THE PLUG Should the need arise to change the fitted plug, follow the instructions below. This unit is designed to operate on the stated current only. Connecting to other power sources may damage the appliance.
rectangles) on a floured surface, then lay them on a baking sheet or pizza tray. Spread the pizza bases with tomato puree and add toppings - mushrooms, ham, olives, sun dried tomatoes, spinach, artichokes etc. Top with dried herbs, pieces of mozzarella and a drizzle of olive oil.
wooden spoon. Gradually add the liquid and mix with the Dough Hook Accessory, on speed 1. As the ingredients combine and the dough ball becomes more formed, increase the speed to 2. Knead for a couple of minutes on this speed until the dough ball is smooth. Put the dough in a bowl, cover and leave in a warm place until it has doubled in size (3040 minutes). Remove the dough and punch down to remove air.
SOFT POPPY SEED ROLLS Makes 8-10 INGREDIENTS 570g white bread flour 1 tbsp sunflower oil 1 sachet active dried yeast (about 2 ½ tsp) 1 ½ tsp sugar 300ml milk, warmed slightly 2 tsp salt 2 eggs (room temperature) 75g poppy seeds Preheat the oven to 220°C. Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl and leave for 5 minutes. Put the flour and poppy seeds in the bowl and mix on speed 1, gradually adding the liquid, then increase the speed to 3 and mix for 5 minutes.
HOT CHOCOLATE SOUFFLÉ INGREDIENTS 75g butter 50g cake flour 1½ tbsp cocoa powder 450ml milk 4 eggs, separated 50g castor sugar Preheat the oven to 190°C. Melt the butter in a pan, stir in the flour and cocoa and blend over a low heat. Add the milk and mix well until thickened slightly. Remove from the heat and set aside to cool, then add the egg yolks and beat in. Put the egg whites in the bowl, mix on speed 2 for a few seconds, then add the sugar and continue to whisk until soft peaks form.
RUM & APRICOT PANCAKES INGREDIENTS 100g cake flour 25g ground almonds 50g dried apricots 300ml milk 1 egg 25g butter, melted Grated rind of ½ lemon 2-3 tbsp rum Pinch salt oil for frying Cream or ice cream (to serve- optional) Soak the dried apricots overnight in the rum. Mix the egg, milk, lemon rind and melted butter in a jug. Sift the flour into the bowl, add the ground almonds and salt.
Roughly chop the tomatoes and shred the basil. Spread each of the pancake wraps with a small amount of the pesto, add cooked chicken, chopped tomatoes and basil. Season with salt and black pepper, then roll up and put the wraps in an ovenproof dish and sprinkle with the two cheeses. Brown under a hot grill until golden and bubbling. Serve immediately. COFFEE & BRANDY ICE CREAM INGREDIENTS 3 eggs 75g castor sugar 300ml cream 2 tbsp instant coffee 300ml double cream 2 ½ tbsp.
custard to cream. CLASSIC VICTORIA SPONGE CAKE INGREDIENTS 100g butter or margarine 100g castor sugar 2 large eggs 100g self raising flour 1 drop vanilla essence Preheat the overn to 180ºC. Grease two 18cm straight sided baking tins and line the bases with greaseproof paper. Beat the butter and sugar together on speed 2 until light and fluffy. Gradually add the eggs, then the vanilla. Gradually add the flour and when the ingredients start to combine, increase the speed to 3.
WALNUT & RICOTTA CAKE CAKE 150g butter, softened 150g castor sugar 5 eggs, separated 1 lemon rind, grated 150g ricotta cheese 50g cake flour 1 tsp vanilla extract 100g walnut pieces, chopped and toasted TOPPING 2 tbsp brandy 50g plain chocolate, grated Extra handful walnut pieces Preheat the oven to 190ºC. Grease and line a deep 23cm round cake tin. Put the butter and half the sugar in the bowl and cream on speed 2 for 2 minutes until light and fluffy.
combined slightly. Add the eggs and milk and beat for a few seconds, gradually adding the flour. Continue beating until well mixed. Pour into the cake tin and bake for about 1 ½ hours. Cool in the tin for 15 minutes then turn onto a wire rack. SPONGE CAKE INGREDIENTS 500g cake flour 250g soft butter or margarine 250g sugar 2 drops vanilla essence 4 eggs 1 tbsp baking powder 125ml milk Pinch of salt 50g strawberry jam 200g whipped cream Preheat the oven to 190°C.
SWEET & SOUR SAUCE INGREDIENTS 4 shallots, peeled Small piece fresh ginger, peeled 2 cloves fresh garlic 2 tbsp soy sauce Dash white wine vinegar 2 tsp mustard 2 tsp tomato puree Put everything in the blender jug and blend on speed 4 until smooth. Serve with chicken or fish, or as a dip.
LEEK & POTATO SOUP Serves: 4 INGREDIENTS 150g leeks, trimmed 150g potatoes, peeled 2 vegetable or chicken stock cubes 800ml water Salt and pepper to taste Pulse the leeks and potatoes for a couple of seconds (you want them lumpy, not mushy). Transfer to a saucepan and add the water and stock cubes. Bring to the boil, stirring, reduce the heat, cover the pan and simmer for 20 minutes. Let the mixture cool for about 30 minutes, and then blend on high speed 4 until it’s smooth and silky.
CHOCOLATE PEAR SMOOTHIE INGREDIENTS 300ml chocolate milk 2 pears, peeled, cored and roughly chopped Put everything into the blender jug. Blend on speed 2 for 15 seconds, then 3 for 5 seconds. MANGO LASSI INGREDIENTS 200ml natural yoghurt 1 ripe mango 200ml milk 2tsp honey Stone, peel and roughly chop the mango. Put everything into the blender jug. Blend on speed 2 for 10 seconds, then 3 for 5 seconds.
BANANA, VANILLA & HONEY SMOOTHIE INGREDIENTS 400ml milk 1 large banana, roughly chopped 4 tsp honey 2 tsp vanilla extract Put everything into the blender jug. Blend on speed 2 for 10 seconds, then 3 for 5 seconds. APPLE & MANGO SMOOTHIE INGREDIENTS 600ml apple juice 1 ripe mango Stone, peel and roughly chop the mango. Put everything into the blender jug. Blend on speed 2 for 10 seconds, then 3 for 10 seconds.
CRANBERRY, ORANGE & BANANA SMOOTHIE INGREDIENTS 300ml orange juice 300ml cranberry juice 1 small banana, roughly chopped Put everything into the blender jug. Blend on speed 2 for 10 seconds, then 3 for 5 seconds. PEACH & APRICOT SMOOTHIE INGREDIENTS 4 halves of tinned apricot (in juice) 80ml apricot juice (from tin) 2 peaches 4 tbsp natural yogurt 200ml milk 2 tsp honey Stone and roughly chop the peaches. Put everything into the blender jug.
APPLE, MELON & KIWI FRUIT SMOOTHIE INGREDIENTS 400ml apple juice 1 kiwi fruit, peeled and roughly chopped 150g melon, roughly chopped Put everything into the blender jug. Blend on speed 2 for 10 seconds, then 3 to 10 seconds. CHOCOLATE CHERRY SMOOTHIE INGREDIENTS 350ml lemonade 125ml lemonade 125ml chocolate ice cream 100g cherries, stoned Put everything into the blender jug. Blend on speed 2 for 10 seconds, then 3 for 10 seconds.
VEGETABLE STRUDEL Serves: 6-12 People INGREDIENTS Strudel dough: 300g flour 1tsp salt 100ml Luke warm water 30ml olive oil ½tsp white vinegar Vegetables: 1 red pepper, sliced 1 yellow pepper, sliced 1 green pepper; sliced 2 baby marrow; sliced 6 button mushrooms; sliced 3 carrots; grated Black pepper 6tbsp sweet chilli sauce ½ tsp vegetable spice Strudel dough: In the mixing bowl, sift together the flour and salt. In a jug mix the water, olive oil and vinegar.
and cut into thick slices to serve. CARROT & PINEAPPLE SALAD INGREDIENTS 380 – 400g pineapple 200g carrots 50g raisins Using the Cutter accessory with the thinner grating drum, grate your pineapple and carrots. Combine all the ingredients in a bowl and store in the refrigerator until required. PASTA DOUGH Makes 500g INGREDIENTS 500g flour 1tsp salt 3 eggs 100ml water 2tsp olive oil Add the flour and salt to the mixing bowl.
PLEASE AFFIX YOUR PROOF OF PURCHASE/RECEIPT HERE IN THE EVENT OF A CLAIM UNDER WARRANTY THIS RECEIPT MUST BE PRODUCED. WARRANTY 1. Home of Living Brands (Pty) Limited (“Home of Living Brands”) warrants to the original purchaser of this product (“the customer”) that this product will be free of defects in quality and workmanship which under normal personal, family or household use and purpose may manifest within a period of 2 (two) years from the date of purchase (“warranty period”). 2.
