Russell Hobbs 25630-56, Руководство пользователя

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q
TEMPERATURE PROBE FUNCTION
USING THE TEMPERATURE PROBE FUNCTION
1. Add the joint to the cooking pot. Fit the lid and lock it.
2. Plug in the appliance. The main control display will flash “----”. This indicates that the heat is off and the appliance is ready to be programmed.
3. Connect the temperature probe to the socket on the side of the control panel (fig. F).
4. Insert the temperature probe into the joint. There are three holes in the lid where you can do this (fig. H). Choose the one which allows you to insert
the probe into the joint at the thickest part (fig. I). Don’t let the probe touch any bones in the joint. If needed, you can use the rack to elevate the
joint nearer to the temperature probe. Note that it is only the tip of the probe that senses the temperature.
5. Press the Temperature Probe (
q
) button. The target temperature (
g
) light will come on.
6. The default cooking temperature is set at 82°C. Use the u and d buttons to adjust the temperature.
7. Press the I/O button to begin cooking. The actual temperature light ( k ) will come on, and the display will show the temperature that the probe is
sensing.
8. When the internal temperature of the meat has reached the target temperature, the unit will beep twice and automatically switch to a cycle that
holds the food at the target temperature. To help you keep track of the length of time the food has been held at that temperature, the display will
start counting up from zero.
• Check the temperature probe occasionally during cooking to make sure it hasn’t changed position due to the meat shrinking.
End of Cooking
• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.
Temperature Probe Cooking Table
Food Temperature
Time (hours)
Notes
min max
Beef roasts (tough cuts such as
brisket, shank, etc. 1 - 3 kg)
72ºC 12 36
The longer you can cook these cuts of meat the more tender
they will become.
Beef roasts (tender cuts such as
prime rib, tenderloin, etc. 1 - 3 kg)
Medium: 60ºC
Well Done: 72ºC
6 12
Cooking time will vary depending on the size of the roast. Do
not cook a roast at a temperature lower than 56ºC.
Pork roasts (tough cuts such as
shoulder or leg); can be bone in or
boneless, 1 - 3 kg
72ºC 12 36
The longer you can cook these cuts of meat the more tender
they will become.
Pork roasts (tender cuts such as
loin); 1 - 3 kg
65ºC 6 12
Cooking time will vary depending on the size of the roast. Do
not cook a roast at a temperature lower than 56ºC.
Whole Chicken- up to 2 kg 72ºC 8 12
TROUBLESHOOTING
If the display shows “
E3
” the temperature probe is not connected properly.
CARE AND MAINTENANCE
WARNING : Never immerse any part of the temperature probe or base unit in water or any other liquid.
1. Unplug the appliance and let it cool down before cleaning or storing away.
2. To clean the temperature probe, wipe only the metal probe end with a damp cloth. Dry thoroughly.
3. Wash the cooking pot and glass lid in warm soapy water. Remove the lid seal from the lid and hand wash separately. If food sticks to the cooking pot,
fill it with warm soapy water and allow it to soak before cleaning with a nonabrasive scouring pad.
4. Wipe the inside and outside of the base unit with a soft, damp cloth.
5. Allow to dry thoroughly before storing.
• Don’t use harsh or abrasive cleaners, solvents, scourers, wire wool, or soap pads.
RECYCLING
W
To avoid environmental and health problems due to hazardous substances, appliances and rechargeable and non-rechargeable
batteries marked with one of these symbols must not be disposed of with unsorted municipal waste. Always dispose of electrical
and electronic products and, where applicable, rechargeable and non-rechargeable batteries, at an appropriate official recycling/
collection point.
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