User manual RUSSELL HOBBS 14971

[. . . ] 5 Don't use the scale for any purpose other than those described in these instructions. 6 Don't use the scale if it's damaged or malfunctions. household use only fitting batteries 1 2 3 4 5 Turn the scale upside down. Press the batteries down, against the catches, till the tops of the catches hold them in place. [. . . ] 29 Unless you're using the scale regularly, it's best to remove the batteries altogether. 32 Don't try to recharge batteries unless they're specifically designed to be recharged. 33 Don't put old batteries out with your normal household rubbish. Get in touch with your local authority, who will have arrangements for their disposal. error messages 34 These are shown on page 2. 36 if the overload message shows, reduce the load or you'll risk damaging the scale. 37 The negative weight sign will often show briefly after you've removed something from the scale. 38 If the negative weight sign shows while you're weighing, it usually means there's something under the edge of the scale, interfering with it's free movement. 39 We've got a couple of spare pages, so, rather than leave them blank, here are a few simple recipes. classic Victoria sponge cake 100g butter/margarine 100g caster sugar 2 large eggs 100g self raising flour 1 drop vanilla essence Grease two 180mm (7 inch) straight sided sandwich tins and line the bases with buttered greaseproof paper. Gradually add the flour, and turn the mixer up to medium speed once the ingredients start to incorporate. Bake the cakes in the centre of a pre-heated oven at 180°C for about 25 minutes, then cool on a wire rack. 5 basic biscuits 100g plain flour 100g self raising flour 100g butter 150g caster sugar 1 medium egg 1 tsp vanilla essence Cream the butter, sugar and vanilla essence till light, pale and fluffy. Form into balls, put them on a greased baking tray, flatten them slightly, then bake in a pre-heated oven at 180°C for 12-15 minutes. Cool on the tray for a few minutes, then move to a wire rack. pizza dough (makes 2 large pizzas) 525g strong white flour 250ml water 1½ tbsp olive oil 1½ tsp dried yeast 1½ tsp sugar 1½ tsp salt Sift the flour into a bowl and add the yeast, sugar and salt. Add the water and oil and mix till the dough is fully incorporated and smooth in texture. Cover the bowl with a damp tea towel or cling film and let it rest in a warm place for about half an hour. Remove the dough and knead for a few minutes, till it's smooth and elastic. [. . . ] If that doesn't solve the problem ­ ring Customer Service ­ they may be able to offer technical advice. If they advise you to return the product to us, pack it carefully, include a note with your name, address, day phone number, and what's wrong. If under guarantee, say where and when purchased, and include proof of purchase (till receipt). [. . . ]