Russell Hobbs RHCP 021 Mode D'emploi page 9

INSTRUCTIONS FOR MAKING BISCUITS/COOKIES
The proper consistency of the biscuit or cookie dough is very important. If the dough is too
stiff, it won't release from the Biscuit/Cookie Maker. If the dough is too soft or sticky, chill in
the refrigerator for 15 minutes. For best results use the recipes in this booklet until you get a
feel for the proper consistency of the dough.
We do not recommend using store-bought refrigerated biscuit /cookie dough.
1. Plug the fully assembled and filled Biscuit/Cookie Maker into a standard electrical
outlet.
2. Stand the Biscuit/Cookie Maker upright and press against the surface of the
biscuit/cookie sheet. (See Figure 10). The Biscuit/Cookie Maker has been specially
designed for thumb operation. Thumb operation provides better balance for placing
the biscuit/cookie shapes on the biscuit/cookie sheets.
3. When the Tube is filled with biscuit/cookie dough and the ON/OFF Button is pressed,
the Press Disc pushes downward, forcing the dough through the Disc or Tip to form
an attractive biscuit/cookie or decoration.
4. Holding the Biscuit/Cookie Maker in position against the biscuit/cookie sheet, press
and hold the ON/OFF Button until the air pockets have been removed and the dough
starts to emerge from the openings in the Biscuit/Cookie Disc.
5. Press a biscuit/cookie for 2 seconds and note the result.
NOTE: The time to press each biscuit or cookie will be based on the desired
thickness and shape of your biscuit or cookie and the dough you are using.
6. Release the ON/OFF Button and quickly step to the next position on the
biscuit/cookie sheet. (See Figure 11)
Figure 10
NOTE: It may be necessary to experiment with varying times and pressure until
the desired biscuit/cookie thickness is achieved.
Figure 11