Instruction Booklet
Please read these instructions carefully and retain for future reference
GC7200/B
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM PURE ELEMENTS CONTACT
GRILL
• Use well away from walls and curtains.
• Avoid using on metal surfaces e.g. sink.
• Do not use in confined spaces.
• Do not touch the outside or the top of the grill
when in use, as these surfaces may be hot.
• Ensure you use the handle to open the grill
plate. Avoid touching hot surfaces.
• The grill may generate steam from between the
grill plates while cooking and when the top
plate is opened
• Do not immerse the unit in water or any other
liquid.
• Take care when removing food from the grill
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Ensure that the cord is kept well away from the
cooking plates during use.
• Ensure the drip tray is in position before
grilling
Sunbeam is very safety conscious when designing
and manufacturing consumer products, but it is
essential that the product user also exercise care
when using an electrical appliance. Listed below are
precautions which are essential for the safe use of
an electrical appliance:
• For safety reasons and to avoid maintenance by
unskilled persons, some appliances are ‘sealed’
using tamperproof screws. Such appliances should
always be returned to the nearest Sunbeam
Appointed Service Centre for adjustment or repair
if required.
• Read carefully and save all the instructions
provided with an appliance.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre for examination, repair
or adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD)
with a tripping current not exceeding 30mA in
the electrical circuit supplying power to your
appliances.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by
a qualified technician or service person.
• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.
• Close supervision is necessary when your appliance
is being used by children or infirm persons.
• Young children should be supervised to ensure that
they do not play with the appliance.
• This appliance is intended to be used in household
and similar applications such as: staff kitchen
areas in shops, offices and other working
environments; farm houses; by clients in hotels,
motels and other residential type environments;
bed and breakfast type environments.
• Never leave an appliance unattended while in use.
• Do not use an appliance for any purpose other
than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven. Do
not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch any
hot surface.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
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Features of your Sunbeam
Elements Contact Grill
Cool touch handle
Remains cool to the touch for safer
grilling.
Power and Ready lights
Warm Up light indicates the unit is
switched on and warming up. Ready light
indicates it is ready to use
Adjustable heat control dial
Gives you full control over the
thermostatically controlled temperatures
Sloping grill plate
The grilling plate guides fat away from
the food during cooking for a healthier
meal
DuPont Teflon® Platinum ProTM
non-stick coating
Enables healthy fat-free cooking and
simple wipe down cleaning.
Three layers of premium scratch resistant
non-stick coating. Up to 10 times more
scratch-resistant than other non-stick
coatings. Safe to use with metal utensils.
2
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Ribbed grill plates
The high grade ribbed grill plates sear
meat on both sides at the same time
for fast, healthy cooking. The patented
rib plates have been designed for a
variety of foods. The upper half of the
plate is designed for more delicate
food . The lower half has deeper
channels, ideal for searing meats.
RotoDialTM adjustable height control dial
with locking mechanism
Adjust and set the height of the top
plate to fit food of varying thicknesses.
The top plate can rest on or sit above
the food. The RotoDial also allows the
plates to be locked together for easy
handling and vertical storage.
2400 watts
Powerful 2400 watt element for fast
heat up and even heat distribution
Removable drip tray
Fats and oils drain away into the
removable drip tray. Ensure the drip
tray is in position beneath the grill
plate before grilling
3
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Using your Sunbeam Pure
Elements Contact Grill
Before using your Contact Grill
Grilling meats and vegetables
Before using your Contact Grill for the first
time, the non-stick cooking plates must be
seasoned to protect the non-stick surface.
Note: Preheat your Contact Grill until the
Ready light illuminates before use.
1. Spray the grill plates with cooking oil
before placing meat, seafood or vegetables
onto the bottom grill plate.
2. Gently lower the lid to ensure even
cooking of your food everytime.
3. When cooking some foods you may want
to re-spray the grill plates to prevent food
from sticking.
4. The cooking plates are coated with a
durable non-stick coating. Some foods
that are marinated or coated may cause
the food to stick to the grill plates.
Plug the power cord into a 230/240 volt AC
power outlet and turn the power on. Preheat
the contact grill for 5 minutes. Season the
plates by applying a thin coat of cooking oil
onto the surface and rub in with paper towel.
Alternatively add oil to paper towel and rub
over the cooking plates. After this initial
seasoning, there is no need to season the
plates before each use.
Note: When using your Contact Grill for the
first time you may notice a fine smoke haze
being emitted from the unit. This is normal.
It is due to the initial heating of internal
components.
To free the food use heat-resistant plastic
or wooden utensils only. Never use a sharp
or metal object as this will damage the
non-stick surface.
Using your Contact Grill
Note: The Ready Light is thermostatically
controlled and will cycle on and off
during cooking to ensure that the correct
temperature is maintained.
Caution: Do not touch the outside or the top
of the unit when in use. Ensure you use
the handle to open the top grill plate. Avoid
touching hot surfaces. The contact grill may
generate steam from between the grill plates
while food is cooking and when the top plate
is opened. Take care when removing food
from the grill.
1. Place on a flat, level, heat-resistant
surface.
2. Plug the power cord into a 230-240 volt
AC power outlet and turn the power ON.
The red Power light will illuminate while
the unit is switched on.
3. Select your desired temperature setting to
suit the type of food you wish to cook.
4. Preheat until the Ready light illuminates.
5. After you have completed grilling turn the
power OFF and unplug from the power
outlet.
Note: Ensure the cord is kept well away from
the cooking plates when in use.
4
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Hints for Best Results
1. Tender cuts of meat such as scotch fillet
and sirloin are ideal for grilling. Tougher
cuts of meat such as topside or blade
steak will tenderise if marinated for a few
hours or overnight.
2. Avoid overcooking meat as the texture will
toughen.
3. Recommended cuts;
6. Ideal for cooking a variety of meats,
including beef, fish and poultry. Take care
when grilling fish, use a plastic spatula.
7. The sloped grilling surface allows the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
8. When cutting meats, chicken, vegetables
or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
Note: Never cross-contaminate foods. Do not
cut raw vegetables and raw meats with the
same knife or on the same chopping board.
Try to use seperate chopping boards for
meats, vegetables and seafood.
Beef = Sirloin, Rump, Scotch,
Fillet or T-Bone
Lamb = Backstrap or Fillet, Chops and
Cutlets
Pork = Leg or Butterfly Steaks, Fillets
and Chops.
Note: Do not cut cooked meats on the same
chopping board that you used to prepare the
raw meat unless the board and knife have
been thoroughly sanitised and cleaned in hot
soapy water.
4. You can also grill diced meat on skewers
for kebabs.
5. The Contact Grill can grill meats over
2.5cm (1 inch) thick with ease. If cooking
meats with a bone it is recommended that
it is no larger than 1.5cm thick to ensure
even cooking.
5
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Care and Cleaning
Always use heat-resistant plastic or wooden
utensils only to remove food from the grill.
Do not use sharp or metal objects as these
will scratch the non-stick surface.
plastic scouring pad, sponge or brush to
clean off the residue. Do not use steel wool,
metal scouring pads or abrasive cleaners as
these will scratch the non-stick surface.
Do not cut food on top of the cooking plates.
To clean the exterior
Wipe over with a dampened cloth and polish
with a soft dry cloth.
To clean after use
Always turn the power off and remove the
plug from the power outlet before cleaning.
To clean the drip tray
Allow the contents of the drip tray to cool
before removing the tray and discarding
the contents. Empty the drip tray after
each use and wash in warm soapy water
using a non-abrasive scouring pad and mild
detergent. After cleaning, dry the drip tray
with a clean, soft cloth and slide back into
position. The drip tray is dishwasher safe and
should be placed on the top shelf.
Do not immerse the contact grill in water or
any other liquid.
Do not use abrasives or metal scourers as
they will scratch the non-stick plates and the
exterior surface.
Do not place the contact grill in the
dishwasher.
To clean the non-stick plates
The cooking plates are coated with a durable
non-stick surface, therefore little cleaning is
required. Always allow the grill to cool until
just warm before cleaning. Once cooled, wipe
over the cooking plates with a dampened
cloth or paper towel to remove excess oil.
A soft washing sponge may be used to
remove any cooking residue. The grill is
easier to clean when slightly warm.
Note: Do not pour oil, fat or grease down the
sink.
Storage
Allow the grill to cool and clean it after
each use and before storing it away. The
grill will store in an upright position in
cupboards, shelves or on the bench top. The
cord can be wrapped underneath the unit.
Always clean after each use to prevent a
build up of cooking residue on the grill.
Note: Hold the top lid open whilst cleaning
the grill plates.
To remove stubborn food residue
Some foods that are marinated or coated may
cause the food to stick to the cooking plates.
To remove these stubborn food residues
squeeze some warm soapy water (using a
mild household detergent) over the residue.
Allow to stand then use a non-abrasive
6
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Grilling Guide
Use these cooking times as a guide, cooking times and temperatures will vary
depending on factors such as weight and cut of the food, and your own personal taste.
Cooking Times
Cooking
Temperatures
Meat/cut Variety Preparation
Medium Well Done
CHICKEN
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Turn dial to max heat
Turn dial to max heat
Turn dial to max heat
Turn dial to max heat
3 - 4 minutes.
Rest for 3 - 5
minutes before
slicing
Single breast fillet,
skinless (130 -
150g)
Tenderloins
(65 - 75g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
2 - 3 minutes
Thigh fillet
(130 - 150g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
2 - 3 minutes.
Rest for 3 - 5
minutes before
slicing
SAUSAGE
Thin (680g)
Do not pierce.
Brush or spray with oil
10 - 12 minutes
(8 sausages)
Thick (480g)
Do not pierce.
Brush or spray with oil
Turn dial to max heat
15 minutes
(6 sausages)
LAMB
Brush or spray with oil
Season with salt and
pepper
Turn dial to max heat 4 - 5 minutes
Loin chops
(75 - 90g, 2½ cm
thick)
Lamb leg steak
(110 - 150g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Turn dial to max heat 3 - 4 minutes
Cutlets, frenched
Trim excess fat.
Turn dial to max heat
2 - 3 minutes
(6 cutlets)
(6 x 55 - 65g each) Brush or spray with oil.
Season with salt and
pepper
Eye of loin or
backstrap
(200 - 240g)
Brush or spray with oil.
Season with salt and
pepper
Turn dial to med/high 3 - 4 minutes.
heat Rest for 3 - 5 minutes
before slicing
7
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Grilling Guide continued
Cooking Times
Medium Well Done
3 - 4 minutes
Cooking
Meat/cut Variety Preparation
Temperatures
Turn dial to max heat
PORK
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Medallion
(130 - 140g)
Trim excess fat.
Turn dial to max heat
BEEF
2½ - 3 minutes.
Cover and rest for 3 - 5
minutes
Brush or spray with oil.
Season with salt and
pepper
Porterhouse steak
(boneless) (160 -
180g, 2cm thick)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper
Turn dial to max heat 3 minutes.
Cover and rest for 3 - 5
minutes
Scotch fillet (225g,
2cm thick)
Brush or spray with oil
Turn dial to max heat
3 - 4 minutes.
Hamburger patties
(125g, 10cm
diameter)
Cooking
Meat/cut variety Preparation
Cooking Times
4 - 5 minutes
temperatures
Turn dial to med/high
heat
FISH
Brush or spray with oil.
Season with salt and
pepper
Salmon
(230 - 240g)
Turn dial to med/high
heat
White fish
(180g)
Brush or spray with oil.
Season with salt and
pepper
3 - 4 minutes
8
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Recipes
BLTs
Prawns with Chilli and Coriander
Serves: 4
Serves: 4
4 thick rashers bacon, rind and fat removed
2 large tomatoes, sliced
2 tablespoons peanut oil
2 tablespoons finely chopped fresh coriander
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
8 slices bread, toasted
2 tablespoons mayonnaise
salt and pepper, to taste
24 large green prawns, heads removed,
peeled, leaving tails intact
8 lettuce leaves, torn
24 bamboo skewers
1.Preheat contact grill on ‘high’ until ready
light comes on. Add bacon and close the
lid. Cook for 2-3 minutes or until golden.
Baby asian salad leaves, to serve
1.Combine oil, coriander, sweet chilli sauce
and lime juice in a bowl.
2.Spread toast with mayonnaise. Layer bacon
and tomato evenly between toast. Season
with salt and pepper. Top with lettuce.
Sandwich together. Cut in half to serve.
2.Add prawns and toss to coat. Cover and
place in the fridge to marinate for 30
minutes. Starting from the tail end, thread
the prawn down the length of the skewer so
that the prawn is straight.
Steak Sandwich
Serves: 4
3.Preheat contact grill on ‘high’ until ready
light comes on. Add prawns and close the
lid. Cook prawns in batches for 2 minutes
or until golden. Serve with baby asian
salad leaves.
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
2 medium red onions, cut into 1 cm slices
4 x 100g thin steaks, flattened
Turkish bread and barbecue sauce, to serve
1.Combine oil, vinegar and sugar in a bowl.
Add onion and toss to coat.
2.Preheat contact grill on ‘high’ until ready
light comes on. Add onions and close the
lid. Cook onions, turning from time to time
for 5-6 minutes or until golden. Remove
onions from grill; cover and keep warm.
3.Add steaks and close the lid. Cook for
1-1½ minutes or until cooked as desired.
Serve steaks on Turkish bread with onions
and barbecue sauce.
9
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Recipes
Grilled Vegetable Salad
Steak and Eggplant Stack
Serves: 4
Serves: 4
2 tablespoons olive oil
2 medium eggplant, cut into 4 x 1½ cm
slices
2 bunches thin asparagus stalks, trimmed
1 small yellow, sliced
4 x 100g thin steaks, flattened
olive oil spray
1 small red capsicum, sliced
2 zucchinis, sliced lengthways
75g greek feta cheese, crumbled
100g baby rocket leaves
salt and pepper, to taste
80g baby rocket leaves
½ cup semi dried tomatoes
extra virgin olive oil and balsamic vinegar, to
serve
Dressing
1
/
3
cup extra virgin olive oil
1.Spray eggplant and steak with oil and
season with salt and pepper.
2 tablespoons red wine vinegar
1 ½ teaspoons caster sugar
2 teaspoons Dijon mustard
2.Preheat contact grill on ‘high’ until green
light comes on. Add eggplant and close the
lid. Cook eggplant in batches for 3 minutes
or until cooked. Transfer to a plate; cover
to keep warm. Add steaks and close the
lid. Cook steak for 1-1½ minutes or until
cooked as desired.
1.Brush vegetables with oil and season with
salt and pepper.
2.Preheat contact grill on ‘high’ until ready
light comes on. Add vegetables, and close
the lid. Cook vegetables in batches for
2½-3½ minutes or until cooked.
3.Cut steaks in half. Top steak with eggplant,
rocket and semi-dried tomatoes. Repeat
with remaining ingredients. Serve drizzled
with extra virgin olive oil and balsamic
vinegar.
3.To make dressing: combine all ingredients
in a screw-top jar and shake well.
4.Divide vegetables among serving plates.
Top with feta and rocket. Serve drizzled
with dressing.
10
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Recipes
Balsamic and Rosemary Lamb
Beef Burgers
Serves: 4
Serves: 4
1
/
3
cup olive oil
500g beef mince
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, crushed
1 small red onion, finely grated
½ cup fresh breadcrumbs
1 egg, lightly beaten
salt and pepper, to taste
1 tablespoon Worcestershire sauce
2 tablespoon finely chopped fresh parsley
salt and freshly ground black pepper
cooking oil spray
2 x 230g lamb loin eye (backstrap)
Crispy potatoes and green salad, to serve
1.Combine oil, vinegar, rosemary, garlic, salt
and pepper in a shallow dish.
4 hamburger buns, halved
2.Add lamb and coat in mixture. Cover and
place in the fridge to marinate for 1-2
hours.
Tomato, beetroot, lettuce and tomato sauce,
to serve
1.Combine mince, onion, breadcrumbs, egg
yolk, Worcestershire sauce, parsley, salt
and pepper in a bowl. Mix together. Shape
into four 10cm patties. Place on a plate
lined with baking paper. Cover and place in
the fridge for 30 minutes.
3.Preheat contact grill on ‘med/high’ until
ready light comes on. Add lamb and close
the lid. Cook lamb for about 4 minutes
or until cooked as desired. Stand for 5
minutes before slicing. Serve lamb with
crispy potatoes and green salad.
2.Preheat contact grill on ‘high’ until green
ready light comes on. Spray plates with
cooking oil. Add patties and close the
lid. Cook patties for 3½ minutes or until
cooked through.
3.Serve patties on hamburger buns with
sliced tomato, beetroot, lettuce and tomato
sauce.
11
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Recipes
Pepper Steak with Mushrooms
Mint Lamb Cutlets
Serves: 4
Serves: 4
4 x 170g beef scotch fillets
2 teaspoons cracked pepper
350g portobello mushrooms, thickly sliced
olive oil spray
2 tablespoons olive oil
1
/
3
cup thick mint sauce
12 lamb cutlets
Steamed baby potatoes and green beans, to
serve
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh parsley
potato mash, to serve
1.Combine oil and mint sauce in a shallow
dish. Add lamb and coat in mixture. Cover
and place in the fridge to marinate for 1-2
hours.
1.Sprinkle steaks with cracked pepper and
lightly press onto steaks.
2.Preheat contact grill on ‘med/high’ until
ready light comes on. Add lamb and close
the lid. Cook lamb in batches for 3-3 ½
minutes or until cooked to your liking.
Serve lamb with steamed baby potatoes
and green beans.
2.Preheat contact grill on ‘med/high’ until
ready light comes on. Spray mushrooms
with olive oil. Add mushrooms and close
the lid. Cook in batches for 4 minutes or
until soft. Transfer mushrooms to a bowl,
add Worcestershire sauce and parsley and
cover to keep warm.
Pork with Thyme and Mustard
Serves: 4
3.Increase heat on contact grill to ‘high’.
Spray plates with olive oil. Add steaks
and close the lid. Cook steaks for 3-3½
minutes or until cooked as desired. Serve
steaks with mushrooms and potato mash.
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh thyme leaves
½ teaspoon caster sugar
2 teaspoons Dijon mustard
4 x 130g pork medallions
baked potatoes and salad, to serve
1.Combine oil, vinegar, thyme and sugar in a
shallow dish. Add pork and coat in mixture.
Cover and place in the fridge to marinate
for 1-2 hours.
2.Preheat contact grill on ‘med/high’ until
ready light comes on. Add pork and close
the lid. Cook pork for 3-3½ minutes or
until cooked as desired. Serve pork with
baked potatoes and salad.
12
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Recipes
Oregano and Lemon Chicken
Grilled Salmon with lime aioli
Serves: 4
Serves: 4
2 tablespoons olive oil
2 tablespoons olive oil
¼ cup lime juice
¼ cup lemon juice
1 tablespoon finely chopped fresh oregano
salt and pepper, to taste
salt and freshly ground black pepper
4 x 200g each salmon fillets
lime aioli, to serve
4 x 180g chicken breast fillets, trimmed
Tzatziki and greek salad, to serve
Lime aioli
1.Combine oil, lemon juice, oregano, salt
and pepper in a shallow dish. Add chicken
and coat in mixture. Cover and place in the
fridge to marinate for 1 - 2 hours.
2 egg yolks
1 clove garlic, halved
2 teaspoons Dijon mustard
Salt and pepper, to taste
2 tablespoons lime juice
1 cup olive oil
2.Preheat contact grill on ‘high’ until ready
light comes on. Add chicken and close the
lid. Cook chicken for about 4 ½ minutes
or until cooked. Serve chicken with tzatziki
and greek salad.
1.Combine oil, lime juice, salt and pepper
in a shallow dish. Add salmon and coat in
mixture.
Chicken with Soy and Ginger
Serves: 4
2.Preheat contact grill on ‘high’ until ready
light comes on. Add salmon and close the
lid. Cook salmon for 5-6 minutes or until
cooked as desired. Serve salmon with lime
aioli.
¼ cup peanut oil
2 tablespoons soy sauce
2 tablespoons mirin
3.To make aioli: place yolks, garlic, mustard,
salt, pepper and 1 tablespoon lime juice
into a small food processor. Process
until combined. Slowly pour in oil and
process until mixture is thick. Stir through
remaining lime juice.
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
4 x 180g chicken thigh fillets
Steamed rice and asian greens, to serve
1.Combine oil, soy sauce, mirin, garlic and
ginger in a shallow dish. Add chicken and
coat in mixture. Cover and place in the
fridge to marinate for 1-2 hours.
2.Preheat contact grill on ‘high’ until ready
light comes on. Add chicken and close the
lid. Cook chicken for about 3 minutes or
until cooked. Serve chicken with steamed
rice and asian greens.
13
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Recipes
Fish Fillets with lemon and herbs
Serves: 4
2 tablespoons olive oil
¼ cup lemon juice
1 tablespoon thinly sliced fresh chives
1 tablespoon finely chopped fresh dill
salt and pepper, to taste
4 x 150g boneless white fish fillets
chips and salad leaves, to serve
1.Combine oil, lemon juice, chives, dill, salt
and pepper in a shallow dish. Add fish and
coat in mixture.
2.Preheat contact grill on ‘high’ until ready
light comes on. Add fish and close the lid.
Cook fish for 2 ½-3 minutes or until just
cooked. Serve fish with chips and salad
leaves.
14
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Notes
15
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Notes
16
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12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties
with your appliance, please phone our
customer service line for advice on
1300 881 861 in Australia,
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s
authorised service centres visit our website
or call:
or 0800 786 232 in New Zealand.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling, and excludes
breakables such as glass or ceramic items
and normal wear and tear.
Australia
1300 881 861
Similarly, your 12 Month Replacement
Guarantee does not cover damage to
household surfaces as a result of water
or other substances leaking from your
appliance, nor does it cover freight costs.
New Zealand
0800 786 232
In Australia, this guarantee is additional
to the conditions and guarantees which
are mandatory as implied under the
Trade Practices Act 1974 and State
and Territory legislation.
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Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Pure Elements’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2010.
ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
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