Contact Health Grill
Instruction/Recipe Booklet
GC4610
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM CONTACT HEALTH GRILL.
• Do not touch the outside or the top of the grill
when in use.
• Use well away from walls and curtains.
• Avoid using on metal surfaces e.g. sink.
• Do not use in confined spaces.
• Do not immerse the unit in water.
• Ensure that the cord is kept well away from
the cooking plates during use.
• Ensure you use the handle to open the grill
plate. Avoid touching hot surfaces.
• This grill may generate steam from between
the grill plates while cooking and when the top
plate is opened.
• Take care when removing food from the grill.
• Ensure the drip tray is in position before
grilling.
Sunbeam are very safety conscious when
• 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.
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:
• Read carefully and save all the instructions
provided with an appliance.
• 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.
• 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.
• 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 near children or
infirm persons.
• Never leave an appliance unattended while
in use.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or 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.
• Young children should be supervised to ensure
that they do not play with the appliance.
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 Contact Health Grill
Warm up and Ready lights
‘Warm up’ light indicates when the Contact
Health Grill is switched on and heating. The
‘Ready’ light indicates that it is ready to use.
Thermostat Heat Settings
Thermostatically controlled temperature
settings. 2 variable settings; Medium for
vegetables and Grill for meats.
Cool Touch Handle
Remains cool to touch preventing burns.
Dupont Teflon® Platinum Pro with
ScratchGuard™ Non-Stick Coating
Safe to use with metal utensils. Up to 10
times more scratch-resistant than other non-
stick coatings.
Sloping Grill Plate
The sloping grill plate drains fat away from
the food whilst cooking for a healthier meal.
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Self Lock Clips
Self locking clips for easy handling and
vertical storage.
2400 watts
The Contact Health Grill is high powered with
2400 watts of commercial power for super
fast heating and more superior consistent
grilling.
Detachable Drip Tray
Detachable drip tray catches fats and juices
preventing overflow onto bench tops. Ensure
this tray is in position before grilling.
Non-stick Grill Plates
The high grade non-stick cooking plates sear
meat on both sides at the same time for fast
healthy cooking. The non-stick plates make
for easy wipe down cleaning: ingredients do
not stick and can be easily wiped down after
use.
Vertical Storage with Cord Wrap
The cord simply wraps around the base of
the unit enabling the product to be stored
conveniently in the upright position.
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Features of your Contact Health Grill
DuPont Teflon® - Platinum Pro with
ScratchGuard™ Non-Stick Coating
Your Sunbeam Contact Health Grill features
DuPont’s® toughest non-stick coating
produced to date - Platinum Pro with
ScratchGuard.
DuPont is the world leader in non-stick
coatings with the introduction of Teflon
dating back to 1938. Today more than 2
billion households have Teflon non-stick
coated cookware.
Sunbeam
Other Brands
Results from DuPont’s ‘In-house Cooking Abuse Test’
The end result is a non-stick coating that
can be treated like ordinary cookware,
enabling the use of metal utensils
such as spatulas and spoons, but
not sharp utensils. So tough
Superior
nonstick top surface
Reinforced intermediate coat
Primer + scratch
resistant minerals
Café
Press/Grill
is the new Teflon Platinum
base
Pro coating that it is up to 10
times more scratch resistant
than other non-stick coatings*.
The image show here is an
example of the performance of
Teflon Platinum Pro against an
'other' non-stick coating. Each
surface has undergone 5 cycles of
the DuPont In-House Abuse Test.
Teflon Platinum Pro is a premium 3 layer
non-stick coating. It features special scratch
resistant minerals causing metal utensils to
slide over these particles without damaging
the Teflon matrix.
The Teflon Platinum Pro only has some
surface scuffing, whereas the 'other' non-
stick coating has deteriorated badly.
This preserves the release properties of
the non-stick coating during the life of the
Contact Health Grill.
* The images shown here and performance
claims are based upon the DuPont In-House
Cooking Abuse Test used to evaluate scratch
resistance and release properties of non-stick
coatings.
**NOTE: The DuPont Teflon® Platinum Pro with
ScratchGuard™ is only available on certain
models.
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Using your Contact Health Grill
Before using your Contact Health Grill
1. Always spray the grill plates with cooking
spray before placing meat, seafood or
vegetables onto the grill plate.
Before using your Contact Health Grill for the
first time, the non-stick cooking plates must
be seasoned. Turn the power ON and pre-heat
until the Ready Light illuminates.
2. Gently lower the lid (if desired) to ensure
even cooking of your food everytime.
Wipe a small amount of butter, margarine or
oil onto the plates, rub lightly and wipe away
any excess.
3. When cooking some foods you may want
to re-spray the grill plates to prevent food
from sticking.
Note: When using your Contact Health 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.
4. The cooking plates are coated in a durable
high grade non-stick coating. Some foods
that are marinated or coated may cause
the food to stick to the grill plates.
To free the food use a plastic spatula or
wooden spoon. Never use a sharp metal
object as this will damage the non-stick
surface.
Using your Contact Health Grill
1. Plug the power cord into a 230-240 volt
AC power outlet.
Note: The Warm Up and Ready Lights are
thermostatically controlled and will cycle on
and off during the cooking cycle to ensure
that the correct temperature is maintained.
2. Turn the power ON.
3. Select your desired temperature setting
to suit the type of food you wish to cook.
Turn the temperature dial to Medium or
Grill.
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. This Contact Health
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.
4. Preheat until the Ready Light (green)
illuminates.
5. After you have completed grilling or
toasting, turn the power OFF.
Note: Ensure that the cord is kept well away
from the cooking plates when in use.
Grilling Meats and Vegetables
Note: Always turn your temperature dial
to Grill and pre-heat for 3-5 minutes. The
Ready Light will illuminate.
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Hints for best results when grilling
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.
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.
2. Avoid overcooking meat as the texture will
toughen.
8. When cutting meats, chicken, vegetables
and or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
3. Recommended cuts;
Beef = Sirloin, Rump, Rib Eye
Fillet or T-Bone
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
Lamb = Leg Steak, Fillet, Loin or Cutlets
Pork = Butterfly Steaks, Spare Ribs,
Leg Steaks or Fillets
boards for meats, vegetables and seafood.
4. You can also grill diced meat on skewers
for kebabs.
Do not cut cooked meats on the same
chopping board as you prepared the raw
meat unless the board and knife have
been thoroughly sanitised and cleaned in
hot soapy water.
5. The Contact Health Grill can grill meats
over 1 inch (2.5cm) 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.
6
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Care and Cleaning
DuPont Teflon® Platinum Pro Non-stick Coating
Storage
Your Contact Health Grill features a special
scratch and abrasive-resistant non-stick
coating that makes it safe to use metal
utensils when cooking.
Your Contact Health Grill will store in an
upright position in cupboards, shelves or
on the bench top. Simply bring the plates
together and use the self locking clips to lock
the unit.
Sunbeam recommends that care is taken with
the non-stick coating particularly when using
metal utensils.
Always turn the power OFF and REMOVE the
plug from the power point before cleaning.
Do not use sharp objects or cut food on top of
the Contact Health Grill. Sunbeam will not be
liable for damage to the non-stick coating
where metal utensils have been misused.
When cleaning the non-stick coating do not
use metal (or other abrasive) scourers. After
cleaning, dry the Contact Health Grill and lid
thoroughly with a soft cloth before storing.
Always allow the grill to cool after use. Once
cooled, you can clean the cooking plates.
Always allow the contents of the drip tray
to cool before removing the tray from it’s
position and discarding the contents.
Quick cleaning method
Always turn the power OFF and remove plug
after use and before cleaning. The cooking
plates are coated with a non-stick surface,
and there are no dirt traps, therefore little
cleaning is required. Once cooled, simply
wipe the cooking plates with a dampened
cloth.
Wash the drip tray in warm soapy water.
Always clean after each use to prevent a build
up of cooking residue on the grill.
Do not immerse your Contact Health Grill in
water or any other liquid.
Do not immerse your Contact Health Grill in
water or any other liquid. Do not use abrasive
scouring pads or powders.
To clean the exterior
Simply wipe over with a dampened cloth.
Do not place your Contact Health Grill in a
dishwasher.
To clean the exterior
Simply wipe over with a dampened cloth. Do
not use steel wool, scouring pads or abrasive
cleaners as these will scratch the surface.
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Contact Health Grill Recipes
Turn temperature control to ‘Grill’ Setting
BEEF
Beef Fajitas
600g skirt steak
Tasty Burgers
Serves 4
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
500g lean beef mince
2 small onions, finely chopped
¾ cup dry breadcrumbs
1 egg, lightly beaten
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
2 tablespoons tomato paste
2 tablespoons parsley, finely chopped
(optional)
½ iceberg lettuce, shredded
1 cup grated cheese
½ cup sour cream
1.Mix all ingredients together in a bowl.
Divide mixture into 8 equal portions and
shape into patties. Flatten slightly. Place
onto a plate or tray, cover and refrigerate
for 30 minutes or until required.
½ cup salsa
8 flour tortillas, warmed
1.Trim any fat from beef. Place beef in a
deep dish and pour over the combined
juices and soy sauce. Marinate in
refrigerator for at least 2 hours.
2.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Grill burgers 6-8
minutes or until tender.
3.Serve on a toasted burger bun with salad,
cheese and your choice of sauce.
2.Preheat grill for 3-5 minutes. Remove
beef from marinade; reserve liquid. Cook
beef in grill for about 5-8 minutes or until
cooked as desired. Remove from grill and
cover with foil while the vegetables cook.
Recipe suggestion:
• Substitute the lean beef mince for lean
chicken, veal, lamb or pork mince.
3.Place vegetables in grill and cook for 2
minutes. Pour over a little of the reserved
liquid over the vegetables and cook for a
further 1 minute.
• Add freshly chopped chilli or dried chilli
flakes to mince mixture before cooking to
add a spicy flavour.
• Freshly chopped garlic can also be added.
4.Slice beef across the grain into thick
slices.
5.To serve fajitas, place a little of each of the
beef, vegetables and remaining ingredients
in the flour tortilla and roll up.
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Contact Health Grill Recipes continued
Pepper Steak
Serves 4
Salad dressing
¼ cup caster sugar
4 pieces thin fillet steak
½ cup water
2 tablespoons crushed black peppercorns
Juice & zest 2 limes
Sauce
1 fresh red chilli chopped or 1 teaspoon
dried chilli flakes
30g butter
¾ cup dry white wine
1 tablespoon brandy
1 teaspoon fish sauce
1.Pre-heat the grill for 3-5 minutes. Spray
grill plates with cooking spray.
1.Press the crushed pepper into the steak on
both sides. Refrigerate steaks for 1 hour.
2.Cook the sirloin for 4-6 minutes. Meat
should be brown on the outside but rare in
the middle.
2.Pre-heat Contact Health Grill for 3-5
minutes.
3.Spray grill plates with cooking spray. Cook
steaks for 10-12 minutes or as desired.
3.Remove and wrap in foil. Wait 10-15
minutes before thinly slicing the beef.
4.Combine butter, wine and brandy in a
saucepan over low heat. Bring to the boil.
Strain through a fine sieve.
4.Combine all of the ingredients together for
the salad onto individual plates or in one
big serving bowl.
5.Serve sauce over steak.
Dressing: in a small saucepan combine all
the ingredients, bring to the boil, simmer 1-2
minutes, remove and allow to cool.
Thai Style Beef Salad
Serves 4
500g beef sirloin or backstrap, trimmed of
fat and sinue
Top the salad with beef slices and toss in
cooled dressing. Serve immediately.
Salad
3 cups mesculin lettuce leaves
12 mixed cherry tomatoes (red, yellow
green), quartered
1 Lebanese cucumber, thinly sliced on the
diagonal
1 small Spanish onion, thinly sliced
½ cup fresh mint leaves, roughly chopped
½ cup fresh coriander leaves, roughly
chopped
½ cup dry roasted cashew nuts
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Contact Health Grill Recipes continued
LAMB
5.Mix together the yogurt, tahini, pepper;
set aside.
Mediterranean Kebabs-&-Tahini Yogurt Serves-4
6.Preheat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook kebabs (6)
at a time in two batches for 8-10 minutes
each batch. Wrap kebabs in foil after
cooking.
Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm
cubes
¹/ cup olive oil
³
1 lemon, washed
7.Serve kebabs sprinkled with combined
onion, tomatoes and parsley, top with a
generous dollop of tahini yogurt dressing.
½ cup white wine
2 large cloves garlic, sliced
Note:
Topping
• Tahini is a ground sesame seed paste and
can be found in supermarkets or health
food stores.
1 small Spanish onion, finely chopped
3 fresh tomatoes, seeded and chopped
¼ bunch fresh basil leaves, finely shredded
Satay Lamb Cutlets
Serves 5
Tahini yogurt
125ml low fat plain yogurt
¼ cup tahini
Freshly ground black pepper
Soak 12 bamboo skewers in water (for 1
hour)
10 Lamb cutlets
¾ cup satay sauce
1 teaspoon ginger
1 clove garlic, crushed
1.Combine satay sauce, ginger and garlic
together. Best to marinate in sauce
overnight.
1.In a large bowl combine the lamb cubes
and olive oil.
2.Cut the lemon in half, squeeze juice over
lamb and leave the skin halves in the
marinade. Add in wine and garlic.
2.Pre-heat Contact Health Grill for 3-5
minutes.
3.Spray grill plates with cooking spray. Cook
for about 10 minutes or until cooked as
desired, brushing with satay sauce.
3.Marinate meat for 2 hours or overnight.
Thread meat onto skewers.
4.Mix together the onion, tomatoes and basil
in a bowl, set aside.
4.Serve with boiled fragrant rice or mixed
salad leaves.
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Contact Health Grill Recipes continued
Greek Lamb Souvlaki
700g trim lamb, diced
Serves 6
3.Serve medallions with creamy mashed
potato and a tossed green salad.
10 kebab skewers, soaked in water for 1hr
Satay Skewers
Serves 4
Marinade
¼ cup lemon juice
500g pork meat, trimmed of fat and cut into
2cm strips
1 teaspoon olive oil
½ cup thick ready made satay sauce
¼ cup lemon juice
1 tablespoon olive oil
1 tablespoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
2 cloves garlic, crushed
¼ teaspoon chopped chilli
1.Pre-heat contact grill for 3-5 minutes.
2 tablespoons freshly chopped coriander or
parsley
2 tablespoons finely chopped peanuts
2.Combine all ingredients of marinade
together.
3.Spray grill plates with cooking spray.
Thread diced lamb onto 10 kebab skewers.
Place skewers in a deep dish and pour
marinade over skewers.
1.Soak 12 bamboo skewers in water for 1
hour.
2.Combine pork meat with satay sauce,
lemon juice, olive oil, chilli, coriander and
peanuts in a bowl.
4.Cook skewers for 10 minutes or until
cooked as desired.
3.Marinate 30 minutes or overnight. Thread
meat onto skewers.
5.Serve with Greek salad and hot crusty
bread.
4.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook (6) skewers
in two batches for 5 minutes each batch or
until tender.
PORK
Thyme & Rosemary Pork Medallions
Serves 5
4 x 150-200g pork butterfly medallions
2 tablespoons olive oil
seasoned cracked black pepper
1 teaspoon dry thyme leaves
1 teaspoon dry rosemary leaves
5.Heat any remaining marinade over a low
heat in a frypan until fragrant. Serve over
skewers.
6.Serve with steamed jasmine rice topped
with chopped coriander and finely chopped
peanuts in olive oil.
1.Place pork medallions into a bowl, pour
over olive oil, sprinkle over black pepper,
thyme and rosemary. Coat the pork well.
Allow pork to marinade for 1 hour or
overnight.
Note:
• If you can’t get a ready made satay
mix, combined together ¼ cup peanut
butter with 1 freshly chopped chilli or
¼ teaspoon chilli paste or 1 tablespoon
sweet chilli sauce.
2.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook medallions
for 6 minutes or until cooked as desired.
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Contact Health Grill Recipes continued
Sweet Pork Medallions
4 Pork Loin Medallion Steaks
Serves 4
2.Combine garlic, ginger, chilli, honey and
lemon juice in a food processor until
processed.
Marinade
1 tablespoon honey
3.Spread this over the chicken. Marinate for
30 minutes or overnight.
2 tablespoons soy sauce
1 teaspoon chilli sauce
1 teaspoon oil
4.Pre-heat grill for 3-5 minutes. Spray
with cooking spray. Cook fillets for 6-10
minutes or until cooked. Check if fillets are
cooked by inserting a knife into flesh.
1.Combine all ingredients for marinade in a
saucepan and stir over low heat until honey
has dissolved.
5.Serve with steamed rice noodles topped
with fresh herbs.
2.Place pork in a flat dish and pour marinade
over steaks. Refrigerate for 2 hours.
Mustard Seed & Tarragon
Chicken Breasts
4 large chicken breasts, fat and sinue
removed, cut into 8 flat slices
Serves 4
3.Pre-heat grill for 3-5 minutes.
4.Cook for 10-12 minutes or until cooked as
desired.
2 tablespoons wholegrain mustard
2 tablespoons dijon mustard
5.Serve on a bed of pasta or rice.
1 tablespoon dry tarragon leaves
POULTRY
1.Combine chicken with mustards and
tarragon leaves. Marinate for 30 minutes or
overnight.
Thai Style Chicken
4 large cloves garlic, peeled
Serves 4
3 cm piece ginger, peeled
2 large fresh green chilli
¼ cup honey
2.Pre-heat grill for 3-5 minutes. Spray
with cooking spray. Cook chicken for 3-4
minutes or until tender.
3.Serve chicken with a hot potato bake and
steamed vegetables.
Juice of 1 lemon
1.4 x 150-200g meaty chicken thigh fillets,
fat and sinue removed, flatten to one
thickness and score.
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Contact Health Grill Recipes continued
Honey and Soy Chicken Nibbles
Makes 20
Chicken Vegetable Kebabs
Serves 4
10 chicken wings
8 kebab skewers, soaked in water for 1 hour
2 large chicken breasts, cubed
2 baby squash, quartered
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon finely grated ginger
½ cup soy sauce
4 cherry tomatoes, halved
4 mushrooms halved
¼ cup honey
½ yellow capsicum, chopped in 2 x 2cm
pieces
¼ cup dry sherry
½ teaspoon five spice powder
Fresh ground pepper to taste
1.Pre-heat grill for 3-5 minutes.
Marinade
¼ cup lemon juice
2 tablespoons soy sauce
1 clove garlic, crushed
2.Remove and discard wing tips. Cut wings
in half at the joint.
1.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray.
3.Combine all other ingredients in a small
deep bowl.
2.Thread chicken cubes onto skewers
alternatively with squash, tomatoes,
mushrooms and capsicum.
4.Dip each wing into the marinade. Spray
grill plates with cooking spray.
3.Combine marinade ingredients and brush
over kebabs.
5.Cook for 15-20 minutes or until cooked
throughout.
4.Cook kebabs for 8-10 minutes or until
desired. Continually brush kebabs with
marinade.
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Contact Health Grill Recipes
Turn temperature control to ‘Medium’ setting
SEAFOOD
3.Pre-heat grill for 3-5 minutes. Spray grill
Oriental Snapper Fillets
4 large snapper fillets
2 tablespoons honey
Juice and zest of orange
3cm piece fresh ginger, grated
Serves 4
plates with cooking spray. Cook patties
(4) at a time 5-7 minutes or until crispy
and golden and hot in centre. Using a
heat-proof spatula to remove the patties.
Half way through cooking you may want to
respray the grill plates to prevent patties
from sticking.
1.Place fillets onto a plate. In a small jug
combine honey, orange zest and juice, add
the grated ginger. Pour this over the fillets
and marinate in the fridge for 30 minutes.
4.Serve salmon and potato patties with a
green salad, lemon and mayonnaise.
2.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook fish fillets
for 6-8 minutes until fish is flaky.
Tandoori Prawn Skewers
24 raw king green prawns, shelled and
devained (leaving head and tails attached)
Serves 4
3.Serve fish with cooked noodles, steamed
green vegetables and soy sauce.
½ cup low fat yogurt
½ cup tandoori paste
Note:
2 tablespoons freshly chopped
coriander or parsley
Lemon wedges and a tzatziki dip for serving
• Fish suggestions: use any low-fat rock fish
such as yellowtail, golden eye, stripped
bass. Boneless white fish fillets such as
ling or flake can be used.
1.Soak (8) bamboo skewers in water for 1
hour. Thread 3 prawns per skewer. Place
onto a plate.
Salmon and Potato Cakes
Serves 4
2.In a small bowl combine the yogurt,
tandoori paste and coriander. Spoon this
over prepared prawns. Cover and refrigerate
until required.
1 x 210g can pink or red salmon,
drained and flaked
2 cups mashed potato, (not too wet)
1 green onion, finely chopped
2 tablespoons parsley (optional)
1 egg, lightly beaten
3.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook (4) skewers
at a time. Cooking 3-5 minutes.
Sea salt and black pepper
½ cup breadcrumbs for coating
4.Serve prawn skewers on a bed of lettuce
leaves with lemon wedges and tzatziki dip.
1.In a large bowl combine the salmon,
potato, onion, parsley, egg, salt and
pepper.
Note:
• Prawns can also be cooked in the grill
not skewered.
2.Scoop out (8) equal portions of mixture
and form 8 balls. Roll in breadcrumbs.
Place patties on a plate cover in plastic
wrap, refrigerate for 1-2 hours.
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Contact Grill Recipes continued
Garlic Prawns
Serves 4
Stuffed Calamari
Serves 4
1kg green prawns, shelled and deveined
½ cup olive oil
2 cloves garlic, crushed
8 small squid/calamari tubes, cleaned
Stuffing
1 cup breadcrumbs
1 tablespoon chopped parsley
Fresh ground pepper to taste
¹/ cup parmesan cheese, grated
1 clove garlic, crushed
1 egg
³
1.Place all ingredients into a bowl and
marinate for 2 hours.
Salt and pepper to taste
2.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook prawns for
3-5 minutes or until cooked, occasionally
brushing with marinade.
1.Combine all stuffing ingredients in a small
bowl. Using your hand, mix ingredients
together until well combined. If mixture
appears too dry, add a few drops of water.
2.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray.
Mediterranean Octopus
1kg baby Octopus
Serves 4
3.Place spoonfuls of stuffing into each tube.
Secure end with a toothpick.
Marinade
¼ cup each of green, yellow and red
capsicum, finely chopped
4.Place calamari onto the Contact Health
Grill and cook for 10-15 minutes or until
cooked throughout.
¹/ cup soy sauce
³
1 tablespoon oil
5.Remove toothpicks before serving.
2 tablespoons chopped fresh oregano
¼ cup lemon juice
1 clove garlic, crushed
3 tablespoons dry red wine
1.Clean insides of heads of octopus and
remove beaks from legs and place in a
bowl.
2.Combine all marinade ingredients and pour
over octopus. Refrigerate for 1-2 hours.
3.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook octopus for
15-20 minutes or until tender.
15
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Contact Grill Recipes continued
Barbecued Snapper
Serves 4
Citrus Salmon
Serves 4
1 medium sized snapper, cleaned
3 tablespoons oil
4 pink salmon cutlets
Salt and pepper to taste
2 tablespoons vinegar
1 tablespoon soy sauce
Marinade
Juice of 1 lime
Juice of 1 lemon
Pine Nut Filling
1 tablespoon chopped chives
2 cloves garlic, crushed
1 tablespoon olive oil
3 bacon rashers, chopped
¹/ cup pine nuts
³
2 green onions
1.Place cutlets in a shallow dish.
2 cups stale breadcrumbs
¼ cup sour cream
1 tablespoon chopped fresh chives
2.Combine marinade ingredients together
and pour over cutlets. Refrigerate for 1
hour.
Pine Nut Filling
1.Fry bacon until crisp.
3.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray.
2.Combine remaining ingredients in a
small bowl and add bacon. Mix until well
combined.
4.Cook salmon for 8-10 minutes continuously
brushing with marinade.
5.Season with salt and pepper to taste.
Snapper
1.Trim fins from the gutted fish. Snip the
backbone, tail and head with scissors.
Run fingers under the rib bones and pull
backbone gently with your fingers. Remove
backbone from fish.
2.Stuff fish with pine nut filling and brush
with combined oil, vinegar and soy sauce.
3.Pre-heat grill for 3-5 minutes. Spray grill
plates with cooking spray.
4.Cook fish for 20-25 minutes or until
cooked throughout.
16
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VEGETABLE
Antipasto Vegetables
Serves 4
To make a decent sized platter for
Healthy Bean Burgers
1 x 300g can 4 bean mix, rinsed & drained
2 cups cooked rice
Serves 4
entertaining you will require approx 1.5kg
variable vegetables. Here is list of vegetable
suggestions for your antipasto platter;
1 red onion, finely chopped
2 tablespoons finely chopped mixed herbs
Salt and pepper
1 bunch asparagus, trimmed
1 bunch spring onions, tops trimmed and cut
to 10cm lengths, cut bulbs in half
1 tablespoon ground tumeric
1 teaspoon saffron threads
2 eggs, lightly beaten
1 small eggplant, cut into thin slices
1 small orange sweet potato, peeled and cut
thinly into slices
2 tablespoons wholemeal plain flour
¼ cup rice flour
2 small potatoes (kipler or pink fir apple), cut
thinly into slices
1 zucchini, sliced
2 tablespoons sesame seeds
2 tablespoons poppy seeds
Homestyle tomato chutney, to serve
1 red capsicum, sliced
4 field mushrooms, cleaned
¼ cup extra virgin olive oil
Sea salt and black pepper
1.In a large bowl mix together all of the
ingredients.
1.Preheat grill for 3-5 minutes. Spray grill
plates with cooking spray.
2.Divide mixture in 8 and spoon mixture into
the palm of your wet hand and roll together
forming a pattie. Flatten slightly.
2.Grill vegetables in batches. When tender
remove from grill and wrap in foil.
3.Place onto a plate, cover and refrigerate
until required. Make (8) patties.
3.Drizzle in olive oil and sprinkle in salt and
pepper. When vegetables are cold serve
on a platter with a selection of cold deli
meats, cheeses and a variety of breads.
4.Pre-heat grill plates for 3-5 minutes. Spray
grill plates with cooking spray and cook
patties (4) at a time for 5-10 minutes or
until crispy and golden.
5.Serve patties hot with a chunky homestyle
tomato chutney.
Recipe suggestion:
• Serve patties on wholemeal seeded buns
with baby rocket and spinach leaves and
grilled onion.
17
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Contact Grill Recipes continued
Potatoes with sour cream and
sweet chilli sauce
Serves 4
Grilled Mushrooms with Herb Butter
100g butter
Serves 4
1kg kipfler potatoes
1 tablespoon oil
2 teaspoons sea salt
freshly ground pepper
1 clove garlic, crushed
1 tablespoon seeded mustard
1 tablespoon chopped basil
1 tablespoon chopped parsley
sea salt and freshly ground pepper
4 large flat mushrooms
¹/ cup sweet chilli sauce
³
1 cup light sour cream
1.Preheat grill for 3-5 minutes. Cut potatoes
in half lengthways. Place potatoes in a
bowl and toss with the oil, salt and pepper.
1.Combine the butter, garlic, mustard and
herbs in a small saucepan, cook over a low
heat until the butter has melted and the
mixture has combined.
2.Cook in your Contact Health Grill for
approx. 10 minutes or until the potatoes
are tender.
2.Preheat the grill for 3-5 minutes. Cook
mushrooms in the Contact Health Grill for
about 5-8 minutes or until cooked as desired.
3.Serve with sweet chilli sauce and light sour
cream.
3.Serve mushrooms topped with the herb
butter.
Barbecue Chilli Lime Prawns
1 kg green prawns
Serves 4
Grilled swordfish
Serves 4
4 pieces swordfish
½ teaspoon sugar
1 tablespoon peanut oil
1 teaspoon grated lime rind
Dressing
2 cloves garlic, crushed
¹/ cup white vinegar
¹/ cup olive oil
³
¼ cup shredded basil leaves
¹/ cup lime juice
2 red chillies, seeded and finely chopped
2 tablespoons sweet chilli sauce
³
³
1 tablespoon chopped fresh coriander
Salad
250g baby rocket
100g semi dried tomatoes
150g fetta cheese
1.Shell and devein prawns leaving tails
intact. Combine prawns and remaining
ingredients in a bowl and refrigerate for 1
hour.
100g kalamata olives
2.Preheat grill for 3-5 minutes. Cook prawns
for about 2 minutes or until prawns change
colour.
1.Place swordfish in a large dish and pour
over two thirds of the combined dressing
ingredients. Cover and refrigerate for 1 hour.
3.Serve with steamed jasmine rice.
2.Preheat grill for 3-5 minutes. Cook
swordfish for about 6 minutes or until
cooked as desired.
18
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3.Serve swordfish over salad and drizzle with
remaining dressing.
6.Combine the dressing ingredients in a
jar and shake well; pour over the grilled
vegetables, baby rocket and red onion, toss
to combine.
Grilled Vegetable Salad with Haloumi Serves 4
1 red capsicum
1 yellow capsicum
2 zucchini
2 baby eggplant
7.Divide salad onto 4 plates and top with
haloumi cheese
Grilled Vegetable Kebabs
Serves 4
4 yellow squash, halved
1 large zucchini, thickly sliced
200g halomi cheese, sliced
200g baby rocket
1 red capsicum, cut into 2.5cm pieces
1 green capsicum, cut into 2.5cm pieces
1 red onion, cut into wedges
1 red onion, sliced
Dressing
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon caster sugar
1 teaspoon Dijon mustard
1 teaspoon sea salt
4 cherry tomatoes
Herb and Garlic Marinade
¼ cup finely chopped parsley
2 tablespoons finely chopped mint
2 cloves garlic, crushed
1 fresh chilli, seeded, chopped finely
1.Preheat grill for 3-5 minutes. Cut the
capsicums into quarters and discard seeds
and membranes. Spray, grill plates with a
little cooking spray.
¹/ cup tomato juice
³
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1¼ tablespoons olive oil
1 teaspoon Dijon mustard
2.Place the capsicums onto the grill plate
and cook until the skin has blackened.
3.Remove from contact grill and place into
a plastic bag for 5-10 minutes. Once cool,
remove skin from capsicum and slice into
thick slices.
1.Divide vegetables evenly onto 4 large or 8
small wooden skewers. Place skewers into
a deep dish
4.Meanwhile slice the zucchini and eggplants
into thin strips and cook in the grill until
tender. Remove from heat and allow too
cool.
2.Combine marinade ingredients in a jug and
pour over vegetable kebabs. Refrigerate for
1 hour or overnight.
3.Preheat grill for 3-5 minutes. Place
skewers in grill and cook for about 5
minutes or until cooked as desired.
5.Grill the haloumi in the grill plate for about
1 minute or until heated through.
19
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MARINADES
Italian Style Marinade
Here are two marinades that can be used to
flavour and tenderise 500g meat (beef, lamb,
pork, poultry and seafood).
½ cup white wine
2 tablespoons olive oil
¼ cup lemon juice
Island Style Marinade
½ cup hoisin sauce
1 tablespoon dry mixed herbs
1 garlic clove, peeled and sliced
¼ cup tomato sauce
1.Combine all marinade ingredients together
in a bowl, mix well.
2 tablespoons honey
2.Add meat to marinade, cover and
refrigerate for 1-2 hours or overnight. Drain
marinade well before grilling.
2 tablespoons soy sauce
¼ teaspoon cracked black pepper
2 tablespoons chopped chives
1 red chilli, chopped (optional)
3.Heat reserved marinade in a pan until
simmering for 1-2 minutes.
4.Serve over grilled food.
20
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‘Sunbeam’, is a registered trademark of Sunbeam
Corporation. Sunbeam Contact Health Grill 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. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2003.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand 0800 786 232.
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Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2004.
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