EasyClean
Contact Grill
INSTRUCTION/RECIPE BOOKLET
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM EASYCLEAN CONTACT GRILL:
EASYCLEAN CONTACT GRILL (GC2600)
PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.
GC2600
Download from Www.Somanuals.com. All Manuals Search And Download.
Features of your EasyClean Contact Grill.
Warm up &
Ready Lights
1800 watts of power
EasyClean wipe
down design
Plastic
cleaning
spatula
Cool touch
handles
Floating hinge
system
Detachable
drip tray
Verticle storage
Rubber
Feet
Non-Stick ribbed
grill plates
Sloping grill
plates
Floating hinge system (25mm)
Floating hinge system that adjusts to grill foods
of varying thickness: from sliced vegetables to
1-inch steaks.
Detachable drip tray
Easily detachable drip tray catches fats and
juices preventing overflow onto bench tops.
Ensure this tray is in position before grilling.
Non-stick ribbed grill plates
Sear meat on both sides at the same time, for
fast healthy cooking. Non-stick surface for easy
cleaning.
Warm up and Ready lights
‘Warm up’ light indicates when grill is heating
and ‘ready’ light shows when grill is ready to
use.
1800 watts
Powerful 1800 watt element for faster heat-up
and more superior consistent grilling.
Vertical storage
Convenient upright storage saves you valuable
space on your benchtop.
Sloping grill plate
The sloping grill plate drains fat away from the
food whilst cooking for a healthier meal.
Plastic cleaning spatula
This plastic spatula provided with your contact
grill will remove any stubborn spills without
damaging the non-stick surface.
4
Download from Www.Somanuals.com. All Manuals Search And Download.
Using your EasyClean Contact Grill.
4. When cooking some foods you may want to
Before using your EasyClean
Contact Grill
Before using your EasyClean Contact Grill for the
first time, the non-stick cooking plates must be
seasoned. Turn the power ON and pre-heat your
Easy Clean Contact Grill until the Ready Light
illuminates.
re-spray the top grill plate to prevent food
from sticking.
5. The cooking plates are coated in a durable
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 object or
metal utensil as this will damage the non-
stick surface.
Wipe a small amount of butter, margarine or oil
onto the plates, rub lightly and wipe away any
excess.
Note: When using your EasyClean 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.
Note: The warm up and Ready Lights are
thermostatically controlled and will cycle during
cooking to ensure that the correct temperature
is maintained.
Caution: Do not touch the outside of the top of
the grill, when in use. Ensure you use the handle
to open the top grill plate. Avoid touching hot
surfaces. This 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.
Using your EasyClean Contact Grill
1. Plug the power cord into a 230-240 volt AC
power outlet.
2. Turn the power ON and pre-heat your Easy
Clean Contact Grill until the Ready light
illuminates.
3. After you have completed grilling, turn the
power OFF.
Grilling Sandwiches and Foccaccia’s
Note: Always pre-heat your EasyClean Contact
Grill until the Ready light illuminates before use.
Grilling Meats and Vegetables
1. Always butter the outside of the bread. The
sandwich filling will be placed between the
unbuttered sides of the bread.
Note: Always pre-heat your EasyClean Contact
Grill for 3-5 minutes. The Ready light will
illuminate.
2. Place the buttered side of the bread onto the
cooking plate, then spoon the recommended
quantity of filling onto the bread.
1. Always spray the grill plates with cooking
spray before placing meat, seafood or
vegetables onto the grill plate.
3. Place the top slice of bread on top of the
filling with the buttered side facing upwards.
2. Gently lower the lid, applying pressure if
needed to ensure both the top and bottom grill
plates are level and in contact with the food.
4. Gently close the lid.
Note: Ensure that the cord is kept well away
3. If desired halfway through cooking turn your
food over to achieve attractive cross grill
marks on both the top and bottom of your
food.
from the cooking plates when in use.
5. Allow the sandwiches to toast for
approximately 3 minutes, depending on
the bread, filling and personal taste. Your
EasyClean Contact Grill toasts both sides
of bread at the same time.
5
Download from Www.Somanuals.com. All Manuals Search And Download.
Care and Cleaning.
Always clean after each use to prevent a
build up of cooking residue on the grill.
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.
Do not immerse your Contact Grill in water
or any other liquid. Do not use abrasive
scouring pads or powders.
Always allow the grill to cool after use. Once
cooled, use the plastic cleaning spatula provided
to clean the cooking plates.
Do not place your EasyClean Contact Grill
in a dishwasher.
Always allow the contents of the drip tray to
cool before removing the tray from it’s position
and discarding the contents.
To clean the exterior
Simply wipe over with a dampened cloth and
polish dry with a dry soft cloth. Do not use steel
wool, scouring pads or abrasive cleaners as these
will scratch the surface.
Wash the drip tray in warm soapy water.
Plastic cleaning spatula
To remove any food between the non-stick
ribbing, simply run the spatula along the
grooves of the grill plate from the back to the
front. Wiping over with a dampened cloth. This
plastic spatula will remove any stubborn spills
without damaging the non-stick surface.
Storage
Your EasyClean Contact Grill will store in an
upright position in cupboards, shelves or on the
bench top.
Sunbeam is a registered trademark. Sunbeam EasyClean is
a trademark of the Sunbeam Corporation. Made in China.
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet. Approved by
the appropriate Electrical Regulatory Authorities. Backed
by Sunbeam‘s 12 Month Replacement Guarantee and
National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2002.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au
or contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
6
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes
Download from Www.Somanuals.com. All Manuals Search And Download.
Beef.
Tasty Burgers
Serves 4
Thai Style Beef Salad
Serves 4
500g beef sirloin or backstrap, trimmed of fat
and sinue
500g lean beef mince
2 small onions, finely chopped
3
4
/ cup dry breadcrumbs
Salad
1 egg, lightly beaten
3 cups mesculin lettuce leaves
2 Tablespoons tomato paste
12 mixed cherry tomatoes (red, yellow green),
quartered
2 Tablespoons parsley, finely chopped (optional)
1 Lebanese cucumber, thinly sliced on the
diagonal
Mix all ingredients together in a bowl. Divide
mixture into 8 equal portions and shape into
burgers. Flatten slightly. Place onto a plate or
tray, cover and refrigerate for 30 minutes or
until required.
1 small Spanish onion, thinly sliced
1
2
/ cup fresh mint leaves, roughly chopped
1
2
/ cup fresh coriander leaves, roughly chopped
1
2
/ cup dry roasted cashew nuts
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Grill burgers 6- 8 minutes or
until tender. If desired, half way through
Salad dressing
1
cooking turn burgers to achieve cross grill marks.
4
/ cup caster sugar
1
2
/ cup water
Serve on a toasted burger bun with salad, cheese
and your choice of sauce.
Juice & zest 2 limes
1 fresh red chilli chopped or 1 teaspoon dried
chilli flakes
Recipe suggestion:
•
Substitute the lean beef mince for lean
chicken, veal, lamb or pork mince.
1 teaspoon fish sauce
Pre- heat the grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook the sirloin for 4 -
6 minutes. Meat should be brown on the outside
but rare in the middle. Remove and wrap in foil.
Wait 10- 15 minutes before thinly slicing the
beef.
•
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.
Combine all of the ingredients together for the
salad onto individual plates or in one big serving
bowl.
Dressing: in a small saucepan combine all the
ingredients, bring to the boil, simmer 1-2
minutes, remove and allow to cool.
Top the salad with beef slices and toss in cooled
dressing. Serve immediately.
8
Download from Www.Somanuals.com. All Manuals Search And Download.
Lamb.
Mediterranean Kebabs with Tahini Yoghurt
Serves 4
Note:
•
Tahini can be found in good deli’s or health
food stores.
Kebabs
•
Tahini is a ground sesame seed paste.
1kg lamb leg steaks, trimmed, cut into 2cm
cubes
Shallot, Garlic & Lime Lamb Cutlets
Serves 4
4 Tablespoons olive oil
1 lemon, washed
16 x 50g meaty frenched lamb cutlets
2 green shallots, finely sliced
4 Tablespoons sesame oil
3cm piece fresh ginger, grated
3 Tablespoons mirin
1
2
/ cup white wine
2 large cloves garlic, peeled and sliced
Topping
1 small Spanish onion, finely chopped
1 lime
3 fresh tomatoes, seeded and chopped
Place cutlets into a bowl. Drizzle over sesame oil
and mirin. Add shallots, ginger and lime zest.
Cut lime in half, juice over lamb. Cover and
refrigerate for 30 minutes or overnight.
1
4
/ bunch fresh basil leaves, finely shredded
Tahini yoghurt
125ml low fat plain yoghurt
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook cutlets 6-7 minutes. (2
batches)
1
4
/ cup tahini
Freshly cracked seasoned pepper
Serve with green leafy vegetables and baked
sweet potato.
Soak 12 bamboo skewers in water
(preferably overnight)
Note:
In a large bowl combine the lamb cubes and
olive oil. Cut the lemon in half, squeeze juice
over lamb and leave the skin halves in the
marinade. Add in wine and garlic. Marinate
meat for 30 minutes or longer if time allows
overnight (up to 2 days).
•
Mirin is a sweet Chinese white wine.
•
Mirin is available from good Asian grocery
stores.
The next day thread meat onto skewers.
Mix together the onion, tomatoes and basil in a
bowl, set aside.
Mix together the yoghurt, tahini, pepper, set
aside.
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook kebabs (4) at a time for
8-10 minutes. Wrap kebabs in foil after cooking.
Serve kebabs sprinkled with combined onion,
tomatoes and parsley, top with a generous
dollop of tahini yoghurt dressing.
9
Download from Www.Somanuals.com. All Manuals Search And Download.
Pork.
Thyme & Rosemary Pork Medallions
Serves 4
Satay Skewers
Serves 4
500g pork meat, trimmed of fat and cut into
2cm strips.
4 x 150- 200g pork butterfly medallions
2 Tablespoons olive oil
1
2
/ cup thick ready made satay sauce
1
4
seasoned cracked black pepper
1 teaspoon dry thyme leaves
1 teaspoon dry rosemary leaves
/ cup lemon juice
1 Tablespoon olive oil
1
4
/ teaspoon chopped chilli
2 Tablespoons freshly chopped coriander or
parsley
Place pork medallions into a bowl, pour over
olive oil, sprinkle over cracked pepper, thyme
and rosemary. Coat the pork well. Allow pork to
marinade for 30 minutes, longer if time prevails
(preferably refrigerate overnight).
2 Tablespoons finely chopped peanuts
Soak 12 bamboo skewers in water overnight.
Combine pork meat with satay sauce, lemon
juice, olive oil, chilli, coriander and peanuts in a
bowl. Marinate 30 minutes or preferably
overnight.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook medallions two at a
time for 6 minutes or cooked to your preference.
Serve medallions with creamy mashed potato
and a tossed green salad.
Thread meat onto skewers.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (4) skewers at a time
for 5 minutes or until tender.
Heat any remaining marinade over a low heat in
a frypan until fragrant. Serve over skewers.
Serve with steamed jasmine rice topped with
chopped coriander and finely chopped peanuts
in olive oil.
Note:
•
If you can’t get a ready made satay mix
1
4
together / cup peanut butter with 1 freshly
1
4
chopped chilli or / teaspoon chilli paste or 1
tablespoon sweet chilli sauce.
10
Download from Www.Somanuals.com. All Manuals Search And Download.
Poultry.
Thai Style Chicken
Serves 4 Mustard Seed & Tarragon Chicken Breasts
Serves 4
4 large cloves garlic, peeled
3 cm piece ginger, peeled
4 large chicken breasts, fat and sinue removed,
cut into 8 flat slices
2 large fresh green chilli
2 Tablespoons wholegrain mustard
2 Tablespoons dijon mustard
1
4
/ cup pure honey
Juice of a lemon
1 Tablespoon dry tarragon leaves
4 x 150-200g meaty chicken thigh fillets, fat and
sinue removed, flatten to one thickness and
score.
Combine chicken with mustards and tarragon
leaves. Marinate for 30 minutes, overnight or
until required.
Combine garlic, ginger, chilli, honey, and lemon
in a food processor until processed.
Pre- heat grill for 3-5 minutes. Spray with
cooking spray. Cook chicken in batches 3- 4
minutes or until tender.
Spread this over the chicken. Marinate for 30
minutes or overnight.
Serve chicken with a hot potato bake and
steamed vegetables.
Pre- heat grill for 3-5 minutes. Spray liberally
with cooking spray. Cook fillets in two batches
for 6-10 minutes or until cooked. Check if fillets
are cooked by inserting a knife into flesh. Turn
chicken after 3 minutes to make a cross grill-mark
pattern.
Serve with steamed rice noodles topped with
fresh herbs.
11
Download from Www.Somanuals.com. All Manuals Search And Download.
Seafood.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook patties (4) at a time 5-7
minutes, 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 top grill plate to prevent
patties from sticking.
Oriental Snapper Fillets
Serves 4
500g snapper fillets
2 Tablespoons honey
Juice and zest of orange
3cm piece fresh ginger, grated
Roll the fillets and place onto a plate. In a small
jug combine honey, orange zest and juice and
add the grated ginger. Pour this over the fillets
and marinate in the fridge until required.
Serve salmon and potato patties with a green
salad, lemon and mayonnaise.
Tandoori Prawn Skewers
Serves 4
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook fish fillets 4-6 at a time
depending on size for 6-8 minutes until fish is
flaky.
24 raw king green prawns, shelled and devained
(leaving head and tails attached)
1
2
/ cup low fat yoghurt
1
2
/ cup tandoori paste
Serve fish with cooked noodles, steamed green
vegetables and soy sauce.
2 Tablespoons freshly chopped
coriander or parsley
Note:
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.
Soak (8) bamboo skewers in water overnight.
Thread 3 prawns per skewer. Place onto a plate.
In a small bowl combine the yoghurt, tandoori
paste and coriander. Spoon this over prepared
prawns. Cover and refrigerate until required.
Salmon and Potato Cakes
Serves 4
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (4) skewers at a time.
Cooking 3-5 minutes.
1 x 210g can pink or red salmon,
drained and flaked
2 cups mashed potato, (not to wet)
1 green shallot, finely chopped
2 Tablespoons parsley (optional)
1 egg, lightly beaten
Serve prawn skewers on a bed of lettuce leaves
with lemon wedges and tzatziki dip.
Note:
Sea salt and black pepper
•
Prawns can also be cooked in the grill not
skewered.
1
2
/ cup breadcrumbs for coating
In a large bowl combine the salmon, potato,
shallot, parsley, egg, salt and pepper. Scoop out
(8) equal portions of mixture and form 8 balls.
Roll in breadcrumbs. Place patties on a plate
cover in plastic wrap, refrigerate overnight or for
a few hours.
12
Download from Www.Somanuals.com. All Manuals Search And Download.
Vegetable.
Healthy Bean Burgers
Serves 4 Antipasto Vegetables
Serves 4
1 x 300g can 4 bean mix
2 cups cooked rice
To make a decent sized platter for 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
1
4
2 small potato (kipler or pink fir apple), cut
thinly into slices
/ cup rice flour
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
1 zucchini, sliced
1 red capsicum, sliced (seeds removed.)
Homestyle tomato chutney, to serve
4 field mushrooms, cleaned
In a large bowl mix together all of the
1
4
/ cup extra virgin olive oil
ingredients. Spoon out approximately 2
Tablespoons of the mixture into the palm of
your wet hand and roll together forming a
pattie. Flatten slightly. Place onto a plate, cover
and refrigerate until required. Make (8) patties.
Sea salt and black pepper
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Grill vegetables in batches.
Turning to make attractive grill marks. When
tender remove from grill and wrap in foil.
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,
cheese’s and a variety of breads.
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.
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.
13
Download from Www.Somanuals.com. All Manuals Search And Download.
Sandwiches.
Using your choice of breads and fillings the
Sunbeam EasyClean Contact Grill will cook your
favourite sandwich to perfection with out the
need for added fats.
You can also use your EasyClean Contact Grill to
grill ciabatta for bruscetta.
Don’t forget that the grill can also cook sweet
treats such as raisin or fruit breads with ricotta
and honey or spread with nutella. Try peanut
butter and Banana sandwiches.
Pre-heat the Sunbeam EasyClean Contact Grill
(CG2600) for approx 3 minutes. Cook sandwiches
for 5-6 minutes or until crisp and golden.
Here are a few sandwich ideas;
Ham and cheese, parmesan and chicken, ham
and relish, cheese and chutney, chicken and
avocado, bacon and egg, steak sandwiches,
salmon and tartare sauce, sausage and
sourdough, steak and mushroom pide, chicken,
salad and cheese lavish roll, turkey and cranberry
bagels, Italian style focaccia’s.
Marinades.
Here are two marinades that can be used to
flavour and tenderise 500g meat (beef or lamb),
pork, poultry and seafood.
Italian Style Marinade
1
2
/ cup white wine
2 Tablespoons olive oil
1
4
Island Style Marinade
/ cup lemon juice
1
1 Tablespoon dry mixed herbs
1 garlic clove, peeled and sliced
2
/ cup hoisin sauce
1
4
/ cup tomato sauce
2 Tablespoons honey
Combine all marinade ingredients together in a
bowl, mix well. Add meat to marinade, cover
and refrigerate overnight or until required.
Drain marinade well before grilling. Heat
reserved marinade in a pan until simmering for
1-2 minutes. Serve over grilled food.
2 Tablespoons soy sauce
1
4
/ teaspoon cracked black pepper
2 Tablespoons chopped chives
1 red chilli, chopped (optional)
14
Download from Www.Somanuals.com. All Manuals Search And Download.
|