Compact BBQ Grill
INSTRUCTION/RECIPE BOOKLET
HG030
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Sunbeam’s Safety Precautions.
SAFETY PRECAUTIONS FOR YOUR BBQ GRILL.
•
Use well away from walls and curtains.
•
•
•
Always use this appliance under a sheltered
roof when cooking outdoors.
Do not leave plastic utensils in contact with
appliance while cooking.
Only use appliance fully assembled with all
parts correctly in place, as specified in this
instruction book.
•
Do not immerse the control probe in water
or any other liquid.
•
•
Do not use the control probe in any other
appliance.
For indoor use, adequate ventilation or an
exhaust fan is recommended.
SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES
Sunbeam are 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:
•
Do not place an appliance on or near a hot gas flame,
electric element or in 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.
•
•
Read carefully and save all the instructions provided
with an appliance.
•
•
Do not immerse in water.
•
Always turn the power off at the power outlet before
you remove a plug. Remove by grasping the plug - do
not pull on the cord.
For safety reasons and to avoid maintenance by
unskilled persons, some appliances are ‘sealed’ using
tamperproof means as specified by S.A.A. (Standards
Association of Australia). Such appliances should
always be returned to the nearest Service Centre for
adjustment or repair if required.
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 Service
Centre for examination, repair or adjustment. As a
service to Customers, Service Centres will carry out a
free check on your appliance to ensure it is electrically
safe.
•
•
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 your
electricity supplier or qualified technician.
•
•
•
•
Always use your appliance from a power outlet of the
voltage (A.C. only) marked on the underside of 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.
Young children or infirm persons should be supervised
to ensure that they do not play with the appliance.
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 the power outlet in use.
•
Do not use an appliance for any purpose other than
its intended use.
If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number
(Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.
Ensure the above safety precautions are understood.
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Features of your Sunbeam Compact BBQ Grill.
HOTPLATE Dupont Teflon®
Platinum with ScratchGuard™ Non-Stick Coating.
Ribbed hotplate
with drainage holes
Cool touch
handle
Flat hotplate
Cool touch handle
Probe socket
Removable
drip tray
Thermostatically
controlled
removable probe
Moulded base
Figure 1
Dupont Teflon®
Flat hotplate.
Platinum with ScratchGuard™ Non-Stick Coating.
Safe to use with metal utensils. Up to 10 times
more scratch-resistant than other non-stick
coatings.
Ideal for frying a variety of foods including
eggs, bacon, onions, mushrooms and tomatoes.
12 heat removable control.
12 heat settings for perfect control in specific
cooking tasks. Removable for portability and
easy cleaning.
Powerful 2000 watt element.
The element is cast into the hotplate to ensure
fast heat-up, even heat distribution and long
element life.
Removable drip tray.
Collects fats and juices during cooking.
Dishwasher safe for easy cleaning.
Non-stick cooking surface.
For reduced fat cooking and easy cleaning.
Cool touch handles.
Fit securely into the moulded base for easy
carrying.
Ribbed hotplate.
Sears in the juices and flavours of your favourite
foods, and allows fats to drip through the
drainage holes for healthy, fat free cooking.
Moulded base.
Supports the hot plate and drip tray. Made from
durable, heat resistant Nylon.
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Features of your Compact BBQ Grill.
®
™
DuPont Teflon - Platinum with ScratchGuard
but not sharp utensils.
So tough is the new
Teflon Platinum
coating that it is
up to 10 times
more scratch
Non-Stick Coating
Your Sunbeam Compact BBQ Grill features
DuPonts' toughest non-stick coating produced
to date - Platinum 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.
resistant than
other non-stick
coatings*.
Superior
The image show
nonstick top surface
here is an
Reinforced intermediate coat
example of the
Primer + scratch
resistant minerals
performance of
Teflon Platinum
against an 'other'
BBQ base
non-stick coating.
Each surface has
undergone 5
cycles of the
DuPont In-House Abuse Test.
The Teflon Platinum only has some surface
scuffing, whereas the 'other' non-stick coating
has deteriorate badly.
Platinum with ScratchGuard - 3 layer scratch
resistant coating
Teflon Platinum 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 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.
This preserves the release properties of the
non-stick coating during the life of the
Compact BBQ Grill.
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,
Sunbeam
Other Brands
Results from DuPont’s ‘In-house Cooking Abuse Test’
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How to use your Sunbeam Compact BBQ Grill.
Before first use.
Using your BBQ Grill.
1. Insert the Control Probe fully into the socket
of the hotplate.
Remove sticker from hotplate. Wash the
hotplate and drip tray in warm soapy water
using a mild household detergent. Dry hotplate
and drip tray thoroughly.
2. Plug the cord into a 230/240V power outlet
and turn the power on.
Place drip tray into base. For easy cleaning line
the drip tray with aluminium foil. This will
collect the fats and juices.
3. Set the control probe dial to the desired
heat setting, or the heat setting
recommended in the recipe. When the
thermostat light on the control probe
switches off, the desired cooking
Position the hotplate over base and drip tray, as
shown in Figure 1.
temperature has been reached and the
Compact BBQ Grill is ready to use.
For better non-stick performance, “season” the
cooking surface of the hotplate by applying a
thin coat of cooking oil and rubbing in with
paper towelling before each use.
Note: The thermostat light on the control probe
indicates the Compact BBQ Grill is heating. This
light will remain ON until the set temperature
has been reached and then will cycle ON and
OFF throughout cooking. This will ensure that
the Compact BBQ Grill always maintains the
selected temperature.
WARNING: Charcoal or similar combustible fuels
must not be used with this appliance.
The pre-heat time will depend on the heat
setting selected. If a high heat setting is
selected, a longer pre-heat time is required.
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Handy Hints.
•
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.
•
•
The flat hotplate is ideal for cooking a
variety of foods such as eggs, bacon,
mushrooms, tomatoes and onions. It is also
handy for keeping foods warm, including
stuffed mushrooms, filled potatoes or corn
on the cob.
•
Avoid turning food regularly. Once the food
has been seared on both sides, cook food at
a reduced heat setting. This prevents the
food from drying out and will cook your
food more evenly. Avoid overcooking meat
as the texture will toughen.
The variable heat control has a wide range
of heat settings ideal for specific cooking
tasks. The table below lists suggested heat
settings.
•
The ribbed hotplate is ideal for cooking a
variety of meats, including beef, fish and
poultry. The drainage holes allow the fats
and juices to drain into the drip tray for
healthy fat free cooking.
Setting
Function
1 - 4
5 - 8
Low heat settings - keep warm
Medium heat settings - to cook food thoroughly
High heat settings - searing
9 - 12
Note:
The Compact BBQ Grill will reach the cooking temperature in 5 minutes on heat setting 12.
The hotplate is then ready for cooking. The indicator light will remain ON for a further 5 minutes
until the temperature begins to cycle.
Note:
When barbecuing on high heat settings, the Compact BBQ Grill will generate smoke. Selecting a
lower heat setting will reduce smoke. For indoor use, adequate ventilation is recommended.
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Care and Cleaning.
Do not leave plastic utensils in contact with
hotplate while cooking.
damage is suspected, return the control probe
to your nearest Sunbeam Service Centre for
inspection. Refer to the back of your instruction
book for Service Centre listings.
Before cleaning, turn the power OFF then
REMOVE the plug from the power outlet and
the control probe from the socket of the
Compact BBQ Grill.
DuPont Teflon® Platinum
Non-stick Coating
Your Compact BBQ Grill features a special
scratch and abrasive-resistant non-stick coating
that makes it safe to use metal utensils when
cooking.
Hotplate and Drip Tray.
The element in the hotplate is totally sealed, so
it is safe to fully immerse in water. Wash the
hotplate and drip tray in warm soapy water
using a mild household detergent and a soft
washing sponge.
A bottle brush may be used to clean the
drainage holes in the ribbed hotplate.
The hotplate and drip tray are also dishwasher
safe.
Regardless of this fact Sunbeam recommends
that care is taken with the non-stick coating
particularly when using metal utensils.
Do not use abrasives or metal scourers as they
will scratch the non-stick cooking surface. Dry
the hot plate and drip tray thoroughly before
storing.
Do not use sharp objects or cut food on top of
the BBQ Grill. Sunbeam will not be liable for
damage to the non-stick coating where metal
utensils have been misused.
Moulded Base.
The base can be wiped over with a damp cloth
or washed in warm soapy water using a mild
household detergent and a soft washing
sponge.
When cleaning the non-stick coating do not use
metal (or other abrasive) scourers. After
cleaning, dry the BBQ Grill and lid thoroughly
with a soft cloth before storing.
Do not place the moulded base in a dishwasher.
Always turn the power OFF and REMOVE the
plug from the power point before cleaning.
Remove the Control Probe from the socket of
the Compact BBQ Grill.
Do not use abrasives or metal scourers as they
may scratch the base.
Storage.
Control Probe.
Always dry and assemble the Compact BBQ Grill
before storing. Ensure the drip tray and hotplate
are correctly positioned.
If cleaning is necessary, wipe over with a damp
cloth.
Do not immerse the control probe in water or
any other liquid.
Store the assembled Compact BBQ Grill on a flat
surface on your benchtop or cupboard.
NEVER use the Compact BBQ Grill control probe
in any other Sunbeam appliance.
Important:
Before inserting control probe in probe socket
ensure the interior of the socket is fully dry. To
do this wipe interior of socket with a dry cloth
or shake out excess water vigorously.
Storage
Store the probe carefully in a safe place. Do not
knock or drop it as this can damage the probe. If
Sunbeam is a registered trademark. Platinum with
ScratchGuard is a trademark of DuPont.Compact BBQ Grill
is trademark. 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 2001.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on any Sunbeam products,
contact the Sunbeam Consumer Service Line on 1800 025 059
in Australia. In New Zealand - contact the Sunbeam Office in
Auckland on 09 912 0747.
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Recipes.
Thai Lamb Cutlets
Serves 5
10 Lamb cutlets
3
/4
/4
/4
cup satay sauce
1
1
teaspoon ginger
teaspoon crushed garlic
Pre-heat BBQ Grill on heat setting 12.
Combine satay sauce, ginger and garlic together.
Brush cutlets with sauce and place on BBQ Grill.
Cook for 2 minutes each side, brushing with satay sauce.
Reduce heat to setting 10 and cook for a further 6-8 minutes or until desired.
Serve with boiled fragrant rice or mixed salad leaves.
Greek Lamb Souvlaki
Serves 6
700g trim lamb, diced
10 kebab skewers, soaked in water
Marinade
1
/4
cup lemon juice
1 teaspoon olive oil
1 tablespoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons crushed garlic
Pre-heat BBQ Grill on heat setting 12.
Combine all ingredients of marinade together.
Thread diced lamb onto 10 kebab skewers. Place skewers in a deep dish
and pour marinade over skewers.
Place skewers on BBQ Grill and cook for 4 minutes each side. Reduce heat to setting 10
and cook for a further 6 minutes, or until cooked.
Serve with Greek salad and hot crusty bread.
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Recipes.
Sweet Pork Medallions
Serves 4
4 Pork Loin Medallion Steaks
Marinade
1
/2
tablespoon honey
2 tablespoons soy sauce
1 teaspoon chilli sauce
1
/4
teaspoon oil
Combine all ingredients for marinade in a saucepan and stir over low heat until
honey has dissolved.
Place pork in a flat dish and pour marinade over steaks. Refrigerate for 2 hours.
Pre-heat BBQ Grill on heat setting 12. Sear steaks on each side for 4 minutes.
Reduce heat to setting 8 and cook for a further 6-8 minutes or until cooked, turning occasionally.
Serve on a bed of pasta or rice.
Honey and Soy Chicken Nibbles
10 chicken wings
Makes 20
2 tablespoons vegetable oil
2 cloves garlic, peeled and finely chopped
1 teaspoon finely grated ginger
1
/
/
/
/
2
4
4
2
cup soy sauce
1
1
1
cup honey
cup dry sherry
teaspoon five spice powder
Fresh ground pepper to taste
Pre-heat BBQ Grill on heat setting 12.
Remove and discard wing tips. Cut wings in half at the joint.
Combine all other ingredients in a small deep bowl.
Dip each wing into the marinade and place on BBQ Grill.
Cook for 8-10 minutes each side. Reduce heat setting to 8 and cook for a further 10-12
minutes or until cooked throughout.
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Recipes.
Garlic Prawns
Serves 4
1kg green prawns, shelled and deveined
1
/2
cup olive oil
2 cloves garlic, crushed
1 tablespoon chopped parsley
Fresh ground pepper to taste
Place all ingredients into a bowl and marinate for 2 hours.
Pre-heat BBQ Grill on heat setting 12. Cook prawns for 4 minutes each side, occasionally
brushing with marinade.
Reduce heat to setting 8 and cook for a further 8-10 minutes or until cooked throughout.
Pepper Steak
Serves 4
4 pieces thin fillet steak
2 tablespoons crushed black peppercorns
Sauce
30g butter
3
/4
cup dry white wine
1 tablespoon brandy
Press the crushed pepper into the steak on both sides. Refrigerate steaks for 1 hour.
Pre-heat BBQ Grill on heat setting 12.
Place steaks on BBQ Grill and cook for 5-7 minutes on each side or as desired.
Combine butter, wine and brandy in a saucepan over low heat. Bring to the boil. Strain
through a fine sieve.
Serve sauce over steak.
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Recipes.
Mediterranean Octopus
Serves 4
1kg baby Octopus
Marinade
1
/
4
cup each of green, yellow and red pepper, finely chopped
cup soy sauce
1
/
3
1 tablespoon oil
2 tablespoons chopped fresh oregano
1
/4
cup lemon juice
1 clove garlic, crushed
3 tablespoons dry red wine
Remove and discard heads and beaks from octopus. Place in a bowl.
Combine all marinade ingredients and pour over octopus. Refrigerate for an hour.
Pre-heat BBQ Grill on heat setting 11. Cook octopus for 8-10 minutes each side or until tender.
Crunchy Corn On The Cob
4 corn cobs
Serves 4
75g butter, melted
1 teaspoon crushed garlic
Salt and pepper to taste
Pre-heat BBQ Grill on heat setting 12.
Melt butter with garlic in a saucepan over low heat.
Brush corn cobs with melted butter and place on BBQ Grill. Cook for 2 minutes each side.
Reduce temperature to setting 8. Cook for a further 10-12 minutes, turning frequently.
Season with salt and pepper to taste.
Note: To keep corn warm, wrap in aluminium foil and place on the flat
hotplate - reduce heat to setting 4.
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Recipes.
Herbed Chicken Drumsticks
Makes 10
10 chicken drumsticks
Marinade
1 tablespoon each of chopped parsley, oregano and thyme
1
/
2
cup soy sauce
1
/
4
cup lemon juice
2 tablespoons oil
1 shallot, finely chopped
1
/2
teaspoon crushed garlic
Wash drumsticks under cold water and trim edges of skin. Place in a shallow dish.
Combine all marinade ingredients and pour over chicken. Refrigerate for 2 hours.
Pre-heat BBQ Grill on heat setting 12.
Cook drumsticks for 5 minutes each side.
Reduce heat to setting 8 and cook for a further 25-35 minutes, or until cooked throughout.
Barbecued Snapper
1 medium sized snapper
3 tablespoons oil
Serves 4
2 tablespoons vinegar
1 tablespoon soy sauce
Pine nut filling
3 bacon rashers, chopped
1
/3
cup pine nuts
2 shallots, chopped
2 cups stale breadcrumbs
1
/4
cup sour cream
1 tablespoon chopped fresh chives
Pine nut filling
Fry bacon on flat hotplate of BBQ Grill until crisp.
Combine remaining ingredients in a small bowl and add bacon. Mix until well combined.
Snapper
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. Stuff fish with pine nut
filling and brush with combined oil, vinegar and soy sauce.
Pre-heat BBQ Grill on heat setting 12. Sear fish for 5 minutes each side, turning gently.
Reduce heat to setting 8 and cook for 25 minutes or until cooked throughout. Turn fish
over occasionally while cooking.
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Recipes.
Chicken Vegetable Kebabs
Serves 4
8 kebab skewers, soaked in water
2 large chicken breasts, cubed
2 baby squash, quartered
4 cherry tomatoes, halved
4 mushrooms halved
1
/2
yellow capsicum, chopped in 2 x 2cm pieces
Marinade
1
/4
cup lemon juice
2 tablespoons soy sauce
1 clove crushed garlic
Pre-heat BBQ Grill on heat setting 12.
Thread chicken cubes onto skewers alternatively with squash, tomatoes, mushrooms and capsicum.
Combine marinade ingredients and brush over kebabs.
Place on BBQ Grill and cook 5-8 minutes each side or until desired. Continually brush kebabs with
marinade.
Citrus Salmon
Serves 4
4 pink salmon cutlets
Salt and pepper to taste
Marinade
Juice of 1 lime
Juice of 1 lemon
1 tablespoon chopped chives
2 cloves garlic, crushed
1 tablespoon olive oil
Place cutlets in a shallow dish.
Combine ingredients together and pour over cutlets. Refrigerate for 2 hours.
Pre-heat BBQ Grill on heat setting 12. Cook for 2 minutes each side, continuously brushing with marinade.
Reduce heat to setting 8 and cook for a further 5 minutes on each side. Season with
salt and pepper to taste.
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Recipes.
Spicy New Zealand Mussels
Serves 12
12 New Zealand Mussels
Marinade
3 tablespoons oil
2 tablespoons vinegar
1
/2
/2
/2
tablespoon chopped fresh oregano
teaspoon freshly ground black pepper
red chilli, finely chopped
1
1
Scrub exterior of mussels with a washing brush to remove any grains. Place in a shallow bowl.
Combine all ingredients of marinade together and pour over mussels. Try pouring a little marinade in the
opening of each mussel. Allow to stand for 12 minutes.
Pre-heat BBQ Grill on heat setting 8. Cook mussels for 10 minutes, turning regularly.
Increase temperature to setting 12, and move mussels to cook on the flat hotplate.
Cook for a further 5 minutes or until mussels start to open slightly.
Gourmet Sandwiches
Serves 2
4 rashers bacon
2 small chicken breasts
1
/2
avocado, sliced thinly
Cos lettuce, washed
Mayonnaise
6 thick bread slices, crust removed and toasted
Spread
20g softened butter
combined
}
1 clove crushed garlic
Pre-heat BBQ Grill on heat setting 10.
Grill chicken breast until tender, about 7-10 minutes each side. When cooked, chop or shred into pieces.
Meanwhile, remove rind from bacon and place bacon on flat hotplate. Cook until crisp.
To assemble sandwiches
Use 3 slices of bread for each sandwich. Spread each slice with a little butter/garlic spread.
Place shredded chicken, avocado slices, bacon and lettuce on the bottom piece of bread.
Top with a little mayonnaise and second slice of bread.
Repeat procedure again and top with third slice of bread.
Cut in half, placing 2 toothpicks on each side of the bread to hold ingredients together while cutting.
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Recipes.
Stuffed Calamari
Serves 4
8 small squid/calamari tubes, cleaned
Stuffing
1 cup breadcrumbs
1
/
3
cup parmesan cheese, grated
teaspoons crushed garlic
11
/
2
1 egg
Salt and pepper to taste
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.
Pre-heat BBQ Grill to heat setting 12.
Place teaspoonfuls of stuffing into each tube. Secure end with a toothpick.
Place calamari onto the BBQ Grill and cook for 5 minutes on each side.
Reduce heat to setting 8 and cook for a further 10-12 minutes or until cooked throughout.
Remove toothpicks before serving.
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