Sizzling Grill
INSTRUCTION/RECIPE BOOKLET
HG2300
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Features of your Sunbeam Sizzling Grill.
Ribbed hotplate
with drainage hole
High walled
splatter guard
Removable Heat
Control Probe
HOTPLATE
with non-stick
cooking surface
Moulded base
Removable
drip tray
Figure 1
High walled splatter guard.
Keeps your kitchen and benchtops cleaner.
It is removable for easy cleaning.
Removable Heat Control Probe.
12 thermostatically controlled heat settings
plus Supersear for perfect cooking control.
The probe is removable for easy cleaning
and portability.
1800 watt cast-in element.
The element is cast into the grillplate to ensure
fast heat-up, even heat distribution and long
element life.
Removable drip tray.
Collects fat and juices during cooking.
High grade non-stick cooking surface.
For reduced fat cooking and easy cleaning.
Moulded base.
Supports the grill plate and drip tray.
Ribbed grillplate.
Dishwasher safe components.
The hotplate, base and drip tray are dishwasher
safe for easy cleaning.
Sears in the juices and flavours of your favourite
foods, and allows fat to drip through the
drainage hole for healthy cooking.
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An introduction to your Sizzling Grill.
Congratulations on the purchase of your
Sunbeam Sizzling Grill. You can now enjoy
delicious, healthy barbecued meals in minutes.
The Sizzling Grill is smaller than conventional
electric BBQs, providing greater portability and
storage convenience. It is ideal for those who
want the delicious taste of barbecued meals,
with the convenience of a compact grill.
Stylish and versatile, the Sunbeam Sizzling Grill
is lightweight and easy to use. Perfect indoors
for cooking quick family meals, or outdoors
when entertaining.
Take time to read through this book and you
will soon discover how quick and convenient
barbecuing can be!
How to use your Sunbeam Sizzling Grill.
Before first use.
Using your Sizzling Grill.
1. Insert the Heat Control Probe fully into the
socket of the 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 230-240 volt 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 Heat 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.
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.
temperature has been reached and the
Sizzling Grill is ready to use.
Note: The thermostat light on the Heat Control
Probe indicates the Sizzling 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 Sizzling 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 variable heat control has a wide range
of heat settings ideal for specific cooking
tasks. The table below lists suggested heat
settings.
Always use a high temperature, heat
resistant plastic cooking implement or
wooden utensil with your Sizzling Grill to lift
or turn foods.
•
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 ribbed hotplate is ideal for cooking a
variety of meats, including beef, fish and
poultry. The drainage hole 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
+ Super Sear
Note:
The Sizzling Grill will reach the cooking temperature in 8 minutes on the maximum heat setting (Super Sear).
The hotplate is then ready for cooking. The indicator light will turn on and off during use of the grill
as the thermostat maintains the cooking temperature.
Note:
When barbecuing on high heat settings, the Sizzling 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.
IMPORTANT: Do not use metal utensils as these
will scratch the non-stick cooking surface.
A bottle brush may be used to clean the
drainage hole in the ribbed hotplate.
Do not leave plastic utensils in contact with
hotplate while cooking.
The hotplate and drip tray are also dishwasher
safe.
Before cleaning, turn the power OFF then
REMOVE the plug from the power outlet and
the Heat Control Probe from the socket of the
Sizzling Grill.
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.
Heat Control Probe.
If cleaning is necessary, wipe over with a damp
cloth.
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.
Do not immerse the control probe in water or
any other liquid.
Do not use abrasives or metal scourers as they
may scratch the base.
NEVER use the Sizzling Grill Heat Control Probe
in any other Sunbeam appliance.
The moulded base is also dishwasher safe.
Storage
Store the probe carefully in a safe place. Do not
knock or drop it as this can damage the probe. If
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.
Storage.
Always dry and assemble the Sizzling Grill
before storing. Ensure the drip tray and hotplate
are correctly positioned.
Store the assembled Sizzling Grill on a flat
surface on your benchtop or cupboard.
Splatter Guard.
Important:
Wash the splatter guard in warm soapy water
using a mild household detergent and soft
washing sponge.
Before inserting Heat 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.
We do not recommend the splatter guard is
cleaned in the dishwasher.
Grillplate 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.
Sunbeam is a Registered trademark. Made in China. Due to
minor changes in design or otherwise, the product you buy
may differ from the one shown in this booklet. 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 Sizzling Grill on heat setting 12.
Combine satay sauce, ginger and garlic together.
Brush cutlets with sauce and place on Sizzling 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 Sizzling 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 Sizzling 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 Sizzling 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 Sizzling 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 Sizzling 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 Sizzling 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 Sizzling Grill on heat setting 12.
Place steaks on Sizzling 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.
Crunchy Corn On The Cob
4 corn cobs
Serves 4
75g butter, melted
1 teaspoon crushed garlic
Salt and pepper to taste
Pre-heat Sizzling Grill on heat setting 12.
Melt butter with garlic in a saucepan over low heat.
Brush corn cobs with melted butter and place on Sizzling 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
hotplate - reduce heat to setting 4.
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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 Sizzling Grill on heat setting 11. Cook octopus for 8-10 minutes each side or until tender.
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 Sizzling 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.
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Recipes.
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 hotplate of Sizzling 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 Sizzling 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.
Chicken Vegetable Kebabs
8 kebab skewers, soaked in water
2 large chicken breasts, cubed
2 baby squash, quartered
Serves 4
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 Sizzling 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 Sizzling Grill and cook 5-8 minutes each side or until desired. Continually brush kebabs with
marinade.
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Recipes.
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 Sizzling 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.
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 Sizzling Grill on heat setting 8. Cook mussels for 10 minutes, turning regularly.
Increase temperature to setting 12, and cook for a further 5 minutes or until mussels start to open slightly.
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Recipes.
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 Sizzling 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.
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 Sizzling Grill to heat setting 12.
Place teaspoonfuls of stuffing into each tube. Secure end with a toothpick.
Place calamari onto the Sizzling 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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