Kettle King
Electric BBQ Oven
INSTRUCTION/RECIPE BOOKLET.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM BARBECUES:
KETTLE KING ELECTRIC BBQ OVEN HG6300
KETTLE KING OUTDOOR ELECTRIC BBQ OVEN HG6600
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Features of your Sunbeam Kettle King.
Steam Vent
Cool Touch Handle
High Domed Lid
Kettle King
Ribbed
Hotplate
Flat Hotplate
Cool Touch Handles
Powerful 2400
Watt Element
Removable Drip Tray
Moulded Base
Thermostatically
Controlled Probe
Space Saving Stand
(HG6600 only)
Self Locating
Swivel Shelf
Sturdy Base
Figure 1
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Features of your Sunbeam Kettle King.
Powerful 2400 watt element.
Moulded base.
Made from durable, heat resistant nylon, the
base supports the hotplate and drip tray.
The element is embedded into the hotplate to
ensure fast heat-up, even heat distribution and
long element life.
High domed lid with steam vent.
Non-stick cooking surface.
Coats the entire hotplate for fat free cooking
and easy cleaning.
Seals in the heat and moisture for natural
convection cooking. The lid also features a
handy hook for storage on the side of the BBQ
when used with the stand. (HG6600 only)
Ribbed hotplate.
Seals in the juices and flavours of your favourite
foods, while allowing the fats to drip through
the drainage holes for healthy, fat free cooking.
Weatherproof parts.
Allow for outdoor storage.
Flat hotplate.
Ideal for frying a variety of foods including
eggs, bacon, tomatoes, onions and mushrooms.
Thermostatically controlled probe.
Features 15 heat settings for total control in a
variety of cooking tasks. Also features SuperSear
for sealing steaks, Roast for kettle style roasting,
and Defrost for thawing frozen meats.
Removable control probe.
The control probe is removable to allow for easy
cleaning and outdoor storage of your Kettle
King.
Removable drip tray.
Collects the fats and juices during cooking and is
dishwasher safe for easy cleaning.
Cool touch handles.
Cool touch handles on the hotplate and base for
easy assembly and portability.
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Using your Sunbeam Kettle King.
Before first use.
Using your Kettle King.
Remove any stickers from the hotplate. Wash
the hotplate and drip tray in warm soapy water
using a mild household detergent. Dry hotplate
and drip tray thoroughly.
1. Insert the Control Probe fully into the socket
of the hotplate.
2. Plug the cord into a 230/240V power outlet
and turn the power on. An extension cord
that has been checked and tested by your
electricity supplier or a qualified technician
may be used with your Kettle King.
To assemble the stand. (HG6600 only)
Place the base of the stand on a flat level
surface. With the slots to the bottom, insert the
metal tube into the hole in the centre of the
base and push down firmly.
3. Set the control probe dial to the desired
heat setting.
Remove the lid from the Kettle King and
allow to heat up. When the thermostat light
on the control probe switches off, the
desired cooking temperature has been
reached and the Kettle King is ready to use.
Place the swivel shelf over the metal tube with
the handle on your left. Slide the shelf down the
metal tube until it rests on the two plastic pins
as indicated in Figure 1. Never attempt to
remove the plastic pins from the metal tube, as
these are the locators for the swivel shelf.
For oven style cooking, set the dial to Roast
setting, replace the lid and pre-heat for
approximately 10 minutes.
Place the top shelf onto the metal tube with the
utensil rack facing away from you and align it
with the swivel shelf. Push down firmly in the
centre of the top shelf to secure it.
Note: The thermostat light on the control probe
indicates the Kettle King 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
Kettle King always maintains the selected
temperature. The pre-heat time will depend on
the heat setting selected.
Place the base of the Kettle King on the top
shelf and fit it into position. The base is correctly
positioned when it is flush with the top shelf of
the stand on all sides.
Place drip tray into base. For easy cleaning line
the drip tray with aluminium foil. This will
collect the fats and juices.
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.
WARNING: Charcoal or similar combustible
fuels must not be used with this appliance.
NOTE: Do not place any objects such as
saucepans or plates on the hotplate.
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BBQ Oven Cooking in your Kettle King.
BBQ Oven Cooking
Roasting your favourite dishes has never been so
easy!
• Avoid overcooking meats. The longer the
cooking time, the less tender the meat will
be.
BBQ Oven cooking allows you to roast meats
and vegetables efficiently, while sealing in the
flavoursome juices.
• Use a meat thermometer to take the
guesswork out of the BBQ cooking. The
guides on the thermometer will indicate the
temperature of the food. The temperature
guide on the thermometer will tell you when
the meat is cooked to your desired choice. For
an accurate reading, always insert the
thermometer into the thickest part of the
meat.
The result is oven style, tender meat, with
wholesome crisp vegetables.
For a perfect result every time, read the BBQ
Oven Basics section below.
BBQ Oven Basics
• For optimum results, the Kettle King should
always be pre-heated for 10 minutes with the
lid on.
• Keep the steam vent closed throughout
cooking. Open the steam vent during the last
15 minutes of cooking - this will allow any
excess steam to escape.
• Avoid removing the lid continually during the
cooking time. The heat loss will only lengthen
the cooking time.
• All meats should be fully thawed or at room
temperature before cooking.
• Baste the meat during the last 1
hour of
/2
cooking. Excess basting will cause the meat to
burn or darken if left on throughout the
entire cooking time.
• Meats such as beef, pork, chicken and poultry
require approximately 11
-2 hours to cook,
/2
depending on the weight and size. To avoid
the base of the meat burning, place on a
greased sheet of foil. This will also collect
juices, which are ideal to use for gravy.
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Care and Cleaning.
IMPORTANT: Do not use metal utensils as these
will scratch the non-stick cooking surface.
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 leave plastic utensils in contact with
hotplate while cooking.
Before cleaning, turn the power OFF then
REMOVE the plug from the power outlet and
the control probe from the socket of the Kettle
King.
Moulded Base and Lid.
The base and lid can be wiped over with a damp
cloth or washed in warm soapy water using a
mild household detergent and a soft washing
sponge.
Control Probe.
Do not place the moulded base or lid in a
dishwasher.
If cleaning is necessary, wipe over with a damp
cloth.
Do not use abrasives or metal scourers as they
may scratch these parts.
Do not immerse the control probe in water or
any other liquid.
Stand (HG6600 only)
NEVER use the Kettle King control probe in any
other appliance.
The stand can be wiped over with a damp cloth.
Do not place any part of the stand in a
dishwasher.
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 Kettle King before
storing. Ensure the drip tray and hotplate are
correctly positioned.
For outdoor storage of your Kettle King, remove
the control prove and store in a safe, dry place.
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.
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.
A bottle brush may be used to clean the
drainage holes in the ribbed hotplate.
The hotplate and drip tray are also dishwasher
safe.
Sunbeam is a Registered trademark. Kettle King 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
Supply Authorities. Backed by Sunbeam’s 12 Month
© 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.
Replacement Guarantee and National Service Network.
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Guide to Meat and Poultry Cooking Times
and Temperatures
Note: All times stated in recipes and on the chart below are approximate. Cooking times will vary
depending on the cut, size and weight of the meat.
All times are in hours and minutes unless otherwise specified.
Meat & Poultry
Meat/Weight
Beef (rare)
Beef (medium)
Beef (well done)
Lamb (rare)
Lamb (medium)
Lamb (well done)
Pork
1.5kg
1hr 20min
1.30
2kg
1hr 50min
2.00
3kg
3hrs
3.15
3.35
3.00
3.25
3.30
3.30
1.50
2.20
1.30
2.00
2.00
2.25
2.30
2.55
1.45
2.55
Ham
Approx. 20min/kg
Approx. 30 min/kg
Turkey
Chicken
Size
Weight/kg
Cooking Time
1.15
Number 10
Number 15
Number 20
Number 25
Number 30
1.0
1.5
2.0
2.5
3.0
1.45
2.15
2.45
3.05
Cooking chart for meat temperature
The correct internal temperature of the meat will determine when it is cooked. Meat thermometers are
available form supermarkets or department stores.
Use the guide displayed on the meat thermometer to determine when the meat is cooked. We have listed
a guideline of temperatures below.
Meat
Temperature (Celsius)
Temperature (Fahrenheit)
Beef, Lamb (rare)
Beef, Lamb (medium)
Beef, Lamb (well done)
Pork
60˚C
71˚C
77˚C
77˚C
71˚C
82˚C
140˚F
160˚F
170˚F
170˚F
160˚F
180˚F
Ham
Turkey
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BBQ Oven Recipes.
Roast Vegetables
Serves 4
4 medium potatoes
500g butternut pumpkin
4 small onions, peeled
4 carrots, peeled
salt & pepper
2 tablespoons butter, melted
Pre-heat Kettle King for 10 minutes on Roast setting with lid on.
Peel potatoes and cut in half. Cut pumpkin into 4 wedges without peeling skin.
Place the vegetables on a greased piece of foil. Season with salt and pepper.
Place the foil with vegetables on the hotplate and pour over melted butter. Curl edges of foil to securely
enclose vegetables.
Place the lid on and cook for approximately 45 minutes. Remove lid and discard foil by placing the
vegetables directly onto the hotplate.
Cook for an additional 15 minutes, turning over constantly until crisp.
Roast Pork with Nutty Rice
1.5kg loin of pork, boned with rind scored
Olive oil
Serves 4-6
Salt & pepper
Filling
1 tablespoon butter, melted
3 mushrooms, finely chopped
2 tablespoons chopped onion
1
/4
teaspoon nutmeg
1 cup cooked brown rice
1 egg, beaten
2 tablespoons pine nuts
2 teaspoons chopped parsley
salt and pepper to taste
Combine all filling ingredients in a small bowl and mix thoroughly.
Open the pork and spread the filling evenly across the surface.
Roll the pork firmly and tie securely with string.
Brush the meat lightly with oil and season with salt and pepper.
Place the pork on a greased sheet of foil and curl in edges. Cook with lid on for approximately 13
or until cooked.
/4
hours
Allow meat to cool for 10 minutes before slicing.
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BBQ Oven Recipes.
Roast Beef
Serves 4-6
2kg silverside or topside beef
2 teaspoons French mustard
1
/4
cup oil
2 teaspoons fresh thyme
salt & pepper
Pre-heat Kettle King for 10 minutes on Roast setting with lid on.
Trim meat of excess fat and sinew.
Combine mustard, oil and thyme. Brush over meat and season with salt and pepper.
Place meat on a greased sheet of foil. Curl edges of foil to seal meat.
Cook with lid on for approximately 2 hours or until desired. Lightly brush the meat with a little oil during
the last 15 minutes of cooking.
Allow the meat to cool for 10 minutes before slicing.
Roast leg of Lamb
Serves 4
2kg leg of lamb
1 teaspoon crushed garlic
Olive oil
salt & pepper
Pre-heat Kettle King for 10 minutes on Roast setting with lid on.
Trim meat of excess fat and sinew. Coat meat with olive oil. Spread garlic over meat and season with salt
and pepper.
Cook with lid on for approximately 21
the last 15 minutes of cooking.
/2
hours for medium rare meat. Brush meat with a little oil, during
Allow the meat to cool for 15 minutes before slicing. Serve with mint sauce or jelly.
Roast Chicken
Serves 4
1.8kg chicken
5 pieces garlic
1 small bunch fresh rosemary
Olive oil
salt & pepper
Pre-heat Kettle King for 10 minutes on Roast setting with lid on.
Wash and clean chicken thoroughly, removing any fat deposits inside the cavity. Pat dry with paper towel.
Place the garlic and 1
the bunch of rosemary in the cavity. Tuck the wings back and tie the base of the
/2
chicken with cooking string so that the legs are crossed and securely positioned.
Brush the chicken on a greased sheet of foil and curl in the edges. The foil will hold in all the juices.
Cook with the lid on for approximately 2 hours 15 minutes, or until cooked.
Note: To determine whether chicken is thoroughly cooked, insert a skewer into the thigh. If the juices run
clear, the chicken is cooked.
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Open BBQ 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 Kettle King on SuperSear.
Combine satay sauce, ginger and garlic together.
Brush cutlets with sauce and place on hotplate.
Cook for 2 minutes each side, brushing with satay sauce.
Reduce heat to setting 12 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 Kettle King on SuperSear.
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 hotplate and cook for 4 minutes each side. Reduce heat to setting 12
and cook for a further 6 minutes, or until cooked.
Serve with Greek salad and hot crusty bread.
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Open BBQ 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 Kettle King on SuperSear. Cook prawns for 4 minutes each side, occasionally
brushing with marinade.
Reduce heat to setting 10 and cook for a further 8-10 minutes or until cooked throughout.
Pepper Steak
Serves 8
8 pieces thin fillet steak
4 tablespoons crushed black peppercorns
Sauce
60g butter
11
/2
cups dry white wine
2 tablespoon brandy
Press the crushed pepper into the steak on both sides. Refrigerate steaks for 1 hour.
Pre-heat Kettle King on SuperSear.
Place steaks on hotplate 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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Open BBQ Recipes.
Sweet Pork Medallions
Serves 8
8 Pork Loin Medallion Steaks
Marinade
1 tablespoon honey
4 tablespoons soy sauce
2 teaspoon chilli sauce
1
/2
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 Kettle King on SuperSear. Sear steaks on each side for 4 minutes.
Reduce heat to setting 10 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 Kettle King on SuperSear.
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 hotplate.
Cook for 8-10 minutes each side. Reduce heat setting to 10 and cook for a further 10-12
minutes or until cooked throughout.
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Open BBQ 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 Kettle King on SuperSear.
Thread chicken cubes onto skewers alternatively with squash, tomatoes, mushrooms and capsicum.
Combine marinade ingredients and brush over kebabs.
Place on hotplate and cook 5-8 minutes each side or until desired. Continually brush kebabs with
marinade.
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 Kettle King on heat setting 10. Cook mussels for 10 minutes, turning regularly.
Increase temperature to SuperSear, and move mussels to cook on the flat hotplate.
Cook for a further 5 minutes or until mussels start to open slightly.
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Open BBQ 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 Kettle King on heat setting 15. 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 Kettle King on SuperSear.
Melt butter with garlic in a saucepan over low heat.
Brush corn cobs with melted butter and place on hotplate. Cook for 2 minutes each side.
Reduce temperature to setting 10. 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 - replace the lid and reduce heat to setting 6.
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Open BBQ 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 Kettle King on SuperSear.
Cook drumsticks for 5 minutes each side.
Reduce heat to setting 11 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 Kettle King 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 Kettle King on SuperSear. Sear fish for 5 minutes each side, turning gently.
Reduce heat to setting 11 and cook for 25 minutes or until cooked throughout. Turn fish
over occasionally while cooking.
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