Important Safeguards ............................................ 2
Parts and Features ................................................ 3
How to Use Your Grill ............................................ 4
How to Clean Your Grill ........................................ 5
Recipes.................................................................... 6
Customer Service................................................ 16
USA: 1-800-851-8900
Canada: 1-800-267-2826
840068300
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WARNING: To reduce risk of fire do not allow flammable materials such as curtains,
draperies, walls, cabinets, backsplashes and the like to touch any part of the grill or
grilling surface when the grill is in operation. Place grill at least 6 inches away from
walls, appliances or any object which could be damaged by heat.
Parts and Features
Before First Use: Wash the grill and base in hot, soapy water. Rinse
and dry thoroughly. Do not immerse cord receptacle or power cord in
water or other liquid.
1. Grill
2. Cord Receptacle
3. Power Cord
4. Base
CAUTION: When removing the grill
from base, do not touch the prongs in
the cord receptacle. They may be hot.
Prongs
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How to Grill
1. Set base on countertop. Place grill
4. When finished grilling, remove
plug from outlet, then from cord
receptacle.
on base correctly.
2. Plug power cord into cord receptacle,
then plug into outlet. The indicator
light on the power cord will glow.
5. Let grill cool completely. Carefully
dispose of any grease. Clean grill.
3. Preheat 5 to 10 minutes before
grilling.
Great Grilling Tips
• Please remember that your grill is
coated with a nonstick surface and
that plastic utensils should always
be used.
• Skewers are available in most large
supermarkets. If using the disposable,
wooden type skewers, soak the
skewers in water about 10 minutes
before threading on food. This pre-
vents the skewer from scorching and
makes a more attractive presentation.
• If grilling vegetables, fish, or lean
meat, spray the grilling surface with
a cooking spray. If grilling meat with
any amount of fat, or if the food has
been marinated, there is no need to
treat the grill.
• If using a marinade with oil, place grill
near an exhaust hood. Oil or fat will
produce some smoke.
• For best results, preheat the grill for
5 to 10 minutes before grilling.
4
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Cooking Chart
Food
Approximate Time
(Minutes)
Doneness Test
Bacon
4 to 8
Desired doneness
Steaks, beef
1⁄2-inch thick
8 to 15
Until desired
doneness
Pork chops,
boneless
15 to 20
Until no longer pink
Chicken pieces,
bone-in
25 to 30
Pierce with knife;
juice runs clear
Hamburgers
1⁄2-inch thick
8 to 10
No pink meat
No pink meat
Hot through
Sausage links
or patties
12 to 15 minutes
8 to 10 minutes
Hot dogs
Fish fillets
10 minutes per
1-inch thickness
Opaque and flakes
with fork
How to Clean Your Grill
1. Let grill cool. Carefully dispose of
5. The power cord must never be
immersed in water or placed in the
dishwasher. To clean, wipe with a
damp cloth.
any grease.
2. Wash the grill and base in hot,
soapy water. Use a nylon or plastic
scouring pad and a non-abrasive
liquid cleanser. Do not use metal
scouring pads.
NOTE: Do not leave the grill on to
“burn off” any food or drippings
remaining on the grill surface after
cooking. In addition to causing
unnecessary smoke this can reduce
the life of the nonstick coating and
may present a fire hazard.
3. Rinse and let dry.
4. The grill and base can also be
washed in a dishwasher after
cooling and disposing of any grease.
5
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Recipes
Indicates preparation and
grilling times.
Grilling Guidelines
• Grilling Times: Recipe cooking times
are estimates. Cooking time will vary
based on the temperature of the grill,
the surrounding air, and the food
itself. Watch food carefully while
grilling and adjust the cooking time as
necessary.
• Nonstick Grilling Tip: Without the use
of oil, certain foods will stick slightly
to nonstick surfaces. This is easily
prevented. Before turning on your
grill, brush or spray the grids lightly
with oil or nonstick cooking spray.
(Never add oil or spray to a heated
grill–this is dangerous.)
• Marinating Tips: Never marinate foods
in metal containers for extended
lengths of time (2 or more hours). The
acids in foods can react with metal,
causing an unpleasant taste. Instead,
use glass, ceramic, or plastic bag
containers for marinating.
• Meat Safety Tip: To reduce the risk of
spoiling, store meat in the refrigerator
until you’re ready to cook. Never thaw
or marinate meat at room tempera-
ture, especially in warm climates.
• Never use leftover marinade as a
finishing sauce on cooked foods.
The leftover marinade must first be
boiled for one to two minutes to kill
any bacteria from the raw food that
was marinated.
• Although some cookbooks may say to
bring your food to room temperature
before cooking, with few exceptions,
we don’t recommend this tip for grilled
foods. If the temperature is in the 80s
or 90s, foods can spoil quickly.
• Always read all safety information.
The following recipes are from Grilling
®
For Dummies by Marie Rama and
John Mariani. Copyright© 1998 IDG
Books Worldwide, Inc. All rights
reserved. Reproduced here by permis-
sion of the publisher. ...For Dummies
is a registered trademark of IDG Books
Worldwide, Inc.
Basic Burger and “Vary It” Ideas
Western Beef Kebabs with Red
Peppers and Onions
Grilled Steak 101
Texas Beef Barbecue
Jerk-Seasoned Chicken Breasts
Spicy Chili Chicken Wings
Grilled Potato Planks
Grilled Tomatoes with Cumin Butter
Tomato Bruschetta
6
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Basic Burger
Preparation time: 15 minutes
Grilling time: 14-20 minutes
Yield: 4 servings
11⁄2 pounds ground chuck
1⁄4 teaspoon salt, or to taste
1⁄4 teaspoon pepper
4 hamburger buns
1. Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing
lightly but thoroughly, using your hands. Shape the mixture into four patties,
each 3⁄4 inch thick in the center and at the edges. (Even thickness ensures even
cooking and prevents the edges from drying out before the center is cooked.)
2. Place the patties on grill. Grill for 7 to 10 minutes per side, turning once.
(According to the U.S. Department of Agriculture, all ground meat should be
cooked to at least medium doneness—160ºF—or until the center of the patty is
no longer pink.) Make a small incision in the center of each patty to determine
doneness.
3. Toast the buns by placing them, split side down, on the edges of the grill grid
for about 1 minute or until lightly browned.
4. Remove the burgers from the grill and serve on toasted hamburger buns.
Variation Section:
Italian Burger: Add the following ingredients to the ground meat mixture:
1 egg yolk, 1⁄4 cup grated onion, 1 large clove garlic minced, 2 tablespoons
chopped fresh basil or 2 teaspoons dried crushed basil, 1⁄2 teaspoon dried
oregano, and salt and pepper to taste. Place grated Parmesan cheese on top
of each burger (if desired) about 2 minutes before the burger is done and grill
until the cheese melts.
Mexican Burger: Add the following ingredients to the ground meat mixture:
1⁄4 cup finely chopped onion, 1⁄2 to 1 teaspoon seeded and chopped jalapeno
pepper, 3⁄4 teaspoon ground cumin, and salt and pepper to taste. Serve on
toasted buns or in warmed tortillas with a prepared tomato salsa or taco sauce,
and slices of ripe avocado.
Asian Spiced Burger: Add the following ingredients to the ground meat mixture:
1⁄4 cup finely chopped scallions, 3 tablespoons teriyaki sauce, 1 large clove garlic,
minced, and salt and pepper to taste.
7
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Western Beef Kebabs with Peppers and Onions
Preparation time: 25 minutes
Marinating time: 6 hours or overnight
Grilling time: 14-16 minutes
Yield: 4 servings
11⁄2 to 2 pounds sirloin, or other tender
beef such as top loin or round
tip steak
3 cloves garlic, peeled and coarsely
chopped
1 to 2 large jalapeno peppers, seeded
and chopped
2 medium red peppers
1 medium onion
3⁄4 teaspoon cumin
1⁄2 cup apple juice, divided
6 tablespoons lime juice
(about 3 large limes)
11⁄2 teaspoons chili powder
1⁄2 teaspoon paprika
11⁄2 teaspoons grated lime peel
6 tablespoons vegetable oil
Salt and pepper to taste
2 tablespoons butter
1. Working on a cutting board, trim all visible fat from the beef; cut the meat into
cubes of about 11⁄2 inches. Place the cubes in a large, resealable plastic bag or
other non-reactive container.
2. Core and seed the red peppers and slice them into strips about 11⁄2 inches
wide; slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in
half lengthwise and remove the skin. Cut each half into thirds, break them
apart into slices. Place the peppers and onions in the bag or container with
the beef cubes.
3. Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel,
oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender
container, whirl the mixture for a few seconds into a coarse puree. Pour the
resulting marinade over the beef and vegetables, seal the bag or cover the
container, and refrigerate for at least 6 hours or overnight, turning occasionally.
4. Remove the beef from the marinade. Reserve any remaining marinade and
place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of
pepper and onion, on skewers. (Soak wooden skewers in water for at least 30
minutes to prevent them from burning.) Sprinkle kebabs with salt and pepper.
5. Place skewers on grill. Grill the kebabs for about 14 to 16 minutes for medium,
turning every 5 to 6 minutes.
6. As the kebabs grill, bring the marinade in the saucepan to a boil over high
heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in
2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon
sauce over the grilled kebabs just before serving.
8
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Grilled Steak 101
Preparation time: 5 minutes
Grilling time: 35-45 minutes
Yield: 4 servings
1 clove garlic, crushed
Salt and pepper to taste
2 tablespoons olive oil
2 boneless sirloin beef steaks,
cut 1-inch thick (about 2 pounds total)
1. In a small bowl, combine the olive oil and garlic. Generously rub or brush the
flavored oil on both sides of the steaks. Sprinkle the steaks lightly with salt
and pepper.
2. Place the steaks on the grill. Grill 35 to 45 minutes for medium doneness,
turning every 15 minutes.
3. Remove the steaks from the grill, cover loosely with foil and let the steaks rest
for a few minutes before thinly slicing across the grain. Season with salt and
additional pepper (if desired) before serving.
Texas Beef Barbecue
Preparation time: 10 minutes
Marinating time: 3 hours or overnight
Grilling time: 35-45 minutes for medium-rare
Yield: 4 servings
1⁄4 cup finely chopped green onion
(white and green parts)
1 boneless beef top round steak,
cut 1-inch thick (about 11⁄2 to 2 pounds)
3 tablespoons chili powder
Salt to taste (optional)
1 cup bottled chili sauce
1 teaspoon ground cumin
1⁄2 cup beer
1⁄2 teaspoon dried red pepper flakes
1⁄3 cup vegetable oil
1. In a medium bowl, make the marinade by combining all the ingredients except
the steak.
2. Place the steak in a glass baking dish or a large, resealable plastic bag. Pour
the marinade over the steak, turning to coat. Cover the dish or seal the bag,
pressing out as much air as possible. Refrigerate 3 hours or overnight.
3. Remove the steak from the marinade, shaking off any excess. Discard the
marinade; if desired, sprinkle the steak with salt. Place the steak on the grill
and grill 35 to 45 minutes for medium doneness, turning every 15 minutes.
4. Transfer the steak to a cutting board and let stand for 5 minutes, loosely
covered with foil. Thinly slice across the grain.
9
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Jerk-Seasoned Chicken Breast
Preparation time: 15 minutes
Marinating time: 6 hours or
overnight
Grilling time: 30-35 minutes
Yield: 4 to 6 servings
8 boneless, skinless chicken breast
1 small jalapeno pepper, seeded and
finely chopped
halves (about 2 or 3 pounds)
1⁄4 cup vegetable oil
1 teaspoon brown sugar, packed
1⁄2 teaspoon kosher salt, or to taste
1⁄2 teaspoon ground allspice
1⁄2 teaspoon dried leaf thyme
1⁄2 teaspoon cinnamon
1⁄4 cup orange juice
3 scallions, finely chopped (green and
white parts)
4 medium cloves garlic, peeled and
finely chopped
2 tablespoons lime juice
2 tablespoons soy sauce
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon nutmeg
1. Trim the breasts of any loose fat; rinse them under cold running water and pat
dry with paper towels.
2. In a medium bowl, combine the remaining ingredients, beating with a fork or
whisk to incorporate the spices into the oil and orange juice.
3. Place the breasts in a large, resealable plastic bag or shallow dish; pour marinade
over the breasts. Seal the bag, pressing out any air, or cover dish; refrigerate 6
hours or overnight, turning occasionally to coat the breasts in the marinade.
4. Remove the chicken breasts from the marinade; discard the marinade. Place
the chicken breasts on the grill. Grill 30 to 35 minutes or until done, turning
every 10 minutes. To test for doneness, cut into the breasts; the meat should
be white and moist, with no sign of pink.
Spicy Chili Chicken Wings
Preparation time: 20 minutes
Marinating time: 2 to 4 hours
Grilling time: 25-30 minutes
Yield: 4 main dish servings or 8 to 10
appetizer servings
3 to 31⁄2 pounds chicken wings
(about 15 to 18 wings)
2 teaspoons paprika
1 teaspoon peeled and grated ginger
1 teaspoon salt, or to taste
1⁄2 teaspoon hot chili powder or
cayenne pepper
3 tablespoons olive oil
3 tablespoons fresh lime juice
4 large cloves garlic, peeled and minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1⁄2 teaspoon cinnamon
1. Rinse the chicken wings under cold running water and pat dry with paper
towels. Cut off the wing tips at the joints and discard the tips. (Or wrap and
freeze tips to use later to add flavor to canned or homemade soups and stocks.)
2. Combine all the remaining ingredients in a large, resealable plastic bag or
mixing bowl, blending them well.
3. Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal
the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.
10
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4. Place the wings on the grill. Grill for 25 to 30 minutes or until done, turning with
tongs every 10 minutes to prevent burning and to ensure even cooking. To test
for doneness, cut into the thickest part of the wing; the meat should be white,
with no trace of pink and the juices should run clear.
Grilled Potato Planks
Preparation time: 15 minutes
Marinating time: 30 minutes to 1 hour
Grilling time: 15 minutes
Yield: 4 servings
1⁄2 teaspoon Tabasco sauce, or to taste
1⁄2 teaspoon kosher salt, or table salt to
taste
4 medium potatoes
(about 11⁄2 pounds total), scrubbed
6 tablespoons extra-virgin olive oil
11⁄2 tablespoons white wine vinegar
2 cloves garlic, peeled and finely minced
1 teaspoon dried marjoram, oregano,
or dill
Pepper to taste
1. Cut the potatoes lengthwise into 1⁄3-inch-thick slices. Place the slices in a
medium saucepan with enough lightly salted water to cover. Cover the pan
and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with
the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large,
shallow baking dish.
2. Make the marinade by combining the remaining ingredients; pour the marinade
over the warm potato slices, turning to coat. Cover and let stand for 30 minutes
to 1 hour.
3. Before grilling, brush both sides of the potatoes with the marinade, being sure
to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly
browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on
the second side, 6 to 8 minutes more. If desired, season before serving the
additional salt and pepper, and Tabasco sauce.
Grilled Tomatoes with Cumin Butter
Preparation time: 10 minutes
Grilling time: 5-6 minutes
Yield: 4 servings
21⁄2 tablespoons butter
1 teaspoon ground cumin
Salt and pepper to taste
2 large, firm ripe tomatoes, sliced
about 3⁄4-inch thick
1. Melt the butter in a small saucepan; remove from heat and stir in the cumin and
salt and pepper.
2. Brush the tomato slices on one side with half of the cumin butter. Place them,
brushed side down, on the grill and grill for 2 to 3 minutes or until very lightly
browned on one side.
3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill
for 2 to 3 minutes more or until very lightly browned, but not falling apart.
11
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Tomato Bruschetta
Preparation time: 15 minutes
Grilling time: 4 minutes
Yield: 6 to 8 appetizer servings
2 large red ripe tomatoes (about
11⁄4 pounds), cored, seeded, and diced
1⁄2 cup coarsely chopped fresh basil
2 tablespoons peeled and diced
red onion, (optional)
1 teaspoon balsamic or red wine vinegar
Salt and pepper
12 slices crusty French bread, cut
diagonally, about 3⁄4 inch thick
3 cloves garlic, peeled and halved
About 1⁄4 cup extra-virgin olive oil, divided
1 clove garlic, peeled and minced
1. In a small bowl, combine the tomatoes, basil, red onion (if desired),
2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and
pepper. Cover and let stand at room temperature for at least 30 minutes
but not longer than 2 hours.
2. Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is
lightly toasted and golden on both sides, turning once.
3. Remove and immediately rub the edges and one side of each slice with a garlic
clove half. (Use a half clove for every 2 slices.) Drizzle about 1⁄2 teaspoon of olive
oil onto the garlic-rubbed side of each slice.
4. Stir the tomato mixture with a large spoon to thoroughly moisten; top each
bread slice with about 11⁄2 tablespoons of the tomato mixture. Place on a platter
and serve immediately.
Plum Fancy Pork Swords
Recipe Courtesy of the National Pork Producers Council
Nutritional Information
Per Serving
Serving Size: 1
Nutrient
Per Serving
Calories
Total Fat
Cholesterol
Sodium
183
5g
Preparation time: 10 minutes
Marinating time: 1 hour
Grilling time: 10 minutes
Servings: 4
44mg
1340mg
19g
Protein
1⁄4 cup plum preserves
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice, fresh
1⁄4 teaspoon cinnamon
4 bamboo skewers (soak in water
before using)
3⁄4 pound ham, fully cooked, cut into
1-inch cubes
Place ham in shallow bowl. Combine remaining ingredients in small pan. Heat
until dissolved. Pour sauce over ham. Marinate for 1 hour. Place cubes on
bamboo skewers that have been soaked in water. Grill for 10 minutes. Turn
skewers frequently. Baste with sauce.
12
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Caribbean Pork Kabobs
Recipe Courtesy of the National Pork Producers Council
Nutritional Information
Per Serving
Serving Size: 3 oz.
Nutrient
Per Serving
Calories
Total Fat
Cholesterol
Sodium
146
4g
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Servings: 4
67mg
60mg
23g
Protein
1⁄2 teaspoon thyme
1 pound pork tenderloin, cut into
1-inch cubes
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
1⁄2 cup orange juice
1⁄4 cup lime juice
2 tablespoons brown sugar
1⁄8 teaspoon ground cayenne pepper
Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2 to
24 hours. Remove cubes from marinade, discarding leftover marinade. Thread
cubes evenly onto four skewers (if using wooden skewers, soak them in water for
an hour before using to prevent burning). Grill 18 to 20 minutes, turning often, until
nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks,
if desired.
Heartland Barbecue Pork Chops
Recipe Courtesy of the National Pork Producers Council
Nutritional Information
Per Serving
Serving Size: 1
Nutrient
Per Serving
Calories
Total Fat
Cholesterol
Sodium
371
11g
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 4
104mg
382mg
39g
Protein
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
Dash hot pepper sauce
4 pork chops, bone-in or boneless,
about 11⁄4 inch thick
1⁄2 cup bottled barbecue sauce
1⁄3 cup honey
For sauce, mix all ingredients except pork chops together in a small bowl. Place
pork chops on the grill. Grill chops for about 10 minutes, until nicely browned on
one side; turn and brush liberally with sauce. Grill for 10 minutes more; turn and
brush with more sauce. Grill for 5 to 10 minutes more, turning and brushing with
sauce. Discard any leftover sauce. Serve chops immediately.
13
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Southwestern Grilled Pork Tenderloin
Recipe Courtesy of the National Pork Producers Council
Nutritional Information
Per Serving
Serving Size: 3 oz.
Nutrient
Per Serving
Calories
Total Fat
Cholesterol
Sodium
154
6g
Marinating time: 2 to 24 hours
Preparation time: 10 minutes
Cooking time: 50-55 minutes
Servings: 6
66mg
141mg
26g
Protein
3⁄4 teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil
2 whole pork tenderloins,
about 11⁄2 pounds total
5 teaspoons chili powder
11⁄2 teaspoons oregano
In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over
all surfaces of tenderloins. Cover and refrigerate 2 to 24 hours. Grill, turning
occasionally, for 50 to 55 minutes, until thermometer inserted reads 155 to 160°F.
Pork is done when there is still a hint of pink in the center. Slice to serve.
Spicy Grilled Shrimp
1⁄2 cup soy sauce
2 tablespoons fresh minced ginger
2 teaspoons dry mustard
1 tablespoon olive oil
1 tablespoon sesame oil
5 tablespoons cajun seasoning mix
2 tablespoons fresh lemon juice
2 teaspoons hot pepper sauce
32 large raw shrimp, peeled and
deveined, but tails on
Combine all ingredients except shrimp. Mix well then add shrimp. Marinate 1 to 4
hours. Drain marinade and discard. Place shrimp on grill and cook 2 minutes. Turn
and cook 2 minutes longer or until done.
Sesame Soy Sea Scallops
1⁄8 teaspoon ground ginger
Dash garlic salt
Dash pepper
1 tablespoon sesame oil
2 tablespoons white wine
1⁄4 cup tamari sauce or soy sauce
1 teaspoon crushed garlic
1 pound sea scallops
Combine all ingredients and let marinate in refrigerator for 30 minutes to 1 hour.
Thread onto skewers. Place on grill and cook for 5 minutes or until done. Turn
halfway through cooking time. Makes 4 servings.
14
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Crispy Grilled Sea Trout
1⁄4 cup bread crumbs
1 teaspoon tarragon
1 egg white
1 tablespoon dried parsley
1 teaspoon garlic salt
3⁄4 pound sea trout
Combine bread crumbs, parsley, garlic salt, and tarragon; set aside. Beat egg white
with fork or whisk until frothy. Dip fish in egg white then coat with bread crumb mix-
ture. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done.
Makes 2 servings.
Salmon with Dill
1⁄2 pound salmon steak
1 tablespoon lime juice
1 teaspoon dill weed
Brush salmon with lime and sprinkle with dill weed. Spray grill with cooking spray.
Cook salmon 4 minutes. Turn and cook 4 minutes or until done. Makes 2 servings.
Mahi Mahi with Ginger and Dill
1⁄4 teaspoon fresh grated ginger root
1⁄4 teaspoon dill weed
1⁄4 cup lime juice
1⁄4 teaspoon black pepper
3⁄4 pound mahi mahi (or monkfish)
Combine lime juice, pepper, ginger root, and dill weed. Marinate fish in this mixture for
2 hours. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until
done. Makes 2 servings.
15
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Customer Service
If you have a question about your grill, call our toll-free customer service number.
Before calling, please note the model, type, and series numbers and fill in that
information below. This information will help us answer your question much
more quickly.
MODEL: ______________ TYPE: _______________ SERIES: ________________
TWO YEAR LIMITED WARRANTY
Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in
material and workmanship for a period of two (2) years from the date of original purchase,
except as noted. There is no warranty with respect to the following, which may be supplied
with this appliance: glass parts, glass containers, cutter/strainer, blades and/or agitators.
This warranty extends only to the original consumer purchaser and does not cover damage
from abuse, neglect, use for commercial purposes, or any other use not found in the
printed directions. HAMILTON BEACH/PROCTOR-SILEX, INC. EXPRESSLY DISCLAIMS
ALL RESPONSIBILITY FOR CONSEQUENTIAL DAMAGES OR INCIDENTAL LOSSES
CAUSED BY USE OF THIS APPLIANCE. Some states or provinces do not allow this exclusion
or limitation of incidental or consequential losses, so the foregoing disclaimer may not
apply to you. If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE
TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service
please have model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
This warranty gives you specific legal rights, and you may also have other legal rights
which vary from state to state, or province to province.
HAMILTON BEACH PROCTOR-SILEX,INC.
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
263 Yadkin Road
Southern Pines, NC 28387
840068300
4/00
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