Hamilton Beach Kitchen Grill 840092400 User Manual

HealthSmart Contact Grill  
Important Safeguards .................. 2  
Know Your Grill .............................. 3  
Operating Instructions .................. 4  
Cleaning .......................................... 6  
Customer Service ............................ 7  
Recipes .......................................... 7  
In USA: 1-800-851-8900  
In Canada: 1-800-267-2826  
840092400  
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Know Your Grill  
1. Cover  
5. On Light (located on cover for all  
models)  
2. Nonstick Grill Surfaces  
3. Base  
6. Variable Heat Selector*  
4. Drip Cup  
*Variable Heat Grill  
(available on select models)  
The Variable Heat model offers 3 heat  
settings: Low, Medium, and High, and  
the settings in between.  
The recipes and Grilling Chart were  
developed using the High setting.  
However the additional heat settings  
can be used for even more versatile  
grilling options.  
The Medium setting can be used for  
thick cuts of meat or bone-in cuts that  
should be thoroughly cooked, such as  
pork or poultry. These settings will  
assure proper cooking without drying  
out the meat.  
Variable Heat Model  
The Low setting should be to hold  
food at serving temperature.  
3
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Operating Instructions  
BEFORE FIRST USE: Please wash the cooking surfaces of the grill as instructed  
under “Cleaning.”  
1. Plug the grill into an outlet. The ON  
light comes on when the grill is  
plugged in.  
5. Use a hot mitt and carefully lift grill  
cover and  
check food to  
see if cooked  
2. Brush grilling surfaces with oil or  
to desired  
spray with nonstick cooking spray.  
degree. Do  
3. Preheat 6 minutes with cover closed.  
Variable Heat Grill: Select heat set-  
ting before preheating. See page 3  
for more information.  
not cut food  
on nonstick  
grilling surface.  
4. When preheated, raise grill cover.  
Place food to be cooked onto grill  
and lower grill cover. Always use grill  
with drip cup in place.  
6. When food is cooked to desired  
degree, remove the food and  
unplug the grill. Let cool slightly  
before cleaning.  
NOTE: Meats cooked on a contact grill  
will have more of a steamed, rather  
than grilled, appearance.  
Tips for Easy Grilling  
ALWAYS PREHEAT THE GRILL  
Use vegetable cooking spray for  
convenient, stick-free grilling. Or if  
you prefer, brush grill surfaces with  
vegetable oil before preheating.  
6 MINUTES BEFORE USING.  
Read the Grill Use & Care Guide  
before starting to grill.  
Use plastic utensils on the nonstick  
grill surfaces. Do not use metal  
utensils as they will damage the  
nonstick surface.  
Grill cooking is so easy because  
you can brown meats, cook onions,  
grill vegetables, “stir-fry” dishes,  
steam fish and toast sandwiches  
with little attention from the cook.  
Plan ahead for quick meals by  
freezing boneless chicken breasts  
and burger patties for future meals.  
Place individual servings on a bak-  
ing sheet and freeze. When frozen,  
place in plastic bags. To grill, see  
the “Grilling Chart” on page 5.  
Use the grill to “prep and cook”  
foods for traditional range-top  
recipes: brown ground beef for  
spaghetti sauce or stir-fry beef strips  
for a Chinese dish. Since the grill  
cooks top and bottom at the same  
time, there’s no need to stir while  
cooking.  
Cleanup is easy! Let grill cool down.  
Wipe grill surfaces with damp paper  
towel or dish cloth.  
Cook “guilt-free” French fries  
without the extra oil or make perfect  
French toast that doesn’t need to  
be turned during cooking.  
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PREHEAT GRILL 6 MINUTES  
WITH COVER CLOSED.  
The following times are guidelines. Always cook with the cover closed.  
Variable Heat Grill: Select a heat setting before preheating.  
Grilling Chart  
FOOD  
COOK TIME  
DONENESS  
Beef strip steak, boneless,  
fresh (8 oz.)  
5 min.  
Slightly pink in center; brown  
on outside  
Chicken breast, boneless,  
fresh (4-6 oz.)  
5-8 min.  
10-12 min.  
6-8 min.  
No longer pink in center  
No longer pink in center  
Fish looks white  
Chicken breast, boneless,  
frozen (4 oz.)  
Fish fillet squares, frozen  
(about 2 oz.)  
Frankfurter (hot dog)  
5 min.  
5-7 min.  
10-12 min.  
6-8 min.  
Heated through  
Hamburger, fresh (4 oz.)  
Hamburger, frozen (4 oz.)  
No longer pink in center  
No longer pink in center  
No longer pink in center  
Pork chops, boneless,  
fresh (4 oz., 34" thick)  
Pork chops, boneless,  
frozen (4 oz.)  
10-12 min.  
No longer pink in center  
Vegetables (frozen)  
6 min.  
Cooked through  
Peppers and onions  
Potato wedges, frozen  
Stir-fry vegetable mix  
8 min.  
6 min.  
Cooked through  
Tender-crisp  
Vegetables (fresh)  
Broccoli florets  
6 min.  
5 min.  
Tender-crisp  
Tender-crisp  
Green or red bell pepper  
strips  
Mushrooms, sliced  
Onions, sliced  
6 min.  
4 min.  
Tender-crisp  
Soft  
4 min.  
Zucchini or summer  
squash, sliced  
Tender-crisp  
4-5 min.  
Grilled Cheese or  
Cheese and Ham  
Golden brown on outside;  
melted cheese  
5
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Extra-Quick Chicken Caesar Salad  
Slice one or two grilled chicken breasts (see the “Grilling Chart”). Toss with a bag of  
Complete Caesar Salad mix.  
Barbecued Chicken Breasts  
Top grilled chicken breasts (see the “Grilling Chart”) with barbecue sauce and  
shredded cheese.  
Spicy Potato Wedges  
Sprinkle cooked potato wedges (see the “Grilling Chart”) with chili powder.  
Super Franks  
Top grilled frankfurter with peppers and onions (see the “Grilling Chart”). Serve in  
buns with mustard and ketchup.  
Cleaning  
4. Wash drip cup in hot, soapy water.  
Rinse and dry. (The drip cup can  
also be put in dishwasher.)  
5. Do not use steel wool or any type  
of abrasive cleaner to clean the grill,  
as it will damage the nonstick grilling  
surface.  
1. Unplug grill from electrical outlet and  
allow to cool slightly.  
2. Wipe grilling surfaces with a paper  
towel to remove drippings. Empty  
grease or drippings from drip cup.  
3. Use a damp sponge with a small  
amount of  
6. Use a clean, damp cloth to wipe  
dishwashing  
clean the outside of grill.  
detergent to  
scrub grilling  
DO NOT IMMERSE THE GRILL  
IN WATER. DO NOT CLEAN THE  
GRILL IN THE DISHWASHER.  
surfaces. See  
illustration.  
Rinse out  
sponge and  
wipe surfaces  
clean. Use a clean, damp cloth to  
wipe surfaces again.  
6
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Customer Service  
Call our toll-free customer service numbers. Please note the model, type, and  
series number on the grill, or have the grill close by when you call. This will help  
us answer your question.  
LIMITED WARRANTY  
This product is warranted to be free from defects in material and workmanship for a period  
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach  
products from the date of original purchase, except as noted below. During this period, we  
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY  
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN  
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A  
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT  
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL  
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with  
respect to the following, which may be supplied with this product: glass parts, glass  
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the  
original consumer purchaser and does not cover a defect resulting from abuse, misuse,  
neglect, use for commercial purposes, or any use not in conformity with the printed  
directions. 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. Some states or provinces do  
not allow limitations on implied warranties or special, incidental or consequential damages,  
so the foregoing limitations 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!  
Recipes  
These recipes were developed for use with both the small and large HealthSmart™  
Contact Grills. Some ingredients are listed as a range; for example, 2 or 4 slices of  
bread. Use the smaller amount for the small grill or if you’re only cooking for two  
on the large grill. Use the larger amount for the large grill.  
NOTE: For the variable heat selector grill, all recipes were tested using the  
HIGH heat setting.  
Guilt-Free Hash Browns  
112 or 3 cups frozen hash brown potatoes, Southern style  
12 or 1 green onion, finely chopped (optional)  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. Place potatoes and onion on grill. Close lid and cook 10 minutes or until  
potatoes are tender and browned.  
Makes 2 or 4 servings.  
7
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Ham & Cheese on a Bagel  
2 or 4 regular-sized bagels  
4 or 8 slices (12 ounce each) American cheese  
2 or 4 ounces thinly sliced ham  
1. Preheat grill for 6 minutes.  
2. Place bagel tops on grill. Close lid and heat 3 minutes. Remove and keep warm.  
3. Meanwhile, place cheese slices on bagel bottoms. Top with ham. Place on  
grill. Cover and cook 3 minutes or until cheese melts. Top with bagel tops.  
Makes 2 or 4 servings.  
Toasted Peanut Butter & Jelly  
4 or 8 slices firm white bread  
Peanut butter  
Jelly or jam  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. On half of the slices of bread, spread peanut butter and jelly or jam. Top with  
remaining bread.  
3. Close lid and cook sandwiches 5 minutes or until heated through.  
Makes 2 or 4 servings.  
Cinnamon French Toast  
3 eggs  
12 teaspoon vanilla  
4 slices bread  
Cinnamon  
13 cup milk  
1 tablespoon sugar  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla.  
Soak slices of bread in egg mixture.  
3. On the small grill, place 2 slices of bread. Close lid and cook 4 minutes or  
until done. Repeat with remaining bread. OR,  
4. On the large grill, place 2 slices of bread and top with the remaining slices of bread,  
making a French toast “sandwich.” Close lid and cook 5 minutes or until done.  
5. Sprinkle with cinnamon before serving with butter and syrup.  
Makes 2 servings.  
Pizza Burgers  
12 or 1 pound lean ground beef  
14 or 12 cup shredded mozzarella cheese (1 or 2 ounces)  
14 or 12 teaspoon dried oregano leaves, crushed  
2 or 4 sandwich-size English muffins, split and toasted  
1. Preheat grill for 6 minutes.  
2. Combine beef, cheese, and oregano. Mix well. Shape mixture into two or four  
312-inch patties.  
3. Place patties on grill. Close lid and cook 5 to 7 minutes or until beef is no  
longer pink. Serve on English muffins. Top with pizza sauce, if desired.  
Makes 2 or 4 servings.  
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Grilled Ham & Cheese Special  
4 or 8 slices rye bread  
Thousand Island or Russian salad dressing  
4 or 8 ounces thinly sliced ham  
2 or 4 ounces thinly sliced Swiss cheese  
12 or 1 cup deli coleslaw  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. On half of the bread, spread salad dressing. Top with ham, cheese, and  
coleslaw. Top with remaining bread.  
3. Close lid and cook sandwiches for 5 minutes or until heated through and  
cheese melts.  
Makes 2 or 4 servings.  
Turkey Garden Burgers  
12 or 1 pound lean ground turkey  
1 tablespoon finely chopped  
fresh parsley  
2 or 4 whole wheat or white  
sandwich buns  
12 or 1 cup shredded carrot and zucchini  
1 or 2 tablespoons finely chopped onion  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. Combine turkey, carrot and zucchini, onion, and parsley; mix well. Shape  
mixture into two or four 312-inch patties.  
3. Place patties on grill. Close lid and cook 5 to 6 minutes or until turkey is no  
longer pink. Serve on buns. Top with low-fat mayonnaise, lettuce and  
tomato, if desired.  
Makes 2 or 4 servings.  
Pepperoni Pizzawiches  
2 or 4 English muffins, split  
4 to 8 tomato slices  
Dried oregano leaves, crushed  
16 or 32 pepperoni slices  
2 or 4 slices Cheddar or American cheese  
1. Preheat grill for 6 minutes.  
2. On half of muffin halves, layer pepperoni, cheese, and tomato. Sprinkle with  
oregano. Top with remaining muffin halves. Close lid and grill 5 minutes or  
until cheese melts.  
Makes 2 or 4 servings.  
Cheesy Bean Quesadillas  
12 or 1 can (about 16 ounces) refried beans  
4 or 8 flour tortillas (6-inch)  
14 or 12 cup picante sauce  
1 to 3 green onions, sliced  
14 or 12 cup shredded Cheddar cheese  
(1 or 2 ounces)  
1. Preheat grill for 6 minutes.  
2. Spread beans on half of tortillas to within 12 inch of edges. Top each with  
cheese, picante sauce, and green onions. Moisten edges of tortillas with water.  
Top with remaining tortillas and press edges together. Cut each into halves.  
3. Place one half on small grill or 4 halves on large grill. Close lid and cook 4 to  
5 minutes. Remove from grill and cut each half into 3 triangles. Repeat with  
remaining quesadillas.  
Makes 2 or 4 servings.  
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Tuna Burgers  
1 or 2 cans (6 ounces each) chunk light tuna, drained and flaked  
14 or 12 cup dry bread crumbs  
14 or 12 cup finely chopped celery  
2 tablespoons or 14 cup finely chopped onion  
1 or 2 tablespoons chopped fresh parsley  
2 tablespoons or 14 cup salad dressing or mayonnaise  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. For burgers, combine all ingredients and mix well. Shape mixture into two  
or four 312-inch patties.  
3. Close lid and cook 5 minutes or until burgers are lightly browned and  
heated through.  
Makes 2 or 4 servings.  
Grilled Chicken Caesar Salad  
1 or 2 boneless, skinless chicken breast halves (about 4 or 8 ounces)  
1 egg white, beaten slightly  
2 tablespoons or 14 cup grated Parmesan cheese  
3 or 6 cups coarsely cut-up romaine lettuce  
1 or 2 green onions, sliced  
14 or 12 cup croutons  
Caesar salad dressing  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. Dip chicken into egg white and then coat with cheese.  
3. Place chicken on grill. Close lid and cook 7 to 9 minutes or until no longer pink.  
Remove and let cool slightly.  
4. Cut chicken into strips. Combine lettuce, green onions, croutons, and sliced  
chicken. Add enough salad dressing to taste. Toss to coat.  
Makes 2 or 4 servings.  
Grilled Vegetables on Italian Bread  
12 or 1 small eggplant, cut into 4 or 8 (12-inch) slices  
12 or 1 medium red bell pepper, cut into strips  
12 or 1 medium onion, sliced  
1 or 2 cloves garlic, minced or 14 teaspoon garlic powder  
12 or 1 cup shredded mozzarella or pizza cheese  
12 or 1 loaf Italian or French bread, about 12 ounces  
Italian salad dressing  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. Place eggplant, pepper, onion, and garlic on grill. Close lid and cook 5 minutes  
or until vegetables are tender. Sprinkle with cheese.  
3. Cut bread into lengthwise halves. Drizzle bread halves with salad dressing.  
Arrange vegetables with cheese on bottom half and top with remaining bread  
half. Cut into 2 or 4 sandwiches.  
Makes 2 or 4 servings.  
10  
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“Meatball” Sandwiches  
12 or 1 pound lean ground beef  
14 or 12 cup dry Italian seasoned bread crumbs  
2 tablespoons or 14 cup chopped onion  
12 or 1 teaspoon dried basil leaves, crushed  
1 egg or 2 egg whites  
2 or 4 crusty Italian rolls, about 7 inches long  
1 8-oz. or 14-oz. jar spaghetti sauce, heated  
Grated Parmesan cheese  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. In bowl, combine beef, bread crumbs, onion, basil, and egg; mix well. Shape  
mixture into two or four 312-inch patties.  
3. Place patties on grill. Close lid and cook 5 to 7 minutes or until beef is no  
longer pink. Cut each into 8 pieces. Place on rolls and top “meatballs” with  
hot spaghetti sauce. Sprinkle with cheese.  
Makes 2 or 4 servings.  
Speedy Beef and Mushrooms  
12 or 1 pound sirloin steak strips  
1 or 2 cups sliced fresh mushrooms (3 or 6 ounces)  
12 or 1 medium onion, sliced  
1 or 2 cloves garlic, minced or  
18 or 14 teaspoon garlic powder  
34 cup or 1 jar (12 ounces) beef gravy  
1 tablespoon Worcestershire sauce  
14 or 12 cup sour cream  
Hot cooked noodles  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned  
and no longer pink. Remove.  
3. Add mushrooms, onion, and garlic to grill. Close lid and cook 3 minutes or until  
vegetables are tender.  
4. Meanwhile, heat gravy, Worcestershire sauce, and sour cream in saucepan.  
(Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef and  
mushroom mixture. Serve over noodles.  
Makes 2 or 4 servings.  
Orange Glazed Pork Chops  
2 tablespoons or 14 cup orange marmalade  
1 tablespoon soy sauce  
1 tablespoon lemon or lime juice  
14 teaspoon ground ginger  
2 or 4 boneless pork chops, 34 inch thick (about 1 pound)  
1. Preheat grill for 6 minutes.  
2. For glaze, combine orange marmalade, soy sauce, lemon juice, and ginger.  
Place chops on grill. Pour glaze over chops. Close lid and cook 6 to 8 minutes  
or until chops are no longer pink. Remove chops and pour glaze from grill over all.  
Makes 2 or 4 servings.  
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Really Easy Tacos  
12 or 1 pound lean ground beef  
14 or 12 cup chopped onion  
12 or 1 package (114 ounces) taco seasoning mix  
6 or 12 taco shells  
Shredded lettuce, chopped tomatoes, shredded cheddar cheese  
Sour cream and/or salsa  
1. Preheat grill for 6 minutes.  
2. Crumble beef on grill and top with onion. Sprinkle with taco seasoning. Close  
lid and cook 4 minutes or until beef is no longer pink.  
3. In each taco shell, place cooked beef mixture. Top with lettuce, tomatoes, and  
cheese. Add sour cream and/or salsa.  
Makes 2 or 4 servings.  
Steamed Shrimp  
12 or 1 pound large shrimp with shells  
2 tablespoons or 14 cup vinegar  
2 tablespoons or 14 cup water  
1 tablespoon shrimp/crab boil seasoning  
12 teaspoon salt  
1. Preheat grill for 6 minutes.  
2. Arrange shrimp in a single layer on grill. Pour combined vinegar and water over  
all. Sprinkle with seasoning and salt. Close lid and cook 3 to 5 minutes or until  
shrimp turn pink.  
Makes 2 or 6 appetizers.  
Chicken & Pepper Wraps  
12 or 1 pound boneless, skinless chicken breasts  
12 or 1 cup picante sauce  
1 or 2 medium green or red bell peppers, cut into strips  
12 or 1 medium onion, sliced  
14 or 12 teaspoon dried oregano leaves, crushed  
2 or 4 flour tortillas (8-inch)  
12 or 1 cup shredded Cheddar cheese (2 or 4 ounces)  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. Season chicken with salt, if desired. Place chicken on grill and brush with  
14 cup of the picante sauce. Close lid and cook 5 to 7 minutes or until chicken  
is no longer pink. Remove chicken and keep warm.  
3. Place peppers and onion on grill. Sprinkle with oregano. Close lid and cook  
3 minutes or until vegetables are tender-crisp.  
4. Warm tortillas in microwave oven according to package directions. Slice chicken  
into thin strips and place down center of each tortilla. Top with pepper mixture  
and cheese. Fold over one side and then roll up. Serve with remaining picante  
sauce.  
Makes 2 or 4 servings.  
12  
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Chicken & Vegetable Packets  
2 or 4 cooked chicken breasts (about 12 to 1 pound uncooked)*  
14 or 28 frozen potato wedges with skin (about 12 ounces)  
1 or 2 cups frozen peas  
12 or 1 can (1012 ounces) condensed cream of mushroom soup  
Dried thyme leaves, crushed  
1. Preheat grill for 6 minutes.  
2. Place 1 chicken breast in center of a piece of aluminum foil, about  
12x16 inches long. Top each with layer of seven potato wedges, 12 cup  
peas and 14 can mushroom soup. Sprinkle with thyme. Wrap with foil, making  
a 6x4-inch packet.  
3. Place two packets on grill. Close lid and cook 8 minutes or until heated through.  
*Note: To grill chicken breasts, see the “Grilling Chart” on page 5.  
Makes 2 or 4 servings.  
Spicy Pepper Steak  
12 or 1 pound sirloin steak strips  
1 or 2 small green or red bell peppers, cut into strips  
12 or 1 medium onion, sliced  
1 or 2 cloves garlic, minced or 14 teaspoon garlic powder  
12 or 1 jar (12 ounces) beef gravy  
1 or 2 tablespoons soy sauce  
14 or 12 teaspoon crushed red pepper  
Hot cooked rice  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned  
and no longer pink. Remove and keep warm.  
3. Add peppers, onion, and garlic to grill. Close lid and cook 3 minutes or  
until vegetables are tender-crisp.  
4. Meanwhile, heat gravy, soy sauce, and crushed red pepper in saucepan.  
(Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef  
and vegetable mixture. Serve over rice.  
Makes 2 or 4 servings.  
13  
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Grilled Vegetable Medley  
1 or 2 medium zucchini or yellow summer squash, sliced  
12 or 1 medium onion, sliced  
1 or 2 cups sliced fresh mushrooms (3 or 6 ounces)  
1 or 2 medium or plum tomatoes, sliced  
12 or 1 teaspoon dried basil leaves, crushed  
1. Spray grill with cooking spray. Preheat grill for 6 minutes.  
2. Place zucchini and onion on grill. Close lid and cook 5 minutes or until  
vegetables are tender.  
3. Remove to serving dish and keep warm. Add mushrooms and tomatoes to grill.  
Sprinkle with basil. Close lid and cook 5 minutes.  
4. Pour tomato mixture with cooking juices from drip tray over zucchini  
mixture and toss to mix. Season with salt and pepper, if desired.  
Makes 2 or 4 servings.  
HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road Southern Pines, North Carolina 28387  
840092400  
1/02  
14  
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