Compact BBQ Grill INSTRUCTION/RECIPE BOOKLET HG030
An introduction to your Compact BBQ Grill. The Compact BBQ 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. Congratulations on the purchase of your Sunbeam Compact BBQ Grill. You can now enjoy delicious, healthy barbecued meals in minutes. Stylish and versatile, the Sunbeam Compact BBQ Grill is lightweight and easy to use.
Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR BBQ GRILL. • Use well away from walls and curtains. • 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. • Always use this appliance under a sheltered roof when cooking outdoors. • Do not leave plastic utensils in contact with appliance while cooking.
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 Removable drip tray Probe socket Thermostatically controlled removable probe Moulded base Figure 1 Dupont Teflon® Platinum with ScratchGuard™ Non-Stick Coating. Flat hotplate. Ideal for frying a variety of foods including eggs, bacon, onions, mushrooms and tomatoes. Safe to use with metal utensils.
Features of your Compact BBQ Grill. DuPont Teflon® - Platinum with ScratchGuard™ but not sharp utensils. Non-Stick Coating So tough is the new Teflon Platinum coating that it is up to 10 times more scratch resistant than other non-stick coatings*. 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.
How to use your Sunbeam Compact BBQ Grill. Before first use. Using your BBQ Grill. 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. 1. Insert the Control Probe fully into the socket of the hotplate. Place drip tray into base. For easy cleaning line the drip tray with aluminium foil. This will collect the fats and juices. 3.
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. • 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.
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. Hotplate and Drip Tray.
Recipes. Thai Lamb Cutlets Serves 5 10 Lamb cutlets 3 /4 cup satay sauce /4 teaspoon ginger 1 /4 teaspoon crushed garlic 1 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.
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.
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.
Recipes. Mediterranean Octopus Serves 4 1kg baby Octopus Marinade 1 /4 cup each of green, yellow and red pepper, finely chopped /3 cup soy sauce 1 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.
Recipes. Herbed Chicken Drumsticks Makes 10 10 chicken drumsticks Marinade 1 tablespoon each of chopped parsley, oregano and thyme 1 /2 cup soy sauce /4 cup lemon juice 1 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.
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.
Recipes. Spicy New Zealand Mussels Serves 12 12 New Zealand Mussels Marinade 3 tablespoons oil 2 tablespoons vinegar 1 /2 tablespoon chopped fresh oregano /2 teaspoon freshly ground black pepper 1 /2 red chilli, finely chopped 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.
Recipes. Stuffed Calamari Serves 4 8 small squid/calamari tubes, cleaned Stuffing 1 cup breadcrumbs 1 /3 cup parmesan cheese, grated 11/2 teaspoons crushed garlic 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.
