Sizzling Grill INSTRUCTION/RECIPE BOOKLET HG2300
Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR SIZZLING 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 Sizzling Grill. Ribbed hotplate with drainage hole High walled splatter guard Removable Heat Control Probe HOTPLATE with non-stick cooking surface Removable drip tray Moulded base Figure 1 High walled splatter guard. Keeps your kitchen and benchtops cleaner. It is removable for easy cleaning. 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 Heat Control Probe.
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. Stylish and versatile, the Sunbeam Sizzling Grill is lightweight and easy to use. Perfect indoors for cooking quick family meals, or outdoors when entertaining. The Sizzling Grill is smaller than conventional electric BBQs, providing greater portability and storage convenience.
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. 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.
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 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.
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.
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.
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 Sizzling Grill on heat setting 11.
Recipes. Barbecued Snapper Serves 4 1 medium sized snapper 3 tablespoons oil 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.
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.
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 1 clove crushed garlic } combined 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.
