Kettle King ® Outdoor Electric BBQ Oven Instruction Booklet HG6600B Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 3 Features of your Kettle King 4 Using your Kettle King 6 BBQ Oven Cooking in your Kettle King 8 Tips to cooking a great steak 9 Tips to cooking great fish fillets 9 Care and Cleaning 10 Guide to Meat and Poultry Cooking Times and Temperatures 11 Recipes 13 Important instructions – retain for future use.
Sunbeam’s Safety Precautions • • • • • • • • • • • • • SAFETY PRECAUTIONS FOR YOUR KETTLE BBQ Do not immerse the control probe in water or any other liquid. Do not use the control probe in any other appliance. Do not leave the control probe in the appliance when storing outdoors. For indoor use, adequate ventilation or an exhaust fan is recommended. • Use well away from walls and curtains. • Do not leave plastic utensils in contact with appliance while cooking.
Features of your Kettle King Cool touch handles Cool touch handles on the hotplate and base for easy assembly and portability. Temperature gauge Allows you to constantly monitor cooking temperatures, ensuring that the perfect meal is achieved everytime. Powerful 2400 watt element The cast-in element is oval in shape for even heat distribution and a super fast heat-up. Utensil rack Ideal for resting utensils on whilst barbecuing.
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. Flat hotplate Ideal for frying a variety of foods including eggs, bacon, tomatoes, onions and mushrooms. Removable drip tray Collects the fats and juices during cooking and is dishwasher safe for easy cleaning. Lid and steam vent High domed lid with steam vent. Seals in the heat and moisture for natural convection cooking.
Using your Kettle King Before first use 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. ® 3. P lace the top shelf onto the metal tube with the utensil rack facing away from you and align it with the swivel shelf. See figure 3. Push down firmly in the centre of the top shelf to secure it. To assemble the stand 1. Place the base of the stand on a flat level surface.
Using your Kettle King (continued) 5. P lace drip tray into base. See figure 5. For easy cleaning line the drip tray with aluminium foil. This will collect the fats and juices. 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. Using your Kettle King 1. Insert the control probe fully into the socket of the hotplate. Figure 5 2.
BBQ Oven Cooking in your Kettle King ® BBQ Oven Cooking BBQ Oven cooking allows you to roast meats and vegetables efficiently, while sealing in the flavoursome juices. • After initially browning meat on the grill plate, cook on a roasting rack. This prevents excess browning on one side and eliminates turning the meat over. The result is oven style, tender meat, with wholesome crisp vegetables. Note: Caution should be taken when using a metal rack on the grill plate.
Tips to cooking a great steak • Ensure that the Kettle King has been preheated on SuperSear for 10 minutes or until the light on the control probe has switched off. • Rub a small amount of oil onto both sides of the steak. Place steak onto the hot grill plate. The time taken to cook a steak will depend on the thickness of the steak. A thin steak will not take long at all. • Only turn steaks once. Turning several times or pressing down with tongs will only dry the steak out.
Care and Cleaning Always turn the power off and remove the plug from the power outlet and the probe from the probe inlet, after use and before cleaning. Allow the BBQ oven to cool before cleaning. Control probe If cleaning is necessary, wipe over with a damp cloth. Note: Before inserting the control probe into the probe inlet, ensure the interior of the inlet is completely dry. To do this wipe interior of probe inlet with a dry cloth or shake out excess water vigorously.
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 Type Beef (rare) 1.5kg 1hr 10min 2kg 1hr 30min 2.
Heading Guide to Meat and Poultry Cooking Times and Temperatures (continued) Cooking chart for meat temperature The correct internal temperature of the meat will determine when it is cooked. Meat thermometers are available from 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.
Heading Recipes Barbecue Chilli Lime Prawns Serves 4 1 kg green prawns 1 teaspoon palm sugar 2 tablespoons peanut oil ¼ cup lime juice 2 red chillies, seeded and finely chopped 1 tablespoon sweet chilli sauce 2 tablespoons chopped fresh coriander 1. Pre-heat Kettle King on SuperSear. 2. Shell and devein prawns leaving tails intact. Combine prawns and remaining ingredients in a bowl and refrigerate for 1 hour. 3. Cook prawns for about 3 minutes on each side or until just cooked through. 4.
Heading Recipes (continued) 3. Cut capsicum and onions into pieces slightly smaller that the lamb. Skewer about 3 pieces each of meat and vegetables onto the bamboo skewers. 4. Preheat Kettle King on SuperSear for 10 minutes. 5. Cook skewers, turning until browned on all sides and cooked as desired.
Heading Recipes (continued) Steamed Salmon Parcels Serves 4 4 x 180g Atlantic salmon fillets 1 stalk lemon grass, white only, chopped finely 4 eschalots, sliced thinly ¹/³ cup coriander leaves 1 large red chilli, seeded and sliced 2 cloves garlic, crushed 2 teaspoons grated fresh ginger ½ cup coconut milk Sea salt Freshly ground black pepper 1 tablespoon peanut oil 4-6 baby bok choy, quartered Steamed jasmine rice, to serve 1. Preheat Kettle King on SuperSear with the lid on for 10 minutes. 2.
Heading Recipes (continued) 1. Preheat Kettle King on SuperSear for 10 minutes. 2. Rub oil onto chicken breast fillets. Cook chicken, uncovered, until browned on both sides and cooked through. Remove from heat and serve with Salsa Verde 3. To make the Salsa Verde, blend or process all ingredients until a chunky sauce texture is achieved. Tip: Salsa Verde also goes very well with pan fried fish fillets.
Heading Recipes (continued) Grilled swordfish 4 pieces swordfish 2 cloves garlic, crushed ¹/³ cup white vinegar ¹/³ cup olive oil ¼ cup shredded basil leaves Serves 4 Salad 250g 100g 150g 100g baby rocket semi dried tomatoes feta cheese katamata olives 3. Drain marinade from lamb; reserve marinade. Place lamb on a piece of aluminium foil that has been folded over 2-3 times. Cook lamb with the lid on, brushing the lamb occasionally with marinade, for about 1 hour or until just cooked through. 4.
Recipes (continued) 5. Place pork onto grill plate, rind side up, cook, covered, for approximately 1 hour then turn pork over and cook for a further 30 minutes or until the rind has crackled and the pork is cooked as desired. Rest meat from 10 minutes before carving. Tip: If the pork will not sit flat when crisping the rind use some aluminium foil on either side to keep in place. Roast Chicken with Stuffing 1.
Recipes (continued) Grilled Mushrooms Serves 6 as part of a meal 6 large flat mushrooms ¼ cup olive oil 2 cloves garlic, chopped finely 2 tablespoons chopped fresh basil sea salt and freshly ground pepper 1. Pre-heat Kettle King on SuperSear with the lid on for 10 minutes. 2. Peel mushrooms and remove stems. 3. Place mushrooms onto the grill plate with the underside face up. Sprinkle with olive oil, garlic, basil and salt and pepper. 4.
Recipes (continued) Caramelised bananas with Hot Chocolate Sauce and Whipped Cream Serves 4 4 large bananas ¼ cup firmly packed brown sugar 1 teaspoon cinnamon Whipped cream, to serve Hot chocolate sauce 100g dark chocolate, chopped 30g white marshmallows, chopped 150ml thickened cream 1. Preheat Kettle King on SuperSear for 10 minutes. 2. Cut bananas in half lengthways, leaving the skin on. Sprinkle the combined sugar and cinnamon over the cut bananas. Press gently into the banana.
Notes
Notes Heading
12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. In Australia Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. ‘Kettle King’ is a registered trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
