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K ettle BBQ
Compact Electric BBQ Oven
Instruction Booklet
HG5400
Please read these instructions carefully
and retain for future reference.
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Contents Sunbeam’s Safety Precautions 3 Features of your Kettle BBQ 4 Using your Kettle BBQ 6 BBQ Oven Cooking in your Kettle BBQ 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.
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Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR • Use well away from walls and curtains. KETTLE BBQ • Do not leave plastic utensils in contact with appliance while cooking. • Do not immerse the control probe in water or any other liquid. • Only use appliance fully assembled with all parts • Do not use the control probe in any other correctly in place, as specified in this instruction appliance. book. • Do not le
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Features of your Kettle BBQ Cool touch handles Cool touch handles on the hotplate and base for easy assembly and portability. 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. Powerful 2400 watt element The cast-in element is oval in shape for even heat distribution and a super fast heat-up. Moulded base Made from durable,
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High domed lid with adjustable steam vent Seals in the heat and moisture for natural convection cooking. The lid also features a handy hook for storage on the side of the BBQ when used with the stand. Flat hotplate Ideal for frying a variety of foods including eggs, bacon, tomatoes, onions and mushrooms. Removable control probe The control probe is removable to allow for easy cleaning and outdoor storage. Removable drip tray Collects the
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Using your Kettle BBQ Before first use 2. Place pedestal base on a flat, level surface. Remove any stickers from the hotplate. Wash the hotplate and drip tray in warm soapy 3. Inser tslotted end of assembled pedestal water using a mild household detergent. Dry tube into centre hole of pedestal base and hotplate and drip tray thoroughly. push down firmly. 4. Place grill base on top of pedestal tube Important: Do not immerse temp
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Using your Kettle BBQ (continued) 6. Position grill securely on grill base. 8. Attach lid handle to lid from the inside using rubber-ringed 7. Position probe receptacle through probe cutout in top side of grill base. 9. Place lid over grill. Your grill is now ready for use. 7
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Using your Kettle BBQ (continued) Heading Using your Kettle BBQ. Note: The thermostat light on the control probe indicates the Kettle BBQ is heating. 1. Insert the Heat Control Probe fully into the This light will remain ON until the set socket of the hotplate. temperature has been reached and then 2. Plug the cord into a 230-240 volt will cycle ON and OFF throughout cooking. power outlet and turn the power on. An This will ensure
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H BB ea Q d iO nv gen Cooking in your Kettle BBQ BBQ Oven Cooking • Afte rinitially browning meat on the grill plate, cook on a roasting rack. This BBQ Oven cooking allows you to roast meats prevents excess browning on one side and and vegetables efficiently, while sealing in eliminates turning the meat over. the flavoursome juices. Note: Caution should be taken when using a The result is oven style, tender meat, with metal rack on th
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Tips to cooking a great steak • Ensure that the Kettle BBQ has been • To cook a medium steak, cook for 4-6 preheated on SuperSear for 10 minutes minutes. The juices on the top of the steak or until the light on the control probe has will start to pool. Turn steak over and cook switched off. for a further 4-6 minutes. The steak will be tender to touch but not too soft. • Rub a small amount of oil onto both sides of th
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H Ca era ed a in ngd Cleaning Always turn the power off and remove the Note: Do not use abrasives or metal scourers plug from the power outlet and the probe as they will scratch the non-stick cooking from the probe inlet, after use and before surface. Dry the hot plate and drip tray cleaning. Allow the BBQ oven to cool before thoroughly before storing. cleaning. Moulded base and lid Control probe The base and lid can be wiped over w
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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 1.5KG 2KG 3KG Beef (rare) 1hr 20min 1hr 50min 3hrs Beef (medium) 1hr 30min 2hr 3hrs 15min Beef (well done) 1h r50min 2hr 20min 3hrs 35min Lamb (r
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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. TYPE INTERNAL TEMPERATURE ˚C INTERNAL TEMPERATURE ˚F Beef, La
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Recipes Barbecue Chilli Lime Prawns Serves 4 Baby Octopus Serves 4 1 kg green prawns 1 kg cleaned baby octopus 1 teaspoon palm sugar 2 cloves garlic, crushed 2 tablespoons peanut oil ¼ cup olive oil ¼ cup lime juice ¹/ cup balsamic vinegar ³ 2 red chillies, seeded and finely chopped ½ cup basil leaves, shredded 1 tablespoon sweet chilli sauce 2 tablespoons brown sugar 2 tablespoons chopped fresh coriander sea salt and freshly ground black pepp
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Recipes (continued) Honey Soy Chicken Wings Serves 4 Souvlaki Lamb Skewers makes about 22 1½ kg chicken wings skewers ¹/ cup honey 1 kg diced lamb (2 cm pieces) ³ ½ cup low salt soy sauce 2 cloves garlic, crushed 2 teaspoons Chinese cooking wine (optional) 1 tablespoon chopped fresh oregano 2 cloves garlic, crushed 2 tablespoons lemon juice 3 teaspoons grated fresh ginger ¼ cup olive oil 1 yellow capsicum 1. Cu twings at joints and discard tips.
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Recipes (continued) Beef Skewers with Satay Makes approx Spicy Middle Eastern Dipping Sauce 24 skewers Chicken Skewers Serves 4 1 kg rump steak 750g thigh fillets 2 tablespoons soy sauce 1 tablespoon lemon juice 1 teaspoon sesame oil 1 tablespoon Moroccan seasoning spice mix 1 clove garlic, crushed 1 clove garlic, crushed 1 tablespoon grated fresh ginger 2 tablespoons olive oil 24 small wooden skewers 12 small wooden skewers 1. Trim fat from thigh fi
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Recipes (continued) Steamed Salmon Parcels Serves 4 Grilled Fish with Garlic and Lemon Serves 4 4 x 180g Atlantic salmon fillets 4 fillets (800g) white fish fillets of choice 1 stalk lemon grass, white only, chopped ¼ cup olive oil finely 2 cloves garlic, crushed 4 eschalots, sliced thinly ¼ cup lemon juice ¹/ cup coriander leaves 2 eschalots, minced ³ 1 large red chilli, seeded and sliced ¼ cup shredded fresh basil leaves 2 cloves garlic, crush
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Recipes (continued) Grilled Chicken Breast Serves 6 Beef fajitas Serves 4 with Salsa Verde 600g skirt steak 1-2 tablespoons olive oil ½ cup orange juice 6 chicken breast fillets ½ cup pineapple juice Salsa Verde ½ cup soy sauce 1 red capsicum, sliced 1 cup flat leaf parsley 1 yellow capsicum, sliced ½ cup dill 1 red onion, sliced ½ cup mint leaves ½ iceberg lettuce, shredded 2 cloves garlic 1 cup grated cheese 1 tablespoon small capers ½ cup s
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Recipes (continued) Heading Grilled swordfish Serves 4 Marinated Lamb Roast Serves 4 4 pieces swordfish 1 tablespoon olive oil 2 cloves garlic, crushed 1 tablespoon chopped fresh rosemary ¹/ cup white vinegar 2 cloves garlic, crushed ³ ¹/ cup olive oil 1 teaspoon grated lemon rind ³ ¼ cup shredded basil leaves 2 tablespoons lemon juice 2 teaspoons Dijon mustard Salad ¼ cup mango chutney 250g baby rocket 1kg boned and rolled shoulder of lamb 100g s
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Recipes (continued) Heading Roast Pork Serves 4-6 Roast Chicken with Stuffing Serves 4 1.6kg rolled loin of pork 1.5kg whole fresh chicken olive oil 1 lemon, halved 2 teaspoons fine table salt 1 tablespoon (20g) butter, melted freshly ground black pepper 1 tablespoon olive oil 1. Prehea tKettle BBQ on SuperSear with the 2 teaspoons fresh thyme leaves lid on for 10 minutes. Seasalt and freshly ground black pepper 2. Brush meat lightly with oil a
