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Recipes. Thai Lamb Cutlets Serves 5 10 Lamb cutlets 3 /4 cup satay sauce 1 /4 teaspoon ginger 1 /4 teaspoon crushed garlic 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. Greek Lamb Souvlaki Serves 6 700g trim
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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. Reduce heat to setting 8 and cook for a further 6-8 minutes or unti
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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. Pepper Steak Serves 4 4 pieces thin fillet steak 2 tablespoo
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Recipes. Mediterranean Octopus Serves 4 1kg baby Octopus Marinade 1 /4 cup each of green, yellow and red pepper, finely chopped 1 /3 cup soy sauce 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. Cook octopus for 8-10 minutes each si
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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. Snip the backbone, tai
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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. Season wit
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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 combined } 1 clove crushed garlic 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. To assemble sandwich
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Sizzling Grill
INSTRUCTION/RECIPE BOOKLET
HG2300
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Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR SIZZLING GRILL. • Use well away from walls and curtains. • Always use this appliance under a sheltered roof when cooking outdoors. • Do not immerse the control probe in water or any other liquid. • Do not leave plastic utensils in contact with appliance while cooking. • Do not use the control probe in any other appliance. • Only use appliance fully assembled with all parts correctly in place, as specified in this • For indoor use, adequat
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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 Moulded base Removable drip tray Figure 1 High walled splatter guard. Removable Heat Control Probe. Keeps your kitchen and benchtops cleaner. 12 thermostatically controlled heat settings It is removable for easy cleaning. plus Supersear for perfect cooking control. The probe is removable for easy cleaning 1800 watt cast-in
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An introduction to your Sizzling Grill. Congratulations on the purchase of your The Sizzling Grill is smaller than conventional Sunbeam Sizzling Grill. You can now enjoy electric BBQs, providing greater portability and delicious, healthy barbecued meals in minutes. storage convenience. It is ideal for those who want the delicious taste of barbecued meals, Stylish and versatile, the Sunbeam Sizzling Grill with the convenience of a compact grill. is lightweight and easy to use. Perfect indoors for
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Handy Hints. • Tender cuts of meat such as scotch fillet and • The variable heat control has a wide range sirloin are ideal for grilling. Tougher cuts of of heat settings ideal for specific cooking meat such as topside or blade steak will tasks. The table below lists suggested heat tenderise if marinated for a few hours or settings. overnight. • Always use a high temperature, heat • Avoid turning food regularly. Once the food resistant plastic cooking implement or has been seared on both sides,
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Care and Cleaning. IMPORTANT: Do not use metal utensils as these A bottle brush may be used to clean the will scratch the non-stick cooking surface. drainage hole in the ribbed hotplate. Do not leave plastic utensils in contact with The hotplate and drip tray are also dishwasher hotplate while cooking. safe. Before cleaning, turn the power OFF then Do not use abrasives or metal scourers as they REMOVE the plug from the power outlet and will scratch the non-stick cooking surface. Dry the Heat Con
