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Compact BBQ Grill
INSTRUCTION/RECIPE BOOKLET
HG030
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An introduction to your Compact BBQ Grill. Congratulations on the purchase of your The Compact BBQ Grill is smaller than Sunbeam Compact BBQ Grill. You can now enjoy conventional electric BBQs, providing greater delicious, healthy barbecued meals in minutes. portability and storage convenience. It is ideal for those who want the delicious taste of Stylish and versatile, the Sunbeam Compact BBQ barbecued meals, with the convenience of a Grill is lightweight and easy to use. Perfect compact grill.
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Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR BBQ 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, adequate ven
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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 Flat hotplate. ™ Platinum with ScratchGuard Non-Stick Coating. Ideal for frying a variety of foods including Safe to use with metal utensils. Up to 10 times eggs, bacon, onions, mu
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Features of your Compact BBQ Grill. ® ™ DuPont Teflon - Platinum with ScratchGuard but not sharp utensils. Non-Stick Coating So tough is the new Your Sunbeam Compact BBQ Grill features Teflon Platinum DuPonts' toughest non-stick coating produced coating that it is to date - Platinum with ScratchGuard. up to 10 times DuPont is the world leader in non-stick coatings more scratch with the introduction of Teflon dating back to resistant than 1938. Today more than 2 billion households other non-
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How to use your Sunbeam Compact BBQ Grill. Before first use. Using your BBQ Grill. Remove sticker from hotplate. Wash the 1. Insert the Control Probe fully into the socket hotplate and drip tray in warm soapy water of the hotplate. using a mild household detergent. Dry hotplate 2. Plug the cord into a 230/240V power outlet and drip tray thoroughly. and turn the power on. Place drip tray into base. For easy cleaning line 3. Set the control probe dial to the desired the drip tray with aluminium fo
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Handy Hints. • Tender cuts of meat such as scotch fillet and • The flat hotplate is ideal for cooking a sirloin are ideal for grilling. Tougher cuts of variety of foods such as eggs, bacon, meat such as topside or blade steak will mushrooms, tomatoes and onions. It is also tenderise if marinated for a few hours or handy for keeping foods warm, including overnight. stuffed mushrooms, filled potatoes or corn on the cob. • Avoid turning food regularly. Once the food has been seared on both sides, c
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Care and Cleaning. Do not leave plastic utensils in contact with damage is suspected, return the control probe hotplate while cooking. to your nearest Sunbeam Service Centre for inspection. Refer to the back of your instruction Before cleaning, turn the power OFF then book for Service Centre listings. REMOVE the plug from the power outlet and the control probe from the socket of the Hotplate and Drip Tray. Compact BBQ Grill. The element in the hotplate is totally sealed, so ® it is safe to fully
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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 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. Greek Lamb Souvlaki Serves 6 700g trim lamb, dice
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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 BBQ 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 until coo
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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 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. Pepper Steak Serves 4 4 pieces thin fillet steak 2 tablespoons cr
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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 BBQ Grill on heat setting 11. Cook octopus for 8-10 minutes each side or
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Recipes. Herbed Chicken Drumsticks Makes 10 10 chicken drumsticks Marinade 1 tablespoon each of chopped parsley, oregano and thyme 1 /2 cup soy sauce 1 /4 cup lemon juice 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. Reduce heat t
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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. Place on BBQ
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Recipes. Spicy New Zealand Mussels Serves 12 12 New Zealand Mussels Marinade 3 tablespoons oil 2 tablespoons vinegar 1 /2 tablespoon chopped fresh oregano 1 /2 teaspoon freshly ground black pepper 1 /2 red chilli, finely chopped 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. Pre-heat BBQ Gril
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Recipes. Stuffed Calamari Serves 4 8 small squid/calamari tubes, cleaned Stuffing 1 cup breadcrumbs 1 /3 cup parmesan cheese, grated 1 1 /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. Place calamari onto th
