Sunbeam Kitchen Grill HG030 User Manual

Compact BBQ Grill  
INSTRUCTION/RECIPE BOOKLET  
HG030  
 
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 leave plastic utensils in contact with  
appliance while cooking.  
Only use appliance fully assembled with all  
parts correctly in place, as specified in this  
instruction book.  
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.  
SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES  
Sunbeam are very safety conscious when designing and  
manufacturing consumer products, but it is essential that  
the product user also exercise care when using an  
electrical appliance. Listed below are precautions which  
are essential for the safe use of an electrical appliance:  
Do not place an appliance on or near a hot gas flame,  
electric element or in a heated oven. Do not place on  
top of any other appliance.  
Do not let the power cord of an appliance hang over  
the edge of a table or bench top or touch any hot  
surface.  
Read carefully and save all the instructions provided  
with an appliance.  
Do not immerse in water.  
Always turn the power off at the power outlet before  
you remove a plug. Remove by grasping the plug - do  
not pull on the cord.  
For safety reasons and to avoid maintenance by  
unskilled persons, some appliances are ‘sealed’ using  
tamperproof means as specified by S.A.A. (Standards  
Association of Australia). Such appliances should  
always be returned to the nearest Service Centre for  
adjustment or repair if required.  
Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
dropped or damaged in any manner; If damage is  
suspected, return the appliance to the nearest Service  
Centre for examination, repair or adjustment. As a  
service to Customers, Service Centres will carry out a  
free check on your appliance to ensure it is electrically  
safe.  
Turn the power off and remove the plug when the  
appliance is not in use and before cleaning.  
Do not use your appliance with an extension cord  
unless this cord has been checked and tested by your  
electricity supplier or qualified technician.  
Always use your appliance from a power outlet of the  
voltage (A.C. only) marked on the underside of the  
appliance.  
Close supervision is necessary when your appliance is  
being used near children or infirm persons.  
Never leave an appliance unattended while in use.  
Young children or infirm persons should be supervised  
to ensure that they do not play with the appliance.  
For additional protection Sunbeam recommend the  
use of a residual current device (RCD) with a tripping  
current not exceeding 30mA in the electrical circuit  
supplying the power outlet in use.  
Do not use an appliance for any purpose other than  
its intended use.  
If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number  
(Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.  
Ensure the above safety precautions are understood.  
3
 
Features of your Sunbeam Compact BBQ Grill.  
HOTPLATE Dupont Teflon®  
Platinum with ScratchGuardNon-Stick Coating.  
Ribbed hotplate  
with drainage holes  
Cool touch  
handle  
Flat hotplate  
Cool touch handle  
Probe socket  
Removable  
drip tray  
Thermostatically  
controlled  
removable probe  
Moulded base  
Figure 1  
Dupont Teflon®  
Flat hotplate.  
Platinum with ScratchGuardNon-Stick Coating.  
Safe to use with metal utensils. Up to 10 times  
more scratch-resistant than other non-stick  
coatings.  
Ideal for frying a variety of foods including  
eggs, bacon, onions, mushrooms and tomatoes.  
12 heat removable control.  
12 heat settings for perfect control in specific  
cooking tasks. Removable for portability and  
easy cleaning.  
Powerful 2000 watt element.  
The element is cast into the hotplate to ensure  
fast heat-up, even heat distribution and long  
element life.  
Removable drip tray.  
Collects fats and juices during cooking.  
Dishwasher safe for easy cleaning.  
Non-stick cooking surface.  
For reduced fat cooking and easy cleaning.  
Cool touch handles.  
Fit securely into the moulded base for easy  
carrying.  
Ribbed hotplate.  
Sears in the juices and flavours of your favourite  
foods, and allows fats to drip through the  
drainage holes for healthy, fat free cooking.  
Moulded base.  
Supports the hot plate and drip tray. Made from  
durable, heat resistant Nylon.  
4
 
Features of your Compact BBQ Grill.  
®
DuPont Teflon - Platinum with ScratchGuard  
but not sharp utensils.  
So tough is the new  
Teflon Platinum  
coating that it is  
up to 10 times  
more scratch  
Non-Stick Coating  
Your Sunbeam Compact BBQ Grill features  
DuPonts' toughest non-stick coating produced  
to date - Platinum with ScratchGuard.  
DuPont is the world leader in non-stick coatings  
with the introduction of Teflon dating back to  
1938. Today more than 2 billion households  
have Teflon non-stick coated cookware.  
resistant than  
other non-stick  
coatings*.  
Superior  
The image show  
nonstick top surface  
here is an  
Reinforced intermediate coat  
example of the  
Primer + scratch  
resistant minerals  
performance of  
Teflon Platinum  
against an 'other'  
BBQ base  
non-stick coating.  
Each surface has  
undergone 5  
cycles of the  
DuPont In-House Abuse Test.  
The Teflon Platinum only has some surface  
scuffing, whereas the 'other' non-stick coating  
has deteriorate badly.  
Platinum with ScratchGuard - 3 layer scratch  
resistant coating  
Teflon Platinum is a premium 3 layer non-stick  
coating. It features special scratch resistant  
minerals causing metal utensils to slide over  
these particles without damaging the Teflon  
matrix.  
* The images shown here and performance  
claims are based upon the DuPont In-House  
Cooking Abuse Test used to evaluate scratch  
resistance and release properties of non-stick  
coatings.  
This preserves the release properties of the  
non-stick coating during the life of the  
Compact BBQ Grill.  
The end result is a non-stick coating that can be  
treated like ordinary cookware, enabling the use  
of metal utensils such as spatulas and spoons,  
Sunbeam  
Other Brands  
Results from DuPont’s ‘In-house Cooking Abuse Test’  
5
 
How to use your Sunbeam Compact BBQ Grill.  
Before first use.  
Using your BBQ Grill.  
1. Insert the Control Probe fully into the socket  
of the hotplate.  
Remove sticker from hotplate. Wash the  
hotplate and drip tray in warm soapy water  
using a mild household detergent. Dry hotplate  
and drip tray thoroughly.  
2. Plug the cord into a 230/240V power outlet  
and turn the power on.  
Place drip tray into base. For easy cleaning line  
the drip tray with aluminium foil. This will  
collect the fats and juices.  
3. Set the control probe dial to the desired  
heat setting, or the heat setting  
recommended in the recipe. When the  
thermostat light on the control probe  
switches off, the desired cooking  
Position the hotplate over base and drip tray, as  
shown in Figure 1.  
temperature has been reached and the  
Compact BBQ Grill is ready to use.  
For better non-stick performance, “season” the  
cooking surface of the hotplate by applying a  
thin coat of cooking oil and rubbing in with  
paper towelling before each use.  
Note: The thermostat light on the control probe  
indicates the Compact BBQ Grill is heating. This  
light will remain ON until the set temperature  
has been reached and then will cycle ON and  
OFF throughout cooking. This will ensure that  
the Compact BBQ Grill always maintains the  
selected temperature.  
WARNING: Charcoal or similar combustible fuels  
must not be used with this appliance.  
The pre-heat time will depend on the heat  
setting selected. If a high heat setting is  
selected, a longer pre-heat time is required.  
6
 
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.  
The flat hotplate is ideal for cooking a  
variety of foods such as eggs, bacon,  
mushrooms, tomatoes and onions. It is also  
handy for keeping foods warm, including  
stuffed mushrooms, filled potatoes or corn  
on the cob.  
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.  
The variable heat control has a wide range  
of heat settings ideal for specific cooking  
tasks. The table below lists suggested heat  
settings.  
The ribbed hotplate is ideal for cooking a  
variety of meats, including beef, fish and  
poultry. The drainage holes allow the fats  
and juices to drain into the drip tray for  
healthy fat free cooking.  
Setting  
Function  
1 - 4  
5 - 8  
Low heat settings - keep warm  
Medium heat settings - to cook food thoroughly  
High heat settings - searing  
9 - 12  
Note:  
The Compact BBQ Grill will reach the cooking temperature in 5 minutes on heat setting 12.  
The hotplate is then ready for cooking. The indicator light will remain ON for a further 5 minutes  
until the temperature begins to cycle.  
Note:  
When barbecuing on high heat settings, the Compact BBQ Grill will generate smoke. Selecting a  
lower heat setting will reduce smoke. For indoor use, adequate ventilation is recommended.  
7
 
Care and Cleaning.  
Do not leave plastic utensils in contact with  
hotplate while cooking.  
damage is suspected, return the control probe  
to your nearest Sunbeam Service Centre for  
inspection. Refer to the back of your instruction  
book for Service Centre listings.  
Before cleaning, turn the power OFF then  
REMOVE the plug from the power outlet and  
the control probe from the socket of the  
Compact BBQ Grill.  
DuPont Teflon® Platinum  
Non-stick Coating  
Your Compact BBQ Grill features a special  
scratch and abrasive-resistant non-stick coating  
that makes it safe to use metal utensils when  
cooking.  
Hotplate and Drip Tray.  
The element in the hotplate is totally sealed, so  
it is safe to fully immerse in water. Wash the  
hotplate and drip tray in warm soapy water  
using a mild household detergent and a soft  
washing sponge.  
A bottle brush may be used to clean the  
drainage holes in the ribbed hotplate.  
The hotplate and drip tray are also dishwasher  
safe.  
Regardless of this fact Sunbeam recommends  
that care is taken with the non-stick coating  
particularly when using metal utensils.  
Do not use abrasives or metal scourers as they  
will scratch the non-stick cooking surface. Dry  
the hot plate and drip tray thoroughly before  
storing.  
Do not use sharp objects or cut food on top of  
the BBQ Grill. Sunbeam will not be liable for  
damage to the non-stick coating where metal  
utensils have been misused.  
Moulded Base.  
The base can be wiped over with a damp cloth  
or washed in warm soapy water using a mild  
household detergent and a soft washing  
sponge.  
When cleaning the non-stick coating do not use  
metal (or other abrasive) scourers. After  
cleaning, dry the BBQ Grill and lid thoroughly  
with a soft cloth before storing.  
Do not place the moulded base in a dishwasher.  
Always turn the power OFF and REMOVE the  
plug from the power point before cleaning.  
Remove the Control Probe from the socket of  
the Compact BBQ Grill.  
Do not use abrasives or metal scourers as they  
may scratch the base.  
Storage.  
Control Probe.  
Always dry and assemble the Compact BBQ Grill  
before storing. Ensure the drip tray and hotplate  
are correctly positioned.  
If cleaning is necessary, wipe over with a damp  
cloth.  
Do not immerse the control probe in water or  
any other liquid.  
Store the assembled Compact BBQ Grill on a flat  
surface on your benchtop or cupboard.  
NEVER use the Compact BBQ Grill control probe  
in any other Sunbeam appliance.  
Important:  
Before inserting control probe in probe socket  
ensure the interior of the socket is fully dry. To  
do this wipe interior of socket with a dry cloth  
or shake out excess water vigorously.  
Storage  
Store the probe carefully in a safe place. Do not  
knock or drop it as this can damage the probe. If  
Sunbeam is a registered trademark. Platinum with  
ScratchGuard is a trademark of DuPont.Compact BBQ Grill  
is trademark. Made in China. Due to minor changes in  
design or otherwise, the product may differ from the one  
shown in this leaflet. Approved by the appropriate  
Electrical Regulatory Authorities. Backed by Sunbeam‘s 12  
Month Replacement Guarantee and National Service  
Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2001.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
For more information or advice on any Sunbeam products,  
contact the Sunbeam Consumer Service Line on 1800 025 059  
in Australia. In New Zealand - contact the Sunbeam Office in  
Auckland on 09 912 0747.  
8
 
Recipes.  
Thai Lamb Cutlets  
Serves 5  
10 Lamb cutlets  
3
/4  
/4  
/4  
cup satay sauce  
1
1
teaspoon ginger  
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, diced  
10 kebab skewers, soaked in water  
Marinade  
1
/4  
cup lemon juice  
1 teaspoon olive oil  
1 tablespoon fresh oregano, chopped  
1 teaspoon fresh rosemary, chopped  
2 teaspoons crushed garlic  
Pre-heat BBQ Grill on heat setting 12.  
Combine all ingredients of marinade together.  
Thread diced lamb onto 10 kebab skewers. Place skewers in a deep dish  
and pour marinade over skewers.  
Place skewers on BBQ Grill and cook for 4 minutes each side. Reduce heat to setting 10  
and cook for a further 6 minutes, or until cooked.  
Serve with Greek salad and hot crusty bread.  
9
 
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 cooked, turning occasionally.  
Serve on a bed of pasta or rice.  
Honey and Soy Chicken Nibbles  
10 chicken wings  
Makes 20  
2 tablespoons vegetable oil  
2 cloves garlic, peeled and finely chopped  
1 teaspoon finely grated ginger  
1
/
/
/
/
2
4
4
2
cup soy sauce  
1
1
1
cup honey  
cup dry sherry  
teaspoon five spice powder  
Fresh ground pepper to taste  
Pre-heat BBQ Grill on heat setting 12.  
Remove and discard wing tips. Cut wings in half at the joint.  
Combine all other ingredients in a small deep bowl.  
Dip each wing into the marinade and place on BBQ Grill.  
Cook for 8-10 minutes each side. Reduce heat setting to 8 and cook for a further 10-12  
minutes or until cooked throughout.  
10  
 
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 crushed black peppercorns  
Sauce  
30g butter  
3
/4  
cup dry white wine  
1 tablespoon brandy  
Press the crushed pepper into the steak on both sides. Refrigerate steaks for 1 hour.  
Pre-heat BBQ Grill on heat setting 12.  
Place steaks on BBQ Grill and cook for 5-7 minutes on each side or as desired.  
Combine butter, wine and brandy in a saucepan over low heat. Bring to the boil. Strain  
through a fine sieve.  
Serve sauce over steak.  
11  
 
Recipes.  
Mediterranean Octopus  
Serves 4  
1kg baby Octopus  
Marinade  
1
/
4
cup each of green, yellow and red pepper, finely chopped  
cup soy sauce  
1
/
3
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 until tender.  
Crunchy Corn On The Cob  
4 corn cobs  
Serves 4  
75g butter, melted  
1 teaspoon crushed garlic  
Salt and pepper to taste  
Pre-heat BBQ Grill on heat setting 12.  
Melt butter with garlic in a saucepan over low heat.  
Brush corn cobs with melted butter and place on BBQ Grill. Cook for 2 minutes each side.  
Reduce temperature to setting 8. Cook for a further 10-12 minutes, turning frequently.  
Season with salt and pepper to taste.  
Note: To keep corn warm, wrap in aluminium foil and place on the flat  
hotplate - reduce heat to setting 4.  
12  
 
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 to setting 8 and cook for a further 25-35 minutes, or until cooked throughout.  
Barbecued Snapper  
1 medium sized snapper  
3 tablespoons oil  
Serves 4  
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 flat hotplate of BBQ 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, tail and head with scissors. Run fingers under the rib  
bones and pull backbone gently with your fingers. Remove backbone from fish. Stuff fish with pine nut  
filling and brush with combined oil, vinegar and soy sauce.  
Pre-heat BBQ Grill on heat setting 12. Sear fish for 5 minutes each side, turning gently.  
Reduce heat to setting 8 and cook for 25 minutes or until cooked throughout. Turn fish  
over occasionally while cooking.  
13  
 
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 Grill and cook 5-8 minutes each side or until desired. Continually brush kebabs with  
marinade.  
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 BBQ 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 with  
salt and pepper to taste.  
14  
 
Recipes.  
Spicy New Zealand Mussels  
Serves 12  
12 New Zealand Mussels  
Marinade  
3 tablespoons oil  
2 tablespoons vinegar  
1
/2  
/2  
/2  
tablespoon chopped fresh oregano  
teaspoon freshly ground black pepper  
red chilli, finely chopped  
1
1
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 Grill on heat setting 8. Cook mussels for 10 minutes, turning regularly.  
Increase temperature to setting 12, and move mussels to cook on the flat hotplate.  
Cook for a further 5 minutes or until mussels start to open slightly.  
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 BBQ 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 sandwiches  
Use 3 slices of bread for each sandwich. Spread each slice with a little butter/garlic spread.  
Place shredded chicken, avocado slices, bacon and lettuce on the bottom piece of bread.  
Top with a little mayonnaise and second slice of bread.  
Repeat procedure again and top with third slice of bread.  
Cut in half, placing 2 toothpicks on each side of the bread to hold ingredients together while cutting.  
15  
 
Recipes.  
Stuffed Calamari  
Serves 4  
8 small squid/calamari tubes, cleaned  
Stuffing  
1 cup breadcrumbs  
1
/
3
cup parmesan cheese, grated  
teaspoons crushed garlic  
11  
/
2
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 the BBQ Grill and cook for 5 minutes on each side.  
Reduce heat to setting 8 and cook for a further 10-12 minutes or until cooked throughout.  
Remove toothpicks before serving.  
16  
 

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