Instruction Booklet Please read these instructions carefully and retain for future reference GC7200/B
Contents Sunbeam’s Safety Precautions Features of your Contact Grill Using your Contact Grill Hints for best results Care and Cleaning Grilling Guide Recipes 1 2 4 5 6 7 9 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM PURE ELEMENTS CONTACT GRILL • Use well away from walls and curtains. • Avoid using on metal surfaces e.g. sink. • Do not use in confined spaces. • Do not immerse the unit in water or any other liquid. • Ensure that the cord is kept well away from the cooking plates during use. • Ensure the drip tray is in position before grilling • Do not touch the outside or the top of the grill when in use, as these surfaces may be hot.
Features of your Sunbeam Elements Contact Grill Cool touch handle Remains cool to the touch for safer grilling. Power and Ready lights Warm Up light indicates the unit is switched on and warming up.
Ribbed grill plates The high grade ribbed grill plates sear meat on both sides at the same time for fast, healthy cooking. The patented rib plates have been designed for a variety of foods. The upper half of the plate is designed for more delicate food . The lower half has deeper channels, ideal for searing meats. RotoDialTM adjustable height control dial with locking mechanism Adjust and set the height of the top plate to fit food of varying thicknesses. The top plate can rest on or sit above the food.
Using your Sunbeam Pure Elements Contact Grill Before using your Contact Grill Before using your Contact Grill for the first time, the non-stick cooking plates must be seasoned to protect the non-stick surface. Plug the power cord into a 230/240 volt AC power outlet and turn the power on. Preheat the contact grill for 5 minutes. Season the plates by applying a thin coat of cooking oil onto the surface and rub in with paper towel. Alternatively add oil to paper towel and rub over the cooking plates.
Hints for Best Results 1. 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. 2. Avoid overcooking meat as the texture will toughen. 3. Recommended cuts; Beef = Sirloin, Rump, Scotch, Fillet or T-Bone Lamb = Backstrap or Fillet, Chops and Cutlets Pork = Leg or Butterfly Steaks, Fillets and Chops. 4. You can also grill diced meat on skewers for kebabs. 5.
Care and Cleaning Always use heat-resistant plastic or wooden utensils only to remove food from the grill. Do not use sharp or metal objects as these will scratch the non-stick surface. Do not cut food on top of the cooking plates. To clean after use Always turn the power off and remove the plug from the power outlet before cleaning. Do not immerse the contact grill in water or any other liquid. Do not use abrasives or metal scourers as they will scratch the non-stick plates and the exterior surface.
Grilling Guide Use these cooking times as a guide, cooking times and temperatures will vary depending on factors such as weight and cut of the food, and your own personal taste. Cooking Temperatures Cooking Times Meat/cut Variety Preparation CHICKEN Single breast fillet, skinless (130 150g) Trim excess fat. Brush or spray with oil. Season with salt and pepper Turn dial to max heat 3 - 4 minutes. Rest for 3 - 5 minutes before slicing Tenderloins (65 - 75g) Trim excess fat. Brush or spray with oil.
Grilling Guide continued Cooking Temperatures Preparation PORK Medallion (130 - 140g) Trim excess fat. Brush or spray with oil. Season with salt and pepper Turn dial to max heat BEEF Porterhouse steak (boneless) (160 180g, 2cm thick) Trim excess fat. Turn dial to max heat 2½ - 3 minutes. Cover and rest for 3 - 5 minutes Scotch fillet (225g, Trim excess fat. Brush or spray with oil. 2cm thick) Turn dial to max heat 3 minutes.
Recipes BLTs Prawns with Chilli and Coriander Serves: 4 Serves: 4 4 thick rashers bacon, rind and fat removed 2 large tomatoes, sliced 8 slices bread, toasted 2 tablespoons mayonnaise salt and pepper, to taste 8 lettuce leaves, torn 2 tablespoons peanut oil 2 tablespoons finely chopped fresh coriander 2 tablespoons sweet chilli sauce 2 tablespoons lime juice 24 large green prawns, heads removed, peeled, leaving tails intact 24 bamboo skewers Baby asian salad leaves, to serve 1.
Recipes Grilled Vegetable Salad Steak and Eggplant Stack Serves: 4 Serves: 4 2 tablespoons olive oil 2 bunches thin asparagus stalks, trimmed 1 small yellow, sliced 1 small red capsicum, sliced 2 zucchinis, sliced lengthways 75g greek feta cheese, crumbled 100g baby rocket leaves Dressing 2 medium eggplant, cut into 4 x 1½ cm slices 4 x 100g thin steaks, flattened olive oil spray salt and pepper, to taste 80g baby rocket leaves ½ cup semi dried tomatoes extra virgin olive oil and balsamic vinegar, to
Recipes Balsamic and Rosemary Lamb Beef Burgers Serves: 4 Serves: 4 1 500g beef mince 1 small red onion, finely grated ½ cup fresh breadcrumbs 1 egg, lightly beaten 1 tablespoon Worcestershire sauce 2 tablespoon finely chopped fresh parsley salt and freshly ground black pepper cooking oil spray 4 hamburger buns, halved Tomato, beetroot, lettuce and tomato sauce, to serve /3 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon chopped fresh rosemary leaves 2 cloves garlic, crushed salt and pepper
Recipes Pepper Steak with Mushrooms Mint Lamb Cutlets Serves: 4 Serves: 4 4 x 170g beef scotch fillets 2 teaspoons cracked pepper 350g portobello mushrooms, thickly sliced olive oil spray 2 teaspoons Worcestershire sauce 1 tablespoon finely chopped fresh parsley potato mash, to serve 2 tablespoons olive oil 1 /3 cup thick mint sauce 12 lamb cutlets Steamed baby potatoes and green beans, to serve 1. Sprinkle steaks with cracked pepper and lightly press onto steaks. 2.
Recipes Oregano and Lemon Chicken Grilled Salmon with lime aioli Serves: 4 Serves: 4 2 tablespoons olive oil ¼ cup lemon juice 1 tablespoon finely chopped fresh oregano salt and pepper, to taste 4 x 180g chicken breast fillets, trimmed Tzatziki and greek salad, to serve 2 tablespoons olive oil ¼ cup lime juice salt and freshly ground black pepper 4 x 200g each salmon fillets lime aioli, to serve Lime aioli 1. Combine oil, lemon juice, oregano, salt and pepper in a shallow dish.
Recipes Fish Fillets with lemon and herbs Serves: 4 2 tablespoons olive oil ¼ cup lemon juice 1 tablespoon thinly sliced fresh chives 1 tablespoon finely chopped fresh dill salt and pepper, to taste 4 x 150g boneless white fish fillets chips and salad leaves, to serve 1. Combine oil, lemon juice, chives, dill, salt and pepper in a shallow dish. Add fish and coat in mixture. 2. Preheat contact grill on ‘high’ until ready light comes on. Add fish and close the lid.
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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.
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. ‘Pure Elements’ is a 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.