ReversaGrill TM 2400 watt reversible grill with flat plate and ribbed plate Instruction/Recipe Booklet HG3300 Please read these instructions carefully and retain for future reference.
Contents Sunbeam's Safety Precautions 1 Features of your ReversaGrill 2 Using your ReversaGrill 4 Hints for Best Results 5 Care and Cleaning 6 Grilling Guide 7 Recipes 9
Sunbeam’s Safety Precautions • • • • • • • • • • • • • • • SAFETY PRECAUTIONS FOR YOUR SUNBEAM REVERSAGRILL. Use well away from walls and curtains. Avoid using on metal surfaces e.g. sink. Do not use in confined spaces. For indoor use, adequate ventilation or an exhaust fan is recommended. Always use the appliance under a sheltered roof when cooking outdoors. Do not immerse the control probe in water or any other liquid. • Ensure that the cord is kept well away from the cooking plate during use.
Features of your ReversaGrill TM Reversible grill plate Cook on either side of the grill plate – ribbed grill plate for searing meats, seafood and vegetables, or flat hotplate for cooking eggs, crepes or pikelets. Non-stick cooking surface The cooking surface is coated in a high grade non-stick 3 layer coating for easy removal of foods. Non-stick plates also reduce the need for oils resulting in healthier cooking.
Cool touch handles Remains cool to the touch for safer cooking. Removable metal drip tray Excess food crumbs, juices, grease or fat are channelled through the drip holes in the grill plate to collect in the metal drip tray. Safety interlock The safety locking mechanism stops the grill from operating when the drip tray or grill have not been positioned correctly. This prevents heat damage to your table surface or the moulded base.
Heading Using your ReversaGrill TM Before using your ReversaGrill Before using your ReversaGrill for the first time, remove all packaging and promotional materials from the cooking plate, drip tray, base, control probe and cleaning spatula. With the control probe detached, wash the cooking plate, drip tray and base with warm soapy water using a mild household detergent. Rinse and dry thoroughly. Make sure the interior of the probe inlet is fully dry.
Heading 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 = S irloin, Rump, Scotch, Fillet or T-Bone Lamb = Backstrap or Fillet, Chops and Cutlets Pork = L eg or Butterfly Steaks, Fillets and Chops. 4. You can also grill diced meat on skewers for kebabs. 5.
Care and Cleaning Use heat-resistant plastic or wooden utensils when cooking on the grill. Always use these 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. Do not leave plastic utensils in contact with the cooking plate while in use. To clean after use Always turn the power off and remove the plug from the power outlet and the control probe from the probe inlet before cleaning.
Grilling Guide Cooking Temperatures Cooking Times Meat/cut Variety Preparation CHICKEN Single breast fillet, skinless (160g) Trim excess fat. Using a sharp knife cut each chicken breast in half horizontally. Brush or spray with oil. Season with salt and pepper. Turn dial to '7-8' 2-3 minutes each Chicken should be cooked to well side. Rest for 3-5 minutes before done only. slicing. Tenderloins (45 - 50g) Trim excess fat. Brush or spray with oil. Season with salt and pepper.
Grilling Guide continued Cooking Times Preparation PORK Pork loin chops (160170g each) Trim excess fat. Brush or spray with oil. Season with salt and pepper. Turn dial to 'sear' BEEF Beef Porterhouse steak (boneless) (175-190g, 2cm thick) Trim excess fat. Turn dial to 'sear' Medium/Rare 2 minutes each side. Medium 2 ½ minutes each side. Medium/Well 3 minutes each sided. Cover and rest for 3-5 minutes. Trim excess fat. Brush or spray with oil. Season with salt and pepper.
Recipes Beef Burgers BLTs Serves: 4 Serves: 4 Preparation: 15 minutes Preparation: 10 minutes Cooking: 6 minutes Cooking: 6 minutes 400g beef mince 1 small red onion, grated ½ cup fresh breadcrumbs 1 egg, lightly beaten 1 tablespoon Worcestershire sauce 2 tablespoons finely chopped fresh parsley salt and freshly ground black pepper cooking oil spray 4 hamburger buns, toasted Tomato, beetroot and lettuce, to serve 4 thick rashers bacon, rind and fat removed 2 large tomatoes, sliced 8 slices bread, t
Recipes continued Steak Sandwich Serves: 4 Sweet Chilli Chicken Burger with Lemon Mayonnaise Preparation: 10 minutes Serves: 4 Cooking: 10 minutes Preparation: 15 minutes (+ 2-4 hours marinating time) 1 tablespoon olive oil 2 teaspoons balsamic vinegar 2 teaspoons brown sugar 2 medium red onions, sliced 4 (100g each) thin steaks, flattened Turkish bread and barbecue sauce, to serve Cooking: 6 minutes 1. Combine oil, vinegar and sugar in a bowl. Add onion and toss to coat. 2.
Recipes continued Club Sandwich with Pancetta Corn Fritters Serves: 4 Makes: 12 Preparation: 10 minutes Preparation: 15 minutes Cooking: 12 minutes Cooking: 12 minutes ¹/³ cup good-quality whole egg mayonnaise 1 tablespoon seeded mustard 1 tablespoon finely chopped fresh basil leaves 2 single chicken breast fillets, trimmed 1 tablespoon olive oil 8 slices mild pancetta 4 eggs 12 slices wholemeal bread, toasted 2 small tomatoes, sliced 8 thin slices Jarlsberg cheese 4 corn cobs ¹/³ cup parsley leav
Recipes continued Turkish Gozleme Makes: 4 large Preparation: 20 minutes Cooking: 32 minutes Dough 480g plain flour 2 teaspoons salt ¹/³ cup olive oil 360ml lukewarm water extra olive oil for cooking Filling 1 tablespoon olive oil 1 large onion, chopped finely 2 cloves garlic, crushed pinch cayenne pepper ¼ teaspoon sweet paprika 2 bunches English spinach, shredded 200g feta cheese, crumbled 50g tasty cheese, grated 1. Combine flour and salt in a large bowl and make a well.
Recipes continued Grilled Vegetable Salad Mushroom and Prosciutto Salad Serves: 4 Serves: 4-6 Preparation: 20 minutes Preparation: 15 minutes Cooking: 24 minutes Cooking: 12 minutes 1 zucchini, thinly sliced 1 red onion, cut into wedges 1 red capsicum, seeds removed, sliced 1 small eggplant, thinly sliced ½ small butternut pumpkin, thinly sliced 1 small kumara, peeled, thinly sliced 2 tablespoons olive oil salt and freshly ground black pepper salad leaves balsamic vinegar and extra virgin olive oil
Recipes continued Thai Beef Salad Thyme Chicken & Mushroom Crepes Serves: 4 Serves: 4 Preparation: 15 minutes Preparation: 20 minutes Cooking: 2-4 minutes Cooking: 18 minutes 500g rump steak, trimmed 2 teaspoons peanut oil 1 lebanese cucumber, peeled, halved lengthways and sliced ½ red onion, thinly sliced 1 long red chilli, seeds removed, thinly sliced ¹/³ cup fresh mint leaves, roughly chopped ¹/³ cup fresh coriander leaves, roughly chopped ¼ cup roasted peanuts, roughly chopped 2 single chicken
Recipes continued 5. Preheat flat plate on setting 4. Pour one-quarter of the batter onto the flat plate and use a spatula to shape into a rectangle. Cook for 1 minute or until golden underneath. Turn and cook for 30 seconds-1 minute or until cooked. Transfer to a plate. 6. Divide filling among crepes. Roll up to enclose. Serve with a green salad if desired. Balsamic and Rosemary Lamb Prawns with Chilli and Coriander 1. Combine oil, vinegar, rosemary, garlic, salt and pepper in a shallow dish. 2.
Recipes continued Beef Fajitas Pepper Steak with Mushrooms Serves: 4 Serves: 4 Preparation: 20 minutes Preparation: 12 minutes Cooking: 14 minutes Cooking: 10 minutes 600g skirt steak ½ cup orange juice ½ cup pineapple juice ½ cup soy sauce 1 red capsicum, sliced 1 yellow capsicum, sliced 1 red onion, sliced ½ iceberg lettuce, shredded 1 cup grated cheese ½ cup sour cream ½ cup salsa 1 avocado, chopped 8-12 flour tortillas, warmed ¼ cup olive oil 4 (160g-180g each) beef scotch fillets 2 teaspoons
Recipes continued Oregano and Lemon Chicken Pesto Chicken Skewers Serves: 4 Makes: 8 Preparation: 10 minutes Preparation: 15 minutes (+ 15 minutes marinating time) Cooking: 8 minutes Cooking: 10 minutes 2 tablespoons olive oil ¹/³ cup lemon juice 1 tablespoon finely chopped fresh oregano salt and freshly ground black pepper 12 chicken tenderloins, trimmed tzatziki and salad leaves to serve 800g chicken breast fillets, trimmed, cut into 2cm pieces ½ cup bought basil pesto Cooking oil spray 1.
Recipes continued Pork with Thyme and Mustard Souvlaki Lamb Cutlets Serves: 4 Serves: 4 Preparation: 10 minutes Preparation: 10 minutes (+marinating time) Cooking: 6-8 minutes Cooking: 5-7 minutes 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon thyme leaves ½ teaspoon caster sugar 2 teaspoons Dijon mustard 4 (120g each) pork medallions baked potatoes and salad, to serve 18 small lamb cutlets, trimmed 2 cloves garlic, crushed 1 tablespoon finely chopped fresh oregano 2 tablespoo
Recipes continued Fish Fillets with lemon and herbs Grilled Salmon with Lime Aioli Serves: 4 Serves: 4 Preparation: 10 minutes Preparation: 7 minutes Cooking: 8 minutes Cooking: 12 minutes 2 tablespoons olive oil ¼ cup lemon juice 1 tablespoon thinly sliced chives 1 tablespoon finely chopped dill salt and freshly ground black pepper 4 (150g each) boneless white fish fillets chips and salad leaves, to serve 2 tablespoons olive oil ¼ cup lime juice salt and freshly ground black pepper 4 (200g each
Recipes continued Buttermilk Pikelets Ricotta Pancakes Makes: 18 Makes: 6 Preparation: 15 minutes Preparation: 15 minutes Cooking: 12-18 minutes Cooking: 18 minutes 1 egg ¼ cup caster sugar 1 cup self-raising flour, sifted pinch salt ½ teaspoon bi-carb soda ²/³-¾ cup buttermilk 30g butter, melted 1 cup self-raising flour 1 teaspoon baking powder pinch salt ¼ cup caster sugar 125g fresh ricotta cheese 1 egg, lightly beaten 1 cup milk 40g butter, melted 1.
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. Alternatively, you can send a written claim to Sunbeam at the address listed below.
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. ‘ReversaGrill’ 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.
