INSTRUCTION/RECIPE BOOKLET Café Contact Grill & Sandwich Press THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM PRESS/GRILL: CAFE CONTACT GRILL & SANDWICH PRESS (GC7800) PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.
Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR CAFÉ CONTACT GRILL & SANDWICH PRESS. • • • • • 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. 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 of the top of the grill/press when in use.
Contents.
Features of your Café Contact Grill & Sandwich Press. Warm up & Ready lights Cool touch grip SA PRESNDWICH S Café design floating hinge CO NT GR ACT ILL Thermostat variable heat control Securing latch Dupont Teflon® Platinum Pro with ScratchGuard™ Non-Stick Coating.
Features of your Café Contact Grill & Sandwich Press. DuPont Teflon® - Platinum Pro with ScratchGuard™ Non-Stick Coating 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, but not sharp utensils. So tough is the new Teflon Platinum Pro coating that it is up to 10 times more scratch resistant than other non-stick coatings*.
Using your Café Contact Grill & Sandwich Press. Before using your Café Contact Grill and Sandwich Press 3. If desired halfway through cooking turn your food over to achieve attractive grill marks on both the top and bottom of your food. 4. When cooking some foods you may want to respray the top grill plate to prevent food from sticking. 5. The cooking plates are coated in a durable high grade non-stick coating. Some foods that are marinated or coated may cause the food to stick to the grill plates.
Hints for best results when grilling. 7. The sloping grilling surface allows the fats and juices to drain into the drip tray for healthy, fat free cooking. 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. 8. When cutting meats, chicken, vegetables and or seafood for kebabs, cut evenly and uniform in size to ensure even cooking. 2.
Hints for best results when toasting snacks. 1. Breads with a high sugar content (fruit loaf, etc.) will toast more quickly than plain sandwich breads. 7. For a light snack savoury or sweet bagels may be toasted with desired filling. 8. Be careful when biting into sandwiches containing fillings such as cheese, tomato or jam as they retain heat and can burn if eaten too quickly. 2. Any type of bread can be used, white, wholemeal, kibbled wheat or wholegrain. 3.
Care and Cleaning. DuPont Teflon® Platinum Pro Non-stick Coating Storage Your Café Grill/Press will store in an upright position in cupboards, shelves or on the bench top. Simply bring the plates together and located on the right cast metal arm, turn the securing latch. This will lock the plates together. Your Café Grill/Press features a special scratch and abrasive-resistant non-stick coating that makes it safe to use metal utensils when cooking.
Contact Grill Recipes Turn temperature control to Contact Grill Setting
Beef. Tasty Burgers Serves 4 Pepper Steak Serves 4 4 pieces thin fillet steak 2 tablespoons crushed black peppercorns 500g lean beef mince 2 small onions, finely chopped 3 /4 cup dry breadcrumbs 1 egg, lightly beaten 2 Tablespoons tomato paste 2 Tablespoons parsley, finely chopped (optional) 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. Mix all ingredients together in a bowl.
Beef.
Lamb. Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook kebabs (6) at a time in two batches for 8-10 minutes each batch. Wrap kebabs in foil after cooking. Mediterranean Kebabs with Tahini Yoghurt Serves 4 Kebabs 1kg lamb leg steaks, trimmed, cut into 2cm cubes Serve kebabs sprinkled with combined onion, tomatoes and parsley, top with a generous dollop of tahini yoghurt dressing.
Lamb. Thai Lamb Cutlets 10 Lamb cutlets 3 /4 cup satay sauce 1 /4 teaspoon ginger 1 /4 teaspoon crushed garlic Serves 5 Greek Lamb Souvlaki 700g trim lamb, diced 10 kebab skewers, soaked in water Serves 6 Marinade /4 cup lemon juice 1 teaspoon olive oil 1 tablespoon fresh oregano, chopped 1 teaspoon fresh rosemary, chopped 2 teaspoons crushed garlic 1 Pre-heat Contact Grill for 3-5 minutes. Combine satay sauce, ginger and garlic together. Best to marinate in sauce overnight.
Pork. Heat any remaining marinade over a low heat in a frypan until fragrant. Serve over skewers. Thyme & Rosemary Pork Medallions Serves 4 4 x 150- 200g pork butterfly medallions 2 Tablespoons olive oil seasoned cracked black pepper 1 teaspoon dry thyme leaves 1 teaspoon dry rosemary leaves Serve with steamed jasmine rice topped with chopped coriander and finely chopped peanuts in olive oil.
Poultry. Thai Style Chicken Serves 4 4 large cloves garlic, peeled 3 cm piece ginger, peeled 2 large fresh green chilli 1 /4 cup pure honey Juice of a lemon 4 x 150-200g meaty chicken thigh fillets, fat and sinue removed, flatten to one thickness and score.
Seafood. Oriental Snapper Fillets 500g snapper fillets 2 Tablespoons honey Juice and zest of orange 3cm piece fresh ginger, grated Serves 4 Pre- heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook patties (4) at a time 5-7 minutes, until crispy and golden and hot in centre. Using a heat- proof spatula to remove the patties. Half way through cooking you may want to respray the top grill plate to prevent patties from sticking. Roll the fillets and place onto a plate.
Seafood. 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 Mediterranean Octopus 1kg baby Octopus Marinade /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 1 Place all ingredients into a bowl and marinate for 2 hours.
Seafood. Barbecued Snapper 1 medium sized snapper 3 tablespoons oil 2 tablespoons vinegar 1 tablespoon soy sauce Serves 4 Citrus Salmon 4 pink salmon cutlets Salt and pepper to taste Serves 4 Marinade Juice of 1 lime Juice of 1 lemon 1 tablespoon chopped chives 2 cloves garlic, crushed 1 tablespoon olive oil 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 Place cutlets in a shallow dish.
Vegetable. Healthy Bean Burgers Serves 4 1 x 300g can 4 bean mix 2 cups cooked rice 1 red onion, finely chopped 2 Tablespoons finely chopped mixed herbs Salt and pepper 1 Tablespoon ground tumeric 1 teaspoon saffron threads 2 eggs, lightly beaten 2 Tablespoons wholemeal plain flour 1 /4 cup rice flour 2 Tablespoons sesame seeds 2 Tablespoons poppy seeds Homestyle tomato chutney, to serve Antipasto Vegetables Serves 4 To make a decent sized platter for entertaining you will require approx 1.
Marinades. Here are two marinades that can be used to flavour and tenderise 500g meat (beef or lamb), pork, poultry and seafood.
Sandwich Press Recipes Turn temperature control to Sandwich Press Setting
Flavoured Spreads. You can add variety and interest to your toasted sandwiches by spreading the outside of the bread with a flavoured butter. Then add a complementary filling and toast. Store unused portion in the refrigerator. Herb Butter 60g butter, softened 3/4 teaspoon herb eg. dill, oregano, chives fresh ground pepper to taste Combine all ingredients well. Cinnamon Butter 60g butter, softened 1 /4 cup castor sugar 1 /4 teaspoon ground cinnamon Combine all ingredients until smooth.
Toasted Snacks. NOTE: These recipes make 2 sandwiches, to make 4 sandwiches double the quantity Chicken and Walnut Sandwiches 1 cup cooked chicken, chopped 2 tablespoons chopped walnuts 2 tablespoons chopped celery 1 tablespoon sultanas 2 tablespoons mayonnaise and 4 slices bread, buttered Pre-heat your Café Sandwich Press. Combine chicken, walnuts, celery, sultanas and mayonnaise. Divide mixture and assemble sandwiches. Cook for approximately 3 minutes or until golden brown.
Gourmet Delights. For a toasted snack that is a little different and a real treat, substitute sliced bread with focaccia bread, Turkish bread, pita bread or bagels. Bagel Combo 2 rashes bacon, grilled Roasted red capsicum pieces 1 /4 cup cottage cheese 2 bagels, halved Pre-heat your Café Sandwich Press. Assemble ingredients onto bread and place in Café Sandwich Press. Cook for approximately 4 minutes, or until golden brown.
