Kettle BBQ Compact Electric BBQ Oven INSTRUCTION/RECIPE BOOKLET.
Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR KETTLE BBQ. • Do not immerse the control probe in water or any other liquid. • Do not use the control probe in any other appliance. • Do not leave the control prove in the appliance when storing outdoors. • For indoor use, adequate ventilation or an exhaust fan is recommended. • Use well away from walls and curtains. • Do not leave plastic utensils in contact with appliance while cooking.
Features of your Sunbeam Kettle BBQ.
Features of your Sunbeam Kettle BBQ. Moulded base. Made from durable, heat resistant nylon, the base supports the hotplate and drip tray. Powerful 2400 watt element. The element is cast into the hotplate to ensure fast heat-up, even heat distribution and long element life. High domed lid with adjustable steam vent. Seals in the heat and moisture for natural convection cooking. The lid also features a handy hook for storage on the side of the BBQ when used with the stand. Non-stick cooking surface.
Using your Sunbeam Kettle BBQ. Using your Kettle BBQ. 1. Insert the Heat Control Probe fully into the socket of the hotplate. Before first use. Remove any stickers from the 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 230-240 volt power outlet and turn the power on.
Barbeque Oven Cooking in your Kettle BBQ. BBQ Oven Cooking Roasting your favourite dishes has never been so easy! • Avoid overcooking meats. The longer the cooking time, the less tender the meat will be. BBQ Oven cooking allows you to roast meats and vegetables efficiently, while sealing in the flavoursome juices. • Use a meat thermometer to take the guesswork out of the BBQ cooking. The guides on the thermometer will indicate the temperature of the food.
Care and Cleaning. 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. IMPORTANT: Do not use metal utensils on the hot plate as these will scratch the non-stick cooking surface. Do not leave plastic utensils in contact with hotplate while cooking. Moulded Base and Lid. The base and lid can be wiped over with a damp cloth or washed in warm soapy water using a mild household detergent and a soft washing sponge.
Guide to Meat and Poultry Cooking Times and Temperatures Note: All times stated in recipes and on the chart below are approximate. Cooking times will vary depending on the cut, size and weight of the meat. All times are in hours and minutes unless otherwise specified. Meat & Poultry Meat/Weight Beef (rare) Beef (medium) 1.5kg 2kg 3kg 1hr 20min 1hr 50min 3hrs 1.30 2.00 3.15 Beef (well done) 1.50 2.20 3.35 Lamb (rare) 1.30 2.00 3.00 Lamb (medium) 2.00 2.25 3.25 Lamb (well done) 2.
BBQ Oven Recipes. Roast Vegetables Serves 4 4 medium potatoes 500g butternut pumpkin 4 small onions, peeled 4 carrots, peeled salt & pepper 2 tablespoons butter, melted Pre-heat Kettle BBQ for 10 minutes on Roast setting with lid on. Peel potatoes and cut in half. Cut pumpkin into 4 wedges without peeling skin. Place the vegetables on a greased piece of foil. Season with salt and pepper. Place the foil with vegetables on the hotplate and pour over melted butter.
BBQ Oven Recipes. Roast Beef Serves 4-6 2kg silverside or topside beef 2 teaspoons French mustard 1 /4 cup oil 2 teaspoons fresh thyme salt & pepper Pre-heat Kettle BBQ for 10 minutes on Roast setting with lid on. Trim meat of excess fat and sinew. Combine mustard, oil and thyme. Brush over meat and season with salt and pepper. Place meat on a greased sheet of foil. Curl edges of foil to seal meat. Cook with lid on for approximately 2 hours or until desired.
Open BBQ Recipes. Thai Lamb Cutlets Serves 5 10 Lamb cutlets 3 /4 cup satay sauce /4 teaspoon ginger 1 /4 teaspoon crushed garlic 1 Pre-heat Kettle BBQ on SuperSear. Combine satay sauce, ginger and garlic together. Brush cutlets with sauce and place on hotplate. Cook for 2 minutes each side, brushing with satay sauce. Reduce heat to setting 12 and cook for a further 6-8 minutes or until desired. Serve with boiled fragrant rice or mixed salad leaves.
Open BBQ 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 Kettle BBQ on SuperSear. Cook prawns for 4 minutes each side, occasionally brushing with marinade. Reduce heat to setting 10 and cook for a further 8-10 minutes or until cooked throughout.
Open BBQ Recipes. Sweet Pork Medallions Serves 8 8 Pork Loin Medallion Steaks Marinade 1 tablespoon honey 4 tablespoons soy sauce 2 teaspoon chilli sauce 1 /2 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 Kettle BBQ on SuperSear. Sear steaks on each side for 4 minutes.
Open BBQ 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 Kettle BBQ on SuperSear. Thread chicken cubes onto skewers alternatively with squash, tomatoes, mushrooms and capsicum. Combine marinade ingredients and brush over kebabs.
Open BBQ Recipes. Mediterranean Octopus Serves 4 1kg baby Octopus Marinade 1 /4 cup each of green, yellow and red pepper, finely chopped /3 cup soy sauce 1 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 Kettle BBQ on heat setting 15.
Open BBQ Recipes. Herbed Chicken Drumsticks Makes 10 10 chicken drumsticks Marinade 1 tablespoon each of chopped parsley, oregano and thyme 1 /2 cup soy sauce /4 cup lemon juice 1 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 Kettle BBQ on SuperSear. Cook drumsticks for 5 minutes each side.
