Sunbeam Kitchen Grill GC4600 User Manual

Contact Health Grill  
Instruction/Recipe Booklet  
GC4600  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM CONTACT HEALTH GRILL.  
• Do not touch the outside or the top of the grill  
when in use.  
• 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 you use the handle to open the grill  
plate. Avoid touching hot surfaces.  
• This grill may generate steam from between  
the grill plates while cooking and when the top  
plate is opened.  
Take care when removing food from the grill.  
• Ensure the drip tray is in position before  
grilling.  
Sunbeam are very safety conscious when  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on 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.  
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:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• For safety reasons and to avoid maintenance  
by unskilled persons, some appliances are  
‘sealed’ using tamperproof screws. Such  
appliances should always be returned to the  
nearest Sunbeam Appointed Service Centre  
for adjustment or repair if required.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on 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.  
• 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 Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• 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 power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Contact Health Grill  
Warm up and Ready lights  
‘Warm up’ light indicates when the Contact  
Health Grill is switched on and heating. The  
‘Ready’ light indicates that it is ready to use.  
Thermostat Heat Settings  
Thermostatically controlled temperature  
settings. 2 variable settings; Medium for  
vegetables and Grill for meats.  
Cool Touch Handle  
Remains cool to touch preventing burns.  
Dupont Teflon® Platinum Pro with  
ScratchGuard™ Non-Stick Coating  
Safe to use with metal utensils. Up to 10  
times more scratch-resistant than other non-  
stick coatings.  
Sloping Grill Plate  
The sloping grill plate drains fat away from  
the food whilst cooking for a healthier meal.  
2
 
Self Lock Clips  
Self locking clips for easy handling and  
vertical storage.  
2400 watts  
The Contact Health Grill is high powered with  
2400 watts of commercial power for super  
fast heating and more superior consistent  
grilling.  
Detachable Drip Tray  
Detachable drip tray catches fats and juices  
preventing overflow onto bench tops. Ensure  
this tray is in position before grilling.  
Non-stick Grill Plates  
The high grade non-stick cooking plates sear  
meat on both sides at the same time for fast  
healthy cooking. The non-stick plates make  
for easy wipe down cleaning: ingredients do  
not stick and can be easily wiped down after  
use.  
Vertical Storage with Cord Wrap  
The cord simply wraps around the base of the  
unit enabling the product to be stored  
conveniently in the upright position.  
3
 
Features of your Contact Health Grill  
DuPont Teflon® - Platinum Pro with  
ScratchGuard™ Non-Stick Coating  
Your Sunbeam Contact Health Grill features  
DuPont’s® toughest non-stick coating  
produced to date - Platinum Pro 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.  
Sunbeam  
Other Brands  
Results from DuPont’s ‘In-house Cooking Abuse Test’  
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  
Superior  
nonstick top surface  
Reinforced intermediate coat  
Primer + scratch  
resistant minerals  
Café  
Press/Grill  
base  
coating that it is up to 10  
times more scratch resistant  
than other non-stick coatings*.  
The image show here is an  
example of the performance of  
Teflon Platinum Pro against an  
'other' non-stick coating. Each  
surface has undergone 5 cycles of  
the DuPont In-House Abuse Test.  
Teflon Platinum Pro 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 Teflon Platinum Pro only has some  
surface scuffing, whereas the 'other' non-  
stick coating has deteriorated badly.  
This preserves the release properties of the  
non-stick coating during the life of the  
Contact Health Grill.  
* 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.  
**NOTE: The DuPont Teflon® Platinum Pro with  
ScratchGuard™ is only available on certain  
models.  
4
 
Using your Contact Health Grill  
Before using your Contact Health Grill  
1. Always spray the grill plates with cooking  
spray before placing meat, seafood or  
vegetables onto the grill plate.  
Before using your Contact Health Grill for the  
first time, the non-stick cooking plates must  
be seasoned. Turn the power ON and pre-  
heat until the Ready Light illuminates.  
2. Gently lower the lid (if desired) to ensure  
even cooking of your food everytime.  
Wipe a small amount of butter, margarine or  
oil onto the plates, rub lightly and wipe away  
any excess.  
3. When cooking some foods you may want  
to re-spray the grill plates to prevent food  
from sticking.  
Note: When using your Contact Health Grill  
for the first time you may notice a fine  
smoke haze being emitted from the unit. This  
is normal. It is due to the initial heating of  
internal components.  
4. 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.  
To free the food use a plastic spatula or  
wooden spoon. Never use a sharp metal  
object as this will damage the non-stick  
surface.  
Using your Contact Health Grill  
1. Plug the power cord into a 230-240 volt  
AC power outlet.  
Note: The Warm Up and Ready Lights are  
thermostatically controlled and will cycle on  
and off during the cooking cycle to ensure  
that the correct temperature is maintained.  
2. Turn the power ON.  
3. Select your desired temperature setting to  
suit the type of food you wish to cook.  
Turn the temperature dial to Medium or  
Grill.  
Caution: Do not touch the outside or the top  
of the unit, when in use. Ensure you use the  
handle to open the top grill plate. Avoid  
touching hot surfaces. This Contact Health  
Grill may generate steam from between the  
grill plates while food is cooking and when  
the top plate is opened. Take care when  
removing food from the grill.  
4. Preheat until the Ready Light (green)  
illuminates.  
5. After you have completed grilling or  
toasting, turn the power OFF.  
Note: Ensure that the cord is kept well away  
from the cooking plates when in use.  
Grilling Meats and Vegetables  
Note: Always turn your temperature dial to  
Grill and pre-heat for 3-5 minutes. The  
Ready Light will illuminate.  
5
 
Hints for best results when grilling  
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.  
6. Ideal for cooking a variety of meats,  
including beef, fish and poultry. Take care  
when grilling fish, use a plastic spatula.  
7. The sloped grilling surface allows the fats  
and juices to drain into the drip tray for  
healthy, fat free cooking.  
2. Avoid overcooking meat as the texture will  
toughen.  
8. When cutting meats, chicken, vegetables  
and or seafood for kebabs, cut evenly and  
uniform in size to ensure even cooking.  
3. Recommended cuts;  
Beef = Sirloin, Rump, Rib Eye  
Fillet or T-Bone  
Never cross - contaminate foods. Do not  
cut raw vegetables and raw meats with the  
same knife or on the same chopping  
board. Try to use seperate chopping  
Lamb = Leg Steak, Fillet, Loin or Cutlets  
Pork = Butterfly Steaks, Spare Ribs,  
Leg Steaks or Fillets  
boards for meats, vegetables and seafood.  
4. You can also grill diced meat on skewers  
for kebabs.  
Do not cut cooked meats on the same  
chopping board as you prepared the raw  
meat unless the board and knife have  
been thoroughly sanitised and cleaned in  
hot soapy water.  
5. The Contact Health Grill can grill meats  
over 1 inch (2.5cm) thick with ease. If  
cooking meats with a bone it is  
recommended that it is no larger than  
(1.5cm) thick to ensure even cooking.  
6
 
Care and Cleaning  
DuPont Teflon® Platinum Pro Non-stick Coating  
Storage  
Your Contact Health Grill features a special  
scratch and abrasive-resistant non-stick  
coating that makes it safe to use metal  
utensils when cooking.  
Your Contact Health Grill will store in an  
upright position in cupboards, shelves or on  
the bench top. Simply bring the plates  
together and use the self locking clips to lock  
the unit.  
Sunbeam recommends that care is taken  
with the non-stick coating particularly when  
using metal utensils.  
Always turn the power OFF and REMOVE the  
plug from the power point before cleaning.  
Do not use sharp objects or cut food on top of  
the Contact Health Grill. Sunbeam will not be  
liable for damage to the non-stick coating  
where metal utensils have been misused.  
When cleaning the non-stick coating do not  
use metal (or other abrasive) scourers. After  
cleaning, dry the Contact Health Grill and lid  
thoroughly with a soft cloth before storing.  
Always allow the grill to cool after use. Once  
cooled, you can clean the cooking plates.  
Always allow the contents of the drip tray to  
cool before removing the tray from it’s  
position and discarding the contents.  
Quick cleaning method  
Always turn the power OFF and remove plug  
after use and before cleaning. The cooking  
plates are coated with a non-stick surface,  
and there are no dirt traps, therefore little  
cleaning is required. Once cooled, simply  
wipe the cooking plates with a dampened  
cloth.  
Wash the drip tray in warm soapy water.  
Always clean after each use to prevent a build  
up of cooking residue on the grill.  
Do not immerse your Contact Health Grill in  
water or any other liquid.  
Do not immerse your Contact Health Grill in  
water or any other liquid. Do not use abrasive  
scouring pads or powders.  
To clean the exterior  
Simply wipe over with a dampened cloth.  
Do not place your Contact Health Grill in a  
dishwasher.  
To clean the exterior  
Simply wipe over with a dampened cloth. Do  
not use steel wool, scouring pads or abrasive  
cleaners as these will scratch the surface.  
7
 
Contact Health Grill Recipes  
Turn temperature control to ‘Grill’ Setting  
BEEF  
Beef Fajitas  
600g skirt steak  
Tasty Burgers  
500g lean beef mince  
Serves 4  
1
2
/ cup orange juice  
1
2
/ cup pineapple juice  
2 small onions, finely chopped  
1
2
/ cup soy sauce  
3
4
/ cup dry breadcrumbs  
1 red capsicum, sliced  
1 yellow capsicum, sliced  
1 egg, lightly beaten  
2 tablespoons tomato paste  
2 tablespoons parsley, finely chopped  
(optional)  
1 red onion, sliced  
1
2
/ iceberg lettuce, shredded  
1 cup grated cheese  
1
1.Mix all ingredients together in a bowl.  
Divide mixture into 8 equal portions and  
shape into patties. Flatten slightly. Place  
onto a plate or tray, cover and refrigerate  
for 30 minutes or until required.  
2
/ cup sour cream  
1
2
/ cup salsa  
8 flour tortillas, warmed  
1.Trim any fat from beef. Place beef in a  
deep dish and pour over the combined  
juices and soy sauce. Marinate in  
refrigerator for at least 2 hours.  
2.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Grill burgers 6-8  
minutes or until tender.  
2.Preheat grill for 3-5 minutes. Remove  
beef from marinade; reserve liquid. Cook  
beef in grill for about 5-8 minutes or until  
cooked as desired. Remove from grill and  
cover with foil while the vegetables cook.  
3.Serve on a toasted burger bun with salad,  
cheese and your choice of sauce.  
Recipe suggestion:  
• Substitute the lean beef mince for lean  
chicken, veal, lamb or pork mince.  
3.Place vegetables in grill and cook for 2  
minutes. Pour over a little of the reserved  
liquid over the vegetables and cook for a  
further 1 minute.  
• Add freshly chopped chilli or dried chilli  
flakes to mince mixture before cooking to  
add a spicy flavour.  
4.Slice beef across the grain into thick  
slices.  
• Freshly chopped garlic can also be added.  
5.To serve fajitas, place a little of each of  
the beef, vegetables and remaining  
ingredients in the flour tortilla and roll up.  
8
 
Contact Health Grill Recipes continued  
Pepper Steak  
4 pieces thin fillet steak  
2 tablespoons crushed black peppercorns  
Serves 4  
Salad dressing  
1
4
/ cup caster sugar  
1
2
/ cup water  
Juice & zest 2 limes  
1 fresh red chilli chopped or 1 teaspoon  
dried chilli flakes  
Sauce  
30g butter  
3
4
/ cup dry white wine  
1 teaspoon fish sauce  
1 tablespoon brandy  
1.Pre-heat the grill for 3-5 minutes. Spray  
grill plates with cooking spray.  
1.Press the crushed pepper into the steak on  
both sides. Refrigerate steaks for 1 hour.  
2.Cook the sirloin for 4-6 minutes. Meat  
should be brown on the outside but rare in  
the middle.  
2.Pre-heat Contact Health Grill for 3-5  
minutes.  
3.Spray grill plates with cooking spray. Cook  
steaks for 10-12 minutes or as desired.  
3.Remove and wrap in foil. Wait 10-15  
minutes before thinly slicing the beef.  
4.Combine butter, wine and brandy in a  
saucepan over low heat. Bring to the boil.  
Strain through a fine sieve.  
4.Combine all of the ingredients together for  
the salad onto individual plates or in one  
big serving bowl.  
5.Serve sauce over steak.  
Dressing: in a small saucepan combine all the  
ingredients, bring to the boil, simmer 1-2  
minutes, remove and allow to cool.  
Thai Style Beef Salad  
Serves 4  
500g beef sirloin or backstrap, trimmed of  
fat and sinue  
Top the salad with beef slices and toss in  
cooled dressing. Serve immediately.  
Salad  
3 cups mesculin lettuce leaves  
12 mixed cherry tomatoes (red, yellow  
green), quartered  
1 Lebanese cucumber, thinly sliced on the  
diagonal  
1 small Spanish onion, thinly sliced  
1
2
/ cup fresh mint leaves, roughly chopped  
1
2
/ cup fresh coriander leaves, roughly  
chopped  
1
2
/ cup dry roasted cashew nuts  
9
 
Contact Health Grill Recipes continued  
LAMB  
5.Mix together the yogurt, tahini, pepper;  
set aside.  
Mediterranean Kebabs & Tahini Yogurt Serves 4  
6.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.  
Kebabs  
1kg lamb leg steaks, trimmed, cut into 2cm  
cubes  
1
3
/ cup olive oil  
1 lemon, washed  
7.Serve kebabs sprinkled with combined  
onion, tomatoes and parsley, top with a  
generous dollop of tahini yogurt dressing.  
1
2
/ cup white wine  
2 large cloves garlic, sliced  
Note:  
Topping  
• Tahini is a ground sesame seed paste and  
can be found in supermarkets or health  
food stores.  
1 small Spanish onion, finely chopped  
3 fresh tomatoes, seeded and chopped  
1
4
/ bunch fresh basil leaves, finely shredded  
Satay Lamb Cutlets  
Serves 5  
Tahini yogurt  
125ml low fat plain yogurt  
10 Lamb cutlets  
1
3
4
/ cup tahini  
4
/ cup satay sauce  
Freshly ground black pepper  
Soak 12 bamboo skewers in water (for 1  
hour)  
1 teaspoon ginger  
1 clove garlic, crushed  
1.Combine satay sauce, ginger and garlic  
together. Best to marinate in sauce  
overnight.  
1.In a large bowl combine the lamb cubes  
and olive oil.  
2.Cut the lemon in half, squeeze juice over  
lamb and leave the skin halves in the  
marinade. Add in wine and garlic.  
2.Pre-heat Contact Health Grill for 3-5  
minutes.  
3.Spray grill plates with cooking spray. Cook  
for about 10 minutes or until cooked as  
desired, brushing with satay sauce.  
3.Marinate meat for 2 hours or overnight.  
Thread meat onto skewers.  
4.Mix together the onion, tomatoes and basil  
in a bowl, set aside.  
4.Serve with boiled fragrant rice or mixed  
salad leaves.  
10  
 
Contact Health Grill Recipes continued  
Greek Lamb Souvlaki  
700g trim lamb, diced  
Serves 6  
3.Serve medallions with creamy mashed  
potato and a tossed green salad.  
10 kebab skewers, soaked in water for 1hr  
Satay Skewers  
500g pork meat, trimmed of fat and cut into  
Serves 4  
Marinade  
1
4
/ cup lemon juice  
2cm strips  
1
1 teaspoon olive oil  
2
/ cup thick ready made satay sauce  
1
1 tablespoon fresh oregano, chopped  
1 teaspoon fresh rosemary, chopped  
2 cloves garlic, crushed  
4
/ cup lemon juice  
1 tablespoon olive oil  
1
4
/ teaspoon chopped chilli  
2 tablespoons freshly chopped coriander or  
parsley  
2 tablespoons finely chopped peanuts  
1.Pre-heat contact grill for 3-5 minutes.  
2.Combine all ingredients of marinade  
together.  
1.Soak 12 bamboo skewers in water for 1  
hour.  
3.Spray grill plates with cooking spray.  
Thread diced lamb onto 10 kebab skewers.  
Place skewers in a deep dish and pour  
marinade over skewers.  
2.Combine pork meat with satay sauce,  
lemon juice, olive oil, chilli, coriander and  
peanuts in a bowl.  
4.Cook skewers for 10 minutes or until  
cooked as desired.  
3.Marinate 30 minutes or overnight. Thread  
meat onto skewers.  
5.Serve with Greek salad and hot crusty  
bread.  
4.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook (6) skewers  
in two batches for 5 minutes each batch or  
until tender.  
PORK  
Thyme & Rosemary Pork Medallions  
Serves 5  
5.Heat any remaining marinade over a low  
heat in a frypan until fragrant. Serve over  
skewers.  
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  
6.Serve with steamed jasmine rice topped  
with chopped coriander and finely chopped  
peanuts in olive oil.  
1.Place pork medallions into a bowl, pour  
over olive oil, sprinkle over black pepper,  
thyme and rosemary. Coat the pork well.  
Allow pork to marinade for 1 hour or  
overnight.  
Note:  
• If you can’t get a ready made satay mix,  
1
4
combined together / cup peanut butter  
1
4
with 1 freshly chopped chilli or /  
teaspoon chilli paste or 1 tablespoon  
sweet chilli sauce.  
2.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook medallions  
for 6 minutes or until cooked as desired.  
11  
 
Contact Health Grill Recipes continued  
Sweet Pork Medallions  
4 Pork Loin Medallion Steaks  
Serves 4  
2.Combine garlic, ginger, chilli, honey and  
lemon juice in a food processor until  
processed.  
Marinade  
3.Spread this over the chicken. Marinate for  
30 minutes or overnight.  
1 tablespoon honey  
2 tablespoons soy sauce  
1 teaspoon chilli sauce  
1 teaspoon oil  
4.Pre-heat grill for 3-5 minutes. Spray with  
cooking spray. Cook fillets for 6-10  
minutes or until cooked. Check if fillets are  
cooked by inserting a knife into flesh.  
1.Combine all ingredients for marinade in a  
saucepan and stir over low heat until honey  
has dissolved.  
5.Serve with steamed rice noodles topped  
with fresh herbs.  
2.Place pork in a flat dish and pour  
marinade over steaks. Refrigerate for 2  
hours.  
Mustard Seed & Tarragon  
Chicken Breasts  
Serves 4  
3.Pre-heat grill for 3-5 minutes.  
4 large chicken breasts, fat and sinue  
removed, cut into 8 flat slices  
2 tablespoons wholegrain mustard  
2 tablespoons dijon mustard  
4.Cook for 10-12 minutes or until cooked as  
desired.  
5.Serve on a bed of pasta or rice.  
1 tablespoon dry tarragon leaves  
1.Combine chicken with mustards and  
tarragon leaves. Marinate for 30 minutes or  
overnight.  
POULTRY  
Thai Style Chicken  
4 large cloves garlic, peeled  
3 cm piece ginger, peeled  
Serves 4  
2.Pre-heat grill for 3-5 minutes. Spray with  
cooking spray. Cook chicken for 3-4  
minutes or until tender.  
2 large fresh green chilli  
1
4
/ cup honey  
3.Serve chicken with a hot potato bake and  
steamed vegetables.  
Juice of 1 lemon  
1.4 x 150-200g meaty chicken thigh fillets,  
fat and sinue removed, flatten to one  
thickness and score.  
12  
 
Contact Health Grill Recipes continued  
Honey and Soy Chicken Nibbles  
Makes 20  
Chicken Vegetable Kebabs  
Serves 4  
10 chicken wings  
2 tablespoons vegetable oil  
2 cloves garlic, finely chopped  
8 kebab skewers, soaked in water for 1 hour  
2 large chicken breasts, cubed  
2 baby squash, quartered  
1 teaspoon finely grated ginger  
4 cherry tomatoes, halved  
1
2
/ cup soy sauce  
4 mushrooms halved  
1
1
4
2
/ cup honey  
/ yellow capsicum, chopped in 2 x 2cm  
1
4
/ cup dry sherry  
pieces  
1
2
/ teaspoon five spice powder  
Marinade  
Fresh ground pepper to taste  
1
4
/ cup lemon juice  
1.Pre-heat grill for 3-5 minutes.  
2 tablespoons soy sauce  
1 clove garlic, crushed  
2.Remove and discard wing tips. Cut wings  
in half at the joint.  
1.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray.  
3.Combine all other ingredients in a small  
deep bowl.  
2.Thread chicken cubes onto skewers  
alternatively with squash, tomatoes,  
mushrooms and capsicum.  
4.Dip each wing into the marinade. Spray  
grill plates with cooking spray.  
5.Cook for 15-20 minutes or until cooked  
throughout.  
3.Combine marinade ingredients and brush  
over kebabs.  
4.Cook kebabs for 8-10 minutes or until  
desired. Continually brush kebabs with  
marinade.  
13  
 
Contact Health Grill Recipes  
Turn temperature control to ‘Medium’ setting  
SEAFOOD  
3.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook patties (4)  
at a time 5-7 minutes or 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 grill plates to prevent patties  
from sticking.  
Oriental Snapper Fillets  
4 large snapper fillets  
2 tablespoons honey  
Juice and zest of orange  
3cm piece fresh ginger, grated  
Serves 4  
1.Place fillets onto a plate. In a small jug  
combine honey, orange zest and juice, add  
the grated ginger. Pour this over the fillets  
and marinate in the fridge for 30 minutes.  
4.Serve salmon and potato patties with a  
green salad, lemon and mayonnaise.  
Tandoori Prawn Skewers  
24 raw king green prawns, shelled and  
Serves 4  
2.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook fish fillets  
for 6-8 minutes until fish is flaky.  
devained (leaving head and tails attached)  
1
2
/ cup low fat yogurt  
3.Serve fish with cooked noodles, steamed  
green vegetables and soy sauce.  
1
2
/ cup tandoori paste  
2 tablespoons freshly chopped  
coriander or parsley  
Note:  
• Fish suggestions: use any low-fat rock fish  
such as yellowtail, golden eye, stripped  
bass. Boneless white fish fillets such as  
ling or flake can be used.  
Lemon wedges and a tzatziki dip for serving  
1.Soak (8) bamboo skewers in water for 1  
hour. Thread 3 prawns per skewer. Place  
onto a plate.  
2.In a small bowl combine the yogurt,  
tandoori paste and coriander. Spoon this  
over prepared prawns. Cover and refrigerate  
until required.  
Salmon and Potato Cakes  
1 x 210g can pink or red salmon,  
drained and flaked  
2 cups mashed potato, (not too wet)  
1 green onion, finely chopped  
2 tablespoons parsley (optional)  
1 egg, lightly beaten  
Serves 4  
3.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook (4) skewers  
at a time. Cooking 3-5 minutes.  
Sea salt and black pepper  
4.Serve prawn skewers on a bed of lettuce  
leaves with lemon wedges and tzatziki dip.  
1
2
/ cup breadcrumbs for coating  
1.In a large bowl combine the salmon,  
potato, onion, parsley, egg, salt and  
pepper.  
Note:  
• Prawns can also be cooked in the grill  
not skewered.  
2.Scoop out (8) equal portions of mixture  
and form 8 balls. Roll in breadcrumbs.  
Place patties on a plate cover in plastic  
wrap, refrigerate for 1-2 hours.  
14  
 
Contact Grill Recipes continued  
Garlic Prawns  
Serves 4  
Stuffed Calamari  
Serves 4  
1kg green prawns, shelled and deveined  
8 small squid/calamari tubes, cleaned  
1
2
/ cup olive oil  
Stuffing  
2 cloves garlic, crushed  
1 tablespoon chopped parsley  
Fresh ground pepper to taste  
1 cup breadcrumbs  
1
3
/ cup parmesan cheese, grated  
1clove garlic, crushed  
1 egg  
Salt and pepper to taste  
1.Place all ingredients into a bowl and  
marinate for 2 hours.  
2.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook prawns for  
3-5 minutes or until cooked, occasionally  
brushing with marinade.  
1.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.  
2.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray.  
Mediterranean Octopus  
1kg baby Octopus  
Serves 4  
3.Place spoonfuls of stuffing into each tube.  
Secure end with a toothpick.  
Marinade  
1
4
/ cup each of green, yellow and red  
4.Place calamari onto the Contact Health  
Grill and cook for 10-15 minutes or until  
cooked throughout.  
capsicum, finely chopped  
1
3
/ cup soy sauce  
1 tablespoon oil  
5.Remove toothpicks before serving.  
2 tablespoons chopped fresh oregano  
1
4
/ cup lemon juice  
1 clove garlic, crushed  
3 tablespoons dry red wine  
1.Clean insides of heads of octopus and  
remove beaks from legs and place in a  
bowl.  
2.Combine all marinade ingredients and pour  
over octopus. Refrigerate for 1-2 hours.  
3.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook octopus for  
15-20 minutes or until tender.  
15  
 
Contact Grill Recipes continued  
Barbecued Snapper  
Serves 4  
Citrus Salmon  
Serves 4  
1 medium sized snapper, cleaned  
3 tablespoons oil  
4 pink salmon cutlets  
Salt and pepper to taste  
2 tablespoons vinegar  
1 tablespoon soy sauce  
Marinade  
Juice of 1 lime  
Juice of 1 lemon  
Pine Nut Filling  
1 tablespoon chopped chives  
2 cloves garlic, crushed  
1 tablespoon olive oil  
3 bacon rashers, chopped  
1
3
/ cup pine nuts  
2 green onions  
2 cups stale breadcrumbs  
1.Place cutlets in a shallow dish.  
1
4
/ cup sour cream  
2.Combine marinade ingredients together  
and pour over cutlets. Refrigerate for 1  
hour.  
1 tablespoon chopped fresh chives  
Pine Nut Filling  
1.Fry bacon until crisp.  
3.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray.  
2.Combine remaining ingredients in a small  
bowl and add bacon. Mix until well  
combined.  
4.Cook salmon for 8-10 minutes  
continuously brushing with marinade.  
5.Season with salt and pepper to taste.  
Snapper  
1.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.  
2.Stuff fish with pine nut filling and brush  
with combined oil, vinegar and soy sauce.  
3.Pre-heat grill for 3-5 minutes. Spray grill  
plates with cooking spray.  
4.Cook fish for 20-25 minutes or until  
cooked throughout.  
16  
 
Contact Grill Recipes continued  
VEGETABLE  
Antipasto Vegetables  
Serves 4  
To make a decent sized platter for  
Healthy Bean Burgers  
1 x 300g can 4 bean mix, rinsed & drained  
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  
Serves 4  
entertaining you will require approx 1.5kg  
variable vegetables. Here is list of vegetable  
suggestions for your antipasto platter;  
1 bunch asparagus, trimmed  
1 bunch spring onions, tops trimmed and cut  
to 10cm lengths, cut bulbs in half  
1 small eggplant, cut into thin slices  
1 small orange sweet potato, peeled and cut  
thinly into slices  
2 small potatoes (kipler or pink fir apple),  
cut thinly into slices  
1 zucchini, sliced  
2 tablespoons wholemeal plain flour  
1
4
/ cup rice flour  
2 tablespoons sesame seeds  
2 tablespoons poppy seeds  
Homestyle tomato chutney, to serve  
1 red capsicum, sliced  
4 field mushrooms, cleaned  
1.In a large bowl mix together all of the  
ingredients.  
1
4
/ cup extra virgin olive oil  
Sea salt and black pepper  
2.Divide mixture in 8 and spoon mixture into  
the palm of your wet hand and roll together  
forming a pattie. Flatten slightly.  
1.Preheat grill for 3-5 minutes. Spray grill  
plates with cooking spray.  
2.Grill vegetables in batches. When tender  
remove from grill and wrap in foil.  
3.Place onto a plate, cover and refrigerate  
until required. Make (8) patties.  
3.Drizzle in olive oil and sprinkle in salt and  
pepper. When vegetables are cold serve on  
a platter with a selection of cold deli  
4.Pre-heat grill plates for 3-5 minutes. Spray  
grill plates with cooking spray and cook  
patties (4) at a time for 5-10 minutes or  
until crispy and golden.  
meats, cheeses and a variety of breads.  
5.Serve patties hot with a chunky homestyle  
tomato chutney.  
Recipe suggestion:  
• Serve patties on wholemeal seeded buns  
with baby rocket and spinach leaves and  
grilled onion.  
17  
 
Contact Grill Recipes continued  
Potatoes with sour cream and  
sweet chilli sauce  
Serves 4  
Grilled Mushrooms with Herb Butter  
100g butter  
Serves 4  
1kg kipfler potatoes  
1 tablespoon oil  
2 teaspoons sea salt  
freshly ground pepper  
1/3 cup sweet chilli sauce  
1 cup light sour cream  
1 clove garlic, crushed  
1 tablespoon seeded mustard  
1 tablespoon chopped basil  
1 tablespoon chopped parsley  
sea salt and freshly ground pepper  
4 large flat mushrooms  
1.Preheat grill for 3-5 minutes. Cut potatoes  
in half lengthways. Place potatoes in a  
bowl and toss with the oil, salt and pepper.  
1.Combine the butter, garlic, mustard and  
herbs in a small saucepan, cook over a low  
heat until the butter has melted and the  
mixture has combined.  
2.Cook in your Contact Health Grill for  
approx. 10 minutes or until the potatoes  
are tender.  
2.Preheat the grill for 3-5 minutes. Cook  
mushrooms in the Contact Health Grill for  
about 5-8 minutes or until cooked as desired.  
3.Serve with sweet chilli sauce and light sour  
cream.  
3.Serve mushrooms topped with the herb  
butter.  
Barbecue Chilli Lime Prawns  
Serves 4  
Grilled swordfish  
4 pieces swordfish  
Serves 4  
1 kg green prawns  
1
2
/ teaspoon sugar  
1 tablespoon peanut oil  
Dressing  
1 teaspoon grated lime rind  
2 cloves garlic, crushed  
1
3
/ cup lime juice  
1
3
/ cup white vinegar  
2 red chillies, seeded and finely chopped  
2 tablespoons sweet chilli sauce  
1 tablespoon chopped fresh coriander  
1
3
/ cup olive oil  
1
4
/ cup shredded basil leaves  
Salad  
1.Shell and devein prawns leaving tails  
intact. Combine prawns and remaining  
ingredients in a bowl and refrigerate for 1  
hour.  
250g baby rocket  
100g semi dried tomatoes  
150g fetta cheese  
100g kalamata olives  
2.Preheat grill for 3-5 minutes. Cook prawns  
for about 2 minutes or until prawns change  
colour.  
1.Place swordfish in a large dish and pour  
over two thirds of the combined dressing  
ingredients. Cover and refrigerate for 1 hour.  
3.Serve with steamed jasmine rice.  
2.Preheat grill for 3-5 minutes. Cook  
swordfish for about 6 minutes or until  
cooked as desired.  
18  
 
3.Serve swordfish over salad and drizzle with  
remaining dressing.  
6.Combine the dressing ingredients in a jar  
and shake well; pour over the grilled  
vegetables, baby rocket and red onion, toss  
to combine.  
Grilled Vegetable Salad with Haloumi Serves 4  
1 red capsicum  
1 yellow capsicum  
2 zucchini  
7.Divide salad onto 4 plates and top with  
haloumi cheese  
2 baby eggplant  
Grilled Vegetable Kebabs  
Serves 4  
200g halomi cheese, sliced  
200g baby rocket  
1 red onion, sliced  
4 yellow squash, halved  
1 large zucchini, thickly sliced  
1 red capsicum, cut into 2.5cm pieces  
1 green capsicum, cut into 2.5cm pieces  
1 red onion, cut into wedges  
Dressing  
1 tablespoon red wine vinegar  
3 tablespoons extra virgin olive oil  
1 teaspoon caster sugar  
1 teaspoon Dijon mustard  
1 teaspoon sea salt  
4 cherry tomatoes  
Herb and Garlic Marinade  
1
4
/ cup finely chopped parsley  
2 tablespoons finely chopped mint  
2 cloves garlic, crushed  
1.Preheat grill for 3-5 minutes. Cut the  
capsicums into quarters and discard seeds  
and membranes. Spray, grill plates with a  
little cooking spray.  
1 fresh chilli, seeded, chopped finely  
1
3
/ cup tomato juice  
1 teaspoon grated lemon rind  
2 tablespoons lemon juice  
2.Place the capsicums onto the grill plate  
and cook until the skin has blackened.  
1
4
1 / tablespoons olive oil  
1 teaspoon Dijon mustard  
3.Remove from contact grill and place into a  
plastic bag for 5-10 minutes. Once cool,  
remove skin from capsicum and slice into  
thick slices.  
1.Divide vegetables evenly onto 4 large or 8  
small wooden skewers. Place skewers into  
a deep dish  
4.Meanwhile slice the zucchini and  
eggplants into thin strips and cook in the  
grill until tender. Remove from heat and  
allow too cool.  
2.Combine marinade ingredients in a jug and  
pour over vegetable kebabs. Refrigerate  
for 1 hour or overnight.  
3.Preheat grill for 3-5 minutes. Place  
skewers in grill and cook for about 5  
minutes or until cooked as desired.  
5.Grill the haloumi in the grill plate for about  
1 minute or until heated through.  
19  
 
Contact Grill Recipes continued  
MARINADES  
Italian Style Marinade  
1
Here are two marinades that can be used to  
flavour and tenderise 500g meat (beef, lamb,  
pork, poultry and seafood).  
cup white wine  
2 tablespoons olive oil  
cup lemon juice  
1 tablespoon dry mixed herbs  
1 garlic clove, peeled and sliced  
2
/
1
4
/
Island Style Marinade  
1
cup hoisin sauce  
cup tomato sauce  
2
/
/
1.Combine all marinade ingredients together  
in a bowl, mix well.  
1
4
2 tablespoons honey  
2.Add meat to marinade, cover and  
refrigerate for 1-2 hours or overnight. Drain  
marinade well before grilling.  
2 tablespoons soy sauce  
1
teaspoon cracked black pepper  
4
/
2 tablespoons chopped chives  
1 red chilli, chopped (optional)  
3.Heat reserved marinade in a pan until  
simmering for 1-2 minutes.  
4.Serve over grilled food.  
20  
 
‘Sunbeam’, is a registered trademark of Sunbeam  
Corporation. Sunbeam Contact Health Grill 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. Backed by Sunbeam‘s 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2003.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand (09) 912 0747.  
 
Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
(09) 912 0747  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2003.  
 

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