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Sunbeam HG030 Instruction/Recipe Booklet
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Sunbeam HG030 Instruction/Recipe Booklet

Sunbeam HG030 Instruction/Recipe Booklet

Compact bbq grill
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Compact BBQ Grill
INSTRUCTION/RECIPE BOOKLET
HG030

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Summary of Contents for Sunbeam HG030

  • Page 1 Compact BBQ Grill INSTRUCTION/RECIPE BOOKLET HG030...
  • Page 2 An introduction to your Compact BBQ Grill. Congratulations on the purchase of your Sunbeam Compact BBQ Grill. You can now enjoy delicious, healthy barbecued meals in minutes. Stylish and versatile, the Sunbeam Compact BBQ Grill is lightweight and easy to use. Perfect indoors for cooking quick family meals, or outdoors when entertaining.

  • Page 3: Sunbeam's Safety Precautions

    If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number (Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747. Ensure the above safety precautions are understood.
  • Page 4 Features of your Sunbeam Compact BBQ Grill. Cool touch handle Removable drip tray Figure 1 ® Dupont Teflon ™ Platinum with ScratchGuard Non-Stick Coating. Safe to use with metal utensils. Up to 10 times more scratch-resistant than other non-stick coatings.
  • Page 5 ® DuPont Teflon - Platinum with ScratchGuard Non-Stick Coating Your Sunbeam Compact BBQ Grill features DuPonts' toughest non-stick coating produced to date - Platinum with ScratchGuard. DuPont is the world leader in non-stick coatings with the introduction of Teflon dating back to 1938.

  • Page 6: Before First Use

    How to use your Sunbeam Compact BBQ Grill. Before first use. Remove sticker from hotplate. Wash the hotplate and drip tray in warm soapy water using a mild household detergent. Dry hotplate and drip tray thoroughly. Place drip tray into base. For easy cleaning line the drip tray with aluminium foil.

  • Page 7: Handy Hints

    Handy Hints. • 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. • Avoid turning food regularly. Once the food has been seared on both sides, cook food at a reduced heat setting.

  • Page 8: Care And Cleaning

    (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 For more information or advice on any Sunbeam products, contact the Sunbeam Consumer Service Line on 1800 025 059 in Australia. In New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.
  • Page 9 Recipes. Thai Lamb Cutlets 10 Lamb cutlets cup satay sauce teaspoon ginger teaspoon crushed garlic Pre-heat BBQ Grill on heat setting 12. Combine satay sauce, ginger and garlic together. Brush cutlets with sauce and place on BBQ Grill. Cook for 2 minutes each side, brushing with satay sauce. Reduce heat to setting 10 and cook for a further 6-8 minutes or until desired.
  • Page 10 Recipes. Sweet Pork Medallions 4 Pork Loin Medallion Steaks Marinade tablespoon honey 2 tablespoons soy sauce 1 teaspoon chilli sauce 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 BBQ Grill on heat setting 12.
  • Page 11 Recipes. Garlic Prawns 1kg green prawns, shelled and deveined 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 BBQ Grill on heat setting 12. Cook prawns for 4 minutes each side, occasionally brushing with marinade.
  • Page 12 Recipes. Mediterranean Octopus 1kg baby Octopus Marinade cup each of green, yellow and red pepper, finely chopped cup soy sauce 1 tablespoon oil 2 tablespoons chopped fresh oregano cup lemon juice 1 clove garlic, crushed 3 tablespoons dry red wine Remove and discard heads and beaks from octopus.
  • Page 13 Recipes. Herbed Chicken Drumsticks 10 chicken drumsticks Marinade 1 tablespoon each of chopped parsley, oregano and thyme cup soy sauce cup lemon juice 2 tablespoons oil 1 shallot, finely chopped 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.
  • Page 14 Recipes. Chicken Vegetable Kebabs 8 kebab skewers, soaked in water 2 large chicken breasts, cubed 2 baby squash, quartered 4 cherry tomatoes, halved 4 mushrooms halved yellow capsicum, chopped in 2 x 2cm pieces Marinade cup lemon juice 2 tablespoons soy sauce 1 clove crushed garlic Pre-heat BBQ Grill on heat setting 12.
  • Page 15 Recipes. Spicy New Zealand Mussels 12 New Zealand Mussels Marinade 3 tablespoons oil 2 tablespoons vinegar tablespoon chopped fresh oregano teaspoon freshly ground black pepper red chilli, finely chopped Scrub exterior of mussels with a washing brush to remove any grains. Place in a shallow bowl. Combine all ingredients of marinade together and pour over mussels.
  • Page 16 Recipes. Stuffed Calamari Serves 4 8 small squid/calamari tubes, cleaned Stuffing 1 cup breadcrumbs cup parmesan cheese, grated teaspoons crushed garlic 1 egg Salt and pepper to taste Combine all stuffing ingredients in a small bowl. Using your hand, mix ingredients together until well combined.