Hamilton Beach 25360 User Guide

READ BEFORE USE LIRE AVANT UTILISATION LEA ANTES DE USAR

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Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.

Indoor Grill

Gril-santé pour

l’intérieur

Parrilla Interior

English ...................... 2

Français ................... 13

Español ................... 25

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against risk of electrical shock, do not immerse

base, cord, or plug in water or other liquid.

4. Close supervision is necessary when any appliance is used

by or near children.

5. Unplug from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts, and before cleaning the appliance.

6. Do not operate any appliance with a damaged cord or plug,

or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, repair, or adjustment.

7. Do not use outdoors.

8. The use of accessory attachments not recommended by the

appliance manufacturer may cause injuries.

9. Do not let cord hang over edge of table or counter or touch

hot surfaces, including stove.

10. Do not place on or near a hot gas or electric burner, or in a

heated oven.

11. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

12. Do not use appliance for other than intended purpose.

13. Be sure removable cooking plates are secured before

cooking.

14. To disconnect, turn control to MIN and remove plug from

wall outlet.

15. Do not leave the appliance unattended when in use.

16. Always use the appliance on a dry level surface.

17. Use extreme caution when removing tray or disposing of

hot grease.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

This appliance is intended for household use only. WARNING! Shock Hazard: This product is provided with either

a polarized (one wide blade) or grounded (3-prong) plug to reduce the risk of electric shock. The plug fits only one way into a polarized or grounded outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. If the appliance is of the grounded type, the extension cord should be a grounding-type, 3-wire cord. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

To avoid an electrical circuit overload, do not use another high-wattage appliance on the same circuit with this appliance.

An extension cord should be connected to the appliance first, before it is plugged into the outlet.

Always use grill on flat surface to ensure grease and oils drain properly. Use caution when cleaning spilled hot grease. Use caution when cooking and around splattering grease.

Always use drip tray and make sure it is resting on counter directly under grill before use.

Never move grill when in use. Unplug unit and let cool before moving.

Always use an oven mitt to protect hand when opening the grill.

CAUTION: Escaping steam may cause burns.

Parts and Features

Removable Cover

Base

BEFORE FIRST USE: Wash the grill plate and cover in hot, soapy water. Rinse and dry thoroughly. Do not immerse base in water or other liquid.

Removable Grill Plate

Indicator Lights

Temperature Control Dial

Drip Tray

How to Grill

Burn Hazard.

w WARNING

Always use an oven mitt to protect hand when opening a hot grill. Escaping steam can burn.

Plug cord into wall outlet. The red Power light will glow.

5 6

Place food on grill plate; cover. Use only utensils which are high-heat resistant (~450°F/232°C) and safe for nonstick surfaces. This will help prolong the life of the nonstick coating.

Slide drip tray under grill. Ensure grill plate is properly

When finished grilling, turn control to MIN (indicator lights will remain on). Remove plug from outlet.

3 4

placed on base.

Set temperature control dial to desired heat setting. Preheat with cover closed 5 to 10 minutes before grilling. Green Ready light will glow when grill comes to selected temperature.

Cooking Chart

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

Grilled meats should rest for 3 minutes before cutting or slicing.

FOOD

Steaks, Beef, 1/2-in. (1.3-cm) thick

Pork Chops, 1/2-in. (1.3-cm) thick

Chicken Breasts (6 oz.), boneless

Hamburgers, 1/2-in. (1.3-cm) thick

Sausage Links or Patties

Hot Dogs

Fish Fillets

Corn on the Cob, husk removed

Peppers, halved, seeded

Portabella Mushrooms

COOKING TEMPERATURE

SEAR, turning halfway through grilling time

SEAR for 4 minutes; turn over. Reduce temp to 350°F/ 177°C. Continue grilling.

350°F/177°C, turning halfway through grilling time

SEAR for 4 minutes; turn over. Reduce temp to 375°F/ 190°C. Continue grilling.

350°F/177°C, turning halfway through grilling time

375°F/190°C, turning halfway through grilling time

SEAR for 5 minutes; turn over. Reduce temp to 375°F/ 190°C. Continue grilling.

350°F/177°C, turning halfway through grilling time

APPROXIMATE TIME

6 to 14 minutes

7 to 9 minutes

12 to 15 minutes

8 to 10 minutes

12 to 14 minutes

7 to 9 minutes

10 minutes per

1-in. thickness

10 to 12 minutes

12 to 15 minutes

DONENESS

Meat thermometer registers at least 145°F/63°C for food safety

Meat thermometer registers 145°F/63°

Meat thermometer registers 165°F/73.9°C or juices run clear

Meat thermometer registers at least 145°F/63°C for food safety

Meat thermometer registers 160°F/71°C or juices run clear

Meat thermometer registers 160°F/71°C

Opaque and flakes with fork

Bright yellow kernels and slightly charred

Tender crisp and slightly charred

Tender when pierced with fork

Care and Cleaning

Unplug grill from outlet and allow to cool. Carefully dispose of any grease.

To remove cover for cleaning: Open cover; gently pull straight up and remove to clean with hot, soapy water. Rinse with water and dry.

To replace cover: Align inside of cover piece with outside base piece; gently slide into position. Cover must remain in vertical position during removal and replacement.

Electrical Shock Hazard.

w WARNING

Disconnect power before cleaning. Do not immerse base, cord, or plug in water or any liquid.

Cover

Grill Plate

Drip Tray

Wash the grill plate, cover, and drip tray in hot, soapy water. Use a nylon or plastic scouring pad and a nonabrasive liquid cleanser. Do not use metal scouring pads. Rinse and let dry.

IF YOU LIVE IN A HIGH-ALTITUDE AREA:

The Extension service will have detailed information about cooking for your area. To locate the Cooperative Extension service in your county, please visit: http://www.csrees.usda.gov/Extension/.

DISHWASHER-SAFE

DO NOT use the “SANI” setting when washing in the dishwasher. “SANI” cycle temperatures could damage your product.

Grilling Guidelines

• Grilling Times: Recipe cooking times are estimates. Cooking time

will vary based on the temperature of the grid, the surrounding air, and the food itself. Watch food carefully while grilling and adjust the cooking time as necessary.

• Marinating Tips: Never marinate foods in metal containers for

extended lengths of time (2 or more hours). The acids in foods can react with metal, causing an unpleasant taste. Instead, use glass, ceramic, or plastic bag containers for marinating.

• Meat Safety Tip: To reduce the risk of spoiling, store meat in the

refrigerator until you’re ready to cook. Never thaw or marinate meat at room temperature, especially in warm climates.

Grilling Tips

• Cover grill when preheating or grilling unless recipe suggests otherwise.

• Please remember that your grill plate is coated with a nonstick surface and that plastic utensils should always be used.

• If grilling vegetables, fish, or lean meat, spray the grilling surface with a cooking spray. If grilling meat with any amount of fat, or if the food has

• For best results, preheat the grill with cover closed for 5 to 10 minutes before grilling.

been marinated, there is no need to treat the plate.

• Food Safety Tip: Never use leftover marinade as a finishing sauce

on cooked foods. The leftover marinade must first be boiled for one to two minutes to kill any bacteria from the raw food that was marinated.

• Nonstick Grilling Tip: Without the use of oil, certain foods will

stick slightly to nonstick surfaces. This is easily prevented. Before turning on your grill, brush or spray the grill plates lightly with oil or nonstick cooking spray. (Never add oil or spray to a heated plate— this is dangerous.)

• Always read all safety information.

• Skewers are available in most large supermarkets. If using the disposable, wooden-type skewers, soak the skewers in water at least 10 minutes before threading on food. This prevents the skewer from scorching and makes a more attractive presentation.

• If using a marinade with oil, place grill near an exhaust hood. Oil or fat will produce some smoke.

• Marinade or sauces may cook on grill plate; use spatula to trim before slicing or cutting.

Recipes

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

Texas Beef Barbecue

1 cup (250 ml) chili sauce 3 Tablespoons (45 ml) chili powder 1 teaspoon (5 ml) ground cumin 1/2 cup (125 ml) beer 1/2 teaspoon (2.5 ml) dried red pepper flakes 1/3 cup (80 ml) vegetable oil 1/4 cup (60 ml) finely chopped green onion (white and green parts) 1 boneless beef top round steak, cut 1-inch thick (about 1 1/2 to 2 pounds)

Directions

1. In a glass dish or plastic zipper bag, combine all ingredients except steak. Add steak; turn or toss to coat. Marinate in refrigerator 3 hours or overnight.

2. Preheat grill to SEAR.

3. Remove steak from the marinade; discard marinade. Sprinkle steak with salt, if desired. Place the steak on grill; cover.

4. Grill 18 to 22 minutes or until desired doneness, turning halfway through grilling.

5. Transfer steak to a cutting board and let stand 5 minutes, loosely covered with foil.

6. To serve, thinly slice across grain.

Serves: 4

Marinated Vegetable Kabobs

1 can (14 oz.) artichoke hearts, cut in half 8 large mushrooms, thickly sliced 1 large yellow bell pepper, cut in chunks 1 large green bell pepper, cut in chunks 1 small red onion, cut in chunks Marinade: 1/4 cup (60 ml) balsamic vinegar 1 Tablespoon (15 ml) olive oil 2 teaspoons (10 ml) garlic salt 2 teaspoons (10 ml) dried basil Ground pepper to taste

Directions

1. In a glass dish or plastic zipper bag, combine marinade ingredients. Add vegetables; stir or toss to coat. Marinate in refrigerator 30 minutes to 1 hour.

2. Preheat grill to 350°F (177°C).

3. Remove vegetables from marinade; discard marinade. Thread vegetables onto skewers. Place kabobs on grill; cover.

4. Grill 8 to 12 minutes, turning halfway through grilling.

Serves: 4

Recipes (cont.)

Grilled Chicken Salad

1 pound (0.5 kg) boneless chicken breasts 1 Tablespoon (15 ml) vegetable oil 2 Tablespoons (30 ml) soy sauce 1 Tablespoon (15 ml) honey 2 cloves garlic, crushed 1 Tablespoon (15 ml) curry powder 1 teaspoon (5 ml) ground turmeric 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) ground cumin Mixed salad greens

Directions

1. Cut chicken into 1-inch strips. In a glass dish or plastic zipper bag, combine remaining ingredients, except salad greens. Add chicken; stir or toss to coat. Marinate in refrigerator at least 30 minutes.

2. Preheat grill to 350°F (177°C).

3. Remove chicken from marinade; discard marinade. Place chicken strips on grill; cover.

4. Grill chicken strips 4 to 5 minutes on each side, until juices run clear and meat is no longer pink. Let chicken rest for several minutes.

5. Serve chicken over mixed greens.

Serves: 4

Mahi Mahi With Ginger and Dill

1/4 cup (60 ml) lime juice 1/4 teaspoon (1.3 ml) coarsely ground black pepper 1/4 teaspoon (1.3 ml) fresh grated ginger root 1/4 teaspoon (1.3 ml) dill weed 3/4 pound (0.3 kg) mahi mahi

Directions

1. In a glass dish or plastic zipper bag, combine all ingredients, except mahi mahi. Add fish; stir or toss to coat. Marinate in refrigerator 30 minutes to 1 hour.

2. Preheat grill on SEAR.

3. Remove fish from marinade; discard marinade. Place fish on grill; cover.

4. Grill 5 minutes; turn fish.

5. Reduce heat to 375°F (190°C). Grill 5 minutes longer or until fish flakes easily when tested with a fork.

Serves: 2

Recipes (cont.)

Spicy Chili Chicken Wings

3 to 3 1/2 pounds chicken wings (about 15 to 18 wings) 3 Tablespoons (45 ml) olive oil 3 Tablespoons (45 ml) fresh lime juice 4 large cloves garlic, peeled and minced 2 teaspoons (10 ml) ground cumin 2 teaspoons (10 ml) ground coriander 2 teaspoons (10 ml) paprika 1 teaspoon (5 ml) peeled and grated ginger 1 teaspoon (5 ml) salt, or to taste 1/2 teaspoon (2.5 ml) hot chili powder OR cayenne pepper 1/2 teaspoon (2.5 ml) ground cinnamon

Directions

1. Rinse the chicken wings under cold running water and pat dry with paper towels. Cut off the wing tips at the joints and discard the tips. (Or wrap and freeze tips to use later to add flavor to canned or homemade soups and stocks.)

2. In a glass dish or plastic zipper bag, combine all ingredients, except chicken. Add chicken wings; stir or toss to coat. Marinate in refrigerator 2 to 4 hours.

3. Preheat grill to SEAR.

4. Remove chicken wings from marinade; discard marinade. Place chicken on grill; cover.

5. Grill 5 minutes; turn. Reduce heat to 350°F (177°C). Grill 25 to 30 minutes or until done, turning with tongs every 10 minutes to prevent burning and to ensure even cooking. To test for doneness, cut into the thickest part of the wing. The meat should be white, with no trace of pink, and the juices should run clear.

Serves: 8 to 10 appetizers

Cajun Grilled Shrimp

5 Tablespoons (75 ml) Cajun seasoning mix 2 Tablespoons (30 ml) fresh lemon juice 2 Tablespoons (30 ml) fresh minced ginger 1 Tablespoon (15 ml) olive oil 1 Tablespoon (15 ml) sesame oil 2 teaspoons (10 ml) dry mustard 2 teaspoons (10 ml) hot pepper sauce 32 large raw shrimp, peeled and deveined, but tails on

Directions

1. In a glass dish or plastic zipper bag, combine all ingredients, except shrimp. Add shrimp; stir or toss to coat. Marinate in refrigerator 1 to 2 hours.

2. Preheat grill to SEAR.

3. Remove shrimp from marinade; discard marinade. Place shrimp on grill; cover.

4. Grill 2 minutes; turn. Grill 2 minutes longer or until shrimp are pink and opaque.

Serves: 6

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Hamilton Beach 25360 User Guide

Specifications and Main Features

Frequently Asked Questions

User Manual