Hamilton Beach 25361 User Guide
READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
Visit www.hamiltonbeach.com for our
complete line of products and Use and
Care Guides – as well as delicious recipes,
tips, and to register your product online!
Rendez-vous sur www.hamiltonbeach.ca
pour notre liste complète de produits et de
nos manuels utilisateur – ainsi que nos
délicieuses recettes et nos conseils !
¡Visite www.hamiltonbeach.com (
o
www.hamiltonbeach.com.mx (México)
para ver otros productos de Hamilton Beach
o para contactarnos!
EE. UU.)
Flavor Indoor Grill
Gril-santé pour
Questions?
Please call us – our friendly
associates are ready to help.
USA: 1.800.851.8900
l’intérieur
Parrilla Interior
Questions ?
N’hésitez pas à nous appeler –
nos associés s’empresseront
de vous aider.
CAN : 1.800.267.2826
¿Preguntas?
Por favor llámenos – nuestros
amables representantes están
listos para ayudar.
EE. UU.: 1.800.851.8900
MEX: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
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English ...................... 2
Français ................... 13
Español ................... 25
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or
injury to persons, including the following:
1. Read all instructions.
2. This appliance is not intended for use by persons (including
children) with reduced physical, sensory, or mental
capabilities, or lack of experience and knowledge, unless
they are closely supervised and instructed concerning use
of the appliance by a person responsible for their safety.
3. Close supervision is necessary when any appliance is
used by or near children. Children should be supervised to
ensure that they do not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against risk of electrical shock, do not immerse
base, cord, or plug in water or other liquid.
6. 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.
7. 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.
8. Do not use outdoors.
9. The use of accessory attachments not recommended by
the appliance manufacturer may cause injuries.
10. Do not let cord hang over edge of table or counter or touch
hot surfaces, including stove.
11. Do not place on or near a hot gas or electric burner, or in a
heated oven.
12. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
13. Do not use appliance for other than intended purpose.
14. Be sure removable cooking plates are secured before
cooking.
15. To disconnect, turn control to MIN and remove plug from
wall outlet.
16. Do not leave the appliance unattended when in use.
17. Always use the appliance on a dry level surface.
18. Use extreme caution when removing tray or disposing of
hot grease.
SAVE THESE INSTRUCTIONS!
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Other Consumer Safety Information
This product 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 grounding 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 highwattage 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.
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Parts and Features
*To order parts:
US: 1.800.851.8900
www.hamiltonbeach.com
Canada: 1.800.267.2826
Mexico: 01 800 71 16 100
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.
Viewing Window
(on model 25361 only)
Removable Grill Plate*
Indicator
Lights
Temperature Control
Dial
Drip Tray*
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How to Grill
w WARNING
Always use an oven mitt to protect hand when opening a hot grill.
Escaping steam can burn.
Burn Hazard.
1 4
placed on base.
2
Slide drip tray under grill.Ensure grill plate is properly
3
Plug cord into wall outlet. The red
Power light will glow.
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.
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.
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When finished grilling, turn
control to MIN (indicator lights
will remain on). Remove plug
from outlet.
5
Visit www.foodsafety.gov for more information on safe internal
Cooking Chart
cooking temperatures.
Grilled meats should rest for 3 minutes before cutting or slicing.
FOOD COOKING TEMPERATURE APPROXIMATE TIME DONENESS
Steaks, Beef, 1/2-in.
(1.3-cm) thick
Pork Chops, 1/2-in.
(1.3-cm) thick
Chicken Breasts (6 oz. [170 g]),
boneless
Hamburgers, 1/2-in.
(1.3-cm) thick
Sausage Links or Patties 350°F/177°C, turning halfway
Hot Dogs 375°F/190°C, turning halfway
Fish Fillets SEAR for 5 minutes; turn over.
Corn on the Cob, husk removed 350°F/177°C, turning halfway
Peppers, halved, seeded 350°F/177°C, turning halfway
Portabella Mushrooms 350°F/177°C, turning halfway
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.
through grilling time
through grilling time
Reduce temp to 375°F/
190°C. Continue grilling.
through grilling time
through grilling time
through grilling time
6 to 14 minutes Meat thermometer registers at least
7 to 9 minutes Meat thermometer registers 145°F/63°C
12 to 15 minutes Meat thermometer registers
8 to 10 minutes Meat thermometer registers at least
12 to 14 minutes Meat thermometer registers 160°F/71°C
7 to 9 minutes Meat thermometer registers 160°F/71°C
10 minutes per
1-in. (2.5-cm) thickness
10 to 12 minutes Bright yellow kernels and slightly
10 to 12 minutes Tender crisp and slightly charred
12 to 15 minutes Tender when pierced with fork
145°F/63°C for food safety
165°F/73.9°C or juices run clear
145°F/63°C for food safety
or juices run clear
Opaque and flakes with fork
charred
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Care and Cleaning
w WARNING
Disconnect power before cleaning. Do not immerse base, cord, or
plug in water or any liquid.
Electrical Shock Hazard.
1
Unplug grill from outlet and allow
to cool. Carefully dispose of any
grease.
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2
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.
3
Hand Wash Only: Only hand
wash the cover with viewing
window 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.
NOTE: Drip tray may discolor
from drippings.
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.
7
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.
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Recipes
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
Texas Beef Barbecue
1 cup (237 ml) chili sauce
3 Tablespoons (44 ml) chili powder
1 teaspoon (5 ml) ground cumin
1/2 cup (118 ml) beer
1/2 teaspoon (2.5 ml) dried red pepper flakes
1/3 cup (79 ml) vegetable oil
1/4 cup (59 ml) finely chopped green onion (white and green parts)
1 boneless beef top round steak, cut 1-inch (2.5-cm) thick (about
1 1/2 to 2 pounds [680 to 907 g])
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./397 g) 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 (59 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
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Recipes (cont.)
Grilled Chicken Salad
1 pound (454 g) 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 (2.5-cm) 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 (59 ml) lime juice
1/4 teaspoon (1.2 ml) coarsely ground black pepper
1/4 teaspoon (1.2 ml) fresh grated ginger root
1/4 teaspoon (1.2 ml) dill weed
3/4 pound (340 g) 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
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Recipes (cont.)
Spicy Chili Chicken Wings
3 to 3 1/2 pounds (1.4 to 1.6 kg) chicken wings (about 15 to 18 wings)
3 Tablespoons (44 ml) olive oil
3 Tablespoons (44 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 (74 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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