Hamilton Beach 31605AC User Guide

840138000

HealthSmart Indoor/Outdoor Grill

READ BEFORE USE LIRE AVANT L’UTILISATION LEA ANTES DE USAR

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

USA: 1-800-851-8900

Français ............................................ 17

Canada : 1-800-267-2826

Español .............................................. 32

México: 01 800 71 16 100

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Gril-santé pour l’intérieur/extérieur

Parrilla Interior/Exterior

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IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

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

1. Read all instructions. Keep these

instructions for future use.

2. Do not touch hot surfaces. Use handles

or knobs.

3. To protect against electrical shock, do

not immerse cord assembly 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 and before moving the appliance.

6. Always attach plug to appliance first,

then plug cord into the wall outlet. To disconnect, turn control to off (MIN) and remove plug from wall outlet.

7. Do not leave the appliance unattended

when in use.

8. 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.

9. Do not let cord hang over edge of table

or counter, or touch hot surfaces, including the stove.

10. Do not place on or near a hot gas or

electric burner, or in a heated oven.

11. Always use the appliance on a dry level

surface.

12. Do not use appliance for other than

intended use.

13. Use extreme caution when moving an

appliance containing hot oil or other hot liquids.

14. Always unplug grill and then remove

cord before attempting to move the grill.

15. The use of accessory attachments not

recommended by Hamilton Beach/ Proctor-Silex, Inc. may cause injuries.

16. Do not use without base in place. Clean

after each use.

17. Fuel, such as charcoal briquettes, is not

to be used with appliance.

18. Use only on properly grounded outlet.

19. When in operation, a fire may occur if

the grill is touching or near flammable material, including curtains, draperies, walls, backsplashes, cabinets and the like.

Shock Hazard

• Do not immerse this appliance in water or other liquid.

• If the plug on this appliance does not fit in your outlet:

- Do not modify the plug.

- Do not use an adaptor.

- Have an electrician replace the obsolete outlet.

WARNING

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1. Grill

2. Cord Receptacle

3. Power Cord

4. Base

This appliance is intended for household use only.

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 coffeemaker. 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.

Do not leave this appliance unattended while in use.

WARNING: To reduce risk of fire do not allow flammable materials such as curtains, draperies, walls, cabinets, backsplashes and the like to touch any part of the grill or grilling surface when the grill is in operation.

Place grill at least 6 inches away from walls, appliances or any object which could be damaged by heat.

WHEN USING OUTDOORS: CAUTION: To ensure continued protection

against risk of electric shock, connect to properly grounded outlets only.

WHEN USING AN EXTENSION CORD OUTDOORS: CAUTION: To reduce the risk of electric

shock, keep extension cord connection dry and off the ground.

Outdoor extension cords should be used with outdoor use products and are surface marked with suffix letters “W-A” and with a tag stating “Suitable for Use with Outdoor Appliances.”

Store unit indoors, out of reach of children. Do not clean this product with a water

spray or the like.

Other Consumer Safety Information

Parts and Features

Before First Use: Wash the grill and base in hot, soapy water. Rinse and dry

thoroughly. Do not immerse power cord in water or other liquid.

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• Please remember that your grill 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 been marinated, there is no need to treat the grill.

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

1. Set base on countertop. Place grill

on base correctly.

2. Plug power cord into the cord

receptacle, then plug into outlet. The indicator light on the power cord will glow.

3. Preheat 5 to 10 minutes before

grilling.

How to Grill

Variable Heat Power Cord

• The variable heat power cord offers heat settings from 1 (low) to 5 (high). The recipes and cooking chart were developed using setting 5. The additional heat settings can be used for more versatile cooking options.

• Settings 3 and 4 are for thick cuts of meat or large pieces of bone-in chicken. These settings will assure

4. When finished grilling, turn control to

MIN. Then remove plug from outlet, then from cord receptacle.

5. Let grill cool completely. Carefully

dispose of any grease. Clean grill.

thorough cooking without drying out the food. Start cooking at the higher setting then reduce heat if needed. Settings 1 and 2 should be used to keep food warm after it has been cooked. Always make sure the

power cord is turned to MIN and unplugged from wall outlet before inserting or removing the power cord.

• 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.

Great Grilling Tips

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Food

Bacon Steaks, beef

⁄2-inch thick

Pork chops,

⁄2-inch thick

Chicken breasts, boneless

Hamburgers

⁄2-inch thick

Sausage links or patties

Hot dogs Fish fillets

Approximate Time (Minutes)

4 to 8 8 to 15

15 to 20

25 to 30

8 to 10

12 to 15 minutes

8 to 10 minutes 10 minutes per

1-inch thickness

Doneness Test

Desired doneness Desired doneness

Until no longer pink

Pierce with knife; juice runs clear

Until no longer pink

Hot through Opaque and flakes

with fork

How to Clean

1. Let grill cool. Carefully dispose of

any grease.

2. Wash the grill and base in hot,

soapy water. Use a nylon or plastic scouring pad and a non-abrasive liquid cleanser. Do not use metal scouring pads.

3. Rinse and let dry.

4. The grill and base can also be

washed in a dishwasher after cooling and disposing of any grease.

5. Never immerse the power cord in

water or place in the dishwasher. To clean, wipe with a damp cloth.

NOTE: Do not leave the grill on to “burn off” any food or drippings remaining on the grill surface after cooking. In addition to causing unnecessary smoke this can reduce the life of the nonstick coating and may present a fire hazard.

Cooking Chart

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• Grilling Times: Recipe cooking times

are estimates. Cooking time will vary based on the temperature of the grill, 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.

• 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.

• Although some cookbooks may say to

bring your food to room temperature before cooking, with few exceptions, we don’t recommend this tip for grilled foods. If the temperature is in the 80s or 90s, foods can spoil quickly.

Indicates preparation and grilling times.

Recipes

Grilling Guidelines

• 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 grids lightly with oil or nonstick cooking spray. (Never add oil or spray to a heated grill–this is dangerous.)

• Always read all safety information.

The following recipes are from Grilling

For Dummies®by Marie Rama and

sion of the publisher. ...For Dummies

is a registered trademark of IDG Books Worldwide, Inc.

Basic Burger and “Vary It” Ideas Western Beef Kabobs with Peppers

and Onions Grilled Steak 101 Texas Beef Barbecue Jerk-Seasoned Chicken Breasts Spicy Chili Chicken Wings Grilled Potato Planks Grilled Tomatoes with Cumin Butter Tomato Brushetta

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Preparation time: 15 minutes Grilling time: 14-20 minutes Yield: 4 servings

11⁄2 pounds ground chuck

⁄4 teaspoon salt, or to taste

1. Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing

lightly but thoroughly, using your hands. Shape the mixture into four patties, each 3⁄4 inch thick in the center and at the edges. (Even thickness ensures even cooking and prevents the edges from drying out before the center is cooked.)

2. Place the patties on grill. Grill for 7 to 10 minutes per side, turning once.

(According to the U.S. Department of Agriculture, all ground meat should be cooked to at least medium doneness—160ºF—or until the center of the patty is no longer pink.) Make a small incision in the center of each patty to determine doneness.

3. Toast the buns by placing them, split side down, on the edges of the grill grid

for about 1 minute or until lightly browned.

4. Remove the burgers from the grill and serve on toasted hamburger buns.

Variation Section:

Italian Burger: Add the following ingredients to the ground meat mixture:

1 egg yolk, 1⁄4 cup grated onion, 1 large clove garlic minced, 2 tablespoons chopped fresh basil or 2 teaspoons dried crushed basil, 1⁄2 teaspoon dried oregano, and salt and pepper to taste. Place grated Parmesan cheese on top of each burger (if desired) about 2 minutes before the burger is done and grill until the cheese melts.

Mexican Burger: Add the following ingredients to the ground meat mixture:

⁄4 cup finely chopped onion, 1⁄2 to 1 teaspoon seeded and chopped jalapeno pepper, 3⁄4 teaspoon ground cumin, and salt and pepper to taste. Serve on toasted buns or in warmed tortillas with a prepared tomato salsa or taco sauce, and slices of ripe avocado.

Asian Spiced Burger: Add the following ingredients to the ground meat mixture:

⁄4 cup finely chopped scallions, 3 tablespoons teriyaki sauce, 1 large clove garlic, minced, and salt and pepper to taste.

⁄4 teaspoon pepper

4 hamburger buns

Basic Burger

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Western Beef Kabobs with Peppers and Onions

Preparation time: 25 minutes Marinating time: 6 hours or overnight Grilling time: 14-16 minutes Yield: 4 servings

11⁄2 to 2 pounds sirloin, or other tender

beef such as top loin or round

tip steak 2 medium red peppers 1 medium onion

⁄2 cup apple juice, divided

6 tablespoons lime juice

(about 3 large limes)

11⁄2 teaspoons grated lime peel

1. Working on a cutting board, trim all visible fat from the beef; cut the meat into

cubes of about 11⁄2 inches. Place the cubes in a large, resealable plastic bag or other non-reactive container.

2. Core and seed the red peppers and slice them into strips about 11⁄2 inches

wide; slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in half lengthwise and remove the skin. Cut each half into thirds, break them apart into slices. Place the peppers and onions in the bag or container with the beef cubes.

3. Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel,

oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender container, whirl the mixture for a few seconds into a coarse puree. Pour the resulting marinade over the beef and vegetables, seal the bag or cover the container, and refrigerate for at least 6 hours or overnight, turning occasionally.

4. Remove the beef from the marinade. Reserve any remaining marinade and

place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of pepper and onion, on skewers. (Soak wooden skewers in water for at least 30 minutes to prevent them from burning.) Sprinkle kabobs with salt and pepper.

5. Place skewers on grill. Grill the kabobs for about 14 to 16 minutes for medium,

turning every 5 to 6 minutes.

6. As the kabobs grill, bring the marinade in the saucepan to a boil over high

heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in 2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon sauce over the grilled kabobs just before serving.

6 tablespoons vegetable oil 3 cloves garlic, peeled and coarsely chopped 1 to 2 large jalapeno peppers, seeded and chopped

⁄4 teaspoon cumin

11⁄2 teaspoons chili powder

⁄2 teaspoon paprika Salt and pepper to taste 2 tablespoons butter

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Grilled Steak 101

Preparation time: 5 minutes Grilling time: 35-45 minutes Yield: 4 servings

2 tablespoons olive oil 2 boneless sirloin beef steaks,

cut 1-inch thick (about 2 pounds total)

1. In a small bowl, combine the olive oil and garlic. Generously rub or brush the

flavored oil on both sides of the steaks. Sprinkle the steaks lightly with salt and pepper.

2. Place the steaks on the grill. Grill 35 to 45 minutes for medium doneness,

turning every 15 minutes.

3. Remove the steaks from the grill, cover loosely with foil and let the steaks rest

for a few minutes before thinly slicing across the grain. Season with salt and additional pepper (if desired) before serving.

Texas Beef Barbecue

Preparation time: 10 minutes Marinating time: 3 hours or overnight Grilling time: 35-45 minutes for medium-rare Yield: 4 servings

1 cup bottled chili sauce 1 teaspoon ground cumin

⁄2 cup beer

⁄2 teaspoon dried red pepper flakes

⁄3 cup vegetable oil

1. In a medium bowl, make the marinade by combining all the ingredients except

the steak.

2. Place the steak in a glass baking dish or a large, resealable plastic bag. Pour

the marinade over the steak, turning to coat. Cover the dish or seal the bag, pressing out as much air as possible. Refrigerate 3 hours or overnight.

3. Remove the steak from the marinade, shaking off any excess. Discard the

marinade, if desired, sprinkle the steak with salt. Place the steak on the grill and grill 35 to 45 minutes for medium doneness, turning every 15 minutes.

4. Transfer the steak to a cutting board and let stand for 5 minutes, loosely

covered with foil. Thinly slice across the grain.

1 clove garlic, crushed Salt and pepper to taste

⁄4 cup finely chopped green onion

(white and green parts)

1 boneless beef top round steak,

cut 1-inch thick (about 11⁄2 to 2 pounds) 3 tablespoons chili powder Salt to taste (optional)

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Jerk-Seasoned Chicken Breast

Preparation time: 15 minutes Marinating time: 6 hours or overnight Grilling time: 30-35 minutes Yield: 4 to 6 servings

8 boneless, skinless chicken breast

halves (about 2 or 3 pounds)

⁄4 cup vegetable oil

⁄4 cup orange juice

3 scallions, finely chopped (green and

white parts)

4 medium cloves garlic, peeled and

finely chopped 2 tablespoons lime juice 2 tablespoons soy sauce

1. Trim the breasts of any loose fat; rinse them under cold running water and pat

dry with paper towels.

2. In a medium bowl, combine the remaining ingredients, beating with a fork or

whisk to incorporate the spices into the oil and orange juice.

3. Place the breasts in a large, resealable plastic bag or shallow dish; pour the

marinade over the breasts. Seal the bag, pressing out any air, or cover the dish; refrigerate 6 hours or overnight, turning occasionally to coat the breasts in the marinade.

4. Remove the chicken breasts from the marinade; discard the marinade. Place

the chicken breasts on the grill. Grill 30 to 35 minutes or until done, turning every 10 minutes. To test for doneness, cut into the breasts; the meat should be white and moist, with no sign of pink.

Spicy Chili Chicken Wings

Preparation time: 20 minutes Marinating time: 2 to 4 hours Grilling time: 25-30 minutes Yield: 4 main dish servings or 8 to 10 appetizer servings

3 to 31⁄2 pounds chicken wings

(about 15 to 18 wings) 3 tablespoons olive oil 3 tablespoons fresh lime juice 4 large cloves garlic, peeled and minced 2 teaspoons ground cumin 2 teaspoons ground coriander

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.)

1 small jalapeno pepper, seeded and

finely chopped

1 teaspoon brown sugar, packed

⁄2 teaspoon kosher salt, or to taste

⁄2 teaspoon ground allspice

⁄2 teaspoon dried leaf thyme

⁄2 teaspoon cinnamon

⁄4 teaspoon cayenne pepper

⁄4 teaspoon nutmeg

2 teaspoons paprika 1 teaspoon peeled and grated ginger 1 teaspoon salt, or to taste

⁄2 teaspoon hot chili powder or

cayenne pepper

⁄2 teaspoon cinnamon

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1 teaspoon dried marjoram, oregano,

or dill

⁄2 teaspoon Tabasco sauce, or to taste

⁄2 teaspoon kosher salt, or table salt to

taste

Pepper to taste

2. Combine all the remaining ingredients in a large, resealable plastic bag or

mixing bowl, blending them well.

3. Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal

the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.

4. Place the wings on the grill. Grill for 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.

Grilled Potato Planks

Preparation time: 15 minutes Marinating time: 30 minutes to 1 hour Grilling time: 15 minutes Yield: 4 servings

4 medium potatoes

(about 11⁄2 pounds total), scrubbed 6 tablespoons extra-virgin olive oil 11⁄2 tablespoons white wine vinegar 2 cloves garlic, peeled and finely minced

1. Cut the potatoes lengthwise into 1⁄3-inch-thick slices. Place the slices in a

medium saucepan with enough lightly salted water to cover. Cover the pan and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large, shallow baking dish.

2. Make the marinade by combining the remaining ingredients; pour the marinade

over the warm potato slices, turning to coat. Cover and let stand for 30 minutes to 1 hour.

3. Before grilling, brush both sides of the potatoes with the marinade, being sure

to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on the second side, 6 to 8 minutes more. If desired, season before serving with additional salt and pepper and Tabasco sauce.

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Grilled Tomatoes with Cumin Butter

Preparation time: 10 minutes Grilling time: 5-6 minutes Yield: 4 servings

21⁄2 tablespoons butter 1 teaspoon ground cumin

1. Melt the butter in a small saucepan; remove from heat and stir in the cumin and

salt and pepper.

2. Brush the tomato slices on one side with half of the cumin butter. Place them,

brushed side down, on the grill and grill for 2 to 3 minutes or until very lightly browned on one side.

3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill

for 2 to 3 minutes more or until very lightly browned, but not falling apart.

Tomato Bruschetta

Preparation time: 15 minutes Grilling time: 4 minutes Yield: 6 to 8 appetizer servings

2 large red ripe tomatoes (about

11⁄4 pounds), cored, seeded, and diced

⁄2 cup coarsely chopped fresh basil

2 tablespoons peeled and diced

red onion, (optional) About 1⁄4 cup extra-virgin olive oil, divided

1. In a small bowl, combine the tomatoes, basil, red onion (if desired),

2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and pepper. Cover and let stand at room temperature for at least 30 minutes but not longer than 2 hours.

2. Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is

lightly toasted and golden on both sides, turning once.

3. Remove and immediately rub the edges and one side of each slice with a garlic

clove half. (Use a half clove for every 2 slices.) Drizzle about 1⁄2 teaspoon of olive oil onto the garlic-rubbed side of each slice.

4. Stir the tomato mixture with a large spoon to thoroughly moisten; top each

bread slice with about 11⁄2 tablespoons of the tomato mixture. Place on a platter and serve immediately.

1 clove garlic, peeled and minced 1 teaspoon balsamic or red wine vinegar Salt and pepper 12 slices crusty French bread, cut

diagonally, about

⁄4 inch thick

3 cloves garlic, peeled and halved

Salt and pepper to taste 2 large, firm ripe tomatoes, sliced

about 3⁄4-inch thick

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