Oster CHEF 4767, CHEF 4768 User Manual

Owner’s Manual with Recipes

INDOOR GRILL

MODELS

4767

4768

MODELS

4767

4768

™

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

1. READ ALL INSTRUCTIONS, PRODUCT LABELS AND WARNINGS

BEFORE USING THE HEALTHYCHEF™ INDOOR GRILL.

2. Do not touch hot surfaces. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning. Allow the Grill to cool thoroughly before putting in or taking off parts. Always use the Grill handles when moving the Grill.

3. Before cleaning, when the Grill is not in use, unplug the Grill from the wall outlet.

OTE: Make sure the Temperature Dial is in the “OFF” position

before unplugging.

4. To protect against risk of electrical shock, do not immerse the Temperature Control in water or any other liquids.

Close supervision is always necessary when this or any appliance is used near children. This Indoor Grill is not intended for use by children.

6. Do not operate this or any appliance with a frayed or damaged cord or plug or after the appliance malfunctions or is dropped or has been damaged in any manner. Return the appliance to an Authorized Sunbeam Service Center for examination, repair or electrical or mechanical adjustment.

7. Do not use attachments not recommended by the manufacturer; they may cause ﬁre, electric shock or personal injury.

Thank you for purchasing the OSTER

HEALTHYCHEF™ INDOOR GRILL. Before you use this product for the ﬁrst time, please take a few moments to read these instructions and keep it for reference. Pay particular attention to the Safety Instructions provided. Please review the product service and warranty statements. For your future reference, please note:

Date Product Received: _________________________________________ Service Number: ______________________________________________

(located on the bottom of the grill)

IMPORTANT SAFEGUARDS

8. Do not use outdoors or for commercial purposes. Do not use this Indoor Grill for other than its intended use.

9. Do not let the cord dangle over the edge of a tabletop or countertop or touch hot surfaces.

10. Do not place the Indoor Grill near a hot gas or electric burner or in a heated oven.

11. A ﬁre may occur if the Indoor Grill is covered or touching ﬂammable materials, including curtains, draperies, walls, etc., when in operation. Do not store any items

on top of the Indoor Grill when in operation.

12. Do not store any materials on this Grill when not in use.

13. Do not place any ﬂammable materials on Indoor Grill, such as paper, cardboard, plastic or any materials that may catch ﬁre or melt.

14. Use extreme caution when moving the Grill if it contains hot oil or any other hot liquid.

15. Always attach Temperature Control to the Indoor Grill ﬁrst and set Temperature Dial to “OFF” position. Then plug cord into the wall outlet. To disconnect, turn Temperature Dial to “OFF”, then remove plug from wall outlet.

16. Be sure that the base is securely fastened to the hot plate. See Instructions regarding base on Pages 4 and 5.

17. To turn this appliance off, return Temperature Dial to the “OFF” position.

18. Do not place hands under base during cooking.

19. Do not place any combustible matter on grilling surface.

20. Do not place plastic cooking utensils on Grill surface when power is “ON.”

21. When removing plug from outlet, grip plug ﬁrmly and pull out.

THIS UNIT ISFORHOUSEHOLD USE ONLY

FOR PRODUCTS PURCHASED IN THE U.S. ONLY

To reduce the risk of electrical shock, this appliance has a polarized plug (one blade is wider than the other). This plug ﬁts a polarized outlet only one way; if the plug does not ﬁt fully into the outlet, reverse the plug. If it still does not ﬁt, contact a qualiﬁed electrician. Do not attempt to defeat this safety feature.

SAVE THESE INSTRUCTIONS

GETTING TO KNOW YOUR HEALTHYCHEF™ INDOOR GRILL

DIRECTIONS FOR GRILLING

1. Wash Grill Surface and Base in hot, soapy water. Rinse and dry thoroughly.

2. Attach Grill Plate to Base. Make sure that the clip on the bottom of the Grill Plate

clicks into place. (See Diagram on Page 5)

3. Set Temperature Dial to “OFF.” Insert Temperature Control into the Temperature Control

Receptacle and plug the Cord into a standard 120 volt AC outlet. If Temperature Control is not completely inserted, abnormal heating may occur, resulting in accident or damage.

4. Set Temperature Dial to desired setting.

5. Ready Light goes off when correct cooking temperature is reached.

6. When food is completely cooked, it can be kept warm by setting Temperature Control

to “KEEP WARM.”

7. After use, set Temperature Dial to “OFF” position, unplug unit from outlet and then

unplug from Temperature Control Receptacle.

TEMPERATURE

CONTROL

RECEPTACLE

READY

LIGHT

BASE

TEMPERATURE

CONTROL

TEMPERATURE

DIAL

POWER

CORD

COOL-TOUCH

SAFETY HANDLES

ARCHED GRILLING

SURFACE

DIRECTIONS FOR CLEANING

1. Remove Termperature Control from Temperature Control Receptacle.

2. Grip Base with one hand and grip Safety Handle with other hand. Slowly pull up on

the Safety Handle while holding the Base down. Pull the Grill Plate forward to take the Grill Plate off the Base. The clip will unsnap. If grill is hot, use oven mitt.

3. Rinse Grill Plate and Base and place in dishwasher. N

OTE: Grill Base should be put on

the top dishwasher rack only. You can also wash in hot, soapy water.

4. Make sure Grill Plate and Base are completly dry before using.

BASE

KNOB

CLIP

SAFETY HANDLE –

GRIP HAND HERE

GRILL PLATE

TEMPERATURE

CONTROL

RECEPTACLE

CAUTIONS AND SUGGESTIONS

POWER CORD

1. If the power cord becomes worn-out, stop using the unit immediately

and contact your nearest Authorized Sunbeam Service Center for repair.

2. Be sure to use a 120 Volt AC/10 Ampere power supply.

3. In order to avoid electric shock or damage to the unit, do not rinse or immerse

the Temperature Control in water or any other liquid.

HANDLE WITH CARE

The Grill Plate surface is non-stick Xylan®coated.

1. D

O NOT

use sharp metal utensils or knives to cut food on the Grill Plate.

2. D

O NOT

place the Temperature Control on the Grill Plate surface. It may scratch

or damage the surface of the Grill Plate.

3. D

O NOT use cleansers, nylon or metal brushes. It may scratch or damage the surface

of the Grill Plate.

4. When removing the Grill Plate, always grip the base of grill and safety handle.

5. After the unit has cooled, be sure to clean the Grill Plate with a slightly damp cloth

and then clean manually with warm, soapy water or place Grill in a dishwasher.

6. D

O NOT

use Grill Plate on unstable locations or near ﬂammable materials such as

newspaper, PVC cloth, ﬂoor cushions, etc.

7. D

O NOT

wash Grill Plate with the Temperature Control connected.

QUESTIONS? Sunbeam Consumer Service 1-800-526-2832 _____________________ www.sunbeam.com __________________________________________

RECIPES

CITRUS-MARINATED CHICKEN

2 lemons 2 tsp. thyme 2 oranges 1/2 tsp. black pepper 1/4 cup maple syrup 2-1/2 lbs. chicken wings and drumsticks 1 Tbsp. olive oil

Grate the zest from the lemons and orange. Squeeze the juice from the lemons and orange; set the juices aside. In a small bowl, combine the grated lemon and orange zests

and

the maple syrup. Set aside. In a separate bowl, blend the reserved citrus juices, oil, thyme and pepper. Add the chicken

and turn to coat completely. Cover the bowl with plastic wrap. Marinate inthe refrigerator for at least 4 hours or overnight, turning the chicken occasionally.

Grill chicken, turning often or until almost cooked through. Brush the chicken with some of the maple syrup mixture, turn and grill for 1 minute. Brush the chicken with the remaining mixture, turn and grill for 1 more minute.

IELD

: 4 S

ERVINGS

TURKEY BURGERS

1-1/4 lb. ground turkey 1/2 tsp. salt 1 Tbsp. Dijon mustard 1/4 tsp. black pepper 1 Tbsp. Worcestershire sauce 4 slices Monterey Jack cheese 2 garlic cloves, minced 4 bread rolls, split and toasted 1 small onion, minced

In a bowl, mix together turkey, mustard, Worcestershire sauce, garlic, onion, salt and pepper. Form into 4 patties.

Grill the patties turning once or until they are ﬁrm and cooked through. Put a piece of cheese on each burger. Grill for about 30 seconds or until the cheese is melted.

Place each burger on a bun and serve with lettuce, tomato and onion (optional).

IELD

: 4 S

ERVINGS

LEMON-HONEY CHICKEN BREASTS

3 Tbsp. fresh lemon juice 1 tsp. soy sauce 1 Tbsp. honey 1/4 tsp. ground ginger 1 Tbsp. vegetable oil 4 skinless, boneless chicken breast halves

In a bowl, combine lemon juice, honey, oil, soy sauce and ginger. Coat chicken breasts with mixture and let stand for 10 minutes.

Remove the chicken from the marinade, reserving the marinade. Grill the chicken turning once and brushing with the reserved marinade

until cooked through.

IELD

: 4 S

ERVINGS

GRILLED CHICKEN CAESAR SALAD

3 garlic cloves 3 Tbsp. fresh lemon juice 3 Tbsp. olive oil 6 to 8 anchovy ﬁllets 1 tsp. grated lemon zest 2 Tbsp. mayonnaise 1/2 tsp. salt 8 cups Romaine lettuce, 1/2 tsp. black pepper torn into bite-size pieces 12 slices French bread 1/4 cup grated Parmesan cheese 3/4 lb. skinless, boneless

chicken breast halves

Mince 1 of the garlic cloves. In a bowl, mix together the minced garlic, 1 Tbsp. of the olive oil, lemon zest, 1/4 tsp. of the salt and 1/4 tsp. of the pepper. Lightly brush 1 side of each bread slice with the oil mixture. Put the chicken on a plate and rub the remaining oil mixture over both sides. Set aside.

In an OSTER

Food Processor, combine the lemon juice, anchovies, mayonnaise and the remaining oil, salt and pepper. With the machine running, drop the remaining garlic cloves through the feed tube and process until puréed. Scrape the dressing into a large salad bowl.

Grill the chicken, turning once or until cooked through. Transfer to a clean plate. Grill the bread for 1 minute on each side or until toasted.

Mix the chicken juices that have collected on the plate into the dressing. Cut the chicken on an angle into thin strips. Add the Romaine and Parmesan to the dressing and toss to coat. Add the toast and chicken, toss again and serve.

IELD

: 4 S

ERVINGS

PESTO-PEPPER SALMON STEAKS

1 cup chicken broth 1/2 tsp. salt 5 garlic cloves, peeled 1/4 tsp. black pepper 2 tsp. olive oil 2 cups frozen corn kernels, thawed 2 cups packed fresh basil leaves 4 scallions, sliced 2 Tbsp. grated Parmesan cheese 4 bell peppers, mixed colors, 2 Tbsp. ﬁne, dry unseasoned breadcrumbs halved lengthwise and seeded, 1 Tbsp. fresh lemon juice, plus 1 lemon, stems left on

cut into wedges 4 salmon steaks (about 1 lb. total)

cut 1/2-inch thick

In a saucepan, combine the broth, garlic and oil. Bring to a boil over medium-high

heat and cook until reduced to about 1/4 cup, about 12 minutes. Let cool slightly and place in an Osterizer

Blender along with the basil, Parmesan, breadcrumbs, lemon juice, salt and black pepper and process until the pesto is smooth. In a bowl, place the corn, scallions and half of the pesto and toss to combine.

Grill the pepper halves, cut sides toward the heat, for 8 minutes. Remove them from the grill and spoon the corn mixture into them, dividing evenly.

Brush the salmon steaks lightly with some of the remaining pesto. Grill the salmon, turning once and basting liberally with the remaining pesto until the salmon is ﬁrm and ﬂakes in the center when tested with the tip of a knife. Returnthebell peppers to the grill to warm for 1minute.

Remove the salmon skin before eating. Serve the salmon and peppers with lemon wedges.

IELD

: 4 S

ERVINGS

GRILLED-ONION DIJON BURGERS

1 lb. lean ground beef 1/2 tsp. black pepper 1/2 cup ﬁne unseasoned dry breadcrumbs 2 Tbsp. olive oil 1/4 cup + 2 Tbsp. Dijon mustard 1 large red onion, cut crosswise 1/4 cup dry red wine into 1/2-inch rounds 1 large egg 1 large yellow onion, cut crosswise 2 tsp. tarragon into 1/2-inch rounds

In a bowl, combine the beef, breadcrumbs, 2 Tbsp. mustard, 3 Tbsp. red wine, egg, 1tsp. tarragon and 1/4 tsp. pepper. Mix brieﬂy, just to distribute the breadcrumbs andseasonings. Shape the meat mixture into 4 patties.

In a different bowl, combine the remaining 1/4 cup mustard, 1 Tbsp. red wine, 1 tsp. tarragon, 1/4 tsp. pepper and the oil and blend well.

Brush the burgers and onion slices with half the mustard mixture and grill for 5 minutes. Turn the burgers and onions and brush them with the remaining mustard mixture. Grill for2to4 minutes for medium-rare, 4 to 5 minutes for medium, 6 to 7 minutes for welldone, or until desired doneness.

IELD

: 4 S

ERVINGS

STUFFED GRILLED MUSHROOMS

1 cup reduced-sodium chicken broth 4 oz. Italian or French bread, crumbled 3 Tbsp. Dijon mustard 1/2 cup chopped parsley 2 Tbsp. fresh lemon juice 4 scallions, thinly sliced 1/2 tsp. Worcestershire sauce 2 garlic cloves, minced 12 large mushrooms, stems removed 1/2 tsp. salt

and reserved 1 tsp. olive oil

In a bowl, combine the broth, mustard, lemon juice and Worcestershire sauce. Addthe mushroom caps and toss to coat completely. Marinate at room temperature for30minutes.

Reserving the marinade, drain the mushroom caps and set aside. Chop the mushroom stems and place them in a bowl. Add the bread, parsley, scallions, garlic, salt and oil. Add the reserved marinade to the bread mixture and stir to moisten thoroughly.

Grill the mushrooms, stemmed side down, for 5 minutes, or until lightly browned. Transfer the mushrooms to a ﬂat surface, turn them stemmed sides up and spoon the stufﬁng mixture into them, patting it down lightly. Return the mushrooms to the grill. Cover the mushrooms with heavy-duty foil and grill for 8 minutes or until the stufﬁng is hot.

IELD

: 4 S

ERVINGS

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