Café Contact Grill
& Sandwich Press
INSTRUCTION/RECIPE BOOKLET
GC7800
PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM PRESS/GRILL:
CAFE CONTACT GRILL & SANDWICH PRESS (GC7800)
2
Sunbeam’s Safety Precautions.
Sunbeam are very safety conscious when designing and
manufacturing consumer products, but it is essential
that the product user also exercise care when using an
electrical appliance. Listed below are precautions which
are essential for the safe use of an electrical appliance:
• Read carefully and save all the instructions provided
with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by a
qualified technician or service person.
• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.
• Close supervision is necessary when your appliance is
being used near children or infirm persons.
• Never leave an appliance unattended while in use.
• Young children should be supervised to ensure that
they do not play with the appliance.
• Do not use an appliance for any purpose other than
its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven. Do not
place on top of any other appliance.
• Do not let the power cord of an appliance hang over
the edge of a table or bench top or touch any hot
surface.
• For safety reasons and to avoid maintenance by
unskilled persons, some appliances are ‘sealed’ using
tamperproof screws. Such appliances should always
be returned to the nearest Sunbeam Appointed
Service Centre for adjustment or repair if required.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre for examination,
repair or adjustment.
• For additional protection, Sunbeam recommend the
use of a residual current device (RCD) with a tripping
current not exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water or any other
liquid unless recommended.
• Use well away from walls and curtains.
• Avoid using on metal surfaces e.g. sink.
• Do not use in confined spaces.
• Do not immerse the unit in water.
• Ensure that the cord is kept well away from
the cooking plates during use.
• Ensure the drip tray is in position before grilling.
• Do not touch the outside of the top of the
grill/press when in use.
• Ensure you use the handle to open the top
grill/press plate. Avoid touching hot surfaces.
• This grill/press may generate steam from
between the grill plates while cooking and
when the top plate is opened.
• Take care when removing food from the
grill/press.
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.
SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES
SAFETY PRECAUTIONS FOR YOUR CAFÉ CONTACT GRILL & SANDWICH PRESS.
Sunbeam’s Safety Precautions 2
Features of your Café Contact Grill & Sandwich Press 4-5
Using your Café Contact Grill & Sandwich Press 6
Hints for best results when grilling 7
Hints for best results when toasting snacks 8
Care and Cleaning 9
Contact Grill Recipes
Beef 11-12
Lamb 13-14
Pork 15
Poultry 16
Seafood 17-19
Vegetable 20
Marinades 21
Sandwich Press Recipes
Flavoured spreads 23
Toasted Snacks 24
Gourmet Delights 25
3
Contents.
4
Features of your Café Contact Grill
& Sandwich Press.
Dupont Teflon®Platinum Pro with
ScratchGuard™Non-Stick Coating.
Safe to use with metal utensils. Up to 10 times
more scratch-resistant than other non-stick
coatings.
Café-design floating hinge system.
The café-design floating hinge system adjusts to
grill foods of varying thicknesses; from
vegetables to thick steaks. Also perfectly toasts
any size snacks from toasted bread to Turkish or
foccacia.
Sloping grill plate.
The sloping grill plate drains fat away from the
food whilst cooking for a healthier meal.
Detachable drip tray.
Easily detachable drip tray catches fats and
juices preventing overflow onto bench tops.
Ensure this tray is in position before grilling.
Thermostat heat settings.
Thermostatically controlled temperature
settings. 2 variable settings; Contact Grill (for
grilling meats and vegetables) and Sandwich
Press (for toasting breads: foccacia or Turkish).
Non-stick grill (top) plate.
& Non-stick flat (bottom) plate.
The high grade non-stick cooking plates are flat
on the bottom and ribbed on the top of the
Café Contact Grill and Sandwich Press. Searing
meat on both sides at the same time for fast
healthy cooking. The non-stick plates make for
easy wipe down cleaning: ingredients do not
stick, sandwiches remove easily and simply wipe
down after use.
Warm up and Ready lights.
‘Warm up’ light indicates when the Café
Grill/Press is switched on and heating and the
‘Ready’ light indicates that it is ready to use.
Securing latch.
The securing latch is located on the side of the cast
metal arms and is used to lock the cooking plates
together when the Café Grill/Press is in storage.
2400 watts.
The Café-quality grill/press is high powered with
2400 watts of commercial power for super fast
heating and more superior consistent grilling.
Vertical storage with cord wrap.
The cord simply wraps around the legs enabling
the product to be stored conveniently in the
upright position.
Dupont Teflon
®
Platinum Pro with
ScratchGuard
™
Non-Stick
Coating.
Securing
latch
Café design
floating hinge
Die-cast
metal arms
Sloping grilling
surface
2400 watts
of power
Vertical storage
with cord wrap
Detachable
drip tray
Cool
touch grip
Thermostat
variable
heat control
Warm up &
Ready lights
Non-Stick Grill: ribbed (top) plate
and flat (bottom) plate (GC7800)
PRESS
SANDWICH
CONTACT
GRILL
Features of your Café Contact Grill
& Sandwich Press.
DuPont Teflon®- Platinum Pro with
ScratchGuard™Non-Stick Coating
Your Sunbeam Café Contact Grill and Sandwich
Press features DuPonts' toughest non-stick
coating produced to date - Platinum Pro with
ScratchGuard.
DuPont is the world leader in non-stick coatings
with the introduction of Teflon dating back to
1938. Today more than 2 billion households
have Teflon non-stick coated cookware.
Teflon Platinum Pro is a premium 3 layer nonstick coating. It features special scratch resistant
minerals causing metal utensils to slide over
these particles without damaging the Teflon
matrix.
This preserves the release properties of the
non-stick coating during the life of the Café
Contact Grill and Sandwich Press.
The end result is a non-stick coating that can be
treated like ordinary cookware, enabling the use
of metal utensils such as
spatulas and spoons,
but not sharp utensils.
So tough is the new
Teflon Platinum
Pro coating
that it is up to
10 times more
scratch resistant
than other
non-stick coatings*.
The image show
here is an example
of the performance
of Teflon Platinum
Pro against an
'other' non-stick
coating. Each surface
has undergone 5 cycles of
the DuPont In-House Abuse Test.
The Teflon Platinum Pro only has some surface
scuffing, whereas the 'other' non-stick coating
has deteriorate badly.
* The images shown here and performance
claims are based upon the DuPont In-House
Cooking Abuse Test used to evaluate scratch
resistance and release properties of non-stick
coatings.
**NOTE: The DuPont Teflon®Platinum Pro with
ScratchGuard
™
is only available on certain
models.
Platinum Pro with ScratchGuard - 3 layer scratch
resistant coating
Results from DuPont’s ‘In-house Cooking Abuse Test’
Other BrandsSunbeam
5
Superior
nonstick top surface
Reinforced intermediate coat
Primer + scratch
resistant minerals
Café
Press/Grill
base
6
Using your Café Contact Grill & Sandwich Press.
Before using your Café Contact Grill and
Sandwich Press
Before using your Grill/Press for the first time, the
non-stick cooking plates must be seasoned. Turn
the power ON and pre-heat until the Ready Light
illuminates.
Wipe a small amount of butter, margarine or oil
onto the plates, rub lightly and wipe away any
excess.
Note: When using your Café Contact Grill and
Sandwich Press for the first time you may notice a
fine smoke haze being emitted from the unit. This
is normal. It is due to the initial heating of
internal components.
Using your Café Contact Grill
and Sandwich Press
1. Plug the power cord into a 230-240 volt AC
power outlet.
2. Turn the power ON.
3. Select your desired temperature setting to suit
the type of food you wish to cook. Turn the
temperature dial to Contact Grill or Sandwich
Press.
4. Preheat until the Ready light (green)
illuminates.
Note: The Café Contact Grill and Sandwich Press
can be used to grill foods with the top plate
opened or closed.
5. After you have completed grilling or toasting,
turn the power OFF.
Note: Ensure that the cord is kept well away from
the cooking plates when in use.
Grilling Meats and Vegetables
Note: Always turn your temperature dial to
Contact Grill and, pre-heat for 3-5 minutes. The
Ready light will illuminate.
1. Always spray the grill plates with cooking spray
before placing meat, seafood or vegetables
onto the grill plate.
2. Gently lower the lid (if desired), by pulling down
the cast metal arms. The café-design floating
hinge system will adjust automatically ensuring
the top cooking plate lies evenly on your food
for perfect grilling everytime.
3. If desired halfway through cooking turn your
food over to achieve attractive grill marks on
both the top and bottom of your food.
4. When cooking some foods you may want to respray the top grill plate to prevent food from
sticking.
5. The cooking plates are coated in a durable
high grade non-stick coating. Some foods that
are marinated or coated may cause the food to
stick to the grill plates.
To free the food use a plastic spatula or wooden
spoon. Never use a sharp metal objects as this will
damage the non-stick surface.
Note: The warm up and Ready Lights are
thermostatically controlled and will cycle on and
off during cooking to ensure that the correct
temperature is maintained.
Caution: Do not touch the outside of the top of
the grill/press, when in use. Ensure you use the
handle to open the top grill plate. Avoid touching
hot surfaces. This grill/press may generate steam
from between the grill plates while food is cooking
and when the top plate is opened. Take care when
removing food from the grill.
Toasting Sandwiches and Foccaccia’s
Note: Always turn your temperature dial to
Sandwich Press and pre-heat until the Ready light
illuminates before use.
1. Always butter the outside of the bread. The
sandwich filling will be placed between the
unbuttered sides of the bread.
2. Place the buttered side of the bread onto the
cooking plate, then spoon the recommended
quantity of filling onto the bread.
3. Place the top slice of bread on top of the filling
with the buttered side facing upwards.
4. Gently close the lid.
5. Allow the sandwiches to toast for
approximately 3 minutes, depending on
the bread, filling and personal taste. Your Café
Contact Grill and Sandwich Press toasts both
sides of bread at the same time.
6. Preparation cross contamination separate
prepared – meat, poultry, seafood and
vegetables.
7
Hints for best results when grilling.
1. 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.
2. Avoid overcooking meat as the texture will
toughen.
3. Recommended cuts;
Beef = Sirloin, Rump, Rib Eye. Fillet or T-Bone
Lamb = Leg Steak, Fillet, Loin or Cutlets
Pork = Butterfly Steaks, Spare Ribs, Leg Steaks
or Fillets
4. You can also grill diced meat on skewers for
Kebabs.
5. The Café Contact Grill and Sandwich Press
can grill meats over 1 inch (2.5cm) thickness
with ease.
6. Ideal for cooking a variety of meats,
including beef, fish and poultry. Take care
when grilling fish, use a plastic spatula.
7. The sloping grilling surface allows the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
8. When cutting meats, chicken, vegetables and
or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
Never cross - contaminate foods: Do not cut
raw vegetables and raw meats with the same
knife or on the same chopping board. Try to
use seperate chopping boards for meats,
vegetables and seafood.
Do not cut cooked meats on the same
chopping board as you prepared the raw
meat unless the board and knife have been
thoroughly sanitised and cleaned in hot
soapy water.
9. The large non-stick flat (bottom) cooking
plate is ideal for cooking a variety of foods
such as eggs, bacon, mushrooms, tomatoes
and onions.
8
Hints for best results when toasting snacks.
1. Breads with a high sugar content (fruit loaf,
etc.) will toast more quickly than plain
sandwich breads.
2. Any type of bread can be used, white,
wholemeal, kibbled wheat or wholegrain.
3. For sweet snacks, sprinkle castor sugar over
the buttered sides of the bread.
4. When using raisin bread, brioche or other
sweet breads which contain a high sugar
content, keep in mind that they will brown
much more quickly than other breads.
5. For a wholesome meal, large pieces of focaccia
bread may be toasted with desired filling.
6. Bread rolls may also be toasted with
desired filling.
7. For a light snack savoury or sweet bagels
may be toasted with desired filling.
8. Be careful when biting into sandwiches
containing fillings such as cheese, tomato or
jam as they retain heat and can burn if eaten
too quickly.
9. It is not necessary to butter the outside of all
breads as the Café Press/Grill has non-stick
cooking plates. However, to encourage even
browning of bread or when using stale
bread, spreading with a small amount of
butter is recommended.
Sunbeam is a registered trademark.
Sunbeam Café Grill is
a
trademark of the Sunbeam Corporation. Made in China.
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet. Approved by
the appropriate Electrical Regulatory Authorities. Backed
by Sunbeam‘s 12 Month Replacement Guarantee and
National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2002.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on this or any other
Sunbeam appliance, visit
www.sunbeam.com.au
or contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
DuPont Teflon®Platinum Pro
Non-stick Coating
Your Café Grill/Press features a special scratch
and abrasive-resistant non-stick coating that
makes it safe to use metal utensils when
cooking.
Regardless of this fact Sunbeam recommends
that care is taken with the non-stick coating
particularly when using metal utensils.
Do not use sharp objects or cut food on top of
the Café Grill/Press.
Sunbeam will not be liable
for damage to the non-stick coating where
metal utensils have been misused.
When cleaning the non-stick coating do not use
metal (or other abrasive) scourers. After
cleaning, dry the Café Grill/Press and lid
thoroughly with a soft cloth before storing.
Always turn the power OFF and
REMOVE the
plug from the power point before cleaning.
Quick cleaning method
Always turn the power OFF and remove plug
after use and before cleaning. The cooking
plates are coated with a non-stick surface, and
there are no dirt traps, therefore little cleaning
is required. Once cooled, simply wipe the
cooking plates with a dampened cloth.
Do not immerse your Café Grill/Press in water or
any other liquid. Do not use abrasive scouring
pads or powders.
Do not place your Café Grill/Press in a
dishwasher.
To clean the exterior
Simply wipe over with a dampened cloth and
polish dry with a dry soft cloth. Do not use steel
wool, scouring pads or abrasive cleaners as these
will scratch the surface.
Storage
Your Café Grill/Press will store in an upright
position in cupboards, shelves or on the bench
top. Simply bring the plates together and
located on the right cast metal arm, turn the
securing latch. This will lock the plates together.
Always allow the grill/press to cool after use.
Once cooled, you can clean the cooking plates.
Always allow the contents of the drip tray to
cool before removing the tray from it’s position
and discarding the contents.
Wash the drip tray in warm soapy water.
Always clean after each use to prevent a
build up of cooking residue on the grill.
Do not immerse your Café Contact Grill and
Sandwich Press in water or any other
liquid.
Do not place your Café Contact Grill and
Sandwich Press in a dishwasher.
To clean the exterior
Simply wipe over with a dampened cloth and
polish dry with a dry soft cloth.
9
Care and Cleaning.
Contact Grill
Recipes
Turn temperature control to
Contact Grill Setting
Tasty Burgers Serves 4
500g lean beef mince
2 small onions, finely chopped
3
/
4
cup dry breadcrumbs
1 egg, lightly beaten
2 Tablespoons tomato paste
2 Tablespoons parsley, finely chopped (optional)
Mix all ingredients together in a bowl. Divide
mixture into 8 equal portions and shape into
burgers. Flatten slightly. Place onto a plate or
tray, cover and refrigerate for 30 minutes or
until required.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Grill burgers 6- 8 minutes or
until tender. If desired, half way through
cooking turn burgers to achieve cross grill marks.
Serve on a toasted burger bun with salad, cheese
and your choice of sauce.
Recipe suggestion:
• Substitute the lean beef mince for lean
chicken, veal, lamb or pork mince.
• Add freshly chopped chilli or dried chilli
flakes to mince mixture before cooking to
add a spicy flavour.
• Freshly chopped garlic can also be added.
Pepper Steak Serves 4
4 pieces thin fillet steak
2 tablespoons crushed black peppercorns
Sauce
30g butter
3
/
4
cup dry white wine
1 tablespoon brandy
Press the crushed pepper into the steak on both
sides. Refrigerate steaks for 1 hour.
Pre-heat Contact Grill for 3-5 minutes.
Spray grill plates with cooking spray. Cook steaks
for 10-12 minutes or as desired.
Combine butter, wine and brandy in a saucepan
over low heat. Bring to the boil. Strain through a
fine sieve.
Serve sauce over steak.
11
Beef.
Thai Style Beef Salad Serves 4
500g beef sirloin or backstrap, trimmed of fat
and sinue
Salad
3 cups mesculin lettuce leaves
12 mixed cherry tomatoes (red, yellow green),
quartered
1 Lebanese cucumber, thinly sliced on the
diagonal
1 small Spanish onion, thinly sliced
1
/
2
cup fresh mint leaves, roughly chopped
1
/
2
cup fresh coriander leaves, roughly chopped
1
/
2
cup dry roasted cashew nuts
Salad dressing
1
/
4
cup caster sugar
1
/
2
cup water
Juice & zest 2 limes
1 fresh red chilli chopped or 1 teaspoon dried
chilli flakes
1 teaspoon fish sauce
Pre- heat the grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook the sirloin for 4 6 minutes. Meat should be brown on the outside
but rare in the middle. Remove and wrap in foil.
Wait 10- 15 minutes before thinly slicing the
beef.
Combine all of the ingredients together for the
salad onto individual plates or in one big serving
bowl.
Dressing: in a small saucepan combine all the
ingredients, bring to the boil, simmer 1-2
minutes, remove and allow to cool.
Top the salad with beef slices and toss in cooled
dressing. Serve immediately.
12
Beef.
13
Lamb.
Mediterranean Kebabs with Tahini Yoghurt
Serves 4
Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm
cubes
4 Tablespoons olive oil
1 lemon, washed
1
/
2
cup white wine
2 large cloves garlic, peeled and sliced
Topping
1 small Spanish onion, finely chopped
3 fresh tomatoes, seeded and chopped
1
/
4
bunch fresh basil leaves, finely shredded
Tahini yoghurt
125ml low fat plain yoghurt
1
/
4
cup tahini
Freshly cracked seasoned pepper
Soak 12 bamboo skewers in water
(preferably overnight)
In a large bowl combine the lamb cubes and
olive oil. Cut the lemon in half, squeeze juice
over lamb and leave the skin halves in the
marinade. Add in wine and garlic. Marinate
meat for 30 minutes or longer if time allows
overnight (up to 2 days).
The next day thread meat onto skewers.
Mix together the onion, tomatoes and basil in a
bowl, set aside.
Mix together the yoghurt, tahini, pepper, set
aside.
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook kebabs (6) at a time in
two batches for 8-10 minutes each batch. Wrap
kebabs in foil after cooking.
Serve kebabs sprinkled with combined onion,
tomatoes and parsley, top with a generous
dollop of tahini yoghurt dressing.
Note:
• Tahini can be found in good deli’s or health
food stores.
• Tahini is a ground sesame seed paste.
Shallot, Garlic & Lime Lamb Cutlets Serves 4
16 x 50g meaty frenched lamb cutlets
2 green shallots, finely sliced
4 Tablespoons sesame oil
3cm piece fresh ginger, grated
3 Tablespoons mirin
1 lime
Place cutlets into a bowl. Drizzle over sesame oil
and mirin. Add shallots, ginger and lime zest.
Cut lime in half, juice over lamb. Cover and
refrigerate for 30 minutes or overnight.
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook cutlets 6-7 minutes. (2
batches)
Serve with green leafy vegetables and baked
sweet potato.
Note:
• Mirin is a sweet Chinese white wine.
• Mirin is available from good Asian grocery
stores.
Thai Lamb Cutlets Serves 5
10 Lamb cutlets
3
/
4
cup satay sauce
1
/
4
teaspoon ginger
1
/
4
teaspoon crushed garlic
Pre-heat Contact Grill for 3-5 minutes.
Combine satay sauce, ginger and garlic together.
Best to marinate in sauce overnight.
Spray grill plates with cooking spray. Cook for
8-10 minutes each side, brushing with satay sauce.
Serve with boiled fragrant rice or mixed salad
leaves.
Greek Lamb Souvlaki Serves 6
700g trim lamb, diced
10 kebab skewers, soaked in water
Marinade
1
/
4
cup lemon juice
1 teaspoon olive oil
1 tablespoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons crushed garlic
Pre-heat Contact Grill for 3-5 minutes.
Combine all ingredients of marinade together.
Spray grill plates with cooking spray. Thread
diced lamb onto 10 kebab skewers. Place
skewers in a deep dish and pour marinade over
skewers.
Cook skewers for 10 minutes or until cooked.
Serve with Greek salad and hot crusty bread.
14
Lamb.
Thyme & Rosemary Pork Medallions
Serves 4
4 x 150- 200g pork butterfly medallions
2 Tablespoons olive oil
seasoned cracked black pepper
1 teaspoon dry thyme leaves
1 teaspoon dry rosemary leaves
Place pork medallions into a bowl, pour over
olive oil, sprinkle over cracked pepper, thyme
and rosemary. Coat the pork well. Allow pork to
marinade for 30 minutes, longer if time prevails
(preferably refrigerate overnight).
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook medallions for 6
minutes or cooked to your preference.
Serve medallions with creamy mashed potato
and a tossed green salad.
Satay Skewers Serves 4
500g pork meat, trimmed of fat and cut into
2cm strips.
1
/
2
cup thick ready made satay sauce
1
/
4
cup lemon juice
1 Tablespoon olive oil
1
/
4
teaspoon chopped chilli
2 Tablespoons freshly chopped coriander or
parsley
2 Tablespoons finely chopped peanuts
Soak 12 bamboo skewers in water overnight.
Combine pork meat with satay sauce, lemon
juice, olive oil, chilli, coriander and peanuts in a
bowl. Marinate 30 minutes or preferably
overnight.
Thread meat onto skewers.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (6) skewers in two
batches for 5 minutes each batch or until tender.
Heat any remaining marinade over a low heat in
a frypan until fragrant. Serve over skewers.
Serve with steamed jasmine rice topped with
chopped coriander and finely chopped peanuts
in olive oil.
Note:
• If you can’t get a ready made satay mix
together
1
/
4
cup peanut butter with 1 freshly
chopped chilli or
1
/
4
teaspoon chilli paste or 1
tablespoon sweet chilli sauce.
Sweet Pork Medallions Serves 4
4 Pork Loin Medallion Steaks
Marinade
1
/
2
tablespoon honey
2 tablespoons soy sauce
1 teaspoon chilli sauce
1
/
4
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 Contact Grill for 3-5 minutes.
Cook for 10-12 minutes or until cooked.
Serve on a bed of pasta or rice.
15
Pork.
Thai Style Chicken Serves 4
4 large cloves garlic, peeled
3 cm piece ginger, peeled
2 large fresh green chilli
1
/
4
cup pure honey
Juice of a lemon
4 x 150-200g meaty chicken thigh fillets, fat and
sinue removed, flatten to one thickness and
score.
Combine garlic, ginger, chilli, honey, and lemon
in a food processor until processed.
Spread this over the chicken. Marinate for 30
minutes or overnight.
Pre- heat grill for 3-5 minutes. Spray liberally
with cooking spray. Cook fillets for 6-10 minutes
or until cooked. Check if fillets are cooked by
inserting a knife into flesh. Turn chicken after 3
minutes to make a cross grill-mark pattern.
Serve with steamed rice noodles topped with
fresh herbs.
Mustard Seed & Tarragon Chicken Breasts
Serves 4
4 large chicken breasts, fat and sinue removed,
cut into 8 flat slices
2 Tablespoons wholegrain mustard
2 Tablespoons dijon mustard
1 Tablespoon dry tarragon leaves
Combine chicken with mustards and tarragon
leaves. Marinate for 30 minutes, overnight or
until required.
Pre- heat grill for 3-5 minutes. Spray with
cooking spray. Cook chicken for 3- 4 minutes or
until tender.
Serve chicken with a hot potato bake and
steamed vegetables.
Honey and Soy Chicken Nibbles Makes 20
10 chicken wings
2 tablespoons vegetable oil
2 cloves garlic, peeled and finely chopped
1 teaspoon finely grated ginger
1
/
2
cup soy sauce
1
/
4
cup honey
1
/
4
cup dry sherry
1
/
2
teaspoon five spice powder
Fresh ground pepper to taste
Pre-heat Contact Grill for 3-5 minutes.
Remove and discard wing tips. Cut wings in half
at the joint.
Combine all other ingredients in a small deep
bowl.
Dip each wing into the marinade. Spray grill
plates with cooking spray.
Cook for 15-20 minutes or until cooked
throughout.
Chicken Vegetable Kebabs Serves 4
8 kebab skewers, soaked in water
2 large chicken breasts, cubed
2 baby squash, quartered
4 cherry tomatoes, halved
4 mushrooms halved
1
/
2
yellow capsicum, chopped in 2 x 2cm pieces
Marinade
1
/
4
cup lemon juice
2 tablespoons soy sauce
1 clove crushed garlic
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray.
Thread chicken cubes onto skewers alternatively
with squash, tomatoes, mushrooms and
capsicum.
Combine marinade ingredients and brush over
kebabs.
Cook kebabs for 8-10 minutes or until desired.
Continually brush kebabs with marinade.
16
Poultry.
Oriental Snapper Fillets Serves 4
500g snapper fillets
2 Tablespoons honey
Juice and zest of orange
3cm piece fresh ginger, grated
Roll the fillets and place onto a plate. In a small
jug combine honey, orange zest and juice and
add the grated ginger. Pour this over the fillets
and marinate in the fridge until required.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook fish fillets 4-6 at a time
depending on size for 6-8 minutes until fish is
flaky.
Serve fish with cooked noodles, steamed green
vegetables and soy sauce.
Note:
• Fish suggestions: use any low-fat rock fish
such as yellowtail, golden eye, stripped bass.
Boneless white fish fillets such as ling or flake
can be used.
Salmon and Potato Cakes Serves 4
1 x 210g can pink or red salmon,
drained and flaked
2 cups mashed potato, (not to wet)
1 green shallot, finely chopped
2 Tablespoons parsley (optional)
1 egg, lightly beaten
Sea salt and black pepper
1
/
2
cup breadcrumbs for coating
In a large bowl combine the salmon, potato,
shallot, parsley, egg, salt and pepper. Scoop out
(8) equal portions of mixture and form 8 balls.
Roll in breadcrumbs. Place patties on a plate
cover in plastic wrap, refrigerate overnight or for
a few hours.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook patties (4) at a time 5-7
minutes, until crispy and golden and hot in
centre. Using a heat- proof spatula to remove
the patties. Half way through cooking you may
want to respray the top grill plate to prevent
patties from sticking.
Serve salmon and potato patties with a green
salad, lemon and mayonnaise.
Tandoori Prawn Skewers Serves 4
24 raw king green prawns, shelled and devained
(leaving head and tails attached)
1
/
2
cup low fat yoghurt
1
/
2
cup tandoori paste
2 Tablespoons freshly chopped
coriander or parsley
Lemon wedges and a Tzatziki dip for serving
Soak (8) bamboo skewers in water overnight.
Thread 3 prawns per skewer. Place onto a plate.
In a small bowl combine the yoghurt, tandoori
paste and coriander. Spoon this over prepared
prawns. Cover and refrigerate until required.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (4) skewers at a time.
Cooking 3-5 minutes.
Serve prawn skewers on a bed of lettuce leaves
with lemon wedges and tzatziki dip.
Note:
• Prawns can also be cooked in the grill not
skewered.
17
Seafood.
Garlic Prawns Serves 4
1kg green prawns, shelled and deveined
1
/
2
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 Contact Grill for 3-5 minutes.
Spray grill
plates with cooking spray.
Cook prawns for 8-12
minutes or until cooked throughout, occasionally
brushing with marinade.
Stuffed Calamari Serves 4
8 small squid/calamari tubes, cleaned
Stuffing
1 cup breadcrumbs
1
/
3
cup parmesan cheese, grated
1
1
/
2
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. If mixture appears too dry, add a
few drops of water.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray.
Place teaspoonfuls of stuffing into each tube.
Secure end with a toothpick.
Place calamari onto the Contact Grill and cook for
10-15 minutes or until cooked throughout.
Remove toothpicks before serving.
Mediterranean Octopus Serves 4
1kg baby Octopus
Marinade
1
/
4
cup each of green, yellow and red pepper,
finely chopped
1
/
3
cup soy sauce
1 tablespoon oil
2 tablespoons chopped fresh oregano
1
/
4
cup lemon juice
1 clove garlic, crushed
3 tablespoons dry red wine
Remove and discard heads and beaks from octopus.
Place in a bowl.
Combine all marinade ingredients and pour over
octopus. Refrigerate for an hour.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook octopus for 15-20
minutes or until tender.
18
Seafood.
Barbecued Snapper Serves 4
1 medium sized snapper
3 tablespoons oil
2 tablespoons vinegar
1 tablespoon soy sauce
Pine nut filling
3 bacon rashers, chopped
1
/
3
cup pine nuts
2 shallots, chopped
2 cups stale breadcrumbs
1
/
4
cup sour cream
1 tablespoon chopped fresh chives
Pine nut filling
Fry bacon on flat hotplate of Contact Grill until
crisp.
Combine remaining ingredients in a small bowl
and add bacon. Mix until well combined.
Snapper
Trim fins from the gutted fish. Snip the
backbone, tail and head with scissors. Run
fingers under the rib bones and pull backbone
gently with your fingers. Remove backbone from
fish. Stuff fish with pine nut filling and brush
with combined oil, vinegar and soy sauce.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray.
Cook fish for 20-25 minutes or until cooked
throughout.
Citrus Salmon Serves 4
4 pink salmon cutlets
Salt and pepper to taste
Marinade
Juice of 1 lime
Juice of 1 lemon
1 tablespoon chopped chives
2 cloves garlic, crushed
1 tablespoon olive oil
Place cutlets in a shallow dish.
Combine ingredients together and pour over
cutlets. Refrigerate for 2 hours.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook salmon for 8-10
minutes continuously brushing with marinade.
Season with salt and pepper to taste.
19
Seafood.
Healthy Bean Burgers Serves 4
1 x 300g can 4 bean mix
2 cups cooked rice
1 red onion, finely chopped
2 Tablespoons finely chopped mixed herbs
Salt and pepper
1 Tablespoon ground tumeric
1 teaspoon saffron threads
2 eggs, lightly beaten
2 Tablespoons wholemeal plain flour
1
/
4
cup rice flour
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
Homestyle tomato chutney, to serve
In a large bowl mix together all of the
ingredients. Spoon out approximately 2
Tablespoons of the mixture into the palm of
your wet hand and roll together forming a
pattie. Flatten slightly. Place onto a plate, cover
and refrigerate until required. Make (8) patties.
Pre heat grill plates for 3-5 minutes. Spray grill
plates with cooking spray and cook patties (4) at
a time for 5-10 minutes or until crispy and
golden.
Serve patties hot with a chunky homestyle
tomato chutney.
Recipe suggestion:
• Serve patties on wholemeal seeded buns with
baby rocket and spinach leaves and grilled
onion.
Antipasto Vegetables Serves 4
To make a decent sized platter for entertaining
you will require approx 1.5kg variable
vegetables. Here is list of vegetable suggestions
for your antipasto platter;
1 bunch asparagus, trimmed
1 bunch spring onions, tops trimmed and cut to
10cm lengths, cut bulbs in half
1 small eggplant, cut into thin slices
1 small orange sweet potato, peeled and cut
thinly into slices
2 small potato (kipler or pink fir apple), cut
thinly into slices
1 zucchini, sliced
1 red capsicum, sliced (seeds removed.)
4 field mushrooms, cleaned
1
/
4
cup extra virgin olive oil
Sea salt and black pepper
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Grill vegetables in batches.
Turning to make attractive grill marks. When
tender remove from grill and wrap in foil.
Drizzle in olive oil and sprinkle in salt and
pepper. When vegetables are cold serve on a
platter with a selection of cold deli meats,
cheese’s and a variety of breads.
20
Vegetable.
Here are two marinades that can be used to
flavour and tenderise 500g meat (beef or lamb),
pork, poultry and seafood.
Island Style Marinade
1
/
2
cup hoisin sauce
1
/
4
cup tomato sauce
2 Tablespoons honey
2 Tablespoons soy sauce
1
/
4
teaspoon cracked black pepper
2 Tablespoons chopped chives
1 red chilli, chopped (optional)
Italian Style Marinade
1
/
2
cup white wine
2 Tablespoons olive oil
1
/
4
cup lemon juice
1 Tablespoon dry mixed herbs
1 garlic clove, peeled and sliced
Combine all marinade ingredients together in a
bowl, mix well. Add meat to marinade, cover
and refrigerate overnight or until required.
Drain marinade well before grilling. Heat
reserved marinade in a pan until simmering for
1-2 minutes. Serve over grilled food.
21
Marinades.
Sandwich Press
Recipes
Turn temperature control
to Sandwich Press Setting
You can add variety and interest to your toasted
sandwiches by spreading the outside of the
bread with a flavoured butter. Then add a
complementary filling and toast. Store unused
portion in the refrigerator.
Cinnamon Butter
60g butter, softened
1
/4 cup castor sugar
1
/4 teaspoon ground cinnamon
Combine all ingredients until smooth.
Honey Butter
60g butter, softened
1
/4 cup honey
Combine all ingredients well.
Garlic Butter
60g butter, softened
1 clove garlic, crushed
pepper to taste
Place all ingredients in a bowl and combine well.
Herb Butter
60g butter, softened
3/4 teaspoon herb eg. dill, oregano, chives
fresh ground pepper to taste
Combine all ingredients well.
Curry Butter
60g butter
1
/2 teaspoon curry powder
2 teaspoons chutney
Combine all ingredients well.
Delicious on ham or chicken toasted sandwiches.
23
Flavoured Spreads.
NOTE: These recipes make 2 sandwiches, to
make 4 sandwiches double the quantity
Bacon and Egg Sandwiches
2 rashers bacon, rind removed and finely
chopped
1 tablespoon finely chopped shallot
2 eggs, lightly beaten
pepper and salt to taste
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Place 2 slices
of bread, buttered side down onto the Café
Sandwich Press. Combine bacon, seasoning,
shallot and egg mixture onto the bread. Cover
with remaining bread slices and cook for
approximately 4 minutes, or until golden.
Herbed Tomato Sandwiches
2 tablespoons chopped fresh basil
1
/2 tomato, sliced
1
/2 onion, thinly sliced
1
/4 cup cottage cheese
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Combine
basil, tomato, onion, and cottage cheese.
Assemble sandwiches and cook for
approximately 3 minutes, or until golden brown.
Golden Hawaiian Sandwiches
2 slices tasty cheese
2 rings tinned pineapple
1
/2 cup chopped ham
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Place 2 slices
of bread, buttered side down, onto the Café
Sandwich Press. Add cheese, pineapple rings and
chopped ham onto bread. Cover with remaining
slices of bread buttered side up. Cook for
approximately 3 minutes, or until golden brown.
Chicken and Walnut Sandwiches
1 cup cooked chicken, chopped
2 tablespoons chopped walnuts
2 tablespoons chopped celery
1 tablespoon sultanas
2 tablespoons mayonnaise and
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Combine
chicken, walnuts, celery, sultanas and
mayonnaise. Divide mixture and assemble
sandwiches. Cook for approximately 3 minutes
or until golden brown.
Corn and Ham
1 x 310g can creamed corn
4 slices ham, finely chopped
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Place 2 slices
of bread into the Café Sandwich Press, spoon in
combined creamed corn and ham strips.
Assemble sandwiches and cook for 4-5 minutes,
or until golden brown.
Asparagus and Cheese
1 x 310g can asparagus spears
1
/2 cup tasty cheese grated
Ground black pepper, to taste
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Place 2 slices
of bread into Café Sandwich Press. Lay asparagus
spears over the bread and sprinkle with cheese
and black pepper. Assemble sandwiches and
cook for 4-5 minutes, or until golden brown.
24
Toasted Snacks.
For a toasted snack that is a little different and a
real treat, substitute sliced bread with focaccia
bread, Turkish bread, pita bread or bagels.
Italian Special
8 thin slices Italian salami
6 Sundried tomatoes
1
/2 cup ricotta cheese
6 capsicum rings
2 large pieces focaccia bread, halved.
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately 3
minutes, or until golden brown.
Greek Savoury
1
/2 cup fetta cheese, crumbled
1
/2 cup tasty cheese, grated
1
/2 cup cooked spinach, (packed spinach is fine)
2 large pieces focaccia bread, halved.
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately 4
minutes, or until golden brown.
Gourmet Express
1
/2 cup Avocardo, sliced
4 slices swiss cheese
1 tomato, sliced
4 slices leg ham
2 large pieces Turkish bread, halved.
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately minutes,
or until golden brown.
Bagel Combo
2 rashes bacon, grilled
Roasted red capsicum pieces
1
/4 cup cottage cheese
2 bagels, halved
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately 4
minutes, or until golden brown.
Salmon Hat
1
/4 cup cream cheese
4 slices smoked salmon
1 tablespoon capers
2 bagels, halved
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately 4-5
minutes, or until golden brown.
25
Gourmet Delights.
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