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GC7850B
User Guide
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User Manual
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Sunbeam GC7850B User Manual

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Café Contact Grill & Sandwich Press
Instruction/Recipe Booklet
GC7850B
Please read these instructions carefully and retain for future reference.
Contents
Features of your Café Contact Grill & Sandwich Press 2
Using your Café Contact Grill & Sandwich Press 5
Contact Grill Recipes Beef 10
Sandwich Press Recipes Flavoured spreads 20
Important instructions – retain for future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
CAFE CONTACT GRILL & SANDWICH PRESS.
• 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 or any other liquid.
• Do not place your press in a dishwasher.
• Ensure that the cord is kept well away from the cooking plates during use.
• Ensure the drip tray is in position before grilling
Sunbeam is 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.
• 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 have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
• Children should be supervised to ensure that they
do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
• Do not touch the outside or the top of the press when in use, as these surfaces may be hot.
• Ensure you use the handle to open the top press plate. Avoid touching hot surfaces.
• The 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 press.
• The temperature of accessible surfaces may be high when the appliance is operating.
• 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.
• Do not operate any electrical appliance with a damaged cord or after the appliance has been 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.
• Appliances are not intended to be operated by means of an external timer or separate remote control system.
• This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by clients in hotels, motels and other residential type environments; bed and breakfast type environments.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
1
SANDWICH
PRESS
CONTACT
GRILL
Features of your Café Contact Grill & Sandwich Press
Warm up and Ready lights
‘Warm up’ light indicates when the unit is switched on and heating and the ‘Ready’ light indicates that it is ready to use.
Cool touch grip
DuPont Teflon® Platinum Pro Non-Stick Coating
Safe to use with metal utensils. Up to 10 times more scratch-resistant than other non-stick coatings.
Sloping grilling surface
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.
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.
2
CONTACT
GRILL
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).
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.
Roto Dial
™
adjustable height control dial with
lock
Turn the dial to adjust and lock the top plate at various heights for creating cheese melts or preventing sandwiches from squashing. Also locks the plates together for easy carrying and vertical storage.
Vertical storage with cord wrap
The cord simply wraps around the legs enabling the product to be stored conveniently in the upright position.
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.
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DuPont Teflon® Platinum Pro
Superior nonstick top surface
Primer + scratch resistant minerals
Reinforced intermediate coat
Grill plate base
™
Professional Use
DuPont Teflon® Platinum Pro™ Non-stick Coating
Your Sunbeam Café Contact Grill & Sandwich Press features a special scratch and abrasive-resistant non-stick cooking coating that makes it safe to use metal utensils when cooking. Teflon – Professional Use is DuPont’s toughest non­stick coating to date – up to 10 times more scratch resistant than single layer non-stick coatings.*
DuPont is the world leader in non-stick coatings and today more than 2 billion households have Teflon cookware.
®
Platinum Pro™
®
non-stick coated
The result is a non-stick coating that can be treated like ordinary cookware, enabling the use of metal utensils. However, Sunbeam recommends that care is taken with the non­stick coating when using metal utensils.
Do not use sharp objects or cut food inside the Café Contact Grill & Sandwich Press. Damage caused to your Café Contact Grill & Sandwich Press as a result of misuse of metal utensils will void your warranty.
SUNBEAM OTHER BRANDS
* 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.
Teflon® Platinum Pro™ – 3 layer scratch resistant coating
®
Platinum Pro™ is a premium 3 layer
Teflon non-stick coating. It features special scratch resistant minerals causing metal utensils to slide over these particles without damaging the Teflon properties of the non-stick coating and the life of the Café Contact Grill & Sandwich Press
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4
®
matrix. This preserves the release
Using your Café Contact Grill & Sandwich Press
Before first use
Ensure any stickers and packaging are removed from the product. Wipe over plates with a dampened cloth and dry thoroughly with a soft cloth.
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, preheat 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 handle. 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 grill marks on both the top and bottom of your food.
4. When cooking some foods you may want to re-spray 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 object as this will damage the non-stick surface.
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Using your Café Contact Grill & Sandwich Press continued
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 Focaccias Note: Always turn your temperature dial to
Sandwich Press and preheat until the Ready light illuminates before use.
1. Butter the outside of the bread, if desired. The sandwich filling will be placed between the unbuttered sides of the bread.
2. Place 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.
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.
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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. If cooking meats with a bone it is recommended that it is no larger than 1.5cm thick to ensure even cooking.
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 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.
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Hints for best results when toasting snacks
1. Any type or shape of bread can be used, e.g. white, wholemeal, wholegrain, sourdough, bread rolls, bagels.
2. Various thicknesses of bread can be used from thick to thin slice. Turkish pide or focaccia are also suitable.
3. Sweet breads with a high sugar content (e.g. fruit loaf, raisin bread, brioche) will brown more quickly than non-sweetened breads.
4. It is not necessary to butter the outside of your bread as the Café Press has non-stick cooking plates.
5. Be careful when biting into snacks containing fillings such as cheese, tomato or jam as they retain heat and can burn if eaten too quickly.
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Care and Cleaning
DuPont Teflon® Platinum Pro Non-stick Coating
Your Café Contact Grill and Sandwich Press features a special scratch and abrasive­resistant non-stick coating that makes it safe to use metal utensils when cooking.
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 Contact Grill and Sandwich 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 Contact Grill and Sandwich 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 Contact Grill and Sandwich Press in water or any other liquid. Do not use abrasive scouring pads or powders.
Do not place your Café Contact Grill and Sandwich Press in a dishwasher.
Always clean after each use to prevent a build up of cooking residue on the grill.
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 Contact Grill and Sandwich 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 its position and discarding the contents.
Wash the drip tray in warm soapy water.
Dry thoroughly with a soft cloth and reposition into the grill.
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Contact Grill Recipes
Turn temperature control to Contact Grill Setting
BEEF
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.
Preheat 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.
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.
Preheat 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.
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Contact Grill Recipes continued
500g beef sirloin or backstrap, trimmed
Salad
3 cups mixed lettuce leaves 12 mixed cherry tomatoes (red, yellow, green), quartered 1 Lebanese cucumber, thinly sliced on the diagonal 1 small Spanish onion, thinly sliced
cup fresh mint leaves, roughly chopped
½
cup fresh coriander leaves, roughly
½
chopped
cup dry roasted cashew nuts
½
Salad dressing
cup caster sugar
¼
cup water
½
Juice & zest of 2 limes 1 fresh red chilli chopped or 1 teaspoon dried chilli flakes 1 teaspoon fish sauce
Preheat 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 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.
LAMB
Mediterranean Kebabs with Tahini Yoghurt
Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm cubes 4 tablespoons olive oil 1 lemon, washed
cup white wine
½
2 large cloves garlic, peeled and sliced
Topping
1 small Spanish onion, finely chopped 3 fresh tomatoes, seeded and chopped
bunch fresh basil leaves, finely shredded
¼
Tahini yoghurt
125ml low fat plain yoghurt
cup tahini
¼
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 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.
Serve kebabs sprinkled with combined onion, tomatoes and parsley, top with a generous
dollop of tahini yoghurt dressing.
Note:
• Tahini is a ground sesame seed paste.
• Tahini can be found in delis, health food stores and some good supermarkets.
Serves 4
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Contact Grill Recipes continued
4 tablespoons sesame oil 16 x 50g frenched lamb cutlets 2 green shallots, finely sliced 3cm piece fresh ginger, grated 3 tablespoons mirin 1 lime rind finely grated
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 Japanese rice wine used for cooking.
• Mirin is available from Asian grocery stores and some good supermarkets.
10 lamb cutlets
3
/4 cup satay sauce
teaspoon ginger
¼
teaspoon crushed garlic
¼
Preheat Contact Grill for 3-5 minutes.
Combine satay sauce, ginger and garlic together. Pour sauce over lamb. 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.
700g trim lamb, diced 10 kebab skewers, soaked in water
Marinade
cup lemon juice
¼
1 teaspoon olive oil 1 tablespoon fresh oregano, chopped 1 teaspoon fresh rosemary, chopped 2 teaspoons crushed garlic
Preheat 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.
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Contact Grill Recipes continued
PORK
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 marinate for 30 minutes, longer if time prevails (preferably refrigerate overnight).
Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook medallions for 6 minutes or until cooked to your preference.
Serve medallions with creamy mashed potato and a tossed green salad.
Sweet Pork Medallions Serves 4
4 pork loin medallion steaks
Marinade
tablespoon honey
½
2 tablespoons soy sauce 1 teaspoon chilli sauce
teaspoon oil
¼
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.
Preheat Contact Grill for 3-5 minutes.
Cook for 10-12 minutes or until cooked.
Serve on a bed of pasta or rice.
500g pork meat, trimmed of fat and cut into 2cm strips
cup thick ready made satay sauce
½
cup lemon juice
¼
1 tablespoon olive oil
teaspoon chopped chilli
¼
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.
Preheat 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 sauce, mix together freshly chopped chilli or
paste or 1 tablespoon sweet chilli sauce.
cup peanut butter with 1
¼
teaspoon chilli
¼
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Contact Grill Recipes continued
POULTRY
4 large cloves garlic, peeled 3 cm piece ginger, peeled 2 large fresh green chillies
cup pure honey
¼
Juice of a lemon
4 x 150-200g chicken thigh fillets, fat removed, flatten to one thickness and score.
Combine garlic, ginger, chillies, honey, and lemon in a food processor until processed.
Spread this over the chicken. Marinate for 30 minutes or overnight.
Preheat grill for 3-5 minutes. Spray liberally with cooking spray. Cook fillets for 6-10 minutes or until cooked. 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 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.
Preheat 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.
10 chicken wings 2 tablespoons vegetable oil 2 cloves garlic, peeled and finely chopped 1 teaspoon finely grated ginger
cup soy sauce
½
cup honey
¼
cup dry sherry
¼
teaspoon five spice powder
½
Fresh ground pepper to taste
Preheat 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.
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Contact Grill Recipes continued
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
yellow capsicum, chopped in 2 x 2cm
½
pieces
Marinade
cup lemon juice
¼
2 tablespoons soy sauce 1 clove crushed garlic
Preheat 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.
SEAFOOD
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.
Preheat 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, striped 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 too wet) 1 green shallot, finely chopped 2 tablespoons parsley (optional) 1 egg, lightly beaten Sea salt and black pepper
cup breadcrumbs for coating
½
In a large bowl combine the salmon, potato, shallot, parsley, egg, salt and pepper. Divide 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. Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook patties 4 at a time for 5-7 minutes, until crispy and golden and hot in the centre. Use a heat­proof 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.
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Contact Grill Recipes continued
Tandoori Prawn Skewers Serves 4
24 raw king green prawns, shelled and deveined (leaving head and tails attached)
cup low fat yoghurt
½
cup tandoori paste
½
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 over prepared prawns. Cover and refrigerate until required.
Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook 4 skewers at a time for 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.
1kg green prawns, shelled and deveined
cup olive oil
½
2 cloves garlic, crushed 1 tablespoon chopped parsley Fresh ground pepper to taste
Place all ingredients into a bowl and marinate for 2 hours.
Preheat 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.
8 small squid/calamari tubes, cleaned
Stuffing
1 cup breadcrumbs
1
/3 cup parmesan cheese, grated
1
teaspoons crushed garlic
½
1 egg Salt and pepper to taste
Combine all stuffing ingredients in a small bowl. Mix ingredients together until well combined. If mixture appears too dry, add a few drops of water.
Preheat 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
cup each of green, yellow and red
¼
capsicums, finely chopped
1
/3 cup soy sauce 1 tablespoon oil 2 tablespoons chopped fresh oregano
cup lemon juice
¼
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.
Preheat Contact Grill for 3-5 minutes. Spray grill plates with cooking spray. Cook octopus for 15-20 minutes or until tender.
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Contact Grill Recipes continued
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
cup sour cream
¼
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.
Preheat Contact Grill for 3-5 minutes. Spray grill plates with cooking spray.
Cook fish for 20-25 minutes or until cooked throughout.
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.
Preheat 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.
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Contact Grill Recipes continued
VEGETABLE
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 turmeric 1 teaspoon saffron threads 2 eggs, lightly beaten 2 tablespoons wholemeal plain flour
cup rice flour
¼
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.
Preheat 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.
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 potatoes (kipfler or pink fir apple), cut thinly into slices 1 zucchini, sliced 1 red capsicum, sliced (seeds removed) 4 field mushrooms, cleaned
cup extra virgin olive oil
¼
Sea salt and black pepper
Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Grill vegetables in batches. 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, cheeses and a variety of breads.
Recipe suggestion:
• Serve patties on wholemeal seeded buns
with baby rocket and spinach leaves and grilled onion.
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Contact Grill Recipes continued
MARINADES
Here are two marinades that can be used to flavour and tenderise 500g meat (beef or lamb), pork, poultry and seafood.
Asian Style Marinade
cup hoisin sauce
½
cup tomato sauce
¼
2 tablespoons honey 2 tablespoons soy sauce
teaspoon cracked black pepper
¼
2 tablespoons chopped chives 1 red chilli, chopped (optional)
Italian Style Marinade
cup white wine
½
2 tablespoons olive oil
cup lemon juice
¼
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.
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Sandwich Press Recipes
Turn temperature control to Sandwich Press Setting
FLAVOURED SPREADS
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
cup castor sugar
¼
teaspoon ground cinnamon
¼
Combine all ingredients until smooth.
Honey Butter
60g butter, softened
cup honey
¼
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
teaspoon curry powder
½
2 teaspoons chutney
Combine all ingredients well.
Delicious on ham or chicken toasted sandwiches.
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Sandwich Press Recipes continued
TOASTED SNACKS NOTE: These recipes make 2 sandwiches, to
make 4 sandwiches double the quantity. To make 6 sandwiches, triple the quantity.
Herbed Tomato Sandwiches
2 tablespoons chopped fresh basil
tomato, sliced
½
onion, thinly sliced
½
cup cottage cheese
¼
4 slices bread, buttered
Preheat your Sandwich Press. Combine basil, tomato, onion, and cottage cheese. Assemble sandwiches and cook for approximately 3 minutes, or until golden brown.
Pineapple, Ham and Cheese Sandwiches
2 slices tasty cheese 2 rings tinned pineapple
cup chopped ham
½
4 slices bread, buttered
Preheat your Sandwich Press. Place 2 slices of bread, buttered side down, onto the 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 4 slices bread, buttered
Preheat your Sandwich Press. Combine chicken, walnuts, celery, sultanas and mayonnaise. Divide mixture and assemble sandwiches. Cook for approximately 3 minutes or until golden brown.
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Sandwich Press Recipes continued
GOURMET DELIGHTS
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.
Salami, tomato and cheese Focaccia
8 thin slices Italian salami 6 sundried tomatoes
cup ricotta cheese
½
6 capsicum rings 2 large pieces focaccia bread, halved
Preheat your Sandwich Press. Assemble ingredients onto bread and place in Sandwich Press. Cook for approximately 3 minutes, or until golden brown.
Feta and Spanish Focaccia
cup fetta cheese, crumbled
½
cup tasty cheese, grated
½
cup cooked spinach, (packed spinach is
½
fine) 2 large pieces focaccia bread, halved
Preheat your Sandwich Press. Assemble ingredients onto bread and place in Sandwich Press. Cook for approximately 4 minutes, or until golden brown.
Avocado, ham and cheese on Turkish Bread
cup avocado, sliced
½
4 slices swiss cheese 1 tomato, sliced 4 slices leg ham 2 large pieces Turkish bread, halved
Preheat your Sandwich Press. Assemble ingredients onto bread and place in Sandwich Press. Cook for approximately 4 minutes, or until golden brown.
Bagels with bacon, capsicum and cheese
2 rashers bacon, grilled Roasted red capsicum pieces
cup cottage cheese
¼
2 bagels, halved
Preheat your Sandwich Press. Assemble ingredients onto bread and place in Sandwich Press. Cook for approximately 4 minutes, or until golden brown.
Bagels with Smoked Salmon
cup cream cheese
¼
4 slices smoked salmon 1 tablespoon capers 2 bagels, halved
Preheat your Sandwich Press. Assemble ingredients onto bread and place in Sandwich Press. Cook for approximately 4-5 minutes, or until golden brown.
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Sandwich Press Recipes continued
MELT RECIPES
Adjust and lock the top plate to sit above your food so you can create open cheese melts. Use the RotoDial control on the right arm of the sandwich press.
Classic Ham, Cheese and Pineapple Melt Makes: 4
100g shaved ham
4 thin pineapple slices
4 slices tasty cheese
4 slices bread or 2 muffins, halved
salt and freshly ground black pepper
1. Preheat Café Press until ready light comes
on.
2. Layer ham, pineapple slices and cheese
over bread. Season with salt and pepper. Lightly press down toppings, making sure top plate does not touch the cheese.
3. Turn setting to highest (5cm). Cook melts
in Café Press for 7-8 minutes or until cheese has melted.
Rocket, Prosciutto and Roasted Red Capsicum
Melt
Makes: 4
80g baby or wild rocket leaves
100g roasted red capsicum, sliced thickly
100g sliced prosciutto
4 slices tasty cheese
2 bagels, halved
1. Preheat Café Press until ready light comes on.
2. Layer rocket, capsicum, prosciutto and cheese over bread. Lightly press down toppings, making sure top plate does not touch the cheese. Season with salt and pepper.
3. Turn dial to highest setting. Cook melts in Café Press for 7-8 minutes or until cheese has melted.
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Sandwich Press Recipes continued
Tomato Spinach and Cheese Melt Makes: 4
80g baby spinach leaves
2 tomatoes, sliced thinly
4 slices multi-grain sourdough bread
salt and freshly ground black pepper
4 slices Swiss cheese
1. Preheat Café Press until ready light comes on.
2. Layer spinach and tomato slices evenly over bread. Season with salt and pepper. Top with cheese slices. Lightly press down toppings, making sure top plate does not touch the cheese.
3. Turn setting to highest (5cm). Cook melts in Café Press for 4-5 minutes or until cheese has melted.
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12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge.
Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below. On receipt of your claim, Sunbeam will seek to resolve your difficulties or, if the appliance is defective, advise you on how to obtain a replacement or refund.
Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling and normal wear and tear.
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other costs incurred in making a claim. Please retain your receipt as proof of purchase.
The benefits given to you by this guarantee are in addition to your other rights and remedies under any laws which relate to the appliance.
Our goods come with guarantees that cannot be excluded under the Australian Consumer Law and under the New Zealand Consumer Guarantees Act.
In Australia you are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure.
Should your appliance require repair or service after the guarantee period, contact your nearest Sunbeam service centre.
For a complete list of Sunbeam’s authorised service centres visit our website or call:
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
26 Vestey Drive, Mt Wellington Auckland, New Zealand
Need help with your appliance?
Contact our customer service team or visit our website for information and tips on getting the most from your appliance.
In Australia
Visit www.sunbeam.com.au
Or call 1300 881 861
In New Zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
is a registered trademark.
Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet.
© Copyright.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia
Unit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
Sunbeam Corporation Limited 2002.
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