TM
ReversaGrill
2400 watt reversible grill with flat plate
and ribbed plate
Instruction/Recipe Booklet
HG3300
Please read these instructions carefully
and retain for future reference.
Contents
Sunbeam's Safety Precautions 1
Features of your ReversaGrill 2
Using your ReversaGrill 4
Hints for Best Results 5
Care and Cleaning 6
Grilling Guide 7
Recipes 9
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM REVERSAGRILL.
• Use well away from walls and curtains.
• Avoid using on metal surfaces e.g. sink.
• Do not use in confined spaces.
• For indoor use, adequate ventilation or an
exhaust fan is recommended.
• Always use the appliance under a sheltered
roof when cooking outdoors.
• Do not immerse the control probe in water or
any other liquid.
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.
• Ensure that the cord is kept well away from
the cooking plate during use.
• Ensure the drip tray is in position before
grilling.
• Do not touch the grill plate when in use.
Avoid touching hot surfaces.
• Take care when removing food from the grill.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Do not leave plastic utensils in contact with
appliance while cooking.
• Use only the supplied temperature control
probe Type 948, Model TC055 with this grill.
• 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
Features of your ReversaGrill
Reversible grill plate
Cook on either side of the grill plate – ribbed
grill plate for searing meats, seafood and
vegetables, or flat hotplate for cooking eggs,
crepes or pikelets.
Non-stick cooking surface
The cooking surface is coated in a high grade
non-stick 3 layer coating for easy removal of
foods. Non-stick plates also reduce the need
for oils resulting in healthier cooking.
Large cooking area
Large cooking surface 45cm (18”) x 27cm
(11”) enables you to cook an entire meal on
the one grill surface.
TM
2400 watts
High powered electric indoor grill with 2400
watts of grilling power, allows you to cook
with high temperatures to sear meats and grill
vegetables.
Variable temperature control
The variable temperature probe is detachable
from the grill and has a power indicator light.
Turn the dial to adjust the thermostatically
controlled temperatures for total cooking
control.
Note: Although both sides are represented in
this image, please note that the ReversaGrill
comes with one grill plate that has two sides
- one is ribbed, the other is flat.
2
Cool touch handles
Remains cool to the touch for safer cooking.
Removable metal drip tray
Excess food crumbs, juices, grease or fat are
channelled through the drip holes in the grill
plate to collect in the metal drip tray.
Safety interlock
The safety locking mechanism stops the grill
from operating when the drip tray or grill have
not been positioned correctly. This prevents
heat damage to your table surface or the
moulded base.
Moulded base
The cool touch moulded base is finished
with brushed stainless steel side panels and
supports the grill plate and drip tray.
Dishwasher safe
The grill plate and moulded base are fully
immersible and dishwasher safe for easy
cleaning.
Cleaning spatula
Two sided spatula can be used to safely scrape
food residue off the flat plate or the ribbed
plate.
3
Heading
Using your ReversaGrill
TM
Before using your ReversaGrill
Before using your ReversaGrill for the first
time, remove all packaging and promotional
materials from the cooking plate, drip tray,
base, control probe and cleaning spatula.
With the control probe detached, wash
the cooking plate, drip tray and base with
warm soapy water using a mild household
detergent.
Rinse and dry thoroughly. Make sure the
interior of the probe inlet is fully dry.
Condition the cooking plates to protect the
non-stick surface by applying a light coating
of vegetable oil or use a non-stick cooking
spray. Wipe off excess oil.
For easy cleaning line the drip tray with
aluminium foil to collect the fats and juices.
Place drip tray into base.
Ensure the drip tray and grill plate are
correctly positioned over the base to
deactivate the safety locking mechanism.
Note: When using the ReversaGrill 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 ReversaGrill
1. Place on a flat, level, heat-resistant
surface.
2. Insert the control probe fully into the
probe inlet of the grill plate.
3. Plug the cord into a 230-240 volt AC
power outlet and turn the power ON.
4. Set the control probe dial to the desired
heat setting.
5. Preheat until the thermostat light switches
off, indicating the ReversaGrill is ready to
use.
Note: The thermostat light on the control
probe indicates the ReversaGrill is heating.
This light will remain on until the set
temperature has been reached and then will
cycle on and off during cooking to ensure
the selected temperature is maintained. The
preheat time will depend on the heat setting
selected.
Note: When grilling on high heat settings, the
ReversaGrill will generate smoke. Selecting
a lower heat setting will reduce smoke.
For indoor use, adequate ventilation or an
exhaust fan is recommended.
6. After you have completed grilling turn the
power OFF and unplug from the power
outlet.
Note: Ensure the cord is kept well away from
the cooking plates when in use.
Caution: Do not touch the grill plate when in
use. Avoid touching hot surfaces. Take care
when removing food from the grill. Do not
transport the grill when it is hot.
4
Heading
Hints for Best Results
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, Scotch,
Fillet or T-Bone
Lamb = Backstrap or Fillet, Chops and
Cutlets
Pork = Leg or Butterfly Steaks, Fillets
and Chops.
4. You can also grill diced meat on skewers
for kebabs.
5. The ReversaGrill can grill meats over
2.5cm (1 inch) thick 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. The ribbed grill plate is ideal for cooking
a variety of meats, including beef, lamb,
pork, poultry and fish. Take care when
grilling fish, use a plastic spatula. The
ribbed plate is also ideal for grilling
vegetables.
7. The grill bars and drip holes allow the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
8. The flat hotplate is ideal for cooking a
variety of foods such as eggs, bacon,
tomatoes, crepes and pikelets.
9. When cutting meats, chicken, vegetables
or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
Note: 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 separate chopping boards for
meats, vegetables and seafood.
Note: Do not cut cooked meats on the same
chopping board that you used to prepare the
raw meat unless the board and knife have
been thoroughly sanitised and cleaned in hot
soapy water.
5
Care and Cleaning
Use heat-resistant plastic or wooden utensils
when cooking on the grill. Always use these
utensils only to remove food from the grill.
Do not use sharp or metal objects as these
will scratch the non-stick surface.
Do not cut food on top of the cooking plates.
Do not leave plastic utensils in contact with
the cooking plate while in use.
To clean after use
Always turn the power off and remove the
plug from the power outlet and the control
probe from the probe inlet before cleaning.
Allow the ReversaGrill to cool before
cleaning.
Non-stick grill plate
The element in the grill plate is cast in, so it
is safe to fully immerse in water.
Wash the grill plate in warm soapy water
using a mild household detergent and a soft
washing sponge.
Do not use abrasives or metal scourers as
they will scratch the non-stick surface.
A bottle brush may be used to clean the drip
holes in the grill plate.
Be sure to clean the handles after each use.
The grill plate is also dishwasher safe.
Dry the grill plate and probe inlet thoroughly
before storing.
To remove stubborn food residues, use the
plastic cleaning spatula provided, only when
the grill plate has completely cooled.
Moulded base
The base can be wiped over with a damp
cloth or washed in warm soapy water using a
mild household detergent and a soft washing
sponge.
Do not use abrasives or metal scourers as
they may scratch the exterior surface.
The moulded base is also dishwasher safe.
Dry the base thoroughly before storing.
Drip tray
Lift the metal drip tray out from the base
and pour any excess grease or liquid into a
container and dispose appropriately. Do not
pour oil or fats down the sink.
Wash the metal drip tray in warm soapy water
using a mild household detergent and a soft
washing sponge.
Dry the drip tray thoroughly before storing.
Do not place the metal drip tray in the
dishwasher.
Control probe
If cleaning is necessary, wipe over with a
damp cloth.
Important: Do not immerse the control probe
in water or any other liquid. Do not place the
control probe in the dishwasher.
Do not knock or drop the probe as this can
damage the probe. If damage is suspected,
return the control probe to your nearest
Sunbeam Service Centre for inspection.
Note: Before inserting the control probe
into the probe inlet, ensure the interior of
the inlet is completely dry. To do this wipe
interior of probe inlet with a dry cloth or
shake out excess water vigorously.
Storage
Allow the grill to cool completely and clean
it after each use and dry thoroughly before
storing it away.
6
Grilling Guide
Meat/cut Variety Preparation
CHICKEN
Single breast fillet,
skinless (160g)
Tenderloins
(45 - 50g)
Thigh fillet
(100 - 120g)
SAUSAGE
Thin
(8 x 80-85g each)
Thick
(8 x 120-125g each)
LAMB
Loin chops
(90-100g each 2 ½ cm
thick)
Lamb leg, or rump steak
(100-120g, 2 ½cm thick)
Trim excess fat. Using
a sharp knife cut each
chicken breast in half
horizontally. Brush or
spray with oil. Season
with salt and pepper.
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Do not pierce.
Brush or spray with oil.
Do not pierce.
Brush or spray with oil.
Trim excess fat. Brush
or spray with oil. Season
with salt and pepper.
Trim excess fat. Brush
or spray with oil. Season
with salt and pepper.
Cooking
Temperatures
Turn dial to '7-8' Chicken should
Turn dial to '7-8' 2 ½ - 3 minutes
Turn dial to '7-8' 5-6 minutes each
Turn dial to 'sear' Sausages should
Turn dial to 'sear' 20-25 minutes
Turn dial to 'sear' 4 minutes each
Turn dial to 'sear' 4 minutes each
Cooking Times
Medium Well Done
2-3 minutes each
be cooked to well
done only.
be cooked to well
done only.
side. Rest for 3-5
minutes before
slicing.
each side.
side. Rest for 3-5
minutes before
slicing.
12-15 minutes
(8 sausages).
(8 sausages).
side.
side.
Cutlets, frenched
(6 x 60g each)
Lamb sirloin or backstrap
(eye of loin)
(200 – 220g)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Brush or spray with oil.
Season with salt and
pepper.
Turn dial to 'sear' 2 - 2 ½ minutes
each side.
Turn dial to 'sear' 2 - 4 ½ minutes.
Rest for 3 - 5
minutes before
slicing.
2 ½ - 3 minutes
each side.
3 - 3 ½ minutes
each side. Rest
for 3-5 minutes
before slicing.
7
Grilling Guide continued
Meat/cut Variety Preparation
PORK
Pork loin chops (160170g each)
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
BEEF
Beef Porterhouse steak
(boneless) (175-190g,
2cm thick)
Beef Scotch fillet (200g,
2cm thick)
Hamburger patties (120g
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Brush or spray with oil. Turn dial to '7' 2 ½ - 3 minutes
12cm in diameter)
FISH
Salmon
(250g)
White fish
(120g - 140g)
Brush or spray with oil.
Season with salt and
pepper.
Brush or spray with oil.
Season with salt and
pepper.
Cooking
Temperatures
Turn dial to 'sear'
Turn dial to 'sear'
Turn dial to 'sear'
Turn dial to '7'
Turn dial to '7'
Cooking Times
Medium Well Done
3 ½ - 4
minutes
each side.
Medium/Rare
2 minutes each
side. Medium
2 ½ minutes
each side.
Medium/Rare 2
½ minutes each
side. Medium
3 minutes each
side.
Medium/Well
3 minutes each
sided. Cover
and rest for 3-5
minutes.
Medium/Well
3 ½ minutes
each side. Cover
and rest for 3-5
minutes.
each side.
6 minutes each side.
3 - 3 ½ minutes each side.
8
Recipes
Beef Burgers
Serves: 4
Preparation: 15 minutes
Cooking: 6 minutes
400g beef mince
1 small red onion, grated
½ cup fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped fresh parsley
salt and freshly ground black pepper
cooking oil spray
4 hamburger buns, toasted
Tomato, beetroot and lettuce, to serve
1. Combine mince, onion, breadcrumbs, egg,
Worcestershire sauce, parsley, salt and
pepper in a bowl. Mix together. Shape into
four 12cm patties. Place on a plate lined
with baking paper. Cover and place in the
fridge for 30 minutes.
2. Preheat flat plate on setting 7. Spray
plates with cooking oil. Cook patties
for 2 ½ minutes each side or until
cooked through. Serve patties on toasted
hamburger buns with sliced tomato,
beetroot and lettuce.
BLTs
Serves: 4
Preparation: 10 minutes
Cooking: 6 minutes
4 thick rashers bacon, rind and fat removed
2 large tomatoes, sliced
8 slices bread, toasted
mayonnaise
salt and freshly ground black pepper
8 lettuce leaves, torn
1. Preheat flat plate on setting 7. Cook bacon
for 2-3 minutes each side or until golden.
2. Layer bacon and tomato evenly between
toast that has been spread with
mayonnaise. Season with salt and pepper.
Top with lettuce. Sandwich together.
Cut in half to serve.
9
Recipes continued
Steak Sandwich
Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes
1 tablespoon olive oil
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
2 medium red onions, sliced
4 (100g each) thin steaks, flattened
Turkish bread and barbecue sauce, to serve
1. Combine oil, vinegar and sugar in a bowl.
Add onion and toss to coat.
2. Preheat flat plate or grill plate on setting
7-8. Cook onions, turning from time to
time for 5-6 minutes or until golden.
Remove onions; cover and keep warm.
3. Cook steaks for 1-2 minutes each side or
until cooked as desired. Serve steaks on
Turkish bread with onions and barbecue
sauce.
Sweet Chilli Chicken Burger with Lemon
Mayonnaise
Serves: 4
Preparation: 15 minutes (+ 2-4 hours marinating time)
Cooking: 6 minutes
2 large single chicken breast fillets, trimmed
¹⁄³ cup sweet chilli sauce
¹⁄³ cup good-quality whole-egg mayonnaise
1 teaspoon finely grated lemon rind
1 tablespoon freshly squeezed lemon juice
4 hamburger buns, split, toasted to serve
1 baby cos lettuce, leaves separated, washed,
dried, shredded
2 vine-ripened tomatoes, sliced
1 large dill gherkin, sliced
1. Use a sharp knife to cut each chicken
breast horizontally in half to make four
pieces of chicken. Place in a large glass
bowl. Add sauce and turn to coat. Cover
with plastic wrap and place in the fridge
for 2-4 hours to marinate.
2. Preheat flat plate or grill plate on setting
7-8. Cook chicken for 2-3 minutes each
side or until browned and cooked. Transfer
to a plate.
3. Meanwhile, combine the mayonnaise, rind
and juice in a small glass bowl.
4. Place half the toasted buns on serving
plates. Spread with a little of the
mayonnaise; top with lettuce, tomato,
gherkin and chicken. Dollop with a little
extra mayonnaise and then with remaining
bread. Serve.
10
Recipes continued
Club Sandwich with Pancetta
Serves: 4
Preparation: 10 minutes
Cooking: 12 minutes
¹/³ cup good-quality whole egg mayonnaise
1 tablespoon seeded mustard
1 tablespoon finely chopped fresh basil
leaves
2 single chicken breast fillets, trimmed
1 tablespoon olive oil
8 slices mild pancetta
4 eggs
12 slices wholemeal bread, toasted
2 small tomatoes, sliced
8 thin slices Jarlsberg cheese
1. Combine the mayonnaise, mustard and
basil in a small glass bowl. Cover with
plastic wrap and set aside until required.
2. Use a sharp knife to cut each chicken
breast in half horizontally to make 4
pieces. Place in a bowl. Drizzle with oil.
Season with salt.
3. Preheat flat plate or grill plate on setting
7-8. Cook chicken for 2-3 minutes each
side or until browned and cooked. Transfer
to a plate. Cover with foil.
4. Cook pancetta for 1-2 minutes each side or
until crispy. Transfer to a plate lined with
paper towel.
5. Cook eggs for 1 minute each side or until
cooked to your liking. Transfer to a plate.
6. Spread one-third of the toasted bread with
mayonnaise. Top with tomato, cheese and
egg. Top with another slice of bread and
spread with remaining mayonnaise.
7. Top with chicken and pancetta and
remaining bread. Secure with toothpicks.
Cut each sandwich into triangles. Serve.
Corn Fritters
Makes: 12
Preparation: 15 minutes
Cooking: 12 minutes
4 corn cobs
¹/³ cup parsley leaves
1 cup self-raising flour
3 eggs
4 green onions, thinly sliced
salt and freshly ground black pepper
cream cheese, rocket and smoked salmon, to
serve
1. Remove corn kernels from cobs. Place half
the corn in a food processor. Add parsley,
flour and eggs. Pulse until combined.
2. Transfer to a bowl. Add remaining corn and
green onions. Season with salt and pepper.
3. Preheat flat plate on setting 5-6. Add
heaped tablespoons mixture. Cook for 2-3
minutes each side or until golden.
4. Serve fritters topped with cream cheese,
smoked salmon and rocket.
11
Recipes continued
Turkish Gozleme
Makes: 4 large
Preparation: 20 minutes
Cooking: 32 minutes
Dough
480g plain flour
2 teaspoons salt
¹/³ cup olive oil
360ml lukewarm water
extra olive oil for cooking
Filling
1 tablespoon olive oil
1 large onion, chopped finely
2 cloves garlic, crushed
pinch cayenne pepper
¼ teaspoon sweet paprika
2 bunches English spinach, shredded
200g feta cheese, crumbled
50g tasty cheese, grated
1. Combine flour and salt in a large bowl and
make a well. Pour oil and water and mix
until combined. Turn onto a floured surface
and knead until smooth and elastic. Divide
dough into four balls. Cover and allow to
rest for 20 minutes.
2. Meanwhile, heat oil in frying pan; cook
onions and garlic until softened but not
browned. Allow to cool.
3. Combine onion mixture and remaining
filling ingredients in a bowl; season and
mix to combine.
4. Preheat flat plate on setting 8. Roll dough
to a 3mm thickness; place one quarter
of the filling over one half of the dough.
Fold over dough and press lightly to seal.
Repeat with remaining dough and filling.
5. Brush oil over grill plate well. Place one
gozleme onto flat plate. Cook for 3-4
minutes, drizzle top with more oil then turn
over.
Tip: If dough is browning too quickly reduce
heat to medium.
6. Cook until golden brown and crisp. Repeat
with remaining gozleme.
7. Cut into pieces and serve with wedges of
lemons.
Grilled Haloumi and Asparagus Salad
Serves: 4
Preparation: 15 minutes
Cooking: 8 minutes
2 tablespoons olive oil
¼ cup lemon juice
1 clove garlic, crushed
1 tablespoon finely chopped fresh oregano
freshly ground black pepper
250g haloumi, cut into 1cm slices
1 bunch asparagus, trimmed
2 tablespoons toasted pinenuts
100g baby spinach leaves
1. Combine oil, lemon juice, garlic, oregano
and pepper in a shallow dish.
2. Add haloumi and asparagus and toss to
coat in mixture.
3. Preheat flat plate or grill plate on setting
6-7. Cook haloumi for 1-2 minutes each
side or until golden. Add asparagus and
cook, turning for 3-4 minutes or until
tender.
4. Place haloumi, asparagus, pinenuts
and baby spinach in a bowl. Pour over
remaining dressing and toss to combine.
12
Recipes continued
Grilled Vegetable Salad
Serves: 4
Preparation: 20 minutes
Cooking: 24 minutes
1 zucchini, thinly sliced
1 red onion, cut into wedges
1 red capsicum, seeds removed, sliced
1 small eggplant, thinly sliced
½ small butternut pumpkin, thinly sliced
1 small kumara, peeled, thinly sliced
2 tablespoons olive oil
salt and freshly ground black pepper
salad leaves
balsamic vinegar and extra virgin olive oil, to
serve
1. Place vegetables in a large bowl. Add oil
and toss to combine. Season with salt and
pepper.
2. Preheat grill plate on setting 7-8. Cook
vegetables in batches for 10-12 minutes or
until cooked. Transfer to a clean bowl.
3. Add salad leaves to vegetables. Drizzle with
oil and balsamic vinegar.
Mushroom and Prosciutto Salad
Serves: 4-6
Preparation: 15 minutes
Cooking: 12 minutes
8 field mushrooms, thickly sliced
2 tablespoons olive oil
8 slices prosciutto
60g baby rocket leaves
4 green onions, chopped
1 ½ tablespoons balsamic vinegar
1 garlic clove, crushed
1. Preheat flat plate or grill plate on setting
7. Place mushrooms in a bowl. Drizzle with
oil. Season with salt and freshly ground
black pepper and toss to combine. Cook
the mushrooms for 3-4 minutes each side
or until browned and tender. Transfer to a
large glass bowl.
2. Cook prosciutto for 1-2 minutes each side
or until browned and crispy. Transfer to
a plate. Coarsely chop. Add to bowl with
mushrooms.
3. Add remaining ingredients to mushrooms
and toss to combine. Serve.
13
Recipes continued
Thai Beef Salad
Serves: 4
Preparation: 15 minutes
Cooking: 2-4 minutes
500g rump steak, trimmed
2 teaspoons peanut oil
1 lebanese cucumber, peeled, halved
lengthways and sliced
½ red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced
¹/³ cup fresh mint leaves, roughly chopped
¹/³ cup fresh coriander leaves, roughly
chopped
¼ cup roasted peanuts, roughly chopped
Dressing
¼ cup lime juice
2-3 teaspoons fish sauce
1 teaspoon soy sauce
½ teaspoon sesame oil
2 teaspoons brown sugar
1 clove garlic, crushed
1 small red chilli, seeds removed, finely
sliced
1. Combine ingredients for dressing in a jug.
2. Brush steak with oil. Preheat grill plate
on the 'sear' setting. Cook steak for 1-2
minutes each side or until cooked to your
liking. Remove and stand for 5 minutes
before slicing.
3. Combine cucumber, red onion, chilli, mint
and coriander in a bowl. Add beef and
dressing and toss to combine. Top with
peanuts.
Thyme Chicken & Mushroom Crepes
Serves: 4
Preparation: 20 minutes
Cooking: 18 minutes
2 single chicken breast fillets, trimmed
2 tablespoons olive oil
200g button mushrooms, sliced
½ cup extra light sour cream
2 teaspoons chopped fresh thyme
1 tablespoon Dijon mustard
2 cloves garlic, crushed
Mixed green salad, to serve
Crepes
½ cup plain flour
Pinch of salt
2 eggs, lightly beaten
1 cup milk
1. Preheat flat plate on setting 7-8. Using
a sharp knife cut each chicken breast
horizontally in half to make four pieces of
chicken. Brush chicken with half the oil.
Cook chicken for 2-3 minutes each side
or until golden and cooked. Transfer to a
plate.
2. Place mushrooms in a bowl. Add remaining
oil and toss to combine. Cook, turning
occasionally, for 3-4 minutes or until
golden.
3. Shred chicken and place in a bowl. Add
mushrooms, cream, thyme, mustard and
garlic. Season with salt. Stir to combine.
Cover and set aside.
4. To make the crepes, place flour and salt
in a bowl. Make a well in the centre.
Gradually whisk in eggs and milk until a
smooth.
14
Recipes continued
5. Preheat flat plate on setting 4. Pour
one-quarter of the batter onto the flat
plate and use a spatula to shape into
a rectangle. Cook for 1 minute or until
golden underneath. Turn and cook for 30
seconds-1 minute or until cooked. Transfer
to a plate.
6. Divide filling among crepes. Roll up
to enclose. Serve with a green salad if
desired.
Prawns with Chilli and Coriander
Makes: 24
Preparation: 15 minutes
Cooking: 3 minutes
2 tablespoons peanut oil
2 tablespoons finely chopped fresh coriander
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
24 large green prawns, heads removed,
peeled, leaving tails intact
Lime wedges, to serve
1. Combine oil, coriander, sweet chilli sauce
and lime juice in a bowl.
2. Add prawns and toss to coat in mixture.
Cover and place in the fridge to marinate
for 30 minutes.
3. Preheat flat plate or grill plate on setting
7-8. Cook prawns for 2-3 minutes or until
golden. Serve with lime wedges.
Balsamic and Rosemary Lamb
Serves: 4
Preparation: 12 minutes
Cooking: 8 minutes
¼ cup olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon chopped rosemary leaves
2 cloves garlic, crushed
salt and freshly ground black pepper
2 (230g each) lamb loin eye (backstrap)
Potatoes and green salad, to serve
1. Combine oil, vinegar, rosemary, garlic, salt
and pepper in a shallow dish.
2. Add lamb and toss to coat in mixture.
Cover and place in the fridge to marinate
for 1-2 hours.
3. Preheat grill plate on the 'sear' setting.
Cook lamb for about 3-4 minutes each
side or until cooked as desired. Stand for
5 minutes before slicing. Serve lamb with
potatoes and green salad.
15
Recipes continued
Beef Fajitas
Serves: 4
Preparation: 20 minutes
Cooking: 14 minutes
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
½ iceberg lettuce, shredded
1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a
deep dish and pour over the combined
juices and soy sauce. Marinate in
refrigerator for at least 2 hours.
2. Preheat flat plate on the 'sear' setting.
Remove beef from marinade; reserve
liquid. Cook beef on grill for about 4-5
minutes each side or until cooked as
desired. Remove, cover with foil while the
vegetables cook.
3. Cook for vegetables for 2-3 minutes. Pour
over some of the reserved liquid over the
vegetables and cook for a further 1 minute.
Remove from heat.
4. Slice beef across the grain into thick
slices.
5. To serve fajitas, place a little of each of the
beef, vegetables and remaining ingredients
in the flour tortilla and roll up.
Pepper Steak with Mushrooms
Serves: 4
Preparation: 12 minutes
Cooking: 10 minutes
¼ cup olive oil
4 (160g-180g each) beef scotch fillets
2 teaspoons cracked pepper
350g portobello mushrooms, thickly sliced
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh parsley
potato mash, to serve
1.Brush steaks with 1 tablespoon olive oil
and and sprinkle with cracked pepper.
Lightly press pepper onto steaks.
2. Preheat flat plate or grill plate on setting
7-8. Toss mushrooms in remaining oil.
Cook for 3-4 minutes or until soft. Transfer
mushrooms to a bowl, add Worcestershire
sauce and parsley. Cover to keep warm.
3. Preheat flat or grill plate on the 'sear'
setting. Cook steaks for 2-3 minutes each
side or until cooked as desired. Serve
steaks with mushrooms and potato mash.
16
Recipes continued
Oregano and Lemon Chicken
Serves: 4
Preparation: 10 minutes
Cooking: 8 minutes
2 tablespoons olive oil
¹/³ cup lemon juice
1 tablespoon finely chopped fresh oregano
salt and freshly ground black pepper
12 chicken tenderloins, trimmed
tzatziki and salad leaves to serve
1. Combine oil, lemon juice, oregano, salt and
pepper in a shallow dish. Add chicken and
toss to coat in mixture. Cover and place in
the fridge to marinate for 1-2 hours.
2. Preheat flat plate or grill plate on the
'sear' setting. Cook chicken for about 2-3
minutes each side or until cooked. Serve
chicken with tzatziki.
Pesto Chicken Skewers
Makes: 8
Preparation: 15 minutes (+ 15 minutes marinating time)
Cooking: 10 minutes
800g chicken breast fillets, trimmed, cut into
2cm pieces
½ cup bought basil pesto
Cooking oil spray
1. Thread chicken onto skewers. Place in a
shallow dish. Brush with pesto and turn to
evenly coat. Cover and place in the fridge
for 15 minutes to marinate.
2. Preheat flat plate or grill plate on the 'sear'
setting. Spray chicken with cooking oil.
Season with freshly ground black pepper.
Cook, turning occasionally, for about
10 minutes or until brown and cooked
through. Serve.
17
Recipes continued
Pork with Thyme and Mustard
Serves: 4
Preparation: 10 minutes
Cooking: 6-8 minutes
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon thyme leaves
½ teaspoon caster sugar
2 teaspoons Dijon mustard
4 (120g each) pork medallions
baked potatoes and salad, to serve
1. Combine oil, vinegar, thyme and sugar in a
shallow dish. Add pork and toss to coat in
mixture. Cover and place in the fridge to
marinate for 1-2 hours.
2. Preheat flat plate or grill plate on the 'sear'
setting. Cook pork for 3-4 minutes each
side or until cooked as desired. Serve pork
with baked potatoes and salad.
Souvlaki Lamb Cutlets
Serves: 4
Preparation: 10 minutes (+marinating time)
Cooking: 5-7 minutes
18 small lamb cutlets, trimmed
2 cloves garlic, crushed
1 tablespoon finely chopped fresh oregano
2 tablespoons lemon juice
¼ cup olive oil
1. Combine lamb, garlic, oregano, lemon juice
and olive oil in a shallow dish. Place lamb
and toss to coat in mixture. Cover and
place in fridge to marinate for 1-2 hours.
2. Preheat flat plate or grill plate on the 'sear'
setting.
3. Cook lamb for 2-3 minutes each side or
until cooked as desired.
18
Recipes continued
Fish Fillets with lemon and herbs
Serves: 4
Preparation: 10 minutes
Cooking: 8 minutes
2 tablespoons olive oil
¼ cup lemon juice
1 tablespoon thinly sliced chives
1 tablespoon finely chopped dill
salt and freshly ground black pepper
4 (150g each) boneless white fish fillets
chips and salad leaves, to serve
1. Combine oil, lemon juice, chives, dill, salt
and pepper in a shallow dish. Add fish and
toss to coat in mixture.
2. Preheat flat plate on setting 7. Cook fish
for 3-4 minutes each side or until just
cooked. Serve fish with chips and salad
leaves.
Grilled Salmon with Lime Aioli
Serves: 4
Preparation: 7 minutes
Cooking: 12 minutes
2 tablespoons olive oil
¼ cup lime juice
salt and freshly ground black pepper
4 (200g each) salmon fillets
lime aioli, to serve
1. Combine oil, lime juice, salt and pepper
in a shallow dish. Add salmon and toss to
coat in mixture.
2. Preheat flat plate or grill plate on setting
7. Cook salmon for 5-6 minutes each side
or until cooked as desired. Serve salmon
with lime aioli.
19
Recipes continued
Buttermilk Pikelets
Makes: 18
Preparation: 15 minutes
Cooking: 12-18 minutes
1 egg
¼ cup caster sugar
1 cup self-raising flour, sifted
pinch salt
½ teaspoon bi-carb soda
²/³-¾ cup buttermilk
30g butter, melted
1. Beat egg and sugar with an electric mixer
until light and creamy.
2. Add sifted flour, bi-carb soda, salt and
buttermilk and beat until smooth.
3. Preheat flat plate on setting 4-5. Spray
with cooking oil spray. Add tablespoons
of mixture and cook for 2-3 minutes each
side or until golden.
Ricotta Pancakes
Makes: 6
Preparation: 15 minutes
Cooking: 18 minutes
1 cup self-raising flour
1 teaspoon baking powder
pinch salt
¼ cup caster sugar
125g fresh ricotta cheese
1 egg, lightly beaten
1 cup milk
40g butter, melted
1. Sift flour, baking powder and salt into a
bowl. Stir in sugar.
2. Place ricotta in a separate bowl. Add egg
and beat together. Gradually add milk and
beat until combined.
3. Add ricotta mixture and butter to dry
ingredients. Whisk until smooth.
4. Preheat flat plate on setting 3-4. Add ¹⁄³
cup mixture. Cook for 2-3 minutes each
side or until puffed and golden.
5. Serve with raspberries, banana, honey or
yoghurt.
20
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.
‘ReversaGrill’ is a trademark of Sunbeam Corporation.
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 2009.
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