DIAMONDFORCE™
REVERSAGRILL™
BBQ GRILL
User Guide
HGM3000DF
*Matrix shown on product is for illustrative purposes only
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
Level 6, Building 5,
Central Park,
660-670 Great South Road,
Greenlane, Auckland
New Zealand
Contents
Sunbeam’s Safety Precautions
Sunbeam's Safety Precautions 1
Features of your Sunbeam DiamondForce™ ReversaGrill BBQ Grill 2
Usage Instructions 4
Care & Cleaning 5
Temperature Setting Guide 6
Cooking Guide 7
Recipes 10
Troubleshooting 18
SUNBEAM DIAMONDFORCE™ REVERSAGRILL
BBQ GRILL.
• 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.
• Ensure that the cord is kept well away from
the cooking plate 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.
• 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 use an appliance for any purpose other than
This symbol indicates, temperature of
accessible surfaces may be high when the
appliance is operating and for some time
after use.
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.
Hot Surface
Do Not Touch
• 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.
• Remove the control probe before cleaning the
grill.
• After cleaning the grill ensure that the control
probe inlet area is completely dry before using
the grill again.
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.
• 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.
1
1
Features of your Sunbeam
DiamondForce™ ReversaGrill BBQ
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.
DiamondForce™ non-stick cooking surface
The DiamondForce™ coating advantage with
advanced non-stick performance provides
superior food release, requiring little to no oil
when cooking food and easy wipe clean up.
Large cooking area
Large cooking surface 45cm (18”) x 27cm
(11”) enables you to cook an entire meal on
the one grill surface.
2200 watts
High powered electric indoor grill with 2200
watts of grilling power, allows you to cook
with high temperatures to sear meats and grill
vegetables.
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.
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.
Cleaning spatula
Two sided spatula can be used to safely
scrape food residue off the flat plate or the
ribbed plate.
32
Usage Instructions
Care & Cleaning
Before First Use
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.
Note: Do not immerse the heat control probe
in water or any other liquid.
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 or the recommended
temperature setting for your required
recipe.
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.
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.
DiamondForce™ 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.
When cleaning DiamondForce™ non-stick
coating, 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. When
the plate has cooled down, you may wipe
using a paper towel to remove residue on
the grill. With the control probe detached,
wash with warm soapy water using a mild
household detergent. Rinse thoroughly and
dry the plate with a soft cloth, also make
sure the interior of the probe inlet is fully dry
before storage.
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 of 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.
54
Temperature Setting Guide
Cooking Guide
The settings on the dial represent the following temperatures approximately.
Pre-heat your grill on MAX setting then change to your desired setting.
DIAL
SETTING
CELCIUS
(approx)
USES TEMPERATURE
MIN 50°C - 100°C Keeping food warm LOW
MIN/MED 85°C - 140°C
MED 120°C - 180°C Perfect for vegetables MEDIUM
MED/MAX 160°C - 210°C
MAX 195°C - 250°C Perfect for thicker cuts of meat HIGH
Note: The temperature settings are a guide only and may require adjustment to suit various
foods and individual tastes. When the dial is set to a MIN setting, it is quite normal for
food to stop and start bubbling, as the thermostat maintains the selected temperature.
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 MED/
MAX
Turn dial to MED/
MAX
Turn dial to MED/
MAX
Turn dial to MAX Sausages should
Turn dial to MAX
Turn dial to MAX 4 minutes each
Turn dial to MAX 4 minutes each
Cooking Times
Medium Well Done
Chicken should
be cooked to well
done only.
be cooked to well
done only.
2-3 minutes each
side. Rest for 3-5
minutes before
slicing.
2 ½ - 3 minutes
each side.
5-6 minutes each
side. Rest for 3-5
minutes before
slicing.
12-15 minutes
(8 sausages).
20-25 minutes
(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 MAX 2 - 2 ½ minutes
Turn dial to MAX 2 - 4 ½ minutes.
each side.
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.
76
Cooking Guide
Cooking Guide
Meat/cut Variety Preparation
PORK
Pork loin chops (160170g each)
BEEF
Beef Porterhouse steak
(boneless) (175-190g,
2cm thick)
Beef Scotch fillet (200g,
2cm thick)
Hamburger patties (120g
12cm in diameter)
FISH
Salmon
(250g)
White fish
(120g - 140g)
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.
Trim excess fat.
Brush or spray with oil.
Season with salt and
pepper.
Brush or spray with oil. Turn dial to MED 2 ½ - 3 minutes
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 MAX
Turn dial to MAX
Turn dial to MAX
Turn dial to MED
Turn dial to MED
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.
6 minutes each side.
3 - 3 ½ 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.
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.
8
Recipes
Recipes
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the ReversaGrill™ BBQ. We
hope you enjoy using your Sunbeam ReversaGrill™.
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 MED. 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 MED. 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.
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
MED/MAX. 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
MED/MAX. 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.
1110
Recipes
Recipes
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
MED/MAX. 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 MED. 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.
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
MED/MAX. 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 MAX 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.
1312
Recipes
Recipes
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 MAX 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 sprinkle with cracked pepper. Lightly
press pepper onto steaks.
2. Preheat flat plate or grill plate on setting
MED/MAX. 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 MAX
setting. Cook steaks for 2-3 minutes each
side or until cooked as desired. Serve
steaks with mushrooms and potato mash.
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
MAX 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 MAX
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.
1514
Recipes
Recipes
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 MAX
setting.
3. Cook lamb for 2-3 minutes each side or
until cooked as desired.
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
MED. Cook salmon for 5-6 minutes each
side or until cooked as desired. Serve
salmon with lime aioli.
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 MED. 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 MIN/MED.
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.
1716
Troubleshooting
Problem Potential Cause Solution
Overcooked /
Undercooked
Foods
Burning Smell
Heating
elements do not
stay ON
• Incorrect
temperature
• The temperature
on your control
probe is too high.
Adjust temperature
accordingly.
• Heating elements
will cycle ON and
OFF to maintain
proper heat
• You may have to adjust the time and
temperature to desired taste. Refer to
"Temperature Setting Guide" section.
• Refer to "Temperature Setting Guide" section.
• The thermostat light on the control probe
indicates the temperature at which the dial
is set. The light will remain on until the set
temperature has been reached and then will
cycle on and off throughout the cooking. This
will ensure that the ReversaGrill maintains
the correct temperature. On the initial heating
of the ReversaGrill, it is recommended that
the temperature be allowed to cycle (the light
cycling on and off) several times. This will
help the cooking surface to adjust to a more
accurate cooking temperature.
18
Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5,
Central Park, 660-670
Great South Road,
Greenlane, Auckland
New Zeland
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.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
mail Level 6, Building 5, Central
Park, 660–670 Great South
Road, Greenlane, Auckland.
Newell Australia Pty Ltd | ABN 68 075 071 233
Sunbeam is a registered trade mark.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2021.
02/21
HGM3000DF_21EM1 (ANZ)
GCDS-SUN-JC
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