Hamilton Beach 31560 User manual

HealthSmart Indoor/Outdoor Grill
840081900
Grill Safety...................................... 2
Know Your Grill.............................. 3
How to Grill .................................... 4
How to Clean .................................. 5
Recipes .......................................... 6
Customer Service ........................ 16
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
840081900 Ev01.qxd 2/20/01 10:14 AM Page 1

2
This appliance is intended for household
use only.
This appliance is equipped with a grounded-
type 3-wire cord (3-prong plug). This plug
will only fit into an electrical outlet made for a
3-prong plug. This is a safety feature. If the
plug should fail to fit, contact an electrician
to replace the obsolete outlet. Do not
attempt to defeat the safety purpose of the
grounding pin, part of the 3-prong plug.
This appliance has a short cord to reduce
hazards of becoming entangled or tripping
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
Grill Safety
When using electrical appliances, basic
safety precautions should always be
followed, including the following:
1. Read all instructions. Keep these
instructions for future use.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against electrical shock, do
not immerse cord assembly or plug in
water or other liquid.
4. Close supervision is necessary when any
appliance is used by or near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts and before
cleaning the appliance and before
moving the appliance.
6. Always attach plug to appliance first,
then plug cord into the wall outlet. To
disconnect, turn control to off (MIN)
and remove plug from wall outlet.
7. Do not leave the appliance unattended
when in use.
8. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions, or is dropped
or damaged in any manner. Call our
toll-free customer service number for
information on examination, repair, or
adjustment.
9. Do not let cord hang over edge of table
or counter, or touch hot surfaces,
including the stove.
10. Do not place on or near a hot gas or
electric burner, or in a heated oven.
11. Always use the appliance on a dry level
surface.
12. Do not use appliance for other than
intended use.
13. Use extreme caution when moving an
appliance containing hot oil or other hot
liquids.
14. Always unplug grill and then remove
cord before attempting to move the
grill.
15. The use of accessory attachments not
recommended by Hamilton Beach/
Proctor-Silex, Inc. may cause injuries.
16. Do not use without base in place. Clean
after each use.
17. Fuel, such as charcoal briquettes, is not
to be used with appliance.
18. Use only on properly grounded outlet.
19. When in operation, a fire may occur if
the grill is touching or near flammable
material, including curtains, draperies,
walls, backsplashes, cabinets and
the like.
Consumer Safety Information
over a longer cord. A grounded-type 3 wire
extension cord may be used if the electrical
rating of the extension cord is equal to or
greater than the rating of the electric grill.
Use only an extension cord rated 15
amperes or greater. Care must be taken
to arrange the extension cord so that it
will not drape over countertop or tabletop
where it can be pulled on by children or
tripped over.
Do not leave this appliance unattended
while in use.
840081900 Ev01.qxd 2/20/01 10:14 AM Page 2

3
1. Grill
2. Cord Receptacle
3. Power Cord
4. Base
WARNING: To reduce risk of fire do not
allow flammable materials such as curtains,
draperies, walls, cabinets, backsplashes
and the like to touch any part of the grill or
grilling surface when the grill is in operation.
Place grill at least 6 inches away from
walls, appliances or any object which could
be damaged by heat.
WHEN USING OUTDOORS:
CAUTION: To ensure continued protection
against risk of electric shock, connect to
properly grounded outlets only.
WHEN USING AN EXTENSION CORD
OUTDOORS:
CAUTION: To reduce the risk of electric
shock, keep extension cord connection dry
and off the ground.
Outdoor extension cords should be used
with outdoor use products and are surface
marked with suffix letters “W-A” and with a
tag stating “Suitable for Use with Outdoor
Appliances.”
Store unit indoors, out of reach of children.
Do not clean this product with a water
spray or the like.
Know Your Grill
Before First Use: Wash the grill and base in hot, soapy water. Rinse and dry
thoroughly. Do not immerse power cord in water or other liquid.
Parts and Features
840081900 Ev01.qxd 2/20/01 10:14 AM Page 3

• Please remember that your grill is
coated with a nonstick surface and
that plastic utensils should always be
used.
• If grilling vegetables, fish, or lean
meat, spray the grilling surface with a
cooking spray. If grilling meat with
any amount of fat, or if the food has
been marinated, there is no need to
treat the grill.
• For best results, preheat the grill for
5 to 10 minutes before grilling.
4
1. Set base on countertop. Place grill
on base correctly.
2. Plug power cord into the cord
receptacle, then plug into outlet.
The indicator light on the power
cord will glow.
3. Preheat 5 to 10 minutes before
grilling.
How to Grill
Variable Heat Power Cord
• The variable heat power cord offers
heat settings from 1 (low) to 5 (high).
The recipes and cooking chart were
developed using setting 5. The addi-
tional heat settings can be used for
more versatile cooking options.
• Settings 3 and 4 are for thick cuts of
meat or large pieces of bone-in
chicken. These settings will assure
4. When finished grilling, turn control to
MIN. Then remove plug from outlet,
then from cord receptacle.
5. Let grill cool completely. Carefully
dispose of any grease. Clean grill.
thorough cooking without drying out
the food. Start cooking at the higher
setting then reduce heat if needed.
Settings 1 and 2 should be used to
keep food warm after it has been
cooked. Always make sure the
power cord is turned to MIN and
unplugged from wall outlet before
inserting or removing the power
cord.
• Skewers are available in most large
supermarkets. If using the disposable,
wooden type skewers, soak the
skewers in water at least 10 minutes
before threading on food. This pre-
vents the skewer from scorching and
makes a more attractive presentation.
• If using a marinade with oil, place grill
near an exhaust hood. Oil or fat will
produce some smoke.
Great Grilling Tips
840081900 Ev01.qxd 2/20/01 10:14 AM Page 4

5
Food
Bacon
Steaks, beef
1⁄2-inch thick
Pork chops,
1⁄2-inch thick
Chicken breasts,
boneless
Hamburgers
1⁄2-inch thick
Sausage links
or patties
Hot dogs
Fish fillets
Approximate Time
(Minutes)
4 to 8
8 to 15
15 to 20
25 to 30
8 to 10
12 to 15 minutes
8 to 10 minutes
10 minutes per
1-inch thickness
Doneness Test
Desired doneness
Desired doneness
Until no longer pink
Pierce with knife;
juice runs clear
Until no longer pink
Until no longer pink
Hot through
Opaque and flakes
with fork
How to Clean
1. Let grill cool. Carefully dispose of
any grease.
2. Wash the grill and base in hot,
soapy water. Use a nylon or plastic
scouring pad and a non-abrasive
liquid cleanser. Do not use metal
scouring pads.
3. Rinse and let dry.
4. The grill and base can also be
washed in a dishwasher after
cooling and disposing of any grease.
5. Never immerse the power cord in
water or place in the dishwasher.
To clean, wipe with a damp cloth.
NOTE: Do not leave the grill on to
“burn off” any food or drippings
remaining on the grill surface after
cooking. In addition to causing
unnecessary smoke this can reduce
the life of the nonstick coating and
may present a fire hazard.
Cooking Chart
840081900 Ev01.qxd 2/20/01 10:14 AM Page 5

6
•Grilling Times: Recipe cooking times
are estimates. Cooking time will vary
based on the temperature of the grill,
the surrounding air, and the food
itself. Watch food carefully while
grilling and adjust the cooking time
as necessary.
•Marinating Tips: Never marinate
foods in metal containers for extended
lengths of time (2 or more hours). The
acids in foods can react with metal,
causing an unpleasant taste. Instead,
use glass, ceramic, or plastic bag
containers for marinating.
•Meat Safety Tip: To reduce the risk of
spoiling, store meat in the refrigerator
until you’re ready to cook. Never thaw
or marinate meat at room temperature,
especially in warm climates.
•Never use leftover marinade as a
finishing sauce on cooked foods.
The leftover marinade must first be
boiled for one to two minutes to kill
any bacteria from the raw food that
was marinated.
•Although some cookbooks may say to
bring your food to room temperature
before cooking, with few exceptions,
we don’t recommend this tip for
grilled foods. If the temperature is in
the 80s or 90s, foods can spoil quickly.
Indicates preparation and
grilling times.
Recipes
Grilling Guidelines
•Nonstick Grilling Tip: Without the use
of oil, certain foods will stick slightly
to nonstick surfaces. This is easily
prevented. Before turning on your
grill, brush or spray the grids lightly
with oil or nonstick cooking spray.
(Never add oil or spray to a heated
grill–this is dangerous.)
•Always read all safety information.
The following recipes are from Grilling
For Dummies®by Marie Rama and
John Mariani. Copyright©1998 IDG
Books Worldwide, Inc. All rights
reserved. Reproduced here by permis-
sion of the publisher. ...For Dummies
is a registered trademark of IDG Books
Worldwide, Inc.
Basic Burger and “Vary It” Ideas
Western Beef Kabobs with Peppers
and Onions
Grilled Steak 101
Texas Beef Barbecue
Jerk-Seasoned Chicken Breasts
Spicy Chili Chicken Wings
Grilled Potato Planks
Grilled Tomatoes with Cumin Butter
Tomato Brushetta
840081900 Ev01.qxd 2/20/01 10:14 AM Page 6

Preparation time: 15 minutes
Grilling time: 14-20 minutes
Yield: 4 servings
11⁄2pounds ground chuck
1⁄4teaspoon salt, or to taste
1. Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing
lightly but thoroughly, using your hands. Shape the mixture into four patties,
each 3⁄4inch thick in the center and at the edges. (Even thickness ensures even
cooking and prevents the edges from drying out before the center is cooked.)
2. Place the patties on grill. Grill for 7 to 10 minutes per side, turning once.
(According to the U.S. Department of Agriculture, all ground meat should be
cooked to at least medium doneness—160ºF—or until the center of the patty is
no longer pink.) Make a small incision in the center of each patty to determine
doneness.
3. Toast the buns by placing them, split side down, on the edges of the grill grid
for about 1 minute or until lightly browned.
4. Remove the burgers from the grill and serve on toasted hamburger buns.
Variation Section:
Italian Burger: Add the following ingredients to the ground meat mixture:
1 egg yolk, 1⁄4cup grated onion, 1 large clove garlic minced, 2 tablespoons
chopped fresh basil or 2 teaspoons dried crushed basil, 1⁄2teaspoon dried
oregano, and salt and pepper to taste. Place grated Parmesan cheese on top
of each burger (if desired) about 2 minutes before the burger is done and grill
until the cheese melts.
Mexican Burger: Add the following ingredients to the ground meat mixture:
1⁄4cup finely chopped onion, 1⁄2to 1 teaspoon seeded and chopped jalapeno
pepper, 3⁄4teaspoon ground cumin, and salt and pepper to taste. Serve on
toasted buns or in warmed tortillas with a prepared tomato salsa or taco sauce,
and slices of ripe avocado.
Asian Spiced Burger: Add the following ingredients to the ground meat mixture:
1⁄4cup finely chopped scallions, 3 tablespoons teriyaki sauce, 1 large clove garlic,
minced, and salt and pepper to taste.
7
1⁄4teaspoon pepper
4 hamburger buns
Basic Burger
840081900 Ev01.qxd 2/20/01 10:14 AM Page 7

8
Western Beef Kabobs with Peppers
and Onions
Preparation time: 25 minutes
Marinating time: 6 hours or overnight
Grilling time: 14-16 minutes
Yield: 4 servings
11⁄2 to 2 pounds sirloin, or other tender
beef such as top loin or round
tip steak
2 medium red peppers
1 medium onion
1⁄2cup apple juice, divided
6 tablespoons lime juice
(about 3 large limes)
11⁄2teaspoons grated lime peel
1. Working on a cutting board, trim all visible fat from the beef; cut the meat into
cubes of about 11⁄2inches. Place the cubes in a large, resealable plastic bag or
other non-reactive container.
2. Core and seed the red peppers and slice them into strips about 11⁄2inches
wide; slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in
half lengthwise and remove the skin. Cut each half into thirds, break them
apart into slices. Place the peppers and onions in the bag or container with
the beef cubes.
3. Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel,
oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender
container, whirl the mixture for a few seconds into a coarse puree. Pour the
resulting marinade over the beef and vegetables, seal the bag or cover the
container, and refrigerate for at least 6 hours or overnight, turning occasionally.
4. Remove the beef from the marinade. Reserve any remaining marinade and
place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of
pepper and onion, on skewers. (Soak wooden skewers in water for at least 30
minutes to prevent them from burning.) Sprinkle kabobs with salt and pepper.
5. Place skewers on grill. Grill the kabobs for about 14 to 16 minutes for medium,
turning every 5 to 6 minutes.
6. As the kabobs grill, bring the marinade in the saucepan to a boil over high
heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in
2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon
sauce over the grilled kabobs just before serving.
6 tablespoons vegetable oil
3 cloves garlic, peeled and coarsely
chopped
1 to 2 large jalapeno peppers, seeded
and chopped
3⁄4teaspoon cumin
11⁄2teaspoons chili powder
1⁄2teaspoon paprika
Salt and pepper to taste
2 tablespoons butter
840081900 Ev01.qxd 2/20/01 10:14 AM Page 8

9
Grilled Steak 101
Preparation time: 5 minutes
Grilling time: 35-45 minutes
Yield: 4 servings
2 tablespoons olive oil
2 boneless sirloin beef steaks,
cut 1-inch thick (about 2 pounds total)
1. In a small bowl, combine the olive oil and garlic. Generously rub or brush the
flavored oil on both sides of the steaks. Sprinkle the steaks lightly with salt
and pepper.
2. Place the steaks on the grill. Grill 35 to 45 minutes for medium doneness,
turning every 15 minutes.
3. Remove the steaks from the grill, cover loosely with foil and let the steaks rest
for a few minutes before thinly slicing across the grain. Season with salt and
additional pepper (if desired) before serving.
Texas Beef Barbecue
Preparation time: 10 minutes
Marinating time: 3 hours or overnight
Grilling time: 35-45 minutes for medium-rare
Yield: 4 servings
1 cup bottled chili sauce
1 teaspoon ground cumin
1⁄2cup beer
1⁄2teaspoon dried red pepper flakes
1⁄3cup vegetable oil
1. In a medium bowl, make the marinade by combining all the ingredients except
the steak.
2. Place the steak in a glass baking dish or a large, resealable plastic bag. Pour
the marinade over the steak, turning to coat. Cover the dish or seal the bag,
pressing out as much air as possible. Refrigerate 3 hours or overnight.
3. Remove the steak from the marinade, shaking off any excess. Discard the
marinade, if desired, sprinkle the steak with salt. Place the steak on the grill
and grill 35 to 45 minutes for medium doneness, turning every 15 minutes.
4. Transfer the steak to a cutting board and let stand for 5 minutes, loosely
covered with foil. Thinly slice across the grain.
1 clove garlic, crushed
Salt and pepper to taste
1⁄4cup finely chopped green onion
(white and green parts)
1 boneless beef top round steak,
cut 1-inch thick (about 11⁄2to 2 pounds)
3 tablespoons chili powder
Salt to taste (optional)
840081900 Ev01.qxd 2/20/01 10:14 AM Page 9

10
Jerk-Seasoned Chicken Breast
Preparation time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time: 30-35 minutes
Yield: 4 to 6 servings
8 boneless, skinless chicken breast
halves (about 2 or 3 pounds)
1⁄4cup vegetable oil
1⁄4cup orange juice
3 scallions, finely chopped (green and
white parts)
4 medium cloves garlic, peeled and
finely chopped
2 tablespoons lime juice
2 tablespoons soy sauce
1. Trim the breasts of any loose fat; rinse them under cold running water and pat
dry with paper towels.
2. In a medium bowl, combine the remaining ingredients, beating with a fork or
whisk to incorporate the spices into the oil and orange juice.
3. Place the breasts in a large, resealable plastic bag or shallow dish; pour the
marinade over the breasts. Seal the bag, pressing out any air, or cover the dish;
refrigerate 6 hours or overnight, turning occasionally to coat the breasts in the
marinade.
4. Remove the chicken breasts from the marinade; discard the marinade. Place
the chicken breasts on the grill. Grill 30 to 35 minutes or until done, turning
every 10 minutes. To test for doneness, cut into the breasts; the meat should
be white and moist, with no sign of pink.
Spicy Chili Chicken Wings
Preparation time: 20 minutes
Marinating time: 2 to 4 hours
Grilling time: 25-30 minutes
Yield: 4 main dish servings or 8 to 10 appetizer servings
3 to 31⁄2pounds chicken wings
(about 15 to 18 wings)
3 tablespoons olive oil
3 tablespoons fresh lime juice
4 large cloves garlic, peeled and minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1. Rinse the chicken wings under cold running water and pat dry with paper
towels. Cut off the wing tips at the joints and discard the tips. (Or wrap and
freeze tips to use later to add flavor to canned or homemade soups and stocks.)
1 small jalapeno pepper, seeded and
finely chopped
1 teaspoon brown sugar, packed
1⁄2teaspoon kosher salt, or to taste
1⁄2teaspoon ground allspice
1⁄2teaspoon dried leaf thyme
1⁄2teaspoon cinnamon
1⁄4teaspoon cayenne pepper
1⁄4teaspoon nutmeg
2 teaspoons paprika
1 teaspoon peeled and grated ginger
1 teaspoon salt, or to taste
1⁄2teaspoon hot chili powder or
cayenne pepper
1⁄2teaspoon cinnamon
840081900 Ev01.qxd 2/20/01 10:14 AM Page 10

1111
1 teaspoon dried marjoram, oregano,
or dill
1⁄2teaspoon Tabasco sauce, or to taste
1⁄2teaspoon kosher salt, or table salt to
taste
Pepper to taste
2. Combine all the remaining ingredients in a large, resealable plastic bag or
mixing bowl, blending them well.
3. Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal
the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.
4. Place the wings on the grill. Grill for 25 to 30 minutes or until done, turning with
tongs every 10 minutes to prevent burning and to ensure even cooking. To test
for doneness, cut into the thickest part of the wing, the meat should be white,
with no trace of pink and the juices should run clear.
Grilled Potato Planks
Preparation time: 15 minutes
Marinating time: 30 minutes to 1 hour
Grilling time: 15 minutes
Yield: 4 servings
4 medium potatoes
(about 11⁄2pounds total), scrubbed
6 tablespoons extra-virgin olive oil
11⁄2tablespoons white wine vinegar
2 cloves garlic, peeled and finely minced
1. Cut the potatoes lengthwise into 1⁄3-inch-thick slices. Place the slices in a
medium saucepan with enough lightly salted water to cover. Cover the pan
and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with
the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large,
shallow baking dish.
2. Make the marinade by combining the remaining ingredients; pour the marinade
over the warm potato slices, turning to coat. Cover and let stand for 30 minutes
to 1 hour.
3. Before grilling, brush both sides of the potatoes with the marinade, being sure
to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly
browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on
the second side, 6 to 8 minutes more. If desired, season before serving with
additional salt and pepper and Tabasco sauce.
840081900 Ev01.qxd 2/20/01 10:14 AM Page 11

12
Grilled Tomatoes with Cumin Butter
Preparation time: 10 minutes
Grilling time: 5-6 minutes
Yield: 4 servings
21⁄2tablespoons butter
1 teaspoon ground cumin
1. Melt the butter in a small saucepan; remove from heat and stir in the cumin and
salt and pepper.
2. Brush the tomato slices on one side with half of the cumin butter. Place them,
brushed side down, on the grill and grill for 2 to 3 minutes or until very lightly
browned on one side.
3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill
for 2 to 3 minutes more or until very lightly browned, but not falling apart.
Tomato Bruschetta
Preparation time: 15 minutes
Grilling time: 4 minutes
Yield: 6 to 8 appetizer servings
2 large red ripe tomatoes (about
11⁄4pounds), cored, seeded, and diced
1⁄2cup coarsely chopped fresh basil
2 tablespoons peeled and diced
red onion, (optional)
About 1⁄4cup extra-virgin olive oil, divided
1. In a small bowl, combine the tomatoes, basil, red onion (if desired),
2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and
pepper. Cover and let stand at room temperature for at least 30 minutes
but not longer than 2 hours.
2. Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is
lightly toasted and golden on both sides, turning once.
3. Remove and immediately rub the edges and one side of each slice with a garlic
clove half. (Use a half clove for every 2 slices.) Drizzle about 1⁄2teaspoon of
olive oil onto the garlic-rubbed side of each slice.
4. Stir the tomato mixture with a large spoon to thoroughly moisten; top each
bread slice with about 11⁄2tablespoons of the tomato mixture. Place on a platter
and serve immediately.
1 clove garlic, peeled and minced
1 teaspoon balsamic or red wine vinegar
Salt and pepper
12 slices crusty French bread, cut
diagonally, about 3⁄4inch thick
3 cloves garlic, peeled and halved
Salt and pepper to taste
2 large, firm ripe tomatoes, sliced
about 3⁄4-inch thick
840081900 Ev01.qxd 2/20/01 10:15 AM Page 12

13
Plum Fancy Pork Swords
Recipe Courtesy of the National Pork Producers Council
Preparation time: 10 minutes
Marinating time: 1 hour
Grilling time: 10 minutes
4 bamboo skewers (soak in water
before using)
3⁄4pound ham, fully cooked, cut into
1-inch cubes
Place ham in shallow bowl. Combine remaining ingredients in small pan. Heat
until dissolved. Pour sauce over ham. Marinate for 1 hour. Place cubes on
bamboo skewers that have been soaked in water. Grill for 10 minutes. Turn
skewers frequently. Baste with sauce.
Servings: 4
Caribbean Pork Kabobs
Recipe Courtesy of the National Pork Producers Council
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Servings: 4
1 pound pork tenderloin, cut into
1-inch cubes
1⁄2cup orange juice
1⁄4cup lime juice
2 tablespoons brown sugar
Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2 to
24 hours. Remove cubes from marinade; discarding leftover marinade. Thread
cubes evenly onto four skewers (if using wooden skewers, soak them in water for
an hour before using to prevent burning). Grill 18 to 20 minutes, turning often, until
nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks,
if desired.
Nutritional Information
Per Serving
Serving Size: 3 oz.
Nutrient Per Serving
Calories 146
Total Fat 4g
Cholesterol 67mg
Sodium 60mg
Protein 23g
1⁄4cup plum preserves
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice, fresh
1⁄4teaspoon cinnamon
1⁄2teaspoon thyme
1⁄4teaspoon ground nutmeg
1⁄4teaspoon ground cloves
1⁄8teaspoon ground cayenne pepper
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 183
Total Fat 5g
Cholesterol 44mg
Sodium 1340mg
Protein 19g
840081900 Ev01.qxd 2/20/01 10:15 AM Page 13

14
Heartland Barbecue Pork Chops
Recipe Courtesy of the National Pork Producers Council
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 4
4 pork chops, bone-in or boneless,
about 11⁄4inch thick
1⁄2cup bottled barbecue sauce
1⁄3cup honey
For sauce, mix all ingredients except pork chops together in a small bowl. Place
pork chops on the grill. Grill chops for about 10 minutes, until nicely browned on
one side; turn and brush liberally with sauce. Grill for 10 minutes more; turn and
brush with more sauce. Grill for 5 to 10 minutes more, turning and brushing with
sauce. Discard any leftover sauce. Serve chops immediately.
Southwestern Grilled Pork Tenderloin
Recipe Courtesy of the National Pork Producers Council
Marinating time: 2 to 24 hours
Preparation time: 10 minutes
Cooking time: 50-55 minutes
Servings: 6
2 whole pork tenderloins,
about 11⁄2pounds total
5 teaspoons chili powder
11⁄2teaspoons oregano
In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over
all surfaces of tenderloins. Cover and refrigerate 2 to 24 hours. Grill, turning
occasionally, for 50 to 55 minutes, until thermometer inserted reads 155 to 160°F.
Pork is done when there is still a hint of pink in the center. Slice to serve.
3⁄4teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil
Nutritional Information
Per Serving
Serving Size: 3 oz.
Nutrient Per Serving
Calories 154
Total Fat 6g
Cholesterol 66mg
Sodium 141mg
Protein 26g
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 371
Total Fat 11g
Cholesterol 104mg
Sodium 382mg
Protein 39g
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
Dash hot pepper sauce
840081900 Ev01.qxd 2/20/01 10:15 AM Page 14

15
Spicy Grilled Shrimp
1⁄2cup soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
5 tablespoons cajun seasoning mix
2 tablespoons fresh lemon juice
Combine all ingredients except shrimp. Mix well then add shrimp. Marinate 1 to 4
hours. Drain marinade and discard. Place shrimp on grill and cook 2 minutes. Turn
and cook 2 minutes longer or until done.
Sesame Soy Sea Scallops
1 tablespoon sesame oil
2 tablespoons white wine
1⁄4 cup tamari sauce or soy sauce
1 teaspoon crushed garlic
Combine all ingredients and let marinate in refrigerator for 30 minutes to 1 hour.
Thread onto skewers. Place on grill and cook for 5 minutes or until done. Turn
halfway through cooking time. Makes 4 servings.
Crispy Grilled Sea Trout
1⁄4cup bread crumbs
1 tablespoon dried parsley
1 teaspoon garlic salt
Combine bread crumbs, parsley, garlic salt, and tarragon; set aside. Beat egg white
with fork or whisk until frothy. Dip fish in egg white then coat with bread crumb mix-
ture. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done.
Makes 2 servings.
Salmon with Dill
1⁄2pound salmon steak
1 tablespoon lime juice
Brush salmon with lime and sprinkle with dill weed. Spray grill with cooking spray.
Cook salmon 4 minutes. Turn and cook 4 minutes or until done. Makes 2 servings.
Mahi Mahi with Ginger and Dill
1⁄4cup lime juice
1⁄4teaspoon black pepper
Combine lime juice, pepper, ginger root, and dill weed. Marinate fish in this mixture for
2 hours. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until
done. Makes 2 servings.
1⁄8teaspoon ground ginger
Dash garlic salt
Dash pepper
1 pound sea scallops
1 teaspoon tarragon
1 egg white
3⁄4pound sea trout
2 tablespoons fresh minced ginger
2 teaspoons dry mustard
2 teaspoons hot pepper sauce
32 large raw shrimp, peeled and
deveined, but tails on
1⁄4teaspoon fresh grated ginger root
1⁄4teaspoon dill weed
3⁄4pound mahi mahi (or monkfish)
1 teaspoon dill weed
840081900 Ev01.qxd 2/20/01 10:15 AM Page 15

16
Web site address: www.hamiltonbeach.com
HAMILTON BEACH PROCTOR-SILEX,INC.PROCTOR-SILEX CANADA,INC.
263 Yadkin Road
Southern Pines, NC 28387
Picton, Ontario K0K 2T0
2/01
840081900
Customer Service
If you have a question about your grill, call our toll-free customer service number.
Before calling, please note the model, type, and series numbers and fill in that
information below. This information will help us answer your question much more
quickly.
MODEL: ______________ TYPE: _______________ SERIES: ________________
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach
products from the date of original purchase, except as noted below. During this period, we
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following, which may be supplied with this product: glass parts, glass
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
Web site address: www.hamiltonbeach.com
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
840081900 Ev01.qxd 2/20/01 10:15 AM Page 16

Gril-santé pour l’intérieur/extérieur
840081900
Sécurité du gril ................................ 2
Connaissez votre appareil.............. 3
Utilisation ........................................ 4
Nettoyage........................................ 5
Recettes .......................................... 6
Service aux clients ...................... 16
Aux É.-U. : 1-800-851-8900
Au Canada : 1-800-267-2826
840081900 Fv01.qxd 2/20/01 10:16 AM Page 1

2
IMPORTANTES INSTRUCTIONS
CONSERVEZ CES INSTRUCTIONS!
Sécurité du gril
Lors de l’utilisation du gril-santé, des
précautions de sécurité doivent toujours
être observées y compris ce qui suit :
1. Lire toutes les instructions. Garder ces
instructions pour usage ultérieur.
2. Ne pas toucher les surfaces chaudes.
Utiliser les poignées ou les boutons.
3. Pour protéger contre le risque de choc
électrique, ne pas immerger le montage
du cordon ou la fiche dans l’eau ou
autre liquide.
4. Une bonne surveillance est nécessaire
pour tout appareil utilisé par des
enfants ou près d’eux.
5. Débrancher l’appareil de la prise
de courant électrique lorsqu’il n’est
pas utilisé et avant le nettoyage. Le
laisser refroidir avant d’y ajouter ou
d’y enlever des pièces et avant le
nettoyage de l’appareil et avant de
déplacer l’appareil.
6. Toujours brancher la fiche sur l’appareil
en premier, ensuite brancher le cordon
dans la prise murale. Pour le déconnecter,
tourner la commande à off (MIN) et
débrancher la fiche de la prise murale.
7. Ne pas laisser l’appareil sans surveillance
lors de son utilisation.
8. Ne pas faire fonctionner l’appareil avec
un cordon ou une fiche endommagés,
ou lorsque l’appareil ne fonctionne pas
bien ou a été endommagé d’une
manière quelconque. Veuillez composer
notre numéro d’assistance aux clients
sans frais d’interurbain, pour des
renseignements concernant l’examen,
la réparation ou le réglage.
Cet appareil est destiné à l’utilisation
domestique seulement.
Cet appareil est équipé d’un cordon à 3 fils
reliés à la terre (fiche à 3 broches). Cette
fiche conviendra seulement dans une
prise électrique à trois alvéoles. Il s’agit
9. Ne pas laisser le cordon pendre du
bord d’une table ou d’un comptoir,
ou toucher des surfaces chaudes,
y compris la cuisinière.
10. Ne pas placer l’appareil sur ou près
d’un brûleur chaud à gaz ou électrique,
ou dans un four chauffé.
11. Toujours utiliser l’appareil sur une
surface à niveau et sèche.
12. Ne pas utiliser l’appareil pour toute
autre fin que son utilisation déterminée.
13. Utiliser une précaution extrême lors
du déplacement d’un appareil
contenant de l’huile chaude ou autre
liquide chaud.
14. Toujours débrancher le gril et enlever
ensuite le cordon avant de déplacer
le gril.
15. L’utilisation d’accessoires non
recommandés par Hamilton
Beach/Proctor-Silex, Inc. peut causer
des blessures.
16. Ne pas utiliser sans que le plat
ramasse-gouttes soit en place.
Nettoyer après chaque utilisation.
17. Un combustible, tel que des briquettes
de charbon de bois, ne doit pas être
utilisé avec l’appareil.
18. Utiliser uniquement sur une prise de
courant bien reliée à la terre.
19. Lors du fonctionnement, un incendie
peut survenir si la grille touche ou est
proche d’un matériau inflammable,
y compris rideaux, tentures, murs,
écrans anti-éclaboussures, armoires
et articles semblables.
Renseignements généraux de sécurité aux
consommateurs
d’une caractéristique de sécurité destinée
à réduire le risque de choc électrique. Si la
fiche ne convient pas, faire remplacer la
prise désuète par un électricien qualifié.
Ne pas essayer d’enlever ou d’éviter la
broche de sécurité de la fiche polarisée
d’une façon ou d’une autre.
840081900 Fv01.qxd 2/20/01 10:16 AM Page 2

3
1. Grille
2. Réceptacle du cordon
3. Cordon d’alimentation électrique
4. Base
Connaissez votre gril
Avant le premier emploi: Laver le gril et la base à l’eau savonneuse chaude.
Rincer et sécher à fond. Ne pas immerger le cordon d’alimentation dans l’eau ou
autre liquide.
La longueur du cordon de cet appareil a été
choisie de façon à ce que l’on ne risque
pas de trébucher dessus. Si un cordon plus
long est nécessaire, utiliser une rallonge
appropriée. Le calibrage de la rallonge doit
être le même que celui de l’appareil ou
supérieur. Lorsqu’on utilise une rallonge,
s’assurer qu’elle ne traverse pas la zone de
travail, que des enfants ne puissent pas
tirer dessus par inadvertance et qu’on ne
puisse pas trébucher dessus.
Ne pas laisser cet appareil sans
surveillance lorsqu’il fonctionne.
AVERTISSEMENT : Pour réduire le risque
d’incendie, ne pas laisser des articles
inflammables tels que rideaux, tentures,
murs, armoires, écrans anti-éclaboussures
et matériaux semblables toucher toute par-
tie du gril ou la surface de grillage lorsque
le gril est en fonctionnement. Veuiller faire
griller au moins à 6 pouces des murs, d’ap-
pareils ménagers ou de tout autre objet qui
pourrait être endommagé par la chaleur.
Pièces et caractéristiques
LORS DE L’UTILISATION À L’EXTÉRIEUR :
MISE EN GARDE : Pour assurer une pro-
tection continue contre le risque de choc
électrique, brancher l’appareil seulement
sur une prise correctement reliée à la terre.
LORS DE L’UTILISATION D’UNE
RALLONGE À L’EXTÉRIEUR :
MISE EN GARDE : Pour réduire le risque
de choc électrique, veiller à garder la ral-
longe au sec et au-dessus du sol.
Les rallonges d’extérieur devraient être util-
isées avec les produits d’extérieur et elles
sont marquées des suffixes « W-A » sur leur
surface et d'une étiquette portant la mention
« Suitable for Use with Outdoor Appliances »
(convient aux appareils d’extérieur).
Ranger l’appareil à l’intérieur, hors de la
portée des enfants.
Ne pas nettoyer ce produit avec une pul-
vérisation d’eau ou autre liquide.
840081900 Fv01.qxd 2/20/01 10:16 AM Page 3

4
Utilisation
1. Bien placer la base sur un comptoir.
Placer le gril correctement sur
la base.
2. Brancher le cordon d’alimentation
électrique dans le réceptacle sur
l’appareil, ensuite brancher le
cordon dans une prise de courant.
Une lampe-témoin sur le cordon
d’alimentation électrique s’allumera.
3. Préchauffer l’appareil pendant
5 à 10 minutes.
4. Lorsque la cuisson au gril est
terminée, tourner la commande à
MIN. Débrancher d’abord la fiche de
la prise murale, puis du réceptacle
du cordon.
5. Laisser complètement refroidir le
gril. Jeter prudemment toute graisse.
Nettoyer le gril.
Cordon électrique de chaleur variable
• Le cordon électrique de chaleur
variable offre des réglages de chaleur
à partir de 1 (faible) à 5 (élevée). Les
recettes et le tableau de cuisson ont
été mis au point en utilisant le
réglage 5. D’autres réglages de
chaleur peuvent être utilisés pour
des options de cuisson plus souples.
• Les réglages 3 et 4 sont pour les
morceaux épais de viande ou les gros
morceaux de poulet avec os. Ces
réglages assureront une cuisson à
fond sans déshydrater l’aliment.
Commencer la cuisson au réglage le
plus élevé, ensuite réduire la chaleur
au besoin. Les réglages 1 et 2 devraient
être utilisés pour garder les aliments
tièdes après la cuisson. Toujours
s’assurer que le cordon d’alimentation
électrique est à la position MIN et
qu’il est débranché de la prisemurale
avant de l’insérer ou de l’enlever.
• Veuillez vous rappeler que votre gril
est enduit d’une surface non adhésive
et que des accessoires de plastique
doivent toujours être utilisés.
• Si on fait griller des légumes, poissons
ou viande maigre, vaporiser la surface
de cuisson avec un vaporisant pour
cuisson. Si on fait griller une viande
avec section grasse, ou si l’aliment a
été mariné, il n’est pas nécessaire de
traiter le gril.
• Pour obtenir les meilleurs résultats,
préchauffer le gril 5 à 10 minutes
avant la cuisson.
Conseils pour la cuisson au gril
• Des brochettes sont disponibles dans
la plupart des supermarchés. Si on
emploie des brochettes jetables en
bois, tremper les brochettes dans
l’eau environ 10 minutes avant d’y
enfiler les aliments. Cette action
empêche la brochette de brûler
et fournit une présentation
plus attrayante.
• Si on emploie une marinade à base
d’huile, placer le gril près d’une hotte
de ventilation. L’huile ou la graisse
produiront un peu de fumée.
840081900 Fv01.qxd 2/20/01 10:16 AM Page 4