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
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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.
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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
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• 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
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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
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•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
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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
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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
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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)
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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
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