Hamilton Beach 31605N User manual

READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
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Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
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CAN : 1.800.267.2826
Indoor/Outdoor Grill
Gril-santé pour l’intérieur/extérieur
Parrilla Interior/Exterior
English ...................... 2
Français................... 13
Español ................... 23
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IMPORTANT SAFEGUARDS
1. Read all instructions.
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 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 the
appliance manufacturer 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.
When using electrical appliances, basic safety precautions should always be followed, including the following:
SAVE THESE INSTRUCTIONS!
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Other Consumer Safety Information
This appliance is intended for household use only.
WARNING! Shock Hazard: This product is provided with a
grounded (3-prong) plug to reduce the risk of electric shock.
The plug fits only one way into a grounded outlet. Do not
defeat the safety purpose of the plug by modifying the plug in
any way or by using an adapter. If the plug does not fit into the
outlet, have an electrician replace the outlet.
The length of the cord used on this appliance was selected to
reduce the hazards of becoming tangled in or tripping over
a longer cord. If a longer cord is necessary, an approved
extension cord may be used. The electrical rating of the
extension cord must be equal to or greater than the rating of
the appliance and should be a grounding-type, 3-wire cord.
Care must be taken to arrange the extension cord so that it
will not drape over the countertop or tabletop where it can be
pulled on by children or accidentally tripped over.
To avoid an electrical circuit overload, do not use another
high-wattage appliance on the same circuit with this appliance.
Do not leave this appliance unattended while in use.
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.
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Parts and Features BEFORE FIRST USE: Wash the grid and base in hot,
soapy water. Rinse and dry thoroughly. Do not immerse
power cord in water or other liquid.
Grid
Variable-Heat
Power Cord
Cord Receptacle
Base
Variable-Heat Power Cord
The variable-heat power cord offers
heat settings from “MIN” and 1 (low) to
5 (high). The recipes and cooking chart
were developed using setting 5. The
additional 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.
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.
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How to Grill
1
Set base on countertop. Place
grid on base.
23 4
Plug power cord into the cord
receptacle, and then plug into
outlet. The indicator light on the
power cord will glow.
Set temperature control dial to
desired heat setting. Preheat 5 to
10 minutes before grilling or until
indicator light turns off.
Use only utensils which are
high-heat resistant (~450°F/232°C)
and safe for nonstick surfaces.
This will help prolong the life of
the nonstick coating.
5
When finished grilling, turn
control to MIN. Remove plug
from outlet and then from cord
receptacle.
GRILLING TIPS:
• Please remember that your grid 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 grid.
• For best results, preheat the grill for 5 to 10
minutes before grilling.
• 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 prevents 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.
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Cooking Chart
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
FOOD APPROXIMATE TIME DONENESS
Bacon 8 to 10 minutes Until crisp
Steaks, Beef, 1/2-in. (1.3-cm) thick 6 to 14 minutes Meat thermometer registers 125°F/52°C (rare);
135°–140°F/57°–60°C (medium); 155°–160°F/
68°–71°C (well done)
Pork Chops, 1/2-in. (1.3-cm) thick 7 to 9 minutes Meat thermometer registers 145°F/63°C
Chicken Breasts (4 oz.), boneless 12 to 15 minutes Meat thermometer registers 165°F/74°C or
juices run clear
Hamburgers, 1/2-in. (1.3-cm) thick 8 to 10 minutes Meat thermometer registers 145°F/63°C
Sausage Links or Patties 12 to 14 minutes Meat thermometer registers 160°F/71°C or
juices run clear
Hot Dogs 7 to 9 minutes Meat thermometer registers 165°F/74°C
Fish Fillets 10 minutes per 1-in. thickness Opaque and flakes with fork
IF YOU LIVE IN A HIGH-ALTITUDE AREA:
The Extension service will have detailed information about cooking for your area. To locate the Cooperative Extension service
in your county, please visit: http://www.csrees.usda.gov/Extension/.
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Care and Cleaning Electrical Shock Hazard.
Disconnect power before cleaning. Do not immerse
cord or plug in water or any liquid.
wWARNING
1
Wash the grid 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. Rinse
and let dry.
2
Unplug grill from outlet and allow
to cool. Carefully dispose of any
grease.
DO NOT use the “SANI” setting
when washing in the dishwasher.
“SANI” cycle temperatures could
damage your product.
DISHWASHER-SAFE
Grid
Base
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Grilling Guidelines
• Grilling Times: Recipe cooking times are estimates. Cooking
time will vary based on the temperature of the grid, 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.
• Food Safety Tip: 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.
• 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 grid—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
permission of the publisher. ...For Dummies is a registered
trademark of IDG Books Worldwide, Inc.
Visit www.hamiltonbeach.com for our complete line
of products and Use and Care Guides –
as well as delicious recipes, tips, and
to register your product online!
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Recipes
Basic Burger
1 1/2 lb. (680 g) ground chuck
1/4 teaspoon (1.3 ml) salt, or to taste
1/4 teaspoon (1.3 ml) pepper
4 hamburger buns
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 3/4-inch (1.9-cm) 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 grid. 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 [160°F/71°C] 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 grid for about 1 minute or until lightly browned.
4. Remove the burgers from the grill and serve on toasted hamburger buns.
Yield: 4 servings
Grilled Steak 101
2 Tablespoons (30 ml) olive oil
2 boneless sirloin beef steaks, cut 1-inch (2.5-cm) thick (about 2 pounds total)
1 clove garlic, crushed
Salt and pepper to taste
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 grid. 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.
Yield: 4 servings
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
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Recipes (cont.)
Jerk-Seasoned Chicken Breast
8 boneless, skinless chicken breast halves
(about 2 or 3 pounds [0.9 to 1.4 kg])
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) orange juice
3 scallions, finely chopped (green and white parts)
4 medium cloves garlic, peeled and finely chopped
2 Tablespoons (30 ml) lime juice
2 Tablespoons (30 ml) 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 grid. 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.
Yield: 4 servings
Spicy Grilled Shrimp
1/2 cup (125 ml) soy sauce
1 Tablespoon (15 ml) olive oil
1 Tablespoon (15 ml) sesame oil
5 Tablespoons (75 ml) cajun seasoning mix
2 Tablespoons (30 ml) fresh lemon juice
1. Combine all ingredients except shrimp. Mix well; then add shrimp. Marinate 1 to 4 hours. Drain marinade and discard.
2. Place shrimp on grid and cook 2 minutes. Turn and cook 2 minutes longer or until done.
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon (5 ml) brown sugar, packed
1/2 teaspoon (2.5 ml) kosher salt, or to taste
1/2 teaspoon (2.5 ml) ground allspice
1/2 teaspoon (2.5 ml) dried leaf thyme
1/2 teaspoon (2.5 ml) cinnamon
1/4 teaspoon (1.3 ml) cayenne pepper
1/4 teaspoon (1.3 ml) nutmeg
2 Tablespoons (30 ml) fresh minced ginger
2 teaspoons (10 ml) dry mustard
2 teaspoons (10 ml) hot pepper sauce
32 large raw shrimp, peeled and deveined, but tails on
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