Hamilton Beach 840081800 User manual

Electric Grill
840081800
Grill Safety...................................... 2
Know Your Grill.............................. 3
How to Grill .................................... 4
How to Clean .................................. 5
Recipes .......................................... 5
Customer Service ........................ 14
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
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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 mov-
ing the appliance.
6. Always attach plug to appliance first,
then plug cord into the wall outlet. To
disconnect, turn any control to off 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 use outdoors.
10. Do not let cord hang over edge of table
or counter, or touch hot surfaces,
including the stove.
11. Do not place on or near a hot gas or
electric burner, or in a heated oven.
12. Always use the appliance on a dry level
surface.
13. Do not use appliance for other than
intended use.
14. Use extreme caution when moving an
appliance containing hot oil or other
hot liquids.
15. Always unplug grill and then remove
cord before attempting to move
the grill.
16. The use of accessory attachments not
recommended by Hamilton Beach/
Proctor-Silex, Inc. may cause injuries.
17. Do not use without base in place. Clean
after each use.
18. Fuel, such as charcoal briquettes, is not
to be used with appliance.
19. Use only on properly grounded outlet.
20. 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.
Know Your Grill
Before First Use: Wash the grill and base in hot, soapy water. Rinse
and dry thoroughly. Do not immerse cord receptacle or power cord in
water or other liquid.
Parts and Features
CAUTION: When removing the grill
from base, do not touch the prongs in
the cord receptacle. They may be hot.
Prongs
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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
• 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 you are 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.
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
4
1. Set base on countertop. Place grill
on base correctly.
2. Plug power cord into 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
4. When finished grilling, remove
plug from outlet, then from cord
receptacle.
5. Let grill cool completely. Carefully
dispose of any grease. Clean grill.
Cooking Chart
• 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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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. The power cord must never be
immersed in water or placed 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.
•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
The “clock” symbol 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.
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 Breasts
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 breasts in a large, resealable plastic bag or shallow dish; pour marinade
over breasts. Seal the bag, pressing out any air, or cover the dish; refrigerate 6
hours or overnight, turning occasionally to coat 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.)
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.
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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Salt and pepper to taste
2 large, firm ripe tomatoes, sliced
about 3⁄4-inch thick
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
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.
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.
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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.
Plum Fancy Pork Swords
Recipe Courtesy of the National Pork Producers Council
Preparation time: 10 minutes
Marinating time: 1 hour
Grilling time: 10 minutes
Servings: 4
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.
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
1⁄4cup plum preserves
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice, fresh
1⁄4teaspoon cinnamon
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 183
Total Fat 5g
Cholesterol 44mg
Sodium 1340mg
Protein 19g
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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
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.
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.
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.
Nutritional Information
Per Serving
Serving Size: 3 oz.
Nutrient Per Serving
Calories 146
Total Fat 4g
Cholesterol 67mg
Sodium 60mg
Protein 23g
1⁄2teaspoon thyme
1⁄4teaspoon ground nutmeg
1⁄4teaspoon ground cloves
1⁄8teaspoon ground cayenne pepper
1 teaspoon dill weed
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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.
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.
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
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
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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
840081800
Customer Service
If you have a question about your grill, call our toll-free customer service number.
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quickly.
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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!
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.
1⁄4teaspoon fresh grated ginger root
1⁄4teaspoon dill weed
3⁄4pound mahi mahi (or monkfish)
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Gril-santé
840081800
Sécurité du gril ................................ 2
Connaissez votre appareil.............. 3
Utilisation ........................................ 4
Nettoyage........................................ 5
Recettes .......................................... 5
Service aux clients ...................... 14
Aux É.-U. : 1-800-851-8900
Au Canada : 1-800-267-2826
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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 débrancher,
retirer 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.
9. Ne pas utiliser à l’extérieur.
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
10. Ne pas laisser le cordon pendre du
bord d’une table ou d’un comptoir,
ou toucher des surfaces chaudes,
y compris la cuisinière.
11. Ne pas placer l’appareil sur ou près
d’un brûleur chaud à gaz ou électrique,
ou dans un four chauffé.
12. Toujours utiliser l’appareil sur une
surface à niveau et sèche.
13. Ne pas utiliser l’appareil pour toute
autre fin que son utilisation déterminée.
14. Utiliser une précaution extrême lors
du déplacement d’un appareil
contenant de l’huile chaude ou autre
liquide chaud.
15. Toujours débrancher le gril et enlever
ensuite le cordon avant de déplacer
le gril.
16. L’utilisation d’accessoires non
recommandés par Hamilton
Beach/Proctor-Silex, Inc. peut causer
des blessures.
17. Ne pas utiliser sans que le plat
ramasse-gouttes soit en place. Nettoyer
après chaque utilisation.
18. Un combustible, tel que des briquettes
de charbon de bois, ne doit pas être
utilisé avec l’appareil.
19. Utiliser uniquement sur une prise de
courant bien reliée à la terre.
20. 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.
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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.
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 partie du gril ou la surface de grillage lorsque le
gril est en fonctionnement. Veuiller faire griller au moins à 6 pouces des murs, d’appareils
ménagers ou de tout autre objet qui pourrait être endommagé par la chaleur.
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.
Pièces et caractéristiques
MISE EN GARDE : Lors de la séparation
du gril de la base, ne pas toucher les
broches dans le réceptacle du cordon.
Elles peuvent être chaudes.
Broches
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4
Aliment
Bacon
Steaks, boeuf
1⁄2po d’épaisseur
Côtelettes de porc
1⁄2po d’épaisseur
Breasts de
poulet boneless
Hamburgers
1⁄2po d’épaisseur
Saucisses ou
croquettes
Hot dogs
Filets de poisson
Temps approximatif
(minutes)
4 à 8 minutes
8 à 15 minutes
15 à 20 minutes
25 à 30 minutes
8 à 10 minutes
12 à 15 minutes
8 à 10 minutes
10 minutes par
pouce d’épaisseur
Test de cuisson
Résultat désiré
Résultat désiré
Jusqu’à disparition de
la couleur rosée
Percer avec couteau;
le jus coule librement
Jusqu’à disparition de
la couleur rosée
Jusqu’à disparition de
la couleur rosée
Complètement chaud
Opaque et formant des
lamelles avec fourchette
Tableau de cuisson
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, ensuite enlever la fiche
de la prise murale, et ensuite du
réceptacle du cordon.
5. Laisser complètement refroidir le
gril. Jeter prudemment toute graisse.
Nettoyer le gril.
• 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.
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5
1. Laisser refroidir le gril. Enlever
prudemment toute graisse.
2. Laver le gril et la base dans l’eau
chaude savonneuse. Utiliser un
tampon à récurer en nylon ou en
plastique et un nettoyant liquide non
abrasif. Ne pas utiliser de tampons à
récurer en métal.
3. Rincer et laisser sécher.
4. Le gril et la base peuvent aussi être
lavés au lave-vaisselle après le
refroidissement et l’enlèvement de
toute graisse.
Nettoyage
5. Ne jamais submerger le cordon
d’alimentation électrique dans l’eau
ou le placer dans un lave-vaisselle.
Pour le nettoyer, l’essuyer avec un
linge humide.
REMARQUE : Ne pas laisser le gril
allumé pour « brûler » tout aliment
ou résidus demeurant à la surface
du gril après la cuisson. En plus
de causer une fumée inutile, cet
échauffement peut réduire la vie
utile du fini antiadhésif et constituer
un risque d’incendie.
Indique le temps de
préparation et le temps de
cuisson au gril.
Recettes
Directives pour la cuisson au gril
qui reste doit d’abord être bouillie
pendant une à deux minutes pour
tuer toutes les bactéries provenant
des aliments crus qui ont été marinés.
•Bien que certains livres de recettes
peuvent suggérer de porter vos
aliments à la température ambiante
avant la cuisson, à part quelques
exceptions nous ne recommandons
pas ce conseil pour les aliments cuits
au gril. Si la température ambiante
varie entre 80 et 90°F, les aliments
peuvent se gâter rapidement.
•Conseil pour le grillage sans adhésion:
Sans l’utilisation d’huile, certains
aliments adhéreront légèrement aux
surfaces non adhésives. Cette
situation peut facilement être évitée.
Avant d’allumer le gril, répandre avec
un pinceau ou un vaporisateur une
couche légère d’huile ou de
vaporisant à cuisson non adhésif.
(Ne jamais ajouter d’huile ou de
vaporisant à une grille chauffée,
ce qui peut être dangereux.)
•Toujours bien lire les renseignements
de sécurité.
•Temps de cuisson au gril: Les temps
de cuisson des recettes sont des
estimations. Le temps de cuisson
variera d’après la température
du gril, l’air ambiant et l’aliment
lui-même. Bien surveiller les aliments
pendant la cuisson au gril et ajuster
le temps de cuisson au besoin.
•Conseils pour mariner: Ne jamais
faire mariner des aliments dans
des contenants en métal pendant
des périodes prolongées (2 heures
et plus). Les acides dans les aliments
peuvent réagir avec le métal, causant
un goût désagréable. Utiliser plutôt
des contenants en verre, céramique
ou sac de plastique pour faire mariner.
•Conseil de sécurité pour les viandes:
Pour réduire le risque de détérioration,
garder la viande au réfrigérateur
jusqu’au moment de la faire cuire. Ne
jamais décongeler ou faire mariner de
la viande à une température ambiante,
surtout dans les climats chauds.
•Ne jamais utiliser de restant de
marinade comme sauce de finition
sur les aliments cuits. La marinade
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6
Burger de base
Temps de préparation : 15 minutes
Cuisson au gril : 14 - 20 minutes
Donne : 4 portions
11⁄2livre de haut-côté haché
1⁄4c. à thé de sel, ou au goût
1. Combiner la viande hachée, le sel et le poivre dans un bol à mélanger de
grandeur moyenne, en mélangeant légèrement mais à fond en utilisant vos
mains. Former quatre pâtés, chacun de 3⁄4po d’épaisseur au centre et aux
contours. (Une épaisseur égale assure une cuisson égale et empêche les
bords de sécher avant que le centre soit cuit.)
2. Placer les pâtés sur le gril. Faire cuire pendant 7 à 10 minutes par côté, en
les tournant une fois. (D’après le ministère de l’Agriculture des États-Unis,
toutes les viandes hachées doivent être cuites à la température la plus basse
pour la cuisson moyenne, soit 160 degrés, ou jusqu’à ce que le centre du pâté
ne soit plus de nuance rose.) Faire une petite incision au centre de chaque pâté
pour déterminer s’il est bien cuit.
3. Faire griller les pains en les plaçant, le côté tranché vers le bas, sur les bords
de la grille du gril pendant environ une minute ou jusqu’à légèrement brunis.
4. Enlever les burgers du gril et servir sur les pains grillés pour hamburger.
Variations :
Burger à l’italienne : Ajouter les ingrédients suivants au mélange de viande
hachée : 1 jaune d’œuf, 1⁄4tasse d’oignons râpés, 1 grosse gousse d’ail finement
hachée, 2 c. à soupe de basilic frais haché ou 2 c. à thé de basilic sec écrasé,
1⁄2c. à thé d’origan sec, et sel et poivre au goût. Placer le fromage parmesan
râpé sur chaque burger (si désiré) environ 2 minutes avant que le burger soit
cuit et faire griller jusqu’à ce que le fromage soit fondu.
Burger à la mexicaine : Ajouter les ingrédients suivants au mélange de viande
hachée : 1⁄4tasse d’oignons finement hachés, 1⁄2à 1 c. à thé de piment jalapeño
épépiné et haché, 3⁄4c. à thé de cumin moulu, et sel et poivre au goût. Servir sur
pain grillé ou dans des tortillas réchauffées avec une salsa préparée aux tomates
ou une sauce taco, et des tranches d’avocat mûr.
Burger épicé à l’asiatique : Ajouter les ingrédients suivants au mélange de
viande hachée : 1⁄4tasse de ciboulette finement hachée, 3 c. à soupe de sauce
teriyaki, 1 grosse gousse d’ail, finement hachée et sel et poivre au goût.
1⁄4c. à thé de poivre
4 pains à hamburger
Les recettes suivantes proviennent de
Grilling for Dummies®par Marie Rama et
John Mariani. Droits réservés©1998
IDG Books Worldwide, Inc. Tous droits
réservés. Reproduit ici avec permission
de l’éditeur. ...For Dummies est une marque
de commerce déposée de IDG Books
Worldwide, Inc.
Idées pour un burger de base et
pour des « variétés »
Ke babs au bœuf de l’Ouest avec
poivrons et oignons
Steak grillé 101
Barbecue de bœuf texan
Poitrines de poulet assaisonnées
Ailes de poulet épicées de chili
Délices de pommes de terre grillées
Tomates grillées avec beurre au cumin
Brushetta aux tomates
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