Hamilton Beach HealthSmart User manual

SBA”
DAPACES
ENGLISH
FRENCH
Grill
Safety
BLAC
|
INK
Know
Your
Grill
No
READS
FLIP
SADDLE
STITCH
In USA: 1-800-851-8900
In Canada: 1-800-267-2826

46055000 k
YOZ aia
277799 als FM Pace 2 15,13
Grill Safety
IMPORTANT SAFEGUARDS
When using electrical appliances, basic
safety precautions should always be
followed, including the following:
9.
10.
Do not use outdoors.
Do not let cord hang over edge of table
or counter, or touch hot surfaces,
1. Read all instructions. Keep these including the stove.
instructions
for
future
use.
11.
Do
not
place
on
or
near
a
hot
gas
or
2.
Do
not
touch
hot
surfaces.
Use
handles
electric
burner,
or
in
a
heated
oven.
or
knobs.
42.
Always
use
the
appliance
on
a
dry
level
3.
To
protect
against
electrical
shock,
do
surface.
not
immerse
cord
assembly
or
plug
in
13.
Do
not
use
appliance
for
other
than
water
or
other
liquid.
intended
use.
4.
Close
supervision
is
necessary
14.
Use
extreme
caution
when
moving
an
when
any
appliance
is
used
by
or
appliance
containing
hot
oil
or
other
hot
near
children.
liquids.
5.
Unplug
from
outlet
when
not
in
use
15.
Always
unplug
grill
and
then
remove
and
before
cleaning.
Allow
to
cool
cord
before
attempting
to
move
the
grill.
before
putting
on
or
taking
off
parts
16.
The
use
of
accessory
attachments
not
and
before
cleaning
the
appliance
recommended
by
Hamilton
Beach/
and
before
moving
the
appliance.
Proctor-Silex,
Inc.
may
cause
injuries.
6.
Always
attach
plug
to
appliance
first,
17.
Do
not
use
without
base
in
place.
Clean
then plug cord into the wall outlet. To
disconnect, turn any control to off and
remove plug from wall outlet, then
remove plug from appliance.
after each use.
, Fuel, such as charcoal briquettes, is not
to be used with appliance.
. Use only on properly grounded outlet.
7.
Do
not
leave
the
appliance
unattended
20.
When
in
operation,
a
fire
may
occur
if
when
in
use.
the
grill
is
touching
or
near
flammable
8.
Do
not
operate
any
appliance
with
a
material,
including
curtains,
draperies,
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, electrical
walls, backsplashes, cabinets and the
like.
repair, mechanical repair, or adjustment.
SAVE THESE INSTRUCTIONS!
Consumer Safety Information
This
appliance
is
intended
for
household
use
This
appliance
has
a
short
cord
to
reduce
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
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.
2
hazards of becoming entangled or tripping
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.
for
+

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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.
Know Your Grill
Parts and Features
1. Grill
2. Cord Receptacle
3. Power Cord
4. Base
Before first use, wash grill and base in hot, soapy water. Rinse and dry thoroughly.
How to Grill
1. Set base on countertop. Match up
flat and angled sides of grill and
base. Feet on grill fit into holes in
base.
2. Plug power cord into cord recep-
tacle, then plug into outlet. The
indicator light on the power cord
will glow.
3. Preheat 10 minutes before grilling.
4. When finished grilling, remove plug
from outlet, then from cord receptacle.
5. Let grill cool completely. Carefully
dispose of any grease. Clean grill
and base.

24AA0S50CI EVC met 3/1/99 1:109 PM Page 4 (3,1
+
How to Clean
1. Let grill cool. Carefully dispose of
any grease.
2. Wash grill and base in hot, soapy
water. Use a nylon or plastic scour-
ing 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 should not 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.
Great Grilling Tips
e Please remember that your grill is e Skewers are available in most large
coated with a nonstick surface and
that plastic utensils should always
be used.
o 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.
supermarkets. If using the disposable,
wooden type skewers, soak the
skewers in water about 10 minutes
before threading on food. This pre-
vents the skewer from scorching and
makes a more attractive presentation.
e If using a marinade with oil, place grill
near an exhaust hood. Oil or fat will
produce some smoke.
e For best results, preheat the grill
10 minutes before grilling.
Cooking Chart
Approximate Time Doneness Test
(Minutes)
Steaks, beef 8 to 15 Until desired
-inch thick doneness
Pork chops,
boneless
15 to 20 Until no longer pink
25 to 30 Pierce with knife;
juice runs clear
Chicken pieces,
bone-in
Hamburgers 8 to 10 No pink meat
%-inch thick
Sausage links
or patties
12 to 15 minutes No pink meat

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3/1/99 1:29 FM Pace 5 (7,1)
Food Approximate Time Doneness Test
(Minutes)
8 to 10 minutes Hot through
Fish fillets 10 minutes per
Recipes
Grilling Guidelines
Indicates preparation and
grilling times.
e 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-plus 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 tempera-
ture, 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 tem-
perature 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.
41-inch thickness
Opaque and flakes
with fork
e 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
grilk-this is dangerous.)
e 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
Westem Beef Kabobs with Red
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
—P—

Basic Burger
Preparation time: 15 minutes
Grilling time: 22-28 minutes
Yield: 4 servings
1% pounds ground chuck
Y4 teaspoon salt, or to taste
4 teaspoon pepper
4 hamburger buns
4.
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
%
inch
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
11
to
14
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
degrees
-
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,
%
cup
grated
onion,
1
large
clove
garlic
minced,
2
tablespoons
chopped
fresh
basil
or
2
teaspoons
dried
crushed
basil,
⁄2
teaspoon
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:
Ys
cup
finely
chopped
onion,
%
to
1
teaspoon
seeded
and
chopped
jalapeno
pepper,
%
teaspoon
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:
Y4
cup
finely
chopped
scallions,
3
tablespoons
teriyaki
sauce,
1
large
clove
garlic,
minced,
and
salt
and
pepper
to
taste.

233096 Ev02.,cxd
3/1/99 1:10 PK Face 7 (1,1)
+
Western
Beef
Kebabs
with
Peppers
and
Onions
Preparation time: 25 minutes
Marinating time: 6 hours or overnight
Grilling time: 15-20 minutes
Yield: 4 servings
1%
to
2
pounds
sirloin,
or
other
tender
beef
such
as
top
loin
or
round
tip
steak
2
medium
red
peppers
1 medium onion
Ye cup apple juice, divided
6 tablespoons lime juice (about 3 large limes)
1% teaspoons grated lime peel
6 tablespoons vegetable oil
3 cloves garlic, peeled and coarsely chopped
1 to 2 large jalapeno peppers, seeded and chopped
% teaspoon cumin
1% teaspoons chili powder
Y2 teaspoon paprika
Salt and pepper to taste
2 tablespoons butter
1.
Working
on
a
cutting
board,
trim
all
visible
fat
from
the
beef;
cut
the
meat
into
cubes
of
about
1%
inches.
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
1%
inches
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
ovemight,
tuming
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
kebabs
with
salt and
pepper.
5.
Place
skewers
on
grill.
Grill
the
kebabs
for
about
15
to
20
minutes
for
medium,
turning
every
5
to
6
minutes.
6. As the kebabs 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 kebabs just before serving.
+

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
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
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
2 cup beer
2 teaspoon dried red pepper flakes
% cup vegetable oil
Y4 cup finely chopped green onion (white and green parts)
1
boneless
beef
top
round
steak,
cut
1-inch
thick
(about
1%
to
2
pounds)
3
tablespoons
chili
powder
salt to taste (optional)
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,
tuming
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.
$

cure 3/1/99 1:'0 TA Pete © {1 , es
+
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)
cup vegetable oil
cup 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 small jalapeno pepper, seeded and finely chopped
1 teaspoon brown sugar, packed
2 teaspoon kosher salt, or to taste
2 teaspoon ground allspice
2 teaspoon dried leaf thyme
2 teaspoon cinnamon
Ya teaspoon cayenne pepper
% teaspoon nutmeg
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.

PP Joan te. TA OBS “Pada, YC
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
3⁄2
pounds
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
2 teaspoons paprika
1 teaspoon peeled and grated ginger
1 teaspoon salt, or to taste
2 teaspoon hot chili powder or cayenne pepper
2 teaspoon cinnamon
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.
10