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
+

eP ARS S0G0 2v02,. qd A Re Tr et Tees So a
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

RBAON55C00 HvA
A
qzd
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

mwa 2/1/09 1:70 DM Pece TT (7,7)
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 1% pounds total), scrubbed
6 tablespoons extra-virgin olive oil
172 tablespoons white wine vinegar
2 cloves garlic, peeled and finely minced
1 teaspoon dried marjoram, oregano, or dill
2 teaspoon Tabasco sauce, or to taste
2 teaspoon kosher salt, or table salt to taste
Pepper to taste
4.
Cut
the
potatoes
lengthwise
into
%-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,
tuming
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
the
additional
salt and
pepper,
and
Tabasco
sauce.
Grilled Tomatoes with Cumin Butter
Preparation time: 10 minutes
Grilling time: 5-6 minutes
Yield: 4 servings
2/2 tablespoons butter
1 teaspoon ground cumin
Salt and pepper to taste
2 large, firm ripe tomatoes, sliced about %-inch thick
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.
11
——

yO
ey
A
Porn
ts
pe
M
Pate
TA
Lis
13
k
Tomato Bruschetta
Preparation time: 15 minutes
Grilling time: 4 minutes
Yield: 6 to 8 appetizer servings
2
large
red
ripe
tomatoes
(about
1⁄4
pounds),
cored,
seeded,
and
diced
2
cup
coarsely
chopped
fresh
basil
2 tablespoons peeled and diced red onion, (optional)
About % cup extra-virgin olive oil, divided
1 clove garlic, peeled and minced
1 teaspoon balsamic or red wine vinegar
Salt and pepper
12
slices
crusty
French
bread,
cut
diagonally,
about
%
inch
thick
3 cloves garlic, peeled and halved
4.
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,
tuming
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
%
teaspoon
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
1%
tablespoons
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
Nutritional Information
Per Serving
Serving Size: 1
Calories
Total Fat
4 bamboo skewers (soak in water before using)
% pound ham, fully cooked, cut into 1-inch cubes
cup plum preserves
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice, fresh
Y4 teaspoon cinnamon
Sodium
Protein
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.
Tum
skewers
frequently.
Baste
with
sauce.
Servings: 4
12
à

2400565600 Pya aa
1
nf FOB DENON hace PE AS ETS
Caribbean Pork Kabobs
Recipe
Courtesy
of
the
National
Pork
Producers
Council
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Servings: 4
Nutritional Information
Per Serving
Serving Size: 3 oz.
Nutrient
Per Serving
Calories 146
Total Fat 4g
Cholesterol 67mg
1 pound pork tenderloin, cut into 1-inch cubes
2 cup orange juice
% cup lime juice
2 tablespoons brown sugar
2 teaspoon thyme
Ys teaspoon ground nutmeg
Y4 teaspoon ground cloves
8 teaspoon ground cayenne pepper
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 Nutritional Information
Cooking
Time:
30
minutes
Per
Serving
i
a
Serving
Size:
1
Servings:
4
ET
4
pork
chops,
bone-in
or
boneless,
about
1%
inch
thick
Total
Fat
1g
1
Cholesterol
104:
cup
bottled
barbecue
sauce
—
3
cup
honey
Poten
399
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
Dash hot pepper sauce
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;
tum
and
brush
liberally
with
sauce.
Grill
for
10
minutes
more;
tum
and
brush
with
more
sauce.
Grill
for
5
to
10
minutes
more,
turning
and
brushing
with
sauce.
Discard
any
leftover
sauce.
Serve
chops
immediately.
13

Southwestern
Grilled
Pork
Tenderloin
Recipe
Courtesy
of
the
National
Pork
Producers
Council
Marinating time: 2 to 24 hours
Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 6
Nutritional Information
Per Serving
Serving Size: 3 oz.
Nutrient Per Serving
Calories NA
Total Fat 6g
Cholesterol 66mg
Sodium 141mg
26g
2 whole pork tenderloins (about 1% pounds total)
5 teaspoons chili powder
1⁄2 teaspoons oregano
¥%, teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil
Protein
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
45
minutes,
until
thermometer
inserted
reads
155-160°F.
Pork
is
done
when
there
is
still
a
hint
of
pink
in
the
center.
Slice to serve.
Spicy Grilled Shrimp
2 cup soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
5 tablespoons cajun seasoning mix
2 tablespoons fresh lemon juice
2 tablespoons fresh minced ginger
2 teaspoons dry mustard
2 teaspoons hot pepper sauce
32 large raw shrimp, peeled and deveined, but tails on
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.
14

Sesame Soy Sea Scallops
1 tablespoon sesame oil
2 tablespoons white wine
cup tamari sauce or soy sauce
1 teaspoon crushed garlic
8 teaspoon ground ginger
Dash garlic salt
Dash pepper
1 pound sea scallops
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.
Tum
halfway
through
cooking
time.
Makes
4
servings.
Crispy Grilled Sea Trout
Y% cup bread crumbs
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon tarragon
1 egg white
% pound sea trout
Combine
bread
crumbs,
parsley,
garlic
salt,
and
tarragon.
Set
aside.
Beat
egg
white
with
fork
or
whisk
until
frothy.
Dip
fish
into
egg
white
then
coat
with
bread
crumb
mixture.
Place
on
grill
and
cook
5
minutes.
Turn
and
cook
5
minutes
more
or until
done.
Makes
2
servings.
Salmon with Dill
% pound salmon steak
1 tablespoon lime juice
1 teaspoon dill weed
Brush
salmon
with
lime
and
sprinkle
with
dill
weed.
Spray
grill
with
cooking
spray.
Cook
salmon
4
minutes.
Tum
and
cook
4
minutes
or
until
done.
Makes
2
servings.
Mahi Mahi with Ginger and Dill
Y4 cup lime juice
Y4 teaspoon black pepper
4 teaspoon fresh grated ginger root
À teaspoon dill weed
% pound mahi mahi (or monkfish)
Combine
lime
juice,
pepper,
ginger
root,
and
dill
weed.
Marinate
fish
in
this
mixture
for
2
hours.
Place
on
grill
and
cook
5
minutes.
Tum
and
cook
5
minutes
more
or until
done.
Makes
2
servings.
=
15

240055000 HVG2.qud 2/1/99 1:29 PH bese 76 (7,1)
Customer Service
Call our toll-free customer service numbers. Please note the model, type, and
series number on the grill, or have the grill close by when you call. This will help
us answer your question.
TWO YEAR LIMITED WARRANTY
Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in
material and workmanship for a period of two (2) years from the date of original purchase,
except as noted. There is no warranty with respect to the following, which may be supplied
with this appliance: glass parts, glass containers, cutter/strainer, nonstick soleplate and/or
nonstick cooking surfaces. This warranty extends only to the original consumer purchaser
and does not cover damage from abuse, neglect, use for commercial purposes, or any
other use not found in the printed directions. HAMILTON BEACH/PROCTOR-SILEX, INC.
EXPRESSLY DISCLAIMS ALL RESPONSIBILITY FOR CONSEQUENTIAL DAMAGES OR
INCIDENTAL LOSSES CAUSED BY USE OF THIS APPLIANCE. Some states or provinces do
not allow this exclusion or limitation of incidental or consequential losses, so the foregoing
disclaimer 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 THIS NUMBER FOR FUTURE REFERENCE!
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.
HAMILTON BEACH #PROCTOR-SILEX, INC. PROCTOR-SILEX CANADA, INC.
Washington, North Carolina 27889 Picton, Ontario KOK 2T0
Web site address: www. hamiltonbeach.com
840055000 3/99
a

=f
le
We.
i
Sécurité du gril
Connaissez votre appareil
Utilisation
Service aux clients
Wass es Aux É.-U. 1-800-851-8900
Shay 11 j RUDIA q Au Canada 1-800-267-2826
in A
ZNI 717
BAIN

3/1/99 2:28 PM Page 2 (1,7)
D
Sécurité du gril
IMPORTANTES INSTRUCTIONS
Lors de l’utilisation d'appareils électroménagers,
des précautions de sécurité doivent toujours
être observées y compris ce qui suit :
4. Lire toutes les instructions. Garder ces
instructions pour usage ultérieur.
2. Ne pas toucher les surfaces chaudes.
Utiliser les poignées ou les boutons.
8. Pour protéger contre le risque de choc
électrique, ne pas immerger le montage
du cordon ou la fiche dans l'eau ou autre
liquide.
. Une bonne surveillance est nécessaire
A
pour tout appareil utilisé par des enfants
ou près d'eux.
. 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
o
l'appareil et avant de déplacer l'appareil.
a
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 then
remove plug from appliance.
N
lors de son utilisation.
. Ne pas faire fonctionner l'appareil avec
fee)
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 renseigne-
ments concernant l’examen, la réparation
électrique ou mécanique ou le réglage.
. Ne pas laisser l'appareil sans surveillance
9. Ne pas utiliser à l'extérieur.
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 recom-
mandés par Hamilton Beach/Proctor
-Silex, Inc. peut causer des blessures.
17. Ne pas utiliser sans la base en place.
Nettoyer après chaque emploi.
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.
CONSERVEZ CES INSTRUCTIONS
Renseignements généraux de sécurité aux
consommateurs
Cet appareil est destiné à l’utilisation
domestique seulement.
Cet appareil est équipé d'un cordon à 3 fils
de genre relié à la terre (fiche à 3 broches).
La fiche conviendra seulement dans une
prise électrique qui peut recevoir une fiche à
2
3 broches. Il s'agit d’une caractéristique de
sécurité. Si vous n'arrivez pas à brancher la
fiche dans la prise, contacter un électricien
pour remplacer la prise désuéte. Ne pas
essayer d'enlever la broche de sécurité de
liaison à la terre, qui fait partie de la fiche à
3 broches.
"a

Cet appareil comporte un cordon court pour
réduire les risques de devenir emmêlé ou de
faire trébucher. Un cordon de rallonge peut
être employé si la tension électrique du
cordon de rallonge est égale ou plus élevée
que la tension du gril électrique. Utiliser
seulement un cordon de rallonge évalué à
15 amperes ou plus. |! faut prendre soin
d’arranger la rallonge de sorte qu’elle ne
tombe pas du comptoir ou de la surface
d’une table où elle peut être tirée par des
enfants ou faire trébucher.
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
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.
Connaissez votre appareil
Pièces et caractéristiques
1. Grille
2. Réceptacle du cordon
3. Cordon d’alimen-
tation électrique
4. Base
Avant le premier emploi, laver le gril et la base à l’eau savonneuse chaude.
Rincer et sécher a fond.
Utilisation
1. Placer la base sur le comptoir. Faire
correspondre les bords plats et
angulaires du gril et de la base. Les
pieds du gril se logent dans les trous
de la base.
2. Brancher le cordon d’alimentation
électrique dans le réceptacle sur
l'appareil, ensuite brancher le cordon
sur une prise de courant. Une
lampe-témoin sur le cordon
d'alimentation électrique s’allumera.
8. Préchauffer l'appareil pendant 10
minutes.
4. Lorsque la cuisson au gril est
terminée, 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 et la base.
+

cowed
=
Nettoyage
1.
2.
Laisser refroidir le gril. Enlever
prudemment toute graisse.
Laver le gril et la base dans l’eau
chaude savonneuse. Utiliser un
5. Le cordon d'alimentation électrique
ne doit pas être submergé dans l’eau
ni placé dans un lave-vaisselle. Pour
le nettoyer, |’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, cette action peut réduire
la durée de l'enduit non adhésif et peut
être un risque d'incendie.
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.
Conseils pour la cuisson au gril
e Veuillez vous rappeler que votre gril
est enduit d’une surface non adhésive
et que des accessoires de plastique
doivent toujours être utilisés.
e Si on fait griller des légumes, pois-
sons ou viande maigre, vaporiser la
surface de cuisson avec un vapo-
risant 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.
e Pour obtenir les meilleurs résultats,
préchauffer le gril 10 minutes avant la
cuisson.
e 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
donne 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.
Tableau de cuisson
Temps approximatif Test de cuisson
(minutes)
Steaks, boeuf 8a15 Jusqu’au résultat
2 po d'épaisseur désiré
Côtelettes de 15 à 20 Jusqu’a disparition de
porc désossées couleur rosée
Morceaux de 25 à 30 Percer avec couteau
poulet avec os le jus coule librement
4
$