Sunbeam EasyClean GC2600 Operational manual

EasyClean
Contact Grill
INSTRUCTION/RECIPE BOOKLET
GC2600
PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM EASYCLEAN CONTACT GRILL:
EASYCLEAN CONTACT GRILL (GC2600)

3
Sunbeam’s Safety Precautions.
Sunbeam are very safety conscious when designing and
manufacturing consumer products, but it is essential
that the product user also exercise care when using an
electrical appliance. Listed below are precautions which
are essential for the safe use of an electrical appliance:
• Read carefully and save all the instructions provided
with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by a
qualified technician or service person.
• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.
• Close supervision is necessary when your appliance is
being used near children or infirm persons.
• Never leave an appliance unattended while in use.
• Young children should be supervised to ensure that
they do not play with the appliance.
• Do not use an appliance for any purpose other than
its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven. Do not
place on top of any other appliance.
• Do not let the power cord of an appliance hang over
the edge of a table or bench top or touch any hot
surface.
• For safety reasons and to avoid maintenance by
unskilled persons, some appliances are ‘sealed’ using
tamperproof screws. Such appliances should always
be returned to the nearest Sunbeam Appointed
Service Centre for adjustment or repair if required.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre for examination,
repair or adjustment.
• For additional protection, Sunbeam recommend the
use of a residual current device (RCD) with a tripping
current not exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water or any other
liquid unless recommended.
• Use well away from walls and curtains.
• Avoid using on metal surfaces e.g. sink.
• Do not use in confined spaces.
• Do not immerse the unit in water.
• Ensure that the cord is kept well away from
the cooking plates during use.
• Ensure the drip tray is in position before grilling.
• Do not touch the outside of the top of the
grill when in use.
• Ensure you use the handle to open the top
grill plate. Avoid touching hot surfaces.
• This grill may generate steam from between
the grill plates while cooking and when top
plate is opened.
• Take care when removing food from the grill.
If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number
(Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.
Ensure the above safety precautions are understood.
SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES
SAFETY PRECAUTIONS FOR YOUR EASYCLEAN CONTACT GRILL.

4
Features of your EasyClean Contact Grill.
Floating hinge system (25mm)
Floating hinge system that adjusts to grill foods
of varying thickness: from sliced vegetables to
1-inch steaks.
Non-stick ribbed grill plates
Sear meat on both sides at the same time, for
fast healthy cooking. Non-stick surface for easy
cleaning.
1800 watts
Powerful 1800 watt element for faster heat-up
and more superior consistent grilling.
Sloping grill plate
The sloping grill plate drains fat away from the
food whilst cooking for a healthier meal.
Detachable drip tray
Easily detachable drip tray catches fats and
juices preventing overflow onto bench tops.
Ensure this tray is in position before grilling.
Warm up and Ready lights
‘Warm up’ light indicates when grill is heating
and ‘ready’ light shows when grill is ready to
use.
Vertical storage
Convenient upright storage saves you valuable
space on your benchtop.
Plastic cleaning spatula
This plastic spatula provided with your contact
grill will remove any stubborn spills without
damaging the non-stick surface.
Non-Stick ribbed
grill plates Sloping grill
plates
Cool touch
handles
Detachable
drip tray
Plastic
cleaning
spatula
EasyClean wipe
down design
Verticle storage
Warm up &
Ready Lights
1800 watts of power
Floating hinge
system
Rubber
Feet

5
Using your EasyClean Contact Grill.
Before using your EasyClean
Contact Grill
Before using your EasyClean Contact Grill for the
first time, the non-stick cooking plates must be
seasoned. Turn the power ON and pre-heat your
Easy Clean Contact Grill until the Ready Light
illuminates.
Wipe a small amount of butter, margarine or oil
onto the plates, rub lightly and wipe away any
excess.
Note: When using your EasyClean Contact Grill
for the first time you may notice a fine smoke
haze being emitted from the unit. This is
normal. It is due to the initial heating of internal
components.
Using your EasyClean Contact Grill
1. Plug the power cord into a 230-240 volt AC
power outlet.
2. Turn the power ON and pre-heat your Easy
Clean Contact Grill until the Ready light
illuminates.
3. After you have completed grilling, turn the
power OFF.
Grilling Meats and Vegetables
Note: Always pre-heat your EasyClean Contact
Grill for 3-5 minutes. The Ready light will
illuminate.
1. Always spray the grill plates with cooking
spray before placing meat, seafood or
vegetables onto the grill plate.
2. Gently lower the lid, applying pressure if
needed to ensure both the top and bottom grill
plates are level and in contact with the food.
3. If desired halfway through cooking turn your
food over to achieve attractive cross grill
marks on both the top and bottom of your
food.
4. When cooking some foods you may want to
re-spray the top grill plate to prevent food
from sticking.
5. The cooking plates are coated in a durable
non-stick coating. Some foods that are
marinated or coated may cause the food to
stick to the grill plates.
To free the food use a plastic spatula or
wooden spoon. Never use a sharp object or
metal utensil as this will damage the non-
stick surface.
Note: The warm up and Ready Lights are
thermostatically controlled and will cycle during
cooking to ensure that the correct temperature
is maintained.
Caution: Do not touch the outside of the top of
the grill, when in use. Ensure you use the handle
to open the top grill plate. Avoid touching hot
surfaces. This grill may generate steam from
between the grill plates while food is cooking
and when the top plate is opened. Take care
when removing food from the grill.
Grilling Sandwiches and Foccaccia’s
Note: Always pre-heat your EasyClean Contact
Grill until the Ready light illuminates before use.
1. Always butter the outside of the bread. The
sandwich filling will be placed between the
unbuttered sides of the bread.
2. Place the buttered side of the bread onto the
cooking plate, then spoon the recommended
quantity of filling onto the bread.
3. Place the top slice of bread on top of the
filling with the buttered side facing upwards.
4. Gently close the lid.
Note: Ensure that the cord is kept well away
from the cooking plates when in use.
5. Allow the sandwiches to toast for
approximately 3 minutes, depending on
the bread, filling and personal taste. Your
EasyClean Contact Grill toasts both sides
of bread at the same time.

6
Care and Cleaning.
Quick cleaning method
Always turn the power OFF and remove plug
after use and before cleaning. The cooking
plates are coated with a non-stick surface, and
there are no dirt traps.
Always allow the grill to cool after use. Once
cooled, use the plastic cleaning spatula provided
to clean the cooking plates.
Always allow the contents of the drip tray to
cool before removing the tray from it’s position
and discarding the contents.
Wash the drip tray in warm soapy water.
Plastic cleaning spatula
To remove any food between the non-stick
ribbing, simply run the spatula along the
grooves of the grill plate from the back to the
front. Wiping over with a dampened cloth. This
plastic spatula will remove any stubborn spills
without damaging the non-stick surface.
Always clean after each use to prevent a
build up of cooking residue on the grill.
Do not immerse your Contact Grill in water
or any other liquid. Do not use abrasive
scouring pads or powders.
Do not place your EasyClean Contact Grill
in a dishwasher.
To clean the exterior
Simply wipe over with a dampened cloth and
polish dry with a dry soft cloth. Do not use steel
wool, scouring pads or abrasive cleaners as these
will scratch the surface.
Storage
Your EasyClean Contact Grill will store in an
upright position in cupboards, shelves or on the
bench top.
Sunbeam is a registered trademark. Sunbeam EasyClean is
a trademark of the Sunbeam Corporation. Made in China.
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet. Approved by
the appropriate Electrical Regulatory Authorities. Backed
by Sunbeam‘s 12 Month Replacement Guarantee and
National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2002.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au
or contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand [phone].

Recipes

Tasty Burgers Serves 4
500g lean beef mince
2 small onions, finely chopped
3/4cup dry breadcrumbs
1 egg, lightly beaten
2 Tablespoons tomato paste
2 Tablespoons parsley, finely chopped (optional)
Mix all ingredients together in a bowl. Divide
mixture into 8 equal portions and shape into
burgers. Flatten slightly. Place onto a plate or
tray, cover and refrigerate for 30 minutes or
until required.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Grill burgers 6- 8 minutes or
until tender. If desired, half way through
cooking turn burgers to achieve cross grill marks.
Serve on a toasted burger bun with salad, cheese
and your choice of sauce.
Recipe suggestion:
• Substitute the lean beef mince for lean
chicken, veal, lamb or pork mince.
• Add freshly chopped chilli or dried chilli
flakes to mince mixture before cooking to
add a spicy flavour.
• Freshly chopped garlic can also be added.
Thai Style Beef Salad Serves 4
500g beef sirloin or backstrap, trimmed of fat
and sinue
Salad
3 cups mesculin lettuce leaves
12 mixed cherry tomatoes (red, yellow green),
quartered
1 Lebanese cucumber, thinly sliced on the
diagonal
1 small Spanish onion, thinly sliced
1/2cup fresh mint leaves, roughly chopped
1/2cup fresh coriander leaves, roughly chopped
1/2cup dry roasted cashew nuts
Salad dressing
1/4cup caster sugar
1/2cup water
Juice & zest 2 limes
1 fresh red chilli chopped or 1 teaspoon dried
chilli flakes
1 teaspoon fish sauce
Pre- heat the grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook the sirloin for 4 -
6 minutes. Meat should be brown on the outside
but rare in the middle. Remove and wrap in foil.
Wait 10- 15 minutes before thinly slicing the
beef.
Combine all of the ingredients together for the
salad onto individual plates or in one big serving
bowl.
Dressing: in a small saucepan combine all the
ingredients, bring to the boil, simmer 1-2
minutes, remove and allow to cool.
Top the salad with beef slices and toss in cooled
dressing. Serve immediately.
8
Beef.

9
Lamb.
Mediterranean Kebabs with Tahini Yoghurt
Serves 4
Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm
cubes
4 Tablespoons olive oil
1 lemon, washed
1/2cup white wine
2 large cloves garlic, peeled and sliced
Topping
1 small Spanish onion, finely chopped
3 fresh tomatoes, seeded and chopped
1/4bunch fresh basil leaves, finely shredded
Tahini yoghurt
125ml low fat plain yoghurt
1/4cup tahini
Freshly cracked seasoned pepper
Soak 12 bamboo skewers in water
(preferably overnight)
In a large bowl combine the lamb cubes and
olive oil. Cut the lemon in half, squeeze juice
over lamb and leave the skin halves in the
marinade. Add in wine and garlic. Marinate
meat for 30 minutes or longer if time allows
overnight (up to 2 days).
The next day thread meat onto skewers.
Mix together the onion, tomatoes and basil in a
bowl, set aside.
Mix together the yoghurt, tahini, pepper, set
aside.
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook kebabs (4) at a time for
8-10 minutes. Wrap kebabs in foil after cooking.
Serve kebabs sprinkled with combined onion,
tomatoes and parsley, top with a generous
dollop of tahini yoghurt dressing.
Note:
• Tahini can be found in good deli’s or health
food stores.
• Tahini is a ground sesame seed paste.
Shallot, Garlic & Lime Lamb Cutlets
Serves 4
16 x 50g meaty frenched lamb cutlets
2 green shallots, finely sliced
4 Tablespoons sesame oil
3cm piece fresh ginger, grated
3 Tablespoons mirin
1 lime
Place cutlets into a bowl. Drizzle over sesame oil
and mirin. Add shallots, ginger and lime zest.
Cut lime in half, juice over lamb. Cover and
refrigerate for 30 minutes or overnight.
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook cutlets 6-7 minutes. (2
batches)
Serve with green leafy vegetables and baked
sweet potato.
Note:
• Mirin is a sweet Chinese white wine.
• Mirin is available from good Asian grocery
stores.

Thyme & Rosemary Pork Medallions
Serves 4
4 x 150- 200g pork butterfly medallions
2 Tablespoons olive oil
seasoned cracked black pepper
1 teaspoon dry thyme leaves
1 teaspoon dry rosemary leaves
Place pork medallions into a bowl, pour over
olive oil, sprinkle over cracked pepper, thyme
and rosemary. Coat the pork well. Allow pork to
marinade for 30 minutes, longer if time prevails
(preferably refrigerate overnight).
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook medallions two at a
time for 6 minutes or cooked to your preference.
Serve medallions with creamy mashed potato
and a tossed green salad.
Satay Skewers Serves 4
500g pork meat, trimmed of fat and cut into
2cm strips.
1/2cup thick ready made satay sauce
1/4cup lemon juice
1 Tablespoon olive oil
1/4teaspoon chopped chilli
2 Tablespoons freshly chopped coriander or
parsley
2 Tablespoons finely chopped peanuts
Soak 12 bamboo skewers in water overnight.
Combine pork meat with satay sauce, lemon
juice, olive oil, chilli, coriander and peanuts in a
bowl. Marinate 30 minutes or preferably
overnight.
Thread meat onto skewers.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (4) skewers at a time
for 5 minutes or until tender.
Heat any remaining marinade over a low heat in
a frypan until fragrant. Serve over skewers.
Serve with steamed jasmine rice topped with
chopped coriander and finely chopped peanuts
in olive oil.
Note:
• If you can’t get a ready made satay mix
together 1/4cup peanut butter with 1 freshly
chopped chilli or 1/4teaspoon chilli paste or 1
tablespoon sweet chilli sauce.
10
Pork.

Thai Style Chicken Serves 4
4 large cloves garlic, peeled
3 cm piece ginger, peeled
2 large fresh green chilli
1/4cup pure honey
Juice of a lemon
4 x 150-200g meaty chicken thigh fillets, fat and
sinue removed, flatten to one thickness and
score.
Combine garlic, ginger, chilli, honey, and lemon
in a food processor until processed.
Spread this over the chicken. Marinate for 30
minutes or overnight.
Pre- heat grill for 3-5 minutes. Spray liberally
with cooking spray. Cook fillets in two batches
for 6-10 minutes or until cooked. Check if fillets
are cooked by inserting a knife into flesh. Turn
chicken after 3 minutes to make a cross grill-mark
pattern.
Serve with steamed rice noodles topped with
fresh herbs.
Mustard Seed & Tarragon Chicken Breasts
Serves 4
4 large chicken breasts, fat and sinue removed,
cut into 8 flat slices
2 Tablespoons wholegrain mustard
2 Tablespoons dijon mustard
1 Tablespoon dry tarragon leaves
Combine chicken with mustards and tarragon
leaves. Marinate for 30 minutes, overnight or
until required.
Pre- heat grill for 3-5 minutes. Spray with
cooking spray. Cook chicken in batches 3- 4
minutes or until tender.
Serve chicken with a hot potato bake and
steamed vegetables.
11
Poultry.

Oriental Snapper Fillets Serves 4
500g snapper fillets
2 Tablespoons honey
Juice and zest of orange
3cm piece fresh ginger, grated
Roll the fillets and place onto a plate. In a small
jug combine honey, orange zest and juice and
add the grated ginger. Pour this over the fillets
and marinate in the fridge until required.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook fish fillets 4-6 at a time
depending on size for 6-8 minutes until fish is
flaky.
Serve fish with cooked noodles, steamed green
vegetables and soy sauce.
Note:
• Fish suggestions: use any low-fat rock fish
such as yellowtail, golden eye, stripped bass.
Boneless white fish fillets such as ling or flake
can be used.
Salmon and Potato Cakes Serves 4
1 x 210g can pink or red salmon,
drained and flaked
2 cups mashed potato, (not to wet)
1 green shallot, finely chopped
2 Tablespoons parsley (optional)
1 egg, lightly beaten
Sea salt and black pepper
1/2cup breadcrumbs for coating
In a large bowl combine the salmon, potato,
shallot, parsley, egg, salt and pepper. Scoop out
(8) equal portions of mixture and form 8 balls.
Roll in breadcrumbs. Place patties on a plate
cover in plastic wrap, refrigerate overnight or for
a few hours.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook patties (4) at a time 5-7
minutes, until crispy and golden and hot in
centre. Using a heat- proof spatula to remove
the patties. Half way through cooking you may
want to respray the top grill plate to prevent
patties from sticking.
Serve salmon and potato patties with a green
salad, lemon and mayonnaise.
Tandoori Prawn Skewers Serves 4
24 raw king green prawns, shelled and devained
(leaving head and tails attached)
1/2cup low fat yoghurt
1/2cup tandoori paste
2 Tablespoons freshly chopped
coriander or parsley
Lemon wedges and a Tzatziki dip for serving
Soak (8) bamboo skewers in water overnight.
Thread 3 prawns per skewer. Place onto a plate.
In a small bowl combine the yoghurt, tandoori
paste and coriander. Spoon this over prepared
prawns. Cover and refrigerate until required.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (4) skewers at a time.
Cooking 3-5 minutes.
Serve prawn skewers on a bed of lettuce leaves
with lemon wedges and tzatziki dip.
Note:
• Prawns can also be cooked in the grill not
skewered.
12
Seafood.

Healthy Bean Burgers Serves 4
1 x 300g can 4 bean mix
2 cups cooked rice
1 red onion, finely chopped
2 Tablespoons finely chopped mixed herbs
Salt and pepper
1 Tablespoon ground tumeric
1 teaspoon saffron threads
2 eggs, lightly beaten
2 Tablespoons wholemeal plain flour
1/4cup rice flour
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
Homestyle tomato chutney, to serve
In a large bowl mix together all of the
ingredients. Spoon out approximately 2
Tablespoons of the mixture into the palm of
your wet hand and roll together forming a
pattie. Flatten slightly. Place onto a plate, cover
and refrigerate until required. Make (8) patties.
Pre heat grill plates for 3-5 minutes. Spray grill
plates with cooking spray and cook patties (4) at
a time for 5-10 minutes or until crispy and
golden.
Serve patties hot with a chunky homestyle
tomato chutney.
Recipe suggestion:
• Serve patties on wholemeal seeded buns with
baby rocket and spinach leaves and grilled
onion.
Antipasto Vegetables Serves 4
To make a decent sized platter for entertaining
you will require approx 1.5kg variable
vegetables. Here is list of vegetable suggestions
for your antipasto platter;
1 bunch asparagus, trimmed
1 bunch spring onions, tops trimmed and cut to
10cm lengths, cut bulbs in half
1 small eggplant, cut into thin slices
1 small orange sweet potato, peeled and cut
thinly into slices
2 small potato (kipler or pink fir apple), cut
thinly into slices
1 zucchini, sliced
1 red capsicum, sliced (seeds removed.)
4 field mushrooms, cleaned
1/4cup extra virgin olive oil
Sea salt and black pepper
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Grill vegetables in batches.
Turning to make attractive grill marks. When
tender remove from grill and wrap in foil.
Drizzle in olive oil and sprinkle in salt and
pepper. When vegetables are cold serve on a
platter with a selection of cold deli meats,
cheese’s and a variety of breads.
13
Vegetable.

Using your choice of breads and fillings the
Sunbeam EasyClean Contact Grill will cook your
favourite sandwich to perfection with out the
need for added fats.
Pre-heat the Sunbeam EasyClean Contact Grill
(CG2600) for approx 3 minutes. Cook sandwiches
for 5-6 minutes or until crisp and golden.
Here are a few sandwich ideas;
Ham and cheese, parmesan and chicken, ham
and relish, cheese and chutney, chicken and
avocado, bacon and egg, steak sandwiches,
salmon and tartare sauce, sausage and
sourdough, steak and mushroom pide, chicken,
salad and cheese lavish roll, turkey and cranberry
bagels, Italian style focaccia’s.
You can also use your EasyClean Contact Grill to
grill ciabatta for bruscetta.
Don’t forget that the grill can also cook sweet
treats such as raisin or fruit breads with ricotta
and honey or spread with nutella. Try peanut
butter and Banana sandwiches.
14
Sandwiches.
Marinades.
Here are two marinades that can be used to
flavour and tenderise 500g meat (beef or lamb),
pork, poultry and seafood.
Island Style Marinade
1/2cup hoisin sauce
1/4cup tomato sauce
2 Tablespoons honey
2 Tablespoons soy sauce
1/4teaspoon cracked black pepper
2 Tablespoons chopped chives
1 red chilli, chopped (optional)
Italian Style Marinade
1/2cup white wine
2 Tablespoons olive oil
1/4cup lemon juice
1 Tablespoon dry mixed herbs
1 garlic clove, peeled and sliced
Combine all marinade ingredients together in a
bowl, mix well. Add meat to marinade, cover
and refrigerate overnight or until required.
Drain marinade well before grilling. Heat
reserved marinade in a pan until simmering for
1-2 minutes. Serve over grilled food.