Hamilton Beach Indoor/Outdoor Grill Manual de usuario

840138000

HealthSmart Indoor/Outdoor Grill

READ BEFORE USE

LIRE AVANT L’UTILISATION

LEA ANTES DE USAR

English ................................................ 2

USA: 1-800-851-8900

Français ............................................ 17

Canada : 1-800-267-2826

Español .............................................. 32

México: 01 800 71 16 100

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Gril-santé pour l’intérieur/extérieur

Parrilla Interior/Exterior

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IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

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

moving the appliance.

6. Always attach plug to appliance first,

then plug cord into the wall outlet. To

disconnect, turn control to off (MIN)

and remove plug from wall outlet.

7. Do not leave the appliance unattended

when in use.

8. Do not operate any appliance with a

damaged cord or plug, or after the

appliance malfunctions, or is dropped

or damaged in any manner. Call our

toll-free customer service number for

information on examination, repair, or

adjustment.

9. Do not let cord hang over edge of table

or counter, or touch hot surfaces,

including the stove.

10. Do not place on or near a hot gas or

electric burner, or in a heated oven.

11. Always use the appliance on a dry level

surface.

12. Do not use appliance for other than

intended use.

13. Use extreme caution when moving an

appliance containing hot oil or other hot

liquids.

14. Always unplug grill and then remove

cord before attempting to move the

grill.

15. The use of accessory attachments not

recommended by Hamilton Beach/

Proctor-Silex, Inc. may cause injuries.

16. Do not use without base in place. Clean

after each use.

17. Fuel, such as charcoal briquettes, is not

to be used with appliance.

18. Use only on properly grounded outlet.

19. When in operation, a fire may occur if

the grill is touching or near flammable

material, including curtains, draperies,

walls, backsplashes, cabinets and

the like.

Shock Hazard

• Do not immerse this appliance in water or other liquid.

• If the plug on this appliance does not fit in your outlet:

- Do not modify the plug.

- Do not use an adaptor.

- Have an electrician replace the obsolete outlet.

WARNING

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1. Grill

2. Cord Receptacle

3. Power Cord

4. Base

This appliance is intended for household

use only.

The length of the cord used on this appli-

ance was selected to reduce the hazards of

becoming tangled in, or tripping over a

longer cord. If a longer cord is necessary an

approved extension cord may be used. The

electrical rating of the extension cord must

be equal to or greater than the rating of the

coffeemaker. Care must be taken to

arrange the extension cord so that it will not

drape over the countertop or tabletop

where it can be pulled on by children or

accidentally tripped over.

Do not leave this appliance unattended

while in use.

WARNING: To reduce risk of fire do not

allow flammable materials such as curtains,

draperies, walls, cabinets, backsplashes

and the like to touch any part of the grill or

grilling surface when the grill is in operation.

Place grill at least 6 inches away from

walls, appliances or any object which could

be damaged by heat.

WHEN USING OUTDOORS:

CAUTION: To ensure continued protection

against risk of electric shock, connect to

properly grounded outlets only.

WHEN USING AN EXTENSION CORD

OUTDOORS:

CAUTION: To reduce the risk of electric

shock, keep extension cord connection dry

and off the ground.

Outdoor extension cords should be used

with outdoor use products and are surface

marked with suffix letters “W-A” and with a

tag stating “Suitable for Use with Outdoor

Appliances.”

Store unit indoors, out of reach of children.

Do not clean this product with a water

spray or the like.

Other Consumer Safety Information

Parts and Features

Before First Use: Wash the grill and base in hot, soapy water. Rinse and dry

thoroughly. Do not immerse power cord in water or other liquid.

840138000 Ev01.qxd 1/30/06 2:33 PM Page 3

• 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 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.

1. Set base on countertop. Place grill

on base correctly.

2. Plug power cord into the 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

Variable Heat Power Cord

• The variable heat power cord offers

heat settings from 1 (low) to 5 (high).

The recipes and cooking chart were

developed using setting 5. The addi-

tional heat settings can be used for

more versatile cooking options.

• Settings 3 and 4 are for thick cuts of

meat or large pieces of bone-in

chicken. These settings will assure

4. When finished grilling, turn control to

MIN. Then remove plug from outlet,

then from cord receptacle.

5. Let grill cool completely. Carefully

dispose of any grease. Clean grill.

thorough cooking without drying out

the food. Start cooking at the higher

setting then reduce heat if needed.

Settings 1 and 2 should be used to

keep food warm after it has been

cooked. Always make sure the

power cord is turned to MIN and

unplugged from wall outlet before

inserting or removing the power

cord.

• 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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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

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

Until no longer pink

Pierce with knife;

juice runs clear

Until no longer pink

Hot through

Opaque and flakes

with fork

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. Never immerse the power cord in

water or place 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.

Cooking Chart

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•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.

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

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

840138000 Ev01.qxd 1/30/06 2:33 PM Page 8

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)

840138000 Ev01.qxd 1/30/06 2:33 PM Page 9

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)

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 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.

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.)

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

840138000 Ev01.qxd 1/30/06 2:33 PM Page 10

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