Sunbeam Kitchen Grill GC2600 User Manual

EasyClean  
Contact Grill  
INSTRUCTION/RECIPE BOOKLET  
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM EASYCLEAN CONTACT GRILL:  
EASYCLEAN CONTACT GRILL (GC2600)  
PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.  
GC2600  
 
Features of your EasyClean Contact Grill.  
Warm up &  
Ready Lights  
1800 watts of power  
EasyClean wipe  
down design  
Plastic  
cleaning  
spatula  
Cool touch  
handles  
Floating hinge  
system  
Detachable  
drip tray  
Verticle storage  
Rubber  
Feet  
Non-Stick ribbed  
grill plates  
Sloping grill  
plates  
Floating hinge system (25mm)  
Floating hinge system that adjusts to grill foods  
of varying thickness: from sliced vegetables to  
1-inch steaks.  
Detachable drip tray  
Easily detachable drip tray catches fats and  
juices preventing overflow onto bench tops.  
Ensure this tray is in position before grilling.  
Non-stick ribbed grill plates  
Sear meat on both sides at the same time, for  
fast healthy cooking. Non-stick surface for easy  
cleaning.  
Warm up and Ready lights  
‘Warm up’ light indicates when grill is heating  
and ‘ready’ light shows when grill is ready to  
use.  
1800 watts  
Powerful 1800 watt element for faster heat-up  
and more superior consistent grilling.  
Vertical storage  
Convenient upright storage saves you valuable  
space on your benchtop.  
Sloping grill plate  
The sloping grill plate drains fat away from the  
food whilst cooking for a healthier meal.  
Plastic cleaning spatula  
This plastic spatula provided with your contact  
grill will remove any stubborn spills without  
damaging the non-stick surface.  
4
 
Using your EasyClean Contact Grill.  
4. When cooking some foods you may want to  
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.  
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.  
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.  
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.  
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 Sandwiches and Foccaccia’s  
Note: Always pre-heat your EasyClean Contact  
Grill until the Ready light illuminates before use.  
Grilling Meats and Vegetables  
1. Always butter the outside of the bread. The  
sandwich filling will be placed between the  
unbuttered sides of the bread.  
Note: Always pre-heat your EasyClean Contact  
Grill for 3-5 minutes. The Ready light will  
illuminate.  
2. Place the buttered side of the bread onto the  
cooking plate, then spoon the recommended  
quantity of filling onto the bread.  
1. Always spray the grill plates with cooking  
spray before placing meat, seafood or  
vegetables onto the grill plate.  
3. Place the top slice of bread on top of the  
filling with the buttered side facing upwards.  
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.  
4. Gently close the lid.  
Note: Ensure that the cord is kept well away  
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.  
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.  
5
 
Care and Cleaning.  
Always clean after each use to prevent a  
build up of cooking residue on the grill.  
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.  
Do not immerse your Contact Grill in water  
or any other liquid. Do not use abrasive  
scouring pads or powders.  
Always allow the grill to cool after use. Once  
cooled, use the plastic cleaning spatula provided  
to clean the cooking plates.  
Do not place your EasyClean Contact Grill  
in a dishwasher.  
Always allow the contents of the drip tray to  
cool before removing the tray from it’s position  
and discarding the contents.  
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.  
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.  
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 (09) 912 0747.  
6
 
Recipes  
 
Beef.  
Tasty Burgers  
Serves 4  
Thai Style Beef Salad  
Serves 4  
500g beef sirloin or backstrap, trimmed of fat  
and sinue  
500g lean beef mince  
2 small onions, finely chopped  
3
4
/ cup dry breadcrumbs  
Salad  
1 egg, lightly beaten  
3 cups mesculin lettuce leaves  
2 Tablespoons tomato paste  
12 mixed cherry tomatoes (red, yellow green),  
quartered  
2 Tablespoons parsley, finely chopped (optional)  
1 Lebanese cucumber, thinly sliced on the  
diagonal  
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.  
1 small Spanish onion, thinly sliced  
1
2
/ cup fresh mint leaves, roughly chopped  
1
2
/ cup fresh coriander leaves, roughly chopped  
1
2
/ cup dry roasted cashew nuts  
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  
Salad dressing  
1
cooking turn burgers to achieve cross grill marks.  
4
/ cup caster sugar  
1
2
/ cup water  
Serve on a toasted burger bun with salad, cheese  
and your choice of sauce.  
Juice & zest 2 limes  
1 fresh red chilli chopped or 1 teaspoon dried  
chilli flakes  
Recipe suggestion:  
Substitute the lean beef mince for lean  
chicken, veal, lamb or pork mince.  
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.  
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.  
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
 
Lamb.  
Mediterranean Kebabs with Tahini Yoghurt  
Serves 4  
Note:  
Tahini can be found in good deli’s or health  
food stores.  
Kebabs  
Tahini is a ground sesame seed paste.  
1kg lamb leg steaks, trimmed, cut into 2cm  
cubes  
Shallot, Garlic & Lime Lamb Cutlets  
Serves 4  
4 Tablespoons olive oil  
1 lemon, washed  
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
2
/ cup white wine  
2 large cloves garlic, peeled and sliced  
Topping  
1 small Spanish onion, finely chopped  
1 lime  
3 fresh tomatoes, seeded and chopped  
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.  
1
4
/ bunch fresh basil leaves, finely shredded  
Tahini yoghurt  
125ml low fat plain yoghurt  
Preheat grill for 3-5 minutes. Spray grill plates  
with cooking spray. Cook cutlets 6-7 minutes. (2  
batches)  
1
4
/ cup tahini  
Freshly cracked seasoned pepper  
Serve with green leafy vegetables and baked  
sweet potato.  
Soak 12 bamboo skewers in water  
(preferably overnight)  
Note:  
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).  
Mirin is a sweet Chinese white wine.  
Mirin is available from good Asian grocery  
stores.  
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.  
9
 
Pork.  
Thyme & Rosemary Pork Medallions  
Serves 4  
Satay Skewers  
Serves 4  
500g pork meat, trimmed of fat and cut into  
2cm strips.  
4 x 150- 200g pork butterfly medallions  
2 Tablespoons olive oil  
1
2
/ cup thick ready made satay sauce  
1
4
seasoned cracked black pepper  
1 teaspoon dry thyme leaves  
1 teaspoon dry rosemary leaves  
/ cup lemon juice  
1 Tablespoon olive oil  
1
4
/ teaspoon chopped chilli  
2 Tablespoons freshly chopped coriander or  
parsley  
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).  
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.  
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.  
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  
1
4
together / cup peanut butter with 1 freshly  
1
4
chopped chilli or / teaspoon chilli paste or 1  
tablespoon sweet chilli sauce.  
10  
 
Poultry.  
Thai Style Chicken  
Serves 4 Mustard Seed & Tarragon Chicken Breasts  
Serves 4  
4 large cloves garlic, peeled  
3 cm piece ginger, peeled  
4 large chicken breasts, fat and sinue removed,  
cut into 8 flat slices  
2 large fresh green chilli  
2 Tablespoons wholegrain mustard  
2 Tablespoons dijon mustard  
1
4
/ cup pure honey  
Juice of a lemon  
1 Tablespoon dry tarragon leaves  
4 x 150-200g meaty chicken thigh fillets, fat and  
sinue removed, flatten to one thickness and  
score.  
Combine chicken with mustards and tarragon  
leaves. Marinate for 30 minutes, overnight or  
until required.  
Combine garlic, ginger, chilli, honey, and lemon  
in a food processor until processed.  
Pre- heat grill for 3-5 minutes. Spray with  
cooking spray. Cook chicken in batches 3- 4  
minutes or until tender.  
Spread this over the chicken. Marinate for 30  
minutes or overnight.  
Serve chicken with a hot potato bake and  
steamed vegetables.  
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.  
11  
 
Seafood.  
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.  
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.  
Serve salmon and potato patties with a green  
salad, lemon and mayonnaise.  
Tandoori Prawn Skewers  
Serves 4  
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.  
24 raw king green prawns, shelled and devained  
(leaving head and tails attached)  
1
2
/ cup low fat yoghurt  
1
2
/ cup tandoori paste  
Serve fish with cooked noodles, steamed green  
vegetables and soy sauce.  
2 Tablespoons freshly chopped  
coriander or parsley  
Note:  
Lemon wedges and a Tzatziki dip for serving  
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.  
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.  
Salmon and Potato Cakes  
Serves 4  
Pre- heat grill for 3-5 minutes. Spray grill plates  
with cooking spray. Cook (4) skewers at a time.  
Cooking 3-5 minutes.  
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  
Serve prawn skewers on a bed of lettuce leaves  
with lemon wedges and tzatziki dip.  
Note:  
Sea salt and black pepper  
Prawns can also be cooked in the grill not  
skewered.  
1
2
/ cup 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.  
12  
 
Vegetable.  
Healthy Bean Burgers  
Serves 4 Antipasto Vegetables  
Serves 4  
1 x 300g can 4 bean mix  
2 cups cooked rice  
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 red onion, finely chopped  
2 Tablespoons finely chopped mixed herbs  
Salt and pepper  
1 bunch asparagus, trimmed  
1 bunch spring onions, tops trimmed and cut to  
10cm lengths, cut bulbs in half  
1 Tablespoon ground tumeric  
1 teaspoon saffron threads  
2 eggs, lightly beaten  
1 small eggplant, cut into thin slices  
1 small orange sweet potato, peeled and cut  
thinly into slices  
2 Tablespoons wholemeal plain flour  
1
4
2 small potato (kipler or pink fir apple), cut  
thinly into slices  
/ cup rice flour  
2 Tablespoons sesame seeds  
2 Tablespoons poppy seeds  
1 zucchini, sliced  
1 red capsicum, sliced (seeds removed.)  
Homestyle tomato chutney, to serve  
4 field mushrooms, cleaned  
In a large bowl mix together all of the  
1
4
/ cup extra virgin olive oil  
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.  
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.  
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.  
13  
 
Sandwiches.  
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.  
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.  
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.  
Marinades.  
Here are two marinades that can be used to  
flavour and tenderise 500g meat (beef or lamb),  
pork, poultry and seafood.  
Italian Style Marinade  
1
2
/ cup white wine  
2 Tablespoons olive oil  
1
4
Island Style Marinade  
/ cup lemon juice  
1
1 Tablespoon dry mixed herbs  
1 garlic clove, peeled and sliced  
2
/ cup hoisin sauce  
1
4
/ cup tomato sauce  
2 Tablespoons honey  
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.  
2 Tablespoons soy sauce  
1
4
/ teaspoon cracked black pepper  
2 Tablespoons chopped chives  
1 red chilli, chopped (optional)  
14  
 

Sharp TV Mount PN ZK10 User Manual
Sharp Vacuum Cleaner EC T2860 User Manual
Silva Baby Accessories NX2 User Manual
Snapper Lawn Mower 1690583 User Manual
Sony Cordless Telephone SPP A9171 User Manual
Sony Digital Camera 4 121 439 111 User Manual
Spectra GPS Receiver HR150U User Manual
Spirit Elliptical Trainer XE 850 User Manual
Standard Horizon Marine Radio Matrix GX3000E User Manual
Swann DVR SW244 8ML User Manual