Sunbeam Kitchen Grill GC7850B User Manual

Café Contact Grill &  
Sandwich Press  
Instruction/Recipe Booklet  
GC7850B  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR SUNBEAM  
CAFE CONTACT GRILL & SANDWICH PRESS.  
• Do not touch the outside or the top of the press  
when in use, as these surfaces may be hot.  
• 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 or any other  
liquid.  
• Ensure you use the handle to open the top press  
plate. Avoid touching hot surfaces.  
• The press may generate steam from between  
the grill plates while cooking and when the top  
plate is opened  
Take care when removing food from the press.  
• Do not place your press in a dishwasher.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Ensure that the cord is kept well away from the  
cooking plates during use.  
• Ensure the drip tray is in position before grilling  
Sunbeam is 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:  
• 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.  
• 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.  
• This appliance is not intended for use by persons  
(including children) with reduced physical,  
sensory or mental capabilities, or lack of  
experience and knowledge, unless they have been  
given supervision or instruction concerning use  
of the appliance by a person responsible for their  
safety.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
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.  
• Appliances are not intended to be operated by  
means of an external timer or separate remote  
control system.  
• This appliance is intended to be used in  
household and similar applications such as: staff  
kitchen areas in shops, offices and other working  
environments; farm houses; by clients in hotels,  
motels and other residential type environments;  
bed and breakfast type environments.  
• Children should be supervised to ensure that they  
do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Café Contact Grill  
& Sandwich Press  
Warm up and Ready lights  
‘Warm up’ light indicates when the unit is  
switched on and heating and the ‘Ready’  
light indicates that it is ready to use.  
Cool touch grip  
SANDWICH  
PRESS  
DuPont Teflon® Platinum Premium™  
Non-Stick Coating  
Safe to use with metal utensils. Up to 10  
times more scratch-resistant than other  
non-stick coatings.  
Sloping grilling surface  
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.  
Non-stick grill (top) plate  
& Non-stick flat (bottom) plate  
The high grade non-stick cooking plates are  
flat on the bottom and ribbed on the top of  
the Café Contact Grill and Sandwich Press.  
Searing meat on both sides at the same  
time for fast healthy cooking. The non-stick  
plates make for easy wipe down cleaning:  
ingredients do not stick, sandwiches remove  
easily and simply wipe down after use.  
2
 
Thermostat heat settings  
Thermostatically controlled temperature  
settings. 2 variable settings; Contact Grill  
(for grilling meats and vegetables) and  
Sandwich Press (for toasting breads: foccacia  
or Turkish).  
Café-design floating hinge system  
CONT  
ACT  
The café-design floating hinge system adjusts  
to grill foods of varying thicknesses; from  
vegetables to thick steaks. Also perfectly  
toasts any size snacks from toasted bread to  
Turkish or foccacia.  
GRILL  
Roto Dialadjustable height control dial with  
lock  
Turn the dial to adjust and lock the top plate  
at various heights for creating cheese melts  
or preventing sandwiches from squashing.  
Also locks the plates together for easy  
carrying and vertical storage.  
Vertical storage with cord wrap  
The cord simply wraps around the  
legs enabling the product to be stored  
conveniently in the upright position.  
2400 watts  
The Café-quality grill/press is high powered  
with 2400 watts of commercial power  
for super fast heating and more superior  
consistent grilling.  
3
 
®
DuPont Teflon Platinum  
Premium - Professional Use  
Teflon® Platinum Premium is a superior  
Your Sunbeam appliance features a special  
scratch and abrasive-resistant non-stick  
cooking coating that makes it safe to use  
metal utensils when cooking. Teflon®  
3 layer non-stick coating. It features special  
scratch resistant minerals causing metal  
utensils to slide over these particles without  
damaging the Teflon® matrix. This preserves  
the release properties of the non-stick coating  
and the life of the appliance.  
Platinum Premium – Professional Use is  
DuPont’s toughest non-stick coating to date  
– up to 10 times more scratch resistant than  
single layer non-stick coatings.*  
The result is a non-stick coating that can be  
treated like ordinary cookware, enabling the  
use of metal utensils. However, Sunbeam  
recommends that care is taken with the  
non-stick coating when using metal utensils.  
DuPont is the world leader in non-stick  
coatings and today more than 2 billion  
households have Teflon® non-stick coated  
cookware.  
Do not use sharp objects or cut food inside  
the appliance. Damage caused to your  
appliance as a result of misuse of metal  
utensils will void your warranty.  
®
Teflon Platinum Premium – 3 layer scratch  
resistant coating  
4
 
Using your Café Contact Grill &  
Sandwich Press  
Before first use  
Grilling Meats and Vegetables  
Ensure any stickers and packaging are  
removed from the product. Wipe over plates  
with a dampened cloth and dry thoroughly  
with a soft cloth.  
Note: Always turn your temperature dial to  
Contact Grill and, preheat 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.  
Note: When using your Café Contact Grill  
and Sandwich Press 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.  
2. Gently lower the lid (if desired), by pulling  
down the handle. The café-design floating  
hinge system will adjust automatically  
ensuring the top cooking plate lies evenly  
on your food for perfect grilling everytime.  
Using your Café Contact Grill and  
Sandwich Press  
1. Plug the power cord into a 230-240 volt  
AC power outlet.  
3. If desired, halfway through cooking, turn  
your food over to achieve grill marks on  
both the top and bottom of your food.  
2. Turn the power ON.  
4. When cooking some foods you may want to  
re-spray the top grill plate to prevent food  
from sticking.  
3. Select your desired temperature setting  
to suit the type of food you wish to cook.  
Turn the temperature dial to Contact Grill  
or Sandwich Press.  
5. The cooking plates are coated in a durable  
high grade non-stick coating. Some foods  
that are marinated or coated may cause  
the food to stick to the grill plates.  
4. Preheat until the Ready light (green)  
illuminates.  
Note: The Café Contact Grill and Sandwich  
Press can be used to grill foods with the top  
plate opened or closed.  
To free the food use a plastic spatula or  
wooden spoon. Never use a sharp metal  
object as this will damage the non-stick  
surface.  
5. After you have completed grilling or  
toasting, turn the power OFF.  
Note: Ensure that the cord is kept well away  
from the cooking plates when in use.  
5
 
Using your Café Contact Grill & Sandwich Press continued  
Note: The Warm Up and Ready Lights are  
thermostatically controlled and will cycle on  
and off during cooking to ensure that the  
correct temperature is maintained.  
2. Place 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.  
Caution: Do not touch the outside of the top  
of the grill/press, when in use. Ensure you  
use the handle to open the top grill plate.  
Avoid touching hot surfaces. This grill/press  
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.  
4. Gently close the lid.  
5. Allow the sandwiches to toast for  
approximately 3 minutes, depending on  
the bread, filling and personal taste. Your  
Café Contact Grill and Sandwich Press  
toasts both sides of bread at the same  
time.  
Toasting Sandwiches and Focaccias  
Note: Always turn your temperature dial to  
Sandwich Press and preheat until the Ready  
light illuminates before use.  
1. Butter the outside of the bread, if desired.  
The sandwich filling will be placed  
between the unbuttered sides of the  
bread.  
6
 
Hints for best results when grilling  
1. Tender cuts of meat such as scotch fillet  
and sirloin are ideal for grilling. Tougher  
cuts of meat such as topside or blade  
steak will tenderise if marinated for a few  
hours or overnight.  
7. The sloping grilling surface allows the fats  
and juices to drain into the drip tray for  
healthy, fat free cooking.  
8. When cutting meats, chicken, vegetables  
or seafood for kebabs, cut evenly and  
uniform in size to ensure even cooking.  
2. Avoid overcooking meat as the texture will  
toughen.  
Never cross - contaminate foods: Do not  
cut raw vegetables and raw meats with  
the same knife or on the same chopping  
board. Try to use seperate chopping  
3. Recommended cuts;  
Beef = Sirloin, Rump, Rib Eye,  
Fillet or T-Bone  
boards for meats, vegetables and seafood.  
Lamb = Leg Steak, Fillet, Loin or Cutlets  
Do not cut cooked meats on the same  
chopping board as you prepared the raw  
meat unless the board and knife have  
been thoroughly sanitised and cleaned in  
hot soapy water.  
Pork = Butterfly Steaks, Spare Ribs,  
Leg Steaks or Fillets  
4. You can also grill diced meat on skewers  
for kebabs.  
5. The Café Contact Grill and Sandwich  
Press can grill meats over 1 inch (2.5cm)  
thickness with ease. If cooking meats with  
a bone it is recommended that it is no  
larger than 1.5cm thick to ensure even  
cooking.  
9. The large non-stick flat (bottom) cooking  
plate is ideal for cooking a variety of  
foods such as eggs, bacon, mushrooms,  
tomatoes and onions.  
6. Ideal for cooking a variety of meats,  
including beef, fish and poultry. Take care  
when grilling fish, use a plastic spatula.  
7
 
Hints for best results when toasting  
snacks  
1.Any type or shape of bread can be used,  
e.g. white, wholemeal, wholegrain,  
sourdough, bread rolls, bagels.  
4.It is not necessary to butter the outside of  
your bread as the Café Press has non-stick  
cooking plates.  
2.Various thicknesses of bread can be used  
from thick to thin slice. Turkish pide or  
focaccia are also suitable.  
3.Sweet breads with a high sugar content  
(e.g. fruit loaf, raisin bread, brioche) will  
brown more quickly than non-sweetened  
breads.  
5.Be careful when biting into snacks  
containing fillings such as cheese, tomato  
or jam as they retain heat and can burn if  
eaten too quickly.  
8
 
Care and Cleaning  
DuPont Teflon® Platinum PremiumNon-stick  
Coating  
Your Café Contact Grill and Sandwich Press  
features a special scratch and abrasive-  
resistant non-stick coating that makes it safe  
to use metal utensils when cooking.  
up of cooking residue on the grill.  
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.  
Sunbeam recommends that care is taken with  
the non-stick coating particularly when using  
metal utensils.  
Storage  
Your Café Contact Grill and Sandwich Press  
will store in an upright position in cupboards,  
shelves or on the bench top. Simply bring the  
plates together and located on the right cast  
metal arm, turn the securing latch. This will  
lock the plates together.  
Do not use sharp objects or cut food on top of  
the Café Contact Grill and Sandwich Press.  
Sunbeam will not be liable for damage to the  
non-stick coating where metal utensils have  
been misused.  
Always allow the grill/press to cool after use.  
Once cooled, you can clean the cooking  
plates.  
When cleaning the non-stick coating do not  
use metal (or other abrasive) scourers. After  
cleaning, dry the Café Contact Grill and  
Sandwich Press and lid thoroughly with a soft  
cloth before storing.  
Always allow the contents of the drip tray  
to cool before removing the tray from its  
position and discarding the contents.  
Always turn the power OFF and REMOVE the  
plug from the power point before cleaning.  
Wash the drip tray in warm soapy water.  
Dry thoroughly with a soft cloth and  
reposition into 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, therefore little  
cleaning is required. Once cooled, simply  
wipe the cooking plates with a dampened  
cloth.  
Do not immerse your Café Contact Grill and  
Sandwich Press in water or any other liquid. Do  
not use abrasive scouring pads or powders.  
Do not place your Café Contact Grill and  
Sandwich Press in a dishwasher.  
Always clean after each use to prevent a build  
9
 
Contact Grill Recipes  
Turn temperature control to Contact Grill Setting  
All the recipes have been specifically created  
and tested by the Sunbeam Test Kitchen for the  
Sunbeam Cafe Contact Grill. We hope you enjoy  
using your bbq grill.  
Pepper Steak  
4 pieces thin fillet steak  
2 tablespoons crushed black peppercorns  
Sauce  
Serves 4  
30g butter  
BEEF  
3
/
4
cup dry white wine  
1 tablespoon brandy  
Tasty Burgers  
Serves 4  
Press the crushed pepper into the steak on  
both sides. Refrigerate steaks for 1 hour.  
500g lean beef mince  
2 small onions, finely chopped  
3
/
4
cup dry breadcrumbs  
Preheat Contact Grill for 3-5 minutes.  
1 egg, lightly beaten  
Spray grill plates with cooking spray. Cook  
steaks for 10-12 minutes or as desired.  
2 tablespoons tomato paste  
2 tablespoons parsley, finely chopped  
(optional)  
Combine butter, wine and brandy in a  
saucepan over low heat. Bring to the boil.  
Strain through a fine sieve.  
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.  
Serve sauce over steak.  
Preheat 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.  
10  
 
Contact Grill Recipes continued  
Thai Style Beef Salad  
Serves 4  
LAMB  
Serves 4  
500g beef sirloin or backstrap, trimmed  
Mediterranean Kebabs with Tahini Yoghurt  
Salad  
Kebabs  
3 cups mixed lettuce leaves  
12 mixed cherry tomatoes (red, yellow,  
green), quartered  
1 Lebanese cucumber, thinly sliced on the  
diagonal  
1kg lamb leg steaks, trimmed, cut into 2cm  
cubes  
4 tablespoons olive oil  
1 lemon, washed  
cup white wine  
2 large cloves garlic, peeled and sliced  
½
1 small Spanish onion, thinly sliced  
cup fresh mint leaves, roughly chopped  
cup fresh coriander leaves, roughly  
chopped  
Topping  
½
½
1 small Spanish onion, finely chopped  
3 fresh tomatoes, seeded and chopped  
cup dry roasted cashew nuts  
bunch fresh basil leaves, finely shredded  
Tahini yoghurt  
½
¼
125ml low fat plain yoghurt  
Salad dressing  
cup tahini  
¼
cup caster sugar  
cup water  
Juice & zest of 2 limes  
¼
½
Freshly cracked seasoned pepper  
Soak 12 bamboo skewers in water  
(preferably overnight)  
1 fresh red chilli chopped or 1 teaspoon  
dried chilli flakes  
1 teaspoon fish sauce  
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 wine and garlic. Marinate  
meat for 30 minutes or longer, if time allows,  
overnight (up to 2 days).  
Preheat 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 minutes before thinly  
slicing the beef.  
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 6 at  
a time in two batches for 8-10 minutes each  
batch.  
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.  
Serve kebabs sprinkled with combined onion,  
tomatoes and parsley, top with a generous  
dollop of tahini yoghurt dressing.  
Top the salad with beef slices and toss in  
cooled dressing. Serve immediately.  
Note:  
Tahini is a ground sesame seed paste.  
Tahini can be found in delis, health food  
stores and some good supermarkets.  
11  
 
Contact Grill Recipes continued  
Shallot, Garlic & Lime Lamb Cutlets  
Serves 4  
Greek Lamb Souvlaki  
Serves 6  
4 tablespoons sesame oil  
16 x 50g frenched lamb cutlets  
2 green shallots, finely sliced  
3cm piece fresh ginger, grated  
3 tablespoons mirin  
700g trim lamb, diced  
10 kebab skewers, soaked in water  
Marinade  
cup lemon juice  
1 teaspoon olive oil  
¼
1 lime rind finely grated  
1 tablespoon fresh oregano, chopped  
1 teaspoon fresh rosemary, chopped  
2 teaspoons crushed garlic  
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 Contact Grill for 3-5 minutes.  
Combine all ingredients of marinade together.  
Preheat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook cutlets 6-7  
minutes. (2 batches)  
Spray grill plates with cooking spray. Thread  
diced lamb onto 10 kebab skewers. Place  
skewers in a deep dish and pour marinade  
over skewers.  
Serve with green leafy vegetables and baked  
sweet potato.  
Cook skewers for 10 minutes or until cooked.  
Serve with Greek salad and hot crusty bread.  
Note:  
Mirin is a sweet Japanese rice wine used  
for cooking.  
Mirin is available from Asian grocery stores  
and some good supermarkets.  
Thai Lamb Cutlets  
Serves 5  
10 lamb cutlets  
3
/
4
cup satay sauce  
teaspoon ginger  
teaspoon crushed garlic  
¼
¼
Preheat Contact Grill for 3-5 minutes.  
Combine satay sauce, ginger and garlic  
together. Pour sauce over lamb. Best to  
marinate in sauce overnight.  
Spray grill plates with cooking spray. Cook for  
8-10 minutes each side, brushing with satay  
sauce.  
Serve with boiled fragrant rice or mixed salad  
leaves.  
12  
 
Contact Grill Recipes continued  
PORK  
Satay Skewers  
Serves 4  
500g pork meat, trimmed of fat and cut into  
2cm strips  
Thyme & Rosemary Pork Medallions  
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  
Serves 4  
cup thick ready made satay sauce  
cup lemon juice  
1 tablespoon olive oil  
½
¼
teaspoon chopped chilli  
2 tablespoons freshly chopped coriander or  
parsley  
¼
Place pork medallions into a bowl, pour over  
olive oil, sprinkle over cracked pepper, thyme  
and rosemary. Coat the pork well. Allow pork  
to marinate 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.  
Preheat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook medallions  
for 6 minutes or until cooked to your  
preference.  
Thread meat onto skewers.  
Preheat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook 6 skewers  
in two batches for 5 minutes each batch or  
until tender.  
Serve medallions with creamy mashed potato  
and a tossed green salad.  
Sweet Pork Medallions  
Serves 4  
4 pork loin medallion steaks  
Marinade  
Heat any remaining marinade over a low heat  
in a frypan until fragrant. Serve over skewers.  
tablespoon honey  
2 tablespoons soy sauce  
1 teaspoon chilli sauce  
½
Serve with steamed jasmine rice topped  
with chopped coriander and finely chopped  
peanuts in olive oil.  
teaspoon oil  
¼
Note:  
Combine all ingredients for marinade in a  
saucepan and stir over low heat until honey  
has dissolved.  
If you can’t get a ready made satay sauce,  
mix together  
cup peanut butter with 1  
¼
freshly chopped chilli or  
teaspoon chilli  
¼
Place pork in a flat dish and pour marinade  
over steaks. Refrigerate for 2 hours.  
paste or 1 tablespoon sweet chilli sauce.  
Preheat Contact Grill for 3-5 minutes.  
Cook for 10-12 minutes or until cooked.  
Serve on a bed of pasta or rice.  
13  
 
Contact Grill Recipes continued  
POULTRY  
Mustard Seed & Tarragon  
Chicken Breasts  
4 large chicken breasts, fat removed,  
cut into 8 flat slices  
2 tablespoons wholegrain mustard  
2 tablespoons dijon mustard  
1 tablespoon dry tarragon leaves  
Serves 4  
Thai Style Chicken  
Serves 4  
4 large cloves garlic, peeled  
3 cm piece ginger, peeled  
2 large fresh green chillies  
cup pure honey  
Juice of a lemon  
¼
Combine chicken with mustards and tarragon  
leaves. Marinate for 30 minutes, overnight or  
until required.  
4 x 150-200g chicken thigh fillets, fat  
removed, flatten to one thickness and score.  
Combine garlic, ginger, chillies, honey, and  
lemon in a food processor until processed.  
Preheat grill for 3-5 minutes. Spray with  
cooking spray. Cook chicken for 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.  
Preheat grill for 3-5 minutes. Spray liberally  
with cooking spray. Cook fillets for 6-10  
minutes or until cooked. Turn chicken after 3  
minutes to make a cross grill-mark pattern.  
Honey and Soy Chicken Nibbles  
10 chicken wings  
Makes 20  
2 tablespoons vegetable oil  
2 cloves garlic, peeled and finely chopped  
1 teaspoon finely grated ginger  
Serve with steamed rice noodles topped with  
fresh herbs.  
cup soy sauce  
cup honey  
cup dry sherry  
teaspoon five spice powder  
½
¼
¼
½
Fresh ground pepper to taste  
Preheat Contact Grill for 3-5 minutes.  
Remove and discard wing tips. Cut wings in  
half at the joint.  
Combine all other ingredients in a small deep  
bowl.  
Dip each wing into the marinade. Spray grill  
plates with cooking spray.  
Cook for 15-20 minutes or until cooked  
throughout.  
14  
 
Contact Grill Recipes continued  
Chicken Vegetable Kebabs  
Serves 4  
Preheat 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.  
8 kebab skewers, soaked in water  
2 large chicken breasts, cubed  
2 baby squash, quartered  
4 cherry tomatoes, halved  
4 mushrooms halved  
Serve fish with cooked noodles, steamed  
green vegetables and soy sauce.  
yellow capsicum, chopped in 2 x 2cm  
pieces  
½
Note:  
Fish suggestions: use any low-fat rock fish  
such as yellowtail, golden eye, striped  
bass. Boneless white fish fillets such as  
ling or flake can be used.  
Marinade  
cup lemon juice  
2 tablespoons soy sauce  
1 clove crushed garlic  
¼
Salmon and Potato Cakes  
Serves 4  
Preheat Contact Grill for 3-5 minutes. Spray  
grill plates with cooking spray.  
1 x 210g can pink or red salmon,  
drained and flaked  
2 cups mashed potato, (not too wet)  
1 green shallot, finely chopped  
2 tablespoons parsley (optional)  
1 egg, lightly beaten  
Thread chicken cubes onto skewers  
alternatively with squash, tomatoes,  
mushrooms and capsicum.  
Combine marinade ingredients and brush  
over kebabs.  
Sea salt and black pepper  
cup breadcrumbs for coating  
½
Cook kebabs for 8-10 minutes or until  
desired. Continually brush kebabs with  
marinade.  
In a large bowl combine the salmon, potato,  
shallot, parsley, egg, salt and pepper. Divide  
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.  
Preheat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook patties 4  
at a time for 5-7 minutes, until crispy and  
golden and hot in the centre. Use 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.  
SEAFOOD  
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.  
15  
 
Contact Grill Recipes continued  
Tandoori Prawn Skewers  
Serves 4  
Stuffed Calamari  
Serves 4  
24 raw king green prawns, shelled and  
deveined (leaving head and tails attached)  
8 small squid/calamari tubes, cleaned  
Stuffing  
cup low fat yoghurt  
cup tandoori paste  
2 tablespoons freshly chopped  
coriander or parsley  
½
½
1 cup breadcrumbs  
1
/
3
cup parmesan cheese, grated  
1
teaspoons crushed garlic  
½
1 egg  
Lemon wedges and a Tzatziki dip for serving  
Salt and pepper to taste  
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 over  
prepared prawns. Cover and refrigerate until  
required.  
Combine all stuffing ingredients in a small  
bowl. Mix ingredients together until well  
combined. If mixture appears too dry, add a  
few drops of water.  
Preheat Contact Grill for 3-5 minutes. Spray  
grill plates with cooking spray.  
Preheat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Cook 4 skewers at  
a time for 3-5 minutes.  
Place teaspoonfuls of stuffing into each tube.  
Secure end with a toothpick.  
Place calamari onto the Contact Grill and  
cook for 10-15 minutes or until cooked  
throughout.  
Serve prawn skewers on a bed of lettuce  
leaves with lemon wedges and tzatziki dip.  
Note:  
Remove toothpicks before serving.  
Prawns can also be cooked in the grill  
not skewered.  
Mediterranean Octopus  
Serves 4  
1kg baby octopus  
Marinade  
Garlic Prawns  
1kg green prawns, shelled and deveined  
cup olive oil  
2 cloves garlic, crushed  
1 tablespoon chopped parsley  
Fresh ground pepper to taste  
Serves 4  
cup each of green, yellow and red  
capsicums, finely chopped  
¼
½
1
/
3
cup soy sauce  
1 tablespoon oil  
2 tablespoons chopped fresh oregano  
Place all ingredients into a bowl and  
marinate for 2 hours.  
cup lemon juice  
1 clove garlic, crushed  
¼
Preheat Contact Grill for 3-5 minutes. Spray  
grill plates with cooking spray. Cook prawns  
for 8-12 minutes or until cooked throughout,  
occasionally brushing with marinade.  
3 tablespoons dry red wine  
Remove and discard heads and beaks from  
octopus. Place in a bowl.  
Combine all marinade ingredients and pour  
over octopus. Refrigerate for an hour.  
Preheat Contact Grill for 3-5 minutes. Spray  
grill plates with cooking spray. Cook octopus  
for 15-20 minutes or until tender.  
16  
 
Contact Grill Recipes continued  
Barbecued Snapper  
Serves 4  
Citrus Salmon  
Serves 4  
1 medium sized snapper  
3 tablespoons oil  
2 tablespoons vinegar  
1 tablespoon soy sauce  
4 pink salmon cutlets  
Salt and pepper to taste  
Marinade  
Juice of 1 lime  
Juice of 1 lemon  
Pine nut filling  
1 tablespoon chopped chives  
2 cloves garlic, crushed  
1 tablespoon olive oil  
3 bacon rashers, chopped  
1
/
3
cup pine nuts  
2 shallots, chopped  
2 cups stale breadcrumbs  
Place cutlets in a shallow dish.  
Combine ingredients together and pour over  
cutlets. Refrigerate for 2 hours.  
cup sour cream  
1 tablespoon chopped fresh chives  
¼
Preheat Contact Grill for 3-5 minutes. Spray  
grill plates with cooking spray. Cook salmon  
for 8-10 minutes continuously brushing with  
marinade.  
Pine nut filling  
Fry bacon on flat hotplate of Contact Grill  
until crisp.  
Season with salt and pepper to taste.  
Combine remaining ingredients in a  
small bowl and add bacon. Mix until well  
combined.  
Snapper  
Trim fins from the gutted fish. Snip the  
backbone, tail and head with scissors.  
Run fingers under the rib bones and pull  
backbone gently with your fingers. Remove  
backbone from fish. Stuff fish with pine nut  
filling and brush with combined oil, vinegar  
and soy sauce.  
Preheat Contact Grill for 3-5 minutes. Spray  
grill plates with cooking spray.  
Cook fish for 20-25 minutes or until cooked  
throughout.  
17  
 
Contact Grill Recipes continued  
VEGETABLE  
Antipasto Vegetables  
Serves 4  
To make a decent sized platter for  
Healthy Bean Burgers  
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 turmeric  
1 teaspoon saffron threads  
2 eggs, lightly beaten  
Serves 4  
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 potatoes (kipfler or pink fir apple),  
cut thinly into slices  
1 zucchini, sliced  
2 tablespoons wholemeal plain flour  
cup rice flour  
¼
2 tablespoons sesame seeds  
2 tablespoons poppy seeds  
1 red capsicum, sliced (seeds removed)  
4 field mushrooms, cleaned  
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.  
cup extra virgin olive oil  
Sea salt and black pepper  
¼
Preheat grill for 3-5 minutes. Spray grill  
plates with cooking spray. Grill vegetables in  
batches. 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, cheeses and a variety of breads.  
Preheat 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.  
18  
 
Contact Grill Recipes continued  
MARiNADES  
italian Style Marinade  
cup white wine  
2 tablespoons olive oil  
Here are two marinades that can be used to  
flavour and tenderise 500g meat (beef or  
lamb), pork, poultry and seafood.  
½
cup lemon juice  
1 tablespoon dry mixed herbs  
1 garlic clove, peeled and sliced  
¼
Asian Style Marinade  
cup hoisin sauce  
cup tomato sauce  
2 tablespoons honey  
½
¼
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  
teaspoon cracked black pepper  
2 tablespoons chopped chives  
1 red chilli, chopped (optional)  
¼
19  
 
Sandwich Press Recipes  
Turn temperature control to Sandwich Press Setting  
FLAVOURED SPREADS  
Herb Butter  
You can add variety and interest to your  
toasted sandwiches by spreading the outside  
of the bread with a flavoured butter. Then  
add a complementary filling and toast. Store  
unused portion in the refrigerator.  
60g butter, softened  
3
/
4
teaspoon herb eg. dill, oregano, chives  
fresh ground pepper to taste  
Combine all ingredients well.  
Curry Butter  
60g butter  
Cinnamon Butter  
60g butter, softened  
teaspoon curry powder  
2 teaspoons chutney  
½
cup castor sugar  
teaspoon ground cinnamon  
¼
¼
Combine all ingredients well.  
Combine all ingredients until smooth.  
Delicious on ham or chicken toasted  
sandwiches.  
Honey Butter  
60g butter, softened  
cup honey  
¼
Combine all ingredients well.  
Garlic Butter  
60g butter, softened  
1 clove garlic, crushed  
pepper to taste  
Place all ingredients in a bowl and combine  
well.  
20  
 
Sandwich Press Recipes continued  
TOASTED SNACKS  
Chicken and Walnut Sandwiches  
NOTE: These recipes make 2 sandwiches, to  
make 4 sandwiches double the quantity.  
To make 6 sandwiches, triple the quantity.  
1 cup cooked chicken, chopped  
2 tablespoons chopped walnuts  
2 tablespoons chopped celery  
1 tablespoon sultanas  
2 tablespoons mayonnaise  
4 slices bread, buttered  
Herbed Tomato Sandwiches  
2 tablespoons chopped fresh basil  
tomato, sliced  
onion, thinly sliced  
cup cottage cheese  
½
½
¼
Preheat your Sandwich Press. Combine  
chicken, walnuts, celery, sultanas and  
mayonnaise. Divide mixture and assemble  
sandwiches. Cook for approximately 3  
minutes or until golden brown.  
4 slices bread, buttered  
Preheat your Sandwich Press. Combine basil,  
tomato, onion, and cottage cheese. Assemble  
sandwiches and cook for approximately 3  
minutes, or until golden brown.  
Pineapple, Ham and Cheese Sandwiches  
2 slices tasty cheese  
2 rings tinned pineapple  
cup chopped ham  
4 slices bread, buttered  
½
Preheat your Sandwich Press. Place 2 slices  
of bread, buttered side down, onto the  
Sandwich Press. Add cheese, pineapple rings  
and chopped ham onto bread. Cover with  
remaining slices of bread buttered side up.  
Cook for approximately 3 minutes, or until  
golden brown.  
21  
 
Sandwich Press Recipes continued  
GOURMET DELiGHTS  
Avocado, ham and cheese on Turkish Bread  
cup avocado, sliced  
4 slices swiss cheese  
1 tomato, sliced  
For a toasted snack that is a little different  
and a real treat, substitute sliced bread with  
focaccia bread, Turkish bread, pita bread or  
bagels.  
½
4 slices leg ham  
2 large pieces Turkish bread, halved  
Salami, tomato and cheese Focaccia  
8 thin slices Italian salami  
6 sundried tomatoes  
Preheat your Sandwich Press. Assemble  
ingredients onto bread and place in Sandwich  
Press. Cook for approximately 4 minutes, or  
until golden brown.  
cup ricotta cheese  
6 capsicum rings  
½
2 large pieces focaccia bread, halved  
Bagels with bacon, capsicum and cheese  
Preheat your Sandwich Press. Assemble  
ingredients onto bread and place in Sandwich  
Press. Cook for approximately 3 minutes, or  
until golden brown.  
2 rashers bacon, grilled  
Roasted red capsicum pieces  
cup cottage cheese  
2 bagels, halved  
¼
Preheat your Sandwich Press. Assemble  
ingredients onto bread and place in Sandwich  
Press. Cook for approximately 4 minutes, or  
until golden brown.  
Feta and Spanish Focaccia  
cup fetta cheese, crumbled  
cup tasty cheese, grated  
cup cooked spinach, (packed spinach is  
½
½
½
Bagels with Smoked Salmon  
fine)  
cup cream cheese  
¼
2 large pieces focaccia bread, halved  
4 slices smoked salmon  
1 tablespoon capers  
2 bagels, halved  
Preheat your Sandwich Press. Assemble  
ingredients onto bread and place in Sandwich  
Press. Cook for approximately 4 minutes, or  
until golden brown.  
Preheat your Sandwich Press. Assemble  
ingredients onto bread and place in Sandwich  
Press. Cook for approximately 4-5 minutes, or  
until golden brown.  
22  
 
Sandwich Press Recipes continued  
MELT RECiPES  
Rocket, Prosciutto and Roasted Red Capsicum  
Melt  
Makes: 4  
Adjust and lock the top plate to sit above  
your food so you can create open cheese  
melts. Use the RotoDial control on the right  
arm of the sandwich press.  
80g baby or wild rocket leaves  
100g roasted red capsicum, sliced  
thickly  
Classic Ham, Cheese and Pineapple Melt  
Makes: 4  
100g shaved ham  
100g sliced prosciutto  
4 slices tasty cheese  
2 bagels, halved  
1.Preheat Café Press until ready light comes  
on.  
2.Layer rocket, capsicum, prosciutto and  
cheese over bread. Lightly press down  
toppings, making sure top plate does not  
touch the cheese. Season with salt and  
pepper.  
3.Turn dial to highest setting. Cook melts in  
Café Press for 7-8 minutes or until cheese  
has melted.  
4 thin pineapple slices  
4 slices tasty cheese  
4 slices bread or 2 muffins, halved  
salt and freshly ground black pepper  
1.Preheat Café Press until ready light comes  
on.  
2.Layer ham, pineapple slices and cheese  
over bread. Season with salt and pepper.  
Lightly press down toppings, making sure  
top plate does not touch the cheese.  
3.Turn setting to highest (5cm). Cook melts  
in Café Press for 7-8 minutes or until  
cheese has melted.  
23  
 
Sandwich Press Recipes continued  
Tomato Spinach and Cheese Melt  
Makes: 4  
80g baby spinach leaves  
2 tomatoes, sliced thinly  
4 slices multi-grain sourdough bread  
salt and freshly ground black pepper  
4 slices Swiss cheese  
1.Preheat Café Press until ready light comes  
on.  
2.Layer spinach and tomato slices evenly  
over bread. Season with salt and pepper.  
Top with cheese slices. Lightly press down  
toppings, making sure top plate does not  
touch the cheese.  
3.Turn setting to highest (5cm). Cook melts  
in Café Press for 4-5 minutes or until  
cheese has melted.  
24  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
Teflon’ and ‘Platinum Premium’ are trademarks of DuPont.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2002.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
3/13  
 

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