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Summary of Contents for Sunbeam HG5400
- Page 1 Kettle BBQ Compact Electric BBQ Oven Instruction Booklet HG5400 Please read these instructions carefully and retain for future reference.
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Page 2: Table Of Contents
Contents Sunbeam’s Safety Precautions Features of your Kettle BBQ Using your Kettle BBQ BBQ Oven Cooking in your Kettle BBQ Tips to cooking a great steak Tips to cooking great fish fillets Care and Cleaning Guide to Meat and Poultry Cooking Times... -
Page 3: Sunbeam's Safety Precautions
• For indoor use, adequate ventilation or an • Use only the supplied temperature control probe, exhaust fan is recommended. model TC0720 with this product. Sunbeam is very safety conscious when designing • Do not use an appliance for any purpose other and manufacturing consumer products, but it is than its intended use. essential that the product user also exercise care • Do not place an appliance on or near a hot gas when using an electrical appliance. Listed below are flame, electric element or on a heated oven. -
Page 4: Features Of Your Kettle Bbq
Features of your Kettle BBQ Cool touch handles Cool touch handles on the hotplate and base for easy assembly and portability. Ribbed Hotplate Seals in the juices and flavours of your favourite foods, while allowing the fats to drip through the drainage holes for healthy, fat free cooking. Powerful 2400 watt element The cast-in element is oval in shape for even heat distribution and a super fast heat-up. Moulded base Made from durable, heat resistant nylon, the base supports the hotplate and drip tray. Space saving stand... - Page 5 High domed lid with adjustable steam vent Seals in the heat and moisture for natural convection cooking. The lid also features a handy hook for storage on the side of the BBQ when used with the stand. Flat hotplate Ideal for frying a variety of foods including eggs, bacon, tomatoes, onions and mushrooms. Removable control probe The control probe is removable to allow for easy cleaning and outdoor storage. Removable drip tray Collects the fats and juices during cooking and is dishwasher safe for easy cleaning. Weatherproof parts Allow for outdoor storage.
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Page 6: Using Your Kettle Bbq
Using your Kettle BBQ Before first use 2. Place pedestal base on a flat, level surface. Remove any stickers from the hotplate. Wash the hotplate and drip tray in warm soapy 3. Insert slotted end of assembled pedestal water using a mild household detergent. Dry tube into centre hole of pedestal base and hotplate and drip tray thoroughly. push down firmly. 4. Place grill base on top of pedestal tube Important: Do not immerse temperature assembly, ensuring hole in centre of grill control probe in water or any other liquid. base engages with tube. To clean, wipe with a damp cloth and dry thoroughly. To assemble the stand. 1. Assemble pedestal tube. Insert top tube into bottom tube, ensuring the screw is aligned to the slotted nut. Tighten the top tube clockwise until it is secure. 5. Place grease tray securely into position Turn the upper tube inside grill base. When properly placed, it clockwise until it is held firmly with pointed end in centre is secure to the of grill base. -
Page 7: Using Your Kettle Bbq
Using your Kettle BBQ (continued) 6. Position grill securely on grill base. 8. Attach lid handle to lid from the inside using rubber-ringed 7. Position probe receptacle through probe cutout in top side of grill base. 9. Place lid over grill. Your grill is now ready for use. - Page 8 Heading Using your Kettle BBQ (continued) Using your Kettle BBQ. Note: The thermostat light on the control probe indicates the Kettle BBQ is heating. 1. Insert the Heat Control Probe fully into the This light will remain ON until the set socket of the hotplate. temperature has been reached and then 2. Plug the cord into a 230-240 volt will cycle ON and OFF throughout cooking. power outlet and turn the power on. An This will ensure that the Kettle BBQ always extension cord that has been checked maintains the selected temperature. The and tested by your electricity supplier or pre-heat time will depend on the heat setting a qualified technician may be used with selected. your Kettle BBQ. 3. Set the control probe dial to the desired heat setting. Remove the lid from the Kettle BBQ and allow to heat up. When the thermostat light on the control probe switches off, the desired cooking temperature has been reached and the Kettle BBQ is ready to use. For oven style cooking, set the dial to Super Sear setting, replace the lid and pre-heat for approximately 10 minutes.
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Page 9: Bbq Oven Cooking In Your Kettle Bbq
Heading BBQ Oven Cooking in your Kettle BBQ BBQ Oven Cooking • After initially browning meat on the grill plate, cook on a roasting rack. This BBQ Oven cooking allows you to roast meats prevents excess browning on one side and and vegetables efficiently, while sealing in eliminates turning the meat over. the flavoursome juices. Note: Caution should be taken when using a The result is oven style, tender meat, with metal rack on the grill plate. Ensure there are wholesome crisp vegetables. no sharp edges that could scratch the non- For a perfect result every time, read the BBQ stick coating. Oven Basics section below. • Avoid overcooking meats. The longer the BBQ Oven Basics cooking time, the less tender the meat will • For optimum results, the Kettle BBQ should always be preheated for 10 minutes • Use a meat thermometer to take the with the lid on. guesswork out of the BBQ cooking. -
Page 10: Tips To Cooking A Great Steak
Tips to cooking a great steak • Ensure that the Kettle BBQ has been • To cook a medium steak, cook for 4-6 preheated on SuperSear for 10 minutes minutes. The juices on the top of the steak or until the light on the control probe has will start to pool. Turn steak over and cook switched off. for a further 4-6 minutes. The steak will be tender to touch but not too soft. • Rub a small amount of oil onto both sides of the steak. Place steak onto the hot • To cook a well done steak, cook for 7-9 ribbed or flat plate. The time taken to cook minutes, the juices will pool on the top of a steak will depend on the thickness of the the steak and the colour of the steak will steak. A thin steak will not take long at all. change up the sides of the steak the entire way. Turn steak over once and cook until • Only turn steaks once. Turning several the steak feel quite firm to touch. times or pressing down with tongs will only dry the steak out. • Remove steaks from Kettle BBQ and rest, covered, for a few minutes before serving. • To cook a rare steak, cook for 2-3 minutes, depending on thickness, turn once and cook the other side for a further 2-3 minutes. The steak will be very soft to touch. -
Page 11: Care And Cleaning
Note: Do not place the moulded base or lid in interior of probe inlet with a dry cloth or shake out excess water vigorously. a dishwasher. Important: Do not immerse the control probe Stand in water or any other liquid. The stand can be wiped over with a damp Do not knock or drop the probe as this can cloth. damage the probe. If damage is suspected, Note: Do not place any part of the stand in a return the control probe to your nearest dishwasher. Sunbeam Service Centre for inspection. Refer to the separate warranty and service centre Storage booklet. Always dry and assemble the Kettle King before storing. Ensure the drip tray and Hotplate and drip tray hotplate are correctly positioned. The element in the hotplate is cast in, so it For outdoor storage of your Kettle King, is safe to fully immerse in water. Wash the remove the control probe and store in a safe, hotplate and drip tray in warm soapy water dry place. using a mild household detergent and a soft washing sponge. A bottle brush may be used to clean the drainage holes in the ribbed hotplate. -
Page 12: Guide To Meat And Poultry Cooking Times And Temperatures
Guide to Meat and Poultry Cooking Times and Temperatures Note: All times stated in recipes and on the chart below are approximate. Cooking times will vary depending on the cut, size and weight of the meat. All times are in hours and minutes unless otherwise specified. MEAT & POULTRY TYPE 1.5KG Beef (rare) 1hr 20min 1hr 50min 3hrs Beef (medium) 1hr 30min 2hr 3hrs 15min Beef (well done) 1hr 50min 2hr 20min 3hrs 35min Lamb (rare) 1hr 30min 2hrs 3hrs Lamb (medium) 2hrs 2hr 25min 3hrs 25min Lamb (well done) 2hr 30min 2hr 55min 3hrs 30min Pork 1hr 45min... -
Page 13: Guide To Meat And Poultry Cooking Times And Temperatures
Guide to Meat and Poultry Cooking Times and Temperatures (continued) Cooking chart for meat temperature The correct internal temperature of the meat will determine when it is cooked. Meat thermometers are available from supermarkets or department stores. Use the guide displayed on the meat thermometer to determine when the meat is cooked. We have listed a guideline of temperatures below. TYPE INTERNAL TEMPERATURE ˚C INTERNAL TEMPERATURE ˚F Beef, Lamb (rare) 60˚C 140˚F Beef, Lamb (medium) 65˚C - 70˚C 150˚F - 160˚F Beef, Lamb (well done) 75˚C 170˚F Pork 70˚C - 75˚C 160˚F - 170˚F Ham 71˚C 160˚F Turkey 75˚C... -
Page 14: Recipes
Recipes Barbecue Chilli Lime Prawns Serves 4 Baby Octopus Serves 4 1 kg green prawns 1 kg cleaned baby octopus 1 teaspoon palm sugar 2 cloves garlic, crushed 2 tablespoons peanut oil ¼ cup olive oil ¼ cup lime juice ¹/ ³ cup balsamic vinegar 2 red chillies, seeded and finely chopped ½ cup basil leaves, shredded 1 tablespoon sweet chilli sauce 2 tablespoons brown sugar 2 tablespoons chopped fresh coriander sea salt and freshly ground black pepper 1. Pre-heat Kettle BBQ on SuperSear for 1. Cut octopus in half if they are slightly 10 minutes. large. Ensure that the beaks have been removed from the centre. 2. Shell and devein prawns leaving tails intact. Combine prawns and remaining 2. Place octopus in a large bowl and cover ingredients in a bowl and refrigerate for 1 with boiling water. Allow to stand for 2 hour. minutes then drain well. 3. Cook prawns on either the hot ribbed or 3. Place octopus in a clean bowl with flat plate for about 3 minutes on each remaining ingredients; refrigerate... - Page 15 Recipes (continued) Honey Soy Chicken Wings Serves 4 Souvlaki Lamb Skewers makes about 22 1½ kg chicken wings skewers ¹/ ³ cup honey 1 kg diced lamb (2 cm pieces) ½ cup low salt soy sauce 2 cloves garlic, crushed 2 teaspoons Chinese cooking wine (optional) 1 tablespoon chopped fresh oregano 2 cloves garlic, crushed 2 tablespoons lemon juice 3 teaspoons grated fresh ginger ¼ cup olive oil 1 yellow capsicum 1. Cut wings at joints and discard tips. 1 red capsicum 2. Combine remaining ingredients and 1 large red onion chicken in a baking dish and marinate for at least 2 hours. 22-24 small bamboo skewers 3. Preheat Kettle BBQ on SuperSear for 10 1. Combine lamb, garlic, oregano, lemon minutes. Remove wings from marinade; juice and olive oil, mix until combined. reserve liquid.
- Page 16 Recipes (continued) Beef Skewers with Satay Makes approx Spicy Middle Eastern Dipping Sauce 24 skewers Chicken Skewers Serves 4 1 kg rump steak 750g thigh fillets 2 tablespoons soy sauce 1 tablespoon lemon juice 1 teaspoon sesame oil 1 tablespoon Moroccan seasoning spice mix 1 clove garlic, crushed 1 clove garlic, crushed 1 tablespoon grated fresh ginger 2 tablespoons olive oil 24 small wooden skewers 12 small wooden skewers 1. Trim fat from thigh fillets and cut into bite Satay sauce size pieces. 1 cup crunchy light peanut butter 2. Combine remaining ingredients in a large ½ cup water bowl. Refrigerate for several hours or 1 tablespoon soy sauce overnight. 1 tablespoon lemon juice 3. Pre heat Kettle BBQ on SuperSear for 10 1 tablespoon sweet chilli sauce...
- Page 17 Recipes (continued) Steamed Salmon Parcels Serves 4 Grilled Fish with Garlic and Lemon Serves 4 4 x 180g Atlantic salmon fillets 4 fillets (800g) white fish fillets of choice 1 stalk lemon grass, white only, chopped ¼ cup olive oil finely 2 cloves garlic, crushed 4 eschalots, sliced thinly ¼ cup lemon juice ¹/ ³ cup coriander leaves 2 eschalots, minced 1 large red chilli, seeded and sliced ¼ cup shredded fresh basil leaves 2 cloves garlic, crushed Sea salt 2 teaspoons grated fresh ginger Freshly ground black pepper ½ cup coconut milk Salad, to serve Sea salt Lemon wedges, to serve Freshly ground black pepper 1. Place fish in a shallow dish. In a small 1 tablespoon peanut oil bowl combine the oil, garlic, lemon juice, 4-6 baby bok choy, quartered eschalots, basil, salt and pepper and mix...
- Page 18 Recipes (continued) Grilled Chicken Breast Serves 6 Beef fajitas Serves 4 with Salsa Verde 600g skirt steak 1-2 tablespoons olive oil ½ cup orange juice 6 chicken breast fillets ½ cup pineapple juice Salsa Verde ½ cup soy sauce 1 red capsicum, sliced 1 cup flat leaf parsley 1 yellow capsicum, sliced ½ cup dill 1 red onion, sliced ½ cup mint leaves ½ iceberg lettuce, shredded 2 cloves garlic 1 cup grated cheese 1 tablespoon small capers ½ cup sour cream 1 tablespoon grated lemon rind ½ cup salsa Sea salt and freshly ground black pepper 1 avocado, chopped ¾ cup extra virgin olive oil 8-12 flour tortillas, warmed 1. Preheat Kettle BBQ on SuperSear for 10 minutes. 1. Trim any fat from beef. Place beef in a deep dish and pour over the combined 2. Rub oil onto chicken breast fillets.
- Page 19 Heading Recipes (continued) Grilled swordfish Serves 4 Marinated Lamb Roast Serves 4 4 pieces swordfish 1 tablespoon olive oil 2 cloves garlic, crushed 1 tablespoon chopped fresh rosemary ¹/ ³ cup white vinegar 2 cloves garlic, crushed ¹/ ³ cup olive oil 1 teaspoon grated lemon rind ¼ cup shredded basil leaves 2 tablespoons lemon juice 2 teaspoons Dijon mustard Salad ¼ cup mango chutney 250g baby rocket 1kg boned and rolled shoulder of lamb 100g semi dried tomatoes 1. Combine oil, rosemary, garlic, rind, juice, 150g feta cheese mustard and chutney in a large zip lock 100g katamata olives bag or large dish. Place lamb in marinade; 1. Place swordfish in a large dish and pour cover and refrigerate for 4 hours or over two thirds of the combined dressing overnight.
- Page 20 Heading Recipes (continued) Roast Pork Serves 4-6 Roast Chicken with Stuffing Serves 4 1.6kg rolled loin of pork 1.5kg whole fresh chicken olive oil 1 lemon, halved 2 teaspoons fine table salt 1 tablespoon (20g) butter, melted freshly ground black pepper 1 tablespoon olive oil 1. Preheat Kettle BBQ on SuperSear with the 2 teaspoons fresh thyme leaves lid on for 10 minutes. Seasalt and freshly ground black pepper 2. Brush meat lightly with oil and rub salt 1. Wash and clean chicken thoroughly. over rind Pat dry with paper toweling. 3. Place pork onto grill plate, rind side up, 2. Place lemon halves inside the cavity of the cook, covered, for approximately 1 hour chicken. Tuck the wings back and tie the then turn pork over and cook for a further base of the chicken with cooking string 30 minutes or until the rind has crackled so that the legs are crossed and securely and the pork is cooked as desired. Rest positioned. meat from 10 minutes before carving. 3. Preheat Kettle BBQ on SuperSear for 10 Tip: If the pork will not sit flat when crisping minutes with the lid on. Combine butter,...
- Page 21 Heading Recipes (continued) Grilled Vegetable Salad with Haloumi Serves 4 Grilled Mushrooms Serves 6 as part of a meal 1 red capsicum 6 large flat mushrooms 1 yellow capsicum ¼ cup olive oil 2 zucchini 2 cloves garlic, chopped finely 2 baby eggplant 2 tablespoons chopped fresh basil 200g Haloumi cheese, sliced sea salt and freshly ground pepper 200g baby rocket 1. Pre-heat Kettle BBQ on SuperSear with 1 red onion, sliced the lid on for 10 minutes. Red Wine Dressing 2. Peel mushrooms and remove stems. 1 tablespoon red wine vinegar 3. Place mushrooms onto the hot ribbed 3 tablespoons extra virgin olive oil or flat plate with the underside face up. 1 teaspoon caster sugar Sprinkle with olive oil, garlic, basil and 1 teaspoon Dijon mustard salt and pepper.
- Page 22 Recipes (continued) Crunchy corn cobs in husks Serves 6 Potatoes with sour cream Serves 6 and sweet chilli sauce as part of a meal 6 corn cobs with husks on 1kg baby new potatoes 125g butter, softened 1-2 tablespoons oil 2 bacon rashers, chopped finely 2 teaspoons sea salt 2 tablespoons chopped fresh basil freshly ground pepper 1. Preheat Kettle BBQ on SuperSear for 10 ¹/ ³ cup sweet chilli sauce minutes. 1 cup light sour cream 2. Carefully pull back husks from corn cobs but do not remove completely; discard 1. Cook potatoes in a pot of boiling water silks.
- Page 23 Recipes (continued) Caramelised bananas with Hot Chocolate Sauce Grilled Mango Cheeks and Whipped Cream Serves 4 with Sweet Lime Ricotta Cream Serves 4-8 4 large bananas 4 large mangos ¼ cup firmly packed brown sugar 2 tablespoons caster sugar 1 teaspoon cinnamon Ricotta Cream Whipped cream, to serve 300g fresh ricotta Hot chocolate sauce 2 tablespoons icing sugar, sifted 100g dark chocolate, chopped ½ teaspoon vanilla essence 30g white marshmallows, chopped 1 teaspoon grated lime zest 150ml thickened cream 1 tablespoon lime juice 1. Preheat Kettle BBQ on SuperSear for 10 1. To make the ricotta cream, process the minutes.
- Page 24 Notes...
- Page 25 Notes...
- Page 26 Notes...
- Page 27 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 In Australia you are entitled to a your appliance, please phone our customer replacement or refund for a major failure and service line for advice on 1300 881 861 in for compensation for any other reasonably Australia, or 0800 786 232 in New Zealand. foreseeable loss or damage. You are also Alternatively, you can send a written claim entitled to have the goods repaired or to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable On receipt of your claim, Sunbeam will quality and the failure does not amount to seek to resolve your difficulties or, if the a major failure. appliance is defective, advise you on how Should your appliance require repair or to obtain a replacement or refund. service after the guarantee period, contact Your Sunbeam 12 Month Replacement your nearest Sunbeam service centre. Guarantee naturally does not cover misuse For a complete list of Sunbeam’s authorised...
- Page 28 Sunbeam Corporation Limited 2011. 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. 8/11...
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