25360 - Barbecue HAMILTON BEACH - Free user manual and instructions

USER MANUAL 25360 HAMILTON BEACH

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Questions 7

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against risk of electrical shock, do not immerse base, cord, 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.
6. 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.
7. Do not use outdoors.

8. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

9. Do not let cord hang over edge of table or counter or touch hot surfaces, including stove.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12. Do not use appliance for other than intended purpose.
13. Be sure removable cooking plates are secured before cooking.
14. To disconnect, turn control to MIN and remove plug from wall outlet.
15. Do not leave the appliance unattended when in use.
16. Always use the appliance on a dry level surface.
17. Use extreme caution when removing tray or disposing of hot grease.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

This appliance is intended for household use only.

WARNING! Shock Hazard: This product is provided with either a polarized (one wide blade) or grounded (3-prong) plug to reduce the risk of electric shock. The plug fits only one way into a polarized or grounded outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

The length of the cord used on this appliance 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 appliance. If the appliance is of the grounded type, the extension cord should be a grounding-type, 3-wire cord. 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.

To avoid an electrical circuit overload, do not use another high-wattage appliance on the same circuit with this appliance.

An extension cord should be connected to the appliance first, before it is plugged into the outlet.

Always use grill on flat surface to ensure grease and oils drain properly. Use caution when cleaning spilled hot grease. Use caution when cooking and around splattering grease.

Always use drip tray and make sure it is resting on counter directly under grill before use.

Never move grill when in use. Unplug unit and let cool before moving.

Always use an oven mitt to protect hand when opening the grill.

CAUTION: Escaping steam may cause burns.

BEFORE FIRST USE: Wash the grill plate and cover in hot, soapy water. Rinse and dry thoroughly. Do not immerse base in water or other liquid.

Parts and Features

How to Grill

Plug cord into wall outlet. The red Power light will glow.

Slide drip tray under grill. Ensure grill plate is properly placed on base.

II plate is properly placed on base.

Set temperature control dial to desired heat setting. Preheat with cover closed 5 to 10 minutes before grilling. Green Ready light will glow when grill comes to selected temperature.

Place food on grill plate; cover. Use only utensils which are high-heat resistant (-450^ / 232^) and safe for nonstick surfaces. This will help prolong the life of the nonstick coating.

When finished grilling, turn control to MIN (indicator lights will remain on). Remove plug from outlet.

Cooking Chart

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

Grilled meats should rest for 3 minutes before cutting or slicing.

FOOD	COOKING TEMPERATURE	APPROXIMATE	TIME	DONENESS
Steaks, Beef, 1/2-in. (1.3-cm) thick	SEAR, turning halfway through grilling time	6 to 14 minutes		Meat thermometer registers at least 145°F/63°C for food safety
Pork Chop, 1/2-in. (1.3-cm) thick	SEAR for 4 minutes; turn over. Reduce temp to 350°F/177°C. Continue grilling.	7 to 9 minutes		Meat thermometer registers 145°F/63°
Chicken Breasts (6 oz.), boneless	350°F/177°C, turning halfway through grilling time	12 to 15 minutes		Meat thermometer registers 165°F/73.9°C or juices run clear
Hamburgers, 1/2-in. (1.3-cm) thick	SEAR for 4 minutes; turn over. Reduce temp to 375°F/190°C. Continue grilling.	8 to 10 minutes		Meat thermometer registers at least 145°F/63°C for food safety
Sausage Links or Patties	350°F/177°C, turning halfway through grilling time	12 to 14 minutes		Meat thermometer registers 160°F/71°C or juices run clear
Hot Dogs	375°F/190°C, turning halfway through grilling time	7 to 9 minutes		Meat thermometer registers 160°F/71°C
Fish Fillets	SEAR for 5 minutes; turn over. Reduce temp to 375°F/190°C. Continue grilling.	10 minutes per 1-in. thickness		Opaque and flakes with fork
Corn on the Cob, husk removed	350°F/177°C, turning halfway through grilling time	10 to 12 minutes		Bright yellow kernels and slightly charred
Peppers, halved, seeded	350°F/177°C, turning halfway through grilling time	10 to 12 minutes		Tender crisp and slightly charred
Portabella Mushrooms	350°F/177°C, turning halfway through grilling time	12 to 15 minutes		Tender when pierced with fork

Care and Cleaning

Unplug grill from outlet and allow to cool. Carefully dispose of any grease.

To remove cover for cleaning: Open cover; gently pull straight up and remove to clean with hot, soapy water. Rinse with water and dry.

To replace cover: Align inside of cover piece with outside base piece; gently slide into position. Cover must remain in vertical position during removal and replacement.

WARNING Electrical Shock Hazard.

Disconnect power before cleaning. Do not immerse base, cord, or plug in water or any liquid.

Wash the grill plate, cover, and drip tray in hot, soapy water. Use a nylon or plastic scouring pad and a nonabrasive liquid cleanser. Do not use metal scouring pads. Rinse and let dry.

DO NOT use the "SANI" setting when washing in the dishwasher. "SANI" cycle temperatures could damage your product.

IF YOU LIVE IN A HIGH-ALTITUDE AREA:

The Extension service will have detailed information about cooking for your area. To locate the Cooperative Extension service in your county, please visit: http://www.csrees.usda.gov/Extension/.

Grilling Guidelines

• Grilling Times: Recipe cooking times are estimates. Cooking time will vary based on the temperature of the grid, 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.

Grilling Tips

• Cover grill when preheating or grilling unless recipe suggests otherwise.
• Please remember that your grill plate 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 plate.

• For best results, preheat the grill with cover closed for 5 to 10 minutes before grilling.

• Food Safety Tip: 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.

• 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 grill plates lightly with oil or nonstick cooking spray. (Never add oil or spray to a heated plate—this is dangerous.)
  Always read all safety information.

• 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 prevents 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.
• Marinade or sauces may cook on grill plate; use spatula to trim before slicing or cutting.

Recipes

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

Texas Beef Barbecue

1 cup (250 ml) chili sauce

3 Tablespoons (45 ml) chili powder

1 teaspoon (5 ml) ground cumin

1/2 cup (125 ml) beer

1/2 teaspoon (2.5 ml) dried red pepper flakes

1/3 cup (80 ml) vegetable oil

1/4 cup (60 ml) finely chopped green onion (white and green parts) 1 boneless beef top round steak, cut 1-inch thick (about 1 1/2 to 2 pounds)

Directions

1. In a glass dish or plastic zipper bag, combine all ingredients except steak. Add steak; turn or toss to coat. Marinate in refrigerator 3 hours or overnight.

2. Preheat grill to SEAR.

3. Remove steak from the marinade; discard marinade. Sprinkle steak with salt, if desired. Place the steak on grill; cover.

4. Grill 18 to 22 minutes or until desired doneness, turning halfway through grilling.

5. Transfer steak to a cutting board and let stand 5 minutes, loosely covered with foil.

6. To serve, thinly slice across grain.

Serves: 4

Marinated Vegetable Kabobs

1 can (14 oz.) artichoke hearts, cut in half

8 large mushrooms, thickly sliced

1 large yellow bell pepper, cut in chunks

1 large green bell pepper, cut in chunks

1 small red onion, cut in chunks

Marinade:

1/4 cup (60 ml) balsamic vinegar

1 Tablespoon (15 ml) olive oil

2 teaspoons (10 ml) garlic salt

2 teaspoons (10 ml) dried basil

Ground pepper to taste

Directions

1. In a glass dish or plastic zipper bag, combine marinade ingredients. Add vegetables; stir or toss to coat. Marinate in refrigerator 30 minutes to 1 hour.
2. Preheat grill to 350^ (177°C).
3. Remove vegetables from marinade; discard marinade. Thread vegetables onto skewers. Place kabobs on grill; cover.
4. Grill 8 to 12 minutes, turning halfway through grilling.

Serves: 4

Recipes (cont.)

Grilled Chicken Salad

1 pound (0.5kg) boneless chicken breasts

1 Tablespoon (15 ml) vegetable oil

2 Tablespoons (30 ml) soy sauce

1 Tablespoon (15 ml) honey

2 cloves garlic, crushed

1 Tablespoon (15 ml) curry powder

1 teaspoon (5 ml) ground turmeric

1 teaspoon (5 ml) ground ginger

1 teaspoon (5 ml) ground cumin

Mixed salad greens

Directions

1. Cut chicken into 1-inch strips. In a glass dish or plastic zipper bag, combine remaining ingredients, except salad greens. Add chicken; stir or toss to coat. Marinate in refrigerator at least 30 minutes.

2. Preheat grill to 350^ (177°C).

3. Remove chicken from marinade; discard marinade. Place chicken strips on grill; cover.

4. Grill chicken strips 4 to 5 minutes on each side, until juices run clear and meat is no longer pink. Let chicken rest for several minutes.

5. Serve chicken over mixed greens.

Serves: 4

Mahi Mahi With Ginger and Dill

1/4 cup (60 ml) lime juice

1/4 teaspoon (1.3 ml) coarsely ground black pepper

1/4 teaspoon (1.3ml) fresh grated ginger root

1/4 teaspoon (1.3 ml) dill weed

3/4 pound (0.3kg) mahi mahi

Directions

1. In a glass dish or plastic zipper bag, combine all ingredients, except mahi mahi. Add fish; stir or toss to coat. Marinate in refrigerator 30 minutes to 1 hour.

2. Preheat grill on SEAR.

3. Remove fish from marinade; discard marinade. Place fish on grill;

cover.

4.Grill 5 minutes; turn fish.

1. Reduce heat to 375^ (190^) . Grill 5 minutes longer or until fish flakes easily when tested with a fork.

Serves: 2

Recipes (cont.)

Spicy Chili Chicken Wings

3 to 3 1/2 pounds chicken wings (about 15 to 18 wings)

3 Tablespoons (45 ml) olive oil

3 Tablespoons (45 ml) fresh lime juice

4 large cloves garlic, peeled and minced

2 teaspoons (10 ml) ground cumin

2 teaspoons (10 ml) ground coriander

2 teaspoons (10 ml) paprika

1 teaspoon (5 ml) peeled and grated ginger

1 teaspoon (5 ml) salt, or to taste

1/2 teaspoon (2.5 ml) hot chili powder OR cayenne pepper

1/2 teaspoon (2.5 ml) ground cinnamon

Directions

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.)

2. In a glass dish or plastic zipper bag, combine all ingredients, except chicken. Add chicken wings; stir or toss to coat. Marinate in refrigerator 2 to 4 hours.

3. Preheat grill to SEAR

4. Remove chicken wings from marinade; discard marinade. Place chicken on grill; cover.

5. Grill 5 minutes; turn. Reduce heat to 350^ (177^) . Grill 25 to 30 minutes or until done, turning with tongs every 10 minutes to prevent burning and to ensure even cooking. To test for doneness, cut into the thickest part of the wing. The meat should be white, with no trace of pink, and the juices should run clear.

Serves: 8 to 10 appetizers

Cajun Grilled Shrimp

5 Tablespoons (75 ml) Cajun seasoning mix

2 Tablespoons (30 ml) fresh lemon juice

2 Tablespoons (30 ml) fresh minced ginger

1 Tablespoon (15 ml) olive oil

1 Tablespoon (15 ml) sesame oil

2 teaspoons (10 ml) dry mustard

2 teaspoons (10 ml) hot pepper sauce

32 large raw shrimp, peeled and veined, but tails on

Directions

1. In a glass dish or plastic zipper bag, combine all ingredients, except shrimp. Add shrimp; stir or toss to coat. Marinate in refrigerator 1 to 2 hours.
2. Preheat grill to SEAR.
3. Remove shrimp from marinade; discard marinade. Place shrimp on grill; cover.
4. Grill 2 minutes; turn. Grill 2 minutes longer or until shrimp are pink and opaque.

Serves: 6

Limited Warranty

This warranty applies to products purchased and used in the U.S. and Canada. This is the only express warranty for this product and is in lieu of any other warranty or condition.

This product is warranted to be free from defects in material and workmanship for a period of one (1) year from the date of original purchase. During this period, your exclusive remedy is repair or replacement of this product or any component found to be defective, at our option; however, you are responsible for all costs associated with returning the product to us and our returning a product or component under this warranty to you. If the product or component is no longer available, we will replace with a similar one of equal or greater value.

This warranty does not cover glass, filters, wear from normal use, use not in conformity with the printed directions, or damage to the product resulting from accident, alteration, abuse, or misuse. This warranty extends only to the original consumer purchaser or gift recipient. Keep the original sales receipt, as proof of purchase is required to make a warranty claim. This warranty is void if the product is used for other than single-family household use or subjected to any voltage and waveform other than as specified on the rating label (e.g., 120V 60Hz ).

We exclude all claims for special, incidental, and consequential damages caused by breach of express or implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including any statutory warranty or condition of merchantability or fitness for a particular purpose, is disclaimed except to the extent prohibited by law, in which case such warranty or condition is limited to the duration of this written warranty. This warranty gives you specific legal rights. You may have other legal rights that vary depending on where you live. Some states or provinces do not allow limitations on implied warranties or special, incidental, or consequential damages, so the foregoing limitations may not apply to you.

To make a warranty claim, do not return this appliance to the store. Please call 1,800,851,8900 in the U.S. or 1,800,267,2826 in Canada or visit hamiltonbeach.com in the U.S. or hamiltonbeach.ca in Canada. For faster service, locate the model, type, and series numbers on your appliance.

PRECAUTIONS IMPORTANTES

Mixcoac MEXICO 03910 D.F.

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Nuevo Leon

Ruperto Martinez No. 238 Ote

Centro MONTERRE, 64000 N.L.

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Jalisco

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GUADALAJARA 44660 Jal.
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Chihuahua

DISTRIBUIDORA TURMIX
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Modelo: 25360