Hamilton Beach 31605N Manuale utente

READ BEFORE USE

LIRE AVANT UTILISATION

LEA ANTES DE USAR

Visit www.hamiltonbeach.com for our

complete line of products and Use and

Care Guides – as well as delicious recipes,

tips, and to register your product online!

Rendez-vous sur www.hamiltonbeach.ca

pour notre liste complète de produits et de

nos manuels utilisateur – ainsi que nos

délicieuses recettes, nos conseils et pour

enregistrer votre produit en ligne !

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para obtener nuestra línea completa de

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además de deliciosas recetas, consejos y

para registrar su producto en línea!

Questions?

Please call us – our friendly

associates are ready to help.

USA: 1.800.851.8900

¿Preguntas?

Por favor llámenos – nuestros

amables representantes están

listos para ayudar.

MEX: 01 800 71 16 100

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Questions ?

N’hésitez pas à nous appeler –

nos associés s’empresseront

de vous aider.

CAN : 1.800.267.2826

Indoor/Outdoor Grill

Gril-santé pour l’intérieur/extérieur

Parrilla Interior/Exterior

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

Français................... 13

Español ................... 23

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IMPORTANT SAFEGUARDS

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not immerse cord

assembly or plug in water or other liquid.

4. Close supervision is necessary when any appliance is used

by or near children.

5. Unplug from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts and

before cleaning the appliance and before moving the

appliance.

6. Always attach plug to appliance first, then plug cord into

the wall outlet. To disconnect, turn control to MIN and

remove plug from wall outlet.

7. Do not leave the appliance unattended when in use.

8. Do not operate any appliance with a damaged cord or

plug, or after the appliance malfunctions, or is dropped

or damaged in any manner. Call our toll-free customer

service number for information on examination, repair,

or adjustment.

9. Do not let cord hang over edge of table or counter, or touch

hot surfaces, including the stove.

10. Do not place on or near a hot gas or electric burner, or in a

heated oven.

11. Always use the appliance on a dry level surface.

12. Do not use appliance for other than intended use.

13. Use extreme caution when moving an appliance containing

hot oil or other hot liquids.

14. Always unplug grill and then remove cord before attempting

to move the grill.

15. The use of accessory attachments not recommended by the

appliance manufacturer may cause injuries.

16. Do not use without base in place. Clean after each use.

17. Fuel, such as charcoal briquettes, is not to be used with

appliance.

18. Use only on properly grounded outlet.

19. When in operation, a fire may occur if the grill is touching or

near flammable material, including curtains, draperies, walls,

backsplashes, cabinets, and the like.

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

SAVE THESE INSTRUCTIONS!

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Other Consumer Safety Information

This appliance is intended for household use only.

WARNING! Shock Hazard: This product is provided with a

grounded (3-prong) plug to reduce the risk of electric shock.

The plug fits only one way into a 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 into the

outlet, 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 and 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.

Do not leave this appliance unattended while in use.

WARNING: To reduce risk of fire do not allow flammable

materials such as curtains, draperies, walls, cabinets,

backsplashes, and the like to touch any part of the grill or

grilling surface when the grill is in operation. Place grill at least

6 inches away from walls, appliances or any object which

could be damaged by heat.

WHEN USING OUTDOORS:

CAUTION: To ensure continued protection against risk of

electric shock, connect to properly grounded outlets only.

WHEN USING AN EXTENSION CORD OUTDOORS:

CAUTION: To reduce the risk of electric shock, keep extension

cord connection dry and off the ground.

Outdoor extension cords should be used with outdoor use

products and are surface marked with suffix letters “W-A” and

with a tag stating “Suitable for Use with Outdoor Appliances.”

Store unit indoors, out of reach of children.

Do not clean this product with a water spray or the like.

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Parts and Features BEFORE FIRST USE: Wash the grid and base in hot,

soapy water. Rinse and dry thoroughly. Do not immerse

power cord in water or other liquid.

Grid

Variable-Heat

Power Cord

Cord Receptacle

Base

Variable-Heat Power Cord

The variable-heat power cord offers

heat settings from “MIN” and 1 (low) to

5 (high). The recipes and cooking chart

were developed using setting 5. The

additional heat settings can be used for

more versatile cooking options.

Settings 3 and 4 are for thick cuts of

meat or large pieces of bone-in chicken.

Start cooking at the higher setting; then

reduce heat if needed. Settings 1 and 2

should be used to keep food warm after

it has been cooked. Always make sure

the power cord is turned to MIN and

unplugged from wall outlet before

inserting or removing the power cord.

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How to Grill

Set base on countertop. Place

grid on base.

23 4

Plug power cord into the cord

receptacle, and then plug into

outlet. The indicator light on the

power cord will glow.

Set temperature control dial to

desired heat setting. Preheat 5 to

10 minutes before grilling or until

indicator light turns off.

Use only utensils which are

high-heat resistant (~450°F/232°C)

and safe for nonstick surfaces.

This will help prolong the life of

the nonstick coating.

When finished grilling, turn

control to MIN. Remove plug

from outlet and then from cord

receptacle.

GRILLING TIPS:

• Please remember that your grid 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 grid.

• For best results, preheat the grill for 5 to 10

minutes before grilling.

• 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.

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Cooking Chart

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

FOOD APPROXIMATE TIME DONENESS

Bacon 8 to 10 minutes Until crisp

Steaks, Beef, 1/2-in. (1.3-cm) thick 6 to 14 minutes Meat thermometer registers 125°F/52°C (rare);

135°–140°F/57°–60°C (medium); 155°–160°F/

68°–71°C (well done)

Pork Chops, 1/2-in. (1.3-cm) thick 7 to 9 minutes Meat thermometer registers 145°F/63°C

Chicken Breasts (4 oz.), boneless 12 to 15 minutes Meat thermometer registers 165°F/74°C or

juices run clear

Hamburgers, 1/2-in. (1.3-cm) thick 8 to 10 minutes Meat thermometer registers 145°F/63°C

Sausage Links or Patties 12 to 14 minutes Meat thermometer registers 160°F/71°C or

juices run clear

Hot Dogs 7 to 9 minutes Meat thermometer registers 165°F/74°C

Fish Fillets 10 minutes per 1-in. thickness Opaque and flakes with fork

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/.

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Care and Cleaning Electrical Shock Hazard.

Disconnect power before cleaning. Do not immerse

cord or plug in water or any liquid.

wWARNING

Wash the grid and base in hot,

soapy water. Use a nylon or

plastic scouring pad and a non-

abrasive liquid cleanser. Do not

use metal scouring pads. Rinse

and let dry.

Unplug grill from outlet and allow

to cool. Carefully dispose of any

grease.

DO NOT use the “SANI” setting

when washing in the dishwasher.

“SANI” cycle temperatures could

damage your product.

DISHWASHER-SAFE

Grid

Base

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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.

• 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

grids lightly with oil or nonstick cooking spray. (Never add

oil or spray to a heated grid—this is dangerous.)

• Always read all safety information.

The following recipes are from Grilling For Dummies®by

permission of the publisher. ...For Dummies is a registered

trademark of IDG Books Worldwide, Inc.

Visit www.hamiltonbeach.com for our complete line

of products and Use and Care Guides –

as well as delicious recipes, tips, and

to register your product online!

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Recipes

Basic Burger

1 1/2 lb. (680 g) ground chuck

1/4 teaspoon (1.3 ml) salt, or to taste

1/4 teaspoon (1.3 ml) pepper

4 hamburger buns

1. Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing lightly but thoroughly, using your hands. Shape the mixture

into four patties, each 3/4-inch (1.9-cm) thick in the center and at the edges. (Even thickness ensures even cooking and prevents the edges

from drying out before the center is cooked.)

2. Place the patties on grid. Grill for 7 to 10 minutes per side, turning once. (According to the U.S. Department of Agriculture, all ground meat

should be cooked to at least medium doneness [160°F/71°C] or until the center of the patty is no longer pink.) Make a small incision in the

center of each patty to determine doneness.

3. Toast the buns by placing them, split side down, on the edges of the grid for about 1 minute or until lightly browned.

4. Remove the burgers from the grill and serve on toasted hamburger buns.

Yield: 4 servings

Grilled Steak 101

2 Tablespoons (30 ml) olive oil

2 boneless sirloin beef steaks, cut 1-inch (2.5-cm) thick (about 2 pounds total)

1 clove garlic, crushed

Salt and pepper to taste

1. In a small bowl, combine the olive oil and garlic. Generously rub or brush the flavored oil on both sides of the steaks. Sprinkle the steaks

lightly with salt and pepper.

2. Place the steaks on the grid. Grill 35 to 45 minutes for medium doneness, turning every 15 minutes.

3. Remove the steaks from the grill, cover loosely with foil and let the steaks rest for a few minutes before thinly slicing across the grain.

Season with salt and additional pepper (if desired) before serving.

Yield: 4 servings

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

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Recipes (cont.)

Jerk-Seasoned Chicken Breast

8 boneless, skinless chicken breast halves

(about 2 or 3 pounds [0.9 to 1.4 kg])

1/4 cup (60 ml) vegetable oil

1/4 cup (60 ml) orange juice

3 scallions, finely chopped (green and white parts)

4 medium cloves garlic, peeled and finely chopped

2 Tablespoons (30 ml) lime juice

2 Tablespoons (30 ml) soy sauce

1. Trim the breasts of any loose fat; rinse them under cold running water and pat dry with paper towels.

2. In a medium bowl, combine the remaining ingredients, beating with a fork or whisk to incorporate the spices into the oil and orange juice.

3. Place the breasts in a large, resealable plastic bag or shallow dish; pour the marinade over the breasts. Seal the bag, pressing out any air,

or cover the dish; refrigerate 6 hours or overnight, turning occasionally to coat the breasts in the marinade.

4. Remove the chicken breasts from the marinade; discard the marinade. Place the chicken breasts on the grid. Grill 30 to 35 minutes or until

done, turning every 10 minutes. To test for doneness, cut into the breasts; the meat should be white and moist, with no sign of pink.

Yield: 4 servings

Spicy Grilled Shrimp

1/2 cup (125 ml) soy sauce

1 Tablespoon (15 ml) olive oil

1 Tablespoon (15 ml) sesame oil

5 Tablespoons (75 ml) cajun seasoning mix

2 Tablespoons (30 ml) fresh lemon juice

1. Combine all ingredients except shrimp. Mix well; then add shrimp. Marinate 1 to 4 hours. Drain marinade and discard.

2. Place shrimp on grid and cook 2 minutes. Turn and cook 2 minutes longer or until done.

1 small jalapeno pepper, seeded and finely chopped

1 teaspoon (5 ml) brown sugar, packed

1/2 teaspoon (2.5 ml) kosher salt, or to taste

1/2 teaspoon (2.5 ml) ground allspice

1/2 teaspoon (2.5 ml) dried leaf thyme

1/2 teaspoon (2.5 ml) cinnamon

1/4 teaspoon (1.3 ml) cayenne pepper

1/4 teaspoon (1.3 ml) nutmeg

2 Tablespoons (30 ml) fresh minced ginger

2 teaspoons (10 ml) dry mustard

2 teaspoons (10 ml) hot pepper sauce

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

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