™
Café Grandé Contact Grill
Instruction/Recipe Booklet
GC2400
Please read these instructions carefully
and retain for future reference.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
CAFE GRANDÉ CONTACT GRILL
• Use well away from walls and curtains.
• Avoid using on metal surfaces e.g. sink.
• Do not use in confined spaces.
• Ensure the drip tray is in position before grilling
• Do not touch the outside or the top of the appliance
when in use, as these surfaces may be hot.
• Avoid touching hot surfaces.
• The appliance may generate steam from between
the grill plates while cooking and when the top
plate is opened
• Do not immerse the unit in water or any other
liquid.
• Take care when removing food from the appliance.
• Do not place appliance 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.
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 Grandé
Contact Grill
Power and Ready lights
‘Power’ light indicates when the unit is
switched on and heating and the ‘Ready’
light indicates that it is ready to use.
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.
Cleaning spatula
Use to scrape food residue from the ribbed
grill plates.
2
Non-stick grill plates
The high grade non-stick cooking plates are
ribbed for healthy cooking and to achieve
authentic grill marks on your food. Searing
meat on both sides at the same time allows
for fast, healthy cooking. The non-stick plates
make for easy wipe down cleaning, simply
wipe down after use.
Floating hinge system
The 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.
Adjustable Foot
Angles your bottom plate when using as a
contact grill, so fats drain away. Adjust so the
bottom plate is flat when using as a sandwich
press.
3
Using your Café Grandé
Contact Grill
Before first use
Note: The Power and Ready Lights are
thermostatically controlled and will cycle on
and off during cooking to ensure that the
correct temperature is maintained.
Ensure any stickers and packaging are
removed from the product. Wipe over plates
with a dampened cloth and dry thoroughly
with a soft cloth.
Caution: Do not touch the outside of the unit
when in use. Avoid touching hot surfaces.
Steam may generate from between the grill
plates while food is cooking and when the
top plate is opened. Take care when removing
food from the grill.
Note: When using 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.
Grilling Meats and Vegetables
Toasting Sandwiches and Foccacias
Note: Always preheat for 3-5 minutes. The
Ready light will illuminate.
1. Butter the outside of the bread, if desired.
The sandwich filling will be placed
between the unbuttered sides of the
bread.
1. Always spray the grill plates with cooking
spray before placing meat, seafood or
vegetables onto the grill plate.
2. Place the bread onto the cooking plate,
then spoon the recommended quantity of
filling onto the bread.
2. Gently lower the lid (if desired), by pulling
down the handle. The café-design floating
hinge system will adjust ensuring the top
cooking plate lies evenly on your food for
perfect grilling every time.
3. Place the top slice of bread on top of the
filling.
4. Gently close the lid.
3. If desired, halfway through cooking, turn
your food over to achieve grill marks on
both the top and bottom of your food.
5. Allow the sandwiches to toast for
approximately 3 minutes, depending on
the bread, filling and personal taste.
4. When cooking some foods you may want to
re-spray the top grill plate to prevent food
from sticking.
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.
To clean the plates turn off the unit and
allow it to cool. Then use a plastic spatula
or the cleaning spatula to clear the food.
Never use a sharp metal object as this will
damage the non-stick surface.
4
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.
6. Ideal for cooking a variety of meats,
including beef, fish and poultry. Take care
when grilling fish, use a nylon spatula.
7. The sloping grilling surface allows the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
2. Avoid overcooking meat as the texture will
toughen.
8. When cutting meats, chicken, vegetables
or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
3. Recommended cuts;
Beef = Sirloin, Rump, Rib Eye,
Fillet or T-Bone
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 separate chopping
Lamb = Leg Steak, Fillet, Loin or Cutlets
Pork = Butterfly Steaks, Spare Ribs,
Leg Steaks or Fillets
boards for meats, vegetables and seafood.
4. You can also grill diced meat on skewers
for kebabs.
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.
5. The Café Grandé 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.
5
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 Grandé has
non-stick cooking plates.
2.Various thicknesses of bread can be used
from thick to thin slice. Turkish pide or
foccacia 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.
6
Care and Cleaning
Non-stick Coating
Storage
Your Café Grandé Contact Grill and Sandwich
Press features a special scratch and abrasive-
resistant non-stick coating.
Your Café Grandé will store in an upright
position in cupboards, shelves or on the
bench top.
Sunbeam recommends that care is taken with
the non-stick coating particularly when using
metal utensils.
Always allow the grill/press to cool after use.
Once cooled, you can clean the cooking
plates.
Do not use sharp objects or cut food on top of
the Café Grandé.
Always allow the contents of the drip tray
to cool before removing the tray from its
position and discarding the contents.
Sunbeam will not be liable for damage to the
non-stick coating where metal utensils have
been used.
Wash the drip tray in warm soapy water.
Dry thoroughly with a soft cloth and
reposition into the grill.
When cleaning the non-stick coating do
not use metal (or other abrasive) scourers.
After cleaning, dry the Café Grandé and lid
thoroughly with a soft cloth before storing.
Always turn the power OFF and REMOVE the
plug from the power point before cleaning.
Quick cleaning method
Always turn the power OFF and remove the
plug from the power point after use and
before cleaning. The cooking plates are
coated with a non-stick surface, and there
are no dirt traps. Once cooled, simply wipe
the cooking plates with a dampened cloth,
or use the cleaning spatula to remove food
residue.
Do not immerse your Café Grandé in water or
any other liquid. Do not use abrasive scouring
pads or powders.
Do not place your Café Grandé in a dishwasher.
Always clean after each use to prevent a build
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.
7
Contact Grill Recipes
All the recipes have been specifically created
and tested by the Sunbeam Test Kitchen for the
Café Grandé Contact Grill and Sandwich Press.
We hope you enjoy using your Sunbeam Café
Grandé.
Pepper Steak
2 tablespoons black peppercorns, crushed
Serves 4
4 x 250g pieces fillet steak
40g butter
2 teaspoons brined green peppercorns,
rinsed, finely chopped
BEEF
Beef Burgers
Makes 6
½ cup white wine
600g beef mince
1 tablespoon Dijon mustard
¼ cup thickened cream
½ cup fresh breadcrumbs
¹⁄ cup grated parmesan cheese
1 tablespoon brandy
³
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
1.Rub black pepper over the steaks. Cover
and refrigerate for at least one hour. Allow
steak to reach room temperature before
cooking.
1 onion, finely chopped
2.Preheat Contact Grill for 3-5 minutes.
2 red capsicums, quartered, seeds removed
2 tablespoons vegetable oil
3.Spray preheated plates with oil spray.
Place steaks on grill. Close the lid and
cook for 3-5 minutes for medium.
4 burger buns, split, toasted
4.Melt butter in a small saucepan over
medium heat. Add peppercorns cooking
for 1 minute. Add white wine and mustard.
Bring to a simmer and reduce by half.
5.Remove from heat and add cream and
brandy. Season to taste with salt and
pepper. Serve sauce over steak.
Butter lettuce leaves, sliced tomato, gherkins
and aioli, to serve
1.Combine mince, breadcrumbs, parmesan,
Dijon, oregano, paprika, egg and onion in a
bowl. Season to taste with salt and pepper.
2.Shape mixture into 6 patties. Place on
lined tray. Cover and refrigerate for 30
minutes.
3.Preheat Contact Gill for 3-5 minutes. Place
capsicums on the grill. Close the lid and
cook for 4-5 minutes or until tender. Place
capsicums in a plastic bag and stand for
15 minutes. Once cool enough to handle
remove and discard skin. Slice into strips.
4.Spray preheated plates with oil spray. Place
patties on the grill. Close the lid and cook
for 4-6 minutes or until cooked.
5.Place patties in buns. Fill with roasted
capsicums and desired ingredients. Serve.
8
Contact Grill Recipes continued
LAMB
Vietnamese Beef Noodle Salad
1 clove garlic, crushed
Serves 4
Mediterranean Kebabs
with Tahini Yoghurt
Serves 4
2 tablespoons dark soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
1 teaspoon sesame oil
Kebabs
1 kg lamb steaks, cut into 4-5cm cubes
½ cup white wine
¼ cup olive oil
2 garlic cloves, crushed
Juice of one lemon
500g beef rump steak
100g dried vermicelli noodles, cooked
½ cup fresh basil leaves
¼ cup basil leaves, finely chopped
3 tomatoes, finely chopped
1 red onion, finely chopped
½ cup Greek yogurt
½ cup fresh coriander leaves
½ cup fresh mint leaves
½ cup dry roasted peanuts
¼ cup tahini
1 Lebanese cucumber, seeds removed,
chopped
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
¼ cup lime juice
2 tablespoons sweet chilli sauce
1 tablespoon lemon grass, finely chopped
Salt and freshly ground black pepper, to taste
1.In a large bowl combine lamb cutlets,
wine, oil, lemon and garlic. Place lemon
halves in the bowl. Stir to combine. Cover
and refrigerate for 30 minutes.
2.Thread lamb onto wooden skewers.
3.Preheat Contact Grill for 3-5 minutes.
4.Spray preheated plates with oil spray. Place
lamb skewers on grill. Close the lid and
cook for 3-4 minutes for medium.
1.Place garlic, soy sauce, brown sugar, fish
sauce and sesame oil in a large bowl.
Stir to combine. Add beef and toss to
coat. Cover and refrigerate for at least 30
minutes.
2.Preheat Contact Grill for 3-5 minutes.
5.Meanwhile combine basil, tomatoes, onion,
yogurt, tahini and lemon juice in a bowl.
Stir to combine. Season to taste with salt
and pepper.
3.Spray preheated plates with oil spray. Place
steaks on grill. Close the lid and cook for
3-5 minutes for medium. Allow to rest for
5 minutes before cutting into fine strips.
4.In a large bowl combine noodles, basil,
coriander, mint, peanuts and cucumber.
6.Serve lamb kebabs topped with salad.
5.In a separate bowl combine remaining
ingredients.
6.Add beef to noodles and pour over
remaining ingredients. Toss to combine.
Season to taste with salt and pepper.
Serve.
9
Contact Grill Recipes continued
PORK
Grilled Lamb Chops with Thyme
and Grilled Lemons
Serves 4
Vietnamese Grilled Lemongrass
Pork Chops
Serves 4
½ cup olive oil
2 tablespoons caster sugar
8 lamb chops
2 tablespoons fish sauce
2 tablespoons olive oil
6 cloves garlic, crushed
5 sprigs fresh thyme
4 lemons, cut into 2cm slices
1 ½ tablespoons dark soy sauce
3 cloves garlic, crushed
2 shallots, finely sliced
Salt and freshly ground black pepper, to taste
1 ½ stalks lemongrass, trimmed, roughly
chopped
1.In a large bowl combine all ingredients.
Cover and refrigerate for 1 hour.
2.Preheat Contact Grill for 3-5 minutes.
4 pork chops, bone-in
3.Spray preheated plates with oil spray.
Place lamb chops on grill. Close the lid
and cook for 3-4 minutes for medium.
4.Place lemons on the grill. Close the lid and
cook for 3-4 minutes or until caramelized.
5.Squeeze the juice from the grilled lemon
over the chops before serving. Season to
taste with salt and pepper. Serve.
Salt and freshly ground black pepper, to taste
1.Place all ingredients, except pork, in a food
processor. Pulse ingredients until a smooth
paste.
2.Rub pork with the lemongrass paste.
Cover and refrigerate for at least 2 hours.
3.Preheat Contact Grill for 3-5 minutes.
4.Spray preheated plates with oil spray.
Place pork chops on grill. Close the lid and
cook for 3-4 minutes. Season to taste with
salt and pepper. Serve.
10
Contact Grill Recipes continued
POULTRY
Chilli and Lime Grilled Pork Tenderloin Serves 2
500g pork tenderloin
Sweet and Spicy Grilled Jerk Chicken Serves 3
¼ cup brown sugar
½ cup lime juice
¼ cup soy sauce
¼ cup olive oil
¼ cup vegetable oil
2 tablespoons freshly grated ginger
2 tablespoons lime juice
1 tablespoon ground allspice
3 cloves garlic
2 long red chillies, finely chopped
Salt and freshly ground black pepper, to taste
1.Place all ingredients in a large bowl.
Cover and refrigerate for at least 2 hours.
2.Preheat Contact Grill for 3-5 minutes.
3.Spray preheated plates with oil spray.
Place pork on grill. Close the lid and cook
for 5-8 minutes. Season to taste with salt
and pepper. Serve.
3 sprigs fresh thyme
3 long red chillies
1 bunch shallots, roughly chopped
1 small red onion
6 chicken drumsticks
3 cardamom pods
1 star anise
Salt and freshly ground black pepper, to
taste.
1.In a food processor combine all ingredients
except the chicken, cardamom and star
anise. Pulse ingredients until a smooth
paste.
2.Make two shallow slashes into each
chicken drumstick.
3.In a large bowl combine chicken,
cardamom, stair anise and spice paste.
Stir to combine. Cover and refrigerate for
at least 2 hours.
4.Preheat Contact Grill for 3-5 minutes.
5.Spray preheated plates with oil spray.
Place chicken on grill. Close the lid and
cook for 5-6 minutes before turning. Cook
for a further 5-6 minutes or until golden
and fully cooked. Season to taste with salt
and pepper. Serve.
11
Contact Grill Recipes continued
Japanese Chicken Skewers
- Yakitori
Serves 3-4
Lemon Thyme Chicken
with Tzatziki
Serves 3-4
1 cup chicken stock
¾ cup soy sauce
6 chicken thigh fillets, skin on
3 cloves garlic, crushed
2 shallots, finely chopped
¼ cup olive oil
½ cup mirin
¼ cup honey
2 tablespoons freshly grated ginger
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon wasabi paste
4 cloves garlic, crushed
2 tablespoons lemon juice
1 tablespoon fresh oregano
1 teaspoon honey
Tzatziki:
1 cup Greek yogurt
2 tablespoons freshly chopped dill
1 tablespoon lemon juice
1 tablespoon olive oil
600g chicken thigh fillets, cut into 2 pieces
2 bunches shallots, cut into 3cm pieces
Salt and freshly ground black pepper, to taste
3 cloves garlic, crushed
1 Lebanese cucumber, finely diced
1.In a medium saucepan combine all
ingredients except the chicken and
shallots. Place over medium-high heat and
bring to a simmer. Lower heat and cook for
a further 10 minutes or until reduced by
half. Reserve half of the liquid.
2.Thread chicken and shallots onto skewers,
alternating between the two. Place in a
shallow dish and brush with remaining
sauce. Cover and refrigerate for 15
minutes.
Salt and freshly ground black pepper, to taste
1.Place chicken, garlic, shallots, oil, lemon,
oregano and honey in a large bowl.
Stir to combine. Cover and refrigerate for
30 minutes.
2.Meanwhile combine all tzatziki ingredients
in a small bowl. Stir to combine. Season to
taste with salt and pepper.
3.Preheat Contact Grill for 3-5 minutes.
3.Preheat Contact Grill for 3- 5 minutes.
4.Spray preheated plates with oil spray.
Place chicken on grill. Close the lid and
cook for 3-5 minutes or until golden and
cooked. Season to taste with salt and
pepper. Serve with tzatziki.
4.Spray preheated plates with oil spray.
Place chicken on grill. Close the lid and
cook for 2-3 minutes. Season to taste with
salt and pepper. Serve with reserved sauce.
12
Contact Grill Recipes continued
Honey and Soy Chicken Nibbles
Makes 20
Chicken Patties
Makes 4-6
These patties are great for barbecues or even
just a quick meal with salad.
1kg chicken wings
¼ cup honey
500g chicken mince
½ cup soy sauce
1 onion, finely chopped
2 tablespoons vegetable oil
2 teaspoons freshly grated ginger
½ teaspoon five spice powder
2 cloves garlic, crushed
1 clove garlic, crushed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
1 tablespoon lemon zest
Freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
1.Remove and discard chicken wing tips.
Cut wings in half at the joint.
2.Combine all remaining ingredients in a
shallow dish. Add chicken wings and stir
to combine. Cover and refrigerate for 30
minutes.
1.Place all ingredients in a large bowl.
Season to taste with salt and pepper.
Mix well.
2.Shape mixture into ¼ cup sized patties.
Place on lined tray. Cover and refrigerate
for 15 minutes.
3.Preheat Contact Grill for 3-5 minutes.
3.Preheat Contact Grill for 3-5 minutes.
4.Spray preheated plates with oil spray.
Place chicken nibbles on grill in two
batches. Close the lid and cook for 10-12
minutes or until golden and cooked.
Season to taste with salt and pepper.
Serve.
4.Spray preheated plates with cooking spray.
Place chicken patties on grill. Close lid and
cook for 6-8 minutes or until golden and
cooked. Repeat with remaining mixture.
Serve.
13
Contact Grill Recipes continued
SEAFOOD
Simple Delicious Fish Cakes
with Paprika Mayonnaise
Toasted Sesame Ginger Salmon
2 tablespoons olive oil
Serves 2
These fish cakes are traditional but always a
crowd pleaser
1 tablespoon brown sugar
1 tablespoon honey
500g cod, roughly chopped
1 cup fresh breadcrumbs
¼ cup plain flour
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 clove garlic, crushed
2 tablespoons mayonnaise
1 teaspoon ground cumin
½ teaspoon ground coriander
3 cloves garlic
2 x 250g skin-on salmon fillets
Salt and freshly ground black pepper, to taste
Toasted sesame seeds, shallots and fresh
coriander, to serve
2 eggs
1.Place all ingredients; except salmon in a
large bowl. Reserve half of the liquid.
Add salmon and coat in marinade.
1 onion
Mayonnaise:
Cover and refrigerate for 30 minutes.
¾ cup mayonnaise
2.Preheat Contact Grill for 3-5 minutes.
1 tablespoon lemon juice
2 teaspoons lemon zest
½ teaspoons smoky paprika
Salt and freshly ground black pepper, to taste
3.Place salmon skin side down on the grill.
Brush with reserved marinade. Close the
lid and cook for 3-4 minutes, opening the
liquid every 2 minutes to brush with liquid.
4.Once salmon is cooked brush with any
remaining liquid. Season to taste with
salt and pepper. Top with sesame seeds,
shallots and fresh coriander. Serve.
1.Place all ingredients in a large bowl.
Season to taste with salt and pepper.
Mix well.
2.Shape mixture into ¼ cup sized patties.
Place on lined tray. Cover and refrigerate
for 15 minutes.
3.Preheat Contact Grill for 3-5 minutes.
4.Spray preheated plates with cooking spray.
Place chicken patties on grill. Close lid and
cook for 6-8 minutes or until golden and
cooked. Repeat with remaining mixture.
Serve.
14
Contact Grill Recipes continued
Peri Peri Prawns
Serves 6
Herb Crumbed Fish
Serves 4
This marinade is also great with chicken
Any firm white fish or chicken can be used in
this recipe.
¼ cup lemon juice
2 cups fresh breadcrumbs
1 tablespoon brown sugar
1 tablespoon freshly grated ginger
1 tablespoon lemon zest
1 tablespoon olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons grated parmesan cheese
1 tablespoon lemon zest
4 x 250g Ling fillets
2 teaspoons white wine vinegar
½ teaspoon smoked paprika
6 long red chillies
1 cup plain flour
2 eggs, lightly beaten
Salt and freshly ground black pepper, to taste
2 cloves garlic
1.In a bowl combine breadcrumbs, parsley,
parmesan and lemon. Season to taste with
salt and pepper.
24 large green prawns, shell removed,
cleaned
2.Preheat Contact Grill for 3-5 minutes.
Salt and freshly ground black pepper, to taste
3.Dip each fish fillet in flour, egg then
breadcrumb mixture.
4.Spray preheated plates with cooking spray.
Place fish on grill. Close the lid and
cook for 5-6 minutes or until golden and
cooked. Serve immediately.
1.Place all ingredients; except prawns in
the bowl of a food processor. Pulse until a
smooth paste.
2.Place prawns in a large bowl. Coat with
marinade. Cover and set aside for five
minutes.
3.Preheat Contact Grill for 3-5 minutes.
4.Place prawns on the grill. Close the lid
and cook for 2-3 minutes for until pink
and cooked. Season to taste with salt and
pepper. Serve.
15
Contact Grill Recipes continued
VEGETABLE
Stuffed Grilled Calamari
Serves 2-3
Chargrilled Pumpkin
and Haloumi Salad
Serves 3-4
500g squid tubes
500g butternut pumpkin, peeled, thinly
sliced
2 tablespoons extra virgin olive oil
1 tablespoon freshly chopped flat-leaf parsley
1 lime, cut into wedges
250g haloumi cheese, sliced
150g bag baby spinach
Salt and freshly ground black pepper, to taste
½ cup walnuts, toasted
1.Wash squid, pat dry. Cut squid into 3cm
lengths. Thread onto skewers. Season to
taste with salt and pepper.
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2.Preheat Contact Grill for 3-5 minutes.
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Spray preheated plates with cooking spray.
Place pumpkin on grill. Close the lid
and cook for 5-6 minutes or until tender.
Season to taste with salt and pepper.
Set aside.
3.Place calamari on grill. Close lid and cook
for 2-3 minutes or until done. Drizzle with
oil and top with parsley and lime. Season
to taste with salt and pepper. Serve.
3.Place haloumi on the grill. Close the lid
and cook for 1-2 minutes or until golden
and cooked. Set aside.
4.In a large bowl combine all ingredients.
Season to taste with salt and pepper.
Serve.
16
Contact Grill Recipes continued
Portobello Mushrooms with
Balsamic and Thyme
This is great with eggs for breakfast or over
pasta for dinner.
Serves 4
Antipasto Vegetables
Serves 4-6
These vegetables are great on a platter or
grilled sandwiches.
2 zucchinis, cut into 2cm slices
1 bunch asparagus, trimmed
500g Portobello mushrooms, sliced into 2cm
strips
1 bunch spring onions, cut into 10cm
lengths
3 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon fresh thyme
2 teaspoons balsamic vinegar
1 teaspoon caster sugar
1 eggplant, cut into 2cm slices
1 red capsicum, seeds removed, cut into
strips
Salt and freshly ground black pepper, to taste
1 sweet potato, peeled, cut into 1cm slices
¼ cup extra virgin olive oil
1.Preheat Contact Grill for 3-5 minutes.
2.In a large bowl combine all ingredients.
3.Place mushroom mixture on the grill. Close
the lid and cook for 5-6 minutes, turning
occasionally. Season to taste with salt and
pepper. Serve.
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Spray preheated plates with cooking spray.
Grill vegetables in batches. Set aside.
3.Drizzle with olive oil. Season to taste with
salt and pepper. Serve.
17
Contact Grill Recipes continued
Sweet Potato and Chickpea Patties
Makes 6
Eggplant Parmigiana
Serves 4-6
500g sweet potato, peeled, cooked
4 large eggplants, cut into 2cm slices
2 onions, finely sliced
420g can chickpeas, drained, rinsed
¹⁄ cup couscous
1 tablespoon olive oil
³
2 tablespoons fresh coriander
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 cloves garlic, crushed
1 egg, lightly beaten
3 x 400g cans chopped tomatoes
2 teaspoons fresh oregano
1 teaspoon caster sugar
1 bay leaf
1 ½ cups grated mozzarella cheese
¾ cup grated parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil, to serve
Salt and freshly ground black pepper, to taste
Fresh coriander, to serve
1.Place sweet potato and chickpeas in the
bowl of a food processor. Process until a
smooth paste. Add remaining ingredients
to the bowl and pulse until well combined.
Season to taste with salt and pepper.
2.Shape mixture into 6 patties. Place on
a lined tray. Cover and refrigerate for 30
minutes.
1.Preheat oven to 180°C. Preheat Contact
Grill for 3-5 minutes.
2.Spray preheated plates with cooking spray.
Place eggplant on the grill. Close the lid
and cook in batches for 3-5 minutes or
until tender. Set aside.
3.Place onions on the grill and drizzle with
oil. Close the lid and cook for 3-4 minutes
or until tender. Set aside.
3.Preheat Contact Grill for 3-5 minutes.
4.Spray preheated plates with cooking spray.
Place patties on grill. Close lid and cook
for 4-6 minutes or until heated and golden.
Serve.
4.In a separate bowl combine tomatoes,
oregano, sugar and bay leaf. Season to
taste with salt and pepper.
5.In a small bowl combine mozzarella and
parmesan cheese.
6.Preheat oven to 180°C. Grease a 25x25cm
oven proof dish. Cover base of dish with
one third of the eggplant. Cover with a
third of the tomato and cheese. Season
to taste with salt and pepper. Repeat for
another 2 layers. Top with cheese.
7.Bake for 30 minutes or until golden and
bubbling. Serve with fresh basil.
18
Sandwich Press Recipes
Grilled Foccacia with Rocket,
Sun Dried- Tomatoes and Fetta
Serves 2
Basil, Prosciutto and Bocconcini
Toasted Sandwich
Serves 2
This sandwich is also great with chicken.
4 large pieces foccacia bread, halved
2 tablespoons olive oil
4 slices sourdough bread
2 tablespoons olive oil
1 cup baby rocket
4 slices prosciutto
2 tablespoons sun-dried tomatoes, chopped
80g Danish fetta, crumbled
200g container bocconcini, drained
½ cup fresh basil leaves
Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Drizzle bread with olive oil.
3.Divide rocket, tomatoes and fetta evenly.
Sandwich between two slices of foccacia
bread. Season to taste with salt and
pepper.
4.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
1.Preheat Contact Grill for 3-5 minutes.
2.Drizzle bread with olive oil.
3.Divide prosciutto, bocconcini and basil
leaves evenly. Sandwich between two slices
of sourdough bread. Season to taste with
salt and pepper.
4.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
19
Sandwich Press Recipes continued
Beef, Caramelized Onion
and Cheese Grill Sandwich
Serves 2
Grilled Cheese, Chorizo
and Rocket Sandwiches
Makes 2
Leftover roast beef is great in this sandwich.
20g butter, softened
4 slices sourdough bread
1 cup grated cheddar cheese
1 chorizo sausage, sliced lengthways
1 cup fresh rocket
1 onion, finely sliced
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1 teaspoon caster sugar
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
4 slices wholemeal bread
20g butter, softened
2.Lightly butter the outsides of all four
pieces of bread. Divide half of the cheese
between two of the bread slices. Top each
piece of bread of equal amount of chorizo
and rocket. Season to taste with salt and
pepper. Top with bread (butter side facing
out).
3.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
1 tablespoon wholegrain mustard
½ cup grated Swiss cheese
50g cooked beef, finely sliced
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Toss onions in olive oil, Worcestershire
sauce and caster sugar.
3.Place onions on grill. Cook for 5-6 minutes
or until tender and golden. Set aside.
Clean grill.
4.Lightly butter the outsides of all four
pieces of bread. Divide half of the cheese
between two of the bread slices. Top each
piece of bread of equal amount of beef
and onion mixture. Season to taste with
salt and pepper. Spread mustard over the
top piece of bread and sandwich together
(butter side facing out).
5.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
20
Sandwich Press Recipes continued
Grilled Vegetable
and Goats Cheese Sandwich
Makes 2
Brie, Chicken and Cranberry
Toasted Turkish Sandwich
Makes 4
The below vegetables can be picked up from
the deli section of your local supermarket.
8 pieces Turkish bread
¼ cup cranberry relish
250g brie cheese, sliced
150g chicken, shredded
1 cup baby spinach
50g goats’ cheese, crumbled
50g roasted capsicum, chopped
50g roasted eggplant, chopped
40g sun-dried tomatoes, chopped
20g butter
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Spread four pieces of Turkish bread evenly
with cranberry relish.
3.Divide the cheese and chicken between the
four pieces of bread. Season to taste with
salt and pepper. Top with remaining slice
of bread.
4.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
4 slices bread
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.In a bowl combine spinach, cheese,
capsicum, eggplant and tomatoes. Season
to taste with salt and pepper.
3.Lightly butter the outsides of all four
pieces of bread. Divide the vegetable
mixture between two slices of bread. Top
with bread (butter side facing out).
4.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
21
Sandwich Press Recipes continued
Fig and Prosciutto Toasted
Ciabatta Sandwich
Serves 2
Grilled Haloumi
and Herb Sandwiches
Makes 2
½ cup chopped flat-leaf parsley
2 tablespoons chopped chives
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 ciabatta rolls, slice in half
1 tablespoon olive oil
2 tablespoons fig preserve
4 slices prosciutto
2 teaspoons lemon zest
1 cup rocket
1 teaspoon fresh thyme
½ cup grated mozzarella
1 tablespoons balsamic vinegar
4 slices haloumi cheese
4 slices sourdough bread
Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Cover two pieces of ciabatta bread with
olive oil. Spread with fig preserve.
1.In a bowl combine parsley, chives,
balsamic vinegar, oil, lemon and thyme.
Season to taste with salt and pepper.
2.Divide the herb mixture evenly between the
two slices of bread. Season to taste with
salt and pepper. Top with haloumi cheese.
Top with remaining slice of bread.
3.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
3.Divide the prosciutto, rocket and
mozzarella evenly between the two slices
of bread. Season to taste with salt and
pepper. Drizzle with vinegar. Top with
remaining slice of bread.
4.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
22
Notes
Notes
12 Month Warranty
This Sunbeam product is covered by a 12 month replacement or repair
warranty, which is in addition to your rights under the Australian Consumer
Law (if your product was purchased in Australia) or New Zealand Consumer
Guarantees Act (if your product was purchased in New Zealand).
Should you experience any difficulties with your
product during the warranty period, please contact
our customer service line for advice on 1300 881 861
in Australia, or 0800 786 232 in New Zealand.
Your warranty does not:
•
cover freight or any other costs incurred in
making a claim, consumable items, accessories
that by their nature and limited lifespan require
periodic renewal (such as filters and seals) or any
consequential loss or damage; or
Alternatively, you can send a written claim to
Sunbeam to:
•
-
cover damage caused by:
power surges, power dips, voltage supply problems,
or use of the product on incorrect voltage;
Australia
Units 5 & 6, 13 Lord Street
-
-
servicing or modification of the product other than
by Sunbeam or an authorised Sunbeam service
centre;
Botany NSW 2019 Australia
New Zealand
26 Vestey Drive
use of the product with other accessories,
attachments, product supplies, parts or devices
that do not conform to Sunbeam specifications; or
Mt Wellington, Auckland New Zealand
-
exposure of the product to abnormally corrosive
conditions; or
Upon receipt of your claim, Sunbeam will seek to
resolve your difficulties or, if the product is defective,
advise you on how to obtain a replacement or refund.
•
extend beyond 3 months if the product is used
in commercial, industrial, educational or rental
applications.
To assist us in managing warranty claims, we
recommend you register your product as soon as
practicable after purchase by creating a MySunbeam
account on our website and send a copy of your
original receipt to Sunbeam.
The benefits given to you by our warranty are in addition
to other rights and remedies under law in relation to the
product.
In Australia our goods come with guarantees that cannot
be excluded under the Australian Consumer Law. You are
entitled to a replacement or refund for a major failure
and for compensation for any other 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.
In order to make a claim under our warranty, you must
have the original proof of purchase documentation for
the product and present it when requested .
Should your product develop any defect within
12 months of purchase because of faulty materials
or workmanship, we will replace or repair it, at our
discretion, free of charge. A product presented for
repair may be replaced by a refurbished product
of the same type rather than being repaired.
Our goods also come with guarantees that cannot be
excluded under the New Zealand Consumer Guarantees
Act.
If your warranty claim is not accepted, we will inform
you and if requested to do so by you, repair the
product provided you pay the usual charges for such
repair. You will also be responsible for all freight and
other costs.
Refurbished parts may be used to repair the product.
Our replacement or repair warranty only applies
where a defect arises as a result of faulty material
or workmanship during the warranty period. Your
warranty does not cover misuse or negligent handling
(including damage caused by failing to use the
product in accordance with this instruction booklet),
accidental damage, or normal wear and tear.
Should your product require repair or service after the
warranty period, contact your nearest Sunbeam service
centre. For a complete list of Sunbeam’s service
centres, visit our website or call our customer service
line for advice on 1300 881 861 in Australia,
or 0800 786 232 in New Zealand.
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.
‘Cafe Grandé’ is a trademark of Sunbeam Corporation.
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.
09/13
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