Sunbeam Electric Grill GC2400 User Manual

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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