Sunbeam Gas Grill HG6600B User Manual

®
Kettle King  
Outdoor Electric BBQ Oven  
Instruction Booklet  
HG6600B  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
KETTLE BBQ  
• Do not immerse the control probe in water or  
any other liquid.  
• Do not use the control probe in any other  
appliance.  
• Use well away from walls and curtains.  
• Do not leave plastic utensils in contact with  
appliance while cooking.  
• Only use appliance fully assembled with all  
parts correctly in place, as specified in this  
instruction book.  
• Do not leave the control probe in the  
appliance when storing outdoors.  
• Do not use the stand for any purpose other  
than to support your Kettle King BBQ Oven.  
• For indoor use, adequate ventilation or an  
exhaust fan is recommended.  
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:  
• Read carefully and save all the instructions  
provided with an 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.  
• 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,  
3
Ensure the above safety precautions are understood.  
 
®
Features of your Kettle King  
Cool touch handles  
Cool touch handles on the hotplate and base  
for easy assembly and portability.  
Temperature gauge  
Allows you to constantly monitor cooking  
temperatures, ensuring that the perfect meal  
is achieved everytime.  
Powerful 2400 watt element  
The cast-in element is oval in shape for even  
heat distribution and a super fast heat-up.  
Utensil rack  
Ideal for resting utensils on whilst barbecuing.  
Self locating swivel shelf  
Space saving stand  
Moulded base  
Made from durable, heat resistant nylon, the  
base supports the hotplate and drip tray.  
4
 
Ribbed hotplate  
Seals in the juices and flavours  
of your favourite foods, while  
allowing the fats to drip through  
the drainage holes for healthy,  
fat free cooking.  
Flat hotplate  
Ideal for frying a variety of foods  
including eggs, bacon, tomatoes,  
onions and mushrooms.  
Removable drip tray  
Collects the fats and juices  
during cooking and is dishwasher  
safe for easy cleaning.  
Lid and steam vent  
High domed lid with steam vent. Seals in  
the heat and moisture for natural convection  
cooking. The lid also features a handy hook  
for storage on the side of the BBQ when used  
with the stand.  
Thermostatically controlled probe  
Features 15 heat settings for total control  
in a variety of cooking tasks. Also features  
SuperSear for sealing steaks, kettle style  
roasting, and Defrost for thawing frozen  
meats. The control probe is removable to allow  
for easy cleaning.  
Non-stick cooking surface  
For fat free cooking and easy cleaning.  
5
 
®
Using your Kettle King  
Before first use  
3. Place the top shelf onto the metal tube  
with the utensil rack facing away from  
you and align it with the swivel shelf. See  
figure 3. Push down firmly in the centre of  
the top shelf to secure it.  
Remove any stickers from the hotplate. Wash  
the hotplate and drip tray in warm soapy  
water using a mild household detergent. Dry  
hotplate and drip tray thoroughly.  
To assemble the stand  
1. Place the base of the stand on a flat level  
surface. With the slots to the bottom,  
insert the metal tube into the hole in the  
centre of the base and push down firmly.  
See figure 1.  
Figure 3  
Figure 1  
4. Place the base of the Kettle King on the  
top shelf and fit it into position. The base  
is correctly positioned when it is flush  
with the top shelf of the stand on all  
sides. See figure 4.  
2. Place the swivel shelf over the metal tube  
with the handle on your left. Slide the  
shelf down the metal tube until it rests on  
the two plastic pins. See figure 2.  
Figure 2  
Figure 4  
Note: Never attempt to remove the plastic  
pins from the metal tube, as these are the  
locators for the swivel shelf.  
6
 
Using your Kettle King (continued)  
5. Place drip tray into base. See figure 5.  
For easy cleaning line the drip tray with  
aluminium foil. This will collect the fats  
and juices.  
WARNING: Charcoal or similar combustible fuels  
must not be used with this appliance.  
Note: Do not place any objects such as  
saucepans or plates on the hotplate.  
Using your Kettle King  
1. Insert the control probe fully into the  
socket of the hotplate.  
2. Plug the cord into a 230/240V power  
outlet and turn the power on. An extension  
cord that has been checked and tested  
by your electricity supplier or a qualified  
technician may be used with your Kettle  
King.  
Figure 5  
3. Set the control probe dial to the desired  
heat setting.  
4. Remove the lid from the Kettle King and  
allow to heat up. When the thermostat  
light on the control probe switches off,  
the desired cooking temperature has been  
reached and the Kettle King is ready to  
use. For oven style cooking, set the dial to  
setting 15, replace the lid and preheat for  
approximately 10 minutes.  
6. Position the hotplate over base and drip  
tray. See figure 6.  
Note: The thermostat light on the control  
probe indicates the Kettle King is heating.  
This light will remain ON until the set  
temperature has been reached and then  
will cycle ON and OFF throughout cooking.  
This will ensure that the Kettle King always  
maintains the selected temperature. The  
preheat time will depend on the heat setting  
selected.  
Figure 6  
Note: For better non-stick performance,  
'season' the cooking surface of the hotplate  
by applying a thin coat of cooking oil and  
rubbing in with paper towelling before each  
use.  
7
 
BBQ Oven Cooking in your  
®
Kettle King  
BBQ Oven Cooking  
• After initially browning meat on the  
grill plate, cook on a roasting rack. This  
prevents excess browning on one side and  
eliminates turning the meat over.  
BBQ Oven cooking allows you to roast meats  
and vegetables efficiently, while sealing in  
the flavoursome juices.  
Note: Caution should be taken when using a  
metal rack on the grill plate. Ensure there are  
no sharp edges that could scratch the non-  
stick coating.  
The result is oven style, tender meat, with  
wholesome crisp vegetables.  
For a perfect result every time, read the BBQ  
Oven Basics section below.  
• Avoid overcooking meats. The longer the  
cooking time, the less tender the meat will  
be.  
BBQ Oven Basics  
• For optimum results, the Kettle King  
should always be preheated for 10 minutes  
with the lid on.  
• Use a meat thermometer to take the  
guesswork out of the BBQ cooking.  
The guides on the thermometer will  
indicate the temperature of the food. The  
temperature guide on the thermometer will  
tell you when the meat is cooked to your  
desired choice. For an accurate reading,  
always insert the thermometer into the  
thickest part of the meat.  
• Avoid removing the lid continually during  
the cooking time. The heat loss will only  
lengthen the cooking time.  
• All meats should be fully thawed or at  
room temperature before cooking.  
• Baste the meat during the last ½ hour  
of cooking. Excess basting will cause  
the meat to burn or darken if left on  
throughout the entire cooking time.  
• Rest meat, covered, for about 10 minutes  
before carving. This allows the juices to  
settle.  
• Meats such as beef, pork, chicken and  
poultry require approximately 1½ - 2 hours  
to cook, depending on the weight and size.  
8
 
Tips to cooking a great steak  
• Ensure that the Kettle King has been  
preheated on SuperSear for 10 minutes  
or until the light on the control probe has  
switched off.  
• To cook a medium steak, cook for 4-6  
minutes. The juices on the top of the steak  
will start to pool. Turn steak over and cook  
for a further 4-6 minutes. The steak will be  
tender to touch but not too soft.  
• Rub a small amount of oil onto both sides  
of the steak. Place steak onto the hot grill  
plate. The time taken to cook a steak will  
depend on the thickness of the steak. A  
thin steak will not take long at all.  
• To cook a well done steak, cook for 7-9  
minutes, the juices will pool on the top of  
the steak and the colour of the steak will  
change up the sides of the steak the entire  
way. Turn steak over once and cook until  
the steak feel quite firm to touch.  
• Only turn steaks once. Turning several  
times or pressing down with tongs will only  
dry the steak out.  
• Remove steaks from Kettle King and rest,  
covered, for a few minutes before serving.  
• To cook a rare steak, cook for 2-3 minutes,  
depending on thickness, turn once and  
cook the other side for a further 2-3  
minutes. The steak will be very soft to  
touch.  
Tips to cooking great fish fillets  
• Ensure that the Kettle King has been  
preheated on SuperSear for 10 minutes  
or until the light on the control probe has  
switched off.  
fillet. Once the fish has formed a crust on  
the bottom and the colour of the fillets has  
started to change on the sides you can turn  
it over.  
• Lightly coat the fillets in a little oil and  
season with salt and pepper, if desired.  
• Using a non-stick spatula, carefully turn  
the fish over. Only turn once. Cook the fish  
until it is just cooked through, the fish will  
still cook slightly once removed from the  
grill.  
• The time taken to cook a fish fillet will  
depend greatly on the thickness of the  
fillet.  
• A good way to tell if your fish is cooked  
through is to place a small, thin knife  
into the thickest part of the fish. If the  
knife feels warm to touch then the fish  
is cooked. If it is cool then cook for a  
little longer. The colour of the fillet will  
have turned from being transparent to an  
opaque colour.  
• Most fish fillets are cooked until they are  
just cooked through. Although fish such as  
tuna or salmon can be cooked so that it is  
still medium to rare on the inside.  
• Place fillets onto the hot grill. Do not  
attempt to move the fillets for at least a  
few minutes; this will only break up the  
9
 
Care and Cleaning  
Always turn the power off and remove the  
plug from the power outlet and the probe  
from the probe inlet, after use and before  
cleaning. Allow the BBQ oven to cool before  
cleaning.  
Note: Do not use abrasives or metal scourers  
as they will scratch the non-stick cooking  
surface. Dry the hot plate and drip tray  
thoroughly before storing.  
Moulded base and lid  
Control probe  
If cleaning is necessary, wipe over with a  
damp cloth.  
The base and lid can be wiped over with a  
damp cloth or washed in warm soapy water  
using a mild household detergent and a soft  
washing sponge. Do not use abrasives or  
metal scourers as they may scratch these  
parts.  
Note: Before inserting the control probe  
into the probe inlet, ensure the interior of  
the inlet is completely dry. To do this wipe  
interior of probe inlet with a dry cloth or  
shake out excess water vigorously.  
Note: Do not place the moulded base or lid in  
a dishwasher.  
Important: Do not immerse the control probe  
in water or any other liquid.  
Stand  
The stand can be wiped over with a damp  
cloth.  
Do not knock or drop the probe as this can  
damage the probe. If damage is suspected,  
return the control probe to your nearest  
Sunbeam Service Centre for inspection. Refer  
to the separate warranty and service centre  
booklet.  
Note: Do not place any part of the stand in a  
dishwasher.  
Storage  
Always dry and assemble the Kettle King  
before storing. Ensure the drip tray and  
hotplate are correctly positioned.  
Hotplate and drip tray  
The element in the hotplate is cast in, so it  
is safe to fully immerse in water. Wash the  
hotplate and drip tray in warm soapy water  
using a mild household detergent and a soft  
washing sponge.  
For outdoor storage of your Kettle King,  
remove the control probe and store in a safe,  
dry place.  
A bottle brush may be used to clean the  
drainage holes in the ribbed hotplate.  
The hotplate and drip tray are also  
dishwasher safe.  
10  
 
Guide to Meat and Poultry Cooking  
Times and Temperatures  
Note: All times stated in recipes and on the chart below are approximate. Cooking times will  
vary depending on the cut, size and weight of the meat.  
All times are in hours and minutes unless otherwise specified.  
MEAT & POULTRY  
TYPE  
1.5KG  
2KG  
2.5KG  
Beef (rare)  
1hr 10min  
1hr 30min  
1hr 50min  
Beef (medium)  
Beef (well done)  
Lamb (medium)  
Lamb (well done)  
Pork  
1hr 20min  
1hr 30min  
1hr  
1hr 40min  
1hr 50min  
2hrs  
2hrs 10min  
1hr 40min  
1hr 50min  
2hrs  
1hr 20min  
1hr 20min  
1hr 30min  
1hr 30min  
1hr 45min  
Ham  
Approx. 20min/kg  
Approx. 25 min/kg  
Turkey  
CHICKEN  
SIzE  
WEIGHT/KG  
COOKING TIME  
Number 10  
1.0  
1.5  
2.0  
50min  
Number 15  
Number 20  
1hr 20min  
1hr 50min  
11  
 
Guide to Meat and Poultry Cooking Times and Temperatures  
(continued)  
Cooking chart for meat temperature  
The correct internal temperature of the meat will determine when it is cooked. Meat  
thermometers are available from supermarkets or department stores.  
Use the guide displayed on the meat thermometer to determine when the meat is cooked. We  
have listed a guideline of temperatures below.  
TYPE  
INTERNAL TEMPERATURE ˚C  
INTERNAL TEMPERATURE ˚F  
Beef, Lamb (rare)  
60˚C  
140˚F  
Beef, Lamb (medium)  
Beef, Lamb (well done)  
Pork  
65-70˚C  
75˚C  
150-160˚F  
170˚F  
70-75˚C  
71˚C  
160-170˚F  
160˚F  
Ham  
Turkey  
75˚C  
170˚F  
Chicken  
min 75˚C  
75˚C  
170˚F  
Hamburgers  
Sausages  
170˚F  
75˚C  
170˚F  
12  
 
Recipes
Barbecue Chilli Lime Prawns  
1 kg green prawns  
Serves 4  
Soya Sauce Chicken Wings  
1½ kg chicken wings  
Serves 4  
1 teaspoon palm sugar  
2 tablespoons peanut oil  
¼ cup lime juice  
2 red chillies, seeded and finely chopped  
1 tablespoon sweet chilli sauce  
¹/ cup honey  
½ cup low salt soy sauce  
2 teaspoons Chinese cooking wine (optional)  
2 cloves garlic, crushed  
3 teaspoons grated fresh ginger  
³
2 tablespoons chopped fresh coriander  
1. Cut wings at joints and discard tips.  
1. Pre-heat Kettle King on SuperSear.  
2. Combine remaining ingredients and  
chicken in a baking dish and marinate for  
at least 2 hours.  
2. Shell and devein prawns leaving tails  
intact. Combine prawns and remaining  
ingredients in a bowl and refrigerate for 1  
hour.  
3. Preheat Kettle King on SuperSear for 10  
minutes. Remove wings from marinade;  
reserve liquid.  
3. Cook prawns for about 3 minutes on each  
side or until just cooked through.  
4. Cook wings, on both sides, brushing with  
reserved marinade. Turn wings often. Cook  
for about 15 minutes or until browned and  
cooked through.  
4. Serve with steamed jasmine rice.  
Baby Octopus  
Serves 4  
1 kg cleaned baby octopus  
2 cloves garlic, crushed  
¼ cup olive oil  
5. Serve with rice.  
Tip: Chinese cooking wine is available from  
Asian grocery stores. If you cannot find it  
simply replace with sherry or omit completely.  
¹/ cup balsamic vinegar  
³
½ cup basil leaves, shredded  
Souvlaki Lamb Skewers  
makes about 22  
skewers  
2 tablespoons brown sugar  
sea salt and freshly ground black pepper  
1 kg diced lamb (2 cm pieces)  
2 cloves garlic, crushed  
1 tablespoon chopped fresh oregano  
2 tablespoons lemon juice  
¼ cup olive oil  
1. Cut octopus in half if they are slightly  
large. Ensure that the beaks have been  
removed from the centre.  
2. Place octopus in a large bowl and cover  
with boiling water. Allow to stand for 2  
minutes then drain well.  
1 yellow capsicum  
1 red capsicum  
1 large red onion  
22-24 small bamboo skewers  
3. Place octopus in a clean bowl with  
remaining ingredients; refrigerate  
overnight.  
4. Preheat Kettle King on SuperSear. Drain  
octopus then place on hot grill. Cook  
for about 5 minutes or until they have  
changed to a golden colour.  
1. Combine lamb, garlic, oregano, lemon  
juice and olive oil, mix until combined.  
2. Place lamb in marinade. Refrigerate for  
several hours or overnight.  
13  
 
Recipes (continued)  
3. Cut capsicum and onions into pieces  
slightly smaller that the lamb. Skewer  
about 3 pieces each of meat and  
3. Preheat Kettle King on SuperSear for 10  
minutes. Thread meat onto skewers.  
4. Cook skewers on grill plate until browned  
all over and just cooked through. Brush  
with a small amount of the peanut sauce  
before serving if desired or leave plain and  
serve sauce as a dipping sauce.  
vegetables onto the bamboo skewers.  
4. Preheat Kettle King on SuperSear for 10  
minutes.  
5. Cook skewers, turning until browned on all  
sides and cooked as desired.  
Spicy Middle Eastern  
Chicken Skewers  
750g thigh fillets  
Serves 4  
Beef Skewers with Satay  
Dipping Sauce  
Makes approx  
24 skewers  
1 tablespoon lemon juice  
1 kg rump steak  
1 tablespoon Moroccan seasoning spice mix  
1 clove garlic, crushed  
2 tablespoons olive oil  
2 tablespoons soy sauce  
1 teaspoon sesame oil  
1 clove garlic, crushed  
1 tablespoon grated fresh ginger  
24 small wooden skewers  
12 small wooden skewers  
1. Trim fat from thigh fillets and cut into bite  
size pieces.  
Satay sauce  
2. Combine remaining ingredients in a large  
bowl. Refrigerate for several hours or  
overnight.  
1 cup crunchy light peanut butter  
½ cup water  
1 tablespoon soy sauce  
1 tablespoon lemon juice  
1 tablespoon sweet chilli sauce  
(no seed variety)  
1 clove garlic, crushed  
1 teaspoon palm sugar  
3. Pre heat Kettle King on SuperSear for 10  
minutes.  
4. Thread chicken onto skewers. Cook  
skewers on grill plate, turning until  
chicken is browned and cooked through.  
Serving suggestion: Serve chicken with a  
cucumber mint dipping sauce.  
1. Trim fat from steak and cut into 2 cm  
cubes. Combine steak with soy, sesame  
oil, garlic and ginger in a large bowl.  
Refrigerate for several hours or overnight.  
2. To make satay sauce, combine all  
ingredients in a small saucepan. Cook,  
over a low heat until the ingredients come  
together and thicken slightly.  
Tip: If making sauce in advance and then  
reheating, you may need to add a little water  
to thin the mixture down.  
14  
 
Recipes (continued)  
Steamed Salmon Parcels  
Serves 4  
Grilled Fish with Garlic and Lemon  
Serves 4  
4 x 180g Atlantic salmon fillets  
1 stalk lemon grass, white only, chopped  
finely  
4 fillets (800g) white fish fillets of choice  
¼ cup olive oil  
2 cloves garlic, crushed  
¼ cup lemon juice  
4 eschalots, sliced thinly  
¹/ cup coriander leaves  
2 eschalots, minced  
³
1 large red chilli, seeded and sliced  
2 cloves garlic, crushed  
2 teaspoons grated fresh ginger  
½ cup coconut milk  
¼ cup shredded fresh basil leaves  
Sea salt  
Freshly ground black pepper  
Salad, to serve  
Sea salt  
Lemon wedges, to serve  
Freshly ground black pepper  
1 tablespoon peanut oil  
4-6 baby bok choy, quartered  
Steamed jasmine rice, to serve  
1. Place fish in a shallow dish. In a small  
bowl combine the oil, garlic, lemon juice,  
eschalots, basil, salt and pepper and mix  
well.  
2. Pour marinade over fish and allow to sit at  
room temperature for 15 minutes or in the  
refrigerator for no more than 1 hour.  
1. Preheat Kettle King on SuperSear with the  
lid on for 10 minutes.  
2. Combine the lemon grass, eschalots,  
coriander, chilli, garlic, ginger, coconut  
milk, salt and pepper in a bowl and mix  
well.  
3. Heat Kettle King on SuperSear. Cook fish  
for 3-5 minutes on both sides until just  
cooked through.  
Note: Cooking time will vary depending on the  
3. Place each piece of salmon on four  
individual pieces of aluminium foil. Divide  
the coconut mixture evenly over the tops  
of the salmon. Fold each piece of foil up  
to make 4 sealed parcels.  
thickness of each fillet.  
4. Serve fish with salad and lemon wedges  
Grilled Chicken Breast  
with Salsa Verde  
Serves 6  
4. Place parcels on Kettle King with the  
lid on for about 12-15 minutes or until  
cooked as desired. Remove from heat.  
1-2 tablespoons olive oil  
6 chicken breast fillets  
Salsa Verde  
5. Heat oil on flat side of Kettle King and  
quickly cook bok choy until just wilted;  
season with salt and pepper.  
1 cup flat leaf parsley  
½ cup dill  
6. Serve salmon with bok choy and steamed  
jasmine rice.  
½ cup mint leaves  
2 cloves garlic  
1 tablespoon small capers  
1 tablespoon grated lemon rind  
Sea salt and freshly ground black pepper  
¾ cup extra virgin olive oil  
15  
 
Recipes (continued)  
1. Preheat Kettle King on SuperSear for 10  
minutes.  
cook for a further 1 minute. Remove from  
heat.  
2. Rub oil onto chicken breast fillets. Cook  
chicken, uncovered, until browned on both  
sides and cooked through. Remove from  
heat and serve with Salsa Verde  
4. Slice beef across the grain into thick  
slices.  
5. To serve fajitas, place a little of each  
of the beef, vegetables and remaining  
ingredients in the flour tortilla and roll up.  
3. To make the Salsa Verde, blend or process  
all ingredients until a chunky sauce  
texture is achieved.  
Smoky Pork Ribs  
Serves 4  
3-4 racks pork ribs (small, flat racks  
work best)  
400ml smoky barbecue sauce  
Tip: Salsa Verde also goes very well with pan  
fried fish fillets.  
Beef fajitas  
600g skirt steak  
½ cup orange juice  
½ cup pineapple juice  
½ cup soy sauce  
Serves 4  
1. Preheat Kettle King on SuperSear with the  
lid on. Place ribs, cut in half if necessary,  
into a deep aluminium baking tray. Place  
1 ½ cups water into the base then cover  
with aluminium foil and seal well.  
2. Place tray onto grill plate; cook, covered,  
for 1 hour.  
1 red capsicum, sliced  
1 yellow capsicum, sliced  
1 red onion, sliced  
½ iceberg lettuce, shredded  
1 cup grated cheese  
½ cup sour cream  
½ cup salsa  
3. Remove ribs from tray and place into a  
deep dish. Pour over barbecue sauce and  
ensure that the ribs are well covered.  
Allow to cool long enough for the steam  
to subside then cover and refrigerate for 4  
hours or overnight.  
1 avocado, chopped  
8-12 flour tortillas, warmed  
4. Preheat Kettle King on SuperSear with the  
lid on. Place ribs on grill plate and cook,  
covered, brushed and turning every 5  
minutes, until the ribs are heated through  
and are well browned.  
1. Trim any fat from beef. Place beef in a  
deep dish and pour over the combined  
juices and soy sauce. Marinate in  
refrigerator for at least 2 hours.  
Tip: The double cooking of the ribs is extra  
work but the meat on the ribs will be very  
tender and well worth it!  
2. Pre-heat Kettle King on SuperSear.  
Remove beef from marinade; reserve  
liquid. Cook beef for about 5 minutes  
each side or until cooked as desired.  
Remove from grill and cover with foil while  
the vegetables cook.  
3. Place vegetables on hotplate and cook  
for 2-3 minutes. Pour over some of the  
reserved liquid over the vegetables and  
16  
 
Recipes (continued)  
Grilled swordfish  
4 pieces swordfish  
2 cloves garlic, crushed  
Serves 4  
3. Drain marinade from lamb; reserve  
marinade. Place lamb on a piece of  
aluminium foil that has been folded  
over 2-3 times. Cook lamb with the lid  
on, brushing the lamb occasionally with  
marinade, for about 1 hour or until just  
cooked through.  
¹/ cup white vinegar  
³
¹/ cup olive oil  
³
¼ cup shredded basil leaves  
Salad  
4. Stand lamb, covered, for 10 minutes  
before carving.  
250g baby rocket  
100g semi dried tomatoes  
150g feta cheese  
100g katamata olives  
Roast Pork with Nutty Rice  
1.5kg loin of pork  
olive oil  
sea salt  
freshly ground black pepper  
kitchen string  
Serves 4-6  
1. Place swordfish in a large dish and pour  
over two thirds of the combined dressing  
ingredients. Cover and refrigerate for 1  
hour.  
Filling  
2. Pre-heat Kettle King on SuperSear.  
20g butter, melted  
3. Cook swordfish for about 3 minutes each  
side or until cooked as desired.  
1 small mushroom, chopped  
1 eschalot, finely chopped  
pinch nutmeg  
4. Serve swordfish over salad and drizzle with  
remaining dressing.  
½ cup cooked brown rice  
1 tablespoon pine nuts  
1 egg yolk  
Marinated Lamb Roast  
1 tablespoon olive oil  
Serves 4  
1 tablespoon chopped fresh rosemary  
2 cloves garlic, crushed  
1 teaspoon grated lemon rind  
2 tablespoons lemon juice  
2 teaspoons Dijon mustard  
¼ cup mango chutney  
1 tablespoon chopped fresh parsley  
1. Pre Kettle King on SuperSear with the lid  
on for 10 minutes.  
2. Combine all filling ingredients in a bowl  
and mix well.  
3. Slice pork through the centre of the meat  
and then along the bone. Score the rind.  
Fold meat back and fill centre with the  
stuffing and tie tightly with the string.  
1kg boned and rolled shoulder of lamb  
1. Combine oil, rosemary, garlic, rind, juice,  
mustard and chutney in a large zip lock  
bag or large dish. Place lamb in marinade;  
cover and refrigerate for 4 hours or  
overnight.  
4. Brush meat lightly with oil and season  
with salt and pepper.  
2. Preheat Kettle King on SuperSear with the  
lid on for 15 minutes.  
17  
 
Recipes (continued)  
5. Place pork onto grill plate, rind side up,  
cook, covered, for approximately 1 hour  
then turn pork over and cook for a further  
30 minutes or until the rind has crackled  
and the pork is cooked as desired. Rest  
meat from 10 minutes before carving.  
Grilled Vegetable Salad with Haloumi Serves 4  
1 red capsicum  
1 yellow capsicum  
2 zucchini  
2 baby eggplant  
200g Haloumi cheese, sliced  
200g baby rocket  
1 red onion, sliced  
Tip: If the pork will not sit flat when crisping  
the rind use some aluminium foil on either  
side to keep in place.  
Red Wine Dressing  
Roast Chicken with Stuffing  
1.6kg whole fresh chicken  
sea salt  
Serves 4  
1 tablespoon red wine vinegar  
3 tablespoons extra virgin olive oil  
1 teaspoon caster sugar  
1 teaspoon Dijon mustard  
1 teaspoon sea salt  
freshly ground black pepper  
Stuffing  
1 onion, chopped finely  
2 teaspoons olive oil  
3 cups fresh bread crumbs  
40g softened butter  
1 teaspoon grated lemon rind  
2 tablespoons chopped fresh sage  
1. Pre-heat Kettle King on SuperSear.  
2. Place whole capsicums onto the hotplate  
and cook, covered, turning every 5  
minutes until the skin has blackened.  
Remove from hotplate and place into a  
plastic bag for 5-10 minutes. Once cool,  
remove skin from capsicum, discard seeds  
and membranes. Slice into thick slices.  
1. Wash and clean chicken thoroughly. Pat  
dry with paper toweling.  
3. Meanwhile slice the zucchini and  
eggplants into thin strips and cook on  
the hotplate on both sides until tender.  
Remove from heat and allow to cool.  
2. To make stuffing, cook onion in oil until  
softened. Add to remaining stuffing  
ingredients and mix well.  
3. Place the stuffing inside the cavity of the  
chicken. Tuck the wings back and tie the  
base of the chicken with cooking string  
so that the legs are crossed and securely  
positioned.  
4. Cook the haloumi on the hotplate for  
about 1 minute or until heated through.  
5. Combine the dressing ingredients in a  
jar and shake well; pour over the grilled  
vegetables, baby rocket and red onion,  
toss to combine.  
4. Preheat Kettle King on SuperSear for 10  
minutes with the lid on. Brush chicken  
with a little oil and salt and pepper.  
6. Divide salad onto 4 plates and top with  
haloumi cheese  
5. Brown chicken all over then place chicken  
on a roasting rack and cook for 1½ hours  
or unil cooked through.  
Tip: If cooking roast vegetables, place in  
Kettle King halfway through cooking.  
18  
 
Recipes (continued)  
Grilled Mushrooms  
Serves 6  
as part of a meal  
Potatoes with sour cream  
and sweet chilli sauce  
Serves 6  
as part of a meal  
6 large flat mushrooms  
¼ cup olive oil  
2 cloves garlic, chopped finely  
2 tablespoons chopped fresh basil  
sea salt and freshly ground pepper  
1kg baby new potatoes  
1-2 tablespoons oil  
2 teaspoons sea salt  
freshly ground pepper  
¹/ cup sweet chilli sauce  
³
1 cup light sour cream  
1. Pre-heat Kettle King on SuperSear with  
the lid on for 10 minutes.  
1. Cook potatoes in a pot of boiling water  
until just cooked; drain.  
2. Peel mushrooms and remove stems.  
2. Preheat Kettle King on SuperSear for 10  
minutes. Cut potatoes in half and toss in  
oil and salt. Place potatoes in a bowl and  
toss with the oil, salt and pepper.  
3. Place mushrooms onto the grill plate with  
the underside face up. Sprinkle with olive  
oil, garlic, basil and salt and pepper.  
4. Cook mushrooms, covered for about 10-15  
minutes or until cooked as desired.  
3. Cook on grill plate, turning occasionally,  
for about 5-10 minutes or until crisp.  
Crunchy corn cobs in husks  
6 corn cobs with husks on  
125g butter, softened  
Serves 6  
4. Serve with sweet chilli sauce and light  
sour cream.  
2 bacon rashers, chopped finely  
2 tablespoons chopped fresh basil  
1. Preheat Kettle King on SuperSear for 10  
minutes.  
2. Carefully pull back husks from corn cobs  
but do not remove completely; discard  
silks.  
3. Combine the butter, bacon and basil  
together. Using a knife or your fingers  
spread the butter mixture generously over  
the kernels. Pull husks back over corn.  
4. Cook corn on grill plate, turning  
occasionally for about 10 minutes.  
5. To serve, pull back husks and enjoy!  
19  
 
Recipes (continued)  
Caramelised bananas with Hot Chocolate Sauce  
Grilled Mango Cheeks  
and Whipped Cream  
Serves 4 with Sweet Lime Ricotta Cream  
Serves 4-8  
4 large bananas  
4 large mangos  
¼ cup firmly packed brown sugar  
1 teaspoon cinnamon  
Whipped cream, to serve  
2 tablespoons caster sugar  
Ricotta Cream  
300g fresh ricotta  
Hot chocolate sauce  
2 tablespoons icing sugar, sifted  
½ teaspoon vanilla essence  
1 teaspoon grated lime zest  
1 tablespoon lime juice  
100g dark chocolate, chopped  
30g white marshmallows, chopped  
150ml thickened cream  
1. Preheat Kettle King on SuperSear for 10  
minutes.  
1. To make the ricotta cream, process the  
ricotta, icing sugar, vanilla, lime zest and  
juice in a food processor or mixer until  
smooth. Transfer mixture to a bowl, cover  
and refrigerate for 1 hour.  
2. Cut bananas in half lengthways, leaving  
the skin on. Sprinkle the combined sugar  
and cinnamon over the cut bananas. Press  
gently into the banana.  
2. Preheat Kettle King on SuperSear for 10  
minutes.  
3. Place bananas, cut side down and cook,  
uncovered, for about 6 minutes or until  
the sugar has caramelised and the banana  
has softened. Serve bananas with hot  
chocolate sauce and whipped cream.  
3. Cut 2 large cheeks (wide sides) from the  
mango. Cut into flesh of mango in a criss  
cross design, making sure that you don’t  
cut through the skin.  
4. To make the hot chocolate sauce, combine  
all ingredients in a small saucepan and  
cook, stirring, over a low heat, until  
melted.  
4. Sprinkle the mango cheeks with the caster  
sugar and place on hot grill flesh side  
down, for about 5 minutes or until the  
sugar browns.  
5. Remove mango cheeks from Kettle King.  
Carefully push mango from the skin side  
so that the flesh all separates. Serve  
mango cheeks topped with the lime ricotta  
cream. Serve immediately.  
Tip: Remove flesh from remaining mango  
seeds. Roughly chop and freeze in ice cube  
trays and use in smoothies.  
20  
 
Notes  
 
Notes
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
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.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
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.  
‘Kettle King’ is a registered 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 2006.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
8/11  
 

Sharp Air Conditioner AE A09DJ User Manual
Shure Microphone SM31FH User Manual
Sony Computer Drive PEGA UC50 User Manual
Sony Dollhouse KDL 23S2000 User Manual
Sony MP3 Player CFD F10 User Manual
Sony Personal Computer PCV RS511P User Manual
Southbend Electric Steamer STRE 3EZ User Manual
Star Manufacturing Electric Steamer FS1D User Manual
Star Micronics Printer NR 10 User Manual
Sylvania CRT Television 6427TB User Manual