Hamilton Beach HealthSmart Bedienungsanleitung

SBA”

DAPACES

ENGLISH

FRENCH

Grill

Safety

BLAC

INK

Know

Your

Grill

READS

FLIP

SADDLE

STITCH

USA:

1-800-851-8900

Canada:

1-800-267-2826

46055000

YOZ

aia

277799

als

Pace

15,13

Grill

Safety

IMPORTANT

SAFEGUARDS

When

using

electrical

appliances,

basic

safety

precautions

should

always

followed,

including

the

following:

10.

not

use

outdoors.

not

let

cord

hang

over

edge

table

counter,

touch

hot

surfaces,

Read

all

instructions.

Keep

these

including

the

stove.

instructions

for

future

use.

11.

not

place

near

hot

gas

not

touch

hot

surfaces.

Use

handles

electric

burner,

heated

oven.

knobs.

42.

Always

use

the

appliance

dry

level

protect

against

electrical

shock,

surface.

not

immerse

cord

assembly

plug

13.

not

use

appliance

for

other

than

water

other

liquid.

intended

use.

supervision

necessary

14.

Use

extreme

caution

when

moving

when

any

appliance

used

appliance

containing

hot

oil

other

hot

near

children.

liquids.

Unplug

from

outlet

when

not

use

15.

Always

unplug

grill

and

then

remove

and

before

cleaning.

Allow

cool

cord

before

attempting

move

the

grill.

before

putting

taking

off

parts

16.

The

use

accessory

attachments

not

and

before

cleaning

the

appliance

recommended

Hamilton

Beach/

and

before

moving

the

appliance.

Proctor-Silex,

Inc.

may

cause

injuries.

Always

attach

plug

appliance

first,

17.

not

use

without

base

place.

Clean

then

plug

cord

into

the

wall

outlet.

disconnect,

turn

any

control

off

and

remove

plug

from

wall

outlet,

then

remove

plug

from

appliance.

after

each

use.

Fuel,

such

charcoal

briquettes,

not

used

with

appliance.

Use

only

properly

grounded

outlet.

not

leave

the

appliance

unattended

20.

When

operation,

fire

may

occur

when

use.

the

grill

touching

near

flammable

not

operate

any

appliance

with

material,

including

curtains,

draperies,

damaged

cord

plug,

after

the

appliance

malfunctions,

dropped

damaged

any

manner.

Call

our

toll-free

customer

service

number

for

information

examination,

electrical

walls,

backsplashes,

cabinets

and

the

like.

repair,

mechanical

repair,

adjustment.

SAVE

THESE

INSTRUCTIONS!

Consumer

Safety

Information

This

appliance

intended

for

household

use

This

appliance

has

short

cord

reduce

only.

This

appliance

equipped

with

grounded-

type

3-wire

cord

(3-prong

plug).

This

plug

will

only

fit

into

electrical

outlet

made

3-prong

plug.

This

safety

feature.

the

plug

should

fail

fit,

contact

electrician

replace

the

obsolete

outlet.

not

attempt

defeat

the

safety

purpose

the

grounding

pin,

part

the

3-prong

plug.

hazards

becoming

entangled

tripping

over

longer

cord.

grounded-type

wire

extension

cord

may

used

the

electrical

rating

the

extension

cord

equal

greater

than

the

rating

the

electric

grill.

Use

only

extension

cord

rated

amperes

greater.

Care

must

taken

arrange

the

extension

cord

that

will

not

drape

over

countertop

tabletop

where

can

pulled

children

tripped

over.

for

ARS

S0G0

2v02,.

Tees

not

leave

this

appliance

unattended

while

use.

WARNING:

reduce

risk

fire

not

allow

flammable

materials

such

curtains,

draperies,

walls,

cabinets,

backsplashes

and

the

touch

any

part

the

grill

grilling

surface

when

the

grill

operation.

Place

grill

least

inches

away

from

walls,

appliances

any

object

which

could

damaged

heat.

Know

Your

Grill

Parts

and

Features

Grill

Cord

Receptacle

Power

Cord

Base

Before

first

use,

wash

grill

and

base

hot,

soapy

water.

Rinse

and

dry

thoroughly.

How

Grill

Set

base

countertop.

Match

flat

and

angled

sides

grill

and

base.

Feet

grill

fit

into

holes

base.

Plug

power

cord

into

cord

recep-

tacle,

then

plug

into

outlet.

The

indicator

light

the

power

cord

will

glow.

Preheat

minutes

before

grilling.

When

finished

grilling,

remove

plug

from

outlet,

then

from

cord

receptacle.

Let

grill

cool

completely.

Carefully

dispose

any

grease.

Clean

grill

and

base.

24AA0S50CI

EVC

met

3/1/99

1:109

Page

(3,1

How

Clean

Let

grill

cool.

Carefully

dispose

any

grease.

Wash

grill

and

base

hot,

soapy

water.

Use

nylon

plastic

scour-

ing

pad

and

non-abrasive

liquid

cleanser.

not

use

metal

scouring

pads.

Rinse

and

let

dry.

The

grill

and

base

can

also

washed

dishwasher

after

cooling

and

disposing

any

grease.

The

power

cord

should

not

immersed

water

placed

the

dishwasher.

clean,

wipe

with

damp

cloth.

NOTE:

not

leave

the

grill

“burn

off”

any

food

drippings

remaining

the

grill

surface

after

cooking.

addition

causing

unnecessary

smoke

this

can

reduce

the

life

the

nonstick

coating

and

may

present

fire

hazard.

Great

Grilling

Tips

Please

remember

that

your

grill

Skewers

are

available

most

large

coated

with

nonstick

surface

and

that

plastic

utensils

should

always

used.

grilling

vegetables,

fish,

lean

meat,

spray

the

grilling

surface

with

cooking

spray.

grilling

meat

with

any

amount

fat,

the

food

has

been

marinated,

there

need

treat

the

grill.

supermarkets.

using

the

disposable,

wooden

type

skewers,

soak

the

skewers

water

about

minutes

before

threading

food.

This

pre-

vents

the

skewer

from

scorching

and

makes

attractive

presentation.

using

marinade

with

oil,

place

grill

near

exhaust

hood.

Oil

fat

will

produce

some

smoke.

For

best

results,

preheat

the

grill

minutes

before

grilling.

Cooking

Chart

Approximate

Time

Doneness

Test

(Minutes)

Steaks,

beef

Until

desired

-inch

thick

doneness

Pork

chops,

boneless

Until

longer

pink

Pierce

with

knife;

juice

runs

clear

Chicken

pieces,

bone-in

Hamburgers

pink

meat

%-inch

thick

Sausage

links

patties

minutes

pink

meat

RBAON55C00

HvA

qzd

3/1/99

1:29

Pace

(7,1)

Food

Approximate

Time

Doneness

Test

(Minutes)

minutes

Hot

through

Fish

fillets

minutes

per

Recipes

Grilling

Guidelines

Indicates

preparation

and

grilling

times.

Grilling

Times:

Recipe

cooking

times

are

estimates.

Cooking

time

will

vary

based

the

temperature

the

grill,

the

surrounding

air,

and

the

food

itself.

Watch

food

carefully

while

grilling

and

adjust

the

cooking

time

necessary.

Marinating

Tips:

Never

marinate

foods

metal

containers

for

extended

lengths

time

(2-plus

hours).

The

acids

foods

can

react

with

metal,

causing

unpleasant

taste.

Instead,

use

glass,

ceramic,

plastic

bag

containers

for

marinating.

Meat

Safety

Tip:

reduce

the

risk

spoiling,

store

meat

the

refrigerator

until

you’re

ready

cook.

Never

thaw

marinate

meat

room

tempera-

ture,

especially

warm

climates.

Never

use

leftover

marinade

finishing

sauce

cooked

foods.

The

leftover

marinade

must

first

boiled

for

one

two

minutes

kill

any

bacteria

from

the

raw

food

that

was

marinated.

Although

some

cookbooks

may

say

bring

your

food

room

tem-

perature

before

cooking,

with

few

exceptions,

don’t

recommend

this

tip

for

grilled

foods.

the

temperature

the

80s

90s,

foods

can

spoil

quickly.

41-inch

thickness

Opaque

and

flakes

with

fork

Nonstick

Grilling

Tip:

Without

the

use

oil,

certain

foods

will

stick

slightly

nonstick

surfaces.

This

easily

prevented.

Before

turning

your

grill,

brush

spray

the

grids

lightly

with

oil

nonstick

cooking

spray.

(Never

add

oil

spray

heated

grilk-this

dangerous.)

Always

read

all

safety

information.

The

following

recipes

are

from

Grilling

For

Dummies®

Marie

Rama

and

John

Mariani.

1998

IDG

Books

Worldwide,

Inc.

All

rights

reserved.

Reproduced

here

permis-

sion

the

publisher.

For

Dummies

registered

trademark

IDG

Books

Worldwide,

Inc.

Basic

Burger

and

“Vary

It”

Ideas

Westem

Beef

Kabobs

with

Red

Peppers

and

Onions

Grilled

Steak

101

Texas

Beef

Barbecue

Jerk-Seasoned

Chicken

Breasts

Spicy

Chili

Chicken

Wings

Grilled

Potato

Planks

Grilled

Tomatoes

with

Cumin

Butter

Tomato

Brushetta

—P—

Basic

Burger

Preparation

time:

minutes

Grilling

time:

22-28

minutes

Yield:

servings

pounds

ground

chuck

teaspoon

salt,

taste

teaspoon

pepper

hamburger

buns

Combine

the

ground

chuck,

salt,

and

pepper

medium

mixing

bowl,

mixing

lightly

but

thoroughly,

using

your

hands.

Shape

the

mixture

into

four

patties,

each

inch

thick

the

center

and

the

edges.

(Even

thickness

ensures

even

cooking

and

prevents

the

edges

from

drying

out

before

the

center

cooked.)

Place

the

patties

grill.

Grill

for

minutes

per

side,

turning

once.

(According

the

U.S.

Department

Agriculture,

all

ground

meat

should

cooked

least

medium

doneness

160

degrees

until

the

center

the

patty

longer

pink.)

Make

small

incision

the

center

each

patty

determine

doneness.

Toast

the

buns

placing

them,

split

side

down,

the

edges

the

grill

grid

for

about

minute

until

lightly

browned.

Remove

the

burgers

from

the

grill

and

serve

toasted

hamburger

buns.

Variation

Section:

Italian

Burger:

Add

the

following

ingredients

the

ground

meat

mixture:

egg

yolk,

cup

grated

onion,

large

clove

garlic

minced,

tablespoons

chopped

fresh

basil

teaspoons

dried

crushed

basil,

⁄2

teaspoon

dried

oregano,

and

salt

and

pepper

taste.

Place

grated

Parmesan

cheese

top

each

burger

(if

desired)

about

minutes

before

the

burger

done

and

grill

until

the

cheese

melts.

Mexican

Burger:

Add

the

following

ingredients

the

ground

meat

mixture:

cup

finely

chopped

onion,

teaspoon

seeded

and

chopped

jalapeno

pepper,

teaspoon

ground

cumin,

and

salt

and

pepper

taste.

Serve

toasted

buns

warmed

tortillas

with

prepared

tomato

salsa

taco

sauce,

and

slices

ripe

avocado.

Asian

Spiced

Burger:

Add

the

following

ingredients

the

ground

meat

mixture:

cup

finely

chopped

scallions,

tablespoons

teriyaki

sauce,

large

clove

garlic,

minced,

and

salt

and

pepper

taste.

233096

Ev02.,cxd

3/1/99

1:10

Face

(1,1)

Western

Beef

Kebabs

with

Peppers

and

Onions

Preparation

time:

minutes

Marinating

time:

hours

overnight

Grilling

time:

15-20

minutes

Yield:

servings

pounds

sirloin,

other

tender

beef

such

top

loin

round

tip

steak

medium

red

peppers

medium

onion

cup

apple

juice,

divided

tablespoons

lime

juice

(about

large

limes)

teaspoons

grated

lime

peel

tablespoons

vegetable

oil

cloves

garlic,

peeled

and

coarsely

chopped

large

jalapeno

peppers,

seeded

and

chopped

teaspoon

cumin

teaspoons

chili

powder

teaspoon

paprika

Salt

and

pepper

taste

tablespoons

butter

Working

cutting

board,

trim

all

visible

fat

from

the

beef;

cut

the

meat

into

cubes

about

inches.

Place

the

cubes

large,

resealable

plastic

bag

other

non-reactive

container.

Core

and

seed

the

red

peppers

and

slice

them

into

strips

about

inches

wide;

slice

each

strip

crosswise

into

2-inch

pieces.

Cut

the

onion

half

lengthwise

and

remove

the

skin.

Cut

each

half

into

thirds,

break

them

apart

into

slices.

Place

the

peppers

and

onions

the

bag

container

with

the

beef

cubes.

Combine

tablespoons

the

apple

juice

with

the

lime

juice,

grated

lime

peel,

oil,

garlic,

jalapeno

peppers,

cumin,

chili

powder,

and

paprika,

blender

container,

whirl

the

mixture

for

few

seconds

into

coarse

puree.

Pour

the

resulting

marinade

over

the

beef

and

vegetables,

seal

the

bag

cover

the

container,

and

refrigerate

for

least

hours

ovemight,

tuming

occasionally.

Remove

the

beef

from

the

marinade.

Reserve

any

remaining

marinade

and

place

small

saucepan.

Thread

beef

cubes,

alternating

with

pieces

pepper

and

onion,

skewers.

(Soak

wooden

skewers

water

for

least

minutes

prevent

them

from

burning.)

Sprinkle

kebabs

with

salt

and

pepper.

Place

skewers

grill.

Grill

the

kebabs

for

about

minutes

for

medium,

turning

every

minutes.

the

kebabs

grill,

bring

the

marinade

the

saucepan

boil

over

high

heat

top

the

stove,

reduce

heat

and

simmer

for

minute.

Whisk

tablespoons

butter

and

tablespoons

the

remaining

apple

juice.

Spoon

sauce

over

the

grilled

kebabs

just

before

serving.

Grilled

Steak

101

Preparation

time:

minutes

Grilling

time:

35-45

minutes

Yield:

servings

tablespoons

olive

oil

boneless

sirloin

beef

steaks,

cut

1-inch

thick

(about

pounds

total)

clove

garlic,

crushed

Salt

and

pepper

taste

small

bowl,

combine

the

olive

oil

and

garlic.

Generously

rub

brush

the

flavored

oil

both

sides

the

steaks.

Sprinkle

the

steaks

lightly

with

salt

and

pepper.

Place

the

steaks

the

grill.

Grill

minutes

for

medium

doneness,

turning

every

minutes.

Remove

the

steaks

from

the

grill,

cover

loosely

with

foil

and

let

the

steaks

rest

for

few

minutes

before

thinly

slicing

across

the

grain.

Season

with

salt

and

additional

pepper

(if

desired)

before

serving.

Texas

Beef

Barbecue

Preparation

time:

minutes

Marinating

time:

hours

overnight

Grilling

time:

35-45

minutes

for

medium-rare

Yield:

servings

cup

bottled

chili

sauce

teaspoon

ground

cumin

cup

beer

teaspoon

dried

red

pepper

flakes

cup

vegetable

oil

cup

finely

chopped

green

onion

(white

and

green

parts)

boneless

beef

top

round

steak,

cut

1-inch

thick

(about

pounds)

tablespoons

chili

powder

salt

taste

(optional)

medium

bowl,

make

the

marinade

combining

all

the

ingredients

except

the

steak.

Place

the

steak

glass

baking

dish

large,

resealable

plastic

bag.

Pour

the

marinade

over

the

steak,

turning

coat.

Cover

the

dish

seal

the

bag,

pressing

out

much

air

possible.

Refrigerate

hours

overnight.

Remove

the

steak

from

the

marinade,

shaking

off

any

excess.

Discard

the

marinade,

desired,

sprinkle

the

steak

with

salt.

Place

the

steak

the

grill

and

grill

minutes

for

medium

doneness,

tuming

every

minutes.

Transfer

the

steak

to a

cutting

board

and

let

stand

for

minutes,

loosely

covered

with

foil.

Thinly

slice

across

the

grain.

cure

3/1/99

1:'0

Pete

Jerk-Seasoned

Chicken

Breast

Preparation

time:

minutes

Marinating

time:

hours

overnight

Grilling

time:

30-35

minutes

Yield:

servings

boneless,

skinless

chicken

breast

halves

(about

pounds)

cup

vegetable

oil

cup

orange

juice

scallions,

finely

chopped

(green

and

white

parts)

medium

cloves

garlic,

peeled

and

finely

chopped

tablespoons

lime

juice

tablespoons

soy

sauce

small

jalapeno

pepper,

seeded

and

finely

chopped

teaspoon

brown

sugar,

packed

teaspoon

kosher

salt,

taste

teaspoon

ground

allspice

teaspoon

dried

leaf

thyme

teaspoon

cinnamon

teaspoon

cayenne

pepper

teaspoon

nutmeg

Trim

the

breasts

any

loose

fat;

rinse

them

under

cold

running

water

and

pat

dry

with

paper

towels.

medium

bowl,

combine

the

remaining

ingredients,

beating

with

fork

whisk

incorporate

the

spices

into

the

oil

and

orange

juice.

Place

the

breasts

large,

resealable

plastic

bag

shallow

dish;

pour

the

marinade

over

the

breasts.

Seal

the

bag,

pressing

out

any

air,

cover

the

dish;

refrigerate

hours

overnight,

turning

occasionally

coat

the

breasts

the

marinade.

Remove

the

chicken

breasts

from

the

marinade;

discard

the

marinade.

Place

the

chicken

breasts

the

grill.

Grill

minutes

until

done,

turning

every

minutes.

test

for

doneness,

cut

into

the

breasts;

the

meat

should

white

and

moist,

with

sign

pink.

Joan

te.

OBS

“Pada,

Spicy

Chili

Chicken

Wings

Preparation

time:

minutes

Marinating

time:

hours

Grilling

time:

25-30

minutes

Yield:

main

dish

servings

appetizer

servings

3⁄2

pounds

chicken

wings

(about

wings)

tablespoons

olive

oil

tablespoons

fresh

lime

juice

large

cloves

garlic,

peeled

and

minced

teaspoons

ground

cumin

teaspoons

ground

coriander

teaspoons

paprika

teaspoon

peeled

and

grated ginger

teaspoon

salt,

taste

teaspoon

hot

chili

powder

cayenne

pepper

teaspoon

cinnamon

Rinse

the

chicken

wings

under

cold

running

water

and

pat

dry

with

paper

towels.

Cut

off

the

wing

tips

the

joints

and

discard

the

tips.

(Or

wrap

and

freeze

tips

use

later

add

flavor

canned

homemade

soups

and

stocks.)

Combine

all

the

remaining

ingredients

large,

resealable

plastic

bag

mixing

bowl,

blending

them

well.

Add

the

chicken

wings;

toss

well

coat

the

wings

the

oil-spice

mixture.

Seal

the

bag,

pressing

out

any

air,

cover

the

bowl;

refrigerate

for

hours.

Place

the

wings

the

grill.

Grill

for

minutes

until

done,

turning

with

tongs

every

minutes

prevent

burning

and

ensure

even

cooking.

test

for

doneness,

cut

into

the

thickest

part

the

wing,

the

meat

should

white,

with

trace

pink

and

the

juices

should

run

clear.

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