Sunbeam Electric Grill GC7200 B User Manual

Instruction Booklet  
Please read these instructions carefully and retain for future reference  
GC7200/B  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM PURE ELEMENTS CONTACT  
GRILL  
• Use well away from walls and curtains.  
• Avoid using on metal surfaces e.g. sink.  
• Do not use in confined spaces.  
• Do not touch the outside or the top of the grill  
when in use, as these surfaces may be hot.  
• Ensure you use the handle to open the grill  
plate. Avoid touching hot surfaces.  
• The grill 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 grill  
• 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.  
• Ensure the drip tray is in position before  
grilling  
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:  
• For safety reasons and to avoid maintenance by  
unskilled persons, some appliances are ‘sealed’  
using tamperproof screws. Such appliances should  
always be returned to the nearest Sunbeam  
Appointed Service Centre for adjustment or repair  
if required.  
• Read carefully and save all the instructions  
provided with an appliance.  
• 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.  
• 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.  
• Close supervision is necessary when your appliance  
is being used by children or infirm persons.  
• Young children should be supervised to ensure that  
they do not play with the appliance.  
• 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.  
• Never leave an appliance unattended while in use.  
• 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.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Sunbeam  
Elements Contact Grill  
Cool touch handle  
Remains cool to the touch for safer  
grilling.  
Power and Ready lights  
Warm Up light indicates the unit is  
switched on and warming up. Ready light  
indicates it is ready to use  
Adjustable heat control dial  
Gives you full control over the  
thermostatically controlled temperatures  
Sloping grill plate  
The grilling plate guides fat away from  
the food during cooking for a healthier  
meal  
DuPont Teflon® Platinum ProTM  
non-stick coating  
Enables healthy fat-free cooking and  
simple wipe down cleaning.  
Three layers of premium scratch resistant  
non-stick coating. Up to 10 times more  
scratch-resistant than other non-stick  
coatings. Safe to use with metal utensils.  
2
 
Ribbed grill plates  
The high grade ribbed grill plates sear  
meat on both sides at the same time  
for fast, healthy cooking. The patented  
rib plates have been designed for a  
variety of foods. The upper half of the  
plate is designed for more delicate  
food . The lower half has deeper  
channels, ideal for searing meats.  
RotoDialTM adjustable height control dial  
with locking mechanism  
Adjust and set the height of the top  
plate to fit food of varying thicknesses.  
The top plate can rest on or sit above  
the food. The RotoDial also allows the  
plates to be locked together for easy  
handling and vertical storage.  
2400 watts  
Powerful 2400 watt element for fast  
heat up and even heat distribution  
Removable drip tray  
Fats and oils drain away into the  
removable drip tray. Ensure the drip  
tray is in position beneath the grill  
plate before grilling  
3
 
Using your Sunbeam Pure  
Elements Contact Grill  
Before using your Contact Grill  
Grilling meats and vegetables  
Before using your Contact Grill for the first  
time, the non-stick cooking plates must be  
seasoned to protect the non-stick surface.  
Note: Preheat your Contact Grill until the  
Ready light illuminates before use.  
1. Spray the grill plates with cooking oil  
before placing meat, seafood or vegetables  
onto the bottom grill plate.  
2. Gently lower the lid to ensure even  
cooking of your food everytime.  
3. When cooking some foods you may want  
to re-spray the grill plates to prevent food  
from sticking.  
4. The cooking plates are coated with a  
durable non-stick coating. Some foods  
that are marinated or coated may cause  
the food to stick to the grill plates.  
Plug the power cord into a 230/240 volt AC  
power outlet and turn the power on. Preheat  
the contact grill for 5 minutes. Season the  
plates by applying a thin coat of cooking oil  
onto the surface and rub in with paper towel.  
Alternatively add oil to paper towel and rub  
over the cooking plates. After this initial  
seasoning, there is no need to season the  
plates before each use.  
Note: When using your Contact Grill 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.  
To free the food use heat-resistant plastic  
or wooden utensils only. Never use a sharp  
or metal object as this will damage the  
non-stick surface.  
Using your Contact Grill  
Note: The Ready Light is thermostatically  
controlled and will cycle on and off  
during cooking to ensure that the correct  
temperature is maintained.  
Caution: Do not touch the outside or the top  
of the unit when in use. Ensure you use  
the handle to open the top grill plate. Avoid  
touching hot surfaces. The contact grill may  
generate steam from between the grill plates  
while food is cooking and when the top plate  
is opened. Take care when removing food  
from the grill.  
1. Place on a flat, level, heat-resistant  
surface.  
2. Plug the power cord into a 230-240 volt  
AC power outlet and turn the power ON.  
The red Power light will illuminate while  
the unit is switched on.  
3. Select your desired temperature setting to  
suit the type of food you wish to cook.  
4. Preheat until the Ready light illuminates.  
5. After you have completed grilling turn the  
power OFF and unplug from the power  
outlet.  
Note: Ensure the cord is kept well away from  
the cooking plates when in use.  
4
 
Hints for Best Results  
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.  
2. Avoid overcooking meat as the texture will  
toughen.  
3. Recommended cuts;  
6. Ideal for cooking a variety of meats,  
including beef, fish and poultry. Take care  
when grilling fish, use a plastic spatula.  
7. The sloped grilling surface allows the fats  
and juices to drain into the drip tray for  
healthy, fat free cooking.  
8. When cutting meats, chicken, vegetables  
or seafood for kebabs, cut evenly and  
uniform in size to ensure even cooking.  
Note: 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 seperate chopping boards for  
meats, vegetables and seafood.  
Beef = Sirloin, Rump, Scotch,  
Fillet or T-Bone  
Lamb = Backstrap or Fillet, Chops and  
Cutlets  
Pork = Leg or Butterfly Steaks, Fillets  
and Chops.  
Note: Do not cut cooked meats on the same  
chopping board that you used to prepare the  
raw meat unless the board and knife have  
been thoroughly sanitised and cleaned in hot  
soapy water.  
4. You can also grill diced meat on skewers  
for kebabs.  
5. The Contact Grill can grill meats over  
2.5cm (1 inch) thick 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
 
Care and Cleaning  
Always use heat-resistant plastic or wooden  
utensils only to remove food from the grill.  
Do not use sharp or metal objects as these  
will scratch the non-stick surface.  
plastic scouring pad, sponge or brush to  
clean off the residue. Do not use steel wool,  
metal scouring pads or abrasive cleaners as  
these will scratch the non-stick surface.  
Do not cut food on top of the cooking plates.  
To clean the exterior  
Wipe over with a dampened cloth and polish  
with a soft dry cloth.  
To clean after use  
Always turn the power off and remove the  
plug from the power outlet before cleaning.  
To clean the drip tray  
Allow the contents of the drip tray to cool  
before removing the tray and discarding  
the contents. Empty the drip tray after  
each use and wash in warm soapy water  
using a non-abrasive scouring pad and mild  
detergent. After cleaning, dry the drip tray  
with a clean, soft cloth and slide back into  
position. The drip tray is dishwasher safe and  
should be placed on the top shelf.  
Do not immerse the contact grill in water or  
any other liquid.  
Do not use abrasives or metal scourers as  
they will scratch the non-stick plates and the  
exterior surface.  
Do not place the contact grill in the  
dishwasher.  
To clean the non-stick plates  
The cooking plates are coated with a durable  
non-stick surface, therefore little cleaning is  
required. Always allow the grill to cool until  
just warm before cleaning. Once cooled, wipe  
over the cooking plates with a dampened  
cloth or paper towel to remove excess oil.  
A soft washing sponge may be used to  
remove any cooking residue. The grill is  
easier to clean when slightly warm.  
Note: Do not pour oil, fat or grease down the  
sink.  
Storage  
Allow the grill to cool and clean it after  
each use and before storing it away. The  
grill will store in an upright position in  
cupboards, shelves or on the bench top. The  
cord can be wrapped underneath the unit.  
Always clean after each use to prevent a  
build up of cooking residue on the grill.  
Note: Hold the top lid open whilst cleaning  
the grill plates.  
To remove stubborn food residue  
Some foods that are marinated or coated may  
cause the food to stick to the cooking plates.  
To remove these stubborn food residues  
squeeze some warm soapy water (using a  
mild household detergent) over the residue.  
Allow to stand then use a non-abrasive  
6
 
Grilling Guide  
Use these cooking times as a guide, cooking times and temperatures will vary  
depending on factors such as weight and cut of the food, and your own personal taste.  
Cooking Times  
Cooking  
Temperatures  
Meat/cut Variety Preparation  
Medium Well Done  
CHICKEN  
Trim excess fat.  
Brush or spray with oil.  
Season with salt and  
pepper  
Turn dial to max heat  
Turn dial to max heat  
Turn dial to max heat  
Turn dial to max heat  
3 - 4 minutes.  
Rest for 3 - 5  
minutes before  
slicing  
Single breast fillet,  
skinless (130 -  
150g)  
Tenderloins  
(65 - 75g)  
Trim excess fat.  
Brush or spray with oil.  
Season with salt and  
pepper  
2 - 3 minutes  
Thigh fillet  
(130 - 150g)  
Trim excess fat.  
Brush or spray with oil.  
Season with salt and  
pepper  
2 - 3 minutes.  
Rest for 3 - 5  
minutes before  
slicing  
SAUSAGE  
Thin (680g)  
Do not pierce.  
Brush or spray with oil  
10 - 12 minutes  
(8 sausages)  
Thick (480g)  
Do not pierce.  
Brush or spray with oil  
Turn dial to max heat  
15 minutes  
(6 sausages)  
LAMB  
Brush or spray with oil  
Season with salt and  
pepper  
Turn dial to max heat 4 - 5 minutes  
Loin chops  
(75 - 90g, 2½ cm  
thick)  
Lamb leg steak  
(110 - 150g)  
Trim excess fat.  
Brush or spray with oil.  
Season with salt and  
pepper  
Turn dial to max heat 3 - 4 minutes  
Cutlets, frenched  
Trim excess fat.  
Turn dial to max heat  
2 - 3 minutes  
(6 cutlets)  
(6 x 55 - 65g each) Brush or spray with oil.  
Season with salt and  
pepper  
Eye of loin or  
backstrap  
(200 - 240g)  
Brush or spray with oil.  
Season with salt and  
pepper  
Turn dial to med/high 3 - 4 minutes.  
heat Rest for 3 - 5 minutes  
before slicing  
7
 
Grilling Guide continued  
Cooking Times  
Medium Well Done  
3 - 4 minutes  
Cooking  
Meat/cut Variety Preparation  
Temperatures  
Turn dial to max heat  
PORK  
Trim excess fat.  
Brush or spray with oil.  
Season with salt and  
pepper  
Medallion  
(130 - 140g)  
Trim excess fat.  
Turn dial to max heat  
BEEF  
2½ - 3 minutes.  
Cover and rest for 3 - 5  
minutes  
Brush or spray with oil.  
Season with salt and  
pepper  
Porterhouse steak  
(boneless) (160 -  
180g, 2cm thick)  
Trim excess fat.  
Brush or spray with oil.  
Season with salt and  
pepper  
Turn dial to max heat 3 minutes.  
Cover and rest for 3 - 5  
minutes  
Scotch fillet (225g,  
2cm thick)  
Brush or spray with oil  
Turn dial to max heat  
3 - 4 minutes.  
Hamburger patties  
(125g, 10cm  
diameter)  
Cooking  
Meat/cut variety Preparation  
Cooking Times  
4 - 5 minutes  
temperatures  
Turn dial to med/high  
heat  
FISH  
Brush or spray with oil.  
Season with salt and  
pepper  
Salmon  
(230 - 240g)  
Turn dial to med/high  
heat  
White fish  
(180g)  
Brush or spray with oil.  
Season with salt and  
pepper  
3 - 4 minutes  
8
 
Recipes  
BLTs  
Prawns with Chilli and Coriander  
Serves: 4  
Serves: 4  
4 thick rashers bacon, rind and fat removed  
2 large tomatoes, sliced  
2 tablespoons peanut oil  
2 tablespoons finely chopped fresh coriander  
2 tablespoons sweet chilli sauce  
2 tablespoons lime juice  
8 slices bread, toasted  
2 tablespoons mayonnaise  
salt and pepper, to taste  
24 large green prawns, heads removed,  
peeled, leaving tails intact  
8 lettuce leaves, torn  
24 bamboo skewers  
1.Preheat contact grill on ‘high’ until ready  
light comes on. Add bacon and close the  
lid. Cook for 2-3 minutes or until golden.  
Baby asian salad leaves, to serve  
1.Combine oil, coriander, sweet chilli sauce  
and lime juice in a bowl.  
2.Spread toast with mayonnaise. Layer bacon  
and tomato evenly between toast. Season  
with salt and pepper. Top with lettuce.  
Sandwich together. Cut in half to serve.  
2.Add prawns and toss to coat. Cover and  
place in the fridge to marinate for 30  
minutes. Starting from the tail end, thread  
the prawn down the length of the skewer so  
that the prawn is straight.  
Steak Sandwich  
Serves: 4  
3.Preheat contact grill on ‘high’ until ready  
light comes on. Add prawns and close the  
lid. Cook prawns in batches for 2 minutes  
or until golden. Serve with baby asian  
salad leaves.  
2 tablespoons olive oil  
2 teaspoons balsamic vinegar  
2 teaspoons brown sugar  
2 medium red onions, cut into 1 cm slices  
4 x 100g thin steaks, flattened  
Turkish bread and barbecue sauce, to serve  
1.Combine oil, vinegar and sugar in a bowl.  
Add onion and toss to coat.  
2.Preheat contact grill on ‘high’ until ready  
light comes on. Add onions and close the  
lid. Cook onions, turning from time to time  
for 5-6 minutes or until golden. Remove  
onions from grill; cover and keep warm.  
3.Add steaks and close the lid. Cook for  
1-1½ minutes or until cooked as desired.  
Serve steaks on Turkish bread with onions  
and barbecue sauce.  
9
 
Recipes  
Grilled Vegetable Salad  
Steak and Eggplant Stack  
Serves: 4  
Serves: 4  
2 tablespoons olive oil  
2 medium eggplant, cut into 4 x 1½ cm  
slices  
2 bunches thin asparagus stalks, trimmed  
1 small yellow, sliced  
4 x 100g thin steaks, flattened  
olive oil spray  
1 small red capsicum, sliced  
2 zucchinis, sliced lengthways  
75g greek feta cheese, crumbled  
100g baby rocket leaves  
salt and pepper, to taste  
80g baby rocket leaves  
½ cup semi dried tomatoes  
extra virgin olive oil and balsamic vinegar, to  
serve  
Dressing  
1
/
3
cup extra virgin olive oil  
1.Spray eggplant and steak with oil and  
season with salt and pepper.  
2 tablespoons red wine vinegar  
1 ½ teaspoons caster sugar  
2 teaspoons Dijon mustard  
2.Preheat contact grill on ‘high’ until green  
light comes on. Add eggplant and close the  
lid. Cook eggplant in batches for 3 minutes  
or until cooked. Transfer to a plate; cover  
to keep warm. Add steaks and close the  
lid. Cook steak for 1-1½ minutes or until  
cooked as desired.  
1.Brush vegetables with oil and season with  
salt and pepper.  
2.Preheat contact grill on ‘high’ until ready  
light comes on. Add vegetables, and close  
the lid. Cook vegetables in batches for  
2½-3½ minutes or until cooked.  
3.Cut steaks in half. Top steak with eggplant,  
rocket and semi-dried tomatoes. Repeat  
with remaining ingredients. Serve drizzled  
with extra virgin olive oil and balsamic  
vinegar.  
3.To make dressing: combine all ingredients  
in a screw-top jar and shake well.  
4.Divide vegetables among serving plates.  
Top with feta and rocket. Serve drizzled  
with dressing.  
10  
 
Recipes  
Balsamic and Rosemary Lamb  
Beef Burgers  
Serves: 4  
Serves: 4  
1
/
3
cup olive oil  
500g beef mince  
2 tablespoons balsamic vinegar  
1 tablespoon chopped fresh rosemary leaves  
2 cloves garlic, crushed  
1 small red onion, finely grated  
½ cup fresh breadcrumbs  
1 egg, lightly beaten  
salt and pepper, to taste  
1 tablespoon Worcestershire sauce  
2 tablespoon finely chopped fresh parsley  
salt and freshly ground black pepper  
cooking oil spray  
2 x 230g lamb loin eye (backstrap)  
Crispy potatoes and green salad, to serve  
1.Combine oil, vinegar, rosemary, garlic, salt  
and pepper in a shallow dish.  
4 hamburger buns, halved  
2.Add lamb and coat in mixture. Cover and  
place in the fridge to marinate for 1-2  
hours.  
Tomato, beetroot, lettuce and tomato sauce,  
to serve  
1.Combine mince, onion, breadcrumbs, egg  
yolk, Worcestershire sauce, parsley, salt  
and pepper in a bowl. Mix together. Shape  
into four 10cm patties. Place on a plate  
lined with baking paper. Cover and place in  
the fridge for 30 minutes.  
3.Preheat contact grill on ‘med/high’ until  
ready light comes on. Add lamb and close  
the lid. Cook lamb for about 4 minutes  
or until cooked as desired. Stand for 5  
minutes before slicing. Serve lamb with  
crispy potatoes and green salad.  
2.Preheat contact grill on ‘high’ until green  
ready light comes on. Spray plates with  
cooking oil. Add patties and close the  
lid. Cook patties for 3½ minutes or until  
cooked through.  
3.Serve patties on hamburger buns with  
sliced tomato, beetroot, lettuce and tomato  
sauce.  
11  
 
Recipes  
Pepper Steak with Mushrooms  
Mint Lamb Cutlets  
Serves: 4  
Serves: 4  
4 x 170g beef scotch fillets  
2 teaspoons cracked pepper  
350g portobello mushrooms, thickly sliced  
olive oil spray  
2 tablespoons olive oil  
1
/
3
cup thick mint sauce  
12 lamb cutlets  
Steamed baby potatoes and green beans, to  
serve  
2 teaspoons Worcestershire sauce  
1 tablespoon finely chopped fresh parsley  
potato mash, to serve  
1.Combine oil and mint sauce in a shallow  
dish. Add lamb and coat in mixture. Cover  
and place in the fridge to marinate for 1-2  
hours.  
1.Sprinkle steaks with cracked pepper and  
lightly press onto steaks.  
2.Preheat contact grill on ‘med/high’ until  
ready light comes on. Add lamb and close  
the lid. Cook lamb in batches for 3-3 ½  
minutes or until cooked to your liking.  
Serve lamb with steamed baby potatoes  
and green beans.  
2.Preheat contact grill on ‘med/high’ until  
ready light comes on. Spray mushrooms  
with olive oil. Add mushrooms and close  
the lid. Cook in batches for 4 minutes or  
until soft. Transfer mushrooms to a bowl,  
add Worcestershire sauce and parsley and  
cover to keep warm.  
Pork with Thyme and Mustard  
Serves: 4  
3.Increase heat on contact grill to ‘high’.  
Spray plates with olive oil. Add steaks  
and close the lid. Cook steaks for 3-3½  
minutes or until cooked as desired. Serve  
steaks with mushrooms and potato mash.  
¼ cup olive oil  
2 tablespoons red wine vinegar  
1 tablespoon fresh thyme leaves  
½ teaspoon caster sugar  
2 teaspoons Dijon mustard  
4 x 130g pork medallions  
baked potatoes and salad, to serve  
1.Combine oil, vinegar, thyme and sugar in a  
shallow dish. Add pork and coat in mixture.  
Cover and place in the fridge to marinate  
for 1-2 hours.  
2.Preheat contact grill on ‘med/high’ until  
ready light comes on. Add pork and close  
the lid. Cook pork for 3-3½ minutes or  
until cooked as desired. Serve pork with  
baked potatoes and salad.  
12  
 
Recipes  
Oregano and Lemon Chicken  
Grilled Salmon with lime aioli  
Serves: 4  
Serves: 4  
2 tablespoons olive oil  
2 tablespoons olive oil  
¼ cup lime juice  
¼ cup lemon juice  
1 tablespoon finely chopped fresh oregano  
salt and pepper, to taste  
salt and freshly ground black pepper  
4 x 200g each salmon fillets  
lime aioli, to serve  
4 x 180g chicken breast fillets, trimmed  
Tzatziki and greek salad, to serve  
Lime aioli  
1.Combine oil, lemon juice, oregano, salt  
and pepper in a shallow dish. Add chicken  
and coat in mixture. Cover and place in the  
fridge to marinate for 1 - 2 hours.  
2 egg yolks  
1 clove garlic, halved  
2 teaspoons Dijon mustard  
Salt and pepper, to taste  
2 tablespoons lime juice  
1 cup olive oil  
2.Preheat contact grill on ‘high’ until ready  
light comes on. Add chicken and close the  
lid. Cook chicken for about 4 ½ minutes  
or until cooked. Serve chicken with tzatziki  
and greek salad.  
1.Combine oil, lime juice, salt and pepper  
in a shallow dish. Add salmon and coat in  
mixture.  
Chicken with Soy and Ginger  
Serves: 4  
2.Preheat contact grill on ‘high’ until ready  
light comes on. Add salmon and close the  
lid. Cook salmon for 5-6 minutes or until  
cooked as desired. Serve salmon with lime  
aioli.  
¼ cup peanut oil  
2 tablespoons soy sauce  
2 tablespoons mirin  
3.To make aioli: place yolks, garlic, mustard,  
salt, pepper and 1 tablespoon lime juice  
into a small food processor. Process  
until combined. Slowly pour in oil and  
process until mixture is thick. Stir through  
remaining lime juice.  
2 garlic cloves, crushed  
2 teaspoons grated fresh ginger  
4 x 180g chicken thigh fillets  
Steamed rice and asian greens, to serve  
1.Combine oil, soy sauce, mirin, garlic and  
ginger in a shallow dish. Add chicken and  
coat in mixture. Cover and place in the  
fridge to marinate for 1-2 hours.  
2.Preheat contact grill on ‘high’ until ready  
light comes on. Add chicken and close the  
lid. Cook chicken for about 3 minutes or  
until cooked. Serve chicken with steamed  
rice and asian greens.  
13  
 
Recipes  
Fish Fillets with lemon and herbs  
Serves: 4  
2 tablespoons olive oil  
¼ cup lemon juice  
1 tablespoon thinly sliced fresh chives  
1 tablespoon finely chopped fresh dill  
salt and pepper, to taste  
4 x 150g boneless white fish fillets  
chips and salad leaves, to serve  
1.Combine oil, lemon juice, chives, dill, salt  
and pepper in a shallow dish. Add fish and  
coat in mixture.  
2.Preheat contact grill on ‘high’ until ready  
light comes on. Add fish and close the lid.  
Cook fish for 2 ½-3 minutes or until just  
cooked. Serve fish with chips and salad  
leaves.  
14  
 
Notes  
15  
 
Notes  
16  
 
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,  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
For a complete list of Sunbeam’s  
authorised service centres visit our website  
or call:  
or 0800 786 232 in New Zealand.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling, and excludes  
breakables such as glass or ceramic items  
and normal wear and tear.  
Australia  
1300 881 861  
Similarly, your 12 Month Replacement  
Guarantee does not cover damage to  
household surfaces as a result of water  
or other substances leaking from your  
appliance, nor does it cover freight costs.  
New Zealand  
0800 786 232  
In Australia, this guarantee is additional  
to the conditions and guarantees which  
are mandatory as implied under the  
Trade Practices Act 1974 and State  
and Territory legislation.  
 
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.  
‘Pure Elements’ 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 2010.  
ABN 45 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
8/10  
 

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