Sunbeam HG6600B User manual

Brand: Sunbeam

Model: HG6600B

Category: Electric kettles

Type: User manual

This manual is also suitable for

Please read these instructions carefully

and retain for future reference.

Kettle King

Outdoor Electric BBQ Oven

Instruction Booklet

HG6600B

Contents

Important instructions – retain for

future use.

Sunbeam’s Safety Precautions 3

Features of your Kettle King 4

Using your Kettle King 6

BBQ Oven Cooking in your Kettle King 8

Tips to cooking a great steak 9

Tips to cooking great fish fillets 9

Care and Cleaning 10

Guide to Meat and Poultry Cooking Times

and Temperatures 11

Recipes 13

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.

• Donotleavethecontrolprobeinthe

appliancewhenstoringoutdoors.

•Forindooruse,adequateventilationoran

exhaustfanisrecommended.

•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usethestandforanypurposeother

thantosupportyourKettleKingBBQOven.

Sunbeam’s Safety Precautions

 Ifyouhaveanyconcernsregardingtheperformanceanduseofyourappliance,

pleasevisitwww.sunbeam.com.auorcontacttheSunbeamConsumerServiceLine.

 Ensuretheabovesafetyprecautionsareunderstood.

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.

• 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.

• 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.

• 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.

• 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.

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.

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.

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.

Using your Kettle King

Before first use

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.

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.

Note:Neverattempttoremovetheplastic

pinsfromthemetaltube,asthesearethe

locatorsfortheswivelshelf.

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.

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.

Figure 1

Figure 2

Figure 3

Figure 4

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.

6.Positionthehotplateoverbaseanddrip

tray.See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.

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.

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.

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 5

Figure 6

BBQ Oven Cooking in your

Kettle King

BBQ Oven Cooking

BBQOvencookingallowsyoutoroastmeats

andvegetablesefficiently,whilesealingin

theflavoursomejuices.

Theresultisovenstyle,tendermeat,with

wholesomecrispvegetables.

Foraperfectresulteverytime,readtheBBQ

OvenBasicssectionbelow.

BBQ Oven Basics

• Foroptimumresults,theKettleKing

shouldalwaysbepreheatedfor10minutes

withthelidon.

• 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.

• Meatssuchasbeef,pork,chickenand

poultryrequireapproximately1½-2hours

tocook,dependingontheweightandsize.

• 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.

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.

• Avoidovercookingmeats.Thelongerthe

cookingtime,thelesstenderthemeatwill

be.

• 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.

• Restmeat,covered,forabout10minutes

beforecarving.Thisallowsthejuicesto

settle.

• EnsurethattheKettleKinghasbeen

preheatedonSuperSearfor10minutes

oruntilthelightonthecontrolprobehas

switchedoff.

• 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.

• Onlyturnsteaksonce.Turningseveral

timesorpressingdownwithtongswillonly

drythesteakout.

• 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.

• 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.

• 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.

• RemovesteaksfromKettleKingandrest,

covered,forafewminutesbeforeserving.

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.

• Lightlycoatthefilletsinalittleoiland

seasonwithsaltandpepper,ifdesired.

• Thetimetakentocookafishfilletwill

dependgreatlyonthethicknessofthe

fillet.

• 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

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.

• 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.

• 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.

Tips to cooking great fish fillets

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.

Control probe

Ifcleaningisnecessary,wipeoverwitha

dampcloth.

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.

Important:Donotimmersethecontrolprobe

inwateroranyotherliquid.

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.

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.

Abottlebrushmaybeusedtocleanthe

drainageholesintheribbedhotplate.

Thehotplateanddriptrayarealso

dishwashersafe.

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

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:Donotplacethemouldedbaseorlidin

adishwasher.

Stand

Thestandcanbewipedoverwithadamp

cloth.

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.

ForoutdoorstorageofyourKettleKing,

removethecontrolprobeandstoreinasafe,

dryplace.

Care and Cleaning

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) 1hr20min 1hr40min 2hrs

Beef(welldone) 1hr30min 1hr50min 2hrs10min

Lamb(medium) 1hr 1hr20min 1hr40min

Lamb(welldone) 1hr20min 1hr30min 1hr50min

Pork 1hr30min 1hr45min 2hrs

Ham  Approx.20min/kg

Turkey  Approx.25min/kg

CHICKEN

SIzE WEIGHT/KG COOKING TIME

Number10 1.0 50min

Number15 1.5 1hr20min

Number20 2.0 1hr50min

Heading

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) 65-70˚C 150-160˚F

Beef,Lamb(welldone) 75˚C 170˚F

Pork 70-75˚C 160-170˚F

Ham 71˚C 160˚F

Turkey 75˚C 170˚F

Chicken min75˚C 170˚F

Hamburgers 75˚C 170˚F

Sausages 75˚C 170˚F

Heading

Barbecue Chilli Lime Prawns Serves 4

1kggreenprawns

1teaspoonpalmsugar

2tablespoonspeanutoil

¼cuplimejuice

2redchillies,seededandfinelychopped

1tablespoonsweetchillisauce

2tablespoonschoppedfreshcoriander

1.Pre-heatKettleKingonSuperSear.

2.Shellanddeveinprawnsleavingtails

intact.Combineprawnsandremaining

ingredientsinabowlandrefrigeratefor1

hour.

3.Cookprawnsforabout3minutesoneach

sideoruntiljust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

¹/

cupbalsamicvinegar

½cupbasilleaves,shredded

2tablespoonsbrownsugar

seasaltandfreshlygroundblackpepper

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.

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.

Soya Sauce Chicken Wings Serves 4

1½kgchickenwings

¹/

cuphoney

½cuplowsaltsoysauce

2teaspoonsChinesecookingwine(optional)

2clovesgarlic,crushed

3teaspoonsgratedfreshginger

1.Cutwingsatjointsanddiscardtips.

2.Combineremainingingredientsand

chickeninabakingdishandmarinatefor

atleast2hours.

3.PreheatKettleKingonSuperSearfor10

minutes.Removewingsfrommarinade;

reserveliquid.

4.Cookwings,onbothsides,brushingwith

reservedmarinade.Turnwingsoften.Cook

forabout15minutesoruntilbrownedand

cookedthrough.

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.

Souvlaki Lamb Skewers makes about 22

skewers

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yellowcapsicum

1redcapsicum

1largeredonion

22-24smallbambooskewers

1.Combinelamb,garlic,oregano,lemon

juiceandoliveoil,mixuntilcombined.

2.Placelambinmarinade.Refrigeratefor

severalhoursorovernight.

Recipes

Heading

3.Cutcapsicumandonionsintopieces

slightlysmallerthatthelamb.Skewer

about3pieceseachofmeatand

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.

Beef Skewers with Satay Makes approx

Dipping Sauce 24 skewers

1kgrumpsteak

2tablespoonssoysauce

1teaspoonsesameoil

1clovegarlic,crushed

1tablespoongratedfreshginger

24smallwoodenskewers

Sataysauce

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

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.

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.

Spicy Middle Eastern

Chicken Skewers Serves 4

750gthighfillets

1tablespoonlemonjuice

1tablespoonMoroccanseasoningspicemix

1clovegarlic,crushed

2tablespoonsoliveoil

12smallwoodenskewers

1.Trimfatfromthighfilletsandcutintobite

sizepieces.

2.Combineremainingingredientsinalarge

bowl.Refrigerateforseveralhoursor

overnight.

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.

Recipes (continued)

Heading

Recipes (continued)

Steamed Salmon Parcels Serves 4

4x180gAtlanticsalmonfillets

1stalklemongrass,whiteonly,chopped

finely

4eschalots,slicedthinly

¹/

cupcorianderleaves

1largeredchilli,seededandsliced

2clovesgarlic,crushed

2teaspoonsgratedfreshginger

½cupcoconutmilk

Seasalt

Freshlygroundblackpepper

1tablespoonpeanutoil

4-6babybokchoy,quartered

Steamedjasminerice,toserve

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.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.

4.PlaceparcelsonKettleKingwiththe

lidonforabout12-15minutesoruntil

cookedasdesired.Removefromheat.

5.HeatoilonflatsideofKettleKingand

quicklycookbokchoyuntiljustwilted;

seasonwithsaltandpepper.

6.Servesalmonwithbokchoyandsteamed

jasminerice.

Grilled Fish with Garlic and Lemon Serves 4

4fillets(800g)whitefishfilletsofchoice

¼cupoliveoil

2clovesgarlic,crushed

¼cuplemonjuice

2eschalots,minced

¼cupshreddedfreshbasilleaves

Seasalt

Freshlygroundblackpepper

Salad,toserve

Lemonwedges,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.

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

thicknessofeachfillet.

4.Servefishwithsaladandlemonwedges

Grilled Chicken Breast Serves 6

with Salsa Verde

1-2tablespoonsoliveoil

6chickenbreastfillets

SalsaVerde

1cupflatleafparsley

½cupdill

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

Heading

Recipes (continued)

1.PreheatKettleKingonSuperSearfor10

minutes.

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

3.TomaketheSalsaVerde,blendorprocess

allingredientsuntilachunkysauce

textureisachieved.

Tip:SalsaVerdealsogoesverywellwithpan

friedfishfillets.

Beef fajitas Serves 4

600gskirtsteak

½cuporangejuice

½cuppineapplejuice

½cupsoysauce

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

1avocado,chopped

8-12flourtortillas,warmed

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.

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

cookforafurther1minute.Removefrom

heat.

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.

Smoky Pork Ribs Serves 4

3-4racksporkribs(small,flatracks

workbest)

400mlsmokybarbecuesauce

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.

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.

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.

Tip:Thedoublecookingoftheribsisextra

workbutthemeatontheribswillbevery

tenderandwellworthit!

Heading

Grilled swordfish Serves 4

4piecesswordfish

2clovesgarlic,crushed

¹/

cupwhitevinegar

¹/

cupoliveoil

¼cupshreddedbasilleaves

Salad

250gbabyrocket

100gsemidriedtomatoes

150gfetacheese

100gkatamataolives

1.Placeswordfishinalargedishandpour

overtwothirdsofthecombineddressing

ingredients.Coverandrefrigeratefor1

hour.

2.Pre-heatKettleKingonSuperSear.

3.Cookswordfishforabout3minuteseach

sideoruntilcookedasdesired.

4.Serveswordfishoversaladanddrizzlewith

remainingdressing.

Marinated Lamb Roast Serves 4

1tablespoonoliveoil

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

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.

2.PreheatKettleKingonSuperSearwiththe

lidonfor15minutes.

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.

4.Standlamb,covered,for10minutes

beforecarving.

Roast Pork with Nutty Rice Serves 4-6

1.5kgloinofpork

oliveoil

seasalt

freshlygroundblackpepper

kitchenstring

Filling

20gbutter,melted

1smallmushroom,chopped

1eschalot,finelychopped

pinchnutmeg

½cupcookedbrownrice

1tablespoonpinenuts

1eggyolk

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.

4.Brushmeatlightlywithoilandseason

withsaltandpepper.

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.

Tip:Iftheporkwillnotsitflatwhencrisping

therindusesomealuminiumfoiloneither

sidetokeepinplace.

Roast Chicken with Stuffing Serves 4

1.6kgwholefreshchicken

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.Washandcleanchickenthoroughly.Pat

drywithpapertoweling.

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.PreheatKettleKingonSuperSearfor10

minuteswiththelidon.Brushchicken

withalittleoilandsaltandpepper.

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.

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

RedWineDressing

1tablespoonredwinevinegar

3tablespoonsextravirginoliveoil

1teaspooncastersugar

1teaspoonDijonmustard

1teaspoonseasalt

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.

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.

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.

6.Dividesaladonto4platesandtopwith

haloumicheese

Recipes (continued)

Grilled Mushrooms 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

1.Pre-heatKettleKingonSuperSearwith

thelidonfor10minutes.

2.Peelmushroomsandremovestems.

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.

Crunchy corn cobs in husks Serves 6

6corncobswithhuskson

125gbutter,softened

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!

Potatoes with sour cream Serves 6

and sweet chilli sauce as part of a meal

1kgbabynewpotatoes

1-2tablespoonsoil

2teaspoonsseasalt

freshlygroundpepper

¹/

cupsweetchillisauce

1cuplightsourcream

1.Cookpotatoesinapotofboilingwater

untiljustcooked;drain.

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.Cookongrillplate,turningoccasionally,

forabout5-10minutesoruntilcrisp.

4.Servewithsweetchillisauceandlight

sourcream.

Caramelised bananas with Hot Chocolate Sauce

and Whipped Cream Serves 4

4largebananas

¼cupfirmlypackedbrownsugar

1teaspooncinnamon

Whippedcream,toserve

Hotchocolatesauce

100gdarkchocolate,chopped

30gwhitemarshmallows,chopped

150mlthickenedcream

1.PreheatKettleKingonSuperSearfor10

minutes.

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.

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.

4.Tomakethehotchocolatesauce,combine

allingredientsinasmallsaucepanand

cook,stirring,overalowheat,until

melted.

Grilled Mango Cheeks

with Sweet Lime Ricotta Cream Serves 4-8

4largemangos

2tablespoonscastersugar

RicottaCream

300gfreshricotta

2tablespoonsicingsugar,sifted

½teaspoonvanillaessence

1teaspoongratedlimezest

1tablespoonlimejuice

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.PreheatKettleKingonSuperSearfor10

minutes.

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.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.

Recipes (continued)

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Sunbeam HG6600B User manual

Brand: Sunbeam

Model: HG6600B

Category: Electric kettles

Type: User manual

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