Hamilton Beach Kitchen Grill 840058500 User Manual

Use & Care for Electric Grill  
USA: 1-800-851-8900  
840058500  
 
How to Assemble  
Parts and Features  
Rack  
1. Place base on countertop.  
2. Insert drip pan. Make sure the openings in the base and drip  
pan line up for the power cord.  
Heating Element  
3. Place support rod in small indentations in drip pan.  
4. Place the cord receptacle end of the  
Cord  
Support  
Rod  
Receptacle  
heating element through opening in drip  
Cord Receptacle  
Drip Pan  
pan. Make sure the notched edge is  
facing down. Position notch over edge  
in drip pan opening, as illustrated.  
When properly assembled the heating  
element will rest on the support rod.  
5. Place rack on top of assembled grill.  
Power Cord  
6. Attach power cord to cord receptacle.  
Notch  
How to Grill  
DO NOT OPERATE THIS GRILL WITHOUT DRIP PAN IN PLACE.  
During the first use of the grill some smoke and odor will be  
noticed. This is normal with heating appliances and will not  
occur after several uses.  
Base  
Power Cord  
Openings  
Variable Heat  
Power Cord  
(Available on  
1. Assemble grill as instructed above.  
2. Always attach power cord to cord receptacle first. Then place  
plug into outlet.  
selected models.)  
Offers High, Low,  
and Off settings.  
3. Preheat grill for 10 minutes. Never leave the grill unattended  
when using.  
4. For best performance, do not cover more than 75% of the  
rack surface with food.  
BEFORE FIRST USE: Wash the rack, support rod, drip pan,  
and base in hot, soapy water. Rinse and dry thoroughly.  
Correct Amount to Grill  
Overloaded Grill  
4
5
 
5. Use only plastic or wooden utensils. Do not use metal  
spatulas or tongs.  
6. When finished grilling, remove plug from outlet. If you have a  
power cord with a marked Off, turn to Off first, then remove  
plug from outlet.  
COOKING CHART  
Approximate Time  
Food  
Steaks, 12-inch thick  
10 minutes for rare,  
20 minutes for well done  
7. Let grill cool completely, then remove power cord from cord  
Hamburgers, 14-inch thick  
Fish steaks 1-inch thick  
Pork chops, 12-inch thick  
Boneless chicken breasts  
Bone-in chicken pieces  
Hot dogs  
12 to 15 minutes  
10 minutes  
20 to 30 minutes  
20 minutes  
35 to 45 minutes  
10 minutes  
receptacle.  
WARNING: To reduce the risk of fire, clean grill after cooking  
one rack load of food. Do not let drippings and grease accumulate  
on rack and in drip pan.  
Variable Heat Power Cord  
Available on selected models  
If you have the variable heat power cord, use the High setting for  
cooking and the Low setting to keep food warm after cooking.  
10 to 15 minutes  
Sausage patties or links  
Grilling Tips  
• If grilling meats with a high fat content, such as hamburger,  
do not leave the grill unattended. Small flare-ups or smoke  
may occur from dripping fat or pieces of meat falling onto  
the element.  
How to Clean  
WARNING: Heating element is not immersible. To reduce the  
risk of fire or electrical shock do not immerse cord, plug, or  
heating element in water or place in dishwasher.  
To reduce the possibility of smoke, trim all visible fat from  
meats. Also, avoid marinades that have a high oil content.  
You may grill fish steaks, but not fish fillets. The fillets tend to  
break apart.  
1. Unplug grill from outlet and let cool completely. Remove  
power cord from cord receptacle.  
2. Remove rack, heating element, and support rod. Carefully  
dispose of any grease in drip pan and base.  
3. Wash rack, support rod, drip pan, and base in dishwasher or  
hot, soapy water. If necessary, soak and scrub with a nylon  
scouring pad. Do not use steel wool or other abrasives. Rinse  
and dry. Do not immerse heating element or power cord in  
water or other liquid.  
• Do not grill breaded products.  
Grilling Times  
The following cooking times are a guide. Cook to the desired  
degree of doneness. The times listed are the total cooking times.  
Food should be turned half way through total cooking time.  
4. Some grease or food particles may accumulate where the  
heating element connects to the cord receptacle. To clean this  
area, let heating element cool completely then carefully wipe  
clean with a damp cloth.  
6
7
 
The following recipes are from Grilling For Dummies® by Marie  
Rama and John Mariani. Copyright© 1998 IDG Books Worldwide,  
Inc. All rights reserved. Reproduced here by permission of the  
publisher. ...For Dummies is a registered trademark of IDG Books  
Worldwide, Inc.  
Recipes  
NOTE: If your grill has a variable heat power cord, available on  
selected models, use the High setting for these recipes.  
Indicates preparation and  
grilling times.  
Basic Burger and “Vary It” Ideas  
Grilled Steak 101  
Texas Beef Barbecue  
Spicy Chili Chicken Wings  
Grilling Guidelines  
Basic Burger  
• Grilling Times: Recipe cooking times are estimates. Cooking time  
will vary based on the temperature of the grill, the surrounding air,  
and the food itself. Watch food carefully while grilling and adjust  
the cooking time as necessary.  
• Marinating Tips: Never marinate foods in metal containers for  
extended lengths of time (2-plus hours). The acids in foods can  
react with metal, causing an unpleasant taste. Instead, use glass,  
ceramic, or plastic bag containers for marinating.  
• Meat Safety Tip: To reduce the risk of spoiling, store meat in the  
refrigerator until you’re ready to cook. Never thaw or marinate meat  
at room temperature, especially in warm climates.  
• Never use leftover marinade as a finishing sauce on cooked foods.  
The leftover marinade must first be boiled for one to two minutes to  
kill any bacteria from the raw food that was marinated.  
• Although some cookbooks may say to bring your food to room  
temperature before cooking, with few exceptions, we don’t  
recommend this tip for grilled foods. If the temperature is in the  
80s or 90s, foods can spoil quickly.  
Preparation time: 15 minutes  
Grilling time: 22-28 minutes  
Yield: 4 servings  
112 pounds ground chuck  
14 teaspoon salt, or to taste  
14 teaspoon pepper  
4 hamburger buns  
1. Combine the ground chuck, salt, and pepper in a medium  
mixing bowl, mixing lightly but thoroughly, using your hands.  
Shape the mixture into four patties, each 34 inch thick in the  
center and at the edges. (Even thickness ensures even  
cooking and prevents the edges from drying out before  
the center is cooked.)  
2. Place the patties on grill. Grill for 11 to 14 minutes per  
side, turning once. (According to the U.S. Department of  
Agriculture, all ground meat should be cooked to at least  
medium doneness - 160 degrees - or until the center of  
the patty is no longer pink.) Make a small incision in the  
center of each patty to determine doneness.  
• Always read all safety information.  
8
9
 
3. Toast the buns by placing them, split side down, on the edges  
of the grill grid for about 1 minute or until lightly browned.  
4. Remove the burgers from the grill and serve on toasted  
hamburger buns.  
1. In a small bowl, combine the olive oil and garlic. Generously  
rub or brush the flavored oil on both sides of the steaks.  
Sprinkle the steaks lightly with salt and pepper.  
2. Place the steaks on the grill. Grill 35 to 45 minutes for  
medium doneness, turning every 15 minutes.  
Variation Section:  
3. Remove the steaks from the grill, cover loosely with foil and let  
the steaks rest for a few minutes before thinly slicing across  
the grain. Season with salt and additional pepper  
(if desired) before serving.  
Italian Burger: Add the following ingredients to the ground meat  
mixture: 1 egg yolk, 14 cup grated onion, 1 large clove garlic  
minced, 2 tablespoons chopped fresh basil or 2 teaspoons dried  
crushed basil, 12 teaspoon dried oregano, and salt and pepper  
to taste. Place grated Parmesan cheese on top of each burger  
(if desired) about 2 minutes before the burger is done and grill  
until the cheese melts.  
Mexican Burger: Add the following ingredients to the ground  
meat mixture: 14 cup finely chopped onion, 12 to 1 teaspoon  
seeded and chopped jalapeno pepper, 34 teaspoon ground  
cumin, and salt and pepper to taste. Serve on toasted buns  
or in warmed tortillas with a prepared tomato salsa or taco  
sauce, and slices of ripe avocado.  
Texas Beef Barbecue  
Preparation time: 10 minutes  
Marinating time: 3 hours or overnight  
Grilling time: 35-45 minutes for medium-rare  
Yield: 2 to 3 servings  
1 cup bottled chili sauce  
1 teaspoon ground cumin  
12 cup beer  
12 teaspoon dried red pepper flakes  
13 cup vegetable oil  
Asian Spiced Burger: Add the following ingredients to  
the ground meat mixture: 14 cup finely chopped scallions,  
3 tablespoons teriyaki sauce, 1 large clove garlic, minced,  
and salt and pepper to taste.  
14 cup finely chopped green onion (white and green parts)  
1 boneless beef top round steak, cut 1-inch thick  
(about 1 pound)  
3 tablespoons chili powder  
Salt to taste (optional)  
Grilled Steak 101  
Preparation time: 5 minutes  
Grilling time: 35-45 minutes  
Yield: 2 to 3 servings  
1. In a medium bowl, make the marinade by combining all the  
ingredients except the steak.  
2. Place the steak in a glass baking dish or a large, resealable  
plastic bag. Pour the marinade over the steak, turning to coat.  
Cover the dish or seal the bag, pressing out as much air as  
possible. Refrigerate 3 hours or overnight.  
2 tablespoons olive oil  
1 boneless sirloin beef steak, cut 1-inch thick  
(about 1 pound total)  
1 clove garlic, crushed  
Salt and pepper to taste  
10  
11  
 
3. Remove the steak from the marinade, shaking off any excess.  
Discard the marinade. If desired, sprinkle the steak with salt.  
Place the steak on the grill and grill 35 to 45 minutes for  
medium doneness, turning every 15 minutes.  
4. Transfer the steak to a cutting board and let stand for  
5 minutes, loosely covered with foil. Thinly slice across  
the grain.  
3. Add the chicken wings; toss well to coat the wings in the  
oil-spice mixture. Seal the bag, pressing out any air, or cover  
the bowl; refrigerate for 2 to 4 hours.  
4. Place the wings on the grill. Grill for 25 to 30 minutes or until  
done, turning with tongs every 10 minutes to prevent burning  
and to ensure even cooking. To test for doneness, cut into the  
thickest part of the wing, the meat should be white, with no  
trace of pink and the juices should run clear.  
Spicy Chili Chicken Wings  
Plum Fancy Pork Swords  
Recipe Courtesy of the National Pork  
Producers Council  
Preparation time: 20 minutes  
Nutritional Information  
Marinating time: 2 to 4 hours  
Per Serving  
Serving Size: 1  
Grilling time: 25-30 minutes  
Nutrient  
Per Serving  
Yield: 2 main dish servings or 4 appetizer servings  
Preparation time: 10 minutes  
Marinating time: 1 hour  
Grilling time: 10 minutes  
Yield: 4 Servings  
Calories  
Total Fat  
Cholesterol  
Sodium  
183  
5g  
112 pounds chicken wings (about 8 wings)  
3 tablespoons olive oil  
44mg  
1340mg  
19g  
3 tablespoons fresh lime juice  
Protein  
4 large cloves garlic, peeled and minced  
2 teaspoons ground cumin  
4 bamboo skewers  
(soak in water before using)  
2 teaspoons ground coriander  
34 pound ham, fully cooked, cut into 1-inch cubes  
2 teaspoons paprika  
14 cup plum preserves  
1 tablespoon Dijon-style mustard  
1 teaspoon lemon juice, fresh  
14 teaspoon cinnamon  
Place ham in shallow bowl. Combine remaining ingredients  
in small pan. Heat until dissolved. Pour sauce over ham.  
Marinate for 1 hour. Place cubes on bamboo skewers that  
have been soaked in water. Grill for 10 minutes. Turn skewers  
frequently. Baste with sauce.  
1 teaspoon peeled and grated ginger  
1 teaspoon salt, or to taste  
12 teaspoon hot chili powder or cayenne pepper  
12 teaspoon cinnamon  
1. Rinse the chicken wings under cold running water and pat  
dry with paper towels. Cut off the wing tips at the joints and  
discard the tips. (Or wrap and freeze tips to use later to add  
flavor to canned or homemade soups and stocks.)  
2. Combine all the remaining ingredients in a large, resealable  
plastic bag or mixing bowl, blending them well.  
12  
13  
 
Heartland Barbecue Pork Chops  
Recipe Courtesy of the National Pork  
Producers Council  
Spicy Grilled Shrimp  
Nutritional Information  
Per Serving  
12 cup soy sauce  
Serving Size: 1  
1 tablespoon olive oil  
Nutrient  
Per Serving  
1 tablespoon sesame oil  
Calories  
Total Fat  
Cholesterol  
Sodium  
371  
11g  
Preparation Time: 5 minutes  
Cooking Time: 30 minutes  
Servings: 4  
5 tablespoons cajun seasoning mix  
2 tablespoons fresh lemon juice  
2 tablespoons fresh minced ginger  
2 teaspoons dry mustard  
104mg  
382mg  
39g  
Protein  
4 pork chops, bone-in or boneless,  
about 114 inch thick  
2 teaspoons hot pepper sauce  
24 large raw shrimp, peeled and deveined, tails on  
Combine all ingredients except shrimp. Mix well then add  
shrimp. Marinate 1 to 4 hours. Drain marinade and discard.  
Place shrimp on grill and cook 2 minutes. Turn and cook  
2 minutes longer or until done.  
12 cup bottled barbecue sauce  
13 cup honey  
1 tablespoon Worcestershire sauce  
1 teaspoon prepared mustard  
Dash hot pepper sauce  
For sauce, mix all ingredients except pork chops together in a  
small bowl. Place pork chops on the grill. Grill chops for about  
10 minutes, until nicely browned on one side; turn and brush  
liberally with sauce. Grill for 10 minutes more; turn and brush  
with more sauce. Grill for 5 to 10 minutes more, turning and  
brushing with sauce. Discard any leftover sauce. Serve chops  
immediately.  
Salmon with Dill  
12 pound salmon steak  
1 tablespoon lime juice  
1 teaspoon dill weed  
Brush salmon with lime and sprinkle with dill weed. Spray  
grill with cooking spray. Cook salmon 4 minutes. Turn and cook  
4 minutes or until done. Makes 2 servings.  
14  
15  
 
TWO YEAR LIMITED WARRANTY  
Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in  
material and workmanship for a period of two (2) years from the date of original  
purchase, except as noted. There is no warranty with respect to the following, which  
may be supplied with this appliance: glass parts, glass containers, cutter/strainer,  
nonstick soleplate and/or nonstick cooking surfaces. This warranty extends only to  
the original consumer purchaser and does not cover damage from abuse, neglect, use  
for commercial purposes, or any other use not found in the printed directions.  
HAMILTON BEACH/PROCTOR-SILEX, INC. EXPRESSLY DISCLAIMS ALL RESPONSIBILITY  
FOR CONSEQUENTIAL DAMAGES OR INCIDENTAL LOSSES CAUSED BY USE OF  
THIS APPLIANCE. Some states or provinces do not allow this exclusion or limitation  
of incidental or consequential losses, so the foregoing disclaimer may not apply to  
you. If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO  
THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service  
please have model and series numbers ready for operator to assist you.)  
CUSTOMER SERVICE NUMBER  
In the U.S. 1-800-851-8900  
KEEP THIS NUMBER FOR FUTURE REFERENCE!  
This warranty gives you specific legal rights, and you may also have other legal rights  
which vary from state to state, or province to province.  
HAMILTON BEACH PROCTOR-SILEX,INC.  
Washington, North Carolina 27889  
840058500  
6/99  
 

GSI Outdoors Clothes Dryer PNEG 552 User Manual
Haier TV Receiver WL19T1 User Manual
Hama Digital Photo Frame 00090913 User Manual
Healthrider Treadmill DRTL25060 User Manual
HP Hewlett Packard Network Card 5400zl User Manual
Hunter Fan Outdoor Ceiling Fan 23933 User Manual
hussman Freezer MAXI 140 User Manual
IBM Hearing Aid G210 1784 00 User Manual
IBM Printer MFP 30 User Manual
IMC Networks Network Card E1 User Manual