Hamilton Beach Gas Grill 840081900 User Manual

HealthSmart Indoor/Outdoor Grill  
840081900  
 
WARNING: To reduce risk of fire do not  
allow flammable materials such as curtains,  
draperies, walls, cabinets, backsplashes  
and the like to touch any part of the grill or  
grilling surface when the grill is in operation.  
Place grill at least 6 inches away from  
walls, appliances or any object which could  
be damaged by heat.  
WHEN USING AN EXTENSION CORD  
OUTDOORS:  
CAUTION: To reduce the risk of electric  
shock, keep extension cord connection dry  
and off the ground.  
Outdoor extension cords should be used  
with outdoor use products and are surface  
marked with suffix letters “W-A” and with a  
tag stating “Suitable for Use with Outdoor  
Appliances.”  
WHEN USING OUTDOORS:  
CAUTION: To ensure continued protection  
against risk of electric shock, connect to  
properly grounded outlets only.  
Store unit indoors, out of reach of children.  
Do not clean this product with a water  
spray or the like.  
Know Your Grill  
Before First Use: Wash the grill and base in hot, soapy water. Rinse and dry  
thoroughly. Do not immerse power cord in water or other liquid.  
Parts and Features  
1. Grill  
3. Power Cord  
4. Base  
2. Cord Receptacle  
3
 
How to Grill  
1. Set base on countertop. Place grill  
4. When finished grilling, turn control to  
MIN. Then remove plug from outlet,  
then from cord receptacle.  
on base correctly.  
2. Plug power cord into the cord  
receptacle, then plug into outlet.  
The indicator light on the power  
cord will glow.  
5. Let grill cool completely. Carefully  
dispose of any grease. Clean grill.  
3. Preheat 5 to 10 minutes before  
grilling.  
Variable Heat Power Cord  
• The variable heat power cord offers  
heat settings from 1 (low) to 5 (high).  
The recipes and cooking chart were  
developed using setting 5. The addi-  
tional heat settings can be used for  
more versatile cooking options.  
thorough cooking without drying out  
the food. Start cooking at the higher  
setting then reduce heat if needed.  
Settings 1 and 2 should be used to  
keep food warm after it has been  
cooked. Always make sure the  
power cord is turned to MIN and  
unplugged from wall outlet before  
inserting or removing the power  
cord.  
• Settings 3 and 4 are for thick cuts of  
meat or large pieces of bone-in  
chicken. These settings will assure  
Great Grilling Tips  
• Please remember that your grill is  
coated with a nonstick surface and  
that plastic utensils should always be  
used.  
• Skewers are available in most large  
supermarkets. If using the disposable,  
wooden type skewers, soak the  
skewers in water at least 10 minutes  
before threading on food. This pre-  
vents the skewer from scorching and  
makes a more attractive presentation.  
• If grilling vegetables, fish, or lean  
meat, spray the grilling surface with a  
cooking spray. If grilling meat with  
any amount of fat, or if the food has  
been marinated, there is no need to  
treat the grill.  
• If using a marinade with oil, place grill  
near an exhaust hood. Oil or fat will  
produce some smoke.  
• For best results, preheat the grill for  
5 to 10 minutes before grilling.  
4
 
Cooking Chart  
Food  
Approximate Time  
Doneness Test  
(Minutes)  
Bacon  
4 to 8  
Desired doneness  
Desired doneness  
Steaks, beef  
12-inch thick  
8 to 15  
Pork chops,  
12-inch thick  
15 to 20  
Until no longer pink  
Chicken breasts,  
boneless  
25 to 30  
Pierce with knife;  
juice runs clear  
Hamburgers  
12-inch thick  
8 to 10  
Until no longer pink  
Until no longer pink  
Hot through  
Sausage links  
or patties  
12 to 15 minutes  
8 to 10 minutes  
Hot dogs  
Fish fillets  
10 minutes per  
1-inch thickness  
Opaque and flakes  
with fork  
How to Clean  
5. Never immerse the power cord in  
water or place in the dishwasher.  
To clean, wipe with a damp cloth.  
1. Let grill cool. Carefully dispose of  
any grease.  
2. Wash the grill and base in hot,  
soapy water. Use a nylon or plastic  
scouring pad and a non-abrasive  
liquid cleanser. Do not use metal  
scouring pads.  
NOTE: Do not leave the grill on to  
“burn off” any food or drippings  
remaining on the grill surface after  
cooking. In addition to causing  
unnecessary smoke this can reduce  
the life of the nonstick coating and  
may present a fire hazard.  
3. Rinse and let dry.  
4. The grill and base can also be  
washed in a dishwasher after  
cooling and disposing of any grease.  
5
 
Recipes  
Indicates preparation and  
grilling times.  
Grilling Guidelines  
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 or more 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.  
Nonstick Grilling Tip: Without the use  
of oil, certain foods will stick slightly  
to nonstick surfaces. This is easily  
prevented. Before turning on your  
grill, brush or spray the grids lightly  
with oil or nonstick cooking spray.  
(Never add oil or spray to a heated  
grill–this is dangerous.)  
Always read all safety information.  
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 permis-  
sion of the publisher. ...For Dummies  
is a registered trademark of IDG Books  
Worldwide, Inc.  
Basic Burger and “Vary It” Ideas  
Western Beef Kabobs with 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  
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.  
6
 
Basic Burger  
Preparation time: 15 minutes  
Grilling time: 14-20 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 7 to 10 minutes per side, turning once.  
(According to the U.S. Department of Agriculture, all ground meat should be  
cooked to at least medium doneness—160ºF—or until the center of the patty is  
no longer pink.) Make a small incision in the center of each patty to determine  
doneness.  
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.  
Variation Section:  
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.  
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.  
7
 
Western Beef Kabobs with Peppers  
and Onions  
Preparation time: 25 minutes  
Marinating time: 6 hours or overnight  
Grilling time: 14-16 minutes  
Yield: 4 servings  
112 to 2 pounds sirloin, or other tender  
beef such as top loin or round  
tip steak  
6 tablespoons vegetable oil  
3 cloves garlic, peeled and coarsely  
chopped  
2 medium red peppers  
1 medium onion  
1 to 2 large jalapeno peppers, seeded  
and chopped  
12 cup apple juice, divided  
6 tablespoons lime juice  
(about 3 large limes)  
34 teaspoon cumin  
112 teaspoons chili powder  
12 teaspoon paprika  
112 teaspoons grated lime peel  
Salt and pepper to taste  
2 tablespoons butter  
1. Working on a cutting board, trim all visible fat from the beef; cut the meat into  
cubes of about 112 inches. Place the cubes in a large, resealable plastic bag or  
other non-reactive container.  
2. Core and seed the red peppers and slice them into strips about 112 inches  
wide; slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in  
half lengthwise and remove the skin. Cut each half into thirds, break them  
apart into slices. Place the peppers and onions in the bag or container with  
the beef cubes.  
3. Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel,  
oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender  
container, whirl the mixture for a few seconds into a coarse puree. Pour the  
resulting marinade over the beef and vegetables, seal the bag or cover the  
container, and refrigerate for at least 6 hours or overnight, turning occasionally.  
4. Remove the beef from the marinade. Reserve any remaining marinade and  
place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of  
pepper and onion, on skewers. (Soak wooden skewers in water for at least 30  
minutes to prevent them from burning.) Sprinkle kabobs with salt and pepper.  
5. Place skewers on grill. Grill the kabobs for about 14 to 16 minutes for medium,  
turning every 5 to 6 minutes.  
6. As the kabobs grill, bring the marinade in the saucepan to a boil over high  
heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in  
2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon  
sauce over the grilled kabobs just before serving.  
8
 
Grilled Steak 101  
Preparation time: 5 minutes  
Grilling time: 35-45 minutes  
Yield: 4 servings  
1 clove garlic, crushed  
Salt and pepper to taste  
2 tablespoons olive oil  
2 boneless sirloin beef steaks,  
cut 1-inch thick (about 2 pounds total)  
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.  
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.  
Texas Beef Barbecue  
Preparation time: 10 minutes  
Marinating time: 3 hours or overnight  
Grilling time: 35-45 minutes for medium-rare  
Yield: 4 servings  
1 cup bottled chili sauce  
1 teaspoon ground cumin  
12 cup beer  
14 cup finely chopped green onion  
(white and green parts)  
1 boneless beef top round steak,  
cut 1-inch thick (about 112 to 2 pounds)  
3 tablespoons chili powder  
Salt to taste (optional)  
12 teaspoon dried red pepper flakes  
13 cup vegetable oil  
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.  
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.  
9
 
Jerk-Seasoned Chicken Breast  
Preparation time: 15 minutes  
Marinating time: 6 hours or overnight  
Grilling time: 30-35 minutes  
Yield: 4 to 6 servings  
8 boneless, skinless chicken breast  
halves (about 2 or 3 pounds)  
14 cup vegetable oil  
1 small jalapeno pepper, seeded and  
finely chopped  
1 teaspoon brown sugar, packed  
12 teaspoon kosher salt, or to taste  
12 teaspoon ground allspice  
12 teaspoon dried leaf thyme  
12 teaspoon cinnamon  
14 cup orange juice  
3 scallions, finely chopped (green and  
white parts)  
4 medium cloves garlic, peeled and  
finely chopped  
2 tablespoons lime juice  
2 tablespoons soy sauce  
14 teaspoon cayenne pepper  
14 teaspoon nutmeg  
1. Trim the breasts of any loose fat; rinse them under cold running water and pat  
dry with paper towels.  
2. In a medium bowl, combine the remaining ingredients, beating with a fork or  
whisk to incorporate the spices into the oil and orange juice.  
3. Place the breasts in a large, resealable plastic bag or shallow dish; pour the  
marinade over the breasts. Seal the bag, pressing out any air, or cover the dish;  
refrigerate 6 hours or overnight, turning occasionally to coat the breasts in the  
marinade.  
4. Remove the chicken breasts from the marinade; discard the marinade. Place  
the chicken breasts on the grill. Grill 30 to 35 minutes or until done, turning  
every 10 minutes. To test for doneness, cut into the breasts; the meat should  
be white and moist, with no sign of pink.  
Spicy Chili Chicken Wings  
Preparation time: 20 minutes  
Marinating time: 2 to 4 hours  
Grilling time: 25-30 minutes  
Yield: 4 main dish servings or 8 to 10 appetizer servings  
3 to 312 pounds chicken wings  
(about 15 to 18 wings)  
3 tablespoons olive oil  
3 tablespoons fresh lime juice  
4 large cloves garlic, peeled and minced  
2 teaspoons ground cumin  
2 teaspoons ground coriander  
2 teaspoons paprika  
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.)  
10  
 
2. Combine all the remaining ingredients in a large, resealable plastic bag or  
mixing bowl, blending them well.  
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.  
Grilled Potato Planks  
Preparation time: 15 minutes  
Marinating time: 30 minutes to 1 hour  
Grilling time: 15 minutes  
Yield: 4 servings  
4 medium potatoes  
1 teaspoon dried marjoram, oregano,  
(about 112 pounds total), scrubbed  
6 tablespoons extra-virgin olive oil  
112 tablespoons white wine vinegar  
2 cloves garlic, peeled and finely minced  
or dill  
12 teaspoon Tabasco sauce, or to taste  
12 teaspoon kosher salt, or table salt to  
taste  
Pepper to taste  
1. Cut the potatoes lengthwise into 13-inch-thick slices. Place the slices in a  
medium saucepan with enough lightly salted water to cover. Cover the pan  
and bring to a boil. Boil for 5 minutes or until nearly tender when pierced with  
the blade of a thin, sharp knife; drain thoroughly. Place the potatoes in a large,  
shallow baking dish.  
2. Make the marinade by combining the remaining ingredients; pour the marinade  
over the warm potato slices, turning to coat. Cover and let stand for 30 minutes  
to 1 hour.  
3. Before grilling, brush both sides of the potatoes with the marinade, being sure  
to include bits of garlic and herb. Place the potatoes on the grill, grill until lightly  
browned, for 6 to 8 minutes. Turn and grill until lightly browned and crisp on  
the second side, 6 to 8 minutes more. If desired, season before serving with  
additional salt and pepper and Tabasco sauce.  
11  
 
Grilled Tomatoes with Cumin Butter  
Preparation time: 10 minutes  
Grilling time: 5-6 minutes  
Yield: 4 servings  
212 tablespoons butter  
1 teaspoon ground cumin  
Salt and pepper to taste  
2 large, firm ripe tomatoes, sliced  
about 34-inch thick  
1. Melt the butter in a small saucepan; remove from heat and stir in the cumin and  
salt and pepper.  
2. Brush the tomato slices on one side with half of the cumin butter. Place them,  
brushed side down, on the grill and grill for 2 to 3 minutes or until very lightly  
browned on one side.  
3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grill  
for 2 to 3 minutes more or until very lightly browned, but not falling apart.  
Tomato Bruschetta  
Preparation time: 15 minutes  
Grilling time: 4 minutes  
Yield: 6 to 8 appetizer servings  
1 clove garlic, peeled and minced  
1 teaspoon balsamic or red wine vinegar  
Salt and pepper  
12 slices crusty French bread, cut  
diagonally, about 34 inch thick  
3 cloves garlic, peeled and halved  
2 large red ripe tomatoes (about  
114 pounds), cored, seeded, and diced  
12 cup coarsely chopped fresh basil  
2 tablespoons peeled and diced  
red onion, (optional)  
About 14 cup extra-virgin olive oil, divided  
1. In a small bowl, combine the tomatoes, basil, red onion (if desired),  
2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and  
pepper. Cover and let stand at room temperature for at least 30 minutes  
but not longer than 2 hours.  
2. Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is  
lightly toasted and golden on both sides, turning once.  
3. Remove and immediately rub the edges and one side of each slice with a garlic  
clove half. (Use a half clove for every 2 slices.) Drizzle about 12 teaspoon of  
olive oil onto the garlic-rubbed side of each slice.  
4. Stir the tomato mixture with a large spoon to thoroughly moisten; top each  
bread slice with about 112 tablespoons of the tomato mixture. Place on a platter  
and serve immediately.  
12  
 
Plum Fancy Pork Swords  
Recipe Courtesy of the National Pork Producers Council  
Nutritional Information  
Per Serving  
Serving Size: 1  
Preparation time: 10 minutes  
Marinating time: 1 hour  
Grilling time: 10 minutes  
Nutrient  
Per Serving  
Calories  
Total Fat  
Cholesterol  
Sodium  
183  
5g  
44mg  
1340mg  
19g  
Protein  
14 cup plum preserves  
1 tablespoon Dijon-style mustard  
1 teaspoon lemon juice, fresh  
14 teaspoon cinnamon  
4 bamboo skewers (soak in water  
before using)  
34 pound ham, fully cooked, cut into  
1-inch cubes  
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.  
Servings: 4  
Caribbean Pork Kabobs  
Recipe Courtesy of the National Pork Producers Council  
Nutritional Information  
Per Serving  
Serving Size: 3 oz.  
Preparation Time: 10 minutes  
Cooking Time: 18-20 minutes  
Servings: 4  
Nutrient  
Per Serving  
Calories  
Total Fat  
Cholesterol  
Sodium  
146  
4g  
67mg  
60mg  
23g  
Protein  
12 teaspoon thyme  
1 pound pork tenderloin, cut into  
1-inch cubes  
14 teaspoon ground nutmeg  
14 teaspoon ground cloves  
12 cup orange juice  
14 cup lime juice  
18 teaspoon ground cayenne pepper  
2 tablespoons brown sugar  
Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2 to  
24 hours. Remove cubes from marinade; discarding leftover marinade. Thread  
cubes evenly onto four skewers (if using wooden skewers, soak them in water for  
an hour before using to prevent burning). Grill 18 to 20 minutes, turning often, until  
nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks,  
if desired.  
13  
 
Heartland Barbecue Pork Chops  
Recipe Courtesy of the National Pork Producers Council  
Nutritional Information  
Per Serving  
Serving Size: 1  
Preparation Time: 5 minutes  
Cooking Time: 30 minutes  
Servings: 4  
Nutrient  
Per Serving  
Calories  
Total Fat  
Cholesterol  
Sodium  
371  
11g  
104mg  
382mg  
39g  
Protein  
4 pork chops, bone-in or boneless,  
about 114 inch thick  
1 tablespoon Worcestershire sauce  
1 teaspoon prepared mustard  
Dash hot pepper sauce  
12 cup bottled barbecue sauce  
13 cup honey  
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.  
Southwestern Grilled Pork Tenderloin  
Recipe Courtesy of the National Pork Producers Council  
Nutritional Information  
Per Serving  
Serving Size: 3 oz.  
Marinating time: 2 to 24 hours  
Nutrient  
Per Serving  
Preparation time: 10 minutes  
Cooking time: 50-55 minutes  
Servings: 6  
Calories  
Total Fat  
Cholesterol  
Sodium  
154  
6g  
66mg  
141mg  
26g  
Protein  
34 teaspoon ground cumin  
2 garlic cloves, crushed  
1 tablespoon vegetable oil  
2 whole pork tenderloins,  
about 112 pounds total  
5 teaspoons chili powder  
112 teaspoons oregano  
In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over  
all surfaces of tenderloins. Cover and refrigerate 2 to 24 hours. Grill, turning  
occasionally, for 50 to 55 minutes, until thermometer inserted reads 155 to 160°F.  
Pork is done when there is still a hint of pink in the center. Slice to serve.  
14  
 
Spicy Grilled Shrimp  
12 cup soy sauce  
2 tablespoons fresh minced ginger  
2 teaspoons dry mustard  
1 tablespoon olive oil  
1 tablespoon sesame oil  
5 tablespoons cajun seasoning mix  
2 tablespoons fresh lemon juice  
2 teaspoons hot pepper sauce  
32 large raw shrimp, peeled and  
deveined, but 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.  
Sesame Soy Sea Scallops  
18 teaspoon ground ginger  
Dash garlic salt  
Dash pepper  
1 tablespoon sesame oil  
2 tablespoons white wine  
14 cup tamari sauce or soy sauce  
1 teaspoon crushed garlic  
1 pound sea scallops  
Combine all ingredients and let marinate in refrigerator for 30 minutes to 1 hour.  
Thread onto skewers. Place on grill and cook for 5 minutes or until done. Turn  
halfway through cooking time. Makes 4 servings.  
Crispy Grilled Sea Trout  
14 cup bread crumbs  
1 tablespoon dried parsley  
1 teaspoon garlic salt  
1 teaspoon tarragon  
1 egg white  
34 pound sea trout  
Combine bread crumbs, parsley, garlic salt, and tarragon; set aside. Beat egg white  
with fork or whisk until frothy. Dip fish in egg white then coat with bread crumb mix-  
ture. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until done.  
Makes 2 servings.  
Salmon with Dill  
12 pound salmon steak  
1 teaspoon dill weed  
1 tablespoon lime juice  
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.  
Mahi Mahi with Ginger and Dill  
14 cup lime juice  
14 teaspoon fresh grated ginger root  
14 teaspoon dill weed  
14 teaspoon black pepper  
34 pound mahi mahi (or monkfish)  
Combine lime juice, pepper, ginger root, and dill weed. Marinate fish in this mixture for  
2 hours. Place on grill and cook 5 minutes. Turn and cook 5 minutes more or until  
done. Makes 2 servings.  
15  
 
Customer Service  
If you have a question about your grill, call our toll-free customer service number.  
Before calling, please note the model, type, and series numbers and fill in that  
information below. This information will help us answer your question much more  
quickly.  
MODEL: ______________ TYPE: _______________ SERIES: ________________  
LIMITED WARRANTY  
This product is warranted to be free from defects in material and workmanship for a period  
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach  
products from the date of original purchase, except as noted below. During this period, we  
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY  
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN  
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A  
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT  
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL  
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with  
respect to the following, which may be supplied with this product: glass parts, glass  
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the  
original consumer purchaser and does not cover a defect resulting from abuse, misuse,  
neglect, use for commercial purposes, or any use not in conformity with the printed  
directions. 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. Some states or provinces do  
not allow limitations on implied warranties or special, incidental or consequential damages,  
so the foregoing limitations 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, series, and type numbers ready for operator to assist you.)  
CUSTOMER SERVICE NUMBERS  
In the U.S. 1-800-851-8900  
In Canada 1-800-267-2826  
KEEP THESE NUMBERS FOR FUTURE REFERENCE!  
HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road  
Southern Pines, NC 28387  
840081900  
2/01  
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