™
HealthSmart Contact Grill
Important Safeguards .................. 2
Know Your Grill .............................. 3
Operating Instructions .................. 4
Cleaning .......................................... 6
Customer Service ............................ 7
Recipes .......................................... 7
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
840092400
Know Your Grill
1. Cover
5. On Light (located on cover for all
models)
2. Nonstick Grill Surfaces
3. Base
6. Variable Heat Selector*
4. Drip Cup
*Variable Heat Grill
(available on select models)
The Variable Heat model offers 3 heat
settings: Low, Medium, and High, and
the settings in between.
The recipes and Grilling Chart were
developed using the High setting.
However the additional heat settings
can be used for even more versatile
grilling options.
The Medium setting can be used for
thick cuts of meat or bone-in cuts that
should be thoroughly cooked, such as
pork or poultry. These settings will
assure proper cooking without drying
out the meat.
Variable Heat Model
The Low setting should be to hold
food at serving temperature.
3
Operating Instructions
BEFORE FIRST USE: Please wash the cooking surfaces of the grill as instructed
under “Cleaning.”
1. Plug the grill into an outlet. The ON
light comes on when the grill is
plugged in.
5. Use a hot mitt and carefully lift grill
cover and
check food to
see if cooked
2. Brush grilling surfaces with oil or
to desired
spray with nonstick cooking spray.
degree. Do
3. Preheat 6 minutes with cover closed.
Variable Heat Grill: Select heat set-
ting before preheating. See page 3
for more information.
not cut food
on nonstick
grilling surface.
4. When preheated, raise grill cover.
Place food to be cooked onto grill
and lower grill cover. Always use grill
with drip cup in place.
6. When food is cooked to desired
degree, remove the food and
unplug the grill. Let cool slightly
before cleaning.
NOTE: Meats cooked on a contact grill
will have more of a steamed, rather
than grilled, appearance.
Tips for Easy Grilling
ALWAYS PREHEAT THE GRILL
Use vegetable cooking spray for
convenient, stick-free grilling. Or if
you prefer, brush grill surfaces with
vegetable oil before preheating.
•
•
•
•
•
•
6 MINUTES BEFORE USING.
Read the Grill Use & Care Guide
before starting to grill.
Use plastic utensils on the nonstick
grill surfaces. Do not use metal
utensils as they will damage the
nonstick surface.
Grill cooking is so easy because
you can brown meats, cook onions,
grill vegetables, “stir-fry” dishes,
steam fish and toast sandwiches
with little attention from the cook.
Plan ahead for quick meals by
freezing boneless chicken breasts
and burger patties for future meals.
Place individual servings on a bak-
ing sheet and freeze. When frozen,
place in plastic bags. To grill, see
the “Grilling Chart” on page 5.
Use the grill to “prep and cook”
foods for traditional range-top
recipes: brown ground beef for
spaghetti sauce or stir-fry beef strips
for a Chinese dish. Since the grill
cooks top and bottom at the same
time, there’s no need to stir while
cooking.
•
Cleanup is easy! Let grill cool down.
Wipe grill surfaces with damp paper
towel or dish cloth.
•
Cook “guilt-free” French fries
without the extra oil or make perfect
French toast that doesn’t need to
be turned during cooking.
•
4
PREHEAT GRILL 6 MINUTES
WITH COVER CLOSED.
The following times are guidelines. Always cook with the cover closed.
Variable Heat Grill: Select a heat setting before preheating.
Grilling Chart
FOOD
COOK TIME
DONENESS
Beef strip steak, boneless,
fresh (8 oz.)
5 min.
Slightly pink in center; brown
on outside
Chicken breast, boneless,
fresh (4-6 oz.)
5-8 min.
10-12 min.
6-8 min.
No longer pink in center
No longer pink in center
Fish looks white
Chicken breast, boneless,
frozen (4 oz.)
Fish fillet squares, frozen
(about 2 oz.)
Frankfurter (hot dog)
5 min.
5-7 min.
10-12 min.
6-8 min.
Heated through
Hamburger, fresh (4 oz.)
Hamburger, frozen (4 oz.)
No longer pink in center
No longer pink in center
No longer pink in center
Pork chops, boneless,
fresh (4 oz., 3⁄4" thick)
Pork chops, boneless,
frozen (4 oz.)
10-12 min.
No longer pink in center
Vegetables (frozen)
6 min.
Cooked through
Peppers and onions
Potato wedges, frozen
Stir-fry vegetable mix
8 min.
6 min.
Cooked through
Tender-crisp
Vegetables (fresh)
Broccoli florets
6 min.
5 min.
Tender-crisp
Tender-crisp
Green or red bell pepper
strips
Mushrooms, sliced
Onions, sliced
6 min.
4 min.
Tender-crisp
Soft
4 min.
Zucchini or summer
squash, sliced
Tender-crisp
4-5 min.
Grilled Cheese or
Cheese and Ham
Golden brown on outside;
melted cheese
5
Extra-Quick Chicken Caesar Salad
Slice one or two grilled chicken breasts (see the “Grilling Chart”). Toss with a bag of
Complete Caesar Salad mix.
Barbecued Chicken Breasts
Top grilled chicken breasts (see the “Grilling Chart”) with barbecue sauce and
shredded cheese.
Spicy Potato Wedges
Sprinkle cooked potato wedges (see the “Grilling Chart”) with chili powder.
Super Franks
Top grilled frankfurter with peppers and onions (see the “Grilling Chart”). Serve in
buns with mustard and ketchup.
Cleaning
4. Wash drip cup in hot, soapy water.
Rinse and dry. (The drip cup can
also be put in dishwasher.)
5. Do not use steel wool or any type
of abrasive cleaner to clean the grill,
as it will damage the nonstick grilling
surface.
1. Unplug grill from electrical outlet and
allow to cool slightly.
2. Wipe grilling surfaces with a paper
towel to remove drippings. Empty
grease or drippings from drip cup.
3. Use a damp sponge with a small
amount of
6. Use a clean, damp cloth to wipe
dishwashing
clean the outside of grill.
detergent to
scrub grilling
DO NOT IMMERSE THE GRILL
IN WATER. DO NOT CLEAN THE
GRILL IN THE DISHWASHER.
surfaces. See
illustration.
Rinse out
sponge and
wipe surfaces
clean. Use a clean, damp cloth to
wipe surfaces again.
6
Customer Service
Call our toll-free customer service numbers. Please note the model, type, and
series number on the grill, or have the grill close by when you call. This will help
us answer your question.
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!
Recipes
These recipes were developed for use with both the small and large HealthSmart™
Contact Grills. Some ingredients are listed as a range; for example, 2 or 4 slices of
bread. Use the smaller amount for the small grill or if you’re only cooking for two
on the large grill. Use the larger amount for the large grill.
NOTE: For the variable heat selector grill, all recipes were tested using the
HIGH heat setting.
Guilt-Free Hash Browns
11⁄2 or 3 cups frozen hash brown potatoes, Southern style
1⁄2 or 1 green onion, finely chopped (optional)
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Place potatoes and onion on grill. Close lid and cook 10 minutes or until
potatoes are tender and browned.
Makes 2 or 4 servings.
7
Ham & Cheese on a Bagel
2 or 4 regular-sized bagels
4 or 8 slices (1⁄2 ounce each) American cheese
2 or 4 ounces thinly sliced ham
1. Preheat grill for 6 minutes.
2. Place bagel tops on grill. Close lid and heat 3 minutes. Remove and keep warm.
3. Meanwhile, place cheese slices on bagel bottoms. Top with ham. Place on
grill. Cover and cook 3 minutes or until cheese melts. Top with bagel tops.
Makes 2 or 4 servings.
Toasted Peanut Butter & Jelly
4 or 8 slices firm white bread
Peanut butter
Jelly or jam
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. On half of the slices of bread, spread peanut butter and jelly or jam. Top with
remaining bread.
3. Close lid and cook sandwiches 5 minutes or until heated through.
Makes 2 or 4 servings.
Cinnamon French Toast
3 eggs
1⁄2 teaspoon vanilla
4 slices bread
Cinnamon
1⁄3 cup milk
1 tablespoon sugar
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla.
Soak slices of bread in egg mixture.
3. On the small grill, place 2 slices of bread. Close lid and cook 4 minutes or
until done. Repeat with remaining bread. OR,
4. On the large grill, place 2 slices of bread and top with the remaining slices of bread,
making a French toast “sandwich.” Close lid and cook 5 minutes or until done.
5. Sprinkle with cinnamon before serving with butter and syrup.
Makes 2 servings.
Pizza Burgers
1⁄2 or 1 pound lean ground beef
1⁄4 or 1⁄2 cup shredded mozzarella cheese (1 or 2 ounces)
1⁄4 or 1⁄2 teaspoon dried oregano leaves, crushed
2 or 4 sandwich-size English muffins, split and toasted
1. Preheat grill for 6 minutes.
2. Combine beef, cheese, and oregano. Mix well. Shape mixture into two or four
31⁄2-inch patties.
3. Place patties on grill. Close lid and cook 5 to 7 minutes or until beef is no
longer pink. Serve on English muffins. Top with pizza sauce, if desired.
Makes 2 or 4 servings.
8
Grilled Ham & Cheese Special
4 or 8 slices rye bread
Thousand Island or Russian salad dressing
4 or 8 ounces thinly sliced ham
2 or 4 ounces thinly sliced Swiss cheese
1⁄2 or 1 cup deli coleslaw
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. On half of the bread, spread salad dressing. Top with ham, cheese, and
coleslaw. Top with remaining bread.
3. Close lid and cook sandwiches for 5 minutes or until heated through and
cheese melts.
Makes 2 or 4 servings.
Turkey Garden Burgers
1⁄2 or 1 pound lean ground turkey
1 tablespoon finely chopped
fresh parsley
2 or 4 whole wheat or white
sandwich buns
1⁄2 or 1 cup shredded carrot and zucchini
1 or 2 tablespoons finely chopped onion
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Combine turkey, carrot and zucchini, onion, and parsley; mix well. Shape
mixture into two or four 31⁄2-inch patties.
3. Place patties on grill. Close lid and cook 5 to 6 minutes or until turkey is no
longer pink. Serve on buns. Top with low-fat mayonnaise, lettuce and
tomato, if desired.
Makes 2 or 4 servings.
Pepperoni Pizzawiches
2 or 4 English muffins, split
4 to 8 tomato slices
Dried oregano leaves, crushed
16 or 32 pepperoni slices
2 or 4 slices Cheddar or American cheese
1. Preheat grill for 6 minutes.
2. On half of muffin halves, layer pepperoni, cheese, and tomato. Sprinkle with
oregano. Top with remaining muffin halves. Close lid and grill 5 minutes or
until cheese melts.
Makes 2 or 4 servings.
Cheesy Bean Quesadillas
1⁄2 or 1 can (about 16 ounces) refried beans
4 or 8 flour tortillas (6-inch)
1⁄4 or 1⁄2 cup picante sauce
1 to 3 green onions, sliced
1⁄4 or 1⁄2 cup shredded Cheddar cheese
(1 or 2 ounces)
1. Preheat grill for 6 minutes.
2. Spread beans on half of tortillas to within 1⁄2 inch of edges. Top each with
cheese, picante sauce, and green onions. Moisten edges of tortillas with water.
Top with remaining tortillas and press edges together. Cut each into halves.
3. Place one half on small grill or 4 halves on large grill. Close lid and cook 4 to
5 minutes. Remove from grill and cut each half into 3 triangles. Repeat with
remaining quesadillas.
Makes 2 or 4 servings.
9
Tuna Burgers
1 or 2 cans (6 ounces each) chunk light tuna, drained and flaked
1⁄4 or 1⁄2 cup dry bread crumbs
1⁄4 or 1⁄2 cup finely chopped celery
2 tablespoons or 1⁄4 cup finely chopped onion
1 or 2 tablespoons chopped fresh parsley
2 tablespoons or 1⁄4 cup salad dressing or mayonnaise
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. For burgers, combine all ingredients and mix well. Shape mixture into two
or four 31⁄2-inch patties.
3. Close lid and cook 5 minutes or until burgers are lightly browned and
heated through.
Makes 2 or 4 servings.
Grilled Chicken Caesar Salad
1 or 2 boneless, skinless chicken breast halves (about 4 or 8 ounces)
1 egg white, beaten slightly
2 tablespoons or 1⁄4 cup grated Parmesan cheese
3 or 6 cups coarsely cut-up romaine lettuce
1 or 2 green onions, sliced
1⁄4 or 1⁄2 cup croutons
Caesar salad dressing
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Dip chicken into egg white and then coat with cheese.
3. Place chicken on grill. Close lid and cook 7 to 9 minutes or until no longer pink.
Remove and let cool slightly.
4. Cut chicken into strips. Combine lettuce, green onions, croutons, and sliced
chicken. Add enough salad dressing to taste. Toss to coat.
Makes 2 or 4 servings.
Grilled Vegetables on Italian Bread
1⁄2 or 1 small eggplant, cut into 4 or 8 (1⁄2-inch) slices
1⁄2 or 1 medium red bell pepper, cut into strips
1⁄2 or 1 medium onion, sliced
1 or 2 cloves garlic, minced or 1⁄4 teaspoon garlic powder
1⁄2 or 1 cup shredded mozzarella or pizza cheese
1⁄2 or 1 loaf Italian or French bread, about 12 ounces
Italian salad dressing
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Place eggplant, pepper, onion, and garlic on grill. Close lid and cook 5 minutes
or until vegetables are tender. Sprinkle with cheese.
3. Cut bread into lengthwise halves. Drizzle bread halves with salad dressing.
Arrange vegetables with cheese on bottom half and top with remaining bread
half. Cut into 2 or 4 sandwiches.
Makes 2 or 4 servings.
10
“Meatball” Sandwiches
1⁄2 or 1 pound lean ground beef
1⁄4 or 1⁄2 cup dry Italian seasoned bread crumbs
2 tablespoons or 1⁄4 cup chopped onion
1⁄2 or 1 teaspoon dried basil leaves, crushed
1 egg or 2 egg whites
2 or 4 crusty Italian rolls, about 7 inches long
1 8-oz. or 14-oz. jar spaghetti sauce, heated
Grated Parmesan cheese
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. In bowl, combine beef, bread crumbs, onion, basil, and egg; mix well. Shape
mixture into two or four 31⁄2-inch patties.
3. Place patties on grill. Close lid and cook 5 to 7 minutes or until beef is no
longer pink. Cut each into 8 pieces. Place on rolls and top “meatballs” with
hot spaghetti sauce. Sprinkle with cheese.
Makes 2 or 4 servings.
Speedy Beef and Mushrooms
1⁄2 or 1 pound sirloin steak strips
1 or 2 cups sliced fresh mushrooms (3 or 6 ounces)
1⁄2 or 1 medium onion, sliced
1 or 2 cloves garlic, minced or
1⁄8 or 1⁄4 teaspoon garlic powder
3⁄4 cup or 1 jar (12 ounces) beef gravy
1 tablespoon Worcestershire sauce
1⁄4 or 1⁄2 cup sour cream
Hot cooked noodles
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned
and no longer pink. Remove.
3. Add mushrooms, onion, and garlic to grill. Close lid and cook 3 minutes or until
vegetables are tender.
4. Meanwhile, heat gravy, Worcestershire sauce, and sour cream in saucepan.
(Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef and
mushroom mixture. Serve over noodles.
Makes 2 or 4 servings.
Orange Glazed Pork Chops
2 tablespoons or 1⁄4 cup orange marmalade
1 tablespoon soy sauce
1 tablespoon lemon or lime juice
1⁄4 teaspoon ground ginger
2 or 4 boneless pork chops, 3⁄4 inch thick (about 1 pound)
1. Preheat grill for 6 minutes.
2. For glaze, combine orange marmalade, soy sauce, lemon juice, and ginger.
Place chops on grill. Pour glaze over chops. Close lid and cook 6 to 8 minutes
or until chops are no longer pink. Remove chops and pour glaze from grill over all.
Makes 2 or 4 servings.
11
Really Easy Tacos
1⁄2 or 1 pound lean ground beef
1⁄4 or 1⁄2 cup chopped onion
1⁄2 or 1 package (11⁄4 ounces) taco seasoning mix
6 or 12 taco shells
Shredded lettuce, chopped tomatoes, shredded cheddar cheese
Sour cream and/or salsa
1. Preheat grill for 6 minutes.
2. Crumble beef on grill and top with onion. Sprinkle with taco seasoning. Close
lid and cook 4 minutes or until beef is no longer pink.
3. In each taco shell, place cooked beef mixture. Top with lettuce, tomatoes, and
cheese. Add sour cream and/or salsa.
Makes 2 or 4 servings.
Steamed Shrimp
1⁄2 or 1 pound large shrimp with shells
2 tablespoons or 1⁄4 cup vinegar
2 tablespoons or 1⁄4 cup water
1 tablespoon shrimp/crab boil seasoning
1⁄2 teaspoon salt
1. Preheat grill for 6 minutes.
2. Arrange shrimp in a single layer on grill. Pour combined vinegar and water over
all. Sprinkle with seasoning and salt. Close lid and cook 3 to 5 minutes or until
shrimp turn pink.
Makes 2 or 6 appetizers.
Chicken & Pepper Wraps
1⁄2 or 1 pound boneless, skinless chicken breasts
1⁄2 or 1 cup picante sauce
1 or 2 medium green or red bell peppers, cut into strips
1⁄2 or 1 medium onion, sliced
1⁄4 or 1⁄2 teaspoon dried oregano leaves, crushed
2 or 4 flour tortillas (8-inch)
1⁄2 or 1 cup shredded Cheddar cheese (2 or 4 ounces)
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Season chicken with salt, if desired. Place chicken on grill and brush with
1⁄4 cup of the picante sauce. Close lid and cook 5 to 7 minutes or until chicken
is no longer pink. Remove chicken and keep warm.
3. Place peppers and onion on grill. Sprinkle with oregano. Close lid and cook
3 minutes or until vegetables are tender-crisp.
4. Warm tortillas in microwave oven according to package directions. Slice chicken
into thin strips and place down center of each tortilla. Top with pepper mixture
and cheese. Fold over one side and then roll up. Serve with remaining picante
sauce.
Makes 2 or 4 servings.
12
Chicken & Vegetable Packets
2 or 4 cooked chicken breasts (about 1⁄2 to 1 pound uncooked)*
14 or 28 frozen potato wedges with skin (about 12 ounces)
1 or 2 cups frozen peas
1⁄2 or 1 can (101⁄2 ounces) condensed cream of mushroom soup
Dried thyme leaves, crushed
1. Preheat grill for 6 minutes.
2. Place 1 chicken breast in center of a piece of aluminum foil, about
12x16 inches long. Top each with layer of seven potato wedges, 1⁄2 cup
peas and 1⁄4 can mushroom soup. Sprinkle with thyme. Wrap with foil, making
a 6x4-inch packet.
3. Place two packets on grill. Close lid and cook 8 minutes or until heated through.
*Note: To grill chicken breasts, see the “Grilling Chart” on page 5.
Makes 2 or 4 servings.
Spicy Pepper Steak
1⁄2 or 1 pound sirloin steak strips
1 or 2 small green or red bell peppers, cut into strips
1⁄2 or 1 medium onion, sliced
1 or 2 cloves garlic, minced or 1⁄4 teaspoon garlic powder
1⁄2 or 1 jar (12 ounces) beef gravy
1 or 2 tablespoons soy sauce
1⁄4 or 1⁄2 teaspoon crushed red pepper
Hot cooked rice
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned
and no longer pink. Remove and keep warm.
3. Add peppers, onion, and garlic to grill. Close lid and cook 3 minutes or
until vegetables are tender-crisp.
4. Meanwhile, heat gravy, soy sauce, and crushed red pepper in saucepan.
(Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef
and vegetable mixture. Serve over rice.
Makes 2 or 4 servings.
13
Grilled Vegetable Medley
1 or 2 medium zucchini or yellow summer squash, sliced
1⁄2 or 1 medium onion, sliced
1 or 2 cups sliced fresh mushrooms (3 or 6 ounces)
1 or 2 medium or plum tomatoes, sliced
1⁄2 or 1 teaspoon dried basil leaves, crushed
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Place zucchini and onion on grill. Close lid and cook 5 minutes or until
vegetables are tender.
3. Remove to serving dish and keep warm. Add mushrooms and tomatoes to grill.
Sprinkle with basil. Close lid and cook 5 minutes.
4. Pour tomato mixture with cooking juices from drip tray over zucchini
mixture and toss to mix. Season with salt and pepper, if desired.
Makes 2 or 4 servings.
HAMILTON BEACH PROCTOR-SILEX,INC.
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
263 Yadkin Road Southern Pines, North Carolina 28387
840092400
1/02
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