Indoor Multifunction Grill Recipe Book 8 ways to cook Cyan PMS Cyan CMYK = 100-0-0-0 Proprietary and Confidential Information. 2017© Hamilton Beach Brands, Inc. INTRODUCTION For over 100 years, Hamilton Beach® has been making products for both home and commercial use. Our product quality, wide variety of options, superior design, and performance continue to earn us praise from consumers. We are committed to helping make your day a little easier, more creative, and flavorful through Good Thinking®. Our commitment to Good Thinking® applies to the style and function of all of our small appliances. 2 Parts and Features BEFORE FIRST USE: Wash the nonstick removable plates in hot, soapy water. Rinse and dry. Plates may also be cleaned in dishwasher. Ensure the plates are locked into place before use. WARNING: Burn Hazard. The temperature of accessible surfaces are hot when the appliance is operating. Cool-Touch Handle Removable and Reversible Grill/Griddle Plates Red POWER Indicator Light Hinge- Release Lever Push the lever upward to flat open cooking Green PREHEAT plates Indicator Light Adjustable Indicator Lights Height The appliance has two Locking Lever indicator lights. When the red light is lit, it means that the power Plate-Release Buttons is connected. When (top and bottom) the green light is lit, it means that the pre- Temperature Control heating is finished and can be ready for use. Drip Tray Deep Pocket Sandwich Plate (x2) Spatula Waffle Cooking Plate (x2) Skewers 3 Vietnamese Burgers INGREDIENTS PICKLED RADISH SLAW • 1/2 cup (118ml) white vinegar • 1/2 cup (118ml) water • 2 tablespoons plus 1 teaspoon sugar • 1 1/2 teaspoons Kosher salt • 1 teaspoon grated fresh ginger • 1/4 teaspoon dried crushed red pepper • 1 package (1 pound) large radishes Vietnamese Burgers • 1 large thick carrot, peeled • 1 pound ground beef (90% lean) • 1/2 cup (118ml) chopped cilantro • 2 cloves garlic, minced • 1 piece (about 3 inches) lemongrass, finely chopped SRIRACHA MAYONNAISE • 1 teaspoon salt • 1/2 cup (118ml) mayonnaise • 1/4 teaspoon coarse black pepper • 1 tablespoon sriracha • 4 mini ciabatta rolls Directions 1. Make Pickled Radish Slaw: In a medium bowl, stir vinegar, water, sugar, salt, ginger and dried red pepper until sugar dissolves. Using a spiralizer, make spirals of radishes and carrot. Add vegetable spirals and cilantro to vinegar mixture. Cover and refrigerate to blend flavors. 2. Make Sriracha Mayonnaise: In a small bowl, combine mayonnaise and sriracha. Cover and refrigerate. 3. Preheat the grill to medium-high heat. 4. In a large bowl, combine ground beef, garlic, lemongrass, salt and black pepper. Shape the mixture into four patties. 5. Place the patties on the grill. Grill for 5 to 7 minutes per side or until meat reaches 72°C when tested with a meat thermometer. 6. Remove the burgers from the grill and serve on small ciabatta rolls with Sriracha Mayonnaise and Pickled Radish Slaw. Serving: 4 Pickled Radish Slaw may be made ahead and refrigerated overnight. Shaping the burgers to an even thickness ensures even cooking and prevents the edges from drying out before the center is cooked. It is recommended that ground meat should be cooked to at least medium doneness 320°C or until the center of the patty is no longer pink. 4 Sous Vide Steak with Chimichurri Sauce INGREDIENTS STEAK • 4 (1 to 1 ½-inch thick) boneless steaks, such as tenderloin, strip, rib-eye or porterhouse • Salt and coarse black pepper • Vegetable oil • CHIMICHURRI SAUCE • 3 tablespoons lemon juice • ½ small onion, quartered • 1 teaspoon salt • 3 cloves garlic • ¼ teaspoon coarse black pepper • 2 tablespoons fresh oregano leaves • ¼ teaspoon dried crushed red pepper • ¾ cup (177ml) olive oil • 1 cup (236ml) lightly packed flat-leaf (Italian) • 3 tablespoons red wine vinegar parsley Directions 1. Preheat the grill to medium-high heat. 2. Pat the steaks dry with paper towels and season with salt and black pepper. 3. After preheating, put steaks on the grill plate and saute each side of steaks unitll brown, about 1 minute, flip and roast each side for 30 to 45 seconds, the cooking time depends on the doneness you like. 4. Make the chimichurri sauce. Using a food chopper or small food processor, chop onion, garlic and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt and peppers and process until blended. Add parsley and pulse until finely minced but not pureed. Set aside. 5. Serve steaks with chimichurri sauce. Serving: 4 5 Grilled Marinated Flank Steak INGREDIENTS • 1/2 cup (118ml) honey • 1/2 cup (118ml) vegetable oil • 1/3 cup (79ml) low sodium soy sauce • 1 teaspoon ground ginger • 1 teaspoon dried red pepper flakes • 1 clove garlic, minced • 1 (2 pound) flank steak • 1 large sweet onion, cut into 1/2-inch pieces Directions 1. Stir honey, oil, soy sauce, ginger, red pepper flakes and garlic in a medium bowl. Place flank steak and sliced onion in a large plastic zipper bag. 2. Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once. 3. Preheat the grill to medium-high heat. 4. Drain meat and onions; discard marinade. 5. Grill meat and onions covered 7 to 8 minutes on each side. Meat will be medium-rare (60°C) to medium (72°C) doneness. Let meat stand 5 minutes before slicing. Serving: 8 6 Grilled Bourbon Chicken INGREDIENTS • ¾ cup (177ml) soy sauce • ¾ cup (177ml) bourbon • 1/2 cup (118ml) packed brown sugar • 2 tablespoons molasses • 2 tablespoons vegetable oil • 2 clove garlic, minced • 1 teaspoon dried crushed red pepper • 1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces Directions 1. In a large resealable plastic bag, add soy sauce, bourbon, brown sugar, molasses, vegetable oil, garlic and crushed red pepper. Seal and shake bag to blend mixture. 2. Add chicken pieces to resealable bag. Seal and shake to coat chicken. Refrigerate overnight. 3. Preheat the grill to medium-high heat. 4. Drain chicken, reserving marinade. In a saucepan, cook over medium heat, about 20 minutes or until reduced to 3/4 cup (177ml). Set aside to serve with chicken. 5. Grill pieces, turning occasionally for 18 to 20 minutes or until chicken is cooked to 74°C。 6. Serve chicken with sauce. Serving: 6 7 Shredded Kale Caesar Salad with Grilled Salmon INGREDIENTS • 1 bunch kale • Creamy Caesar Dressing • 1 fillet (1 lb.) salmon • Croutons Directions 1. Using food processor, chop kale; set aside. 2. Preheat the grill to medium-high heat. 3. Spread 1 teaspoon Caesar dressing over top and bottom of salmon. 4. Place salmon top side down on grill and grill for 3 minutes. Turn and grill until fish flakes easily when tested with a fork, about 4 to 5 minutes. 5. Toss kale and croutons with Caesar dressing. Arrange on individual plates. 6. Top salad with grilled salmon. Serving: 2 8 Smoky Grilled Beef Short Ribs INGREDIENTS • ¼ cup (59ml) packed brown sugar • 1 Tablespoon olive oil • 1 Tablespoon orange juice • 1 Tablespoon smoked paprika • ½ teaspoon thyme • ½ teaspoon salt • ½ teaspoon black pepper • 1 clove garlic, minced • 6 boneless or bone-in beef short ribs (about 4 pounds) Directions 1. Stir brown sugar, oil, orange juice, paprika, thyme, salt, pepper and garlic in a small bowl. Place short ribs in glass baking dish. Rub mixture over short ribs, cover with plastic wrap and refrigerate several hours or overnight. 2. Preheat the grill to medium-high heat. 3. Grill short ribs to desired doneness, about 4 to 6 minutes on each side. Serving: 6 9 Grilled Jerk Chicken Tenders with Mango Pineapple Salsa INGREDIENTS • 4 green onions, cut in pieces • 2 tablespoons red wine vinegar • 2 tablespoons vegetable oil • 1 tablespoon soy sauce • 1 tablespoon lime juice • 1 tablespoon ground allspice • 2 teaspoons grated fresh ginger • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1 3/4 pounds chicken tenders Directions 1. In a food chopper, add green onion, vinegar, oil, soy sauce, lime juice, allspice, ginger, cinnamon and nutmeg. Process until smooth. 2. Add mixture and chicken to a large resealable plastic bag. Seal and shake bag until chicken is coated. 3. Refrigerate 2 hours or overnight. 4. Preheat the grill to medium-high heat. 5. Drain chicken; discard marinade. 6. Grill chicken, covered, 7 to 8 minutes, turning once. Serving: 6 10 Rosemary- Skewered Vegetable Kabobs INGREDIENTS Marinade • 1/2 cup (118ml) balsamic vinegar • 2 tablespoons olive oil • 1 (4-inch) sprig fresh rosemary, leaves • 1 container (10.5 ounces) grape tomatoes chopped • 2 large zucchini squash, sliced 1/4-inch thick • 1 cloves garlic, minced • 2 large yellow squash, sliced 1/4-inch thick • 1/2 teaspoon salt • 8 (6 to 8-inches each) sprigs fresh rosemary • Cracked black pepper Directions 1. Place marinade ingredients into a large resealable plastic bag. Add all vegetables except rosemary sprigs. Seal bag and shake until vegetables are coated. 2. Marinate 15 minutes. 3. Preheat the grill to medium-high heat. 4. Drain vegetables; discard marinade. 5. Strip bottom half of rosemary sprigs to use as skewers. Thread vegetables onto skewers. 6. Place foil strip on the grill. place skewers on the grill so rosemary leaves are on the foil and vegetables are directly on the grill grates. Grill 6 to 8 minutes, turning once, until vegetables are browned and tender. Serving: 4 11 Portobello Mushroom and Roasted Red Pepper Sandwich INGREDIENTS • 2 Tablespoons balsamic vinegar • 1 tablespoons olive oil • 1 cloves garlic, minced • 4 portobello mushrooms, stems removed • 1/4 cup (59ml) mayonnaise • 2 red bell pepper, halved, seeded • 1/2 teaspoon dried basil leaves • 4 Kaiser rolls, cut in half lengthwise • 1/2 teaspoon dried oregano leaves • 4 slices provolone cheese • 1/4 teaspoon black pepper • Fresh spinach leaves Directions 1.