Sunbeam Kitchen Utensil HG6600 User Manual

Kettle King  
Electric BBQ Oven  
INSTRUCTION/RECIPE BOOKLET.  
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM BARBECUES:  
KETTLE KING ELECTRIC BBQ OVEN HG6300  
KETTLE KING OUTDOOR ELECTRIC BBQ OVEN HG6600  
 
Features of your Sunbeam Kettle King.  
Steam Vent  
Cool Touch Handle  
High Domed Lid  
Kettle King  
Ribbed  
Hotplate  
Flat Hotplate  
Cool Touch Handles  
Powerful 2400  
Watt Element  
Removable Drip Tray  
Moulded Base  
Thermostatically  
Controlled Probe  
Space Saving Stand  
(HG6600 only)  
Self Locating  
Swivel Shelf  
Sturdy Base  
Figure 1  
2
 
Features of your Sunbeam Kettle King.  
Powerful 2400 watt element.  
Moulded base.  
Made from durable, heat resistant nylon, the  
base supports the hotplate and drip tray.  
The element is embedded into the hotplate to  
ensure fast heat-up, even heat distribution and  
long element life.  
High domed lid with steam vent.  
Non-stick cooking surface.  
Coats the entire hotplate for fat free cooking  
and easy cleaning.  
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. (HG6600 only)  
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.  
Weatherproof parts.  
Allow for outdoor storage.  
Flat hotplate.  
Ideal for frying a variety of foods including  
eggs, bacon, tomatoes, onions and mushrooms.  
Thermostatically controlled probe.  
Features 15 heat settings for total control in a  
variety of cooking tasks. Also features SuperSear  
for sealing steaks, Roast for kettle style roasting,  
and Defrost for thawing frozen meats.  
Removable control probe.  
The control probe is removable to allow for easy  
cleaning and outdoor storage of your Kettle  
King.  
Removable drip tray.  
Collects the fats and juices during cooking and is  
dishwasher safe for easy cleaning.  
Cool touch handles.  
Cool touch handles on the hotplate and base for  
easy assembly and portability.  
3
 
Using your Sunbeam Kettle King.  
Before first use.  
Using your Kettle King.  
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.  
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.  
To assemble the stand. (HG6600 only)  
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.  
3. Set the control probe dial to the desired  
heat setting.  
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.  
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  
as indicated in Figure 1. Never attempt to  
remove the plastic pins from the metal tube, as  
these are the locators for the swivel shelf.  
For oven style cooking, set the dial to Roast  
setting, replace the lid and pre-heat for  
approximately 10 minutes.  
Place the top shelf onto the metal tube with the  
utensil rack facing away from you and align it  
with the swivel shelf. Push down firmly in the  
centre of the top shelf to secure it.  
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 pre-heat time will depend on  
the heat setting selected.  
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.  
Place drip tray into base. For easy cleaning line  
the drip tray with aluminium foil. This will  
collect the fats and juices.  
Position the hotplate over base and drip tray, as  
shown in Figure 1.  
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.  
4
 
BBQ Oven Cooking in your Kettle King.  
BBQ Oven Cooking  
Roasting your favourite dishes has never been so  
easy!  
• Avoid overcooking meats. The longer the  
cooking time, the less tender the meat will  
be.  
BBQ Oven cooking allows you to roast meats  
and vegetables efficiently, while sealing in the  
flavoursome juices.  
• 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.  
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 pre-heated for 10 minutes with the  
lid on.  
• Keep the steam vent closed throughout  
cooking. Open the steam vent during the last  
15 minutes of cooking - this will allow any  
excess steam to escape.  
• 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 1  
hour of  
/2  
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 11  
-2 hours to cook,  
/2  
depending on the weight and size. To avoid  
the base of the meat burning, place on a  
greased sheet of foil. This will also collect  
juices, which are ideal to use for gravy.  
5
 
Care and Cleaning.  
IMPORTANT: Do not use metal utensils as these  
will scratch the non-stick cooking surface.  
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.  
Do not leave plastic utensils in contact with  
hotplate while cooking.  
Before cleaning, turn the power OFF then  
REMOVE the plug from the power outlet and  
the control probe from the socket of the Kettle  
King.  
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.  
Control Probe.  
Do not place the moulded base or lid in a  
dishwasher.  
If cleaning is necessary, wipe over with a damp  
cloth.  
Do not use abrasives or metal scourers as they  
may scratch these parts.  
Do not immerse the control probe in water or  
any other liquid.  
Stand (HG6600 only)  
NEVER use the Kettle King control probe in any  
other appliance.  
The stand can be wiped over with a damp cloth.  
Do not place any part of the stand in a  
dishwasher.  
Storage  
Store the probe carefully in a safe place. Do not  
knock or drop it 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 back of your instruction  
book for Service Centre listings.  
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 prove and store in a safe, dry place.  
Hotplate and Drip Tray.  
The element in the hotplate is totally sealed, 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.  
Important:  
Before inserting control probe in probe socket  
ensure the interior of the socket is fully dry. To  
do this wipe interior of socket with a dry cloth  
or shake out excess water vigorously.  
A bottle brush may be used to clean the  
drainage holes in the ribbed hotplate.  
The hotplate and drip tray are also dishwasher  
safe.  
Sunbeam is a Registered trademark. Kettle King is a registered  
trademark. Made in China. Due to minor changes in design or  
otherwise, the product you buy may differ from the one  
shown in this booklet. Approved by the appropriate Electrical  
Supply Authorities. Backed by Sunbeam’s 12 Month  
© Copyright. SUNBEAM CORPORATION LIMITED 2001.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
For more information or advice on any Sunbeam products,  
contact the Sunbeam Consumer Service Line on 1800 025 059  
in Australia. In New Zealand - contact the Sunbeam Office in  
Auckland on 09 912 0747.  
Replacement Guarantee and National Service Network.  
6
 
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  
Meat/Weight  
Beef (rare)  
Beef (medium)  
Beef (well done)  
Lamb (rare)  
Lamb (medium)  
Lamb (well done)  
Pork  
1.5kg  
1hr 20min  
1.30  
2kg  
1hr 50min  
2.00  
3kg  
3hrs  
3.15  
3.35  
3.00  
3.25  
3.30  
3.30  
1.50  
2.20  
1.30  
2.00  
2.00  
2.25  
2.30  
2.55  
1.45  
2.55  
Ham  
Approx. 20min/kg  
Approx. 30 min/kg  
Turkey  
Chicken  
Size  
Weight/kg  
Cooking Time  
1.15  
Number 10  
Number 15  
Number 20  
Number 25  
Number 30  
1.0  
1.5  
2.0  
2.5  
3.0  
1.45  
2.15  
2.45  
3.05  
Cooking chart for meat temperature  
The correct internal temperature of the meat will determine when it is cooked. Meat thermometers are  
available form 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.  
Meat  
Temperature (Celsius)  
Temperature (Fahrenheit)  
Beef, Lamb (rare)  
Beef, Lamb (medium)  
Beef, Lamb (well done)  
Pork  
60˚C  
71˚C  
77˚C  
77˚C  
71˚C  
82˚C  
140˚F  
160˚F  
170˚F  
170˚F  
160˚F  
180˚F  
Ham  
Turkey  
7
 
BBQ Oven Recipes.  
Roast Vegetables  
Serves 4  
4 medium potatoes  
500g butternut pumpkin  
4 small onions, peeled  
4 carrots, peeled  
salt & pepper  
2 tablespoons butter, melted  
Pre-heat Kettle King for 10 minutes on Roast setting with lid on.  
Peel potatoes and cut in half. Cut pumpkin into 4 wedges without peeling skin.  
Place the vegetables on a greased piece of foil. Season with salt and pepper.  
Place the foil with vegetables on the hotplate and pour over melted butter. Curl edges of foil to securely  
enclose vegetables.  
Place the lid on and cook for approximately 45 minutes. Remove lid and discard foil by placing the  
vegetables directly onto the hotplate.  
Cook for an additional 15 minutes, turning over constantly until crisp.  
Roast Pork with Nutty Rice  
1.5kg loin of pork, boned with rind scored  
Olive oil  
Serves 4-6  
Salt & pepper  
Filling  
1 tablespoon butter, melted  
3 mushrooms, finely chopped  
2 tablespoons chopped onion  
1
/4  
teaspoon nutmeg  
1 cup cooked brown rice  
1 egg, beaten  
2 tablespoons pine nuts  
2 teaspoons chopped parsley  
salt and pepper to taste  
Combine all filling ingredients in a small bowl and mix thoroughly.  
Open the pork and spread the filling evenly across the surface.  
Roll the pork firmly and tie securely with string.  
Brush the meat lightly with oil and season with salt and pepper.  
Place the pork on a greased sheet of foil and curl in edges. Cook with lid on for approximately 13  
or until cooked.  
/4  
hours  
Allow meat to cool for 10 minutes before slicing.  
8
 
BBQ Oven Recipes.  
Roast Beef  
Serves 4-6  
2kg silverside or topside beef  
2 teaspoons French mustard  
1
/4  
cup oil  
2 teaspoons fresh thyme  
salt & pepper  
Pre-heat Kettle King for 10 minutes on Roast setting with lid on.  
Trim meat of excess fat and sinew.  
Combine mustard, oil and thyme. Brush over meat and season with salt and pepper.  
Place meat on a greased sheet of foil. Curl edges of foil to seal meat.  
Cook with lid on for approximately 2 hours or until desired. Lightly brush the meat with a little oil during  
the last 15 minutes of cooking.  
Allow the meat to cool for 10 minutes before slicing.  
Roast leg of Lamb  
Serves 4  
2kg leg of lamb  
1 teaspoon crushed garlic  
Olive oil  
salt & pepper  
Pre-heat Kettle King for 10 minutes on Roast setting with lid on.  
Trim meat of excess fat and sinew. Coat meat with olive oil. Spread garlic over meat and season with salt  
and pepper.  
Cook with lid on for approximately 21  
the last 15 minutes of cooking.  
/2  
hours for medium rare meat. Brush meat with a little oil, during  
Allow the meat to cool for 15 minutes before slicing. Serve with mint sauce or jelly.  
Roast Chicken  
Serves 4  
1.8kg chicken  
5 pieces garlic  
1 small bunch fresh rosemary  
Olive oil  
salt & pepper  
Pre-heat Kettle King for 10 minutes on Roast setting with lid on.  
Wash and clean chicken thoroughly, removing any fat deposits inside the cavity. Pat dry with paper towel.  
Place the garlic and 1  
the bunch of rosemary in the cavity. Tuck the wings back and tie the base of the  
/2  
chicken with cooking string so that the legs are crossed and securely positioned.  
Brush the chicken on a greased sheet of foil and curl in the edges. The foil will hold in all the juices.  
Cook with the lid on for approximately 2 hours 15 minutes, or until cooked.  
Note: To determine whether chicken is thoroughly cooked, insert a skewer into the thigh. If the juices run  
clear, the chicken is cooked.  
9
 
Open BBQ Recipes.  
Thai Lamb Cutlets  
Serves 5  
10 Lamb cutlets  
3
/4  
/4  
/4  
cup satay sauce  
1
1
teaspoon ginger  
teaspoon crushed garlic  
Pre-heat Kettle King on SuperSear.  
Combine satay sauce, ginger and garlic together.  
Brush cutlets with sauce and place on hotplate.  
Cook for 2 minutes each side, brushing with satay sauce.  
Reduce heat to setting 12 and cook for a further 6-8 minutes or until desired.  
Serve with boiled fragrant rice or mixed salad leaves.  
Greek Lamb Souvlaki  
Serves 6  
700g trim lamb, diced  
10 kebab skewers, soaked in water  
Marinade  
1
/4  
cup lemon juice  
1 teaspoon olive oil  
1 tablespoon fresh oregano, chopped  
1 teaspoon fresh rosemary, chopped  
2 teaspoons crushed garlic  
Pre-heat Kettle King on SuperSear.  
Combine all ingredients of marinade together.  
Thread diced lamb onto 10 kebab skewers. Place skewers in a deep dish  
and pour marinade over skewers.  
Place skewers on hotplate and cook for 4 minutes each side. Reduce heat to setting 12  
and cook for a further 6 minutes, or until cooked.  
Serve with Greek salad and hot crusty bread.  
10  
 
Open BBQ Recipes.  
Garlic Prawns  
Serves 4  
1kg green prawns, shelled and deveined  
1
/2  
cup olive oil  
2 cloves garlic, crushed  
1 tablespoon chopped parsley  
Fresh ground pepper to taste  
Place all ingredients into a bowl and marinate for 2 hours.  
Pre-heat Kettle King on SuperSear. Cook prawns for 4 minutes each side, occasionally  
brushing with marinade.  
Reduce heat to setting 10 and cook for a further 8-10 minutes or until cooked throughout.  
Pepper Steak  
Serves 8  
8 pieces thin fillet steak  
4 tablespoons crushed black peppercorns  
Sauce  
60g butter  
11  
/2  
cups dry white wine  
2 tablespoon brandy  
Press the crushed pepper into the steak on both sides. Refrigerate steaks for 1 hour.  
Pre-heat Kettle King on SuperSear.  
Place steaks on hotplate and cook for 5-7 minutes on each side or as desired.  
Combine butter, wine and brandy in a saucepan over low heat. Bring to the boil. Strain  
through a fine sieve.  
Serve sauce over steak.  
11  
 
Open BBQ Recipes.  
Sweet Pork Medallions  
Serves 8  
8 Pork Loin Medallion Steaks  
Marinade  
1 tablespoon honey  
4 tablespoons soy sauce  
2 teaspoon chilli sauce  
1
/2  
teaspoon oil  
Combine all ingredients for marinade in a saucepan and stir over low heat until  
honey has dissolved.  
Place pork in a flat dish and pour marinade over steaks. Refrigerate for 2 hours.  
Pre-heat Kettle King on SuperSear. Sear steaks on each side for 4 minutes.  
Reduce heat to setting 10 and cook for a further 6-8 minutes or until cooked, turning occasionally.  
Serve on a bed of pasta or rice.  
Honey and Soy Chicken Nibbles  
10 chicken wings  
Makes 20  
2 tablespoons vegetable oil  
2 cloves garlic, peeled and finely chopped  
1 teaspoon finely grated ginger  
1
/2  
/4  
/4  
/2  
cup soy sauce  
1
1
1
cup honey  
cup dry sherry  
teaspoon five spice powder  
Fresh ground pepper to taste  
Pre-heat Kettle King on SuperSear.  
Remove and discard wing tips. Cut wings in half at the joint.  
Combine all other ingredients in a small deep bowl.  
Dip each wing into the marinade and place on hotplate.  
Cook for 8-10 minutes each side. Reduce heat setting to 10 and cook for a further 10-12  
minutes or until cooked throughout.  
12  
 
Open BBQ Recipes.  
Chicken Vegetable Kebabs  
Serves 4  
8 kebab skewers, soaked in water  
2 large chicken breasts, cubed  
2 baby squash, quartered  
4 cherry tomatoes, halved  
4 mushrooms halved  
1
/2  
yellow capsicum, chopped in 2 x 2cm pieces  
Marinade  
1
/4  
cup lemon juice  
2 tablespoons soy sauce  
1 clove crushed garlic  
Pre-heat Kettle King on SuperSear.  
Thread chicken cubes onto skewers alternatively with squash, tomatoes, mushrooms and capsicum.  
Combine marinade ingredients and brush over kebabs.  
Place on hotplate and cook 5-8 minutes each side or until desired. Continually brush kebabs with  
marinade.  
Spicy New Zealand Mussels  
Serves 12  
12 New Zealand Mussels  
Marinade  
3 tablespoons oil  
2 tablespoons vinegar  
1
/2  
/2  
/2  
tablespoon chopped fresh oregano  
teaspoon freshly ground black pepper  
red chilli, finely chopped  
1
1
Scrub exterior of mussels with a washing brush to remove any grains. Place in a shallow bowl.  
Combine all ingredients of marinade together and pour over mussels. Try pouring a little marinade in the  
opening of each mussel. Allow to stand for 12 minutes.  
Pre-heat Kettle King on heat setting 10. Cook mussels for 10 minutes, turning regularly.  
Increase temperature to SuperSear, and move mussels to cook on the flat hotplate.  
Cook for a further 5 minutes or until mussels start to open slightly.  
13  
 
Open BBQ Recipes.  
Mediterranean Octopus  
Serves 4  
1kg baby Octopus  
Marinade  
1
/
4
cup each of green, yellow and red pepper, finely chopped  
cup soy sauce  
1
/3  
1 tablespoon oil  
2 tablespoons chopped fresh oregano  
1
/4  
cup lemon juice  
1 clove garlic, crushed  
3 tablespoons dry red wine  
Remove and discard heads and beaks from octopus. Place in a bowl.  
Combine all marinade ingredients and pour over octopus. Refrigerate for an hour.  
Pre-heat Kettle King on heat setting 15. Cook octopus for 8-10 minutes each side or until tender.  
Crunchy Corn On The Cob  
4 corn cobs  
Serves 4  
75g butter, melted  
1 teaspoon crushed garlic  
Salt and pepper to taste  
Pre-heat Kettle King on SuperSear.  
Melt butter with garlic in a saucepan over low heat.  
Brush corn cobs with melted butter and place on hotplate. Cook for 2 minutes each side.  
Reduce temperature to setting 10. Cook for a further 10-12 minutes, turning frequently.  
Season with salt and pepper to taste.  
Note: To keep corn warm, wrap in aluminium foil and place on the flat  
hotplate - replace the lid and reduce heat to setting 6.  
14  
 
Open BBQ Recipes.  
Herbed Chicken Drumsticks  
Makes 10  
10 chicken drumsticks  
Marinade  
1 tablespoon each of chopped parsley, oregano and thyme  
1
/
2
cup soy sauce  
1
/4  
cup lemon juice  
2 tablespoons oil  
1 shallot, finely chopped  
1
/2  
teaspoon crushed garlic  
Wash drumsticks under cold water and trim edges of skin. Place in a shallow dish.  
Combine all marinade ingredients and pour over chicken. Refrigerate for 2 hours.  
Pre-heat Kettle King on SuperSear.  
Cook drumsticks for 5 minutes each side.  
Reduce heat to setting 11 and cook for a further 25-35 minutes, or until cooked throughout.  
Barbecued Snapper  
1 medium sized snapper  
3 tablespoons oil  
Serves 4  
2 tablespoons vinegar  
1 tablespoon soy sauce  
Pine nut filling  
3 bacon rashers, chopped  
1
/3  
cup pine nuts  
2 shallots, chopped  
2 cups stale breadcrumbs  
1
/4  
cup sour cream  
1 tablespoon chopped fresh chives  
Pine nut filling  
Fry bacon on flat hotplate of Kettle King until crisp.  
Combine remaining ingredients in a small bowl and add bacon. Mix until well combined.  
Snapper  
Trim fins from the gutted fish. Snip the backbone, tail and head with scissors. Run fingers under the rib  
bones and pull backbone gently with your fingers. Remove backbone from fish. Stuff fish with pine nut  
filling and brush with combined oil, vinegar and soy sauce.  
Pre-heat Kettle King on SuperSear. Sear fish for 5 minutes each side, turning gently.  
Reduce heat to setting 11 and cook for 25 minutes or until cooked throughout. Turn fish  
over occasionally while cooking.  
15  
 

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