Café Grandé Contact Grill: Please Read These Instructions Carefully and Retain For Future Reference

Caf Grand Contact Grill
Instruction/Recipe Booklet
GC2400
Please read these instructions carefully

and retain for future reference.
Contents
Features of your Caf Grand Contact Grill
& Sandwich Press
Using your Caf Grand Contact Grill
Hints for best results when grilling
Hints for best results when toasting snacks
Care and Cleaning
Contact Grill Recipes

Beef
9
Lamb
10
Pork
12
Poultry
14
Seafood
16
Vegetable
20
Marinades
21
Sandwich Press Recipes

Flavoured spreads
22
Toasted Snacks
23
Gourmet Delights
24
Important instructions retain for

future use.
Sunbeams Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM
CAFE GRAND CONTACT GRILL
Use well away from walls and curtains.
Avoid using on metal surfaces e.g. sink.
Do not use in confined spaces.
Do not immerse the unit in water or any other
liquid.
Do not place appliance in a dishwasher.
Ensure that the cord is kept well away from the
cooking plates during use.
Ensure the drip tray is in position before grilling

Do not touch the outside or the top of the appliance
when in use, as these surfaces may be hot.
Avoid touching hot surfaces.
The appliance may generate steam from between
the grill plates while cooking and when the top
plate is opened
Take care when removing food from the appliance.
The temperature of accessible surfaces may be
high when the appliance is operating.
Do not use an appliance for any purpose

Sunbeam is very safety conscious when
other than its intended use.
designing and manufacturing consumer products,
but it is essential that the product user also exercise Do not place an appliance on or near a hot gas
care when using an electrical appliance. Listed
flame, electric element or on a heated oven.
below are precautions which are essential for the
Do not place on top of any other appliance.
safe use of an electrical appliance:
Do not let the power cord of an appliance hang
Read carefully and save all the instructions
over the edge of a table or bench top or touch
provided with an appliance.
any hot surface.
Always turn the power off at the power outlet
Do not operate any electrical appliance with a
before you insert or remove a plug. Remove
damaged cord or after the appliance has been
by grasping the plug - do not pull on the cord.
damaged in any manner. If damage is suspected,
Turn the power off and remove the plug when the
return the appliance to the nearest Sunbeam
appliance is not in use and before cleaning.
Appointed Service Centre for examination,
repair or adjustment.
Do not use your appliance with an extension cord
unless this cord has been checked and tested by For additional protection, Sunbeam recommend
a qualified technician or service person.
the use of a residual current device (RCD)
with a tripping current not exceeding 30mA in
Always use your appliance from a power outlet of
the electrical circuit supplying power to your
the voltage (A.C. only) marked on the appliance.
appliances.
This appliance is not intended for use by persons
Do not immerse the appliance in water or any
(including children) with reduced physical,
other liquid unless recommended.
sensory or mental capabilities, or lack of
experience and knowledge, unless they have been Appliances are not intended to be operated by
given supervision or instruction concerning use
means of an external timer or separate remote
of the appliance by a person responsible for their
control system.
safety.
This appliance is intended to be used in
Children should be supervised to ensure that they
household and similar applications such as: staff
do not play with the appliance.
kitchen areas in shops, offices and other working
environments; farm houses; by clients in hotels,
The temperature of accessible surfaces may be
motels and other residential type environments;
high when the appliance is operating.
bed and breakfast type environments.
Never leave an appliance unattended while
in use.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
1
Features of your Caf Grand

Contact Grill
Power and Ready lights
Power light indicates when the unit is
switched on and heating and the Ready
light indicates that it is ready to use.
Sloping grilling surface
The sloping grill plate drains fat away from
the food whilst cooking, for a healthier meal.
Detachable drip tray
Easily detachable drip tray catches fats and
juices preventing overflow onto bench tops.
Ensure this tray is in position before grilling.
Cleaning spatula
Use to scrape food residue from the ribbed
grill plates.
Non-stick grill plates

The high grade non-stick cooking plates are
ribbed for healthy cooking and to achieve
authentic grill marks on your food. Searing
meat on both sides at the same time allows
for fast, healthy cooking. The non-stick plates
make for easy wipe down cleaning, simply
wipe down after use.
Floating hinge system
The floating hinge system adjusts to grill
foods of varying thicknesses; from vegetables
to thick steaks. Also perfectly toasts any
size snacks from toasted bread to Turkish or
foccacia.
Adjustable Foot
Angles your bottom plate when using as a
contact grill, so fats drain away. Adjust so the
bottom plate is flat when using as a sandwich
press.
Using your Caf Grand

Contact Grill
Before first use
Ensure any stickers and packaging are
removed from the product. Wipe over plates
with a dampened cloth and dry thoroughly
with a soft cloth.
Note: When using for the first time you may
notice a fine smoke haze being emitted from
the unit. This is normal. It is due to the
initial heating of internal components.
Grilling Meats and Vegetables
Note: Always preheat for 3-5 minutes. The
Ready light will illuminate.
1. Always spray the grill plates with cooking
spray before placing meat, seafood or
vegetables onto the grill plate.
2. Gently lower the lid (if desired), by pulling
down the handle. The caf-design floating
hinge system will adjust ensuring the top
cooking plate lies evenly on your food for
perfect grilling every time.
3. If desired, halfway through cooking, turn
your food over to achieve grill marks on
both the top and bottom of your food.
4. When cooking some foods you may want to
re-spray the top grill plate to prevent food
from sticking.
5. The cooking plates are coated in a durable
high grade non-stick coating. Some foods
that are marinated or coated may cause
the food to stick to the grill plates.
To clean the plates turn off the unit and
allow it to cool. Then use a plastic spatula
or the cleaning spatula to clear the food.
Never use a sharp metal object as this will
damage the non-stick surface.
Note: The Power and Ready Lights are

thermostatically controlled and will cycle on
and off during cooking to ensure that the
correct temperature is maintained.
Caution: Do not touch the outside of the unit
when in use. Avoid touching hot surfaces.
Steam may generate from between the grill
plates while food is cooking and when the
top plate is opened. Take care when removing
food from the grill.
Toasting Sandwiches and Foccacias
1. Butter the outside of the bread, if desired.
The sandwich filling will be placed
between the unbuttered sides of the
bread.
2. Place the bread onto the cooking plate,
then spoon the recommended quantity of
filling onto the bread.
3. Place the top slice of bread on top of the
filling.
4. Gently close the lid.
5. Allow the sandwiches to toast for
approximately 3 minutes, depending on
the bread, filling and personal taste.
Hints for best results when grilling

1. Tender cuts of meat such as scotch fillet
and sirloin are ideal for grilling. Tougher
cuts of meat such as topside or blade
steak will tenderise if marinated for a few
hours or overnight.
2. Avoid overcooking meat as the texture will
toughen.
3. Recommended cuts;
Beef = S
irloin, Rump, Rib Eye,
Fillet or T-Bone
Lamb = Leg Steak, Fillet, Loin or Cutlets
Pork = B
utterfly Steaks, Spare Ribs,
Leg Steaks or Fillets
4. You can also grill diced meat on skewers
for kebabs.
5. The Caf Grand can grill meats over
1 inch (2.5cm) thickness with ease.
If cooking meats with a bone it is
recommended that it is no larger than
1.5cm thick to ensure even cooking.
6. Ideal for cooking a variety of meats,

including beef, fish and poultry. Take care
when grilling fish, use a nylon spatula.
7. The sloping grilling surface allows the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
8. When cutting meats, chicken, vegetables
or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
Never cross - contaminate foods: Do not
cut raw vegetables and raw meats with
the same knife or on the same chopping
board. Try to use separate chopping
boards for meats, vegetables and seafood.
Do not cut cooked meats on the same
chopping board as you prepared the raw
meat unless the board and knife have
been thoroughly sanitised and cleaned in
hot soapy water.
Hints for best results when toasting

snacks
1. Any type or shape of bread can be used,
e.g. white, wholemeal, wholegrain,
sourdough, bread rolls, bagels.
2. Various thicknesses of bread can be used
from thick to thin slice. Turkish pide or
foccacia are also suitable.
3. Sweet breads with a high sugar content
(e.g. fruit loaf, raisin bread, brioche) will
brown more quickly than non-sweetened
breads.
4. It is not necessary to butter the outside

of your bread as the Caf Grand has
non-stick cooking plates.
5. Be careful when biting into snacks
containing fillings such as cheese, tomato
or jam as they retain heat and can burn if
eaten too quickly.
Care and Cleaning

Non-stick Coating
Your Caf Grand Contact Grill and Sandwich
Press features a special scratch and abrasiveresistant non-stick coating.
Storage
Your Caf Grand will store in an upright
position in cupboards, shelves or on the
bench top.
Sunbeam recommends that care is taken with

the non-stick coating particularly when using
metal utensils.
Always allow the grill/press to cool after use.

Once cooled, you can clean the cooking
plates.
Do not use sharp objects or cut food on top of

the Caf Grand.
Always allow the contents of the drip tray

to cool before removing the tray from its
position and discarding the contents.
Sunbeam will not be liable for damage to the

non-stick coating where metal utensils have
been used.
When cleaning the non-stick coating do
not use metal (or other abrasive) scourers.
After cleaning, dry the Caf Grand and lid
thoroughly with a soft cloth before storing.
Wash the drip tray in warm soapy water.

Dry thoroughly with a soft cloth and
reposition into the grill.
Always turn the power OFF and REMOVE the

plug from the power point before cleaning.
Quick cleaning method
Always turn the power OFF and remove the
plug from the power point after use and
before cleaning. The cooking plates are
coated with a non-stick surface, and there
are no dirt traps. Once cooled, simply wipe
the cooking plates with a dampened cloth,
or use the cleaning spatula to remove food
residue.
Do not immerse your Caf Grand in water or
any other liquid. Do not use abrasive scouring
pads or powders.
Do not place your Caf Grand in a dishwasher.
Always clean after each use to prevent a build
up of cooking residue on the grill.
To clean the exterior
Simply wipe over with a dampened cloth and
polish dry with a dry soft cloth. Do not use
steel wool, scouring pads or abrasive cleaners
as these will scratch the surface.
7
Contact Grill Recipes

All the recipes have been specifically created
and tested by the Sunbeam Test Kitchen for the
Caf Grand Contact Grill and Sandwich Press.
We hope you enjoy using your Sunbeam Caf
Grand.
BEEF
Beef Burgers
600g beef mince
Makes 6
cup fresh breadcrumbs

cup grated parmesan cheese
4 x 250g pieces fillet steak

40g butter
2 teaspoons brined green peppercorns,
rinsed, finely chopped
cup white wine
1 tablespoon Dijon mustard
cup thickened cream
1 tablespoon brandy
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
1. Rub black pepper over the steaks. Cover

and refrigerate for at least one hour. Allow
steak to reach room temperature before
cooking.
2. Preheat Contact Grill for 3-5 minutes.
3. Spray preheated plates with oil spray.
Place steaks on grill. Close the lid and
cook for 3-5 minutes for medium.
4. Melt butter in a small saucepan over
medium heat. Add peppercorns cooking
for 1 minute. Add white wine and mustard.
Bring to a simmer and reduce by half.
5. Remove from heat and add cream and
brandy. Season to taste with salt and
pepper. Serve sauce over steak.
1 teaspoon smoked paprika

1 egg, lightly beaten
1 onion, finely chopped
2 red capsicums, quartered, seeds removed
2 tablespoons vegetable oil
4 burger buns, split, toasted
Butter lettuce leaves, sliced tomato, gherkins
and aioli, to serve
1. Combine mince, breadcrumbs, parmesan,
Dijon, oregano, paprika, egg and onion in a
bowl. Season to taste with salt and pepper.
2. Shape mixture into 6 patties. Place on
lined tray. Cover and refrigerate for 30
minutes.
3. Preheat Contact Gill for 3-5 minutes. Place
capsicums on the grill. Close the lid and
cook for 4-5 minutes or until tender. Place
capsicums in a plastic bag and stand for
15 minutes. Once cool enough to handle
remove and discard skin. Slice into strips.
4. Spray preheated plates with oil spray. Place
patties on the grill. Close the lid and cook
for 4-6 minutes or until cooked.
5. Place patties in buns. Fill with roasted
capsicums and desired ingredients. Serve.
8
Pepper Steak
Serves 4
2 tablespoons black peppercorns, crushed
Contact Grill Recipes continued
LAMB
Vietnamese Beef Noodle Salad
Serves 4
1 clove garlic, crushed

2 tablespoons dark soy sauce
Mediterranean Kebabs
with Tahini Yoghurt
Serves 4
1 tablespoon brown sugar
Kebabs
1 kg lamb steaks, cut into 4-5cm cubes
1 tablespoon fish sauce
cup white wine
1 teaspoon sesame oil
cup olive oil
500g beef rump steak
2 garlic cloves, crushed
100g dried vermicelli noodles, cooked
Juice of one lemon
cup fresh basil leaves
cup basil leaves, finely chopped
cup fresh coriander leaves
3 tomatoes, finely chopped
cup fresh mint leaves
1 red onion, finely chopped
cup dry roasted peanuts
cup Greek yogurt
1 Lebanese cucumber, seeds removed,

chopped
1 tablespoon lemon juice
cup tahini
cup lime juice
2 tablespoons sweet chilli sauce
1. In a large bowl combine lamb cutlets,

wine, oil, lemon and garlic. Place lemon
halves in the bowl. Stir to combine. Cover
and refrigerate for 30 minutes.
2. Thread lamb onto wooden skewers.
lamb skewers on grill. Close the lid and
cook for 3-4 minutes for medium.
5. Meanwhile combine basil, tomatoes, onion,
yogurt, tahini and lemon juice in a bowl.
Stir to combine. Season to taste with salt
and pepper.
6. Serve lamb kebabs topped with salad.
1 tablespoon lemon grass, finely chopped

1. Place garlic, soy sauce, brown sugar, fish
sauce and sesame oil in a large bowl.
Stir to combine. Add beef and toss to
coat. Cover and refrigerate for at least 30
minutes.
steaks on grill. Close the lid and cook for
3-5 minutes for medium. Allow to rest for
5 minutes before cutting into fine strips.
4. In a large bowl combine noodles, basil,
coriander, mint, peanuts and cucumber.
5. In a separate bowl combine remaining
ingredients.
6. Add beef to noodles and pour over
remaining ingredients. Toss to combine.
Season to taste with salt and pepper.
Serve.
PORK
Grilled Lamb Chops with Thyme
and Grilled Lemons
cup olive oil
Serves 4
8 lamb chops
Vietnamese Grilled Lemongrass

Pork Chops
2 tablespoons caster sugar
Serves 4
2 tablespoons fish sauce
6 cloves garlic, crushed
2 tablespoons olive oil
5 sprigs fresh thyme
1 tablespoons dark soy sauce
4 lemons, cut into 2cm slices
2 shallots, finely sliced
1. In a large bowl combine all ingredients.

Cover and refrigerate for 1 hour.
Place lamb chops on grill. Close the lid
and cook for 3-4 minutes for medium.
4. Place lemons on the grill. Close the lid and
cook for 3-4 minutes or until caramelized.
5. Squeeze the juice from the grilled lemon
over the chops before serving. Season to
taste with salt and pepper. Serve.
1 stalks lemongrass, trimmed, roughly

chopped
10
4 pork chops, bone-in

1. Place all ingredients, except pork, in a food
processor. Pulse ingredients until a smooth
paste.
2. Rub pork with the lemongrass paste.
Cover and refrigerate for at least 2 hours.
Place pork chops on grill. Close the lid and
cook for 3-4 minutes. Season to taste with
salt and pepper. Serve.
POULTRY
Chilli and Lime Grilled Pork Tenderloin Serves 2
500g pork tenderloin
Sweet and Spicy Grilled Jerk Chicken Serves 3
cup lime juice
cup soy sauce
cup olive oil

2 long red chillies, finely chopped
1. Place all ingredients in a large bowl.
Cover and refrigerate for at least 2 hours.
Place pork on grill. Close the lid and cook
for 5-8 minutes. Season to taste with salt
and pepper. Serve.
cup brown sugar

cup vegetable oil
2 tablespoons freshly grated ginger
2 tablespoons lime juice
1 tablespoon ground allspice
3 cloves garlic
3 sprigs fresh thyme
3 long red chillies
1 bunch shallots, roughly chopped
1 small red onion
6 chicken drumsticks
3 cardamom pods
1 star anise
Salt and freshly ground black pepper, to
taste.
1. In a food processor combine all ingredients
except the chicken, cardamom and star
anise. Pulse ingredients until a smooth
paste.
2. Make two shallow slashes into each
chicken drumstick.
3. In a large bowl combine chicken,
cardamom, stair anise and spice paste.
Stir to combine. Cover and refrigerate for
at least 2 hours.
Place chicken on grill. Close the lid and
cook for 5-6 minutes before turning. Cook
for a further 5-6 minutes or until golden
and fully cooked. Season to taste with salt
and pepper. Serve.
11
Japanese Chicken Skewers

- Yakitori
Serves 3-4
Lemon Thyme Chicken

with Tzatziki
1 cup chicken stock
6 chicken thigh fillets, skin on
cup soy sauce
cup mirin
2 shallots, finely chopped
cup honey
cup olive oil
2 tablespoons freshly grated ginger
2 tablespoons lemon juice
1 tablespoon fresh oregano
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
Tzatziki:
1 teaspoon wasabi paste
1 cup Greek yogurt
2 tablespoons freshly chopped dill
600g chicken thigh fillets, cut into 2 pieces
2 bunches shallots, cut into 3cm pieces
1 tablespoon olive oil
1. In a medium saucepan combine all

ingredients except the chicken and
shallots. Place over medium-high heat and
bring to a simmer. Lower heat and cook for
a further 10 minutes or until reduced by
half. Reserve half of the liquid.
2. Thread chicken and shallots onto skewers,
alternating between the two. Place in a
shallow dish and brush with remaining
sauce. Cover and refrigerate for 15
minutes.
3. Preheat Contact Grill for 3- 5 minutes.
cook for 2-3 minutes. Season to taste with
salt and pepper. Serve with reserved sauce.
1 Lebanese cucumber, finely diced
12
Serves 3-4

1. Place chicken, garlic, shallots, oil, lemon,
oregano and honey in a large bowl.
Stir to combine. Cover and refrigerate for
30 minutes.
2. Meanwhile combine all tzatziki ingredients
in a small bowl. Stir to combine. Season to
taste with salt and pepper.
cook for 3-5 minutes or until golden and
cooked. Season to taste with salt and
pepper. Serve with tzatziki.
Honey and Soy Chicken Nibbles
Makes 20
1kg chicken wings

cup honey
cup soy sauce
2 tablespoons vegetable oil
2 teaspoons freshly grated ginger
teaspoon five spice powder
Freshly ground black pepper, to taste
1. Remove and discard chicken wing tips.
Cut wings in half at the joint.
2. Combine all remaining ingredients in a
shallow dish. Add chicken wings and stir
to combine. Cover and refrigerate for 30
minutes.
Place chicken nibbles on grill in two
batches. Close the lid and cook for 10-12
minutes or until golden and cooked.
Serve.
Chicken Patties
Makes 4-6
These patties are great for barbecues or even
just a quick meal with salad.
500g chicken mince
1 onion, finely chopped
1 tablespoon chopped fresh oregano
1 tablespoon lemon zest
Mix well.
2. Shape mixture into cup sized patties.
Place on lined tray. Cover and refrigerate
for 15 minutes.
4. Spray preheated plates with cooking spray.
Place chicken patties on grill. Close lid and
cooked. Repeat with remaining mixture.
Serve.
13
SEAFOOD
Simple Delicious Fish Cakes
with Paprika Mayonnaise
These fish cakes are traditional but always a
crowd pleaser
500g cod, roughly chopped
Toasted Sesame Ginger Salmon

1 tablespoon honey
1 tablespoon rice vinegar
1 cup fresh breadcrumbs
1 tablespoon sesame oil
cup plain flour
1 tablespoon soy sauce
2 tablespoons mayonnaise
1 teaspoon ground cumin
teaspoon ground coriander
3 cloves garlic
2 eggs
1 onion
Mayonnaise:
cup mayonnaise
2 teaspoons lemon zest
teaspoons smoky paprika
Mix well.
2. Shape mixture into cup sized patties.
Place on lined tray. Cover and refrigerate
for 15 minutes.
Place chicken patties on grill. Close lid and
cooked. Repeat with remaining mixture.
Serve.
14
Serves 2
2 teaspoons grated fresh ginger

2 x 250g skin-on salmon fillets
Toasted sesame seeds, shallots and fresh
coriander, to serve
1. Place all ingredients; except salmon in a
large bowl. Reserve half of the liquid.
Add salmon and coat in marinade.
Cover and refrigerate for 30 minutes.
3. Place salmon skin side down on the grill.
Brush with reserved marinade. Close the
lid and cook for 3-4 minutes, opening the
liquid every 2 minutes to brush with liquid.
4. Once salmon is cooked brush with any
remaining liquid. Season to taste with
salt and pepper. Top with sesame seeds,
shallots and fresh coriander. Serve.
Peri Peri Prawns

Serves 6
This marinade is also great with chicken
cup lemon juice
1 tablespoon freshly grated ginger
2 teaspoons white wine vinegar
teaspoon smoked paprika
6 long red chillies
2 cloves garlic
24 large green prawns, shell removed,
cleaned
1. Place all ingredients; except prawns in
the bowl of a food processor. Pulse until a
smooth paste.
2. Place prawns in a large bowl. Coat with
marinade. Cover and set aside for five
minutes.
4. Place prawns on the grill. Close the lid
and cook for 2-3 minutes for until pink
and cooked. Season to taste with salt and
pepper. Serve.
Herb Crumbed Fish

Serves 4
Any firm white fish or chicken can be used in
this recipe.
2 cups fresh breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons grated parmesan cheese
4 x 250g Ling fillets
1 cup plain flour
2 eggs, lightly beaten
1. In a bowl combine breadcrumbs, parsley,
parmesan and lemon. Season to taste with
salt and pepper.
3. Dip each fish fillet in flour, egg then
breadcrumb mixture.
Place fish on grill. Close the lid and
cooked. Serve immediately.
15
VEGETABLE
Stuffed Grilled Calamari
Serves 2-3
500g squid tubes

2 tablespoons extra virgin olive oil
1 tablespoon freshly chopped flat-leaf parsley
1 lime, cut into wedges
1. Wash squid, pat dry. Cut squid into 3cm
lengths. Thread onto skewers. Season to
3. Place calamari on grill. Close lid and cook
for 2-3 minutes or until done. Drizzle with
oil and top with parsley and lime. Season
to taste with salt and pepper. Serve.
16
Chargrilled Pumpkin
and Haloumi Salad
Serves 3-4
500g butternut pumpkin, peeled, thinly

sliced
250g haloumi cheese, sliced
150g bag baby spinach
cup walnuts, toasted
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Place pumpkin on grill. Close the lid
and cook for 5-6 minutes or until tender.
Set aside.
3. Place haloumi on the grill. Close the lid
and cook for 1-2 minutes or until golden
and cooked. Set aside.
Serve.
Antipasto Vegetables
Serves 4
Portobello Mushrooms with
Balsamic and Thyme
This is great with eggs for breakfast or over
pasta for dinner.
These vegetables are great on a platter or

grilled sandwiches.
Serves 4-6
500g Portobello mushrooms, sliced into 2cm

strips
1 bunch asparagus, trimmed
2 zucchinis, cut into 2cm slices
1 bunch spring onions, cut into 10cm

lengths
1 tablespoon fresh thyme
1 eggplant, cut into 2cm slices
2 teaspoons balsamic vinegar

1 teaspoon caster sugar
1 red capsicum, seeds removed, cut into

strips
1 sweet potato, peeled, cut into 1cm slices

3. Place mushroom mixture on the grill. Close
the lid and cook for 5-6 minutes, turning
occasionally. Season to taste with salt and
pepper. Serve.
cup extra virgin olive oil

Grill vegetables in batches. Set aside.
3. Drizzle with olive oil. Season to taste with
salt and pepper. Serve.
17
Sweet Potato and Chickpea Patties
Makes 6
Eggplant Parmigiana
Serves 4-6
500g sweet potato, peeled, cooked
4 large eggplants, cut into 2cm slices
420g can chickpeas, drained, rinsed
2 onions, finely sliced
cup couscous
2 tablespoons fresh coriander
3 x 400g cans chopped tomatoes
1 teaspoon garam masala
2 teaspoons fresh oregano
teaspoon ground turmeric
teaspoon ground cumin
1 bay leaf
1 cups grated mozzarella cheese
1 egg, lightly beaten
cup grated parmesan cheese
Fresh coriander, to serve
Fresh basil, to serve
1. Place sweet potato and chickpeas in the

bowl of a food processor. Process until a
smooth paste. Add remaining ingredients
to the bowl and pulse until well combined.
2. Shape mixture into 6 patties. Place on
a lined tray. Cover and refrigerate for 30
minutes.
Place patties on grill. Close lid and cook
for 4-6 minutes or until heated and golden.
Serve.
1. Preheat oven to 180C. Preheat Contact

Grill for 3-5 minutes.
Place eggplant on the grill. Close the lid
and cook in batches for 3-5 minutes or
until tender. Set aside.
3. Place onions on the grill and drizzle with
oil. Close the lid and cook for 3-4 minutes
or until tender. Set aside.
4. In a separate bowl combine tomatoes,
oregano, sugar and bay leaf. Season to
5. In a small bowl combine mozzarella and
parmesan cheese.
6. Preheat oven to 180C. Grease a 25x25cm
oven proof dish. Cover base of dish with
one third of the eggplant. Cover with a
third of the tomato and cheese. Season
to taste with salt and pepper. Repeat for
another 2 layers. Top with cheese.
7. Bake for 30 minutes or until golden and
bubbling. Serve with fresh basil.
18
Sandwich Press Recipes
4 large pieces foccacia bread, halved
Basil, Prosciutto and Bocconcini

Serves 2
Toasted Sandwich
This sandwich is also great with chicken.
4 slices sourdough bread
1 cup baby rocket
2 tablespoons sun-dried tomatoes, chopped
4 slices prosciutto
80g Danish fetta, crumbled
200g container bocconcini, drained
cup fresh basil leaves
Grilled Foccacia with Rocket,

Sun Dried- Tomatoes and Fetta
Serves 2

2. Drizzle bread with olive oil.
3. Divide rocket, tomatoes and fetta evenly.
Sandwich between two slices of foccacia
bread. Season to taste with salt and
pepper.
4. Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.

2. Drizzle bread with olive oil.
3. Divide prosciutto, bocconcini and basil
leaves evenly. Sandwich between two slices
of sourdough bread. Season to taste with
salt and pepper.
golden. Serve.
19
Sandwich Press Recipes continued
Serves 2
Beef, Caramelized Onion
and Cheese Grill Sandwich
Leftover roast beef is great in this sandwich.
Grilled Cheese, Chorizo

and Rocket Sandwiches
20g butter, softened
1 onion, finely sliced
1 cup grated cheddar cheese
2 teaspoons Worcestershire sauce

4 slices wholemeal bread
20g butter, softened
1 tablespoon wholegrain mustard
cup grated Swiss cheese
50g cooked beef, finely sliced
2. Toss onions in olive oil, Worcestershire
sauce and caster sugar.
3. Place onions on grill. Cook for 5-6 minutes
or until tender and golden. Set aside.
Clean grill.
4. Lightly butter the outsides of all four
pieces of bread. Divide half of the cheese
between two of the bread slices. Top each
piece of bread of equal amount of beef
and onion mixture. Season to taste with
salt and pepper. Spread mustard over the
top piece of bread and sandwich together
(butter side facing out).
golden. Serve.
20
Makes 2
1 chorizo sausage, sliced lengthways

1 cup fresh rocket
pieces of bread. Divide half of the cheese
between two of the bread slices. Top each
piece of bread of equal amount of chorizo
and rocket. Season to taste with salt and
pepper. Top with bread (butter side facing
out).
golden. Serve.
Grilled Vegetable
and Goats Cheese Sandwich
Makes 2
The below vegetables can be picked up from

the deli section of your local supermarket.
1 cup baby spinach
50g goats cheese, crumbled
50g roasted capsicum, chopped
50g roasted eggplant, chopped
40g sun-dried tomatoes, chopped
20g butter
4 slices bread
2. In a bowl combine spinach, cheese,
capsicum, eggplant and tomatoes. Season
to taste with salt and pepper.
pieces of bread. Divide the vegetable
mixture between two slices of bread. Top
with bread (butter side facing out).
golden. Serve.
Brie, Chicken and Cranberry

Toasted Turkish Sandwich
Makes 4
8 pieces Turkish bread

cup cranberry relish
250g brie cheese, sliced
150g chicken, shredded
2. Spread four pieces of Turkish bread evenly
with cranberry relish.
3. Divide the cheese and chicken between the
four pieces of bread. Season to taste with
salt and pepper. Top with remaining slice
of bread.
golden. Serve.
21
Fig and Prosciutto Toasted

Ciabatta Sandwich
Serves 2
2 ciabatta rolls, slice in half

2 tablespoons fig preserve
4 slices prosciutto
1 cup rocket
Grilled Haloumi
and Herb Sandwiches
Makes 2
cup chopped flat-leaf parsley

2 tablespoons chopped chives
1 tablespoon balsamic vinegar
2 teaspoons lemon zest
1 teaspoon fresh thyme
cup grated mozzarella
4 slices haloumi cheese
1 tablespoons balsamic vinegar

2. Cover two pieces of ciabatta bread with
olive oil. Spread with fig preserve.
3. Divide the prosciutto, rocket and
mozzarella evenly between the two slices
of bread. Season to taste with salt and
pepper. Drizzle with vinegar. Top with
remaining slice of bread.
golden. Serve.
1. In a bowl combine parsley, chives,

balsamic vinegar, oil, lemon and thyme.
2. Divide the herb mixture evenly between the
two slices of bread. Season to taste with
salt and pepper. Top with haloumi cheese.
Top with remaining slice of bread.
golden. Serve.
22
Notes
Notes
12 Month Warranty
This Sunbeam product is covered by a 12 month replacement or repair
warranty, which is in addition to your rights under the Australian Consumer
Law (if your product was purchased in Australia) or New Zealand Consumer
Guarantees Act (if your product was purchased in New Zealand).
Should you experience any difficulties with your
product during the warranty period, please contact
our customer service line for advice on 1300 881 861
in Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim to
Your warranty does not:

cover freight or any other costs incurred in
making a claim, consumable items, accessories
that by their nature and limited lifespan require
periodic renewal (such as filters and seals) or any
consequential loss or damage; or
Sunbeam to:
cover damage caused by:
Australia
- power surges, power dips, voltage supply problems,

or use of the product on incorrect voltage;
Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia
New Zealand
26 Vestey Drive
Mt Wellington, Auckland New Zealand
Upon receipt of your claim, Sunbeam will seek to
resolve your difficulties or, if the product is defective,
advise you on how to obtain a replacement or refund.
To assist us in managing warranty claims, we
recommend you register your product as soon as
practicable after purchase by creating a MySunbeam
account on our website and send a copy of your
original receipt to Sunbeam.
In order to make a claim under our warranty, you must
have the original proof of purchase documentation for
the product and present it when requested .
Should your product develop any defect within
12 months of purchase because of faulty materials
or workmanship, we will replace or repair it, at our
discretion, free of charge. A product presented for
repair may be replaced by a refurbished product
of the same type rather than being repaired.
Refurbished parts may be used to repair the product.
Our replacement or repair warranty only applies
where a defect arises as a result of faulty material
or workmanship during the warranty period. Your
warranty does not cover misuse or negligent handling
(including damage caused by failing to use the
product in accordance with this instruction booklet),
accidental damage, or normal wear and tear.
- servicing or modification of the product other than

by Sunbeam or an authorised Sunbeam service
centre;
- use of the product with other accessories,
attachments, product supplies, parts or devices
that do not conform to Sunbeam specifications; or
- exposure of the product to abnormally corrosive
conditions; or
extend beyond 3 months if the product is used
in commercial, industrial, educational or rental
applications.
The benefits given to you by our warranty are in addition
to other rights and remedies under law in relation to the
product.
In Australia our goods come with guarantees that cannot
be excluded under the Australian Consumer Law. You are
entitled to a replacement or refund for a major failure
and for compensation for any other foreseeable loss or
damage. You are also entitled to have the goods repaired
or replaced if the goods fail to be of acceptable quality
and the failure does not amount to a major failure.
Our goods also come with guarantees that cannot be
excluded under the New Zealand Consumer Guarantees
Act.
If your warranty claim is not accepted, we will inform
you and if requested to do so by you, repair the
product provided you pay the usual charges for such
repair. You will also be responsible for all freight and
other costs.
Should your product require repair or service after the
warranty period, contact your nearest Sunbeam service
centre. For a complete list of Sunbeams service
centres, visit our website or call our customer service
line for advice on 1300 881 861 in Australia,
or 0800 786 232 in New Zealand.
Need help with your appliance?

Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Visit www.sunbeam.com.au
Or call 1300 881 861

In New Zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
is a registered trademark.
Cafe Grand is a trademark of Sunbeam Corporation.

Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
Copyright. Sunbeam Corporation Limited 2002.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
09/13

Café Grandé Contact Grill: Please Read These Instructions Carefully and Retain For Future Reference

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Café Grandé Contact Grill: Please Read These Instructions Carefully and Retain For Future Reference

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Caf Grand Contact Grill

Please read these instructions carefully

Using your Caf Grand Contact Grill 

Hints for best results when grilling

Hints for best results when toasting snacks

Care and Cleaning

Contact Grill Recipes

Sandwich Press Recipes

Important instructions retain for

Sunbeams Safety Precautions

Ensure the drip tray is in position before grilling

Do not use an appliance for any purpose

Features of your Caf Grand

Non-stick grill plates

Using your Caf Grand

Note: The Power and Ready Lights are

Hints for best results when grilling

6. Ideal for cooking a variety of meats,

Hints for best results when toasting

4. It is not necessary to butter the outside

Care and Cleaning

Sunbeam recommends that care is taken with

Always allow the grill/press to cool after use.

Do not use sharp objects or cut food on top of

Always allow the contents of the drip tray

Sunbeam will not be liable for damage to the

Wash the drip tray in warm soapy water.

Always turn the power OFF and REMOVE the

Contact Grill Recipes

cup fresh breadcrumbs

4 x 250g pieces fillet steak

1 tablespoon Dijon mustard

Salt and freshly ground black pepper, to taste

1 teaspoon dried oregano

1. Rub black pepper over the steaks. Cover

1 teaspoon smoked paprika

Contact Grill Recipes continued

1 clove garlic, crushed

1 tablespoon brown sugar

1 tablespoon fish sauce

cup white wine

1 teaspoon sesame oil

cup olive oil

500g beef rump steak

2 garlic cloves, crushed

100g dried vermicelli noodles, cooked

Juice of one lemon

cup fresh basil leaves

cup basil leaves, finely chopped

cup fresh coriander leaves

3 tomatoes, finely chopped

cup fresh mint leaves

1 red onion, finely chopped

cup dry roasted peanuts

cup Greek yogurt

1 Lebanese cucumber, seeds removed,

1 tablespoon lemon juice

cup lime juice

Salt and freshly ground black pepper, to taste

Using your Caf Grand Contact Grill

Hints for best results when grilling

Hints for best results when toasting snacks

Care and Cleaning