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HCG CONVENIENT GRILL SERIES
MODEL
HCG1 ML-132000
HCG2 ML-132001
HCG3 ML-132002
701 S. RIDGE AVENUE
TROY, OHIO 45374-0001
937 332-3000
www.hobartcorp.com
FORM 34388 Rev. A (11-99)
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© HOBART CORPORATION, 1999 – 2 –
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TABLE OF CONTENTS GENERAL............................................................................................................................................. 4 INSTALLATION .................................................................................................................................... 4 Unpacking ................................................................................................................................. 4 Codes and Standards .....................
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INSTALLATION, OPERATION AND CARE OF HCG SERIES CONVENIENT GRILL PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL The Hobart Convenient Grill is designed to be a multi-usage grill capable of cooking a wide range of foods. Cast iron cooking surfaces promote even heat distribution and the grill's stainless steel construction provides durability. Model HCG1 is a 13" grill equipped with a 5 minute timer and an adjustable spring counter balanced top. A front drip tray and cleaning scraper are also inclu
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INSTALLATION CODES AND STANDARDS The Hobart Convenient Grill must be installed in accordance with: In the United States of America: 1. State and local codes. 2. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada: 1. Local codes. 2. Canadian Electric Code, CSA C22.1 (latest edition). Copies may be obtained from The Canadian Standard Association, 178 Rexdale Blvd., Etobicoke,
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ELECTRICAL CONNECTIONS WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE PROVIDED WITH A THREE-PRONG GROUNDING PLUG. THIS PLUG MUST BE CONNECTED INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG. CIRC
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Initial Seasoning It is important to season this grill to provide a nonstick surface on the cast iron plates. 1. Using a clean, lint free cloth, wipe vegetable oil or shortening onto the upper and lower grill plates. 2. Turn the grill ON and set the temperature to 100°F. 3. After the red indicator light turns off, allow the grill to season for an additional 30 - 45 minutes. 4. Turn the grill OFF and allow the grill to cool. Wipe off the excess oil using a clean, lint free cloth. 5. Repeat steps
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USING THE CONVENIENT GRILL 1. Preheat the grill to the desired temperature. 2. Grasp the upper grill handle and lower the upper HANDLE grill onto the product. • Use the upper grill guide to adjust the angle GUIDE or position of the upper grill until the grill lies squarely over the product. 3. Open the upper grill only to check the product. 4. Use the scraper provided to clean the upper and lower surfaces after each use. • Always keep grill clean when not in use. The Hobart Convenient Grill can
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ADJUSTING TENSION SETTING WARNING: DISCONNECT (UNPLUG) ELECTRICAL POWER SUPPLY BEFORE SERVICING. The upper grill plate is spring counter balanced. This enables the grill plate to maintain the position in which it is placed. If the upper grill plate begins to deviate from its desired setting or it feels resistant to movement, follow the procedure below and see Fig. 4. 1. Allow the grill to cool. 2. Remove the spring protection cover at the rear of the unit. 3. Using a Phillips screwdriver, adjust
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CLEANING WARNING: DISCONNECT (UNPLUG) ELECTRICAL POWER SUPPLY BEFORE CLEANING. Allow the grill to cool before cleaning. 1. Using the cleaning scraper provided or a stiff wire brush, scrape the debris from the upper grill, then the lower grill. 2. Use the cleaning scraper provided or a stiff wire brush and a cloth to clean the grill. Scrape or brush toward you so any debris will fall into the removable drip tray. 3. Use a cloth dampened slightly with a soap and water mixture to clean the stainles
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TROUBLESHOOTING GUIDE Upper grill will not hold an upright position • See Adjust Tension Settings on page 9. Uneven Cooking • Temperature too high or too low. • Cooking time too short or too long. • Contact your Hobart Service Representative. Food is sticking to the grill • Reseason the grill (See page 8, Reseasoning) • Periodically lift the food off the grill with a spatula. Food is taking longer to cook than suggested • Check for correct temperature setting. cooking time. • While cooking, keep
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– Recipes – The following recipes represent a small portion of what the Hobart Convenient Grill can do. We at Hobart encourage you to try new and varied recipes of your own. – 12 –
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Grilled Chicken, Roasted Pepper & Fresh Mozzarella Panini Ingredients: 1 Loaf Chiabatta bread 1 Tsp. Garlic Oil 1 3 Oz. Grilled, Marinated Chicken, sliced on the bias into ⁄4” strips 1 2 Oz. Roasted Red Pepper, julienned ⁄4” strips 1 1 2 ⁄2 Oz. Fresh Mozzarella, sliced ⁄4” thick Creating the Panini: 1. Brush the Garlic Oil over the crust of the bread. 2. Cut the bread in half, lengthwise, to make two equal pieces. 3. Begin layering the ingredients onto the bottom section of the bread in the fol
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Grilled Chicken & Pepperonata Ingredients: 1 6” crusty French roll 1 4 oz. Grilled marinated chicken, sliced into ⁄4” strips 3 oz. Pepperonata* 1 Tbsp. Fresh basil, julienned Creating the Panini: 1. Cut the roll in half, lengthwise. 2. Lightly grill the interior of the roll until grill marks form and the bread is slightly crisp. 3. Layer the ingredients on the bottom half of the roll in the following order: Chicken, Pepperonata, Basil. 4. Close the sandwich. Grilling the Panini: Preheat grill to
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Smoked Turkey, Gruyere & Roasted Pepper Panini Ingredients: 1 loaf Chiabatta bread 2 Tbsp. Olive Mayonnaise (see recipe below) 1 1 1 ⁄2 oz. Smoked Turkey Breast, sliced to ⁄16” thickness 1 2 oz. Gruyere cheese, sliced to ⁄16” thickness 2 oz. Roasted Peppers, julienned Creating the Panini: Preheat grill to 400°F prior to grilling. 1. Spread the Olive Mayonnaise over the top crust of the bread. 2. Cut the bread in half (lengthwise) to make two equal pieces. 3. Begin layering the ingredients onto t
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Portabella and Spinach Panini Ingredients: 1 6” crusty French roll 1 1 cap Portabella Mushroom, marinated, grilled and cut into ⁄ 4” strips (can be replaced with Eggplant) 6 leaves Fresh Spinach, washed and dried 1 1 Roma Tomato, cut into ⁄8” slices 1 ⁄4 cup Red Onion, diced 1 1 Tbsp. Fresh Basil, julienned into ⁄8” strips 1 Tbsp. Balsamic Vinegar 3 oz. Fresh Provolone or Mozzarella cheese Creating the Panini: 1. Cut the roll in half lengthwise. 2. Begin layering the ingredients onto the bottom
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Grilled Vegetables & Fresh Mozzarella Baguette Ingredients: 1 6” crusty French roll 2 Tbsp. Black Olive Pesto (See recipe below) 6 oz. Grilled, Marinated Vegetables (For example; eggplant, tomatoes, onions, peppers, mushrooms) 1 1 2 ⁄2 oz. Fresh Mozzarella, cut into ⁄4” slices 1 1 Tbsp. Fresh Basil, julienned into ⁄8” strips 1 Tbsp. Balsamic vinegar Creating the Panini: Preheat grill to 400°F prior to grilling. 1. Cut the roll in half lengthwise. Lightly grill the interior of the bread halves un
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Reuben Panini Ingredients: 2 slices “Old World” rye or wheat bread 2 Tbsp. Thousand Island Dressing 4 oz. Corned Beef 2 oz. Sauerkraut, squeezed dry 2 oz. Swiss Cheese Creating the Panini: Preheat grill to 400°F prior to grilling. 1. Spread 1 tablespoon of the Thousand Island Dressing over each slice of the bread. 2. Layer the ingredients in the following order: Bread, Corned Beef, Sauerkraut, Swiss Cheese, Bread. 3. Place the sandwich on the grill. 1 4. Grill for 2 ⁄2 minutes at 400°F. 5. Remov
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Fontina Toast Ingredients: 1 1 loaf Chiabatta Bread, sliced into ⁄2” strips, lengthwise 1 tsp. Garlic Oil 1 2 oz. Imported Fontina, sliced to ⁄16” thickness 2 oz. Roasted Peppers, julienned 1 ⁄8” thickness 1 oz. Marinated Mushrooms, sliced to Creating the Fontina Toast: Preheat grill to 400°F prior to grilling. 1. Brush the garlic oil over the top crust of the bread. 2. Cut the bread in half lengthwise to make two equal pieces. 3. Begin layering the ingredients onto the bottom piece of bread in
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Panini Club Ingredients: 1 French Baguette 2 Tbsp. Olive Mayonnaise (see recipe on page 15) 1 1 2 ⁄2 oz. Rotisserie Chicken, pulled into ⁄2” strips 1 1 1 ⁄2 oz. Tomato, sliced to ⁄8” thickness 1 1 ⁄2 oz. Bacon, cooked crisp Creating the Panini: Preheat grill to 400°F prior to grilling. 1. Cut the bread in half diagonally to make two equal pieces. 2. Begin layering the ingredients onto the bottom section of the baguette as follows: Mayonnaise, Chicken, Bacon and Tomato. 3. Place the Panini in the
