NutriOven
Multi use convection oven
Instruction/Recipe Booklet
CO3000
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
• Do not place any items on top of the oven
whilst in use
• Do not block or cover the air vents on the top,
back or sides of the oven
• Do not use in confined spaces.
• Do not immerse the unit in water or any other
liquid.
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM HEALTH CONVECTION OVEN.
• Always operate on a flat surface
• Avoid contact with the lid and glass bowl
surfaces during and after use, as they will
be hot.
• Do not touch the element or fan during use as
it will be very hot
• Use well away from walls and curtains.
• Ensure that the cord is kept well away from the
element during use.
Sunbeam is very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
by means of an external timer or separate
remote control system.
• This appliance is intended to be used in
household and similar applications such
as: staff kitchen areas in shops, offices and
other working environments; farm houses; by
clients in hotels, motels and other residential
type environments; bed and breakfast type
environments.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
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Features of your Sunbeam
CO3000 NutriOven
Temperature Control
Variable temperature control allows you to
select the perfect temperature for each
cooking task.
Lid
The lid contains the heating element and the
fan so it will become extremely hot during
use. Always remove lid using the handle and
always place the hot lid correctly on the lid
stand. Never place the hot lid on the
benchtop.
Glass Bowl
Tempered glass bowl is dishwasher safe.
Easily removable from the base stand.
Base Stand
The glass bowl and the lid can become
extremely hot during use. Always move the
oven using the base stand handles. Keep
hands and fingers from touching the hot
glass bowl during carrying.
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Power and Warm Up Lights
The Power light indicates when the oven is
turned on. Note that if the Power Safety
Handle is raised the Power will not be on.
The Warm Up light Indicates when the oven
is heating up.
Power Safety Handle
When the handle is in the down position, the
oven is ready for use. When the handle is
raised, the fan and the motor switch off
automatically for safety. Always lift the lid by
the safety handle.
Timer Control
60 minute safety timer switch. If longer
cooking time is needed, the timer will need
to be reset during cooking.
Element
Powerful 1200 watt element for fast heat up.
Non-slip rubber feet
Keeps the oven secure on the bench top
during use and prevents scratching of bench
top surfaces.
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Features of your Sunbeam NutriOven continued
High Rack
The high or the low rack should always be
used, even if used with another accessory.
Can be used by itself or with the low rack
for dual level cooking. Food cooked on the
high rack cooks the fastest. Suitable for
Grilling, Toasting and Dry Frying.
Low Rack
The high or the low rack should always be
used, even if used with another accessory.
Food should not be placed directly on the
bottom of the oven. The low rack allows
air to circulate under the food, which is
essential for efficient convection cooking,
and also allows the food to sit above the fats
and juices which accumulate at the bottom
of the bowl. Suitable for Roasting, Steaming
and Baking.
Multi-Purpose Baking Dish
Can be used to bake and dry fry small items
such as scones, vegetables and chips.
Non-stick Extension Ring
Recommended for use if cooking foods
that take a period of time such as roasts
or cakes. This prevents over browning
before the food is cooked through. Can also
be used to gain height in the oven when
cooking larger items such as roasts. Using
the extension ring can increase cooking
times.
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Features of your Sunbeam NutriOven continued
Oven Tongs
Use the oven tongs to lift racks and pans
into and out of the oven. It’s best to place
food on the racks and pans outside of the
oven, then use the oven tongs to lift into
the oven for cooking. The oven
tongs are not to be
used to lift food.
Tongs in use
Lid Holder
The lid contains the element and the fan
so it is very hot. Never place the lid directly
onto any benchtop or other surface. Always
place the lid into the lid holder as per the
photograph. Ensure the electrical cord is
facing down towards the bench top. Do not
use the electrical cord to lift the lid.
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Using your NutriOven
Position the oven on a dry, level surface
ensuring the ventilation slots on the lid are
not obstructed. Plug the power cord into
a 230-240 volt power outlet and turn the
power on.
When cooking has completed, turn off the
temperature and the timer. Remove the lid
and place in the lid holder. As the lid will
still be hot, move to an area that is away
from your food preparation and plating up
area. Use the oven tongs to remove the racks
and pans from the oven.
Preheat to 250°C. This compensates for the
heat lost when removing the lid and placing
food in the oven. Outside the oven, arrange
food on the appropriate racks and/or pans.
Similar to a built-in oven in your kitchen,
you will need to become familiar with your
NutriOven and adjust cooking times and
temperatures according to your requirement.
Remove the lid. Using the oven tongs lower
the racks and/or pans into the oven. Set the
temperature and the timer as required.
Helpful Tips
• Overloading the oven will slow down the
cooking process.
• Where possible, arrange food on the racks
outside the oven before removing the lid.
• Food will take slightly longer to cook if the
oven is in a very cold environment
• Always use the oven tongs provided to add
or remove wire racks, baking dish, trays etc
• Placing vegetables in a bowl and covering
with boiling water for 5 minutes will assist
the cooking process.
• Always pre-heat oven to 250°C – this
compensates for the heat lost while
• Be aware that when the timer finishes, the
oven will turn off. If you are cooking food
for longer than 1 hour, we recommend that
you keep an eye on the timer and increase
the timer during cooking.
removing lid and placing food in the oven.
• It is important to cook mince meat,
sausages and poultry until well done. No
pink should be visible and juices should
run clear.
• Work quickly to minimise heat loss. Before
removing the lid, ensure you are prepared
and have everything you need close by
• Silicone bakeware is not suitable to use in
the NutriOven.
• Oven bags are not suitable to use in the
NutriOven.
• Where possible, place food directly onto
the wire racks to allow air to circulate
freely.
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Cooking Temperature Guide
Use these cooking times as a guide. Cooking times and temperatures will vary depending on
factors such as weight, cut of the food and your personal taste. Similar to your built-in oven
in your kitchen, you may need to adjust cooking times and temperatures to your requirements.
Monitor the food as it's cooking and modify accordingly. It is important to cook mince meat,
sausages and poultry until well done. No pink should be visible and juices should run clear.
Cooking Temperature Guide
Bake
170 - 190°C
200 - 250°C
180 - 200°C
220 - 250°C
220 - 250°C
220 - 250°C
Roast
Steam
Grill
Dry Fry
Toast
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Roasting Guide
A meat thermometer shows the exact temperature inside the poultry or meat. If using a meat
thermometer, insert the probe into the centre of the thickest part of the food ensuring it does
not contact bone, fat or gristle.
Meat/Poultry
Internal temperature of food
once cooked. °C
Approximate time per 500g
cooked at 200°C
Beef - Medium Rare
Beef – Medium
Beef – Well done
Lamb - Medium Rare
Lamb – Medium
Lamb – Well done
Veal - Medium Rare
Veal – Medium
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71
77
63
71
77
63
71
77
71
77
82
82
77
15 minutes
20 minutes
25 minutes
15 minutes
20 minutes
25 minutes
20 minutes
25 minutes
30 minutes
30 minutes
35 minutes
25-30 per 500g
45 minutes
15 minutes
Veal – Well done
Pork – Medium
Pork – Well done
Whole chicken
Thighs, Wings, Legs
Breast
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Basic Cooking Functions
Bakes
can circulate around them. Fish can also be
steamed using foil parcels as this will allow
the fish to steam in its own juices.
Note: to speed up steaming time of
Bake at around 170 - 190°C. You can bake
almost anything – Cakes, Scones, Biscuits,
Muffins, Breads, Quiches, Frittatas, Potatoes
and Fish. If baking biscuits or scones, we
recommend you use the multi-purpose baking
dish to allow air to circulate. For cakes, we
recommend ring tins which allow cakes to
cook through to the centre. If using your
own baking pans or tins, and not the ones
supplied with the NutriOven, check that they
fit in the oven before using. Silicone bakeware
is not suitable to use in the NutriOven.
vegetables, soak them in hot water.
Grills
Grill at around 220 - 250°C. Grill meats,
seafood, vegetables and your favourite cheese
topping. For grilling, the oven needs to be
very hot for fast cooking and the food must
not be too cold. Using cold food for grilling
and for any of the other cooking functions,
can extend cooking times.
Roasts
Note: you will not achieve the same amount
of browning as you would on a bbq or in
a frypan. A small amount of oil sprayed or
wiped onto the food will help in browning.
Roast at around 200 - 250°C. You can roast
meats, vegetables, potatoes and wedges. We
suggest lining the bottom of the bowl under
the rack with aluminium foil turned up at the
edges. This will catch drippings and make
cleaning easier. Roasts will need to be turned
at least once in the cooking cycle unless
they are very small. For vegetables, it may
be necessary to remove meat and let it stand
whilst the vegetables finish cooking.
Note: Meat with a bone will take longer than
a boneless roast. Marinated meats are best
cooked using the extension ring as some
marinades burn/ blacken easily. Oven bags
are not suitable to use in the NutriOven.
Dry Frys
Dry fry at around 220 - 250°C. Dry fry bacon,
sausages, eggs, vegetables, chips and more.
Once cooked, do not allow the food to stand
in the oven as the steam may cause the food
to soften. A small amount of oil sprayed or
wiped onto the food will help in browning
and crisping.
Toasts
Toast at around 220 - 250°C. Toast sweet
and savoury breads, pastries, rolls and
sandwiches. You can also toast cheese melts
and pizzas.
Steams
Steam at around 180 - 200°C. Steam your
favourite seafood, poultry and vegetables.
When steaming, food should not be very cold.
To steam vegetables, wrap wet vegetables
in foil parcels with a little hot water. Secure
the foil ends well, so the foil is not blown
off or sucked up by the convection fan. Oven
bags are also suitable instead of foil. Place
the foil parcels in the oven so that the air
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Care and Cleaning
• The NutriOven is incredibly easy to clean.
lid, push the power safety handle down
and set the timer for 10-15 minutes. Set
the temperature to 150 degrees. At the
conclusion, if there is any excess residue
remove with a dishwashing brush and
rinse with warm water to remove the soap
residue and food remnants.
• Never leave water in the bowl after washing
is completed, as the condensation can
build up and cause damage to the element
and fan.
• The tempered glass bowl, wire racks, multi-
purpose baking pan, drip tray, and crumb
tray, may be washed in warm soapy water
and rinsed.
• The lid of the oven can be wiped with a
mild detergent and a damp cloth.
• Always turn the power off and remove the
plug from power outlet after use and before
cleaning.
• Allow the tempered glass bowl and
accessories to cool down before cleaning.
• It is important to clean the oven after each
use for good food safety hygiene and to
prevent a build up of grease or residue and
to prevent unpleasant odours.
• Never place the lid element down on the
bench surface. Use the Lid Holder to brace
the lid during use. Be careful not to place
the lid on the electrical lead.
• Do not touch the element
• The tempered glass bowl is dishwasher
safe.
• The glass bowl is not suitable for the
fridge, freezer or oven.
• The tempered glass bowl can be washed in
the unit itself. Fill up the glass bowl with
approximately 80mm of hot water and add
mild dishwashing detergent. Replace the
Note: Do not clean the lid of the oven in the
dishwasher. Never immerse the lid of the
oven in water.
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Light Meals and Snacks
Cheesy Corn Muffins
Cheese and Spinach Parcels
Makes 6
Makes 12 (approximately)
1 packet frozen spinach, thawed
2 eggs
1 cup self-raising flour
¼ cup grated cheddar cheese
125g can corn kernels, drained
2 green shallots, thinly sliced
½ cup milk
300g fresh ricotta
100g feta, crumbled
Filo pastry
1 egg
Cooking oil spray
40g butter, melted
1.With the Extension ring in place, preheat
oven to 250°C.
2 teaspoons polenta
2.Drain spinach and use your hands to
squeeze out as much water as possible.
Place in a large bowl. Mix through egg and
season with pepper. Stir through ricotta
and fetta.
2 tablespoons extra grated cheddar cheese
1.With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease a 6-hole muffin pan.
2.Place flour, cheese, corn, shallots and
butter in a bowl.
3.Place one sheet of filo pastry on the bench
and spray with cooking oil spray; fold
lengthways into thirds. Place 2 tablespoons
of mixture in one corner. Fold pastry
diagonally across to form a triangle that
encloses spinach mixture. Continue folding
pastry diagonally, retaining the triangle
shape. Repeat with remaining pastry and
spinach mixture.
3.Whisk the milk and egg in a jug. Add
to the flour mixture and stir until just
combined.
4.Divide mixture into prepared pan. Sprinkle
with polenta and extra cheese.
5.Using the Oven Tongs, lower the pan into
the oven. Reduce temperature to 180°C.
4.Outside the oven, arrange triangles, seam
side down, on the Low and High Rack;
spray with cooking oil spray. Using the
Oven Tongs, lower the racks into the oven.
Reduce oven to 200°C.
6.Bake for 25 minutes or until just cooked.
Remove immediately from pan and cool on
a wire rack.
5.Cook for about 25 minutes or until golden.
Tip: Don’t be tempted to overfill the triangles
or they will burst.
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Light Meals and Snacks continued
Stuffed Mushrooms
Kumara Chips
Serves 3 (as a starter)
Serves 4 (as a side dish)
½ cup fresh breadcrumbs
2 shortcut bacon rashers
20g melted butter
250g thinly sliced kumara
Cooking oil spray
1.Preheat oven to 250°C.
2.Outside the oven, arrange sliced kumara
on the high and Low Racks. Spray with
cooking oil spray.
1 tablespoon chopped fresh herbs (such as
thyme, parsley and rosemary)
2 tablespoons ricotta
3.Using the Oven Tongs, lower the racks into
the oven. Cook for 5-10 minutes or until
crisp and beginning to curl.
12 (300g) small cup mushrooms
Rocket salad, to serve
1.With the Low Rack in place, preheat oven
to 250°C.
Tip: Use a V-Slice or mandoline to slice
Kumara. Very thin slices will assist them to
curl and crisp.
2.Place breadcrumbs and bacon in the
Multi-purpose baking dish. Using the Oven
Tongs, lower the dish into the oven. Cook
for about 5 minutes or until breadcrumbs
are golden; using the Oven Tongs, remove
dish from oven. Finely chop bacon.
3.Place breadcrumbs, bacon, butter, herbs
and ricotta in a bowl. Mix to combine;
season with salt and pepper.
4.Twist and pull stems from mushrooms;
discard stems. Using a small spoon,
scoop slightly to neaten the hole in the
mushroom cap.
5.Using a small spoon, press the breadcrumb
mixture into the mushroom cavity. Outside
the oven, arrange mushrooms onto the
High Rack. Using the Oven Tongs, lower
the rack into the oven.
6.Reduce temperature to 200°C. Cook for
10 minutes or until mushrooms are just
tender. Serve with rocket salad.
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Light Meals and Snacks continued
Kumara and Ricotta Pizza Snacks
Potato Wedges
Serves 2
Serves 4 (as a side dish)
200g kumara, sliced
800g large potatoes, washed, cut into wedges
1 tablespoon olive oil
Cooking oil spray
2 regular tortillas
½ teaspoon paprika
1 ½ tablespoons tomato paste
1 tablespoon chopped fresh sage
¼ cup grated tasty cheese
50g Ricotta, crumbled
1.Preheat oven to 250°C.
Salt, to taste
Sour cream and sweet chilli sauce, to serve
1.Preheat oven to 250°C.
2.Place potatoes, oil, paprika and salt in
a bowl; toss to coat. Outside the oven,
arrange the wedges onto the high and Low
Racks.
2.Outside the oven, arrange sliced kumara
on the high and Low Racks. Spray with
cooking oil spray.
3.Using the Oven Tongs, lower the racks into
the oven. Cook for about 30 minutes or
until crisp and golden.
3.Using the Oven Tongs, lower the racks
into the oven. Cook for 5 minutes or until
tender.
4.Serve with sour cream and sweet chilli
sauce.
4.Remove racks from oven. Place kumara
onto a plate.
5.Spread tortillas with tomato paste and
place one on each rack. Sprinkle with sage
and grated cheese; top with kumara slices.
Using the Oven Tongs, lower racks into the
oven. Cook for 5 minutes or until base is
beginning to crisp and cheese has melted.
Using the Oven Tongs, remove racks from
oven. Slide pizza snacks onto a chopping
board and sprinkle with ricotta. Cut into
wedges to serve.
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Light Meals and Snacks continued
Roast Beetroot Salad
Big Breakie
Serves 4 (as a side dish)
Serves 4
1 bunch beetroot, trimmed
1 ½ tablespoons olive oil
1 ½ tablespoons white wine vinegar
½ teaspoon Dijon mustard
100g baby spinach
4 thin sausages
4 shortcut bacon rashers
4 eggs
Cooking oil spray
2 roma tomatoes, halved
4 small slices white bread
1 small red onion, thinly sliced
100g fetta, crumbled
1.With the Low Rack in place, preheat the
oven to 250°C.
1.With the Extension ring and Low Rack in
place, preheat oven to 250°C.
2.Outside the oven, arrange sausages and
bacon on the High Rack. Using the Oven
Tongs, lower the High Rack into the
oven. Cook for about 10 minutes or until
sausages have cooked through. Using the
Oven Tongs, remove High Rack from the
oven. Place sausages and bacon onto a
plate and cover to keep warm.
2.Peel the beetroot using a vegetable peeler
and cut into wedges. Arrange beetroot in
the Multi-purpose baking dish. Using the
Oven Tongs lower the dish into the oven.
Reduce the temperature to 200°C. Cook
for about 30 minutes or until tender.
3.To make dressing, whisk the oil, vinegar
and mustard together in a small jug.
3.Lightly grease 4 individual oven-proof
ramekins. Crack an egg into each ramekin
and lightly spray surface with cooking oil
spray. Outside the oven, arrange bread
on the High Rack. Place ramekins and
tomatoes into the oven on the Low Rack.
Using the Oven Tongs, lower the High Rack
into the oven.
4.Arrange the baby spinach and onion on a
serving platter. Top with beetroot and fetta.
Drizzle with dressing just before serving.
Tip: Use gloves when handling beetroot or
they will stain your hands.
4.Cook for 5 minutes or until toast is golden
and eggs are cooked as desired. Serve
eggs, tomatoes and toast, with sausages
and bacon.
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Light Meals and Snacks continued
Bacon and Egg English Muffins
Chicken and Avocado Turkish Melt
Serves 4
Serves 2
2 x 200g chicken breast
Cooking oil spray
2 eggs
Cooking oil spray
Salt and pepper, to taste
2 Turkish bread rolls, halved
1 tomato, thinly sliced
2 shortcut bacon rashers
2 english muffins, halved
2 slices tasty cheese
Barbecue sauce to serve
½ avocado, thinly sliced
2 slices tasty cheese
1.With the Low Rack in place, preheat oven
to 250°C.
Sweet chilli sauce and rocket leaves, to serve
2.Lightly grease 2 individual oven-proof
ramekins. Crack an egg into each ramekin
and lightly spray surface with cooking oil
spray. Outside the oven, arrange bacon and
muffins on the High Rack.
1.With the Low Rack in place, preheat oven
to 250°C.
2.Lightly spray chicken breast with cooking
oil spray. Season with salt and pepper.
3.Place chicken in the oven on the Low
Rack. Cook for about 10 minutes.
3.Place ramekins in the oven on Low Rack.
Using the Oven Tongs, lower the High Rack
into the oven. Cook for 5 minutes or until
bacon is crisp and muffins are toasted.
Remove High Rack and eggs from oven.
Remove eggs from ramekin and place on
one half of each muffin. Top with bacon
and cheese; return to High Rack. Using the
Oven Tongs, lower the High Rack into the
oven and grill until cheese melts.
4.Outside the oven, arrange the 2 bottom
halves of Turkish rolls on the High Rack.
Using the Oven Tongs, lower the High Rack
into the oven. Cook for about 5 minutes or
until chicken is cooked through and bread
is toasted. Using the Oven Tongs, remove
high and Low Racks from oven; slice
chicken
5.Outside the oven, arrange remaining
Turkish roll tops on High Rack and place in
the oven for 3 minutes or until toasted.
4.Serve with barbecue sauce and top with
remaining half of muffin.
6.Meanwhile, place chicken on toasted
Turkish roll bottoms; top with tomato,
avocado and cheese. Return to High Rack
and grill for 2 minutes or until cheese has
melted.
7.Serve topped with sweet chilli sauce,
rocket and Turkish roll tops.
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Light Meals and Snacks continued
Oysters Kilpatrick
Serves 2 (as a starter)
3 bacon rashers
12 oysters on the half shell
1 teaspoon Worcestershire sauce
1.Preheat oven to 250°C.
2.Outside the oven, arrange bacon on High
Rack. Using the Oven Tongs, lower the
High Rack into the oven. Grill for about
5 minutes or until crisp. Remove bacon
from oven, leaving the high rack in place.
Trim fat from bacon; discard. Finely chop
trimmed bacon.
3.Outside the oven, place the oysters in the
Multi-purpose baking dish. Drizzle with
Worcestershire sauce and top with bacon.
Using the oven tongs, lower the dish into
the oven. Cook for a further 2 minutes or
until warm.
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Mains
Steamed Asian Fish Parcels
Roast Chicken
Serves 2
Serves 4
2 x 400g snapper
1.4kg whole chicken
2 tablespoons olive oil
Salt and pepper, to taste
1.With the Low Rack in place, preheat oven
to 250°C.
2.Remove excess fat from chicken and rinse
out cavity. Pat dry inside and out with
absorbent paper towel.
3.Rub oil over chicken skin. Rub salt and
pepper all over chicken. Place chicken on
the Low Rack, breast side down. Reduce
temperature to 200°C.
1 lemon, thinly sliced
1 clove garlic, thinly sliced
1cm piece fresh ginger, thinly sliced
2 teaspoons peanut oil
2 teaspoons soy sauce
1 long red chilli, thinly sliced
2 green shallots, thinly sliced
¼ cup coriander leaves
Steamed rice, to serve
1.With the Extension ring in place, preheat
oven to 250°C.
4.Roast for 1 hour 10 minutes or until
cooked through, turning chicken halfway
through cooking.
2.Rinse the fish cavity under running water
and pat dry with absorbent paper towel.
3.Score fish three times on each side. Place
a piece of foil on the bench, large enough
to enclose fish. Lay a piece of baking
paper on top of foil. Place 1 fish onto
baking paper. Repeat with remaining fish.
Tandoori Chicken Wings
Serves 4
¼ cup tandoori paste
125g tub natural yoghurt
1kg chicken wings
4.Fill fish cavity with slices of lemon, garlic
and ginger. Drizzle with oil and soy sauce.
Gather corners of foil above fish and twist
to securely enclose.
Lemon wedges and coriander leaves, to serve
1.Preheat oven to 250°C.
2.Place tandoori paste and yoghurt in a large
bowl; mix to combine. Add chicken wings
and toss to coat thoroughly.
3.Outside the oven, place chicken wings
on the Low Rack. Using the Oven Tongs,
lower the rack into the oven. Cook for 30
minutes or until cooked through, turning
halfway through cooking.
5.Outside the oven, place fish parcels on
the High Rack. Using the Oven Tongs,
place the High Rack into the oven. Reduce
temperature to 200°C. Cook for about 25
minutes or until cooked through.
6.To serve, open parcels and top with chilli,
shallots and coriander.
Tip: Fish is cooked with the flesh turns white
and flakes easily.
4.Serve with lemon wedges and sprinkle with
coriander.
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Mains continued
Chorizo and Vegetable Frittata
Pork Ribs with Barbecue Sauce
Serves 4-6
Serves 2
300g kumara, peeled, cut into 1cm pieces
1 small red onion, thinly sliced
1 chorizo (100g), halved lengthways
8 eggs
2 small racks (750g) pork spare ribs
½ cup barbecue sauce
½ cup tomato sauce
¹/ cup sweet chilli sauce
³
½ cup cream
¹/ cup brown sugar
³
½ cup grated parmesan
½ cup frozen peas and corn, thawed
¼ cup chopped parsley
Salad, to serve
2 tablespoons dijon mustard
Wedges and salad, to serve
1.With the Extension ring in place, preheat
oven to 250°C.
2.Cook the spare ribs in a large saucepan of
boiling water for 10 minutes; drain.
3.Combine sauces, sugar and mustard in a
large bowl. Add ribs and toss to coat well
in mixture.
1.With the Extension ring and Low Rack in
place, preheat oven to 250°C. Grease and
line the base of a 22cm round cake pan.
Lightly grease the Multi-purpose baking
dish.
4.Outside the oven, place ribs in on the High
Rack. Using the oven tongs, lower the
rack into the oven. Reduce temperature to
220°C and cook for 30 minutes or until
caramelised and tender. Serve with wedges
and salad.
2.Place kumara and onion in a bowl and
cover with boiling water. Stand for 5
minutes; drain vegetables and place in the
prepared Multi-purpose baking dish.
3.Outside the oven, place the chorizo on the
High Rack. Using the Oven Tongs, place
the baking dish on the Low Rack and
lower the High Rack into the oven. Cook
for about 10 minutes or until chorizo is
cooked. Remove the chorizo and vegetables
from the oven; thinly slice the chorizo.
4.Place eggs, cream and cheese in a bowl.
Season with salt and pepper and whisk
to combine. Add sliced chorizo, kumara,
onion and remaining ingredients. Mix to
combine. Pour egg mixture into prepared
cake pan.
5.Reduce temperature to 180°C and cook
for about 1 hour 10 minutes or until set.
Remove from oven; stand for 10 minutes
before serving with salad.
18
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Mains continued
Lemon and Herb Chicken
Salt and Chilli Prawn Skewer
Serves 6
Makes 8 skewers
1 tablespoon finely grated lemon rind
1 teaspoon dried chilli flakes
1 teaspoon sea salt flakes
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1 tablespoon finely grated lemon rind
1 tablespoon lemon juice
¼ cup olive oil
1 tablespoon olive oil
500g green peeled prawns, tails in tact
1.Preheat oven to 250°C.
2.Combine lemon rind, chilli, salt and oil in
a medium bowl. Add prawns and toss to
coat.
3.Thread prawns onto 8 wooden skewers.
Outside the oven, arrange prawn skewers
on the low and High Rack. Using the Oven
Tongs, lower the racks into the oven.
4.Cook for 5 minutes or until prawns are
cooked. Serve with lemon aioli for dipping.
Salt and pepper, to taste
1.5kg chicken pieces
1.Preheat oven to 250°C.
2.Combine herbs, lemon rind, juice, oil
and salt and pepper in a large bowl. Add
chicken pieces and toss to coat.
3.Outside the oven, arrange chicken on the
low and High Rack. Using the Oven Tongs,
lower the racks into the oven.
4.Cook for 45 minutes or until chicken is
golden and cooked through.
Tip: Prawns change from green to vibrant
orange when cooked. Don’t over cook the
prawns or they will go rubbery.
Lemon Aioli: In a small bowl combine 1/3 cup
whole egg mayonnaise, 1 clove crushed garlic
and 1 tablespoon lemon juice. Season with
salt and pepper.
19
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Mains continued
Roast Vegetable Pasta Salad
Beef Burgers
Serves 6
Serves 4
1 eggplant, cut into 1cm rounds
250g punnet mini roma tomatoes
100g button mushrooms, quartered
1 yellow capsicum, chopped
350g penne
500g beef mince
½ red onion, finely chopped
2 tablespoons chopped parsley
½ cup fresh breadcrumbs
1 egg
1 small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon tomato sauce
Salt and pepper, to taste
4 burger buns, halved
2 tablespoons balsamic vinegar
¹/ cup kalamatta olives
Lettuce, tomato, cheese and sauce, to serve
1.Preheat oven to 250°C
³
50g wild rocket
Salt and pepper, to taste
2.Place all ingredients in a large bowl. Using
your hands, mix to combine. Divide mixture
into 4 equal portions; shape into patties.
1.With the Low Rack in place, preheat oven
to 250°C.
3.Lightly grease the Low Rack. Outside the
oven, arrange the patties on the Low Rack.
Using the Oven Tongs, lower the rack into
the oven. Cook for 10 minutes or until
cooked through. Remove from oven; cover
to keep warm.
2.Place eggplant on a tray and sprinkle with
a generous amount of salt. Stand for 30
minutes: rinse eggplant, and pat dry with
absorbent paper towel..
3.Outside the oven, arrange eggplant on the
High Rack. Place tomatoes, mushrooms
and capsicum on the multi-purpose baking
dish.
4.Outside the oven, arrange the burger buns
on the Low and High Racks. Using the
Oven Tongs, lower the racks into the oven.
Cook for 3 minutes or until toasted.
4.Using the Oven Tongs, lower the multi-
purpose baking dish and High Rack into
the oven.
5.Serve burger buns topped with patties,
lettuce, tomato, cheese and sauce.
5.Cook for about 10 minutes or until tender.
6.Meanwhile, cook pasta in a large saucepan
of salted, boiling water until tender; drain.
Rinse under cold water; drain.
7.Place pasta, vegetables and remaining
ingredients in a bowl. Season with salt and
pepper. Toss to combine.
20
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Mains continued
Crispy Skinned Salmon
Lamb Roast with Potatoes
Serves 2
Serves 4-6
2 salmon fillets with skin
1 teaspoon brown sugar
1 long red chilli, finely chopped
1 tablespoon shredded ginger
1 tablespoon soy sauce
1 green spring onion
1.4kg leg of lamb
3 cloves garlic, each cut into 12 slices
2 rosemary sprigs, each cut into 6 lengths
1 tablespoon olive oil
Salt and pepper, to taste
750g potatoes, chopped
Steamed rice, to serve
1.With the Extension ring and High Rack in
place, preheat the oven to 250°C.
1.Preheat oven to 250°C.
2.Using a small sharp knife, pierce lamb
all over. Press garlic slices and rosemary
sprigs into each cut. Rub oil over lamb and
season with salt and pepper.
2.Outside the oven, place the salmon fillets
on the High Rack. Sprinkle with brown
sugar, chilli and ginger.
3.Using the Oven Tongs, lower the rack into
the oven.
3.Place the lamb into the oven. Reduce
temperature to 200°C. Cook for 45
minutes.
4.Cook for about 8-10 minutes or until
cooked as desired. Serve on rice, topped
with onion and soy sauce.
4.Meanwhile, outside the oven, arrange
potatoes on the Low Rack. Spray with
cooking oil spray.
5.Use the Oven Tongs to remove the High
Rack (with the lamb) from the oven. Using
the Oven Tongs place the Low Rack (with
potatoes) into the oven and return the High
Rack (with the lamb) to the oven.
6.Increase temperature to 250°C. Cook for
a further 30 minutes. Remove the lamb
from the oven. Place the lamb on a plate
and allow to rest for 15 minutes while the
potatoes finish cooking.
21
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Mains continued
Pork with Roast Pumpkin
Basic White Bread
Serves 6-8
Makes 1 loaf
1.1kg easy carve roast pork
1 tablespoon olive oil
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2 ½ cups (375g) plain flour
1 teaspoon salt
salt and pepper, to taste
750g butternut pumpkin
Garden salad and apple sauce, to serve
1.Preheat oven to 250°C.
30g butter, melted
2.Rub oil over pork; season with salt and
pepper. Outside the oven, place pork on
the High Rack. Using the Oven Tongs,
lower the rack into the oven. Reduce
temperature to 200°C. Cook for 30
minutes.
½ cup (125ml) warm milk
1.Place the yeast, sugar and water in a small
bowl; whisk to combine. Cover and stand in
a warm place for about 10 minutes or until
frothy.
2.Place the flour, salt, butter, milk and yeast
mixture in a large bowl; stir to combine.
Turn onto a lightly floured surface and
knead for about 10 minutes or until
3.Meanwhile, outside the oven, arrange
pumpkin on the Low Rack. Spray with
cooking oil spray
4.Use the Oven Tongs to remove the High
Rack (with the pork) from the oven. Using
the Oven Tongs place the Low Rack (with
pumpkin) into the oven and return the
High Rack (with the pork) to the oven.
elastic. Place in a large oiled bowl, turning
to coat. Cover and stand in a warm place
for 1 hour or until doubles in size.
3.Lightly grease a 24cm x 14cm loaf pan.
4.Knead dough on a floured surface until
smooth. Roll dough on a floured surface
into a 20cm x 30cm rectangle. Roll dough
from the short side into a log. Place in
prepared pan and cut 3 diagonal slashes
across the top. Cover and stand in a warm
place for 20 minutes or until risen.
5.Increase temperature to 250°C. Cook for
a further 30 minutes. Remove the pork
from the oven. Place the pork on a plate
and allow to rest for 10 minutes while the
pumpkin finishes cooking.
6.Serve pork with apple sauce, pumpkin and
salad.
5.Meanwhile, with the Extension ring and
Low Rack in place, preheat oven to 250°C.
6.Using the Oven Tongs, lower the pan into
the oven. Reduce temperature to 200°C.
Cook for about 40 minutes or until golden
and cooked through.
Tip: Dough should not stick to the bench or
your fingers when kneading, so have a little
extra flour on hand to sprinkle the bench
lightly if necessary.
22
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Mains continued
Seeded Wholemeal Loaf
Makes 1 loaf
7.Using the Oven Tongs, lower the pan into
the oven. Reduce temperature to 200°C.
Cook for about 40 minutes or until golden
and cooked through.
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2 cups (300g) plain flour
Stuffed Baked Potatoes
Serves 4
¹/ cup (50g) whole meal plain flour
³
4 x 200g washed potatoes
20g butter
1 teaspoon salt
1 tablespoon olive oil
½ cup (125ml) warm milk
1 tablespoon plain flour
¾ cup (180mls) milk
¼ cup mixed seeds (such as pepitas,
sunflower seeds, poppy seeds and sesame
seeds)
½ cup grated tasty cheese
125g can corn kernels, drained
2 green shallots, thinly sliced
2 teaspoons mixed seeds, extra
1.With the Extension ring and High Rack in
place, preheat oven to 250°C.
1.Place the yeast, sugar and water in a small
bowl; whisk to combine. Cover and stand in
a warm place for about 10 minutes or until
frothy.
2.Using a fork, pierce each potato several
times and wrap individually in a thin layer
of foil.
2.Place the flours, salt, oil, milk and yeast
mixture in a large bowl; stir to combine.
Turn onto a lightly floured surface and
knead into a ball.
3.Place the potatoes in the oven on the
High Rack. Cook for about 1 hour and 15
minutes or until tender. Remove High Rack
and potatoes from oven; carefully unwrap
potatoes to cool slightly.
3.Make an indent in the centre and add
the mixed seeds. Work the seeds into the
dough, kneading for about 10 minutes or
until elastic. Place in a large oiled bowl,
turning to coat. Cover and stand in a warm
place for 1 hour or until doubles in size.
4.When cool enough to handle, trim the top
of each potato; discard tops. Use a small
teaspoon to scoop out the centre of the
potato. Place the potato scoops in a bowl
and mash with a fork.
4.Lightly grease a 24cm x 14cm loaf pan.
5.Melt butter in a small saucepan over
low heat. Add flour and stir to combine.
Whisk in milk and simmer, whisking for
about 1 minute. Remove from heat. Add
cheese, corn, green shallots and mashed
potato. Season with salt and pepper. Spoon
mixture into potatoes.
5.Knead dough on a floured surface until
smooth. Roll dough into a 20cm x 30cm
rectangle. Roll dough from the short side
into a log. Place in prepared pan and cut
3 diagonal slashes across the top. Cover
and stand in a warm place for 20 minutes
or until risen. Lightly brush with water and
sprinkle with extra seeds.
6.Outside the oven, arrange stuffed potatoes
on the High Rack. Using the Oven Tongs
lower the rack into the oven.
6.Meanwhile, with the Extension ring and
Low Rack in place, preheat oven to 250°C.
7.Cook for about 10 minutes or until heated
through.
23
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Mains continued
Stuffed Capsicum
Tip: ½ cup white rice makes 1 ½ cups
Serves 4
cooked rice.
If the capsicums don’t balance upright, trim
a small amount from the base (being careful
not to create a hole where filling may escape.
1 tablespoon olive oil
1 small onion, finely chopped
2 bacon rashers, finely chopped
1 clove garlic, crushed
1 ½ cups cooked rice
¼ cup chopped cashews
½ cup grated tasty cheese
¼ cup chopped parsley
½ cup fresh breadcrumbs
4 red capsicum
Warm Caramelised Tomato Salad
Serves 4 (as a side dish)
1 clove garlic, crushed
1 teaspoon brown sugar
Pinch salt
1 tablespoon olive oil
6 roma tomatoes, halved lengthways
1.Preheat oven to 250°C.
Salad, to serve
1.With the Extension ring and Low Rack in
place preheat oven to 250°C.
2.Place garlic, sugar, salt and oil in a large
bowl. Add tomatoes and toss to coat.
Outside the oven, arrange tomatoes, cut
side up, on the High Rack. Add vinegar to
the bowl to make dressing; set aside.
2.Meanwhile, heat oil in a large frying pan.
Add onion, bacon and garlic. Cook, stirring
for about 3 minutes. Add rice, cashews,
cheese and parsley.
3.Using the Oven Tongs, lower the rack into
the oven. Reduce heat to 200°C. Cook for
15 minutes or until soft.
3.Place breadcrumbs on the Multi-purpose
baking dish. Using the Oven Tongs, lower
the dish into the oven. Cook for about 2
minutes or until golden. Using the Oven
Tongs, remove the baking dish and place
the High Rack into the oven.
4.Arrange rocket on a serving platter. Top
with tomatoes, drizzle with dressing and
sprinkle with basil.
Tip: Add basil and dressing immediately
before serving.
4.Add bread crumbs to rice mixture. Season
with salt and pepper.
5.Trim the tops from the capsicum, remove
the seeds and membrane; discard tops,
seeds and membranes.
6.Spoon rice mixture into the capsicum.
Place the stuffed capsicum into the oven.
Reduce temperature to 200°C and cook for
about 15 minutes or until capsicums are
tender and filling is heated through. Serve
with salad.
24
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Mains continued
Roast Beef with Creamy Mushroom Sauce
Serves 6-8
Tip: If there are no juices left in the base of
the oven, add 20g of butter to the saucepan
instead.
2 tablespoons olive oil
1.2kg beef round roast (eye roast)
Salt and pepper, to taste
100g mushrooms, sliced
1 tablespoon plain flour
²/ cup beef consume or stock
³
¹/ cup cream
³
Chopped parsley, to serve
1.With the Extension ring and Low Rack in
place, preheat oven to 250°C.
2.Rub half of the oil over beef and season
with salt and pepper. Outside the oven,
place beef on the High Rack. Using the
Oven Tongs, lower the rack into the oven.
Reduce temperature to 200°C. Cook for 20
minutes.
3.Meanwhile, place mushrooms, remaining
oil and salt and pepper in a bowl; toss to
coat mushrooms. Place mushrooms in the
Multi-purpose baking dish.
4.Using the Oven Tongs, remove the High
Rack (with beef) from the oven. Lower
the Multi-purpose baking dish (with
mushrooms) into the oven. Return High
Rack (with beef) to the oven. Increase
temperature to 250°C. Cook beef and
mushrooms for a further 20 minutes.
5.Remove beef and mushrooms from the
oven. Place beef on a plate and cover
to keep warm. Pour any juices from the
bottom of the oven into a small saucepan.
Add flour and whisk until smooth. Add beef
consume and whisk over a low heat, until
sauce is smooth. Simmer for 1 minute.
Add mushrooms and cream and continue
whisking until sauce is hot.
25
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Sweets
Chocolate Cake
Carrot Cake
Serves 12
Serves 12
125g butter, chopped
1 cup brown sugar
½ cup caster sugar
3 eggs
1 cup canola or vegetable oil
1 ¹/ cups brown sugar
³
3 eggs
3 cups coarsely grated carrot
135g packet walnuts, chopped
2 ½ cups self-raising flour
½ tsp bicarbonate soda
1 teaspoon mixed spiced
2 cups self-raising flour
¹/ cup cocoa powder
³
²/ cup sour cream
³
½ cup water
1.With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease (and line if possible) a 20cm ring
pan.
1.With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease (and line if possible) a 20cm ring
pan.
2.Place oil, sugar and eggs in a bowl. Beat
with an electric mixer until creamy; stir in
carrot and walnuts. Add flour, bicarbonate
soda and spice; mix to combine.
2.Place all ingredients in a large bowl. Beat
with an electric mixer on low speed until
combined. Increase speed to medium, beat
for about 3 minutes or until smooth and
pale in colour. Pour into prepared pan.
3.Pour into prepared pan. Using the Oven
Tongs, lower the cake pan into oven.
Reduce temperature to 190°C.
3.Using the Oven Tongs, lower the cake
pan into the oven. Reduce temperature to
180°C.
4. Bake for about 1 hour 30 minutes or until
cooked when tested. Stand in pan for 10
minutes before turning onto a wire rack to
cool. Spread with cream cheese frosting to
serve.
4.Bake for about 45 minutes or until cooked
when tested. Stand in pan for 10 minutes
before turning onto a wire rack to cool.
Drizzle with chocolate ganache.
Cream cheese frosting: Place 250g softened
cream cheese, 1 cup icing sugar mixture and
2 teaspoons lemon juice in a bowl. Beat with
an electric mixer until smooth.
Chocolate Ganache: Place 100g chopped dark
chocolate and 125ml thickened cream in a
small bowl. Microwave on medium-high (70%
heat) for about 1 minute, or until melted. Mix
well and allow to stand at room temperature
to thicken while cake cools.
26
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Sweets continued
Orange and Poppy Syrup Cake
Banana Bread
Serves 12
Serves 8-10
2 cups self-raising flour
¹/ cup poppy seeds
³
¼ cup milk
²/ cup brown sugar
³
185g butter, softened
1 ½ cups caster sugar
1 tablespoon finely grated orange rind
3 eggs
1 teaspoon ground cinnamon
½ cup milk
2 eggs
50g butter, melted
1 ½ cups mashed over ripe banana
2 cups self-raising flour
½ cup almond meal
1 cup orange juice
1.With the Extension ring and High Rack in
place, preheat oven to 250°C. Grease and
line a 24cm x 14cm loaf pan.
1.With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease (and line if possible) a 20cm ring
pan.
2.Place flour, sugar and cinnamon in a large
bowl; stir to combine. Whisk milk, eggs,
butter and banana in a large jug. Pour milk
mixture into flour mixture and stir until just
combined.
2.Combine seeds and milk in a small bowl;
stand for 20 minutes
3.Spoon mixture into prepared pan. Using
the Oven Tongs, place loaf pan into oven.
Reduce temperature to 190°C. Bake for
about 1 hour 10 minutes or until cooked
when tested. Stand in pan for 5 minutes
then turn onto a wire rack to cool.
3.Meanwhile, beat butter, 1 cup of the
sugar and rind in a small bowl with an
electric mixer until smooth; beat in eggs
one at a time until just combined between
additions.
4.Transfer to a large bowl, stir in flour,
almond meal, poppy seed mixture and ½
cup of the orange juice.
5.Spoon mixture into prepared pan. Using
the Oven Tongs, place cake pan into oven.
Reduce temperature to 180°C.
6. Bake for about 1 hour or until cooked
when tested. Stand in pan for 5 minutes
before turning onto a plate.
7.To make syrup, combine remaining orange
juice and sugar in a small saucepan, stir
over low heat until sugar dissolves. Bring
to a boil; simmer without stirring for 2
minutes. Pour hot syrup over warm cake.
27
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Sweets continued
Cookies
Almond Shortbread
Makes (approximately) 24
Makes 20 (approximately)
125g butter, softened
½ cup brown sugar, lightly packed
½ cup caster sugar
125g butter, softened
¼ cup caster sugar
1 teaspoon vanilla extract
1 cup plain flour
½ teaspoon vanilla essence
1 egg
¼ cup rice flour
1¾ cups self-raising flour
¼ teaspoon salt
¼ cup almond meal
2 teaspoons sugar, extra
1 cup chocolate chips
1.With the Extension ring and High Rack in
place, preheat the oven to 250°C. Lightly
grease the Multi-purpose baking dish with
cooking oil spray.
1 With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease the Multi-purpose baking dish.
2.Beat butter, sugar and vanilla in a small
bowl with an electric mixer until pale and
fluffy.
2 Using an electric mixer, beat butter, sugars
and vanilla in a bowl. Add eggs one at a
time, mixing well between additions.
3.Transfer to a large bowl; stir in flours
and almond meal in two batches. Press
ingredients together and knead on a lightly
floured surface until just smooth.
3 Add flour, salt and choc chips; mix until
combined. Roll tablespoons of mixture into
balls; Flatten slightly
4 Place 6 cookies in prepared dish. Using
the Oven Tongs, lower the dish into the
oven.
4.Roll dough between baking paper to 5mm
thick. Using a 3.5cm round cutter, cut
rounds from dough; place in prepared
dish. Sprinkle shortbread rounds with extra
sugar.
5 Reduce temperature to 190°C. Cook for
about 10-12 minutes or until golden.
Repeat with remaining cookie dough.
5.Using the Oven Tongs, lower the Multi-
purpose baking dish into the oven. Reduce
temperature to 180°C.
6.Bake for about 25 minutes or until lightly
golden. Transfer to a wire rack to cool.
Repeat with remaining shortbread.
28
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Sweets continued
Lemon Coconut Friands
Blueberry, White Chocolate and Macadamia
Makes 6
Muffins
Makes 6
3 egg whites
50g white chocolate, finely chopped
¼ cup macadamia nuts, roughly chopped
¾ cup self-raising flour
100g butter, melted
½ cup almond meal
2 teaspoons finely grated lemon rind
2 teaspoons lemon juice
2 tablespoons shredded coconut
¾ cup icing sugar mixture
¼ cup plain flour
¹/ cup caster sugar
³
1 egg, lightly whisked
60g butter, melted
¼ cup milk
¼ cup frozen blueberries
Icing sugar, for dusting
1.With the Extension ring and High Rack in
place, preheat the oven to 250°C. Lightly
grease a 6-hole muffin pan with cooking oil
spray.
1.With the Extension ring and High Rack in
place, preheat the oven to 250°C. Line a
6-hole muffin pan with patty cases.
2.Place egg whites in a medium bowl; whisk
lightly to loosen. Add remaining ingredients
and stir until just combined.
2.Place all ingredients except blueberries
into a medium bowl. Stir with a wooden
spoon until just combined; fold through
blueberries.
3.Divide mixture among muffin holes. Using
the Oven Tongs, lower the muffin pan into
the oven. Reduce temperature to 190°C.
3.Divide mixture among patty cases. Using
the Oven Tongs, lower the muffin pan into
the oven. Reduce temperature to 190°C.
4.Bake for 20 minutes or until just cooked.
Turn onto a wire rack to cool.
4.Bake for 25 minutes or until just cooked.
Stand for 5 minutes before turning onto a
wire rack to cool.
5.Serve dusted with icing sugar.
Tip: For mixed berry friands, remove the
lemon rind and lemon juice, and a few mixed
berries to the tops once they are in the pan.
5.Serve dusted with icing sugar.
Tip: Blueberries are best folded through while
still frozen as this helps them to not break
apart easily and “bleed” colour into your
mixture.
29
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Sweets continued
Pear Danishes
Serves 4
1 sheets ready-rolled puff pastry, thawed
2 tablespoons brown sugar
1 pear
Cooking oil spray
Cream or ice cream, to serve
1.With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease the Multi-purpose baking dish.
2.Spray the puff pastry with cooking oil
spray; cut into 4 squares. Sprinkle each
square with 1 teaspoon of brown sugar.
3.Cut the pear into quarters lengthways and
remove any seeds. Cut each quarter into
thin slices. Fan one quarter of the pear,
diagonally, onto each pastry square. Take 2
corners (opposites) of the pastry and bring
to the centre above the pear; pinch to join.
Spray with cooking oil spray and sprinkle
remaining brown sugar over pastry.
4.Place 2 danishes in prepared dish. Using
the Oven Tongs, lower the dish into the
oven. Cook for about 7 minutes or until
crisp and golden. Repeat with remaining 2
danishes.
5.Serve warm, with cream or ice cream.
Tip: Don’t leave the pastry at room
temperature for too long or it will be very soft
and too hard to handle.
30
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Notes
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12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone 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 Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
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.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
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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
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘NutriOven’ 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 2011.
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.
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