Convection Bake & Grill
17L Stainless Steel Convection Oven
Instruction Booklet
BT6700
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM CONVECTION BAKE & GRILL,
17L STAINLESS STEEL CONVECTION
OVEN.
• Use well away from walls and curtains.
• Do not place items on top of the oven whilst
in use.
• Do not block or cover the air vents on the
top, back or side of the oven.
• Always operate on a flat surface.
• Avoid contact with oven surfaces, including
oven door, during and after use, as they will
be hot.
• Do not use in confined spaces.
• Do not immerse the unit in water.
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.
• Always turn the power off at the power outlet before
you insert or remove a plug. Remove
• Never leave an appliance unattended while
in use.
• 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.
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
• 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.
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.
• 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.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
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Features of your Sunbeam
Convection Bake & Grill
Non-stick interior walls
Requires minimal effort for a quick and easy
clean-up.
Rack support guides
With three rack support guides: upper,
middle and lower, each cooking function is
maximised.
Removable crumb tray
This conveniently positioned crumb tray
slides out for emptying without the need to
open the door and has a cool touch handle
for added safety.
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Thermostat light
Light on indicates that the oven is heating.
When the set temperature is reached, the
light will switch off. During the cooking
process this light will turn on and off
occasionally to ensure that the desired
temperature is maintained constantly
throughout the oven.
Fan-assisted convection technology
Fan-assisted convection technology combined
with a powerful 1600 watt oven ensures even
cooking results.
Power on light
Indicates when the oven is turned on. Will
light up when the timer or 'on' setting has
been selected.
Non-slip rubber feet
Keeps the oven secure on the bench top
during use and prevents scratching of bench
top surfaces.
3
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Features of your Sunbeam Convection Bake & Grill (continued)
Temperature Control
Variable temperature control allows you
to select the perfect temperature for each
cooking task. Temperature range is from
60ºC to 240ºC.
Oven Settings
All oven settings operate with fan assistance.
Select from Grill, Reheat, Bake, Rotisserie or
Toast (located on the timer control).
Grill: Using the grill function is fast and
efficient making it ideal for grilling open
sandwiches, sausages and vegetables.
Reheat: Heats food from beneath and is ideal
for perfectly reheating leftovers.
Bake: Suitable for roasting baked dinners
of pork, lamb and veal as well as baking
homemade biscuits, cakes and muffins.
Rotisserie: The rotisserie function roasts a
variety of meats and poultry that are tender
and juicy inside and browned to perfection
on the outside.
Toast: Variable browning control allows you to
toast a variety of breads to a desired colour.
The white toast icon on the timer control
represents the lightest toasting shade and the
black toast icon represents the darkest toast
shade.
60 minute timer and on/off control
The timer can be set up to 60 minutes and
will automatically turn the oven off and
sound a bell at the end of the cooking time.
Alternatively, the dial can be set to the ON
position for continuous operation, until it is
turned off manually.
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Features of your Sunbeam Convection Bake & Grill (continued)
Enamel baking pan
Enamel baking pan can be used on its own
or with the drip tray insert.
Enamel drip tray insert
The drip tray insert sits inside the baking
pan and allows fats to drain away for fat-free
cooking. The drip tray also helps to prevent
spattering.
Chrome plated wire racks
Sunken
Raised
The two removable wire racks are reversible
and may be used in the raised or sunken
position, giving you greater versatility when
cooking.
Biscuit trays
The two trays are ideal for baking cookies
and pizza and fit securely to the wire racks
in the sunken position.
5
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Features of your Sunbeam Convection Bake & Grill (continued)
Chrome plated rotisserie accessories
Rotisserie rod
The pointed end of the rod inserts
into the drive socket located on the
right hand side of the oven wall and
the square end of the rod rests on
the rod support located on the left
hand side of the oven wall.
Rotisserie spikes and thumbscrews
The forks position the poultry/
meat to the rod and are secured
in place by firmly screwing the
thumbscrews.
Rotisserie handle
Used for inserting and safely
removing the rotisserie rod from
the oven after the poultry / meat is
cooked.
6
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Using your Convection Bake & Grill
Position the oven on a dry, level surface,
ensuring that the ventilation slots on the side
and top of the appliance are not obstructed.
Plug the power cord into a 230-240 volt
power outlet and turn the power on.
Note: When turned on for the first time, your
Convection Bake & Grill may give off vapours
for up to 10 minutes. This is due to the
initial heating of the materials used. It is
safe, not detrimental to the performance of
the oven and will not recoccur.
for continuous operation, turn the timer
control to the ON position.
6.When finished baking, the oven will switch
off automatically and a bell will sound if
the timer was selected. Alternatively, turn
the timer control to OFF position if the
continuous mode was selected.
To grill
The top two elements will heat when the
'Grill" setting has been selected.
1.Place the wire rack, in either the raised
or sunken position, into the upper rack
support guide.
2.Place the drip tray inside the baking pan
and position the food on the drip tray.
Place the baking pan on the wire rack.
Important: Do not force open the oven door
beyond its limit or let the door drop open as
this will distort the doors ability to maintain a
proper seal.
To bake or roast
The top two and bottom two elements will
heat when the 'Bake' setting has been
selected.
1.Place the wire rack, in either the raised
or sunken position, into the desired rack
support guide.
2.Place the food to be baked on the wire
rack, using the appropriate pan, tray etc.
3.Turn the oven setting to ‘Bake’.
4.Select the desired temperature on the
temperature control.
Note: For best results, allow the oven to
preheat for 5 -10 minutes or as per recipe
instructions.
Important: If baking cakes, biscuits etc, using
recipes other than those provided with this
instruction booklet, it is recommended that
oven temperatures for the 'Bake' setting be
reduced by approximately 20-30°C. As the
Convection Bake & Grill operates with fan-
assistance, this will prevent excess browning
on top of foods before they are fully cooked.
The recipes in the back of this book have
already been adjusted.
3.Turn the oven setting to ‘Grill’.
4.Set the temperature control to maximum
240ºC.
Note: For best results, allow the griller to
preheat for 5 -10 minutes or as per recipe
instructions.
5.To turn the grill on, turn the timer control
to the desired time. Alternatively, for
continuous operation, turn the timer
control to the ON position.
6.When finished grilling, the oven will switch
off automatically and a bell will sound if
the timer was selected. Alternatively, turn
the timer control to OFF position if the
continuous mode was selected.
To toast
The top two and bottom two elements will
heat when the 'Bake' setting has been
selected.
1.Place the wire rack, in the sunken position,
into the middle rack support guide.
2.Arrange bread on the wire rack.
3.Turn the oven setting to ‘Bake’.
5.To turn the oven on, turn the timer
4.Set the temperature control to the
maximum 240ºC.
control to the desired time. Alternatively,
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Using your Convection Bake & Grill (continued)
5.Select the appropriate setting for your
desired toast colour on the timer control,
noting that the white toast icon represents
the lightest toast shade and the black toast
icon represents the darkest shade.
6.A bell will sound when the selected toast
cycle has ended.
Note: Toasting times will vary depending
on the type of bread used. Sweet and fruit
breads generally take less time than white or
wholemeal breads.
Rotisserie
The top two elements will heat when the
'Rotisserie' setting has been selected.
1.Insert the pointed end of the rotisserie
rod through one of the spikes, making
sure the points of the spike face in the
same direction as the pointed end of the
rotisserie rod. See Figure 1. Slide the
spike 6-7cm towards the squared off end
of the rod and secure in place with the
thumbscrew. See Figure 2.
To reheat
The bottom two elements will heat when the
'Reheat' setting has been selected.
1.Place the wire rack in either the raised
or sunken position, into the desired rack
support guide, depending on the type of
food / dish that is being reheated.
2.Place the food in an oven-proof dish.
3.Turn the oven setting to 'Reheat'.
Figure 1
Figure 2
4.Select the desired temperature on the
temperature control. See page 11 for a
guide.
5.To turn the oven on, turn the timer
control to the desired time. Alternatively,
for continuous operation, turn the timer
control to the 'ON' position.
6.Stir food occasionally to ensure even
reheating of food.
Note: Use oven mitts to remove dish as it will
2.Place food to be cooked on the rotisserie
rod by running the rod directly through the
centre of the food. Continue to slide the
food until the spike is securely imbedded
in the food.
3.Slide the second spike onto the rotisserie
rod at the other end of the food. See
Figure 3. Continue to slide the spike until
it is securely imbedded in the food and
secure the spike with the thumbscrew.
See Figure 4.
be very hot.
7.When finished reheating, the oven will
switch off automatically and a bell
will sound if the timer was selected.
Alternatively turn the timer to the 'OFF'
position if the continuous mode was
selected.
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Using your Convection Bake & Grill (continued)
Figure 5
Figure 3
Figure 4
4.Check that the food is centered on the
rotisserie rod.
5.Place the wire rack, in the sunken position,
into the lower rack support guide.
6.Place the enamel baking pan, without
drip tray, onto the wire rack to catch food
drippings.
11.Insert the pointed end of the rotisserie
rod into the drive socket, located on
right-hand side of the oven wall ➀,
then position the squared off end of the
rotisserie rod in the rotisserie rod support
located on the left-hand side of the oven
wall ➁. See Figure 6.
7.Turn the oven setting to ‘Rotisserie’.
8.Preheat the oven to the maximum 240ºC
for 5 -10 minutes or as per recipe
instructions.
9.To turn the rotisserie on, turn the timer
control to the desired time. Alternatively,
for continuous operation, turn the timer
control to the ON position.
➁
➀
Note: Turning the rotisserie function on prior
to inserting the rod will allow for easier
insertion of the rod into the drive socket.
10.Use the rotisserie handle to lift the
rotisserie rod, ensuring to place the hooks
of the rotisserie handle under the grooves
on either side if the rotisserie rod. See
Figure 5.
Figure 6
9
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Using your Convection Bake & Grill (continued)
12.When finished cooking, the oven will
switch off automatically and a bell
will sound if the timer was selected.
Alternatively, turn the timer control to
OFF position if the continuous mode was
selected.
Note: A meat thermometer may be used to
check cooking progress.
13.Remove the rotisserie rod by placing the
hooks of the rotisserie handle under the
grooves on either side of the rotisserie
rod. See Figure 5. Lift the left side of
the rotisserie rod first, by lifting it up
and out. Next, pull the rotisserie rod out
of the drive socket using oven mitts and
carefully remove the food from the oven.
14.Unscrew the spikes from the rotisserie
rod and remove food.
Note: Allow food to rest before removing the
rotisserie accessories as they will be hot.
Important: Use oven mitts when disassembling
the rotisserie rod and removing food, as the
rotisserie accessories will be hot.
10
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Cooking Guide
TEMPERATURE
SETTING ºC
OVEN TEMPERATURE
DESCRIPTION
FUNCTION/FOOD
Low / 60
90
Warm
Warming plates/dishes
Slow reheating
Warm
120
Moderately Warm
Moderately Warm
Moderate
Shortbread
150
Cakes, reheating
Roasts, biscuits, quiche
Pizza, frittata
180
210
Moderately Hot
Hot
240
Rotisserie, scones
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Roasting Guide
For best results cook all beef, lamb, veal or pork at 200˚C for 15 minutes, then reduce to
180˚C and use the remaining cooking times from the chart below:
Approximate Time per 500g Cooked at
MEAT
180ºC (after initial 15mins @ 200°C)
Beef – Rare
15 minutes
20 minutes
25 minutes
20 minutes
25 minutes
30 minutes
35 minutes
Beef – Medium
Beef – Well done
Lamb – Medium
Lamb – Well done
Veal – Well done
Pork – Well done
Approximate Time per 500g Cooked at
180ºC
POULTRY
Chicken
25-30 minutes
Note: Chicken is cooked when the juices run clear after piercing with a skewer or knife.
12
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Grilling Guide
Preheat compact oven to maximum heat for 5 minutes. Oven rack should be positioned in the
highest rack support guide with the rack either sitting raised or sunken position depending on
the height of your meat.
Place meat on baking pan with drip tray.
Food Type
Approximate Cooking Times
Thin Sausages – up to 10 sausages
Thick sausages – up to 8 sausages
Lamb Chops – up to 8 small chops
Steaks – 2-4 steaks, depending on size
11 minutes, turning occasionally
18 minutes, turning occasionally
5-7 minutes, turning once
5-10 minutes, turning once.
Note: Cooking time will vary depending on thickness of food and individual preferences.
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Roasting tips for Vegetables
Grilled Capsicum
Roasted Sweet Potato or Potatoes
• Preheat compact oven to maximum heat
using the Grill setting. Place rack in the
top shelf in the sunken position.
• Preheat compact oven to 180°C using the
Bake setting. Place rack in the middle
shelf in the sunken position.
• Cut capsicum in half and remove seeds
and membrane. Spray with vegetable oil
spray.
• Bake for 30 minutes or until skin blackens
and blisters.
• Remove from compact oven, and cover with
foil until cool enough to handle
• Peel off skin and cut into strips.
• Grease baking tray with vegetable oil spray.
• Peel and chopped sweet potato or potato
into 1-2 cm pieces, place on baking
tray and spray generously with vegetable
cooking spray. Season with sea salt and
freshly ground black pepper.
• Bake for 30 minutes or until potato is
cooked.
Note: If a cooking spray is not available,
lightly apply oil using a brush.
Caramelised Onion
• Preheat compact oven 200°C using the
Bake setting. Place rack in the middle
shelf in the sunken position.
• Line baking pan with aluminium foil; spray
with vegetable oil spray.
• Peel and thinly slice one large onion (red is
preferable).
• Mix through 1 tablespoon of olive oil and
spread over baking tray.
• Bake 30 - 40 minutes, turning tray half
way or until onion is soft and browned.
14
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Care and Cleaning
• Always turn the power off and remove the
plug from power outlet after use and before
cleaning. Allow the compact oven to cool
before cleaning.
• It is recommended that you clean the
compact oven after each use to prevent a
build up of grease and to avoid unpleasant
odours.
Note: Do not clean any part of the compact
oven in the dishwasher.
• The wire racks, baking pan, drip tray,
biscuit trays, crumb tray, rotisserie rod,
rotisserie spikes and thumbscrews may be
washed in warm soapy water and rinsed.
Note: Never immerse the compact oven
in water.
• The non-stick walls and ceiling of the
compact oven can be wiped with a mild
detergent and a damp cloth.
• To clean the exterior of the compact oven,
wipe the walls with a cloth dampened with
mild detergent. Polish with a soft dry cloth.
• To clean the glass door, wipe with a damp
sponge and dry.
15
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Recipes
Stuffed Mushrooms
Makes 12
Tip: Chinese cooking wine is available from
Asian grocery stores. If you cannot find it
simply replace with sherry or omit completely.
12 medium cup mushrooms
3 rashers bacon, chopped
250g cream cheese, softened
1 clove garlic, crushed
Sweet Potato and Rocket Frittata
1 small sweet potato
80g baby rocket leaves
200g fetta cheese, crumbled
250ml thickened cream
10 eggs
Serves 8
½ bunch chopped chives
1
/3
cup grated fresh parmesan
1.Preheat compact oven to 210°C using the
bake setting. Place wire rack on the middle
shelf in the sunken position.
Sea salt and freshly ground black pepper, to
taste
2.Remove stalks from mushrooms.
3.Cook the bacon in a small frying pan until
crisp; drain on absorbent paper.
½ cup grated tasty cheese
1.Preheat compact oven to 210°C using the
bake setting. Place wire rack on the middle
shelf in the sunken position.
4.Combine bacon, cream cheese, garlic,
chives; mix well. Divide mixture evenly
among mushrooms caps; sprinkle with
cheese. Place mushrooms onto baking pan.
2.Grease and line base of a 19cm square
shallow cake tin.
5.Bake in oven for about 8-10 minutes or
until the mushrooms have softened and the
cheese has browned. Serve immediately.
3.Peel the sweet potato and slice thinly.
4.Place a layer of sweet potato then rocket
then fetta into the cake tin and then repeat
layers again. Reserve a few sweet potato
slices if possible for the top.
Soya Sauce Chicken Wings
Makes 20
10 chicken wings
5.Combine the eggs, cream, salt and pepper
in a bowl; whisk together. Pour egg mixture
into the cake tin and top with the grated
cheese.
¼ cup honey
1
/3
cup low salt soy sauce
2 teaspoons Chinese cooking wine
2 cloves garlic, crushed
6.Place frittata into oven, reduce heat to
180°C and cook for about 30-35 minutes
or until cooked through. If the frittata
starts to brown too much before the
inside is completely cooked lay a piece of
foil over the top, this will stop excessive
browning.
3 teaspoons grated fresh ginger
1.Preheat compact oven to 240°C using the
bake setting. Place wire rack on the middle
shelf in the sunken position.
2.Cut wings at joints and discard tips.
3.Combine remaining ingredients in a jug.
4.Place wings in a single layer on baking tray.
Pour sauce over wings and turn to coat.
5.Bake wings, turning occasionally. Cook for
about 1 hour or until browned and cooked
through.
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Recipes continued
Bacon and Cheese Quiche
Serves 6-8
Pizza Dough
Makes 2
2 teaspoons (7g) dry yeast
1 teaspoon sugar
¾ cup warm water
2 cups plain flour
½ teaspoon salt
1 large sheet frozen short crust pastry,
thawed
4 bacon rashers, rind removed, roughly
chopped
1 small onion, chopped finely
1 ½ cups grated tasty cheese
4 eggs
1.Combine the yeast, sugar and water in a
bowl; stir to combine. Cover mixture and
place in a warm area until the mixture
starts to bubble.
1 cup milk
½ cup cream
½ cup self raising flour
pepper to taste
1.Preheat compact oven to 180°C. Place
wire rack in the middle shelf position in
the sunken position.
2.Lightly spray a quiche dish with vegetable
oil spray and line with shortcrust pastry,
trimming edges.
3.Cook bacon and onion in a frying pan until
tender, remove from pan and drain on
absorbent paper; cool.
2.Combine the yeast mixture, flour and salt
in a large bowl and mix until combined.
Turn dough onto a floured surface and
knead for about 10 minutes or until the
dough is firm and elastic. Place dough in
a bowl and allow to rest in a warm place
until the dough has doubled in size.
3.Using your fist, punch the dough down,
fold sides to centre and turn dough over.
Place dough onto a floured surface and
lightly knead. Cut dough in half. Roll
dough out to fit a round baking tray or you
can use the biscuit trays provided to make
a slab pizza. Dress pizza dough as desired.
4.In a large bowl combine the bacon, onion
and cheese.
5.Blend or process remaining ingredients
until smooth.
6.Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
7.Bake in oven for about 50 minutes or until
cooked, turning dish after 25 minutes.
Stand for 10 minutes before cutting. Can
be served hot or cold.
Note: If quiche starts to brown too much
before the centre is cooked reduce heat to
150°C.
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Recipes continued
Supreme Pizza
Makes 2 pizzas
2.Spread pesto sauce over bases. Arrange
remaining ingredients, except cheese and
rocket, over the sauce. Top with cheese.
Bake pizza, one at a time, for about 15-20
minutes or golden.
1 quantity pizza dough or 2 x 25cm ready
made pizza bases
½-2/3 cup pizza sauce or tomato paste
1 small onion, chopped finely
1 small green capsicum, chopped finely
1 stick cabanossi, sliced
3.Serve with rocket on top and drizzle with a
little extra virgin olive oil.
Tip: If you are using ready made bases you
can place them either onto a biscuit tray or
place directly onto the oven rack.
4 button mushrooms, sliced
100g diced ham
¼ cup sliced olives, optional
Lamb Rack with Garlic
and Parmesan Crust
Serves 4
2 cups pizza cheese (blend of tasty and
mozzarella)
2 x 400g lamb rack roast, French trimmed
1.Preheat compact oven to 210°C using the
bake setting. Place wire rack in the middle
shelf in the sunken position.
4 slices day old bread, crust removed and
roughly chopped
2 cloves garlic, chopped
2.Spread pizza sauce over bases. Arrange
remaining ingredients except cheese over
the sauce. Top with cheese. Bake pizza,
one at a time, for about 15-20 minutes or
golden.
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoon seeded mustard
Olive oil spray
Tip: If you are using ready made bases you
can place them either onto a biscuit tray or
place directly onto the oven rack.
1.Preheat compact oven on 180°C for 10
minutes. Place wire rack on the bottom
shelf in the raised position.
2.Place lamb racks on the baking tray with
drip insert, having the bones interlocked in
the middle.
Gourmet Pizza
Makes 2
1 quantity pizza dough or 2 x 25cm ready
made pizza bases
3.Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
½-2/3 cup ready made pesto sauce
1 roasted red capsicum, sliced (see page 14)
1 caramelised onion (see page 14)
8 sliced pancetta, torn
4.Spread mustard evenly over the outside of
the cutlet base.
5.Press the bread mixture over the mustard
and spray well with olive oil spray.
200g goat’s cheese, crumbled
80g baby rocket
6.Place lamb racks in oven and bake
40 - 45 minutes or until cooked as
desired. Remove from oven and cover
with foil. Allow to rest 10-15 minutes.
1.Preheat compact oven to 210°C using the
bake setting. Place wire rack in the middle
shelf in the sunken position.
7.Cut lamb into individual cutlets and serve
with hot roasted potatoes.
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Recipes continued
Roast Pork with Nutty Rice
1.5kg loin of pork
olive oil
Serves 4-6
Marinated Lamb Roast
Serves 4
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
sea salt
freshly ground black pepper
kitchen string
Filling
20g butter, melted
1kg boned and rolled shoulder of lamb
1 small mushroom, chopped
1 brown shallot, finely chopped
pinch nutmeg
1.Preheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position.
2.Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish.
½ cup cooked brown rice
1 tablespoon pine nuts
1 egg yolk
3.Place lamb in marinade; cover and
refrigerate for 4 hours or overnight.
1 tablespoon chopped fresh parsley
4.Drain marinade from lamb; reserve
marinade. Place lamb on the baking pan
with drip tray insert and place in compact
oven. Reduce heat to 180°C and cook for
about 1 hour, brushing occasionally with
reserved marinade, or until cooked as
desired.
1.Preheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position.
2.Combine all filling ingredients in a bowl
and mix well.
3.Slice pork through the centre of the meat
and butterfly the meat in half without
cutting all the way through. Score the rind.
Fold meat back and fill centre with the
stuffing, roll pork then tie tightly with the
string.
5.Stand lamb, covered, for 10 minutes
before carving. Serve lamb with steamed
vegetables.
Tip: You can use the rotisserie function for
this recipe also.
4.Brush meat lightly with oil and season with
salt and pepper.
5.Place pork onto baking pan with drip tray
insert. Reduce heat to 180°C and cook for
approximately 1½ hours or until cooked.
Rest meat from 10 minutes before carving.
19
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Recipes continued
Roast Chicken without Rotisserie
2kg whole fresh chicken
5 cloves garlic
Serves 4-6
Roast Vegetables
Serves 2
200g butternut pumpkin
2 small onions
4 sprigs rosemary
olive oil
1 large carrot
4 small new potatoes
sea salt
sea salt
freshly ground back pepper
freshly ground black pepper
40g butter, melted
1.Preheat compact oven to 210°C for 10
minutes. Place wire rack on the bottom
shelf in the raised position.
3.Preheat oven to 210°C, using the bake
setting. Place wire rack in the middle
shelf in the raised position.
2.Wash and clean chicken thoroughly. Pat
dry with paper towelling.
4.Cut pumpkin into wedges leaving the skin
on. Cut onions into quarters. Cut carrot
into 4 pieces lengthways.
3.Place the garlic and rosemary inside the
cavity of the chicken. Tuck the wings
back and tie the base of the chicken with
cooking string so that the legs are crossed
and securely positioned.
5.Place vegetables into the baking pan,
season with salt and pepper and drizzle
with butter.
4.Brush the chicken with oil and season with
salt and pepper.
6.Reduce temperature to 180°C and bake for
approximately 40 minutes or until baked
and crisp.
5.Place the chicken onto the baking pan with
the drip tray insert. Reduce heat to 180°C
and cook for approximately 1 hour and 45
minutes or until cooked.
Note: To check the chicken to see if it has
cooked thoroughly, insert a skewer into the
thigh. The chicken is cooked when the
juices run clear.
20
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Recipes continued
ROTISSERIE RECIPES
Roast Chicken with Stuffing for Rotisserie
1.2kg whole fresh chicken
sea salt
Spicy Middle Eastern Chicken Kebabs Serves 4
800g thigh fillets
freshly ground black pepper
1 tablespoon lemon juice
Stuffing
2 cups fresh bread crumbs
rind from 1 lemon
1 rasher bacon, finely chopped
1 egg, lightly beaten
1 tablespoon Moroccan seasoning spice mix
1 clove garlic, crushed
2 tablespoons olive oil
1.Trim fat from thigh fillets and cut in half.
2.Combine remaining ingredients in a large
bowl and marinate chicken for 3-4 hours in
the refrigerator.
1 tablespoon chopped fresh parsley
1.Wash and clean chicken thoroughly. Pat
dry with paper towelling.
3.To assemble rotisserie, place one the
spikes onto the rotisserie rod about 6-7cm
towards the squared off end of the rod;
lock in place with the thumbscrew.
2.Place the combined stuffing ingredients
inside the cavity of the chicken. Tuck the
wings back and tie the base of the chicken
with cooking string so that the legs are
crossed and securely positioned.
3.To assemble chicken on rotisserie, place
one the spikes onto the rotisserie rod about
6-7cm towards the squared off end of the
rod; lock in place with the thumbscrew.
4.Insert the rod through the chicken, place
the other spike onto the other side of the
chicken. Spear the spikes into the chicken
on either side so that they hold the chicken
securely in place. Secure spikes with
thumbscrews.
4.Thread thigh fillets onto the rod, pushing
them as close together as possible.
Place the other spike onto the other
end of the rotisserie rod and push the
chicken together. Lock the spike with
the thumbscrew. Reserve any remaining
marinade.
5.Preheat compact oven on 240°C, using the
rotisserie function. Place wire rack on the
lower shelf in the sunken position with the
baking pan in place to catch any drips.
5. Brush chicken with a little oil and salt
and pepper.
6.Insert rotisserie rod into the compact oven
using the rotisserie handle. Cook chicken,
brushing occasionally with any remaining
marinade for 25-30 minutes or until
cooked through. Remove rod carefully with
rotisserie handle.
6. Preheat compact oven to 240°C, using
the rotisserie function. Place wire rack
on the lower shelf in the sunken position
with the baking pan in place to catch any
drips.
Tip: Allow meat to rest before removing as the
7. Insert rotisserie rod into the compact
oven using the rotisserie handle. Cook
chicken for about 1 hour and 20 minutes
or until cooked through. Remove rod
carefully with rotisserie handle.
screws and spike will be very hot.
Serving suggestion: Serve chicken sliced with
in pita bread with tomato, lettuce, onion and
cucumber yogurt sauce.
Tip: Allow chicken to rest before removing as
the screws and spike will be very hot.
21
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Recipes continued
Souvlaki Lamb Kebabs
Serves 4
DESSERTS
2 cloves garlic, crushed
1 tablespoon chopped fresh oregano
2 tablespoons lemon juice
¼ cup olive oil
Glazed Orange Poppy Seed Cake
125g butter, softened
¾ cup caster sugar
1 tablespoon finely grated orange rind
2 eggs
Serves 8
2 x 400g lamb mini roast, cut into quarters
1 yellow capsicum, deseeded and cut into 4
1 red capsicum, deseeded and cut into 4
1 large red onion, quartered
1 cup self raising flour
1
/3
cup milk
1 teaspoon vanilla extract
¼ cup poppy seeds
1.Combine garlic, oregano, lemon juice and
olive oil, mix until combined.
Glaze
2 teaspoons orange zest
½ cup orange juice
½ cup caster sugar
2.Place lamb in marinade and allow
marinating for a minimum one hour or
overnight.
1.Preheat oven to 150°C using the bake
setting. Place wire rack on the middle shelf
in the sunken position.
Note: The oven temperature has been reduced
to make allowances for fan-assisted cooking.
2.Grease and line base of a 20cm cake tin.
3.Using an electric mixer, cream butter,
sugar and rind until light and fluffy.
4.Add eggs one at a time, beating well
between each addition.
5.Add flour and milk in two batches and mix
until just combined. Fold through poppy
seeds.
6.Place mixture into prepared tin and cook in
oven for about 50 minutes or until cooked
when tested with a skewer. If cake starts
to brown too much before the inside is
completely cooked, lay a piece of foil over
the top of the cake, this will stop excessive
browning.
3.To assemble rotisserie, place one of the
spikes onto the rotisserie rod about 6-7cm
towards the squared off end of the rod;
lock in place with the thumbscrew.
4.Thread one piece onto the rotisserie rod,
followed by a piece of yellow capsicum.
Repeat with the remaining ingredients.
5.Place the other spike onto the other end of
the rotisserie rod and push the meat and
vegetables together. Lock the spike with
the thumbscrew. Reserve any remaining
marinade.
6.Preheat compact oven on 240°C, using the
rotisserie function. Place wire rack on the
lower shelf in the sunken position with the
baking pan in place to catch any drips.
7.Insert rotisserie rod into the compact oven
using the rotisserie handle. Cook meat,
brushing occasionally with any remaining
marinade for 25-30 minutes or until
cooked through. Remove rod carefully with
rotisserie handle.
7.Meanwhile combine the zest, orange juice
and sugar in a small saucepan. Stir over
a low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8.Turn cake out onto a cooling tray with a
baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the hot cake.
Tip: Allow meat to rest before removing as the
screws and spike will be very hot.
8.Unthread meat and vegetables, serve with
salad.
22
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Recipes continued
Lemon Scones
Makes about 15
Chocolate Chip Cookies
Makes about 30
3 cups self raising flour
125g butter, softened
1 tablespoon finely grated lemon rind
1 teaspoon icing sugar mixture
60g butter
½ cup firmly packed soft brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
420ml buttermilk
1.Preheat oven to 240°C using the bake
setting. Place wire rack on the middle
shelf in the sunken position. Grease a
19cm square tin.
1 ¾ cup self raising flour
1 cup choc chips
1.Preheat compact oven to 180°C using
the bake setting. Place wire racks on the
middle shelf in sunken position. Line
biscuit tray with baking paper.
2.Combine the flour, icing sugar mixture and
butter in a food processor until the mixture
resembles fine breadcrumbs. Transfer to a
large bowl.
2.Beat butter, sugars and vanilla with an
electric mixer until light and creamy.
3.Add the buttermilk and mix until just
combined.
3.Add egg and mix and well combined. Add
flour and mix well.
4.Turn dough onto a floured surface and
lightly knead until smooth.
4.Fold through chocolate chips. Roll
tablespoon amounts into balls and place
onto biscuit trays; press lightly with the
back of a fork. Ensure that the cookies are
well spaced to allow for spreading.
5.Press dough out to about a 3cm thickness.
Using a 5cm pastry cutter cut into rounds.
Place rounds into tin and bake in oven for
about 15 minutes or cooked.
5.Bake in oven for about 10 minutes or until
golden. Do not overcook. Transfer cookies
to wire racks to cool; repeat with remaining
cookie dough.
6.Serve with lemon curd and whipped cream.
Tip: If the tops start to brown before the
middle is properly cooked lay a piece of foil
over the tops of the scones, this will prevent
excess browning.
23
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Recipes continued
Chocolate Chunk Muffins
1 cup self raising flour
¼ cup plain flour
Makes 6
¼ cup cocoa powder
½ cup chocolate chips
½ cup firmly packed brown sugar
1 egg, lightly beaten
¾ cup milk
½ cup vegetable oil
1.Preheat compact oven to 180°C using the
bake setting. Place wire rack on the middle
shelf in the sunken position. Grease a six
1
hole, /3 cup capacity muffin tray.
2.Combine all ingredients in a large bowl
until just mixed. Divide mix into muffin
holes.
3.Bake in oven for about 18 minutes or until
cooked when tested. Cool on a wire rack.
24
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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.
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 2005.
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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