Mini Bake ‘n’ Grill
INSTRUCTION/RECIPE BOOKLET.
BT2500
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Features of your Mini Bake ‘n’ Grill.
Timer Dial
Temperature
Dial
Power
On
Light
Cool Touch
Carry Handles
Baking Pan and
Drip Tray
Hinged
Crumb Tray
Adjustable
Oven Rack
Versatile compact oven
Adjustable oven rack
Toasts, grills, roasts and bakes. Makes delicious
toasted sandwiches, open grills and even roasts.
The removable oven rack is reversible to provide
four height positions, giving you greater
versatility when cooking.
Removable baking pan and drip tray
Ideal for roasts, the drip tray sits inside the
baking pan to allow the fats and juices to drain
from the food during cooking.
Clear glass door
Adjustable door stays ajar in three positions.
Cool touch carry handles
Temperature dial
For easy handling when hot.
Variable temperature control with toast and grill
settings allows you to select the perfect
temperature for each cooking task, up to 240˚C.
Power on light
Indicates when the oven is turned on.
30 minute timer and on/off control
Allows you to set the timer for the desired
cooking time, or set the dial to ON for
continuous operation.
Hinged crumb tray
Features a cool touch knob for easy cleaning.
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Using your Mini Bake ‘n’ Grill.
Place the oven on a flat level surface, away from
walls and curtains. Insert the 3 pin plug into a
230/240V power outlet and turn the power on.
Open the door to the first position, leaving
approximately 30mm gap at the top. This will
allow the moisture to escape during toasting.
2. Turn the temperature dial to toast setting.
To bake or roast
1. Place the wire rack in the desired position.
3. Set the timer to the appropriate setting for
your desired toast colour. (See table below).
2. Select the desired temperature on the
temperature control dial.
Note: Toasting time will vary depending on the
type of bread used. Sweet and fruit breads
generally take less time than white or
wholemeal breads.
3. To turn the oven on, set the timer to the
desired time.
For continuous operation, turn the timer dial
to the on position. For best results, preheat
the oven for 5 minutes before using.
To grill
1. Place the wire rack in the highest position.
Note: When turned on for the first time, your
new Mini Bake ‘n’ 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 reoccur.
2. Turn the temperature dial to Grill setting. For
best results, preheat the oven for
approximately 5 minutes before using.
3. Place the drip tray inside the baking pan,
and position the food on the drip tray. Place
the baking pan and drip tray on the wire
rack and close the door.
To toast
1. Place the wire rack on the highest position,
(as shown in figure 2), place bread on the
rack and close the door.
4. Open the door to the first position, leaving
approximately 30mm gap at the top. This will
allow adequate airflow during grilling.
Note: It is essential that the door is left ajar to
allow adequate ventilation when grilling.
Figure 2
Toasting Guide.
Desired Colour
Approximate Toasting Time
Light
2 minutes 30 seconds
5 minutes
Medium
Dark
8 minutes
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Cooking Guide.
Temperature
Setting ˚C
Oven Temperature
Function/Food
Description
Low
80
Warming plates/dishes
Casseroles, stews (slow cooking)
Meringues
Pavlovas
Rich Fruit Cakes
Shortbreads
Cakes, roasts, pizzas, biscuits, slices
Cheesecakes
Bread, flans, muffins
Pastry, scones
Warm
}
}
}
}
100
120
140
160
180
200
220
240
Moderately Warm
Moderate
Hot
Roasting Guide.
For best results cook all meats at 200˚C for 15 minutes, then reduce to 180˚C and calculate the
remaining cooking time from the chart below:
Meat
Approximate Time per 500g Cooked at 180˚C
Beef
Beef
Beef
–
–
–
Rare
Medium
Well done
15 minutes
20 minutes
25 minutes
Lamb
Lamb
–
–
Medium
Well done
20 minutes
25 minutes
Veal
Pork
–
–
Well done
Well done
30 minutes
35 minutes
Poultry
Chicken
25-30 minutes
Meat is cooked when the juices run clear after piercing with a skewer or knife.
Grilling Guide.
Food Type
Approximate Cooking Times
Thin sausages
Thick sausages
Lamb Chops
Steaks
3 minutes each side
4-5 minutes each side
5-6 minutes each side
6-10 minutes each side
Note: Times will vary depending on the thickness of food and individual preferences.
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Care and Cleaning.
Sunbeam recommends that you can clean your
Mini Bake ‘n’ Grill after each use to prevent a
build up of grease and to avoid unpleasant
odours.
Turn the appliance off, remove the plug from
the power outlet and allow the oven to cool
before cleaning.
Wash the baking pan, drip tray and oven rack in
warm water using a mild detergent. The oven
rack is also dishwasher safe.
To clean the exterior of the oven, wipe over
with a cloth dampened with mild detergent.
Do not use oven cleaners or harsh chemical
cleaners to clean the exterior of the oven, as
these will remove the paint.
To clean the interior of the oven, wipe the walls
and ceiling with a cloth dampened with mild
detergent and hot water.
Do not use abrasive cleaners, commercial oven
cleaners or sharp utensils to clean the oven.
Do not immerse the appliance in water or any
other liquid.
Sunbeam is a Registered trademark. Mini Bake ‘n’ Grill is a
registered trademark. Made in China. Due to minor changes
in design or otherwise, the product you buy may differ from
the one shown in this booklet. Approved by the appropriate
Electrical Supply Authorities. Backed by Sunbeam’s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2001.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on any Sunbeam products,
contact the Sunbeam Consumer Service Line on 1800 025
059 in Australia. In New Zealand - contact the Sunbeam
Office in Auckland on 09 912 0747.
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Recipes.
Roast Chicken
Serves 4
Roast Pork with Nutty Rice
1.5kg loin of pork, boned with rind scored
Olive oil
Serves 4
1.2kg chicken
5 pieces garlic
1 small bunch fresh rosemary
Olive oil
Salt & pepper
Filling
salt & pepper
1 tablespoon butter, melted
3 mushrooms, finely chopped
Pre-heat Oven to 200˚C for 10 minutes.
Wash and clean chicken thoroughly, removing any
fat deposits inside the cavity. Pat dry with paper
towel.
Place the garlic and 1/2 the bunch of rosemary in
the cavity. Tuck the wings back and tie the base of
the chicken with cooking string so that the legs are
crossed and securely positioned.
2 tablespoons chopped onion
1
/4
teaspoon nutmeg
1 cup cooked brown rice
1 egg, beaten
2 tablespoons pine nuts
2 teaspoons chopped parsley
salt and pepper to taste
Preheat oven to 200˚C.
Brush the chicken with oil and spread over the
remaining rosemary. Season with salt and pepper.
Place the chicken on a greased sheet of oil and curl
in the edges. The foil will hold in all the juices.
Combine all filling ingredients in a small bowl and
mix thoroughly.
Reduce heat to 160˚C and cook for approximately 1
hour 45 minutes or until cooked.
Open the pork and spread the filling evenly across
the surface.
Note: To determine whether chicken is thoroughly
cooked, insert a skewer into the thigh. If the juices
run clear, the chicken is cooked.
Roll the pork firmly and tie securely with string.
Brush the meat lightly with oil and season with salt
and pepper.
Place the pork on a greased sheet of foil and curl
in edges. Place meat on a baking tray. Reduce heat
to 180˚C. Cook for approximately 11/2 hours or until
cooked.
Roast Vegetables
Serves 2
2 medium potatoes
200g butternut pumpkin
2 small onions, peeled
2 carrots, peeled
Allow meat to cool for 10 minutes before slicing.
salt & pepper
2 tablespoons butter, melted
Pre-heat Oven to 180˚C for 10 minutes.
Peel potatoes and cut in half. Cut pumpkin into 4
wedges without peeling skin.
Place the vegetables on a greased piece of foil.
Season with salt and pepper.
Place the foil with vegetables on the hotplate and
pour over melted butter. Curl edges of foil to
securely enclose vegetables.
Reduce temperature to 160˚C and bake for
approximately 40 minutes, or until baked and
crisp.
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Recipes.
Grilled Mustard Chicken
Serves 4
PIZZAS
400g Chicken breast fillets
2 tablespoons dijon mustard
1 tablespoon worchesterhire sauce
1 tablespoon lemon juice
Pizza Crust
7g dried yeast
1 teaspoon sugar
3
/4
cup hot water
2 tablespoons balsamic vinegar
2 cups plain flour, sifted
1
1 tablespoon grated fresh ginger
/2
teaspoon salt
1
/2
teaspoon tumeric
Combine yeast and sugar, stir in the water and add
to sifted flour and salt. Mix to form a firm dough.
Remove excess fat and sinew from chicken fillets.
Turn onto a lightly floured surface and knead for
about 10 minutes or until quite smooth.
Combine mustard, sauce, lemon juice, vinegar,
ginger and tumeric. Coat chicken with the mixture.
Divide dough in half and roll out to fit 2 greased
28cm pizza pans.
Preheat oven on grill setting.
Place chicken under hot grill. Cook each side for 4-
5 minutes, basting with mustard mixture during
cooking.
Serve with rice and steamed vegetables.
Supreme Pizza
Makes 2 pizzas
1 quantity pizza crust dough
1
/
2
cup canned tomato puree
cup tomato paste
Cheese and Bacon Quiche
Serves 4-6
1
/3
1 quantity Shortcrust pastry
1 onion, peeled and finely chopped
2 onions, peeled and chopped
2 green capsicums, chopped
4 rashers bacon, rind removed and chopped
100g cheddar cheese, grated
300ml carton cream
2 sticks cabanossi or salami, thinly sliced
250g button mushrooms, sliced
1
/3
cup sliced black olives
4 eggs
1
150g ham, chopped
/4
cup milk
3 cups grated tasty cheese
Preheat oven to 180˚C.
1 tablespoon plain flour
pepper to taste
Spread the pizza bases with tomato puree and
paste.
1 tomato, sliced
1 teaspoon mixed herbs
Sprinkle the remaining ingredients evenly over the
bases.
Preheat oven to 220˚C. Roll out pastry to line a
25cm quiche flan. Blind bake for 10 minutes,
remove from oven. Reduce temperature to 180˚C.
Bake at 180˚C for 20 minutes.
Heat a little butter in pan and saute onion and
bacon until onion is tender. Spread over pastry
base. Sprinkle with grated cheese.
Combine cream and eggs, milk, flour and
seasonings.
Gently pour mixture into pastry case. Decorate
with sliced tomato and sprinkle with mixed herbs.
Bake for approximately 40-45 minutes or until set.
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Recipes.
Chocolate Chip Cookies
Make approx. 24
Plain Scones
Makes approx. 12
125g butter or margarine
11
/
2
cups S.R. flour
teaspoon salt
1
1
/2
/2
/2
cup brown sugar, lightly packed
cup sugar
/
2
1
1
60g butter or margarine
1
teaspoon vanilla
/2
cup milk
1 egg
Preheat oven to 220˚C. Grease and lightly flour baking
tray.
13
/
4
cups S.R. flour
1
Using a Sunbeam food processor, process flour, salt
and butter or margarine using a high speed
(approximately 5 seconds).
/
2
cup unsalted peanuts
1cup choc-bits
Preheat oven to 220˚C. Grease baking trays.
Add milk and process using a low speed until mixture
forms a ball.
Place butter, sugars and vanilla in a Sunbeam food
processor and process using a low high speed until
well combined.
Turn out onto a floured surface and knead lightly.
Press or roll out to 2cm in thickness and cut with
floured scone cutter.
Add eggs and process for a further 5 seconds. Scrape
sides of container.
Place on prepared slide and glaze with milk. Bake for
10-12 minutes.
Add flour, peanuts and choc-bits and process using a
low speed until just combined.
Place spoonfuls of mixture onto oven slides allowing
room for spreading.
Bake for approximately 15 minutes. Allow to cool on
oven slides.
Healthy Apricot Muffins
1 cup S.R. flour
Makes approx. 12
1 cup bran cereal
pinch salt
Jaffa Cake
2 tablespoons sugar
125g butter or margarine
1
1
/2
cup dried apricots, roughly chopped
/2
cup sugar
1 tablespoon orange rind, finely grated
2 eggs
1 egg
2 tablespoons butter or margarine
11
/3
cups S.R. flour
cup orange juice
cup milk
1
/
2
cup natural yoghurt
cup milk
1
1
/
3
/
2
1
/4
Preheat oven to 200˚C. Grease patty or muffin tray.
60g dark chocolate, grated
Process all ingredients except milk in a Sunbeam food
processor using a medium speed until just combined.
Preheat oven to 200˚C. Grease and line a 23cm deep
cake tin.
Add milk and process using a low speed until just
combined. DO NOT OVER PROCESS.
In a Sunbeam Mixmaster, cream butter, sugar and
orange rind until light and fluffy. Add eggs and beat
until well combined.
Reduce heat to 160˚C.
Place spoonfuls of mixture into prepared tim. Bake for
approximately 15-20 minutes or until browned. Allow
to cool slightly before removing from tin.
Fold in flour alternately with the orange juice and
milk. Stir through chocolate.
Place mixture into prepared tin. Bake for
approximately 40 minutes or until cooked.
Allow to cool and ice with Orange Icing.
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