Sunbeam Convection Oven BT6700 User Manual

Convection Bake & Grill  
17L Stainless Steel Convection Oven  
Instruction Booklet  
BT6700  
Please read these instructions carefully  
and retain for future reference.  
 
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
 
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.  
2
 
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
 
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.  
4
 
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
 
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
 
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,  
7
 
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.  
8
 
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 ,  
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 . 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.  
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
 
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  
 
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  
11  
 
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  
 
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.  
13  
 
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  
 
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  
 
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.  
16  
 
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.  
17  
 
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.  
18  
 
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  
 
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  
 
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  
 
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  
 
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  
 
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  
 
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.  
 
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.  
7/11  
 

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