Sunbeam Convection Oven CO3000 User Manual

NutriOven  
Multi use convection oven  
Instruction/Recipe Booklet  
CO3000  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
• Do not place any items on top of the oven  
whilst in use  
• Do not block or cover the air vents on the top,  
back or sides of the oven  
• Do not use in confined spaces.  
• Do not immerse the unit in water or any other  
liquid.  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM HEALTH CONVECTION OVEN.  
• Always operate on a flat surface  
• Avoid contact with the lid and glass bowl  
surfaces during and after use, as they will  
be hot.  
• Do not touch the element or fan during use as  
it will be very hot  
• Use well away from walls and curtains.  
• Ensure that the cord is kept well away from the  
element during use.  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Sunbeam  
CO3000 NutriOven  
Temperature Control  
Variable temperature control allows you to  
select the perfect temperature for each  
cooking task.  
Lid  
The lid contains the heating element and the  
fan so it will become extremely hot during  
use. Always remove lid using the handle and  
always place the hot lid correctly on the lid  
stand. Never place the hot lid on the  
benchtop.  
Glass Bowl  
Tempered glass bowl is dishwasher safe.  
Easily removable from the base stand.  
Base Stand  
The glass bowl and the lid can become  
extremely hot during use. Always move the  
oven using the base stand handles. Keep  
hands and fingers from touching the hot  
glass bowl during carrying.  
2
 
Power and Warm Up Lights  
The Power light indicates when the oven is  
turned on. Note that if the Power Safety  
Handle is raised the Power will not be on.  
The Warm Up light Indicates when the oven  
is heating up.  
Power Safety Handle  
When the handle is in the down position, the  
oven is ready for use. When the handle is  
raised, the fan and the motor switch off  
automatically for safety. Always lift the lid by  
the safety handle.  
Timer Control  
60 minute safety timer switch. If longer  
cooking time is needed, the timer will need  
to be reset during cooking.  
Element  
Powerful 1200 watt element for fast heat up.  
Non-slip rubber feet  
Keeps the oven secure on the bench top  
during use and prevents scratching of bench  
top surfaces.  
3
 
Features of your Sunbeam NutriOven continued  
High Rack  
The high or the low rack should always be  
used, even if used with another accessory.  
Can be used by itself or with the low rack  
for dual level cooking. Food cooked on the  
high rack cooks the fastest. Suitable for  
Grilling, Toasting and Dry Frying.  
Low Rack  
The high or the low rack should always be  
used, even if used with another accessory.  
Food should not be placed directly on the  
bottom of the oven. The low rack allows  
air to circulate under the food, which is  
essential for efficient convection cooking,  
and also allows the food to sit above the fats  
and juices which accumulate at the bottom  
of the bowl. Suitable for Roasting, Steaming  
and Baking.  
Multi-Purpose Baking Dish  
Can be used to bake and dry fry small items  
such as scones, vegetables and chips.  
Non-stick Extension Ring  
Recommended for use if cooking foods  
that take a period of time such as roasts  
or cakes. This prevents over browning  
before the food is cooked through. Can also  
be used to gain height in the oven when  
cooking larger items such as roasts. Using  
the extension ring can increase cooking  
times.  
4
 
Features of your Sunbeam NutriOven continued  
Oven Tongs  
Use the oven tongs to lift racks and pans  
into and out of the oven. It’s best to place  
food on the racks and pans outside of the  
oven, then use the oven tongs to lift into  
the oven for cooking. The oven  
tongs are not to be  
used to lift food.  
Tongs in use  
Lid Holder  
The lid contains the element and the fan  
so it is very hot. Never place the lid directly  
onto any benchtop or other surface. Always  
place the lid into the lid holder as per the  
photograph. Ensure the electrical cord is  
facing down towards the bench top. Do not  
use the electrical cord to lift the lid.  
5
 
Using your NutriOven  
Position the oven on a dry, level surface  
ensuring the ventilation slots on the lid are  
not obstructed. Plug the power cord into  
a 230-240 volt power outlet and turn the  
power on.  
When cooking has completed, turn off the  
temperature and the timer. Remove the lid  
and place in the lid holder. As the lid will  
still be hot, move to an area that is away  
from your food preparation and plating up  
area. Use the oven tongs to remove the racks  
and pans from the oven.  
Preheat to 250°C. This compensates for the  
heat lost when removing the lid and placing  
food in the oven. Outside the oven, arrange  
food on the appropriate racks and/or pans.  
Similar to a built-in oven in your kitchen,  
you will need to become familiar with your  
NutriOven and adjust cooking times and  
temperatures according to your requirement.  
Remove the lid. Using the oven tongs lower  
the racks and/or pans into the oven. Set the  
temperature and the timer as required.  
Helpful Tips  
• Overloading the oven will slow down the  
cooking process.  
• Where possible, arrange food on the racks  
outside the oven before removing the lid.  
• Food will take slightly longer to cook if the  
oven is in a very cold environment  
• Always use the oven tongs provided to add  
or remove wire racks, baking dish, trays etc  
• Placing vegetables in a bowl and covering  
with boiling water for 5 minutes will assist  
the cooking process.  
• Always pre-heat oven to 250°C – this  
compensates for the heat lost while  
• Be aware that when the timer finishes, the  
oven will turn off. If you are cooking food  
for longer than 1 hour, we recommend that  
you keep an eye on the timer and increase  
the timer during cooking.  
removing lid and placing food in the oven.  
• It is important to cook mince meat,  
sausages and poultry until well done. No  
pink should be visible and juices should  
run clear.  
• Work quickly to minimise heat loss. Before  
removing the lid, ensure you are prepared  
and have everything you need close by  
• Silicone bakeware is not suitable to use in  
the NutriOven.  
• Oven bags are not suitable to use in the  
NutriOven.  
• Where possible, place food directly onto  
the wire racks to allow air to circulate  
freely.  
6
 
Cooking Temperature Guide  
Use these cooking times as a guide. Cooking times and temperatures will vary depending on  
factors such as weight, cut of the food and your personal taste. Similar to your built-in oven  
in your kitchen, you may need to adjust cooking times and temperatures to your requirements.  
Monitor the food as it's cooking and modify accordingly. It is important to cook mince meat,  
sausages and poultry until well done. No pink should be visible and juices should run clear.  
Cooking Temperature Guide  
Bake  
170 - 190°C  
200 - 250°C  
180 - 200°C  
220 - 250°C  
220 - 250°C  
220 - 250°C  
Roast  
Steam  
Grill  
Dry Fry  
Toast  
7
 
Roasting Guide  
A meat thermometer shows the exact temperature inside the poultry or meat. If using a meat  
thermometer, insert the probe into the centre of the thickest part of the food ensuring it does  
not contact bone, fat or gristle.  
Meat/Poultry  
Internal temperature of food  
once cooked. °C  
Approximate time per 500g  
cooked at 200°C  
Beef - Medium Rare  
Beef – Medium  
Beef – Well done  
Lamb - Medium Rare  
Lamb – Medium  
Lamb – Well done  
Veal - Medium Rare  
Veal – Medium  
63  
71  
77  
63  
71  
77  
63  
71  
77  
71  
77  
82  
82  
77  
15 minutes  
20 minutes  
25 minutes  
15 minutes  
20 minutes  
25 minutes  
20 minutes  
25 minutes  
30 minutes  
30 minutes  
35 minutes  
25-30 per 500g  
45 minutes  
15 minutes  
Veal – Well done  
Pork – Medium  
Pork – Well done  
Whole chicken  
Thighs, Wings, Legs  
Breast  
8
 
Basic Cooking Functions  
Bakes  
can circulate around them. Fish can also be  
steamed using foil parcels as this will allow  
the fish to steam in its own juices.  
Note: to speed up steaming time of  
Bake at around 170 - 190°C. You can bake  
almost anything – Cakes, Scones, Biscuits,  
Muffins, Breads, Quiches, Frittatas, Potatoes  
and Fish. If baking biscuits or scones, we  
recommend you use the multi-purpose baking  
dish to allow air to circulate. For cakes, we  
recommend ring tins which allow cakes to  
cook through to the centre. If using your  
own baking pans or tins, and not the ones  
supplied with the NutriOven, check that they  
fit in the oven before using. Silicone bakeware  
is not suitable to use in the NutriOven.  
vegetables, soak them in hot water.  
Grills  
Grill at around 220 - 250°C. Grill meats,  
seafood, vegetables and your favourite cheese  
topping. For grilling, the oven needs to be  
very hot for fast cooking and the food must  
not be too cold. Using cold food for grilling  
and for any of the other cooking functions,  
can extend cooking times.  
Roasts  
Note: you will not achieve the same amount  
of browning as you would on a bbq or in  
a frypan. A small amount of oil sprayed or  
wiped onto the food will help in browning.  
Roast at around 200 - 250°C. You can roast  
meats, vegetables, potatoes and wedges. We  
suggest lining the bottom of the bowl under  
the rack with aluminium foil turned up at the  
edges. This will catch drippings and make  
cleaning easier. Roasts will need to be turned  
at least once in the cooking cycle unless  
they are very small. For vegetables, it may  
be necessary to remove meat and let it stand  
whilst the vegetables finish cooking.  
Note: Meat with a bone will take longer than  
a boneless roast. Marinated meats are best  
cooked using the extension ring as some  
marinades burn/ blacken easily. Oven bags  
are not suitable to use in the NutriOven.  
Dry Frys  
Dry fry at around 220 - 250°C. Dry fry bacon,  
sausages, eggs, vegetables, chips and more.  
Once cooked, do not allow the food to stand  
in the oven as the steam may cause the food  
to soften. A small amount of oil sprayed or  
wiped onto the food will help in browning  
and crisping.  
Toasts  
Toast at around 220 - 250°C. Toast sweet  
and savoury breads, pastries, rolls and  
sandwiches. You can also toast cheese melts  
and pizzas.  
Steams  
Steam at around 180 - 200°C. Steam your  
favourite seafood, poultry and vegetables.  
When steaming, food should not be very cold.  
To steam vegetables, wrap wet vegetables  
in foil parcels with a little hot water. Secure  
the foil ends well, so the foil is not blown  
off or sucked up by the convection fan. Oven  
bags are also suitable instead of foil. Place  
the foil parcels in the oven so that the air  
9
 
Care and Cleaning  
• The NutriOven is incredibly easy to clean.  
lid, push the power safety handle down  
and set the timer for 10-15 minutes. Set  
the temperature to 150 degrees. At the  
conclusion, if there is any excess residue  
remove with a dishwashing brush and  
rinse with warm water to remove the soap  
residue and food remnants.  
• Never leave water in the bowl after washing  
is completed, as the condensation can  
build up and cause damage to the element  
and fan.  
• The tempered glass bowl, wire racks, multi-  
purpose baking pan, drip tray, and crumb  
tray, may be washed in warm soapy water  
and rinsed.  
• The lid of the oven can be wiped with a  
mild detergent and a damp cloth.  
• Always turn the power off and remove the  
plug from power outlet after use and before  
cleaning.  
• Allow the tempered glass bowl and  
accessories to cool down before cleaning.  
• It is important to clean the oven after each  
use for good food safety hygiene and to  
prevent a build up of grease or residue and  
to prevent unpleasant odours.  
• Never place the lid element down on the  
bench surface. Use the Lid Holder to brace  
the lid during use. Be careful not to place  
the lid on the electrical lead.  
• Do not touch the element  
• The tempered glass bowl is dishwasher  
safe.  
• The glass bowl is not suitable for the  
fridge, freezer or oven.  
• The tempered glass bowl can be washed in  
the unit itself. Fill up the glass bowl with  
approximately 80mm of hot water and add  
mild dishwashing detergent. Replace the  
Note: Do not clean the lid of the oven in the  
dishwasher. Never immerse the lid of the  
oven in water.  
10  
 
Light Meals and Snacks  
Cheesy Corn Muffins  
Cheese and Spinach Parcels  
Makes 6  
Makes 12 (approximately)  
1 packet frozen spinach, thawed  
2 eggs  
1 cup self-raising flour  
¼ cup grated cheddar cheese  
125g can corn kernels, drained  
2 green shallots, thinly sliced  
½ cup milk  
300g fresh ricotta  
100g feta, crumbled  
Filo pastry  
1 egg  
Cooking oil spray  
40g butter, melted  
1.With the Extension ring in place, preheat  
oven to 250°C.  
2 teaspoons polenta  
2.Drain spinach and use your hands to  
squeeze out as much water as possible.  
Place in a large bowl. Mix through egg and  
season with pepper. Stir through ricotta  
and fetta.  
2 tablespoons extra grated cheddar cheese  
1.With the Extension ring and High Rack  
in place, preheat oven to 250°C. Lightly  
grease a 6-hole muffin pan.  
2.Place flour, cheese, corn, shallots and  
butter in a bowl.  
3.Place one sheet of filo pastry on the bench  
and spray with cooking oil spray; fold  
lengthways into thirds. Place 2 tablespoons  
of mixture in one corner. Fold pastry  
diagonally across to form a triangle that  
encloses spinach mixture. Continue folding  
pastry diagonally, retaining the triangle  
shape. Repeat with remaining pastry and  
spinach mixture.  
3.Whisk the milk and egg in a jug. Add  
to the flour mixture and stir until just  
combined.  
4.Divide mixture into prepared pan. Sprinkle  
with polenta and extra cheese.  
5.Using the Oven Tongs, lower the pan into  
the oven. Reduce temperature to 180°C.  
4.Outside the oven, arrange triangles, seam  
side down, on the Low and High Rack;  
spray with cooking oil spray. Using the  
Oven Tongs, lower the racks into the oven.  
Reduce oven to 200°C.  
6.Bake for 25 minutes or until just cooked.  
Remove immediately from pan and cool on  
a wire rack.  
5.Cook for about 25 minutes or until golden.  
Tip: Don’t be tempted to overfill the triangles  
or they will burst.  
11  
 
Light Meals and Snacks continued  
Stuffed Mushrooms  
Kumara Chips  
Serves 3 (as a starter)  
Serves 4 (as a side dish)  
½ cup fresh breadcrumbs  
2 shortcut bacon rashers  
20g melted butter  
250g thinly sliced kumara  
Cooking oil spray  
1.Preheat oven to 250°C.  
2.Outside the oven, arrange sliced kumara  
on the high and Low Racks. Spray with  
cooking oil spray.  
1 tablespoon chopped fresh herbs (such as  
thyme, parsley and rosemary)  
2 tablespoons ricotta  
3.Using the Oven Tongs, lower the racks into  
the oven. Cook for 5-10 minutes or until  
crisp and beginning to curl.  
12 (300g) small cup mushrooms  
Rocket salad, to serve  
1.With the Low Rack in place, preheat oven  
to 250°C.  
Tip: Use a V-Slice or mandoline to slice  
Kumara. Very thin slices will assist them to  
curl and crisp.  
2.Place breadcrumbs and bacon in the  
Multi-purpose baking dish. Using the Oven  
Tongs, lower the dish into the oven. Cook  
for about 5 minutes or until breadcrumbs  
are golden; using the Oven Tongs, remove  
dish from oven. Finely chop bacon.  
3.Place breadcrumbs, bacon, butter, herbs  
and ricotta in a bowl. Mix to combine;  
season with salt and pepper.  
4.Twist and pull stems from mushrooms;  
discard stems. Using a small spoon,  
scoop slightly to neaten the hole in the  
mushroom cap.  
5.Using a small spoon, press the breadcrumb  
mixture into the mushroom cavity. Outside  
the oven, arrange mushrooms onto the  
High Rack. Using the Oven Tongs, lower  
the rack into the oven.  
6.Reduce temperature to 200°C. Cook for  
10 minutes or until mushrooms are just  
tender. Serve with rocket salad.  
12  
 
Light Meals and Snacks continued  
Kumara and Ricotta Pizza Snacks  
Potato Wedges  
Serves 2  
Serves 4 (as a side dish)  
200g kumara, sliced  
800g large potatoes, washed, cut into wedges  
1 tablespoon olive oil  
Cooking oil spray  
2 regular tortillas  
½ teaspoon paprika  
1 ½ tablespoons tomato paste  
1 tablespoon chopped fresh sage  
¼ cup grated tasty cheese  
50g Ricotta, crumbled  
1.Preheat oven to 250°C.  
Salt, to taste  
Sour cream and sweet chilli sauce, to serve  
1.Preheat oven to 250°C.  
2.Place potatoes, oil, paprika and salt in  
a bowl; toss to coat. Outside the oven,  
arrange the wedges onto the high and Low  
Racks.  
2.Outside the oven, arrange sliced kumara  
on the high and Low Racks. Spray with  
cooking oil spray.  
3.Using the Oven Tongs, lower the racks into  
the oven. Cook for about 30 minutes or  
until crisp and golden.  
3.Using the Oven Tongs, lower the racks  
into the oven. Cook for 5 minutes or until  
tender.  
4.Serve with sour cream and sweet chilli  
sauce.  
4.Remove racks from oven. Place kumara  
onto a plate.  
5.Spread tortillas with tomato paste and  
place one on each rack. Sprinkle with sage  
and grated cheese; top with kumara slices.  
Using the Oven Tongs, lower racks into the  
oven. Cook for 5 minutes or until base is  
beginning to crisp and cheese has melted.  
Using the Oven Tongs, remove racks from  
oven. Slide pizza snacks onto a chopping  
board and sprinkle with ricotta. Cut into  
wedges to serve.  
13  
 
Light Meals and Snacks continued  
Roast Beetroot Salad  
Big Breakie  
Serves 4 (as a side dish)  
Serves 4  
1 bunch beetroot, trimmed  
1 ½ tablespoons olive oil  
1 ½ tablespoons white wine vinegar  
½ teaspoon Dijon mustard  
100g baby spinach  
4 thin sausages  
4 shortcut bacon rashers  
4 eggs  
Cooking oil spray  
2 roma tomatoes, halved  
4 small slices white bread  
1 small red onion, thinly sliced  
100g fetta, crumbled  
1.With the Low Rack in place, preheat the  
oven to 250°C.  
1.With the Extension ring and Low Rack in  
place, preheat oven to 250°C.  
2.Outside the oven, arrange sausages and  
bacon on the High Rack. Using the Oven  
Tongs, lower the High Rack into the  
oven. Cook for about 10 minutes or until  
sausages have cooked through. Using the  
Oven Tongs, remove High Rack from the  
oven. Place sausages and bacon onto a  
plate and cover to keep warm.  
2.Peel the beetroot using a vegetable peeler  
and cut into wedges. Arrange beetroot in  
the Multi-purpose baking dish. Using the  
Oven Tongs lower the dish into the oven.  
Reduce the temperature to 200°C. Cook  
for about 30 minutes or until tender.  
3.To make dressing, whisk the oil, vinegar  
and mustard together in a small jug.  
3.Lightly grease 4 individual oven-proof  
ramekins. Crack an egg into each ramekin  
and lightly spray surface with cooking oil  
spray. Outside the oven, arrange bread  
on the High Rack. Place ramekins and  
tomatoes into the oven on the Low Rack.  
Using the Oven Tongs, lower the High Rack  
into the oven.  
4.Arrange the baby spinach and onion on a  
serving platter. Top with beetroot and fetta.  
Drizzle with dressing just before serving.  
Tip: Use gloves when handling beetroot or  
they will stain your hands.  
4.Cook for 5 minutes or until toast is golden  
and eggs are cooked as desired. Serve  
eggs, tomatoes and toast, with sausages  
and bacon.  
14  
 
Light Meals and Snacks continued  
Bacon and Egg English Muffins  
Chicken and Avocado Turkish Melt  
Serves 4  
Serves 2  
2 x 200g chicken breast  
Cooking oil spray  
2 eggs  
Cooking oil spray  
Salt and pepper, to taste  
2 Turkish bread rolls, halved  
1 tomato, thinly sliced  
2 shortcut bacon rashers  
2 english muffins, halved  
2 slices tasty cheese  
Barbecue sauce to serve  
½ avocado, thinly sliced  
2 slices tasty cheese  
1.With the Low Rack in place, preheat oven  
to 250°C.  
Sweet chilli sauce and rocket leaves, to serve  
2.Lightly grease 2 individual oven-proof  
ramekins. Crack an egg into each ramekin  
and lightly spray surface with cooking oil  
spray. Outside the oven, arrange bacon and  
muffins on the High Rack.  
1.With the Low Rack in place, preheat oven  
to 250°C.  
2.Lightly spray chicken breast with cooking  
oil spray. Season with salt and pepper.  
3.Place chicken in the oven on the Low  
Rack. Cook for about 10 minutes.  
3.Place ramekins in the oven on Low Rack.  
Using the Oven Tongs, lower the High Rack  
into the oven. Cook for 5 minutes or until  
bacon is crisp and muffins are toasted.  
Remove High Rack and eggs from oven.  
Remove eggs from ramekin and place on  
one half of each muffin. Top with bacon  
and cheese; return to High Rack. Using the  
Oven Tongs, lower the High Rack into the  
oven and grill until cheese melts.  
4.Outside the oven, arrange the 2 bottom  
halves of Turkish rolls on the High Rack.  
Using the Oven Tongs, lower the High Rack  
into the oven. Cook for about 5 minutes or  
until chicken is cooked through and bread  
is toasted. Using the Oven Tongs, remove  
high and Low Racks from oven; slice  
chicken  
5.Outside the oven, arrange remaining  
Turkish roll tops on High Rack and place in  
the oven for 3 minutes or until toasted.  
4.Serve with barbecue sauce and top with  
remaining half of muffin.  
6.Meanwhile, place chicken on toasted  
Turkish roll bottoms; top with tomato,  
avocado and cheese. Return to High Rack  
and grill for 2 minutes or until cheese has  
melted.  
7.Serve topped with sweet chilli sauce,  
rocket and Turkish roll tops.  
15  
 
Light Meals and Snacks continued  
Oysters Kilpatrick  
Serves 2 (as a starter)  
3 bacon rashers  
12 oysters on the half shell  
1 teaspoon Worcestershire sauce  
1.Preheat oven to 250°C.  
2.Outside the oven, arrange bacon on High  
Rack. Using the Oven Tongs, lower the  
High Rack into the oven. Grill for about  
5 minutes or until crisp. Remove bacon  
from oven, leaving the high rack in place.  
Trim fat from bacon; discard. Finely chop  
trimmed bacon.  
3.Outside the oven, place the oysters in the  
Multi-purpose baking dish. Drizzle with  
Worcestershire sauce and top with bacon.  
Using the oven tongs, lower the dish into  
the oven. Cook for a further 2 minutes or  
until warm.  
16  
 
Mains  
Steamed Asian Fish Parcels  
Roast Chicken  
Serves 2  
Serves 4  
2 x 400g snapper  
1.4kg whole chicken  
2 tablespoons olive oil  
Salt and pepper, to taste  
1.With the Low Rack in place, preheat oven  
to 250°C.  
2.Remove excess fat from chicken and rinse  
out cavity. Pat dry inside and out with  
absorbent paper towel.  
3.Rub oil over chicken skin. Rub salt and  
pepper all over chicken. Place chicken on  
the Low Rack, breast side down. Reduce  
temperature to 200°C.  
1 lemon, thinly sliced  
1 clove garlic, thinly sliced  
1cm piece fresh ginger, thinly sliced  
2 teaspoons peanut oil  
2 teaspoons soy sauce  
1 long red chilli, thinly sliced  
2 green shallots, thinly sliced  
¼ cup coriander leaves  
Steamed rice, to serve  
1.With the Extension ring in place, preheat  
oven to 250°C.  
4.Roast for 1 hour 10 minutes or until  
cooked through, turning chicken halfway  
through cooking.  
2.Rinse the fish cavity under running water  
and pat dry with absorbent paper towel.  
3.Score fish three times on each side. Place  
a piece of foil on the bench, large enough  
to enclose fish. Lay a piece of baking  
paper on top of foil. Place 1 fish onto  
baking paper. Repeat with remaining fish.  
Tandoori Chicken Wings  
Serves 4  
¼ cup tandoori paste  
125g tub natural yoghurt  
1kg chicken wings  
4.Fill fish cavity with slices of lemon, garlic  
and ginger. Drizzle with oil and soy sauce.  
Gather corners of foil above fish and twist  
to securely enclose.  
Lemon wedges and coriander leaves, to serve  
1.Preheat oven to 250°C.  
2.Place tandoori paste and yoghurt in a large  
bowl; mix to combine. Add chicken wings  
and toss to coat thoroughly.  
3.Outside the oven, place chicken wings  
on the Low Rack. Using the Oven Tongs,  
lower the rack into the oven. Cook for 30  
minutes or until cooked through, turning  
halfway through cooking.  
5.Outside the oven, place fish parcels on  
the High Rack. Using the Oven Tongs,  
place the High Rack into the oven. Reduce  
temperature to 200°C. Cook for about 25  
minutes or until cooked through.  
6.To serve, open parcels and top with chilli,  
shallots and coriander.  
Tip: Fish is cooked with the flesh turns white  
and flakes easily.  
4.Serve with lemon wedges and sprinkle with  
coriander.  
17  
 
Mains continued  
Chorizo and Vegetable Frittata  
Pork Ribs with Barbecue Sauce  
Serves 4-6  
Serves 2  
300g kumara, peeled, cut into 1cm pieces  
1 small red onion, thinly sliced  
1 chorizo (100g), halved lengthways  
8 eggs  
2 small racks (750g) pork spare ribs  
½ cup barbecue sauce  
½ cup tomato sauce  
¹/ cup sweet chilli sauce  
³
½ cup cream  
¹/ cup brown sugar  
³
½ cup grated parmesan  
½ cup frozen peas and corn, thawed  
¼ cup chopped parsley  
Salad, to serve  
2 tablespoons dijon mustard  
Wedges and salad, to serve  
1.With the Extension ring in place, preheat  
oven to 250°C.  
2.Cook the spare ribs in a large saucepan of  
boiling water for 10 minutes; drain.  
3.Combine sauces, sugar and mustard in a  
large bowl. Add ribs and toss to coat well  
in mixture.  
1.With the Extension ring and Low Rack in  
place, preheat oven to 250°C. Grease and  
line the base of a 22cm round cake pan.  
Lightly grease the Multi-purpose baking  
dish.  
4.Outside the oven, place ribs in on the High  
Rack. Using the oven tongs, lower the  
rack into the oven. Reduce temperature to  
220°C and cook for 30 minutes or until  
caramelised and tender. Serve with wedges  
and salad.  
2.Place kumara and onion in a bowl and  
cover with boiling water. Stand for 5  
minutes; drain vegetables and place in the  
prepared Multi-purpose baking dish.  
3.Outside the oven, place the chorizo on the  
High Rack. Using the Oven Tongs, place  
the baking dish on the Low Rack and  
lower the High Rack into the oven. Cook  
for about 10 minutes or until chorizo is  
cooked. Remove the chorizo and vegetables  
from the oven; thinly slice the chorizo.  
4.Place eggs, cream and cheese in a bowl.  
Season with salt and pepper and whisk  
to combine. Add sliced chorizo, kumara,  
onion and remaining ingredients. Mix to  
combine. Pour egg mixture into prepared  
cake pan.  
5.Reduce temperature to 180°C and cook  
for about 1 hour 10 minutes or until set.  
Remove from oven; stand for 10 minutes  
before serving with salad.  
18  
 
Mains continued  
Lemon and Herb Chicken  
Salt and Chilli Prawn Skewer  
Serves 6  
Makes 8 skewers  
1 tablespoon finely grated lemon rind  
1 teaspoon dried chilli flakes  
1 teaspoon sea salt flakes  
1 tablespoon chopped thyme  
1 tablespoon chopped rosemary  
1 tablespoon finely grated lemon rind  
1 tablespoon lemon juice  
¼ cup olive oil  
1 tablespoon olive oil  
500g green peeled prawns, tails in tact  
1.Preheat oven to 250°C.  
2.Combine lemon rind, chilli, salt and oil in  
a medium bowl. Add prawns and toss to  
coat.  
3.Thread prawns onto 8 wooden skewers.  
Outside the oven, arrange prawn skewers  
on the low and High Rack. Using the Oven  
Tongs, lower the racks into the oven.  
4.Cook for 5 minutes or until prawns are  
cooked. Serve with lemon aioli for dipping.  
Salt and pepper, to taste  
1.5kg chicken pieces  
1.Preheat oven to 250°C.  
2.Combine herbs, lemon rind, juice, oil  
and salt and pepper in a large bowl. Add  
chicken pieces and toss to coat.  
3.Outside the oven, arrange chicken on the  
low and High Rack. Using the Oven Tongs,  
lower the racks into the oven.  
4.Cook for 45 minutes or until chicken is  
golden and cooked through.  
Tip: Prawns change from green to vibrant  
orange when cooked. Don’t over cook the  
prawns or they will go rubbery.  
Lemon Aioli: In a small bowl combine 1/3 cup  
whole egg mayonnaise, 1 clove crushed garlic  
and 1 tablespoon lemon juice. Season with  
salt and pepper.  
19  
 
Mains continued  
Roast Vegetable Pasta Salad  
Beef Burgers  
Serves 6  
Serves 4  
1 eggplant, cut into 1cm rounds  
250g punnet mini roma tomatoes  
100g button mushrooms, quartered  
1 yellow capsicum, chopped  
350g penne  
500g beef mince  
½ red onion, finely chopped  
2 tablespoons chopped parsley  
½ cup fresh breadcrumbs  
1 egg  
1 small red onion, thinly sliced  
2 tablespoons olive oil  
1 tablespoon tomato sauce  
Salt and pepper, to taste  
4 burger buns, halved  
2 tablespoons balsamic vinegar  
¹/ cup kalamatta olives  
Lettuce, tomato, cheese and sauce, to serve  
1.Preheat oven to 250°C  
³
50g wild rocket  
Salt and pepper, to taste  
2.Place all ingredients in a large bowl. Using  
your hands, mix to combine. Divide mixture  
into 4 equal portions; shape into patties.  
1.With the Low Rack in place, preheat oven  
to 250°C.  
3.Lightly grease the Low Rack. Outside the  
oven, arrange the patties on the Low Rack.  
Using the Oven Tongs, lower the rack into  
the oven. Cook for 10 minutes or until  
cooked through. Remove from oven; cover  
to keep warm.  
2.Place eggplant on a tray and sprinkle with  
a generous amount of salt. Stand for 30  
minutes: rinse eggplant, and pat dry with  
absorbent paper towel..  
3.Outside the oven, arrange eggplant on the  
High Rack. Place tomatoes, mushrooms  
and capsicum on the multi-purpose baking  
dish.  
4.Outside the oven, arrange the burger buns  
on the Low and High Racks. Using the  
Oven Tongs, lower the racks into the oven.  
Cook for 3 minutes or until toasted.  
4.Using the Oven Tongs, lower the multi-  
purpose baking dish and High Rack into  
the oven.  
5.Serve burger buns topped with patties,  
lettuce, tomato, cheese and sauce.  
5.Cook for about 10 minutes or until tender.  
6.Meanwhile, cook pasta in a large saucepan  
of salted, boiling water until tender; drain.  
Rinse under cold water; drain.  
7.Place pasta, vegetables and remaining  
ingredients in a bowl. Season with salt and  
pepper. Toss to combine.  
20  
 
Mains continued  
Crispy Skinned Salmon  
Lamb Roast with Potatoes  
Serves 2  
Serves 4-6  
2 salmon fillets with skin  
1 teaspoon brown sugar  
1 long red chilli, finely chopped  
1 tablespoon shredded ginger  
1 tablespoon soy sauce  
1 green spring onion  
1.4kg leg of lamb  
3 cloves garlic, each cut into 12 slices  
2 rosemary sprigs, each cut into 6 lengths  
1 tablespoon olive oil  
Salt and pepper, to taste  
750g potatoes, chopped  
Steamed rice, to serve  
1.With the Extension ring and High Rack in  
place, preheat the oven to 250°C.  
1.Preheat oven to 250°C.  
2.Using a small sharp knife, pierce lamb  
all over. Press garlic slices and rosemary  
sprigs into each cut. Rub oil over lamb and  
season with salt and pepper.  
2.Outside the oven, place the salmon fillets  
on the High Rack. Sprinkle with brown  
sugar, chilli and ginger.  
3.Using the Oven Tongs, lower the rack into  
the oven.  
3.Place the lamb into the oven. Reduce  
temperature to 200°C. Cook for 45  
minutes.  
4.Cook for about 8-10 minutes or until  
cooked as desired. Serve on rice, topped  
with onion and soy sauce.  
4.Meanwhile, outside the oven, arrange  
potatoes on the Low Rack. Spray with  
cooking oil spray.  
5.Use the Oven Tongs to remove the High  
Rack (with the lamb) from the oven. Using  
the Oven Tongs place the Low Rack (with  
potatoes) into the oven and return the High  
Rack (with the lamb) to the oven.  
6.Increase temperature to 250°C. Cook for  
a further 30 minutes. Remove the lamb  
from the oven. Place the lamb on a plate  
and allow to rest for 15 minutes while the  
potatoes finish cooking.  
21  
 
Mains continued  
Pork with Roast Pumpkin  
Basic White Bread  
Serves 6-8  
Makes 1 loaf  
1.1kg easy carve roast pork  
1 tablespoon olive oil  
3 teaspoons dried yeast  
2 teaspoons white sugar  
½ cup (125mls) warm water  
2 ½ cups (375g) plain flour  
1 teaspoon salt  
salt and pepper, to taste  
750g butternut pumpkin  
Garden salad and apple sauce, to serve  
1.Preheat oven to 250°C.  
30g butter, melted  
2.Rub oil over pork; season with salt and  
pepper. Outside the oven, place pork on  
the High Rack. Using the Oven Tongs,  
lower the rack into the oven. Reduce  
temperature to 200°C. Cook for 30  
minutes.  
½ cup (125ml) warm milk  
1.Place the yeast, sugar and water in a small  
bowl; whisk to combine. Cover and stand in  
a warm place for about 10 minutes or until  
frothy.  
2.Place the flour, salt, butter, milk and yeast  
mixture in a large bowl; stir to combine.  
Turn onto a lightly floured surface and  
knead for about 10 minutes or until  
3.Meanwhile, outside the oven, arrange  
pumpkin on the Low Rack. Spray with  
cooking oil spray  
4.Use the Oven Tongs to remove the High  
Rack (with the pork) from the oven. Using  
the Oven Tongs place the Low Rack (with  
pumpkin) into the oven and return the  
High Rack (with the pork) to the oven.  
elastic. Place in a large oiled bowl, turning  
to coat. Cover and stand in a warm place  
for 1 hour or until doubles in size.  
3.Lightly grease a 24cm x 14cm loaf pan.  
4.Knead dough on a floured surface until  
smooth. Roll dough on a floured surface  
into a 20cm x 30cm rectangle. Roll dough  
from the short side into a log. Place in  
prepared pan and cut 3 diagonal slashes  
across the top. Cover and stand in a warm  
place for 20 minutes or until risen.  
5.Increase temperature to 250°C. Cook for  
a further 30 minutes. Remove the pork  
from the oven. Place the pork on a plate  
and allow to rest for 10 minutes while the  
pumpkin finishes cooking.  
6.Serve pork with apple sauce, pumpkin and  
salad.  
5.Meanwhile, with the Extension ring and  
Low Rack in place, preheat oven to 250°C.  
6.Using the Oven Tongs, lower the pan into  
the oven. Reduce temperature to 200°C.  
Cook for about 40 minutes or until golden  
and cooked through.  
Tip: Dough should not stick to the bench or  
your fingers when kneading, so have a little  
extra flour on hand to sprinkle the bench  
lightly if necessary.  
22  
 
Mains continued  
Seeded Wholemeal Loaf  
Makes 1 loaf  
7.Using the Oven Tongs, lower the pan into  
the oven. Reduce temperature to 200°C.  
Cook for about 40 minutes or until golden  
and cooked through.  
3 teaspoons dried yeast  
2 teaspoons white sugar  
½ cup (125mls) warm water  
2 cups (300g) plain flour  
Stuffed Baked Potatoes  
Serves 4  
¹/ cup (50g) whole meal plain flour  
³
4 x 200g washed potatoes  
20g butter  
1 teaspoon salt  
1 tablespoon olive oil  
½ cup (125ml) warm milk  
1 tablespoon plain flour  
¾ cup (180mls) milk  
¼ cup mixed seeds (such as pepitas,  
sunflower seeds, poppy seeds and sesame  
seeds)  
½ cup grated tasty cheese  
125g can corn kernels, drained  
2 green shallots, thinly sliced  
2 teaspoons mixed seeds, extra  
1.With the Extension ring and High Rack in  
place, preheat oven to 250°C.  
1.Place the yeast, sugar and water in a small  
bowl; whisk to combine. Cover and stand in  
a warm place for about 10 minutes or until  
frothy.  
2.Using a fork, pierce each potato several  
times and wrap individually in a thin layer  
of foil.  
2.Place the flours, salt, oil, milk and yeast  
mixture in a large bowl; stir to combine.  
Turn onto a lightly floured surface and  
knead into a ball.  
3.Place the potatoes in the oven on the  
High Rack. Cook for about 1 hour and 15  
minutes or until tender. Remove High Rack  
and potatoes from oven; carefully unwrap  
potatoes to cool slightly.  
3.Make an indent in the centre and add  
the mixed seeds. Work the seeds into the  
dough, kneading for about 10 minutes or  
until elastic. Place in a large oiled bowl,  
turning to coat. Cover and stand in a warm  
place for 1 hour or until doubles in size.  
4.When cool enough to handle, trim the top  
of each potato; discard tops. Use a small  
teaspoon to scoop out the centre of the  
potato. Place the potato scoops in a bowl  
and mash with a fork.  
4.Lightly grease a 24cm x 14cm loaf pan.  
5.Melt butter in a small saucepan over  
low heat. Add flour and stir to combine.  
Whisk in milk and simmer, whisking for  
about 1 minute. Remove from heat. Add  
cheese, corn, green shallots and mashed  
potato. Season with salt and pepper. Spoon  
mixture into potatoes.  
5.Knead dough on a floured surface until  
smooth. Roll dough into a 20cm x 30cm  
rectangle. Roll dough from the short side  
into a log. Place in prepared pan and cut  
3 diagonal slashes across the top. Cover  
and stand in a warm place for 20 minutes  
or until risen. Lightly brush with water and  
sprinkle with extra seeds.  
6.Outside the oven, arrange stuffed potatoes  
on the High Rack. Using the Oven Tongs  
lower the rack into the oven.  
6.Meanwhile, with the Extension ring and  
Low Rack in place, preheat oven to 250°C.  
7.Cook for about 10 minutes or until heated  
through.  
23  
 
Mains continued  
Stuffed Capsicum  
Tip: ½ cup white rice makes 1 ½ cups  
Serves 4  
cooked rice.  
If the capsicums don’t balance upright, trim  
a small amount from the base (being careful  
not to create a hole where filling may escape.  
1 tablespoon olive oil  
1 small onion, finely chopped  
2 bacon rashers, finely chopped  
1 clove garlic, crushed  
1 ½ cups cooked rice  
¼ cup chopped cashews  
½ cup grated tasty cheese  
¼ cup chopped parsley  
½ cup fresh breadcrumbs  
4 red capsicum  
Warm Caramelised Tomato Salad  
Serves 4 (as a side dish)  
1 clove garlic, crushed  
1 teaspoon brown sugar  
Pinch salt  
1 tablespoon olive oil  
6 roma tomatoes, halved lengthways  
1.Preheat oven to 250°C.  
Salad, to serve  
1.With the Extension ring and Low Rack in  
place preheat oven to 250°C.  
2.Place garlic, sugar, salt and oil in a large  
bowl. Add tomatoes and toss to coat.  
Outside the oven, arrange tomatoes, cut  
side up, on the High Rack. Add vinegar to  
the bowl to make dressing; set aside.  
2.Meanwhile, heat oil in a large frying pan.  
Add onion, bacon and garlic. Cook, stirring  
for about 3 minutes. Add rice, cashews,  
cheese and parsley.  
3.Using the Oven Tongs, lower the rack into  
the oven. Reduce heat to 200°C. Cook for  
15 minutes or until soft.  
3.Place breadcrumbs on the Multi-purpose  
baking dish. Using the Oven Tongs, lower  
the dish into the oven. Cook for about 2  
minutes or until golden. Using the Oven  
Tongs, remove the baking dish and place  
the High Rack into the oven.  
4.Arrange rocket on a serving platter. Top  
with tomatoes, drizzle with dressing and  
sprinkle with basil.  
Tip: Add basil and dressing immediately  
before serving.  
4.Add bread crumbs to rice mixture. Season  
with salt and pepper.  
5.Trim the tops from the capsicum, remove  
the seeds and membrane; discard tops,  
seeds and membranes.  
6.Spoon rice mixture into the capsicum.  
Place the stuffed capsicum into the oven.  
Reduce temperature to 200°C and cook for  
about 15 minutes or until capsicums are  
tender and filling is heated through. Serve  
with salad.  
24  
 
Mains continued  
Roast Beef with Creamy Mushroom Sauce  
Serves 6-8  
Tip: If there are no juices left in the base of  
the oven, add 20g of butter to the saucepan  
instead.  
2 tablespoons olive oil  
1.2kg beef round roast (eye roast)  
Salt and pepper, to taste  
100g mushrooms, sliced  
1 tablespoon plain flour  
²/ cup beef consume or stock  
³
¹/ cup cream  
³
Chopped parsley, to serve  
1.With the Extension ring and Low Rack in  
place, preheat oven to 250°C.  
2.Rub half of the oil over beef and season  
with salt and pepper. Outside the oven,  
place beef on the High Rack. Using the  
Oven Tongs, lower the rack into the oven.  
Reduce temperature to 200°C. Cook for 20  
minutes.  
3.Meanwhile, place mushrooms, remaining  
oil and salt and pepper in a bowl; toss to  
coat mushrooms. Place mushrooms in the  
Multi-purpose baking dish.  
4.Using the Oven Tongs, remove the High  
Rack (with beef) from the oven. Lower  
the Multi-purpose baking dish (with  
mushrooms) into the oven. Return High  
Rack (with beef) to the oven. Increase  
temperature to 250°C. Cook beef and  
mushrooms for a further 20 minutes.  
5.Remove beef and mushrooms from the  
oven. Place beef on a plate and cover  
to keep warm. Pour any juices from the  
bottom of the oven into a small saucepan.  
Add flour and whisk until smooth. Add beef  
consume and whisk over a low heat, until  
sauce is smooth. Simmer for 1 minute.  
Add mushrooms and cream and continue  
whisking until sauce is hot.  
25  
 
Sweets  
Chocolate Cake  
Carrot Cake  
Serves 12  
Serves 12  
125g butter, chopped  
1 cup brown sugar  
½ cup caster sugar  
3 eggs  
1 cup canola or vegetable oil  
1 ¹/ cups brown sugar  
³
3 eggs  
3 cups coarsely grated carrot  
135g packet walnuts, chopped  
2 ½ cups self-raising flour  
½ tsp bicarbonate soda  
1 teaspoon mixed spiced  
2 cups self-raising flour  
¹/ cup cocoa powder  
³
²/ cup sour cream  
³
½ cup water  
1.With the Extension ring and High Rack  
in place, preheat oven to 250°C. Lightly  
grease (and line if possible) a 20cm ring  
pan.  
1.With the Extension ring and High Rack  
in place, preheat oven to 250°C. Lightly  
grease (and line if possible) a 20cm ring  
pan.  
2.Place oil, sugar and eggs in a bowl. Beat  
with an electric mixer until creamy; stir in  
carrot and walnuts. Add flour, bicarbonate  
soda and spice; mix to combine.  
2.Place all ingredients in a large bowl. Beat  
with an electric mixer on low speed until  
combined. Increase speed to medium, beat  
for about 3 minutes or until smooth and  
pale in colour. Pour into prepared pan.  
3.Pour into prepared pan. Using the Oven  
Tongs, lower the cake pan into oven.  
Reduce temperature to 190°C.  
3.Using the Oven Tongs, lower the cake  
pan into the oven. Reduce temperature to  
180°C.  
4. Bake for about 1 hour 30 minutes or until  
cooked when tested. Stand in pan for 10  
minutes before turning onto a wire rack to  
cool. Spread with cream cheese frosting to  
serve.  
4.Bake for about 45 minutes or until cooked  
when tested. Stand in pan for 10 minutes  
before turning onto a wire rack to cool.  
Drizzle with chocolate ganache.  
Cream cheese frosting: Place 250g softened  
cream cheese, 1 cup icing sugar mixture and  
2 teaspoons lemon juice in a bowl. Beat with  
an electric mixer until smooth.  
Chocolate Ganache: Place 100g chopped dark  
chocolate and 125ml thickened cream in a  
small bowl. Microwave on medium-high (70%  
heat) for about 1 minute, or until melted. Mix  
well and allow to stand at room temperature  
to thicken while cake cools.  
26  
 
Sweets continued  
Orange and Poppy Syrup Cake  
Banana Bread  
Serves 12  
Serves 8-10  
2 cups self-raising flour  
¹/ cup poppy seeds  
³
¼ cup milk  
²/ cup brown sugar  
³
185g butter, softened  
1 ½ cups caster sugar  
1 tablespoon finely grated orange rind  
3 eggs  
1 teaspoon ground cinnamon  
½ cup milk  
2 eggs  
50g butter, melted  
1 ½ cups mashed over ripe banana  
2 cups self-raising flour  
½ cup almond meal  
1 cup orange juice  
1.With the Extension ring and High Rack in  
place, preheat oven to 250°C. Grease and  
line a 24cm x 14cm loaf pan.  
1.With the Extension ring and High Rack  
in place, preheat oven to 250°C. Lightly  
grease (and line if possible) a 20cm ring  
pan.  
2.Place flour, sugar and cinnamon in a large  
bowl; stir to combine. Whisk milk, eggs,  
butter and banana in a large jug. Pour milk  
mixture into flour mixture and stir until just  
combined.  
2.Combine seeds and milk in a small bowl;  
stand for 20 minutes  
3.Spoon mixture into prepared pan. Using  
the Oven Tongs, place loaf pan into oven.  
Reduce temperature to 190°C. Bake for  
about 1 hour 10 minutes or until cooked  
when tested. Stand in pan for 5 minutes  
then turn onto a wire rack to cool.  
3.Meanwhile, beat butter, 1 cup of the  
sugar and rind in a small bowl with an  
electric mixer until smooth; beat in eggs  
one at a time until just combined between  
additions.  
4.Transfer to a large bowl, stir in flour,  
almond meal, poppy seed mixture and ½  
cup of the orange juice.  
5.Spoon mixture into prepared pan. Using  
the Oven Tongs, place cake pan into oven.  
Reduce temperature to 180°C.  
6. Bake for about 1 hour or until cooked  
when tested. Stand in pan for 5 minutes  
before turning onto a plate.  
7.To make syrup, combine remaining orange  
juice and sugar in a small saucepan, stir  
over low heat until sugar dissolves. Bring  
to a boil; simmer without stirring for 2  
minutes. Pour hot syrup over warm cake.  
27  
 
Sweets continued  
Cookies  
Almond Shortbread  
Makes (approximately) 24  
Makes 20 (approximately)  
125g butter, softened  
½ cup brown sugar, lightly packed  
½ cup caster sugar  
125g butter, softened  
¼ cup caster sugar  
1 teaspoon vanilla extract  
1 cup plain flour  
½ teaspoon vanilla essence  
1 egg  
¼ cup rice flour  
1¾ cups self-raising flour  
¼ teaspoon salt  
¼ cup almond meal  
2 teaspoons sugar, extra  
1 cup chocolate chips  
1.With the Extension ring and High Rack in  
place, preheat the oven to 250°C. Lightly  
grease the Multi-purpose baking dish with  
cooking oil spray.  
1 With the Extension ring and High Rack  
in place, preheat oven to 250°C. Lightly  
grease the Multi-purpose baking dish.  
2.Beat butter, sugar and vanilla in a small  
bowl with an electric mixer until pale and  
fluffy.  
2 Using an electric mixer, beat butter, sugars  
and vanilla in a bowl. Add eggs one at a  
time, mixing well between additions.  
3.Transfer to a large bowl; stir in flours  
and almond meal in two batches. Press  
ingredients together and knead on a lightly  
floured surface until just smooth.  
3 Add flour, salt and choc chips; mix until  
combined. Roll tablespoons of mixture into  
balls; Flatten slightly  
4 Place 6 cookies in prepared dish. Using  
the Oven Tongs, lower the dish into the  
oven.  
4.Roll dough between baking paper to 5mm  
thick. Using a 3.5cm round cutter, cut  
rounds from dough; place in prepared  
dish. Sprinkle shortbread rounds with extra  
sugar.  
5 Reduce temperature to 190°C. Cook for  
about 10-12 minutes or until golden.  
Repeat with remaining cookie dough.  
5.Using the Oven Tongs, lower the Multi-  
purpose baking dish into the oven. Reduce  
temperature to 180°C.  
6.Bake for about 25 minutes or until lightly  
golden. Transfer to a wire rack to cool.  
Repeat with remaining shortbread.  
28  
 
Sweets continued  
Lemon Coconut Friands  
Blueberry, White Chocolate and Macadamia  
Makes 6  
Muffins  
Makes 6  
3 egg whites  
50g white chocolate, finely chopped  
¼ cup macadamia nuts, roughly chopped  
¾ cup self-raising flour  
100g butter, melted  
½ cup almond meal  
2 teaspoons finely grated lemon rind  
2 teaspoons lemon juice  
2 tablespoons shredded coconut  
¾ cup icing sugar mixture  
¼ cup plain flour  
¹/ cup caster sugar  
³
1 egg, lightly whisked  
60g butter, melted  
¼ cup milk  
¼ cup frozen blueberries  
Icing sugar, for dusting  
1.With the Extension ring and High Rack in  
place, preheat the oven to 250°C. Lightly  
grease a 6-hole muffin pan with cooking oil  
spray.  
1.With the Extension ring and High Rack in  
place, preheat the oven to 250°C. Line a  
6-hole muffin pan with patty cases.  
2.Place egg whites in a medium bowl; whisk  
lightly to loosen. Add remaining ingredients  
and stir until just combined.  
2.Place all ingredients except blueberries  
into a medium bowl. Stir with a wooden  
spoon until just combined; fold through  
blueberries.  
3.Divide mixture among muffin holes. Using  
the Oven Tongs, lower the muffin pan into  
the oven. Reduce temperature to 190°C.  
3.Divide mixture among patty cases. Using  
the Oven Tongs, lower the muffin pan into  
the oven. Reduce temperature to 190°C.  
4.Bake for 20 minutes or until just cooked.  
Turn onto a wire rack to cool.  
4.Bake for 25 minutes or until just cooked.  
Stand for 5 minutes before turning onto a  
wire rack to cool.  
5.Serve dusted with icing sugar.  
Tip: For mixed berry friands, remove the  
lemon rind and lemon juice, and a few mixed  
berries to the tops once they are in the pan.  
5.Serve dusted with icing sugar.  
Tip: Blueberries are best folded through while  
still frozen as this helps them to not break  
apart easily and “bleed” colour into your  
mixture.  
29  
 
Sweets continued  
Pear Danishes  
Serves 4  
1 sheets ready-rolled puff pastry, thawed  
2 tablespoons brown sugar  
1 pear  
Cooking oil spray  
Cream or ice cream, to serve  
1.With the Extension ring and High Rack  
in place, preheat oven to 250°C. Lightly  
grease the Multi-purpose baking dish.  
2.Spray the puff pastry with cooking oil  
spray; cut into 4 squares. Sprinkle each  
square with 1 teaspoon of brown sugar.  
3.Cut the pear into quarters lengthways and  
remove any seeds. Cut each quarter into  
thin slices. Fan one quarter of the pear,  
diagonally, onto each pastry square. Take 2  
corners (opposites) of the pastry and bring  
to the centre above the pear; pinch to join.  
Spray with cooking oil spray and sprinkle  
remaining brown sugar over pastry.  
4.Place 2 danishes in prepared dish. Using  
the Oven Tongs, lower the dish into the  
oven. Cook for about 7 minutes or until  
crisp and golden. Repeat with remaining 2  
danishes.  
5.Serve warm, with cream or ice cream.  
Tip: Don’t leave the pastry at room  
temperature for too long or it will be very soft  
and too hard to handle.  
30  
 
Notes  
 
Notes  
 
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.  
‘NutriOven’ is a trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2011.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
7/11  
 

Sennheiser Satellite Radio SISlO19A20 User Manual
Sharp PDAs Smartphones ZQ 700 SERIES User Manual
Singer Sewing Machine 99K28 User Manual
Snapper Lawn Aerator 3536 User Manual
Sony Air Conditioner CV P12PX User Manual
Sony Cassette Player SLV KA195CH User Manual
Sony Cordless Telephone SPP IM977 User Manual
Sony CRT Television KDL 32XBR4 User Manual
Sony Photo Printer DPP FP50 User Manual
SUPER MICRO Computer Server 6015B NT User Manual