Sunbeam Convection Oven BT7000 User Manual

Convection Pizza Bake & Grill™  
23L Stainless Steel Convection Oven  
with Rotisserie  
Instruction Booklet  
BT7000  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM CONVECTION BAKE & GRILL,  
23L 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  
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.  
• 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.  
• 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.  
• 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.  
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  
For 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  
Crumb tray slides out for emptying without  
the need to open the door and has a cool  
touch handle for added safety.  
2
 
Extra Deep  
Extra deep oven allows you to cook pizzas up  
to 30cm in size.  
Heating 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 light  
Indicates when the oven is turned on.  
Lights 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 Pizza/Toast, Grill,  
Reheat, Bake or Rotisserie.  
Pizza/Toast: Using the PIzzA/ToAST setting  
allows maximum heat for fast, quick  
cooking of pizzas and toast. For toast, use  
this setting in combination with the timer.  
Grill: Use the GRILL function 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 as  
well as baking homemade biscuits, cakes  
and muffins.  
Rotisserie: The ROTISSERIE function gently  
rotates the food to ensure even cooking  
throughout - tender and juicy inside and  
browned to perfection on the outside.  
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. Variable  
browning control allows you to toast your  
bread to a desired colour. LIGhT TOAST on  
the timer represents the lightest toasting  
shade and the DARK ToAST represents the  
darkest toast shade.  
4
 
Features of your Sunbeam Convection Bake & Grill (continued)  
Non-stick pizza tray  
Cooks up to a 30cm pizza to perfection  
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  
splattering.  
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 fit securely to the wire racks.  
5
 
Features of your Sunbeam Convection Bake & Grill (continued)  
Crumb tray  
Insert the tray into the bottom of the oven.  
Removable for easy cleaning.  
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 reoccur.  
5.To set the time first turn the dial fully  
clockwise to 60 minutes, then turn it  
ant-clockwise to the toast icons to start  
the timer. This ensures accurate timing.  
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.  
Important: Do not force open the oven door  
beyond its limit or let the door drop open  
as this will distort the door and hinder the  
oven's ability to maintain a proper seal.  
To grill  
The top two elements will heat when the  
‘GRILLsetting has been selected.  
For pizza  
The top two and bottom two elements will  
heat when the 'pizza' setting has been  
selected.  
1.Place the wire rack, in either the raised  
or sunken position, into the upper rack  
support guide.  
1.Place the wire rack in the middle shelf in  
the sunken position.  
2.Place the pizza tray on the shelf.  
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.  
3.Turn the oven setting to ‘PIzzA/ToAST’.  
3.Turn the oven setting to ‘GRILL.  
4.Set the temperature to 210ºC and allow  
tray to preheat for 5-10 minutes before  
using.  
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 ‘ToAST’ setting has been  
selected.  
1.Place the wire rack into the middle rack  
support guide, in the sunken position.  
2.Arrange bread on the wire rack.  
3.Turn the oven setting to ‘ToAST’.  
4.Set the temperature control to the  
maximum 240ºC.  
7
 
Using your Convection Bake & Grill (continued)  
To reheat  
4.Turn the oven setting to ‘BAKE’.  
5.Select the desired temperature on the  
temperature control.  
The bottom two elements will heat when the  
‘REHEAT’ setting has been selected.  
Note: For best results, allow the oven to  
preheat for 5 -10 minutes or as per recipe  
instructions.  
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.  
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  
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.  
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.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.  
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.  
Rotisserie  
The top two elements will heat when the  
‘RoTISSERIE’ setting has been selected.  
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.  
1.Insert the end of the rotisserie rod through  
one of the spikes, making sure the points  
of the spike face inward. See Figure 1.  
Slide the spike 6-7cm towards the end  
of the rod and secure in place with the  
thumbscrew. See Figure 2.  
2.Place the food to be baked on the wire  
rack, using the appropriate pan, tray etc.  
3.Place the drip tray inside the baking pan  
and position the food on the drip tray.  
Place the baking pan on the wire rack.  
Tip: We recommend using the drip tray inside  
the enamel baking pan as this helps to  
reduce splattering for easier clean up.  
Figure 1  
Figure 2  
8
 
Using your Convection Bake & Grill (continued)  
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 embedded  
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 embedded in the food and  
secure the spike with the thumbscrew.  
See Figure 4.  
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 5  
Figure 3  
Figure 4  
4.Check that the food is centred 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, with the  
drip tray, onto the wire rack to catch food  
drippings.  
11.Insert the 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.  
9
 
Using your Convection Bake & Grill (continued)  
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.  

Œ
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.  
Figure 6  
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.  
10  
 
Cooking Guide  
TEMPERATURE  
SETTING ºC  
OVEN TEMPERATURE  
DESCRIPTION  
FUNCTION/FOOD  
Low / 80  
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 in the 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 oven to maximum heat using the  
GRILL setting. Place rack in the top shelf  
in the sunken position.  
• Preheat 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 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 oven to 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 oven to cool before  
cleaning.  
Note: Never immerse the oven in water.  
• The non-stick walls and ceiling of the  
compact oven can be wiped with a mild  
detergent and a damp cloth.  
• It is recommended that you clean the oven  
after each use to prevent a build up of  
grease and to avoid unpleasant odours.  
• To clean the exterior of the compact oven,  
wipe the walls with a cloth dampened with  
mild detergent. Polish with a soft dry cloth.  
Note: Do not clean any part of the oven in the  
dishwasher.  
• To clean the glass door, wipe with a damp  
sponge and dry.  
• 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.  
15  
 
Recipes - Pizzas  
All the recipes have been specifically created  
and tested by the Sunbeam Test Kitchen for  
the Convection Bake and Grill oven.  
We hope you enjoy.  
Pumpkin, Caramelized Onion Makes: 2 Pizzas  
and Goats Cheese Pizza  
1kg pumpkin, peeled, deseeded, cubed  
3 onions, sliced  
1 clove garlic, crushed  
1 teaspoon fresh thyme  
Pizza Dough  
Makes: 2 small or 1 large  
2 teaspoons (7g) dry yeast  
1 teaspoon caster sugar  
¾ cup warm water  
¹⁄ cup olive oil  
³
1 quantity basic pizza dough, rolled out into  
two 26cm circles  
2 cups plain flour  
1 cup pizza sauce  
½ teaspoon salt  
150g goats cheese, crumbled  
Salt and freshly ground black pepper, to taste  
2 tablespoons olive oil  
1.Preheat oven to 210°C using the PIzzA  
setting. Place wire rack in the middle shelf  
in the sunken position.  
1.Combine the yeast, sugar and water in a  
bowl. Stir to combine. Cover mixture with  
cling wrap and place in a warm area until  
the mixture starts to bubble.  
2.Toss pumpkin, onions, garlic and thyme in  
oil. Place onto a lined baking tray and bake  
for 25-30 minutes or until pumpkin and  
onions are tender and golden.  
2.Combine the yeast mixture, flour, salt and  
oil 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.Spread pizza sauce evenly over pizza  
bases. Scatter pumpkin mixture and goats  
cheese over the bases.  
4.Place on pizza tray and bake for 15-20  
minutes or until golden brown. Season to  
taste with salt and pepper.  
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 pizza tray. Dress pizza  
dough as required.  
16  
 
Pizzas (continued)  
Margherita Pizza  
Makes: 2 pizzas  
Meat Lovers Pizza  
Makes: 2 pizzas  
1 quantity basic pizza dough, rolled out into  
two 26cm circles  
1 quantity basic pizza dough, rolled out into  
two 26cm circles  
1 cup tomato puree  
1 cup tomato puree  
150g mozzarella, thinly sliced  
2 tablespoons fresh basil, chopped  
Salt and freshly ground black pepper, to taste  
1 red onion, finely sliced  
100g pepperoni, sliced  
100g prosciutto, roughly chopped  
100g salami, sliced  
1.Preheat oven to 210°C using PIzzA  
setting. Place wire rack in the middle shelf  
in the sunken position.  
100g mozzarella, grated  
¼ cup barbeque sauce  
2.Spread tomato puree over bases. Top with  
cheese.  
Salt and freshly ground black pepper, to taste  
1.Preheat oven to 210°C using PIzzA  
setting. Place wire rack in the middle shelf  
in the sunken position.  
3.Place on pizza tray and bake for about  
15-20 minutes or until golden.  
3.Top with basil. Season to taste with salt  
and pepper.  
2.Spread tomato puree over pizza bases.  
Scatter onion, pepperoni, prosciutto and  
salami over the bases. Top with mozzarella  
and barbeque sauce.  
3.Place on pizza tray and bake for 15-20  
minutes or until golden. Season to taste  
with salt and pepper.  
17  
 
Pizzas (continued)  
Mediterranean Pizza  
Makes: 2 pizzas  
Tandoori Chicken Pizza  
Makes: 2 pizzas  
1 quantity basic pizza dough, rolled out into  
two 26cm circles  
1 quantity basic pizza dough, rolled out into  
two 26cm circles  
¼ cup basil pesto  
½ cup plain Greek yoghurt  
200g roasted eggplant; chopped *  
100g roasted artichoke; chopped *  
100g roasted red pepper; chopped *  
100g semi dried tomato *  
¹⁄ cup tandoori paste  
³
400g chicken thigh fillets  
200g tzakiki spread  
1 teaspoon mint sauce  
50g kalamata olives, pitted *  
150g feta cheese, crumbled  
½ teaspoon dried basil  
1 red onion, finely sliced  
200g bocconcini cheese, roughly chopped  
¼ cup fresh coriander, chopped  
Salt and freshly ground black pepper, to taste  
Salt and freshly ground black pepper, to taste  
1.Preheat oven to 210°C using PIzzA  
setting. Place wire rack in the middle shelf  
in the sunken position.  
1.Preheat oven to 210°C using PIzzA  
setting. Place wire rack in the middle shelf  
in the sunken position.  
2.Spread pesto over the pizza bases. Top  
with roasted vegetables, tomatoes and  
olives. Scatter feta and dried basil over  
pizza.  
2.Combine yoghurt and tandoori paste. Stir  
through chicken, cover and refrigerate for 1  
hour.  
3.Place chicken on a lined baking tray and  
bake for 10 minutes or until the chicken  
juices run clear. Cool and roughly chop.  
3.Place on pizza tray and bake for 15-20  
minutes or until golden. Season to taste  
with salt and pepper.  
4.Combine tzakiki and mint sauce. Season  
with salt and pepper. Spread over pizza  
bases. Scatter bases with chicken and  
onion. Top with cheese.  
* If you don’t wish to roast your own  
vegetables, roasted vegetables are also  
available from your local supermarket in  
the deli section.  
5.Place on pizza tray and bake for 15-20  
minutes or until golden. Top with  
coriander. Season to taste with salt and  
pepper.  
18  
 
Pizzas (continued)  
Garlic Prawn Pizza  
Makes: 2 pizzas  
1 quantity basic pizza dough, rolled out into  
two 26 cm circles  
¼ cup olive oil  
2 cloves garlic, crushed  
400g fresh ricotta  
¾ cup grated parmesan cheese  
1 tablespoon lemon zest  
600g prawns, deveined, tails removed,  
washed  
Salt and freshly ground black pepper, to taste  
Freshly chopped parsley, if desired  
1.Preheat oven to 210°C using PIzzA  
setting. Place wire rack in the middle shelf  
in the sunken position.  
2.In a bowl combine half of the oil, garlic,  
ricotta, parmesan and lemon zest.  
Season to taste with salt and pepper.  
3.Spread ricotta mixture over pizza bases.  
Top with prawns and remaining oil.  
4.Place on pizza tray and bake for 15-20  
minutes or until golden. Season to taste  
with salt and pepper. Top with parsley.  
19  
 
Rotisserie  
Hoisin Rotisserie Duck  
1 1.5-2kg duck  
Serves: 3-4  
Succulent Rotisserie Lamb Roast  
2-2.5kg lamb shoulder  
3 cloves garlic, crushed  
2 tablespoons cumin seeds  
2 tablespoons olive oil  
Serves: 6-8  
2 tablespoons vegetable oil  
2 cloves garlic  
2 small red chillies, chopped  
1 2cm cube ginger, peeled, chopped  
½ cup hoisin sauce  
2 tablespoons fresh thyme leaves  
1 tablespoon salt  
½ cup water  
2 teaspoons paprika  
¼ cup tomato sauce  
Salt and freshly ground black pepper, to taste  
1.Pat lamb shoulder dry with paper towel.  
Set aside.  
2.Combine remaining ingredients in a small  
bowl. Rub marinade over the lamb. Place  
in a clean dish. Cover and refrigerate for 1  
hour.  
3.To assemble lamb on rotisserie, place  
one end 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.Insert the rod through the lamb. Place the  
other spike onto the other side of the rod.  
Spear the spikes into the lamb on either  
side so that they hold the lamb securely in  
place. Secure spikes with thumbscrews.  
1 tablespoon honey  
1 tablespoon rice wine vinegar  
1 tablespoon soy sauce  
Salt and freshly ground black pepper, to taste  
1.Place all ingredients, excluding duck, into  
a food processor and pulse until a smooth  
paste is formed. Marinade duck in half of  
the marinade overnight. Reserve other half.  
2.To assemble duck on rotisserie, place  
one end of the spikes onto the rotisserie  
rod about 6-7cm towards the squared off  
end of the rod. Lock in place with the  
thumbscrew.  
3.Insert the rod through the duck. Place the  
other spike on the other end of the rod.  
Spear the spikes into the duck on either  
side so that they hold the duck securely in  
place. Secure spikes with thumbscrews.  
5.Preheat oven to 210°C using the BAKE  
setting. Place baking tray on the lower  
shelf covered with tinfoil to catch drips.  
4.Preheat oven to 210°C using the BAKE  
setting. Place baking tray on the lower  
shelf covered with tinfoil to catch drips.  
5.Insert rotisserie rod into the compact oven  
using the rotisserie handle. Switch to  
RoTISSERIE setting. Baste duck every 15  
minutes with marinade. Cook for 1 hour- 1  
hour 10 minutes or until cooked. Allow  
to rest for 10 minutes. Serve duck with  
reserved marinade.  
6.Insert rotisserie rod into the compact  
oven using the rotisserie handle. Switch  
to RoTISSERIE setting. Cook for 1 – 1 ½  
hours or until cooked. Set aside to rest for  
10 minutes before serving.  
TIP: This duck is great with steamed Asian  
greens and rice.  
20  
 
Rotisserie (continued)  
Rotisserie Chicken  
Serves: 4  
8.Preheat oven to 210°C using the BAKE  
setting. Place baking pan on the lower  
shelf to catch any drips.  
9.Insert rotisserie rod into the compact oven  
using the rotisserie handle. Switch to  
RoTISSERIE setting. Cook for 1 hour and  
20 minutes or until cooked. Set aside to  
rest for 10 minutes. Sprinkle chicken with  
parsley before serving.  
1 1.5 whole chicken  
2 cups fresh white bread crumbs  
7 fresh sage leaves, chopped  
1 egg  
1 onion, finely chopped  
50g butter, softened  
Kitchen twine  
5 sprigs fresh rosemary  
5 sprigs fresh thyme  
2 tablespoons olive oil  
Salt and freshly ground black pepper, to taste  
Freshly chopped parsley, to serve  
1.Rinse chicken under cold water, remove  
giblets. Pat dry.  
2.In a bowl combine bread crumbs, sage, egg  
and onion. Season with salt and pepper.  
Press bread mixture into chicken cavity.  
3.Gently work butter under the skin of the  
chicken, making sure not to tear the skin.  
4.Using kitchen twine, truss the chicken  
wings and drumsticks to the body of the  
chicken.  
5.Finely chop rosemary and thyme leaves. In  
a bowl combine rosemary, thyme and oil.  
Gently rub over the skin, season generously  
with salt and pepper.  
6.To assemble chicken on 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.  
7.Insert the rod evenly through the chicken;  
place the other spike onto the other end of  
rod. Spear the spikes into the chicken on  
either side so that they hold the chicken  
securely in place. Secure spikes with  
thumbscrews.  
21  
 
Other Meals  
Potato Gratin  
Serves: 6-8  
Oven Baked Fish and Chips  
Serves: 4  
600g desire potatoes, cut into wedges  
¼ cup vegetable oil  
1kg Sebago potatoes, peeled, thinly sliced  
3 cloves garlic, crushed  
4 ling fillets or firm fleshed white fish  
½ cup plain flour  
2 eggs, lightly beaten  
2 cups fresh white bread crumbs  
oil spray  
Salt and freshly ground black pepper, to taste  
1 tablespoon olive oil  
1 teaspoon dried chilli flakes  
1 cup cream  
½ cup grated parmesan cheese  
Salt and freshly ground black pepper, to taste  
1.Preheat oven to 210°C using the BAKE  
setting. Place wire rack on the bottom  
shelf in the raised position.  
1.Preheat oven to 200°C using the BAKE  
setting. Place wire rack on the middle shelf  
in the sunken position.  
2.In a large bowl toss all ingredients until  
combined. Season with salt and pepper.  
2.In a large bowl toss potatoes in oil. Season  
with salt and pepper. Place on a lined  
baking tray and bake for 30-40 minutes or  
until crisp and golden brown. Set aside  
3.Lightly oil a 20cm x 20cm baking dish.  
Spread out slices of potato evenly, making  
sure most pieces are lying flat. Pour over  
remaining liquid. Cover with tinfoil.  
3.Dip fish into flour, shake to remove excess  
flour. Dip into egg then bread crumbs.  
4.Place in oven and bake for 1 hour or until  
the potato is tender. Remove tinfoil and  
sprinkle with parmesan cheese.  
4.Change the oven to GRILL setting. Place  
fish on rack and spray with oil. Place  
underneath grill for 4-5 minutes or until  
golden. Turn and cook for a further 3-4  
minutes or until golden.  
5.Change to grill setting. Grill until cheese  
is melted and golden brown about 3-4  
minutes.  
5.Serve fish and chips with a wedge of lemon  
and tartar sauce.  
22  
 
Other Meals (continued)  
Pumpkin, Spinach and Feta Tart  
1 kg pumpkin, peeled, deseeded, cubed  
4 cloves garlic  
2 red onions, quartered  
¼ cup olive oil  
Makes: 2  
Sticky Maple Pork Ribs  
12 pork spare ribs  
4 cloves garlic, crushed  
½ cup maple syrup  
Serves: 3-4  
¼ cup apple juice  
200g baby spinach  
100g feta cheese, crumbled  
2 sheets puff pastry  
2 tablespoons soy sauce  
2 tablespoons vegetable oil  
½ teaspoon cinnamon  
50g butter, melted  
Salt and freshly ground black pepper, to taste  
1.Mix all ingredients except ribs in a  
large bowl. Stir through ribs. Cover and  
refrigerate for 1 hour.  
1.Preheat oven to 180°C using the BAKE  
setting. Place wire rack on the middle shelf  
in the sunken position. Line baking tray  
with baking paper.  
2.Preheat oven to 200°C using the BAKE  
setting. Place wire rack on the middle shelf  
in the raised position.  
3.Place ribs into a roasting dish and cook for  
1- ½ hours or until golden brown.  
2.In a large bowl toss pumpkin, garlic and  
onion. Place on prepared tray and bake for  
30 minutes or until golden and tender. Mix  
with spinach and feta. Season with salt  
and pepper. Allow to cool.  
TIP: This is delicious served with coleslaw.  
3.Place two sheets of puff pastry on a clean  
dry surface. Spread pumpkin mixture over  
pastry leaving a 2cm border. Brush exposed  
pastry with butter.  
4.Bake for 20-30 minutes or until golden  
brown and crisp. Slice and serve with  
tomato passata and salad.  
23  
 
Other Meals (continued)  
Stuffed Chicken Breast  
wrapped in Pancetta  
100g baby spinach  
Serves: 4  
Spicy Honey Chicken Wings  
1.5 kg chicken wings  
¼ cup hot chilli sauce  
¼ cup olive oil  
Serves: 4-6  
100g fresh ricotta  
¼ cup grated parmesan cheese  
1 tablespoon lemon zest  
4 chicken breasts  
8 slices pancetta  
Salt and freshly ground black pepper, to taste  
3 tablespoons honey  
2 teaspoons salt  
1 teaspoon ground cinnamon  
1 teaspoon ground cumin  
½ teaspoon ground coriander  
1.Preheat oven to 210°C using the BAKE  
setting. Place wire rack on the bottom  
shelf in the raised position.  
1.Combine all ingredients in a large bowl  
except chicken. Toss through chicken.  
Cover and refrigerate for 2-3 hours.  
2.Place spinach in a large bowl and cover  
with hot water. Drain spinach and dry  
thoroughly with paper towel.  
2.Preheat oven to 200°C using the BAKE  
setting. Place wire rack on the bottom  
shelf in the raised position.  
3.In a bowl combine spinach, ricotta,  
parmesan cheese and lemon zest. Season  
to taste with salt and pepper.  
3.Spread chicken wings out over a lined  
baking tray. Place in oven and cook for 50  
minutes- 1 hour or until golden brown and  
crisp. Serve hot.  
4.Make a small incision in the side of each  
chicken breast. Spoon in ricotta mixture.  
5.Wrap each chicken breast in 2 pieces of  
pancetta.  
6.Place chicken breasts on a lined baking  
tray and place in oven. Bake for 20-25  
minutes or until chicken is cooked. Allow  
to rest for 10 minutes before serving.  
24  
 
Other Meals (continued)  
Parmesan Crumbed Baked Fish  
1 cup fresh white bread crumbs  
1/3 cup grated parmesan cheese  
¼ cup olive oil  
¼ cup fresh parsley, finely chopped  
1 tablespoon lemon rind, finely grated  
1 clove garlic, crushed  
Serves: 4  
Spinach, Feta and Red Onion Quiche  
Serves: 6-8  
1 sheet short crust pastry  
4 eggs, beaten  
¾ cup thickened cream  
½ red onion, finely sliced  
250g frozen spinach, defrosted, drained,  
chopped  
4 250g pieces ling or firm white fish  
Salt and freshly ground black pepper, to taste  
150g feta cheese, crumbled  
1.Preheat oven to 210°C using the GRILL  
setting. Place wire rack on the middle shelf  
in the sunken position.  
Salt and freshly ground black pepper, to taste  
1.Preheat oven to 180°C using the BAKE  
setting. Place wire rack on the bottom  
shelf in the raised position.  
2.In a bowl combine bread crumbs,  
parmesan, oil, parsley, lemon and garlic.  
Season with salt and pepper.  
2.Press pastry into a 25cm fluted quiche  
loose bottomed tin. Cover and place in  
refrigerator to rest for 15 minutes.  
3.Press the breadcrumb mixture onto the  
flesh side of the fish to form an even  
topping. Place on rack and grill for 15  
minutes or until fish is cooked and topping  
is golden brown.  
3.Cover pastry with baking paper and fill  
with uncooked rice. Bake for 10 minutes.  
Gently remove baking paper and rice, bake  
for a further 5 minutes or until pastry is  
golden brown.  
TIP: This topping is also great on chicken.  
4.In a bowl combine all ingredients. Season  
with salt and pepper.  
5.Pour filling into pastry lined tin. Place into  
oven and cook for 15-20 minutes or until  
golden brown and filling is set. This can be  
served hot or cold.  
25  
 
Other Meals (continued)  
Italian Toasted Sandwich  
2 slices sourdough bread  
1 tablespoon basil pesto  
50g salami, sliced  
Serves: 2  
¼ cup grated cheddar cheese  
Fresh basil leaf, to garnish  
Salt and freshly ground black pepper, to taste  
1.Preheat oven to 210°c using the ToAST  
setting. Place wire rack on middle shelf in  
the raised position  
2.Spread pesto over the sourdough. Top with  
salami and grated cheese.  
3.Place toast on rack with the drip tray  
below. Place in oven and toast for 3-4  
minutes or until the cheese is melted and  
golden. Serve hot.  
TIP: These are also yummy with the addition  
of tomato.  
26  
 
Roasts  
Roast Pork with Bacon and Sage Crumb  
Serves: 6-8  
Roast Leg of Lamb  
Serves: 6-8  
5 sprigs fresh rosemary  
2kg leg of lamb  
150g bacon, chopped  
4 cloves garlic, quartered  
¼ cup olive oil  
7 fresh sage leaves, roughly chopped  
1 egg, lightly beaten  
Salt and freshly ground black pepper, to taste  
1 onion, finely chopped  
2 cloves garlic, crushed  
1.Preheat oven to 210°C using the BAKE  
setting.  
2 ½ cups fresh white bread crumbs  
¼ cup olive oil  
2.Cut the rosemary sprigs into 16 2-3cm  
pieces.  
2kg rolled pork loin, skin scored  
Salt and freshly ground black pepper, to taste  
3.With a sharp thin knife, make 16 small  
incisions into the flesh of the lamb. Push  
a piece of rosemary and garlic into each  
incision. Rub lamb with oil and season  
generously with salt and pepper.  
1.Preheat oven to 210°C using the BAKE  
setting. Place the drip tray insert in the  
baking tray.  
2.In a large bowl combine bacon, sage, egg,  
onion, garlic, bread crumbs and oil. Stir  
to combine. Season to taste with salt and  
pepper.  
4.Place lamb on tray and roast in the low  
shelf of the oven for 1- 1 ½ hours or until  
desired. Allow to rest in dish for 5-10  
minutes before serving.  
3.Remove string from pork. Dry thoroughly  
with paper towel. Rub skin generously with  
salt and pepper. Place the pork on drip tray  
insert.  
4.Roast in the middle shelf of the oven for  
30 minutes or until the skin is starting to  
crisp. Reduce temperature to 180°C and  
cook for a further 2 hours or until cooked.  
5.While the pork is resting, press the bread  
crumb stuffing into a baking dish. Bake for  
15-20 minutes or until golden brown.  
27  
 
Roasts (continued)  
Pancetta Wrapped Roast Beef  
1kg eye fillet beef  
Serves: 6-8  
3 cloves garlic, sliced  
¼ cup olive oil  
2 tablespoons fresh rosemary, chopped  
20 slices of pancetta  
Kitchen twine  
Salt and freshly ground black pepper, to taste  
1.Preheat oven to 210°C using the BAKE  
setting. Place wire rack on the bottom  
shelf in the raised position.  
2.In a small bowl combine garlic, oil  
and rosemary. Rub over beef. Season  
generously with salt and pepper.  
3.Lay the pieces of pancetta on a flat surface  
until big enough to encase the beef. Place  
the beef in the middle of the pancetta.  
Fold the thinner end of the fillet under to  
form an even shape. Roll the beef in the  
pancetta and secure with kitchen twine at  
3cm intervals. Wrap tightly in plastic wrap  
and refrigerate for 30 minutes.  
4.Place beef on baking tray and place in  
oven. Roast on the low shelf in the oven  
for 30 minutes or until desired. Cover and  
allow to rest for 10-15 minutes. Serve hot.  
28  
 
Sweets  
Chocolate Chip Cookies  
125g butter, softened  
½ cup firmly packed brown sugar  
½ cup caster sugar  
Easy Carrot Cake  
4 eggs  
1 ½ cups caster sugar  
¾ cup vegetable oil  
1 teaspoon vanilla extract  
1 egg  
½ cup buttermilk  
2 teaspoons vanilla essence  
2 cups grated carrots  
2 cups plain flour, sifted  
1 cup crushed pineapple, drained  
1 cup walnuts, roughly chopped  
½ cup shredded coconut  
½ cup raisins  
1 ¾ cup self raising flour  
1 cup chocolate chips  
1.Preheat oven to 180°C using the BAKE  
setting. Place wire rack in the middle  
shelf in the sunken position. Lightly grease  
baking tray.  
2.Beat butter, sugars and vanilla with an  
electric mixer until light and creamy.  
2 teaspoons baking powder  
2 teaspoons baking soda  
2 teaspoons ground cinnamon  
1 teaspoon mixed spice  
½ teaspoon nutmeg  
3.Add egg and flour, mix well. Fold through  
chocolate chips.  
4.Roll mixture into tablespoon sized balls  
and place onto baking trays press lightly  
with the back of a fork. Ensure that  
the cookies are well spaced to allow for  
spreading. Bake in oven on the middle  
shelf for about 8 -10 minutes or until  
golden. Cool on wire racks.  
1.Preheat oven to 180°C using the BAKE  
setting. Place wire rack on the bottom  
shelf in the raised position. Line a 20cm  
round cake pan with baking paper.  
2.In a large bowl whisk together eggs, sugar,  
oil, buttermilk and vanilla.  
3.Add remaining ingredients to the bowl and  
stir until well combined. Pour the mixture  
into the prepared pan and place in oven.  
4.Bake for 35-40 minutes or until a skewer  
comes out clean from the centre of the  
cake. Allow cake to cool in pan for 10  
minutes before turning out onto a wire rack  
to cool completely.  
TIP: This cake is great with cream cheese  
icing.  
29  
 
Sweets (continued)  
Banana Cake  
White Chocolate Raspberry Muffins  
Makes: 12 each  
125g butter, softened  
½ cup brown sugar  
½ cup caster sugar  
2 eggs  
2 cups plain flour  
1 ½ teaspoons baking powder  
1 cup caster sugar  
1 ½ cups self-raising flour, sifted  
½ teaspoon ground cinnamon  
1 cup mashed banana  
½ cup sour cream  
¼ cup milk  
2 eggs  
1 cup milk  
100g butter, melted  
150g frozen raspberries  
100g white chocolate, roughly chopped  
1.Preheat oven to 180°C using the BAKE  
setting. Place wire rack on the bottom  
shelf in the raised position. Line a 20cm  
round cake pan with baking paper.  
1.Preheat oven to 190°C using the BAKE  
setting. Place wire rack on the bottom  
shelf in the raised position. Line a muffin  
tray with muffin cases.  
2.Using an electric mixer cream butter and  
sugars. Add eggs one at a time beating  
well after each addition. Fold through flour  
and cinnamon.  
2.Sift flour and baking powder into a large  
bowl. Add sugar.  
3.Combine eggs, milk and butter in a  
separate bowl. Pour the liquid ingredients  
into the dry ingredients and stir until just  
combined. Fold through the raspberries  
and white chocolate.  
3.Add remaining ingredients stirring until  
just combined.  
4.Pour the mixture into the pan. Bake for  
35-40 minutes or until a skewer comes out  
clean from the centre of the cake. Allow  
cake to stand in pan for 10 minutes before  
turning onto a wire rack to cool completely.  
4.Fill muffin cases with 2 heaped  
tablespoons of mixture. Bake for 15-20  
minutes or until muffins are risen and firm.  
Place on wire rack to cool.  
TIP: To prevent the raspberries from bleeding  
throughout the mixture, toss the frozen  
raspberries in enough flour to coat; gently  
fold through mixture.  
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  
our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New zealand Consumer  
Guarantees Act.  
26 Vestey Drive, Mt Wellington  
Auckland, New zealand  
 
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.  
‘Bake & Grill’ 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 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.  
8/12  
 

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