Mini Bake & Grill
Instruction Booklet
BT2600
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
• Always operate on a flat surface.
• Do not block or cover the air vents on the
top, back or side of the oven.
• Do not use in confined spaces.
• Do not immerse the unit in water.
• Avoid contact with oven surfaces, including
oven door, during and after use, as they will
be hot.
• Use well away from walls and curtains.
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
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Features of your Sunbeam
Mini Bake & Grill – BT2600
Rack support guides
With two rack support guides: middle and
lower, each cooking function is maximised.
Chrome plated wire racks
The removable wire rack is reversible
and may be used in the raised or sunken
position, giving you greater versatility when
cooking (wire rack shown in the sunken
position).
Removable crumb tray
This conveniently positioned crumb tray
slides out for emptying without the need to
open the door and has a cool touch handle
for added safety.
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Thermostat light
Light on indicates that the oven is heating.
When the set temperature is reached, the
light will switch off. During the cooking
process this light will turn on and off
occasionally to ensure that the desired
temperature is maintained constantly
throughout the oven.
1400 watt element
Powerful 1400 watt oven for a fast heat-up.
Power on light
Indicates when the oven is turned on. Will
light up when the timer or 'ON' setting has
been selected.
Non-slip rubber feet
Keeps the oven secure on the bench top
during use and prevents scratching of bench
top surfaces.
Aluminium baking pan
Great for cooking small roasts, chicken,
biscuits and scones.
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Features of your Sunbeam Mini Bake & Grill continued
Oven Settings
Toast: Using the Toast setting allows
maximum heat for fast, quick toasting.
Top and bottom elements are used in this
function.
Grill: Placing the temperature dial on Grill
allows maximum heat of the top elements
only. Using the grill function is fast and
efficient making it ideal for grilling open
sandwiches, sausages and vegetables.
Alternatively, placing the dial on any of the
temperatures will allow the Mini Bake and
Grill to work as an oven, ideal for roasting,
baking and heating.
POWER
60 minute timer and on/off control
The timer can be set up to 60 minutes and
will automatically turn the oven off and
Off
On
sound a bell at the end of the cooking time.
10
Alternatively, the dial can be set to the ON
position for continuous operation, until it is
Min
60
20
turned off manually. Placing the dial on the
toast icon is perfect for even browning of
toast every time.
50
30
40
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Using your Mini 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 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.
the timer was selected. Alternatively, turn
the timer control to OFF position if the
continuous mode was selected.
To grill
The top two elements will heat when the
'Grill' setting has been selected.
1.Place the wire rack, into the highest rack
support guide.
2.Position the food on the baking tray. Place
the baking tray on the wire rack.
3.Turn the oven setting clockwise to ‘Grill’.
Important: Do not force open the oven door
beyond its limit or let the door drop open as
this will distort the doors ability to maintain a
proper seal.
Note: For best results, allow the oven 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 bake or roast
The top two and bottom two elements will
heat when the temperature between 60°C -
210°C has been selected.
1.Place the wire rack, in either the raised
or sunken position, into the desired rack
support guide.
2.Place the food to be baked on the wire
rack, using the appropriate pan, tray etc.
3.Turn the oven setting clockwise to desired
temperature.
Note: For best results, allow the oven to
preheat for 5 -10 minutes or as per recipe
instructions.
Important: If baking cakes, biscuits etc,
using recipes other than those provided with
this instruction booklet, it is recommended
that oven temperatures be reduced by
approximately 20-30°C. 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.
To toast
The top two and bottom two elements will
heat when the 'Toast' setting has been
selected.
1.Place the wire rack onto the bottom rack
support guide, in the raised position.
2.Arrange bread on the wire rack.
3.Turn the oven setting clockwise to ‘Toast’.
4.To set the timer first turn the dial fully
clockwise to 60 minutes, then turn it anti-
clockwise to the Toast icon to start the
timer. This ensures accurate timing.
5.A bell will sound when the selected toast
cycle has ended.
Note: Toasting times will vary depending on
the type of bread used.
6.When finished baking, the oven will switch
off automatically and a bell will sound if
5
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Cooking Guide
TEMPERATURE
SETTING ºC
OVEN TEMPERATURE
FUNCTION/FOOD
DESCRIPTION
Moderately Warm
Moderately Warm
Warm
Low / 60
90
Warming plates/dishes
Slow reheating
Shortbread
120
150
Warm
Cakes, reheating
Roasts, biscuits
Pizza, frittata
180
Moderate
210
Moderately Hot
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.
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Grilling Guide
Preheat compact oven to maximum heat for 5 minutes. Oven rack should be positioned in the
highest rack support guide with the rack either sitting raised or sunken position depending on
the height of your meat.
Place meat on baking pan.
Food Type
Approximate Cooking Times
Thin Sausages – up to 10 sausages
Thick sausages – up to 8 sausages
Lamb Chops – up to 6 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.
Roasting Tips for Vegetables
Grilled Capsicum
• 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.
• Preheat compact oven to maximum heat
using the Grill setting. Place rack in the
top shelf in the raised 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.
Roasted Sweet Potato or Potatoes
• Preheat compact oven to 180°C. Place
rack in the top shelf in the sunken
position.
• Remove from compact oven, and cover with
plastic until cool enough to handle
• Peel off skin and cut into strips.
• Grease baking tray with vegetable oil spray.
• Peel and chop 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.
Caramelised Onion
• Preheat compact oven to 210°C. Place
rack in top shelf in the sunken position.
• Line baking pan with aluminium foil; spray
with vegetable oil spray.
• Bake for 30 minutes or until potato is
cooked.
Note: If a cooking spray is not available,
lightly apply oil using a brush.
• Peel and thinly slice one large onion (red is
preferable).
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Care and Cleaning
• Always turn the power off and remove the
plug from power outlet after use and before
cleaning. Allow the compact oven to cool
before cleaning.
• It is recommended that you clean the
compact oven after each use to prevent a
build up of grease and to avoid unpleasant
odours.
Note: Never immerse the compact oven
in water.
• The interior walls and ceiling of the
compact oven can be wiped with a mild
detergent and a damp cloth.
• To clean the exterior of the compact oven,
wipe the walls with a cloth dampened with
mild detergent. Polish with a soft dry cloth.
Note: Do not clean any part of the compact
oven in the dishwasher.
• To clean the glass door, wipe with a damp
sponge and dry.
• The wire rack, baking pan and crumb tray,
may be washed in warm soapy water and
rinsed.
8
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Recipes
Note: In the following recipes we make
reference to the wire rack in the sunken
or raised positions. Shown here is the
wire rack in these positions.
Sunken Position
Raised Position
Makes 6
Soya Sauce Chicken Wings
6 chicken wings
Makes 10
Stuffed Mushrooms
6 medium field mushrooms
2 rashers bacon, chopped
2 tablespoons honey
¼ cup low salt soy sauce
1 teaspoon Chinese cooking wine
1 clove garlic, crushed
125g cream cheese, softened
1 small clove garlic, crushed
¼ bunch chopped chives
2 teaspoons grated fresh ginger
¼ cup grated fresh parmesan
1.Preheat compact oven to 210°C.
Place wire rack on the top shelf in the
sunken position.
1.Preheat compact oven to 210°C. Place
wire rack on the lower shelf in the raised
position.
2.Cut wings at joints and discard tips.
2.Remove stalks from mushrooms.
3.Combine remaining ingredients in a jug.
3.Cook the bacon in a small frying pan until
crisp; drain on absorbent paper.
4.Place wings in a single layer on baking tray.
Pour sauce over wings and turn to coat.
4.Combine bacon, cream cheese, garlic,
chives; mix well. Divide mixture evenly
among mushrooms caps; sprinkle with
cheese. Place mushrooms onto baking pan.
5.Bake wings, turning occasionally. Cook for
about 1 hour or until browned and cooked
through.
Tip: Chinese cooking wine is available from
Asian grocery stores. If you cannot find it
simply replace with sherry or omit completely.
5.Bake in oven for about 8-10 minutes or
until the mushrooms have softened and the
cheese has browned. Serve immediately.
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Recipes continued
Supreme Pizza
Makes 2 pizzas
Lamb Rack with Garlic
and Parmesan Crust
2 x 200g lamb rack roast, French trimmed
Serves 2
2 individual sized pizza bases
¹⁄ cup pizza sauce or tomato paste
³
3 slices day old bread, crust removed and
roughly chopped
1 small onion, chopped finely
½ small green capsicum, chopped finely
1 stick cabanossi, sliced
1 clove garlic, chopped
1 tablespoon grated fresh parmesan
2 tablespoons chopped fresh rosemary
1 tablespoon seeded mustard
Olive oil spray
2 button mushrooms, sliced
50g diced ham
2 tablespoons sliced olives, optional
1 cup pizza cheese (blend of tasty and
mozzarella)
1.Preheat compact oven on 180°C for 10
minutes. Place wire rack on the bottom
shelf in the raised position.
1.Preheat compact oven to 210°C. Place
wire rack in the bottom shelf in the raised
position.
2.Place lamb racks on the baking tray, having
the bones interlocked in the middle.
3.Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
2.Spread pizza sauce over bases. Arrange
remaining ingredients except cheese over
the sauce. Top with cheese. Bake pizza,
one at a time, for about 15-20 minutes or
golden.
4.Spread mustard evenly over the outside of
the cutlet base.
5.Press the bread mixture over the mustard
and spray well with olive oil spray.
Gourmet Pizza
Makes 2
2 individual sized pizza bases
¼ cup ready made pesto sauce
6.Place lamb racks in oven and bake
30 - 35 minutes or until cooked as
desired. Remove from oven and cover
with foil. Allow to rest 10-15 minutes.
1 roasted red capsicum, sliced (see page 7)
1 caramelised onion (see page 7)
3 slices pancetta, torn
7.Cut lamb into individual cutlets and serve
with hot roasted potatoes.
80g goat’s cheese, crumbled
small handful baby rocket
1.Preheat compact oven to 210°C. Place
wire rack in the bottom shelf in the raised
position.
2.Spread pesto sauce over bases. Arrange
remaining ingredients, except cheese and
rocket, over the sauce. Top with cheese.
Bake pizza, one at a time, for about 15-20
minutes or golden.
3.Serve with rocket on top and drizzle with a
little extra virgin olive oil.
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Recipes continued
Marinated Lamb Roast
Serves 2-3
Roast Chicken with Stuffing
1.4kg whole fresh chicken
sea salt
Serves 4
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
freshly ground black pepper
Stuffing
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1 small onion, chopped finely
2 teaspoons olive oil
2 cups fresh bread crumbs
30g softened butter
2 x 300g mini roast lamb rumps
1.Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish.
1 teaspoon grated lemon rind
2 tablespoons chopped fresh sage
1.Preheat oven to 210°C. Place wire rack on
the bottom shelf in the sunken position.
2.Place lamb in marinade; cover and
refrigerate for 4 hours or overnight.
2.Wash and clean chicken thoroughly.
Pat dry with paper towelling.
3.Preheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position.
3.To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
4.Drain marinade from lamb; reserve
marinade. Place lamb on the baking pan
and place in compact oven. Cook for about
approximately 30 minutes for medium and
35-40 minutes for well done, brushing
occasionally with reserved marinade.
4.Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
5.Stand lamb, covered, for 10 minutes
before carving. Serve lamb with steamed
vegetables.
5.Brush the chicken with oil and season with
salt and pepper.
6.Place the chicken onto the baking tray.
Reduce heat to 180°c and cook for
approximately 1 hour and 15 minutes or
until cooked.
Note: To check the chicken to see if it has
cooked thoroughly, insert a skewer into the
thigh. The chicken is cooked when the juices
run clear.
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Recipes continued
Roast Vegetables
Serves 2
Sweet Potato and Rocket Frittata
1 small sweet potato
80g baby rocket leaves
200g fetta cheese, crumbled
250ml thickened cream
10 eggs
Serves 8
200g butternut pumpkin
2 small onions
1 large carrot
4 small new potatoes
sea salt
freshly ground black pepper
40g butter, melted
Sea salt and freshly ground black pepper, to
taste
½ cup grated tasty cheese
3.Preheat oven to 210°C. Place wire rack in
the bottom shelf in the raised position.
1.Preheat compact oven to 210°C. Place
wire rack on the lower shelf in the sunken
position.
4.Cut pumpkin into wedges leaving the skin
on. Cut onions into quarters. Cut carrot
into 4 pieces lengthways.
2.Grease and line base of a 19cm square
shallow cake tin.
5.Place vegetables into the baking pan,
season with salt and pepper and drizzle
with butter.
3.Peel the sweet potato and slice thinly.
4.Place a layer of sweet potato then rocket
then fetta into the cake tin and then repeat
layers again. Reserve a few sweet potato
slices if possible for the top.
6.Reduce temperature to 180°C and bake for
approximately 40 minutes or until baked
and crisp.
5.Combine the eggs, cream, salt and pepper
in a bowl; whisk together. Pour egg mixture
into the cake tin and top with the grated
cheese.
6.Place frittata into oven, reduce heat to
180°C and cook for about 30-35 minutes
or until cooked through. If the frittata
starts to brown too much before the
inside is completely cooked lay a piece of
foil over the top, this will stop excessive
browning.
12
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Recipes continued
DESSERTS
Lemon Scones
Makes about 15
Glazed Orange Poppy Seed Cake
125g butter, softened
¾ cup caster sugar
1 tablespoon finely grated orange rind
2 eggs
Serves 8
3 cups self raising flour
1 tablespoon finely grated lemon rind
1 teaspoon icing sugar mixture
60g butter
1 cup self raising flour
420ml buttermilk
¹⁄ cup milk
³
1.Preheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position.
1 teaspoon vanilla extract
¼ cup poppy seeds
2.Combine the flour, lemon rind, icing sugar
mixture and butter in a food processor until
the mixture resembles fine breadcrumbs.
Transfer to a large bowl.
Glaze
2 teaspoons orange zest
½ cup orange juice
½ cup caster sugar
1.Preheat oven to 150°C. Place wire rack on
the bottom shelf in the sunken position.
3.Add the buttermilk and mix until just
combined.
2.Grease and line base of a 20cm cake tin.
3.Using an electric mixer, cream butter,
sugar and rind until light and fluffy.
4.Add eggs one at a time, beating well
between each addition.
5.Add flour and milk in two batches and mix
until just combined. Fold through poppy
seeds.
6.Place mixture into prepared tin and cook in
oven for about 50 minutes or until cooked
when tested with a skewer. If cake starts
to brown too much before the inside is
completely cooked, lay a piece of foil over
the top of the cake, this will stop excessive
browning.
4.Turn dough onto a floured surface and
lightly knead until smooth.
5.Press dough out to about a 3cm thickness.
Using a 5cm pastry cutter cut into rounds.
Place rounds onto tray and bake in oven for
about 15 minutes or cooked.
6.Serve with lemon curd and whipped cream.
Tip: If the tops start to brown before the
middle is properly cooked lay a piece of foil
over the tops of the scones, this will prevent
excess browning.
7.Meanwhile combine the zest, orange juice
and sugar in a small saucepan. Stir over
a low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8.Turn cake out onto a cooling tray with a
baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the hot cake.
13
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Recipes continued
Chocolate Chip Cookies
Makes about 30
Chocolate Chunk Muffins
1 cup self raising flour
¼ cup plain flour
Makes 6
125g butter, softened
½ cup firmly packed soft brown sugar
½ cup caster sugar
¼ cup cocoa powder
½ cup chocolate chips
½ cup firmly packed brown sugar
1 egg, lightly beaten
¾ cup milk
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1.Preheat compact oven to 180°C. Place wire
rack on the bottom shelf in raised position.
Line tray with baking paper.
½ cup vegetable oil
1.Preheat compact oven to 180°C. Place
wire rack on the bottom shelf in the raised
2.Beat butter, sugars and vanilla with an
electric mixer until light and creamy.
position. Grease a six hole, ¹⁄ cup capacity
muffin tray.
³
3.Add egg and mix and well combined. Add
flour and mix well.
2.Combine all ingredients in a large bowl
until just mixed. Divide mix into muffin
holes.
4.Fold through chocolate chips. Roll
tablespoon amounts into balls and place
onto tray; press lightly with the back of
a fork. Ensure that the cookies are well
spaced to allow for spreading.
3.Bake in oven for about 16 minutes or until
cooked when tested. Cool on a wire rack.
5.Bake in oven for about 10 minutes or until
golden. Do not overcook. Transfer cookies
to wire racks to cool; repeat with remaining
cookie dough.
14
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Notes
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Notes
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12 Month Warranty
This Sunbeam product is covered by a 12 month replacement or repair
warranty, which is in addition to your rights under the Australian Consumer
Law (if your product was purchased in Australia) or New Zealand Consumer
Guarantees Act (if your product was purchased in New Zealand).
Should you experience any difficulties with your
product during the warranty period, please contact
our customer service line for advice on 1300 881 861
in Australia, or 0800 786 232 in New Zealand.
Your warranty does not:
• cover freight or any other costs incurred in making a
claim, consumable items, accessories that by their
nature and limited lifespan require periodic renewal
(such as filters and seals) or any consequential loss
or damage; or
Alternatively, you can send a written claim to
Sunbeam to:
• cover damage caused by:
-
power surges, power dips, voltage supply problems,
or use of the product on incorrect voltage;
Australia
Units 5 & 6, 13 Lord Street
-
servicing or modification of the product other than
by Sunbeam or an authorised Sunbeam service
centre;
Botany NSW 2019 Australia
New Zealand
-
-
use of the product with other accessories,
attachments, product supplies, parts or devices
that do not conform to Sunbeam specifications; or
Level 6, Building 5, Central Park,
660-670 Great South Road,
Greenlane, Auckland
exposure of the product to abnormally corrosive
conditions; or
Upon receipt of your claim, Sunbeam will seek to
resolve your difficulties or, if the product is defective,
advise you on how to obtain a replacement or refund.
• extend beyond 3 months if the product is used
in commercial, industrial, educational or rental
applications.
To assist us in managing warranty claims, we
recommend you register your product as soon as
practicable after purchase by creating a MySunbeam
account on our website and send a copy of your
original receipt to Sunbeam.
The benefits given to you by our warranty are in addition
to other rights and remedies under law in relation to the
product.
In Australia our goods come with guarantees that cannot
be excluded under the Australian Consumer Law. You are
entitled to a replacement or refund for a major failure
and for compensation for any other 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.
In order to make a claim under our warranty, you must
have the original proof of purchase documentation for
the product and present it when requested .
Should your product develop any defect within
12 months of purchase because of faulty materials
or workmanship, we will replace or repair it, at our
discretion, free of charge. A product presented for
repair may be replaced by a refurbished product
of the same type rather than being repaired.
Our goods also come with guarantees that cannot be
excluded under the New Zealand Consumer Guarantees
Act.
If your warranty claim is not accepted, we will inform
you and if requested to do so by you, repair the
product provided you pay the usual charges for such
repair. You will also be responsible for all freight and
other costs.
Refurbished parts may be used to repair the product.
Our replacement or repair warranty only applies
where a defect arises as a result of faulty material or
workmanship during the warranty period. Your warranty
does not cover misuse or negligent handling (including
damage caused by failing to use the product in
accordance with this instruction booklet), accidental
damage, or normal wear and tear.
Should your product require repair or service after the
warranty period, contact your nearest Sunbeam service
centre. For a complete list of Sunbeam’s service
centres, visit our website or call our customer service
line for advice on 1300 881 861 in Australia,
or 0800 786 232 in New Zealand.
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Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
‘Mini 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 2014.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Level 6, Building 5, Central Park
660-670 Great South Road
Greenlane, Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
9/14
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