Sunbeam Oven BT4400 User Manual

Bake & Grill  
Instruction Booklet  
This book covers the use and care of the following Sunbeam Compact Ovens:  
BT4400 14L Stainless Bake & Grill  
BT5300 17L Bake & Grill  
Please read these instructions carefully  
and retain for future reference.  
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BT4400 featured  
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM BAKE & GRILL OVENS.  
• Do not place items on top of the oven whilst  
in use.  
• 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 are very safety conscious when  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
• Never leave an appliance unattended while  
in use.  
• Do not use an appliance for any purpose  
other than its intended use.  
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.  
• 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.  
• 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 young  
children or infirm persons unless they have  
been adequately supervised by a responsible  
adult to ensure that they can use the appliance  
safely.  
• 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.  
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  
Stainless Bake & Grill – BT4400  
Rack support guides  
With two rack support guides: middle and  
lower, each cooking function is maximised.  
Removable crumb tray  
This conveniently positioned crumb tray  
slides out for emptying without the need to  
open the door and has a cool touch handle  
for added safety.  
2
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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.  
1600 watt element  
Powerful 1600 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.  
3
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Features of your Sunbeam  
Bake & Grill – BT5300  
Rack support guides  
With three rack support  
guides: upper, middle and  
lower, each cooking function  
is maximised.  
Removable crumb tray  
This conveniently positioned  
crumb tray slides out for  
emptying without the need  
to open the door and has a  
cool touch handle for added  
safety.  
4
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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.  
1600 watt element  
Powerful 1600 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.  
5
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Features of your Sunbeam 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  
Select from Toast, Grill, Reheat or Bake.  
Toast: Variable browning control allows you to  
toast a variety of breads to a desired colour.  
The white toast icon on the timer control  
represents the lightest toasting shade and the  
black toast icon represents the darkest toast  
shade.  
Grill: Using the grill function is fast and  
efficient making it ideal for grilling open  
sandwiches, sausages and vegetables.  
Reheat: Heats food from beneath and is ideal  
for perfectly reheating leftovers.  
Bake: Suitable for roasting baked dinners  
of pork, lamb and veal as well as baking  
homemade biscuits, cakes and muffins.  
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.  
6
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Features of your Sunbeam Bake & Grill continued  
Enamel baking pan  
Enamel baking pan can be used on its own  
or with the drip tray insert.  
Enamel drip tray insert  
The drip tray insert sits inside the baking  
pan and allows fats to drain away for fat-free  
cooking. The drip tray also helps to prevent  
splattering.  
Chrome plated wire racks  
Sunken  
Raised  
The removable wire rack is reversible  
and may be used in the raised or sunken  
position, giving you greater versatility when  
cooking.  
7
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Using your 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.  
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.  
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.  
Important: Do not force open the oven door  
beyond its limit or let the door drop open as  
this will distort the doors ability to maintain a  
proper seal.  
To grill  
The top two elements will heat when the  
'Grill' setting has been selected.  
1.Place the wire rack, in either the raised  
or sunken position, into the highest rack  
support guide.  
2.Place the drip tray inside the baking pan  
and position the food on the drip tray.  
Place the baking pan on the wire rack.  
3.Turn the oven setting to ‘Grill’.  
4.Set the temperature control to maximum  
240ºC.  
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.  
To bake or roast  
The top two and bottom two elements will  
heat when the 'Bake' setting has been  
selected.  
1.Place the wire rack, in either the raised  
or sunken position, into the desired rack  
support guide.  
2.Place the food to be baked on the wire  
rack, using the appropriate pan, tray etc.  
3.Turn the oven setting to ‘Bake’.  
4.Select the desired temperature on the  
temperature control.  
Note: For best results, allow the oven to  
preheat for 5 -10 minutes or as per recipe  
instructions.  
Important: If baking cakes, biscuits etc, using  
recipes other than those provided with this  
instruction booklet, it is recommended that  
oven temperatures for the 'Bake' setting be  
reduced by approximately 20-30°C. 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 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,  
for the BT5300 and into the top rack  
support guide in the raised position for the  
BT4400.  
2.Arrange bread on the wire rack.  
3.Turn the oven setting to ‘Toast’.  
8
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Using your Bake & Grill continued  
4.Set the temperature control to the  
maximum 240ºC.  
2.Place the food in an oven-proof dish.  
3.Turn the oven setting to 'Reheat'.  
5.Select the appropriate setting for your  
desired toast colour on the timer control,  
noting that the white toast icon represents  
the lightest toast shade and the black toast  
icon represents the darkest shade.  
4.Select the desired temperature on the  
temperature control. See page 10 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.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.  
6.Stir food occasionally to ensure even  
reheating of food.  
Note: Use oven mitts to remove dish as it will  
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.  
To reheat  
The bottom two elements will heat when the  
'Reheat' setting has been selected.  
1.Place the wire rack in either the raised  
or sunken position, into the desired rack  
support guide, depending on the type of  
food/dish that is being reheated.  
9
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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, quiche  
Pizza, frittata  
180  
Moderate  
210  
Moderately Hot  
Hot  
240  
Scones  
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.  
10  
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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 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.  
11  
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Roasting tips for vegetables  
Grilled Capsicum  
Roasted Sweet Potato or Potatoes  
• Preheat compact oven to maximum heat  
using the Grill setting. Place rack in the  
top shelf in the sunken position.  
• Cut capsicum in half and remove seeds  
and membrane. Spray with vegetable oil  
spray.  
• Preheat compact oven to 180°C using the  
Bake setting. Place rack in the middle  
shelf in the sunken position for the  
BT5300 and in the top shelf in the sunken  
position for the BT4400.  
• Grease baking tray with vegetable oil spray.  
• Bake for 30 minutes or until skin blackens  
and blisters.  
• Remove from compact oven, and cover with  
foil until cool enough to handle  
• Peel 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.  
• Peel off skin and cut into strips.  
• Bake for 30 minutes or until potato is  
cooked.  
Caramelised Onion  
• Preheat compact oven to 200°C using the  
Bake setting. Place rack in the middle  
shelf in the sunken position for the  
BT5300 and in the top shelf in the sunken  
position for the BT4400.  
Note: If a cooking spray is not available,  
lightly apply oil using a brush.  
• 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.  
12  
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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, drip tray, and  
crumb tray, may be washed in warm soapy  
water and rinsed.  
13  
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Recipes  
Stuffed Mushrooms  
Makes 12  
Pour sauce over wings and turn to coat.  
12 medium field mushrooms  
3 rashers bacon, chopped  
250g cream cheese, softened  
1 clove garlic, crushed  
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.  
½ bunch chopped chives  
1
/3  
cup grated fresh parmesan  
Sweet Potato and Rocket Frittata  
1 small sweet potato  
80g baby rocket leaves  
200g fetta cheese, crumbled  
250ml thickened cream  
10 eggs  
Serves 8  
1.Preheat compact oven to 210°C using  
the bake setting. Place wire rack on the  
middle shelf in the sunken position for  
the BT5300 and on the lower shelf in the  
sunken position for the BT4400.  
2.Remove stalks from mushrooms.  
3.Cook the bacon in a small frying pan until  
crisp; drain on absorbent paper.  
Sea salt and freshly ground black pepper, to  
taste  
4.Combine bacon, cream cheese, garlic,  
chives; mix well. Divide mixture evenly  
among mushrooms caps; sprinkle with  
cheese. Place mushrooms onto baking pan.  
½ cup grated tasty cheese  
1.Preheat compact oven to 210°C using  
the bake setting. Place wire rack on the  
middle shelf in the sunken position for  
the BT5300 and on the lower shelf in the  
sunken position for the BT4400.  
5.Bake in oven for about 8-10 minutes or  
until the mushrooms have softened and the  
cheese has browned. Serve immediately.  
2.Grease and line base of a 19cm square  
shallow cake tin.  
Soya Sauce Chicken Wings  
Makes 20  
10 chicken wings  
3.Peel the sweet potato and slice thinly.  
¼ cup honey  
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.  
1
/3  
cup low salt soy sauce  
2 teaspoons Chinese cooking wine  
2 cloves garlic, crushed  
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.  
3 teaspoons grated fresh ginger  
1.Preheat compact oven to 240°C using  
the bake setting. Place wire rack on the  
middle shelf in the sunken position for  
the BT5300 and on the lower shelf in the  
sunken position for the BT4400.  
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.  
2.Cut wings at joints and discard tips.  
3.Combine remaining ingredients in a jug.  
4.Place wings in a single layer on baking tray.  
14  
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Recipes continued  
Bacon and Cheese Quiche  
Serves 6-8  
Pizza Dough  
Makes 2  
2 teaspoons (7g) dry yeast  
1 teaspoon sugar  
¾ cup warm water  
2 cups plain flour  
½ teaspoon salt  
1 large sheet frozen short crust pastry,  
thawed  
4 bacon rashers, rind removed, roughly  
chopped  
1 small onion, chopped finely  
1 ½ cups grated tasty cheese  
4 eggs  
1.Combine the yeast, sugar and water in a  
bowl; stir to combine. Cover mixture and  
place in a warm area until the mixture  
starts to bubble.  
1 cup milk  
½ cup cream  
½ cup self raising flour  
pepper to taste  
1.Preheat compact oven to 180°C using the  
bake setting. Place wire rack in the middle  
shelf position in the sunken position for  
the BT5300 and on the lower shelf in the  
sunken position for the BT4400.  
2.Combine the yeast mixture, flour and salt  
in a large bowl and mix until combined.  
Turn dough onto a floured surface and  
knead for about 10 minutes or until the  
dough is firm and elastic. Place dough in  
a bowl and allow to rest in a warm place  
until the dough has doubled in size.  
2.Lightly spray a quiche dish with vegetable  
oil spray and line with shortcrust pastry,  
trimming edges.  
3.Cook bacon and onion in a frying pan until  
tender, remove from pan and drain on  
absorbent paper; cool.  
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.  
4.In a large bowl combine the bacon, onion  
and cheese.  
5.Blend or process remaining ingredients  
until smooth.  
6.Place the bacon mixture into the prepared  
quiche dish and pour the egg mixture over  
the top.  
7.Bake in oven for about 50 minutes or until  
cooked, turning dish after 25 minutes.  
Stand for 10 minutes before cutting. Can  
be served hot or cold.  
Note: If quiche starts to brown too much  
before the centre is cooked reduce heat to  
150°C.  
15  
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Recipes continued  
Supreme Pizza  
Makes 2 pizzas  
2.Spread pesto sauce over bases. Arrange  
remaining ingredients, except cheese and  
rocket, over the sauce. Top with cheese.  
Bake pizza, one at a time, for about 15-20  
minutes or golden.  
1 quantity pizza dough or 2 x 25cm ready  
made pizza bases  
½-2  
/3 cup pizza sauce or tomato paste  
1 small onion, chopped finely  
1 small green capsicum, chopped finely  
1 stick cabanossi, sliced  
3.Serve with rocket on top and drizzle with a  
little extra virgin olive oil.  
Tip: If you are using ready made bases you  
can place them either onto a tray or place  
directly onto the oven rack.  
4 button mushrooms, sliced  
100g diced ham  
Lamb Rack with Garlic  
¼ cup sliced olives, optional  
and Parmesan Crust  
Serves 4  
2 cups pizza cheese (blend of tasty and  
mozzarella)  
2 x 400g lamb rack roast, French trimmed  
4 slices day old bread, crust removed and  
roughly chopped  
1.Preheat compact oven to 210°C using  
the bake setting. Place wire rack in the  
middle shelf in the sunken position for  
the BT5300 and on the lower shelf in the  
raised position for the BT4400.  
2 cloves garlic, chopped  
2 tablespoons grated fresh parmesan  
1 tablespoon chopped fresh rosemary  
2 tablespoons seeded mustard  
Olive oil spray  
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.  
1.Preheat compact oven on 180°C for 10  
minutes using the bake setting. Place  
wire rack on the bottom shelf in the  
raised position for the BT5300 and on the  
lower shelf in the sunken position for the  
BT4400.  
Tip: If you are using ready made bases you  
can place them either onto a tray or place  
directly onto the oven rack.  
2.Place lamb racks on the baking tray with  
drip insert, having the bones interlocked in  
the middle.  
Gourmet Pizza  
Makes 2  
1 quantity pizza dough or 2 x 25cm ready  
made pizza bases  
3.Combine bread, garlic, parmesan and  
rosemary in a food processor. Process until  
mixture resembles fine breadcrumbs.  
½-2/3 cup ready made pesto sauce  
1 roasted red capsicum, sliced (see page 13)  
1 caramelised onion (see page 13)  
8 sliced pancetta, torn  
4.Spread mustard evenly over the outside of  
the cutlet base.  
5.Press the bread mixture over the mustard  
and spray well with olive oil spray.  
200g goat’s cheese, crumbled  
80g baby rocket  
6.Place lamb racks in oven and bake  
40 - 45 minutes or until cooked as  
desired. Remove from oven and cover  
with foil. Allow to rest 10-15 minutes.  
1.Preheat compact oven to 210°C using the  
bake setting. Place wire rack in the middle  
shelf in the sunken position.  
7.Cut lamb into individual cutlets and serve  
with hot roasted potatoes.  
16  
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Recipes continued  
Roast Pork with Nutty Rice  
1.5kg loin of pork  
olive oil  
Serves 4-6  
Marinated Lamb Roast  
Serves 4  
1 tablespoon olive oil  
1 tablespoon chopped fresh rosemary  
2 cloves garlic, crushed  
1 teaspoon grated lemon rind  
2 tablespoons lemon juice  
2 teaspoons Dijon mustard  
¼ cup mango chutney  
sea salt  
freshly ground black pepper  
kitchen string  
Filling  
20g butter, melted  
1kg boned and rolled shoulder of lamb  
1 small mushroom, chopped  
1 eschallot, finely chopped  
pinch nutmeg  
1.Preheat oven to 210°C using the bake  
setting. Place wire rack on the bottom shelf  
in the raised position for the BT5300 and  
on the lower shelf in the sunken position  
for the BT4400.  
½ cup cooked brown rice  
1 tablespoon pine nuts  
1 egg yolk  
2.Combine oil, rosemary, garlic, rind, juice,  
mustard and chutney in a large zip lock  
bag or large dish.  
1 tablespoon chopped fresh parsley  
1.Preheat oven to 210°C using the bake  
setting. Place wire rack on the bottom shelf  
in the raised position for the BT5300 and  
on the lower shelf in the sunken position  
for the BT4400.  
3.Place lamb in marinade; cover and  
refrigerate for 4 hours or overnight.  
4.Drain marinade from lamb; reserve  
marinade. Place lamb on the baking pan  
with drip tray insert and place in compact  
oven. Reduce heat to 180°C and cook for  
about 1 hour, brushing occasionally with  
reserved marinade, or until cooked as  
desired.  
2.Combine all filling ingredients in a bowl  
and mix well.  
3.Slice pork through the centre of the meat  
and butterfly the meat in half without  
cutting all the way through. Score the rind.  
Fold meat back and fill centre with the  
stuffing, roll pork then tie tightly with the  
string.  
5.Stand lamb, covered, for 10 minutes  
before carving. Serve lamb with steamed  
vegetables.  
4.Brush meat lightly with oil and season with  
salt and pepper.  
5.Place pork onto baking pan with drip tray  
insert. Reduce heat to 180°C and cook for  
approximately 1½ hours or until cooked.  
Rest meat from 10 minutes before carving.  
17  
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Recipes continued  
Roast Chicken with Stuffing  
1.6kg whole fresh chicken  
sea salt  
Serves 4  
Roast Vegetables  
Serves 2  
200g butternut pumpkin  
2 small onions  
freshly ground black pepper  
Stuffing  
1 large carrot  
4 small new potatoes  
sea salt  
1 onion, chopped finely  
2 teaspoons olive oil  
freshly ground black pepper  
40g butter, melted  
3 cups fresh bread crumbs  
40g softened butter  
3.Preheat oven to 210°C, using the bake  
setting. Place wire rack in the middle  
shelf in the sunken position for the  
BT5300 and on the lower shelf in the  
sunken position for the BT4400.  
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 raised position for  
the BT5300 and on the lower shelf in the  
sunken position for the BT4400.  
4.Cut pumpkin into wedges leaving the skin  
on. Cut onions into quarters. Cut carrot  
into 4 pieces lengthways.  
2.Wash and clean chicken thoroughly. Pat  
dry with paper towelling.  
5.Place vegetables into the baking pan,  
season with salt and pepper and drizzle  
with butter.  
3.To make stuffing, cook onion in oil until  
softened. Add to remaining stuffing  
ingredients and mix well.  
6.Reduce temperature to 180°C and bake for  
approximately 40 minutes or until baked  
and crisp.  
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.Brush the chicken with oil and season with  
salt and pepper.  
6.Place the chicken onto the baking tray  
with the drip insert. Reduce heat to 180°c  
and cook for approximately 1 hour and 30  
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.  
18  
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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
/
3
cup milk  
1.Preheat oven to 240°C using the bake  
setting. Place wire rack on the middle  
shelf in the sunken position for the  
BT5300 and on the lower shelf in the  
sunken position for the BT4400. Grease a  
19cm square tin.  
1 teaspoon vanilla extract  
¼ cup poppy seeds  
Glaze  
2 teaspoons orange zest  
½ cup orange juice  
½ cup caster sugar  
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.  
1.Preheat oven to 150°C using the bake  
setting. Place wire rack on the middle shelf  
in the sunken position for the BT5300 and  
on the lower shelf in the sunken position  
for the BT4400.  
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.Turn dough onto a floured surface and  
lightly knead until smooth.  
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.  
5.Press dough out to about a 3cm thickness.  
Using a 5cm pastry cutter cut into rounds.  
Place rounds into tin and bake in oven for  
about 15 minutes or cooked.  
6.Serve with lemon curd and whipped cream.  
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.  
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.  
19  
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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 using  
the bake setting. Place wire racks on the  
middle shelf in sunken position for the  
BT5300 and on the lower shelf in the  
sunken position for the BT4400. Line a  
tray with baking paper.  
½ cup vegetable oil  
1.Preheat compact oven to 180°C using  
the bake setting. Place wire rack on the  
middle shelf in the sunken position for  
the BT5300 and on the lower shelf in the  
sunken position for the BT4400. Grease a  
six hole, 1/3 cup capacity muffin tray.  
2.Beat butter, sugars and vanilla with an  
electric mixer until light and creamy.  
2.Combine all ingredients in a large bowl  
until just mixed. Divide mix into muffin  
holes.  
3.Add egg and mix and well combined. Add  
flour and mix well.  
4.Fold through chocolate chips. Roll  
tablespoon amounts into balls and place  
onto trays; 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 18 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.  
20  
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‘Sunbeam’, is a registered 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. Backed by Sunbeam's 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2005.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand 0800 786 232.  
06/05  
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Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
0800 786 232  
is a registered Trademark of Sunbeam  
Corporation Limited. ABN 45 000 006 771.  
© Sunbeam Corporation Limited 2005.  
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