Pronto Convection Oven
22L convection and rotisserie oven
Instructions for use
Includes recipes
Model BOV500
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Congratulations
on the purchase of your new Breville Pronto Convection and Rotisserie Oven
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Breville recommends safety first
We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you,
our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any
electrical appliance and adhere to the following precautions:
Read all instructions before operating and
save for future reference
• Remove any packaging material and promotional
stickers before using the Pronto Convection Oven for
the first time.
• The door and outer surface of the oven may be very
hot when the oven is operating at high temperatures.
Always wear protective, insulated oven mitts when
inserting, removing or handling items from the Pronto
Convection Oven when hot. Alternatively, allow the
Pronto Convection Oven to cool down before handling.
• Do not place the Pronto Convection Oven near the
edge of a bench or table during operation. Ensure the
surface is level, clean and free of water, flour, etc.
• Always use extreme caution when removing any of
the accessories or disposing of hot grease.
• Always operate the Pronto Convection Oven on
a stable, heat-resistant surface. Do not use on a
cloth-covered surface, near curtains or other
flammable materials.
• Do not place hands inside the Pronto Convection Oven
during operation.
• Do not place the Pronto Convection Oven on or near
a hot gas or electric burner, or where it could touch a
heated oven. When operating the Pronto Convection
Oven, keep a minimum distance of 10cm of space on
all sides of the appliance. This will allow for adequate
air circulation and help prevent the possibility of wall
discolouration due to radiated heat.
• Do not leave the door standing open for extended
periods of time.
• Do not insert oversized foods into the Pronto
Convection Oven as they create risk of fire or
electric shock.
• It is recommended to use only the accessories
supplied with this oven. When grilling, the drip tray
inserted into the enamel baking pan must be used.
• Do not place cardboard, plastic, paper, or other
flammable materials in the Pronto Convection Oven.
• When using the Rotisserie function, it is essential that
the Pronto Convection Oven is turned off at the power
outlet and the cord unplugged before assembling the
rotisserie rod in position in the oven.
• Do not place anything on top of the Pronto
Convection Oven.
• Do not cover the crumb tray or other any part of the
Pronto Convection Oven with metal foil. This will
cause overheating of the oven.
• After using the Rotisserie function, it is important to
clean the rotisserie rod, spikes and thumbscrews to
avoid bacterial contamination. Follow cleaning
instructions provided in this book.
• Always ensure the crumb tray is thoroughly dried after
cleaning. Ensure to re-insert the crumb tray before
operating the Pronto Convection Oven.
• Do not clean the interior with metal scouring pads.
Pieces can break off the pad and touch electrical
parts of the Pronto Convection Oven, creating risk of
electric shock.
• Always use extreme caution when using containers
constructed of anything other than metal or glass.
Do not use see-through glass containers or lids in the
Pronto Convection Oven. Oven-proof ware such as
Pyrex or Corning Ware without the lid may be used.
4
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• Do not store any materials other than the supplied
accessories in the Pronto Convection Oven when not
in use.
• Always ensure the Pronto Convection Oven has
cooled, is turned off at the power outlet and the
cord is unplugged from the power outlet before
attempting to move the appliance, when not in use,
if left unattended and before disassembling, cleaning
or storing.
• Do not attempt to operate the Pronto Convection Oven
by any method other than those described in this
booklet
• To protect against electric shock do not immerse
the body, cord or power plug in water or any
other liquid.
• Do not leave the Pronto Convection Oven unattended
when in use.
• Keep the appliance clean. Follow the cleaning
instructions provided in this book.
Important safeguards for all electrical appliances
• Unwind the cord fully before use.
• Any maintenance, other than cleaning, should be
performed at an authorised Breville Service Centre.
• Do not let the cord hang over the edge of a table or
counter, touch hot surfaces or become knotted.
• This appliance is for household use only. Do not use
this appliance for anything other than its intended
use. Do not use in moving vehicles or boats. Do not
use outdoors.
• This appliance is not intended for use by young
children or infirm persons unless they have been
adequately supervised by a responsible person to
ensure they can use the appliance correctly.
• The installation of a residual current device (safety
switch) is recommended to provide additional safety
protection when using electrical appliances. It is
advisable that a safety switch with a rated residual
operating current not exceeding 30mA be installed in
the electrical circuit supplying the appliance. See your
electrician for professional advice.
• Young children should be supervised to ensure that
they do not play with the appliance.
• It is recommended to regularly inspect the appliance.
Do not use the appliance if power supply cord, plug or
appliance becomes damaged in any way. Return the
entire appliance to the nearest authorised Breville
service centre for examination and/or repair.
CAUTION. HOT SURFACES DURING AND AFTER USE.
5
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Know your Pronto Convection and Rotisserie Oven
Easy clean non-stick coating
Large 22 litre capacity
Rotisserie function
ensures meats and poultry are succulent on the inside
and roasted to perfection on the outside
6 adjustable rack height positions
Cool touch handles
for safe and easy handling
Turbo convention cooking
Large viewing window
saves time and energy
6
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Variable temperature control
Stylish stainless steel housing and control panel
Power ‘On’ light
Heating ‘Ready’ light
Multi function operation
- grills, bakes, roasts and toasts
60 minute timer with auto shut-off
Sturdy non-skid feet
Slide-out crumb tray
for safe and easy removal of crumbs
7
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Know your Pronto Convection and Rotisserie Oven
cont’d
Temperature control
Heating light
Variable temperature control allows you to select the perfect
temperature for each cooking task. The temperature range is
from 60°C – 240°C.
The Heating Ready light will illuminate whenever the
heating element is working. When the set temperature is
reached, the light will switch off. During the cooking
process, this light will occasionally turn on and off to ensure
that the desired temperature is maintained.
Time control
To activate the timer, turn the dial to the right (clockwise).
A bell will sound at the end of the selected time (0-60
minutes). To select the Stay On feature, turn the dial to the
left (counter clockwise). The Oven will stay on until it is
manually shut off.
Chrome plated wire racks
Use for baking, grilling and toasting functions.
The two removable wire racks are reversible and may be
used in the raised or sunken position. This allows food to be
placed higher or lower in the three shelf positions, thereby
providing six rack height positions and greater versatility
while cooking.
Oven settings
All oven settings operate with fan assistance for turbo
convection cooking. Select from grill, reheat, bake, rotisserie.
Grill
For browning / grilling the top of food. Ideal for open
sandwiches, sausages and vegetables.
Reheat
For heating food from beneath. Ideal for reheating leftovers.
Bake
Raised
Sunken
For heating food evenly throughout. Ideal for meats and
poultry, biscuits, cakes and muffins.
Enamel Baking Pan
Rotisserie
Use when grilling, roasting, baking, or defrosting foods.
Can be used on its own or with the drip tray insert.
For heating food with the rotisserie accessories. Ideal for a
variety of meats and poultry that are tender and juicy on
the inside and roasted to perfection on the outside.
Power On light
The Power On light will illuminate whenever a setting is
selected on the Oven Setting Control and Time Control.
8
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Drip tray
Chrome plated rotisserie spikes and
thumbscrews
Insert into the baking pan when grilling, roasting or
defrosting foods.
The spikes position the poultry / meat to the rod and are
secured in place by firmly screwing the thumbscrews.
Used to collect pan drippings for fat free cooking, and helps
prevent spattering.
Chrome plated rotisserie handle
Used for safely inserting and removing the rotisserie rod
Biscuit trays
from the Pronto Convection Oven.
The two trays fit to the wire racks and are ideal for baking
biscuits, scones and pastries.
Chrome plated rotisserie rod
The pointed end of the rod inserts into the socket located in
the right hand side of the oven wall and the square end
rests on the rod support located on the left hand side of the
oven wall.
9
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Operating your Pronto Convection and Rotisserie Oven
Before first use
Some recipes recommend that the preheat
1. Before using your Pronto Convection Oven for the
temperature be higher that the actual cooking
first time, remove any packaging material and
temperature. For example, placing meats into a
promotional labels. Ensure the appliance is
hot, preheated oven will sear the outside, then
switched off at the power outlet and the power
the cooking temperature is reduced for tender,
cord is unplugged.
juicy results. When baking scones, cakes etc.,
the preheat temperature may be the same or
slightly higher than the actual cooking
temperature.
2. Remove the Pronto Convection Oven accessories
and wash them in warm, soapy water with a soft
cloth. Rinse and dry thoroughly. Wipe the floor
and roof of the oven chamber with a soft, damp
Note
cloth. Dry thoroughly.
3. Insert the power plug into the power outlet and
switch on. Set the Temperature Control to 240°C
and the Time Control to 15 minutes. This will
eliminate any oil residue that may have been
used for packing and shipping.
• As with all mechanical timers, when using the Time
Control in the 0-15 minute range, more accurate
timer control can be achieved by first turning the
timer past the 15 minute setting then back to the
required setting.
• To ensure even cooking, rotate pans or trays
around, halfway through the cooking time. For
easier cleaning ensure the crumb tray is in position.
Clean after each use and ensure to always re-insert
the crumb tray before operating the Pronto
Convection Oven.
When turned on for the first time, the Pronto
Convection Oven may give off vapours for up to
15 minutes. This is due to the protective
substances on the heating elements. It is safe,
not detrimental to the performance of the Pronto
Convection Oven and will dissipate with use.
• Minimise cleanup by using the grill tray inserted
into the baking pan to catch spills when baking
or grilling.
Note
Allow the oven to cool. Insert the accessories. The
Pronto Convection Oven is now ready to use.
• Condensation may build up on the inside of the
glass door. This is normal and should evaporate.
• The door can be opened at any time
during operation
Hints and tips
• For the Grill, Bake and Reheat functions, best
results are achieved by preheating the oven for
5 – 10 minutes. To preheat the oven, select the
desired Oven Setting and preheat time on the Time
Control, wait for the Heating Light to go out and
insert food.
• After the Temperature Control and Oven Setting
have been selected, the time and temperature can
be changed at any time during operation.
• Turn the Time Control to ‘OFF’ at any time to stop
operation of the oven.
DO NOT FORCE OPEN THE OVEN DOOR BEYOND ITS LIMITS OR LET THE DOOR DROP OPEN AS
THIS WILL DISTORT THE DOORS ABILITY TO MAINTAIN A PROPER SEAL.
10
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6. When finished reheating, a bell will sound and
the Pronto Convection Oven will switch off
Grill function
• For browning / grilling the top of food. Ideal for
open sandwiches, small cuts of meat, poultry, fish,
sausages and vegetables.
immediately if a time on the Time Control has
been selected. If the ‘Stay On’ setting has been
selected, the Pronto Convection Oven will remain
on until the Time Control has been turned off.
• The top two elements will heat when the Grill
Function setting is selected.
7. Stir/turn food occasionally to ensure even
reheating of food.
1. Place the wire rack in the medium or upper rack
support guide.
Bake function
2. Place the drip tray inside the baking pan and
position the food on the drip tray. Place the
baking pan onto the wire rack.
• For heating food evenly throughout. Ideal for
meats and poultry, biscuits, cakes and muffins.
3. Set the Temperature Control to 240°C.
4. Turn the Oven Setting to ‘Grill’.
• The top two and bottom two elements will heat
when the Bake Function setting is selected.
5. Turn the Time Control to the desired time or to
the ‘Stay On’ setting.
1. Place the wire rack in the desired
rack support guide.
6. When finished grilling, a bell will sound and the
Pronto Convection Oven will switch off
2. Place food in an oven-proof dish and place
onto the wire rack.
immediately if a time on the Time Control has
been selected. If the ‘Stay On’ setting has been
selected, the Pronto Convection Oven will remain
on until the Time Control has been turned off.
3. Set the Temperature Control to the desired
temperature.
4. Turn the Oven Setting to ‘Bake’.
5. Turn the Time Control to the desired time or to
the ‘Stay On’ setting.
Reheat function
6. When finished baking, a bell will sound and the
Pronto Convection Oven will switch off
• For heating food from beneath. Ideal for reheating
leftovers.
immediately if a time on the Time Control has
been selected. If the ‘Stay On’ setting has been
selected, the Pronto Convection Oven will remain
on until the Time Control has been turned off.
• The bottom two elements will heat when the
Reheat Function setting is selected.
1. Place the wire rack in the desired rack support
guide.
2. Place food in an oven-proof dish and place onto
the wire rack.
The following bakeware will fit into the Pronto
Convection Oven: a bundt pan, 6 cup muffin
pan, 9-inch pie pan, 9-inch loaf pan, or an Angel
Food cake pan.
3. Set the Temperature Control to the desired
temperature.
4. Turn the Oven Setting to ‘Reheat’.
Note
5. Turn the Time Control to the desired time or to
the ‘Stay On’ setting.
11
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Operating your Pronto Convection and Rotisserie Oven
cont’d
• Do not keep foods warm for longer than 1 hour
especially when using perishable foods such as
meat, poultry and fish.
If baking recipes other than those provided with
this instruction book, it is recommended that
oven temperatures for the ‘Bake’ function are
reduced by approximately 20-30°C. As the
Pronto Convection Oven is fan assisted, reducing
the temperature will prevent excess browning
on top of foods before they are fully cooked.
The recipes in this instruction book have been
adjusted with this in mind.
Rotisserie function
• For heating food with the rotisserie accessories.
Ideal for a variety of meats and poultry that are
tender and juicy on the inside and roasted to
perfection on the outside.
It is recommended to limit weight of meats and
poultry to be cooked to 1.5 kg, if larger than
this weight the food will not fit/rotate.
Note
Hints for defrosting
Note
• The Baking Function can be used to defrost foods.
• Defrosting in the Pronto Convection Oven will take
approximately one-third of the recommended
defrosting time. Special care should be taken with
perishable protein foods such as meat, poultry and
fish. It is recommended to defrost small, flat
portions of these foods.
Fig 1
• To defrost, follow the steps for the Baking Function
and turn the Temperature Control to 75ºC.
• Do not defrost foods for longer than 1 hour.
• The top two and bottom two elements will heat
when the Rotisserie Function is selected.
• Remove food from packaging before placing into
oven to defrost.
1. Insert the pointed end of the rotisserie rod
through one of the spikes, making sure the
points of the spike face in the same direction as
the pointed end of the rotisserie rod (See Fig 1).
• Do not cover food. Brush lightly with oil to
prevent the food drying out.
• Ensure the food is completely defrosted
before baking.
2. Slide the spike towards the square end of the
rotisserie rod and secure in place by turning the
thumbscrew in a clockwise direction.
• After defrosting remove the food from the oven
while preheating.
Hints for keep warm
3. Place food to be cooked on the rotisserie rod by
running the rod directly through the centre of the
food to be cooked. Continue to slide the food
until the spike is securely imbedded in the food.
• The Baking Function can be used to keep foods
warm after baking and grilling
• To keep foods warm, follow the steps for the
Baking Function, select the desired time and turn
the Temperature Control to 125ºC.
4. Slide the second spike onto the rotisserie rod
at the other end of the food to be cooked
(See Fig 2).
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Continue to slide the spike until it is securely
imbedded in the food and secure spike by
turning the thumbscrew in a clockwise direction.
Fig 4
5. Check that the food is centred on the
rotisserie rod.
Fig 2
12. Set the Time Control to the desired time.
Alternatively, for continuous operation, turn the
timer to the ‘Stay On’ setting. The temperature
may be reduced at this time if necessary.
13. When finished cooking, a bell will sound and the
Pronto Convection Oven will switch off
6. Place the wire rack, in the sunken position, into
the lowest rack support guide.
immediately if a time on the Time Control has
been selected. If the ‘Stay On’ setting has been
selected, the Pronto Convection Oven will remain
on until the Time Control has been turned off.
7. Place the enamel baking pan, without drip tray,
onto the wire rack to catch food drippings.
8. Use the rotisserie handle to lift the rotisserie rod,
ensuring to place the hooks of the rotisserie
handle under the grooves on both sides of the
rotisserie rod (See Fig 3).
Use the Baking Guide for suggested roast times.
Check doneness with a reliable meat
thermometer. Use an independent timer to
remind you to check the meat temperature.
9. Insert the pointed end of the rotisserie rod into
the drive socket, located on the right-hand side
of the oven wall. Position the square end of the
rotisserie rod in the rotisserie rod support,
located on the left-hand side of the oven wall
(See Fig 4).
Note
14. Remove the rotisserie rod by placing the hooks of
the rotisserie handle under the grooves on both
sides of the rotisserie rod. Lift out the left side of
the rotisserie rod first, by lifting it up and out. Then
remove the rotisserie rod from the drive socket on
the right-hand side of the oven wall using oven
mitts and carefully remove the food from the oven.
10. Turn the oven setting to the ‘Rotisserie’ function.
11. Preheat the oven to 210°C for 5-10 minutes.
Fig 3
15. Unscrew the spikes from the rotisserie rod and
remove the food.
Use insulated oven mitts when disassembling
the rotisserie rod and removing food as the
rotisserie accessories will be hot.
Note
13
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Bake, roast and grill charts
Grilling guide
1. Place the wire rack in the highest rack support guide.
2. Trim excess fat from meat and dry any moisture that may be on the food.
3. Place meat on the baking pan with drip tray.
4. Preheat the Pronto Convection Oven to 210°C for 5 minutes.
5. Insert food into the Pronto Convection Oven
Type / cut
Weight / thickness
Grilling time
Beef
Sirloin
Hamburger
2cm
2cm
12-15 minutes
10-15 minutes
Pork
Chops
Ribs
2.5cm
1 rack (500g)
3 rashers
15 minutes
25 minutes
10 minutes
Bacon
Lamb
Neck chops
Cutlets
4 pieces
8 pieces
15 minutes
10-12 minutes
Sausages
Thin
Thick
8 pieces
6 pieces
8 minutes
12 minutes
Chicken
Breast or Thigh
250g
20 minutes
Fish
Fillets
Small whole
200g
350g
8 minutes
8-10 minutes
Fish fillets are delicate and should be grilled directly in the baking pan that has
been lightly greased or lined with baking paper to prevent sticking.
14
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Baking guide
1. Place the wire rack in the lowest rack support guide.
2. Trim excess fat from meat and dry any moisture that may be on the food.
3. Place meat on the baking pan with drip tray.
4. Preheat the Pronto Convection Oven to 210°C for 10 minutes.
5. Insert food into the Pronto Convection Oven and reduce the temperature to 180°C
using the remaining cooking times below.
Type / cut
Roasting time per 500g
30 minutes*
Beef
Scotch Fillet, Round or Rib Roast
Pork
Loin – bone in/out
40 minutes*
Lamb
Leg - bone in/out
30 minutes*
Chicken
Whole
35 minutes
For best results, it is recommended to limit
weight of roast meats and poultry to be
cooked to 1.5kg.
Note
* Roasting Times are for medium doneness.
Subtract 10 minutes for rare and add 10 minutes
for well-done.
15
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Cleaning, care and storage
Do not use cleaning agents, cleansers, metal
scouring pads or metal utensils on the interior
walls as this may damage the non-stick coating
and reduce its effectiveness.
Cleaning after use
• Always ensure the Pronto Convection Oven is
turned off by switching Time Control to ‘OFF’. Then
switch the appliance off at the power outlet and
unplug the cord.
Note
• Allow the Pronto Convection Oven and all
accessories to cool completely.
After each use, wipe the floor and roof of the
interior with a soft, non-abrasive, damp cloth or
soft plastic scouring pad to avoid residue build-up.
Dry thoroughly.
• Remove all accessories.
Cleaning the outer body, door
and crumb tray
Cleaning the accessories
• After each use, wipe the outer body and crumb tray
with a soft, damp cloth then dry thoroughly. A non-
abrasive liquid cleanser may be used to avoid
build-up of stains.
Wash all accessories in warm soapy water with a
soft cloth or soft plastic scouring pad. Rinse and
dry thoroughly.
• Always ensure to re-insert the crumb tray into
the Pronto Convection Oven after cleaning and
before use.
The baking pan is coated with a high quality
enamel coating. Do not use abrasive cleaners,
metal scouring pads or metal utensils on the
baking pan as this may damage the porcelain
enamel finish.
• To clean the glass door, use a glass cleaner or
mild detergent and a damp cloth or soft plastic
scouring pad. Do not use an abrasive cleaner or
pad as these might scratch the surface.
It is important to thoroughly wash the rotisserie
rod, spikes and thumbscrews in hot soapy water
to avoid bacterial contamination with a soft
cloth after use. Rinse and dry thoroughly.
• Let all parts and surfaces dry thoroughly prior to
plugging the Pronto Convection Oven in and using.
Cleaning the interior
Note
• The walls on the inside of the Pronto Convection
Oven feature a non-stick coating for easy cleaning.
To clean any spattering that may occur while
cooking, wipe the walls with a soft cloth dampened
with warm water. Dry thoroughly.
Storage
When storing the Pronto Convection Oven, switch off
and then remove the power supply plug from the
power outlet. Ensure the appliance is completely cool,
clean and dry. Insert the accessories into the Pronto
Convection Oven. Ensure the door is closed and do
not place heavy objects on top. Store the appliance
standing on its support legs.
DO NOT IMMERSE CORD, PLUG, OR APPLIANCE INTO WATER OR ANY OTHER LIQUID.
DO NOT USE METAL SCOURING PADS TO CLEAN THE OVEN. PIECES CAN BREAK OFF THE PAD AND
TOUCH ELECTRICAL PARTS OF THE PRONTO CONVECTION OVEN, CREATING RISK OF ELECTRIC SHOCK.
16
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Breville Customer Service Centre
Australian Customers
New Zealand Customers
Breville Customer Service Centre
Breville Customer Service Centre
u
u
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 09 271 3980
0800 288 513
Customer Service: 1300 139 798
(02) 9384 9601
¤
Fax
¤
Fax
Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2005
Product Name is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
Model BOV500 Issue 1/06
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Recipes
Delicious recipes
Includes instructions for use
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Contents
Page
R3
Recipes
R2
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Recipes
Roast chicken
Roast leg of lamb
4-6
4-6
1 medium onion, peeled
1.2kg leg of lamb, trimmed
3 garlic cloves, peeled, thinly sliced
2 sprigs rosemary
1
2
⁄ bunch thyme
1.5kg chicken, washed and dried
1 tablespoon oil
2 sprigs thyme
Salt and pepper
Olive oil, for greasing
Salt & freshly ground black pepper
Olive oil, for greasing
1. Using the ‘Rotisserie ’ function.
FRESH MINT SAUCE
2. Insert onion and thyme into chicken cavity. Truss
the chicken with wetted kitchen string. Brush with
oil and season with salt and pepper if desired.
1
4
⁄ cup caster sugar
3
4
⁄ cup fresh mint leaves, chopped
1 cup malt vinegar
3. Assemble and secure the chicken on the rotisserie
rod, spikes and thumbscrews. Follow assembly and
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 210ºC.
cooking directions for Rotisserie Function (page 12)
1
2. Make small slits in the surface of the lamb and
insert pieces of garlic, rosemary and thyme. Place
into the lightly greased baking pan. Brush the
lamb with olive oil and season with salt and
4
Roast for 1 ⁄ hours or until cooked when tested.
4. Remove the chicken from the oven. Follow Step
14, Rotisserie Function (Page 13)
5. Cover with foil and allow to rest for 15 minutes
before serving. Remove the chicken from the
rotisserie rod. Follow Step 15, Rotisserie Function
(page 13).
pepper. Place into oven.
1
4
3. Reduce temperature to 160ºC. Roast for 1 ⁄ hours
3
4
for medium or 1 ⁄ hours for well done. Baste
occasionally with pan juices.
Serve with Potato and Onion bake (page R7) and
steamed vegetables.
4. Remove the lamb, cover loosely with foil and
allow to rest for 15 minutes before carving.
5. For the mint sauce, combine sugar, mint leaves
and vinegar in a screw top jar. Shake well to
combine. Allow to stand for 20 minutes.
Serve the roast leg of lamb with mint sauce and
roast vegetables.
For quicker results, remove the bone, roll lamb,
truss with wetted kitchen string and roast for
1
2
1 hour for medium or 1 ⁄ hours for well-done.
Note
R3
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Recipes
continued
Individual beef
wellington
Aussie meatloaf
4
4-6
4 x 250g fillet steaks, trimmed
2 sheets puff pastry, thawed
Freshly ground black pepper
150g mushroom pate
Vegetable oil, for greasing
1kg lean beef mince
1 cup crumbled stale breadcrumbs
1 Spanish onion, peeled and finely chopped
1⁄4 cup chopped fresh parsley
1 x 60g egg, lightly beaten
Olive oil, for greasing
2 eggs, lightly beaten
3
4
⁄ cup tomato sauce
1
3
⁄ cup Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
1. Preheat the oven at 200ºC for 10 minutes.
2. Cut the pastry sheets in half. Place a steak into the
centre of each halved pastry sheet.
2 teaspoons mixed dried herbs
200g carrots, peeled and grated
2 celery sticks, thinly sliced
Freshly ground black pepper
2 tablespoons sweet chilli sauce
3. Sprinkle steaks with pepper and spread the pate
evenly over the top. Press parsley onto the pate.
4. Fold the pastry over the steak to make a neat
parcel. Trim any excess pastry. Brush the pastry
edges with beaten egg and press to seal. Use pastry
trimmings for decorative shapes. Brush the pastry
lightly with beaten egg and top with pastry shapes.
Repeat with remaining steaks. Place the Beef
Wellingtons into the lightly greased baking pan.
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 180ºC.
2. Lightly grease a 20cm x 10cm loaf pan with
vegetable oil and base line with bake paper.
3. Combine remaining ingredients in a large bowl,
mix well. Press the mixture firmly into the
prepared pan. Place into oven.
5. Bake at 180ºC for 40 minutes for medium-cooked
steak results.
1
2
4. Reduce temperature to 160ºC. Bake for 1 ⁄ hours
or until cooked and golden brown.
6. Allow Beef Wellingtons to rest for 5-10 minutes.
Serve hot with roast vegetables and steamed beans.
5. Drain excess liquid from the loaf pan. Cover meat
loaf loosely with foil and allow to rest for
5 minutes before turning out. Remove bake paper
and turn upright before slicing.
If well-done cooked steak results are required:
After preheating, use the ‘Grill’ function for
10 minutes. Brush steaks with oil and place into
oven. Grill 5 minutes to sear, turn steaks, grill
5 minutes to sear other side. Remove steaks and
cool before placing onto pastry sheets.
6. Serve hot or cold with roast vegetables.
Note
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Crumbed veal cutlets
Chicken satay skewers
4-6
4-6
1kg or 12 veal cutlets, trimmed
500g chicken thigh fillets, trimmed, cut into strips
Salt & freshly ground black pepper
2 tablespoons honey
1
1
3
2
⁄ cup plain flour
⁄ cup teriyaki sauce
1
2
3 eggs, lightly beaten
2 cups cornflake crumbs
2 tablespoons olive oil
⁄ cup sweet chilli sauce
2 tablespoon lemon juice
SATAY SAUCE
1. Season cutlets with salt and pepper. Dip cutlets
into flour, then into the eggs and then into the
crumbs. Press the crumbs on firmly to form a thick
coating. Place cutlets in a single layer onto
a tray, cover and refrigerate for 20 minutes.
1
4
⁄ cup crunchy peanut butter
1 teaspoons curry paste
1
2
⁄ cup coconut cream
1 tablespoon sweet chilli sauce
2 teaspoons soy sauce
2. Place 1 tablespoon of olive oil in the baking pan.
Insert the wire rack into the highest rack support
guide and place the baking pan on top.
1 tablespoons lime juice
1
2
⁄ cup chicken stock
1. Soak 20 bamboo skewers in cold water for
15 minutes. Drain.
3. Using the ‘Grill’ function, preheat the oven for
5 minutes at 210ºC.
2. Thread chicken strips onto the skewers. Place chicken
skewers into a shallow dish in a single layer.
4. Layer 6 cutlets into the baking pan. Place
into oven.
3. Combine the honey, teriyaki sauce, sweet chilli and
lemon juice and pour over the chicken. Cover with plastic
wrap and refrigerate for several hours or overnight. Turn
skewers occasionally to coat chicken with marinade.
5. Grill cutlets for 10 minutes or until golden brown.
Turn cutlets over and grill for another 5-10 minutes
or until cooked to desired doneness.
6. Repeat with remaining oil and cutlets. Drain cutlets
on paper towels.
4. Using the ‘Grill’ function, preheat the oven for 5 minutes
at 210ºC.
Serve immediately with mashed potatoes.
5. Drain the marinade from the chicken and reserve. Place
half of the chicken skewers onto the grill tray inserted
into the baking pan. Brush with reserved marinade.
Place into oven.
6. Grill for 10 minutes, turn the skewers over, brush with
marinade and grill for another 10 minutes or until
cooked to desired doneness. Remove chicken skewers
and keep warm. Repeat with remaining skewers.
7. Combine the satay sauce ingredients in a saucepan.
Stir over a medium heat until sauce comes to the boil
and thickens.
8. Pour Satay Sauce over chicken skewers served on
steamed basmati rice.
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Recipes
continued
5. In a separate saucepan, melt the butter over
medium heat. Add the flour and cook for 2
minutes. Remove from the heat, stir in the milk
gradually, return to the heat and cook for 10
minutes or until sauce boils and thickens. Add the
cottage cheese and simmer for 2 minutes. Season
with cayenne, salt and pepper. Reserve 1 cup of
Béchamel Sauce.
Vegetable lasagne
4-6
1 small eggplant, sliced lengthways
1
2
⁄ cup light olive oil
VEGETABLE SAUCE
2 onions, peeled, diced
125g mushrooms, sliced
6. Using the ‘Bake’ function, preheat the oven for 10
minutes at 180ºC.
1 red capsicum, diced
1
4
⁄ cup tomato paste
7. Lightly grease a 2-litre casserole dish. Ensure
casserole dish is a suitable type and size to use in
400ml prepared tomato pasta sauce
1 cup red wine
2 tablespoons pesto sauce
the Pronto Convection Oven.
1
2
8. Spoon ⁄ cup of the vegetable sauce over the base
of the dish. Top with Lasagne sheets. Layer half
the remaining vegetable sauce, spinach, eggplant
and béchamel sauce, top with lasagne sheets.
Repeat with remaining ingredients. Spread the
reserved béchamel sauce over the lasagne sheets
and top with grated cheese. Place into oven.
BÉCHAMEL SAUCE
80g butter
1
2
⁄ cup plain flour
2 cups milk
300g cottage cheese
1
4
⁄ teaspoon cayenne pepper
9. Reduce temperature to 160ºC. Bake for
40 minutes or until cooked and golden brown.
Salt and freshly ground black pepper
250g dried lasagne sheets
350g English spinach
10. Remove from oven and allow to rest for
10 minutes.
1 cup tasty cheese, grated
Serve hot with green salad and crusty rolls.
1. Using the ‘Grill’ function, preheat the oven for
5 minutes at 210ºC.
2. Brush both sides of the eggplant slices lightly
with oil and place into the baking pan.
Place into oven.
3. Grill for 10 minutes, turn over, grill for another
10 minutes or until softened and lightly browned.
Remove from oven and drain on paper towel.
4. Heat the remaining oil in a saucepan over
medium heat. Add the onion, mushrooms and
capsicum and cook for 3 minutes or until soft. Stir
in the tomato paste, pasta sauce, wine and pesto.
Bring to the boil, reduce heat and simmer for 20
minutes or until mixture thickens.
R6
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Potato & onion bake
Baked jacket potatoes
4
4
20g butter, melted
6 medium (about 800g) potatoes, peeled,
thinly sliced
4 medium potatoes, washed
Vegetable oil, for brushing
Salt, if desired
1 large Spanish onion, peeled, sliced
Freshly ground black pepper
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 210ºC
1 cup milk
2. Pierce potatoes all over with a fork. Brush with oil
and sprinkle with salt for crispy skin potatoes, if
desired. Place into oven.
3
4
⁄ grated cheese
2
3
⁄ cup crumbed stale breadcrumbs
1. Using the ‘Bake’ function, preheat the oven for 10
minutes at 210ºC
3. Reduce temperature to 180ºC. Bake for 1 hour or
until cooked when tested.
2. Lightly grease a 5-cup shallow baking dish. Ensure
the dish is a suitable type and size for the Pronto
Convection Oven.
Some potato types and sizes may require shorter
or longer cooking times. To conduct heat more
effectively and reduce the baking time, insert a
metal skewer through the centre of each potato
before placing into the oven.
3. Layer the potato and onion in the dish, season
with pepper if desired, pour the milk over the
vegetables. Place into oven.
Note
4. Reduce temperature to 180ºC. After 10 minutes,
reduce the temperature further to 160ºC. Sprinkle
the top evenly with cheese and breadcrumbs and
bake for the remaining 40 minutes until cooked
and golden brown.
JACKET POTATOES WITH FILLINGS
4. Combine filling ingredients.
5. Make a deep cross-cut in each cooked potato.
Squeeze gently to open. Spoon on selected
topping or, scoop out potato, mash with topping
then refill potato.
Serve hot as an accompaniment.
6. Using the ‘Grill’ function, grill for 5 minutes or until
topping has softened and heated through.
SUGGESTED FILLINGS
DUTCH TREAT
1
2
⁄ cup grated Gouda or Edam cheese
2 slices ham, chopped
2 spring onions, finely chopped
1 tablespoon sour cream
GREEK FIESTA
4 spinach leaves, washed, cooked and chopped
100g fetta cheese, crumbled
2 tablespoons pine nuts
Freshly ground black pepper
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Recipes
continued
Quiche Lorraine
Kumera Scones
4-6
12
1
2
1 sheet frozen shortcrust pastry, thawed
1 tablespoon light olive oil
2 ⁄ cups self-raising flour
1
2
⁄ teaspoon dried chives
8 shallots, thinly sliced
80g butter, chilled, chopped
1
2
⁄ cup finely chopped onion or leek
1 egg, lightly beaten
1
4
4 rashers bacon, rinds removed, diced
150g grated cheddar cheese
4 eggs
⁄ cup milk
1 cup cooked mashed kumera
Extra milk, for glazing
1 cup milk
2 tablespoons chopped fresh chives
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 210ºC.
1. Line an 18cm pie dish with the pastry sheet, trim
and discard excess pastry. Ensure the pie dish is a
suitable type and size for use in the Pronto
Convection Oven. Refrigerate for 10 minutes.
2. Sift the flour into a large mixing bowl. Stir in the
chives. Rub in the butter into the flour, with
fingertips, until the mixture resembles fine
breadcrumbs.
2 Using the ‘Bake’ function, preheat the oven for
10 minutes at 210ºC.
3. Combine the egg, milk and kumera add to the
flour mixture. Stir with a flat bladed knife until
mixture forms into a dough. Knead lightly on
a lightly floured surface. Press dough out to
2cm-thick. Use a 5cm round cutter to cut
into 12 rounds.
3. Prepare the pastry for blind baking by covering the
1
2
pastry with a sheet of bake paper, fill with 1 ⁄
cups dry rice. Place into oven.
4. Reduce temperature to 180ºC. Bake for 10
minutes. Remove the rice and bake paper and
bake for a further 5 minutes or until golden.
4. Place 6 rounds onto the lightly greased baking
pan. Brush the tops with milk. Place into oven.
5. Heat the oil in a frying pan over medium heat.
Add the shallots, onion and bacon cook for 5
minutes or until golden. Drain on paper towel.
5. Reduce temperature to 180ºC. Bake for 10-15
minutes or until golden brown.
6. Remove from oven and turn out onto a wire rack.
7. Repeat with remaining rounds.
Serve warm with butter.
6. Spread the bacon mixture and cheese evenly over
the pastry base. Whisk the eggs, milk and chives
together and pour over the bacon mixture. Return
the pie dish to the oven
7. Reduce temperature to 160ºC for 30-35 minutes
or until the filling is set.
Serve hot or cold with salad.
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Chocolate muffins
Apple and
blackberry crumble
12
2-4
20g butter, melted, for greasing
2 cups cooked apple, drained
1 x 425g can blackberries, drained
1 cup plain flour
2 cups self-raising flour
1
2
⁄ teaspoon baking powder
1
4
⁄ cup cocoa powder
2 tablespoons desiccated coconut or rolled oats
1
2
3 tablespoons caster sugar
1 cup dark choc bits
1 egg, lightly beaten
1 cup + 1 tablespoon milk
50g butter, melted
⁄ cup brown sugar, firmly packed
1 teaspoon ground cinnamon
50g butter, chopped
1. Using the ‘Bake’ function, preheat the oven for
5 minutes at 175ºC.
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 180ºC
2. Combine the apple and blackberries and place
into a 16cm ovenproof dish. Ensure the dish is
a suitable type and size for the Pronto
Convection Oven.
1
2
2. Lightly grease 6 x ⁄ cup capacity muffin pans
with melted butter. Ensure the muffin pan is a
suitable size for the Pronto Convection Oven.
Six ramekins greased and lined with paper muffin
cups are suitable.
3. Mix together the flour, coconut, sugar and
cinnamon. Rub butter into the dry ingredients
with fingertips until the mixture resembles
coarse breadcrumbs.
3. Sift the flour and cocoa together into a large bowl.
Stir in caster sugar and choc bits, mix well.
4. Spread crumble mixture over apple mixture.
Place into oven.
4. Combine the egg, milk and butter and pour into
the dry ingredients. Mix until just combined.
5. Reduce temperature to 160ºC. Bake for 20-25
minutes or until apple mixture is hot and the
crumble topping is crisp and golden brown.
5. Spoon half the mixture into the muffin pans until
two-thirds full. Place into oven.
6. Reduce temperature to 160ºC. Bake for 20 minutes
or until muffins are cooked when tested. Turn
muffins out onto a wire rack to cool slightly.
6. Serve with lightly whipped cream or ice cream.
7. Repeat with remaining mixture.
Serve warm.
R9
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Recipes
continued
Focaccia pizza-style
Open sandwich melts
2
2
1
3
⁄ cup tomato paste
2 tablespoons mayonnaise
2 pieces Focaccia bread (approx. 15cm x 10cm),
cut in half
4 slices thick rye, wholemeal or grain bread (lightly
toasted if desired)
1 tomato, sliced
1 onion, sliced
4 small lettuce leaves
2 cups cooked diced chicken OR
1 x 440g can chunky tuna, drained
60g sliced salami
1
2
⁄ cup sliced green capsicum
2 tablespoons fresh herbs, finely chopped
1
2
60g button mushrooms, sliced
1 teaspoon dried Italian Herbs
1 cup grated mozzarella cheese
1 ⁄ cup shredded Cheddar cheese
1
4
⁄ cup pine nuts
1. Spread mayonnaise evenly over bread slices. Place
lettuce leaves on top.
1. Spread the tomato paste evenly over the open
focaccia slices.
2. Spoon chicken or tuna over lettuce. Sprinkle with
herbs, cheese and pine nuts. Place two open
sandwiches into oven.
2. Arrange tomato, onion, salami, capsicum and
mushrooms evenly over focaccia slices. Sprinkle
with herbs and cheese. Place two focaccia slices
into oven.
3. Using the ‘Grill’ function, set the time for
20 minutes.
3. Using the ‘Grill’ function, set the time 20 minutes.
4. Grill for 5-10 minutes or until cheese has melted
and nuts have lightly browned.
4. Grill for 5-10 minutes or until topping has softened
and cheese melted.
Repeat with two remaining open sandwiches.
Repeat with two remaining focaccia slices.
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Notes
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