Convection Pizza Bake & Grill™ 23L Stainless Steel Convection Oven with Rotisserie Instruction Booklet BT7000 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions 1 Features of your Convection Bake & Grill 2 Using your Convection Bake & Grill 7 Cooking Guide 11 Roasting Guide 12 Grilling Guide 13 Roasting tips for Vegetables 14 Care and Cleaning 15 Recipes 16 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM CONVECTION BAKE & GRILL, 23L STAINLESS STEEL CONVECTION OVEN. • Always operate on a flat surface. • Avoid contact with oven surfaces, including oven door, during and after use, as they will be hot. • • • • • • • • 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.
Features of your Sunbeam Convection Bake & Grill™ Non-stick interior walls For quick and easy clean-up. Rack support guides With three rack support guides: upper, middle and lower, each cooking function is maximised. Removable crumb tray Crumb tray slides out for emptying without the need to open the door and has a cool touch handle for added safety.
Extra Deep Extra deep oven allows you to cook pizzas up to 30cm in size. Heating light Light on indicates that the oven is heating. When the set temperature is reached, the light will switch off. During the cooking process this light will turn on and off occasionally to ensure that the desired temperature is maintained constantly throughout the oven. Fan-assisted convection technology Fan-assisted convection technology combined with a powerful 1600 watt oven ensures even cooking results.
Features of your Sunbeam Convection Bake & Grill (continued) Temperature Control Variable temperature control allows you to select the perfect temperature for each cooking task. Temperature range is from 60ºC to 240ºC. Oven Settings All oven settings operate with fan assistance. Select from Pizza/Toast, Grill, Reheat, Bake or Rotisserie. Pizza/Toast: Using the pizza/toast setting allows maximum heat for fast, quick cooking of pizzas and toast. For toast, use this setting in combination with the timer.
Features of your Sunbeam Convection Bake & Grill (continued) Non-stick pizza tray Cooks up to a 30cm pizza to perfection Enamel baking pan Enamel baking pan can be used on its own or with the drip tray insert. Enamel drip tray insert The drip tray insert sits inside the baking pan and allows fats to drain away for fat-free cooking. The drip tray also helps to prevent splattering.
Features of your Sunbeam Convection Bake & Grill (continued) Crumb tray Insert the tray into the bottom of the oven. Removable for easy cleaning. Chrome plated rotisserie accessories Rotisserie rod The pointed end of the rod inserts into the drive socket located on the right hand side of the oven wall and the square end of the rod rests on the rod support located on the left hand side of the oven wall.
Using your Convection Bake & Grill™ Position the oven on a dry, level surface, ensuring that the ventilation slots on the side and top of the appliance are not obstructed. Plug the power cord into a 230-240 volt power outlet and turn the power on. Note: When turned on for the first time, your Convection Bake & Grill may give off vapours for up to 10 minutes. This is due to the initial heating of the materials used. It is safe, not detrimental to the performance of the oven and will not reoccur.
Using your Convection Bake & Grill (continued) 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. 2. Place the food in an oven-proof dish. 3. Turn the oven setting to ‘Reheat’ . 4. Select the desired temperature on the temperature control. See page 11 for a guide. 5.
Using your Convection Bake & Grill (continued) 2. Place food to be cooked on the rotisserie rod by running the rod directly through the centre of the food. Continue to slide the food until the spike is securely embedded in the food. 3. Slide the second spike onto the rotisserie rod at the other end of the food. See Figure 3. Continue to slide the spike until it is securely embedded in the food and secure the spike with the thumbscrew. See Figure 4.
Using your Convection Bake & Grill (continued) ➁ ➀ Figure 6 12. When finished cooking, the oven will switch off automatically and a bell will sound if the timer was selected. Alternatively, turn the timer control to OFF position if the continuous mode was selected. Note: A meat thermometer may be used to check cooking progress. 10 13. Remove the rotisserie rod by placing the hooks of the rotisserie handle under the grooves on either side of the rotisserie rod. See Figure 5.
Cooking Guide TEMPERATURE SETTING ºC OVEN TEMPERATURE DESCRIPTION FUNCTION/FOOD Low / 80 Warm Warming plates/dishes 90 Warm Slow reheating 120 Moderately Warm Shortbread 150 Moderately Warm Cakes, reheating 180 Moderate Roasts, biscuits, quiche 210 Moderately Hot Pizza, frittata 240 Hot Rotisserie, scones 11
Roasting Guide For best results cook all beef, lamb, veal or pork at 200˚C for 15 minutes, then reduce to 180˚C and use the remaining cooking times from the chart below: Approximate Time per 500g Cooked at 180ºC (after initial 15mins @ 200°C) MEAT Beef – Rare 15 minutes Beef – Medium 20 minutes Beef – Well done 25 minutes Lamb – Medium 20 minutes Lamb – Well done 25 minutes Veal – Well done 30 minutes Pork – Well done 35 minutes POULTRY Chicken Approximate Time per 500g Cooked at
Grilling Guide Preheat compact oven to maximum heat for 5 minutes. Oven rack should be positioned in the highest rack support guide with the rack either sitting in the raised or sunken position depending on the height of your meat. Place meat on baking pan with drip tray.
Roasting tips for Vegetables Grilled Capsicum • Preheat 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. • Bake for 30 minutes or until skin blackens and blisters. • Remove from oven, and cover with foil until cool enough to handle • Peel off skin and cut into strips. Roasted Sweet Potato or Potatoes • Preheat oven to 180°C using the Bake setting.
Care and Cleaning • Always turn the power off and remove the plug from power outlet after use and before cleaning. Allow the oven to cool before cleaning. • It is recommended that you clean the oven after each use to prevent a build up of grease and to avoid unpleasant odours. Note: Do not clean any part of the oven in the dishwasher. • The wire racks, baking pan, drip tray, biscuit trays, crumb tray, rotisserie rod, rotisserie spikes and thumbscrews may be washed in warm soapy water and rinsed.
Recipes - Pizzas All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the Convection Bake and Grill Oven. We hope you enjoy. Pizza Dough Makes: 2 small or 1 large 2 teaspoons (7g) dry yeast 1 teaspoon caster sugar ¾ cup warm water 2 cups plain flour ½ teaspoon salt 2 tablespoons olive oil 1. Combine the yeast, sugar and water in a bowl. Stir to combine. Cover mixture with cling wrap and place in a warm area until the mixture starts to bubble. 2.
Pizzas (continued) Margherita Pizza Makes: 2 pizzas 1 quantity basic pizza dough, rolled out into two 26cm circles Meat Lovers Pizza Makes: 2 pizzas 1 quantity basic pizza dough, rolled out into two 26cm circles 1 cup tomato puree 1 cup tomato puree 150g mozzarella, thinly sliced 1 red onion, finely sliced 2 tablespoons fresh basil, chopped 100g pepperoni, sliced Salt and freshly ground black pepper, to taste 100g prosciutto, roughly chopped 1. Preheat oven to 210°C using PIZZA setting.
Pizzas (continued) Mediterranean Pizza Makes: 2 pizzas 1 quantity basic pizza dough, rolled out into two 26cm circles Tandoori Chicken Pizza Makes: 2 pizzas 1 quantity basic pizza dough, rolled out into two 26cm circles ¼ cup basil pesto ½ cup plain Greek yoghurt 200g roasted eggplant; chopped * ¹⁄³ cup tandoori paste 100g roasted artichoke; chopped * 400g chicken thigh fillets 100g roasted red pepper; chopped * 200g tzakiki spread 100g semi dried tomato * 1 teaspoon mint sauce 50g kalamat
Pizzas (continued) Garlic Prawn Pizza Makes: 2 pizzas 1 quantity basic pizza dough, rolled out into two 26 cm circles ¼ cup olive oil 2 cloves garlic, crushed 400g fresh ricotta ¾ cup grated parmesan cheese 1 tablespoon lemon zest 600g prawns, deveined, tails removed, washed Salt and freshly ground black pepper, to taste Freshly chopped parsley, if desired 1. Preheat oven to 210°C using PIZZA setting. Place wire rack in the middle shelf in the sunken position. 2.
Rotisserie Hoisin Rotisserie Duck Serves: 3-4 Succulent Rotisserie Lamb Roast 1 1.5-2kg duck 2-2.5kg lamb shoulder 2 tablespoons vegetable oil 3 cloves garlic, crushed 2 cloves garlic 2 tablespoons cumin seeds 2 small red chillies, chopped 2 tablespoons olive oil 1 2cm cube ginger, peeled, chopped 2 tablespoons fresh thyme leaves Serves: 6-8 ½ cup hoisin sauce 1 tablespoon salt ½ cup water 2 teaspoons paprika ¼ cup tomato sauce Salt and freshly ground black pepper, to taste 1.
Rotisserie (continued) Rotisserie Chicken Serves: 4 1 1.5 whole chicken 2 cups fresh white bread crumbs 7 fresh sage leaves, chopped 1 egg 1 onion, finely chopped 50g butter, softened Kitchen twine 5 sprigs fresh rosemary 5 sprigs fresh thyme 2 tablespoons olive oil Salt and freshly ground black pepper, to taste Freshly chopped parsley, to serve 8. Preheat oven to 210°C using the BAKE setting. Place baking pan on the lower shelf to catch any drips. 9.
Other Meals Potato Gratin Serves: 6-8 1kg Sebago potatoes, peeled, thinly sliced 3 cloves garlic, crushed 1 tablespoon olive oil 1 teaspoon dried chilli flakes 1 cup cream ½ cup grated parmesan cheese Salt and freshly ground black pepper, to taste 1. Preheat oven to 210°C using the BAKE setting. Place wire rack on the bottom shelf in the raised position. 2. In a large bowl toss all ingredients until combined. Season with salt and pepper. 3. Lightly oil a 20cm x 20cm baking dish.
Other Meals (continued) Pumpkin, Spinach and Feta Tart Makes: 2 1 kg pumpkin, peeled, deseeded, cubed 4 cloves garlic 2 red onions, quartered ¼ cup olive oil 200g baby spinach 100g feta cheese, crumbled 2 sheets puff pastry 50g butter, melted Salt and freshly ground black pepper, to taste 1. Preheat oven to 180°C using the BAKE setting. Place wire rack on the middle shelf in the sunken position. Line baking tray with baking paper. 2. In a large bowl toss pumpkin, garlic and onion.
Other Meals (continued) Stuffed Chicken Breast Serves: 4 wrapped in Pancetta 100g baby spinach 100g fresh ricotta ¼ cup grated parmesan cheese 1 tablespoon lemon zest 4 chicken breasts 8 slices pancetta Salt and freshly ground black pepper, to taste Spicy Honey Chicken Wings 1.5 kg chicken wings ¼ cup hot chilli sauce ¼ cup olive oil 3 tablespoons honey 2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground cumin ½ teaspoon ground coriander 1. Preheat oven to 210°C using the BAKE setting.
Other Meals (continued) Parmesan Crumbed Baked Fish Serves: 4 1 cup fresh white bread crumbs 1/3 cup grated parmesan cheese ¼ cup olive oil ¼ cup fresh parsley, finely chopped 1 tablespoon lemon rind, finely grated 1 clove garlic, crushed 4 250g pieces ling or firm white fish Salt and freshly ground black pepper, to taste 1. Preheat oven to 210°C using the GRILL setting. Place wire rack on the middle shelf in the sunken position. 2. In a bowl combine bread crumbs, parmesan, oil, parsley, lemon and garlic.
Other Meals (continued) Italian Toasted Sandwich Serves: 2 2 slices sourdough bread 1 tablespoon basil pesto 50g salami, sliced ¼ cup grated cheddar cheese Fresh basil leaf, to garnish Salt and freshly ground black pepper, to taste 1. Preheat oven to 210°c using the TOAST setting. Place wire rack on middle shelf in the raised position 2. Spread pesto over the sourdough. Top with salami and grated cheese. 3. Place toast on rack with the drip tray below.
Roasts Roast Pork with Bacon and Sage Crumb Serves: 6-8 150g bacon, chopped 7 fresh sage leaves, roughly chopped 1 egg, lightly beaten 1 onion, finely chopped 2 cloves garlic, crushed 2 ½ cups fresh white bread crumbs ¼ cup olive oil 2kg rolled pork loin, skin scored Salt and freshly ground black pepper, to taste 1. Preheat oven to 210°C using the BAKE setting. Place the drip tray insert in the baking tray. 2. In a large bowl combine bacon, sage, egg, onion, garlic, bread crumbs and oil. Stir to combine.
Roasts (continued) Pancetta Wrapped Roast Beef Serves: 6-8 1kg eye fillet beef 3 cloves garlic, sliced ¼ cup olive oil 2 tablespoons fresh rosemary, chopped 20 slices of pancetta Kitchen twine Salt and freshly ground black pepper, to taste 1. Preheat oven to 210°C using the BAKE setting. Place wire rack on the bottom shelf in the raised position. 2. In a small bowl combine garlic, oil and rosemary. Rub over beef. Season generously with salt and pepper. 3.
Sweets Chocolate Chip Cookies 125g butter, softened ½ cup firmly packed brown sugar ½ cup caster sugar 1 teaspoon vanilla extract 1 egg 1 ¾ cup self raising flour 1 cup chocolate chips 1. Preheat oven to 180°C using the BAKE setting. Place wire rack in the middle shelf in the sunken position. Lightly grease baking tray. 2. Beat butter, sugars and vanilla with an electric mixer until light and creamy. 3. Add egg and flour, mix well. Fold through chocolate chips. 4.
Sweets (continued) Banana Cake 125g butter, softened ½ cup brown sugar ½ cup caster sugar 2 eggs 1 ½ cups self-raising flour, sifted ½ teaspoon ground cinnamon 1 cup mashed banana ½ cup sour cream ¼ cup milk Makes: 12 each 2 cups plain flour 1 ½ teaspoons baking powder 1 cup caster sugar 2 eggs 1 cup milk 100g butter, melted 150g frozen raspberries 100g white chocolate, roughly chopped 1. Preheat oven to 180°C using the BAKE setting. Place wire rack on the bottom shelf in the raised position.
Notes
Notes
12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
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 Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. ‘Bake & Grill’ is a trademark of Sunbeam Corporation Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
