Sunbeam NutriOven CO3000 Instruction/Recipe Booklet
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Sunbeam NutriOven CO3000 Instruction/Recipe Booklet

Multi use convection oven
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NutriOven
Multi use convection oven
Instruction/Recipe Booklet
CO3000
Please read these instructions carefully
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Summary of Contents for Sunbeam NutriOven CO3000

  • Page 1 NutriOven Multi use convection oven Instruction/Recipe Booklet CO3000 Please read these instructions carefully and retain for future reference.

  • Page 2: Table Of Contents

    Contents Sunbeam’s Safety Precautions Features of your NutriOven Using your NutriOven Helpful Tips Cooking Temperature Guide Roasting Guide Basic Cooking Functions Care and Cleaning Recipes Light Meals and Snacks Mains Sweets Important instructions – retain for future use.

  • Page 3: Sunbeam's Safety Precautions

    • Do not immerse the unit in water or any other liquid. • Do not touch the element or fan during use as it will be very hot • Ensure that the cord is kept well away from the element during use. • Use well away from walls and curtains. Sunbeam is very safety conscious when designing • For safety reasons and to avoid maintenance by unskilled persons, some appliances are ‘sealed’ and manufacturing consumer products, but it is using tamperproof screws. Such appliances should essential that the product user also exercise care always be returned to the nearest Sunbeam when using an electrical appliance. Listed below...
  • Page 4 Features of your Sunbeam CO3000 NutriOven Temperature Control Variable temperature control allows you to select the perfect temperature for each cooking task. The lid contains the heating element and the fan so it will become extremely hot during use. Always remove lid using the handle and always place the hot lid correctly on the lid stand. Never place the hot lid on the benchtop. Glass Bowl Tempered glass bowl is oven, and dishwasher safe. Easily removable from the base stand. Base Stand The glass bowl and the lid can become extremely hot during use. Always move the oven using the base stand handles. Keep hands and fingers from touching the hot glass bowl during carrying.
  • Page 5 Power and Warm Up Lights The Power light indicates when the oven is turned on. Note that if the Power Safety Handle is raised the Power will not be on. The Warm Up light Indicates when the oven is heating up. Timer Control 60 minute safety timer switch. If longer cooking time is needed, the timer will need to be reset during cooking. Power Safety Handle When the handle is in the down position, the oven is ready for use. When the handle is raised, the fan and the motor switch off automatically for safety. Always lift the lid by the safety handle. Element Powerful 1200 watt element for fast heat up. Non-slip rubber feet Keeps the oven secure on the bench top during use and prevents scratching of bench top surfaces.
  • Page 6 Features of your Sunbeam NutriOven continued High Rack Can be used by itself or with the low rack for dual level cooking. Food cooked on the high rack cooks the fastest. Suitable for Grilling, Toasting and Dry Frying. Low Rack The high or the low rack should always be used, even if used with another accessory. Food should not be placed directly on the bottom of the oven. The low rack allows air to circulate under the food, which is essential for efficient convection cooking, and also allows the food to sit above the fats and juices which accumulate at the bottom of the bowl. Suitable for Roasting, Steaming and Baking. Multi-Purpose Baking Dish Can be used to bake and dry fry small items such as scones, vegetables and chips. Non-stick Extension Ring Recommended for use if cooking foods that take a period of time such as roasts or cakes. This prevents over browning before the food is cooked through. Can also be used to gain height in the oven when cooking larger items such as roasts. Using the extension ring can increase cooking times.
  • Page 7 Features of your Sunbeam NutriOven continued Oven Tongs Use the oven tongs to lift racks and pans into and out of the oven. It’s best to place food on the racks and pans outside of the oven, then use the oven tongs to lift into the oven for cooking. Tongs in use Lid Holder The lid contains the element and the fan so it is very hot. Never place the lid directly onto any benchtop or other surface. Always place the lid into the lid holder as per the photograph. Ensure the electrical cord is facing down towards the bench top. Do not use the electrical cord to lift the lid.

  • Page 8: Using Your Nutrioven

    Using your NutriOven Position the oven on a dry, level surface Remove the lid. Using the oven tongs lower ensuring the ventilation slots on the lid are the racks and/or pans into the oven. Set the not obstructed. Plug the power cord into temperature and the timer as required. a 230-240 volt power outlet and turn the power on. When cooking has completed, turn off the temperature and the timer. Remove the lid Preheat to 250°C. This compensates for the and place in the lid holder. As the lid will heat lost when removing the lid and placing still be hot, move to an area that is away food in the oven. Outside the oven, arrange from your food preparation and plating up food on the appropriate racks and/or pans. area. Use the oven tongs to remove the racks and pans from the oven. Helpful Tips • Overloading the oven will slow down the • Where possible, arrange food on the racks cooking process. outside the oven before removing the lid. • Food will take slightly longer to cook if the • Always use the oven tongs provided to add oven is in a very cold environment or remove wire racks, baking dish, trays etc • Placing vegetables in a bowl and covering • Be aware that when the timer finishes, the with boiling water for 5 minutes will assist oven will turn off. If you are cooking food the cooking process.

  • Page 9: Cooking Temperature Guide

    Cooking Temperature Guide Use these cooking times as a guide. Cooking times and temperatures will vary depending on factors such as weight and cut of the food. It is important to cook mince meat, sausages and poultry until well done. No pink should be visible and juices should run clear. Cooking Temperature Guide Bake 170 - 190°C Roast 200 - 250°C Steam 180 - 200°C Grill 220 - 250°C Dry Fry 220 - 250°C Toast 220 - 250°C...

  • Page 10: Roasting Guide

    Roasting Guide A meat thermometer shows the exact temperature inside the poultry or meat. If using a meat thermometer, insert the probe into the centre of the thickest part of the food ensuring it does not contact bone, fat or grizzle. Meat Internal temperature of food Approximate time per 500g once cooked. °C cooked at 200°C Beef - Medium Rare 15 minutes Beef – Medium 20 minutes Beef – Well done 25 minutes Lamb - Medium Rare 15 minutes Lamb – Medium 20 minutes Lamb – Well done 25 minutes Veal - Medium Rare 20 minutes Veal – Medium 25 minutes Veal – Well done 30 minutes Pork – Medium 30 minutes Pork – Well done 35 minutes Poultry Approximate time per 500g cooked at 250°C * Whole chicken 25-30 per 500g Thighs, Wings, Legs 45 minutes Breast 15 minutes * Chicken with skin on is best cooked at 250°C. More delicate cuts such as breast meat (or those without skin) should be cooked at 200°C.

  • Page 11: Basic Cooking Functions

    Basic Cooking Functions Bakes Note: to speed up steaming time of vegetables, soak them in hot water. Bake at around 170 - 190°C You can bake almost anything – Cakes, Scones, Biscuits, Grills Muffins, Breads, Quiches, Frittatas, Potatoes Grill at around 220 - 250°C. Grill meats, and Fish. If baking biscuits or scones, we seafood, vegetables and your favourite cheese recommend you use the multi-purpose baking topping. For grilling, the oven needs to be dish to allow air to circulate. For cakes, we very hot for fast cooking and the food must recommend ring tins which allow cakes to not be too cold. Using cold food for grilling cook through to the centre. If using your and for any of the other cooking functions, own baking pans or tins, and not the ones can extend cooking times. supplied with the NutriOven, check that they fit in the oven before using. Note: you will not achieve the same amount of browning as you would on a bbq or in Roasts a frypan. A small amount of oil sprayed or Roast at around 200 - 250°C. You can roast wiped onto the food will help in browning. meats, vegetables, potatoes and wedges. We suggest lining the bottom of the bowl under Dry Frys the rack with aluminium foil turned up at the Dry fry at around 220 - 250°C. Dry fry bacon, edges. This will catch drippings and make sausages, eggs, vegetables, chips and more. cleaning easier. Roasts will need to be turned Once cooked, do not allow the food to stand at least once in the cooking cycle unless in the oven as the steam may cause the food...

  • Page 12: Care And Cleaning

    Care and Cleaning • Always turn the power off and remove the push the power safety handle down and plug from power outlet after use and before set the timer for 10-15 minutes. Set cleaning. the temperature to 150 degrees. At the conclusion, if there is any excess residue • Allow the glass bowl and accessories to remove with a dishwashing brush and cool down before cleaning. rinse with warm water to remove the soap • It is important to clean the oven after each residue and food remnants. use for good food safety hygiene and to • Never leave water in the bowl after washing prevent a build up of grease or residue and is completed, as the condensation can to prevent unpleasant odours. build up and cause damage to the element • Never place the lid element down on the and fan. bench surface. Use the Lid Holder to brace • The glass bowl, wire racks, multi-purpose the lid during use. Be careful not to place baking pan, drip tray, and crumb tray, may the lid on the electrical lead. be washed in warm soapy water and rinsed. • Do not touch the element • The lid of the oven can be wiped with a • The glass bowl is dishwasher safe. mild detergent and a damp cloth. • The glass bowl can be washed in the unit Note: Do not clean the lid of the oven in the itself. Fill the bowl with approximately dishwasher. Never immerse the lid of the 80mm of hot water and add mild oven in water.

  • Page 13: Light Meals And Snacks

    Light Meals and Snacks Cheesy Corn Muffins Cheese and Spinach Parcels Makes 12 (approximately) Makes 6 1 cup self-raising flour 1 packet frozen spinach, thawed ¼ cup grated cheddar cheese 2 eggs 125g can corn kernels, drained 300g fresh ricotta 2 green shallots, thinly sliced 100g feta, crumbled ½ cup milk Filo pastry 1 egg Cooking oil spray 40g butter, melted 1. W ith the Extension ring in place, preheat oven to 250°C. 2 teaspoons polenta 2. D rain spinach and use your hands to 2 tablespoons extra grated cheddar cheese squeeze out as much water as possible. 1. W ith the Extension ring and High Rack Place in a large bowl. Mix through egg and in place, preheat oven to 250°C. Lightly season with pepper. Stir through ricotta grease a 6-hole muffin pan.
  • Page 14 Light Meals and Snacks continued Stuffed Mushrooms Kumara Chips Serves 4 (as a side dish) Serves 3 (as a starter) ½ cup fresh breadcrumbs 250g thinly sliced kumara 2 shortcut bacon rashers Cooking oil spray 1. P reheat oven to 250°C. 20g melted butter 2. O utside the oven, arrange sliced kumara 1 tablespoon chopped fresh herbs (such as on the high and Low Racks. Spray with thyme, parsley and rosemary) cooking oil spray. 2 tablespoons ricotta 3. U sing the Oven Tongs, lower the racks into 12 (300g) small cup mushrooms the oven. Cook for 5-10 minutes or until Rocket salad, to serve crisp and beginning to curl. 1. W ith the Low Rack in place, preheat oven Tip: Use a V-Slice or mandoline to slice to 250°C. Kumara. Very thin slices will assist them to curl and crisp.
  • Page 15 Light Meals and Snacks continued Kumara and Ricotta Pizza Snacks Potato Wedges Serves 2 Serves 4 (as a side dish) 200g kumara, sliced 800g large potatoes, washed, cut into wedges Cooking oil spray 1 tablespoon olive oil 2 regular tortillas ½ teaspoon paprika 1 ½ tablespoons tomato paste Salt, to taste 1 tablespoon chopped fresh sage Sour cream and sweet chilli sauce, to serve ¼ cup grated tasty cheese 1. P reheat oven to 250°C. 50g Ricotta, crumbled 2. P lace potatoes, oil, paprika and salt in a bowl; toss to coat. Outside the oven, 1. P reheat oven to 250°C. arrange the wedges onto the high and Low 2. O utside the oven, arrange sliced kumara Racks.
  • Page 16 Light Meals and Snacks continued Roast Beetroot Salad Big Breakie Serves 4 (as a side dish) Serves 4 1 bunch beetroot, trimmed 4 thin sausages 1 ½ tablespoons olive oil 4 shortcut bacon rashers 1 ½ tablespoons white wine vinegar 4 eggs ½ teaspoon Dijon mustard Cooking oil spray 100g baby spinach 2 roma tomatoes, halved 1 small red onion, thinly sliced 4 small slices white bread 100g fetta, crumbled 1. W ith the Low Rack in place, preheat the 1. W ith the Extension ring and Low Rack in oven to 250°C. place, preheat oven to 250°C. 2. O utside the oven, arrange sausages and 2. P eel the beetroot using a vegetable peeler bacon on the High Rack. Using the Oven and cut into wedges. Arrange beetroot in Tongs, lower the High Rack into the the Multi-purpose baking dish. Using the...
  • Page 17 Light Meals and Snacks continued Bacon and Egg English Muffins Chicken and Avocado Turkish Melt Serves 2 Serves 4 2 x 200g chicken breast 2 eggs Cooking oil spray Cooking oil spray Salt and pepper, to taste 2 shortcut bacon rashers 2 Turkish bread rolls, halved 2 english muffins, halved 1 tomato, thinly sliced 2 slices tasty cheese ½ avocado, thinly sliced Barbecue sauce to serve 2 slices tasty cheese 1. W ith the Low Rack in place, preheat oven to 250°C. Sweet chilli sauce and rocket leaves, to serve 2. L ightly grease 2 individual oven-proof 1. W ith the Low Rack in place, preheat oven ramekins. Crack an egg into each ramekin to 250°C.
  • Page 18 Light Meals and Snacks continued Oysters Kilpatrick Serves 2 (as a starter) 3 bacon rashers 12 oysters on the half shell 1 teaspoon Worcestershire sauce 1. P reheat oven to 250°C. 2. O utside the oven, arrange bacon on High Rack. Using the Oven Tongs, lower the High Rack into the oven. Grill for about 5 minutes or until crisp. Remove bacon from oven, leaving the high rack in place. Trim fat from bacon; discard. Finely chop trimmed bacon. 3. O utside the oven, place the oysters in the Multi-purpose baking dish. Drizzle with Worcestershire sauce and top with bacon. Using the oven tongs, lower the dish into the oven. Cook for a further 2 minutes or until warm.
  • Page 19 Mains Steamed Asian Fish Parcels Roast Chicken Serves 4 Serves 2 1.4kg whole chicken 2 x 400g snapper 1 lemon, thinly sliced 2 tablespoons olive oil 1 clove garlic, thinly sliced Salt and pepper, to taste 1. W ith the Low Rack in place, preheat oven 1cm piece fresh ginger, thinly sliced to 250°C. 2 teaspoons peanut oil 2. R emove excess fat from chicken and rinse 2 teaspoons soy sauce out cavity. Pat dry inside and out with 1 long red chilli, thinly sliced absorbent paper towel. 2 green shallots, thinly sliced 3. R ub oil over chicken skin. Rub salt and pepper all over chicken. Place chicken on ¼ cup coriander leaves the Low Rack, breast side down. Reduce Steamed rice, to serve temperature to 200°C. 1. W ith the Extension ring in place, preheat 4. R oast for 1 hour 10 minutes or until oven to 250°C.

  • Page 20: Mains

    Mains continued Chorizo and Vegetable Frittata Pork Ribs with Barbecue Sauce Serves 2 Serves 4-6 300g kumara, peeled, cut into 1cm pieces 2 small racks (750g) pork spare ribs 1 small red onion, thinly sliced ½ cup barbecue sauce 1 chorizo (100g), halved lengthways ½ cup tomato sauce 8 eggs ¹/ ³ cup sweet chilli sauce ½ cup cream ¹/ ³ cup brown sugar ½ cup grated parmesan 2 tablespoons dijon mustard ½ cup frozen peas and corn, thawed Wedges and salad, to serve ¼ cup chopped parsley 1. W ith the Extension ring in place, preheat oven to 250°C. Salad, to serve 2. C ook the spare ribs in a large saucepan of 1. W ith the Extension ring and Low Rack in boiling water for 10 minutes; drain.
  • Page 21 Mains continued Lemon and Herb Chicken Salt and Chilli Prawn Skewer Serves 6 Makes 8 skewers 1 tablespoon finely grated lemon rind 1 tablespoon chopped thyme 1 teaspoon dried chilli flakes 1 tablespoon chopped rosemary 1 teaspoon sea salt flakes 1 tablespoon finely grated lemon rind 1 tablespoon olive oil 1 tablespoon lemon juice 500g green peeled prawns, tails in tact ¼ cup olive oil 1. P reheat oven to 250°C. Salt and pepper, to taste 2. C ombine lemon rind, chilli, salt and oil in 1.5kg chicken pieces a medium bowl. Add prawns and toss to 1. P reheat oven to 250°C. coat. 2. C ombine herbs, lemon rind, juice, oil 3. T hread prawns onto 8 wooden skewers. and salt and pepper in a large bowl. Add Outside the oven, arrange prawn skewers chicken pieces and toss to coat.
  • Page 22 Mains continued Roast Vegetable Pasta Salad Beef Burgers Serves 6 Serves 4 1 eggplant, cut into 1cm rounds 500g beef mince 250g punnet mini roma tomatoes ½ red onion, finely chopped 100g button mushrooms, quartered 2 tablespoons chopped parsley 1 yellow capsicum, chopped ½ cup fresh breadcrumbs 350g penne 1 egg 1 small red onion, thinly sliced 1 tablespoon tomato sauce 2 tablespoons olive oil Salt and pepper, to taste 2 tablespoons balsamic vinegar 4 burger buns, halved ¹/ ³ cup kalamatta olives Lettuce, tomato, cheese and sauce, to serve 50g wild rocket 1. P reheat oven to 250°C Salt and pepper, to taste 2. P lace all ingredients in a large bowl. Using your hands, mix to combine. Divide mixture 1. W ith the Low Rack in place, preheat oven into 4 equal portions; shape into patties.
  • Page 23 Mains continued Crispy Skinned Salmon Lamb Roast with Potatoes Serves 2 Serves 4-6 2 salmon fillets with skin 1.4kg leg of lamb 1 teaspoon brown sugar 3 cloves garlic, each cut into 12 slices 1 long red chilli, finely chopped 2 rosemary sprigs, each cut into 6 lengths 1 tablespoon shredded ginger 1 tablespoon olive oil 1 tablespoon soy sauce Salt and pepper, to taste 1 green spring onion 750g potatoes, chopped Steamed rice, to serve 1. W ith the Extension ring and High Rack in place, preheat the oven to 250°C. 1. P reheat oven to 250°C. 2. U sing a small sharp knife, pierce lamb 2. O utside the oven, place the salmon fillets all over. Press garlic slices and rosemary on the High Rack. Sprinkle with brown sprigs into each cut. Rub oil over lamb and sugar, chilli and ginger.
  • Page 24 Mains continued Pork with Roast Pumpkin Basic White Bread Makes 1 loaf Serves 6-8 1.1kg easy carve roast pork 3 teaspoons dried yeast 1 tablespoon olive oil 2 teaspoons white sugar salt and pepper, to taste ½ cup (125mls) warm water 750g butternut pumpkin 2 ½ cups (375g) plain flour Garden salad and apple sauce, to serve 1 teaspoon salt 1. P reheat oven to 250°C. 30g butter, melted 2. R ub oil over pork; season with salt and ½ cup (125ml) warm milk pepper. Outside the oven, place pork on 1. P lace the yeast, sugar and water in a small the High Rack. Using the Oven Tongs, bowl; whisk to combine. Cover and stand in lower the rack into the oven. Reduce a warm place for about 10 minutes or until temperature to 200°C. Cook for 30 frothy. minutes. 2. P lace the flour, salt, butter, milk and yeast 3. M eanwhile, outside the oven, arrange mixture in a large bowl; stir to combine.
  • Page 25 Mains continued Seeded Wholemeal Loaf 7. U sing the Oven Tongs, lower the pan into Makes 1 loaf the oven. Reduce temperature to 200°C. Cook for about 40 minutes or until golden 3 teaspoons dried yeast and cooked through. 2 teaspoons white sugar ½ cup (125mls) warm water Stuffed Baked Potatoes 2 cups (300g) plain flour Serves 4 ¹/ ³ cup (50g) whole meal plain flour 4 x 200g washed potatoes 1 teaspoon salt 20g butter 1 tablespoon olive oil 1 tablespoon plain flour ½ cup (125ml) warm milk ¾ cup (180mls) milk ¼ cup mixed seeds (such as pepitas, ½ cup grated tasty cheese sunflower seeds, poppy seeds and sesame 125g can corn kernels, drained seeds) 2 green shallots, thinly sliced 2 teaspoons mixed seeds, extra 1. W ith the Extension ring and High Rack in 1. P lace the yeast, sugar and water in a small place, preheat oven to 250°C.
  • Page 26 Mains continued Stuffed Capsicum Tip: ½ cup white rice makes 1 ½ cups Serves 4 cooked rice. If the capsicums don’t balance upright, trim 1 tablespoon olive oil a small amount from the base (being careful 1 small onion, finely chopped not to create a hole where filling may escape. 2 bacon rashers, finely chopped 1 clove garlic, crushed Warm Caramelised Tomato Salad 1 ½ cups cooked rice Serves 4 (as a side dish) ¼ cup chopped cashews 1 clove garlic, crushed ½ cup grated tasty cheese 1 teaspoon brown sugar ¼ cup chopped parsley Pinch salt ½ cup fresh breadcrumbs 1 tablespoon olive oil 4 red capsicum 6 roma tomatoes, halved lengthways Salad, to serve 1. P reheat oven to 250°C. 1. W ith the Extension ring and Low Rack in 2. P lace garlic, sugar, salt and oil in a large place preheat oven to 250°C.
  • Page 27 Mains continued Roast Beef with Creamy Mushroom Sauce Tip: If there are no juices left in the base of Serves 6-8 the oven, add 20g of butter to the saucepan instead. 2 tablespoons olive oil 1.2kg beef round roast (eye roast) Salt and pepper, to taste 100g mushrooms, sliced 1 tablespoon plain flour ²/ ³ cup beef consume or stock ¹/ ³ cup cream Chopped parsley, to serve 1. W ith the Extension ring and Low Rack in place, preheat oven to 250°C. 2. R ub half of the oil over beef and season with salt and pepper. Outside the oven, place beef on the High Rack. Using the Oven Tongs, lower the rack into the oven. Reduce temperature to 200°C. Cook for 20 minutes. 3. M eanwhile, place mushrooms, remaining oil and salt and pepper in a bowl; toss to coat mushrooms. Place mushrooms in the Multi-purpose baking dish.

  • Page 28: Sweets

    Sweets Chocolate Cake Carrot Cake Serves 12 Serves 12 125g butter, chopped 1 cup canola or vegetable oil 1 cup brown sugar 1 ¹/ ³ cups brown sugar ½ cup caster sugar 3 eggs 3 eggs 3 cups coarsely grated carrot 2 cups self-raising flour 135g packet walnuts, chopped ¹/ ³ cup cocoa powder 2 ½ cups self-raising flour ½ tsp bicarbonate soda ²/ ³ cup sour cream 1 teaspoon mixed spiced ½ cup water 1. W ith the Extension ring and High Rack 1. W ith the Extension ring and High Rack in place, preheat oven to 250°C. Lightly in place, preheat oven to 250°C. Lightly grease (and line if possible) a 20cm ring grease (and line if possible) a 20cm ring pan. pan.
  • Page 29 Sweets continued Orange and Poppy Syrup Cake Banana Bread Serves 12 Serves 8-10 2 cups self-raising flour ¹/ ³ cup poppy seeds ¼ cup milk ²/ ³ cup brown sugar 185g butter, softened 1 teaspoon ground cinnamon 1 ½ cups caster sugar ½ cup milk 1 tablespoon finely grated orange rind 2 eggs 3 eggs 50g butter, melted 2 cups self-raising flour 1 ½ cups mashed over ripe banana ½ cup almond meal 1. W ith the Extension ring and High Rack in place, preheat oven to 250°C. Grease and 1 cup orange juice line a 24cm x 14cm loaf pan. 1. W ith the Extension ring and High Rack 2. P lace flour, sugar and cinnamon in a large in place, preheat oven to 250°C. Lightly bowl; stir to combine. Whisk milk, eggs, grease (and line if possible) a 20cm ring...
  • Page 30 Sweets continued Cookies Almond Shortbread Makes (approximately) 24 Makes 20 (approximately) 125g butter, softened 125g butter, softened ½ cup brown sugar, lightly packed ¼ cup caster sugar ½ cup caster sugar 1 teaspoon vanilla extract ½ teaspoon vanilla essence 1 cup plain flour 1 egg ¼ cup rice flour 1¾ cups self-raising flour ¼ cup almond meal ¼ teaspoon salt 2 teaspoons sugar, extra 1 cup chocolate chips 1. W ith the Extension ring and High Rack in place, preheat the oven to 250°C. Lightly 1 With the Extension ring and High Rack grease the Multi-purpose baking dish with in place, preheat oven to 250°C. Lightly cooking oil spray. grease the Multi-purpose baking dish. 2. B eat butter, sugar and vanilla in a small 2 Using an electric mixer, beat butter, sugars bowl with an electric mixer until pale and and vanilla in a bowl. Add eggs one at a fluffy. time, mixing well between additions. 3. T ransfer to a large bowl; stir in flours 3 Add flour, salt and choc chips; mix until and almond meal in two batches. Press combined. Roll tablespoons of mixture into...
  • Page 31 Sweets continued Lemon Coconut Friands Blueberry, White Chocolate and Macadamia Muffins Makes 6 Makes 6 3 egg whites 50g white chocolate, finely chopped 100g butter, melted ¼ cup macadamia nuts, roughly chopped ½ cup almond meal ¾ cup self-raising flour 2 teaspoons finely grated lemon rind ¹/ ³ cup caster sugar 2 teaspoons lemon juice 1 egg, lightly whisked 2 tablespoons shredded coconut 60g butter, melted ¾ cup icing sugar mixture ¼ cup milk ¼ cup plain flour ¼ cup frozen blueberries 1. W ith the Extension ring and High Rack in Icing sugar, for dusting place, preheat the oven to 250°C. Lightly 1. W ith the Extension ring and High Rack in grease a 6-hole muffin pan with cooking oil place, preheat the oven to 250°C. Line a spray.
  • Page 32 Sweets continued Pear Danishes Serves 4 1 sheets ready-rolled puff pastry, thawed 2 tablespoons brown sugar 1 pear Cooking oil spray Cream or ice cream, to serve 1. W ith the Extension ring and High Rack in place, preheat oven to 250°C. Lightly grease the Multi-purpose baking dish. 2. S pray the puff pastry with cooking oil spray; cut into 4 squares. Sprinkle each square with 1 teaspoon of brown sugar. 3. C ut the pear into quarters lengthways and remove any seeds. Cut each quarter into thin slices. Fan one quarter of the pear, diagonally, onto each pastry square. Take 2 corners (opposites) of the pastry and bring to the centre above the pear; pinch to join. Spray with cooking oil spray and sprinkle remaining brown sugar over pastry. 4. P lace 2 danishes in prepared dish. Using the Oven Tongs, lower the dish into the oven. Cook for about 7 minutes or until crisp and golden. Repeat with remaining 2 danishes. 5. S erve warm, with cream or ice cream. Tip: Don’t leave the pastry at room temperature for too long or it will be very soft and too hard to handle.
  • Page 33 Notes...
  • Page 34 Notes...
  • Page 35 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 Should your appliance require repair or service after the guarantee period, contact with your appliance, please phone our customer service line for advice on your nearest Sunbeam service centre. 1300 881 861 in Australia, For a complete list of Sunbeam’s or 0800 786 232 in New Zealand. authorised service centres visit our website or call: Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse Australia or negligent handling, and excludes www.sunbeam.com.au...
  • Page 36 Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright. Sunbeam Corporation Limited 2010. ABN 45 000 006 771 7/10 Sunbeam Corporation is a division of GUD Holdings Ltd.

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