Related Manuals for Sunbeam BT6700
Summary of Contents for Sunbeam BT6700
- Page 1 Convection Bake & Grill 17L Stainless Steel Convection Oven Instruction Booklet BT6700 Please read these instructions carefully and retain for future reference.
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Page 2: Table Of Contents
Contents Sunbeam’s Safety Precautions Features of your Convection Bake & Grill Using your Convection Bake & Grill Cooking Guide Roasting Guide Grilling Guide Roasting tips for Vegetables Care and Cleaning Recipes Important instructions – retain for future use. -
Page 3: Sunbeam's Safety Precautions
• Avoid contact with oven surfaces, including • Do not use in confined spaces. oven door, during and after use, as they will • Do not immerse the unit in water. be hot. Sunbeam is very safety conscious when • Never leave an appliance unattended while designing and manufacturing consumer products, but in use. it is essential that the product user also exercise care • Do not use an appliance for any purpose when using an electrical appliance. Listed below are other than its intended use. -
Page 4: Features Of Your Convection Bake & Grill
Features of your Sunbeam Convection Bake & Grill Non-stick interior walls Requires minimal effort for a 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 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. - Page 5 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. Fan-assisted convection technology Fan-assisted convection technology combined with a powerful 1600 watt oven ensures even cooking results. 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.
- Page 6 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 Grill, Reheat, Bake, Rotisserie or Toast (located on the timer control). 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. Rotisserie: The rotisserie function roasts a variety of meats and poultry that are tender and juicy inside and browned to perfection on the outside. 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. 60 minute timer and on/off control...
- Page 7 Features of your Sunbeam Convection 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 spattering. Chrome plated wire racks Sunken The two removable wire racks are reversible and may be used in the raised or sunken position, giving you greater versatility when cooking. Raised Biscuit trays The two trays are ideal for baking cookies and pizza and fit securely to the wire racks in the sunken position.
- Page 8 Features of your Sunbeam Convection Bake & Grill (continued) 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. Rotisserie spikes and thumbscrews The forks position the poultry/ meat to the rod and are secured in place by firmly screwing the thumbscrews. Rotisserie handle Used for inserting and safely removing the rotisserie rod from the oven after the poultry / meat is cooked.
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Page 9: Using Your Convection Bake & Grill
Using your Convection Bake & Grill for continuous operation, turn the timer Position the oven on a dry, level surface, ensuring that the ventilation slots on the side control to the ON position. and top of the appliance are not obstructed. 6. W hen finished baking, the oven will switch Plug the power cord into a 230-240 volt off automatically and a bell will sound if power outlet and turn the power on. the timer was selected. Alternatively, turn Note: When turned on for the first time, your the timer control to OFF position if the Convection Bake & Grill may give off vapours continuous mode was selected. for up to 10 minutes. This is due to the To grill initial heating of the materials used. It is The top two elements will heat when the safe, not detrimental to the performance of 'Grill" setting has been selected. the oven and will not recoccur. 1. P lace the wire rack, in either the raised Important: Do not force open the oven door or sunken position, into the upper rack beyond its limit or let the door drop open as support guide. this will distort the doors ability to maintain a 2. P lace the drip tray inside the baking pan proper seal. - Page 10 Using your Convection Bake & Grill (continued) Rotisserie 5. S elect the appropriate setting for your desired toast colour on the timer control, The top two elements will heat when the noting that the white toast icon represents 'Rotisserie' setting has been selected. the lightest toast shade and the black toast 1. I nsert the pointed end of the rotisserie icon represents the darkest shade. rod through one of the spikes, making 6. A bell will sound when the selected toast sure the points of the spike face in the cycle has ended. same direction as the pointed end of the Note: Toasting times will vary depending rotisserie rod. See Figure 1. Slide the on the type of bread used. Sweet and fruit spike 6-7cm towards the squared off end breads generally take less time than white or of the rod and secure in place with the wholemeal breads. thumbscrew. See Figure 2. To reheat The bottom two elements will heat when the 'Reheat' setting has been selected. 1. P lace 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.
- Page 11 Using your Convection Bake & Grill (continued) Figure 5 Figure 3 Figure 4 4. C heck that the food is centered on the rotisserie rod. 5. P lace the wire rack, in the sunken position, into the lower rack support guide. 11. Insert the pointed end of the rotisserie 6. P lace the enamel baking pan, without rod into the drive socket, located on drip tray, onto the wire rack to catch food right-hand side of the oven wall ➀, drippings. then position the squared off end of the 7. T urn the oven setting to ‘Rotisserie’. rotisserie rod in the rotisserie rod support 8. P reheat the oven to the maximum 240ºC located on the left-hand side of the oven for 5 -10 minutes or as per recipe wall ➁. See Figure 6. instructions.
- Page 12 Using your Convection Bake & Grill (continued) 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. 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. Lift the left side of the rotisserie rod first, by lifting it up and out. Next, pull the rotisserie rod out of the drive socket using oven mitts and carefully remove the food from the oven. 14. Unscrew the spikes from the rotisserie rod and remove food. Note: Allow food to rest before removing the rotisserie accessories as they will be hot. Important: Use oven mitts when disassembling the rotisserie rod and removing food, as the rotisserie accessories will be hot.
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Page 13: Cooking Guide
Cooking Guide TEMPERATURE OVEN TEMPERATURE FUNCTION/FOOD SETTING ºC DESCRIPTION Low / 60 Warm Warming plates/dishes 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... -
Page 14: Roasting Guide
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 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... -
Page 15: Grilling Guide
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 11 minutes, turning occasionally Thick sausages – up to 8 sausages 18 minutes, turning occasionally Lamb Chops – up to 8 small chops 5-7 minutes, turning once Steaks – 2-4 steaks, depending on size 5-10 minutes, turning once. Note: Cooking time will vary depending on thickness of food and individual preferences. -
Page 16: Roasting Tips For Vegetables
Roasting tips for Vegetables Grilled Capsicum Roasted Sweet Potato or Potatoes • Preheat compact oven to maximum heat • Preheat compact oven to 180°C using the using the Grill setting. Place rack in the Bake setting. Place rack in the middle top shelf in the sunken position. shelf in the sunken position. • Cut capsicum in half and remove seeds • Grease baking tray with vegetable oil spray. and membrane. Spray with vegetable oil • Peel and chopped sweet potato or potato spray. into 1-2 cm pieces, place on baking • Bake for 30 minutes or until skin blackens tray and spray generously with vegetable and blisters. cooking spray. Season with sea salt and freshly ground black pepper. • Remove from compact oven, and cover with foil until cool enough to handle • Bake for 30 minutes or until potato is cooked. • Peel off skin and cut into strips. -
Page 17: Care And Cleaning
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: Do not clean any part of the compact 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. Note: Never immerse the compact oven in water. • The non-stick 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. • To clean the glass door, wipe with a damp sponge and dry. -
Page 18: Recipes
Recipes Stuffed Mushrooms Tip: Chinese cooking wine is available from Makes 12 Asian grocery stores. If you cannot find it 12 medium cup mushrooms simply replace with sherry or omit completely. 3 rashers bacon, chopped Sweet Potato and Rocket Frittata Serves 8 250g cream cheese, softened 1 small sweet potato 1 clove garlic, crushed 80g baby rocket leaves ½ bunch chopped chives 200g fetta cheese, crumbled cup grated fresh parmesan 250ml thickened cream 1. P reheat compact oven to 210°C using the bake setting. Place wire rack on the middle 10 eggs shelf in the sunken position. Sea salt and freshly ground black pepper, to 2. R emove stalks from mushrooms. taste 3. C ook the bacon in a small frying pan until ½ cup grated tasty cheese crisp; drain on absorbent paper. 1. P reheat compact oven to 210°C using the 4. C ombine bacon, cream cheese, garlic, bake setting. Place wire rack on the middle chives; mix well. Divide mixture evenly... - Page 19 Recipes continued Bacon and Cheese Quiche Pizza Dough Serves 6-8 Makes 2 2 teaspoons (7g) dry yeast 1 large sheet frozen short crust pastry, 1 teaspoon sugar thawed 4 bacon rashers, rind removed, roughly ¾ cup warm water chopped 2 cups plain flour 1 small onion, chopped finely ½ teaspoon salt 1 ½ cups grated tasty cheese 1. C ombine the yeast, sugar and water in a 4 eggs bowl; stir to combine. Cover mixture and 1 cup milk place in a warm area until the mixture ½ cup cream starts to bubble. ½ cup self raising flour 2. C ombine the yeast mixture, flour and salt pepper to taste in a large bowl and mix until combined. 1. P reheat compact oven to 180°C. Place Turn dough onto a floured surface and wire rack in the middle shelf position in knead for about 10 minutes or until the dough is firm and elastic. Place dough in...
- Page 20 Recipes continued Supreme Pizza Makes 2 pizzas 2. S pread pesto sauce over bases. Arrange remaining ingredients, except cheese and 1 quantity pizza dough or 2 x 25cm ready rocket, over the sauce. Top with cheese. made pizza bases Bake pizza, one at a time, for about 15-20 ½- cup pizza sauce or tomato paste minutes or golden. 1 small onion, chopped finely 3. S erve with rocket on top and drizzle with a 1 small green capsicum, chopped finely little extra virgin olive oil. 1 stick cabanossi, sliced Tip: If you are using ready made bases you can place them either onto a biscuit tray or 4 button mushrooms, sliced place directly onto the oven rack. 100g diced ham ¼ cup sliced olives, optional Lamb Rack with Garlic and Parmesan Crust Serves 4 2 cups pizza cheese (blend of tasty and mozzarella) 2 x 400g lamb rack roast, French trimmed 1. P reheat compact oven to 210°C using the 4 slices day old bread, crust removed and bake setting. Place wire rack in the middle...
- Page 21 Recipes continued Roast Pork with Nutty Rice Marinated Lamb Roast Serves 4-6 Serves 4 1.5kg loin of pork 1 tablespoon olive oil olive oil 1 tablespoon chopped fresh rosemary sea salt 2 cloves garlic, crushed freshly ground black pepper 1 teaspoon grated lemon rind kitchen string 2 tablespoons lemon juice 2 teaspoons Dijon mustard Filling ¼ cup mango chutney 20g butter, melted 1kg boned and rolled shoulder of lamb 1 small mushroom, chopped 1. P reheat oven to 210°C. Place wire rack on 1 brown shallot, finely chopped the bottom shelf in the raised position. pinch nutmeg 2. C ombine oil, rosemary, garlic, rind, juice, ½ cup cooked brown rice mustard and chutney in a large zip lock 1 tablespoon pine nuts bag or large dish.
- Page 22 Recipes continued Roast Chicken without Rotisserie Roast Vegetables Serves 4-6 Serves 2 2kg whole fresh chicken 200g butternut pumpkin 5 cloves garlic 2 small onions 4 sprigs rosemary 1 large carrot olive oil 4 small new potatoes sea salt sea salt freshly ground back pepper freshly ground black pepper 1. P reheat compact oven to 210°C for 10 40g butter, melted minutes. Place wire rack on the bottom 3. P reheat oven to 210°C, using the bake shelf in the raised position. setting. Place wire rack in the middle 2. W ash and clean chicken thoroughly. Pat shelf in the raised position. dry with paper towelling. 4. C ut pumpkin into wedges leaving the skin 3. P lace the garlic and rosemary inside the on. Cut onions into quarters. Cut carrot cavity of the chicken. Tuck the wings...
- Page 23 Recipes continued ROTISSERIE RECIPES Roast Chicken with Stuffing for Rotisserie 1.2kg whole fresh chicken Spicy Middle Eastern Chicken Kebabs Serves 4 sea salt 800g thigh fillets freshly ground black pepper 1 tablespoon lemon juice Stuffing 1 tablespoon Moroccan seasoning spice mix 2 cups fresh bread crumbs 1 clove garlic, crushed rind from 1 lemon 2 tablespoons olive oil 1 rasher bacon, finely chopped 1. T rim fat from thigh fillets and cut in half. 1 egg, lightly beaten 2. C ombine remaining ingredients in a large 1 tablespoon chopped fresh parsley bowl and marinate chicken for 3-4 hours in 1. W ash and clean chicken thoroughly. Pat the refrigerator.
- Page 24 Recipes continued Souvlaki Lamb Kebabs DESSERTS Serves 4 2 cloves garlic, crushed Glazed Orange Poppy Seed Cake Serves 8 1 tablespoon chopped fresh oregano 125g butter, softened ¾ cup caster sugar 2 tablespoons lemon juice 1 tablespoon finely grated orange rind ¼ cup olive oil 2 eggs 2 x 400g lamb mini roast, cut into quarters 1 cup self raising flour 1 yellow capsicum, deseeded and cut into 4 cup milk 1 red capsicum, deseeded and cut into 4 1 teaspoon vanilla extract 1 large red onion, quartered ¼ cup poppy seeds 1. C ombine garlic, oregano, lemon juice and Glaze olive oil, mix until combined. 2 teaspoons orange zest 2. P lace lamb in marinade and allow ½ cup orange juice marinating for a minimum one hour or ½ cup caster sugar overnight.
- Page 25 Recipes continued Lemon Scones Chocolate Chip Cookies Makes about 15 Makes about 30 3 cups self raising flour 125g butter, softened 1 tablespoon finely grated lemon rind ½ cup firmly packed soft brown sugar 1 teaspoon icing sugar mixture ½ cup caster sugar 60g butter 1 teaspoon vanilla extract 420ml buttermilk 1 egg 1. P reheat oven to 240°C using the bake 1 ¾ cup self raising flour setting. Place wire rack on the middle 1 cup choc chips shelf in the sunken position. Grease a 1. P reheat compact oven to 180°C using 19cm square tin. the bake setting. Place wire racks on the 2. C ombine the flour, icing sugar mixture and middle shelf in sunken position. Line butter in a food processor until the mixture biscuit tray with baking paper. resembles fine breadcrumbs. Transfer to a 2. B eat butter, sugars and vanilla with an large bowl.
- Page 26 Recipes continued Chocolate Chunk Muffins Makes 6 1 cup self raising flour ¼ cup plain flour ¼ cup cocoa powder ½ cup chocolate chips ½ cup firmly packed brown sugar 1 egg, lightly beaten ¾ cup milk ½ cup vegetable oil 1. P reheat compact oven to 180°C using the bake setting. Place wire rack on the middle shelf in the sunken position. Grease a six hole, cup capacity muffin tray. 2. C ombine all ingredients in a large bowl until just mixed. Divide mix into muffin holes. 3. B ake in oven for about 18 minutes or until cooked when tested. Cool on a wire rack.
- Page 27 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 In Australia you are entitled to a your appliance, please phone our customer replacement or refund for a major failure and service line for advice on 1300 881 861 in for compensation for any other reasonably Australia, or 0800 786 232 in New Zealand. foreseeable loss or damage. You are also Alternatively, you can send a written claim entitled to have the goods repaired or to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable On receipt of your claim, Sunbeam will quality and the failure does not amount to seek to resolve your difficulties or, if the a major failure. appliance is defective, advise you on how Should your appliance require repair or to obtain a replacement or refund. service after the guarantee period, contact Your Sunbeam 12 Month Replacement your nearest Sunbeam service centre. Guarantee naturally does not cover misuse For a complete list of Sunbeam’s authorised...
- Page 28 Sunbeam Corporation Limited 2005. ABN 45 000 006 771 Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Unit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd. 7/11...