Sunbeam BT6700 Instruction Booklet page 22

Recipes continued
Roast Chicken without Rotisserie
2kg whole fresh chicken
5 cloves garlic
4 sprigs rosemary
olive oil
sea salt
freshly ground back pepper
1. P reheat compact oven to 210°C for 10
minutes. Place wire rack on the bottom
shelf in the raised position.
2. W ash and clean chicken thoroughly. Pat
dry with paper towelling.
3. P lace the garlic and rosemary inside the
cavity of the chicken. Tuck the wings
back and tie the base of the chicken with
cooking string so that the legs are crossed
and securely positioned.
4. B rush the chicken with oil and season with
salt and pepper.
5. P lace the chicken onto the baking pan with
the drip tray insert. Reduce heat to 180°C
and cook for approximately 1 hour and 45
minutes or until cooked.
Note: To check the chicken to see if it has
cooked thoroughly, insert a skewer into the
thigh. The chicken is cooked when the
juices run clear.
20
Roast Vegetables
Serves 4-6
200g butternut pumpkin
2 small onions
1 large carrot
4 small new potatoes
sea salt
freshly ground black pepper
40g butter, melted
3. P reheat oven to 210°C, using the bake
setting. Place wire rack in the middle
shelf in the raised position.
4. C ut pumpkin into wedges leaving the skin
on. Cut onions into quarters. Cut carrot
into 4 pieces lengthways.
5. P lace vegetables into the baking pan,
season with salt and pepper and drizzle
with butter.
6. R educe temperature to 180°C and bake for
approximately 40 minutes or until baked
and crisp.
Serves 2