Bake & Grill
Instruction Booklet
This book covers the use and care of the following Sunbeam Compact Ovens:
BT4400 14L Stainless Bake & Grill
BT5300 17L Bake & Grill
Please read these instructions carefully
and retain for future reference.
BT4400 featured
Contents
Sunbeam’s safety precautions 1
Features of your Stainless Bake & Grill – BT4400 2
Features of your Bake & Grill – BT5300 4
Using your Bake & Grill 8
Cooking guide 10
Roasting guide 10
Grilling guide 11
Roasting tips for vegetables 12
Care and cleaning 13
Recipes 14
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM BAKE & GRILL OVENS.
• Always operate on a flat surface.
• Avoid contact with oven surfaces, including
oven door, during and after use, as they will
be hot.
• Use well away from walls and curtains.
Sunbeam are 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.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• This appliance is not intended for use by young
children or infirm persons unless they have
been adequately supervised by a responsible
adult to ensure that they can use the appliance
safely.
• Do not place items on top of the oven whilst
in use.
• Do not block or cover the air vents on the
top, back or side of the oven.
• Do not use in confined spaces.
• Do not immerse the unit in water.
• Young children should be supervised to ensure
that they do not play with the appliance.
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
1
Features of your Sunbeam
Stainless Bake & Grill – BT4400
Rack support guides
With two rack support guides: 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.
2
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.
1600 watt element
Powerful 1600 watt oven for a fast heat-up.
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.
3
Features of your Sunbeam
Bake & Grill – BT5300
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.
4
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.
1600 watt element
Powerful 1600 watt oven for a fast
heat-up.
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.
5
Features of your Sunbeam 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
Select from Toast, Grill, Reheat or Bake.
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.
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.
60 minute timer and on/off control
The timer can be set up to 60 minutes and
will automatically turn the oven off and
sound a bell at the end of the cooking time.
Alternatively, the dial can be set to the ON
position for continuous operation, until it is
turned off manually.
6
Features of your Sunbeam 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
splattering.
Chrome plated wire racks
The removable wire rack is reversible
and may be used in the raised or sunken
position, giving you greater versatility when
cooking.
Sunken
Raised
7
Using your 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 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.
Important: Do not force open the oven door
beyond its limit or let the door drop open as
this will distort the doors ability to maintain a
proper seal.
To bake or roast
The top two and bottom two elements will
heat when the 'Bake' setting has been
selected.
1. Place the wire rack, in either the raised
or sunken position, into the desired rack
support guide.
2. Place the food to be baked on the wire
rack, using the appropriate pan, tray etc.
3. Turn the oven setting to ‘Bake’.
4. Select the desired temperature on the
temperature control.
Note: For best results, allow the oven to
preheat for 5 -10 minutes or as per recipe
instructions.
Important: If baking cakes, biscuits etc, using
recipes other than those provided with this
instruction booklet, it is recommended that
oven temperatures for the 'Bake' setting be
reduced by approximately 20-30°C. The
recipes in the back of this book have already
been adjusted.
5. To turn the oven on, turn the timer
control to the desired time. Alternatively,
for continuous operation, turn the timer
control to the ON position.
8
6. When finished baking, 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.
To grill
The top two elements will heat when the
'Grill' setting has been selected.
1. Place the wire rack, in either the raised
or sunken position, into the highest rack
support guide.
2. Place the drip tray inside the baking pan
and position the food on the drip tray.
Place the baking pan on the wire rack.
3. Turn the oven setting to ‘Grill’.
4. Set the temperature control to maximum
240ºC.
Note: For best results, allow the oven to
preheat for 5 -10 minutes or as per recipe
instructions.
5. To turn the grill on, turn the timer control
to the desired time. Alternatively, for
continuous operation, turn the timer
control to the ON position.
6. When finished grilling, 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.
To toast
The top two and bottom two elements will
heat when the 'Toast' setting has been
selected.
1. Place the wire rack into the middle rack
support guide, in the sunken position,
for the BT5300 and into the top rack
support guide in the raised position for the
BT4400.
2. Arrange bread on the wire rack.
3. Turn the oven setting to ‘Toast’.
Using your Bake & Grill continued
4. Set the temperature control to the
maximum 240ºC.
5. Select the appropriate setting for your
desired toast colour on the timer control,
noting that the white toast icon represents
the lightest toast shade and the black toast
icon represents the darkest shade.
6. A bell will sound when the selected toast
cycle has ended.
Note: Toasting times will vary depending
on the type of bread used. Sweet and fruit
breads generally take less time than white or
wholemeal breads.
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 10 for a
guide.
5. To turn the oven on, turn the timer
control to the desired time. Alternatively,
for continuous operation, turn the timer
control to the 'ON' position.
6. Stir food occasionally to ensure even
reheating of food.
Note: Use oven mitts to remove dish as it will
be very hot.
7. When finished reheating, the oven will
switch off automatically and a bell
will sound if the timer was selected.
Alternatively turn the timer to the 'OFF'
position if the continuous mode was
selected.
9
Cooking guide
TEMPERATURE OVEN TEMPERATURE FUNCTION/FOOD
SETTING ºC DESCRIPTION
Low / 60 Moderately Warm Warming plates/dishes
90 Moderately Warm Slow reheating
120 Warm Shortbread
150 Warm Cakes, reheating
180 Moderate Roasts, biscuits, quiche
210 Moderately Hot Pizza, frittata
240 Hot Scones
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:
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
cooked at 180ºC
Chicken 25-30 minutes
Note: Chicken is cooked when the juices run clear after piercing with a skewer or knife.
10
Approximate time per 500g cooked at
MEAT
POULTRY
Approximate time per 500g
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.
11
Roasting tips for vegetables
Grilled Capsicum
• Preheat compact 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 compact oven, and cover with
foil until cool enough to handle
• Peel off skin and cut into strips.
Caramelised Onion
• Preheat compact oven to 200°C using the
Bake setting. Place rack in the middle
shelf in the sunken position for the
BT5300 and in the top shelf in the sunken
position for the BT4400.
• Line baking pan with aluminium foil; spray
with vegetable oil spray.
• Peel and thinly slice one large onion (red is
preferable).
• Mix through 1 tablespoon of olive oil and
spread over baking tray.
• Bake 30 - 40 minutes, turning tray half
way or until onion is soft and browned.
Roasted Sweet Potato or Potatoes
• Preheat compact oven to 180°C using the
Bake setting. Place rack in the middle
shelf in the sunken position for the
BT5300 and in the top shelf in the sunken
position for the BT4400.
• Grease baking tray with vegetable oil spray.
• Peel and chop sweet potato or potato into
1-2 cm pieces, place on baking tray and
spray generously with vegetable cooking
spray. Season with sea salt and freshly
ground black pepper.
• Bake for 30 minutes or until potato is
cooked.
Note: If a cooking spray is not available,
lightly apply oil using a brush.
12
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 rack, baking pan, drip tray, and
crumb tray, may be washed in warm soapy
water and rinsed.
Note: Never immerse the compact oven
in water.
• The interior 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.
13
Recipes
Stuffed Mushrooms Makes 12
12 medium field mushrooms
3 rashers bacon, chopped
250g cream cheese, softened
1 clove garlic, crushed
½ bunch chopped chives
1
/3 cup grated fresh parmesan
1. Preheat compact oven to 210°C using
the bake setting. Place wire rack on the
middle shelf in the sunken position for
the BT5300 and on the lower shelf in the
sunken position for the BT4400.
2. Remove stalks from mushrooms.
3. Cook the bacon in a small frying pan until
crisp; drain on absorbent paper.
4. Combine bacon, cream cheese, garlic,
chives; mix well. Divide mixture evenly
among mushrooms caps; sprinkle with
cheese. Place mushrooms onto baking pan.
5. Bake in oven for about 8-10 minutes or
until the mushrooms have softened and the
cheese has browned. Serve immediately.
Soya Sauce Chicken Wings
10 chicken wings
¼ cup honey
1
/3 cup low salt soy sauce
2 teaspoons Chinese cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1. Preheat compact oven to 240°C using
the bake setting. Place wire rack on the
middle shelf in the sunken position for
the BT5300 and on the lower shelf in the
sunken position for the BT4400.
2. Cut wings at joints and discard tips.
3. Combine remaining ingredients in a jug.
4.
Place wings in a single layer on baking tray.
14
Makes 20
Pour sauce over wings and turn to coat.
5. Bake wings, turning occasionally. Cook for
about 1 hour or until browned and cooked
through.
Tip: Chinese cooking wine is available from
Asian grocery stores. If you cannot find it
simply replace with sherry or omit completely.
Sweet Potato and Rocket Frittata
1 small sweet potato
80g baby rocket leaves
200g fetta cheese, crumbled
250ml thickened cream
10 eggs
Sea salt and freshly ground black pepper, to
taste
½ cup grated tasty cheese
1. Preheat compact oven to 210°C using
the bake setting. Place wire rack on the
middle shelf in the sunken position for
the BT5300 and on the lower shelf in the
sunken position for the BT4400.
2. Grease and line base of a 19cm square
shallow cake tin.
3. Peel the sweet potato and slice thinly.
4. Place a layer of sweet potato then rocket
then fetta into the cake tin and then repeat
layers again. Reserve a few sweet potato
slices if possible for the top.
5. Combine the eggs, cream, salt and pepper
in a bowl; whisk together. Pour egg mixture
into the cake tin and top with the grated
cheese.
6. Place frittata into oven, reduce heat to
180°C and cook for about 30-35 minutes
or until cooked through. If the frittata
starts to brown too much before the
inside is completely cooked lay a piece of
foil over the top, this will stop excessive
browning.
Serves 8
Recipes continued
Bacon and Cheese Quiche Serves 6-8
1 large sheet frozen short crust pastry,
thawed
4 bacon rashers, rind removed, roughly
chopped
1 small onion, chopped finely
1 ½ cups grated tasty cheese
4 eggs
1 cup milk
½ cup cream
½ cup self raising flour
pepper to taste
1. Preheat compact oven to 180°C using the
bake setting. Place wire rack in the middle
shelf position in the sunken position for
the BT5300 and on the lower shelf in the
sunken position for the BT4400.
2. Lightly spray a quiche dish with vegetable
oil spray and line with shortcrust pastry,
trimming edges.
3. Cook bacon and onion in a frying pan until
tender, remove from pan and drain on
absorbent paper; cool.
4. In a large bowl combine the bacon, onion
and cheese.
5. Blend or process remaining ingredients
until smooth.
6. Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
7. Bake in oven for about 50 minutes or until
cooked, turning dish after 25 minutes.
Stand for 10 minutes before cutting. Can
be served hot or cold.
Note: If quiche starts to brown too much
before the centre is cooked reduce heat to
150°C.
Pizza Dough
2 teaspoons (7g) dry yeast
1 teaspoon sugar
¾ cup warm water
2 cups plain flour
½ teaspoon salt
1. Combine the yeast, sugar and water in a
bowl; stir to combine. Cover mixture and
place in a warm area until the mixture
starts to bubble.
2. Combine the yeast mixture, flour and salt
in a large bowl and mix until combined.
Turn dough onto a floured surface and
knead for about 10 minutes or until the
dough is firm and elastic. Place dough in
a bowl and allow to rest in a warm place
until the dough has doubled in size.
3. Using your fist, punch the dough down,
fold sides to centre and turn dough over.
Place dough onto a floured surface and
lightly knead. Cut dough in half. Roll
dough out to fit a pizza tray. Dress pizza
dough as required.
Makes 2
15
Recipes continued
Supreme Pizza Makes 2 pizzas
1 quantity pizza dough or 2 x 25cm ready
made pizza bases
2
/
3 cup pizza sauce or tomato paste
½1 small onion, chopped finely
1 small green capsicum, chopped finely
1 stick cabanossi, sliced
4 button mushrooms, sliced
100g diced ham
¼ cup sliced olives, optional
2 cups pizza cheese (blend of tasty and
mozzarella)
1. Preheat compact oven to 210°C using
the bake setting. Place wire rack in the
middle shelf in the sunken position for
the BT5300 and on the lower shelf in the
raised position for the BT4400.
2. Spread pizza sauce over bases. Arrange
remaining ingredients except cheese over
the sauce. Top with cheese. Bake pizza,
one at a time, for about 15-20 minutes or
golden.
Tip: If you are using ready made bases you
can place them either onto a tray or place
directly onto the oven rack.
Gourmet Pizza
Makes 2
1 quantity pizza dough or 2 x 25cm ready
made pizza bases
2
/3 cup ready made pesto sauce
½1 roasted red capsicum, sliced (see page 13)
1 caramelised onion (see page 13)
8 sliced pancetta, torn
200g goat’s cheese, crumbled
80g baby rocket
1. Preheat compact oven to 210°C using the
bake setting. Place wire rack in the middle
shelf in the sunken position.
16
2. Spread pesto sauce over bases. Arrange
remaining ingredients, except cheese and
rocket, over the sauce. Top with cheese.
Bake pizza, one at a time, for about 15-20
minutes or golden.
3. Serve with rocket on top and drizzle with a
little extra virgin olive oil.
Tip: If you are using ready made bases you
can place them either onto a tray or place
directly onto the oven rack.
Lamb Rack with Garlic
and Parmesan Crust
Serves 4
2 x 400g lamb rack roast, French trimmed
4 slices day old bread, crust removed and
roughly chopped
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoons seeded mustard
Olive oil spray
1. Preheat compact oven on 180°C for 10
minutes using the bake setting. Place
wire rack on the bottom shelf in the
raised position for the BT5300 and on the
lower shelf in the sunken position for the
BT4400.
2. Place lamb racks on the baking tray with
drip insert, having the bones interlocked in
the middle.
3. Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
4. Spread mustard evenly over the outside of
the cutlet base.
5. Press the bread mixture over the mustard
and spray well with olive oil spray.
6. Place lamb racks in oven and bake
40 - 45 minutes or until cooked as
desired. Remove from oven and cover
with foil. Allow to rest 10-15 minutes.
7. Cut lamb into individual cutlets and serve
with hot roasted potatoes.
Recipes continued
Roast Pork with Nutty Rice Serves 4-6
1.5kg loin of pork
olive oil
sea salt
freshly ground black pepper
kitchen string
Filling
20g butter, melted
1 small mushroom, chopped
1 eschallot, finely chopped
pinch nutmeg
½ cup cooked brown rice
1 tablespoon pine nuts
1 egg yolk
1 tablespoon chopped fresh parsley
1. Preheat oven to 210°C using the bake
setting. Place wire rack on the bottom shelf
in the raised position for the BT5300 and
on the lower shelf in the sunken position
for the BT4400.
2. Combine all filling ingredients in a bowl
and mix well.
3. Slice pork through the centre of the meat
and butterfly the meat in half without
cutting all the way through. Score the rind.
Fold meat back and fill centre with the
stuffing, roll pork then tie tightly with the
string.
4. Brush meat lightly with oil and season with
salt and pepper.
5. Place pork onto baking pan with drip tray
insert. Reduce heat to 180°C and cook for
approximately 1½ hours or until cooked.
Rest meat from 10 minutes before carving.
Marinated Lamb Roast
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1. Preheat oven to 210°C using the bake
setting. Place wire rack on the bottom shelf
in the raised position for the BT5300 and
on the lower shelf in the sunken position
for the BT4400.
2. Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish.
3. Place lamb in marinade; cover and
refrigerate for 4 hours or overnight.
4. Drain marinade from lamb; reserve
marinade. Place lamb on the baking pan
with drip tray insert and place in compact
oven. Reduce heat to 180°C and cook for
about 1 hour, brushing occasionally with
reserved marinade, or until cooked as
desired.
5. Stand lamb, covered, for 10 minutes
before carving. Serve lamb with steamed
vegetables.
Serves 4
17
Recipes continued
Roast Chicken with Stuffing Serves 4
1.6kg whole fresh chicken
sea salt
freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
40g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh sage
1. Preheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position for
the BT5300 and on the lower shelf in the
sunken position for the BT4400.
2. Wash and clean chicken thoroughly. Pat
dry with paper towelling.
3. To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
4. Place the stuffing 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.
5. Brush the chicken with oil and season with
salt and pepper.
6. Place the chicken onto the baking tray
with the drip insert. Reduce heat to 180°c
and cook for approximately 1 hour and 30
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.
Roast Vegetables
200g butternut pumpkin
2 small onions
1 large carrot
4 small new potatoes
sea salt
freshly ground black pepper
40g butter, melted
3. Preheat oven to 210°C, using the bake
setting. Place wire rack in the middle
shelf in the sunken position for the
BT5300 and on the lower shelf in the
sunken position for the BT4400.
4. Cut pumpkin into wedges leaving the skin
on. Cut onions into quarters. Cut carrot
into 4 pieces lengthways.
5. Place vegetables into the baking pan,
season with salt and pepper and drizzle
with butter.
6. Reduce temperature to 180°C and bake for
approximately 40 minutes or until baked
and crisp.
Serves 2
18
Recipes continued
DESSERTS
Glazed Orange Poppy Seed Cake
125g butter, softened
¾ cup caster sugar
1 tablespoon finely grated orange rind
2 eggs
1 cup self raising flour
1
/3 cup milk
1 teaspoon vanilla extract
¼ cup poppy seeds
Glaze
2 teaspoons orange zest
½ cup orange juice
½ cup caster sugar
1. Preheat oven to 150°C using the bake
setting. Place wire rack on the middle shelf
in the sunken position for the BT5300 and
on the lower shelf in the sunken position
for the BT4400.
2. Grease and line base of a 20cm cake tin.
3. Using an electric mixer, cream butter,
sugar and rind until light and fluffy.
4. Add eggs one at a time, beating well
between each addition.
5. Add flour and milk in two batches and mix
until just combined. Fold through poppy
seeds.
6. Place mixture into prepared tin and cook in
oven for about 50 minutes or until cooked
when tested with a skewer. If cake starts
to brown too much before the inside is
completely cooked, lay a piece of foil over
the top of the cake, this will stop excessive
browning.
7. Meanwhile combine the zest, orange juice
and sugar in a small saucepan. Stir over
a low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8. Turn cake out onto a cooling tray with a
baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the hot cake.
Serves 8
Lemon Scones
3 cups self raising flour
1 tablespoon finely grated lemon rind
1 teaspoon icing sugar mixture
60g butter
420ml buttermilk
1. Preheat oven to 240°C using the bake
setting. Place wire rack on the middle
shelf in the sunken position for the
BT5300 and on the lower shelf in the
sunken position for the BT4400. Grease a
19cm square tin.
2. Combine the flour, lemon rind, icing sugar
mixture and butter in a food processor until
the mixture resembles fine breadcrumbs.
Transfer to a large bowl.
3. Add the buttermilk and mix until just
combined.
4. Turn dough onto a floured surface and
lightly knead until smooth.
5. Press dough out to about a 3cm thickness.
Using a 5cm pastry cutter cut into rounds.
Place rounds into tin and bake in oven for
about 15 minutes or cooked.
6. Serve with lemon curd and whipped cream.
Tip: If the tops start to brown before the
middle is properly cooked lay a piece of foil
over the tops of the scones, this will prevent
excess browning.
Makes about 15
19
Recipes continued
Chocolate Chip Cookies Makes about 30
125g butter, softened
½ cup firmly packed soft brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1. Preheat compact oven to 180°C using
the bake setting. Place wire racks on the
middle shelf in sunken position for the
BT5300 and on the lower shelf in the
sunken position for the BT4400. Line a
tray with baking paper.
2. Beat butter, sugars and vanilla with an
electric mixer until light and creamy.
3. Add egg and mix and well combined. Add
flour and mix well.
4. Fold through chocolate chips. Roll
tablespoon amounts into balls and place
onto trays; press lightly with the back of
a fork. Ensure that the cookies are well
spaced to allow for spreading.
5. Bake in oven for about 10 minutes or until
golden. Do not overcook. Transfer cookies
to wire racks to cool; repeat with remaining
cookie dough.
Chocolate Chunk Muffins
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. Preheat compact oven to 180°C using
the bake setting. Place wire rack on the
middle shelf in the sunken position for
the BT5300 and on the lower shelf in the
sunken position for the BT4400. Grease a
six hole,
2. Combine all ingredients in a large bowl
until just mixed. Divide mix into muffin
holes.
3. Bake in oven for about 18 minutes or until
cooked when tested. Cool on a wire rack.
1
/3 cup capacity muffin tray.
Makes 6
20
‘Sunbeam’, is a registered 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. Backed by Sunbeam's 12 Month
Replacement Guarantee and National Service Network.
© Copyright.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
SUNBEAM CORPORATION LIMITED 2005.
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au or
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand 0800 786 232.
06/05
Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
www.sunbeam.com.au
is a registered Trademark of Sunbeam
Corporation Limited. ABN 45 000 006 771.
© Sunbeam Corporation Limited 2005.
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