Sunbeam Mini Bake & Grill COM1000SS, User Manual

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Marinated Lamb Roast Serves 2-3
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
2 x 300g mini roast lamb rumps
1. Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish.
2. Place lamb in marinade; cover and
refrigerate for 4 hours or overnight.
3. Preheat oven to 205°C. Place wire rack on
the bottom shelf.
4. Drain marinade from lamb; reserve
marinade. Place lamb on the baking pan
and place in compact oven. Cook for about
approximately 45 minutes for medium and
45-60 minutes for well done, brushing
occasionally with reserved marinade.
5. Stand lamb, covered, for 10 minutes
before carving. Serve lamb with steamed
vegetables.
Roast Chicken with Stuffing Serves 4
1.8 kg whole chicken
Sea salt and freshly cracked pepper
Stuffing
1 small onion, finely chopped
2 tsp olive oil
2 cups bread, crusts removed and chopped
30g butter, softened
1 tsp lemon, finely grated
2 Tbs fresh sage, finely chopped
1. Preheat oven to 205°C.
2. Wash and clean chicken thoroughly, pat dry
with paper towel.
3. To make stuffing: In a fry pan on medium
heat, preheat oil and saute onion, until
softened. Add the remaining stuffing
ingredients and mix well.
4. Place the stuffing inside the chicken
cavity. Tuck wings back, and secure base of
the chicken with cooking string so that the
legs are crossed securely.
5. Brush the chicken with oil and season with
sea salt and freshly cracked pepper.
6. Place the chicken onto the baking tray and
place baking tray on the below shelf.
7. Reduce the heat to 180c and cook for 1
hour.
Roast Vegetables Serves 2
200g butternut pumpkin
2 small onions
1 large carrot
4 small new potatoes, halved
sea salt
freshly ground black pepper
40g butter, melted
1. Preheat oven to 205°C. Place wire rack in
the bottom shelf.
2. Cut pumpkin into wedges leaving the skin
on. Cut onions into quarters. Cut carrot
into 4 pieces lengthways.
3. Place vegetables into the baking pan,
season with salt and pepper and drizzle
with butter.
4. Reduce temperature to 180°C and bake for
approximately 60 minutes or until baked
and crisp.
Sweet Potato and Rocket Frittata Serves 8
1 small sweet potato
one large handful baby rocket leaves
100g fetta cheese, crumbled
200ml thickened cream
6 large eggs
Sea salt and freshly ground black pepper, to
taste
½ cup grated tasty cheese
1. Preheat compact oven to 205°C. Place
wire rack on the lower shelf.
2. Grease and line base of a 20cm round
cake pan.
3. Peel the sweet potato and slice thinly.
4. Place a layer of sweet potato then rocket
then fetta into the cake tin 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 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.
Recipes continued