9
8
Lemonade Scones
1.5 cups self-raising flour, plus extra for
kneading
½ cup cream
½ cup lemonade
1. Preheat oven to 200°C and lightly grease
the multi-purpose baking dish.
2. Measure flour into a large mixing bowl and
pour over lemonade and cream to form a
sticky dough.
3. Turn onto a lightly floured surface and
knead gently. Press into a rectangular
shape about 2-3cm thick.
4. Using a floured 5cm round biscuit cutter,
cut scones and place into the multi-
purpose baking dish.
5. Using the oven tongs, lower the multi-
purpose dish into the oven and reduce
temperature to 180°C. Bake for about
15-20 minutes, or until golden and the
scones sound hollow when tapped. Allow
to cool before serving with jam and
whipped cream.
Pork Ribs with Barbecue Sauce
Serves 2
2 small racks (750g) pork spare ribs
½ cup barbecue sauce
½ cup tomato sauce
⅓
cup sweet chilli sauce
⅓
cup brown sugar
2 tablespoons Dijon mustard
Wedges and salad, to serve
1. Preheat oven to 230°C.
2. Cook the spare ribs in a large saucepan of
boiling water for 10 minutes; drain.
3. Combine sauces, sugar and mustard in a
large bowl. Add ribs and toss to coat well
in mixture.
4. Outside the oven, place ribs in on the
low rack and cover with foil. Using the
oven tongs, lower the rack into the oven.
Reduce temperature to 200°C and cook
for 1.5 hours or until caramelised and
tender. Serve with wedges and salad.
Recipes
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the
NutriOven™. We hope you enjoy using your Sunbeam NutriOven™.
BAKE
Basic White Bread
Makes 1 loaf
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2½ cups (375g) plain flour
1 teaspoon salt
30g butter, melted
½ cup (125ml) warm milk
1. Place the yeast, sugar and water in a small
bowl; whisk to combine. Cover and stand
in a warm place for about 10 minutes or
until frothy.
2. Place the flour, salt, butter, milk and yeast
mixture in a large bowl; stir to combine.
Turn onto a lightly floured surface and
knead for about 10 minutes or until
elastic. Place in a large oiled bowl, turning
to coat. Cover and stand in a warm place
for 1 hour or until doubles in size.
3. Lightly grease a 24cm x 14cm loaf pan.
4. Knead dough on a floured surface until
smooth. Roll dough on a floured surface
into a 20cm x 30cm rectangle. Roll dough
from the short side into a log. Place in
prepared pan and cut 3 diagonal slashes
across the top. Cover and stand in a warm
place for 20 minutes or until risen.
5. Meanwhile, with the low rack in place,
preheat oven to 230°C.
6. Using the oven tongs, lower the pan into
the oven. Reduce temperature to 180°C.
Cook for about 40 minutes or until golden
and cooked through.
Tip: Dough should not stick to the bench or your
fingers when kneading, so have a little extra flour
on hand to sprinkle the bench lightly if necessary.
Seeded Wholemeal Loaf
Makes 1 loaf
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2 cups (300g) plain flour
⅓
cup (50g) whole meal plain flour
1 teaspoon salt
1 tablespoon olive oil
½ cup (125ml) warm milk
¼ cup mixed seeds (such as pepitas,
sunflower seeds, poppy seeds and sesame
seeds)
2 teaspoons mixed seeds, extra
1. Place the yeast, sugar and water in a small
bowl; whisk to combine. Cover and stand
in a warm place for about 10 minutes or
until frothy.
2. Place the flours, salt, oil, milk and yeast
mixture in a large bowl; stir to combine.
Turn onto a lightly floured surface and
knead into a ball.
3. Make an indent in the centre and add
the mixed seeds. Work the seeds into the
dough, kneading for about 10 minutes or
until elastic. Place in a large oiled bowl,
turning to coat. Cover and stand in a warm
place for 1 hour or until doubles in size.
4. Lightly grease a 24cm x 14cm loaf pan.
5. Knead dough on a floured surface until
smooth. Roll dough into a 20cm x 30cm
rectangle. Roll dough from the short side
into a log. Place in prepared pan and cut
3 diagonal slashes across the top. Cover
and stand in a warm place for 20 minutes
or until risen. Lightly brush with water and
sprinkle with extra seeds.
6. Meanwhile, with the low rack in place,
preheat oven to 230°C.
7. Using the oven tongs, lower the pan into
the oven. Reduce temperature to 180°C.
Cook for about 40 minutes or until golden
and cooked through.
