Sunbeam Toaster BR2500 User Manual

Mini Bake ‘n’ Grill  
INSTRUCTION/RECIPE BOOKLET.  
BT2500  
 
Features of your Mini Bake ‘n’ Grill.  
Timer Dial  
Temperature  
Dial  
Power  
On  
Light  
Cool Touch  
Carry Handles  
Baking Pan and  
Drip Tray  
Hinged  
Crumb Tray  
Adjustable  
Oven Rack  
Versatile compact oven  
Adjustable oven rack  
Toasts, grills, roasts and bakes. Makes delicious  
toasted sandwiches, open grills and even roasts.  
The removable oven rack is reversible to provide  
four height positions, giving you greater  
versatility when cooking.  
Removable baking pan and drip tray  
Ideal for roasts, the drip tray sits inside the  
baking pan to allow the fats and juices to drain  
from the food during cooking.  
Clear glass door  
Adjustable door stays ajar in three positions.  
Cool touch carry handles  
Temperature dial  
For easy handling when hot.  
Variable temperature control with toast and grill  
settings allows you to select the perfect  
temperature for each cooking task, up to 240˚C.  
Power on light  
Indicates when the oven is turned on.  
30 minute timer and on/off control  
Allows you to set the timer for the desired  
cooking time, or set the dial to ON for  
continuous operation.  
Hinged crumb tray  
Features a cool touch knob for easy cleaning.  
 
Using your Mini Bake ‘n’ Grill.  
Place the oven on a flat level surface, away from  
walls and curtains. Insert the 3 pin plug into a  
230/240V power outlet and turn the power on.  
Open the door to the first position, leaving  
approximately 30mm gap at the top. This will  
allow the moisture to escape during toasting.  
2. Turn the temperature dial to toast setting.  
To bake or roast  
1. Place the wire rack in the desired position.  
3. Set the timer to the appropriate setting for  
your desired toast colour. (See table below).  
2. Select the desired temperature on the  
temperature control dial.  
Note: Toasting time will vary depending on the  
type of bread used. Sweet and fruit breads  
generally take less time than white or  
wholemeal breads.  
3. To turn the oven on, set the timer to the  
desired time.  
For continuous operation, turn the timer dial  
to the on position. For best results, preheat  
the oven for 5 minutes before using.  
To grill  
1. Place the wire rack in the highest position.  
Note: When turned on for the first time, your  
new Mini Bake ‘n’ 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.  
2. Turn the temperature dial to Grill setting. For  
best results, preheat the oven for  
approximately 5 minutes before using.  
3. Place the drip tray inside the baking pan,  
and position the food on the drip tray. Place  
the baking pan and drip tray on the wire  
rack and close the door.  
To toast  
1. Place the wire rack on the highest position,  
(as shown in figure 2), place bread on the  
rack and close the door.  
4. Open the door to the first position, leaving  
approximately 30mm gap at the top. This will  
allow adequate airflow during grilling.  
Note: It is essential that the door is left ajar to  
allow adequate ventilation when grilling.  
Figure 2  
Toasting Guide.  
Desired Colour  
Approximate Toasting Time  
Light  
2 minutes 30 seconds  
5 minutes  
Medium  
Dark  
8 minutes  
 
Cooking Guide.  
Temperature  
Setting ˚C  
Oven Temperature  
Function/Food  
Description  
Low  
80  
Warming plates/dishes  
Casseroles, stews (slow cooking)  
Meringues  
Pavlovas  
Rich Fruit Cakes  
Shortbreads  
Cakes, roasts, pizzas, biscuits, slices  
Cheesecakes  
Bread, flans, muffins  
Pastry, scones  
Warm  
}
}
}
}
100  
120  
140  
160  
180  
200  
220  
240  
Moderately Warm  
Moderate  
Hot  
Roasting Guide.  
For best results cook all meats at 200˚C for 15 minutes, then reduce to 180˚C and calculate the  
remaining cooking time from the chart below:  
Meat  
Approximate Time per 500g Cooked at 180˚C  
Beef  
Beef  
Beef  
Rare  
Medium  
Well done  
15 minutes  
20 minutes  
25 minutes  
Lamb  
Lamb  
Medium  
Well done  
20 minutes  
25 minutes  
Veal  
Pork  
Well done  
Well done  
30 minutes  
35 minutes  
Poultry  
Chicken  
25-30 minutes  
Meat is cooked when the juices run clear after piercing with a skewer or knife.  
Grilling Guide.  
Food Type  
Approximate Cooking Times  
Thin sausages  
Thick sausages  
Lamb Chops  
Steaks  
3 minutes each side  
4-5 minutes each side  
5-6 minutes each side  
6-10 minutes each side  
Note: Times will vary depending on the thickness of food and individual preferences.  
 
Care and Cleaning.  
Sunbeam recommends that you can clean your  
Mini Bake ‘n’ Grill after each use to prevent a  
build up of grease and to avoid unpleasant  
odours.  
Turn the appliance off, remove the plug from  
the power outlet and allow the oven to cool  
before cleaning.  
Wash the baking pan, drip tray and oven rack in  
warm water using a mild detergent. The oven  
rack is also dishwasher safe.  
To clean the exterior of the oven, wipe over  
with a cloth dampened with mild detergent.  
Do not use oven cleaners or harsh chemical  
cleaners to clean the exterior of the oven, as  
these will remove the paint.  
To clean the interior of the oven, wipe the walls  
and ceiling with a cloth dampened with mild  
detergent and hot water.  
Do not use abrasive cleaners, commercial oven  
cleaners or sharp utensils to clean the oven.  
Do not immerse the appliance in water or any  
other liquid.  
Sunbeam is a Registered trademark. Mini Bake ‘n’ Grill is a  
registered trademark. Made in China. Due to minor changes  
in design or otherwise, the product you buy may differ from  
the one shown in this booklet. Approved by the appropriate  
Electrical Supply Authorities. Backed by Sunbeam’s 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2001.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
For more information or advice on any Sunbeam products,  
contact the Sunbeam Consumer Service Line on 1800 025  
059 in Australia. In New Zealand - contact the Sunbeam  
Office in Auckland on 09 912 0747.  
 
Recipes.  
Roast Chicken  
Serves 4  
Roast Pork with Nutty Rice  
1.5kg loin of pork, boned with rind scored  
Olive oil  
Serves 4  
1.2kg chicken  
5 pieces garlic  
1 small bunch fresh rosemary  
Olive oil  
Salt & pepper  
Filling  
salt & pepper  
1 tablespoon butter, melted  
3 mushrooms, finely chopped  
Pre-heat Oven to 200˚C for 10 minutes.  
Wash and clean chicken thoroughly, removing any  
fat deposits inside the cavity. Pat dry with paper  
towel.  
Place the garlic and 1/2 the bunch of rosemary in  
the cavity. Tuck the wings back and tie the base of  
the chicken with cooking string so that the legs are  
crossed and securely positioned.  
2 tablespoons chopped onion  
1
/4  
teaspoon nutmeg  
1 cup cooked brown rice  
1 egg, beaten  
2 tablespoons pine nuts  
2 teaspoons chopped parsley  
salt and pepper to taste  
Preheat oven to 200˚C.  
Brush the chicken with oil and spread over the  
remaining rosemary. Season with salt and pepper.  
Place the chicken on a greased sheet of oil and curl  
in the edges. The foil will hold in all the juices.  
Combine all filling ingredients in a small bowl and  
mix thoroughly.  
Reduce heat to 160˚C and cook for approximately 1  
hour 45 minutes or until cooked.  
Open the pork and spread the filling evenly across  
the surface.  
Note: To determine whether chicken is thoroughly  
cooked, insert a skewer into the thigh. If the juices  
run clear, the chicken is cooked.  
Roll the pork firmly and tie securely with string.  
Brush the meat lightly with oil and season with salt  
and pepper.  
Place the pork on a greased sheet of foil and curl  
in edges. Place meat on a baking tray. Reduce heat  
to 180˚C. Cook for approximately 11/2 hours or until  
cooked.  
Roast Vegetables  
Serves 2  
2 medium potatoes  
200g butternut pumpkin  
2 small onions, peeled  
2 carrots, peeled  
Allow meat to cool for 10 minutes before slicing.  
salt & pepper  
2 tablespoons butter, melted  
Pre-heat Oven to 180˚C for 10 minutes.  
Peel potatoes and cut in half. Cut pumpkin into 4  
wedges without peeling skin.  
Place the vegetables on a greased piece of foil.  
Season with salt and pepper.  
Place the foil with vegetables on the hotplate and  
pour over melted butter. Curl edges of foil to  
securely enclose vegetables.  
Reduce temperature to 160˚C and bake for  
approximately 40 minutes, or until baked and  
crisp.  
 
Recipes.  
Grilled Mustard Chicken  
Serves 4  
PIZZAS  
400g Chicken breast fillets  
2 tablespoons dijon mustard  
1 tablespoon worchesterhire sauce  
1 tablespoon lemon juice  
Pizza Crust  
7g dried yeast  
1 teaspoon sugar  
3
/4  
cup hot water  
2 tablespoons balsamic vinegar  
2 cups plain flour, sifted  
1
1 tablespoon grated fresh ginger  
/2  
teaspoon salt  
1
/2  
teaspoon tumeric  
Combine yeast and sugar, stir in the water and add  
to sifted flour and salt. Mix to form a firm dough.  
Remove excess fat and sinew from chicken fillets.  
Turn onto a lightly floured surface and knead for  
about 10 minutes or until quite smooth.  
Combine mustard, sauce, lemon juice, vinegar,  
ginger and tumeric. Coat chicken with the mixture.  
Divide dough in half and roll out to fit 2 greased  
28cm pizza pans.  
Preheat oven on grill setting.  
Place chicken under hot grill. Cook each side for 4-  
5 minutes, basting with mustard mixture during  
cooking.  
Serve with rice and steamed vegetables.  
Supreme Pizza  
Makes 2 pizzas  
1 quantity pizza crust dough  
1
/
2
cup canned tomato puree  
cup tomato paste  
Cheese and Bacon Quiche  
Serves 4-6  
1
/3  
1 quantity Shortcrust pastry  
1 onion, peeled and finely chopped  
2 onions, peeled and chopped  
2 green capsicums, chopped  
4 rashers bacon, rind removed and chopped  
100g cheddar cheese, grated  
300ml carton cream  
2 sticks cabanossi or salami, thinly sliced  
250g button mushrooms, sliced  
1
/3  
cup sliced black olives  
4 eggs  
1
150g ham, chopped  
/4  
cup milk  
3 cups grated tasty cheese  
Preheat oven to 180˚C.  
1 tablespoon plain flour  
pepper to taste  
Spread the pizza bases with tomato puree and  
paste.  
1 tomato, sliced  
1 teaspoon mixed herbs  
Sprinkle the remaining ingredients evenly over the  
bases.  
Preheat oven to 220˚C. Roll out pastry to line a  
25cm quiche flan. Blind bake for 10 minutes,  
remove from oven. Reduce temperature to 180˚C.  
Bake at 180˚C for 20 minutes.  
Heat a little butter in pan and saute onion and  
bacon until onion is tender. Spread over pastry  
base. Sprinkle with grated cheese.  
Combine cream and eggs, milk, flour and  
seasonings.  
Gently pour mixture into pastry case. Decorate  
with sliced tomato and sprinkle with mixed herbs.  
Bake for approximately 40-45 minutes or until set.  
 
Recipes.  
Chocolate Chip Cookies  
Make approx. 24  
Plain Scones  
Makes approx. 12  
125g butter or margarine  
11  
/
2
cups S.R. flour  
teaspoon salt  
1
1
/2  
/2  
/2  
cup brown sugar, lightly packed  
cup sugar  
/
2
1
1
60g butter or margarine  
1
teaspoon vanilla  
/2  
cup milk  
1 egg  
Preheat oven to 220˚C. Grease and lightly flour baking  
tray.  
13  
/
4
cups S.R. flour  
1
Using a Sunbeam food processor, process flour, salt  
and butter or margarine using a high speed  
(approximately 5 seconds).  
/
2
cup unsalted peanuts  
1cup choc-bits  
Preheat oven to 220˚C. Grease baking trays.  
Add milk and process using a low speed until mixture  
forms a ball.  
Place butter, sugars and vanilla in a Sunbeam food  
processor and process using a low high speed until  
well combined.  
Turn out onto a floured surface and knead lightly.  
Press or roll out to 2cm in thickness and cut with  
floured scone cutter.  
Add eggs and process for a further 5 seconds. Scrape  
sides of container.  
Place on prepared slide and glaze with milk. Bake for  
10-12 minutes.  
Add flour, peanuts and choc-bits and process using a  
low speed until just combined.  
Place spoonfuls of mixture onto oven slides allowing  
room for spreading.  
Bake for approximately 15 minutes. Allow to cool on  
oven slides.  
Healthy Apricot Muffins  
1 cup S.R. flour  
Makes approx. 12  
1 cup bran cereal  
pinch salt  
Jaffa Cake  
2 tablespoons sugar  
125g butter or margarine  
1
1
/2  
cup dried apricots, roughly chopped  
/2  
cup sugar  
1 tablespoon orange rind, finely grated  
2 eggs  
1 egg  
2 tablespoons butter or margarine  
11  
/3  
cups S.R. flour  
cup orange juice  
cup milk  
1
/
2
cup natural yoghurt  
cup milk  
1
1
/
3
/
2
1
/4  
Preheat oven to 200˚C. Grease patty or muffin tray.  
60g dark chocolate, grated  
Process all ingredients except milk in a Sunbeam food  
processor using a medium speed until just combined.  
Preheat oven to 200˚C. Grease and line a 23cm deep  
cake tin.  
Add milk and process using a low speed until just  
combined. DO NOT OVER PROCESS.  
In a Sunbeam Mixmaster, cream butter, sugar and  
orange rind until light and fluffy. Add eggs and beat  
until well combined.  
Reduce heat to 160˚C.  
Place spoonfuls of mixture into prepared tim. Bake for  
approximately 15-20 minutes or until browned. Allow  
to cool slightly before removing from tin.  
Fold in flour alternately with the orange juice and  
milk. Stir through chocolate.  
Place mixture into prepared tin. Bake for  
approximately 40 minutes or until cooked.  
Allow to cool and ice with Orange Icing.  
 

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