Sunbeam NutriOven CO3000 Service manual

Please read these instructions carefully
and retain for future reference.
NutriOven
Multi use convection oven
Instruction/Recipe Booklet
CO3000

Contents
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions 1
Features of your NutriOven 2
Using your NutriOven 6
Helpful Tips 6
Cooking Temperature Guide 7
Roasting Guide 8
Basic Cooking Functions 9
Care and Cleaning 10
Recipes 11
Light Meals and Snacks 11
Mains 14
Sweets 17

1
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM HEALTH CONVECTION OVEN.
• Always operate on a flat surface
• Avoid contact with the lid and glass bowl
surfaces during and after use, as they will
be hot.
• Do not touch the element or fan during use as
it will be very hot
• Use well away from walls and curtains.
• Do not place any items on top of the oven
whilst in use
• Do not block or cover the air vents on the top,
back or sides of the oven
• Do not use in confined spaces.
• Do not immerse the unit in water or any other
liquid.
• Ensure that the cord is kept well away from the
element during use.
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.
Sunbeam is 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 persons
(including children) with reduced physical,
sensory or mental capabilities, or lack of
experience and knowledge, unless they have been
given supervision or instruction concerning use
of the appliance by a person responsible for their
safety.
• Children should be supervised to ensure that they
do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• 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.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• This appliance is intended to be used in
household and similar applications such as: staff
kitchen areas in shops, offices and other working
environments; farm houses; by clients in hotels,
motels and other residential type environments;
bed and breakfast type environments.

2
Features of your Sunbeam
CO3000 NutriOven
Temperature Control
Variable temperature control allows you to
select the perfect temperature for each
cooking task.
Lid
The lid contains the heating element and the
fan so it will become extremely hot during
use. Always remove lid using the handle and
always place the hot lid correctly on the lid
stand. Never place the hot lid on the
benchtop.
Glass Bowl
Glass bowl is dishwasher safe. Easily
removable from the base stand.
Base Stand
The glass bowl and the lid can become
extremely hot during use. Always move the
oven using the base stand handles. Keep
hands and fingers from touching the hot
glass bowl during carrying.

3
Power and Warm Up Lights
The Power light indicates when the oven is
turned on. Note that if the Power Safety
Handle is raised the Power will not be on.
The Warm Up light Indicates when the oven
is heating up.
Power Safety Handle
When the handle is in the down position, the
oven is ready for use. When the handle is
raised, the fan and the motor switch off
automatically for safety. Always lift the lid by
the safety handle.
Timer Control
60 minute safety timer switch. If longer
cooking time is needed, the timer will need
to be reset during cooking.
Element
Powerful 1200 watt element for fast heat up.
Non-slip rubber feet
Keeps the oven secure on the bench top
during use and prevents scratching of bench
top surfaces.

4
Features of your Sunbeam NutriOven continued
High Rack
The high or the low rack should always be
used, even if used with another accessory.
Can be used by itself or with the low rack
for dual level cooking. Food cooked on the
high rack cooks the fastest. Suitable for
Grilling, Toasting and Dry Frying.
Low Rack
The high or the low rack should always be
used, even if used with another accessory.
Food should not be placed directly on the
bottom of the oven. The low rack allows
air to circulate under the food, which is
essential for efficient convection cooking,
and also allows the food to sit above the fats
and juices which accumulate at the bottom
of the bowl. Suitable for Roasting, Steaming
and Baking.
Multi-Purpose Baking Dish
Can be used to bake and dry fry small items
such as scones, vegetables and chips.

5
Features of your Sunbeam NutriOven continued
Oven Tongs
Use the oven tongs to lift racks and pans
into and out of the oven. It’s best to place
food on the racks and pans outside of the
oven, then use the oven tongs to lift into
the oven for cooking. The oven
tongs are not to be
used to lift food.
Lid Holder
The lid contains the element and the fan
so it is very hot. Never place the lid directly
onto any benchtop or other surface. Always
place the lid into the lid holder as per the
photograph. Ensure the electrical cord is
facing down towards the bench top. Do not
use the electrical cord to lift the lid.
Tongs in use

6
Position the oven on a dry, level surface
ensuring the ventilation slots on the lid are
not obstructed. Plug the power cord into
a 230-240 volt power outlet and turn the
power on.
Preheat to 250°C. This compensates for the
heat lost when removing the lid and placing
food in the oven. Outside the oven, arrange
food on the appropriate racks and/or pans.
Remove the lid. Using the oven tongs lower
the racks and/or pans into the oven. Set the
temperature and the timer as required.
When cooking has completed, turn off the
temperature and the timer. Remove the lid
and place in the lid holder. As the lid will
still be hot, move to an area that is away
from your food preparation and plating up
area. Use the oven tongs to remove the racks
and pans from the oven.
Similar to a built-in oven in your kitchen,
you will need to become familiar with your
NutriOven and adjust cooking times and
temperatures according to your requirement.
Using your NutriOven
Helpful Tips
• Overloading the oven will slow down the
cooking process.
• Food will take slightly longer to cook if the
oven is in a very cold environment
• Placing vegetables in a bowl and covering
with boiling water for 5 minutes will assist
the cooking process.
• Always pre-heat oven to 250°C – this
compensates for the heat lost while
removing lid and placing food in the oven.
• Work quickly to minimise heat loss. Before
removing the lid, ensure you are prepared
and have everything you need close by
• Where possible, place food directly onto
the wire racks to allow air to circulate
freely.
• Where possible, arrange food on the racks
outside the oven before removing the lid.
• Always use the oven tongs provided to add
or remove wire racks, baking dish, trays etc
• Be aware that when the timer finishes, the
oven will turn off. If you are cooking food
for longer than 1 hour, we recommend that
you keep an eye on the timer and increase
the timer during cooking.
• It is important to cook mince meat,
sausages and poultry until well done. No
pink should be visible and juices should
run clear.
• Silicone bakeware is not suitable to use in
the NutriOven.
• Oven bags are not suitable to use in the
NutriOven.

7
Use these cooking times as a guide. Cooking times and temperatures will vary depending on
factors such as weight, cut of the food and your personal taste. Similar to your built-in oven
in your kitchen, you may need to adjust cooking times and temperatures to your requirements.
Monitor the food as it's cooking and modify accordingly. It is important to cook mince meat,
sausages and poultry until well done. No pink should be visible and juices should run clear.
Cooking Temperature Guide
Cooking Temperature Guide
Bake 170 - 190°C
Roast 200 - 250°C
Steam 180 - 200°C
Grill 220 - 250°C
Dry Fry 220 - 250°C
Toast 220 - 250°C

8
Roasting Guide
Meat/Poultry Internal temperature of food
once cooked. °C
Approximate time per 500g
cooked at 200°C
Beef - Medium Rare 55 15 minutes
Beef – Medium 60 20 minutes
Beef – Well done 70 25 minutes
Lamb - Medium Rare 55 15 minutes
Lamb – Medium 60 20 minutes
Lamb – Well done 70 25 minutes
Veal - Medium Rare 55 20 minutes
Veal – Medium 60 25 minutes
Veal – Well done 70 30 minutes
Pork – Medium 68 30 minutes
Pork – Well done 80 35 minutes
Whole chicken 75 25-30 per 500g
Thighs, Wings, Legs 75 45 minutes
Breast 70 15 minutes
A meat thermometer shows the exact temperature inside the poultry or meat. If using a meat
thermometer, insert the probe into the centre of the thickest part of the food ensuring it does
not contact bone, fat or gristle.

9
Basic Cooking Functions
Bakes
Bake at around 170 - 190°C. You can bake
almost anything – Cakes, Scones, Biscuits,
Muffins, Breads, Quiches, Frittatas, Potatoes
and Fish. If baking biscuits or scones, we
recommend you use the multi-purpose baking
dish to allow air to circulate. For cakes, we
recommend ring tins which allow cakes to
cook through to the centre. If using your
own baking pans or tins, and not the ones
supplied with the NutriOven, check that they
fit in the oven before using. Silicone bakeware
is not suitable to use in the NutriOven.
Roasts
Roast at around 200 - 250°C. You can roast
meats, vegetables, potatoes and wedges. We
suggest lining the bottom of the bowl under
the rack with aluminium foil turned up at the
edges. This will catch drippings and make
cleaning easier. Roasts will need to be turned
at least once in the cooking cycle unless
they are very small. For vegetables, it may
be necessary to remove meat and let it stand
whilst the vegetables finish cooking.
Note: Meat with a bone will take longer than
a boneless roast. Oven bags are not suitable
to use in the NutriOven.
Steams
Steam at around 180 - 200°C. Steam your
favourite seafood, poultry and vegetables.
When steaming, food should not be very cold.
To steam vegetables, wrap wet vegetables
in foil parcels with a little hot water. Secure
the foil ends well, so the foil is not blown
off or sucked up by the convection fan. Oven
bags are also suitable instead of foil. Place
the foil parcels in the oven so that the air
can circulate around them. Fish can also be
steamed using foil parcels as this will allow
the fish to steam in its own juices.
Note: To speed up steaming time of
vegetables, soak them in hot water.
Grills
Grill at around 220 - 250°C. Grill meats,
seafood, vegetables and your favourite cheese
topping. For grilling, the oven needs to be
very hot for fast cooking and the food must
not be too cold. Using cold food for grilling
and for any of the other cooking functions,
can extend cooking times.
Note: You will not achieve the same amount
of browning as you would on a barbecue or
in a frypan. A small amount of oil sprayed or
wiped onto the food will help in browning.
Dry Fry
Dry fry at around 220 - 250°C. Dry fry bacon,
sausages, eggs, vegetables, chips and more.
Once cooked, do not allow the food to stand
in the oven as the steam may cause the food
to soften. A small amount of oil sprayed or
wiped onto the food will help in browning
and crisping.
Toasts
Toast at around 220 - 250°C. Toast sweet
and savoury breads, pastries, rolls and
sandwiches. You can also toast cheese melts
and pizzas.

Care and Cleaning
• The NutriOven is incredibly easy to clean.
• Always turn the power off and remove the
plug from power outlet after use and before
cleaning.
• Allow the glass bowl and accessories to
cool down before cleaning.
• It is important to clean the oven after each
use for good food safety hygiene and to
prevent a build up of grease or residue and
to prevent unpleasant odours.
• Never place the lid element down on the
bench surface. Use the Lid Holder to brace
the lid during use. Be careful not to place
the lid on the electrical lead.
• Do not touch the element
• The glass bowl is dishwasher safe.
• The glass bowl is not suitable for the
fridge, freezer or oven.
• The glass bowl can be washed in the
unit itself. Fill up the glass bowl with
approximately 80mm of hot water and add
mild dishwashing detergent. Replace the
lid, push the power safety handle down
and set the timer for 10-15 minutes. Set
the temperature to 150 degrees. At the
conclusion, if there is any excess residue
remove with a dishwashing brush and
rinse with warm water to remove the soap
residue and food remnants.
• Never leave water in the bowl after washing
is completed, as the condensation can
build up and cause damage to the element
and fan.
• The glass bowl, wire racks, multi-purpose
baking pan, drip tray, and crumb tray, may
be washed in warm soapy water and rinsed.
• The lid of the oven can be wiped with a
mild detergent and a damp cloth.
Note: Do not clean the lid of the oven in the
dishwasher. Never immerse the lid of the
oven in water.
10

11
Chorizo Sausage Rolls
Serves 4 as finger food
4 chorizo or Kransky sausages
1 sheet pre-made puff pastry (defrosted)
1 egg, beaten
1 tablespoon poppy seeds
1. Preheat oven to 250°C.
2. Cut each sausage into equal thirds
vertically and cut long strips of pastry the
same length of the sausage pieces.
3. Roll each sausage piece in the puff pastry
strips, using the beaten egg wash to seal
with a pastry brush. Using a paring knife,
make two small incisions on top of each of
sausage roll in the pastry. Brush with egg
wash and sprinkle with poppy seeds.
4. Using the oven tongs, lower the high
rack into the oven and place in sausage
rolls. Lower heat to 220°C and bake for
20 minutes, or until golden. Serve with
tomato sauce.
Lemonade Scones
1.5 cups self-raising flour, plus extra for
kneading
½ cup cream
½ cup lemonade
1. Preheat oven to 220°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 200°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.
Light Meals and Snacks

12
Potato Wedges
Serves 4 (as a side dish)
800g large potatoes, washed, cut into wedges
1 tablespoon olive oil
½ teaspoon paprika
Salt, to taste
1. Preheat oven to 220°C.
2. Place potatoes, oil, paprika and salt in
a bowl; toss to coat. Outside the oven,
arrange the wedges onto the high and low
racks.
3. Using the oven tongs, lower the racks into
the oven. Cook for about 40 minutes or
until crisp and golden.
4. Serve with sour cream and sweet chilli
sauce.
Roast Beetroot Salad
Serves 4 (as a side dish)
1 bunch beetroot, trimmed
1 ½ tablespoons olive oil
1 ½ tablespoons white wine vinegar
½ teaspoon Dijon mustard
100g baby spinach
1 small red onion, thinly sliced
100g feta, crumbled
1. With the low rack in place, preheat oven
to 250°C.
2. Peel the beetroot using a vegetable peeler
and cut into wedges. Arrange beetroot in
the multi-purpose baking dish. Using the
oven tongs lower the dish into the oven.
Reduce the temperature to 200°C. Cook
for about 30 minutes or until tender.
3. To make dressing, whisk the oil, vinegar
and mustard together in a small jug.
4. Arrange the baby spinach and onion on a
serving platter. Top with beetroot and feta.
Drizzle with dressing just before serving.
Tip: Use gloves when handling beetroot or
they will stain your hands.
Light Meals and Snacks continued

13
Light Meals and Snacks continued
Panzanella Salad
Serves 4 (as a side dish)
200g stale bread (e.g. ciabatta, pane di casa
bread)
2 tablespoons garlic infused olive oil
600g mixed tomatoes (cherry, truss, grape,
etc.), roughly chopped
½ cup basil leaves, finely sliced
½ small red onion, finely chopped
1 tablespoon capers, drained
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
1. Preheat oven to 250°C.
2. Tear bread into rough 3-5cm pieces and
place onto multi-purpose baking dish.
Drizzle with garlic oil and toss gently to
combine.
3. Using the oven tongs, lower the baking
dish into the oven. Bake for 10-15
minutes, or until garlic croutons are
golden and crisp.
4. Combine tomatoes, basil leaves, chopped
onion, capers, red wine vinegar and extra
virgin olive oil in a large mixing bowl.
Season with salt and pepper to taste.
Add garlic croutons and toss to combine.
Serve.
Tip: This is a great way to use up leftover
stale bread from your pantry.

14
Roast Chicken
Serves 4
1.4kg whole chicken
2 tablespoons olive oil
Salt and pepper, to taste
1. With the low rack in place, preheat oven
to 250°C.
2. Remove excess fat from chicken and rinse
out cavity. Pat dry inside and out with
absorbent paper towel.
3. Rub oil over chicken skin. Rub salt and
pepper all over chicken. Place chicken on
the low rack, breast side down. Reduce
temperature to 200°C.
4. Roast for 1 hour or until cooked through,
turning chicken halfway through cooking.
Pork Ribs with Barbecue Sauce
Serves 2
2 small racks (750g) pork spare ribs
½ cup barbecue sauce
½ cup tomato sauce
⅓cup sweet chilli sauce
⅓cup brown sugar
2 tablespoons Dijon mustard
Wedges and salad, to serve
1. Preheat oven to 250°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 220°C and cook
for 1.5 hours or until caramelised and
tender. Serve with wedges and salad.
Mains

15
Sticky Ginger Salmon
Serves 2
2 salmon fillets with skin on
1 teaspoon brown sugar
1 long red chilli, finely chopped
1 tablespoon shredded ginger
1 tablespoon soy sauce
1 green spring onion, finely sliced
Steamed rice, to serve
1. Preheat oven to 250°C.
2. Outside the oven, place the salmon fillets
on the high rack. Sprinkle with brown
sugar, chilli and ginger.
3. Using the oven tongs, lower the rack into
the oven.
4. Cook for about 8-10 minutes or until
cooked as desired. Serve on rice, topped
with green onion and soy sauce.
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 250°C.
6. Using the oven tongs, lower the pan into
the oven. Reduce temperature to 200°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.
Mains continued

16
Seeded Wholemeal Loaf
Makes 1 loaf
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2 cups (300g) plain flour
⅓cup (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 250°C.
7. Using the oven tongs, lower the pan into
the oven. Reduce temperature to 200°C.
Cook for about 40 minutes or until golden
and cooked through.
Mains continued

17
Chocolate Chip Cookies
125g butter, softened
½ cup brown sugar, lightly packed
½ cup caster sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
¼ teaspoon salt
1 cup chocolate chips
1. With the low rack in place, preheat oven
to 200°C. Lightly grease the multi-purpose
baking dish.
2. Using an electric mixer, beat butter,
sugars and vanilla in a bowl. Add eggs one
at a time, mixing well between additions.
3. Add flour, salt and chocolate chips; mix
until combined. Roll tablespoons of
mixture into balls and flatten slightly.
4. Place 6 cookies in prepared dish. Using
the oven tongs, lower the dish into the
oven.
5. Reduce temperature to 170°C. Cook for
about 10-12 minutes or until golden.
Repeat with remaining cookie dough.
Almond Shortbread
125g butter, softened
¼ cup caster sugar
1 teaspoon almond extract
1 cup plain flour
¼ cup rice flour
¼ cup almond meal
Sugar, for sprinkling
1. With the low rack in place, preheat the
oven to 250°C. Lightly grease the multi-
purpose baking dish with cooking oil
spray.
2. Beat butter, sugar and vanilla in a small
bowl with an electric mixer until pale and
fluffy.
3. Transfer to a large bowl; stir in flours
and almond meal in two batches. Press
ingredients together and knead on a lightly
floured surface until just smooth.
4. Roll dough between baking paper to 5mm
thick. Using a 3.5cm round cutter, cut
rounds from dough; place in prepared
dish. Sprinkle shortbread rounds with
extra sugar.
5. Using the oven tongs, lower the multi-
purpose baking dish into the oven. Reduce
temperature to 180°C.
6. Bake for about 20 minutes or until lightly
golden. Transfer to a wire rack to cool.
Repeat with remaining shortbread.
Sweets

18
Blueberry & White Choc Chip Muffins
50g butter, melted
½ cup milk
1 egg
1.5 cups self-raising flour
1 cup frozen (or fresh) blueberries
½ cup white chocolate chips
1. With the low rack in place, preheat the
oven to 250°C. Line a 6-hole muffin pan
with patty cases.
2. Place all ingredients except blueberries
into a medium bowl. Stir with a wooden
spoon until just combined; fold through
blueberries and white chocolate chips.
3. Divide mixture among patty cases. Using
the oven tongs, lower the muffin pan into
the oven. Reduce temperature to 190°C.
4. Bake for 15-20 minutes or until just
cooked. Stand for 5 minutes before
turning onto a wire rack to cool.
5. Serve dusted with icing sugar.
Tip: Blueberries are best folded through
while still frozen as this helps them to not
break apart easily and “bleed” colour into
your mixture.
Chocolate Hazelnut Croissant Pudding
Serves 2
2 stale croissants
2 tablespoons chocolate hazelnut spread
2 eggs
½ cup milk
½ cup cream
3 tablespoons caster sugar
1. Preheat oven to 200°C and lightly grease a
20cm round baking dish.
2. Halve croissants and spread with chocolate
hazelnut spread. Tear into rough 3-5cm
pieces and place into baking dish.
3. Combine eggs, milk, cream and caster
sugar in a jug and whisk to combine. Pour
over croissants in the baking dish and
allow to sit for at least 15 minutes.
4. Using the oven tongs, lower the dish
into the oven. Bake for 20 minutes and
serve, dusted with icing sugar and vanilla
ice-cream.
Sweets continued