Sunbeam NutriOven CO3000 Operational 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 18
Sweets 26

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 young
children or infirm persons unless they have been
adequately supervised by a responsible adult to
ensure that they can use the appliance safely
• 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.
• For safety reasons and to avoid maintenance by
unskilled persons, some appliances are ‘sealed’
using tamperproof screws. Such appliances should
always be returned to the nearest Sunbeam
Appointed Service Centre for adjustment or repair if
required.
• 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 lid in water or any other liquid
unless recommended.
• Do not pick up the lid by the electrical cord
• During use when removing the lid, always place
correctly in the lid holder. Do not place the lid on
the benchtop or any other surface as it will be very
hot
• 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
Tempered glass bowl is oven, and 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.
Timer Control
60 minute safety timer switch. If longer
cooking time is needed, the timer will need
to be reset during cooking.
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.
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
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.
Non-stick Extension Ring
Recommended for use if cooking foods
that take a period of time such as roasts
or cakes. This prevents over browning
before the food is cooked through. Can also
be used to gain height in the oven when
cooking larger items such as roasts. Using
the extension ring can increase cooking
times.

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.
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.
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.

7
Use these cooking times as a guide. Cooking times and temperatures will vary depending on
factors such as weight and cut of the food. 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 Internal temperature of food
once cooked. °C
Approximate time per 500g
cooked at 200°C
Beef - Medium Rare 63 15 minutes
Beef – Medium 71 20 minutes
Beef – Well done 77 25 minutes
Lamb - Medium Rare 63 15 minutes
Lamb – Medium 71 20 minutes
Lamb – Well done 77 25 minutes
Veal - Medium Rare 63 20 minutes
Veal – Medium 71 25 minutes
Veal – Well done 77 30 minutes
Pork – Medium 71 30 minutes
Pork – Well done 77 35 minutes
Poultry Approximate time per 500g
cooked at 250°C *
Whole chicken 82 25-30 per 500g
Thighs, Wings, Legs 82 45 minutes
Breast 77 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 grizzle.
* Chicken with skin on is best cooked at 250°C. More delicate cuts such as breast meat
(or those without skin) should be cooked at 200°C.

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.
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. Marinated meats are best
cooked using the extension ring as some
marinades burn/ blacken easily.
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 bbq or in
a frypan. A small amount of oil sprayed or
wiped onto the food will help in browning.
Dry Frys
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
• 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 can be washed in the unit
itself. Fill the 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
Cheesy Corn Muffins
Makes 6
1 cup self-raising flour
¼ cup grated cheddar cheese
125g can corn kernels, drained
2 green shallots, thinly sliced
½ cup milk
1 egg
40g butter, melted
2 teaspoons polenta
2 tablespoons extra grated cheddar cheese
1. With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease a 6-hole muffin pan.
2. Place flour, cheese, corn, shallots and
butter in a bowl.
3. Whisk the milk and egg in a jug. Add
to the flour mixture and stir until just
combined.
4. Divide mixture into prepared pan. Sprinkle
with polenta and extra cheese.
5. Using the Oven Tongs, lower the pan into
the oven. Reduce temperature to 180°C.
6. Bake for 25 minutes or until just cooked.
Remove immediately from pan and cool on
a wire rack.
Cheese and Spinach Parcels
Makes 12 (approximately)
1 packet frozen spinach, thawed
2 eggs
300g fresh ricotta
100g feta, crumbled
Filo pastry
Cooking oil spray
1. With the Extension ring in place, preheat
oven to 250°C.
2. Drain spinach and use your hands to
squeeze out as much water as possible.
Place in a large bowl. Mix through egg and
season with pepper. Stir through ricotta
and fetta.
3. Place one sheet of filo pastry on the bench
and spray with cooking oil spray; fold
lengthways into thirds. Place 2 tablespoons
of mixture in one corner. Fold pastry
diagonally across to form a triangle that
encloses spinach mixture. Continue folding
pastry diagonally, retaining the triangle
shape. Repeat with remaining pastry and
spinach mixture.
4. Outside the oven, arrange triangles, seam
side down, on the Low and High Rack;
spray with cooking oil spray. Using the
Oven Tongs, lower the racks into the oven.
Reduce oven to 200°C.
5. Cook for about 25 minutes or until golden.
Tip: Don’t be tempted to overfill the triangles
or they will burst.
Light Meals and Snacks

12
Stuffed Mushrooms
Serves 3 (as a starter)
½ cup fresh breadcrumbs
2 shortcut bacon rashers
20g melted butter
1 tablespoon chopped fresh herbs (such as
thyme, parsley and rosemary)
2 tablespoons ricotta
12 (300g) small cup mushrooms
Rocket salad, to serve
1. With the Low Rack in place, preheat oven
to 250°C.
2. Place breadcrumbs and bacon in the
Multi-purpose baking dish. Using the Oven
Tongs, lower the dish into the oven. Cook
for about 5 minutes or until breadcrumbs
are golden; using the Oven Tongs, remove
dish from oven. Finely chop bacon.
3. Place breadcrumbs, bacon, butter, herbs
and ricotta in a bowl. Mix to combine;
season with salt and pepper.
4. Twist and pull stems from mushrooms;
discard stems. Using a small spoon,
scoop slightly to neaten the hole in the
mushroom cap.
5. Using a small spoon, press the breadcrumb
mixture into the mushroom cavity. Outside
the oven, arrange mushrooms onto the
High Rack. Using the Oven Tongs, lower
the rack into the oven.
6. Reduce temperature to 200°C. Cook for
10 minutes or until mushrooms are just
tender. Serve with rocket salad.
Kumara Chips
Serves 4 (as a side dish)
250g thinly sliced kumara
Cooking oil spray
1. Preheat oven to 250°C.
2. Outside the oven, arrange sliced kumara
on the high and Low Racks. Spray with
cooking oil spray.
3. Using the Oven Tongs, lower the racks into
the oven. Cook for 5-10 minutes or until
crisp and beginning to curl.
Tip: Use a V-Slice or mandoline to slice
Kumara. Very thin slices will assist them to
curl and crisp.
Light Meals and Snacks continued

13
Light Meals and Snacks continued
Kumara and Ricotta Pizza Snacks
Serves 2
200g kumara, sliced
Cooking oil spray
2 regular tortillas
1 ½ tablespoons tomato paste
1 tablespoon chopped fresh sage
¼ cup grated tasty cheese
50g Ricotta, crumbled
1. Preheat oven to 250°C.
2. Outside the oven, arrange sliced kumara
on the high and Low Racks. Spray with
cooking oil spray.
3. Using the Oven Tongs, lower the racks
into the oven. Cook for 5 minutes or until
tender.
4. Remove racks from oven. Place kumara
onto a plate.
5. Spread tortillas with tomato paste and
place one on each rack. Sprinkle with sage
and grated cheese; top with kumara slices.
Using the Oven Tongs, lower racks into the
oven. Cook for 5 minutes or until base is
beginning to crisp and cheese has melted.
Using the Oven Tongs, remove racks from
oven. Slide pizza snacks onto a chopping
board and sprinkle with ricotta. Cut into
wedges to serve.
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
Sour cream and sweet chilli sauce, to serve
1. Preheat oven to 250°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 30 minutes or
until crisp and golden.
4. Serve with sour cream and sweet chilli
sauce.

14
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 fetta, crumbled
1. With the Extension ring and 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 fetta.
Drizzle with dressing just before serving.
Tip: Use gloves when handling beetroot or
they will stain your hands.
Big Breakie
Serves 4
4 thin sausages
4 shortcut bacon rashers
4 eggs
Cooking oil spray
2 roma tomatoes, halved
4 small slices white bread
1. With the Low Rack in place, preheat the
oven to 250°C.
2. Outside the oven, arrange sausages and
bacon on the High Rack. Using the Oven
Tongs, lower the High Rack into the
oven. Cook for about 10 minutes or until
sausages have cooked through. Using the
Oven Tongs, remove High Rack from the
oven. Place sausages and bacon onto a
plate and cover to keep warm.
3. Lightly grease 4 individual oven-proof
ramekins. Crack an egg into each ramekin
and lightly spray surface with cooking oil
spray. Outside the oven, arrange bread
on the High Rack. Place ramekins and
tomatoes into the oven on the Low Rack.
Using the Oven Tongs, lower the High Rack
into the oven.
4. Cook for 5 minutes or until toast is golden
and eggs are cooked as desired. Serve
eggs, tomatoes and toast, with sausages
and bacon.
Light Meals and Snacks continued

15
Bacon and Egg English Muffins
Serves 4
2 eggs
Cooking oil spray
2 shortcut bacon rashers
2 english muffins, halved
2 slices tasty cheese
Barbecue sauce to serve
1. With the Low Rack in place, preheat oven
to 250°C.
2. Lightly grease 2 individual oven-proof
ramekins. Crack an egg into each ramekin
and lightly spray surface with cooking oil
spray. Outside the oven, arrange bacon and
muffins on the High Rack.
3. Place ramekins in the oven on Low Rack.
Using the Oven Tongs, lower the High Rack
into the oven. Cook for 5 minutes or until
bacon is crisp and muffins are toasted.
Remove High Rack and eggs from oven.
Remove eggs from ramekin and place on
one half of each muffin. Top with bacon
and cheese; return to High Rack. Using the
Oven Tongs, lower the High Rack into the
oven and grill until cheese melts.
4. Serve with barbecue sauce and top with
remaining half of muffin.
Chicken and Avocado Turkish Melt
Serves 2
2 x 200g chicken breast
Cooking oil spray
Salt and pepper, to taste
2 Turkish bread rolls, halved
1 tomato, thinly sliced
½ avocado, thinly sliced
2 slices tasty cheese
Sweet chilli sauce and rocket leaves, to serve
1. With the Low Rack in place, preheat oven
to 250°C.
2. Lightly spray chicken breast with cooking
oil spray. Season with salt and pepper.
3. Place chicken in the oven on the Low
Rack. Cook for about 10 minutes.
4. Outside the oven, arrange the 2 bottom
halves of Turkish rolls on the High Rack.
Using the Oven Tongs, lower the High Rack
into the oven. Cook for about 5 minutes or
until chicken is cooked through and bread
is toasted. Using the Oven Tongs, remove
high and Low Racks from oven; slice
chicken
5. Outside the oven, arrange remaining
Turkish roll tops on High Rack and place in
the oven for 3 minutes or until toasted.
6. Meanwhile, place chicken on toasted
Turkish roll bottoms; top with tomato,
avocado and cheese. Return to High Rack
and grill for 2 minutes or until cheese has
melted.
7. Serve topped with sweet chilli sauce,
rocket and Turkish roll tops.
Light Meals and Snacks continued

16
Oysters Kilpatrick
Serves 2 (as a starter)
3 bacon rashers
12 oysters on the half shell
1 teaspoon Worcestershire sauce
1. Preheat oven to 250°C.
2. Outside the oven, arrange bacon on High
Rack. Using the Oven Tongs, lower the
High Rack into the oven. Grill for about
5 minutes or until crisp. Remove bacon
from oven, leaving the high rack in place.
Trim fat from bacon; discard. Finely chop
trimmed bacon.
3. Outside the oven, place the oysters in the
Multi-purpose baking dish. Drizzle with
Worcestershire sauce and top with bacon.
Using the oven tongs, lower the dish into
the oven. Cook for a further 2 minutes or
until warm.
Light Meals and Snacks continued

17
Steamed Asian Fish Parcels
Serves 2
2 x 400g snapper
1 lemon, thinly sliced
1 clove garlic, thinly sliced
1cm piece fresh ginger, thinly sliced
2 teaspoons peanut oil
2 teaspoons soy sauce
1 long red chilli, thinly sliced
2 green shallots, thinly sliced
¼ cup coriander leaves
Steamed rice, to serve
1. With the Extension ring in place, preheat
oven to 250°C.
2. Rinse the fish cavity under running water
and pat dry with absorbent paper towel.
3. Score fish three times on each side. Place
a piece of foil on the bench, large enough
to enclose fish. Lay a piece of baking
paper on top of foil. Place 1 fish onto
baking paper. Repeat with remaining fish.
4. Fill fish cavity with slices of lemon, garlic
and ginger. Drizzle with oil and soy sauce.
Gather corners of foil above fish and twist
to securely enclose.
5. Outside the oven, place fish parcels on
the High Rack. Using the Oven Tongs,
place the High Rack into the oven. Reduce
temperature to 200°C. Cook for about 25
minutes or until cooked through.
6. To serve, open parcels and top with chilli,
shallots and coriander.
Tip: Fish is cooked with the flesh turns white
and flakes easily.
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 10 minutes or until
cooked through, turning chicken halfway
through cooking.
Tandoori Chicken Wings
Serves 4
¼ cup tandoori paste
125g tub natural yoghurt
1kg chicken wings
Lemon wedges and coriander leaves, to serve
1. Preheat oven to 250°C.
2. Place tandoori paste and yoghurt in a large
bowl; mix to combine. Add chicken wings
and toss to coat thoroughly.
3. Outside the oven, place chicken wings
on the Low Rack. Using the Oven Tongs,
lower the rack into the oven. Cook for 30
minutes or until cooked through, turning
halfway through cooking.
4. Serve with lemon wedges and sprinkle with
coriander.
Mains

18
Chorizo and Vegetable Frittata
Serves 4-6
300g kumara, peeled, cut into 1cm pieces
1 small red onion, thinly sliced
1 chorizo (100g), halved lengthways
8 eggs
½ cup cream
½ cup grated parmesan
½ cup frozen peas and corn, thawed
¼ cup chopped parsley
Salad, to serve
1. With the Extension ring and Low Rack in
place, preheat oven to 250°C. Grease and
line the base of a 22cm round cake pan.
Lightly grease the Multi-purpose baking
dish.
2. Place kumara and onion in a bowl and
cover with boiling water. Stand for 5
minutes; drain vegetables and place in the
prepared Multi-purpose baking dish.
3. Outside the oven, place the chorizo on the
High Rack. Using the Oven Tongs, place
the baking dish on the Low Rack and
lower the High Rack into the oven. Cook
for about 10 minutes or until chorizo is
cooked. Remove the chorizo and vegetables
from the oven; thinly slice the chorizo.
4. Place eggs, cream and cheese in a bowl.
Season with salt and pepper and whisk
to combine. Add sliced chorizo, kumara,
onion and remaining ingredients. Mix to
combine. Pour egg mixture into prepared
cake pan.
5. Reduce temperature to 180°C and cook
for about 1 hour 10 minutes or until set.
Remove from oven; stand for 10 minutes
before serving with salad.
Pork Ribs with Barbecue Sauce
Serves 2
2 small racks (750g) pork spare ribs
½ cup barbecue sauce
½ cup tomato sauce
¹/³ cup sweet chilli sauce
¹/³ cup brown sugar
2 tablespoons dijon mustard
Wedges and salad, to serve
1. With the Extension ring in place, 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 High
Rack. Using the oven tongs, lower the
rack into the oven. Reduce temperature to
220°C and cook for 30 minutes or until
caramelised and tender. Serve with wedges
and salad.
Mains continued