Breville BOV500 manual Recipes, Roast chicken, Roast leg of lamb, Using the ‘Rotisserie ’ function

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Recipes

Roast chicken

4-6

1 medium onion, peeled

1⁄2 bunch thyme

1.5kg chicken, washed and dried 1 tablespoon oil

Salt and pepper Olive oil, for greasing

1.Using the ‘Rotisserie ’ function.

2.Insert onion and thyme into chicken cavity. Truss the chicken with wetted kitchen string. Brush with oil and season with salt and pepper if desired.

3.Assemble and secure the chicken on the rotisserie rod, spikes and thumbscrews. Follow assembly and cooking directions for Rotisserie Function (page 12) Roast for 11⁄ 4 hours or until cooked when tested.

4.Remove the chicken from the oven. Follow Step 14, Rotisserie Function (Page 13)

5.Cover with foil and allow to rest for 15 minutes before serving. Remove the chicken from the rotisserie rod. Follow Step 15, Rotisserie Function (page 13).

Serve with Potato and Onion bake (page R7) and steamed vegetables.

Roast leg of lamb

4-6

1.2kg leg of lamb, trimmed

3 garlic cloves, peeled, thinly sliced

2 sprigs rosemary

2 sprigs thyme

Salt & freshly ground black pepper Olive oil, for greasing

FRESH MINT SAUCE

1⁄4 cup caster sugar

3⁄4 cup fresh mint leaves, chopped

1 cup malt vinegar

1.Using the ‘Bake’ function, preheat the oven for 10 minutes at 210ºC.

2.Make small slits in the surface of the lamb and insert pieces of garlic, rosemary and thyme. Place into the lightly greased baking pan. Brush the lamb with olive oil and season with salt and pepper. Place into oven.

3.Reduce temperature to 160ºC. Roast for 11⁄ 4 hours for medium or 1 3⁄ 4 hours for well done. Baste occasionally with pan juices.

4.Remove the lamb, cover loosely with foil and allow to rest for 15 minutes before carving.

5.For the mint sauce, combine sugar, mint leaves and vinegar in a screw top jar. Shake well to combine. Allow to stand for 20 minutes.

Serve the roast leg of lamb with mint sauce and roast vegetables.

For quicker results, remove the bone, roll lamb, truss with wetted kitchen string and roast for

1 hour for medium or 11⁄ 2 hours for well-done.

Note

R3

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Contents ProntoConvection Oven Contents Congratulations Breville recommends safety first Do not place anything on top of the Pronto Convection OvenImportant safeguards for all electrical appliances Unwind the cord fully before useKnow your Pronto Convection and Rotisserie Oven Slide-out crumb tray Temperature control Oven settingsPower On light Chrome plated wire racksDrip tray Biscuit traysChrome plated rotisserie rod Chrome plated rotisserie spikes and thumbscrewsDoor can be opened at any time during operation Before first useHints and tips Bake function Grill functionReheat function Rotisserie function Hints for defrostingHints for keep warm Check that the food is centred on the rotisserie rod Preheat the oven to 210C for 5-10 minutesBake, roast and grill charts Grilling guideBaking guide Loin bone in/out MinutesLeg bone in/out Minutes Whole MinutesCleaning, care and storage Cleaning after useCleaning the interior Cleaning the accessoriesBreville Customer Service Centre Recipes Recipes Using the ‘Rotisserie ’ function RecipesRoast chicken Roast leg of lambIndividual beef Wellington Aussie meatloafPreheat the oven at 200ºC for 10 minutes Serve hot or cold with roast vegetablesCrumbed veal cutlets Chicken satay skewersTray, cover and refrigerate for 20 minutes Soak 20 bamboo skewersin coldwaterfor 15 minutes. DrainVegetable lasagne Place into ovenPotato & onion bake Baked jacket potatoesServe hot as an accompaniment Combine filling ingredientsRepeat with remaining rounds Serve warm with butter Quiche LorraineKumera Scones Chocolate muffins Apple Blackberry crumbleRepeat with remaining mixture Serve warm Spread crumble mixture over apple mixture. Place into ovenUsing the ‘Grill’ function, set the time for 20 minutes Focaccia pizza-styleOpen sandwich melts Repeat with two remaining open sandwichesR11
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