When meat is cooked set it on a cutting board or large plate and leave it to rest for about 10 minutes before carving.This allows the juices to be reabsorbed and ensures moist, tender meat. If you need to cover it, do so loosely with foil so steam can escape.Carve the meat evenly across the grain using a knife with a straight rather than serrated edge. Use the full length of the blade, rather than sawing motion.
Toasting
When toasting, use the toast timer to select varying degrees of browning from light to dark.Turn the temperature dial to toast.
Maintaining your Kambrook Multi Oven Compact
It is recommended that you clean the Multi Oven Compact after each use to prevent a build up of grease and to avoid unpleasant odours.
Always turn the unit “OFF”, then turn the power off at the power outlet and unplug from the power outlet before cleaning the Multi Oven Compact and allow the appliance to cool first.
The removable rack & baking pan can be washed in warm soapy water.
The ceiling, outside of the
The bottom of the unit can be cleaned by pulling down the crumb tray. Locate the knob on the bottom of the oven, positioned at the front in the centre. Pull the knob to release the hinged crumb tray.
Wipe with a damp cloth.
Note: Do not use abrasive cleaners, commercial oven cleaners or sharp utensils to clean the Multi- oven. Do not immerse the
BAKE/ROAST/GRILL
RECIPES
MINTED RACKS OF LAMB
Serves
2 racks x 4 lamb cutlets, trimmed
Salt & freshly ground black pepper
1 tablespoon olive oil
1⁄4 cup prepared mint sauce
2 tablespoons red wine
1.Season the lamb with salt and pepper. Combine the olive oil, mint sauce and wine and drizzle over the lamb. Cover and refrigerate for several hours or overnight.
2.Preheat the oven at 200ºC for 5 minutes.
3.Drain lamb and reserve marinade. Mask the lamb rack bones with foil. Lay the lamb racks in the baking pan. Brush with reserved marinade.
4.Bake at 180ºC to roast for
5.Remove the lamb, cover loosely with foil and allow to rest for
6
