Sunbeam CO3000 manual Basic Cooking Functions, Bakes, Roasts, Steams, Grills, Dry Frys, Toasts

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. Marinated meats are best cooked using the extension ring as some marinades burn/ blacken easily. 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 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.

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