Sharp SuperSteam Cookbook

7/23/2019 Sharp SuperSteam Cookbook

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SuperSteam Oven Cookbook

™



SuperSteam Oven Cookbook

Sharp Marketing: Chasnyn Ousmand

Sharp Recipe Development & esting: Krystle Babik

Copy Editor: Sophie Seeger

Digital Photography: Andrew Furlong

Food Stylist: Melinda Henry

Design: John Bull Te Book Design Company

Publisher: Ray Ramsay

Published By: Te Custom Book Company * on behalf of the Sharp Corporation

© Sharp Corporation

No part of this publication may be reproduced without the prior written permission of the publi sher.

R.A. Ramsay Pty. Limited ABN 16 001 864 446 t/a Custom Book Company*

™



Contents

Introduction 3

Charts 4

Vegetables 8

Seafood 16

Chicken 24

Meats 32

Desserts 40

Index 48

2 S H A R P SuperSteam Oven C O O K B O O K TM



Introduction to your New

SuperSteam Oven…

Congratulations on the purchase of your new Sharp SuperSteam™ Oven. You are about to move into a whole new world of healthy cooking. Tisinnovative oven combines the ancient technique of steaming with a state

of the art development to superheat the steam and additional heating processes

that allow you to roast, grill, bake and more.Te Operation Manual should be your first step in working with your new oven,as it explains how the Sharp SuperSteam™ Oven works and what you need toknow to operate it successfully. Once you have an understanding of the operationof your SuperSteam™ Oven return to this book for information on how to cookyour favourite foods and all the great recipes in the following pages. All recipes inthis book include easy steps for the optimum cooking method with great results.

Te Sharp SuperSteam™ Oven uses a unique combination of conventional heat,steam and super steam to enhance the flavours and textures of food. It also helpsto reduce fat and calories whilst preserving vitamins and nutrients.

Tis versatile “NEW ECHNOLOGY” offers a new and healthy way of cooking, with 4-in-1 cooking options, offering convenience that modern life demands.Te only oven you will ever need.

Sharp invites you to enjoy the fantastic flavours possible with the SharpSuperSteam™ Oven.

Charts Te experts in Sharp’s est Kitchens have carefully compiled useful cooking chartsto give you a quick reference guide for amounts, oven settings and cooking timesfor most popular foods.

Use the information in these charts to help prepare and cook your own favouriterecipes or convenience foods in the Sharp SuperSteam™ Oven.

NOE: With the exception of those items indicated as frozen, all the times andsettings are for fresh or defrosted foods.

I N T R O D U C T I O N 3

TM




Steam: Steam High ChartUse baking tray, rack and/or steam tray

fd wt/ant vn sttn pstn n vn ckn t

SEAFOOD Whole sh 0.2-1kg Auto: Fresh Fish/

FreshPrawns

upper Preset

Fillets, 1 ⁄ 2-inch thick 0.2-1kg Auto: Fresh Fish/

FreshPrawns

upper Preset

Calamari 0.2-0.6kg Manual: Steam High upper 5-8 min.

POULTRY Chicken breast, half 0.25-1kg Manual: Steam High upper 25-30 min.

DUMPLINGS Frozen dumplings 0.1-0.5kg Auto: Frozen

Convenience (dumplings)

upper Preset

SHELLFISH Oysters, in shell 0.2-0.9kg Manual: Steam High upper 25-30 min.

Mussels, in shell 0.2-0.9kg Manual: Steam High upper 5-8 min.

Scallops 0.2-0.7kg Manual: Steam High upper 5-8 min.

Prawns, large 0.2-0.5kg Auto: Fresh Fish/

Fresh Prawns

upper Preset

VEGETABLES Asparagus spears 0.2-1kg Auto: Fresh Veg 1 upper Preset

Broccoli orets 0.2-1kg Auto: Fresh Veg 1 upper Preset

Carrots Baby 0.2-1kg Auto: Fresh Veg 2 upper Preset

Sliced, 1 ⁄ 4-inch thick slices 0.2-1kg Auto: Fresh Veg 2 upper Preset

Cauliower orets 0.2-1kg Auto: Fresh Veg 2 upper Preset

Corn on the cob 0.2-1kg Auto: Fresh Veg 2 upper Preset

Green beans, cut into 2-inch pieces 0.2-1kg Auto: Fresh Veg 2 upper Preset

Mushrooms 0.2-1kg Auto: Fresh Veg 1 upper Preset

Greens Bok choy, chopped 1-4 cups Manual: Steam High upper 3-6 min.

Chinese broccoli, chopped 1-4 cups Manual: Steam High upper 3-6 min.

Chinese cabbage, chopped 1-4 cups Manual: Steam High upper 3-6 min.

Choy sum 1-4 cups Manual: Steam High upper 3-6 min.

Spinach, torn 1-4 cups Manual: Steam High upper 3-6 min.

Squash Yellow squash, small, cut into halves 0.2-1kg Auto: Fresh Veg 1 upper Preset

Zucchini, 1 ⁄ 4 inch thick slices 0.2-1kg Auto: Fresh Veg 1 upper Preset

Potatoes Jacket potatoes 0.8kg Manual: Steam High upper 35 min.

Baby Potatoes 0.8kg Manual: Steam High upper 30 min.

RICE White rice 1 cup 11 ⁄ 2 cups water Manual: Steam High upper 25 min.

2 cup 21 ⁄ 2 cups water Manual: Steam High upper 28 min.

PASTA Dry pasta 1 cup 11 ⁄ 2 cups water Manual: Steam High upper 23 min.

2 cup 21 ⁄ 2 cups water Manual: Steam High upper 27 min.

Nt: All of these functions are used under the Steam key. Please follow recommended oven setting listed in chart.

When cooking rice and pasta, use a shallow 2 litre shallow casserole dish and place directly onto the baking tray.

Use the steam tray on the rack when cooking vegetable and dumpling menus.



S T E A M C H A R T S 5

SuperSteam Convection: Grill ChartUse baking tray and rack

fd wt/tcknss vn sttn pstn n vn ckn t st

BEEF Hamburgers 1-4 patties 1-2cm thick Manual: SS Grill: With P upper 12-15 min. Well done

Steaks T-bone, rib eye, sirloin 0.2-0.8kg Manual: SS Grill: With P upper 10-13 min. Medium

0.2-0.8kg Manual: SS Grill: With P upper 14-17 min. Well done

FISH Steaks 0.2-1kg Auto: Grill: Grilled Fish upper Preset Flakes

LAMB Chops (loin or rib) 0.1-0.8kg Manual: SS Grill: With P upper 18-22 Well done

PORK Boneless loin chops 0.1-0.8kg Manual: SS Grill: With P upper 18-22 Well done

POULTRY Chicken breast, half 0.25-1kg Auto: Grill: Chicken Fillet upper Preset Well done

Chicken legs 0.2-1kg Auto: Grill: Chicken legs upper Preset Well done

SAUSAGE Regular 0.2-0.6kg Manual: SS Grill: With P upper 15-20 Cooked through

Lean, low fat beef 0.2-0.6kg Manual: SS Grill: With P upper 15-20 Cooked through

SHELLFISH Scallops up to 0.5kg Manual: SS Grill: With P upper 7-10 min. Opaque

Prawns, large up to 0.5kg Manual: SS Grill: With P upper 7-10 min. Opaque

Nt: All of these functions are used under the SuperSteam Convection key. Please follow recommended oven setting listed in chart.

•Abbreviations: SS = SuperSteam, P = Preheat

SuperSteam Convection: Roast Chart

Use baking tray and rack

fd wt/ant vn sttn pstn n vn ckn t st

BEEF Blade roast 1-2kg Auto: Roast: Roast Beef Med lower Preset Medium

1-2kg Auto: Roast: Roast Beef Med: More lower Preset Well done

Eye llet 1-2kg Manual: SS Bake/Roast: Without P 200˚C lower 30-40 min. Medium

1-2kg Manual: SS Bake/Roast: Without P 200˚C lower 40-50 min. Well done

LAMB Leg of lamb 1-2kg Auto: Roast: Roast Leg of Lamb lower Preset Well done

Rack of lamb Approx. 8 cutlets Manual: SS Bake/Roast: Without P 180˚C lower 35 min. Medium/Well

PORK Boneless pork loin roast 0.9-1.5kg Auto: Roast: Roast Pork lower Preset Well done

Ribs 750g Manual: SS Bake/Roast: With P 150˚C lower 30 min. Medium/Well

Tenderloin 0.3-1kg Manual: SS Bake/Roast: Without P 200˚C lower 30-40 min. Well done

POULTRY Chicken breast, half 0.25-1kg Manual: SS Bake/Roast: Without P 190˚C lower 25-30 min. Well done

Whole chicken 0.9-2kg Auto:Roast: Roast Chicken lower Preset Well done

TURKEY Whole Turkey, stuffed 4.5kg Manual: SS Bake/Roast: Without P 220˚C lower 120 min. Well done

6kg Manual: SS Bake/Roast: Without P 220˚C lower 150 min. Well done

DUCK Whole Duck 2kg Manual: SS Bake/Roast: Without P 200˚C lower 60-70 min. Well done


The cooking result may be affected when using marinades that contain sugar or honey as they tend to burn quickly when exposed to high heat.

•Abbreviations: SS = SuperSteam, P = Preheat

TM

TM

TM

TM

TM

TM



SuperSteam Convection: Bake ChartUse baking tray and/or rack


BREADS Rolls Refrigerated 1 package Manual: SS Bread: With P 200˚C lower 6-7 min.

Homemade or packet mix 8 rolls Manual: SS Bread With P 220˚C lower 10-15 min.

Loaf, homemade or packet mix 13x20cm loaf tin Auto: Bake: Bread lower Preset

CAKES Loaf 13x20cm loaf tin Manual: SS Cake: With P 180˚C lower 45 min.

Madeira 13x20cm loaf tin Auto: Bake: Cake lower Preset

Butter 20cm square tin Auto: Bake: Cake lower Preset

DESSERTS Cheesecake 1 Manual: SS Bake/Roast: With P 160˚C upper 60 min.

Cookies/Biscuits Homemade or packet mix 15 Manual: SS Bake/Roast: With P 180˚C upper/lower 12-14 min.

Refrigerated 1 package Manual: SS Bake/Roast: With P 180˚C upper/lower 12-14 min.

Mufns, homemade or packet mix 1 package Manual: SS Bake/Roast: With P 180˚C upper/lower 15-20 min.

Cupcakes, homemade or packet mix makes 12 Manual: SS Bake/Roast: With P 180˚C upper/lower 20-25 min.

FISH

PRODUCTS

Fish pieces, battered or crumbed, frozen 0.2-0.5kg Manual: SS Bake/Roast: With P 200˚C uppper 15-20 min.

Fish sticks, battered or crumbed, frozen 0.25-0.5kg Manual: SS Bake/Roast: With P 200˚C upper 15-20 min.

PIES Frozen prepared fruit 23cm Manual: SS Bake/Roast: With P 180˚C upper 32-37 min.

Homemade fruit 23cm Manual: SS Bake/Roast: With P 160˚C upper 30-35 min.

Meat pie, frozen 1-4 pies Manual: SS Bake/Roast: With P 180˚C upper 15-20 min.

PIZZAS Pizza, frozen 0.2-1kg Auto: Bake: Frozen Pizza upper/lower Preset

FROZEN

INSTANT

MEALS

Lasagne, Canelloni, Lamb Casserole 400g Manual: SS Bake/Roast: With P 180˚C upper 35 min.

POTATO

PRODUCTS

Chips, frozen 0.2-0.5kg Manual: SS Bake/Roast: With P 210˚C upper 15-20 min.

Potato gems/Hash browns, frozen 0.2-0.5kg Manual: SS Bake/Roast: With P 210˚C upper 15-20 min.

POULTRY

PRODUCTS

Prepared, frozen Chicken ngers 0.25-0.5kg Manual: SS Bake/Roast: With P 220˚C upper 12-15 min.

Nuggets 0.25-0.5kg Manual: SS Bake/Roast: With P 220˚C upper 12-16 min.

Breast llet/Schnitzel 0.2-0.4kg Manual: SS Bake/Roast: With P 200˚C upper 21-26 min.

Prepared, refrigerated Nuggets 0.25-0.5kg Manual: SS Bake/Roast:With P 220˚C upper 14-16 min.

Breast llet/Schnitzel 0.2-0.5kg Manual: SS Bake/Roast: With P 220˚C upper 12-16 min.


TM


When cooking sh and poultry menus you can use both baking tray and rack.

•Abbreviations: SS = SuperSteam, P = Preheat TM

TM



S T E A M C H A R T S 7

Steam: Proof ChartUse baking tray

Microwave: Defrost Chart

Microwave: Sensor Reheat Chart


BREAD YEAST DOUGH Rolls, homemade or packet mix 8 rolls/ 500g Manual: Proof lower 1st rise: 30 min.

2nd rise: 30 min.

Loaf, homemade or packet mix standard loaf/ 500g Manual: Proof lower 1st rise: 30 min.

2nd rise: 30 min.

PIZZA YEAST DOUGH Regular pizza dough 500g Manual: Proof lower 1st rise: 30 min.

2nd rise: 20 min.

fd wt vn sttn pstn n vn ckn t

STEAK, CHOPS 0.1-1kg Microwave: Auto Defrost: Steak/Chops directly on oven base Preset

POULTRY 0.9-2kg Micorwave: Auto Defrost: Poultry directly on oven base Preset

ROAST MEAT 1-2kg Microwave: Auto Defrost: Roast Meat directly on oven base Preset

MINCE/SAUSAGES 0.1-1kg Microwave: Auto Defrost: Mince/Sausages directly on oven base Preset

Nt: All of these functions are used under the Microwave key. Please follow recommended oven setting listed in chart.

Use a microwave safe defrosting rack when defrosting these menus.

Nt: All of these functions are used under the Microwave key. Please follow recommended oven setting listed in chart.

Dinner plate: Cover with plastic wrap before cooking and pierce 5 times with skewer.

Casserole: Place in casserole dish and cover with plastic wrap before cooking and pierce 5 times with skewer.

Soup: Place in microwave safe glass bowl, stir after cooking.

Pizza: Place pizza on paper towel before cooking.

Nt: All of these functions are used under the Steam key. Please follow recommended oven setting listed in chart.

For the rst rise: Leave the yeast dough in the mixing bowl. Place the bowl on the baking tray in lower position.

For the second rise: Fill the corresponding preparation ovenware with the yeast dough, e.g. loaf tin, pizza baking pan or use the baking tray and place in lower position.

fd initial temperature weight/amount vn sttn pstn n vn cooking time

REHEATDINNER PLATE

Meat Beef, Lamb, Chicken

(sliced), T-Bone

3˚C Refr igerated 175-180g Microwave: Sensor Reheat:

Dinner Plate

directly on oven base Preset

Potato sliced 125g

Vegetables Carrot, B roccoli,

Zucchini

100g

REHEAT

CASSEROLE

Beef Stroganoff,

Springtime Lamb,

Apricot Chicken

3˚C Ref rigerated 1-4 cups Microwave: Sensor Reheat :

Casserole

directly on oven base Preset

Canned Baked

Beans, Spaghetti

20˚C Room

temperature

1-4 cups

REHEAT SOUP Pumpkin, Tomato,

Chicken

20˚C Room

temperature

1-4 cups Microwave: Sensor Reheat : Soup directly on oven base Preset

REHEAT PIZZA Pepperoni, Supreme 3˚C Refrigerated 1-4 slices Micorwave: Sensor Reheat: Pizza directly on oven base Preset



Vegetables

Garlic andthyme potatoes800 a ptats

1 taspn v

2 cvs ac, csd

1 taspn cppd fs t avs

sat and ppp t tast

• Cut potatoes into 1-2cm cubes.• In a large bowl combine oil, garlic, thyme,salt and pepper. Mix until well combined.

• Add potatoes to the mixture and evenly coat.• Drain excess oil. Place potatoes on one ofthe baking trays provided.• Place baking tray in the upper position.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOUPREHEA 200˚C. Cook for 30-35 minutes.

Serves 4

Asian greens250 k c

250 Cns cc

2 taspns st sac½ taspn ssa

• Wash and trim bok choy and broccoli.Cut into equal lengths of approximately 10cm.• Place vegetables on steam tray and puton the rack and on one of the baking traysprovided.• Place baking tray in the upper position.

• Set oven to SEAM > MANUAL > SEAMHIGH. Cook for 6 minutes.• Remove from oven and stand for 1 minute.Drain.• In a small bowl, add the oyster sauce andsesame oil. Mix until well combined.• Place vegetables into serving dish and stirthrough the sauce.

• Serve warm.

Serves 2-4




Stuffed Portobello

mushrooms2 scs wt ad

2 ass f acn, cppd

4 sats, cppd

100 sn-dd tats, n cppd

1 fs d’s c, sds vd,

n cppd

½ cp atd tast cs

½ cp atd pasan cs

1 taspn cppd fs pas

2 cvs ac, csd

8 a at Pt ss, staks

vd (appx. 80-100 ac)

20 tt, cd

sat and ppp t tast

• Process the bread into fine breadcrumbs.Set aside.• Place the bacon between two sheets of paper

towel and place on base of oven.• Set oven to MICROWAVE > MANUAL.Cook for 2 minutes.• Place the shallots and bacon in a smallmicrowave safe glass bowl.

• Set oven to MICROWAVE > MANUAL.Cook for 1 minute.

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPER

SEAM GRILL > WIH PREHEA.• Mix breadcrumbs, bacon, shallots, sun-driedtomatoes, chilli, cheeses, parsley, garlic, saltand pepper until well combined.• Spoon mixture into the mushrooms.• Cut butter into 8 equal cubes and place oneon each mushroom.• Place filled mushrooms on the rack on oneof the baking trays provided.• Place baking tray in the upper position.

Cook for 15 minutes.

Serves 4

V E G E T A B L E S 9

Stuffed portobello mushrooms



Roast vegetables300 a ptats

300 swt ptats

250 pasnps

2 taspns v

1 taspn dd an

1 taspn dd pas pnc f sat

• Wash all vegetables.• Cut potatoes into quarters or 1-2cm cubes,sweet potato lengthwise into 1-2cm cubesand parsnips into quarters.• In a large bowl, combine oil, oregano,parsley and salt. Mix until well combined.

• Add vegetables to the mixture andevenly coat.• Place vegetables on one of the bakingtrays provided.• Place baking tray in the upper position.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOUPREHEA 200˚C. Cook for 30-35 minutes.

Serves 4

Potato salad withavocado and

prosciutto1k a ptats, ct n qats

1 Spans nn, scd nt ns

30 tt

½ cp w- annas

1 taspn cppd fs cvs

1 a avcad, scd1 taspn n jc

4 scs psctt, ct nt stps

nd ack ppp t tast

xta cppd fs cvs, t ans

xta stps psctt, t ans

• Place potatoes on one of the baking trays

provided.• Place baking tray in the upper position.• Set oven to SEAM > MANUAL > SEAMHIGH. Cook for 25-30 minutes. Drain andstand covered with foil for 5 minutes.• In a large microwave safe glass bowl,combine the onion rings and butter.• Set oven to MICROWAVE > MANUAL.Cook for 1 minute or until just collapsing.• Add potato, mayonnaise and chives to thebowl with the onion. Stir until the potatois well coated.• Slice the avocado and sprinkle withlemon juice.

• Add avocado and prosciutto to the potatomixture, stir gently to combine. Season with

black pepper.• Garnish with extra chives and prosciutto,serve salad with cold chicken or meat,

or on its own for lunch.

Serves 4

Roast vegetables




Tandoori stylevegetables200 ppkn

1 sa swt ptat (appx. 200)

2 d cats

1 d ptat (appxat 180)

1 taspn nata t

1 taspn atd fs n

¼ taspn c pwd

2 taspns papka

1 taspn c pwd

1 taspn

½ taspn n jc

• Peel and wash all vegetables and cut into1-2cm cubes.• In a large bowl, combine yoghurt, ginger,chilli, paprika, curry, oil and lemon juice.

Mix until well combined.• Add vegetables to the mixture andevenly coat.• Place all vegetables on one of the bakingtrays provided.• Place baking tray in the upper position.

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOU

PREHEA 200˚C. Cook for 35-40 minutes.

Serves 4


Tandoori style vegetables



Cheesyasparagus risotto2 fs ncs f aspaas

3 sats, scd

3 cvs ac, csd

2½ cps cckn stck

2 cps A c, nsd

½ cp atd tast cs

1 cp fs atd pasan cs

sat and ppp t tast

• rim and cut asparagus into bite-sized pieces.• In a large bowl, combine asparagus, shallots,garlic, and chicken stock. Mix until wellcombined.• Continue to add rice, tasty cheese, parmesancheese, salt and pepper. Mix until wellcombined.

• Carefully pour this mixture into one of thebaking trays provided and evenly spread.

• Place baking tray in the upper position.

• Set oven to SEAM > MANUAL > SEAMHIGH. Cook for 25 minutes.

Serves 4

Mediterraneanvegetables1 Spans nn

2 ccns (400)

1 d capsc (280)

1 pant (300)

250 c tats

Mushroomrisotto300 ss, wasd and dcd

1 a Spans nn, dcd

2 cvs ac, csd

2 cps vta stck

½ cp ca

2 cps A c, nsd

1 taspn cppd fs as

1 taspn cppd fs pas

1 taspn cppd fs t

1/3cp atd pasan cs

sat and ppp t tast

3 taspns v

¼ taspn dd pas

¼ taspn dd an

sat and ppp t tast

• Set oven to SUPER SEAM

CONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA220°C.• Cut zucchini and eggplant into chunkypieces approximately 1cm thick and 6cm inlength. Cut capsicum into thick strips andonion into wedges.

• In a large bowl, combine all vegetables, oliveoil, parsley, oregano, salt and pepper. Mix until well combined.• Place vegetables into one of the baking traysprovided.• Place baking tray in the upper position.Cook for 35-40 minutes.

Serve 4-6

¼³




• Place mushrooms and onion into a largebowl. Add garlic, vegetable stock and cream.Mix until well combined.

• Continue to add rice, basil, parsley, thyme,

parmesan cheese, and salt and pepper.• Mix until well combined.• Carefully pour this mixture into one of thebaking trays provided and evenly spread.• Place baking tray in the upper position.• Set oven to SEAM > MANUAL > SEAMHIGH. Cook for 25 minutes.

Serves 4

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA200˚C.

• Cut tomatoes in half and place into alightly greased 2 litre casserole dish. Sprinkletomatoes with parsley and chives.• In a medium bowl, combine the flour andeggs. Whisk until well combined. Slowly addthe sour cream, milk, salt and pepper.• Gently pour this mixture over the tomatoes.Sprinkle with cheddar cheese.• Place the casserole dish on one of the bakingtrays provided.

• Place baking tray in the upper position.Cook for 30 minutes.

Serves 4

Cherry tomatofrittata200 c tats

2 taspns cppd fs pas

1 taspn cppd fs cvs

¼ cp pan

4 a s, t atn

3 taspns s ca

1 cp k

¼ taspn sat

ppp t tast

1 cp sddd cdda cs

Cherry tomato frittata



Baked ricotta andvegetable frittata500 ctta cs

1 nn, dcd

2 s, t atn1 cp atd cdda cs

½ cp atd pasan cs

1 ccn, atd

½ d capsc, dcd

• Lightly grease 2 muffin trays with butter(6 serves per tray).• Set oven to SUPER SEAM

CONVECION > MANUAL > SUPER

Pasta Napolitano2 x 400 cans csd tats

4 taspns tat past

2 cvs ac, csd

1 cp n sats, n scd

2 taspns sa 2 taspns vta stck

375 fs fttcn pasta

sat and ppp t tast

• Place pasta on the bottom of one of thebaking trays provided.• In a medium bowl, combine crushedtomatoes, tomato paste, garlic, shallots, sugar,

vegetable stock, salt and pepper. Stir until wellcombined.• Pour mixture evenly over pasta.


• Set oven to SEAM > MANUAL > SEAM

HIGH. Cook for 20-25 minutes, or untilpasta is tender.• Stir, cover with aluminium foil and standfor 3-5 minutes before serving.

Serves 4

Orange carrots500 cats, pd

40 tt, td1 taspn atd an nd

1 taspn cast sa

• Slice carrots lengthwise in quarters. Ten cuteach slice 5cm in length.• Place carrot slices on steam tray and puton the rack and on one of the baking traysprovided.

• Set oven to SEAM > MANUAL > SEAMHIGH.• Place baking tray in the upper position.Cook for 16 minutes.• In a medium bowl, combine butter, orangerind and sugar. Mix until well combined. Add steamed carrots to mixture. oss to coatevenly. Serve hot.

Serves 4

SEAM BAKE/ROAS > WIHPREHEA 180˚C.• In a medium bowl, combine all ingredients.Stir until well combined. Divide mixture

evenly between muffin trays.• Place one muffin tray on each of the bakingtrays provided.• Place one baking tray in the upper positionand the other in the lower position. Cook for25 minutes, or until puffed, golden and setin the middle.• Serve warm.

Makes 12




¼³

• Repeat step above with remaining spinachmixture, half the remaining Napolitano sauceand one more lasagne sheet.

• o finish the layering process, pour

remaining Napolitano sauce, spread evenly.Sprinkle with mozzarella cheese.• Place casserole dish on one of the bakingtrays provided.• Place baking tray in the upper position.Cook for 30-35 minutes.

Serves 6


Spinach and ricotta lasagne

Spinach andricotta lasagne1 nc f spnac (svt), wasd

(appxat 500)

2 taspns v

1 nn, cppd

2 cvs ac, csd

500 fs ctta cs

2 taspns cppd fs as

3 fs asan sts

500 ja Naptan sac

1 cp atd aa cs

sat and ppp t tast

• Remove stalks and finely chop spinach.Place in a large microwave safe glass bowl.• Set oven to MICROWAVE > MANUAL.

Cook, covered for 7 minutes, stirring halfwaythrough. Drain. Squeeze spinach to remove anyexcess liquid. Set aside.• In a separate large microwave safe glass bowl,add the oil, onion and garlic.• Set oven to MICROWAVE > MANUAL.Cook for 2-3 minutes, stirring halfway through.• Add the onion mixture, ricotta cheese, basil,salt and pepper to the spinach. Mix until well combined.• Set oven to SUPER SEAM CONVECION> MANUAL > SUPER SEAM BAKE/ROAS> WIH PREHEA 180˚C.• Using a large shallow casserole dish, place of the spinach mixture covering the bottom.Cover with one layer lasagne sheet.

• Continue layering with half the remainingspinach mixture. Pour over of the

Napolitano sauce, followed by another

lasagne sheet.

¼³



Seafood

Grilled garlicprawns500 n kn pawns, pd, tas

ntact, dvnd

1/3cp vta

3 taspns ssa

1 taspn nd cand

Grilled chillilemon octopus400 a ctps

atd nd f 1 n

¾ cp n jc

2 taspns v

2 taspns t c sac (swt

c sac ptna)

4 cvs ac, csd

• Rinse octopus thoroughly, making sure the

heads are clean. Large pieces of octopus shouldbe cut in half to ensure even cooking.• In a large bowl, combine lemon rind, lemon juice, garlic, oil and chilli sauce. Mix until well combined.• Add the octopus to the marinade. Cover andrefrigerate for 2 hours.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPER

SEAM GRILL > WIH PREHEA.

• Remove octopus from marinade. Place theoctopus on the rack and on one of the bakingtrays provided.• Place baking tray in the upper position.Cook for 7-10 minutes.• Garnish with parsley leaves and serve with

lemon wedges on salad greens.

NOE: A shorter or longer cooking time maybe necessary depending on your preferenceof texture.

Serves 2

¼³

Grilled chilli lemon octopus




3 cvs ac, csd

2 taspns wt wn

8 a skws

• In a medium bowl, combine vegetable oil,sesame oil, coriander, garlic and white wine.Mix until well combined.

• Add the prawns to the marinade. Cover and

refrigerate for 2 hours.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• Soak skewers in cold water for 5 minutes.

Tread prawns evenly onto skewers.• Place the skewers on the rack and on oneof the baking trays provided.• Place baking tray in the upper position.Cook for 7-10 minutes.

Serves 4

• Add the prawns to the marinade. Cover andrefrigerate for 2 hours.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPER

SEAM GRILL > WIH PREHEA.• Soak skewers in cold water for 5 minutes.Tread prawns evenly onto skewers.• Place the skewers on the rack and on oneof the baking trays provided.• Place baking tray in the upper position.Cook for 7-10 minutes.

Serves 4

S E A F O O D 17

Grilled white wine prawns

Grilled whitewine prawns500 n kn pawns, pd, tas

ntact, dvnd

½ taspn sat

1 taspn nd ack ppp

1/3cp wt wn

1/3cp ca

3 cvs ac, csd

½ taspn nd cand

8 a skws

• In a medium bowl, combine salt, pepper, wine, cream, garlic and coriander. Mix until

well combined.

¼³

¼³



Cheesy salmoncannelloni250 ctta cs

90 sddd cdda cs

sat and ppp t tast

2 s, t atn

210 can d san, dand, ns

vd

2 taspns n jc

120 cannn

375 adad pasta sac

2 taspns sddd cdda cs,

xta

2 taspns cppd fs pas,

t ans

• In a large bowl, combine ricotta, cheddar,egg, salmon, lemon juice, salt and pepper. Mixuntil well combined.• Fill the cannelloni with salmon mixtureusing a spoon.• Place the cannelloni in a row, close togetherin a large shallow casserole dish.• Pour pasta sauce over the cannelloni. Smoothsauce over the pasta using the back of a spoonto ensure even coverage.

• Sprinkle extra cheese over the pasta.• Set oven to SEAM > MANUAL > SEAMHIGH.

• Place casserole dish on one of the bakingtrays provided.


Cook for 30 minutes.• Garnish with parsley and serve with a greensalad.

Serves 4

Marinatedsnapper 2 taspns s sac

2 cvs ac, csd

1 taspn ssa

1 taspn atd fs n

1 taspn cppd fs cand

2 d’s cs, sds vd,

n cppd

500 w snapp, cand

• In a small bowl, combine soy sauce, garlic,sesame oil, ginger, coriander and chillies.Mix until well combined.• Place snapper in a large shallow casseroledish and add the marinade. Cover andrefrigerate for 1-2 hours. If snapper is largerthan rack provided, remove tail.

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• Place fish onto the rack and on one of thebaking trays provided.• Place baking tray in the upper position.Cook for 15-20 minutes.

Serves 2




Grilled tunasteaks2 taspns s sac

2 taspns Djn stad

1 taspn v

1 taspn cppd fs cand

4 tna staks (appxat 200-250

ac and 1-2c tck)

• In a medium bowl, combine soy sauce,mustard, oil and coriander. Mix until wellcombined.• Add the tuna steaks to the marinade. Cover

and refrigerate for 1-2 hours.• Set oven on SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOU

PREHEA 180°C.• Place tuna steaks on the rack and on oneof the baking trays provided.• Place baking tray in the upper position.Cook for 20-25 minutes.

Serves 4

S E A F O O D 19

Grilled tuna steaks



Thai scallops1 taspn ssa

40 tt

1 d’s c, sds vd, n

cppd

2 cvs ac, csd

1 taspn cast sa

2 taspns kcap ans

1 taspn atd fs n

1 taspn s sac

500 scaps

1 taspn cppd fs cand,

t ans

• In a small microwave safe bowl, combine oil,butter, chilli and garlic.• Set oven to MICROWAVE > MANUAL.

Cook for 2 minutes.• Add sugar, kecap manis, ginger, fish sauceand scallops. Mix until well combined. Coverand refrigerate for 1-2 hours.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• Place scallops on the rack and on one of thebaking trays provided.• Place baking tray in the upper position.

Cook for 7-10 minutes.• Serve with rice.

Serves 2-4

Marinara risotto500 anaa x

1 cv ac, csd

1 taspn cppd fs pas

1 cp A c, nsd

¼ cp d wn

580 ja adad pasta sac

sat and ppp t tast

• In a large bowl, combine marinara mix,garlic, parsley and rice. Mix until wellcombined.• Add red wine, pasta sauce, salt and pepper.Mix until well combined.• Carefully pour this mixture into a largeshallow casserole dish and evenly spread.• Set oven to SEAM > MANUAL >SEAM HIGH.• Place the casserole dish on one of the baking

trays provided.• Place baking tray in the upper position.Cook for 35 minutes.

Serves 4




Marinatedsalmon1/cp n jc

2 taspns s sac

2 taspns Wcsts sac

1 taspn dd pas

½ taspn dd an

2 cvs ac, csd

sat and ppp t tast

4 san ts (appxat

200 ac)

• In a large bowl, combine lemon juice,soy sauce, Worcestershire sauce, parsley,oregano, garlic, salt and pepper. Mix until wellcombined.• Add salmon fillets to the marinade. Coverand refrigerate for 1-2 hours.

• Set oven on SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOUPREHEA 180°C.• Lightly coat the rack with cooking oil spray.• Place salmon skin side down on the rack andon one of the baking trays provided.• Place baking tray in the upper position.Cook for 20-25 minutes.

Serves 4

S E A F O O D 21

Marinated salmon

¼³



Fish cakes450 sknss wt s ts, ct

nt cs

1 wt

1 taspn sddd kaf avs

1 taspn Ta n c past

50 n ans, n cppd

1 d’s c, sds vd, n

cppd

2 taspns cppd fs pas

½ taspn nd cand

sat and ppp t tast

• In a food processor, combine the fish, egg white, kaffir lime leaves and curry paste.

• Process for 2 minutes, or until smooth.ransfer the mixture to a bowl.

• Add the beans, chilli, parsley, coriander, salt

and pepper. Mix until well combined.• Shape the mixture into small pattiesapproximately 5cm in width.• Place fish patties on a plate and refrigeratefor at least 30 minutes.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• Lightly coat the rack with cooking oil spray.

• Place patties on the rack and on one of thebaking trays provided.• Place baking tray in the upper position.Cook for 14-18 minutes.

Makes 8 fish cakes (approximately)

NOE: Roll patties in breadcrumbs beforecooking for a more crisp and crunchy finish.

Fish cakes




S E A F O O D 23

Crumbed sh ngers300 , wt s ts

¼ cp cn

1 , t atn

1 cp adcs

¼ taspn sat

½ taspn n ppp sasnn

, f sn

• Cut fish fillets into slices, approximately2cm thick. Set aside.• In a small bowl, mix together cornflourand egg.

• In a separate bowl, combine breadcrumbs,salt and lemon pepper seasoning.


SEAM GRILL > WIH PREHEA.• Dip the fish pieces in egg mixture thenroll into breadcrumb mixture, ensuring aneven coat.• Lightly coat the rack with cooking oil spray.• Place fish on the rack and on one of the

baking trays provided. Lightly brush with oil.• Place baking tray in the upper position.Cook for 14-18 minutes.

Serves 2-4

Crumbed

sh ngers



Chicken

Chicken satay1 taspn t s sac

1 taspn ssa

1 taspn n jc500 cckn ast, ct nt 2c cs

8 a skws

DiPPiNg SAuCe

1/cp cnc pant tt

¼ taspn c pwd

1 taspn wn sa

1 cv ac, csd

1 taspn vta

• In a medium bowl, combine soy sauce,sesame oil and lemon juice. Mix until wellcombined.• Add the chicken pieces to marinade, mixuntil evenly coated. Cover and refrigeratefor 1 hour.

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.

• Soak skewers in cold water for 5 minutes.Tread chicken evenly onto skewers.

• Place the skewers on the rack and on one of

the baking trays provided.• Place baking tray in the upper position.Cook for 12-15 minutes.• Serve with dipping sauce.

DIPPING SAUCE• In a small bowl combine peanut butter, chillipowder, brown sugar, garlic and vegetable oil.Mix until well combined.

Serves 4

Chicken satay

¼³




C H I C K E N 25

Grilled coconutchicken400 cannd ccnt k

2 d’s cs, sds vd,

n cppd

1 taspn atd n

1 taspn n jc

3 taspns t s sac

4 cvs ac, csd½ cp cppd fs cand

1 taspn wn sa

ppp t tast

4 cckn asts (appxat

200-250 ac)

• In a food processor or using a hand blender

combine coconut milk, chilli, ginger, lemon juice, soy sauce, garlic, coriander, brown sugarand pepper. Process for 1-2 minutes or until well combined.• Place chicken in a large bowl and add thecoconut milk mixture covering the chicken.Cover and refrigerate for 2 hours or overnight.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOU

PREHEA 190°C.• Place chicken on the rack and on one ofthe baking trays provided.

• Place baking tray in the upper position.Cook for 25-30 minutes.

Serves 4

Spicy mustarddrumsticks1k cckn dstcks

¼ cp Djn stad

¼ cp w annas

• In a large bowl, combine mustard andmayonnaise. Mix until well combined.• Add drumsticks and coat evenly in mixture.• Set oven to SUPER SEAM

CONVECION > MANUAL > SUPERSEAM GRILL > WIHOU PREHEA.• Place drumsticks on the rack and on oneof the baking trays provided.


Serves 4-6

Grilled coconut chicken



Spicy grilledchicken skewers¼ taspn nd cann ppp

1 taspn nd cn

3 taspns nd cand

2 taspns nd tc

4 cvs ac, csd

2 taspns cast sa

½ taspn sat

½ taspn nd ack ppp

2 taspns v

500 cckn ast, ct nt 2c cs

8 a skws

• In a medium bowl, combine cayenne pepper,cumin, coriander, turmeric, garlic, castersugar, salt, pepper and olive oil. Mix until well

combined.• Add the chicken pieces to marinade. Mixuntil evenly coated. Cover and refrigerate for2 hours, or overnight.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.

• Soak skewers in cold water for 5 minutes.Tread chicken evenly onto skewers.

• Place skewers on the rack and on one of thebaking trays provided.• Place baking tray in the upper position.Cook for 12-15 minutes.

Serves 4

Wholemealchicken1k cckn ts

100 tt, td

¼ cp n atd pasan cs

1 cp wa

1 taspn cppd fs pas

• Dip chicken thighs in butter.

• In a small bowl, combine cheese, flour andparsley. Coat chicken evenly with mixture.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOUPREHEA 250°C.

• Place chicken on the rack and on one of the

baking trays provided.• Place baking tray in the upper position.Cook for 25-30 minutes.

Serves 4




C H I C K E N 27

Grilled Chinesechicken wings700 cckn wns

1 taspn pant

1 taspn s sac

1 taspn v-spc pwd

2 taspns hsn sac

• Cut the chicken wings into 2 pieces at the

joint. Set aside.• In a small bowl, combine peanut oil, soysauce, five-spice powder and Hoisin sauce.Mix until well combined.

• Add the chicken to the marinade. oss untilevenly coated. Cover and refrigerate for2 hours or overnight.

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIHOU PREHEA.• Place chicken wings on the rack and on oneof the baking trays provided.• Place baking tray in the upper position.Cook for 30-35 minutes.

Serves 4

Grilled Chinese chicken wings



Chicken andvegetable rolls1 cp fs wa adcs

500 cckn nc

2 s

1 cat, n atd

½ nn, atd

¼ cp cppd fs cand

¼ cp cppd fs pas

sat and ppp t tast

2 sts fn pff past, jst tawd

1 taspn ssa sds

tat swt c sac, t sv

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA

200˚C.• In a food processor combine breadcrumbs,chicken mince and 1 egg. Mix until wellcombined.• In a large bowl, combine processed chickenmixture, onion, carrot, coriander, parsley, saltand pepper.

• Place one puff pastry sheet on a floured

surface and cut in half. Spoon a quarter of the

mixture lengthways along the centre of eachpiece. Fold pastry lengthwise, pressing edgeslightly to form a seal. Repeat with remainingpastry and filling.• Cut each roll evenly into 4 pieces.• Lightly coat one of the baking trays provided with cooking oil spray. Place chicken rollsevenly onto baking tray.• In a small bowl beat the remaining egg.Brush rolls with egg and sprinkle with

sesame seeds.

Grilled chickenCaesar salad1 taspn Wcsts sac

1 taspn Djn stad

300 cckn ast t

2 an ass acn

½ cp atd pasan cs

1 cs ttc, wasd and tn

DreSSiNg

2 cvs ac, csd¼ cp w annas

1 das Taasc sac

1 taspn Djn stad

1 taspn Wcsts sac

1 taspn n jc

2 ancv ts, ncd

ppp t tast.

• In a small bowl, combine Worcestershiresauce and Dijon mustard. Evenly coat thechicken breast with marinade mixture.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOUPREHEA 190°C.

• Place chicken on the rack and on one of

the baking trays provided.

• Place baking tray in the upper position.Cook for 25-30 minutes until the rolls arelightly browned and cooked through.• Serve warm.

Makes 16




C H I C K E N 29


• Allow chicken to cool before slicing intothin strips. Set aside.

• Place bacon between two sheets of papertowel.• Set oven to MICROWAVE > MANUAL.Cook for 2-3 minutes.• Allow bacon to cool before slicing intothin strips.

DRESSING• In a separate bowl, combine garlic, wholeegg mayonnaise, abasco sauce, Dijonmustard, Worcestershire sauce, lemon juice,

anchovy fillets, and pepper. Mix until wellcombined. Set aside.• Place the lettuce in a large bowl. Addchicken, bacon, parmesan cheese and dressing.oss to coat evenly. For crispy lettuce, servestraight away.

Serves 4

Grilled chicken Caesar salad



Herb roastedchicken60 tt, sftnd

1 cv ac, csd

3 taspns atd pasan cs

½ taspn nd sa

¾ taspn csd dd t avs

¾ taspn csd dd as avs

1.5k cckn (appxat)

• In a small bowl, combine the butter, garlic,parmesan cheese, sage, thyme and basil.Mix until well combined. Set aside.• Make a slit to separate the skin from thechicken. Using your fingers press the herbmixture between the skin and flesh evenly.ie the chicken legs together.

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOUPREHEA 200°C.• Place chicken breast side up on the rack andon one of the baking trays provided.• Place baking tray in the upper position.Cook for 55-60 minutes.• Cover chicken with aluminium foil andstand for 10 minutes.

• Carve and serve with vegetables or salad.

Serves 4

Vegetable ricepaper rolls2 cckn asts, appxat

200-250 ac

12 a c pap s

1 avcad, avd, tn scd

1 cat, atd

½ n capsc, tn scd

½ sa c ttc, wasd and

sddd

swt c sac, t sv

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOUPREHEA 190°C.• Place chicken breast on the rack on oneof the baking trays provided.• Place baking tray in the upper position.Cook for 25-30 minutes.

• Finely slice cooked chicken into small pieces.

• Place one rice paper roll in luke warm wateruntil soft. Repeat this process.• o prepare rolls, overlap two rice paper rollsand thinly layer with chicken, avocado, carrot,capsicum and lettuce.• Fold each short end of the rice paper roll

over the top and bottom of the filling. Foldone edge of rice paper over and tuck inalongside the filling, then fold over the otherside, making a roll. Press down lightly to seal.• Serve with sweet chilli sauce.

Makes 6




C H I C K E N 31

Vegetablechicken patties400 cckn nc

1 wt

1 cat, n atd

1 d’s c, sds vd,

n cppd

2 taspns cppd fs cvs

½ taspn nd cand

¼ taspn c pwd (ptna)

adcs (ptna)

sat and ppp t tast

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• In a large bowl, combine chicken mince

and egg white, mixing well. Add the carrot,chilli, chives, coriander, chilli powder, salt andpepper. Mix until well combined.• Shape the mixture into small pattiesapproximately 5cm in width.• Lightly coat the rack with cooking oil spray.• Place patties on the rack and on one of thebaking trays provided.• Place baking tray in the upper position.Cook for 14-18 minutes.

Makes 8 patties (approximately)

NOE: Roll patties in breadcrumbs beforecooking for a more crisp and crunchy finish.

Vegetable chicken patties



Meats

Grilled soy beefskewers2 taspns s sac

2 taspns st sac

2 taspns ssa

2 taspns ssa sds

1 taspn atd fs n

1 taspn wn sa

1 cv ac, csd

400 an f p stak

8 a skws

• In a medium bowl, combine soy sauce,oyster sauce, sesame oil, sesame seeds, ginger,brown sugar and garlic. Set aside.• Cut the beef into 2cm cubes. Add to themarinade mixture. Cover and refrigerate for1 hour.

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• Soak skewers in cold water for 5 minutes.Tread beef evenly onto skewers.• Place skewers on the rack and on one of thebaking trays provided.• Place baking tray in the upper position.Cook for 12-15 minutes.

Serves 4




M E AT S 33

Freshly seasonedgrilled rack of lamb30 v

30 jc

3 taspns cppd fs cand

1 taspn nd cn

½ taspn nd cand

2 cvs ac, csd

1 taspn sat

½ taspn nd ack ppp

1 ack f a, appxat 8 ctts

• In a small bowl, combine the olive oil, lime juice, fresh coriander, ground cumin, groundcoriander, garlic, salt and pepper.• Place lamb into a shallow casserole dish and

add marinade. Cover and refrigerate for 2-3hours or overnight.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA180°C.

• Place lamb on the rack and on one of the

baking trays provided.• Place baking tray in the upper position.Cook for 32-35 minutes.

Serves 2-3

Freshly seasoned grilled rack of lamb



Plum spare ribs750 pk spa s, ct nt stps

210 p sac

¼ taspn c pwd

• In a large bowl, combine plum sauce andchilli powder. Mix until well combined.• Add ribs to marinade, mix until evenlycoated. Cover and refrigerate for 1-2 hours.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPER

SEAM BAKE/ROAS > WIH PREHEA150°C.• Place ribs on the rack and on one of thebaking trays provided.• Place baking tray in the upper position.Cook for 30-35 minutes.

Serves 4

Tangy grilledbeef skewers2 cvs ac, csd

2 taspns atd fs n

1 taspn wn sa

1 taspn t s sac

1 taspn jc

1 taspn ssa

½ taspn nd cand ½ taspn c pwd

1 taspn atd n nd

500 an f t

8 a skws

• In a large bowl, combine the garlic, ginger,brown sugar, soy sauce, lime juice, sesame oil,ground coriander, chilli powder and lemonrind. Set aside.

• Cut the beef fillet into 2cm cubes and add tothe marinade mixture. Cover and refrigerate

for 2 hours or overnight.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• Soak skewers in cold water for 5 minutes.Tread the beef evenly onto skewers.

• Place skewers on the rack and on one of thebaking trays provided.• Place baking tray in the upper position.Cook for 12-15 minutes.

Serves 4

Tangy grilled beef skewers




M E AT S 35

Asian beef salad1 taspn cackd ack ppp

1 taspn Cns v spc pwd

4 stak ts (appxat 125 ac)

125 an spts

4 sats, n scd

1 taspn atd fs n

½ a d capsc, tn scd

DreSSiNg

3 taspns t s sac

2 d’s cs, sds vd,

n cppd

2 taspns n cppd n ass

2 taspns v

1 taspn ssa

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.

• In a small bowl, combine the black pepperand Chinese five spice powder. Press thismixture onto all sides of the steak fillets.• Place the steaks on the rack and on one ofthe baking trays provided.• Place baking tray in the upper position.Cook for 15-20 minutes.• Allow to cool. Cut each fillet into thin slices.• In a separate bowl, combine bean sprouts,

shallots, ginger and capsicum. Set aside.

DRESSING

• In a separate bowl combine soy sauce, chilli,lemon grass, olive oil and sesame oil. Mix until well combined.• o serve, arrange the beef slices across thetop of the bean sprout mixture and drizzle with dressing mixture.

Serves 4

Asian beef salad




Italianherbed pizzaPizzA bASe

½ cp pan , sftd

½ cp sf-asn , sftd

½ taspn pwdd stad

¼ taspn Cajn sasnn

sat t tast

60 tt, cd

1

50 k

f sn

ToPPiNg

4 ass acn, dcd (appx. 125)

1 sa nn, n dcd

1 cv ac, csd

400 can dcd tats

1 taspn cppd fs pas

1 taspn cppd fs as

½ taspn dd an

¼ taspn cann ppp

½ cp atd tast cs

sat and ppp t tast

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA180°C.

PIZZA BASE• In a large bowl, combine the plain flour,self-raising flour, powdered mustard, Cajunseasoning and salt. Rub in the butter with

your fingers until mixture resembles finebreadcrumbs. In a separate bowl, whisktogether the egg and milk. Stir into the dryingredients. Mix into a firm dough.• On a clean floured surface, knead doughuntil smooth. Evenly roll dough out to a 22cmx 28cm rectangle, to fit the base of one of thebaking trays provided. Brush with oil.Set aside.

OPPING• In a large bowl, combine the bacon, onion,garlic, tomatoes, parsley, basil, oregano andcayenne pepper. Mix until well combined.

• Spread this mixture evenly over the pizzabase. Sprinkle with cheese.• Place baking tray in the upper position.Cook for 25-30 minutes.• Serve hot.

Serves 4



Greek meatballs1 taspn v

1 cv ac, csd

1 d’s c, sds vd,

n cppd

2 sats, n cppd

500 ncd f

1 k

½ taspn dd pas

½ taspn nd cand

1 taspn sat

nd ack ppp t tast

• In a small microwave safe glass bowl,combine the oil, garlic, chilli and shallots.Set oven to MICROWAVE > MANUAL.Cook for 1-2 minutes. Set aside.

• In a large bowl, combine the beef, egg yolk,

parsley, coriander, salt and pepper. Add the garlic and chilli mixture. Mix until well combined.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• With your hands, roll mixture into 3-4cmmeatballs.• Place meatballs on the rack and on one of

the baking trays provided.• Place baking tray in the upper position.Cook for 14-18 minutes.

Makes 20 meatballs (approximately)

M E AT S 37

Rosemary &garlic roast lamb3 cvs ac, avd

1.5k a

2 taspns cppd fs sa

¼ taspn sat

f sn

• Cut six shallow slits into one side of the

lamb. Press one piece of garlic into each slit.• Lightly brush the lamb with oil, coatingevenly. Rub rosemary into the surface of thelamb. Season with salt.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIHOUPREHEA 160°C.• Place lamb fat side up on the rack and onone of the baking trays provided.

• Place baking tray in the lower position. Cookfor 1 hour 35 minutes-1 hour 45 minutes.

Serves 4-6

Greek meatballs



Grilled garlic andherb lamb chops3 cvs ac, csd

1 taspn cppd fs sa

1 taspn cppd fs t

2 taspns v

1 taspn s sac

sat and ppp t tast

4 a cps (appxat

200-250 ac)

• In a large bowl, combine the garlic,rosemary, thyme, oil, soy sauce, salt andpepper.• Add the lamb to marinade, mix until evenlycoated. Cover and refrigerate for 2 hours orovernight.• Set oven to SUPER SEAM

CONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• Place lamb chops on the rack and on oneof the baking trays provided.• Place baking tray in the upper position.Cook for 15-20 minutes.

Serves 4

Marinated steak1 nn, cppd

5 cvs ac, csd

¼ cp v

¼ cp vna

¼ cp s sac

1 taspn cppd fs sa

1 taspn Djn stad

1 taspn sat

½ taspn ack ppp 4 f sctc ts (appxat

200-250 ac)

• In a food processor, combine onion, garlic,oil, vinegar, soy sauce, rosemary, mustard, saltand pepper. Process for 2 minutes until wellcombined.• Place scotch fillets into a large bowl and add

the marinade. Cover and refrigerate for2 hours or overnight.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM GRILL > WIH PREHEA.• Place the steaks on the rack and on one ofthe baking trays provided.• Place baking tray in the upper position.Cook for 15-20 minutes.

Serves 4




M E AT S 39

Beef lasagne500 ncd f

½ wt nn, cppd

2 cvs ac, csd

½ n capsc, dcd

575 ja Naptan sac

½ taspn dd as

½ taspn dd an

½ taspn wt vna

2 taspns cast sa

½ taspn sat

nd ack ppp t tast

2 cps sddd aa cs

½ cp atd pasan cs

1 cp ctta cs

1 packt ad ad asan sts

• In a large microwave safe glass bowl,combine the minced beef, onion, garlicand capsicum.• Set oven to MICROWAVE > MANUAL.Cook for 6-8 minutes, stirring every2 minutes. Drain. Set aside.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA

180°C.• In a medium bowl, combine Napolitano

sauce, basil, oregano, vinegar, sugar, salt andpepper. Add the cooked beef. Mix until well combined.• Using a large shallow casserole dish spread1/3of the beef mixture covering the base, thenadd a layer of lasagne sheet. Spread ½ cup ofricotta cheese over the lasagne sheet, and then

sprinkle ½ cup mozzarella cheese followed

by ¼ cup parmesan cheese. Layer with onelasagne sheet.• Continue with the next layer by spreading½ of the remaining beef sauce, and continue

with the same cheese mixture. Layer with onelasagne sheet.

• o finish the layers, spread remainingbeef mixture over the top, sprinkling withremaining mozzarella cheese.• Place casserole dish on one of the bakingtrays provided.• Place baking tray in the upper position.Cook for 30-35 minutes.

Serves 6

Beef lasagne¼³



Desserts

Moist carrot cake1 cp

1 cp wn sa

3 s1½ cps sf-asn , sftd

1 taspn akn pwd

2 taspns cnnan

¼ taspn sat

½ taspn nd n

1½ taspns nd nt

1 taspn atd an nd

2 a cats, atd

80 cppd wants

CreAm CheeSe iCiNg

250 ca cs

2 cps cn sa

2 taspns n jc

• Lightly grease a round cake tin.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM CAKE> WIH PREHEA 180˚C.• In a large bowl, beat together the oil, sugarand eggs until well combined.

• Add flour, baking powder, cinnamon, salt,ginger, nutmeg and orange rind.• Fold in carrots and walnuts.• Pour mixture into prepared cake tin andplace on one of the baking trays provided.

• Place baking tray in the lower position.

Cook for 55-60 minutes.• Cool before icing.

ICING• Beat cream cheese until smooth.• Add icing sugar and lemon juice and beatuntil smooth.• Spread icing evenly over the cake.

Serves 6-8




D E S S E R T S 41

Coconutapricot tarts4 taspns cast sa

125 tt

½ taspn vana ssnc

1

2 cps pan , sftd

1 taspn akn pwd

apct ja

ToPPiNg

1 , atn

½ cp cast sa

1 cp dsccatd ccnt

• Lightly grease 2 dome patty trays (12 servesper tray).

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA220˚C.• In a large bowl, beat together sugar, butterand vanilla essence until light and fluffy. Add the egg and continue beating until wellcombined.• Add the flour and baking powder, kneading

with your hands to form a soft dough.• On a clean floured surface, roll dough to½cm thick. Using a 7-8cm circular cutter, cutout 24 circles.

• Press each circle into the bottom of eachtray. Place ½-1 teaspoon of apricot jam in thecentre of each circle.

OPPING• In a small bowl, combine egg, sugar andcoconut. Mix until well combined. Add aspoonful of topping onto each patty.

• Place one patty tray on each of the bakingtrays provided.• Place one baking tray in the upper positionand the other in the lower position. Cook for13-15 minutes.

Makes 24 tarts

Coconut apricot tarts



Bread and butterpudding½ Vnna ad af, tn nt

sa pcs

tt f spadn

¼ cp stanas

1 , t atn

300 ca

1¼ cps k

1 taspn vana ssnc

3 taspns cast sa

¼ taspn nd nt

xta sa t spnk


SEAM BAKE/ROAS > WIH PREHEA180˚C.• Spread butter on torn pieces of bread andplace in a 2 litre casserole dish. Add sultanas.Set aside.• In a medium bowl, combine the egg, cream,milk, vanilla essence and sugar. Mix until wellcombined. Pour over the bread and sultanas.• Press bread into milk mixture to coat.

Sprinkle with nutmeg and extra sugar.• Place casserole dish on one of the bakingtrays provided.• Place baking tray in the upper position.Cook for 20 minutes.• Allow to stand for 5-10 minutes. Serve with cream or ice cream.

Serves 4-6

Lamingtons¾ cp cast sa

125 tt, sftnd

1 taspn vana ssnc

2 s

½ cp k

2 cps sf-asn , sftd

¼ taspn sat

iCiNg

2 cps cn sa

¼ cp cca pwd

30 tt sftnd

4 taspns t wat

2 cps dsccatd ccnt

• Lightly grease a 20cm square cake tin.

• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM CAKE > WIH PREHEA 180˚C.• In a large bowl, beat together the sugar,butter and vanilla essence until light and fluffy. Add the eggs one at a time, beating after everyaddition. Pour in 1 ⁄ 3 of the milk, continuing tobeat.

• Gently fold in flour, salt and remaining milk.

• Pour into prepared cake tin. Place cake tinon one of the baking trays provided.• Place baking tray in the lower position.Cook for 40-45 minutes.• Set aside to cool. urn out.• Cut the cake into 16 equal squares.Set aside for 3-4 hours to cool completely,or leave overnight.




Banana bread4 p ananas, asd

70 tt, sftnd

¾ cp wn sa

1

1 taspn vana ssnc

1 taspn akn pwd

pnc f sat

½ taspn nd cnnan

1½ cps pan

• Lightly grease a 13 x 20cm loaf pan.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM CAKE > WIH PREHEA 180˚C.• In a large bowl, mix together the mashedbananas and butter. Mix in sugar, egg, vanillaessence, baking powder, salt, cinnamon and

flour. Mix until well combined.• Pour mixture into prepared loaf pan andplace on one of the baking trays provided.• Place baking tray in the lower position.Cook for 40-50 minutes.

Serves 6-8

D E S S E R T S 43

ICING

• Evenly spread the coconut onto a large plate.• Add the butter and water into a small bowl.Stir in the icing sugar and cocoa powder to

form a smooth consistency.• To start icing, pick up a piece of cakeusing long tongs and dip each side into thechocolate icing, followed by rolling the piecein the coconut. Continue to dip and roll eachpiece to make lamingtons.

NOE: o slow down the cooling of thechocolate during dipping, place the bowl intoa larger bowl of hot water.

Makes 16 pieces

Banana bread



Strawberrycream wafers1 wt

60 tt, sftnd

¼ cp cast sa

1 taspn dn sp

¼ cp pan

FilliNg

1 pnnt staws, scd

Cinnamon ringDough

2 cps pan , sftd

½ taspn xd spc

¼ taspn cnnan

½ taspn sat

30 tt

14 ast

¼ cp cast sa

¼ cp wa wat

¼ cp k

1 , atn

FilliNg

1 taspn tt, sftnd

1/cp wn sa

1 taspn cnnan1/cp xd ft

iCiNg

1 cp cn sa

2 taspns k

½ taspn n jc

• In a small bowl, combine flour, mixedspices, cinnamon and salt. Rub in the butter with fingertips until mixture resembles finebreadcrumbs. Set aside.• In a separate bowl, mix together theyeast, sugar, water, milk and egg until wellcombined. Add to the flour mixture. Mix toform a soft dough and shape into a ball.Place into a glass bowl and on one of the

baking trays provided.

• Set oven to SEAM > MANUAL > PROOF.Set time for 30 minutes.• Roll out dough to a rectangle approximately40cm x 20cm. FILLING

• Spread butter and sprinkle with brown sugar,

cinnamon and mixed fruit. Roll up from oneof the widest sides to form a long log shape.• Lightly grease one of the baking traysprovided. Shape the dough into a ring andplace on the baking tray. Press the endstogether to form a seal. Using a knife, carefullymake slits around the ring 2cm apart.

• Place baking tray in the upper position.Set oven to SEAM > MANUAL > PROOF.Set time for 30 minutes. Remove from oven.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BREAD > WIH PREHEA 180˚C.Cook for 10-15 minutes, until golden brown.

ICING• Add the icing sugar, milk, and lemon juice

in a small bowl. Mix until well combined.Pour over cake.

Serves 6-8

¼³

¼³




D E S S E R T S 45

150 ca

cn sa t dcat

• Line both baking trays provided with

baking paper.• Set oven to SUPER SEAMCONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA180˚C.

• In a medium bowl, beat egg white until softpeaks form. Set aside.

• In a separate large bowl, beat together butterand sugar until light and fluffy. Stir in golden

syrup, egg white and flour.• Using a teaspoon, drop 9 small spoonfulsof mixture onto each baking tray provided.Evenly space leaving 6-7cm between each,making three rows of three.• Place one of the baking trays in the upperposition and the other in the lower position.Cook for 10 minutes, until golden brown.• Place on a wire rack to cool.

FILLING• When ready to serve, beat cream in amedium bowl until whipped. Place a spoonfulof cream on one wafer, followed by slicedstrawberries and topped with a second wafer.Continue with remaining wafers.• Sprinkle icing sugar over wafers and serve.

Serves 9

Wild berry piePASTry

2 cps sf-asn

125 tt

3-5 taspns wat

pnc f sat

FilliNg

830 can xd s, dand

½ cp cast sa

½ taspn sat1 taspn cn

20 tt, td

wt, f an

xta cast sa, t spnk

• In a large bowl, sift the flour. Rub in thebutter with your fingertips until mixtureresembles fine breadcrumbs. Stir in the salt.Slowly stir in enough water to form a softdough. Knead dough until well combined.• Wrap in greaseproof paper and chill for30 minutes.• In a large bowl, combine mixed berries,caster sugar, salt, cornflour and butter.Stand for 10 minutes to allow juices andflavours to develop.


CONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA160˚C.• Roll out 2 ⁄ 3 of the pastry to line a 23cm glasspie dish. Fill with the berry mixture.Roll out remaining 1 ⁄ 3 of pastry to cover the piedish. Gently press together the sides ofthe pastry with a fork, forming a seal.• Lightly brush the top of the pie with egg white. Sprinkle with extra caster sugar. Piercethe top of the pastry with a fork 3 times toallow air to escape while cooking.• Place the pie dish on one of the bakingtrays provided.• Place baking tray in the upper position.Cook for 30-35 minutes.• Stand 10 minutes before serving.

Serves 6-8



Shortbreadwedges1 cp pan , sftd

1 cp c , sftd

2 ⁄ 3 cp cn sa

pnc f sat

1 taspn vana ssnc

250 tt, cd

• Lightly grease 23cm glass pie dish.• In a large bowl, combine plain flour andrice flour. Stir in sugar, salt and vanilla.• Rub in the butter to form a soft dough. Wrap in greaseproof paper and chill for1 hour.


CONVECION > MANUAL > SUPERSEAM BAKE/ROAS > WIH PREHEA160˚C.• Press mixture into pie dish. Score into slices.• Place pie dish on one of the baking traysprovided.• Place baking tray in the upper position.Cook for 30-35 minutes. Cut slices while warm.

Makes 16 pieces (approximately)

Crème caramel200 k

½ vana pd100 ca

2 s

1 k

2 taspns sa

CArAmel

½ cp cast sa

4 taspns wat

• In a large microwave safe glass bowl,add milk and vanilla pod. Set oven toMICROWAVE > MANUAL. Cook for2 minutes. Set aside.• In a separate bowl combine cream, eggs, eggyolk and sugar. Whisk until well combined.• Remove vanilla pod from milk and add toegg mixture. Continue to whisk until well

combined. Set aside.

CARAMEL• In a small bowl, combine the caster sugarand water. Mix until well combined. Set ovento MICROWAVE > MANUAL. Cook for6-8 minutes or until light golden colour isachieved. Stir every 30 seconds.• Coat the base of 4 small ramekins withcaramel. Allow to cool.

• Fill each ramekin with the milk mixture.• Place ramekins on one baking tray, provided.• Place baking tray in the upper position.Set oven to SEAM > MANUAL > SEAMLOW. Cook for 35 minutes.

• Allow to stand for 10 minutes in the oven without opening the door. Allow to cool

before serving. Serves 4

NOE: Caution should be applied when

preparing and handling the caramel as mixtureis very hot and may burn quickly.

Shortbread wedges




D E S S E R T S 47

Self-saucing stickydate pudding60 tt, sftnd

2 ⁄ 3 cp cast sa

2 s

200 pttd dats, cppd

1 cp n wat

1 taspn akn pwd

1½ cps sf-asn , sftd

SAuCe

2 cps n wat

1 cp wn sa

25 tt, cppd

• Lightly grease a 3 litre casserole dish.


CONVECION > MANUAL > SUPER

SEAM CAKE > WIH PREHEA 180˚C.• In a large bowl, beat together the butterand sugar until light and fluffy. Add eggs andcontinue beating until well combined.• Place dates into a bowl and cover withboiling water. Add baking powder and mixuntil well combined. Set aside.• Add flour to butter, sugar and egg mixture.Gently stir in dates and water until well

combined. Pour into prepared casserole dish.

SAUCE• In a medium bowl, combine the boiling water, brown sugar and butter. Mix until wellcombined. Pour over mixture.

• Place casserole dish on baking tray provided.

• Place baking tray in the lower position.

Cook for 30-35 minutes. Serve hot.

Serves 4-6

Plain scones3½ cps sf-asn

60 tt, cd

2 taspns cast sa

¼ taspn sat

1½ cps k

xta k f an


SEAM BAKE/ROAS > WIH PREHEA180˚C.• In a large bowl, combine the flour andbutter, rub in the butter with your fingertipsuntil mixture resembles fine breadcrumbs.Stir in sugar and salt. Stir in the milk to form asoft dough. Knead dough until well combined.• Lightly grease one of the baking traysprovided and dust with flour.

• On a clean floured surface, roll dough to3cm thick. Cut out scones using a 7cm roundcutter. Place scones on baking tray touchingeach other. Lightly brush the extra milk overscones.• Place baking tray in the upper position.Cook for 20 minutes.

Makes 15-18 scones (approximately)



Index

A

Asian beef salad 35

Asian greens 8

b

Baked ricotta and vegetable frittata 14

Banana bread 43

Beef lasagne 39

Bread and butter pudding 42

C

Cheesy asparagus risotto 12

Cheesy salmon cannelloni 18Cherry tomato frittata 13

Chicken and vegetable rolls 28

Chicken satay 24

Cinnamon ring 44

Coconut apricot tarts 41

Crème caramel 46

Crumbed fish fingers 23

F

Fish cakes 22

Freshly seasoned grilled rack of lamb 33

g

Garlic and thyme potatoes 8

Greek meatballs 37

Grilled chicken Caesar salad 28

Grilled chilli lemon octopus 16

Grilled Chinese chicken wings 27

Grilled coconut chicken 25

Grilled garlic and herb lamb chops 38

Grilled garlic prawns 16

Grilled soy beef skewers 32Grilled tuna steaks 19

Grilled white wine prawns 17

h

Herb roasted chicken 30

i

Italian herbed pizza 36

m

Marinara risotto 20

Marinated salmon 21

Marinated snapper 18

Marinated steak 38

Mediterranean vegetables 12

Moist carrot cake 40

Mushroom risotto 12

o

Orange carrots 14

PPasta Napolitano 14

Plain scones 47

Plum spare ribs 34

Potato salad with avocado and prosciutto 10

r

Roast vegetables 10

Rosemary & garlic roast lamb 37

S

Self-saucing sticky date pudding 47Shortbread wedges 46

Spicy grilled chicken skewers 26

Spicy mustard drumsticks 25

Spinach and ricotta lasagne 15

Strawberry cream wafers 44

Stuffed Portobello mushrooms 9

T

Tandoori style vegetables 11

Tangy grilled beef skewers 34

Thai scallops 20

V

Vegetable chicken patties 31

Vegetable rice paper rolls 30

W

Wholemeal chicken 26

Wild berry pie 45

Sharp SuperSteam Cookbook

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Transcript of Sharp SuperSteam Cookbook