Sunbeam Oven Accessories BT2600 User Manual

Mini Bake & Grill  
Instruction Booklet  
BT2600  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
• Always operate on a flat surface.  
• Do not block or cover the air vents on the  
top, back or side of the oven.  
• Do not use in confined spaces.  
• Do not immerse the unit in water.  
• Avoid contact with oven surfaces, including  
oven door, during and after use, as they will  
be hot.  
• Use well away from walls and curtains.  
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.  
• 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.  
• 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  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• 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 appliance in water  
or any other liquid unless recommended.  
• 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.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your Sunbeam  
Mini Bake & Grill – BT2600  
Rack support guides  
With two rack support guides: middle and  
lower, each cooking function is maximised.  
Chrome plated wire racks  
The removable wire rack is reversible  
and may be used in the raised or sunken  
position, giving you greater versatility when  
cooking (wire rack shown in the sunken  
position).  
Removable crumb tray  
This conveniently positioned crumb tray  
slides out for emptying without the need to  
open the door and has a cool touch handle  
for added safety.  
2
 
Thermostat light  
Light on indicates that the oven is heating.  
When the set temperature is reached, the  
light will switch off. During the cooking  
process this light will turn on and off  
occasionally to ensure that the desired  
temperature is maintained constantly  
throughout the oven.  
1400 watt element  
Powerful 1400 watt oven for a fast heat-up.  
Power on light  
Indicates when the oven is turned on. Will  
light up when the timer or 'ON' setting has  
been selected.  
Non-slip rubber feet  
Keeps the oven secure on the bench top  
during use and prevents scratching of bench  
top surfaces.  
Aluminium baking pan  
Great for cooking small roasts, chicken,  
biscuits and scones.  
3
 
Features of your Sunbeam Mini Bake & Grill continued  
Oven Settings  
Toast: Using the Toast setting allows  
maximum heat for fast, quick toasting.  
Top and bottom elements are used in this  
function.  
Grill: Placing the temperature dial on Grill  
allows maximum heat of the top elements  
only. Using the grill function is fast and  
efficient making it ideal for grilling open  
sandwiches, sausages and vegetables.  
Alternatively, placing the dial on any of the  
temperatures will allow the Mini Bake and  
Grill to work as an oven, ideal for roasting,  
baking and heating.  
POWER  
60 minute timer and on/off control  
The timer can be set up to 60 minutes and  
will automatically turn the oven off and  
Off  
On  
sound a bell at the end of the cooking time.  
10  
Alternatively, the dial can be set to the ON  
position for continuous operation, until it is  
Min  
60  
20  
turned off manually. Placing the dial on the  
toast icon is perfect for even browning of  
toast every time.  
50  
30  
40  
4
 
Using your Mini Bake & Grill  
Position the oven on a dry, level surface,  
ensuring that the ventilation slots on the side  
and top of the appliance are not obstructed.  
Plug the power cord into a 230-240 volt  
power outlet and turn the power on.  
Note: When turned on for the first time,  
your Bake & Grill may give off vapours for  
up to 10 minutes. This is due to the initial  
heating of the materials used. It is safe, not  
detrimental to the performance of the oven  
and will not reoccur.  
the timer was selected. Alternatively, turn  
the timer control to OFF position if the  
continuous mode was selected.  
To grill  
The top two elements will heat when the  
'Grill' setting has been selected.  
1.Place the wire rack, into the highest rack  
support guide.  
2.Position the food on the baking tray. Place  
the baking tray on the wire rack.  
3.Turn the oven setting clockwise to ‘Grill’.  
Important: Do not force open the oven door  
beyond its limit or let the door drop open as  
this will distort the doors ability to maintain a  
proper seal.  
Note: For best results, allow the oven to  
preheat for 5 -10 minutes or as per recipe  
instructions.  
5.To turn the grill on, turn the timer control  
to the desired time. Alternatively, for  
continuous operation, turn the timer  
control to the ON position.  
6.When finished grilling, the oven will switch  
off automatically and a bell will sound if  
the timer was selected. Alternatively, turn  
the timer control to OFF position if the  
continuous mode was selected.  
To bake or roast  
The top two and bottom two elements will  
heat when the temperature between 60°C -  
210°C has been selected.  
1.Place the wire rack, in either the raised  
or sunken position, into the desired rack  
support guide.  
2.Place the food to be baked on the wire  
rack, using the appropriate pan, tray etc.  
3.Turn the oven setting clockwise to desired  
temperature.  
Note: For best results, allow the oven to  
preheat for 5 -10 minutes or as per recipe  
instructions.  
Important: If baking cakes, biscuits etc,  
using recipes other than those provided with  
this instruction booklet, it is recommended  
that oven temperatures be reduced by  
approximately 20-30°C. The recipes in the  
back of this book have already been adjusted.  
5.To turn the oven on, turn the timer  
control to the desired time. Alternatively,  
for continuous operation, turn the timer  
control to the ON position.  
To toast  
The top two and bottom two elements will  
heat when the 'Toast' setting has been  
selected.  
1.Place the wire rack onto the bottom rack  
support guide, in the raised position.  
2.Arrange bread on the wire rack.  
3.Turn the oven setting clockwise to ‘Toast’.  
4.To set the timer first turn the dial fully  
clockwise to 60 minutes, then turn it anti-  
clockwise to the Toast icon to start the  
timer. This ensures accurate timing.  
5.A bell will sound when the selected toast  
cycle has ended.  
Note: Toasting times will vary depending on  
the type of bread used.  
6.When finished baking, the oven will switch  
off automatically and a bell will sound if  
5
 
Cooking Guide  
TEMPERATURE  
SETTING ºC  
OVEN TEMPERATURE  
FUNCTION/FOOD  
DESCRIPTION  
Moderately Warm  
Moderately Warm  
Warm  
Low / 60  
90  
Warming plates/dishes  
Slow reheating  
Shortbread  
120  
150  
Warm  
Cakes, reheating  
Roasts, biscuits  
Pizza, frittata  
180  
Moderate  
210  
Moderately Hot  
Roasting Guide  
For best results cook all beef, lamb, veal or pork at 200˚C for 15 minutes, then reduce to  
180˚C and use the remaining cooking times from the chart below:  
Approximate time per 500g cooked at  
MEAT  
180ºC (after initial 15mins @ 200°C)  
Beef – Rare  
15 minutes  
20 minutes  
25 minutes  
20 minutes  
25 minutes  
30 minutes  
35 minutes  
Beef – Medium  
Beef – Well done  
Lamb – Medium  
Lamb – Well done  
Veal – Well done  
Pork – Well done  
Approximate time per 500g  
cooked at 180ºC  
POULTRY  
Chicken  
25-30 minutes  
Note: Chicken is cooked when the juices run clear after piercing with a skewer or knife.  
6
 
Grilling Guide  
Preheat compact oven to maximum heat for 5 minutes. Oven rack should be positioned in the  
highest rack support guide with the rack either sitting raised or sunken position depending on  
the height of your meat.  
Place meat on baking pan.  
Food Type  
Approximate Cooking Times  
Thin Sausages – up to 10 sausages  
Thick sausages – up to 8 sausages  
Lamb Chops – up to 6 small chops  
Steaks – 2-4 steaks, depending on size  
11 minutes, turning occasionally  
18 minutes, turning occasionally  
5-7 minutes, turning once  
5-10 minutes, turning once.  
Note: Cooking time will vary depending on thickness of food and individual preferences.  
Roasting Tips for Vegetables  
Grilled Capsicum  
• Mix through 1 tablespoon of olive oil and  
spread over baking tray.  
• Bake 30 - 40 minutes, turning tray half  
way or until onion is soft and browned.  
• Preheat compact oven to maximum heat  
using the Grill setting. Place rack in the  
top shelf in the raised position.  
• Cut capsicum in half and remove seeds  
and membrane. Spray with vegetable oil  
spray.  
• Bake for 30 minutes or until skin blackens  
and blisters.  
Roasted Sweet Potato or Potatoes  
• Preheat compact oven to 180°C. Place  
rack in the top shelf in the sunken  
position.  
• Remove from compact oven, and cover with  
plastic until cool enough to handle  
• Peel off skin and cut into strips.  
• Grease baking tray with vegetable oil spray.  
• Peel and chop sweet potato or potato into  
1-2 cm pieces, place on baking tray and  
spray generously with vegetable cooking  
spray. Season with sea salt and freshly  
ground black pepper.  
Caramelised Onion  
• Preheat compact oven to 210°C. Place  
rack in top shelf in the sunken position.  
• Line baking pan with aluminium foil; spray  
with vegetable oil spray.  
• Bake for 30 minutes or until potato is  
cooked.  
Note: If a cooking spray is not available,  
lightly apply oil using a brush.  
• Peel and thinly slice one large onion (red is  
preferable).  
7
 
Care and Cleaning  
• Always turn the power off and remove the  
plug from power outlet after use and before  
cleaning. Allow the compact oven to cool  
before cleaning.  
• It is recommended that you clean the  
compact oven after each use to prevent a  
build up of grease and to avoid unpleasant  
odours.  
Note: Never immerse the compact oven  
in water.  
• The interior walls and ceiling of the  
compact oven can be wiped with a mild  
detergent and a damp cloth.  
• To clean the exterior of the compact oven,  
wipe the walls with a cloth dampened with  
mild detergent. Polish with a soft dry cloth.  
Note: Do not clean any part of the compact  
oven in the dishwasher.  
• To clean the glass door, wipe with a damp  
sponge and dry.  
• The wire rack, baking pan and crumb tray,  
may be washed in warm soapy water and  
rinsed.  
8
 
Recipes  
Note: In the following recipes we make  
reference to the wire rack in the sunken  
or raised positions. Shown here is the  
wire rack in these positions.  
Sunken Position  
Raised Position  
Makes 6  
Soya Sauce Chicken Wings  
6 chicken wings  
Makes 10  
Stuffed Mushrooms  
6 medium field mushrooms  
2 rashers bacon, chopped  
2 tablespoons honey  
¼ cup low salt soy sauce  
1 teaspoon Chinese cooking wine  
1 clove garlic, crushed  
125g cream cheese, softened  
1 small clove garlic, crushed  
¼ bunch chopped chives  
2 teaspoons grated fresh ginger  
¼ cup grated fresh parmesan  
1.Preheat compact oven to 210°C.  
Place wire rack on the top shelf in the  
sunken position.  
1.Preheat compact oven to 210°C. Place  
wire rack on the lower shelf in the raised  
position.  
2.Cut wings at joints and discard tips.  
2.Remove stalks from mushrooms.  
3.Combine remaining ingredients in a jug.  
3.Cook the bacon in a small frying pan until  
crisp; drain on absorbent paper.  
4.Place wings in a single layer on baking tray.  
Pour sauce over wings and turn to coat.  
4.Combine bacon, cream cheese, garlic,  
chives; mix well. Divide mixture evenly  
among mushrooms caps; sprinkle with  
cheese. Place mushrooms onto baking pan.  
5.Bake wings, turning occasionally. Cook for  
about 1 hour or until browned and cooked  
through.  
Tip: Chinese cooking wine is available from  
Asian grocery stores. If you cannot find it  
simply replace with sherry or omit completely.  
5.Bake in oven for about 8-10 minutes or  
until the mushrooms have softened and the  
cheese has browned. Serve immediately.  
9
 
Recipes continued  
Supreme Pizza  
Makes 2 pizzas  
Lamb Rack with Garlic  
and Parmesan Crust  
2 x 200g lamb rack roast, French trimmed  
Serves 2  
2 individual sized pizza bases  
¹⁄ cup pizza sauce or tomato paste  
³
3 slices day old bread, crust removed and  
roughly chopped  
1 small onion, chopped finely  
½ small green capsicum, chopped finely  
1 stick cabanossi, sliced  
1 clove garlic, chopped  
1 tablespoon grated fresh parmesan  
2 tablespoons chopped fresh rosemary  
1 tablespoon seeded mustard  
Olive oil spray  
2 button mushrooms, sliced  
50g diced ham  
2 tablespoons sliced olives, optional  
1 cup pizza cheese (blend of tasty and  
mozzarella)  
1.Preheat compact oven on 180°C for 10  
minutes. Place wire rack on the bottom  
shelf in the raised position.  
1.Preheat compact oven to 210°C. Place  
wire rack in the bottom shelf in the raised  
position.  
2.Place lamb racks on the baking tray, having  
the bones interlocked in the middle.  
3.Combine bread, garlic, parmesan and  
rosemary in a food processor. Process until  
mixture resembles fine breadcrumbs.  
2.Spread pizza sauce over bases. Arrange  
remaining ingredients except cheese over  
the sauce. Top with cheese. Bake pizza,  
one at a time, for about 15-20 minutes or  
golden.  
4.Spread mustard evenly over the outside of  
the cutlet base.  
5.Press the bread mixture over the mustard  
and spray well with olive oil spray.  
Gourmet Pizza  
Makes 2  
2 individual sized pizza bases  
¼ cup ready made pesto sauce  
6.Place lamb racks in oven and bake  
30 - 35 minutes or until cooked as  
desired. Remove from oven and cover  
with foil. Allow to rest 10-15 minutes.  
1 roasted red capsicum, sliced (see page 7)  
1 caramelised onion (see page 7)  
3 slices pancetta, torn  
7.Cut lamb into individual cutlets and serve  
with hot roasted potatoes.  
80g goat’s cheese, crumbled  
small handful baby rocket  
1.Preheat compact oven to 210°C. Place  
wire rack in the bottom shelf in the raised  
position.  
2.Spread pesto sauce over bases. Arrange  
remaining ingredients, except cheese and  
rocket, over the sauce. Top with cheese.  
Bake pizza, one at a time, for about 15-20  
minutes or golden.  
3.Serve with rocket on top and drizzle with a  
little extra virgin olive oil.  
10  
 
Recipes continued  
Marinated Lamb Roast  
Serves 2-3  
Roast Chicken with Stuffing  
1.4kg whole fresh chicken  
sea salt  
Serves 4  
1 tablespoon olive oil  
1 tablespoon chopped fresh rosemary  
2 cloves garlic, crushed  
freshly ground black pepper  
Stuffing  
1 teaspoon grated lemon rind  
2 tablespoons lemon juice  
2 teaspoons Dijon mustard  
¼ cup mango chutney  
1 small onion, chopped finely  
2 teaspoons olive oil  
2 cups fresh bread crumbs  
30g softened butter  
2 x 300g mini roast lamb rumps  
1.Combine oil, rosemary, garlic, rind, juice,  
mustard and chutney in a large zip lock  
bag or large dish.  
1 teaspoon grated lemon rind  
2 tablespoons chopped fresh sage  
1.Preheat oven to 210°C. Place wire rack on  
the bottom shelf in the sunken position.  
2.Place lamb in marinade; cover and  
refrigerate for 4 hours or overnight.  
2.Wash and clean chicken thoroughly.  
Pat dry with paper towelling.  
3.Preheat oven to 210°C. Place wire rack on  
the bottom shelf in the raised position.  
3.To make stuffing, cook onion in oil until  
softened. Add to remaining stuffing  
ingredients and mix well.  
4.Drain marinade from lamb; reserve  
marinade. Place lamb on the baking pan  
and place in compact oven. Cook for about  
approximately 30 minutes for medium and  
35-40 minutes for well done, brushing  
occasionally with reserved marinade.  
4.Place the stuffing inside the cavity of the  
chicken. Tuck the wings back and tie the  
base of the chicken with cooking string  
so that the legs are crossed and securely  
positioned.  
5.Stand lamb, covered, for 10 minutes  
before carving. Serve lamb with steamed  
vegetables.  
5.Brush the chicken with oil and season with  
salt and pepper.  
6.Place the chicken onto the baking tray.  
Reduce heat to 180°c and cook for  
approximately 1 hour and 15 minutes or  
until cooked.  
Note: To check the chicken to see if it has  
cooked thoroughly, insert a skewer into the  
thigh. The chicken is cooked when the juices  
run clear.  
11  
 
Recipes continued  
Roast Vegetables  
Serves 2  
Sweet Potato and Rocket Frittata  
1 small sweet potato  
80g baby rocket leaves  
200g fetta cheese, crumbled  
250ml thickened cream  
10 eggs  
Serves 8  
200g butternut pumpkin  
2 small onions  
1 large carrot  
4 small new potatoes  
sea salt  
freshly ground black pepper  
40g butter, melted  
Sea salt and freshly ground black pepper, to  
taste  
½ cup grated tasty cheese  
3.Preheat oven to 210°C. Place wire rack in  
the bottom shelf in the raised position.  
1.Preheat compact oven to 210°C. Place  
wire rack on the lower shelf in the sunken  
position.  
4.Cut pumpkin into wedges leaving the skin  
on. Cut onions into quarters. Cut carrot  
into 4 pieces lengthways.  
2.Grease and line base of a 19cm square  
shallow cake tin.  
5.Place vegetables into the baking pan,  
season with salt and pepper and drizzle  
with butter.  
3.Peel the sweet potato and slice thinly.  
4.Place a layer of sweet potato then rocket  
then fetta into the cake tin and then repeat  
layers again. Reserve a few sweet potato  
slices if possible for the top.  
6.Reduce temperature to 180°C and bake for  
approximately 40 minutes or until baked  
and crisp.  
5.Combine the eggs, cream, salt and pepper  
in a bowl; whisk together. Pour egg mixture  
into the cake tin and top with the grated  
cheese.  
6.Place frittata into oven, reduce heat to  
180°C and cook for about 30-35 minutes  
or until cooked through. If the frittata  
starts to brown too much before the  
inside is completely cooked lay a piece of  
foil over the top, this will stop excessive  
browning.  
12  
 
Recipes continued  
DESSERTS  
Lemon Scones  
Makes about 15  
Glazed Orange Poppy Seed Cake  
125g butter, softened  
¾ cup caster sugar  
1 tablespoon finely grated orange rind  
2 eggs  
Serves 8  
3 cups self raising flour  
1 tablespoon finely grated lemon rind  
1 teaspoon icing sugar mixture  
60g butter  
1 cup self raising flour  
420ml buttermilk  
¹⁄ cup milk  
³
1.Preheat oven to 210°C. Place wire rack on  
the bottom shelf in the raised position.  
1 teaspoon vanilla extract  
¼ cup poppy seeds  
2.Combine the flour, lemon rind, icing sugar  
mixture and butter in a food processor until  
the mixture resembles fine breadcrumbs.  
Transfer to a large bowl.  
Glaze  
2 teaspoons orange zest  
½ cup orange juice  
½ cup caster sugar  
1.Preheat oven to 150°C. Place wire rack on  
the bottom shelf in the sunken position.  
3.Add the buttermilk and mix until just  
combined.  
2.Grease and line base of a 20cm cake tin.  
3.Using an electric mixer, cream butter,  
sugar and rind until light and fluffy.  
4.Add eggs one at a time, beating well  
between each addition.  
5.Add flour and milk in two batches and mix  
until just combined. Fold through poppy  
seeds.  
6.Place mixture into prepared tin and cook in  
oven for about 50 minutes or until cooked  
when tested with a skewer. If cake starts  
to brown too much before the inside is  
completely cooked, lay a piece of foil over  
the top of the cake, this will stop excessive  
browning.  
4.Turn dough onto a floured surface and  
lightly knead until smooth.  
5.Press dough out to about a 3cm thickness.  
Using a 5cm pastry cutter cut into rounds.  
Place rounds onto tray and bake in oven for  
about 15 minutes or cooked.  
6.Serve with lemon curd and whipped cream.  
Tip: If the tops start to brown before the  
middle is properly cooked lay a piece of foil  
over the tops of the scones, this will prevent  
excess browning.  
7.Meanwhile combine the zest, orange juice  
and sugar in a small saucepan. Stir over  
a low heat until the sugar has dissolved;  
bring to the boil, simmer for 2 minutes.  
8.Turn cake out onto a cooling tray with a  
baking tray underneath. Using a wooden  
skewer, poke several holes into the cake  
then pour the hot syrup over the hot cake.  
13  
 
Recipes continued  
Chocolate Chip Cookies  
Makes about 30  
Chocolate Chunk Muffins  
1 cup self raising flour  
¼ cup plain flour  
Makes 6  
125g butter, softened  
½ cup firmly packed soft brown sugar  
½ cup caster sugar  
¼ cup cocoa powder  
½ cup chocolate chips  
½ cup firmly packed brown sugar  
1 egg, lightly beaten  
¾ cup milk  
1 teaspoon vanilla extract  
1 egg  
1 ¾ cup self raising flour  
1 cup choc chips  
1.Preheat compact oven to 180°C. Place wire  
rack on the bottom shelf in raised position.  
Line tray with baking paper.  
½ cup vegetable oil  
1.Preheat compact oven to 180°C. Place  
wire rack on the bottom shelf in the raised  
2.Beat butter, sugars and vanilla with an  
electric mixer until light and creamy.  
position. Grease a six hole, ¹⁄ cup capacity  
muffin tray.  
³
3.Add egg and mix and well combined. Add  
flour and mix well.  
2.Combine all ingredients in a large bowl  
until just mixed. Divide mix into muffin  
holes.  
4.Fold through chocolate chips. Roll  
tablespoon amounts into balls and place  
onto tray; press lightly with the back of  
a fork. Ensure that the cookies are well  
spaced to allow for spreading.  
3.Bake in oven for about 16 minutes or until  
cooked when tested. Cool on a wire rack.  
5.Bake in oven for about 10 minutes or until  
golden. Do not overcook. Transfer cookies  
to wire racks to cool; repeat with remaining  
cookie dough.  
14  
 
Notes  
 
Notes  
 
12 Month Warranty  
This Sunbeam product is covered by a 12 month replacement or repair  
warranty, which is in addition to your rights under the Australian Consumer  
Law (if your product was purchased in Australia) or New Zealand Consumer  
Guarantees Act (if your product was purchased in New Zealand).  
Should you experience any difficulties with your  
product during the warranty period, please contact  
our customer service line for advice on 1300 881 861  
in Australia, or 0800 786 232 in New Zealand.  
Your warranty does not:  
• cover freight or any other costs incurred in making a  
claim, consumable items, accessories that by their  
nature and limited lifespan require periodic renewal  
(such as filters and seals) or any consequential loss  
or damage; or  
Alternatively, you can send a written claim to  
Sunbeam to:  
• cover damage caused by:  
-
power surges, power dips, voltage supply problems,  
or use of the product on incorrect voltage;  
Australia  
Units 5 & 6, 13 Lord Street  
-
servicing or modification of the product other than  
by Sunbeam or an authorised Sunbeam service  
centre;  
Botany NSW 2019 Australia  
New Zealand  
-
-
use of the product with other accessories,  
attachments, product supplies, parts or devices  
that do not conform to Sunbeam specifications; or  
Level 6, Building 5, Central Park,  
660-670 Great South Road,  
Greenlane, Auckland  
exposure of the product to abnormally corrosive  
conditions; or  
Upon receipt of your claim, Sunbeam will seek to  
resolve your difficulties or, if the product is defective,  
advise you on how to obtain a replacement or refund.  
• extend beyond 3 months if the product is used  
in commercial, industrial, educational or rental  
applications.  
To assist us in managing warranty claims, we  
recommend you register your product as soon as  
practicable after purchase by creating a MySunbeam  
account on our website and send a copy of your  
original receipt to Sunbeam.  
The benefits given to you by our warranty are in addition  
to other rights and remedies under law in relation to the  
product.  
In Australia our goods come with guarantees that cannot  
be excluded under the Australian Consumer Law. You are  
entitled to a replacement or refund for a major failure  
and for compensation for any other foreseeable loss or  
damage. You are also entitled to have the goods repaired  
or replaced if the goods fail to be of acceptable quality  
and the failure does not amount to a major failure.  
In order to make a claim under our warranty, you must  
have the original proof of purchase documentation for  
the product and present it when requested .  
Should your product develop any defect within  
12 months of purchase because of faulty materials  
or workmanship, we will replace or repair it, at our  
discretion, free of charge. A product presented for  
repair may be replaced by a refurbished product  
of the same type rather than being repaired.  
Our goods also come with guarantees that cannot be  
excluded under the New Zealand Consumer Guarantees  
Act.  
If your warranty claim is not accepted, we will inform  
you and if requested to do so by you, repair the  
product provided you pay the usual charges for such  
repair. You will also be responsible for all freight and  
other costs.  
Refurbished parts may be used to repair the product.  
Our replacement or repair warranty only applies  
where a defect arises as a result of faulty material or  
workmanship during the warranty period. Your warranty  
does not cover misuse or negligent handling (including  
damage caused by failing to use the product in  
accordance with this instruction booklet), accidental  
damage, or normal wear and tear.  
Should your product require repair or service after the  
warranty period, contact your nearest Sunbeam service  
centre. For a complete list of Sunbeam’s service  
centres, visit our website or call our customer service  
line for advice on 1300 881 861 in Australia,  
or 0800 786 232 in New Zealand.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘Mini Bake & Grill’ is a trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2014.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Level 6, Building 5, Central Park  
660-670 Great South Road  
Greenlane, Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
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