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RECIPES
ROAST BEEf
SERVES 4
1 kg beef (scotch fillet or boned rib)
2 cloves garlic
Freshly ground pepper
2 tablespoons peanut oil
2 tablespoons red wine
2 tablespoons plain flour
2 cups|500ml beef stock
Remove all trays from the Kambrook Multi-
Function Oven.
Preheat the Kambrook Multi-Function Oven
to 180ºC.
Set the Element Control Dial selecting top
and bottom elements. Place the wire rack in
the bottom rack position.
Slice the garlic into thin slices, make small
incisions into the beef and place the garlic into
them, grind some pepper onto the beef and
rub with the oil, place into the baking tray.
Place the beef into the Kambrook Multi-
Function Oven. Cook 45 to 50 minutes for
medium or 1 to 1¼ hours for well done.
When beef is cooked remove from the
Kambrook Multi-Function Oven and let it rest
for 15 minutes, covered in foil.
Mix red wine and flour together in a small
saucepan, place over a low heat, add the
beef stock and the juices from the resting
meat. Cook stirring constantly until the gravy
thickens, season to taste with salt and pepper.
Slice the meat and serve with the gravy.
Serve with baked vegetables.
NOTE: The timer will need to be reset after 60
minutes.
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ROAST LEG Of LAMB
SERVES 4
1.25 kg leg of lamb
2 garlic cloves
3 sprigs of rosemary
2 tablespoons of olive oil
Salt and ground pepper
3
⁄ 4 cup of water
fRESH MINT SAUCE:
1⁄ 4 cup castor sugar
3⁄ 4 cup fresh mint leaves chopped
1 cup|250ml malt vinegar
Remove all trays from the Kambrook Multi-
Function Oven.
Preheat the Kambrook Multi-Function Oven
to 180ºC.
Set the Element Control Dial selecting top
and bottom elements. Place the wire rack in
the bottom rack position.
Using a small knife cut small slits in the surface
of the lamb and push the garlic and rosemary
into slits.
Brush the lamb with the olive oil and season
the leg with salt and pepper and place into the
baking tray.
Pour water into the base of baking tray with
lamb.
Place into the Kambrook Multi-Function Oven.
Cook for 1 to 1¼ hours for medium or 1¼
to 1½ hours for well done, basting with the
pan juices every 20 minutes.
While roast is cooking combine all the
ingredients for the mint sauce, place them in a
screw top jar and shake to combine.
When roast is cooked let it rest for 20
minutes, covered in foil.
Serve with baked vegetables and boiled new
potatoes.
NOTE: The timer will need to be reset after 60
minutes.
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CHOCOLATE MUffINS
MAKES 12 MEDIUM MUFFINS
2 cups self-raising flour
½ teaspoon baking powder
¼ cup cocoa powder
2 tablespoons caster sugar
1 cup milk chocolate bits
1 egg, lightly beaten
3
⁄ 4 cup|180ml sour cream
½ cup|125ml milk
100g butter melted
Lightly grease 2 x 6 cup muffin pans with
butter or cooking spray.
Remove all trays from the Kambrook Multi-
Function Oven.
Preheat the Kambrook Multi-Function Oven
to 180ºC.
Set the Element Control Dial selecting top
and bottom elements. Place the wire rack in
the bottom rack position.
Sift the flour, baking powder and cocoa into a
bowl, stir in the castor sugar and choc bits.
Combine the egg, sour cream, milk, and butter,
whisk until well combined.
Pour the liquid into the dry ingredients and
mix until just combined.
Spoon half the mixture into one of the muffin
pans until two-thirds full.
Place into the Kambrook Multi-Function Oven
and bake for 15-20 minutes or until muffins
are cooked. Turn muffins out onto a wire rack
to cool slightly. Repeat with remaining muffin
mixture.
Serve warm.
Top with chocolate icing or slice in half and place
a small scoop of ice cream inside.
NOTE
: Ensure muffin tray will fit into oven before
commencing.
Recipe is done in two batches of 6.
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RECIPES
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KOT600_MINIOVEN_FA.indd 12-13 10/6/08 1:46:38 PM