Built in Australia: Westinghouse Cooking Appliances

60cm Built-In Oven – Stainless Steel

With a classic design, this family-friendly oven boasts a large 80L capacity and 7 cooking functions to deliver effortless home cooking results. Built in Australia, this oven was designed for the lifestyle of busy Australian families with its fast heat up to help you get started quickly.

Use the LED display, touch and control knobs to select the right cooking function which includes grill, defrost, rapid heat and pizza. Find a spot for more dishes with the oven’s 5 shelf positions while easy guide oven racks makes it a breeze to load and unload trays. Cool touch doors ensure safer cooking even with kids around while the mark resistant Stainless Steel surface means less fingerprints on the oven’s exterior.

This Westinghouse 60cm Built-In Oven comes with a range of included accessories: grill/oven pan, 2 x chromed wire shelf, baking tray, grill insert and side racks.

90cm Dual Fuel Freestanding Cooker – Stainless Steel

Ideal for home cooks and growing families, this Westinghouse 90cm Dual Fuel Freestanding Cooker will please. Finished in Stainless Steel with a classic design that’s a match for Westinghouse’s suite of kitchen appliances and refrigerators, this cooker will suit any modern kitchen.

This 90cm Freestanding Dual Fuel Cooker features a bottom 125L oven with 8 cooking functions which include Maxi Grill, Defrost, Fan Bake and Bake/Pizza. With 5 oven shelves and a wider cavity, the oven is equipped for cooking up a wide range of family favourite dishes. The oven is powered by fast heat up and a twin fan system to deliver evenly cooked results, and with a digital timer, telescopic runners, and triple glazed glass, cooking with this cooker’s oven is simple and safe.

Above, on the gas cooktop, enjoy plentiful space to make dinners and other dishes with the 5x gas cooking hobs. The 5-zone gas cooktop includes a centre 14.4MJ wok burner that’s perfect for high heat cooking activities such as making stir fries or deep-frying. Cast iron trivets provide a stable surface for all cookware and with front control knobs and a digital display, control of the oven and cooktop will be a breeze! A convenient bottom storage compartment completes this entertainer’s delight, providing more space to store pots, pans, and other cookware.

Westinghouse Recipes to Love!

Give Westinghouse’s Australian-built appliances a test-run with the below simple and family-friendly recipes.

Speedy Sesame Chicken Pasta by Katie Lolas
Serves 4
Prep Time: 40 minutes

Make this tasty chicken pasta using both the Westinghouse oven and cooktop.

Ingredients:

• 2 cups uncooked pasta
• 2 large chicken breasts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 700g piece pumpkin, peeled
• 5 cups shredded veggies – carrots, cabbage, brussels sprouts & broccoli

Sesame Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp rice vinegar
• 1½ tbsp honey
• 1½ tbsp sesame oil
• ¾ tsp soy sauce
• 1 clove garlic, minced
• ¼ tsp salt

Garnish:
Sesame seeds & shallots

Method:

1. Cook the pasta according to package directions. Heat oven to 220°C.
2. Toss the chicken breasts in the sesame oil and soy sauce and bake in a small baking dish for 10 minutes. Flip and return to the oven for 10 (small chicken breasts) to 15 (large chicken breasts) minutes until cooked through. Allow to rest for 5 minutes on a cutting board before slicing into strips.
3. While the chicken is cooking in the oven, toss the carrots, cabbage, brussel sprouts and broccoli in a large pan with a splash of olive oil and light sprinkle of salt for 3-4 minutes or until just softened.
4. Shake together all vinaigrette ingredients, then toss in a large bowl with the cooked chicken, pasta, and shredded veggies. Garnish with sesame seeds and or shallots and enjoy.

Storage: Store in sealed containers in the fridge for up to 4 days.
To Serve: Mix everything up and enjoy hot or cold.

Ricotta Gnocchi Served with Fresh Peas and Crispy Prosciutto
Serves 4
Prep Time: 45 minutes
Cook Time: 45 minutes

If cooktop cooking is your preferred method of cooking, this recipe will delight.

Ingredients:

Gnocchi

• 300g waxy potatoes
• 150g ricotta cheese (medium stiffness)
• 125g plain flour
• 1 egg
• ¼ tsp nutmeg
• ½ tsp salt
• ¼ tsp pepper
• ½ cup finely grated parmesan
• Extra plain flour for dusting

Sauce

• 100g butter
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 4 thin slices prosciutto
• 100g fresh ricotta
• 100g of peas
• 60g grated cheese

Method:

1. Place a medium saucepan of water to boil and add 1 tsp salt.
2. Peel and quarter the potatoes.
3. Place potatoes into boiling water, and boil for 15 – 20 minutes until cooked (avoid over testing the potatoes as this can make them water logged).
4. Drain potatoes and allow to cool for 5 – 10 minutes. Mash with a potato mashed or push through a sieve/ ricer into a large mixing bowl.
5. Push the ricotta through a sieve/ ricer into the same bowl with the potatoes. Whisk the egg in a small bowl and add to the potato mixture. Add the seasoning and mix to combine.
6. Spray a biscuit tray with oil. Divide dough into 4. Place 1 piece of the dough onto a lightly floured surface, using your fingertips roll into a 1.5cm thick sausage.
7. Cut each strip into 2cm pieces, place each piece onto greased tray. Repeat with remaining mixture.
8. Place a medium saucepan of water on to boil add 1 tsp salt. Cook the gnocchi in batches (do not over crowd the pan). Once the gnocchi pieces float to the top remove with a slotted spoon and place onto the oiled tray. Repeat until you have no gnocchi left.

To Serve

1. Finely slice the prosciutto.
2. Place a medium pan onto a high heat and cook the prosciutto for a few minutes until golden, remove from the pan and set aside.
3. In the same pan, place the butter, lemon juice and peas and simmer for 1 minute. Turn the temperature to high, add the gnocchi and prosciutto back to the pan and fry the gnocchi to get some colour.
4. Plate four portions of the gnocchi, sprinkle with parmesan, dollop on the ricotta and sprinkle with lemon zest.