Westinghouse 54cm Electric Upright Cooker

WLE547WA
This Westinghouse upright cooker has an electric powered oven and a ceramic cooktop. Boil water quickly with its 4 burners. Plus, the Westinghouse WLE547WA features a 540mm width, an 1150mm height, and a 620mm depth. It has a white finish and a 74 litre capacity. You can create a new focal point for your kitchen with this Westinghouse ...more
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$1249.00
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Westinghouse
  • White

    Colour/Finish
  • 74 Net Litres

    Oven Capacity
  • Electric

    Oven Fuel Type

Technical Specs +

Size:
54cm
Colour/Finish:
White
Oven Capacity:
74 Net Litres
Oven Fuel Type:
Electric
Cooktop Type:
Ceramic
No. of Burners:
4
Sub Type:
Fan Forced
No. of Oven Functions:
1
Oven Functions Type:
Fan forced
Separate Grill:
Yes
Controls:
Electric hob with 4 zone ceramic glass
Additional Features:
Digital programmable timer, Easy-reach rear controls
Width (mm):
540
Height (mm):
1150
Depth (mm):
620

Product Reviews of Westinghouse  54cm Electric Upright Cooker

Westinghouse54cm Electric Upright Cooker50020635

Overall

4.5 out of 5 stars from 4 reviews

100% of reviewers recommend this product

Rating snapshot

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Buying Guide +

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Beau Ryan's World-Famous Beef 'n' Bean Nachos

Roast Pork with Crispy Crackling

Ingredients

SERVES 4

300 grams veal mince

300 grams beef mince

2 small avocados

8 tbsp. grated cheese

1 tsp paprika 

1 tsp cumin

2 cloves of garlic  

2 shallots 

1 tbsp. olive oil 

2 tsp lime juice

400 gram tin kidney beans

400 gram tin cherry tomatoes

1 fresh jalapeno

1 tbsp. tomato paste 

4 tnsp. sour cream

8 tortillas or 1 bag corn

1 tsp garlic powder 

1 tsp smoky paprika

Method

  1. Remove the seed from the avocados. Place the flesh into a bowl with 2 tsp of lime juice, salt and pepper and mash with a fork.
  2. Finely chop the shallots and the garlic.
  3. Place half the olive oil in a medium fry pan, heat to medium heat. Add the shallot and garlic and cook for 2-3 minutes until it softens. Add the mince and sprinkle with salt and pepper. Use the back of a wooden spoon to break the mince continuously, cook until golden brown.
  4. Sprinkle the meat mixture with cumin and paprika and stir through. Add the tomato paste 100 ml of water and bring to a simmer.
  5. Add the tinned tomatoes and kidney beans, stir to combine simmer for 10-12 minutes.
  6. While the beans are simmering, turn the oven to 180˚C fan forced. Line 3 baking trays with paper, spray the tortillas with oil and sprinkle with garlic powder and paprika. Using kitchen scissors, cut each tortilla into 10 pieces, arrange on baking trays. Bake for 6-8minutes of until golden.
  7. Finely slice the jalapeno
  8. Divide the tortilla chips or corn chips amongst 4 plates, top with ¼ the meat mixture and ¼ of the cheese. Microwave for 45-60 seconds (or until the cheese melts).
  9. Top with a dollop of sour cream, guacamole, a spoon of beans and a pinch of sliced jalapenos (if desired).