Westinghouse 60cm Gas Upright Cooker

WFG617SANG
This Westinghouse upright cooker has a gas powered cooktop. It has 4 burners, so you can satisfy your inner chef. Plus, the Westinghouse WFG617SANG's front knob controls let you quickly master the intuitive setting options. It has a 596mm width, a 916mm height, and a 632mm depth. The WFG617SANG upright cooker features a stainless ...more
$1649.00
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Westinghouse
  • Stainless Steel

    Colour/Finish
  • 80 Litres

    Oven Capacity
  • Natural Gas

    Oven Fuel Type

Technical Specs +

Size:
60cm
Colour/Finish:
Stainless Steel
Oven Capacity:
80 Litres
Oven Fuel Type:
Natural Gas
Cooktop Type:
Gas
No. of Burners:
4
Sub Type:
Fan Bake
No. of Oven Functions:
1
Oven Functions Type:
Fan Forced
Separate Grill:
Yes
Controls:
Front Knob Controls
Display:
N/A
Accessories Included:
Grill dish,2 grill/oven pan,grill insert
Width (mm):
596
Height (mm):
916
Depth (mm):
632
Manufacturer's Warranty:
2 Years

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).