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Halogen oven tips

Sun 6-Mar-11
2:36 pm

Rachel

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Sun 6-Mar-11

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I have just bought a halogen oven and wondered if anyone has any tips on how to use it - particularly how do I adapt timings / temperatures from existing oven recipes. Looking forward to saving a few pennies on the electricity bill with it smile

Thanks, Rachel

Mon 7-Mar-11
1:01 pm

Hattie

Bucks/Oxon Border

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wave Hi Rachel, Welcome to the forum...I feel bad that I missed your post.

I bought a halogen oven a couple of months ago.To begin with I was a bit nervous about the timings etc but after reading a couple of cookbooks on the subject & trying out their suggestions I got over my concerns. I work on the princpal of setting the timer for slightly shorter timeings than suggested as it is very easy to give the dish another few minutes if neceessary. It seems to retain it's heat for a while anyhow. The important thing is not to overcook things as the heat is very intense. I haven't had any distasters ; in fact the oppposite, all the dishes have been delicious.

Good luck, I hope you are as happy with yours as I am. I haven't used my large oven for weeks. laugh

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Mon 7-Mar-11
7:45 pm

JoannaS

Latvia

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I find that it doesn't cook the base anywhere near as quickly as the top and so ended up with putting foil over the top a few times, but I guess that is because I have the temperature too high. It is great for grilling though as we don't have a grill on our cooker. If you are just browning something off, a quick zap in the microwave brings everything up to temperature and then it doesn't take so long we find for things like frozen pies. cheers

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Wed 9-Mar-11
8:25 pm

Danny

Scarborough, England

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Hi, Rachel, and welcome on board.

I think that our most significant finding (sort of matches with Hattie's) is to use conventional oven recommended temps and not fan oven ones. Or maybe even a bit higher.

We do great roast chicken at 200 for 90 minutes or so. Our best results have been with the Waitrose self-basting stuffed ones for about a fiver.

We have a circular pyrex shallow dish. We put some foil in it that extends beyond the edges because most chickens are a tad bigger/wider than the dish and the foil ensures that the juices flow back into the dish rather than dripping down into the base of the oven.

We do it on the lowest "shelf" with the extension collar on.

Breast-up for 40 minutes, then turn it over for 30 mins.

Then turn it breast up again and slit the part where the thigh joins the belly " cook for another 20 mins.

IMO it is difficult to overcook roast chicken but undercooked is disgisting and a bad outcome!

[I think I may have made this sound far more complicated than it really is!] sorry

Never knowingly underfed

Wed 9-Mar-11
9:27 pm

Terrier

York

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for all of you with Halogen ovens, just seen in my latest book people magazine they have a cookbook on offer.

Easy Halogen - reduced from £12.99 to £4.99. you can order on line at http://www.thebookpeople.co.uk. It's a pretty good company, I've bought lots from them.

Thu 10-Mar-11
11:52 am

Toffeeapple

North Bucks

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Who is that strange person with the moustache? Looks vaguely familiar... whistle

I'll try that again!

Thu 10-Mar-11
12:36 pm

Hattie

Bucks/Oxon Border

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laugh Glad to have him back again though......... big_hug .......Oooooh , should I have done that hug..... don't want to upset fn........I know !.......... big_hug for fn too.....