Disappointedwith lamb curry.

Disappointed. Just tried lamb curry. Followed instructions to the letter. 3/4 pint of fluid. Place on low rack for 60 mins at 200c. Cover with pierced foil for 60 mins. Meat raw and fluid not even warm. Do I use the ER or not. Any help appreciated.

Liz

Hi Liz,

could you please tell us more about the instruction for your lamb curry.

thanks

Hi

Followed the instruction for How to make complete meals in your Halogen Oven by Catherine Atkinson. ghee, pound a half of boneless lamb, onions, garlic and dried spices 3/4 pint of stock. Brown lamb, onions etc, place in a casserole on low rack and cover with pierced foil for 60 mins. Meat was completely raw and sock not evan blood temperature.

Any help would be appreciated as I feel like boxing this oven up and sending it back

Thanks

Ive only done a chicken curry twice in my HO, new to it all.
First time i just chucked it all in the ovens big glass pot, took ages to cook, and onions raw.
So last time I used cassarole pot and basical made the curry in that on hob then let it cook on in the oven. this methord is what i normally do with my normal oven.
Your still oly using one pot and the HO bowl does not get dirt its just the 20 or so prep really.

20 mins that ment to say.

eajess wrote:Hi

Followed the instruction for How to make complete meals in your Halogen Oven by Catherine Atkinson. ghee, pound a half of boneless lamb, onions, garlic and dried spices 3/4 pint of stock. Brown lamb, onions etc, place in a casserole on low rack and cover with pierced foil for 60 mins. Meat was completely raw and sock not evan blood temperature.

Any help would be appreciated as I feel like boxing this oven up and sending it back

Thanks

Hi Liz,

sometimes I wonder whether they have actually tested these recipes before publishing them in books.

In the book it says,
3. stir in the stock and season with salt. Pour over the lamb and stir

You need to change it to:

Stir in the stock or water if you don’t use stock, and bring just to the boil then pour over the lamb. Place on the lower rack of the HO, no extender ring needed.

You need a high temp – set it to 200 C is best and cook for 50-60 mins or longer ( until lamb is tender)

Hope this helps

Thanks Reeta. Will give the curry another go later in the week. I am now going to try roast chicken - 2 kg in weight, I will cook att 200c, but how long. Sorry to be so ignorant, but really want to make this oven work for us.

Liz

You're welcome Liz.

With a bit of experimenting and a few trials and errors you will get it right for your oven.

Here's the link to June's recipe for roast chicken http://halogenovenrecipes.forumotion.com/t578-chicken-lemon-herb-roast-chicken

There are more recipes in the A to Z section

with the chicken, Liz

I love my HO roasts

Faith restored. After disasterous lamb curry tried roast chicken. Excellent.

Thanks

Liz

well done Liz

I'm glad the chicken was a success.

Hi Reeta

Contacted you last week, re. the above. I just tried it again following your suggestion. Totally, totally amazing. Better than cooking with the slow cooker.

Thanks you so much.

Liz

well done Liz

thank you for taking the time to tell us aout it.

Hi

have just tried the above but with beef. What a joke. 3 hours later everything is raw and cold.
Thanks goodness for the Chinese take away, sick of going to bed hungry.

Cooked beef etc. according to recipe. Boiled juice and covered meat. Placed in a pre heated oven and covered with pierced foil. Cooked for 60 mins, raw and cold, cooked for a further 45 mins. raw and cold. Took foil off and cooked for a further 30 mins at 125. No prizes for guessing, raw and cold. This implement is a waste of space. Only hope the cow in, question had a happy life, because it seemed to have a long one.

Liz

Ps

At all times I tried this at 200 before reducing to 125 for the last 25 mins

Liz

eajess wrote:3 hours later everything is raw and cold. (Cooked for 60 mins, raw and cold, cooked for a further 45 mins. raw and cold. Took foil off and cooked for a further 30 mins at 125. No prizes for guessing, raw and cold.)

Liz it sounds like your HO is not heating up.

Did the light turn on and off ?

Try cooking a toast just to double check.

Hi Reeta

Thanks for taking time to answer. I really am at my wits end. Just tried toast. Placed on high rack at 250, took a while to cook, only ever cooks one side at a time and then unevenly. I had the oven on for 15 mins and in all that time the light didn't go off at all. Turned to 150 and light came off and on.

Other things that have had me thinking - cheese on toast, looks lovely but when the oven switches off the cheese stops bubbling and turns rubbery. Also cooking cup cakes, sometimes one side rises more than he other and have had one instance where the cakes rose in the middle only. Sarah Flower recipes say to cook at 200 for cup cakes and does not mention the ER. I know that if I cooked at that temperature even with the ER they would burn.

Sorry to be such a whinger, but I really had high hopes for the HO and it's not as if I am new to cooking - have had a least 40 years experience.

Once again, thanks

Liz

You are not a whinger Liz. Don’t think that. This forum is here to help one another.

From what you are saying your oven works sometimes but not always. For example it didn’t work to cook you’re your beef recipe –(3hours later everything is raw and cold)

You have paid good money for it - you don’t need all that stress and food wastage.

My advice is to return this halogen oven – it has got issues. If you can get your money back that would be best – then you can buy a different brand.

Liz

Liz

It sounds like you have a faulty thermostat - I agree with Reeta, take it back if you can.

Thanks to you both for your support

Liz