Hello everyone - lovely to find you
Bought the Andrew James HO last week (cheaper than getting my oven repaired)- first meal was toad in the hole (part cooked sausages & onions first) - the top cooked well (200 degrees) but took ages, & the base just wouldn't cook - ended up 'stirring' it around & after goodness knows how long, it was edible - well, my daughter & I ate it anyway

Today, I tried lasagne - my usual recipe that I used to cook in my gas oven, Mark 6 which took no more than 30 minutes (quorn & bolognaise sauce, with part cooked lasagne sheets, & cheesey sauce in pyrex dish) - 200 degrees in HO, for absolutely ages (almost an hour, having cut it in quarters & turned it upside down!) Tasted OK but should it really take this long???

Any help, suggestions, greatly appreciated!

Hela x

Hi Hela,

did you place your dish on the rack?

Did you preheat your oven?

Hello! Yes I did preheat the oven, and used the low rack. For both recipes I used a pyrex dish - maybe I should have used a metal tin!
Hela x

Hela

Try placing a tin or tinfoil in the base of the oven to help reflect the heat back up. Using the high rack with the extender helps the air to circulate better too. Hope this helps

Thank you June - will try both of your suggestions next time

Hela