I bought my 1st Halogen oven yesterday, and read the instructions twice before daring to try it.
It's a NUO from Robert Dyas,£40 down from £60, the lid lifts off and pops on to a stand. It came with extender ring, skewers for kebabs, a toasting rack, steamer, non-stick frying dish, and 2 level rack. It has a 2 yr guarantee, but I can see it's not complicated. A halogen bulb, a fan, and simple twist controls, not a lot to go wrong.
So far, I've done a 1.25kg boneless pork shoulder joint from chilled on the low rack for 60min at 200c. Nice crackling but a little pink inside. I finished it by cutting it in 2 then giving it another blast. Next time I'll skewer the joint, reduce the temperature and increase the time a little.
To accompany the pork I've done jacket spuds. 3 minutes in the microwave, turned over, nuked for a further 3. Then skewered and sprayed with oil, baked for 30mins on low rack at 180c. After finding the meat was pink inside I thought that the skewers would help get heat into the middle of the potato quicker.
I like the oven most because I can see whats going on, and it takes up less space than the Combi microwave oven which died last week. Once cooking is done and the lid is on it's stand it's easy to move the bowl to another surface.
I use a Tefal steamer for most vegetables, and I think I'll soon get the halogen working in harmony with it.
Best wishes and happy cooking to everyone,
Steve, living at number 7, Henley, South East England.
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Join date : 2010-12-04
Welcome to the forum. I'm glad you sre finding the forum useful and getting off to a good start with your HO.
Best wishes to you too.
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You sound like you know your way around the kitchen
Glad you're joined us.
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