As a humble male who was suddenly thrown in at the deep end when my wife died I was in trouble, but after checking various books I found the basic Times/Temps which were as follows (for traditional oven)
Beef..20mins@245Deg plus 20mins/lb@180deg(int.71deg)
Lamb..30min@230deg+30min/lb @180 (int.71Deg)
Pork..30min@240 + 30min/lb @160deg.
Chicken..20min@230 +20min/lb @190.
Now all these worked perfectly in a traditional oven. Now a HO applies the heat much closer and much fiercer
albiet with a fan. Now there is nothing clever about a halogen oven.. it is just another way of applying heat more efficiently so to start all I did was reduce all the times by 10% and checked the internal Temp. 10mins before the end and in most cases IT WORKED. The use of a meat thermometer is imperitave as it will give an immediate indication as to whether or not the meat is cooked. I have also found that it is important to turn the meat once during cooking as it tends to burn on the top.
Chops are very much a suck it and see... just look at them... push a sharp point in and see what colour the juices are.
The only veggies I have tried are roast pots. I part boiled for 4 mins,dried them and scored the outers. I then placed them in a bowl with a little oil and cooked them for6 mins in the top rack at 240deg. they were excellent. I arived at the time by just looking at them... brown crispy and fantastic.
I hope I have not bored the readers and that this will help a little.
Take care all.... Frederick