Really like the way it toasts muffins/bread, so very happy with that. Last night I tried cooking a joint of gammon, but, I don't think that I got the temp right, cos it seemed to cook well on the outside (looked lovely) but I ended up having to wrap it in foil to continue cooking so that it didn't burn.
I assume that I'll get used to it soon. Am going to try grilling some sausages today.
Anyone got any tips for good recipe and instruction books?
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For recipes check out the a-z on home page also halogen manual section free recipe books etc , have fun with your new cooker.
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It takes a little while to get a 'feel' for your oven. Toots has given you good advice.
When doing roasts I always use my extender ring to raise the heat source. It helps to turn the roast halfway through and using foil for part of the cooking time is a good idea if the outside is cooking too quickly, also lowering the temperature a little and cooking for a bit longer.
I also find a meat thermometer invaluable.
HO's do vary a bit in power but a little trial and error and your roasts will be the best ever.
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you've got some good advice from Toots and June already.
You know where we are if you need help
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