Cooking with Halogen Cookers

[kiptower]

pass me a bulldozer then please

[Rooster-UK]

Here you go, KT, one bulldozer!

 

[kiptower]

omg thats going to take a lot of chopping up

[Rooster-UK]

Think of all those steaks!

[Cloudedbrains]

Wow a lot of fat came out of that joint CB. . how long did it take to cook?

 

70 mins total (60 mins in foil and 10 mins without foil)

[kiptower]

they boys dinner cooking ( few days worth ) them on the left

 

almost done about 10 mins to go

 

[rosiedee]

Hi,

Have just acquired my first halogen oven and not really sure what I'm doing with it.

I'm not sure which grill tray to use for different things. For instance if I am cooking oven chips would I use the low or high rack and do I need to put the chips on a tray or straight onto the rack?

[kiptower]

lower rack etc , if you look @ the above you will see the non stick mesh I use ideal for nearly everything we cook its only 99p, there is links about it few posts back etc

Edited May 11, 2010 by kiptower

[rosiedee]

lower rack etc , if you look @ the above you will see the non stick mesh I use ideal for nearly everything we cook its only 99p, there is links about it few posta back etc

 

Thanks Kiptower, think you might be hearing from me a lot!

[kiptower]

first Rosie welcome to CAG

 

there are a few that have got right into using the HC, have a read through the many posts and some with pics of what has been done in the HC, also there are tips on extra's to buy and best places to get them

 

 

and if you get pics of what you have done in it , it helps others so they can see what has been done,

 

ours is used most days, other user's ( fivenecks and sheba-dog friends of ours ) use them all the time, their ovens and frying pans in most cases never get used now, and have put many pics up etc,

 

as often mentioned one of the good things about it it removes most of the fat etc from the food, which of course is healthy option.

[rosiedee]

first Rosie welcome to CAG

 

there are a few that have got right into using the HC, have a read through the many posts and some with pics of what has been done in the HC, also there are tips on extra's to buy and best places to get them

 

 

and if you get pics of what you have done in it , it helps others so they can see what has been done,

 

ours is used most days, other user's ( fivenecks and sheba-dog friends of ours ) use them all the time, their ovens and frying pans in most cases never get used now, and have put many pics up etc,

 

as often mentioned one of the good things about it it removes most of the fat etc from the food, which of course is healthy option.

 

Thanks for you advice.

 

Re the wire mesh is that the post about cooking liners?

[kiptower]

its actually a fireproof string with a non stick coating , on page 10 post 214 there are details of it , and a link to the 99p shops that do it , you can check if there is one in your area etc from the link, or if not near you may have a friend etc that lives near one that can pick it up for you

 

 

also few pages back there is a link to coopers who do an extras kit which is usefull

[rosiedee]

its actually a fireproof string with a non stick coating , on page 10 post 214 there are details of it , and a link to the 99p shops that do it , you can check if there is one in your area etc from the link, or if not near you may have a friend etc that lives near one that can pick it up for you

 

 

also few pages back there is a link to coopers who do an extras kit which is usefull

 

Just found your post, hadn't seen your reply, we've got a 99p shop near which we use quite a lot, can't wait to get going, this thread is inspiring me!

 

I did a roast yesterday and was going to use my HO but whimped out! I wasn't sure if I was doing a joint and roast potatoes if the potatoes should go high or low? I haven't got an extender but guess if I did the meat could have gone on the bottom and the potatoes on the high shelf?

[kiptower]

way we do roast spuds in it

 

first peel and cut in half etc , put in plastic back add sea salt to taste and 2 - 3 spoons good cooking oil, shake etc so they get covered in the salt and oil , put on plate and Microwave for 5 - 10 min till they steam , ie part cooked, then put on bottom tray take about 30 mins @ 175 approx till golden brown

 

you can put the pots in for the last 30 mins around the meat,

 

the extra extender ring is really a must if you are cooking a lot of larger things, pics back a few posts etc where I have done it with larger chickens etc

 

ther is a lot of trial and error , but the previous posts on the full thread should should give you a good guide etc of things already that have been done etc

 

on freeview channel 34 i think it is , IDEAL WORLD, the shopping channel , they often sell the HC's and well worth watching as the chef is very good on the demos

Edited May 11, 2010 by kiptower

[rosiedee]

way we do roast spuds in it

 

first peel and cut in half etc , put in plastic back add sea salt to taste and 2 - 3 spoons good cooking oil, shake etc so they get covered in the salt and oil , put on plate and Microwave for 5 - 10 min till they steam , ie part cooked, then put on bottom try take about 30 mins @ 175 approx till golden brown

 

you can put the pots in for the last 30 mins around the meat,

 

the extra extender ring is really a must if you are cooking a lot of larger things, pics back a few posts etc where I have done it with larger chickens etc

 

ther is a lot of trial and error , but the previous posts on the full thread should should give you a good guide etc of things already that have been done etc

 

on freeview channel 34 i think it is , IDEAL WORLD, the shopping channel , they often sell the HC's and well worth watching as the chef is very good on the demos

 

Thanks Kiptower

[kiptower]

little question Rosie

 

how did you find this thread i wonder

 

regards

 

Kip

[rosiedee]

little question Rosie

 

how did you find this thread i wonder

 

regards

 

Kip

 

I was on another website, I think is was probably moneysavingexpert.com and someone mentioned a 'forum for halogen ovens' so I Googled that and found you, simples!!

[kiptower]

thanks , when I first got mine there was not a lot on the web,

[Puffin60]

i got this site after googling for Halogen ovens and after reading through convinced me to buy one. Have just received mine and looking forward to using it. As someone said the instructions are very basic fortuneately we orderd a cook book at the same time from Amazon. Thanks for all your tips in the thread and your photos thay will be a great help im sure

[kiptower]

first welcome to CAG,

 

do post when you can with pics and recipe's are great to help others

 

you will find a lot of help on CAG regarding many subjects , Banks - Parking tickets to just name a few

 

regards

 

Kip

Edited May 13, 2010 by kiptower

[Cloudedbrains]

I luv my HO - can't believe I had it nearly 2wks xx

Couldnt be without it now xx

And it has saved enough money in "not using gas" to pay for itself 2x over xx

[Cloudedbrains]

Cooking a Fray Bentos pie in our HO for lunch

[rosiedee]

Hi all,

 

Looking for a bit of advice please. Am going to cook steak and jacket potatoes in my halogen oven tonight. I know I should cook the steak on the high rack but where should I put the jackets spuds? Am going to cook them in the microwave for a few minutes first.

 

By the way Kip, got one of those pizza meshes yesterday, didn't have any in the 99p shop but got one in QD for £1.98, so was really pleased, thank you for that tip.

[kiptower]

we precook the spuds in the MW first about 10 mins first , depending on size, prick them with knife etc first

 

as for the steak we have a tenderiser roller , then salt/pepper it to taste and spread butter over it , but its your choice how you prepare it etc

 

spuds take about 40 - 50 mins so do them on there own for first part then put steak on top rack

 

we have steak well done so its in for 20 - 30 mins depending on on thickness etc

 

we worked our timings out because we had done them separate, so really it depends how you like your steak done

 

the shell of the spuds get coated from the steak and if you like eating the baked skin it has a great taste, Mrs Kip always nicks my skins from my spuds

[loopinlouie]

We had jacket spuds done in halogen oven at same time as roasting garlic chicken. Nicest spuds had in ages. I just ploped them in next to the raw chicken and they cooked just fine.xx