Quote:
Originally Posted by Harrysmum  I'm really pleased that you've brought the halogen oven subject up, thank you! 
I've been looking at these for a while now, but also haven't met anybody who's got one.
I didn't buy one, because I'm the type of person who buys stuff and then leaves it sitting in it's box (like my toaster x egg poacher!  ) but this sounds brilliant!
Could I just ask - how, for instance, would you do a roast dinner in it - would it be big enough? |
I think the best thing to do is to come live with me for a week ...lol
Seriously though, Joan cooks a full sized chicken in it she also roasts all her Sunday roast joints like beef or pork.
With he roast potatoes she part steams them then puts them in the halogen with the meat to roast.
To do this you need the extension ring which raises the top up to allow her to use the lower rack for other things like potatoes.
If the single extension is not high enough you can use two or three as the heat is circulated in the cooker by a fan.
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As with all new equipment you do have to learn the tricks but it did not take Joan long to get into it.
On her first attempt at roasting a full chicken she had to put it back in the cooker as it had not cooked through properly but now she can look at the food and knows exactly what heat setting and how long.
I have to say that when she said she wanted one I also thought it would end up in the attic with the other things like her George Forman and electric crock Pot but it didn't she uses it every day.
One trick I picked up while Joan was away from home was to take a large meat pie out of the freezer and defrost it in the microwave which I am sure you know makes it all soggy and only fit to throw at the man next door.
Well, it did come out of the microwave soggy and "orrible" but three minutes in the halogen and it was lovely and crispy just as the day it was made.
Oh I could go on but will refrain.
Please consider my offer....pmpl