Remoska cookers (merged)

ariba10

Brighton_belle wrote: »

yes, but was the toaster made in china, where their work force are paid 2p a week, and the remoska made in chechoslovakia where people are more fortunate in being able to fight for a living wage? Remoskas are very pricy, but so is much of lakeland's stuff : they are a luxury goods company, not an essential basics of life company. I understand it was down to Lakeland that the resmoska company was saved at all: it was in terminal decline. I do think they are expensive , money is tight here too, but it has greatly enhanced the quality of my life: I each much better/greater vairety of food and now love cooking 5x more than I did. It has helped me reduce my monthly grocery bill and elec bill. I could spend £100 on a coffee once a week for a year for the cost of my grande and have nothing to show for it.
On the downside, flapjacks in the moska are so divine I'm going to have to spend a fortune on a new wardrobe if I am not careful:rotfl:

I notice you only quoted part of what was written.

It is good but vastly overpriced for what it is.
A simple heating element in a metal case.

Apart from an On/OFF switch, no controls at all.

pawpurrs

Remoska No3
Took it out, and didnt rattle, went to turn it on and this one also rattles! It does work however, I give up!

Have cooked a few things, the only thing I have been pleased with is a jacket potato, so far. I guess I have to play with it.

shopndrop

pawpurrs - what sort of things have you been cooking. Just wonder if someone on here can help you with suggestions if the only thing you are pleased with is a jacket potato. There are so many of us on here who are pleased with just about everything we do.

I have also given Lakeland a call today about my rattly lid. Now, I am wondering whether I should have just put up with it.

pawpurrs

I tried to do Aubergine parmigania, but thought I would fry the aubergines first in the Remoska, they just steamed and smelt horrible, so I binned them.
Tried to do some fishfingers just to see, and they took ages even on the rack.
Then I did roast pork which was ok, but very dry and the roasties which I put round them were soggy, I did keep draining the liquid out of the pan.
On my own tonight so just doing some sausages and a jacket potato again.

pawpurrs

Oh and chicken pie the pastry on the top looked ready but when I went to eat it the bottom was still soggy and yuck! Maybe it needed longer with some foil over the top, but I wouldnt need to do this in the oven.

westcountrymaid_2

shopndrop wrote: »

pawpurrs - what sort of things have you been cooking. Just wonder if someone on here can help you with suggestions if the only thing you are pleased with is a jacket potato. There are so many of us on here who are pleased with just about everything we do.

I have also given Lakeland a call today about my rattly lid. Now, I am wondering whether I should have just put up with it.

What did Lakeland say when you called about rattly lid? Mine still rattles but working fine (touch wood)

pawpurrs

Said it shouldnt rattle, however it seems quite common, (on the Grande) I even went in to a store and their Grande Rattled, although the other sizes didnt, and they have been using theirs for a long time, so think I will keep this one. According to one of the reviews on the LL site, she seems to think its the element breaking down, as it happened to her three times. But I dont know. Its odd as this morning I took it out of its box, and it didnt rattle, put it on the side and then this evening before I turned it on I picked it up and it rattled! I have just turned it on for the first time now.

pawpurrs

From the Lakeland Site
I have had 3 Grand Remoskas. This is because they all developed the same fault after a few months of frequent use. The element (or its insulation) in the rim of the lid would apparently start to break up and rattle; then when it was in use it suddenly blew the mains circuit breaker (yes, it happened to all three cookers!) Each time this happened, Lakeland was marvellous - had the faulty cooker collected and a new one delivered. Why did I persevere and have three? Because I loved them. We used ours in our motorhome and regularly at home for making succulent flapjacks, delicious chocolate cake and beautifully cooked fish - as well as for many other things. It wasn't suitable for copious quantities of dense, heavy food and you need to remember that it isn't insulated like an oven, so its low wattage should be seen in this context. I liked the fact that I could check on its contents so easily - just a matter of lifting the lid to stir things rather than pulling something out of an oven. I also found it very easy to clean. So I did miss a Remoska after the third one (Lakeland refunded in full) but I shan't be buying another unless the lid problem is sorted.

shopndrop

pawpurrs wrote: »

I tried to do Aubergine parmigania, but thought I would fry the aubergines first in the Remoska, they just steamed and smelt horrible, so I binned them.
Tried to do some fishfingers just to see, and they took ages even on the rack.
Then I did roast pork which was ok, but very dry and the roasties which I put round them were soggy, I did keep draining the liquid out of the pan.
On my own tonight so just doing some sausages and a jacket potato again.

Can't comment on Aubergine parmigania as I have never cooked aubergine. I have found fish fingers and frozen fish in breadcrumbs can be a little soggy and also takes longer than in the oven, however, any fresh white fish has been fine and really moist. I tend to cook a lot of white fish or salmon but cook it in foil parcels exactly the same as I would in the oven.
I have done whole chicken, joint of beef and chicken breasts loads of times but prefer to cook the whole chicken or beef joint on its own and do the pots whilst the meat is standing.
When I am doing chicken breasts, I have wrapped them in foil again as I would do if using the oven and cooked roasties at the same time and they haven't gone soggy as the pots are not sitting in any meat juices.

When I am doing roast potatoes, I parboil them, get them as dry as possible and then just spray some of the lowcal oil on them but not too much otherwise they will go soggy.

Pasta bakes also work really well.

I have done a couple of HM meat pies where I have used some left over casserole meat from a previous day and just topped it with puff pastry and this has cooked a treat.

You don't say if you have done any cakes or puddings but again these have worked out well. The only "sweet" thing that didn't work too well was shortbread but I think because the heat is too hot so I have gone back to making shortbread when I have the oven on.

shopndrop

westcountrymaid wrote: »

What did Lakeland say when you called about rattly lid? Mine still rattles but working fine (touch wood)

Mine is still working too but they just said it shouldn't rattle, thank you for bringing it to their attention and the guy I spoke to was not aware of them having any other problems like this but he would send a replacement one out and when I get this to return my rattly one.

Can't believe he could say he wasn't aware of any other reports of rattling lids though.