Remoska cookers (merged)

newleaf

I am getting mighty fed up with my Remoska lately
It used to trip the electrics very occasionally, usually when cooking something very wet and creating a lot of steam. However, just recently it has started doing it more regularly. On the last dozen or so occasions I've used, it the sockets circuit has tripped every time. The final straw was last night, when heating a few oven chips. Mr newleaf 's getting very grumpy about it, because it means he has to keep resetting timers on his aquarium and everything else with a clock.
I am going to have to phone Lakeland, I think.

WeirdoMagnet

newleaf wrote: »

I am getting mighty fed up with my Remoska lately
It used to trip the electrics very occasionally, usually when cooking something very wet and creating a lot of steam. However, just recently it has started doing it more regularly. On the last dozen or so occasions I've used, it the sockets circuit has tripped every time.

Hi newleaf,

I'm new to this thread, but have had a Remoska for ages. Ours did the same as you describe, and when I phoned Lakeland they said to tighten the screws at the top and dry it out - it's something to do with the steam getting in. If that doesn't work, they do a lifetime guarantee - we dropped ours into Windermere and they replaced it no questions asked, excellent customer service (a rarity these days!).

Georgie

WeirdoMagnet

pawpurrs wrote: »

Any one got a fab recipe for it?

This is too late for your tea purrpaws, but I use Nigella's recipe (half the quantity in the Grand) where you whisk the egg and the milk, leave for 15 mins then add the sieved flour. So long as you really whisk it, it's great. Like retired lady, I 'dry cook' my sausages a bit first, you usually get enough fat out of them to do the Yorkshire pud.

libra10

Does anyone know whether the non-stick Remoska pan can also be used on an electric hob?

There is a dish I start off on the hob, then bake in the Remoska, and it would obviously be easier to use just the one pan.

Advice appreciated, thanks.

pawpurrs

in theroy, that should be ok, but i wouldnt for fear of buckling it.
thanks for the toad recipe.

Sunnyday

I`ve not been on here for a while so i`ve got plenty of catching up to do,

Pawwpurrs i use MrsM`s recipe in my standard remmy and its perfect every time (when the flour has been added set the scales to zero and start weighing again)

You could increase the amounts for your grande.

http://forums.moneysavingexpert.com/showpost.html?p=15322503&postcount=1505

HTH

SD

foxy-tigger

skilly wrote: »

hi,so sorry for not getting back sooner the lmp came out lovely.(i did cook the case first).the only thing that has caught the top of mine was yorkshire puddings !.i bought mine last july and have only put my big oven on 3 times since i have a standard and a grand the lmp was done in the grand hope this helps.

H there Skilly
Can you post your recipe fro Lemon Merangue Pie please? I would love to use my Remoska for this! Thanks

morganlefay

Just done such a good thing in the Remoska: got some (bought) sweet shortcrust pastry and rolled out a square about 7 inches by 7 inches. Filled it with a chopped bramley apple, a bit of sugar and some left over mincemeat, scrumpled up the edges and cooked it in the deep pan in my standard moska for about 25 mins. Had it with ice cream and it was really good, and there's some more pastry, apple and mincemeat so we can have it again !

pawpurrs

That sounds yummy! Considering ebaying my remoska, as I have a new Everhot being delivered, and it will be on all the time, making the remoska a little redundant. Will be sad to let it go though.......

butterfly72

Afternoon all!

Can you roast spuds in the Ramoska? How do I do this? Normally I'd put a tray of oil in the oven and add my parboiled potatoes when the oils hot. Not sure the best way with the ramoska!

I don't want to put the oven on for a few spuds!!

thanks