Table-top halogen ovens

*niptuckfan*

hi all looking for some advice, been given a prolectrix oven. have set up as per the limited instructions with tatties in bottom the a boneless loin. the top (crackling) is already nearly burnt can i cover foil?also the lamp is flcking on and off - says nothing the bookelt if this is correct or not....anyone any advice? on the plus its smells ace alread :rotfl:

Slinky_Malinky

I have the prolectrix oven ( the small 7 litre one) and the light goes on and off as it cooks, when the light goers out it means it has reached the required temperature. You could cover your joint with foil to stop it buring - if I was going to cook a small joint in mine then I think I would probably start it off upside down then turn it over half way through.
HTH

*niptuckfan*

thankyou! it turned out ok i had to cut top off and turned like you say...think just take a bit of getting used to!

Slinky_Malinky

Glad it worked okay for you. I normally cook big pieces of meat in the pressure cooker or slow cooker, I have only ever done chops or chicken breasts in my halogen oven.....also do lots of fish fingers and quorn nuggets etc. if I am honest I would be interested to know how tender and moist your joint of meat turned out.

jennyjelly

Never cooked pork in one, but I promise you if you roast a chicken it will be the best, moistest, most delicious you have ever had. As slinky suggested, start it off upside down then turn it over when you see some colour on it.

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing halogen oven thread to keep ideas together.

Penny. x

jennyjelly

Following on from my previous posts about mine breaking down, sadly the replacement bulb option wasn't for us as when DH tried to take it apart be found that the screws were completely immovable, due to the extremes of heat he says. He's a motor mechanic and quite used to stuck bits, but having tried all the tricks he still couldn't budge them. I'm glad he tried BEFORE we ordered anyway.

So we were back to the dilemma, and finally having gone a couple of weeks without it I cracked and ordered a new one. Haven't gone for a JML this time though. Did a load of googling and decided that as well as being much cheaper for the same size, the one from Coopers had much better reviews so I ordered that one. It arrived this morning and works ok, so I'm a happy bunny again. I just hope that if it's going to break down it will do it within the year's guarantee, not wait till a week after it expires like the toaster did!

LoveLifeAgain

I have recently taken possession of my lovely new cookshop halogen oven and am delighted with it, having eaten the most delicious and juicy sausages and chicken. It has a hinged lid so no problems with dealing with a hot lid (I just know I'd drop it!). I just cannot seem to get the roast potatoes to be as good as the conventional oven. I really don't want to have to par-boil them first, it seems such a twaddle to have an extra pan to clean. Does anyone have any suggestions, please Mine cook and look good but taste a bit dry and a few are only partly cooked
I don't use the self-cleaning as having to lift the heavy bowl with the water in would only be a matter of time before.......:eek: I take the empty bowl to the sink an clean it there, drying with kitchen towel.

chalkysoil

I haven't read all of this thread (yet!) but stumbled upon it whilst looking for a replacement thermostat for our JML. Haven't found one this side of Korea... anyone any ideas?
Re the screws being welded on, ours was too, it's been soaking in WD40 for 2 days and the last vital central screw finally came undone today with both of us at it.

jennyjelly

chalkysoil, have a read of this thread, I think it will be useful to you.

http://forums.moneysavingexpert.com/showthread.html?p=28745627&highlight=jml+bulb#post28745627