Review Houseworth Halogen Convection Oven HW-COG12

[Yorky]

I've just noticed that the "browning" looks more uniform in the halogen picture. They were not fully cooked then so maybe turning the power down may help?

 

[GadgetGuy]

Those fries look good!!

 

[rascal]

Those fries look good!!

X2

Russ

 

[JAS_OH1]

Chicken cordon bleu (pan fried in olive oil first).

Chicken cordon bleu.

• Yorky
• 2 Feb 2019

Yorky, do you have a recipe for this?

 

[Yorky]

Yorky, do you have a recipe for this?

I thought I had but can't put my finger on it at present. Basically it is the same as this Cordon Bleu Wellington Recipe - Food.com but rolling the stuffed chicken breasts in breadcrumbs instead of wrapping them in pastry.

(I'll check on the desktop later).

 

[GadgetGuy]

Yorky, do you have a recipe for this?

That looks DELISH!!

 

[Yorky]

(I'll check on the desktop later).

Nope, sorry. Maybe I never wrote it down.

Here's another picture of it though.

​

 

[JAS_OH1]

Mouthwatering

 

[GadgetGuy]

I could taste it now!!

 

[Yorky]

Something I've discovered about halogen oven cooking. I broke the lid to my larger Pyrex casserole dish some time ago and haven't got around to replacing it. I needed the larger one for the potato au gratin so I used aluminium foil as a make shift lid. After 1 hour (checked at 15 minute intervals) the potatoes were hardly cooked. I'm presuming that the foil interferes with the halogen "waves"?

 

[Morning Glory]

Something I've discovered about halogen oven cooking. I broke the lid to my larger Pyrex casserole dish some time ago and haven't got around to replacing it. I needed the larger one for the potato au gratin so I used aluminium foil as a make shift lid. After 1 hour (checked at 15 minute intervals) the potatoes were hardly cooked. I'm presuming that the foil interferes with the halogen "waves"?

I don't think so. The Halogen is simply a heat source. I use foil sometimes if the top of something looks like its browning too quickly. Maybe its because the original lid is a tight seal? I could be wrong - I don't usually use foil in the halogen so I'm only basing it on my limited experience.

 

[Yorky]

I don't think so. The Halogen is simply a heat source. I use foil sometimes if the top of something looks like its browning too quickly. Maybe its because the original lid is a tight seal? I could be wrong - I don't usually use foil in the halogen so I'm only basing it on my limited experience.

It's the first time that I've used foil as a "cover" as opposed to underneath the food (which has never been a problem). The last time that I cooked potatoes au gratin I used the smaller casserole (there were less spuds) which still has a lid but I cannot remember the cooking times that I used. The recipe requires 60 minutes at 175°C covered plus another 30 minutes uncovered but that's in a standard oven.