Reviews of the Best Halogen Ovens in US and Uk

The Halogen Oven is just an Oven !  So when you are considering making something from a “conventional” cookbook, or from something your gran wrote back in the last century, what needs to change?

Comparing the Halogen to a Standard Gas Oven

The heat from a Halogen source is actually much the same as from a gas oven , with a fan assisted function.  The halogen cookers fan makes the heat very even , to all the parts of the food being cooked, there really are no  hotspots and coolspots. When you compare it to a microwave, the Halogen produces the same results as a conventional gas or electric oven and doesn’t suffer the uneven cooking of the microwave radiating the food. Nor does it cook in the same way as a microwave, vibrating water molecules within the food, the halogen just cooks with convected heat.

As long as you load the contents with care, making sure to leave  space around it, the heat, circulated by the fan will cook the food very evenly. Secondly the heat is virtually instant. When a recipe calls for pre heating, its actually very rare that it will be necessary in the Halogen , as the heat builds up within seconds of starting up.

What is significantly different is the speed at which it cooks and the heat, so these two things need to be moderated. I can only give you a guide here, once you have made the changes, I would suggest you fine tune it over time, as recipes, quantity, the qualities of the produce you are cooking and personal preference all play a part in the final result when cooking.

Cooking Meat Dishes

For Meat products reduce the cooking time by one quarter . For bigger produce like a chicken, i would reduce initially by a quarter and raise the heater lid by inserting the extender ring, this will help to stop burning of the top of the bird . You could also try aluminium foil over the top, but this is often tricky to do , due to the velocity of the hot air, usually I manage just with the extender ring. If you like a crispier finish to the skin, increase the heat at the end, the last 10% of the cooking time.  I would set the heat at 20 degrees (Fahr) or 11 degree (Cent)  less than for a gas oven recipe, raising it back to full for the last 10% of the cooking time

Baking Cakes and Bread

For Baking products reduce the standard recipe temperature by 40 degrees (Fahr) or 22 degrees(Cent)   and cook for the same period of time, for a crusty finish breads turn up the heat a little for the final 10% of the time. For cakes it is a bit more tricky, they will firm up whilst cooling off, so delay testing until fully cooled.  I would use the extender ring with anything delicate like cupcakes.

Check out this chart for cooking times

I found this video, to help anyone starting out baking with the halogen oven, Jan and Hubby Alan make it look so easy.

 

 

5 Responses to How to Convert a recipe for the Halogen Oven

  • Aldine Durston says:

    I would like a cookbook that does not have celcius temperatures. Can you recommend some to choose from? I would really appreciate it. Thank you.

  • Harman Clark says:

    When you say for bread and cakes “reduce the temperature by 40 degrees”, are you using Celsius? If my recipe calls for Fahrenheit, do I reduce that by 40 degrees?

  • georgina morton says:

    Can I make a moussaka directly in the glass bowl or does it have to go into another dish?

    • Jennifer Ashe says:

      I would use a separate cooking dish on a wire rack, halogen cooking depends on circulating hot air, so directly cooking in the bowl is very inefficient. Although you can cook thin slices of meat in the bowl, providing you pre-warm the bowl, say 5 mins on full power with an empty bowl. With stews I generally use a pottery dish and cook it slower, lower temp, longer time.

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