Halogen Ovens and and introducing Dehydrators

Take care of your element
If you have the type of Halogen cooker with a lid that needs to be taken completely off and you are not very confident about lifting it gently and placing on the somewhat flimsy lid-stands provided, especially as they are prone to go skidding around the worktop, a handy hint – use the grill tray rack from your ordinary cooker!

Cleaning the Lid
The Lid tends to get the worst of the stuck on grease as it is right next to the element which can bake it on. Whenever you take off the lid , give it a wipe with a wet cloth, this is enough to reduce the problem to manageable levels. When you consider cleaning a conventional oven though, with the chemicals… it makes the halogen lid look easy!

Cupboard Room
Before Buying a Halogen Cooker consider the Height of the unit on your worktop, make sure you can lift off the lid under your kitchen cabinets. Most of the cookers we reviewed were around 25 cm tall , but you need to get the lid off easily, especially when its hot.

For Newbies to Halogen Cooking
If you are completely new to the Halogen oven, here is a very useful guide to cooking times and settings, good to print out and keep until you get used to the unit: GUIDE

For Experienced Users – Extending Element Life
Always use the extender ring.  Although not always provided, the ring is a great accessory and well worth buying. The extra height will help protect the halogen bulb from cooking splatter. It is often very difficult to clean, so it’s a great tip, for more consistent results. You may have to slightly increase the cooking time , but since these ovens are so efficient it is still worth doing as it may extend the elements life long term.

To prevent excessive heat when reheating ready meals or preventing overcooking the top of a chicken, using the extender ring reduces the heat from directly above the food and gives much better results

Use a tray
For virtually all cooking in the Halogen Oven you can use a circular cooking tray lined with silver foil . If it’s the only dish being cooked at that time , its best placed on the lower wire stand, rather than putting food in the bottom of the glass bowl. This allows the hot air to circulate under the cooking tray, avoiding the need to turn the food over halfway, for most foods ( with a whole chicken it is still better to turn , starting upside down ) and almost completely avoids having to clean the glass bowl. For example when cooking a chicken or joint in the cooking tray all the fat remains in the tray, hence reducing the mess on the bowl. The Halogen is probably the most healthy way to cook meat and chicken, the results are first class and the percentage of remaining fat in the food after cooking is the lowest.

Recipe Ideas
Have a look at our Recipe section for some great meal ideas, some are soooooooooo simple and quick! Also in the sidebar, on all Recipe pages are a list of recommended  Cook Books in both paperback and Kindle version


When you have finished cooking bacon, take the food out immediately, I have noticed that if you leave it in even a few seconds too long after heating, you lose that wonderful crispness, it will go soft very quickly if delayed.



40 Responses to Halogen Cooker Hints and Tips

  • John Ratcliffe says:

    If you obtain two cake cooling trays (28 mm) and place one on the stand, it will prevent smaller food items from falling through. If you are cooking bacon, the second one may be placed on the top of the food and this prevents it from curling up.

  • helen james says:

    I would like to know how you get things out of te halogen oven when you cook them in a bowl please and you wont burn I put a casserole in to cook and I could not get the bowl out as the halogen was warm please

    • Jennifer Ashe says:

      I agree and I eventually found a bowl with a lip that could be safely lifted out using the tongs that are commonly bundled with halogen ovens.

    • Jennifer Ashe says:

      There are 2 questions here:
      you can cook from frozen see cooking from frozen

      Reheating – always be careful to get leftovers hot throughout. don’t reheat it more than once and be especially careful with chicken. Usually if I’m having chicken leftovers I’ll serve it cold the day after only ( on day 3 Chicken should not be eaten ), don’t give those nasty bacteria time to multiply.

    • Jennifer Ashe says:

      Put the casserole in a dish inside the halogen bowl on the low rack, not directly in the bowl which is very unlikely to work! Then cook just as you would in a conventional oven

  • Maria m says:

    Hello, I had a halogen oven which has now died so I have ordered a new smaller one. The previous one ended up being splattered in fat from roasting which I found really hard to get off once it was burned on, even with oven cleaners. Do you have any tips to stop fat splaterring from say roasted veg? Maybe I need to use less oil. Thanks

    • Jennifer Ashe says:

      Although it will take a little longer to cook, I use the extender ring a lot, when I cook anything that splatters a lot. During cooking I’ll also take an opportunity, when turning meat over for instance , to do a quick wipe round the heater top with a wet cloth.

  • Paula Williams says:

    I am new to cooking with a halogen oven. The first time I cooked a ham and it came out great. Then I tried a quiche. I lower the temperature to as you said but it would not cook completely. I did use the extender ring so it would be easier to remove from the oven. The first time I went to take it out it was still runny inside so I put the temperature up to 300 and cooked it longer. I finally had to place it in the oven for about 10 minutes. Last night I was making some scalloped potatoes and prepared it like the box said. I put the temperature at 375 and set it for 20 minutes. It was not done. I raised the temperature to 400 and cooked it about 10 minutes longer but it still was runny. I finally put it in the oven for about 10 minutes. What am I doing wrong?

    • Jennifer Ashe says:

      Have you placed the dish on a wire rack? It needs the hot air to flow round the dish, completely. When it is sitting On the base of the bowl it will produce this uneven cooking effect.

    • Jennifer Ashe says:

      Yes you can even out the cooking by partially covering thin parts like legs ( chicken ) or stop the top burning. It has to be done quite firmly though, as the fan is very powerful, compared to a fan oven.

    • Jennifer Ashe says:

      You can use anything that is approved for an ordinary cooker, ie. will withstand the heat.
      Some plastics can give off low levels of fumes, so I personally don’t use anything plastic. I am even hesitant to put ready meals in their original plastic containers in the microwave, even though the makers assure us that it is safe!

  • lo-Anne Lewis says:

    Hi thrte I am super confused about the extender ring. How do you use this. The cooker i have has a lift arm attached lid? Thanks so much

    • Jennifer Ashe says:

      The ring should inserted when the arm is drawn up to full height , to unlock it:-
      Raising the lid arm
      On this Secura model, the locking mechanism is operated by a downward press on the button, on the Andrew James model it is pushed to the right to unlock.

  • David C. Mason says:

    Can I safely use my halogen oven top on a solid metal pot? Where con I go to replace my broken heat resistant glass bowl

    • Jennifer Ashe says:

      A very unusual question…
      You can do anything in a halogen that you can in a conventional oven, so yes I suppose you can use a microwave glass plate.

  • Elaine Morgan says:

    My glass bowl for my rapid wave oven broke. Is there a similar pyrex bowl on the market that I can use in it’s place?

    • Jennifer Ashe says:

      The Andrew James range have one available in the UK, but it would have to be an exact fit, to maintain the seal

  • PAMELA HILLS says:

    I am on bottled gas for cooking, which obviously has to be replaced every few months,
    Can I use my halogen just for re-heating foods, like sausage rolls, quiche etc etc,

    • Jennifer Ashe says:

      Absolutely Yes! The halogen is perfect for reheating. Unlike the microwave, it won’t ruin things like chips or pastry.

  • Julie says:

    Hi. Is it safe to use those circular perforated baking sheets in the halogen? I’m afraid that they may catch fire?

    • Jennifer Ashe says:

      Well , as I’ve said before, anything you can use in a normal oven will be ok in a halogen. BUT the high speed wind can be a problem with paper. If you can hold it down with something, then its probably going to be ok. Just keep an eye on it when you begin.

  • Karen Province says:

    can you cook directly in the bottom of the glass bowl without a rack? Like a vegetable and beef stew?

    • Jennifer Ashe says:

      Yes I believe you can but I don’t. To cook evenly it needs to be able to circulate the air all around it. If you really want to try it ( I think I saw a good UTube demo ) then preheat the halogen oven thoroughly first, and stir often.

  • heather jones says:

    Good evening we have been told that Halogen Bulbs are outlawed in the EU so I have a halogen convection oven what do I use?

    • Jennifer Ashe says:

      Could you give me full details please, who and in what capacity, told you this?
      Which Halogen oven do you have?

  • Jane says:

    My halogen has started to be covered in condensation during cooking, leaving a puddle in the bottom. I am using a rack in the bottom and the extender ring for slower cooking. What is wrong please?

    • Jennifer Ashe says:

      With the oven empty and completely dry, turn it on , as if you are pre-heating it. If it still condenses, the water has somehow pooled in the heater. Check if it has been taken apart and put together incorrectly, if there are gaps, showing where you would expect a seal…. that sort of thing.

  • Shaun O'C says:

    Not a question but a little tip. if you are using the lid stand to cool the lid of your halogen and its your first experience with using one, go through a few practice runs, with oven gloves or mitts on until you feel comfortable about transferring the lid from the oven to the stand. The reason I advise this is that time spent practicing this maneuver will make it easier to transfer the lid to the stand without the stand slipping unexpectedly. otherwise, as advised in the article, use a grill stand for the lid instead.

  • Sunny bambridge says:

    Am new to halogen having purchased an Andrew James Can you open the lid whilst it’s srillcooking

    • Jennifer Ashe says:

      Yes, I often open the cooker to , for example turn my chicken over. The glass bowl construction of Halogen cookers offers a great view of the state of your cooking so can keep an eye on it and stop just at the right point – browned to perfection!

  • Arianna says:

    I live in the EU (Spain) and have a halogen oven (Fussion brand) that’s an extra cooking accessory I bought to use with the Fussion electric pressure cooker. You can also buy halogen lamps and bulbs with no problem here. So I can say that halogen bulbs and ovens are definitely not banned in the EU.

    • Jennifer Ashe says:

      Thanks for that Arianna. In the UK too, Halogen lamps of all varieties incl cooker replacement lamps are still widely available