Functions:
- For foods like steamed rice
and roast chicken
Rice
1. Preheat the halogen oven
on
2. Measure 1 cup of rice. Wash
the rice in a sieve before placing
into the rice/cake tin.
3. Add two and a half cups of
water.
4. Place the rice/cake tin in the
Halogen Oven, replace the lid
and reset for 30 minutes.
5. Run a fork through the rice to
fluff it up and serve.
- Cupcakes
100g self raising flour
100g butter/baking margarine
100g sugar
2 eggs
1 tsp vanilla extract
1. Cream together the butter and
the sugar until light and fluffy.
2. Add two eggs and vanilla extract
and mix well.
3. Sieve flour into the bowl and
mix well, until all ingredients are
combined.
4. Spoon mixture into silicone
cupcake moulds and place onto
the high rack inside the Halogen
Oven.
5. Press and cook cupcakes
for approximately 11 minutes
until the cake bounces back
when touched. Remove from
oven and cool.
- For steaming fish and
vegetables
Root vegetables
1. Cut the root vegetables (e.g.
parsnips, carrots & turnip) into
chunks.
2. Take a piece of tin foil large
enough to hold the vegetables.
3. Place the vegetables in the
middle of the tin foil and fold
the sides of the tin foil up
creating a parcel.
4. Add 2 tablespoons of water to
the vegetables before sealing
the tin foil parcel.
5. Place the parcel of vegetables
onto the steamer tray on a low
rack in the halogen bowl,
replace the lid and press the
button. Re-set the time to
26 minutes.
6. Before removing parcels from
the Halogen Oven, test to
ensure they are cooked as
required.
More tips for steaming vegetables
1. Soft vegetables should be
cooked
for
around
15-20
minutes.
2. Hard vegetables should be
cooked for around 30 minutes.
3. Potatoes with a skin on should
be pierced with a fork and
placed in the oven for 35-40
minutes.
