5
COOKING WITH THE HALOGEN OVEN
Always check your food is thoroughly cooked and
piping hot before serving. Wear oven mitts when
handling the halogen oven and use provided tongs
to move cooking racks and the steamer tray in or
out of the glass bowl.
Cooking time depends on the size, weight, type etc. of the
food to be cooked. Most meats come with recommended
cooking times, but since halogen ovens cook faster than
conventional ovens, you may need to adjust the cooking
time. To ensure the food is adequately cooked, use a cooking
thermometer or pierce the food with a fork or skewer to check
for signs of it being uncooked. When cooking vegetables check
for tenderness.
Distribute the food evenly in the halogen oven to ensure an even
flow of air can circulate all around the food. Avoid stacking food
in an attempt to cook more food. If air cannot circulate around
the food, it will only fully cook at the top. Always leave space for
the air to travel.
Cooking time may vary according to the weight of the food and
individual taste. When you become familiar with the halogen
oven you will be able to determine the best cooking times and
temperatures to suit your personal preference.
COOKING
METHOD
NOTE
BAKING
Place food in metal, silicone or tempered glass dish with maximum 30cm diameter. Leave enough room for
the flow of hot air around the food. You may also use aluminium foil or aluminium foil containers.
If the top of the baked food starts browning too quickly reduce the temperature or cover it with baking
paper or aluminium foil. You may pre-heat the oven to speed up the baking time, if applicable, or create
more distance between the food and the heating element by using the extender ring.
STEAMING
When steaming fish or vegetables, use the low rack with the steamer tray. Ensure that the food is not too
close together to allow for the air and steam to circulate.
You may also steam vegetables at the same time as cooking the main dish. Make a pouch from aluminium
foil and put the vegetables in and add a few drops of water. Seal the pouch and place it on the rack.
FRYING
For deep-fried French fries, simply dip potato strips in cooking oil, drain the excess and place them on the high
side of the two-way rack. To prevent the fries sticking to the rack, cover it with baking paper or aluminium foil.
To make delicious fried chicken, dip chicken pieces in batter and then in cooking oil. Drain excess oil and
place the chicken pieces on the high side of the two-way rack. You may cover the rack with a sheet of
baking paper or aluminium foil.
ROASTING
When roasting or cooking marinated meats, increase the
cooking time and reduce the temperature by approximately
10%. For larger pieces of meat use the extender ring. The
cooking time may vary depending on cut size and degree of
meat tenderness desired. Place a piece of kitchen foil at the
bottom of the glass bowl to gather excess fat and juices and
make the cleaning easier.
BROILING
When broiling, ensure all items are placed on the high side
of the two way rack and the temperature is set between
220°C - 240°C. Frozen foods, such as burgers, sausages,
etc. are likely to require a longer cooking time. To ensure
even colour, you may wish to turn the meats throughout the
cooking process.
