4 baking potatoes
Wash them and pierce several times all over with a fork or eating knife. Rub in a tiny amount of olive oil.
Pre-heat oven to 200C/400F
Place potatoes on rack
Cook for 40/45 minutes
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Use all you normal dressing/Seasonings
Roast Potatoes
I Par boil mine then roast for 1hr @ 200c on the low rack just brush with a little olive oil to help with browning…..
Pork Chops
Cook at 200c on High rack for 20 mins… TURN CHOPS AFTER 10MINS
continue cooking for the 10 mins check meat is hot & cooked serve and enjoy…
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I have tried pork chop in the halogen and they never seem cooked. Theyb have been in there for a lot longer than 20mins….and no they are not over cooked.
Look forward to your reply
Thanks
Olga Douglas
Sarah says: It depends how big your chops are, you need to warm up the oven first.
Sibyll says: I always dust in flour then fry my chops off before I put them in the halogen cooker and I put round them – skin side up, oiled, salted and halved potatoes that I have microwaved first of all. I agree with the original poster 20 minutes would just not cook them!
Sarah says: Depends on your oven!
Penny says: What’s the point if I gotta cook things before putting them in the oven? I got my halogen oven as a gift from my daughter & as yet have only tried it once but am dissappointed with the lack of information available, I wanted to roast potatoes & grill the chops but do I need to put these items in dishes or on the grids? I can grill the chops normally in less than 20mins even fat ones I thought this was quicker
Sarah says: It depends on your oven, It uses less energy that a normal cooker. You can roast the potatoes , but i prefer to part boil then first. Up to you,
Carol says: Have just used my new oven once for a roast Duck and did the potatoes halved on the top rack with the duck near the end , they took about 20 mins on 220 turning them as they cook quickly they were delicious. I did spray them with 1 cal oil first.
2oz Granulated Sugar
2 Egg Whites (large Fresh Eggs) room temperature
2oz Caster Sugar
Cut a round piece of baking parchment to fit the bottom of your Halogen Oven
Whisk egg whites with a mixer till it forms soft peaks.
Gradually add sugar a bit at a time till peaks return and mixture is shiny and glossy.
Place large spoonfuls (approx 6) on the baking parchment.
Cook on low heat setting (1) for 1 hour.
Meringues will be lovely and white and won’t need drying out as they do with a conventional oven.
You can lift them right away and make next batch.
When meringues are complete, whip up double or whipping cream and place large amount between two meringue shells and place in muffin paper case.
Enjoy!
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annalisa says: No, no, no!!! Meringues should be gorgeously chewy on the inside and crunchy melt in the mouth on the outside, the halogen didn’t deliver, thestrawberries and cream just hid the disaster!! For meat, the halogen delivers everytime but meringue? No, I’m going back to my reliable gas stove!!
Heidi says: Just tried this receipt and it turned out wonderful am so happy! Have tried to make meringue many times before and always a flop this was my first try in my halogen oven and I am so impressed.
Thanks so much for the receipt
Heather says: Have I missed the vital information I can not find a temperature . I hope they come out dry and crisp ,I dont like them chewy, like a pavlova!
Stu says: If you want them crispy add a teaspoon of vinegar to the mix. 
Ingredients:
1 tblsp of either butter or olive oil
1 leek
1 large potato
1 stick of celery
2 large carrots
1 garlic clove (crushed)
1 tblsp parsley (fresh) or 1/2 that amount( if dried)
1 1/2 pts of chicken stock (or water and stock cubes)
1 tsp curry powder (secret ingredient)
seasoning
Method
Roughly chop up all the vegetables, keeping the chopped leek separate…
Heat the oil/butter in a pot and then gently fry the leeks for 3 or 4 minutes. Once they have softened a little, add the rest of the vegetables.
Let everything sizzle for a little while longer – stirring to prevent any burning.
Add the stock, curry powder, bring to the boil and then simmer for 30-40 minutes until everything is cooked and soft. Let the soup cool a little and then liquidise with a hand blender or liquidiser. At this point, taste the soup and then add salt & pepper to your taste.
If the soup is too thick, thin it down with either a little more stock or milk.
If it is too thin, add a little instant potato until you are happy with it.
Serve with crusty bread or a naan.
Enjoy
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Jacquie says: As with quite a few of the recipes, the connection to cooking it in a halogen oven is tenuous to say the least. Is this all done in the halogen oven? If so, it’s not the most convenient cooking mode for frequent stirring. What temperature should the oven be set on? Should the cooking dish be covered, and at what stage? Even basis things like what size dish is needed to contain the ingredients without it boiling over? This to me reads just like a “soup cooked in a saucepan” recipe.
What would be more helpful would be more information about the different dishes, temperatures and timing needed to convert from ‘normal’ cooking to halogen, and the best way to use the limited space to cook complete meals.
andrew says: No mention of a halogen oven, no Tempratures etc
Alison says: Jacquie, I was thinking exactly the same, so you’ve beat me to it. Soups in a saucepan or in a crockpot seem the most favoured method.
I made cheese muffins in the Halogen oven this morning & we enjoyed them for morning tea.
mary wallace says: I agree. I think the recipes are too simplistic as I have been cooking for years. The recipes tend to be directed to beginners! But we are all beginners when it comes to using the H/O so I think this site should help more with the technical/ practical side of using the oven and as Jaquie says converting our existing recipes/ways of cooking to this new way. That would be so much more helpful.
Maybe the forum is the place for these comments
Canderelle says: I have bought a small halogen oven which is 3.5 litres which will convert to 5.5 litres. It has one smalll rack which measures 6 centimetres. I t is supposed to cook a meal for two people. How could I put two chops and four roast potatoes on a rack measuring 6cm. There is no high rack and I am told there isn’t one available. I am in the UK
2 Chicken breasts, cut to open out.
Korma paste
4 slices lean ham
Thinly sliced mushrooms
Brush Korma Paste over one side of each chicken breast
Fill with sliced mushrooms
Place onto 2 slices of ham overlapped; then roll till encased in ham
Put roll into tin foil
Put more sliced mushrooms around roll and a small pat of butter
Fold all edges of foil into a sealed wrap
Put onto tray
Bake in halogen
heat 175 degrees for 30 minutes.
Serve with bed or rice or any accompaniment
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sue hodges says: what is korma paste
kathryn braithwaite says: This looks good.I suppose you can buy the paste in the supermarket
Crusty bread rolls recipe
Ingredients
15 g (1/2 oz) fresh yeast
250 – 300 ml (9 – 10 fl oz) tepid milk
1 tsp caster sugar
450 g (1 lb) strong plain flour
1 tsp salt
50 g (2 oz) butter
Instructions
1. Blend the yeast with 150 ml (5 fl oz) of the milk and sugar. Sift flour and salt, add butter, and rub into flour.
2. Stir in yeast mixture and sufficient milk to make fairly soft dough.
3. Turn out onto a floured surface and knead thoroughly for 10 mins until dough is firm, elastic and no longer sticky. Place in a large bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (1 – 2 hrs).
4. Turn out onto a lightly floured surface and knead well for 2 – 3 mins. Divide into 12 equal pieces and shape into rolls.
5. Place the rolls on greased baking sheets (I just cover the rack with foil – shinny side up) , spacing them well apart. Cover with tea towel and leave to prove until doubled in size. Cut slits in the top of each roll.
6. Bake for 8 mins on a medium heat until well risen and golden. I have found that if I do them on HI which is what I would use for most recipes they brown too quickly.
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s lawless says: i am new to the halogen cooker so i will try this recipe & hope it turns out ok
carol kilgar says: i just got my cooker,but will defo try these when i figure it out
dotty&andy says: We got the cooker for Christmas and this is the first recipe we’re trying (we’re trying it right now), so we hope it will be just as delicious as it sounds
Sarah says: Fantastic, let us know how you get on!
dotty&andy says: The bread rolls are ready, we just tried them and they taste great, though they’re thicker than the average bread you get at the store.
The cooker was incredibly fast and as I said, the bread rolls turned out great, not to mention the yummie bakery-scent that’s spread in the whole house
Thank you for the recipe, Sarah and a happy new year!
andrew bell says: I got my mum the halogen at Christmas and haven’t stopped using it just lately have been doing garlic bread and the results are out standing my other oven is left redundant now
Vay says: Hi.
How much (in temperature number/degrees) is ‘medium’? >_>
Carol says: Please, the above is a great help but I am still unsure how long to bake my loaf of bread for. It is a garlic artisan bread (no knead) and just amazingly delicious. Recipe on allrecipes.com Artisan bread, to which I’ve added a lot of crushed garlic this time other times I’ve added sliced olives and chopped sundried tomatoes and cooked in the regular oven. No contest in the lower use of electricity, the winner the halogen oven! I’m keen to turn out wonderful meals and any tips on where to find or how to adapt recipes would be much appreciated.
Thank you, Carol.
The fruit cake recipe is wonderful. However the timing in a halogen oven are completely rubbish. I am new to this oven and followed the directions exactly. After an hour the cake was completely raw in the middle. I cooked it dor another 30 minutes. Took it out and it collapsed in a raw heap on the worktop! Then I turned up the temperature, scooped it back in the tin, and cooked it for another 30minutes. VEry tasty recipe.
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Thanks for the tip about the fruit cake. What was the eventual temperature used? I have just purchased my hallogen oven and was thinking about trying to make a fruit cake so your comment is extremely helpful especially as fruit cakes tend to be quite expensive to bake.