Lonewolf77 Posted June 30, 2013 Share Posted June 30, 2013 I currently have a tefal bench top and use it mostly 4 reheating pizza and things. Tonight I am thinking about cooking a roast dinner but not sure it it powerful enough. Just wondering if anyone ever uses these types of ovens to do a roast in. stkyn Link to comment Share on other sites More sharing options...
pigeonjake Posted June 30, 2013 Share Posted June 30, 2013 (edited) we have the same typ of thing, maybe a little bigger but not much and it works just fine, i do a leg of lamb once a month,,lol, roast potatoes,, jake Edited June 30, 2013 by pigeonjake Link to comment Share on other sites More sharing options...
harrry Posted June 30, 2013 Share Posted June 30, 2013 My guess is slow cooking will be best ...if you use high you risk the outside being toasted before the inside cooks with the close burners,. Link to comment Share on other sites More sharing options...
robblok Posted June 30, 2013 Share Posted June 30, 2013 Get a convection oven for around 1200-1300 bt and a thermometer and you can cook all the roasts that you want. That is the way I do it if needed. Link to comment Share on other sites More sharing options...
Shot Posted June 30, 2013 Share Posted June 30, 2013 They work great. Last night I did an 800 gram pork tender loin. It came out perfect. Link to comment Share on other sites More sharing options...
pigeonjake Posted June 30, 2013 Share Posted June 30, 2013 m,y sisters got one in the uk, they are good,, but our bench top oven does it nice too, we get the chicken portions from big c, ect, cover with foil for a while in the oven, then foil of to crisp the skin, ( yes rob i no your not into skin,,)lol, but us lard <deleted> love it,,lol, my mouths watering thinking about it, jake 1 Link to comment Share on other sites More sharing options...
harrry Posted June 30, 2013 Share Posted June 30, 2013 m,y sisters got one in the uk, they are good,, but our bench top oven does it nice too, we get the chicken portions from big c, ect, cover with foil for a while in the oven, then foil of to crisp the skin, ( yes rob i no your not into skin,,)lol, but us lard <deleted> love it,,lol, my mouths watering thinking about it, jake How do they do with pigeons jake? Link to comment Share on other sites More sharing options...
pigeonjake Posted June 30, 2013 Share Posted June 30, 2013 ill tell you when i get back, because i got some racing pigeons when i was at home, i was a big pigeon man in the uk, so ive got some in thailand now, anyway my beautiful wife sent me a picture the other week ,bless her she had found and bought me 2 pigeons, well they are tumblers red checker pieds, beautiful birds, but not racing pigeons, i will keep them of course, but one of them has paired with one of the racers and they have babys, so when i get home they will be in the oven,,lol so i will let you no, jake Link to comment Share on other sites More sharing options...
Lonewolf77 Posted June 30, 2013 Author Share Posted June 30, 2013 Thanks heaps for your replys I will give a rack of lamb a go with roasted potatoes Link to comment Share on other sites More sharing options...
seasia Posted June 30, 2013 Share Posted June 30, 2013 we have the same typ of thing, maybe a little bigger but not much and it works just fine, i do a leg of lamb once a month,,lol, roast potatoes,, jake Hi jake I also have a mini oven, quite impressed with it. I haven`t yet but would also like to try lamb with roast potatoes. How long do you cook the lamb for and at what temperature please ? Any way of making the roast potatoes nice and crispy ? Do you use foil or not ?( noticed you do with chicken, good idea ) Thanks. Link to comment Share on other sites More sharing options...
sbk Posted June 30, 2013 Share Posted June 30, 2013 Moving to Western food forum Link to comment Share on other sites More sharing options...
arthurwait Posted June 30, 2013 Share Posted June 30, 2013 I don't know if it's my brand but you usually need to up the temperature by 10-20 degrees and give everything 10 mins or more longer than a normal oven. Link to comment Share on other sites More sharing options...
robblok Posted June 30, 2013 Share Posted June 30, 2013 m,y sisters got one in the uk, they are good,, but our bench top oven does it nice too, we get the chicken portions from big c, ect, cover with foil for a while in the oven, then foil of to crisp the skin, ( yes rob i no your not into skin,,)lol, but us lard <deleted> love it,,lol, my mouths watering thinking about it, jake I eat the skin of chicken too at times Jake nothing wrong with that chicken as such is loads of protein and some fat is not a problem at all. I actually try to make my foods a bit more tasty at times. Link to comment Share on other sites More sharing options...
Tywais Posted June 30, 2013 Share Posted June 30, 2013 I have a table top oven but a bit larger than the one in the OP Zanussi branch of Electrolux. I've done several roasts, slow cook, successfully. 160 deg C for about 1.5 hours. Pork loin washed and pat dry. Spices Lightly oiled and spices rubbed in and ready for the oven Done 2 Link to comment Share on other sites More sharing options...
seasia Posted June 30, 2013 Share Posted June 30, 2013 Thanks Tywais, looks delicious. Have to admit, I would have been trying to cook at a higher temperature and quicker, obviously wrong. Link to comment Share on other sites More sharing options...
tolsti Posted June 30, 2013 Share Posted June 30, 2013 I have a table top oven but a bit larger than the one in the OP Zanussi branch of Electrolux. I've done several roasts, slow cook, successfully. 160 deg C for about 1.5 hours. Pork loin washed and pat dry. Spices Lightly oiled and spices rubbed in and ready for the oven Done that looks great!!! Not into rubs personally but well cooked food is always appreciated. If i know how to post pictures on here I would. Link to comment Share on other sites More sharing options...
Tywais Posted June 30, 2013 Share Posted June 30, 2013 that looks great!!! Not into rubs personally but well cooked food is always appreciated. If i know how to post pictures on here I would. Out of curiosity what different methods are there for doing roast pork for adding the spices? There is wet rub and dry rub, the latter is what I did. Or is it roasted without any and added later? Interested in different options to experiment with. Link to comment Share on other sites More sharing options...
pigeonjake Posted June 30, 2013 Share Posted June 30, 2013 you can cut little slits into your meat and put your spices in them,, if you get a rolled joint, unrole it, mix your spices with rice and diced veg and put in the middle of re-rolled joint, as for the lamb roast it slow with foil, time depends on size, just keep checking, as for your roast potatoes, par boil first, drain water and put a little butter on the season with salt and peper, and roast around your meat, in the juice, after say 15mintues take your meat out and turn power up till golden and crispy, enjoy jake 2 Link to comment Share on other sites More sharing options...
billd766 Posted July 1, 2013 Share Posted July 1, 2013 (edited) I bought one of these in Makro last year for about 3k baht and it is great. I have done roast lamb, roast pork, bread rolls, biscuits and a lot of other stuff. Slow roasted pork belly.doc Edited July 1, 2013 by billd766 Link to comment Share on other sites More sharing options...
Lonewolf77 Posted July 3, 2013 Author Share Posted July 3, 2013 I finally got round to making a roast dinner, I cooked fillet mignon with potato gratin. It worked perfectly Link to comment Share on other sites More sharing options...
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