Jacket Potato In Halogen Oven? The 61 Top Answers

You can easily bake potatoes in the solar oven. Most websites say to just put the potatoes in the solar oven and let them cook. Well I tried this method. I do not want it. I don’t know how I could have done it wrong – such simple instructions – but my potatoes came out very dry and wrinkled, and the skins were baked really hard. I’ve tried several times, always with the same result. I think I just baked them. So I decided to do it my way – like I always do with roast potatoes. I washed them. And dried them. And wrapped them in aluminum foil. In the solar oven I covered them with a scrap of black fabric. But you’re probably using anything to cover them. I baked them for about 2 hours. They came out hot, soft, moist and delicious – perfect baked potatoes.

A halogen oven, halogen convection oven or halogen cooking pot is a type of oven that uses a halogen lamp as a heating element in the form of halogenesis. It is mainly used for cooking. Halogen ovens are often considered to be more energy efficient than traditional electric ovens because they heat food more effectively and cook it faster.[1]

Halogen cooking pot (right) from the manufacturer German Pool (Hong Kong)

draft [edit]

A simple halogen oven has a heating chamber consisting of a clear glass bowl with a removable glass lid to which the heating assembly is attached.[2][3] Tiered metal racks are used within the heating chamber to elevate the contents during the cooking process.[2] Within the heater assembly are the circular halogen lamp, a fan[3] and the controls for the oven, which often include an automatic shut-off timer and temperature control interface.[2][4] On a basic model, the heater assembly has a handle that allows users to safely lift the lid off the unit. More sophisticated models have a hinged lid mounted to an adjustable rear support that can be raised to accommodate an extension ring. This raises the heater assembly to reduce the grilling effect and increase the volume of the oven. Hinged models are safer and easier to use.[5] A safety cut-out switch turns off the lamp if the lid is lifted during use. The glass bowl is positioned in a stand that elevates the bowl from the tabletop and reduces heat transfer to surrounding surfaces. Handles are often built into the stand to allow users to move the device, which provides security especially during or after use.[2]

operation [edit]

The halogen lamp is turned on and off by a simple thermostat or electronic controller[5] and generates infrared light waves to heat the air in the heating chamber.[2] The fan then circulates this heated air through the chamber to evenly cook the contents of the bowl through convective heat transfer or convection.[6][3] It can be cleaned by yourself by adding some hot water and dish soap to the empty bowl. The fan swirls the hot water and typically takes about ten minutes to remove grease and some food debris.[5]

Efficiency[edit]

Halogen ovens are reported to often have shorter cooking times than conventional ovens, with one report putting the number up to 40% faster[2] but an average of 20% faster[7]. Another report claims that a halogen oven cooks food up to 60% faster than a conventional oven.[6] In terms of energy consumption, one source claims that a halogen oven uses about “half the electricity of a conventional oven and about the same as a microwave oven.”[8]

See also[edit]

SALE OF most forms of halogen lighting is now ending in the UK and most of Europe.

The move serves to save energy; Most halogen lamps are rated “D” on the energy efficiency scale. Compared to LED lighting, halogen costs five times as much to operate.

LEDs also last longer than halogen bulbs – around 25,000 hours compared to 2,000. So it’s really not a competition.

High Voltage will continue to sell halogen lighting while I have them in stock, but once they’re gone, they’re gone. Certain special halogen lamps – e.g. B. oven lamps – but I will continue to sell.

Customers looking to upgrade from halogen to LED downlights have two options:

— Keep the old downlights This is only possible with low-voltage halogen downlights powered by low-voltage transformers. In this case, you can replace the lights with low-voltage MR16 LEDs. This is because many MR16 LEDs run on AC instead of DC and therefore do not require an LED driver. You can operate them with your existing halogen transformers. Just check first if the MR16 LED bulbs you buy are compatible.

Install new integrated LED downlights. These have built-in and non-replaceable LEDs. While they are more expensive than replaceable LEDs, they have a much longer life expectancy.

how hot does it get How long does it take to cook in this solar oven?

Typical range for the Solavore Sport is 200º to 300º F. Plenty hot enough for all types of cooking as most foods cook at 180º. Cooking at lower temperatures has many advantages. First, it’s virtually impossible to burn food in the Solavore Sport. Food retains its colour, texture and nutrients when cooked at lower temperatures. Most importantly, you can cook your food in your Solavore Sport and leave for the day, whether it’s to work, play, or help a neighbor. Some solar ovens claim to reach the temperatures of a traditional oven, but like a traditional oven, you can’t leave your dish unattended.

How much does the sport weigh?

At just 9 pounds, the Sport is one of the lightest solar ovens on the market. And with capacity for two 3qt pots (or equivalent), that’s a lot of cooking capacity

an oven a 6-year-old can carry! Is sport safe around children? The Sport has 1 inch of surround insulation – top, bottom and all four sides. This means the warmth stays inside while the outside feels warm and not hot. With the Solavore Sport, there is no glass at all.

Is the sport fragile?

The sports case is made of nylon resin that is injection molded under 1,000 tons of pressure, making it lightweight and virtually indestructible. We test our enclosures from 12 feet onto a concrete floor – so you can be sure they’ll stand up to harsh weather (and kids and dogs).

Do I have to use the pots that come with the Solavore Sport?

Two 9-inch granite pots with lids are included with each sport. Black pots with lids provide the greatest heat transfer to the food inside, speeding up the cooking process. However, you can use any pot or pan that suits your dish – baking sheets, Pyrex lasagna pans, your favorite bread loaf pan. The darker the better, but not necessarily.

When do I use the reflectors?

Reflectors nearly double the amount of sun captured, resulting in a buoyancy of about 25ºF. Reflectors are useful in three situations: (1) Baking, where yeast, baking powder, or other leavening agents benefit from greater heat. (2) Passing clouds. The Sport is so well insulated that you can keep cooking even when the sun goes behind a cloud. If you have good clear sun 30 minutes out of 60 you will continue cooking. (3) if you started late and need a boost! Otherwise, and with most all-day slow-cooked meals, you don’t need your reflector.

How long does it take to boil water?

Forever. Boiling water is not the job of the Solavore Sport, just like you wouldn’t use your traditional home oven to boil a pot of water. The good news: you don’t have to boil water! Rice and grains cook beautifully and evenly in the Solavore Sport. The secret: use less water, about 25% less. Reduce the liquid in soups and stews; The moisture retained during cooking compensates for this and offers more flavor. Don’t add any water to veggies (fresh corn, broccoli, green beans, etc.) at all — meaning no vitamins and nutrients are leached out.

How long does it take to cook food in sports?

Most foods cook in 2-4 hours depending on the angle and quality of the sun’s rays. There are foods that take longer, such as Such as large pieces of meat, dried beans, or rice cooked in water, etc. Some faster-to-cook foods can be put into the solar oven, after more difficult-to-cook foods can be cooked at some point.

How long will it take to receive my solar oven once I have ordered it?

Normally ovens are shipped within a few days of your order. Delivery takes between 2 and 7 business days anywhere in the continental United States.

Do I add water to food prepared during exercise?

Not when cooking vegetables, meat, poultry and fish. They contain enough water to cook properly without additional water. This creates great-tasting, healthy foods that retain the nutrients. Anyone who tastes vegetables cooked in a Sport solar oven is surprised at how delicious the taste is when no additional liquid is added. Vegetables contain a small amount of natural sugars, which are caramelized during solar cooking to release a full, rounded, slightly sweet flavor that we often don’t experience with traditional cooking methods. We encourage you to try carrots in your sport and see if you’re OK with it!

When cooking grains, beans, rice or pasta, water must be added to rehydrate them. An efficient way to do this is to preheat the water in the solar oven for 20-30 minutes before adding the dried material.

What does it mean to “preheat” the solar oven?

Preheating can be done by placing the empty oven in the direction of the sun. Do this while preparing your food. Within 15 to 30 minutes, the pans and oven will be very warm. The food can then be placed in the pots and the cooking process starts faster.

How do I take care of my sport?

Clean the lid with clean water and a soft cloth. You don’t want to scratch the lid. Scratches disturb the shining sun only minimally. Novus plastic polishes are available to polish the lid if there are severe scratches. If necessary, clean the inside with clear water and a little washing-up liquid and dry with a clean cloth. The pots can be cleaned normally. Be sure to wipe off any excess condensation that may collect on the bottom of the cooker. Store your sport in a dry, secure place where it will not be scratched or dented.

How long will my sport last?

Properly cared for, your sport will give you many, many years of cooking pleasure.

Where can I get recipes for cooking in my sport?

We encourage you to use your favorite crock pot recipes and make any necessary adjustments for the solar oven. Visit our recipe page, where other sports cookers share their culinary discoveries, and send us your favorite solar oven recipes.

How do I bake bread, cakes and cookies?

The Sport cooks these foods, but it doesn’t brown them like a conventional oven. For cookies, we recommend using the reflectors, preheating your oven, and placing the cookies on a black sport-grade baking sheet (the bottom of the oven measures 9 ¼ x 17 ½ inches). Cooking times will vary depending on angle and quality of sun exposure. In general, cookies take about 1 to 1½ hours, depending on cookie size and sun angle. You’ll need to watch the cookies to see when they’re done, but don’t lift the lid to check the progress as this will allow all the warm air to escape and slow down the cooking time. Cakes can be prepared normally and take about 1½ to 2 hours to bake. Bread takes 2 to 3 hours.

Should I stir food while cooking?

no Stirring to prevent scorching is not necessary as food temperature rises evenly; there are no hotspots. It is almost impossible to burn food in a solar oven. Plus, every time you open the oven and pots, you let warm air out and cool air in. This slows down the cooking process.

Why is there a layer of thin plastic glued to the underside of the lid?

This specially designed plastic, which is glued to the inside of the lid, creates an air gap that helps insulate the stove. Please do not peel these off as this will reduce the effectiveness of your oven.

Does the solar oven Sport work without reflectors?

Yes, the Sport reaches temperatures of 210-270 degrees Fahrenheit (F) when in full sun and cooks most food in 2-4 hours, much like a Dutch oven slow cooks food. Temperatures can reach 300 F in equatorial parts of the world. When the angle of the sun is lower (early spring, late fall and winter in the US) the sport can be placed on your back to have a better angle with the sun. (Smaller, dark pots are needed for this angle).

When do I use reflectors?

In early spring, late autumn and winter or on partly cloudy days, the reflectors increase sun gain and speed up cooking. Reflectors can increase the cooking temperature and cook food faster. Because we chose a plastic lid for durability and weather resistance (particularly in developing countries), there may be some deformation of the plastic when using reflectors. We recommend that you stop using reflectors if the thermometer registers temperatures of 270 degrees F or higher.

Can I cook all year round in Sport?

Yes if you have clear sun. If the air temperature is below 40 degrees Fahrenheit, consider using reflectors to increase sun gain. The sport does not boil in cloudy weather or at night. Cooking takes longer in strong winds and cold air. When the sun is lower, in spring, late fall and winter, there IS A DISTINCT ADVANTAGE of doing the sport on your back. This creates a steep angle to the lid (60 degrees) which allows more sun into the solar oven. If the sport is used in this position, smaller dark pots are required. When the sun is higher, like in summer, use the sport on its base and place the lid at a 30 degree angle.

Muggy summer temperatures can be a serious drain, but here at Earth911 we’re trying to see the glass half full. An unseasonably warm summer may cause us to turn up our air conditioners more than usual, but it may also hold the secret to energy-free cooking. We have compiled five solar oven recipes to help you get started cooking in the solar oven.

You may be familiar with solar ovens from cooking s’mores other camping treats, but you can actually use these sun-powered wonders to cook just about anything — without using a single kilowatt-hour of electricity. Check out these five delicious solar oven recipes and take advantage of the summer heat by cooking with the power of the sun.

Choosing and using your solar oven

Basically, a solar oven consists of a system of reflectors and a cooking pot. The setup converts the sun’s rays into thermal energy to bake, cook or steam your next meal. In a solar oven you can cook everything that you can cook in a conventional electric or gas oven and many dishes that you can cook on the stovetop.

As an added bonus, cooking your meals becomes a fun event for the whole family when you get outside to use a solar oven. The young (and young at heart) will love watching lunch cook slowly under the sun’s rays, and your meals will be even tastier after a little work at it. Solar ovens are also easily portable, meaning you can prepare a hot meal at the beach, park, campground or wherever your heart desires.

If you’re the DIY type, you can easily make your own solar oven using items like cardboard, a thermometer, foil, glass, and black spray paint. Use this step-by-step guide from Instructables or watch this how-to video from aysproject to build your oven.

You can also opt for a store-bought solar oven. As you might expect, store-bought models cost a bit more than DIY alternatives, but they tend to heat up faster and reach higher temperatures. If you’d rather buy a ready-made oven, check out the GoSun Sport or the Sunflair Mini Portable Solar Oven.

No matter which model you choose, the cooking method for your solar oven remains roughly the same. First, place your oven in direct sunlight and allow the internal temperature to reach at least 200 degrees Fahrenheit before placing your meal inside.

Think cooking with the sun lasts all day? think again If you reorient the oven every 30 minutes to follow the sun’s rays, your cooking time will be similar to cooking with a conventional oven or stovetop. You can also use a solar oven for recipes you would use in a slow cooker (like a crock pot). If your saucepan doesn’t have a lid, you may want to create some sort of makeshift cover to prevent heat from escaping the pot, which can significantly increase cooking time.

Keep in mind that tanning in a solar oven is unlikely due to lower temperatures and lack of air circulation. On the plus side, this means you don’t have to worry about your food drying out or burning. On the not-so-light side, you probably won’t get the crispiness or caramelization you might expect from a conventional oven. So choose your recipes accordingly to avoid surprises.

According to Solar Cookers International, the best solar cooking vessel is a dark, thin-walled pot with a lid. Dark pots convert the sun’s rays into thermal energy, while shiny aluminum pots ensure that light is reflected outwards, lowering the oven’s temperature. Glass casserole dishes with lids will do, too.

5 recipes for solar ovens

1. Mediterranean Flatbread Recipe

What you will need:

1 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon dried oregano

1 teaspoon dried thyme

Six pieces of flatbread

3/4 cup Kalamata olives, chopped

1 1/2 cups cherry tomatoes, halved

3/4 cup grated mozzarella cheese

2 cups arugula, roughly chopped

For hummus:

1 can chickpeas, set aside ½ cup liquid

1/4 cup tahini

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground black pepper

1 clove of garlic, peeled and chopped

4 tablespoons extra virgin olive oil

How to do it:

1. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, oregano, and thyme. salt and pepper to taste. Place your vinaigrette in the fridge for at least 30 minutes before cooking.

2. In the meantime, start preparing your hummus spread. In a food processor or blender, add chickpeas, reserved chickpea liquid, tahini, salt, pepper, and garlic. Pulse lightly while you drizzle in olive oil until smooth, about two minutes.

3. Arrange your flatbread pieces on the bottom of a large metal casserole dish with a lid. Spread about 2 tablespoons of hummus on each piece of flatbread. Top with Kalamata olives, cherry tomatoes and mozzarella.

4. Cover the casserole dish with a lid and place in a preheated solar oven for about 20 minutes or until cheese is completely melted.

5. Garnish with a small handful of arugula and a drizzle of balsamic vinaigrette before serving.

Tips for solar cooking:

This simple preparation is ideal for your sun-powered oven. As is usually the case with solar cooking, it’s best to keep an eye on it or use a thermometer rather than sticking to a specific cooking time. This recipe should take 20 to 30 minutes in your solar oven, but cooking time will vary depending on outside temperature and sun exposure.

For best results, allow your solar oven to heat up to at least 250 degrees Fahrenheit before placing your flatbread in it. Check your meal regularly and remove once the cheese is completely melted.

Keep in mind that your flatbread slices will be warm and tasty, but you’ll have a hard time getting them crispy in a solar oven. If you’re craving a crunchy texture, brush your flatbread pieces with olive oil and sear them in a cast-iron skillet on your stovetop for about a minute on each side before placing them in your solar oven.

2. Recipe for whole bean enchiladas

What you will need:

16-ounce can of whole black beans

16-ounce can sweetcorn (or 2 cups fresh corn)

3/4 cup red onion, diced

1 large tomato, chopped

1/4 cup cilantro, chopped

2 teaspoons olive oil

16-ounce can of enchilada-prepared sauce

Six whole wheat or corn tortillas

1 1/2 cups shredded cheddar cheese

salt and pepper to taste

How to do it:

1. In a large mixing bowl, combine black beans, corn, red onion, tomatoes, cilantro, and olive oil. salt and pepper to taste. Allow your mixture to marinate in the fridge for at least an hour before cooking.

2. When ready to cook, get your filling out of the fridge and add half of the enchilada sauce. Stir to combine.

3. Scoop your filling into a tortilla, about six tablespoons at a time. Roll up the tortilla and place in a medium-sized glass casserole dish with a lid. Repeat until you have filled all six tortillas.

4. Pour the remaining enchilada sauce on top and cover with cheese. Cover the casserole dish with a lid and place in your solar oven for about 30 minutes, or until the cheese is melted and the filling is warmed through.

Tips for solar cooking:

The one-pot nature of this tasty vegetarian recipe makes it perfect for cooking in the solar oven. For best results, cover your enchiladas with a lid before placing in the solar oven. Place your stove in direct sunlight and refocus as needed to keep it out of the shadows.

Ideally, let your solar oven heat up to 350 degrees Fahrenheit before placing your enchiladas in it. If you’re using a DIY model, allow your appliance to get as hot as possible (probably between 250 and 300 degrees Fahrenheit) before you start cooking.

To make sure your meal comes out right, keep an eye on your enchiladas and notice when the cheese starts to melt. When you think they’re done, use a fork to measure doneness. Your tortillas should be tender, the cheese should be completely melted, and the filling should be warm through.

While it may be tempting, don’t lift the lid of your casserole dish too often; Allowing heat to escape from your pan will increase the baking time.

3. Slow Cooker Lentil Soup Recipe via The Daily Meal

What you will need:

2 carrots, chopped

2 sticks of celery, chopped

1 onion, chopped

2 garlic cloves, chopped

2 cups dry lentils

3 bay leaves

1/2 teaspoon dried thyme, crushed

1/2 teaspoon salt or to taste

1/4 teaspoon black pepper or to taste

8 cups canned chicken broth (substitute veggie broth for a vegan treat)

4 ounces Canadian-style bacon (optional)

How to make it: Check out the full instructions and tips at The Daily Meal.

Tips for solar cooking:

Slow cooker recipes work beautifully in solar ovens. To set and forget, simply set your oven in a vacant area of ​​the yard, put the covered soup inside, and let it simmer all day. Your soup should be ready for dinner in about six hours using this method (like a regular crock pot).

For a slightly quicker meal, refocus your solar oven throughout the day to follow the sun’s rays, which should shave at least an hour off your cooking time.

4. Rockin’ Ratatouille Recipe

What you will need:

1 cup eggplant, chopped

1 cup zucchini or summer squash, chopped

1 cup red or green bell peppers, chopped

1/2 cup tomato, chopped

1/4 cup sweet onion, chopped

2 garlic cloves, chopped

2 teaspoons ground cumin

8-ounce can of tomato puree with no added salt

salt and pepper to taste

How to do it:

1. Combine eggplant, zucchini, peppers, tomatoes, onion, garlic, cumin, and tomato puree in a large metal or glass saucepan. salt and pepper to taste.

2. Cover and cook in your solar oven for 4 to 5 hours or until the vegetables are tender. For faster cooking, reorient your solar oven to follow the sun in your yard, which should shave at least an hour off your cooking time. Serve alone or with cooked brown rice, mashed potatoes or quinoa.

Tips for solar cooking:

Packed with vitamin-packed veggies like eggplant and zucchini, ratatouille carries a plethora of obvious health benefits. But it’s also a perfect low-energy main course that couldn’t be easier to prepare in your solar oven.

For a fresh flavor from the farmers market, cook your ratatouille over medium-low heat (between 200 and 250 degrees Fahrenheit). As it gets hotter, the vegetables may lose their crispness and the tomato sauce may start to brown around the edges.

To maintain a constant internal temperature, reorient your solar oven to follow the sun’s rays and avoid lifting the lid of your pot too often. It’s okay to stir your ratatouille occasionally, but removing the lid too often can increase cooking time.

If you plan on leaving your solar oven unattended while it’s slow cooking, you can place it on a table or weight the lid to discourage curious critters.

5. Roasted Cauliflower, Chickpeas and Olives Recipe via The Daily Meal

What you will need:

5 1/2 cups cauliflower florets

10 green Spanish olives, halved and stoned

8 garlic cloves, roughly chopped

15-ounce can chickpeas, drained and rinsed

3 tablespoons olive oil

1/2 teaspoon crushed red pepper

3 tablespoons flat-leaf parsley

How to make it: Check out the full instructions and tips at The Daily Meal.

Tips for solar cooking:

Instead of using more energy to make this delicious roasted cauliflower recipe from The Daily Meal, place it in a solar oven to reduce your footprint (and your monthly electric bills).

This recipe takes about 20 minutes when prepared in a conventional oven heated to 450 degrees Fahrenheit. So expect it to last about an hour in your solar oven. Reorienting the oven every 30 minutes to follow the sun’s rays can cut cooking time for an even quicker snack.

Since you like your cauliflower a little crunchier, opt for a dark metal roaster with a lid. Dark colors attract heat and metal creates that sizzling effect that gives your meal a crispy-tender texture.

What are your favorite recipes for cooking in your solar oven?

Featured image courtesy of Erik Burton

Editor’s note: This article was originally published on January 23, 2016 and updated in July 2019. Food items shown are not actually prepared recipes, but are representations of the main ingredients.

The UK will ban the sale of halogen bulbs from September to reduce CO2 emissions.

A ban on fluorescent lighting, used primarily in offices, will follow in September 2023.

The energy efficiency rating system for lightbulbs is also being reset, with lightbulbs now being ranked from A to G in order of efficiency. This will make it easier for buyers to pick the greenest onions, ministers said.

Why are halogen lamps banned?

Halogen lamps are energy-hungry, expensive and inefficient, the government said on Wednesday.

Their phase-out will reduce CO2 emissions by 1.26 million tonnes a year – the equivalent of taking 500,000 cars off the road – and save households money on their energy bills.

Halogen lamps use a tungsten filament encased in a compact transparent envelope filled with a mixture of an inert gas and a small amount of a halogen such as iodine or bromine.

The combination of the halogen gas and the tungsten filament creates a chemical reaction in the halogen cycle that redeposits vaporized tungsten onto the filament. This increases the lifespan and maintains the clarity of the case.

Energy Secretary Anne-Marie Trevelyan said: “We are phasing out old inefficient halogen bulbs so we can switch more quickly to longer-lasting LED bulbs, which means less waste and a brighter and cleaner future for the UK.

“By helping electronic devices use less energy but work just as well, we save households money on their bills and help fight climate change.”

The UK began phasing out halogen spotlights in 2016, in line with EU rules. Halogen lamps have been gradually phased out since 2018.

From September 1st, dealers are prohibited from selling halogen lamps.

Luminaires with permanently installed, non-replaceable light sources will also be banned from September. This avoids 100,000 tons of electronic waste every year.

What are the alternatives?

LED lamps are the main alternative to halogen.

They produce the same amount of light as halogen bulbs, but use 80 percent less electricity and last five times longer.

LED lightbulbs now account for around two thirds of all lightbulbs sold in the UK. By the end of the decade, the government expects they will account for 85 percent of all light bulbs sold.

Stephen Rouatt, Chief Executive of Signify UK, which owns Philips Lighting, said: “We welcome the UK Government’s next step in the transition to more sustainable lighting products.

“Even more widespread use of energy-efficient LED equivalents for halogen and fluorescent lighting will provide significant support to the UK on its journey to decarbonisation and lower annual electricity bills for consumers.”

1. Halogen ovens (turbo cookers) are viewed by some people as an energy efficient and healthy alternative to traditional ovens. Similar to conventional ovens, a halogen oven can also produce brown and crispy food. It has previously been reported in the media that eating food cooked with halogen ovens may increase the intake of carcinogens similar to those produced by barbecuing. This has raised public concerns about food safety when using halogen ovens.

Introduction to the Halogen Oven

1. In general, a halogen oven consists of a glass bowl with a lid containing a fan and halogen lamps. When turned on, infrared rays (or more precisely, far infrared rays) are emitted from the halogen lamps to generate heat. The fan circulates hot air over and around the food. The halogen oven can be used to roast, grill, bake, steam, grill or dehydrate food without the need for preheating.

2. When foods are exposed to infrared radiation, large amounts of energy are transmitted in a short period of time. The energy causes water molecules and organic compounds such as proteins, fats and starches to vibrate/rotate, creating heat that kills microorganisms and gives food a brown and crispy surface. In the food industry, infrared is used as a means of thermal disinfection to inactivate bacteria, spores, yeast and mold in liquid and solid food. With infrared disinfection, freshly baked bread can be preserved for longer without the addition of preservatives. It can also be used to dehydrate vegetables for preservation.

Food safety when using halogen ovens

1. The cooking process of halogen oven is also a type of dry heat cooking, using either air or fat as the cooking medium. A higher temperature can be achieved compared to moist heat cooking, which uses water and steam as the cooking medium.

2. During the dry heat cooking process, the high temperature (typically well above 100°C) can cause chemical changes in the main components of food (i.e. carbohydrates, fats and proteins) and subsequently generate process impurities such as polycyclic acrylamide, aromatic hydrocarbons (PAH) and heterocyclic amines (HCAs). Acrylamide and certain PAHs and HCAs have been shown to cause cancer in laboratory animals, while benzo[a]pyrene, a PAH, is carcinogenic to humans.

3. The formation of HCAs and PAHs depends on the type of meat, the cooking method and the degree of doneness. Muscles (the protein-rich part of meat) that are cooked at high temperatures or cooked for a long time tend to form HCAs. Cooking methods that expose meat, particularly high-fat meat, to smoke or char contribute to the formation of PAHs. These impurities are found in charred foods, grilled meats and “Siu Mei” etc.

4. On the other hand, acrylamide is an unintentional impurity generated during the cooking of food, generally at temperatures above 120°C. Information shows that acrylamide is formed when certain foods, particularly plant-based foods that are high in carbohydrates and low in protein, are cooked at high temperatures, such as: B. when deep-frying, roasting or baking. Important foods with higher levels of acrylamide include potato chips, crisps, coffee, pastries, cookies, bread, rolls, and toast. Additionally, a study conducted by the Center for Food Safety identified certain stir-fry vegetables, including Chinese cabbage, water spinach, zucchini and onions, as having relatively high levels of acrylamide.

5. According to the available product information of certain types of halogen ovens, the temperature setting of the oven can be between 50°C and 250°C, and the high temperature is comparable to certain types of dry heat cooking listed in the table below. Therefore, it is believed that said process impurities resulting from high-temperature cooking may also be present in foods cooked in a halogen oven, depending on the time and temperature of cooking, etc.

Temperature of dry heat cooking methods:

Methods Cooking temperatures Frying ~160 °C – 180 °C Baking up to ~220 °C Charcoal grilling up to ~370 °C Gas/electric grilling up to ~315 °C

6. However, halogen ovens carry an emitter that releases infrared radiation, transferring large amounts of energy in a short time. This can help reduce cooking time, which in turn can reduce the concentration of certain process contaminants in food.

7. With regard to the risk of PAH, a halogen oven is a safer choice than a charcoal grill for cooking grilled meat because it does not expose the meat to smoke and avoids direct contact of the meat with flames.

Advice for users

Use lower temperatures to get a grilling effect.

Avoid overindulging in grilled meats, including those cooked in a halogen oven.

Do not overheat the food, but make sure the food is thoroughly cooked.

Eat a balanced and healthy diet by eating lots of fruit and vegetables.

Cook foods thoroughly, especially poultry and meat, which should be cooked until the juices run clear and no pink color remains.

Avoid eating charred foods

Risk assessment section

October 2013

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Welcome back to Air Fryer Bro, the place we bring you all about air fryers! Today we’re going to look at another one of my pet troubles! The Whole Hot Air Fryer vs. Halogen Oven! are they the same are they different Which one is better? Should I buy an air fryer or a halogen oven? Hopefully by the end of this article you will have a better idea!

I say it’s a pet nuisance because I hear people tell me that an air fryer is the same thing as a halogen oven, when I know they’re actually quite different 🙂

What is an air fryer?

An air fryer is like a supercharged version of an oven. It uses a heating element combined with a powerful fan. This powerful fan aggressively circulates the very hot air coming from the heating element around the air fryer. This circulation of very hot air is what cooks the food. Hence the name air fryer!

Air fryer manufacturers like to dress up this process in something fancy, but that’s essentially what it is. A way to cook food with hot air! For example, Philips likes to refer to its hot air circulation as Turbostar technology!

What types of hot air fryers are there?

There are two main types of air fryers on the market today. I would define them like this:

The bucket style hot air fryer

This was the first hot air fryer first launched by Philips. They mimicked the deep fryers they were trying to replace.

I call them bucket style because the main cooking compartment is bucket style and the cooking basket lifts up and out of that compartment.

This air fryer from Ninja Foodi is a typical example of a bucket style hot air fryer. Click on the image to continue viewing on Amazon.

The oven style hot air fryer

A new installment in the world of air fryers was the oven style air fryer. This was an obvious move for air fryer manufacturers as it helps with the capacity issue many early adopters were having. Bucket-style air fryers limit the amount of cooking space you need for cooking, and unless you have one of the larger ones, you’ll likely experience times when you have to cook your food in batches. Especially if you’re cooking for a decent family.

With oven style, the grates really help alleviate this problem. Arranging food on shelves is much more space-saving. You still have the same cooking style of a bucket-style air fryer, only in the form of a table-top oven.

A typical example of an oven style air fryer would be this Innsky model below. If you want to learn more, click the image to view it on Amazon.

What is a halogen oven?

Long before I got into air fryers, I had experience with halogen ovens. I’ve lived in Asia for a while, a part of the world where built-in ovens aren’t often found. These halogen ovens were my first attempt at adding an oven-like appliance to my kitchen setup.

Most of the halogen ovens you will see are based around a large glass bowl. The heating element and a fan are built into the lid of the glass bowl. You simply place the food you want to prepare in the glass bowl or on a grid placed there.

Maybe you’re sitting there thinking, “Aren’t those the exact same things as air fryers?” Well, the simple answer is no. The whole reason they are called halogen ovens is because they use a halogen bulb as the main heat source.

The heat from this halogen lamp is pushed around the glass shell with a small fan.

Using a halogen oven is quite a surreal experience as the food you are cooking is illuminated by the halogen lamp within the appliance.

A typical example would be this Big Boss example below. You can click the image to continue viewing this product on Amazon.

Now that we’ve talked about what these two kitchen appliances are, let’s talk about how they compare. I feel in a good position to do this as I have had good experiences with both devices. Of course, some of the factors I use for comparison are subjective and may vary depending on your situation or opinion about cooking food 🙂

Air Fryer VS Halogen Oven?

Here are my top nine points of comparison. You know you can trust me when we didn’t round the list up to ten just for the sake of it 🙂

1. Halogen ovens are generally larger than air fryers.

As someone who has used air fryers a lot over the past few years, the cooking capacity of an air fryer is generally quite small. The largest hot air fryers are around the 13 liter mark. I believe this is due to the limitations of air frying technology. You must maintain a very intense heat source to achieve the air frying effect, which is more difficult to achieve the larger the cooking cavity used. For this reason, the first hot air fryers were quite small at around 3 to 4 liters. They’ve improved this a bit now, but it can still be limiting for larger families. This is helped by the introduction of hot air fryers, but the problem is still not fully resolved.

A halogen oven, on the other hand, is a fairly large appliance compared to an air fryer. I’ve seen halogen ovens as large as 19 liters and some models even come with extension rings to increase the capacity of the oven even further. For example, it’s easy to fit a whole chicken in a halogen oven, while it’s always a bit cramped in most air fryers!

2. Hot air fryers get a little closer to the fried food.

The downside to the size advantage that halogen ovens have is the fact that they can’t offer as powerful a cooking style as the air fryer offers. An air fryer is meant to compete with deep fryers, so they are much better at crisping and air frying food than a halogen oven. Yes, you can get some sort of crisping, but it’s not at air fryer level.

3. Halogen ovens are easier to clean.

As mentioned above, pretty much all halogen ovens consist of a glass bowl with the heating element and controls placed in the lid. This makes them really easy to clean. Simply wipe the lid with a cloth and take the glass bowl to the sink to wash with soapy water. In general, glass is much easier to clean than the metal found in most air fryers!

Don’t get me wrong, most air fryers aren’t difficult to clean! Only harder than a typical halogen oven. Also, the heating element of an air fryer is almost always exposed. This means food can get on it and need to be cleaned. Whereas the halogen bulb in a halogen oven is always hidden and has an easy-to-wipe cover.

4. Air fryers have a wider range of cooking styles.

From my experience with halogen ovens I would just use them like a small regular oven. While an air fryer often allows you to dehydrate and fry foods. You cannot dry in a halogen oven as there is no venting system to let the cyclic air escape.

5. Air fryers cook faster than halogen ovens.

I’ve owned two halogen ovens and two air fryers in my life, and for me, the air fryer has always cooked faster. My experience with the halogen oven is that its cooking times are closer to those of a regular convection oven, while my air fryer can sometimes cut those times in half. This makes a world of difference when you need to quickly cook a meal.

6. Halogen ovens are often cheaper.

If you compare the commonly used air fryers and halogen ovens, the halogen ovens are usually cheaper. These halogen ovens are usually between $40 and $60. Yes, there are more expensive models on the market, but rarely does a halogen oven cost the $100 mark. At this price you certainly don’t have to buy a halogen oven.

When buying a typical air fryer, you’re far more likely to touch or exceed $100. For example, the best-selling air fryer right now is around the $130 mark.

7. Halogen ovens have no peeling basket problem.

One of the big problems air fryers have is non-stick coating peeling. Both the cooking chamber and the cooking basket of an air fryer are often covered with such a coating. Unfortunately, many current manufacturers are struggling to make an air fryer that doesn’t have that non-stick coating peeling off in a year!

Since a halogen oven works primarily with glass, they don’t have such problems. You could say that glass is a cleaner material than metals with non-stick coatings. Just look at non-stick frying pans, they too can suffer from a similar problem!

8. Halogen ovens use less plastic.

Another benefit of a halogen oven is the fact that the base, which is primarily glass, keeps this kitchen utensil away from plastics that many consumers dislike. An air fryer often has a plastic body and if you look at reviews online you will see a fairly large number of people complaining about the plastic smell of their air fryer. Even that plastic smell transfers to their food and makes it taste weird. When using a halogen oven, such problems occur much less often.

9. Air fryer is way sexier!

If you aim for a stylish kitchen, an air fryer is for you! I mean, having a glass bowl with a “funny” lid in your kitchen isn’t exactly inspiring. And the design of most halogen stoves is pretty simple and not adventurous. The hot air fryer, on the other hand, looks like a deep fryer from the space age! They have much slimmer and sexier (in my opinion anyway) designs. When someone sees an air fryer on your kitchen countertop, they’re far more likely to show interest, that’s for sure!

Yes, halogen ovens have been around longer, but they’ve never had the buzz around them that air fryers have. This is made even clearer by the fact that halogen oven manufacturers have even started labeling them as air fryers to share in the craze! Looking at Google’s all-time trend charts for both devices, it’s obvious which one gets more public attention.

Which kitchen appliance would I buy, air fryer or halogen oven?

With these comparative articles, it always turns out in the end which device best suits your requirements. Since I cannot know all the requirements, I will only talk about the reasons for my personal situation. I’ve owned both an air fryer and a halogen oven over the years and when I compare the two, this is what came out!

The halogen oven is too much like a normal oven for me and offers too little beyond that. The type of cooking offered is not intense enough to produce an “air fried” flavor. To me, this trumps all other factors discussed above. They don’t make enough of a difference for me to justify switching to a halogen oven. Compared to a full-fledged air fryer, the halogen oven feels like a watered-down version to me. If you want something more in-line with a small oven, the halogen oven might be your choice, but that’s not the case for me.

If you disagree with me, I’d love to hear all about your opinions in the comments section below. Your use case could be completely different than mine! At the end of the day, I hope I have at least given you the most important factors to consider when purchasing any of these kitchen appliances. You can then weigh in your mind what works best for you.

What Foods Cook Well in Halogen Ovens?

Eventually, the food will dry out, but with a halogen oven, infrared energy has the opposite effect. It drives the moisture deep into the food – this intensifies the taste and makes the food noticeably juicier.

There’s not really much that a halogen oven won’t cook well – and you’ll get really enjoyable results if you have basic cooking skills from the start. A halogen oven won’t make a poor cook great – but with a little practice most people should be able to get satisfactory results from one of these versatile little ranges.

Here’s a rundown of some types of food that really lend themselves to halogen cooking, followed by some delicious halogen oven recipes to try in your kitchen.

Full chickens – these can be cooked to perfection with halogen energy provided you have the timing right. If everything goes according to plan, a full chicken will turn out golden brown and moist, not dry at all.

Pork and beef – a halogen oven will cook just about any meat so it tastes delicious – you can even get a crispy crust on a pork shoulder, just like in a traditional oven – but with a lot less fuss and mess. Steaks come with an optional char and bacon can be cooked to your liking – it can even get nice and crispy, which you’ll never achieve in a microwave oven!

Baked Potatoes – A halogen oven works wonders when it comes to baked potatoes. They taste firm and crispy on the outside and soft and fluffy on the inside. Again, something you won’t achieve in a microwave.

Pizzas – these are ideal for halogen cooking and are firm and crispy on the edges, but still soft and wholesome – a microwave can’t do that.

Burgers – these are a firm favorite with halogen oven owners and taste really wonderful. Hot dogs are another option that goes down well with kids. And if you want to serve something really quick and easy for kids, beans on toast is another easy to serve snack.

Frozen Food – A real benefit of a halogen oven is that you can cook many frozen foods straight from the freezer. Defrosting or preheating is often not necessary. Frozen sausages, pies, burritos, even veggies—a halogen oven can handle them all! However, large cuts of meat are best thawed before cooking.

Reheating Food – A halogen oven is great for reheating food so you don’t have to throw away leftovers from previous meals.

There are some foods and dishes that don’t really lend themselves to halogen oven cooking – few people have success trying scrambled and fried eggs, for example. And boiled eggs can be a bit hit and miss. That’s not to say that eggs are a total no-no – you shouldn’t have a problem with quiches or cakes, for example, where eggs are just one ingredient among others.

Cooking in the halogen oven is a real time saver!

Speed ​​is a wonderful advantage of halogen cooking – it beats a traditional oven by a hand, cooking food up to three times faster. For example, you can cook beef ribs in 20 minutes. Simple fruit desserts can be prepared very quickly and easily.

You can also use a halogen oven to prepare a meat or fruit pie, casserole, curry, sauce or stew – all in super quick time compared to a traditional oven or hob.

These ovens are also great for heating pies, donuts, or any other food that would get very mushy when cooked or reheated in a microwave oven.

Here are a few cooking times to give you an idea of ​​how long it takes to cook different foods in a halogen oven.

>> Roast Beef (1K) takes about 75 minutes to cook at 180 degrees Celsius on a low rack.

>> Cooking steaks at 250 degrees Celsius on a low rack takes about 8-10 minutes.

>> Cod steak (150g) takes about 25 minutes to cook at 200 degrees Celsius on a high rack.

>> Bacon/sausage takes about 8-10 minutes to cook at 250 degrees Celsius on a low rack.

>> Roast chicken (1.6 kg) takes about 70 minutes to cook at 450 degrees Fahrenheit on a low rack.

>> A medium-sized baked potato takes about 75 minutes to cook at 450 degrees Fahrenheit on a low rack.

>> Yorkshire pudding takes about 10-12 minutes to cook at 200 degrees Celsius on a low rack.

>> Frozen oven chips take about 15-18 minutes to cook at 200 degrees Celsius on a low rack.

>> Small roast potatoes take about 35-40 minutes to cook at 200 degrees Celsius on a low rack.

>> Parsnips cut into strips take about 35 minutes to cook at 200 degrees Celsius on the high rack.

>> Frozen pizza takes about 12-15 minutes to bake at 180 degrees Celsius on a high rack.

>> Poached eggs take about 5-6 minutes to cook at 350 degrees Fahrenheit on a low rack.

>> An omelet takes about 10-12 minutes to cook at 175 degrees Celsius on a low rack.

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