On May 8, 10:03*pm, wrote:
> On Mar 23, 6:29*pm, "Allan Pengelly" > wrote:
>
>
>
> > G'day, Group (yes I am an Australian)
>
> > So I saw the advertisment with Mr. T, went out and bought one and absolutely
> > love it. Have used it for all my cooking since, although I do not claim to
> > be any sort of chef. I just do simple meals, like steak and chips (french
> > fries for any Americans here....hey I did not want to wade through hundreds
> > of messages, so did a search to see if this device had been discussed before
> > and came up empty so it was mark all read and jump in) barbecues, roasts,
> > heat up frozen pizzas or pies, fish and chips, bacon and eggs (I did buy the
> > accessories kit..don't think that could fry an egg without the browning
> > tray). My own findings.. I don't know if it can cook from frozen. I've
> > always preferred to cook things like steak at a low heat and never been in a
> > hurry, so thaw it out first. Is it three times faster than a conventional
> > oven? No it's about twice as fast, but remember I *prefer to use low
> > temperatures. Does it cook from the inside out? No, it does not. It would be
> > quite easy using high temperatures to have things like like steaks, roasts
> > etc. well done on the outside and raw in the centre. They also have to be
> > turned over during the cooking cycle, although things like chips, which only
> > take about ten minutes anyway come out quite O.K. using the high rack and
> > frying basket without being turned. No fat? Well, minimum. I've found that
> > it's always a good idea to spray the browning tray, grill tray etc. with
> > vegetable oil and if I am frying, spray the food as well. Self cleaning? Not
> > really. After cooking a roast for example, even if I use the self cleaning
> > feature straight away there is always some fat at the bottom of the bowl
> > which I have to clean manually but that is quite easy compared to an oven or
> > frypan. So there are some of my pros and cons and if anyone here wants to to
> > do the same or exchange their own experiences, recipes, cooking tips etc. it
> > might be more on topic than some of the messages I did read here.
>
> > Allan
>
> Hi Allan,
>
> I just got my Flavorwave 2 days ago.
> So far I have tried bacon and eggs, steaks from frozen and also a
> roast chicken.
>
> The bacon and eggs: well, the bacon was fine, it cooked lightly using
> the settings in the recipe book but that is okay as I hate over cooked
> bacon. I don't like it crispy. The eggs, well, very disappointed. One
> side of the egg gets cooked, the other side raw and certainly raw in
> the centre.

A company sells a new widget that is good for certain things, but they
can't resist claiming that it is good for other things that it is not
good for.
>
> The steaks from frozen, hubby liked them the way they turned out. But
> so much for the cooking all around. You definitely have to turn them
> during cooking.

If you want baked steaks. Nothing like steaks cooked over wood or
lump.
>
> The chicken was roasted from fresh. Using the guide, I set the temp
> and time. I had to turn the chook over midway.

Seems like the thing would work great for chicken.

>The skin browns quickly
> and you would have to be careful not to burn it, not that we eat the
> skin anyway.


Mmmm, chicken skin.
>
> Patty

--Bryan