If you've been checking out halogen ovens with a view to treating yourself, then you'll already know...

1. Cooking With A Halogen Oven
If you've been checking out halogen ovens with a view to treating yourself, then you'll already know
that they're great for roasting turkey and chicken. The most commonly used image of halogen ovens
that you’re likely to come across is one of a lovely golden chicken, usually surrounded by a
selection of vegetables, roasting away and looking great.
It’s a great image, and it’s hardly surprising that so many suppliers use it. The chicken
always looks amazing - totally mouth watering. It’s ideal for selling cookware - and for
making you feel hungry.
Obviously that's a perfectly good way to use a halogen oven - and it's most likely the method which
most people will adopt. For myself, I prefer to cover my roast in cooking foil and then remove it for
the last fifteen minutes or so. That works too - but it's not such a pretty picture.
I find that if I don't cover the roast in foil, the halogen oven tends to make the outer surface just a
little bit too crisp for my taste. Of course, a lot of people will like that effect - and for some types of
dishes I do enjoy it myself - but, as a rule, I keep the foil on till the roast is almost done.
Even then, just fifteen minutes with the foil removed will produce a lovely golden roast chicken. It's
probably because the halogen bulb in the oven lid produces radiant heat. It seems to behave like a
combo oven and grill - especially if you're using the higher level rack.
The key thing is to experiment a little. Try new things and see what works for you.