Q&A for How to Bake in a Halogen Oven

For uncooked rolls, 350 for about 20 minutes or until golden brown. For rolls that are already baked and just need to be heated: 350 with dots of butter atop each one for about 10 to minutes -- but watch them, as you don't want to overheat them.

Yes, anything that can be used in a regular oven can be used in a halogen oven.

Yes, you can. Most reheat temperatures are 350°F/176°C, so I would set my halogen to 300°F/148°C. If a recipe calls for a cooking time of 30 minutes, I would start checking at 20 minutes.

Sure. Put it on a microwavable plate and reheat for about 15 seconds.

Bake it at 350 degrees.

If the glass plate is oven safe, yes. Turn the plate over and look for the words "Oven Safe".

You can cook a stew in a heat-safe glass bowl (like a Pyrex baking dish) in a halogen oven.

The baking time for a sponge cake depends on the ingredients and the oven temperature. If you have a recipe, follow the time specified. If not, consider consulting a few recipes, especially if you're new to baking.

You can, but I would use a cake pan because it's easier to bake in, easier to grease and the end result looks nicer.

This is a very broad question, as baking temperature and times is solely based on the individual recipe.

You know what? I could NEVER get a halogen oven to make cookies or biscuits correctly. I would stick with a conventional oven, because our expectations of cookies and biscuits are solely based upon what conventional ovens have given us all these years.

To turn off the oven, set the dials to the off positions and unplug the oven from the outlet.

Bake at 350 degrees Fahrenheit for 45 minutes to an hour, or until the internal temperature reaches 165 degrees Fahrenheit.

Most parts of a halogen oven can be washed in a dishwasher, except for the lid. It also has a self-cleaning function: pour warm water into the glass bowl, add a small amount of mild soap, replace the lid, and set the thermostat to WASH/THAW for 3 minutes. The water and hot air circulation will help remove stains and loosen residues. Afterward, rinse the glass bowl and accessories with clean, warm water.

You can bake a cheesecake in a halogen oven at around 300°F (150°C) for 50 to 60 minutes.

Yes, when your oven reaches the set temperature, the globe will turn off, and it will turn on again if the temperature drops below the set level.

Using a glass casserole dish is safe in a halogen oven, but if the lid is not made of glass, it's best not to use it.

For a deep 20-cm cake tin/pan wrapped in a cake protector, bake for 2 hours at 266°F/130°C.

There is no conversion between the two. Microwave cakes can be as short as 30 seconds to 2 minutes, depending on the pan (or mug). I would not try to convert a microwave recipe to a halogen, as it is totally apples to oranges.

Yes, you can, as long as the steamer is not flammable, like a bamboo steamer.

After allowing the bread dough to rise sufficiently, preheat the halogen oven to 325°F/165°C. Then, bake 15-20 minutes, with frequent checking.

Because of the toughness of the beef brisket cut, the general consensus is that you should not cook a brisket in a halogen oven as you will either end up with it being too raw or too tough to chew. Stick with a slow-cooker or the smoker-ice chest method.

Yes, silicone bakeware can be used in a halogen oven, as long as the temperature does not go above 450°F/232°C.

In regards to sea bass in foil, my recipes usually have the sea bass without foil. The consensus is 392°F/200°C for 12-18 minutes, depending on the size of the sea bass.

I would not use a halogen oven to cook fish chowder. You really need a pot and a heat source (flame, gas, electric, induction, slow-cooker, instant pot) to make it turn out well.

It all depends on the manufacturer's instructions for your particular halogen oven. If a real halogen-ready recipe requires you to bake/roast something over 1 hour and your oven only goes to 60 minutes, then I would just reset at the end of the first baking/roasting cycle and extend the cooking time to the remaining time required.

You should always sift flour because it prevents strange lumps in the final product and aerates the flour.

Try 190°C for 60 minutes and use foil to protect areas that might brown too early.

At 375°F/190°C in a cast iron skillet for 16 minutes, basting intermittently, until an internal temperature of 155°F-160°F/68°-71°C is reached.