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Thread: The Flavorwave Oven

  1. #1
    Allan Pengelly Guest

    Default The Flavorwave Oven

    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





  2. #2
    Bigbazza Guest

    Default Re: The Flavorwave Oven


    "Allan Pengelly" <[email protected]> wrote in message
    newsLHxl.30497$[email protected]..
    > 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....If you wish to discuss your new 'Flavorwave Oven'....It would
    be a little more helpful for you to check into rec.food.equipment,
    Mate...Give them a try..Maybe they will 'Stick' more on topic than we do
    here on RFC .... Yes, we do go off topic quite a bit, so what?....Whilst the
    cooking is in the oven, we catch up on a bit of gossip.. :-)

    Bigbazza (Barry)


  3. #3
    [email protected] Guest

    Default Re: The Flavorwave Oven

    On Mar 23, 6:29*pm, "Allan Pengelly" <ape31...@bigpond.net.au> 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 wouldbe
    > 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 ovenor
    > frypan. So there are some of my pros and cons and if anyone here wants toto
    > 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.

    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.

    The chicken was roasted from fresh. Using the guide, I set the temp
    and time. I had to turn the chook over midway. The skin browns quickly
    and you would have to be careful not to burn it, not that we eat the
    skin anyway.
    The book didn't say to use the expender ring, but I found I had to
    otherwise the chicken was too close to the heater and fan. Still, had
    to keep a careful eye on it as it would tend to burn the skin.

    Did 30 mins one side of the chook and a further 30 mins the other
    side. Looked good, smelt good, but close to the carcass, the meat was
    still raw, so it certainly does not cook from the inside as stated.

    Will be trying other things out within my 30 days (such as cooking a
    cake, although have read on the choice website that their tests
    indicate cakes and pastries don't cook very well) but feel I might be
    sending it back, as so far, a little disappointed. My mum bought the
    cheaper version from Deals Direct, being the Eurolab model for only
    $80 so will be interesting to see how it compares to the Flavorwave.

    Patty

  4. #4
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: The Flavorwave Oven

    On May 8, 10:03*pm, ozfireg...@gmail.com wrote:
    > On Mar 23, 6:29*pm, "Allan Pengelly" <ape31...@bigpond.net.au> 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 claimto
    > > 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 beenin 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, whichonly
    > > 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

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