• Turbo Oven Recipes

The E727 Turbo Oven has a new stylish European lid top design with adjoining thermostat and timer dials. A generous 11 Litre capacity and a detachable cord providing easy lid top storage. FeaturesProduct CodeE727E727eBowl Capacity11 Litres11 LitresTemp. ControlManualDigitalTimer1 Hour24 HourSafety Switch√√Cooking Racks√√Perforated Baking Tray√√Tongs√√Cookbook√√Power CordDetachableDetachableWarranty – Lid Top1 year1 yearWarranty – Glass Bowl.5 year5 yearWash Function√√Weight (kg)8.758.75Height (mm)315315Width (mm)420420.

5 year Luminarc glass bowl warranty is available only in Australia & New Zealand.

Thinking of buying a Turbo Oven? Let this guide help you out. I love my Turbo Convection Oven and I use it to cook tasty, healthy dishes in minutes. Since it uses convection heat, the small countertop oven can be used for speedily roasting and broiling meats, baking casseroles, cakes and more.Turbo Ovens have actually been around since the late 70s and were first manufactured by, a Japanese company that specializes in household appliances. Around the world, it can be referred to as a, a Halogen Oven and a Turbo Cooker.Please read on to find Turbo Cooker Recipes and more information about the versatile kitchen gadget. The quick, tasty and healthy facts.A is a table top oven that uses convection heat and therefore cooks 50% faster than regular ovens so if you're adapting a regular oven recipe, remember to cut cooking time in half and lower the temperature of the turbo by about 50 degrees fahrenheit. Don't worry because there will be some examples later in the page.You can also prepare healthy and delicious dishes with it.

There is no need to rub meat with oil or butter for a tender and juicy roast because the circulating hot air perfectly browns and sears the outside of the meat, sealing in the juices to preserve flavor and moisture. You can opt to let the fat drip onto a baking pan, placed under the wire rack in the oven, for a flavorful, delicious and satisfying meal minus the guilt. It's versatile. A turbo oven can bake, steam, broil, grill, roast, and even thaw frozen food.

It's very easy to use. Just throw all your ingredients together in a baking pan (or a few sheets of foil), place it on the wire rack that comes with the oven, cover, switch it on, set the temperature and timer and voila! You can go on doing other things while the oven cooks your food. It lets you save on time.

Because it uses convection heat, it's hotter and therefore cooks up to 50% faster than regular ovens so you can make more in a lot less time. It also requires no preheating so you can just go ahead, put your food in and relax. It lets you save on space. Unlike oven ranges, turbo ovens are portable and can easily fit on a kitchen counter or table top.

If you're short on space, getting one would be a practical solution as you can cook practically anything with it. It lets you save money. Turbo ovens are a practical and economic choice for your kitchen, requiring 80% less electricity than a conventional oven. Like I mentioned above, they can cook anything and they cost a fraction of what an oven range does. If you have a small family and don't do heavy-duty cooking and baking, a turbo is definitely a smart choice. It lets you cook healthy.

Preparing food in a turbo, like chicken for example, doesn't require extra fats or oils to guarantee that you'll always end up with crispy, golden-brown skin and flavorful, juicy meat. The circulating hot air perfectly browns & sears the outside of meat and seals juices inside to preserve flavor and moisture. It's not hazardous to your health. Because the turbo oven doesn't use the harsh radiant elements of a microwave or a conventional oven, heating is more gentle and more thorough and the flavor of your food is kept intact. Notice that when you cook with a microwave, heating is uneven - hot outside but cold in spots?.

It keeps your kitchen clean and fresh. It's smokeless, odorless and won't heat up your kitchen.

It's easy to clean up. I usually place the food on a baking pan or on a wire rack (with a baking pan beneath for catching drippings) so my food doesn't actually touch the inside of the oven. After using, I just take the food out and then wipe the vessel clean with paper towels. The dish features a whole roasted suckling pig cooked over charcoal. After seasoning the pig, it is cooked by skewering the entire animal, minus the entrails, on a large stick and then cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action.Lechon Kawali or Crispy Pan-Fried Roasted Pork Belly (pictured above) meanwhile, is the home-cooked version of the lechon.

It involves boiling and then deep-frying cuts of liempo (pork belly), chopping it up and serving it alongside achara (a salad of pickled green papaya, carrots, onions, capsicums and raisins) and lechon sauce (a special spicy-sweet gravy made of chicken liver). If you want to prepare Lechon Kawali the traditional way, Wikihow on how to make it.Lechon Kawali can easily be cooked in a turbo oven, however, and it produces the most delicious, crispiest, and juiciest meat ever (okay I may be exaggerating here but you've got to try it sometime). Preparing it this way is healthier than the traditional method too as the addition of oil is not necessary - the pork is cooked in its own fat. Read on as I share with you the very simple recipe.Turbo Oven Lechon Kawali (Crispy Pork Belly)You will need:1.5 to 2 lbs. Liempo (pork belly). You may cut it into pieces if you wish.4 cloves garlic, crushed1/4 tsp. Pepper or 1 tsp.

Peppercorns2 tbsp. Saltwater, for boilingProcedure:1. Put the pork in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.2. Bring to a boil. Lower heat and simmer for an hour or until the meat is tender.

Give the pork pieces a good rubdown with salt, about a tablespoonful is enough.4. Place the pieces in a turbo oven. Set it for 45 minutes at 245 degrees celsius (about 475 degrees fahrenheit).5. Check your pork pieces after 45 minutes. By this time the skin should be very crispy and the meat, really tender.

If you want the pieces crispier, leave them in the oven for another 5 minutes.Lechon Kawali is best eaten with a bowl of steamed rice. Lechon sauce and achara on the side (see my lens on for the recipes). If you don't have time to make some, bottled lechon sauce - specifically the, manufacturers of the original lechon sauce - is readily at groceries here in the Philippines or in Filipino food specialty stores abroad.You may also serve it with spiced vinegar as dipping sauce. Just get a couple of pieces of red chili peppers, crush them in a small sauce bowl of regular white vinegar and you're good to go.Photo credits: / /.

A light and healthy dish for the non-meat eaters.My husband was diagnosed with high blood pressure a few years ago so I had to look for light and healthy ways to cook fish. This sole recipe is adapted from a baked fish recipe I found in a local magazine and it has become our staple, go-to fish dish even after his blood pressure had already returned to normal levels. Don't let the word healthy throw you off because this dish is very tasty and delicious - the turbo oven renders the fish meat very tender, so tender that it almost falls apart when you pry it with a fork, and the sage and cumin mixture gives it a rich flavor you'll crave for after every last bit is gone. Ready for the recipe? Here goes.Baked Fillet of Sole with Sage & CuminYou will need:2 fillets of sole (or any white fish except cod - I find it too fatty)1 tbsp.minced sage leaves1 tbsp. Ground cumin seedsjuice of 1/4 lemonsome olive oil for drizzlingsalt and pepper to taste.

Place your fillets on a piece of foil. Rub with a little bit of salt and pepper.2. Squeeze the juice of a lemon quarter over it, taking care not to put too much as it will leave a sour taste.3. Drizzle the fillets with a little olive oil. Not too much either, just enough so that the fish doesn't end up too dry.4.

Sprinkle the fillets with the minced sage and ground cumin. You may also use sage and cumin powder if you can't get hold of the real thing.5. Fold the foil over the fillets, seal and form a packet6. Place this on the wire rack in the turbo.7. Set the temperature to 180 degrees celsius (375 degrees fahrenheit) and set the timer to 15 minutes. The meat should come out white and tender.

Turbo Oven Recipes

Enjoy with a bowl of steamed rice. This vegetable casserole is a great dish to serve as a main course whenever you feel like eating something light, or as a side dish to your favorite meat course. It's a simple, no-frills recipe and since it only requires a few ingredients to prepare, is very economical as it can serve up to 6 people. I came up with this when I was thinking of a meatless alternative to baked lasagna. The finished product is not only delicious but is also attractive to look at, with all the layers of greens, reds, and yellows.Easy Vegetable Pasta CasseroleYou will need:250 grams Penne pasta or lasagna noodles, cooked as directed on the package2 cups steamed spinach, chopped1 can of creamed cornMozzarella cheese, grated or slicedOlive oil1 piece white onion, peeled and finely chopped1 can stewed tomatoes, diced1 can mushrooms1 cup tomato sauceSalt & pepper to taste. Care for a filling, healthy snack?I've always loved scones but I didn't know until recently that you can make them without buttermilk or eggs. I found this recipe in Geraldine Hartman's ' '.

It's quite easy to make and it tastes really good. The presence of potatoes make it extra-filling so you can have it for breakfast and it will last you through all your morning errands.Potato and Raisin SconesSource: Geraldine Hartman's 'Not Just for Vegetarians', adapted for the turbo ovenYou will need:1-1/2 cups of flour (preferably unbleached)1 tbsp baking powder1/2 tsp salt (you can use the low-sodium variety)3 tbsps sugar (sometimes I use muscovado sugar)3/4 c mashed potatoes (that's equal to about one medium baking potato)1/3 c chilled butter1 c raisins (or any dried fruit, really)a few tablespoonfulls of milk. Sift all the dry ingredients together2. Cut in the chilled butter. (I don't have the proper baking equipment for 'cutting it in' so what I do is I slice the butter into little bits then I crumble them into the flour mixture with my hands.

It works just as well).3. When the mixture is all crumbly, stir in the mashed potato and raisins.4. Add a few tablespoons of milk, just enough so that the dough holds together.5. Form it into a ball.

You can add flour to keep it from sticking to the surface of your working area.6. Let the ball rest for 10 minutes and cover it with a dampened tea towel.7. Knead it a little more after resting then transfer it onto a lightly-greased baking sheet (I use Crisco low-cholesterol non-stick baking spray)8. Flatten the dough until it's about an inch thick.

You can keep it's round shape then slide a pizza cutter over it, not cutting through, to form eight slices. Or you can use a cookie cutter to make proper scones the English way.9. Place in the turbo oven and bake it for 20-25 minutes in 180 degrees celsius (375 degrees fahrenheit).These scones are best eaten with tea and clotted cream, of course.Photo credits: / scone slice by Cynthia Arre. A grand finale to any meal.There is something very dramatic about red velvet cupcakes. Perhaps it has to do with the velvety cream cheese frosting, or maybe - obviously - its deep red color.

The base of the red velvet cupcake recipe I follow is of a butter cake, dyed a rich red and infused with cocoa for a touch of chocolate flavor. It's always a hit at dessert time, especially when kids are around.NOTE: Because it's not as large as regular ovens, a turbo oven can only contain a 6-piece cupcake pan so you will have to stand guard and wait for each batch to cook - not a problem since you can multi-task and fill up other pans while you wait. You'll also have to decrease the baking time for each succeeding batch as the oven grows hotter the longer it's in use. Divide the batter evenly among the cupcake tins about 2/3 filled.5. Set the turbo oven's timer for 10 to 12 minutes at 350 degrees fahrenheit (175 degrees celsius).6.

Place the baking pan inside the oven and bake, turning the pan once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Repeat with other pans.For the Cream Cheese Frosting:1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.2. Garnish with chopped pecans and a fresh raspberry or strawberry.Photo credits: /.

My family has been using the turbo broiler as far back as I could remember. I still have the original Imarflex one made with ALUMINUM we purchased back in the late 70s and it is still working up to today after cooking so many turbo chickens, lechon liempo, crispy pata, baby back ribs, baked macaroni and pizza!I did buy another newer model with a glass see-thru cover in 2000 and it too has been serving me for the past decade. I used it to bake CHICKEN GALANTINA (Stuffed Chicken) last Christmas and it turned out perfect.I have tried baking batter type cake with it- pineapple upsidedown cake with great success but have never tried it with the more delicate types such as a chiffon or angel food cake.Would be good if they could have a model big enough to fit a 13 X 9 inch lasagna pan in!!!. For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at: Show Details NecessaryHubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.LoginThis is necessary to sign in to the HubPages Service.Google RecaptchaThis is used to prevent bots and spam. AkismetThis is used to detect comment spam.

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