Conventional type oven

Post by **papaguido** » June 16, 2009, 9:28 pm

tamada wrote:After taking some advice on oversized toaster-like ovens, I was told that what I need for the odd pot roast, biscuits, cookies and pizza is a convection oven so while I was shopping for housewares in Pattaya, I picked up a Imarflex IB-707G 1500W convection oven. Back home now and I just turned out my first batch of southwest breakfast biscuits this morning. Took 20 minutes and they were perfect. I will be making some oatmeal cookies for my boy later today and maybe get the fixin's together for a Sunday roast. I have asked for the recipe from home for an excellent Belgian loaf that I used to bake regularly in Houston. I hope I can get seedless sultanas and raisins in town!

Tamada,

Is this the one...

I've them around, but didn't know they were convention. I remember seeing infomercials back in the US and often thought of getting one. Let me know how you make out with the cookies, that will be the deciding factor for me

Post by **arjay** » June 16, 2009, 10:18 pm

I would assume it too small to cook meals for a small family but I read arjay is baking pies in his
so I guess my assumption is wrong

Ron, so far I have only been heating up pies, - from Beer Belly Billy's, - but it is quite capable and big enough to cook pies in, or main meals, or a chicken, though not a turkey.

I just need a few simple recipes guys!!

Post by **BobHelm** » June 17, 2009, 6:13 pm

It certainly is not a toy Ron -

Yes a pie would certainly be possible in one - I have not attempted that (as my pastry making skills always left a lot to be desired) but Casseroles & Shepherds/Cottage pies turn out well.
The grill part of it works well too - nice pork chops out of it & even nicer Lamb Chops soon as I can get to Chern Chims...

I haven't tried a full Sunday lunch yet, but that is more because I have been out & about rather than thinking it would not manage to do one..
RJ you might want to have a look here..
http://uktv.co.uk/food/recipe/aid/592951
Simple recipes with good instructions that work I have found before.

Post by **tamada** » June 18, 2009, 7:44 am

papaguido wrote:
tamada wrote:After taking some advice on oversized toaster-like ovens, I was told that what I need for the odd pot roast, biscuits, cookies and pizza is a convection oven so while I was shopping for housewares in Pattaya, I picked up a Imarflex IB-707G 1500W convection oven. Back home now and I just turned out my first batch of southwest breakfast biscuits this morning. Took 20 minutes and they were perfect. I will be making some oatmeal cookies for my boy later today and maybe get the fixin's together for a Sunday roast. I have asked for the recipe from home for an excellent Belgian loaf that I used to bake regularly in Houston. I hope I can get seedless sultanas and raisins in town!
Tamada,

Is this the one...

I've them around, but didn't know they were convention. I remember seeing infomercials back in the US and often thought of getting one. Let me know how you make out with the cookies, that will be the deciding factor for me

Yup, that's the weird looking thing. It's CONVECTION not convention; got that fan inside the lid to move the super-hot coooking air around. After a bit of trial and error with baking temps and times (and some seriously black cookies), I think I have the bugger sussed out. Pretty good rule of thumb is reduce baking temps by 25 deg and when doing meats, leave the temp the same as a conventional oven but reduce cook time by around 25%. The biggest selection of these ovens was in Pattaya Carrefour but not sure what they stock here or if anyone else has them.

I want to try a lasagna but why oh why is there NO ricotta cheese in LOS.... or our bit anyway? There's an Italian owned dairy product manufacturer called Del Casaro with a factory in Hua Hin that supplies ricotta and other cheeses to the Bangkok specialty food stores. Here's the link so Jon & Paul at Cherm Chim can get onto it... or maybe they have already?

http://www.delcasaro.com/

Post by **aznyron** » June 18, 2009, 8:49 am

Tamada I look at that web site sadly it not in UDON I would spend my pension every month in there

Post by **aznyron** » June 18, 2009, 8:52 am

Bob I also looked at your URL the first thing I saw was liver & bacon I hate liver

I think I would eat bugs before I eat liver that how much I hate the taste I know it very good for you

Post by **BobHelm** » June 18, 2009, 9:53 am

Sorry Ron, last thing I cooked

It is a bit of an acquired taste I will admit

If I had a thought about it I wouldn't eat faggots (or haggis) but they just both taste soooooo good.

Post by **Aardvark** » June 18, 2009, 10:10 am

http://www.bbc.co.uk/food/recipes/datab ... 3899.shtml Ron, you don't want to look at this Recipe

Post by **arjay** » June 20, 2009, 5:05 pm

Well I've got my oven (the same model as Bob's) and some links to recipes. Excuse my ignorance on this, (as I haven't yet actually been out to see what is available locally), but what sort of trays/dishes do you cook your food in?

For example:-

1. Casseroles - I haven't seen any pyrex type glass (oven proof) dishes locally. What do you use that is available locally?

2. Joints of meat - I guess a metal tray/dish which should be available locally.

3. Cakes - do they have flat and shaped cake tin/trays available locally?

4. I have got some aluminum foil to wrap jacket potatoes or joints of meat in, or to part cover a chicken with, so I'm Ok on that aspect.

Post by **BobHelm** » June 20, 2009, 5:21 pm

RJ. Robinson Complex between Tops & the "Stationary Shop" where a food hall used to be. They have a load of (in the main) low cost cookery equipment including Pyrex (although that is not quite as low cost

). That is the only place in Udon I have seen Pyrex. All the majors (& Chinese) supermarkets sell various different metal containers for an oven - non stick & (much cheaper) plain metal, small medium & large cake shapes as well.

Post by **tamada** » June 21, 2009, 3:07 pm

aznyron wrote:Tamada I look at that web site sadly it not in UDON I would spend my pension every month in there

Presenting the first mini-lasagna created at casa tamada! Used the leftover meat sauce from the previous day's spaghetti, pasta sheets and ricotta cheese were found at Carrefour and I already had the mozarella and parmesan in the fridge. Just needed some ground nutmeg, chopped parsley and an egg to complete the fixin's.

The mini cake tins I got at Tops last week thinking they will be handy for something.

Fifteen minutes in the convection oven (in the background) with the foil on, then another five minutes with the foil off to crisp the top.

Eaten in about 1 and half minutes (would have been quicker if I hadn't stopped to snap the evidence).

: 220.jpg (97.14 KiB) Viewed 2005 times

laphanphon · Post by **laphanphon** » June 21, 2009, 3:17 pm

RJ. Robinson Complex between Tops & the "Stationary Shop"

agree, decent selection and pricing. don't forget to apply for you expat card, if not already having a 5% discount card. expat.........sounds special, but there is a 5% card for everyone, so don't get too excited.

laphanphon · Post by **laphanphon** » June 21, 2009, 3:26 pm

had an Otto version i rented for about 6-7 years. worked fine and would do a small family meal, large chicken or as above, lasagna. even did pizzas, tho inconsistant results.

i say rented, as we usually never buy anything here. they seem to last up to 5 years if lucky, then go rent another. just rented a new microwave, and soon, my 3rd toaster. starting to think like locals, since they are all crap, buy one that looks like it might make 3-5 years, but buy the cheapest. found out that name brand means nothing here, well, to a point. i remember buying one of anything in the states, rarely did anything malfunction. reason for new one was upgrade, and give old one to someone else who could use it. some things well over 10-15 yrs old. here, lucky if anything makes 5 yrs.

Post by **arjay** » June 21, 2009, 3:55 pm

Bob Helm wrote:although that is not quite as low cost

You're a master of under-statement Bob!!

I actually found something suitable in Tesco. - A glass casserole dish with lid, same as Pyrex, but this was made by "Arcuisine", a French company, though actually made in the UK, - 999 baht for the standard size and 849 baht for a small one!!

That's half the price of the oven!!!

I got a cooking dish, suitable for cooking joints of meat or chickens.

Post by **rick** » June 21, 2009, 8:09 pm

looks like an import opportunity here. Can get pyrex clones in uk from about £4. Anyone interested?

Post by **BobHelm** » June 21, 2009, 8:46 pm

Well I had a large selection of Pyrex when in UK - but never used the lids. So when it came to buying something similar in Thailand I actually bought large "pottery" bowls, without a lid. These (to me) make a two person portion of something like a cottage pie. Nice selection in the car park at Lotus - but they are seconds of varying degrees so examine carefully. Price 60 baht each....

Post by **Shado** » June 23, 2009, 4:22 pm

Today at Tesco-Lotus I found some baking dishes that I had not seen there previously. They are not Pyrex but more like Corning-ware. They are white, oven, microwave and dishwasher safe (depends on who is washing the dishes). They are made in China and do not have lids. Approximate dimensions and cost:

1-1/2" x 5" x 7" = 159 baht
1-3/4" x 6-3/4" x 9-1/2" = 299 baht
2" x 8" x 11-1/2" = 399 baht

I sort of like the idea of being able to re-heat food in a microwave that was cooked in the conventional oven using the same dish. Glass bakeware seems to be quite expensive in Thailand. These dishes and costs are about as good as I've seen anywhere, save Bob Helm's 60 baht solution.

Post by **arjay** » June 23, 2009, 9:09 pm

Yes, I also got one of the white baking dishes from Tesco - 159 baht. Should take care of things like roast or jacket potatoes amongst many others.

Post by **jackspratt** » June 24, 2009, 8:51 pm

I went to Tang Ngee Soon today to check out the oven Bob has highlighted earlier in this thread. I looked, picked it up, turned it around, and generally gave it the 3rd degree.

The Mrs said no - she felt it was quite "flimsy" (not her word), and upon some short reflection, I had to agree with her.

Hope you get good service out of it Bob - I will wait for your update in a few months time.

Post by **BobHelm** » June 24, 2009, 9:02 pm

As LA has said (on another thread) to buy quality electrical equipment in Thailand is a virtual impossibility - even if you buy what you would call a "quality name" in your home country. I am not sure if it is the climate, the goods are specially low quality produced for Thailand or something else.
Like LA I have accustomed myself to the fact that it will not last - but, spending 3 times as much does not guarantee a longer lasting date either.
Hence, if in 9 months time it has to go on the back of a tuk tuk I will not mind... under 2,000 spent & money's worth got. Better than redesigning the kitchen & spending 25K on a "proper oven" (this way gives me 12.5 times the ovens' bought !!!!)

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