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Baking in a remoska or microwave on convection (1 Viewer)

faraway

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as the above I have a Remoska and would like to find some suitable recipes for bread and rolls. With my microwave, using the convection oven settings, the temperature is a max of 190deg C with most bread recipes requiring 220-230. Any ideas or recipes appreciated. Thanks.
 

mikebeaches

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Mrs mikebeaches tells me the Remoska reaches 180C, so not quite as hot as your convection setting on the microwave.

The only bread in her Remoska cookbook is Irish Soda Bread.

She's also found Rosemary Focaccia on the Lakeland blog - she just googled it.
 
Feb 18, 2018
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Try a standard bread recipe and see what happens. Remoska is quite fierce so it might surprise you.
 

Puddleduck

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It might work if you cook it for longer at a lower temperature.

Old fashioned bread ovens didn't have temperature gauges - they raked the fire out when the flames changed colour!
 
May 31, 2015
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@Chockswahay know some great bread recipes but cooks them differently.... just love the pictures of his bread and I bet they taste as good as they look...

Just wish he would do mail order....:D

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Oct 27, 2017
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Hi, just found this in my Remoska cookbook :-
 
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faraway

faraway

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That looks great, many thanks
 
Jul 1, 2010
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We buy the half baked baguettes and rolls they cook brilliantly in the Remoska. Have just discovered Tesco’s half baked 4 pack of Mozzarella and Red Onion Focaccia rolls they are beautiful, I cook them upside down for a while then flip them over for final cooking only a £1
 
Oct 27, 2017
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I don't have a Tesco's here in Southern Spain but there are other things that make that bearable lol :D
 
Oct 27, 2017
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I don't have a Tesco's here in Southern Spain but there are other aspects of life that more than make up for that lol :D
 

Shrimp

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I have the older standard Remoska-glass in lid-it reaches 190° and will cook whatever you throw at it.
Any bread recipe will work, just watch it doesn’t burn the top, obviously if you put too much mix in it will lift the lid off!!!
Try cakes as well, I cover my fruit cake as soon as it start to brown so it keeps cooking but doesn’t burn!
 

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