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Message: <blockquote data-quote="robnchris" data-source="post: 1341279" data-attributes="member: 9901">We also use ours at home for almost any meal that will normally go in the main oven.We bought the grand as the smaller one is a just too small for whole chickens.We use it on the worktop at home, to protect the worktop we put two Jamie Oliver plates underneath which coincidently are a perfect fit between the legs, so plates already warmed ready to serve.We have a shallow pyrex casserole dish in the bottom of the pan, just to protect the non stick surface and also keep the inside clean.Most cooking is done using tinfoil envelopes, this is a great way to cook, you can prepare them beforehand leave in fridge until needed then just place inside Remoska and voila food cooks inside in it`s own juices so comes out succulent.The chicken dish mentioned in a previous post is a perfect example of just how easy the Remoska can give perfect results and also keep washing up to a minimum.Mostly we cook outside the motorhome with the awning wound out, amazing how many people comment of the cooking aromas as they pass.We cook Bolognese sauces in a casserole dish covering with tinfoil instead of using the dishes lid to keep  the height down. Sweet Potato wedges, line Remoska with double folded tinfoil, cut potatoes into thick wedge shapes, drizzle with olive oil, (try the flavoured oils to add a different taste) season with Salt & Pepper, you can add crushed Garlic and Rosemary, cooking time will differ depending on how thick you have cut wedges.We also prepare and cook small Roast Potatoes the same way, you can pre-boil the potatoes for 5 mins beforehand.Fish Pie or Potato Dauphinoise are a so easily prepared and cooked in the Remoska, again cooking outside the motorhome keeps the interior food cooking smells free.</blockquote>