Halogen Oven Tips

When cooking with Pacific’s Halogen Oven, you don’t need any special recipes – you can cook exactly the same food, exactly the same way that you would in a conventional oven, except for the temperature setting and the time to cook.

Pacific Halogen Oven is essentially a fan oven, and so it cooks hotter than normal ovens.  It combines the speed of a fan oven with the instant heat of the Halogen to cook food much more quickly and efficiently than a conventional oven.  If you have a recipe or food packaging with fan oven instructions/times, then cooking times for your Pacific Halogen Oven will be closer to these timings.  By moving fast hot air around the food, Pacific Halogen Oven can operate at a lower temperature than a standard conventional oven and yet cook food more quickly. The air circulation, or convection, will eliminate “hot spots” and thus food may bake more evenly.


In a conventional oven, cook for 1 hour at 200°C. In your Pacific Halogen Oven, cook for 40-50 minutes at 180°C.
For frozen pizza if the box says 25-30 minutes at 200°C.  In your Pacific Halogen Oven, try cooking it for 12 minutes on 180°C.
Below are some quick tips for how to cook items in your Pacific Halogen Oven:
  • 2Kg Whole Chicken: Cook on 200°C for 90 minutes on the low rack.
  • Chicken Breast: Rub a little fat on the breast, use the low rack, cook for 40 minutes at 200°C then turn it over and cook for a further 40 minutes.
  • Chicken Wing: Cook a large chicken wing at 190°C for 25 minutes
  • Large Chicken Legs: Cook two on a greased tray, uncovered, on the low rack for 40-45 minutes.
  • 1kg Beef Joint: Cook at 180° for 80 minutes.
  • Sirloin Steak: Cook two sirloin steaks at 180°C for 30 minutes
  • Large Joint: 20 minutes + 20 minutes per pound at 180°C. If it’s a large joint and close to the element, cover the top with foil for the first half of the cooking time to stop it drying out/burning.
  • Pork Chops: Cook them at 20°C less than you would in a conventional oven, and cook them for 5 minutes less.
  • Pork/Beef/Lamb: Just reduce the cooking temperature to be 20°C less than in a conventional oven and cook for the same time you would normally.
  • Sausages: Cook on the high rack at 180°C for 15 minutes.
  • Fish fillet: Wrap the fish in a foil parcel along with a knob of butter and any other flavourings you want and bake for about 15 minutes on the low rack.
  • Casserole: Cook a casserole in a dish on the low rack, covered with a lid, for half the time your recipe says, at a 20°C lower temperature.  Putting it on the low rack ensures air circulates under the dish so it’s cooked all the way through.
  • Roast Potatoes: Cook for about one hour cooked on their own; if you place them in with a roasting meat then they will take longer, so put them in to start at the same time as your joint.
  • Baked Potatoes: You can microwave potatoes first for 15 minutes, then finish them off with 20 minutes in your Pacific Halogen Oven on the bottom rack, or you can bake them entirely in your Halogen Oven (how long they take will depend on the size of the potato, so just like in a normal oven you’ll have to keep checking them).
  • Frozen Fish Fingers: Cook for 8 minutes on the top rack.
  • Frozen Pizza: Cook for 12-15 minutes on 180°C.


Parmesan Chicken

2-4 boneless, skinless chicken breasts
1 tbsp Mayonaise per breast
1.5 tbsp grated parmesan cheese
  1. Dry the chicken breast and place in a single layer in an ovenproof dish.
  2. Cover with the mayonnaise and sprinkle the parmesan on top.
  3. Set the halogen oven at 250 degrees and place the dish on the low rack.
  4. Cook for 35-40 mins. This goes well with pasta or chips.

Spicy Vegetarian Kebabs

3tbsp tikka paste
500g yogurt
2tsp cumin seeds
thumb-size piece fresh root ginger, finely grated
250g small potatoes
300g paneer cheese, cut into chunks
3 red onions, wedges
2 red peppers, cut into chunks
5tbsp mango chutney
small pack mint leaves, leaves picked
250g bag salad leaves
12 chapattis
  1. Soak 12 wooden skewers in water for 30 mins (to prevent them from burning).
  2. Mix together the tikka paste, half of the yogurt, the cumin, ginger and seasoning together.
  3. Boil the potatoes in a pan of boiling salted water for 7mins, then drain and tip into the tikka paste mixture with the paneer.
  4. Mix into the marinade, and chill for at least a couple of hours.
  5. Next, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to cook.
  6. Grill the kebabs on HI in your Pacific Halogen Oven for 8-10 mins, turning, until the vegetables are charred and softened. With a few minutes to go, add the chapattis to warm through.
  7. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis.
* Note: other vegetables can also be added or substituted.

Macaroni Bake

125g leeks, thinly sliced
150g macaroni
2 red onions, finely sliced
1 pepper, finely chopped
1 tbs olive oil
15ml olive oil
150ml natural yogurt
150g light cream cheese
400g can chopped tomatoes, drained
Salt and freshly ground black pepper
65g Cheddar cheese, grated
  1. Preheat your Pacific Halogen Oven to 180ºC. 
  2. Put the leeks into a saucepan of boiling water. Bring back to the boil and drain.
  3. Cook the macaroni in a large pan of boiling salted water for 10-12 mins and drain.
  4. Mix together the onions and peppers. Heat the oil in a large frying pan and fry for 3-4 mins until softened but not brown.
  5. In a bowl, mix together the yogurt, cream cheese, tomatoes and seasoning. Mix in the macaroni and the vegetables.
  6. Put into a suitable (oven safe) dish and sprinkle with grated cheese. Bake for 20-30 mins until golden.

Apple Pie

Base: 450g shortcrust pastry mix
Filling: 500g apples, peeled, cored and chopped.
1 pinch ground cloves
5ml tsp ground cinnamon
1 pinch freshly grated nutmeg
50g raisins
70g caster sugar
Top: 1 egg, well beaten
20g caster sugar
  1. Pre-heat your Pacific Halogen Oven to 200ºC. 
  2. For the pastry base: make up the pastry as per the pack instructions, use 3/4 to line a 23cm pie dish. Cut the remaining rolled pastry into strips 1cm wide.
  3. For the filling: Combine together all the filling ingredients and pile into the pastry-lined pie dish.
  4. To top: Top with the pastry strips to form a lattice. Glaze with a little of the egg and sprinkle sugar over the top.
  5. Cook for 25-35 mins in your Pacific Halogen Oven.
  6. Serve immediately with ice cream or cream.

Halogen Oven Selection

  • Halogen Ovens

Pacific Halogen Oven CKY-20D

Pacific’s Halogen Oven combines multiple functions in one
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