Induction hob

[Oldgreybeard]

I've always been served well by Sage branded stuff. Bit pricey, but I've aways found it to be high-quality. I haven't tried the Sage air-frier though (min is Ninja).

Me too, and that makes our disappointment worse, as it was as much the brand name as the features it offered that persuaded me to part with so much cash. The functionality is fine, it's just the impossibility of cleaning it. It stipulates that oven cleaners and detergents must not be used, you can't put the internal parts in the dishwasher, so it ends up with layers of burned on residue that stink to high heaven the next time it heats up and they burn off.

I made the mistake of cooking bacon in the air fryer dish and the stink from the thing lasted days. It cooked the bacon absolutely brilliantly, but we couldn't live with the next half dozen things cooked in it stinking of bacon!

[Mr Gus]

Bicarbonate of soda & vinegar lift?

salt & lemon juice?

Basic citric acid lemon spray & wipe?

Time to find out from the manual what is "allowed" & if no mention, drag the *twinks* responsible by their balls for such abysmal copy in an instruction manual.

Start with citric acid wipes maybe & take it from there.

[Oldgreybeard]

Bicarbonate of soda & vinegar lift?

salt & lemon juice?

Basic citric acid lemon spray & wipe?

Time to find out from the manual what is "allowed" & if no mention, drag the *twinks* responsible by their balls for such abysmal copy in an instruction manual.

Start with citric acid wipes maybe & take it from there.

The instructions are clear, only warm water and a soft cloth, no harsh cleaning agents. I tried some fairly mild degreasing worktop cleaning spray (Mr Muscle) and that discoloured the silver coating on the aluminium so am reluctant to try anything else, especially anything acidic.

[Mr Gus]

Send it back.
Poor design not fit for practical use, they refurbish these & sell them on as graded stock via various outlets.

"intermittent fault" & claim it back via a bank card prote if they try anything.
follow it up with a constructive communique, something about shiny easy clean stainless steel on the outside, & by contrast cheap-ass "non easy clean on the inside"

Pyrolitic oven liner was pretty much mainstream by 2002 in non budget ovens, "breville / sunbeam pty" (Aus) via sage are premium plus in terms of pricing which does not translate to under the hood common sense for the most exposed part of this machine, ..inept design implementation, is for them to deal with not me as a consumer.

Feck that.

[dangermouse]

FWIW my Ninja air fryer is really easy to clean. The buckets (if that's what you call them) are coated in non stick stuff, and I just rinse them out in the sink, maybe a quick scrub with the washing up brush.

They would take a lot of room in a dishwasher, but I don't have a dishwasher

[Mr Gus]

Forever chemicals in "non stick" is a whole other issue (for increasing numbers of consumers) ..we have some non stick, but on the whole binned it, modern "fine burr" ceramics from ikea etc do a good job as a replacement, & there can be utterly crap factory applications of it, notably but not exclusively pound shop type cake tins etc.

Not suitable for my general cack-handedness in the kitchen, ive had *from new* , & dishwasher safe teflon type failures on heavy gauge premium kit too.

From our airfryer perspective (mainly stainless steel & enamel) "periodic" cleaning of s/steel pot & inner, ..except for fish ..once &clean) ..an oil catcher sheet which gets drained & filtered, ..had a handful of chips from a "use up" bag which distinctly benefited from having a bit of roast chicken left over fat crisp & flavour, to me, within reason (2 flavoured chickens residuals ..most satisfying flavour whilst trialling airfryer pizza slices trying to obtain non soggy base.

If you use teflon cookware, check it frequently, peiple can easily use the wrong tools & start it lifting (chemical exposure)

As far as our instantpot is concerned, thick stainless has been easy to clean, ..easier than the optional non stick pot wife insisted upon for her "overly sticky" rice ..based on not removing "gluey" starch via rinsing pre cook, ..same woman who has mega expensive cooking parchment paper!
Getting au-fait with "paste & leave, re-wet & scrub bicarb & vinegar is the way to go.

[Sunrisemike]

I've been using an induction hob for years (when the sun is shining). I also have a smallish crock pot, which I can use pretty much any time. In the old forum, I moaned about the lack of efficiency, as there is no insulation and no thermostat. It gets quite warm. I used to cover it up to increase efficiency, until it melted the control panel.
The replacement works fine (without covering it!). It's 4 hours to cook a whole small chicken (tested with thermometer to 80 degrees). Tastes delicious (even the cat likes it). looking on line, about 40 minutes in a microwave on medium power. I guess they cycle on and off a bit, has anyone ever measured the total power consumption to cook a small chicken? It's about 800 watts, I guess, with my crock pot.

Cheers,

mike

[Mr Gus]

I bought far too many (years ago) lcd type, ..they remain pretty much boxed up because programming the buggers is the wifes thing, (line in sand snow)

Slack.

[Oldgreybeard]

I bought far too many (years ago) lcd type, ..they remain pretty much boxed up because programming the buggers is the wifes thing, (line in sand snow)

Slack.

Our slow cooker is a Prestige, given to me when I was a student by an aunt, concerned that I wouldn't eat properly. That was in 1970. It still works perfectly well, although is showing signs of age after 52 years. Only major problem it has (apart from being orange!) is that the ceramic pot cannot be removed, so it's a bugger to clean. It is as simple as can be, doesn't even have a switch, you just plug it in and it works.

I keep thinking about replacing it, but I have fond memories of it being the only cooking device I had for a while, so it has a certain sentimental value. The plastic lid is now a bit crazed, and the paint is a little chipped, but other than that it is still as good as it was when I was given it.

[Mr Gus]

Air fryer supper tonight, nice bit of smoked salmon, 2 squirts of oil spray pump apiece, 10 mins @183 c ..pre-cooked basmati rice (p.i.p) beforehand & microwaved some frozen petit pois n' corn.

Whilst this was the wifes first time doing salmon in the air fryer, & skin was not crispy enough for my liking, i'm hoping that the "cannot fail" cooking of oily fish fillets will make for a non breaded, oily fish supper more popular.

A seven year old cub scout couldn't screw this up, (walked through the motions)
& banging on, if cooking rice, do the washed rice pot in pot method, Ive been cooking it in a big s/steel indian dish (bombay potatoes & general purpose) 1 cup fluffed up, beautiful.

1 cup basmati, rinse, 1/1 water ratio for the rice, 2x water for the instantpot, rice pot sits on a raised trivet well, 7 mins high pressure cook, natural pressure release over 10-15 mins.

Was able to lift smoked salmon fillet portions out by hand ((in a hurry to eat having tried an aldi pasanda that was over cloved, & stir fry chicken was inedible from the dry seasoning lid contents)) ....bin, angry as hell about that, so thankful that the salmon was on standby.

Poke sauce.

If you like skin "proper crispy" try turning it over mid way for more top down heat.

Will have to dig out a mackerel air-fry recipe (I'm a cheap date)

Seriously "hands off" cooking.

Hope a uk "fish marketing board" !? jumps on this,