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BS: Remoska cooking

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Sooz 20 Jan 08 - 07:08 AM
peregrina 20 Jan 08 - 07:23 AM
John MacKenzie 20 Jan 08 - 07:43 AM
Anne Lister 20 Jan 08 - 07:48 AM
The Fooles Troupe 20 Jan 08 - 08:10 AM
peregrina 20 Jan 08 - 08:17 AM
Dave Hanson 20 Jan 08 - 08:18 AM
John MacKenzie 20 Jan 08 - 08:37 AM
Maryrrf 20 Jan 08 - 09:29 AM
John MacKenzie 20 Jan 08 - 09:35 AM
peregrina 20 Jan 08 - 09:39 AM
Maryrrf 20 Jan 08 - 10:00 AM
gnomad 20 Jan 08 - 10:01 AM
peregrina 20 Jan 08 - 10:18 AM
John MacKenzie 20 Jan 08 - 10:18 AM
peregrina 20 Jan 08 - 10:27 AM
gnomad 20 Jan 08 - 11:10 AM
John MacKenzie 20 Jan 08 - 11:21 AM
peregrina 20 Jan 08 - 11:30 AM
Anne Lister 20 Jan 08 - 11:36 AM
peregrina 20 Jan 08 - 11:45 AM
Sooz 20 Jan 08 - 11:59 AM
Mrrzy 20 Jan 08 - 11:22 PM
Sooz 21 Jan 08 - 01:19 AM
Maryrrf 21 Jan 08 - 10:50 AM
Dave Hanson 12 Mar 08 - 06:56 AM
Sooz 12 Mar 08 - 07:40 AM
peregrina 12 Mar 08 - 08:13 AM
Penny S. 12 Mar 08 - 02:24 PM
Q (Frank Staplin) 12 Mar 08 - 03:56 PM
GUEST,Nidj 05 Jul 08 - 05:50 AM
Acme 05 Jul 08 - 11:06 AM
Sooz 05 Jul 08 - 12:07 PM
SharonA 05 Jul 08 - 06:39 PM
Q (Frank Staplin) 05 Jul 08 - 07:15 PM
Acme 05 Jul 08 - 07:31 PM
SharonA 05 Jul 08 - 07:51 PM
GUEST,Caroline 09 Sep 08 - 08:24 AM
Acme 09 Sep 08 - 10:07 AM
MarkS 09 Sep 08 - 04:54 PM
peregrina 10 Sep 08 - 03:14 AM
Acme 10 Sep 08 - 08:06 PM
GUEST, topsie 03 Jul 11 - 09:16 AM
gnu 04 Jul 11 - 07:21 AM
Penny S. 04 Jul 11 - 09:15 AM
Penny S. 04 Jul 11 - 09:17 AM
open mike 04 Jul 11 - 05:30 PM
peregrina 04 Jul 11 - 06:50 PM

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Subject: BS: Remoska cooking
From: Sooz
Date: 20 Jan 08 - 07:08 AM

I'm thinking of buying a remoska. Anybody out there use one?


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 20 Jan 08 - 07:23 AM

I just got one a few weeks ago, have hardly used the stove (hob) and oven since. There are some things it does incomparably well (roast veg., bacon) and it can even toast. I've also discovered that it's emphatically not a slow cooker--once it's heated up, some things go fast.

When the remoska topic came up on the weird cooking thread, I thought of starting a remoska recipe thread here, since I guess that many people who go to festivals in caravans are remoska-users... any takers?


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Subject: RE: BS: Remoska cooking
From: John MacKenzie
Date: 20 Jan 08 - 07:43 AM

Very popular amongst the caravan and camping fraternity.
G


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Subject: RE: BS: Remoska cooking
From: Anne Lister
Date: 20 Jan 08 - 07:48 AM

I've had one for a year now and keep forgetting to use it, but when I HAVE used it I've been delighted with the results. I think I probably need a bigger one (I've got the baby version) for everyday use - at the moment it's more of an add-on than a major piece of equipment.

Anne


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Subject: RE: BS: Remoska cooking
From: The Fooles Troupe
Date: 20 Jan 08 - 08:10 AM

This looks very much like a high priced gadget which was touted around here about 10 years ago as a specialist product - now they can be picked up much cheaper as a standard items in normal stores. The big thing about it was 'recirculated air' which was blown down from the top by a fan.


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 20 Jan 08 - 08:17 AM

I think that must be something else.

The remoska has no fan, just a heating unit in the lid. Very simple. Not cheap, but seems to be well made and guaranteed. In the UK, only available from Lakeland.

It's not a 'new' item, but an old standby Eastern European thing; nice story about the people who bought the factory and brought it back into production.


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Subject: RE: BS: Remoska cooking
From: Dave Hanson
Date: 20 Jan 08 - 08:18 AM

Not cheap are they.

eric


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Subject: RE: BS: Remoska cooking
From: John MacKenzie
Date: 20 Jan 08 - 08:37 AM

That's because they're good.


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Subject: RE: BS: Remoska cooking
From: Maryrrf
Date: 20 Jan 08 - 09:29 AM

I never heard of this but it looks really interesting. I wonder if they sell them in the US?


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Subject: RE: BS: Remoska cooking
From: John MacKenzie
Date: 20 Jan 08 - 09:35 AM

You'll be here soon, buy one and take it back
G


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 20 Jan 08 - 09:39 AM

They do have them in the U.S. I found by googling, but no longer ahve the link.


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Subject: RE: BS: Remoska cooking
From: Maryrrf
Date: 20 Jan 08 - 10:00 AM

I did find a link saying the company had obtained a permit for marketing the remoska in the USA - I'd hesitate to buy one in the UK because of the difference in the electricity. It sure sounds interesting - I'll be on the lookout.


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Subject: RE: BS: Remoska cooking
From: gnomad
Date: 20 Jan 08 - 10:01 AM

I've looked at these online in the past, but never had my hands on one.

They look interesting, but I was concerned that they probably got very hot when in use, which would be a safety issue if in confined spaces. Can any proud owner either confirm or allay my suspicion?


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 20 Jan 08 - 10:18 AM

I use it in a small kitchen on the counter under the cabinets. No problems so far.

(I don't think it's any different from a pan on a hot stove burner--except that it's on the counter. The pan itself is raised a few inches above the counter. I have a glass cutting board underneath, but the friend whose remoska convinced me to get one uses it on a plain wooden surface without problems.)

You do have to be very careful when you remove the whole lid though, so that the lid doesn't touch the cord, or graze your plastic kettle, dish drying rack etc.

It's certainly superior for cooking bacon in a small space: spattering fat, no lingering miasma of aireborne bacogrease.

But surely the people who've been using them in caravans for years can say more about use in confined spaces?


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Subject: RE: BS: Remoska cooking
From: John MacKenzie
Date: 20 Jan 08 - 10:18 AM

Remoska North America
G


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 20 Jan 08 - 10:27 AM

woops, typo, word omitted, that was meant to be *no* spattering fat!


The only drawback of the remoska for me (as a partial/ex/lapsed-veggie) is that it leads me to buy and cook bacon far more than ever before. Ditto parsnips, because they turn out so well roasted.


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Subject: RE: BS: Remoska cooking
From: gnomad
Date: 20 Jan 08 - 11:10 AM

Interesting, thanks Peregrina. It sounds that one should plan ahead just how the hot lid will be handled, where it can safely rest while cooling.

Funny thing about bacon, I think I know more vegetarians who have "lapsed" over bacon than over any other product.


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Subject: RE: BS: Remoska cooking
From: John MacKenzie
Date: 20 Jan 08 - 11:21 AM

Look at the picture in the link, it seems one is obviously intended to put the lid down on it's top, i.e. upside down. Thus leaving the hot part uppermost, don't know how safe that would be either ?
G


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 20 Jan 08 - 11:30 AM

No problem with that as long as you don;t put your hand on it.

It's really not so different from any hot item in the kitchen--except that it's different from what you're used to, and the hot bit is mobile, unlike, say, with a waffle iron or electric frying pan or sandwich maker. Overrall, I think these are very safe, but need the same care as anything that gets hot. (Incidentally, they are set with a thermostat to not get hotter than 140 C-- so not as hot as some other items or even a roasting tray straight from the oven.)

I sometimes gently set the lid on the stand for the pan after removing the pan.

One more feature that hasn't come up in the thread yet: they are also supposed to be economical with power. There's a blog somewhere about someone using the remoska during a year of economizing. Certainly better to use it than whole oven for just one or two baked potatoes.

But hey--I'm talking too much. (no, no commission from Lakeland...)--curious about whether others have remoska recipe specials??


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Subject: RE: BS: Remoska cooking
From: Anne Lister
Date: 20 Jan 08 - 11:36 AM

I was wondering about recipes, too ...I've been too mean so far to invest in the Lakeland book!

I have had one incident when I put the lid down carelessly on a chopping board for a moment ... the chopping board will never be the same shape again, as it was one of those plastic ones and it melted. But as long as you take sensible care, unlike me, they're safe enough.

Anne


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 20 Jan 08 - 11:45 AM

Recipes...there are lots on the web.

My top choices so far: spanish omelet; roast carrots and parnsips with a bit of sherry and brown sugar to caramelize (from website); roast squash (cannot fail), small roast chicken with veg added during cooking; mushrooms and spring onions, appleslices slightly caramelized with pancake/clafoutis batter poured on (a variation on recipe from the booklet because I can't be bothered with making pastry), bananas baked in orange juice, vegetable breakfast-brunch by putting in order with time in between sliced potatoe, 1 slice bacon, sliced leak, then heat off and egg in centre plus corn on top of leaks; vegetable risotto...oh, and plain old baked potatoes do very well too.

What I em really enjoying about it is one-pot cooking without turning everything into undifferentiated mush. Some combination of heat from above and the right amount of steam just cooks some things to perfection.


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Subject: RE: BS: Remoska cooking
From: Sooz
Date: 20 Jan 08 - 11:59 AM

Sounds good. If I buy one, I'm planning to use it in our motorhome but thought it would be useful at home to. I'm into the idea of not using the oven for a couple of baked potatoes.


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Subject: RE: BS: Remoska cooking
From: Mrrzy
Date: 20 Jan 08 - 11:22 PM

OK, but what is Toad in the hole?


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Subject: RE: BS: Remoska cooking
From: Sooz
Date: 21 Jan 08 - 01:19 AM

Sausages baked in Yorkshire pudding batter. Recipe and picure here


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Subject: RE: BS: Remoska cooking
From: Maryrrf
Date: 21 Jan 08 - 10:50 AM

Thanks for the link to the US site, Giok. Looks like distribution here is rather rudimentary - I will be on the lookout.


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Subject: RE: BS: Remoska cooking
From: Dave Hanson
Date: 12 Mar 08 - 06:56 AM

I looked at the Lakeland website, saw the film, ordered a Baby Remoska, looks great.

eric


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Subject: RE: BS: Remoska cooking
From: Sooz
Date: 12 Mar 08 - 07:40 AM

I've had mine for about a month now and I love it!


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 12 Mar 08 - 08:13 AM

I'm still using mine all the time--practically never turn on the stove these days. Latest: it makes a perfect Yorkshire pudding every time. And cooking a whole aubergine or red pepper cut in halves works better than my hit or miss results with oven.


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Subject: RE: BS: Remoska cooking
From: Penny S.
Date: 12 Mar 08 - 02:24 PM

I've had one for some years, and use it for most cooking as I'm on my own. Today, stuffed lamb's heart with potatoes, and broccoli cooked separately. Similar things to peregrina above. Shepherd's pie, both in the pan direct and in a pyrex dish. Toasted sandwiches. Ready meals of the sort you can't put in the microwave, and those you can.

I haven't tried sponges or other baking. It's the middle size, and I wouldn't recommend the baby size for complete meals. You can get a rack which raises things up - good for roast potatoes as they don't rest in the meat juices, and a sectional insert for liquids to help with full meals. Mine is made the wrong size, but those now available fit very well.

I use it on top of the cooker, and put the lid on the hob! The base of the pan also gets hot, so things can cook from below as well as above - but that is where I have had the couple of slight burns I have had.

Penny


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Subject: RE: BS: Remoska cooking
From: Q (Frank Staplin)
Date: 12 Mar 08 - 03:56 PM

May not have Underwriters approval in the U. S. and if so, cannot be imported or sold.
Canada has the same electrical current set-up as the U. S., so they may be working on changes and eventual approval.

Looks interesting, but some portable ovens with top and bottom heat (either or both) probably would do the same.


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Subject: RE: BS: Remoska cooking
From: GUEST,Nidj
Date: 05 Jul 08 - 05:50 AM

I have been using Remoskas since 1968 when a Czeck friend gave me one as a present. My wife and I now have two at home and two in our holiday flat. No other cooking devise on the market works quite the same and we've tried a whole lot. We do a lot of entertaining which is why we often need two and the great advantage over an oven is that even if your guests are an hour late the food is still perfect as you can turn the pan off and back on as soon as they arrive. Since pork roast, chicken, duck, and stews, goulashes and the like have about a 40 minute margin before overcooking. This obviously does not aply to soufflé but who is going to risk soufflé with unreliable guests?


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Subject: RE: BS: Remoska cooking
From: Acme
Date: 05 Jul 08 - 11:06 AM

I've used a convection oven for over a dozen years. Not the microwave variety, but a glass bowl with the element and fan in the top similar to this device.

If you visit Target or Frys online you'll see they have them listed. I received one for christmas (after a dozen years the other one finally died) that was mail ordered.

Aroma AeroMatic Convection Oven AST-9800E is one they carry at Fry's.
Here's a photo.

Sunpentown turbo (not digital) is the brand I have. Two nobs, a themostat and a timer (less to break--but they also make a digital one with buttons on the top). I also picked up a Nesco roaster, but after looking at their roaster "convection" oven I sent that one back and kept the regular roaster (I couldn't compare the darned things unless I bought both--they weren't anywhere in a store, only via mail order!) I have the roaster oven for use at the holidays and for cooking on an outdoor table in summer so I don't have to heat up the house baking.

SRS


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Subject: RE: BS: Remoska cooking
From: Sooz
Date: 05 Jul 08 - 12:07 PM

I have Rosti cooking in mine right now.


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Subject: RE: BS: Remoska cooking
From: SharonA
Date: 05 Jul 08 - 06:39 PM

But... but... but... it's coated with Teflon! I thought Teflon was bad for you, especially at high heat!! Is the information on sites such as these -- Tuberose.com and BreastCancer.org -- not correct??


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Subject: RE: BS: Remoska cooking
From: Q (Frank Staplin)
Date: 05 Jul 08 - 07:15 PM

Etronics and circuit city also handle the Aroma AeroMatic. These have tempered glass cooking bowls, no teflon.
Not in stores yet, but can be ordered online.


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Subject: RE: BS: Remoska cooking
From: Acme
Date: 05 Jul 08 - 07:31 PM

If there is a Fry's near you they usually have at least one model in the store. I looked at some of them from Target--they have the cutest little versions of this--cute, but I don't know how practical. I like mine that if you filled the bowl holds a couple of gallons of water.

Most often I bake bread in my oven, and roast chicken, and reheat frozen things like pizza and flautas. The Nesco roaster has a liner so you can put meat and veggies and such right in the bottom and do big wet dishes or roast dry ones. I bought it after testing my various pans--I can fit a full size muffin tin and a cake pan in it.

SRS


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Subject: RE: BS: Remoska cooking
From: SharonA
Date: 05 Jul 08 - 07:51 PM

Sorry, Q, I should have specified, since we're now talking about more than one product on the thread. The Remoska is the cooker that is Teflon coated. Their site calls it "TeflonO".

According to Wikipedia, polytetrafluoroethylene (Teflon's chemical name) "begins to deteriorate after the temperature of cookware reaches about 500°F (260°C), and decompose above 660°F (350°C).[12] These degradation products can be lethal to birds, and can cause flu-like symptoms in humans. By comparison, cooking fats, oils, and butter will begin to scorch and smoke at about 392°F (200°C), and meat is usually fried between 400–450°F (200–230°C), but empty cookware can exceed this temperature if left unattended on a hot burner. A 1959 study, (conducted before the U.S. Food and Drug Administration approved the material for use in food processing equipment) showed that the toxicity of fumes given off by the coated pan on dry heating was less than that of fumes given off by ordinary cooking oils."

The hot-burner issue is irrelevant here, of course. Anybody know how hot the Remoska gets when cooking? Much has been said here about how hot the lid gets; is that coated with Teflon as well?


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Subject: RE: BS: Remoska cooking
From: GUEST,Caroline
Date: 09 Sep 08 - 08:24 AM

Does anyone know how long to blind bake a pastry pie base for in a Remoska? Or, come to that, how long to bake a meat pie for? :-)


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Subject: RE: BS: Remoska cooking
From: Acme
Date: 09 Sep 08 - 10:07 AM

You mean you want to brown the pie crust first, by itself, just the crust?

And you want to know how long to bake the meat pie also?

One of the links above says the temperature of the thing stays at 375, which is a little low for browning pie crust (normally 450 for 10-12 minutes) but time added to temp, I'd guess between 15 and 20 minutes, depending on how thick the crust, etc. THAT IS A GUESS.

Have you pre-cooked the meat pie contents? For example, when I make chicken pot pie, I'm actually making a pot of chicken stew that is placed in the pre-baked pie crust (though when I started out making them I used an unbaked crust and the completed stew and put a crust top on it and let it bake for a while--but you don't get that much flavor into the crust that it is worth the time it takes).

SRS


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Subject: RE: BS: Remoska cooking
From: MarkS
Date: 09 Sep 08 - 04:54 PM

Sooz
Do you get a nice brown crust on your Rosti? Afraid it would steam rather than crisp up in a closed container.
Mark


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 10 Sep 08 - 03:14 AM

The container has a steam vent so it's not closed. I haven't done piecrust, so can't say anything either way, but cornbread browns to the right degree perfectly and bacon gets crisp if you want it to.

You can avoid teflon issues but putting other cookware inside the remoska.


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Subject: RE: BS: Remoska cooking
From: Acme
Date: 10 Sep 08 - 08:06 PM

Yes and no on the teflon issues. Heating it is the problem, not just the contact with the food. It goes airborn when it smokes and causes "teflon flu."

SRS


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Subject: RE: BS: Remoska cooking
From: GUEST, topsie
Date: 03 Jul 11 - 09:16 AM

Anyone tried the Bravoska? It seems to be 'similar' to Remoska but oval and with no viewing window, and it has variable temperature rather than just 'hot'.


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Subject: RE: BS: Remoska cooking
From: gnu
Date: 04 Jul 11 - 07:21 AM

Any Canucks have one? Where did you buy it? I can't seem to be able to find one and the website is under construction.


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Subject: RE: BS: Remoska cooking
From: Penny S.
Date: 04 Jul 11 - 09:15 AM

When I wanted to replace my Remoska, I found that a shopping channel had an alternative version, going by the name of Czech Cooker, distributed by a company called Koolatron, which seems to be American. It is much more like a Remoska than the Bravoska, so much so that the accessories are interchangeable, though the pan is slightly smaller. In addition, it has a removable power supply, temperature control, and an extra stand for resting the lid when doing cookery activities in the pan.

Penny


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Subject: RE: BS: Remoska cooking
From: Penny S.
Date: 04 Jul 11 - 09:17 AM

PS. The day I bought mine, it was half the price of the same size Remoska in Lakeland, where it is now about twice the price I first bought one for.

Penny


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Subject: RE: BS: Remoska cooking
From: open mike
Date: 04 Jul 11 - 05:30 PM

http://www.remoska.co.uk/ is apparently a pressure cooker type

there are a few other small electric table top cookers...
nu-wave, turbo-wave, and similar names...infra-red/convection type ovens. super turbo and jet stream are other names of similar ones.

www.mynuwaveoven.com

http://www.thane.com/products/housewares/flavorwave-turbo/flavorwave-turbo.php


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Subject: RE: BS: Remoska cooking
From: peregrina
Date: 04 Jul 11 - 06:50 PM

The remoska is not a pressure cooker.


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Mudcat time: 22 May 4:20 AM EDT

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