Microwave Rice

Post by Brian Reay
I’m not a fan of convenience foods etc. However, I am interested in the
‘technology’.
The following question stems from watching a YouTube video - someone
cooking a Chicken Biryani (well a quick version of one) in a campervan.
She used microwave rice (Sainsbury’s in particular) and simply added it to
the dish, popped the lid on, left it for a few minutes (under 5 I’d say),
commented the rice on top would still be ‘cold but cooked’ and tucked in.
(The chicken etc had been given time to cook, it is just the rice which
seems to have been denied the privilege.)
So, my question is, is microwave rice pre cooked, ie when you open the
packet is it already cooked and you are just heating it up?
I thought, perhaps wrongly, you had to be careful with storing and
reheating rice. I’ve used left over rice the next day, having kept it in
the fridge and ensured it is heated thoroughly but microwave rice isn’t a
chilled item.

I’ve always assumed that microwave rice is pre-cooked, or part cooked. I
think that if the cooked rice is vacuum sealed/frozen straight after cooking
there is not a problem because bacteria would not survive the process - but
I’m never sure with bacteria, they seem able to survive most things.

I wonder if the commercial microwave rice is irradiated, like they treat
frozen prawns?

I would not be keen on eating a biryani done that way, but then I don’t
have a campervan; and even if I did I think I would keep a bag of basmati in
the cupboard.

Brian Reay

2019-02-17 13:01:13 UTC

I’ve always assumed that microwave rice is pre-cooked, or part cooked. I
think that if the cooked rice is vacuum sealed/frozen straight after cooking
there is not a problem because bacteria would not survive the process - but
I’m never sure with bacteria, they seem able to survive most things.
I wonder if the commercial microwave rice is irradiated, like they treat
frozen prawns?
I would not be keen on eating a biryani done that way, but then I don’t
have a campervan; and even if I did I think I would keep a bag of basmati in
the cupboard.

I've never bought a packet of uWave rice but the one in the video didn't
seem to be vacuum sealed, at least not in the sense of having no air in
it- more like a bag of ordinary dried rice.

We do have a campervan, well more a motorhome (ie larger) but I don't
like to compromise on meal quality. In fact, one reason for having a
motorhome is so I can cook proper meals, especially with local
ingredients, when traveling. Having said that, you do need to work
around some limitations- even with our A class (the big ones), you need
to think about what you can carry etc. None of them have very good ovens
- some don't even have an oven (ours does)- and you are using limited to
3 rings on the hob. Plus, only the top of the range ones tend to have
extractor fans, so steam and cooking smells can be an issue. Our new one
has an extractor fan, which makes a huge difference. Previously, I would
only cook fish outside, and we like fish. Ditto steak etc. Dinner choice
was often, in part, dictated, by the weather.

Fruitiest of Fruitcakes

2019-02-17 16:21:05 UTC

I’ve always assumed that microwave rice is pre-cooked, or part cooked. I
think that if the cooked rice is vacuum sealed/frozen straight after cooking
there is not a problem because bacteria would not survive the process - but
I’m never sure with bacteria, they seem able to survive most things.
I wonder if the commercial microwave rice is irradiated, like they treat
frozen prawns?
I would not be keen on eating a biryani done that way, but then I don’t
have a campervan; and even if I did I think I would keep a bag of basmati in
the cupboard.

I've never bought a packet of uWave rice but the one in the video didn't
seem to be vacuum sealed, at least not in the sense of having no air in
it- more like a bag of ordinary dried rice.
We do have a campervan, well more a motorhome (ie larger) but I don't
like to compromise on meal quality. In fact, one reason for having a
motorhome is so I can cook proper meals, especially with local
ingredients, when traveling. Having said that, you do need to work
around some limitations- even with our A class (the big ones), you need
to think about what you can carry etc. None of them have very good ovens
- some don't even have an oven (ours does)- and you are using limited to
3 rings on the hob. Plus, only the top of the range ones tend to have
extractor fans, so steam and cooking smells can be an issue. Our new one
has an extractor fan, which makes a huge difference. Previously, I would
only cook fish outside, and we like fish. Ditto steak etc. Dinner choice
was often, in part, dictated, by the weather.

I have often thought of buying a motorhome, but my wife doesn’t drive and
so I would be left with doing all the driving which for me would take most of
the fun out of going away.

I have had the same ’no oven’ problem on narrowboats, with the added
difficulty that decent shops are rarely close at hand; so everything has to
be planned in advance. Great fun if you planned to make a pie and find the
cooker only has a grill, although I have tried to compromise by heating the
base on the hob (with foil protection) and grilling the top; but best not to
go any further down that culinary path.

Ophelia

2019-02-17 21:44:28 UTC

Post by Brian Reay
I’m not a fan of convenience foods etc. However, I am interested in the
‘technology’.
The following question stems from watching a YouTube video - someone
cooking a Chicken Biryani (well a quick version of one) in a campervan.
She used microwave rice (Sainsbury’s in particular) and simply added
it
to
the dish, popped the lid on, left it for a few minutes (under 5 I’d say),
commented the rice on top would still be ‘cold but cooked’ and tucked in.
(The chicken etc had been given time to cook, it is just the rice which
seems to have been denied the privilege.)
So, my question is, is microwave rice pre cooked, ie when you open the
packet is it already cooked and you are just heating it up?
I thought, perhaps wrongly, you had to be careful with storing and
reheating rice. I’ve used left over rice the next day, having kept it in
the fridge and ensured it is heated thoroughly but microwave rice isn’t a
chilled item.

I’ve always assumed that microwave rice is pre-cooked, or part cooked. I
think that if the cooked rice is vacuum sealed/frozen straight after cooking
there is not a problem because bacteria would not survive the process - but
I’m never sure with bacteria, they seem able to survive most things.
I wonder if the commercial microwave rice is irradiated, like they treat
frozen prawns?
I would not be keen on eating a biryani done that way, but then I don’t
have a campervan; and even if I did I think I would keep a bag of basmati in
the cupboard.

I've never bought a packet of uWave rice but the one in the video didn't
seem to be vacuum sealed, at least not in the sense of having no air in
it- more like a bag of ordinary dried rice.
We do have a campervan, well more a motorhome (ie larger) but I don't
like to compromise on meal quality. In fact, one reason for having a
motorhome is so I can cook proper meals, especially with local
ingredients, when traveling. Having said that, you do need to work
around some limitations- even with our A class (the big ones), you need
to think about what you can carry etc. None of them have very good ovens
- some don't even have an oven (ours does)- and you are using limited to
3 rings on the hob. Plus, only the top of the range ones tend to have
extractor fans, so steam and cooking smells can be an issue. Our new one
has an extractor fan, which makes a huge difference. Previously, I would
only cook fish outside, and we like fish. Ditto steak etc. Dinner choice
was often, in part, dictated, by the weather.

I have often thought of buying a motorhome, but my wife doesn’t drive and
so I would be left with doing all the driving which for me would take most
of
the fun out of going away.

I have had the same ’no oven’ problem on narrowboats, with the added
difficulty that decent shops are rarely close at hand; so everything has to
be planned in advance. Great fun if you planned to make a pie and find the
cooker only has a grill, although I have tried to compromise by heating the
base on the hob (with foil protection) and grilling the top; but best not to
go any further down that culinary path.

===

We have a caravan and the oven is rubbish. I have an electric one (which is
ok up to 1500 watts, and I don't have any problem cooking with that.

Brian Reay

2019-02-17 22:03:16 UTC

I’ve always assumed that microwave rice is pre-cooked, or part cooked. I
think that if the cooked rice is vacuum sealed/frozen straight after cooking
there is not a problem because bacteria would not survive the process - but
I’m never sure with bacteria, they seem able to survive most things.
I wonder if the commercial microwave rice is irradiated, like they treat
frozen prawns?
I would not be keen on eating a biryani done that way, but then I don’t
have a campervan; and even if I did I think I would keep a bag of basmati in
the cupboard.

I've never bought a packet of uWave rice but the one in the video didn't
seem to be vacuum sealed, at least not in the sense of having no air in
it- more like a bag of ordinary dried rice.
We do have a campervan, well more a motorhome (ie larger) but I don't
like to compromise on meal quality. In fact, one reason for having a
motorhome is so I can cook proper meals, especially with local
ingredients, when traveling. Having said that, you do need to work
around some limitations- even with our A class (the big ones), you need
to think about what you can carry etc. None of them have very good ovens
- some don't even have an oven (ours does)- and you are using limited to
3 rings on the hob. Plus, only the top of the range ones tend to have
extractor fans, so steam and cooking smells can be an issue. Our new one
has an extractor fan, which makes a huge difference. Previously, I would
only cook fish outside, and we like fish. Ditto steak etc. Dinner choice
was often, in part, dictated, by the weather.

I have often thought of buying a motorhome, but my wife doesn’t drive and
so I would be left with doing all the driving which for me would take most of
the fun out of going away.

It depends. While we do split the driving, especially in France (Senior
Management drives on the motorways, I do the narrower roads, mainly as
we tow a trailer with a Smart Car), we still try to keep the 'legs'
between stops (that is at least one night stop) to 3 - 4 hours. By the
time you allow for a coffee or lunch/snack, even if one person was
driving, it isn't too bad. Remember, you tend to cruise at may be 50 /
60 mph (sometimes less due to restrictions due to weight / towing etc),
which is far less tiring than driving at 70 in a normal car (or more in
parts of Europe). We tend to use the motorways to 'break the back' of
the journey, then enjoy the back roads.

Post by Fruitiest of Fruitcakes
I have had the same ’no oven’ problem on narrowboats, with the added
difficulty that decent shops are rarely close at hand; so everything has to
be planned in advance. Great fun if you planned to make a pie and find the
cooker only has a grill, although I have tried to compromise by heating the
base on the hob (with foil protection) and grilling the top; but best not to
go any further down that culinary path.

The European MHs tend not to have ovens. Our MH is a French one but they
fit Ovens in ones destined for the UK. We also had a uWave fitted.

For your narrowboat problem, you can get ovens which go on top of a gas
ring / hob. They are sold as camp(ing) ovens, essentially fancy metal
boxes. The better ones have insulated sides, back, door, and top.

I've seen several in use, people cooking pizzas, chips (I assume oven
ones), heating up pies (at least I assume just heating up). I can't
imagine roasting, say, a chicken in one but it depends what you want to do.

Chris Green

2019-02-17 22:37:50 UTC

The European MHs tend not to have ovens. Our MH is a French one but they
fit Ovens in ones destined for the UK. We also had a uWave fitted.
For your narrowboat problem, you can get ovens which go on top of a gas
ring / hob. They are sold as camp(ing) ovens, essentially fancy metal
boxes. The better ones have insulated sides, back, door, and top.
I've seen several in use, people cooking pizzas, chips (I assume oven
ones), heating up pies (at least I assume just heating up). I can't
imagine roasting, say, a chicken in one but it depends what you want to do.

We have a Thetford oven on our boat in France, ours is one that is
grill, oven and hob in one unit. We did have a hob previously and a
microwave oven but the Thetford is a revelation compared with those.
We can cook 'like at home' for two or three people without problems.

It's very compact and designed for boats and motorhomes.

--
Chris Green
·

Brian Reay

2019-02-17 23:11:57 UTC

The European MHs tend not to have ovens. Our MH is a French one but they
fit Ovens in ones destined for the UK. We also had a uWave fitted.
For your narrowboat problem, you can get ovens which go on top of a gas
ring / hob. They are sold as camp(ing) ovens, essentially fancy metal
boxes. The better ones have insulated sides, back, door, and top.
I've seen several in use, people cooking pizzas, chips (I assume oven
ones), heating up pies (at least I assume just heating up). I can't
imagine roasting, say, a chicken in one but it depends what you want to do.

We have a Thetford oven on our boat in France, ours is one that is
grill, oven and hob in one unit. We did have a hob previously and a
microwave oven but the Thetford is a revelation compared with those.
We can cook 'like at home' for two or three people without problems.
It's very compact and designed for boats and motorhomes.

Our previous MH had a Thetford cooker which sounds similar but we didn't
find it that good- but we are used to a fan oven so perhaps we are
expecting too much. The new MH has a Dometic oven and grill (the hob is
separate) but the grill / oven section looks almost identical in terms
of burners etc to the Thetford. We've not really tried it yet- we only
got the new MH in Dec.

In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

Chris Green

2019-02-18 09:38:04 UTC

Post by Brian Reay
I've seen several in use, people cooking pizzas, chips (I assume oven
ones), heating up pies (at least I assume just heating up). I can't
imagine roasting, say, a chicken in one but it depends what you want to do.

We have a Thetford oven on our boat in France, ours is one that is
grill, oven and hob in one unit. We did have a hob previously and a
microwave oven but the Thetford is a revelation compared with those.
We can cook 'like at home' for two or three people without problems.
It's very compact and designed for boats and motorhomes.

The hob we replaced with the Thetford oven/grill/hob was a Dometic, it
was OK but not brilliant. The Theford hob is better but maybe that's
simply because it's newer. I really like the 12v ignition on the
Thetford and the flame failure detection which 'latches on' very
quickly, you don't have to hold the knob in for more than a second or
two.

We've used both the oven and the grill quite a bit now and they work
pretty well, the grill takes quite a while to heat up. A gas oven is
never going to be the same as an electric fan oven (we too have that
at home) but we've found it pretty good for standard roasts etc.

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

Oh yes! :-) We even had a Belling 'oven' that sat on top of a
paraffin stove back in the 1950s and 1960s.

--
Chris Green
·

Brian Reay

2019-02-18 10:21:58 UTC

Post by Brian Reay
Our previous MH had a Thetford cooker which sounds similar but we didn't
find it that good- but we are used to a fan oven so perhaps we are
expecting too much. The new MH has a Dometic oven and grill (the hob is
separate) but the grill / oven section looks almost identical in terms
of burners etc to the Thetford. We've not really tried it yet- we only
got the new MH in Dec.

Interesting. I don't claim to be a particular expert and I only have
first hand experience on one Thetford- it was new in 2011, all propane,
not one with 2 propane and one electric ring. I've looked on their site
but the model isn't there to get a number. Hob was fine, grill struggled
even with toast. (In fact, there was a 'gap' in the 'flame' bar which
I've just learned from their FAQ is supposed to help with 'even
cooking'. Clearly they have a different interpretation of even. We
bought a toaster.) Having tried to use the oven for some, very, basic
things, I wouldn't risk a roast. Comments from other users are similar.
I suspect you have a better model.

My understanding is that the Dometics are supposedly better but we've
not tried it yet and I have seen some adverse comments re them. Equally
others have cooked Xmas dinners in them.

Post by Chris Green
We've used both the oven and the grill quite a bit now and they work
pretty well, the grill takes quite a while to heat up. A gas oven is
never going to be the same as an electric fan oven (we too have that
at home) but we've found it pretty good for standard roasts etc.

I accept a fan oven is better in general. We (briefly) had a gas oven
when we bought our current house (it was built in), as was the hob. It
was terrible. So much so, I connected our 'old' Creda (which we'd kept)
in the garage (which is integral) to cook the Xmas dinner. I quite liked
the gas hob. I then remodelled the existing kitchen, fitting the Creda.
When we had the kitchen replaced, I wanted a gas hob and an fan oven but
Senior Management, who at the time didn't do much of the cooking!,
wanted and induction hob. Needless to say, we went induction. Admittedly
I love it but I wish we'd gone for the larger one, 4 'rings' isn't
always enough. The main fan oven is fantastic. We've also got a combi
microwave which also has a fan oven but it isn't so effective.

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

Oh yes! :-) We even had a Belling 'oven' that sat on top of a
paraffin stove back in the 1950s and 1960s.

When we were first married (1976) we were at Uni and lived, initially,
in a married hall of residence. The kitchen was so small you could touch
all of the walls. The first Baby B was rather temperamental and went
bang in the middle of cooking Sunday lunch (roast chicken). The
caretaker/warden produced a spare which, while grubby, worked far
better. With a bit of oven cleaner etc, it was like new.

Fruitiest of Fruitcakes

2019-02-18 16:52:30 UTC

The European MHs tend not to have ovens. Our MH is a French one but they
fit Ovens in ones destined for the UK. We also had a uWave fitted.
For your narrowboat problem, you can get ovens which go on top of a gas
ring / hob. They are sold as camp(ing) ovens, essentially fancy metal
boxes. The better ones have insulated sides, back, door, and top.
I've seen several in use, people cooking pizzas, chips (I assume oven
ones), heating up pies (at least I assume just heating up). I can't
imagine roasting, say, a chicken in one but it depends what you want to do.

We have a Thetford oven on our boat in France, ours is one that is
grill, oven and hob in one unit. We did have a hob previously and a
microwave oven but the Thetford is a revelation compared with those.
We can cook 'like at home' for two or three people without problems.
It's very compact and designed for boats and motorhomes.

Our previous MH had a Thetford cooker which sounds similar but we didn't
find it that good- but we are used to a fan oven so perhaps we are
expecting too much. The new MH has a Dometic oven and grill (the hob is
separate) but the grill / oven section looks almost identical in terms
of burners etc to the Thetford. We've not really tried it yet- we only
got the new MH in Dec.
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

I had a Baby Belling in my first bedsit. It was ok for my one pot cooking but
I never tried the recipe book pages entitled “How to cook Christmas Dinner
on a Baby Belling". Mind you, I imagine that when the book was printed,
turkeys were not common as a festive meal. I suspect they imagined the bird
to be a chicken.

Brian Reay

2019-02-18 18:33:57 UTC

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

I think it was a financial thing. Turkey was always considered to be
more expensive. Modern production techniques (was Bernard Matthews the
first?) brought cheaper frozen turkey to the masses some years back and
now it is often as cheap, or cheaper, than chicken.

Fruitiest of Fruitcakes

2019-02-19 14:53:53 UTC

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

Yes, you are probably right. My family never had a turkey at Christmas in the
1960s. Even a chicken for Sunday lunch was considered only for very special
occasions - such as when we were entertaining a stand-in vicar between
services.

Then we would be treated to my mother’s take on baked Alaska for dessert;
which was a flan case from the local shop, and a block of ice cream covered
in meringue made by mother. Not the most difficult of creations, but to hear
her go on about it you would think it was an unbelievable culinary feat.

Brian Reay

2019-02-19 21:51:08 UTC

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

Yes, you are probably right. My family never had a turkey at Christmas in the
1960s. Even a chicken for Sunday lunch was considered only for very special
occasions - such as when we were entertaining a stand-in vicar between
services.
Then we would be treated to my mother’s take on baked Alaska for dessert;
which was a flan case from the local shop, and a block of ice cream covered
in meringue made by mother. Not the most difficult of creations, but to hear
her go on about it you would think it was an unbelievable culinary feat.

Baked Alaska, my you were posh, I'm surprised you mix with mere
mortals ;-)

You'll be telling us next you had Broccoli as a child ;-)

Ophelia

2019-02-20 08:04:46 UTC

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

I had a Baby Belling in my first bedsit. It was ok for my one pot
cooking
but
I never tried the recipe book pages entitled “How to cook Christmas Dinner
on a Baby Belling". Mind you, I imagine that when the book was printed,
turkeys were not common as a festive meal. I suspect they imagined the bird
to be a chicken.

Yes, you are probably right. My family never had a turkey at Christmas in the
1960s. Even a chicken for Sunday lunch was considered only for very special
occasions - such as when we were entertaining a stand-in vicar between
services.
Then we would be treated to my mother’s take on baked Alaska for dessert;
which was a flan case from the local shop, and a block of ice cream covered
in meringue made by mother. Not the most difficult of creations, but to hear
her go on about it you would think it was an unbelievable culinary feat.

Baked Alaska, my you were posh, I'm surprised you mix with mere
mortals ;-)

You'll be telling us next you had Broccoli as a child ;-)

==

LOL I never had it as a child, but I did make it when I was newly married:))

I reckon Fruity has more surprises that this one ;p

Fruitiest of Fruitcakes

2019-02-20 14:28:47 UTC

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

I had a Baby Belling in my first bedsit. It was ok for my one pot
cooking
but
I never tried the recipe book pages entitled “How to cook Christmas Dinner
on a Baby Belling". Mind you, I imagine that when the book was printed,
turkeys were not common as a festive meal. I suspect they imagined the bird
to be a chicken.

Yes, you are probably right. My family never had a turkey at Christmas in the
1960s. Even a chicken for Sunday lunch was considered only for very special
occasions - such as when we were entertaining a stand-in vicar between
services.
Then we would be treated to my mother’s take on baked Alaska for dessert;
which was a flan case from the local shop, and a block of ice cream covered
in meringue made by mother. Not the most difficult of creations, but to hear
her go on about it you would think it was an unbelievable culinary feat.

Baked Alaska, my you were posh, I'm surprised you mix with mere
mortals ;-)
You'll be telling us next you had Broccoli as a child ;-)
==
LOL I never had it as a child, but I did make it when I was newly married:))
I reckon Fruity has more surprises that this one ;p

Baked Alaska was only for very special occasions. Usually it was a tin of
mandarins in a packet of orange jelly.

Ophelia

2019-02-20 18:28:23 UTC

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

I had a Baby Belling in my first bedsit. It was ok for my one pot
cooking
but
I never tried the recipe book pages entitled “How to cook Christmas Dinner
on a Baby Belling". Mind you, I imagine that when the book was printed,
turkeys were not common as a festive meal. I suspect they imagined
the
bird
to be a chicken.

Yes, you are probably right. My family never had a turkey at Christmas
in
the
1960s. Even a chicken for Sunday lunch was considered only for very special
occasions - such as when we were entertaining a stand-in vicar between
services.
Then we would be treated to my mother’s take on baked Alaska for dessert;
which was a flan case from the local shop, and a block of ice cream covered
in meringue made by mother. Not the most difficult of creations, but to hear
her go on about it you would think it was an unbelievable culinary feat.

Baked Alaska, my you were posh, I'm surprised you mix with mere
mortals ;-)
You'll be telling us next you had Broccoli as a child ;-)
==
LOL I never had it as a child, but I did make it when I was newly married:))
I reckon Fruity has more surprises that this one ;p

Baked Alaska was only for very special occasions. Usually it was a tin of
mandarins in a packet of orange jelly.

==

I can't remember the last time I made one! Maybe the next time the kids are
up:))

Thanks for the reminder:)

Fruitiest of Fruitcakes

2019-02-20 14:25:56 UTC

Post by Brian Reay
In our student days, we had a Baby Belling in the married hall of
residence flat. The ovens in MHs always remind me of those.

Yes, you are probably right. My family never had a turkey at Christmas in the
1960s. Even a chicken for Sunday lunch was considered only for very special
occasions - such as when we were entertaining a stand-in vicar between
services.
Then we would be treated to my mother’s take on baked Alaska for dessert;
which was a flan case from the local shop, and a block of ice cream covered
in meringue made by mother. Not the most difficult of creations, but to hear
her go on about it you would think it was an unbelievable culinary feat.

Baked Alaska, my you were posh, I'm surprised you mix with mere
mortals ;-)
You'll be telling us next you had Broccoli as a child ;-)

I can’t remember. If my dad grew it in the garden then we ate it.

He tended to concentrate on plants which were easy to grow. I’m not sure if
broccoli comes under that heading.

Fruitiest of Fruitcakes

2019-02-18 16:48:50 UTC

The European MHs tend not to have ovens. Our MH is a French one but they
fit Ovens in ones destined for the UK. We also had a uWave fitted.
For your narrowboat problem, you can get ovens which go on top of a gas
ring / hob. They are sold as camp(ing) ovens, essentially fancy metal
boxes. The better ones have insulated sides, back, door, and top.
I've seen several in use, people cooking pizzas, chips (I assume oven
ones), heating up pies (at least I assume just heating up). I can't
imagine roasting, say, a chicken in one but it depends what you want to do.

We have a Thetford oven on our boat in France, ours is one that is
grill, oven and hob in one unit. We did have a hob previously and a
microwave oven but the Thetford is a revelation compared with those.
We can cook 'like at home' for two or three people without problems.
It's very compact and designed for boats and motorhomes.

Thanks. I may have to rethink my ideas for the future.

Brian Reay

2019-02-18 16:16:42 UTC