Like many we bought our first Remoska to use on holiday in our campervan. The idea was to widen our range of cooking to include oven-type recipes. We soon found the Remoska useful at home too and ended up buying one for home as well as the one for camping. Ours are the earlier model with a glass window.
Although the Remoska is versatile and easy to use it takes a bit of time to learn how to get the best out of it. I found that many of the published recipes were vague about cooking times. I like to know how long a meal is going to take to cook. I believe the vagueness is a result of not understanding the principle by which the Remoska cooks. Unlike an oven that has a control system to keep the temperature at a set level, the Remoska simply heats continuously and the temperature it reaches depends on the characteristics of the food in it. This is why the Remoska can cook baked potatoes like an oven set to 220degC but also cook porridge like a saucepan on the hob. It also means that the time taken to heat up to cooking temperature depends on the amount of food in it, i.e. for consistent results, recipes need to use specified quantities of ingredients. Eight sausages won't cook in the same time as two!
Don't drop the pot! It is made of soft aluminium and will be sure to dent and probably go out of shape and the lid won't fit properly any more.
Sometimes the Remoska cooks too hot towards the end of the cooking time. For some recipes it's a good idea to switch off 5 or 10 minutes before the end and leave the food to continue cooking in the residual heat.
Stand a small tin of vegetables on top of the Remoska to warm. Shake the tin from time to time to distribute the heat (it won't get hot enough to explode!).
The lid of the Remoska contains the heating element and gets very hot in use. It is necessary to take off the lid when stirring, adding ingredients and when serving up the contents. Although the lid can be laid upside down it is quite unstable. It can wobble from side to side and is easily tipped over onto its edge, scorching or melting the worktop. It is very hot and obviously quite a hazard.
The lid is unstable because it balances on the end of the main handle and the top of the auxiliary handle, which is a rounded shape. If the top of the auxiliary handle can be flattened the lid becomes much more stable.
Re-shaping the handle is not difficult. It is moulded from bakelite and can be cut with a saw and smoothed with a file. The arkward part is holding the lid securely without damaging the non-stick inside surface. I used a milling machine and machined both our Remoskas using the same setup. However with a little care a similar result is possible with hand tools.
This modification dramatically improves the stability of the lid when put down.
Before and after:
