Bruce Stephens
Well-Known Member
- Relationship to Diabetes
- Type 1
Stews can work OK but I agree trying to make soup would be a bit daft. You could roast/fry some of the ingredients beforehand to add flavour, but after that a microwave (or hob) makes much more sense. And for stew I think probably slow cooking is likely better (though again, you might use air frying to do trigger the Maillard reactions to add flavour).You can make anything in it, stews I don’t think I’d make soup in it.
They can be used much like a convection oven (with really strong convection). Some can do dehydration, so you can dry meats/veg/fruit at lowish temperature over quite a long time.