Average Reviews:
(More customer reviews)I have used tabletop convection ovens for years because I like the way they seal the meat on the outside and roast thoroughly and evenly while still retaining the juices.Early models were a dome that sat over a shallow pan and allowed grease to escape and dribble down the sides.Then came models with the heating element and fan mounted on a lid that fit over a deep bowl. That eliminated the problem of liquids escaping, but occasionally I touched the backs of my hands to the hot glass while removing the meat and said very bad words.Sunpentown has created the perfect design with their wok-based model.No liquids escape, and I can remove the contents without any risk of burning myself. It sits up on a stand so that the hot wok base does not touch your countertop or table.
This is an ideal oven for roasting whole chickens.There's plenty of room for up to about a 6-1/2 pound bird.I roast chickens breast-side down on the included rack with a little fresh rosemary or sage tucked under the breast and thigh skin.The fats drain away below the rack so your chicken isn't sitting in a puddle of grease.Racks of baby back ribs and pork roasts come out wonderfully moist and tender.
Favorite vegetable dishes are acorn and butternut squash baked with a little butter and brown sugar.If you do nothing but roast potatoes in this oven, it's worth the price.A favorite in my house is potato wedges.Slice the potatoes lengthwise into wedges.I like red rose potatoes, but any kind works well.Coat the wedges with a light-flavored oil such canola or corn by pouring about 1/4 cup of oil into a plastic bag and shaking them around.Lay out the wedges on the rack so they aren't touching, sprinkle with seasoned salt, and roast at 450 for about 20 minutes.You'll enjoy the best taters you ever ate.
Susannah in SoCal
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Product Description:
Equipped with a Nano-Carbon Fiber and FIR (Far Infrared) heating element, this round-shaped convection oven not only reaches 392 degrees F in just 10 minutes, it also reduces cooking time by up to 30 percent and runs 30-percent more efficiently than traditional methods. Thanks to its instant heating and deep heat penetration, there's no need to defrost foods ahead of time. Food cooks and browns quickly and evenly and meat stays juicy inside yet perfectly seared on the outside. In addition, the unit's 14-by-14-by-3-1/2-inch wok base, with a highly durable Teflon coating, holds up to 12 liters and comes with a 13-1/2-by-13-1/2-by-2-1/2-inch lid. The wok can be used directly on a stovetop for added versatility. The oven also provides a user-friendly control panel with handy indicator lights and two control knobs--one for setting the 60-minute timer and another for adjusting the heat up to 480 degrees F. Two built-in fans circulate heated air evenly over all surfaces and effectively maintain a consistent cooking temperature. Other highlights include an instant response to manual temperature changes, a safety handle switch, a 2000 RPM motor, and a 45-inch power cord. Accessories include a wok stand, a pair of tongs, and two cooking racks, which lift food up and away from fat and oils, helping to promote healthier cooking. The 1200-watt UL-approved convection oven measures approximately 14 by 18 by 9 inches and carries a one-year limited warranty.
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