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(More customer reviews)A friend of mine showed me a picture of one of these she printed out from some website. I knew what a convection oven was, and this odd looking thing that looked like a Dutch oven was hybridized with a tea kettle was NOT a convection oven!
She got one---and loves it!She and her husband use it daily.Her husband, who is physically impaired due to a stroke several years ago, has no problem using it.After seeing it in action myself on several occasions--and eating the beef, chicken and fish cooked in it--I decided to get one of my own.
I have made beef, chicken and fish in here, as well as some veggies (sliced sweet potato) and fruit (I got a metal pan that fits inside, and have baked chopped apples and pairs with cinnamon, sugar, raisins and nuts). While I don't think I'll be baking cakes or cookies in here, and it is still faster to nuke a potato, and I won't give up my cast iron skillet and regular oven when I make omelets, I, too, and using the Sunpentown convection oven every day.
One interesting artifact is that animal protein doesn't shrink nearly as much in this device as it does in a regular oven, because not nearly as much fluid is lost.So I'm finding food goes farther, since I always have left-overs now.And because the meat/fish/chx is so juicy when it comes out of the cooker the first time, wrapping in foil and re-heating it in the cooker still yeilds a moist piece of meat, not like what happens when reheating in the microwave or regular ovenfoods originally cooked in the oven or microwave.
I was concerned that it would be a real drag to clean - handling that large Corning glass pot, heavy top.In fact, the unit is not heavy at all, and so the component pieces are each to lift.The glass bottom cleans easily in hot soapy water when needed; sometimes, a wipe-down with a wet paper towel is all that is needed to clean the inside sides.I keep foil on the bottom, so that's easily removed and replaced.
The oven comes with two racks - one that sits close to the bottom, one raised up above the bottom a couple of inches - and a thingie used to lift out hot pans.The racks are easily cleaned.The one that sits closest to the bottom is the one most often used, as higher up brings the meat closer to the heat so it may cook quicker on the outside than inside.If you're cooking something really splattery, you can line the entire bottom with foil, up to within an inch of the brim.
The only complaints I have are mild:
- The instruction booklet is translated from the Japanese and so is uneven, but gives enough info to figure out how to use it.The booklet that came with my friend's had less info than mine, but she solved that by checking a bunch of books on convection oven cooking out of the library.I didn't even do that: you can find such info on the Internet, which is what I did.
- You willhave to play around with timing, as the temp you set it at and the volume of food you put in there will affect cooking time.So, your first couple of attempts may be less than you hoped for, but don't give up - it's worth fiddling with until you find the temps and times that suit you.
- In just over a month, the markings around the heat setting and time setting dials has worn off.It doesn't affect my ability to use the oven, but it is cosmetically unappealing, and might make it a little harder for someone to use it who hasn't used it before.
All in all, I am very glad I got it, despite the fact that I still think it looks totally weird.
So, give it a try - you'll like it!
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Sunpentown SO-2000 Super Turbo Multi-Function Round-Shaped 12-Liter Convection OvenProduct Description: Combining portability and versatility in one compact appliance, this multi-function round-shaped convection oven can be used to bake, steam, grill, and roast. Its 12-by-12-by-7-inch, high-temperature-safe glass bowl holds up to 12 liters and seals in moisture, heat, and nutrients, plus allows for keeping an eye on the cooking process at a glance. Take the oven along to a potluck or use it in a dorm room, at the cabin, or in an RV. In addition to being lightweight and portable, the convection oven cooks food faster than traditional ovens and uses less energy. Its user-friendly control panel with handy indicator lights offers two control knobs--one for setting the 5- to 60-minute timer and another for selecting the heat up to 500 degrees F. The 1200-watt unit comes with a built-in fan that circulates heated air evenly over all surfaces and effectively maintains a consistent cooking temperature. A cooking rack comes included, which lifts food up and away from fat and oils, helping to promote lower fat cooking. The UL-approved convection oven measures approximately 12 by 12 by 15 inches and carries a one-year limited warranty.
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