145 of 150 people found the following review helpful
on April 16, 2012
A friend of mine purchased a Turbo oven last year from another manufacture and he swears by it. I Thought it would be nice to have ,but I didn't what to spend $139 as he did for his. When I entered Turbo Ovens into Amazon,the Oyama Turbo came up. Upon doing a little research on the Oyama, and others products like this , I saw they all had 1300 watts of power, ran by halogen heat source and used a fan to distribute the heat. So what was the difference? Each manufacture was charging double the price for their oven compared to the Oyama.
I decided to purchase this oven because it looked solid and had all the features as the expensive one's did.The Oyama arrived days later and the moment of truth was upon me.I opened the box up read the directions and within ten minutes I was ready to go. I decided to try a steak,and fourteen minutes later It was ready. The steak came out perfect and I was sold. The next couple of weeks I tried everything from pork chops to fish and everything came out great! As far as the clean up,a piece of cake. This product is for everyone and I wished I had bought it last year! This product would be great for college kids away from school.
77 of 79 people found the following review helpful
It took me a few days to actually get interested in using my new oven. The directions are really lacking, so I wasn't sure where to start. There were only two recipes in the instruction booklet - lobster and crispy chicken. There wasn't even a standard instruction booklet diagram explaining the different parts in the box or how they fit together. Fortunately there are many similar models on the Internet, so I found directions in other brand's instruction booklets to fill in my knowledge gaps. One mysterious, extra piece turned out to be a handle to take the racks out when they are hot, but that took some Internet digging to figure out. It wasn't obvious what to use it for from looking at it, and it wasn't mentioned anywhere in the instruction booklet.
Other than that, once I got over the where do I even start hurdle, the oven overall works great. Food generally cooks in less time than it takes to cook in our wall ovens, and I suspect at much less wattage. My first dish to try was roasted onions and potatoes and it turned out very tasty on my initial attempt. I love roasted potatoes, but I usually don't have a lot of roasted food over the summer because our built in ovens tend to heat up the whole house, which we try to avoid when it is 90 degrees or more outside. This turbo oven roasted my onion and potato dish well without heating up the surrounding areas in the kitchen. I wish I would have had this turbo oven to use at the beginning of summer.
My second dishes to try were chicken breasts and pork chops. Again both came out very good even on my initial attempt. I did leave the pork chops in a bit too long and they got a little dry, but that was my fault and not the oven's. I let them simmer in gravy after taking them out of the oven and they moistened out well. I still have to get used to remembering the shorter cooking times. I made pork chops in my Nesco roaster oven last week before I had this oven and they took 2 - 3 times longer to cook in the Nesco roaster vs. the turbo oven.
I debated giving this oven 4 stars, docking it one star for the lame instruction book, but really the oven itself is a great value for the price compared to the infomercial brands that cost over twice as much, so I stuck with the 5 stars. One other thing I liked about this oven is that the bowl is made of glass and not plastic like some of the more expensive brands. Glass just seems healthier and less likely to chemicals into my food.
55 of 58 people found the following review helpful
on October 1, 2013
My mom and grandma really wanted a convection oven after seeing a friend of theirs use it so we were going to order a Nuwave oven, but the Nuwave is SO EXPANSIVE. Around 100$ fr their oven, + $30 shipping? Lol, bye Nuwave. So I decided to go on Amazon and look for a oven with good reviews. I ordered this because it was fairly cheap. When it arrived, it came with a recipe book and instructions. It makes everything taste delicious! The oil drips down to the rack for easy clean up and healthy eating. Buy this!
29 of 29 people found the following review helpful
on February 21, 2013
i love this turbo convection roaster oven..i cook everything in it..i love i more than the oven. I would definitely recommend this product for anyone. I like it better than the NuWave.
50 of 54 people found the following review helpful
on August 28, 2013
It needs a booklet for the weight and time needed to cook everything....right now you have to guess on how long to cook stuff.
52 of 59 people found the following review helpful
on October 27, 2012
I love this little oven. The glass bowl and metal racks clean up in the dishwasher. You do have to clean the lid by hand. I accidently got some water in the lid (where the motor is) once while cleaning it, and it tripped the GFI when I plugged it in. Set it on the stove while I used my regular oven and the heat dried it out. It worked fine as soon as it was dry again. With the two of us, I can put in a cornish game hen, potatoes and veggie and have dinner in 45 minutes with no added heat in the kitchen. That is especially nice in the summer.We use it several times a week and will do so even more this winter. I wish the glass lid came apart for cleaning, but that is a minor detail. I have not used it for bread or cake, but see no reason that would not work as well. A roast and a hen also cooked well in it. Mine has a timer that turns it off and you can also set the temperature. A handy guide on the lid suggests the temperature for various items.
16 of 16 people found the following review helpful
on January 8, 2014
I have had a number of these type units and the halogen light has been an issue for me and the longevity of the oven. I was looking for one that did not rely on these lights that have been unreliable for me. This units picture shows a light, but the price was less so I thought if it did not last long it would not matter. To my pleasure, it arrived and it does not have the halogen light as part of its heating, just a regular heating element with the convection fan and it works just as well (maybe better) than some of the previous ovens I have used. The box is mostly in Chinese and the dial shows centigrade temps, but he Fahrenheit equivalent is below it as well. Very pleased with the purchase and the performance. I still have an extender ring and other accessories from some of my previous purchases and they work on this unit as well. Probably due to the price being less, the supplied racks with this unit are not as heavy duty as some I already have. Works perfectly for my desires.
17 of 18 people found the following review helpful
on September 18, 2014
Just got this item yesterday. We made chicken, baked potatoes, and cauliflower in it for dinner last night and we absolutely love how it works and the way the food came out. Now we are just hoping the element lasts. We'll update this review as time goes on, but we are likely going to be using this at least five days every week. Wish I had purchased one before this.
For our boneless, skinless chicken breasts last night, we pounded them to 1/2" thickness, coated them with a mixture of sour cream, a little olive oil mayo, then dredged them in panko bread crumbs with spices and a bit of olive oil. We put these on the bottom rack with four Idaho bakers in the skins on the top rack for 40 minutes at 400°F. Then we put in a partly wrapped foil pouch of cauliflower pieces with some cayenne for another 20 minutes. This was the best chicken we've had in years, and the potatoes and roast cauliflower came out great as well.
Clean up was amazingly easy as we had lined the bottom of the glass bowl with a sheet of foil. Fast, easy, low energy consumption and great tasting food! Can't beat this for the price. Oh, and did I mention it also fun!?
A few things to consider adding on.....
First, we have used this to make some of the best chicken and fish (along with potatoes and veggies) we've had in years. We love it.
Tonight we tried pizza for the first time and we used two items we got from Amazon.com that I thought would help and it turned out they did. So here is a recommendation for you for under $15 including shipping if you have Prime....
We got the Winware 9" "Pizza Scream" (aluminum) and the 10" Cook Pro stainless mesh colander. Together under $15 including shiping, prime. Our pizza dough, rolled out to 9 inch diameter (about 200 gm), went on the "Pizza Scream" screen after pricking the surface with a fork and brushing with olive oil, and that was put on the lower rack to bake for about 10 minutes at 400°F. We removed that, added our toppings, and put it back with the oven set at about 450°F. We noticed the top browning a bit too quickly and then used the 10" colander, inverted as a "diffuser", and it then cooked very uniformly until the pizza was done -- one of the best we've ever made, and we have been cooking them on pizza stones in our oven placed with a wooden peel for a long time. This was better.
Here is the science that caused me to buy these items. Aluminum has relatively high thermal conductivity 10X that of stainless steel, roughly. So the Winware "Pizza Scream" in addition to being ventilated, conducts and disperses any temperature gradients that develop under the pizza crust. However, since there is no rotation of the food being cooked, it is possible, and seems to happen according to my limited observations, that localized hot spots can develop that will result in uneven heat distribution during baking something like a pizza. This is where the inverted stainless steel wire mesh colander comes in. First, it causes turbulence in the air currents above the pizza resulting in more uniform air temperatures. Secondly, it heats up to the temperature of the oven and thereafter provides a uniform dome of radiant heating over the pizza surface.
Radiant heating is actually a part of the electromagnetic spectrum, just like visible light, though not visible to our eyes. Imagine the colander mesh "glowing" in the infrared. That glow is more uniformly transferred to the food below. So the inverted stainless mesh colander serves this purpose of evening out the temperature via two different mechanisms while the aluminum "pizza scream" screen under the pizza allows a ventilated, even heating of the bottom crust.
The combination I bought fits quite well, but I think one could also get the next size of "pizza scream" and colander to make larger pizzas. A 9" is perfect for me and my wife, though for one meal, and we like making things fresh rather than eating pizza left-overs.
I have done a lot of bread baking, and I plan to use these two accessories to try to duplicate my 100% whole wheat bread recipe in this oven. News at 11 :)
The inverted colander works great as a general dispersing medium for the hot air to create more uniform heating. The "pizza scream" works great for pizza in this oven coupled with the colander "dome". We bake the crust first and then build the pizza and bake it like that covered with the colander.
Another thing we've discovered is that cooking vegies works great with the colander right-side-up and vegie chunks piled up from the center against the sides in a single layer with the pizza scream on top -- a perfect fit. This is facilitated by adding 1/2 cup water to the bowl (below the bottom rack) so that the moisture content of the air is close to saturation during cooking and that way the vegies don't dry out as much.
We bought a few inexpensive 9" round cake pans on Amazon, about 2" high. And we've found that tossing the vegies -- cauliflower, broccoli, carrots -- in extra-virgin olive oil, salt and pepper and then baking them in these pans on the lower rack for about 20 minutes at 400°F - 435°F gives good results. In addition to water in the bottom of the glass oven housing (not touching the pan), we put a few tablespoons of vegetable stock or water directly in the pan every 10 minutes or so. This further helps to provide humidity and prevent desiccation. For the last 5 minutes, we crank the temperature up to maximum to increase browning. We use the pizza scream on top of the pan to aid in dispersion of hot air.
We've also made great whole chickens by putting a lemon or orange in the cavity with several knife cuts in it along with a sprig of rosemary and several cloves of garlic. putting the chicken on the bottom rack brushed with butter and liberally salted and peppered, we cook at 400°F for an hour and then 350° for another 30- 50 minutes so that internal temperatures exceed 190°F an the chicken falls off the bone.
25 of 28 people found the following review helpful
on January 10, 2014
This does what it should do and is a great entry level oven.
My timer did break after a month but I contacted the seller and they did a fantastic job of taking care of the replacements.
You must never ever try to manually advance the timer. It's a cheap spring design and will break the first time you try.
So long as this works I'll use it but when it does finally give out, I will replace it with a more expensive model.
Still, if you're not sure if you will really use this type of oven, this is a great way to try it without spending a lot of money.
9 of 9 people found the following review helpful
on February 10, 2014
I initially purchased this to roast chickens. I don't know if I got a defective unit but, this takes far longer then it says on the lid to roast a chicken. It took me a little over an hr and 15 minutes to roast. I had to flip the chicken halfway through because the heat was not distributed evenly in the cooker so parts of the chicken were staying raw despite the long cooking time at high temperature. I was very excited for this unit because of the rave reviews, but the quality of this oven has left me with much to be desired.