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4 Year Asurion Kitchen Protection Planfrom Asurion, LLC
- Covers failures due to power surge and other mechanical and electrical breakdowns.
- No deductibles or hidden fees. Shipping included on all repairs. Fully transferable.
- Easy claims process online 24/7. If we can't fix it, we will send you an Amazon e-Card reimbursement for your product purchase price.
- Plan term and select coverage begins date of purchase and is inclusive of the manufacturer's warranty. All other coverage begins after the manufacturer's warranty expires. Plan is fully refunded if canceled within 30 days.
- Plan contract will be emailed from Asurion within 24 hours of purchase. This will not ship with your product.
Oyama TRO-110C Turbo Convection Oven, 12 L, White
- Low Return Rate: 21% fewer returns than similar products
- Highly Rated: More than 80% 4 star and 5 star reviews
- Popular Item: Popular with customers shopping for "turbo oven"
- Enter your model number to make sure this fits.
- Able to Bake, Grill, Steam or Roast
- Attractive, easy to clean glass
- 12 liter tempered heat resistant glass cooking bowl provides ample cooking space for a variety of foods
- Separate dials for setting temperature and cooking time
- 2 Wire cooking racks, plate tong and instruction manual with recipes included
- Baking up to 482 degrees F/250 degrees C
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From the manufacturer
- Tempered glass bowl with metal base stand
- Glass lid with heating control unit
- Tongs to remove rack from bowl after cooking
- Metal lid stand
- High and low racks
- Instruction manual with recipes included
1 year limited warranty.
All the conveniences of a regular oven on your countertop
Simple to understand controls
2 dial easy operation - Set the temperature and then set the cooking time. The oven will automatically shut off when timer goes to zero.
Lid handle has safety shut off when lifted
Place handle down fully to begin cooking again.
Multiple ways to cook your meals.
Roasts and browns meats to perfection.
Use a high rack with high heat to broil meats with a crispy outer texture while keeping the insides juicy.
Grill foods with less oil and fat. Watch the fats and oils drip away while cooking.
Bake perfect small cakes, muffins, cupcakes or whatever else your imagination can think of.
Two racks for double cooking
Using high and low rack together, enables you to double your cooking space, saving time and energy!
This oven can perfectly dehydrate many different kinds of foods locking in the flavor.
Roast foods together
Combine meats and vegetables together to blend complimentary flavors in your meals!
With convection cooking, a fan is used to circulate hot air, which air frys many different foods using little or no oil!
1. If you are cooking foods that tend to come out dry, while using a rack try also adding a little water to the bottom of the bowl to add more moisture to the foods you are cooking.
2. For more recipes, search on-line for 'Turbo Oven recipes'.
3. Wash Cycle - Set the oven timer to 20 minutes and set the temperature to wash cycle/ thaw. Add 1 inch of water to the bottom of bowl with a teaspoon of liquid dish soap. This should soften the baked on food spatter. After cycle, use a damp rag to wipe off the food spatter on the inner surfaces and the inner metal lid shield.
Oyama Turbo Oven accessory kit instruction booklet
Oyama Turbo Oven accessory kit
Available to purchase separately: Expand your Turbo Oven's cooking abilities with this 6-piece set
- 3" Stainless Steel Extender ring
- Frying pan
- Stainless steel wire mesh tray
- Steamer Tray
- Bundt cake pan
- Steaming tray
- Oven lid holder
Compare with similar items
OYAMA Turbo Convection Oven. Cook healthier meals by using super heated circulating air to cook foods within their own juices. Now you can broil, bake, roast and grill quickly with just one appliance. Whether roasting a full chicken or grilling a steak, each meal will cook to perfection without burning because this oven cooks only with super heated air. See your meals cook right before your eyes in the impact and high temperature resistant 10.5 liter glass cooking container. Comes with a built-in timer and temperature selection dials for cooking convenience.
Top customer reviews
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1. It cooks foods MUCH FASTER than the Nuwave does (I cooked leg quarters in there for a total of 15 minutes, where as in the Nuwave oven I had to do 13-15 minutes/ side)
2. The Glass bowl makes for MUCH FASTER AND EASIER CLEANUP, plus it's self-cleaning ("angel's chorus")
3. Just as much fat and grease is drained from your food as in comparison to the Nuwave oven.
4. It's SUPER EASY to use.
I wished I had purchased this thing YEARS ago, I would've saved a FORTUNE!!!
It is fairly large, so it might be a chore if you like putting things away, but I will be using mine regularly, so I have given it a permanent home on the counter. So far, clean up has been a breeze. I use aluminum foil to line the racks (and oil them) before putting food on, so I can just lift out and throw away. Tiny splatter of oil and crumbs can be easily wiped out.
The only reason I give this product only 4 stars is because the instruction manual is terrible. It does not tell you to preheat, so if you are not an experienced cook who is willing to experiment with this oven, you might have a hard time turning out good food at the beginning. But it's really worth it for all the other benefits I mentioned!
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.